Mark Patrick Richards - the Department of Animal Sciences ...

36. Richards, M. P.; Aranda IV, R.; He, C. and Phillips Jr., G. N. (2009). Effect of pH on
structural changes in perch hemoglobin that can alter redox stability and heme
affinity. J. Aquatic Food Product Technol. 18, 416-423.
35. Kuffa, M.; Priesbe, T. J.; Krueger, C. G.; Reed, J. D. and Richards, M. P. (2009).
Ability of dietary antioxidants to affect lipid oxidation of cooked turkey meat in a
simulated stomach and blood lipids after a meal. J. Funct. Foods 1, 208-216.
34. Kathirvel, P., Gong, Y., Richards, M.P. (2009). Identification of the compound in a
potent cranberry juice extract that inhibits lipid oxidation in comminuted muscle.
Food Chem. 115, 924-932.
33. Aranda IV, R., He C., Worley C.E., Levin E., Li R., Olson J.S., Phillips Jr. G.N. and
Richards M.P. (2009). Structural analysis of fish versus mammalian hemoglobins:
Effects of the heme pocket environment on autooxidation and hemin loss rates.
Proteins 75, 217-230.
32. Larrain, R.E.; Schaefer, D.M.; Richards, M.P. and Reed, J.D. (2008). Finishing steers
with diets based on corn, high-tannin sorghum or a mix of both: color and lipid
oxidation in beef. Meat Science 79, 656-665.
31. Kathirvel, P.; Ermakov, I. V.; Gellermann, W.; Mai, J. and Richards, M.P. (2008).
Resonance raman monitoring of lipid oxidation in muscle foods. Int. J. Food Sci.
Technol. 43, 2095-2099.
30. Larraín, R.E, Krueger C.G., Richards M.P. and Reed J.D. (2008). Color changes and
lipid oxidation in pork products made from pigs fed cranberry juice powder. J.
Muscle Foods 19, 17-33.
29. Larrain, R.E.; Richards, M.P.; Schaefer, D.M.; Ji, L.L. and Reed, J.D. (2007). Growth
performance and muscle oxidation in rats fed increasing amounts of high tannin
sorghum. J. Anim. Sci. 85, 3276-3284.
28. Richards, M.P.; Nelson, N.M.; Kristinsson, H.G.; Mony, S.J.; Petty, H.T. and Oliveira ,
A.C.M. (2007). Effects of fish heme protein structure and lipid substrate
composition on hemoglobin-mediated lipid oxidation. J. Agric. Food Chem. 55,
3643-3654.
27. Gong, Y. Weber, P.F., Richards, M.P. (2007). Characterizing quality in rendered duck
fat compared to other fats and oils. J. Food Quality 30, 169-186.
26. Raghavan, S.; Richards, M.P. (2007). Comparison of solvent and microwave extracts
of cranberry press cake on the inhibition of lipid oxidation in mechanically
separated turkey. Food Chem. 102, 818-826.
25. Sun, C; Gunasekaran, S.; Richards, M.P. (2007). Effect of xanthan gum on
physicochemical properties of whey protein isolate stabilized oil-in-water
emulsions. Food Hydrocolloids. 21, 555-564.
24. Alvarado, C; Richards, M.P; O’Keefe, S; Wang, H. (2007). The effect of blood
removal on oxidation and shelf-life of broiler breast meat. Poultry Sci. 86, 156-
161.
23. Grunwald, E.W.; Richards, M.P. (2006). Studies with myoglobin variants indicate that
released hemin is the primary promoter of lipid oxidation in washed fish muscle.
J. Agric. Food Chem. 54, 4452-4460.
22. Grunwald, E.W.; Richards, M.P. (2006). Mechanisms of heme protein-mediated lipid
oxidation using hemoglobin and myoglobin variants in raw and heated washed
muscle. J. Agric. Food Chem. 54. 8271-8280.
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