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

5. Richards, M.P. and Hultin, H.O. (2002). Contributions of blood and blood components
in lipid oxidation of fish muscle. J. Agric. Food Chem. 50, 555-564.
4. Richards, M.P. and Hultin, H.O. (2001). Rancidity development in a fish model
system as affected by phospholipids. J. Food Lipids. 8, 215-230.
3. Richards, M.P. and Hultin, H.O. (2000). Effect of pH on lipid oxidation using trout
hemolysate as a catalyst: a possible role for deoxyhemoglobin. J. Agric. Food
Chem. 48, 3141-3147.
2. Richards, M.P. and Feng, Y. (2000). Choosing the proper solvent for the determination
of lipid hydroperoxides by the ferric thiocyanate assay. Anal. Biochem. 278, 232-
235.
1. Richards, M.P.; Kelleher, S.D. and Hultin, H.O. (1998). Effect of washing with or
without antioxidants on quality retention of mackerel fillets during refrigerated
and frozen storage J. Agric. Food Chem. 46, 4363-4371.
Chapters in Books
Richards, M. P. 2010. Heme proteins and oxidation in fresh and processed meats. In
Oxidation in Foods and Beverages and Antioxidant Applications. Chapter 4. E.
Decker and R. Elias, Eds. Woodhead publishing.
Richards, M.P. 2007. Lipids: Functional Properties. In Food Chemistry: Principles and
Applications; Chapter 7. 2 nd edition. Y.H. Hui, Ed.; Science Technology System:
West Sacramento, California; pp. 7-1 to 7-20.
Richards, M.P. 2006. Lipid Chemistry and Biochemistry. In Handbook of Food Science,
Technology, and Engineering. Vol 1. Chapter 8; Y.H. Hui, Ed.; CRC: Taylor and
Francis: Boca Raton, Florida; pp. 8-1 to 8-21.
Richards, M. P.; Hultin, H. O. 2000. Potential contributions of blood components to lipid
oxidation in fish muscle. In Seafood in Health and Nutrition. Transformation in
Fisheries and Aquaculture: Global Perspectives; F. Shahidi, Ed.; Science Tech
Publishing: St. Johns, Canada; pp. 95-100.
Proceedings
Richards, M.P. 2.009. Addressing oxidative rancidity in turkey muscle. March 18, 2009.
Proceedings from the Midwest Poultry Federation Convention. (CD format).
Lee, C-H; Bolling, B.W.; Richards, M.P. and Parkin, K.L. 2006. Cancer chemopreventive
agents from foods. Proceedings from the 2005 Pacifichem Symposium. (Accepted
May 2006).
Richards, M.P., Kilic, B., Li, R. 2003. Effects of added mechanically separated turkey
on quality of pre-cooked turkey products. March 19, 2003. Proceedings from the
Midwest Poultry Federation Convention. pp. 66-71.
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