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

21. Raghavan, S.; Richards, M.P. (2006) Partitioning and inhibition of lipid oxidation in
mechanically separated turkey by components in cranberry press cake. J. Agric.
Food Chem. 54, 6403-6408.
20. Lee, C-H., Krueger, C.G.; Reed, J.D. and Richards, M.P. (2006). Inhibition of
hemoglobin-mediated lipid oxidation in washed fish muscle by cranberry
components. Food Chem. 99, 591-599.
19. Lee, C-H, Reed, J.D. and Richards, M.P. (2006). Ability of various polyphenolic
classes from cranberry to inhibit lipid oxidation in mechanically separated turkey
and cooked ground pork. J. Muscle Foods. 17, 248-266.
18. Sammel, L.M., Claus, J.R., Greaser, M.L. and Richards, M.P. (2006). Investigation of
mechanisms by which sodium citrate reduces the pink color defect in cooked
ground turkey. Meat Science 72, 585-595.
17. Richards, M.P.; Dettmann, M.A. and Grunwald, E. (2005). Pro-oxidative
characteristics of trout hemoglobin and myoglobin: A role for released heme in
oxidation of lipids. J. Agric. Food Chem. 53, 10231-10238.
16. Decker, E.A; Kathleen Warner, K.; Richards, M.P. and Shahidi, F. (2005). Measuring
antioxidant effectiveness in Foods. J. Agric. Food Chem. 53, 4303-4310.
15. Li, R.; Richards, M.P. and Undeland, I. (2005). Characterization of aqueous
components in chicken breast muscle as inhibitors of hemoglobin-mediated lipid
oxidation. J. Agric. Food Chem. 53, 767-775.
14. Richards, M.P. and Li, R. (2004). Effects of released iron, lipid peroxides and
ascorbate in trout hemoglobin-mediated lipid oxidation of washed cod muscle. J.
Agric. Food Chem. 52, 4323-4329.
13. Richards M.P. and Dettmann, M.A. (2003). Comparative analysis of different
hemoglobins: autoxidation, reaction with peroxide and lipid oxidation. J. Agric.
Food Chem. 51, 3886-3891.
12. Undeland, I.; Hultin, H.O. and Richards, M.P. (2003). Aqueous extracts from some
muscles inhibit hemoglobin-mediated oxidation of cod muscle membrane lipids.
J. Agric. Food Chem. 51, 3111-3119.
11. Kilic, B. and Richards, M.P. (2003). Lipid oxidation in poultry döner kebab: Prooxidative
and anti-oxidative factors. J. Food Sci. 68, 686-689.
10. Richards, M.P. and Hultin, H.O. (2003). Effects of added hemolysate from mackerel,
herring and rainbow trout on lipid oxidation of washed cod muscle. Fisheries
Science. 69, 1298-1300.
9. Undeland, I; Hultin, H.O. Richards, M.P. (2002). Added triacylglycerols do not hasten
hemoglobin-mediated lipid oxidation in washed minced cod muscle. J. Agric.
Food Chem. 50, 6847-6853.
8. Richards, M.P., Modra, A.M., and Li, R. (2002). Role of deoxyhemoglobin in lipid
oxidation of washed cod muscle mediated by trout, poultry and beef hemoglobins.
Meat Sci. 62, 157-163.
7. Richards, M.P., Østdal, H, Andersen, H.A. (2002). Deoxyhemoglobin-mediated lipid
oxidation in washed fish muscle. J. Agric. Food Chem. 50, 1278-1283.
6. Richards, M.P. Chaiyasit, W. McClements, D.J. and Decker, E.A. (2002). Ability of
surfactant micelles to alter the partitioning of phenolics antioxidants in oil-inwater
emulsions. J. Agric. Food Chem. 50, 1254-1259.
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