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Comparison of Spice-Derived Antioxidants and Metal Chelators on Fresh Beef Color Stability (with Daren P. Cornforth), Meat Science (2010)
A Novel Role for Non-Heme Iron in Myoglobin Oxidation: An Examination of the Antioxidant Effects of Iron Chelating Compounds in Meat and Myoglobin Model Systems, All Graduate Theses and Dissertations (2009)
Myoglobin (Mb) oxidation, and the subsequent browning, is the primary basis for consumer rejection of...
Effect of Chelating Agents and Spice-Derived Antioxidants on Myoglobin Oxidation in a Lipid Free Model System (with Daren P. Cornforth), Journal of Food Science (2009)
This study compared myoglobin (Mb) oxidation in lipid-free model systems containing iron and Type I...
Antioxidant Mechanism of Milk Mineral - High Affinity Iron Binding (with Daren P. Cornforth), Journal of Food Science (2007)
Milk mineral (MM), a by-product of whey processing, is an effective antioxidant in meat systems,...
Evaluation of High Humidity and Wet Marinade Methods for Pasteurization of Jerky (with Daren P. Cornforth, D. Whittier, M. N. Vasavada, and B. A. Nummer), Journal of Food Science (2007)
The USDA FSIS meat and poultry jerky compliance guidelines recommend a high humidity or liquid...
Influence of Protein Level and Starch Type on an Extrusion-Expanded Whey Product (with M. K. Walsh and C. E. Carpenter), International Journal of Food Science and Technology (2007)
Myoglobin Oxidation in a Model System as Affected by Non-Heme Iron and Iron Chelating Agents (with Daren P. Cornforth), Journal of Agricultural and Food Chemistry (2006)
A model system was used to study the effect of nonheme iron on myoglobin oxidation...