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Items: 1 to 20 of 104

1.

Mass spectrometric investigations on lactate adduction to equine myoglobin.

Mancini RA, Suman SP, Konda MK, Ramanathan R, Joseph P, Beach CM.

Meat Sci. 2010 Jun;85(2):363-7. doi: 10.1016/j.meatsci.2010.02.006. Epub 2010 Feb 8.

PMID:
20374912
2.

Mass spectrometric evidence for aldehyde adduction in carboxymyoglobin.

Joseph P, Suman SP, Mancini RA, Beach CM.

Meat Sci. 2009 Nov;83(3):339-44. doi: 10.1016/j.meatsci.2009.05.006. Epub 2009 May 18.

PMID:
20416717
3.

Sodium lactate influences myoglobin redox stability in vitro.

Mancini RA, Ramanathan R.

Meat Sci. 2008 Apr;78(4):529-32. doi: 10.1016/j.meatsci.2007.07.010. Epub 2007 Jul 17.

PMID:
22062474
4.

alpha,beta-unsaturated aldehydes accelerate oxymyoglobin oxidation.

Faustman C, Liebler DC, McClure TD, Sun Q.

J Agric Food Chem. 1999 Aug;47(8):3140-4.

PMID:
10552621
5.

Characterization of bison (Bison bison) myoglobin.

Joseph P, Suman SP, Li S, Beach CM, Steinke L, Fontaine M.

Meat Sci. 2010 Jan;84(1):71-8. doi: 10.1016/j.meatsci.2009.08.014. Epub 2009 Aug 13.

PMID:
20374756
6.

Effect of glutathione on oxymyoglobin oxidation.

Tang J, Faustman C, Lee S, Hoagland TA.

J Agric Food Chem. 2003 Mar 12;51(6):1691-5.

PMID:
12617606
7.

Induction of redox instability of bovine myoglobin by adduction with 4-hydroxy-2-nonenal.

Alderton AL, Faustman C, Liebler DC, Hill DW.

Biochemistry. 2003 Apr 22;42(15):4398-405.

PMID:
12693935
8.

Temperature- and pH-dependent effect of lactate on in vitro redox stability of red meat myoglobins.

Nair MN, Suman SP, Li S, Ramanathan R, Mancini RA.

Meat Sci. 2014 Jan;96(1):408-12. doi: 10.1016/j.meatsci.2013.07.033. Epub 2013 Aug 1.

PMID:
23973625
9.

Removal of sodium dodecyl sulfate from protein samples prior to matrix-assisted laser desorption/ionization mass spectrometry.

Puchades M, Westman A, Blennow K, Davidsson P.

Rapid Commun Mass Spectrom. 1999;13(5):344-9.

PMID:
10209872
11.

Lipid-oxidation-induced carboxymyoglobin oxidation.

Suman SP, Mancini RA, Faustman C.

J Agric Food Chem. 2006 Nov 29;54(24):9248-53.

PMID:
17117817
13.

Determining the site of spin trapping of the equine myoglobin radical by combined use of EPR, electrophoretic purification, and mass spectrometry.

Harris MN, Burchiel SW, Winyard PG, Engen JR, Mobarak CD, Timmins GS.

Chem Res Toxicol. 2002 Dec;15(12):1589-94.

PMID:
12482241
15.

Proteomics of lipid oxidation-induced oxidation of porcine and bovine oxymyoglobins.

Suman SP, Faustman C, Stamer SL, Liebler DC.

Proteomics. 2007 Feb;7(4):628-40.

PMID:
17309108
17.
18.

Redox instability induced by 4-hydroxy-2-nonenal in porcine and bovine myoglobins at pH 5.6 and 4 degrees C.

Suman SP, Faustman C, Stamer SL, Liebler DC.

J Agric Food Chem. 2006 May 3;54(9):3402-8.

PMID:
16637701
20.

Pyruvate but not lactate prevents NADH-induced myoglobin oxidation.

Olek RA, Antosiewicz J, Popinigis J, Gabbianelli R, Fedeli D, Falcioni G.

Free Radic Biol Med. 2005 Jun 1;38(11):1484-90.

PMID:
15890622
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