| Myoglobin and lipid oxidation interactions: Mechanistic bases and control C Faustman, Q Sun, R Mancini, SP Suman Meat science 86 (1), 86-94, 2010 | 1151 | 2010 |
| The biochemical basis for discoloration in fresh meat: a review C Faustman, RG Cassens Journal of muscle Foods 1 (3), 217-243, 1990 | 1100 | 1990 |
| Metmyoglobin reducing activity AED Bekhit, C Faustman Meat science 71 (3), 407-439, 2005 | 402 | 2005 |
| Improvement of pigment and lipid stability in Holstein steer beef by dietary supplementation of vitamin E KK Faustman, C., Cassens, R.G., Schaefer, D.M., Buege, D.R., Williams, S.N ... Journal of Food Science 54, 858-862, 1989 | 402 | 1989 |
| Changes of lipids in sardine (Sardinella gibbosa) muscle during iced storage M Chaijan, S Benjakul, W Visessanguan, C Faustman Food chemistry 99 (1), 83-91, 2006 | 323 | 2006 |
| Changes of pigments and color in sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) muscle during iced storage M Chaijan, S Benjakul, W Visessanguan, C Faustman Food chemistry 93 (4), 607-617, 2005 | 308 | 2005 |
| Krzywicki revisited: Equations for spectrophotometric determination of myoglobin redox forms in aqueous meat extracts J Tang, C Faustman, TA Hoagland Journal of food science 69 (9), C717-C720, 2004 | 301 | 2004 |
| Beef color update: the role for vitamin E C Faustman, WKM Chan, DM Schaefer, A Havens Journal of Animal Science 76 (4), 1019-1026, 1998 | 253 | 1998 |
| Influence of temperature, pH, and phospholipid composition upon the stability of myoglobin and phospholipid: A liposome model MC Yin, C Faustman Journal of agricultural and food chemistry 41 (6), 853-857, 1993 | 239 | 1993 |
| Characteristics and gel properties of muscles from sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) caught in Thailand M Chaijan, S Benjakul, W Visessanguan, C Faustman Food Research International 37 (10), 1021-1030, 2004 | 238 | 2004 |
| Postmortem oxygen consumption by mitochondria and its effects on myoglobin form and stability J Tang, C Faustman, TA Hoagland, RA Mancini, M Seyfert, MC Hunt Journal of Agricultural and Food Chemistry 53 (4), 1223-1230, 2005 | 231 | 2005 |
| Induction of redox instability of bovine myoglobin by adduction with 4-hydroxy-2-nonenal AL Alderton, C Faustman, DC Liebler, DW Hill Biochemistry 42 (15), 4398-4405, 2003 | 207 | 2003 |
| α‐Tocopherol and Ascorbate Delay Oxymyoglobin and Phospholipid Oxidation In Vitro MC Yin, C Faustman, JW Riesen, SN Williams Journal of Food Science 58 (6), 1273-1276, 1993 | 204 | 1993 |
| Effect of aldehyde lipid oxidation products on myoglobin MP Lynch, C Faustman Journal of Agricultural and Food Chemistry 48 (3), 600-604, 2000 | 203 | 2000 |
| Supranutritional administration of vitamins E and C improves oxidative stability of beef DM Schaefer, Q Liu, C Faustman, MC Yin The Journal of Nutrition 125, 1792S-1798S, 1995 | 198 | 1995 |
| α, β-Unsaturated aldehydes accelerate oxymyoglobin oxidation C Faustman, DC Liebler, TD McClure, Q Sun Journal of Agricultural and Food Chemistry 47 (8), 3140-3144, 1999 | 179 | 1999 |
| Vitamin E supplementation of Holstein steer diets improves sirloin steak color C Faustman, RG Cassens, DM Schaefer, DR Buege, KK Scheller Journal of Food Science 54 (2), 485-486, 1989 | 179 | 1989 |
| Pigment oxidation in ground veal: Influence of lipid oxidation, iron and zinc C Faustman, SM Specht, LA Malkus, DM Kinsman Meat science 31 (3), 351-362, 1992 | 160 | 1992 |
| Antioxidants in muscle foods: nutritional strategies to improve quality EA Decker, C Faustman, CJ Lopez-Bote John Wiley & Sons, 2000 | 146 | 2000 |
| Proteomics of lipid oxidation‐induced oxidation of porcine and bovine oxymyoglobins SP Suman, C Faustman, SL Stamer, DC Liebler Proteomics 7 (4), 628-640, 2007 | 145 | 2007 |
