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Cameron Faustman - Publications

Affiliations: 
University of Connecticut, Storrs, CT, United States 
Area:
Animal Culture and Nutrition Agriculture, Biochemistry
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64 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2020 Ramanathan R, Suman SP, Faustman C. Biomolecular Interactions in Postmortem Skeletal Muscles Governing Fresh Meat Color: A Review. Journal of Agricultural and Food Chemistry. PMID 32045229 DOI: 10.1021/Acs.Jafc.9B08098  0.616
2017 Grunwald EW, Tatiyaborworntham N, Faustman C, Richards MP. Effect of 4-hydroxy-2-nonenal on myoglobin-mediated lipid oxidation when varying histidine content and hemin affinity. Food Chemistry. 227: 289-297. PMID 28274434 DOI: 10.1016/J.Foodchem.2017.01.035  0.481
2013 Pivarnik LF, Faustman C, Suman SP, Palmer C, Richard NL, Ellis PC, Diliberti M. Quality assessment of commercially processed carbon monoxide-treated tilapia fillets. Journal of Food Science. 78: S902-10. PMID 23772709 DOI: 10.1111/1750-3841.12145  0.634
2013 Yin S, Faustman C, Tatiyaborworntham N, Ramanathan R, Sun Q. The effects of HNE on ovine oxymyoglobin redox stability in a microsome model. Meat Science. 95: 224-8. PMID 23747615 DOI: 10.1016/J.Meatsci.2013.04.055  0.484
2012 Tatiyaborworntham N, Faustman C, Yin S, Ramanathan R, Mancini RA, Suman SP, Beach CM, Maheswarappa NB, Grunwald EW, Richards MP. Redox instability and hemin loss of mutant sperm whale myoglobins induced by 4-hydroxynonenal in vitro. Journal of Agricultural and Food Chemistry. 60: 8473-83. PMID 22873347 DOI: 10.1021/Jf301770P  0.639
2012 Chan WK, Faustman C, Yin M, Decker EA. Lipid oxidation induced by oxymyoglobin and metmyoglobin with involvement of H(2)O(2) and superoxide anion. Meat Science. 46: 181-90. PMID 22062041 DOI: 10.1016/S0309-1740(97)00014-4  0.466
2012 Sun Q, Faustman C, Senecal A, Wilkinson AL, Furr H. Aldehyde reactivity with 2-thiobarbituric acid and TBARS in freeze-dried beef during accelerated storage. Meat Science. 57: 55-60. PMID 22061167 DOI: 10.1016/S0309-1740(00)00076-0  0.485
2012 Chan WK, Hakkarainen K, Faustman C, Schaefer DM, Scheller KK, Liu Q. Dietary vitamin E effect on color stability and sensory assessment of spoilage in three beef muscles. Meat Science. 42: 387-99. PMID 22060889 DOI: 10.1016/0309-1740(95)00055-0  0.366
2011 Pivarnik LF, Faustman C, Rossi S, Suman SP, Palmer C, Richard NL, Ellis PC, DiLiberti M. Quality assessment of filtered smoked yellowfin tuna (Thunnus albacares) steaks. Journal of Food Science. 76: S369-79. PMID 22417519 DOI: 10.1111/J.1750-3841.2011.02276.X  0.612
2011 Yin S, Faustman C, Tatiyaborworntham N, Ramanathan R, Maheswarappa NB, Mancini RA, Joseph P, Suman SP, Sun Q. Species-specific myoglobin oxidation. Journal of Agricultural and Food Chemistry. 59: 12198-203. PMID 21942622 DOI: 10.1021/Jf202844T  0.656
2010 Faustman C, Sun Q, Mancini R, Suman SP. Myoglobin and lipid oxidation interactions: mechanistic bases and control. Meat Science. 86: 86-94. PMID 20554121 DOI: 10.1016/J.Meatsci.2010.04.025  0.651
2010 Naveena BM, Faustman C, Tatiyaborworntham N, Yin S, Ramanathan R, Mancini RA. Detection of 4-hydroxy-2-nonenal adducts of turkey and chicken myoglobins using mass spectrometry Food Chemistry. 122: 836-840. DOI: 10.1016/J.Foodchem.2010.02.062  0.354
2009 Maheswarappa NB, Faustman C, Tatiyaborworntham N, Yin S, Ramanathan R, Mancini RA. Mass spectrometric characterization and redox instability of turkey and chicken myoglobins as induced by unsaturated aldehydes. Journal of Agricultural and Food Chemistry. 57: 8668-76. PMID 19711951 DOI: 10.1021/Jf902705Q  0.319
2009 Ramanathan R, Konda MK, Mancini RA, Faustman C. Species-specific effects of sarcoplasmic extracts on lipid oxidation in vitro. Journal of Food Science. 74: C73-7. PMID 19200090 DOI: 10.1111/J.1750-3841.2008.01021.X  0.477
2008 Bou R, Guardiola F, Codony R, Faustman C, Elias RJ, Decker EA. Effect of heating oxymyoglobin and metmyoglobin on the oxidation of muscle microsomes. Journal of Agricultural and Food Chemistry. 56: 9612-20. PMID 18816061 DOI: 10.1021/Jf8009848  0.413
2007 Chaijan M, Benjakul S, Visessanguan W, Lee S, Faustman C. Effect of ionic strength and temperature on interaction between fish myoglobin and myofibrillar proteins. Journal of Food Science. 72: C89-95. PMID 17995830 DOI: 10.1111/J.1750-3841.2006.00236.X  0.313
2007 Chaijan M, Benjakul S, Visessanguan W, Lee S, Faustman C. The effect of freezing and aldehydes on the interaction between fish myoglobin and myofibrillar proteins. Journal of Agricultural and Food Chemistry. 55: 4562-8. PMID 17488090 DOI: 10.1021/Jf070065M  0.407
2007 Suman SP, Faustman C, Stamer SL, Liebler DC. Proteomics of lipid oxidation-induced oxidation of porcine and bovine oxymyoglobins. Proteomics. 7: 628-40. PMID 17309108 DOI: 10.1002/Pmic.200600313  0.654
2007 Chaijan M, Benjakul S, Visessanguan W, Faustman C. Interaction between fish myoglobin and myosin in vitro Food Chemistry. 103: 1168-1175. DOI: 10.1016/J.Foodchem.2006.10.019  0.32
2007 Chaijan M, Benjakul S, Visessanguan W, Faustman C. Characterisation of myoglobin from sardine (Sardinella gibbosa) dark muscle Food Chemistry. 100: 156-164. DOI: 10.1016/J.Foodchem.2005.09.030  0.335
2006 Tang J, Faustman C, Mancini RA, Seyfert M, Hunt MC. The effects of freeze-thaw and sonication on mitochondrial oxygen consumption, electron transport chain-linked metmyoglobin reduction, lipid oxidation, and oxymyoglobin oxidation. Meat Science. 74: 510-5. PMID 22063055 DOI: 10.1016/J.Meatsci.2006.04.021  0.448
2006 Lee S, Faustman C, Djordjevic D, Faraji H, Decker EA. Effect of antioxidants on stabilization of meat products fortified with n-3 fatty acids. Meat Science. 72: 18-24. PMID 22061369 DOI: 10.1016/J.Meatsci.2005.05.022  0.413
2006 Suman SP, Mancini RA, Faustman C. Lipid-oxidation-induced carboxymyoglobin oxidation. Journal of Agricultural and Food Chemistry. 54: 9248-53. PMID 17117817 DOI: 10.1021/Jf061959U  0.617
2006 Seyfert M, Mancini RA, Hunt MC, Tang J, Faustman C, Garcia M. Color stability, reducing activity, and cytochrome c oxidase activity of five bovine muscles. Journal of Agricultural and Food Chemistry. 54: 8919-25. PMID 17090142 DOI: 10.1021/Jf061657S  0.345
2006 Suman SP, Faustman C, Stamer SL, Liebler DC. Redox instability induced by 4-hydroxy-2-nonenal in porcine and bovine myoglobins at pH 5.6 and 4 degrees C. Journal of Agricultural and Food Chemistry. 54: 3402-8. PMID 16637701 DOI: 10.1021/Jf052811Y  0.652
2006 Chaijan M, Benjakul S, Visessanguan W, Faustman C. Changes of lipids in sardine (Sardinella gibbosa) muscle during iced storage Food Chemistry. 99: 83-91. DOI: 10.1016/J.Foodchem.2005.07.022  0.418
2005 Lee S, Decker EA, Faustman C, Mancini RA. The effects of antioxidant combinations on color and lipid oxidation in n-3 oil fortified ground beef patties. Meat Science. 70: 683-9. PMID 22063895 DOI: 10.1016/J.Meatsci.2005.02.017  0.456
2005 Suman SP, Faustman C, Lee S, Tang J, Sepe HA, Vasudevan P, Annamalai T, Manojkumar M, Marek P, Venkitanarayanan KS. Effect of erythorbate, storage and high-oxygen packaging on premature browning in ground beef. Meat Science. 69: 363-9. PMID 22062829 DOI: 10.1016/J.Meatsci.2004.08.008  0.603
2005 Tang J, Faustman C, Hoagland TA, Mancini RA, Seyfert M, Hunt MC. Interactions between mitochondrial lipid oxidation and oxymyoglobin oxidation and the effects of vitamin E. Journal of Agricultural and Food Chemistry. 53: 6073-9. PMID 16028998 DOI: 10.1021/Jf0501037  0.446
2005 Tang J, Faustman C, Mancini RA, Seyfert M, Hunt MC. Mitochondrial reduction of metmyoglobin: dependence on the electron transport chain. Journal of Agricultural and Food Chemistry. 53: 5449-55. PMID 15969532 DOI: 10.1021/Jf050092H  0.365
2005 Tang J, Faustman C, Hoagland TA, Mancini RA, Seyfert M, Hunt MC. Postmortem oxygen consumption by mitochondria and its effects on myoglobin form and stability. Journal of Agricultural and Food Chemistry. 53: 1223-30. PMID 15713045 DOI: 10.1021/Jf048646O  0.325
2005 CHAIJAN M, BENJAKUL S, VISESSANGUAN W, FAUSTMAN C. Changes of pigments and color in sardine () and mackerel () muscle during iced storage Food Chemistry. 93: 607-617. DOI: 10.1016/J.Foodchem.2004.10.035  0.378
2005 Sepe HA, Faustman C, Lee S, Tang J, Suman SP, Venkitanarayanan KS. Effects of reducing agents on premature browning in ground beef Food Chemistry. 93: 571-576. DOI: 10.1016/J.Foodchem.2004.04.045  0.645
2004 Suman SP, Faustman C, Lee S, Tang J, Sepe HA, Vasudevan P, Annamalai T, Manojkumar M, Marek P, Decesare M, Venkitanarayanan KS. Effect of muscle source on premature browning in ground beef. Meat Science. 68: 457-61. PMID 22062414 DOI: 10.1016/J.Meatsci.2004.04.012  0.608
2004 Chaijan M, Benjakul S, Visessanguan W, Faustman C. Characteristics and gel properties of muscles from sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) caught in Thailand Food Research International. 37: 1021-1030. DOI: 10.1016/J.Foodres.2004.06.012  0.321
2003 Lee S, Phillips AL, Liebler DC, Faustman C. Porcine oxymyoglobin and lipid oxidation in vitro. Meat Science. 63: 241-7. PMID 22062184 DOI: 10.1016/S0309-1740(02)00076-1  0.488
2003 Alderton AL, Faustman C, Liebler DC, Hill DW. Induction of redox instability of bovine myoglobin by adduction with 4-hydroxy-2-nonenal. Biochemistry. 42: 4398-405. PMID 12693935 DOI: 10.1021/bi0271695  0.317
2003 Tang J, Faustman C, Lee S, Hoagland TA. Effect of glutathione on oxymyoglobin oxidation. Journal of Agricultural and Food Chemistry. 51: 1691-5. PMID 12617606 DOI: 10.1021/Jf025924F  0.437
2003 Lee S, Joo ST, Alderton AL, Hill DW, Faustman C. Oxymyoglobin and Lipid Oxidation in Yellowfin Tuna (Thunnus albacares) Loins Journal of Food Science. 68: 1664-1668. DOI: 10.1111/J.1365-2621.2003.Tb12310.X  0.494
2001 Phillips AL, Faustman C, Lynch MP, Govoni KE, Hoagland TA, Zinn SA. Effect of dietary α-tocopherol supplementation on color and lipid stability in pork. Meat Science. 58: 389-93. PMID 22062429 DOI: 10.1016/S0309-1740(01)00039-0  0.383
2001 Phillips AL, Mancini R, Sun Q, Lynch MP, Faustman C. Effect of erythorbic acid on cooked color in ground beef. Meat Science. 57: 31-4. PMID 22061164 DOI: 10.1016/S0309-1740(00)00073-5  0.379
2000 Lynch MP, Kerry JP, Buckley DJ, Faustman C, Morrissey PA. Erratum to "Effect of dietary vitamin E supplementation on the colour and lipid stability of fresh, frozen and vacuum-packaged beef" [Meat Science, 52(1) (1999), 95]. Meat Science. 56: 103. PMID 22061779 DOI: 10.1016/S0309-1740(00)00019-X  0.321
2000 Lynch MP, Faustman C. Effect of aldehyde lipid oxidation products on myoglobin. Journal of Agricultural and Food Chemistry. 48: 600-4. PMID 10725121 DOI: 10.1021/Jf990732E  0.502
2000 Faustman C, Liebler DC, McClure TD, Sun Q. alpha,beta-unsaturated aldehydes accelerate oxymyoglobin oxidation. Journal of Agricultural and Food Chemistry. 47: 3140-4. PMID 10552621 DOI: 10.1021/jf990016c  0.304
1999 Lynch MP, Kerry JP, Buckley DJ, Faustman C, Morrissey PA. Effect of dietary vitamin E supplementation on the colour and lipid stability of fresh, frozen and vacuum-packaged beef. Meat Science. 52: 95-9. PMID 22062148 DOI: 10.1016/S0309-1740(98)00153-3  0.41
1999 Chan WK, Joo ST, Faustman C, Sun Q, Vieth R. Effect of Pseudomonas fluorescens on beef discoloration and oxymyoglobin oxidation in vitro. Journal of Food Protection. 61: 1341-6. PMID 9798152 DOI: 10.4315/0362-028X-61.10.1341  0.391
1999 Clark T, Faustman C, Chan W, Furr H, Riesen J. Canthaxanthin as an Antioxidant in a Liposome Model System and in Minced Patties from Rainbow Trout Journal of Food Science. 64: 982-986. DOI: 10.1111/J.1365-2621.1999.Tb12264.X  0.368
1998 Faustman C, Chan WK, Schaefer DM, Havens A. Beef color update: the role for vitamin E. Journal of Animal Science. 76: 1019-26. PMID 9581925 DOI: 10.2527/1998.7641019X  0.415
1997 Strohecker MG, Faustman C, Furr H, Hoagland TA, Williams SN. Vitamin E Supplementation Effects On Color And Lipid Stability Of Whole And Ground Lamb Journal of Muscle Foods. 8: 413-426. DOI: 10.1111/J.1745-4573.1997.Tb00729.X  0.383
1997 CHAN WK, FAUSTMAN C, DECKER EA. Oxymyoglobin Oxidation as Affected by Oxidation Products of Phosphatidylcholine Liposomes Journal of Food Science. 62: 709-712. DOI: 10.1111/J.1365-2621.1997.Tb15441.X  0.355
1995 Schaefer DM, Liu Q, Faustman C, Yin M. Supranutritional administration of vitamins E and C improves oxidative stability of beef. Journal of Nutrition. 125. PMID 7782948 DOI: 10.1093/Jn/125.Suppl_6.1792S  0.354
1995 CHAN W, HAKKARAINEN K, FAUSTMAN C, SCHAEFER D, SCHELLER K, LIU Q. Color Stability and Microbial Growth Relationships in Beef as Affected by Endogenous ?-Tocopherol Journal of Food Science. 60: 966-971. DOI: 10.1111/J.1365-2621.1995.Tb06272.X  0.358
1994 YIN M, FAUSTMAN C. The influence of microsomal and cytosolic components on the oxidation of myoglobin and lipid in vitro Food Chemistry. 51: 159-164. DOI: 10.1016/0308-8146(94)90250-X  0.491
1993 van Laack RL, Faustman C, Sebranek JG. Pork quality and the expression of stress protein Hsp 70 in swine Journal of Animal Science. 71: 2958-2964. PMID 8270516 DOI: 10.2527/1993.71112958X  0.312
1993 YIN MC, FAUSTMAN C, RIESEN JW, WILLIAMS SN. α‐Tocopherol and Ascorbate Delay Oxymyoglobin and Phospholipid Oxidation In Vitro Journal of Food Science. 58: 1273-1276. DOI: 10.1111/J.1365-2621.1993.Tb06164.X  0.466
1993 Yin MC, Faustman C. Influence of temperature, pH, and phospholipid composition upon the stability of myoglobin and phospholipid: A liposome model Journal of Agricultural and Food Chemistry. 41: 853-857. DOI: 10.1021/Jf00030A002  0.406
1992 Faustman C, Specht SM, Clark RM, Malkus LA, Bendel RB, Kinsman DM. Lipid Composition Of Bob And Special-Fed Veal Journal of Muscle Foods. 3: 33-44. DOI: 10.1111/J.1745-4573.1992.Tb00669.X  0.365
1992 FAUSTMAN C, YIN M, NADEAU D. Color Stability, Lipid Stability, and Nutrient Composition of Red and White Veal Journal of Food Science. 57: 302-304. DOI: 10.1111/J.1365-2621.1992.Tb05481.X  0.452
1992 Faustman C, Specht SM, Malkus LA, Kinsman DM. Pigment oxidation in ground veal: Influence of lipid oxidation, iron and zinc Meat Science. 31: 351-362. DOI: 10.1016/0309-1740(92)90064-B  0.447
1991 Faustman C, Cassens RG. The effect of cattle breed and muscle type on discoloration and various biochemical parameters in fresh beef. Journal of Animal Science. 69: 184-93. PMID 2005012 DOI: 10.2527/1991.691184X  0.409
1991 MITSUMOTO M, FAUSTMAN C, CASSENS R, ARNOLD R, SCHAEFER D, SCHELLER K. Vitamins E and C Improve Pigment and Lipid Stability in Ground Beef Journal of Food Science. 56: 194-197. DOI: 10.1111/J.1365-2621.1991.Tb08010.X  0.403
1990 FAUSTMAN C, CASSENS R. Influence of Aerobic Metmyoglobin Reducing Capacity on Color Stability of Beef Journal of Food Science. 55: 1278-1279. DOI: 10.1111/J.1365-2621.1990.Tb03915.X  0.402
1989 FAUSTMAN C, CASSENS RG, SCHAEFER DM, BUEGE DR, SCHELLER KK. Vitamin E Supplementation of Holstein Steer Diets Improves Sirloin Steak Color Journal of Food Science. 54: 485-486. DOI: 10.1111/J.1365-2621.1989.Tb03114.X  0.323
1988 FAUSTMAN C, CASSENS R, GREASER M. Reduction of Metmyoglobin by Extracts of Bovine Liver and Cardiac Muscle Journal of Food Science. 53: 1065-1067. DOI: 10.1111/J.1365-2621.1988.Tb13531.X  0.397
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