A. M. Pearson

Improved resolution of myofibrillar proteins with sodium dodecyl sulfate-polyacrylamide gel electrophoresis

M.A. Porzio, A. M. Pearson · Biochimica et Biophysica Acta (BBA) - Protein Structure · 1977 · 529 citations

Life Sciences, Biochemistry, Molecular Biology +14

Chemistry of the 2‐thiobarbituric acid test for determination of oxidative rancidity in foods. II.—formation of the tba‐malonaldehyde complex without acid‐heat treatment

Basil G. Tarladgis, A. M. Pearson · Journal of the Science of Food and Agriculture · 1964 · 340 citations

Agriculture, Chemistry, Food Science +8

ROLE OF PHOSPHOLIPIDS AND TRIGLYCERIDES IN WARMED‐OVER FLAVOR DEVELOPMENT IN MEAT MODEL SYSTEMS

J. O. Igene, A. M. Pearson · Journal of Food Science · 1979 · 281 citations

Agriculture, Biochemistry, Food Science +12

Influence of heme pigments, nitrite, and nonheme iron on development of warmed-over flavor (WOF) in cooked meat

J. O. Igene, Jennifer King, A. M. Pearson et al. · Journal of Agricultural and Food Chemistry · 1979 · 255 citations

Agriculture, Chemistry, Food Science +14

Effect of total lipids and phospholipids on warmed-over flavor in red and white muscle from several species as measured by thiobarbituric acid analysis

Blayne R. Wilson, A. M. Pearson, F. B. Shorland · Journal of Agricultural and Food Chemistry · 1976 · 215 citations

Agriculture, Biochemistry, Food Science +17