Amy L. Alderton

Concentration effects of hydroxyl radical oxidizing systems on biochemical properties of porcine muscle myofibrillar protein

Donkeun Park, Youling L. Xiong, Amy L. Alderton · Food Chemistry · 2006 · 272 citations

Life Sciences, Biochemistry, Physiology +16

Biochemical Changes in Myofibrillar Protein Isolates Exposed to Three Oxidizing Systems

Donkeun Park, Youling L. Xiong, Amy L. Alderton et al. · Journal of Agricultural and Food Chemistry · 2006 · 175 citations

Life Sciences, Biochemistry, Food Science +17

Induction of Redox Instability of Bovine Myoglobin by Adduction with 4-Hydroxy-2-nonenal

Amy L. Alderton, C. Faustman, D.C. Liebler et al. · Biochemistry · 2003 · 171 citations

Life Sciences, Biochemistry, Lipid Biochemistry +16

Honey inhibits lipid oxidation in ready-to-eat ground beef patties

Julia Johnston, Hilary A. Sepe, C.L. Miano et al. · Meat Science · 2005 · 119 citations

Agriculture, Food Science, Nutritional Sciences +13

Oxymyoglobin and Lipid Oxidation in Yellowfin Tuna ( <i>Thunnus albacares</i> ) Loins

S. Lee, Seon-Tea Joo, Amy L. Alderton et al. · Journal of Food Science · 2003 · 75 citations

Agriculture, Food Science, Food Chemistry +16