Robert G. Brannan, Ph.D.
Affiliations: | 2002 | University of Massachusetts, Amherst, Amherst, MA |
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"Robert Brannan"Mean distance: 12.13 | S | N | B | C | P |
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Sign in to add mentorEric Andrew Decker | grad student | 2002 | U Mass Amherst | |
(Peroxynitrite-induced oxidation of muscle foods.) |
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Publications
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Chaiyasit W, Brannan R, Chareonsuk D, et al. (2019) Comparison of Physicochemical and Functional Properties of Chicken and Duck Egg Albumens Brazilian Journal of Poultry Science. 21 |
Charoensuk D, Brannan RG, Chanasattru W, et al. (2018) Physicochemical and emulsifying properties of mung bean protein isolate as influenced by succinylation International Journal of Food Properties. 21: 1633-1645 |
Brannan RG. (2011) Effect of N-acetyl-cysteine on liposomal and muscle model oxidation induced by reactive oxygen, nitrogen, and sulfur. Meat Science. 88: 733-9 |
Brannan RG. (2010) Reactive sulfur species act as prooxidants in liposomal and skeletal muscle model systems. Journal of Agricultural and Food Chemistry. 58: 3767-71 |
Brannan RG, Mah E. (2007) Grape seed extract inhibits lipid oxidation in muscle from different species during refrigerated and frozen storage and oxidation catalyzed by peroxynitrite and iron/ascorbate in a pyrogallol red model system. Meat Science. 77: 540-6 |
Brannan RG, Decker EA. (2003) Degradation of γ- and α-tocopherol and formation of 5-nitro-γ-tocopherol induced by peroxynitrite in liposomes and skeletal muscle. Meat Science. 64: 149-56 |
Brannan RG, Decker EA. (2002) Nitric oxide synthase activity in muscle foods. Meat Science. 62: 229-35 |
Connolly BJ, Brannan RG, Decker EA. (2002) Potential of peroxynitrite to alter the color of myoglobin in muscle foods. Journal of Agricultural and Food Chemistry. 50: 5220-3 |
Brannan RG, Decker EA. (2001) Peroxynitrite-induced oxidation of lipids: implications for muscle foods. Journal of Agricultural and Food Chemistry. 49: 3074-9 |
Brannan RG, Connolly BJ, Decker EA. (2001) Peroxynitrite: A potential initiator of lipid oxidation in food Trends in Food Science and Technology. 12: 164-173 |