Baker, S., Hall, R., Brunold, T., & Richards, MP (2025) Resonance Raman and Density Functional Theory Reveal Hemin Release Mechanism of Fish and Mammalian Hemoglobin. ACS Journal of Agriculture and Food Chemistry, In Press
Baker, S., & Richards, MP (2025). Molecular Dynamics Reveals Unique Distal Histidine Positions and Interfacial Transitions of Fish and Mammalian Deoxyhemoglobin at Post-mortem pH. ACS Journal of Agricultural and Food Chemistry, 73(33), 21059-21071. https://doi.org/10.1021/acs.jafc.5c05805
Publications since 2021
Whalin J, Wu Y, Wang Y, Suman SP, Shohet JL, Richards MP. (2024). Use of plasma induced modification of biomolecules (PLIMB) to evaluate hemin dissociation from fish and bovine methemoglobins. Food Chem. 2024 May 8;452:139576. http://doi:10.1016/j.foodchem.2024.139576
Baker S, Desai A, Dinh T, Richards MP. (2023) Divergent reactivity of hemoglobin isoforms α2Aβ2 and α2Dβ2 from Meleagris gallopavo in native and fatty acid-modified states. J Agric Food Chem. 2023 Nov 29. http://doi:10.1021/acs.jafc.3c05601
Bedale, WA, Milkowski, AL, Czuprynski, CJ and Richards, MP. (2023). Mechanistic development of cancers associated with processed meat and poultry products: A review. Meat and Muscle Biology. 7, 15762, 1-63. https://doi.org/10.22175/mmb.15762
Ayala, CV, Koulicoff, LA, Chun, CKY, Boyle E, O’Quinn, TG, Richards, MP, Jones, C and Chao, MD Exploring the effects of incorporating egg powder containing phospholipase α2 antibody to ground striploin on its shelf-life. Meat and Muscle Biology. 7, 16242, 1-11.http://doi:10.22175/mmb.16242
Chao, M, Colin K. Y. Chun; M. Roth; R. Welti; MP Richards; Wei-Wen Hsu. (2023). Exploring the potential effect of phospholipase A2 antibody to extend beef shelf-life in a beef liposome model system https://doi.org/10.1016/j.meatsci.2022.109091
Wu, H, Park, SY and Richards, MP. (2022) Effects of sodium chloride and sodium tripolyphosphate on the prooxidant properties of hemoglobin in washed muscle system. Food Chemistry X. https://doi.org/10.1016/j.fochx.2022.100480
Wu, H. Hajimohammadi, M. Decker, EA, Richards, MP, Undeland, I. Model systems for studying lipid oxidation associated with muscle foods: methods, challenges, and prospects (2022). Critical Reviews in Food Science and Nutrition. doi: 10.1080/10408398.2022.2105302.
Liu, L, Yin, J and Richards MP (2022). Role of Maillard reaction products as antioxidants in washed cod and washed turkey muscle oxidized by added hemoglobin. European Journal of Lipid Science and Technology. http://doi: 10.1002/ejlt.202100204
Tatiyaborworntham, N, Oz, F, Richards, MP, Wu, H. (2022). Paradoxical effects of lipolysis on the lipid oxidation in meat and meat products. Food Chemistry X. https://doi.org/10.1016/j.fochx.2022.100317
Wu H, Yin, J, Xiao S, Yin J, Richards MP, Zhang J. (2022). Quercetin as an inhibitor of hemoglobin-mediated lipid oxidation: mechanisms of action and use of molecular docking. J. Agric. Food Chem. doi:10.1016/j.foodchem.2022.132473
Wu, H. Richards, MP, Undeland, I. (2022) Lipid oxidation and antioxidant delivery systems in muscle food. Comprehensive Reviews in Food Science and Food Safety. 1–25. https://doi.org/10.1111/1541-4337.12890
Whalin, JG., Liu, L, Rankin, SA, Richards, MP. (2021) Color stability and lipid oxidation in pork sausage as affected by rosemary extract and phospholipase A2: a possible role for depletion of neutral lipid hydroperoxides. J. Food Process. Preserv. 2021. 00, e15997. http://doi.org/10.1111/jfpp.15997.
Kassa T, Whalin JG, Richards MP, Alayash AI. (2021) Caffeic acid: an antioxidant with novel antisickling properties. FEBS Open Bio. 2021 Sep 12. https://doi:10.1002/2211-5463.13295 Epub ahead of print. PMID: 34510823.
Bak KH, Richards MP. (2021) Hexanal as a Predictor of Development of Oxidation Flavor in Cured and Uncured Deli Meat Products as Affected by Natural Antioxidants. Foods. 2021 Jan 13;10(1):152. https://doi:10.3390/foods10010152 PMID: 33450829; PMCID: PMC7828224.
Tatiyaborworntham N, Yin J, Richards MP. (2021). Factors influencing the antioxidant effect of phospholipase A2 against lipid oxidation promoted by trout hemoglobin and hemin in washed muscle. Food Chem. 2021 May 1;343:128428.