What is he best known for?
The fields of study he is best known for:
- Enzyme
- Biochemistry
- Food science
The scientist’s investigation covers issues in Myoglobin, Food science, Lipid oxidation, Biochemistry and Metmyoglobin.
Cameron Faustman has included themes like Redox, In vitro and Respiratory control in his Myoglobin study.
The various areas that Cameron Faustman examines in his Food science study include Vitamin e supplementation, Vitamin E, Biotechnology and Peroxide.
The Lipid oxidation study combines topics in areas such as Nonenal, Chromatography and Medicinal chemistry.
His Biochemistry study combines topics from a wide range of disciplines, such as Cardiac muscle and Oxygen.
Many of his research projects under Metmyoglobin are closely connected to Reflectivity with Reflectivity, tying the diverse disciplines of science together.
His most cited work include:
- THE BIOCHEMICAL BASIS FOR DISCOLORATION IN FRESH MEAT: A REVIEW (640 citations)
- Myoglobin and lipid oxidation interactions: mechanistic bases and control (530 citations)
- Metmyoglobin reducing activity (179 citations)
What are the main themes of his work throughout his whole career to date?
His primary areas of study are Food science, Myoglobin, Biochemistry, Lipid oxidation and Metmyoglobin.
His Food science research is multidisciplinary, incorporating elements of Biotechnology and Vitamin E.
His Myoglobin study integrates concerns from other disciplines, such as 2-Nonenal, Chromatography and Liposome.
His Biochemistry study frequently draws parallels with other fields, such as Oxygen.
Lipid oxidation is a subfield of Antioxidant that Cameron Faustman investigates.
His Metmyoglobin research includes themes of Reductase, Disulfide bond, Ferric, Myofibril and Pigment.
He most often published in these fields:
- Food science (45.83%)
- Myoglobin (42.71%)
- Biochemistry (42.71%)
What were the highlights of his more recent work (between 2010-2021)?
- Myoglobin (42.71%)
- Lipid oxidation (38.54%)
- Food science (45.83%)
In recent papers he was focusing on the following fields of study:
His primary scientific interests are in Myoglobin, Lipid oxidation, Food science, Histidine and Biochemistry.
His Metmyoglobin study, which is part of a larger body of work in Myoglobin, is frequently linked to Carboxymyoglobin, bridging the gap between disciplines.
His work carried out in the field of Lipid oxidation brings together such families of science as Food quality, Base and Nitrogen.
His Food science research includes elements of Vitamin E and Skeletal muscle.
His Histidine research incorporates themes from Adduct, Redox and Microsome.
His Adduct research integrates issues from Oxidation reduction, Lipid metabolism and alpha-Tocopherol.
Between 2010 and 2021, his most popular works were:
- The Eating Quality of Meat: I—Color (39 citations)
- Species-specific myoglobin oxidation. (32 citations)
- Biomolecular Interactions Governing Fresh Meat Color in Post-mortem Skeletal Muscle: A Review. (13 citations)
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