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Chemistry

D-Index
51
Citations
11013
World Ranking
13832
National Ranking
3591

Overview

Cameron Faustman is affiliated with the University of Connecticut in the United States. Their research spans several fields including Agricultural and Biological Sciences, Medicine, and Environmental Science. Subfields in which their work is prominent comprise Animal Science and Zoology, Physiology, Cell Biology, Ecology, and Food Science.

Their research addresses key topics such as Meat and Animal Product Quality, Biochemical effects in animals, Muscle metabolism and nutrition, Agriculture Sustainability and Environmental Impact, Food Waste Reduction and Sustainability, Diet and metabolism studies, and Consumer Attitudes and Food Labeling.

Faustman has authored papers published in notable venues including the Journal of Agricultural and Food Chemistry, the Journal of Animal Science, and Critical Reviews in Food Science and Nutrition. Examples of recent papers are:

  • Biomolecular Interactions Governing Fresh Meat Color in Post-mortem Skeletal Muscle: A Review (2020) in Journal of Agricultural and Food Chemistry
  • Cell-based meat: the need to assess holistically (2020) in Journal of Animal Science
  • Ten years post-GAO assessment, FDA remains uninformed of potentially harmful GRAS substances in foods (2020) in Critical Reviews in Food Science and Nutrition

Faustman frequently collaborates with co-authors including Ranjith Ramanathan, Surendranath P. Suman, Deb Hamernik, Michael Looper, and Steven A Zinn. These collaborations reflect contributions across multiple publications and research areas.

Best Publications

  • Myoglobin and lipid oxidation interactions: mechanistic bases and control

    Cameron Faustman;Qun Sun;Richard Mancini;Surendranath P. Suman

  • THE BIOCHEMICAL BASIS FOR DISCOLORATION IN FRESH MEAT: A REVIEW

    C. Faustman;R.G. Cassens

  • Metmyoglobin reducing activity

    A.E.D. Bekhit;C. Faustman

  • Changes of lipids in sardine (Sardinella gibbosa) muscle during iced storage

    Manat Chaijan;Soottawat Benjakul;Wonnop Visessanguan;Cameron Faustman

  • Changes of pigments and color in sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) muscle during iced storage

    Manat Chaijan;Soottawat Benjakul;Wonnop Visessanguan;Cameron Faustman

  • Krzywicki Revisited: Equations for Spectrophotometric Determination of Myoglobin Redox Forms in Aqueous Meat Extracts

    J. Tang;C. Faustman;T.A. Hoagland

  • Beef color update: the role for vitamin E

    C. Faustman;W.K.M. Chan;D. M. Schaefer;A. Havens

  • Postmortem Oxygen Consumption by Mitochondria and Its Effects on Myoglobin Form and Stability

    Jiali Tang;Cameron Faustman;Thomas A. Hoagland;Richard A. Mancini

  • Characteristics and gel properties of muscles from sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) caught in Thailand

    Manat Chaijan;Soottawat Benjakul;Wonnop Visessanguan;Cameron Faustman

  • Influence of temperature, pH, and phospholipid composition upon the stability of myoglobin and phospholipid: a liposome model.

    Mei Chin. Yin;Cameron. Faustman

  • Induction of redox instability of bovine myoglobin by adduction with 4-hydroxy-2-nonenal.

    Alderton Al;Faustman C;Liebler Dc;Hill Dw

  • Effect of aldehyde lipid oxidation products on myoglobin.

    M P Lynch;C Faustman

  • Antioxidants in muscle foods

    Eric Decker;Cameron Faustman

  • α‐Tocopherol and Ascorbate Delay Oxymyoglobin and Phospholipid Oxidation In Vitro

    M.C. Yin;C. Faustman;J.W. Riesen;S.N. Williams

  • Supranutritional administration of vitamins E and C improves oxidative stability of beef.

    Daniel M. Schaefer;Qingping Liu;Cameron Faustman;Mei-Chin Yin

  • Vitamin E Supplementation of Holstein Steer Diets Improves Sirloin Steak Color

    C. Faustman;R.G. Cassens;D.M. Schaefer;D.R. Buege

  • α, β-Unsaturated aldehydes accelerate oxymyoglobin oxidation

    Faustman C;Liebler Dc;McClure Td;Sun Q

  • Economic implications of improved color stability in beef.

    G. C. Smith;K. E. Belk;J. N. Sofos;J. D. Tatum

  • Pigment oxidation in ground veal: Influence of lipid oxidation, iron and zinc.

    C. Faustman;S.M. Specht;L.A. Malkus;D.M. Kinsman

  • Proteomics of lipid oxidation-induced oxidation of porcine and bovine oxymyoglobins

    Surendranath P. Suman;Cameron Faustman;Sheryl L. Stamer;Daniel C. Liebler

Frequent Co-Authors

Eric A. Decker
Eric A. Decker University of Massachusetts Amherst
Surendranath P. Suman
Surendranath P. Suman University of Kentucky
Clemente J. Lopez-Bote
Clemente J. Lopez-Bote Complutense University of Madrid
Soottawat Benjakul
Soottawat Benjakul Prince of Songkla University
Kumar Venkitanarayanan
Kumar Venkitanarayanan University of Connecticut
Melvin C. Hunt
Melvin C. Hunt Kansas State University
Wonnop Visessanguan
Wonnop Visessanguan National Center for Genetic Engineering and Biotechnology
Robert G. Cassens
Robert G. Cassens University of Wisconsin–Madison
D.J. Buckley
D.J. Buckley University College Cork
Joseph P. Kerry
Joseph P. Kerry University College Cork

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