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Publications by Raymond R. Mahoney

Cooking Chicken Breast Reduces Dialyzable Iron Resulting From Digestion of Muscle Proteins

International Journal of Food Science

English

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Preparation and Properties of Creatine Kinase From the Breast Muscle of Normal and Dystrophic Chicken (Gallus Domesticus)

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Transcriptome for the Breast Muscle of Jinghai Yellow Chicken at Early Growth Stages

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The Effect of Lipid Peroxidation on the Calcium-Accumulating Ability of the Microsomal Fraction Isolated From Chicken Breast Muscle

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Anaerobic Digestion of Chicken Manure: Influence of Trace Element Supplementation

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The Effect of Extrusion Cooking on Fat Digestion and Absorption in Rats

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Breast Cancer Subtyping From Plasma Proteins

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Cooking Effects on Iron and Proteins Content of Beans (Phaseolus Vulgaris L.) by GF AAS and MALDI-TOF MS

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The Study of Thermal Denaturation of Beef, Pork, Chicken and Turkey Muscle Proteins Using Differential Scanning Calorimetry

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