'

EDUCATION:

BS, Food Science, The Ohio State University, 1992
MS, Food Science, University of Massachusetts - Amherst, 1997
PhD, Food Science, University of Massachusetts - Amherst, 2000
Post doctoral, Food Science, University of Massachusetts - Amherst, 2001

TEACHING:

AnSci 508 Poultry Products Technology

RECENT PUBLICATIONS:

Lee SK, Tatiyaborworntham N, Grunwald EW, Richards MP. (2015). Myoglobin and haemoglobin-mediated lipid oxidation in washed muscle: observations on crosslinking, ferryl formation, porphyrin degradation, and haemin loss rate. Food Chem. 167:258-63.

Sannaveerappa T, Cai H, Richards MP. Undeland I. (2014). Factors affecting the binding of Trout HbI and HbIV to washed cod mince model system and their influence on lipid oxidation. Food Chem. 143: 392-397.

Cai H, Grunwald EW, Park SY, Lei B, Richards MP. (2013) Lipid oxidation in trout muscle is strongly inhibited by a protein that specifically binds hemin released from hemoglobin.  J Agric Food Chem 61, 4180-4187.

Park SY, Undeland I, Sannaveerappa T, Richards MP. (2013).Novel interactions of caffeic acid with different hemoglobins: effects on discoloration and lipid oxidation in different washed muscles.Meat Sci 95, 110-7.
Richards, MP. (2013). Redox reactions of myoglobin. Antioxid. Redox. Signal. 18, 2342-51

Tatiyaborworntham, N, Faustman, C, Yin, S, Ramanathan, R, Mancini, R.A, Suman, S.P, Beach, C.M, Maheswarappa, N.B, Grunwald, E.W. and Richards, M.P. (2012). Redox Instabilityand hemin loss of mutant sperm whale myoglobins induced by 4-hydroxy-nonenal in vitro. J. Agric. Food Chem. 60, 8473-8483.

Cai, H, Richards, MP. (2012). Site E14 in hemoglobins and myoglobins: A key residue that affects hemin loss and lipid oxidation capacity J. Agric. Food Chem. 60, 7729-7734.

Kathirvel, P; Richards, MP. (2012). Effect of a membrane permeable metal chelator on iron and hemoglobin-mediated lipid oxidation in washed fish muscle. Food Res. Intern. 48, 346-352.

Grunwald EW, Richards MP. (2012). Effects of hemopexin on hemin and hemoglobin-mediated lipid oxidation in washed fish muscle. LWT-Food Science and Technology. 46, 412-418.

Thiansilakul  Y, Benjakul S, Park SY, Richards MP. (2012). Characteristics of myoglobin and hemoglobin-mediated lipid oxidation in washed mince from bighead carp (Hypothalimichthys nobilis). Food Chem. 132, 892-900.

Egelandsdal B Kathirvel P, Gong Y, Greaser ML, Richards MP. (2011). Addition of partly reduced bovine serum albumin to a metmyoglobin-fortified washed cod system gives reduced formation of lipid oxidation products and increased degradation of proteins. LWT-Food Science and Technology. 44, 1005-1011.

Thiansilakul , Y., Benjakul, S., Park, S.Y., Richards, M.P. (2012). Characteristics of myoglobin and hemoglobin-mediated lipid oxidation in washed mince from bighead carp (Hypothalimichthys nobilis). Food Chem. 132, 892-900.

Grunwald, E.W. and Richards, M.P. (2012). Effects of hemopexin on hemin and hemoglobinmediated lipid oxidation in washed fish muscle. LWT-Food Science and Technology. 46, 412-418

Gong Y, Krabbenhoft DP, Ren L, Egelandsdal B, Richards MP. (2011). Mercury distribution and lipid oxidation in fish muscle: effects of washing and isoelectric protein precipitation. J Agric Food Chem. 59(20):11050-7.

Richards MP, Kathirvel P, Gong Y, Lopez-Hernandez A, Walters EM,  Prather RS. (2011). Long chain omega-3 fatty acid levels in loin muscle from transgenic (fat-1 gene) pigs and effects on lipid oxidation during storage. Food Biotechnol. 25:103-114.

Thiansilakul Y, Benjakul S, Richards MP. (2011). The effect of different atmospheric conditions on the changes in myoglobin and colour of refrigerated Eastern little tuna (Euthynnus affinis) muscle. J Sci Food Agric 91: 1103-1110.

Thiansilakul Y, Benjakul S, Richards MP. (2011).  The effect of Fenton’s reactants and aldehydes on the changes of myoglobin from Eastern little tuna (Euthynnus affinis) dark muscle. Eur Food Res Technol 232: 221-230.

Thiansilakul Y,  Benjakul S, Richards MP. (2011). Effect of Myoglobin from Eastern Little Tuna Muscle on Lipid Oxidation of Washed Asian Seabass Mince at Different pH.  J. Food Sci 76: C242-C249.

Thiansilakul Y, Benjakul S, Richards MP. (2011). Isolation, characterisation and stability of myoglobin from Eastern little tuna (Euthynnus affinis) dark muscle. Food Chem 124: 254-261.

Gong Y, Parker RS, Richards MP. (2010). Factors affecting lipid oxidation in breast and thigh muscle from chicken, turkey and duck. J Food Biochem  34, 869-885.

Thiansilakul  Y, Benjakul S, Richards MP. (2010) Changes in heme proteins and lipids associated with off-odour of seabass (Lates calcarifer) and red tilapia (Oreochromis mossambicus _ O. niloticus) during iced storage. Food Chem 121, 1109-1119.

PATENTS & APPLICATIONS

A novel method to inhibit lipid oxidation in muscle foods and animal tissues using an enzyme that modifies cellular membranes Publication date: 2014-07-14 Publication number: US20140200266A1

Natural lipophilic antioxidant compositions extracted from fruit; used to reduce food spoilage and extend shelf life in food products susceptible to lipid oxidation Publication date: 2005-08-11 Publication number: US20050175762 A1
Preservation of Muscle Protein Products Publication date: 2002-04-03 Publication number: US200260377624