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Annual Review of Food Science and Technology|November 30, 2012
Myoglobin chemistry and meat colorSurendranath P Suman, Poulson JosephJournal of Agricultural and Food Chemistry|February 12, 2020
Biomolecular Interactions Governing Fresh Meat Color in Post-mortem Skeletal Muscle: A ReviewRanjith Ramanathan, Surendranath P Suman, Cameron FaustmanJournal of Agricultural and Food Chemistry|November 23, 2006
Lipid-oxidation-induced carboxymyoglobin oxidationSurendranath P Suman, Richard A Mancini, Cameron FaustmanMeat Science|June 18, 2010
Myoglobin and lipid oxidation interactions: mechanistic bases and controlCameron Faustman, Qun Sun, Richard Mancini, et al.Meat Science|September 14, 2023
The color of fresh pork: Consumers expectations, underlying farm-to-fork factors, myoglobin chemistry and contribution of proteomics to decipher the biochemical mechanismsMohammed Gagaoua, Surendranath P Suman, Peter P Purslow, et al.Journal of Food Science|July 31, 2018
Muscle-Specific Mitochondrial Functionality and Its Influence on Fresh Beef Color StabilityRichard A Mancini, Kaylin Belskie, Surendranath P Suman, et al.Journal of Proteomics|May 19, 2023
The potential of metabolomics in meat science: Current applications, trends, and challengesRanjith Ramanathan, Frank Kiyimba, Surendranath P Suman, et al.Journal of Agricultural and Food Chemistry|February 21, 2014
Covalent binding of 4-hydroxy-2-nonenal to lactate dehydrogenase decreases NADH formation and metmyoglobin reducing activityRanjith Ramanathan, Richard A Mancini, Surendranath P Suman, et al.Meat Science|May 22, 2012
Amino acid sequence of myoglobin from white-tailed deer (Odocoileus virginianus)Poulson Joseph, Surendranath P Suman, Shuting Li, et al.Meat Science|May 2, 2016
Factors influencing internal color of cooked meatsSurendranath P Suman, Mahesh N Nair, Poulson Joseph, et al.Pageof 4