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Journal of Agricultural and Food Chemistry|April 28, 2006
Redox instability induced by 4-hydroxy-2-nonenal in porcine and bovine myoglobins at pH 5.6 and 4 degrees CSurendranath P Suman, Cameron Faustman, Sheryl L Stamer, et al.Proteomics|February 20, 2007
Proteomics of lipid oxidation-induced oxidation of porcine and bovine oxymyoglobinsSurendranath P Suman, Cameron Faustman, Sheryl L Stamer, et al.Meat Science|July 22, 2014
Improving beef color stability: practical strategies and underlying mechanismsSurendranath P Suman, Melvin C Hunt, Mahesh N Nair, et al.Journal of Proteomics|April 6, 2023
Proteomic approaches to characterize biochemistry of fresh beef colorSurendranath P Suman, Yifei Wang, Mohammed Gagaoua, et al.Journal of Agricultural and Food Chemistry|February 29, 2012
Proteomics of muscle-specific beef color stabilityPoulson Joseph, Surendranath P Suman, Gregg Rentfrow, et al.Meat Science|May 3, 2016
Muscle-specific colour stability of blesbok (Damaliscus pygargus phillipsi) meatNikki E Neethling, Surendranath P Suman, Gunnar O Sigge, et al.Proteomes|October 24, 2025
Protein Structural Modeling Explains Rapid Oxidation in Poultry and Fish Myoglobins Compared to Livestock MyoglobinsGreeshma Sreejesh, Surendranath P Suman, Gretchen G Mafi, et al.Journal of Food Science|August 7, 2012
Effects of pyruvate on lipid oxidation and ground beef colorRanjith Ramanathan, Richard A Mancini, Charlene B Van Buiten, et al.Food Chemistry|May 12, 2024
Use of plasma induced modification of biomolecules (PLIMB) to evaluate hemin dissociation from fish and bovine methemoglobinsJames Whalin, Yuting Wu, Yifei Wang, et al.Comparative Biochemistry and Physiology. Part D, Genomics & Proteomics|August 4, 2016
Differential abundance of muscle proteome in cultured channel catfish (Ictalurus punctatus) subjected to ante-mortem stressors and its impact on fillet qualityMichael A Ciaramella, Mahesh N Nair, Surendranath P Suman, et al.Pageof 4