SEARCH

SEARCH BY CITATION

Cited in:

CrossRef

This article has been cited by:

  1. 1
    M. Bjelanovic, B. Egelandsdal, V.T. Phung, Ø. Langsrud, O. Sørheim, M. Hunt, E. Slinde, Effects of metabolic substrates on myoglobin redox forms in packaged ground beef, Food Packaging and Shelf Life, 2016, 8, 24

    CrossRef

  2. 2
    Poulson Joseph, Mahesh N. Nair, Surendranath P. Suman, Application of proteomics to characterize and improve color and oxidative stability of muscle foods, Food Research International, 2015, 76, 938

    CrossRef

  3. 3
    Anna C.V.C.S. Canto, Surendranath P. Suman, Mahesh N. Nair, Shuting Li, Gregg Rentfrow, Carol M. Beach, Teofilo J.P. Silva, Tommy L. Wheeler, Steven D. Shackelford, Adria Grayson, Russell O. McKeith, D. Andy King, Differential abundance of sarcoplasmic proteome explains animal effect on beef Longissimus lumborum color stability, Meat Science, 2015, 102, 90

    CrossRef

  4. 4
    Surendranath P. Suman, Melvin C. Hunt, Mahesh N. Nair, Gregg Rentfrow, Improving beef color stability: Practical strategies and underlying mechanisms, Meat Science, 2014, 98, 3, 490

    CrossRef

  5. 5
    M.N. Nair, S.P. Suman, S. Li, R. Ramanathan, R.A. Mancini, Temperature- and pH-dependent effect of lactate on in vitro redox stability of red meat myoglobins, Meat Science, 2014, 96, 1, 408

    CrossRef

  6. You have free access to this content6
    Alaa El-Din A. Bekhit, David L. Hopkins, Fahri T. Fahri, Eric N. Ponnampalam, Oxidative Processes in Muscle Systems and Fresh Meat: Sources, Markers, and Remedies, Comprehensive Reviews in Food Science and Food Safety, 2013, 12, 5