| Myoglobin and lipid oxidation interactions: Mechanistic bases and control C Faustman, Q Sun, R Mancini, SP Suman Meat science 86 (1), 86-94, 2010 | 1243 | 2010 |
| Myoglobin chemistry and meat color SP Suman, P Joseph Annual review of food science and technology 4 (1), 79-99, 2013 | 865 | 2013 |
| Meat color measurement guidelines AMSA American Meat Science Association, Champaign, IL, USA, 2012 | 622* | 2012 |
| Proteomics of muscle-specific beef color stability P Joseph, SP Suman, G Rentfrow, S Li, CM Beach Journal of Agricultural and Food Chemistry 60 (12), 3196-3203, 2012 | 283 | 2012 |
| Improving beef color stability: Practical strategies and underlying mechanisms SP Suman, MC Hunt, MN Nair, G Rentfrow Meat science 98 (3), 490-504, 2014 | 255 | 2014 |
| American meat science association guidelines for meat color measurement DA King, MC Hunt, S Barbut, JR Claus, DP Cornforth, P Joseph, YHB Kim, ... Meat and Muscle Biology 6 (4), 12473, 2023 | 160 | 2023 |
| Meat quality traits and proteome profile of woody broiler breast (pectoralis major) meat K Cai, W Shao, X Chen, YL Campbell, MN Nair, SP Suman, CM Beach, ... Poultry science 97 (1), 337-346, 2018 | 157 | 2018 |
| Proteomics of lipid oxidation‐induced oxidation of porcine and bovine oxymyoglobins SP Suman, C Faustman, SL Stamer, DC Liebler Proteomics 7 (4), 628-640, 2007 | 151 | 2007 |
| Differential abundance of sarcoplasmic proteome explains animal effect on beef Longissimus lumborum color stability AC Canto, SP Suman, MN Nair, S Li, G Rentfrow, CM Beach, TJP Silva, ... Meat science 102, 90-98, 2015 | 141 | 2015 |
| Factors influencing internal color of cooked meats SP Suman, MN Nair, P Joseph, MC Hunt Meat Science 120, 133-144, 2016 | 136 | 2016 |
| Biomolecular interactions governing fresh meat color in post-mortem skeletal muscle: A review R Ramanathan, SP Suman, C Faustman Journal of Agricultural and Food Chemistry 68 (46), 12779-12787, 2020 | 130 | 2020 |
| Effect of carbon monoxide packaging and lactate enhancement on the color stability of beef steaks stored at 1 C for 9 days RA Mancini, SP Suman, MKR Konda, R Ramanathan Meat Science 81 (1), 71-76, 2009 | 114 | 2009 |
| Exogenous and endogenous factors influencing color of fresh meat from ungulates NE Neethling, SP Suman, GO Sigge, LC Hoffman, MC Hunt Meat and Muscle Biology 1 (1), 2017 | 110 | 2017 |
| Immunocastration improves carcass traits and beef color attributes in Nellore and Nellore× Aberdeen Angus crossbred animals finished in feedlot GZ Miguel, MH Faria, RO Roca, CT Santos, SP Suman, ABG Faitarone, ... Meat Science 96 (2), 884-891, 2014 | 103 | 2014 |
| Packaging-specific influence of chitosan on color stability and lipid oxidation in refrigerated ground beef SP Suman, RA Mancini, P Joseph, R Ramanathan, MKR Konda, G Dady, ... Meat Science 86 (4), 994-998, 2010 | 102 | 2010 |
| Color attributes and oxidative stability of longissimus lumborum and psoas major muscles from Nellore bulls AC Canto, BRC Costa-Lima, SP Suman, MLG Monteiro, FM Viana, ... Meat Science 121, 19-26, 2016 | 99 | 2016 |
| Effect of grind size and fat levels on the physico-chemical and sensory characteristics of low-fat ground buffalo meat patties SP Suman, BD Sharma Meat Science 65 (3), 973-976, 2003 | 96 | 2003 |
| Redox instability induced by 4-hydroxy-2-nonenal in porcine and bovine myoglobins at pH 5.6 and 4 C SP Suman, C Faustman, SL Stamer, DC Liebler Journal of Agricultural and Food Chemistry 54 (9), 3402-3408, 2006 | 95 | 2006 |
| The eating quality of meat: I – Color C Faustman, SP Suman Lawrie's Meat Science (Eighth Edition), 329-356, 2017 | 93* | 2017 |
| Recent Updates in Meat Color Research: Integrating Traditional and High-Throughput Approaches R Ramanathan, MC Hunt, RA Mancini, MN Nair, ML Denzer, SP Suman, ... Meat and Muscle Biology 4 (2), 7, 1–24, 2020 | 89 | 2020 |
Mahesh N NairAssociate Professor, Colorado State UniversityVerified email at colostate.edu