| Myoglobin chemistry and meat color SP Suman, P Joseph Annual review of food science and technology 4, 79-99, 2013 | 757 | 2013 |
| 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 | 266 | 2012 |
| Factors influencing internal color of cooked meats SP Suman, MN Nair, P Joseph, MC Hunt Meat Science 120, 133-144, 2016 | 113 | 2016 |
| 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 | 100 | 2010 |
| 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), 2023 | 69 | 2023 |
| Chemical and physical characteristics of meat| color and pigment SP Suman, R Ramanathan Elsevier, 2024 | 64 | 2024 |
| Proteome basis for intramuscular variation in color stability of beef semimembranosus MN Nair, SP Suman, MK Chatli, S Li, P Joseph, CM Beach, G Rentfrow Meat science 113, 9-16, 2016 | 64 | 2016 |
| Species-specific myoglobin oxidation S Yin, C Faustman, N Tatiyaborworntham, R Ramanathan, ... Journal of Agricultural and Food Chemistry 59 (22), 12198-12203, 2011 | 54 | 2011 |
| Characterization of bison (Bison bison) myoglobin P Joseph, SP Suman, S Li, CM Beach, L Steinke, M Fontaine Meat science 84 (1), 71-78, 2010 | 52 | 2010 |
| Bovine mitochondrial oxygen consumption effects on oxymyoglobin in the presence of lactate as a substrate for respiration R Ramanathan, RA Mancini, P Joseph, SP Suman Meat Science 93 (4), 893-897, 2013 | 49 | 2013 |
| Application of proteomics to characterize and improve color and oxidative stability of muscle foods P Joseph, MN Nair, SP Suman Food Research International 76, 938-945, 2015 | 46 | 2015 |
| Broiler stunning methods and their effects on welfare, rigor mortis, and meat quality P Joseph, MW Schilling, JB Williams, V Radhakrishnan, V Battula, ... World's Poultry Science Journal 69 (1), 99-112, 2013 | 45 | 2013 |
| Proteome basis of red color defect in channel catfish (Ictalurus punctatus) fillets MA Desai, P Joseph, SP Suman, JL Silva, T Kim, MW Schilling LWT-Food Science and Technology 57 (1), 141-148, 2014 | 43 | 2014 |
| Effects of lactate and modified atmospheric packaging on premature browning in cooked ground beef patties RA Mancini, R Ramanathan, SP Suman, MKR Konda, P Joseph, GA Dady, ... Meat science 85 (2), 339-346, 2010 | 43 | 2010 |
| Effects of succinate on ground beef color and premature browning RA Mancini, R Ramanathan, SP Suman, G Dady, P Joseph Meat science 89 (2), 189-194, 2011 | 41 | 2011 |
| Reduction of Salmonella in skinless chicken breast fillets by lauric arginate surface application CS Sharma, A Ates, P Joseph, R Nannapaneni, A Kiess Poultry Science 92 (5), 1419-1424, 2013 | 38 | 2013 |
| Chitosan inhibits premature browning in ground beef SP Suman, RA Mancini, P Joseph, R Ramanathan, MKR Konda, G Dady, ... Meat science 88 (3), 512-516, 2011 | 38 | 2011 |
| Primary structure of goat myoglobin SP Suman, P Joseph, S Li, L Steinke, M Fontaine Meat science 82 (4), 456-460, 2009 | 37 | 2009 |
| Alternative proteins: Market research on consumer trends and emerging landscape P Joseph, A Searing, C Watson, J McKeague Meat and Muscle Biology 4 (2), 2020 | 36 | 2020 |
| Lipid oxidation–induced oxidation in emu and ostrich myoglobins MN Nair, SP Suman, S Li, P Joseph, CM Beach Meat Science 96 (2), 984-993, 2014 | 36 | 2014 |
Surendranath P. SumanProfessor of Meat ScienceVerified email at uky.edu
