Species-specific effects on non-enzymatic metmyoglobin reduction in vitro von Elroy, N.N., Rogers, J., Mafi, G.G., VanOverbeke, D.L., Hartson, S.D., Ramanathan, R.

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Effect of temperature on fluorescent properties of oxymyoglobin von Djimsa, B., English, A.R., Mafi, G.G., Vanoverbeke, D.L., Ramanathan, R.

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Reflectance and absorbance properties of dark cutting beef von Djimsa, B., English, A.R., Mafi, G.G., VanOverbeke, D.L., Bailey, K.L.

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Comparison of extraction procedures to characterize beef Longissimus metabolomic profile von Ramanathan, R., Madden, R., Mafi, G.G., VanOverbeke, D.L., Dillwith, J.W.

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Quantification of beef Longissimus and psoas muscle mitochondria using real-time polymerase chain reaction von Ramanathan, R., Guo, X., Mafi, G.G., VanOverbeke, D.L., DeSilva, U.

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Species specific effects on non-enzymatic metmyoglobin reduction von Elroy, N.N., Mafi, G.G., VanOverbeke, D.L., Ramanathan, R.

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Use of redoxsys to measure oxidation reduction potential in beef von Wills, K.M., English, A.R., Mafi, G.G., VanOverbeke, D.L., Gifford, C., Bjugstad, K.B., Ramanathan, R.

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Effects of freeze thawing on the oxygenation properties of dark cutting beef von English, A.R., Harsh, B.N., Wills, K.M., Mafi, G.G., VanOverbeke, D.L., Ramanathan, R.

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Effects of extending aging on biochemical properties of dark cutting beef von English, A.R., Mafi, G.G., VanOverbeke, D.L., Xiaoping, G., Desilva, U., Ramanathan, R.

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Investigating the usefulness of cyclic voltammetry to determine myoglobin reduction potential and oxygenation von Ramanathan, R., Nerimetla, R., Krishnan, S., VanOverbeke, D.L., Mafi, G.G.

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Effects of oxygen on beef myoglobin reduction potential in vitro von Nerimetla, R., Krishnan, S., Mafi, G.G., VanOverbeke, D.L., Ramanathan, R.

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Correlating myoglobin and lipid oxidation with reduction potential in a sarcoplasm-liposome system von Abraham, A., Bjugstad, K.B., Mafi, G.G., VanOverbeke, D.L., Gifford, C., Rael, L.T., Bar-Or, R., Ramanathan, R.

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Effects of technology use in beef production systems on meat quality and consumer palatability ratings von Harsh, B.N., Mafi, G.G., VanOverbeke, D.L., Ramanathan, R., Hodgen, J.M., Finck, J.L., Maxwell, C.L., Richards, C.J., Krehbiel, C.R.

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Effect of technology use in beef production systems on muscle conformation of Longissimus lumborum von Harsh, B., Mafi, G.G., VanOverbeke, D.L., Ramanathan, R., Hodgen, J.M., Finck, J.L., Maxwell, C.L., Richards, C.J., Krehbiel, C.R.

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UNDERSTANDING METMYOGLOBIN REDUCTION PATHWAYS TO LIMIT MEAT DISCOLORATION von Scott, M.A, Denzer, M.L, Mafi, G.G, Ramanathan, R

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NOVEL PROBE-TYPE OXYGEN SENSOR TO MEASURE OXYGEN CONSUMPTION IN BEEF STEAKS von Lawson, M, Denier, M.L, Mafi, G.G, Ramanathan, R

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MAP IMPROVES REDNESS OF DARK-CUTTING BEEF von Ramanathan, R, Hunt, M.C, English, A.R, Mafi, G.G, Vanoverbeke, D.L

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Use of RedoxSYS to measure oxidation reduction potential in beef von Wills, Kendra M, English, A.R, Neilson, M, Mafi, G.G, Vanoverbeke, D.L, Gifford, C, Ramanathan, R, Bjugstad, K.B

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