Differences and correlation among various fatty acids of cow milk and goat milk probiotic yoghurt: Gas chromatography, PCA and network based analysis by Heena Sharma, Ranjith Ramanathan

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Role of Mitochondria in Beef Color: A Review by Ranjith Ramanathan, Richard A. Mancini

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Daily Quantification of Myoglobin Forms on Beef Longissimus Lumborum Steaks Over 7 Days of Display by Near-infrared Diffuse Reflectance Spectroscopy by Daqing Piao, Gretchen Mafi, Morgan L. Denzer, Ranjith Ramanathan

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Effects of Pork Quality Types, Packaging, and Degree of Doneness on Trained Sensory and Instrumental Tenderness, Color, and Consumer Perception by Deborah L. VanOverbeke, Drew Cassens, Gretchen Mafi, Ranjith Ramanathan

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Effects of Rosemary and Green Tea Antioxidants on Ground Beef Patties in Traditional and Modified Atmosphere Packaging by Deborah L. VanOverbeke, Gretchen Mafi, Laura Yoder, Ranjith Ramanathan

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Recombinant Phytase Modulates Blood Amino Acids and Proteomics Profiles in Pigs Fed with Low-Protein, -Calcium, and -Phosphorous Diets by Cedrick N. Shili, Frank Kiyimba, Steve Hartsen, Ranjith Ramanathan, Adel Pezeshki

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Repackaging Nitrite-Embedded Dark-Cutting Steak in Aerobic Polyvinyl Chloride Film Decreases Surface Redness by Deborah L. VanOverbeke, Gretchen Mafi, Morgan L. Denzer, Ranjith Ramanathan

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Effects of glucono delta-lactone enhancement and nitrite-embedded packaging on fresh color, cooked color, and sensory attributes of dark-cutting beef by Morgan L. Denzer, Gretchen G. Mafi, Deborah L. VanOverebeke, Ranjith Ramanathan

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Interrelationships Between Visual and Instrumental Measures of Ground Beef Color by Donald H Kropf, Gretchen Mafi, Melvin Hunt, Ranjith Ramanathan, Richard A. Mancini

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Modeling Techniques for Prediction of Safe Cooking Times of Mechanically Tenderized Beef Steaks by JoyjitSaha, RaviJadeja, Gretchen G.Mafi, JacobNelson, RanjithRamanathan, DivyaJaroni

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Consumer Practices and Risk Factors that Predispose to Premature Browning in Cooked Ground Beef by Deborah L. VanOverbeke, Gretchen Mafi, J. L. Lusk, R. Reuter, Ranjith Ramanathan

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Effects of high-pressure processing on cooked color and eating qualities of dark-cutting beef by Cole Reesman, Gary Sullivan, Mary-Grace Danao, Gretchen G. Mafi, Morgan Pfeiffer, Ranjith Ramanathan

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Effects of Aging, Modified Atmospheric Packaging, and Display Time on Metmyoglobin Reducing Activity and Oxygen Consumption of High-pH Beef by A. R. English, Deborah L. VanOverbeke, Gretchen Mafi, M. C. Hunt, Ranjith Ramanathan

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Effects of Light and Oxygen Conditions on Nonenzymatic Metmyoglobin Reduction In Vitro by Gopan Krishnan, Gretchen Mafi, Madelyn Scott, Morgan L. Denzer, Morgan Pfeiffer, Ranjith Ramanathan, Rishav Kumar

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Use of High-Pressure Processing to Improve the Redness of Dark-Cutting Beef by Cole Reesman, Gary Sullivan, Gretchen Mafi, Mary-Grace Danao, Morgan Pfeiffer, Ranjith Ramanathan, Sunil More

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Butyrate in combination with forskolin alleviates necrotic enteritis, increases feed efficiency, and improves carcass composition of broilers by Qing Yang, Binlong Chen, Kelsy Robinson, Thiago Belem, Wentao Lyu, Zhuo Deng, Ranjith Ramanathan, Guolong Zhang

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Economic Loss, Amount of Beef Discarded, Natural Resources Wastage, and Environmental Impact Due to Beef Discoloration by Brad Morgan, Gretchen Mafi, Lixia H Lambert, Mahesh N. Nair, Morgan Pfeiffer, Ranjith Ramanathan, Ryan Feuz

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Effects of Enhancement and Modified Atmosphere Packaging on Flavor and Tenderness of Dark-Cutting Beef by Deborah L. VanOverbeke, Drew Cassens, Gretchen Mafi, Kendra Wills, Morgan L. Denzer, Morgan Pfeiffer, Ranjith Ramanathan

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Species-Specificity in Myoglobin Oxygenation and Reduction Potential Properties by Rajasekhara Nerimetla, Sadagopan Krishnan, Suman Mazumder, Smita Mohanty, Gretchen G. Mafi, Deborah L. VanOverbeke, Ranjith Ramanathan

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Characterization of the Cofactors Involved in Non-enzymatic Metmyoglobin/Methemoglobin Reduction In Vitro by Colin Mowery, Deborah L. VanOverbeke, Gretchen Mafi, Haden A. Comstock, Morgan L. Denzer, Naveena B. Maheswarappa, Ranjith Ramanathan

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