| Effects of malate, lactate, and pyruvate on myoglobin redox stability in homogenates of three bovine muscles A Mohan, MC Hunt, TJ Barstow, TA Houser, S Muthukrishnan Meat science 86 (2), 304-310, 2010 | 56 | 2010 |
| Myoglobin redox form stabilization by compartmentalized lactate and malate dehydrogenases A Mohan, MC Hunt, S Muthukrishnan, TJ Barstow, TA Houser Journal of agricultural and food chemistry 58 (11), 7021-7029, 2010 | 38 | 2010 |
| Effects of fibre orientation, myoglobin redox form, and postmortem storage on NIR tissue oximeter measurements of beef longissimus muscle A Mohan, MC Hunt, TJ Barstow, TA Houser, C Bopp, DM Hueber Meat science 84 (1), 79-85, 2010 | 26 | 2010 |
| Effects of heme and nonheme iron on meat quality characteristics during retail display and storage A Purohit, R Singh, W Kerr, A Mohan Journal of Food Measurement and Characterization 9, 175-185, 2015 | 22 | 2015 |
| Effect of front-of-package labels on consumer product evaluation and preferences C Oswald, K Adhikari, A Mohan Current research in food science 5, 131-140, 2022 | 21 | 2022 |
| Near-infrared oximetry of three post-rigor skeletal muscles for following myoglobin redox forms A Mohan, MC Hunt, TJ Barstow, TA Houser, DM Hueber Food chemistry 123 (2), 456-464, 2010 | 21 | 2010 |
| Kinetics of myoglobin redox form stabilization by malate dehydrogenase A Mohan, S Muthukrishnan, MC Hunt, TJ Barstow, TA Houser Journal of agricultural and food chemistry 58 (11), 6994-7000, 2010 | 16 | 2010 |
| Using farm management practices to predict Campylobacter prevalence in pastured poultry farms X Xu, MJ Rothrock Jr, A Mohan, GD Kumar, A Mishra Poultry Science 100 (6), 101122, 2021 | 14 | 2021 |
| Physicochemical properties of beef tongue as a value-added meat product SE Warren, B Bowker, A Mohan Journal of Food Composition and Analysis 88, 103433, 2020 | 13 | 2020 |
| Assessing the impact of 4-oxo-2-nonenal on lactate dehydrogenase activity and myoglobin redox stability SA Gonzales, RB Pegg, RK Singh, A Mohan Food Bioscience 43, 101306, 2021 | 12 | 2021 |
| Influence of redox reactive iron, lactate, and succinate on the myoglobin redox stability and mitochondrial respiration A Purohit, RK Singh, WL Kerr, A Mohan Journal of agricultural and food chemistry 62 (52), 12570-12575, 2014 | 12 | 2014 |
| Development of meat powder from beef byproduct as value-added food ingredient JM Long, A Mohan LWT 146, 111460, 2021 | 9 | 2021 |
| Amino acid sequence of Japanese quail (Coturnix japonica) and northern bobwhite (Colinus virginianus) myoglobin J Goodson, RB Beckstead, J Payne, RK Singh, A Mohan Food chemistry 181, 256-262, 2015 | 8 | 2015 |
| Valorization of wastes and by-products from the meat industry A Mohan, JM Long Valorization of Agri-Food Wastes and By-Products, 457-474, 2021 | 4 | 2021 |
| Myoglobin redox form stabilization: role of metabolic intermediates and NIR detection A Mohan Kansas State University, 2009 | 4 | 2009 |
| Survival of Escherichia coli O157: H7 and Listeria monocytogenes in an acidified low-fat mayonnaise based hibachi sauce D Hwang, E White, A Purohit, A Mohan, A Mishra LWT 108, 297-300, 2019 | 2 | 2019 |
| The effects of lipid peroxidation products 4-HNE and 4-ONE on lactate dehydrogenase activity, myoglobin redox stability, and mitochondrial structural integrity S Gonzalez University of Georgia, 2016 | 1 | 2016 |
| Effects of 4-Hydroxy-2-Nonenal and 4-Oxo-2-Nonenal on Biochemical Properties of Bovine Heart Mitochondria D Kafle University of Georgia, 2020 | | 2020 |
| Effect of front of package labels on consumer product evaluation, visual attention, and preferences CG Oswald University of Georgia, 2018 | | 2018 |
| INFLUENCE OF 4-OXO-2-NONENAL ON MYOGLOBIN REDOX INSTABILITY S Gonzalez, RK Singh, A Mohan | | |
Thomas J BarstowUniversity Distinguished Professor of Kinesiology, Kansas State UniversityVerified email at ksu.edu
