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2025	Metmyoglobin cryostability by low molecular weight compounds and their effect on sulfmyoglobin formation by thermal treatment Food Chemistry Juan C. Ramírez-Suárez, Andrés Álvarez-Armenta, Alonso A. López-Zavala, Rogerio R. Sotelo-Mundo, Susana M. Scheuren-Acevedo, Maria Gisela Carvallo-Ruiz, Guillermina García-Sánchez
2024	Exploring structural and computational contrasts in Myoglobins: Implications for thermal treatment-induced Sulfmyoglobin formation Food Chemistry Juan C. Ramírez-Suárez, Andrés Álvarez-Armenta, Jose Angel Huerta-Ocampo, Alonso A. López-Zavala, David O. Corona-Martínez, Rogerio R. Sotelo-Mundo, Ramón Pacheco-Aguilar
2024	Mechanistics of pH-Dependent Sulfmyoglobin Formation: Spin Control and His64 Proton Relay Journal of Chemistry Angel D. Rodriguez-Mackenzie, Lysmarie Santos-Velazquez, Héctor D. Arbelo-Lopez, Troy Wymore, Juan Lopez-Garriga
2023	Sulfmyoglobin production by free cysteine during thermal treatment: Involvement of heme iron in the production of free radicals Food Chemistry Andrés Álvarez-Armenta, David O. Corona-Martínez, Ramón Pacheco-Aguilar, Alonso A. López-Zavala, Rogerio R. Sotelo-Mundo, Guillermina García-Sánchez, Juan Carlos Ramírez-Suárez
2023	Review of the Greening Reaction by Thermal Treatment: New Insights Exploring the Structural Implications of Myoglobin Journal of Agricultural and Food Chemistry Andrés Álvarez-Armenta, Jose A. Huerta-Ocampo, Alonso A. López-Zavala, Ramón Pacheco-Aguilar, Rogerio R. Sotelo-Mundo, David O. Corona-Martínez, Juan Carlos Ramírez-Suárez