• Hatch Multi-State Research Formula Fund, 2007-2010, Molecular Mechanisms Regulating Skeletal Muscle Growth and Differentiation (NC-1131)
• University of Wisconsin Foundation, 2004-2099, Campbell Bascom Professorship
• Wisconsin Alumni Research Foundation, 1999-2026

• 6,869,632 - Method of improving drip loss in fresh beef, pork, and poultry, granted Mar 2005.
• 6,020,012 - Method of improving the water-holding capacity, color, and organoleptic properties of beef, pork, and poultry, granted Feb 2000.

• "Stressing the giant: a new approach to understanding dilated cardiomyopathy"

Greaser ML, Journal of Molecular and Cellular Cardiology 47 (3): 347-349 Sep 2009. TIBIAL MUSCULAR-DYSTROPHY; MUSCLE FILAMENT TITIN; C-TERMINAL TITIN; CARDIAC-HYPERTROPHY; TARGETED DELETION; CHROMOSOME 2Q31; GENE-MUTATIONS; KINASE DOMAIN; EXPRESSION; PROTEINS

• "GelBandFitter - A computer program for analysis of closely spaced electrophoretic and immunoblotted bands"

Mitov MI, Greaser ML, Campbell KS, Electrophoresis 30 (5): 848-851 Mar 2009. GelBandFitter is a computer program that uses non-linear regression techniques to fit mathematical functions to densitometry profiles of protein gels. Keywords: Gel Analysis; Immunoblot Analysis; Myosin; Quantitative Analysis.

• "Acceleration of Crossbridge Kinetics by Protein Kinase A Phosphorylation of Cardiac Myosin Binding Protein C Modulates Cardiac Function"

Tong CW, Stelzer JE, Greaser ML, et al., Circ Res Sep 2008. This study showed that PKA phosphorylation of cMyBP-C accelerates crossbridge kinetics and loss of this regulation leads to cardiac dysfunction.

• "Identifying constituents of whey protein concentrates that reduce the pink color defect in cooked ground turkey"

Sammel LM, Claus JR, Greaser ML, et al., Meat Science 77 (4): 529-539 Dec 2007. Due to the variability of whey protein concentrates and the number of constituents that do not reduce pink cooked color, the addition of calcium alone or dried milk minerals containing calcium, phosphate, and citrate, represents a better means to regularly prevent the pink color defect in cooked ground turkey.

• University of Kentucky, Physiology

• Muscle Biology Laboratory