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Seismological and energy balance constraints on the mechanism of a catastrophic bump in the Book Cliffs coal mining district, Utah, U.S.A

International journal of rock mechanics and mining sciences (Oxford, England : 1997), 1997, Vol.34 (1), p.27-43

1997

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Observations of heterogeneous stope convergence behavior and implications for induced seismicity

Pure and Applied Geophysics, 1992-09, Vol.139 (3-4), p.639-656

1992

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Radiated seismic energy and strain energy release in laboratory dynamic tensile fracture

Pure and applied geophysics, 1986-07, Vol.124 (4-5), p.759-772

1986

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Measurements of radiated elastic wave energy from dynamic tensile cracks

Journal of Geophysical Research, 1990-03, Vol.95 (B3), p.2593-2607

Boler, Frances M.

1990

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Capacitance transducer with a point‐like probe for receiving acoustic emissions

Review of scientific instruments, 1984-08, Vol.55 (8), p.1293-1297

1984

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Mining-induced microseismic event location errors: accuracy and precision of two location systems

Pure and Applied Geophysics, 1992-09, Vol.139 (3-4), p.375-404

1992

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The effects of high pressure processing on pork quality, palatability, and further processed products

Meat science, 2011-04, Vol.87 (4), p.419-427

2011

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Effect of antioxidant inclusion and oil quality on broiler performance, meat quality, and lipid oxidation

Poultry science, 2011-04, Vol.90 (4), p.922-930

2011

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Effect of different dietary levels of natural-source vitamin E in grow-finish pigs on pork quality and shelf life

Meat science, 2009-12, Vol.83 (4), p.723-730

2009

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The effect of immunization against GnRF on nutrient requirements of male pigs: a review

Animal (Cambridge, England), 2013-11, Vol.7 (11), p.1769-1778

2013

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The effect of pH on shelf-life of pork during aging and simulated retail display

Meat science, 2009-05, Vol.82 (1), p.86-93

2009

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Effects of increasing lysine on carcass composition and cutting yields of immunologically castrated male pigs

Journal of animal science, 2011-07, Vol.89 (7), p.2189

2011

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Shelf-life and processing yields of moisture-enhanced pork loins formulated with “gourmet” salts

Food science & technology, 2018-05, Vol.91, p.102-106

2018

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Effects of Retail Style or Food Service Style Packaging Type and Storage Time on Sensory Characteristics of Bacon Manufactured from Commercially Sourced Pork Bellies

Journal of food science, 2014-06, Vol.79 (6), p.S1197-S1204

2014

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Growth performance, carcass quality, fresh belly characteristics, and commercial bacon slicing yields of growing-finishing pigs fed a subtherapeutic dose of an antibiotic, a natural antimicrobial, or not fed an antibiotic or antimicrobial

Meat science, 2018-02, Vol.136, p.93-103

2018

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Effects of salt purity on lipid oxidation, sensory characteristics, and textural properties of fresh, ground pork patties

Food science & technology, 2016-01, Vol.65, p.890-896

2016

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Comparison of varying doses and durations of ractopamine hydrochloride on late-finishing pig carcass characteristics and meat quality

Journal of animal science, 2011-07, Vol.89 (7), p.2176

2011

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The effects of instrumental color and extractable lipid content on sensory characteristics of pork loin chops cooked to a medium-rare degree of doneness

Journal of animal science, 2017-05, Vol.95 (5), p.2052-2060

2017

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Varying the Temperature of the Liquid Used for High-Pressure Processing of Prerigor Pork: Effects on Fresh Pork Quality, Myofibrillar Protein Solubility, and Frankfurter Textural Properties

Journal of food science, 2012-01, Vol.77 (1), p.S54-S61

2012

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Effects of slaughter time post-second injection on carcass cutting yields and bacon characteristics of immunologically castrated male pigs

Journal of animal science, 2012-01, Vol.90 (1), p.334

2012

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The effects of instrumental color and extractable lipid content on sensory characteristics of pork loin chops cooked to a medium-rare degree of doneness

Journal of animal science, 2017-05, Vol.95 (5), p.2052

2017

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Fresh meat and further processing characteristics of ham muscles from finishing pigs fed ractopamine hydrochloride

Journal of animal science, 2011-01, Vol.89 (1), p.210

2011

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Effects of immunological castration (Improvest) on changes in dressing percentage and carcass characteristics of finishing pigs

Journal of animal science, 2014-01, Vol.92 (1), p.359

2014

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Effects of oxidized corn oil and a synthetic antioxidant blend on performance, oxidative status of tissues, and fresh meat quality in finishing barrows

Journal of animal science, 2012-12, Vol.90 (13), p.5159

2012

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195 Young Scholar Presentation: Pork Quality Considerations for Swine Nutrition

Journal of animal science, 2018-04, Vol.96 (suppl_2), p.103-104

2018

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Seismological and energy balance constraints on the mechanism of a catastrophic bump in the Book Cliffs coal mining district, Utah, U.S.A

Observations of heterogeneous stope convergence behavior and implications for induced seismicity

Radiated seismic energy and strain energy release in laboratory dynamic tensile fracture

Measurements of radiated elastic wave energy from dynamic tensile cracks

Capacitance transducer with a point‐like probe for receiving acoustic emissions

Mining-induced microseismic event location errors: accuracy and precision of two location systems

The effects of high pressure processing on pork quality, palatability, and further processed products

Effect of antioxidant inclusion and oil quality on broiler performance, meat quality, and lipid oxidation

Effect of different dietary levels of natural-source vitamin E in grow-finish pigs on pork quality and shelf life

The effect of immunization against GnRF on nutrient requirements of male pigs: a review

The effect of pH on shelf-life of pork during aging and simulated retail display

Effects of increasing lysine on carcass composition and cutting yields of immunologically castrated male pigs

Shelf-life and processing yields of moisture-enhanced pork loins formulated with “gourmet” salts

Effects of Retail Style or Food Service Style Packaging Type and Storage Time on Sensory Characteristics of Bacon Manufactured from Commercially Sourced Pork Bellies

Growth performance, carcass quality, fresh belly characteristics, and commercial bacon slicing yields of growing-finishing pigs fed a subtherapeutic dose of an antibiotic, a natural antimicrobial, or not fed an antibiotic or antimicrobial

Effects of salt purity on lipid oxidation, sensory characteristics, and textural properties of fresh, ground pork patties

Comparison of varying doses and durations of ractopamine hydrochloride on late-finishing pig carcass characteristics and meat quality

The effects of instrumental color and extractable lipid content on sensory characteristics of pork loin chops cooked to a medium-rare degree of doneness

Varying the Temperature of the Liquid Used for High-Pressure Processing of Prerigor Pork: Effects on Fresh Pork Quality, Myofibrillar Protein Solubility, and Frankfurter Textural Properties

Effects of slaughter time post-second injection on carcass cutting yields and bacon characteristics of immunologically castrated male pigs

The effects of instrumental color and extractable lipid content on sensory characteristics of pork loin chops cooked to a medium-rare degree of doneness

Fresh meat and further processing characteristics of ham muscles from finishing pigs fed ractopamine hydrochloride

Effects of immunological castration (Improvest) on changes in dressing percentage and carcass characteristics of finishing pigs

Effects of oxidized corn oil and a synthetic antioxidant blend on performance, oxidative status of tissues, and fresh meat quality in finishing barrows

195 Young Scholar Presentation: Pork Quality Considerations for Swine Nutrition

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