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Moisture content, processing yield, and surface color of broiler carcasses chilled by water, air, or evaporative air

Poultry science, 2011-03, Vol.90 (3), p.687-693

2011

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Evaluating the Predictive Ability of a Path-Dependent Thermal Inactivation Model for Salmonella Subjected to Prior Sublethal Heating in Ground Turkey, Beef, and Pork

Journal of food protection, 2013-02, Vol.76 (2), p.220-226

2013

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Breast meat quality and consumer sensory properties of broiler carcasses chilled by water, air, or evaporative air

Poultry science, 2011-03, Vol.90 (3), p.694-700

2011

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Thermal Inactivation of Salmonella in Whole Muscle and Ground Turkey Breast

Journal of food protection, 2008-12, Vol.71 (12), p.2548-2551

2008

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Single Directional Migration of Salmonella into Marinated Whole Muscle Turkey Breast

Journal of food protection, 2008, Vol.71 (1), p.153-156

2008

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Antioxidant and Antiinflammatory Activities of Anthocyanins and Their Aglycon, Cyanidin, from Tart Cherries

Journal of natural products (Washington, D.C.), 1999-02, Vol.62 (2), p.294-296

1999

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Evaluation of Salmonella thermal inactivation model validity for slow cooking of whole-muscle meat roasts in a pilot-scale oven

Journal of food protection, 2014-11, Vol.77 (11), p.1897-1903

2014

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Differential expression of calcium-regulating genes in heat-stressed turkey breast muscle is associated with meat quality

Poultry science, 2012-06, Vol.91 (6), p.1418-1424

2012

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Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties

Food and chemical toxicology, 2000-05, Vol.38 (5), p.395-401

2000

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Antioxidant Polyphenols from Tart Cherries (Prunus cerasus)

Journal of agricultural and food chemistry, 1999-03, Vol.47 (3), p.840-844

1999

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Pesticides and Total Polychlorinated Biphenyls in Chinook Salmon and Carp Harvested from the Great Lakes: Effects of Skin-on and Skin-off Processing and Selected Cooking Methods

Journal of agricultural and food chemistry, 1995-04, Vol.43 (4), p.993-1001

1995

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Triose Phosphate Isomerase as an Endogenous Time-temperature Integrator to Verify Adequacy of Roast Beef Processing

Journal of food science, 2000-03, Vol.65 (2), p.236-240

2000

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Effects of dietary antioxidants and oxidized oil on membranal lipid stability and pork product quality

Journal of food science, 1989-09, Vol.54 (5), p.1193-1197

1989

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Influence of Cherry Tissue on Lipid Oxidation and Heterocyclic Aromatic Amine Formation in Ground Beef Patties

Journal of agricultural and food chemistry, 1998-12, Vol.46 (12), p.4891-4897

1998

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Antioxidant efficacy of oleoresin rosemary and sodium tripolyphosphate in restructured pork steaks

Journal of food science, 1992-07, Vol.57 (4), p.803-806

1992

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Effects of dietary oils and alpha-tocopherol supplementation on membranal lipid oxidation in broiler meat

Journal of food science, 1990-01, Vol.55 (1), p.46-50

1990

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Oxidative stability of restructured beef steaks processed with oleoresin rosemary, tertiary butylhydroquinone, and sodium tripolyphosphate

Journal of food science, 1991-05, Vol.56 (3), p.597-600

1991

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Nitrite stabilization of lipids in cured pork

Meat science, 1993, Vol.33 (1), p.85-96

1993

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Effects of oleoresin rosemary, tertiary butylhydroquinone, and sodium tripolyphosphate on the development of oxidative rancidity in restructured chicken nuggets

Journal of food science, 1991-05, Vol.56 (3), p.616-620

1991

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Quantification and Characterization of Anthocyanins in Balaton Tart Cherries

Journal of agricultural and food chemistry, 1997-07, Vol.45 (7), p.2556-2560

1997

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Pork quality variation is not explained by glycolytic enzyme capacity

Meat science, 2003, Vol.63 (1), p.17-22

2003

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Effect of water activity on thermal inactivation of Salmonella in ground turkey

Journal of food science, 2005-09, Vol.70 (7), p.m363-m366

2005

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ELISA determination of turkey roll endpoint temperature: effects of formulation, storage, and processing

Journal of food science, 1993-11, Vol.58 (6), p.1258-1261

1993

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Effect of reduced sodium chloride concentration and tetrasodium pyrophosphate on pH, water-holding capacity and extractable protein of prerigor and postrigor ground beef

Meat science, 1991, Vol.29 (1), p.69-82

1991

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Pesticides and total polychlorinated biphenyls residues in raw and cooked walleye and white bass harvested from the Great Lakes

Bulletin of environmental contamination and toxicology, 1995-03, Vol.54 (3), p.396-402

1995

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Moisture content, processing yield, and surface color of broiler carcasses chilled by water, air, or evaporative air

Evaluating the Predictive Ability of a Path-Dependent Thermal Inactivation Model for Salmonella Subjected to Prior Sublethal Heating in Ground Turkey, Beef, and Pork

Breast meat quality and consumer sensory properties of broiler carcasses chilled by water, air, or evaporative air

Thermal Inactivation of Salmonella in Whole Muscle and Ground Turkey Breast

Single Directional Migration of Salmonella into Marinated Whole Muscle Turkey Breast

Antioxidant and Antiinflammatory Activities of Anthocyanins and Their Aglycon, Cyanidin, from Tart Cherries

Evaluation of Salmonella thermal inactivation model validity for slow cooking of whole-muscle meat roasts in a pilot-scale oven

Differential expression of calcium-regulating genes in heat-stressed turkey breast muscle is associated with meat quality

Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties

Antioxidant Polyphenols from Tart Cherries (Prunus cerasus)

Pesticides and Total Polychlorinated Biphenyls in Chinook Salmon and Carp Harvested from the Great Lakes: Effects of Skin-on and Skin-off Processing and Selected Cooking Methods

Triose Phosphate Isomerase as an Endogenous Time-temperature Integrator to Verify Adequacy of Roast Beef Processing

Effects of dietary antioxidants and oxidized oil on membranal lipid stability and pork product quality

Influence of Cherry Tissue on Lipid Oxidation and Heterocyclic Aromatic Amine Formation in Ground Beef Patties

Antioxidant efficacy of oleoresin rosemary and sodium tripolyphosphate in restructured pork steaks

Effects of dietary oils and alpha-tocopherol supplementation on membranal lipid oxidation in broiler meat

Oxidative stability of restructured beef steaks processed with oleoresin rosemary, tertiary butylhydroquinone, and sodium tripolyphosphate

Nitrite stabilization of lipids in cured pork

Effects of oleoresin rosemary, tertiary butylhydroquinone, and sodium tripolyphosphate on the development of oxidative rancidity in restructured chicken nuggets

Quantification and Characterization of Anthocyanins in Balaton Tart Cherries

Pork quality variation is not explained by glycolytic enzyme capacity

Effect of water activity on thermal inactivation of Salmonella in ground turkey

ELISA determination of turkey roll endpoint temperature: effects of formulation, storage, and processing

Effect of reduced sodium chloride concentration and tetrasodium pyrophosphate on pH, water-holding capacity and extractable protein of prerigor and postrigor ground beef

Pesticides and total polychlorinated biphenyls residues in raw and cooked walleye and white bass harvested from the Great Lakes

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