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Effect of endophyte type on carcass traits, meat quality, and fatty acid composition of beef cattle grazing tall fescue

Journal of animal science, 2005-02, Vol.83 (2), p.430-439

2005

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Principal component analysis of physical, color, and sensory characteristics of chicken breasts deboned at two, four, six, and twenty-four hours postmortem

Poultry science, 2004-01, Vol.83 (1), p.101-108

2004

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Prediction of physical, color, and sensory characteristics of broiler breasts by visible/near infrared reflectance spectroscopy

Poultry science, 2004-08, Vol.83 (8), p.1467-1474

2004

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Effects of diet and feed withdrawal on the sensory descriptive and instrumental profiles of broiler breast fillets

Poultry science, 2004-02, Vol.83 (2), p.275-281

2004

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Visual color and doneness indicators and the incidence of premature brown color in beef patties cooked to four end point temperatures

Journal of food protection, 2000-10, Vol.63 (10), p.1389-1398

2000

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The effect of age, dietary carbohydrate source, and feed withdrawal on broiler breast fillet color

Poultry science, 2002-10, Vol.81 (10), p.1584-1588

2002

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Considerations for post-lethality treatments to reduce Listeria monocytogenes from fully cooked bologna using ambient and pressurized steam

Food microbiology, 2005-08, Vol.22 (4), p.359-365

2005

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Relationship between sensory and instrumental texture profile attributes

Journal of sensory studies, 1998-04, Vol.13 (1), p.77-93

1998

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Instrumental and Sensory Assessment of Oatmeal and Chocolate Chip Cookies Modified with Sugar and Fat Replacers

Cereal chemistry, 2003, Vol.80 (1), p.45-51

2003

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Color of uncooked and cooked broiler leg quarters associated with chilling temperature and holding time

Poultry science, 2002-12, Vol.81 (12), p.1916-1920

2002

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Comparison of Two Sensory and Two Instrumental Methods to Evaluate Cookie Color

Journal of food science, 2003-06, Vol.68 (5), p.1831-1837

2003

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Sensory Characteristics and Instrumental Texture Attributes of Abalones, Haliotis Fulgens and Cracherodii

Journal of food science, 2002-04, Vol.67 (3), p.1233-1239

2002

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Descriptive sensory analysis of broiler breast fillets marinated in phosphate, salt, and acid solutions

Poultry science, 2005-02, Vol.84 (2), p.345-349

2005

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The microbiological profile of chilled and frozen chicken

Journal of food protection, 2000-09, Vol.63 (9), p.1228-1230

2000

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Sensory and Texture Quality of Canned Whelk (Astraea undosa) Subjected to Tenderizing Treatments

Journal of food science, 2002-05, Vol.67 (4), p.1559-1563

2002

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Sensory descriptive profile relationships to shear values of deboned poultry

Journal of food science, 1997-07, Vol.62 (4), p.885-897

1997

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Acid phosphatase activity and color changes in consumer-style griddle-cooked ground beef patties

Journal of food protection, 2001-08, Vol.64 (8), p.1199-1205

2001

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Texture evaluations of cooked, diced broiler breast samples by sensory and mechanical methods

Poultry science, 1996-06, Vol.75 (6), p.812-819

1996

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Assessment of three devices used in shear tests of cooked breast meat

Poultry science, 1998-10, Vol.77 (10), p.1585-1590

1998

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Bi-cyclical instrument for assessing texture profile parameters and its relationship to sensory evaluation of texture

Journal of texture studies, 1997-04, Vol.28 (1), p.101-118

1997

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Optimal geometries for the development of rice quality spectroscopic chemometric models

Cereal chemistry, 1998-05, Vol.75 (3), p.315-319

1998

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Evaluations of warmed-over flavor during chill storage of cooked broiler breast, thigh and skin by chemical, instrumental and sensory methods

Journal of food science, 1990-05, Vol.55 (3), p.644-648

1990

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Sensory and Instrumental Relationships of Texture of Cooked Rice from Selected Cultivars and Postharvest Handling Practices

Cereal chemistry, 2000-01, Vol.77 (1), p.64-69

2000

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Comparison of Quality Characteristics of Selected Yellow-and White-fleshed Peach Cultivars

Journal of food science, 1990-09, Vol.55 (5), p.1308-1311

1990

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Effects of degree of milling, drying condition, and final moisture content on sensory texture of cooked rice

Cereal chemistry, 1999-01, Vol.76 (1), p.56-62

1999

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Effect of endophyte type on carcass traits, meat quality, and fatty acid composition of beef cattle grazing tall fescue

Principal component analysis of physical, color, and sensory characteristics of chicken breasts deboned at two, four, six, and twenty-four hours postmortem

Prediction of physical, color, and sensory characteristics of broiler breasts by visible/near infrared reflectance spectroscopy

Effects of diet and feed withdrawal on the sensory descriptive and instrumental profiles of broiler breast fillets

Visual color and doneness indicators and the incidence of premature brown color in beef patties cooked to four end point temperatures

The effect of age, dietary carbohydrate source, and feed withdrawal on broiler breast fillet color

Considerations for post-lethality treatments to reduce Listeria monocytogenes from fully cooked bologna using ambient and pressurized steam

Relationship between sensory and instrumental texture profile attributes

Instrumental and Sensory Assessment of Oatmeal and Chocolate Chip Cookies Modified with Sugar and Fat Replacers

Color of uncooked and cooked broiler leg quarters associated with chilling temperature and holding time

Comparison of Two Sensory and Two Instrumental Methods to Evaluate Cookie Color

Sensory Characteristics and Instrumental Texture Attributes of Abalones, Haliotis Fulgens and Cracherodii

Descriptive sensory analysis of broiler breast fillets marinated in phosphate, salt, and acid solutions

The microbiological profile of chilled and frozen chicken

Sensory and Texture Quality of Canned Whelk (Astraea undosa) Subjected to Tenderizing Treatments

Sensory descriptive profile relationships to shear values of deboned poultry

Acid phosphatase activity and color changes in consumer-style griddle-cooked ground beef patties

Texture evaluations of cooked, diced broiler breast samples by sensory and mechanical methods

Assessment of three devices used in shear tests of cooked breast meat

Bi-cyclical instrument for assessing texture profile parameters and its relationship to sensory evaluation of texture

Optimal geometries for the development of rice quality spectroscopic chemometric models

Evaluations of warmed-over flavor during chill storage of cooked broiler breast, thigh and skin by chemical, instrumental and sensory methods

Sensory and Instrumental Relationships of Texture of Cooked Rice from Selected Cultivars and Postharvest Handling Practices

Comparison of Quality Characteristics of Selected Yellow-and White-fleshed Peach Cultivars

Effects of degree of milling, drying condition, and final moisture content on sensory texture of cooked rice

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