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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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Validation of Dry Cured Ham Process for Control of Pathogens

Journal of food science, 2001-11, Vol.66 (9), p.1373-1379

2001

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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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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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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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Effects of age, sex, and duration of postmortem aging on percentage yield of parts from broiler chicken carcasses

Poultry science, 2001-03, Vol.80 (3), p.376-379

2001

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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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In a randomized, double-blinded, placebo-controlled trial, the single oral dose typhoid vaccine, M01ZH09, is safe and immunogenic at doses up to 1.7 x 10(10) colony-forming units

Vaccine, 2010-04, Vol.28 (20), p.3602-3608

2010

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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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Quality of restructured hams manufactured with PSE pork as affected by water binders

Journal of food science, 1998-11, Vol.63 (6), p.1007-1011

1998

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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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Effect of postchill aging and sodium tripolyphosphate on moisture binding properties, color, and Warner-Bratzler shear values of chicken breast meat

Poultry science, 1997-11, Vol.76 (11), p.1587-1590

1997

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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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Influence of age and postchill carcass aging duration on chicken breast fillet quality

Poultry science, 2001-06, Vol.80 (6), p.808-812

2001

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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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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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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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Effect of calcium marination on biochemical and textural properties of peri-rigor chicken breast meat

Poultry science, 1997-01, Vol.76 (1), p.197-201

1997

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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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The nucleolus

Current biology, 2000-05, Vol.10 (9), p.R323-R323

2000

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Tenderization of hot-boned broiler breast meat by clamping during chilling

Poultry science, 2002-01, Vol.81 (1), p.121-125

2002

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Variations in levels of acid phosphatase present in chicken whole leg meat

Poultry science, 2002-10, Vol.81 (10), p.1567-1570

2002

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Effect of polyphosphate treatment and electrical stimulation on postchill changes in quality of broiler breast meat

Poultry science, 1999-02, Vol.78 (2), p.267-271

1999

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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

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

Validation of Dry Cured Ham Process for Control of Pathogens

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

Relationship between sensory and instrumental texture profile attributes

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

Effects of age, sex, and duration of postmortem aging on percentage yield of parts from broiler chicken carcasses

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

In a randomized, double-blinded, placebo-controlled trial, the single oral dose typhoid vaccine, M01ZH09, is safe and immunogenic at doses up to 1.7 x 10(10) colony-forming units

The microbiological profile of chilled and frozen chicken

Quality of restructured hams manufactured with PSE pork as affected by water binders

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

Effect of postchill aging and sodium tripolyphosphate on moisture binding properties, color, and Warner-Bratzler shear values of chicken breast meat

Sensory descriptive profile relationships to shear values of deboned poultry

Influence of age and postchill carcass aging duration on chicken breast fillet quality

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

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

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

Effect of calcium marination on biochemical and textural properties of peri-rigor chicken breast meat

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

The nucleolus

Tenderization of hot-boned broiler breast meat by clamping during chilling

Variations in levels of acid phosphatase present in chicken whole leg meat

Effect of polyphosphate treatment and electrical stimulation on postchill changes in quality of broiler breast meat

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