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Consumer perceptions of pork eating quality as affected by pork quality attributes and end-point cooked temperature

Meat science, 2010, Vol.84 (1), p.14-22

2010

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Non-Linear and Gender-Specific Relationships Among Placental Growth Measures and The Fetoplacental Weight Ratio

Placenta (Eastbourne), 2009-12, Vol.30 (12), p.1052-1057

2009

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Dry versus wet aging of beef: Retail cutting yields and consumer palatability evaluations of steaks from US Choice and US Select short loins

Meat science, 2008-08, Vol.79 (4), p.631-639

2008

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Placental 11β-Hydroxysteroid dehydrogenase type 2 expression: Correlations with birth weight and placental metal concentrations

Placenta (Eastbourne), 2015-11, Vol.36 (11), p.1212-1217

2015

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Dry versus wet aging of beef: Retail cutting yields and consumer sensory attribute evaluations of steaks from ribeyes, strip loins, and top sirloins from two quality grade groups

Meat science, 2008-11, Vol.80 (3), p.795-804

2008

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Factors influencing the variation in tenderness of seven major beef muscles from three Angus and Brahman breed crosses

Meat science, 2006-07, Vol.73 (3), p.475-483

2006

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Allometric Metabolic Scaling and Fetal and Placental Weight

Placenta (Eastbourne), 2009-04, Vol.30 (4), p.355-360

2009

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Do placental histologic findings of chorion-decidual hemorrhage or inflammation in spontaneous preterm birth influence outcomes in the subsequent pregnancy?

Placenta (Eastbourne), 2014-01, Vol.35 (1), p.58-63

2014

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Whole mount immunofluorescence analysis of placentas from normotensive versus preeclamptic pregnancies

Placenta (Eastbourne), 2015-11, Vol.36 (11), p.1310-1317

2015

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Antioxidant properties of plum concentrates and powder in precooked roast beef to reduce lipid oxidation

Meat science, 2008-12, Vol.80 (4), p.997-1004

2008

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Henning Schneider, M.D

Placenta (Eastbourne), 2009-03, Vol.30, p.66-70

Miller, R.K

2009

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Antioxidant Properties of Dried Plum Ingredients in Raw and Precooked Pork Sausage

Journal of food science, 2008-06, Vol.73 (5), p.H63-H71

2008

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Efficacy of performing Warner–Bratzler and slice shear force on the same beef steak following rapid cooking

Meat science, 2010-08, Vol.85 (4), p.792-794

2010

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Trained sensory perception of pork eating quality as affected by fresh and cooked pork quality attributes and end-point cooked temperature

Meat science, 2010-05, Vol.85 (1), p.96-103

2010

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Relationship of temperament, growth, carcass characteristics and tenderness in beef steers

Meat science, 2009-03, Vol.81 (3), p.433-438

2009

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Lipid oxidation stability of omega-3- and conjugated linoleic acid-enriched sous vide chicken meat

Poultry science, 2011-02, Vol.90 (2), p.473-480

2011

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Dietary lipid source and vitamin E effect on lipid oxidation stability of refrigerated fresh and cooked chicken meat

Poultry science, 2010-12, Vol.89 (12), p.2726-2734

2010

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Environmental exposures during pregnancy: US National Children's Study formative research investigation

Neurotoxicology and teratology, 2014-05, Vol.43, p.79-79

2014

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The majority of variance in birthweight relative to placental weight (as beta=ln(PW)/ln(BW) is accounted for by detailed novel placental measures: implications for fetal origins work

Placenta (Eastbourne), 2013-09, Vol.34 (9), p.A14-A15

2013

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USA millennial and non-millennial beef consumers perception of beef, pork, and chicken

Meat science, 2024-08, Vol.214, p.109516-109516, Article 109516

2024

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Soybean, palm kernel, and animal-vegetable oils and vitamin E supplementation effect on lipid oxidation stability of sous vide chicken meat

Poultry science, 2010-04, Vol.89 (4), p.721-728

2010

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Effect of electron beam irradiation on the bacterial load and sensorial quality of sliced cantaloupe

Journal of food science, 2004-12, Vol.69 (9), p.M267-M273

2004

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Descriptive sensory and instrumental texture profile analysis of woody breast in marinated chicken

Poultry science, 2018-04, Vol.97 (4), p.1456-1461

2018

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The triacylglycerol preparation of conjugated linoleic acid reduces lipid oxidation in irradiated, cooked ground beef patties

Meat science, 2009-04, Vol.81 (4), p.647-652

2009

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Consumer perceptions of pork eating quality as affected by pork quality attributes and end-point cooked temperature

Non-Linear and Gender-Specific Relationships Among Placental Growth Measures and The Fetoplacental Weight Ratio

Dry versus wet aging of beef: Retail cutting yields and consumer palatability evaluations of steaks from US Choice and US Select short loins

Placental 11β-Hydroxysteroid dehydrogenase type 2 expression: Correlations with birth weight and placental metal concentrations

Dry versus wet aging of beef: Retail cutting yields and consumer sensory attribute evaluations of steaks from ribeyes, strip loins, and top sirloins from two quality grade groups

Factors influencing the variation in tenderness of seven major beef muscles from three Angus and Brahman breed crosses

Allometric Metabolic Scaling and Fetal and Placental Weight

Do placental histologic findings of chorion-decidual hemorrhage or inflammation in spontaneous preterm birth influence outcomes in the subsequent pregnancy?

Whole mount immunofluorescence analysis of placentas from normotensive versus preeclamptic pregnancies

Antioxidant properties of plum concentrates and powder in precooked roast beef to reduce lipid oxidation

Henning Schneider, M.D

Antioxidant Properties of Dried Plum Ingredients in Raw and Precooked Pork Sausage

IFPA meeting 2014 workshop report: Animal models to study pregnancy pathologies; new approaches to study human placental exposure to xenobiotics; biomarkers of pregnancy pathologies; placental genetics and epigenetics; the placenta and stillbirth and fetal growth restriction

Efficacy of performing Warner–Bratzler and slice shear force on the same beef steak following rapid cooking

Trained sensory perception of pork eating quality as affected by fresh and cooked pork quality attributes and end-point cooked temperature

Relationship of temperament, growth, carcass characteristics and tenderness in beef steers

Lipid oxidation stability of omega-3- and conjugated linoleic acid-enriched sous vide chicken meat

Dietary lipid source and vitamin E effect on lipid oxidation stability of refrigerated fresh and cooked chicken meat

Environmental exposures during pregnancy: US National Children's Study formative research investigation

The majority of variance in birthweight relative to placental weight (as beta=ln(PW)/ln(BW) is accounted for by detailed novel placental measures: implications for fetal origins work

USA millennial and non-millennial beef consumers perception of beef, pork, and chicken

Soybean, palm kernel, and animal-vegetable oils and vitamin E supplementation effect on lipid oxidation stability of sous vide chicken meat

Effect of electron beam irradiation on the bacterial load and sensorial quality of sliced cantaloupe

Descriptive sensory and instrumental texture profile analysis of woody breast in marinated chicken

The triacylglycerol preparation of conjugated linoleic acid reduces lipid oxidation in irradiated, cooked ground beef patties

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