JOURNAL OF FOOD SCIENCE Journal

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publication venue for

• Oversampling methods for machine learning model data training to improve model capabilities to predict the presence of Escherichia coli MG1655 in spinach wash water. 2023
• Properties of poly (vinyl alcohol) films with embedded zeolitic imidazolate framework (ZIF-8) nanoparticles for food packaging applications..  88:2078-2089. 2023
• Antimicrobial properties of poly (vinyl alcohol) films with zeolitic imidazolate framework (ZIF-8) nanoparticles for food packaging. 2023
• Novel isochoric impregnation to develop high-quality and nutritionally fortified plant materials (apples and sweet potatoes)..  87:4796-4807. 2022
• trans-Cinnamaldehyde-encapsulated zeolitic imidazolate framework-8 nanoparticle complex solutions to inactivate Escherichia coli O157:H7 on fresh spinach leaves..  87:4649-4664. 2022
• The effect of cooling and rehydration methods in high moisture meat analogs with pulse proteins-peas, lentils, and faba beans..  86:1322-1334. 2021
• Effects of genotype and production system on quality of tomato fruits and in vitro bile acids binding capacity..  85:3806-3814. 2020
• Effect of isochoric freezing on quality aspects of minimally processed potatoes..  85:2656-2664. 2020
• Chia seed (Salvia hispanica L.) effects and their molecular mechanisms on unbalanced diet experimental studies: A systematic review..  85:226-239. 2020
• Postharvest Wounding Stress in Horticultural Crops as a Tool for Designing Novel Functional Foods and Beverages with Enhanced Nutraceutical Content: Carrot Juice as a Case Study..  84:1151-1161. 2019
• Increased Phenolic Compounds in Potato Chips Vacuum Impregnated with Green Tea..  84:807-817. 2019
• Using a Functional Carrot Powder Ingredient to Produce Sausages with High Levels of Nutraceuticals..  83:2351-2361. 2018
• Identification and Quantification of Phytochemicals, Antioxidant Activity, and Bile Acid-Binding Capacity of Garnet Stem Dandelion (Taraxacum officinale)..  83:1569-1578. 2018
• Storage Stability of Dietary Nitrate and Phenolic Compounds in Beetroot (Beta vulgaris) and Arugula (Eruca sativa) Juices..  83:1237-1248. 2018
• Establishing Standards on Colors from Natural Sources..  82:2539-2553. 2017
• Nutrient Profiles and Volatile Odorous Compounds of Raw Milk After Exposure to Electron Beam Pasteurizing Doses..  82:1614-1621. 2017
• A Comparative Study of Natural Antimicrobial Delivery Systems for Microbial Safety and Quality of Fresh-Cut Lettuce..  82:1132-1141. 2017
• Processes to Preserve Spice and Herb Quality and Sensory Integrity During Pathogen Inactivation..  82:1208-1215. 2017
• Bioactive Compounds and Fruit Quality of Green Sweet Pepper Grown under Different Colored Shade Netting during Postharvest Storage..  80:H2612-H2618. 2015
• Inhibition of Bacterial Pathogens in Medium and on Spinach Leaf Surfaces using Plant-Derived Antimicrobials Loaded in Surfactant Micelles..  80:M2522-M2529. 2015
• Physical Stability of Octenyl Succinate-Modified Polysaccharides and Whey Proteins for Potential Use as Bioactive Carriers in Food Systems..  80:E1209-E1217. 2015
• A survey of nitrate and nitrite concentrations in conventional and organic-labeled raw vegetables at retail..  80:C942-C949. 2015
• Combined vacuum impregnation and electron-beam irradiation treatment to extend the storage life of sliced white button mushrooms (Agaricus bisporus)..  79:E39-E46. 2014
• Antimicrobial efficacy of poly (DL-lactide-co-glycolide) (PLGA) nanoparticles with entrapped cinnamon bark extract against Listeria monocytogenes and Salmonella typhimurium..  78:N626-N632. 2013
• Development of an automated method for Folin-Ciocalteu total phenolic assay in artichoke extracts..  77:C1279-C1284. 2012
• Determination of ortho- and retronasal detection thresholds and odor impact of 2,5-dimethyl-3-methoxypyrazine in wine..  77:S394-S398. 2012
• Grapefruit (Citrus paradisi Macfad) phytochemicals composition is modulated by household processing techniques..  77:C921-C926. 2012
• New highly stable dimeric 3-deoxyanthocyanidin pigments from sorghum bicolor leaf sheath..  77:C566-C572. 2012
• Factors affecting radiation D-values (D) of an Escherichia coli cocktail and Salmonella Typhimurium LT2 inoculated in fresh produce..  77:E104-E111. 2012
• Changes in flavor precursors, pungency, and sugar content in short-day onion bulbs during 5-month storage at various temperatures or in controlled atmosphere..  77:C216-C221. 2012
• Underestimation of pyruvic acid concentrations by fructose and cysteine in 2,4-dinitrophenylhydrazine-mediated onion pungency test..  76:C1136-C1142. 2011
• Microencapsulated antimicrobial compounds as a means to enhance electron beam irradiation treatment for inactivation of pathogens on fresh spinach leaves..  76:E479-E488. 2011
• Poly (DL-lactide-co-glycolide) (PLGA) nanoparticles with entrapped trans-cinnamaldehyde and eugenol for antimicrobial delivery applications..  76:N16-N24. 2011
• Improved consistency in DNPH-mediated pyruvic acid analysis of onion juice by modifying the sample processing order..  76:C162-C167. 2011
• Optimizing irradiation treatment of shell eggs using simulation..  76:E173-E177. 2011
• Radiosensitization of Salmonella spp. and Listeria spp. in ready-to-eat baby spinach leaves..  76:E141-E148. 2011
• Inhibition of Listeria monocytogenes by food antimicrobials applied singly and in combination..  75:M557-M563. 2010
• Identification of candidate amino acids involved in the formation of pink-red pigments in onion (Allium cepa L.) juice and separation by HPLC..  75:C684-C689. 2010
• Shelf life and sensory characteristics of baby spinach subjected to electron beam irradiation..  75:S319-S326. 2010
• Quantification of quercetin glycosides in 6 onion cultivars and comparisons of hydrolysis-HPLC and spectrophotometric methods in measuring total quercetin concentrations..  75:C160-C165. 2010
• Assessment of nutrient stability in foods from the space food system after long-duration spaceflight on the ISS..  74:H209-H217. 2009
• Effect of osmotic dehydration and vacuum-frying parameters to produce high-quality mango chips..  74:E355-E362. 2009
• Characterization of shortday onion cultivars of 3 pungency levels with flavor precursor, free amino acid, sulfur, and sugar contents..  74:C475-C480. 2009
• Effect of oxygen-absorbing packaging on the shelf life of a liquid-based component of military operational rations..  74:E167-E176. 2009
• Identification of Candidate Amino Acids Involved in the Formation of Blue Pigments in Crushed Garlic Cloves (Allium sativum L.).  74:C11-C16. 2009
• Detection of melamine in gluten, chicken feed, and processed foods using surface enhanced Raman spectroscopy and HPLC..  73:T129-T134. 2008
• Antioxidant properties of dried plum ingredients in raw and precooked pork sausage..  73:H63-H71. 2008
• Influence of autoinducer-2 (AI-2) and beef sample extracts on E. coli O157:H7 survival and gene expression of virulence genes yadK and hhA..  73:M135-M139. 2008
• E-Beam irradiation of bagged, ready-to-eat spinach leaves (Spinacea oleracea): an engineering approach..  73:E95-102. 2008
• Effect of food characteristics, storage conditions, and electron beam irradiation on active agent release from polyamide-coated LDPE films..  73:E37-E43. 2008
• Identification of poultry meat-derived fatty acids functioning as quorum sensing signal inhibitors to autoinducer-2 (AI-2)..  72:M363-M368. 2007
• Potent inhibition of human cytochrome P450 3A4, 2D6, and 2C9 isoenzymes by grapefruit juice and its furocoumarins..  72:C417-C421. 2007
• Stability of copigmented anthocyanins and ascorbic acid in muscadine grape juice processed by high hydrostatic pressure..  72:S247-S253. 2007
• Sensory and physiochemical characteristics of frankfurters formulated with potassium lactate and sodium diacetate before and after irradiation..  72:S112-S118. 2007
• Effectiveness of potassium lactate and sodium diacetate in combination with irradiation to control Listeria monocytogenes on frankfurters..  72:M026-M030. 2007
• Determining acceptance of domestic forage- or grain-finished beef by consumers from three southeastern US states.  71:S542-S546. 2006
• Quality and microbial population of Cornish game hen carcasses as affected by electron beam irradiation.  71:E327-E336. 2006
• The influence of electron beam irradiation on the effectiveness of trans-cinnamaldehyde-coated LDPE/polyamide films.  71:E245-E251. 2006
• Effects of electron beam irradiation on physical, textural, and microstructural properties of "Tommy Atkins" mangoes (Mangifera indica L.).  71:E80-E86. 2006
• Effect of raw potato composition on acrylamide formation in potato chips.  70:E519-E525. 2005
• Letters to the editor (multiple letters).  70. 2005
• Ripening Associated Phytochemical Changes in Mangos (Mangifera indica) Following Thermal Quarantine and LowTemperature Storage.  70:c337-c341. 2005
• JFS: Letters to the editor: Vol. 70, no. 3.  70:IX-IX. 2005
• Effect of electron beam irradiation on the bacterial load and sensorial quality of sliced cantaloupe.  69:M267-M273. 2004
• Reduction of acrylamide formation in potato chips by low-temperature vacuum frying.  69:E405-E411. 2004
• Relationship between aerosolized microbial load and contamination of fully cooked then frozen meat products.  69:M13-M16. 2004
• Modeling Woundinduced Respiration of Freshcut Carrots (Daucus carota L.).  68:2735-2740. 2003
• Verification of cooking endpoint temperatures in beef by immunoassay of lactate dehydrogenase isozyme 5.  68:2076-2079. 2003
• The use of controlled postharvest abiotic stresses as a tool for enhancing the nutraceutical content and adding-value of fresh fruits and vegetables.  68:1560-1564. 2003
• Dependence of Coating Thickness on Viscosity of Coating Solution Applied to Fruits and Vegetables by Dipping Method.  68:503-510. 2003
• Inhibition of Listeria monocytogenes on Hot Dogs Using Antimicrobial Whey Proteinbased Edible Casings.  68:291-299. 2003
• Warner-Bratzler shear force repeatability in beef longissimus steaks cooked with a convection oven, broiler, or clam-shell grill.  68:668-670. 2003
• Determination of Pyrazine and Flavor Variations in Peanut Genotypes During Roasting.  68:394-400. 2003
• Whey Protein Coatings for Fresh Fruits and Relative Humidity Effects.  68:176-181. 2003
• Internal Modified Atmospheres of Coated Fresh Fruits and Vegetables: Understanding Relative Humidity Effects.  67:2792-2797. 2002
• Internal modified atmospheres of coated fresh fruits and vegetables: Understanding relative humidity effects.  67:1990-1994. 2002
• Air-cleaning system effectiveness for control of airborne microbes in a meat-processing plant.  67:1170-1174. 2002
• Microbial reduction efficiencies of filtration, electrostatic polarization, and UV components of a germicidal air cleaning system.  67:2278-2281. 2002
• Thermal Inactivation Kinetics of Peroxidase and Lipoxygenase from Broccoli, Green Asparagus and Carrots.  67:146-154. 2002
• Effect of degree of starch gelatinization on quality attributes of fried tortilla chips.  66:300-306. 2001
• Viscosity and textural attributes of reduced-fat peanut pastes.  65:849-853. 2000
• Evaluation of konjac blends and soy protein isolate as fat replacements in low-fat bologna.  65:756-763. 2000
• Reduction of pathogens using hot water and lactic acid on beef trimmings.  64:1094-1099. 1999
• Firmness and cell wall characteristics of pasteurized jalapeno pepper rings as affected by calcium chloride and rotary processing.  64:494-497. 1999
• Volume and sensory properties of yellow cakes as affected by high fructose corn syrup and corn oil.  63:1088-1092. 1998
• Antioxidative/Antimicrobial effects and TBARS in aerobically refrigerated beef as related to Microbial growth (vol 62, pg 1205, 1997).  63:V-1210. 1998
• Antioxidative/antimicrobial effects and TBARS in aerobically refrigerated beef as related to microbial growth.  63:A1205-A1210. 1998
• Functional, textural and microstructural properties of low-fat bologna (model system) with a konjac blend.  63:801-807. 1998
• Irradiated ground beef: Sensory and quality changes during storage under various packaging conditions.  63:548-551. 1998
• Low-fat bologna in a model system with varying types and levels of konjac blends.  63:808-813. 1998
• Textural and physicochemical properties of low-fat, precooked ground beef patties containing carrageenan and sodium alginate.  63:571-574. 1998
• Antioxidative/antimicrobial effects and TBARS in aerobically refrigerated beef as related to microbial growth.  62:1205-1210. 1997
• Microbiological, sensory and chemical characteristics of vacuum-packaged cooked beef top rounds treated with sodium lactate and sodium propionate.  62:586-&. 1997
• Microbiological, sensory and chemical characteristics of vacuum-packaged ground beef patties treated with salts of organic acids.  62:591-596. 1997
• Hygroscopic coatings control surface white discoloration of peeled (minimally processed) carrots during storage.  62:363-366+398. 1997
• Sensory, microbial and chemical characteristics of fresh aerobically stored ground beef containing sodium lactate and sodium propionate.  62:429-433. 1997
• Trisodium phosphate treatment of pork carcasses.  62:402-&. 1997
• Lactate dehydrogenase activity as an endpoint heating indicator in cooked beef.  62:316-320. 1997
• Pork Skin Connective Tissue Gel Utilization in ReducedFat Bologna.  62:1176-1182. 1997
• Reduction of Salmonella contamination on chicken egg shells by a peroxidase-catalyzed sanitizer.  62:873-&. 1997
• Firmness and cell wall characteristics of pasteurized jalapeno pepper rings as affected by preheating and storage.  62:89-&. 1997
• Reduction of drying time for pepperoni by vacuum-drying.  61:142-&. 1996
• Fish oil dietary effects on fatty acid composition and flavor of channel catfish.  60:1225-1227. 1995
• Oxytetracycline, Sulfadimethoxine, and Ormetoprim Residues in Channel Catfish by HPLC.  60:1220-1224. 1995
• MICROBIOLOGICAL, CHEMICAL, AND SENSORY CHANGES IN IRRADIATED PICO DE GALLO.  60:461-464. 1995
• Mechanism of Surface White Discoloration of Peeled (Minimally Processed) Carrots During Storage.  60:320-323. 1995
• SURVIVAL OF LISTERIA-MONOCYFOGENES AND SALMONELLA-TYPHIMURIUM AND QUALITY ATTRIBUTES OF COOKED PORK CHOPS AND CURED HAM AFTER IRRADIATION.  60:1001-&. 1995
• SURVIVAL OF LISTERIA-MONOCYTOGENES, YERSINIA-ENTEROCOLITICA AND ESCHERICHIA-COLI O157-H7 AND QUALITY CHANGES AFTER IRRADIATION OF BEEF STEAKS AND GROUND-BEEF.  60:972-977. 1995
• FIRMNESS AND CELL-WALL CHARACTERISTICS OF PASTEURIZED JALAPENO PEPPER RINGS AFFECTED BY CALCIUM-CHLORIDE AND ACETIC-ACID.  59:1184-1186. 1994
• ULTRASONIC SPECTRAL-ANALYSIS FOR BEEF SENSORY ATTRIBUTES.  59:697-&. 1994
• LACTIC-ACID MELANOSIS INHIBITORS TO IMPROVE SHELF-LIFE OF BROWN SHRIMP (PENAEUS-AZTECUS).  59:242-&. 1994
• ANTIOXIDATIVE FAT REPLACER AND HIGH-MONOUNSATURATED OIL USED FOR PORK FAT IN PRECOOKED SAUSAGE.  59:933-936. 1994
• HEATING AND STORAGE-CONDITIONS AFFECT SURVIVAL AND RECOVERY OF LISTERIA-MONOCYTOGENES IN-GROUND PORK.  59:30-+. 1994
• KONJAC FLOUR GEL AS FAT SUBSTITUTE IN LOW-FAT PRERIGOR FRESH PORK SAUSAGE.  59:484-489. 1994
• MICROBIAL AND QUALITY CHARACTERISTICS OF PORK CUTS FROM CARCASSES TREATED WITH SANITIZING SPRAYS.  59:306-309. 1994
• PROVITAMIN-A AND ASCORBIC-ACID CONTENT OF FRESH PEPPER CULTIVARS (CAPSICUM-ANNUUM) AND PROCESSED JALAPENOS.  59:362-365. 1994
• SODIUM LACTATE AFFECTS PATHOGENS IN COOKED BEEF.  59:15-19. 1994
• CONTRIBUTION OF LACTOBACILLUS-PLANTARUM AND LEUCONOSTOC-MESENTEROIDES SUBSP MESENTEROIDES TO ATYPICAL ODORS OF BEEF STRIP LOINS.  57:785-786. 1992
• VOLATILE COMPOUNDS ON STERILE PORK LOIN TISSUE INOCULATED WITH LACTOBACILLUS-PLANTARUM AND LACTOBACILLUS-FERMENTUM.  57:783-784. 1992
• EVALUATION OF THE TENDERNESS OF BEEF TOP SIRLOIN STEAKS.  57:6-&. 1992
• CONSUMER AND TRAINED SENSORY COMPARISONS OF COOKED BEEF TOP ROUNDS TREATED WITH SODIUM LACTATE.  56:1141-&. 1991
• EFFECT OF SODIUM LACTATE ON MICROBIAL AND CHEMICAL-COMPOSITION OF COOKED BEEF DURING STORAGE.  56:341-347. 1991
• LACTATE-DEHYDROGENASE ACTIVITY IN BOVINE MUSCLE AS A MEANS OF DETERMINING HEATING END-POINT.  56:895-898. 1991
• SODIUM LACTATE EFFECT ON SENSORY CHARACTERISTICS, COOKED MEAT COLOR AND CHEMICAL-COMPOSITION.  56:621-&. 1991
• BIOASSAY ANALYSIS OF DRY-CURED HAM PROCESSED TO AFFECT TRICHINELLA-SPIRALIS.  55:289-&. 1990
• PHYSICOCHEMICAL COMPOSITION OF DRY-CURED HAM PROCESSED UNDER MINIMAL AGING TIME TEMPERATURE CONDITIONS.  55:285-288. 1990
• PALATABILITY OF CHILLED AND FROZEN BEEF STEAKS.  55:301-304. 1990
• SUBCELLULAR-DISTRIBUTION AND COMPOSITION OF LIPIDS IN MUSCLE AND ADIPOSE TISSUES.  55:43-&. 1990
• CHROMATOGRAPHIC ANALYSES OF XANTHOPHYLLS IN EGG-YOLKS FROM LAYING HENS FED TURF BERMUDAGRASS (CYNODON-DACTYLON) MEAL.  54:584-&. 1989
• ETHER-EXTRACTABLE FAT IN LONGISSIMUS MUSCLES FROM BEEF CARCASSES WITH THE SAME MARBLING SCORES BUT DIFFERENT YIELD GRADES.  54:1364-&. 1989
• FATTY-ACID COMPOSITION AND CALORIC VALUE OF GROUND-BEEF CONTAINING LOW-LEVELS OF FAT.  54:1163-1168. 1989
• MUSCLE ULTRASTRUCTURAL-CHANGES IN FRESH-WATER PRAWNS, MACROBRACHIUM-ROSENBERGII DURING ICED STORAGE.  54:1125-+. 1989
• ASSESSMENT OF METHODOLOGIES FOR COLORIMETRIC CHOLESTEROL ASSAY OF MEATS.  53:1642-&. 1988
• EVALUATION OF FRESH VACUUM-PACKAGED BEEF STEAKS COATED WITH AN ACETYLATED MONOGLYCERIDE.  53:701-&. 1988
• COMPARISONS OF CARBOXYMETHYL CELLULOSE WITH DIFFERING MOLECULAR-FEATURES IN LOW-FAT FRANKFURTERS.  53:1592-1595. 1988
• MINIMIZATION OF OXIDATIVE FLAVOR DETERIORATION IN REFRIGERATED, BATTER-BREADED RESTRUCTURED PORK NUGGETS BY GLANDLESS COTTONSEED FLOUR IN THE MEAT OR COATING.  53:388-390. 1988
• PALATABILITY OF BEEF SKIRT STEAKS AS INFLUENCED BY GRADE MATURITY GROUP, ANATOMICAL LOCATION AND MECHANICAL TENDERIZATION.  53:1628-1630. 1988
• SUBCELLULAR-DISTRIBUTION OF CHOLESTEROL WITHIN MUSCLE AND ADIPOSE TISSUES OF BEEF LOIN STEAKS.  53:718-722. 1988
• SENSORY AND COOKING PROPERTIES OF BEEF STEAKS AND ROASTS COOKED WITH AND WITHOUT EXTERNAL FAT.  53:34-&. 1988
• NATIONAL CONSUMER RETAIL BEEF STUDY - PALATABILITY EVALUATIONS OF BEEF LOIN STEAKS THAT DIFFERED IN MARBLING.  52:517-&. 1987
• CONSUMER RATINGS OF RESTRUCTURED BEEF STEAKS MANUFACTURED TO CONTAIN DIFFERENT RESIDUAL CONTENTS OF CONNECTIVE-TISSUE.  52:1461-&. 1987
• EFFECT OF INITIAL FAT LEVEL AND COOKING METHOD CHOLESTEROL CONTENT AND CALORIC VALUE OF GROUND-BEEF PATTIES.  52:883-885. 1987
• EFFECTS OF ELECTRICAL-STIMULATION ON CARCASS QUALITY AND MEAT PALATABILITY TRAITS OF CHAROLAIS CROSSBRED BULLS AND STEERS.  51:883-885. 1986
• EFFECT OF DEGREE OF CONNECTIVE-TISSUE REMOVAL ON RAW-MATERIAL YIELD, CHEMICAL AND SENSORY CHARACTERISTICS OF RESTRUCTURED BEEF STEAKS.  51:1173-1175. 1986
• PERCENTAGE ETHER EXTRACTABLE FAT AND MOISTURE-CONTENT OF BEEF LONGISSIMUS MUSCLE AS RELATED TO USDA MARBLING SCORE.  51:838-&. 1986
• SENSORY AND PHYSICAL ATTRIBUTES OF FRANKFURTERS WITH REDUCED FAT AND ELEVATED MONOUNSATURATED FATS.  51:1144-&. 1986
• A COMPARISON OF GROWTH OF INDIVIDUAL MEAT BACTERIA ON THE LEAN AND FATTY TISSUE OF BEEF, PORK AND LAMB.  51:5-&. 1986
• EFFECT OF VARYING NUMBERS OF ISOLATES FROM COUNTABLE AGAR PLATES ON THE CALCULATED DISTRIBUTION OF MICROBIAL TYPES IN MEATS.  50:1486-1488. 1985
• A SCANNING ELECTRON-MICROSCOPIC STUDY OF HEAT-INDUCED ALTERATIONS IN BOVINE CONNECTIVE-TISSUE.  50:1041-1044. 1985
• AGING INDEX, LYSOSOMAL-ENZYME ACTIVITIES, AND MEAT TENDERNESS IN MUSCLES FROM ELECTRICALLY STIMULATED BULL AND STEER CARCASSES.  50:1025-1028. 1985
• CONSUMER ACCEPTANCE OF STEAKS AND ROASTS FROM CHAROLAIS CROSSBRED BULLS AND STEERS.  50:165-&. 1985
• FACTORS AFFECTING PROPERTIES OF PRECOOKED-FROZEN PORK SAUSAGE PATTIES MADE WITH VARIOUS NACL/PHOSPHATE COMBINATIONS.  49:1372-1375. 1984
• FACTORS AFFECTING PROPERTIES OF RAW-FROZEN PORK SAUSAGE PATTIES MADE WITH VARIOUS NACL/PHOSPHATE COMBINATIONS.  49:1363-&. 1984
• Qualities of Chunked and Formed Lamb Roasts.  49:1376-1379. 1984
• COMPARISON OF THE EFFECTS OF HIGH AND LOW-VOLTAGE ELECTRICAL-STIMULATION ON QUALITY-INDICATING CHARACTERISTICS OF BEEF CARCASSES.  49:863-866. 1984
• ASSESSING PALATABILITY CHARACTERISTICS OF BEEF DESTINED FOR RETAIL DISTRIBUTION.  48:1719-1722. 1983
• EFFECT OF FREEZING TEMPERATURE ON WEIGHT-LOSS AND QUALITY CHARACTERISTICS OF BEEF-LIVER, KIDNEY, HEART, AND TONGUE.  48:1726-&. 1983
• PHYSICAL, SENSORY AND MICROBIOLOGICAL CHARACTERISTICS OF LAMB RETAIL CUTS VACUUM PACKAGED IN HIGH OXYGEN-BARRIER FILM.  48:1735-&. 1983
• Storage and Lipid Quality of Chunked, Formed Roasts Containing Mechanically Separated Lamb.  48:1881-1882. 1983
• WEIGHT-LOSS AND QUALITY CHARACTERISTICS OF FROZEN VERSUS CHILLED BEEF LIVERS AND HEARTS.  48:1728-&. 1983
• Effects of Carcass Maturity on Collagen Solubility and Palatability of Beef from GrainFinished Steers.  48:484-486. 1983
• CHANGES IN HEAT-INDUCED RHEOLOGICAL PROPERTIES DURING COLD-STORAGE OF EGG-ALBUMIN.  47:1908-1911. 1982
• PHYSICAL AND SENSORY CHARACTERISTICS OF VACUUM PACKAGED BEEF ROUND STEAKS AS INFLUENCED BY POSTMORTEM AGE AND STORAGE-TEMPERATURE.  47:1746-1748. 1982
• CENTRALIZED PACKAGING OF BEEF LOIN STEAKS WITH DIFFERENT OXYGEN-BARRIER FILMS - MICROBIOLOGICAL CHARACTERISTICS.  47:1070-1079. 1982
• COMPARISON OF SUBCUTANEOUS FAT THICKNESS, MARBLING AND QUALITY GRADE FOR PREDICTING PALATABILITY OF BEEF.  47:397-401. 1982
• EFFECT OF TIME-ON-FEED ON THE PALATABILITY OF RIB STEAKS FROM STEERS AND HEIFERS.  47:368-373. 1982
• Processing Systems for Hot and ColdBoned Primals from Mature Cow Carcasses.  47:875-879. 1982
• RELATIONSHIP OF USDA MATURITY GROUPS TO PALATABILITY OF COOKED BEEF.  47:1100-+. 1982
• PROPERTIES OF FRANKFURTERS MADE FROM ELECTRICALLY STIMULATED BEEF.  47:344-345. 1982
• REDUCING POSTMORTEM AGING TIME OF BEEF WITH ELECTRICAL-STIMULATION.  46:1777-1781. 1981
• TENDERNESS IMPROVEMENT OF THE MAJOR MUSCLES OF THE BEEF CARCASS BY ELECTRICAL-STIMULATION.  46:1774-1776. 1981
• Sampling of Fresh Pork for Nutrient Analysis.  46:1007-1009. 1981
• EFFECTS OF CERTAIN ELECTRICAL-STIMULATION PARAMETERS ON QUALITY AND PALATABILITY OF BEEF.  46:13-18. 1981
• Effect of Electrical Stimulation and Postmortem Boning Time on Sensory and Cookery Properties of Ground Beef.  46:292-295. 1981
• Effect of Salt and Tripolyphosphate on Acceptability of Flaked and Formed Hamburger Patties.  46:34-36. 1981
• FLAVOR PROFILE ANALYSES OF COOKED BEEF LOIN STEAKS.  45:1113-1115. 1980
• QUALITY-INDICATING CHARACTERISTICS OF BEEF AS AFFECTED BY ELECTRICAL-STIMULATION AND POSTMORTEM CHILLING TIME.  45:1330-1332. 1980
• ACCELERATED PROCESSING SYSTEMS FOR USDA CHOICE AND GOOD BEEF CARCASSES.  45:765-768. 1980
• EFFECTS OF FAT LEVEL AND SOURCE ON THE CHEMICAL, SENSORY AND COOKING PROPERTIES OF GROUND BEEF PATTIES.  45:791-794. 1980
• STORAGE CHARACTERISTICS OF WHOLESALE AND RETAIL CUTS FROM ELECTRICALLY STIMULATED LAMB CARCASSES.  45:1101-1103. 1980
• RETAIL APPEARANCE OF ELECTRICALLY STIMULATED BEEF.  45:171-173. 1980
• FACTORS AFFECTING PALATABILITY AND COOKING PROPERTIES OF GROUND BEEF PATTIESFROZEN LEAN, PATTY SIZE, AND SURFACE TREATMENT.  45:1463-1465. 1980
• PHYSICAL, CHEMICAL, AND PALATABILITY TRAITS OF RAW AND PRECOOKED GROUND-BEEF PATTIES.  45:168-&. 1980
• CUTTING YIELDS AND PALATABILITY TRAITS OF HAND-CUT OR PRESSED-CLEAVED, AND FRESH, CRUST-FROZEN OR FROZEN-TEMPERED BEEF SUBPRIMALS.  45:107-&. 1980
• QUALITY, APPEARANCE, AND TENDERNESS OF ELECTRICALLY STIMULATED LAMB.  45:119-121. 1980
• SENSORY AND COOKING PROPERTIES OF GROUND BEEF PREPARED FROM HOT AND CHILLED BEEF CARCASSES.  44:1432-1434. 1979
• EFFECTS OF PRECOOKING BEEF PATTIES ON PALATABILITY, COOKING PROPERTIES AND STORAGE STABILITY.  44:869-872. 1979
• INFLUENCE OF ELECTRICAL STIMULATION ON CERTAIN CHARACTERISTICS OF HEAVY‐WEIGHT BEEF CARCASSES.  44:911-913. 1979
• SENSORY AND PHYSICAL MEASUREMENTS OF DRY FERMENTED SALAMI PREPARED WITH MECHANICALLY PROCESSED BEEF PRODUCT AND STRUCTURED SOY PROTEIN FIBER.  44:465-468. 1979
• COMPARISON OF ROASTING VERSUS BROILING ON SENSORY CHARACTERISTICS OF BEEF LONGISSIMUS STEAKS.  44:310-311. 1979
• EFFECTS OF ELECTRICAL STIMULATION ON MEAT TISSUE AND MUSCLE PROPERTIESA REVIEW.  44:509-514. 1979
• EFFECTS OF ELECTRICAL-STIMULATION AND SHROUDING METHOD ON QUALITY AND PALATABILITY OF BEEF CARCASSES.  44:1560-&. 1979
• ELECTRICAL-STIMULATION OF HIDE-ON AND HIDE-OFF CALF CARCASSES.  44:335-338. 1979
• MICROBIOLOGICAL EVALUATION OF PRECOOKED BEEF PATTIES CONTAINING SOY PROTEIN.  44:154-157. 1979
• BEEF QUALITY AND PALATABILITY AS AFFECTED BY ELECTRICAL-STIMULATION AND COOLER AGING.  43:1666-&. 1978
• EFFECT OF DESINEWING VERSUS GRINDING ON TEXTURAL PROPERTIES OF BEEF.  43:1507-1509. 1978
• OBJECTIVE MEASUREMENTS OF TEXTURE IN GROUND BEEF PATTIES.  43:1510-1513. 1978
• STRUCTURAL-CHANGES IN ELECTRICALLY STIMULATED BEEF MUSCLE.  43:1606-&. 1978
• STABILITY OF FROZEN GROUND BEEF CONTAINING MECHANICALLY DEBONED BEEF.  43:281-284. 1978
• UTILIZATION OF MECHANICALLY DEBONED BEEF IN COOKED SALAMI.  43:307-311. 1978
• RELATIONSHIP OF MYOFIBRIL FRAGMENTATION INDEX TO CERTAIN CHEMICAL, PHYSICAL AND SENSORY CHARACTERISTICS OF BOVINE LONGISSIMUS MUSCLE.  43:1177-1180. 1978
• MICROBIOLOGICAL EVALUATION OF GROUND BEEF CONTAINING MECHANICALLY DEBONED BEEF.  43:158-162. 1978
• USE OF MECHANICALLY DEBONED MEAT IN GROUND BEEF PATTIES.  42:1496-1499. 1977
• BLADE TENDERIZATION OF 4 MUSCLES FROM 3 WEIGHT GRADE GROUPS OF BEEF.  42:866-&. 1977
• EFFECT OF ELECTRICAL-STIMULATION ON PALATABILITY OF BEEF, LAMB AND GOAT MEAT.  42:702-706. 1977
• EFFECTS OF AMOUNT, DISTRIBUTION AND TEXTURE OF MARBLING ON COOKING PROPERTIES OF BEEF LONGISSIMUS.  42:182-185. 1977
• CONSUMER EVALUATION OF RESTRUCTURED BEEF STEAKS.  41:1257-1258. 1976
• EFFECT OF QUALITY GRADE AND CUT FORMULATION ON THE PALATABILITY OF GROUND BEEF PATTIES.  41:9-11. 1976
• EFFECT OF FAT AND TEXTURED SOY PROTEIN CONTENT ON CONSUMER ACCEPTANCE OF GROUND BEEF.  40:1331-1332. 1975
• EFFECTS OF INTRAMUSCULAR COLLAGEN AND ELASTIN ON BOVINE MUSCLE TENDERNESS.  38:998-1003. 1973
• PALATABILITY OF INDIVIDUAL MUSCLES FROM OVINE LEG STEAKS AS RELATED TO CHEMICAL AND HISTOLOGICAL TRAITS.  37:282-285. 1972
• EFFECT OF QUALITY ATTRIBUTES UPON PROCESSING AND PALATABILITY CHARACTERISTICS OF COMMERCIALLY CURED HAMS.  36:982-986. 1971
• An Improved Colorimetric Assay for Bacterial Lipase in Nonfat Dry Milk.  54:1557-1558.

Identity

International Standard Serial Number (ISSN)

• 0022-1147