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Results: 1 to 20 of 34

1.

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

Breslin TJ, Tenorio-Bernal MI, Marks BP, Booren AM, Ryser ET, Hall NO.

J Food Prot. 2014 Nov;77(11):1897-903. doi: 10.4315/0362-028X.JFP-14-035.

PMID:
25364923
2.

Evaluating the predictive ability of a path-dependent thermal inactivation model for salmonella subjected to prior sublethal heating in ground turkey, beef, and pork.

Tenorio-Bernal MI, Marks BP, Ryser ET, Booren AM.

J Food Prot. 2013 Feb;76(2):220-6. doi: 10.4315/0362-028X.JFP-12-279.

PMID:
23433368
3.

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

Sporer KR, Zhou HR, Linz JE, Booren AM, Strasburg GM.

Poult Sci. 2012 Jun;91(6):1418-24. doi: 10.3382/ps.2011-02039.

PMID:
22582302
4.

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

Jeong JY, Janardhanan KK, Booren AM, Harte JB, Kang I.

Poult Sci. 2011 Mar;90(3):694-700. doi: 10.3382/ps.2010-00981.

PMID:
21325244
5.

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

Jeong JY, Janardhanan KK, Booren AM, Karcher DM, Kang I.

Poult Sci. 2011 Mar;90(3):687-93. doi: 10.3382/ps.2010-00980.

PMID:
21325243
6.

Enhanced thermal resistance of Salmonella in marinated whole muscle compared with ground pork.

Velasquez A, Breslin TJ, Marks BP, Orta-Ramirez A, Hall NO, Booren AM, Ryser ET.

J Food Prot. 2010 Feb;73(2):372-5.

PMID:
20132686
7.

Effect of beef product physical structure on Salmonella thermal inactivation.

Mogollón MA, Marks BP, Booren AM, Orta-Ramirez A, Ryser ET.

J Food Sci. 2009 Sep;74(7):M347-51. doi: 10.1111/j.1750-3841.2009.01253.x.

PMID:
19895479
8.

Thermal inactivation of Salmonella in whole muscle and ground turkey breast.

Tuntivanich V, Orta-Ramirez A, Marks BP, Ryser ET, Booren AM.

J Food Prot. 2008 Dec;71(12):2548-51.

PMID:
19244913
9.

Single directional migration of Salmonella into marinated whole muscle turkey breast.

Warsow CR, Orta-Ramirez A, Marks BP, Ryser ET, Booren AM.

J Food Prot. 2008 Jan;71(1):153-6.

PMID:
18236676
10.

A research note on radio frequency transponder effects on bloom of beef muscle.

Vorst KL, Clarke RH, Allison CP, Booren AM.

Meat Sci. 2004 May;67(1):179-82. doi: 10.1016/j.meatsci.2003.09.009.

PMID:
22061131
11.

Pork quality variation is not explained by glycolytic enzyme capacity.

Allison CP, Bates RO, Booren AM, Johnson RC, Doumit ME.

Meat Sci. 2003 Jan;63(1):17-22.

PMID:
22061979
13.

Cyclooxygenase active bioflavonoids from Balaton tart cherry and their structure activity relationships.

Wang H, Nair MG, Strasburg GM, Booren AM, Gray I, Dewitt DL.

Phytomedicine. 2000 Mar;7(1):15-9.

PMID:
10782485
14.

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

Balogh Z, Gray JI, Gomaa EA, Booren AM.

Food Chem Toxicol. 2000 May;38(5):395-401.

PMID:
10762724
15.

Antioxidant polyphenols from tart cherries (Prunus cerasus).

Wang H, Nair MG, Strasburg GM, Booren AM, Gray JI.

J Agric Food Chem. 1999 Mar;47(3):840-4.

PMID:
10552377
16.

Antioxidant and antiinflammatory activities of anthocyanins and their aglycon, cyanidin, from tart cherries

Wang H, Nair MG, Strasburg GM, Chang YC, Booren AM, Gray JI, DeWitt DL.

J Nat Prod. 1999 May;62(5):802. No abstract available.

PMID:
10347382
17.

Skeletal muscle calcium channel ryanodine binding activity in genetically unimproved and commercial turkey populations.

Wang LJ, Byrem TM, Zarosley J, Booren AM, Strasburg GM.

Poult Sci. 1999 May;78(5):792-7.

PMID:
10228978
18.

Antioxidant and antiinflammatory activities of anthocyanins and their aglycon, cyanidin, from tart cherries.

Wang H, Nair MG, Strasburg GM, Chang YC, Booren AM, Gray JI, DeWitt DL.

J Nat Prod. 1999 Feb;62(2):294-6. Erratum in: J Nat Prod 1999 May;62(5):802.

PMID:
10075763
19.
20.
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