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Journal of Food Science|November 26, 2019
Low-Acrylamide French Fry Acceptance: A Pilot StudyAaron M Johnson, Gregory Porter, Mary Ellen CamireJournal of Nutrition in Gerontology and Geriatrics|December 19, 2017
Perceived Barriers to Increased Whole Grain Consumption by Older Adults in Long-Term CareMelodie A Coffman, Mary Ellen CamireCritical Reviews in Food Science and Nutrition|December 5, 2009
Potatoes and human healthMary Ellen Camire, Stan Kubow, Danielle J DonnellyJournal of Food Science|March 16, 2012
Characteristics of formed Atlantic salmon jerkyAshlan S Oberholtzer, Michael P Dougherty, Mary Ellen CamireFoods (Basel, Switzerland)|June 15, 2018
Whole Grain Muffin Acceptance by Young AdultsThomas Mellette, Kathryn Yerxa, Mona Therrien, et al.Journal of Food Science|May 4, 2011
Control of lipid oxidation in extruded salmon jerky snacksJian Kong, L Brian Perkins, Michael P Dougherty, et al.The Laryngoscope|September 9, 2018
Social isolation alters ultrasonic vocalizations but not thyroarytenoid neuromuscular junctions in old ratsAaron M JohnsonAmerican Journal of Speech-Language Pathology|November 1, 2021
Relationships Across Clinical Measures of Vocal Quality and Functioning and Their Relationship With Patient PerceptionNichole Houle, Aaron M JohnsonThe Laryngoscope|August 2, 2020
The Effects of Menopause on Neuromuscular Parameters of the Rat Vocal FoldsCharles Lenell, Aaron M JohnsonJournal of Voice : Official Journal of the Voice Foundation|January 19, 2016
Intrasubject Reliability of Maximum Phonation TimeAaron M Johnson, Alicia GoldfinePageof 9