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Journal of Food Science|November 13, 2007
Effect of natural antioxidants on oxidative stability of cooked, refrigerated beef and porkM C Rojas, M S BrewerPeerj|January 27, 2018
FUSTr: a tool to find gene families under selection in transcriptomesT Jeffrey Cole, Michael S BrewerPlos One|November 16, 2013
Ordinal-level phylogenomics of the arthropod class Diplopoda (millipedes) based on an analysis of 221 nuclear protein-coding loci generated using next-generation sequence analysesMichael S Brewer, Jason E BondArtery|January 1, 1988
Vasorelaxant effect of parathyroid hormone on isolated segments of porcine coronary arteryM F Crass, K S BrewerMeat Science|November 9, 2011
Effects of pH and temperature on metmyoglobin solubility in a model systemL G Zhu, M S BrewerMeat Science|November 9, 2011
Effects of urea denatureation and pH on the ability of porcine myoglobin to undergo reductionL G Zhu, M S BrewerNursing Outlook|October 23, 2013
Intersection of migration and turnover theories-What can we learn?Carol S Brewer, Christine T KovnerToxins|February 24, 2023
Killer Knots: Molecular Evolution of Inhibitor Cystine Knot Toxins in Wandering Spiders (Araneae: Ctenidae)Michael S Brewer, T Jeffrey ColePageof 25