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Letters in Applied Microbiology|September 1, 2016
Antimicrobial susceptibility and internalization of Salmonella Typhimurium in vacuum-tumbled marinated beef productsS Pokharel, J C Brooks, J N Martin, et al.
Translational Animal Science|July 25, 2020
Evaluation of the contribution of tenderness, juiciness, and flavor to the overall consumer beef eating experienceTravis G O'Quinn, J F Legako, J C Brooks, et al.
European Journal of Pharmacology|December 7, 1979
p-Chloroamphetamine antagonism of cobaltous chloride-induced hypothermia in miceD H Burke, J C Brooks, R P Ryan, et al.
Hybridoma|April 1, 1992
Reactivity of monoclonal antibody 1E5.B5 with a novel phenotypic marker expressed on a murine natural suppressor cell subsetD W Hoskin, J C Brooks-Kaiser, M Kaiser, et al.
Meat Science|November 9, 2011
Warner-Bratzler shear evaluations of 40 bovine musclesJ B Belew, J C Brooks, D R McKenna, et al.
Development (Cambridge, England)|August 19, 2005
The gene ENHANCER OF PINOID controls cotyledon development in the Arabidopsis embryoBirgit S Treml, Sabine Winderl, Roman Radykewicz, et al.
Food Microbiology|May 22, 2012
Survey of raw milk cheeses for microbiological quality and prevalence of foodborne pathogensJ C Brooks, B Martinez, J Stratton, et al.
Meat Science|August 25, 2018
Effects of USDA quality grade and cooking on water-soluble precursors of beef flavorT T N Dinh, J F Legako, M F Miller, et al.
Meat Science|December 3, 2014
Effects of USDA beef quality grade and cooking on fatty acid composition of neutral and polar lipid fractionsJ F Legako, T T N Dinh, M F Miller, et al.
Biotechniques|March 1, 1993
Ambient-temperature-stable molecular biology reagentsR Ramanujam, J Heaster, C Huang, et al.
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