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Meat Science|November 9, 2011
Strategies to eliminate atypical aromas and flavors in sow loins-part II: consumer acceptance of loins marinated with sodium tripolyphosphate and sodium bicarbonateJeffrey J Sindelar, Fred Prochaska, Jason Britt, et al.The Journal of Biological Chemistry|July 4, 2001
A new member of the family of di-iron carboxylate proteins. Coq7 (clk-1), a membrane-bound hydroxylase involved in ubiquinone biosynthesisP Stenmark, J Grünler, J Mattsson, et al.Journal of Food Protection|October 7, 2014
Inhibition of Listeria monocytogenes in deli-style turkey breast formulated with cultured celery powder and/or cultured sugar-vinegar blend during storage at 4°cMax C Golden, Lindsey M McDonnell, Vivien Sheehan, et al.Journal of Food Protection|January 29, 2016
Modeling the Impact of Ingoing Sodium Nitrite, Sodium Ascorbate, and Residual Nitrite Concentrations on Growth Parameters of Listeria monocytogenes in Cooked, Cured Pork SausageAmanda M King, Kathleen A Glass, Andrew L Milkowski, et al.Journal of Food Science|November 13, 2007
Effects of vegetable juice powder concentration and storage time on some chemical and sensory quality attributes of uncured, emulsified cooked sausagesJ J Sindelar, J C Cordray, J G Sebranek, et al.Journal of Food Science|February 16, 2016
Controlling Listeria monocytogenes and Leuconostoc mesenteroides in Uncured Deli-style Turkey Breast Using a Clean Label AntimicrobialRobert E Weyker, Kathleen A Glass, Andrew L Milkowski, et al.Biochemical and Biophysical Research Communications|August 7, 2002
beta2-Integrin and lipid modifications indicate a non-antioxidant mechanism for the anti-atherogenic effect of dietary coenzyme Q10Mikael Turunen, Lena Wehlin, Mats Sjöberg, et al.Journal of Neuropathology and Experimental Neurology|July 20, 1999
Decrease and structural modifications of phosphatidylethanolamine plasmalogen in the brain with Alzheimer diseaseZ Guan, Y Wang, N J Cairns, et al.Journal of Food Science|November 13, 2007
Effects of varying levels of vegetable juice powder and incubation time on color, residual nitrate and nitrite, pigment, pH, and trained sensory attributes of ready-to-eat uncured hamJ J Sindelar, J C Cordray, J G Sebranek, et al.Journal of Food Science|November 13, 2007
Investigating quality attributes and consumer acceptance of uncured, no-nitrate/nitrite-added commercial hams, bacons, and frankfurtersJ J Sindelar, J C Cordray, D G Olson, et al.Pageof 6