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Journal of Food Protection|June 5, 2026
Effects of Weak Organic Acid Salts on Growth Kinetics of Spoilage-Associated Lactic Acid Bacteria in Cured Ready-to-Eat Turkey BreastMehmet Dogan, Andrew L Milkowski, Jeffrey J SindelarThe Anatomical Record|March 1, 2002
Morphologic changes in the TMJ following splint wearBetty J Sindelar, Stan Edwards, Susan W HerringJournal of Food Protection|November 14, 2019
Quantities of Adenylate Homologues (ATP+ADP+AMP) Change over Time in Prokaryotic and Eukaryotic CellsN W Smith, J J Sindelar, S A RankinAnalytical Biochemistry|October 25, 2001
Separation and quantitation of phospholipids and their ether analogues by high-performance liquid chromatographyZ Guan, J Grünler, S Piao, et al.Journal of Food Protection|August 3, 2013
Identifying ingredients that delay outgrowth of Listeria monocytogenes in natural, organic, and clean-label ready-to-eat meat and poultry productsLindsey M McDonnell, Kathleen A Glass, Jeffrey J SindelarJournal of Oral Rehabilitation|July 26, 2003
The effects of intraoral splints on the masticatory system of pigsB J Sindelar, S W Herring, T A AlonzoNature Chemical Biology|June 8, 2010
4-Nitrobenzoate inhibits coenzyme Q biosynthesis in mammalian cell culturesUlrika Forsman, Mats Sjöberg, Mikael Turunen, et al.Free Radical Biology & Medicine|January 23, 1999
The protective role of plasmalogens in iron-induced lipid peroxidationP J Sindelar, Z Guan, G Dallner, et al.Journal of Food Protection|May 2, 2024
AMP, ADP, and ATP Concentrations Differentially Affected by Meat Processing, Manufacturing, and Nonmeat IngredientsN W Smith, J J Sindelar, S A RankinMeat Science|June 1, 2010
Development of a method to manufacture uncured, no-nitrate/nitrite-added whole muscle jerkyJeffrey J Sindelar, Matthew J Terns, Elizabeth Meyn, et al.Pageof 5