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The Journal of Biological Chemistry|March 7, 1997
Peroxisomal impairment in Niemann-Pick type C diseaseS Schedin, P J Sindelar, P Pentchev, et al.Meat Science|January 17, 2012
Reducing sodium levels in frankfurters using naturally brewed soy sauceMegan M McGough, Takuya Sato, Scott A Rankin, et al.Meat Science|February 15, 2012
Reducing sodium levels in frankfurters using a natural flavor enhancerMegan M McGough, Takuya Sato, Scott A Rankin, et al.Meat Science|February 26, 2011
Investigating the effect of incubation time and starter culture addition level on quality attributes of indirectly cured, emulsified cooked sausagesMatthew J Terns, Andrew L Milkowski, James R Claus, et al.Journal of Food Protection|June 4, 2015
Validating the Inhibition of Staphylococcus aureus in Shelf-Stable, Ready-to-Eat Snack Sausages with Varying Combinations of pH and Water ActivityBlair L Tilkens, Amanda M King, Kathleen A Glass, et al.Journal of Food Protection|May 8, 2015
Impact of Clean-Label Antimicrobials and Nitrite Derived from Natural Sources on the Outgrowth of Clostridium perfringens during Cooling of Deli-Style Turkey BreastAmanda M King, Kathleen A Glass, Andrew L Milkowski, et al.Journal of Food Protection|July 30, 2015
Comparison of the Effect of Curing Ingredients Derived from Purified and Natural Sources on Inhibition of Clostridium perfringens Outgrowth during Cooling of Deli-Style Turkey BreastAmanda M King, Kathleen A Glass, Andrew L Milkowski, et al.Meat Science|February 10, 2011
Determining the impact of varying levels of cherry powder and starter culture on quality and sensory attributes of indirectly cured, emulsified cooked sausagesMatthew J Terns, Andrew L Milkowski, Scott A Rankin, et al.Archives of Biochemistry and Biophysics|June 23, 2000
Effects of intraoral splint wear on proteoglycans in the temporomandibular joint discB J Sindelar, S P Evanko, T Alonzo, et al.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.Pageof 5