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Poultry Science|February 6, 2004
Principal component analysis of physical, color, and sensory characteristics of chicken breasts deboned at two, four, six, and twenty-four hours postmortemY Liu, B G Lyon, W R Windham, et al.Poultry Science|September 2, 2004
Prediction of physical, color, and sensory characteristics of broiler breasts by visible/near infrared reflectance spectroscopyY Liu, B G Lyon, W R Windham, et al.Journal of Agricultural and Food Chemistry|January 20, 2012
Classification and structural analysis of live and dead Salmonella cells using Fourier transform infrared spectroscopy and principal component analysisJaya Sundaram, Bosoon Park, Arthur Hinton, et al.Applied Spectroscopy|February 6, 2010
Detection of citrus Huanglongbing by Fourier transform infrared-attenuated total reflection spectroscopySamantha A Hawkins, Bosoon Park, Gavin H Poole, et al.Meat Science|November 9, 2011
Prediction of color, texture, and sensory characteristics of beef steaks by visible and near infrared reflectance spectroscopy. A feasibility studyYongliang Liu, Brenda G Lyon, William R Windham, et al.Journal of Agricultural and Food Chemistry|May 5, 2010
Comparison of FTIR spectra between Huanglongbing (citrus greening) and other citrus maladiesSamantha A Hawkins, Bosoon Park, Gavin H Poole, et al.Ecology|June 23, 2009
The impact of native competitors on an alien invasive: temporal niche shifts to avoid interspecific aggression?Lauren A Harrington, Andrew L Harrington, Nobuyuki Yamaguchi, et al.Journal of Food Protection|July 10, 2013
Detection by hyperspectral imaging of shiga toxin-producing Escherichia coli serogroups O26, O45, O103, O111, O121, and O145 on rainbow agarWilliam R Windham, Seung-Chul Yoon, Scott R Ladely, et al.Pageof 3