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Shalene H McNeill

Showing results (1-10 of 9) with videos related to

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Meat Science|July 19, 2014
Inclusion of red meat in healthful dietary patternsShalene H McNeill
Meat Science|September 11, 2013
Impact of grass/forage feeding versus grain finishing on beef nutrients and sensory quality: the U.S. experienceMary E Van Elswyk, Shalene H McNeill
Current Developments in Nutrition|October 29, 2021
Iron-Rich Complementary Foods: Imperative for All InfantsMary E Van Elswyk, Robert D Murray, Shalene H McNeill
The Journal of Nutrition|February 8, 2024
NOVA Classification: Another Opportunity for Misclassification of MeatMary E Van Elswyk, Cody L Gifford, Shalene H McNeill
Advances in Nutrition (Bethesda, Md.)|July 23, 2018
A Systematic Review of Renal Health in Healthy Individuals Associated with Protein Intake above the US Recommended Daily Allowance in Randomized Controlled Trials and Observational StudiesMary E Van Elswyk, Charli A Weatherford, Shalene H McNeill
Meat Science|July 9, 2011
The evolution of lean beef: identifying lean beef in today's U.S. marketplaceShalene H McNeill, Kerri B Harris, Thomas G Field, et al.
Nutrients|September 28, 2023
Reply to Consavage Stanley, K.; Kraak, V.I. Comment on "Lau et al. Trends in Beef Intake in the United States: Analysis of the National Health and Nutrition Examination Survey, 2001-2018. <i>Nutrients</i> 2023, <i>15</i>, 2475"Clara S Lau, Victor L Fulgoni, Mary E Van Elswyk, et al.
Nutrients|June 10, 2023
Trends in Beef Intake in the United States: Analysis of the National Health and Nutrition Examination Survey, 2001-2018Clara S Lau, Victor L Fulgoni, Mary E Van Elswyk, et al.
Nutrients|August 26, 2017
A Research Communication Brief: Gluten Analysis in Beef Samples Collected Using a Rigorous, Nationally Representative Sampling Protocol Confirms That Grain-Finished Beef Is Naturally Gluten-FreeShalene H McNeill, Amy M Cifelli, Janet M Roseland, et al.
Pageof 1

Showing results (1-10 of 9) with videos related to

Sort By:
Pageof 1
Meat Science|July 19, 2014
Inclusion of red meat in healthful dietary patternsShalene H McNeill
Meat Science|September 11, 2013
Impact of grass/forage feeding versus grain finishing on beef nutrients and sensory quality: the U.S. experienceMary E Van Elswyk, Shalene H McNeill
Current Developments in Nutrition|October 29, 2021
Iron-Rich Complementary Foods: Imperative for All InfantsMary E Van Elswyk, Robert D Murray, Shalene H McNeill
The Journal of Nutrition|February 8, 2024
NOVA Classification: Another Opportunity for Misclassification of MeatMary E Van Elswyk, Cody L Gifford, Shalene H McNeill
Advances in Nutrition (Bethesda, Md.)|July 23, 2018
A Systematic Review of Renal Health in Healthy Individuals Associated with Protein Intake above the US Recommended Daily Allowance in Randomized Controlled Trials and Observational StudiesMary E Van Elswyk, Charli A Weatherford, Shalene H McNeill
Meat Science|July 9, 2011
The evolution of lean beef: identifying lean beef in today's U.S. marketplaceShalene H McNeill, Kerri B Harris, Thomas G Field, et al.
Nutrients|September 28, 2023
Reply to Consavage Stanley, K.; Kraak, V.I. Comment on "Lau et al. Trends in Beef Intake in the United States: Analysis of the National Health and Nutrition Examination Survey, 2001-2018. <i>Nutrients</i> 2023, <i>15</i>, 2475"Clara S Lau, Victor L Fulgoni, Mary E Van Elswyk, et al.
Nutrients|June 10, 2023
Trends in Beef Intake in the United States: Analysis of the National Health and Nutrition Examination Survey, 2001-2018Clara S Lau, Victor L Fulgoni, Mary E Van Elswyk, et al.
Nutrients|August 26, 2017
A Research Communication Brief: Gluten Analysis in Beef Samples Collected Using a Rigorous, Nationally Representative Sampling Protocol Confirms That Grain-Finished Beef Is Naturally Gluten-FreeShalene H McNeill, Amy M Cifelli, Janet M Roseland, et al.
Pageof 1