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Meat Science|March 27, 2012
Reducing the fat content in ground beef without sacrificing quality: a reviewM Susan BrewerJournal of the Science of Food and Agriculture|January 22, 2011
Oxidative stability of cooked, frozen, reheated beef patties: effect of antioxidantsPaola Colindres, M Susan BrewerInternational Journal of Food Sciences and Nutrition|March 21, 2009
Effects of age, gender and chronic obstructive pulmonary disease on taste acuityLaura Wardwell, Karen Chapman-Novakofski, M Susan BrewerJournal of Food Science|November 20, 2013
Effect of natural antioxidants, irradiation, and cooking on lipid oxidation in refrigerated, salted ground beef pattiesChristian T Schevey, Stoyan Toshkov, M Susan BrewerLeukemia & Lymphoma|April 15, 2014
Development of a novel anti-canine CD20 monoclonal antibody with diagnostic and therapeutic potentialDaisuke Ito, Susan Brewer, Jaime F Modiano, et al.Meat Science|November 9, 2011
Shelf life characteristics of enhanced modified atmosphere packaged porkMatthew Livingston, M Susan Brewer, John Killifer, et al.International Journal of Food Sciences and Nutrition|April 9, 2015
The hypocholesterolemic and hormone modulation effects of isoflavones alone or co-fermented with probiotic bacteria in hypercholesterolemic rats modelTaha M Rababah, Saddam S Awaisheh, Hosam J Al-Tamimi, et al.Journal of Food Science|May 16, 2012
Evaluation of the nutraceutical, physiochemical and sensory properties of raisin jamTaha M Rababah, Muhammad Al-u'datt, Ali Almajwal, et al.Journal of Food Science and Technology|September 8, 2015
Effects of sun and freeze-drying techniques on molecular, fatty acid and therapeutic properties of fermented goat milk productMuhammad H Alu'datt, Taha Rababah, Ghaid J Al-Rabadi, et al.Pageof 2