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Blood|January 15, 1991
Metabolic adaptation during erythropoietin-mediated terminal differentiation of mouse erythroid cellsH D Kim, M J Koury, S J Lee, et al.Pain|August 24, 2010
Psychological treatments for fibromyalgia: a meta-analysisJulia A Glombiewski, Alice T Sawyer, Jana Gutermann, et al.Resuscitation|September 14, 2020
Spaced learning versus massed learning in resuscitation - A systematic reviewJ Yeung, T Djarv, M J Hsieh, et al.Foods (Basel, Switzerland)|June 24, 2022
Sampling Adipose and Muscle Tissue following Post-Harvest Scalding Does Not Affect RNA Integrity or Real-Time PCR Results in Market Weight Yorkshire PigsAmy E Bohan, Katelyn N Purvis, Jason T Sawyer, et al.Foods (Basel, Switzerland)|December 24, 2021
Meat Substitution with Oat Protein Can Improve Ground Beef Patty CharacteristicsJase J Ball, Ross P Wyatt, Madison M Coursen, et al.Meat Science|April 27, 2010
Fresh and cooked color of dark-cutting beef can be altered by post-rigor enhancement with lactic acidJ T Sawyer, J K Apple, Z B Johnson, et al.The Journal of Biological Chemistry|April 1, 2010
Dysfunction of the Scn8a voltage-gated sodium channel alters sleep architecture, reduces diurnal corticosterone levels, and enhances spatial memoryLigia A Papale, Ketema N Paul, Nikki T Sawyer, et al.Meat Science|November 9, 2011
Influence of wet-aging on bloom development in the longissimus thoracisM S Lee, J K Apple, J W S Yancey, et al.Journal of Animal Science|August 23, 2011
Lactic acid enhancement can improve the fresh and cooked color of dark-cutting beefJ K Apple, J T Sawyer, J-F Meullenet, et al.Meat Science|November 9, 2011
Influence of vacuum-aging period on bloom development of the beef gluteus medius from top sirloin buttsM S Lee, J K Apple, J W S Yancey, et al.Pageof 31