| 1 | Efficacy of a Commercial Phage Cocktail in Reducing Salmonel… (10.22175/rmc2018.136) | Abstract References ORCID License | 107.92 | 11 |
| 2 | Quantification of Hemoglobin and Myoglobin in Pork Muscle: E… (10.22175/rmc2017.105) | Abstract References ORCID License | 95.42 | 8 |
| 3 | Meat Tenderness: Underlying Mechanisms, Instrumental Measure… (10.22175/mmb.10489) | Abstract ORCID | 84.51 | 48 |
| 4 | Investigating the Effects of Sous Vide Cooking on Tenderness… (10.22175/rmc2016.033) | Abstract References ORCID License | 84.51 | 6 |
| 5 | Influence of Growth Promoting Technologies on Animal Perform… (10.22175/rmc2017.022) | Abstract References ORCID License | 84.51 | 6 |
| 6 | Carcass Chilling Method and Electrical Stimulation Effects o… (10.22175/rmc2018.096) | Abstract References ORCID License | 77.82 | 5 |
| 7 | Title Pending 16915 (10.22175/mmb.16915) | Abstract References ORCID | 75.00 | 9 |
| 8 | A Survey of Microbial Communities on Dry-Aged Beef in Commer… (10.22175/mmb.10373) | References ORCID | 72.36 | 27 |
| 9 | Aging Influences Shear Force of Beef in a Muscle-Specific Ma… (10.22175/mmb2019.0059) | Abstract References ORCID License | 69.90 | 4 |
| 10 | The Contribution of Tenderness, Juiciness, and Flavor to Ove… (10.22175/rmc2017.012) | Abstract References ORCID License | 69.90 | 4 |
| 11 | Sorghum Bran as an Antioxidant in Pork and Poultry Products (10.22175/rmc2018.073) | Abstract References ORCID License | 69.90 | 4 |
| 12 | Pulsed UV Light as a Microbial Reduction Intervention for Bo… (10.22175/rmc2018.126) | Abstract References ORCID License | 69.90 | 4 |
| 13 | The Use of High Pressure Processing as a Pathogen Reduction… (10.22175/rmc2016.115) | Abstract References ORCID License | 60.21 | 3 |
| 14 | Sequence-Specific Removal of Shiga Toxin-Producing Escherich… (10.22175/rmc2017.116) | Abstract References ORCID License | 60.21 | 3 |
| 15 | Pathogen Reductions during Traditional Fermentation and Dryi… (10.22175/rmc2017.122) | Abstract References ORCID License | 60.21 | 3 |
| 16 | Relationship between Descriptive Flavor and Texture Attribut… (10.22175/rmc2018.007) | Abstract References ORCID License | 60.21 | 3 |
| 17 | Vascular Rinse and Chill Effects on Meat Quality and Shelf L… (10.22175/rmc2018.094) | Abstract References ORCID License | 60.21 | 3 |
| 18 | Determination of Package and Muscle-Type Influence on Proteo… (10.22175/mmb.10933) | Abstract ORCID | 58.80 | 14 |
| 19 | Title Pending 16080 (10.22175/mmb.16080) | Abstract References ORCID | 58.36 | 5 |
| 20 | Title Pending 17646 (10.22175/mmb.17646) | Abstract References ORCID | 58.36 | 5 |
| 21 | Fatty Acid Composition of Meat Animals as Flavor Precursors (10.22175/mmb.12251) | ORCID | 54.40 | 149 |
| 22 | Title Pending 18181 (10.22175/mmb.18181) | Abstract References ORCID | 52.42 | 4 |
| 23 | Role of Mitochondria in Beef Color: A Review (10.22175/mmb2018.05.0013) | ORCID | 50.63 | 105 |
| 24 | Evaluation of Dry-Heat Cookery Method on Volatile Flavor Com… (10.22175/mmb.11710) | References ORCID | 50.00 | 9 |
| 25 | Pork consumption and its relationship to human nutrition and… (10.22175/mmb.12953) | References ORCID | 50.00 | 9 |
| 26 | Insights-driven development of humanized foods for pets (10.22175/mmb.14397) | References ORCID | 47.71 | 8 |
| 27 | Comparing Honduran and United States Consumers’ Sensory Perc… (10.22175/mmb2018.03.0003) | Abstract References ORCID License | 47.71 | 2 |
| 28 | Bacteriophage Intervention Effectively Kills Listeria on Foo… (10.22175/mmb2019.0029) | Abstract References ORCID License | 47.71 | 2 |
| 29 | Tenderness and Juiciness of Beef Steaks from Varying Hot Car… (10.22175/mmb2019.0090) | Abstract References ORCID License | 47.71 | 2 |
| 30 | Evaluating Dietary Inclusion of High Oleic Soybean Meal and… (10.22175/mmb2019.0126) | Abstract References ORCID License | 47.71 | 2 |
| 31 | Efficieny of Phage Intervention Against Salmonella in Meat a… (10.22175/mmb2019.0142) | Abstract References ORCID License | 47.71 | 2 |
| 32 | pH Variability and its Relationship with Sarcomere Length an… (10.22175/mmb2019.0150) | Abstract References ORCID License | 47.71 | 2 |
| 33 | Myoglobin Modeling to Study Species-Specific Differences in… (10.22175/mmb2019.0157) | Abstract References ORCID License | 47.71 | 2 |
| 34 | Mitochondrial Function in Oxidative and Glycolytic Bovine Sk… (10.22175/mmb2019.0168) | Abstract References ORCID License | 47.71 | 2 |
| 35 | The Impact of Beliefs About Cross-Species Disease Transmissi… (10.22175/rmc2016.004) | Abstract References ORCID License | 47.71 | 2 |
| 36 | Sorghum Bran as an Antioxidant in Pre-Cooked Ground Pork and… (10.22175/rmc2016.068) | Abstract References ORCID License | 47.71 | 2 |
| 37 | Determining Process Lethality of Escherichia Coli O157:H7 an… (10.22175/rmc2016.120) | Abstract References ORCID License | 47.71 | 2 |
| 38 | Antibiotic Resistance of Salmonella Enterica Isolated from W… (10.22175/rmc2016.128) | Abstract References ORCID License | 47.71 | 2 |
| 39 | Effects of Packaging and Temperature on Metmyoglobin Reducin… (10.22175/rmc2016.151) | Abstract References ORCID License | 47.71 | 2 |
| 40 | The Flavor and Texture Attributes of Ground Beef (10.22175/rmc2017.007) | Abstract References ORCID License | 47.71 | 2 |
| 41 | Grilling Temperature Effects on Tenderness, Juiciness, and F… (10.22175/rmc2017.016) | Abstract References ORCID License | 47.71 | 2 |
| 42 | Relationships between Muscle Fiber Characteristics and Chang… (10.22175/rmc2017.077) | Abstract References ORCID License | 47.71 | 2 |
| 43 | Honduran Consumer Perception of Palatability of Enhanced and… (10.22175/rmc2017.089) | Abstract References ORCID License | 47.71 | 2 |
| 44 | Aging-Induced Changes in Sarcoplasmic Proteome of 3 Beef Hin… (10.22175/rmc2017.132) | Abstract References ORCID License | 47.71 | 2 |
| 45 | Influence of Heat Shock Protein Activity on the Beef Tendern… (10.22175/rmc2017.138) | Abstract References ORCID License | 47.71 | 2 |
| 46 | Relationship between Descriptive Flavor and Texture Attribut… (10.22175/rmc2018.031) | Abstract References ORCID License | 47.71 | 2 |
| 47 | Correlation of Chicken Breast (Pectoralis Major) Quality and… (10.22175/rmc2018.075) | Abstract References ORCID License | 47.71 | 2 |
| 48 | Effects of Electrical Stimulation, Chilling Rate, and Carcas… (10.22175/rmc2018.077) | Abstract References ORCID License | 47.71 | 2 |
| 49 | US Consumer Assessment of New Zealand Lamb (10.22175/rmc2018.107) | Abstract References ORCID License | 47.71 | 2 |
| 50 | Broiler Genetic Strain and Diet on the Incidence of Woody Br… (10.22175/rmc2018.111) | Abstract References ORCID License | 47.71 | 2 |