| Year |
Citation |
Score |
| 2021 |
Price EM, Rankin SA, Horiba T, Drake MA, Sindelar JJ. Components Associated With Saltiness Potentiation in Frankfurters Made With Traditionally Brewed Soy Sauce Meat and Muscle Biology. 5. DOI: 10.22175/MMB.11476 |
0.365 |
|
| 2019 |
Sindelar J, Glass K, Hanson R, Sebranek J, Cordray J, Dickson J. Validation of lethality processes for products with slow come up time: Bacon and bone-in ham Food Control. 104: 147-151. DOI: 10.1016/J.Foodcont.2019.04.020 |
0.605 |
|
| 2018 |
McMinn RP, King AM, Milkowski AL, Hanson R, Glass KA, Sindelar JJ. Processed Meat Thermal Processing Food Safety—Generating D-Values for Salmonella, Listeria monocytogenes, and Escherichia coli. Meat and Muscle Biology. 2. DOI: 10.22175/MMB2017.11.0057 |
0.362 |
|
| 2014 |
King AM, Ohman CE, Hemelryk BV, Park S, Richards MP, Crenshaw TD, Sindelar JJ. Impacts of Withdrawal Periods of Dried Distillers Grains with Solubles on Quality Attributes of Fresh Pork Bratwursts and Bacon Journal of Food Quality. 37: 371-382. DOI: 10.1111/Jfq.12106 |
0.337 |
|
| 2013 |
McDonnell LM, Glass KA, Sindelar JJ. Identifying ingredients that delay outgrowth of Listeria monocytogenes in natural, organic, and clean-label ready-to-eat meat and poultry products. Journal of Food Protection. 76: 1366-76. PMID 23905792 DOI: 10.4315/0362-028X.Jfp-12-501 |
0.358 |
|
| 2011 |
Terns MJ, Milkowski AL, Claus JR, Sindelar JJ. Investigating the effect of incubation time and starter culture addition level on quality attributes of indirectly cured, emulsified cooked sausages. Meat Science. 88: 454-61. PMID 21349652 DOI: 10.1016/j.meatsci.2011.01.026 |
0.335 |
|
| 2011 |
Terns MJ, Milkowski AL, Rankin SA, Sindelar JJ. Determining the impact of varying levels of cherry powder and starter culture on quality and sensory attributes of indirectly cured, emulsified cooked sausages. Meat Science. 88: 311-8. PMID 21303726 DOI: 10.1016/J.Meatsci.2011.01.009 |
0.354 |
|
| 2010 |
Sindelar JJ, Terns MJ, Meyn E, Boles JA. Development of a method to manufacture uncured, no-nitrate/nitrite-added whole muscle jerky. Meat Science. 86: 298-303. PMID 20510525 DOI: 10.1016/j.meatsci.2010.04.028 |
0.311 |
|
| 2008 |
Sindelar JJ, Cordray JC, Sebranek JG. Effects of Vegetable Juice Powder and Incubation Time on Cured Meat Properties of Frankfurter-Style Cooked Sausages and Ready-to-Eat Hams Animal Industry Report. 654: 8. DOI: 10.31274/Ans_Air-180814-801 |
0.611 |
|
| 2008 |
Sindelar JJ, Cordray JC, Sebranek JG. Consumer Acceptance of Commercial Natural and/or Organic Processed Meats Animal Industry Report. 654: 7. DOI: 10.31274/Ans_Air-180814-159 |
0.601 |
|
| 2007 |
Sindelar JJ, Cordray JC, Sebranek JG, Love JA, Ahn DU. Effects of vegetable juice powder concentration and storage time on some chemical and sensory quality attributes of uncured, emulsified cooked sausages. Journal of Food Science. 72: S324-32. PMID 17995750 DOI: 10.1111/J.1750-3841.2007.00369.X |
0.678 |
|
| 2007 |
Sindelar JJ, Cordray JC, Sebranek JG, Love JA, Ahn DU. Effects of varying levels of vegetable juice powder and incubation time on color, residual nitrate and nitrite, pigment, pH, and trained sensory attributes of ready-to-eat uncured ham. Journal of Food Science. 72: S388-95. PMID 17995695 DOI: 10.1111/J.1750-3841.2007.00404.X |
0.667 |
|
| 2007 |
Sindelar JJ, Cordray JC, Olson DG, Sebranek JG, Love JA. Investigating quality attributes and consumer acceptance of uncured, no-nitrate/nitrite-added commercial hams, bacons, and frankfurters. Journal of Food Science. 72: S551-9. PMID 17995620 DOI: 10.1111/J.1750-3841.2007.00486.X |
0.654 |
|
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