Differential expression of calcium-regulating genes in heat-stressed turkey breast muscle is associated with meat quality von Sporer, K. R. B, Zhou, H.-R, Linz, J. E, Booren, A. M, Strasburg, G. M

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Evaluating the Predictive Ability of a Path-Dependent Thermal Inactivation Model for Salmonella Subjected to Prior Sublethal Heating in Ground Turkey, Beef, and Pork von Tenorio-Bernal, M.I, Marks, B.P, Ryser, E.T, Booren, A.M

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Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties von Balogh, Z, Gray, J.I, Gomaa, E.A, Booren, A.M

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Thermal Inactivation of Salmonella in Whole Muscle and Ground Turkey Breast von Tuntivanich, V, Orta-Ramirez, A, Marks, B.P, Ryser, Elliot T, Booren, A.M

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Antioxidant Polyphenols from Tart Cherries (Prunus cerasus) von Wang, Haibo, Nair, Muraleedharan G, Strasburg, Gale M, Booren, Alden M, Gray, J. Ian

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Single Directional Migration of Salmonella into Marinated Whole Muscle Turkey Breast von Warsow, C.R, Orta-Ramirez, A, Marks, B.P, Ryser, E.T, Booren, A.M

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Impact of vitamin and mineral supplement withdrawal and wheat middling inclusion on finishing pig growth performance, fecal mineral concentration, carcass characteristics, and the... von Shaw, D. T, Rozeboom, D. W, Hill, G. M, Booren, A. M, Link, J. E

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Antioxidant and Antiinflammatory Activities of Anthocyanins and Their Aglycon, Cyanidin, from Tart Cherries von Wang, Haibo, Nair, Muraleedharan G, Strasburg, Gale M, Chang, Yu-Chen, Booren, Alden M, Gray, J. Ian, DeWitt, David L

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Pork quality variation is not explained by glycolytic enzyme capacity von Allison, C.P, Bates, R.O, Booren, A.M, Johnson, R.C, Doumit, M.E

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Moisture content, processing yield, and surface color of broiler carcasses chilled by water, air, or evaporative air von Jeong, J.Y, Janardhanan, K.K, Booren, A.M, Karcher, D.M, Kang, I

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Evaluation of Salmonella thermal inactivation model validity for slow cooking of whole-muscle meat roasts in a pilot-scale oven von Breslin, T J, Tenorio-Bernal, M I, Marks, B P, Booren, A M, Ryser, E T, Hall, N O

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A research note on radio frequency transponder effects on bloom of beef muscle von Vorst, K.L, Clarke, R.H, Allison, C.P, Booren, A.M

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Novel Antioxidant Compounds from Tart Cherries (Prunus c erasus) von Wang, Haibo, Nair, Muraleedharan G, Strasburg, Gale M, Booren, Alden M, Gray, J. Ian

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Breast meat quality and consumer sensory properties of broiler carcasses chilled by water, air, or evaporative air von Jeong, J.Y, Janardhanan, K.K, Booren, A.M, Harte, J.B, Kang, I

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Triose Phosphate Isomerase as an Endogenous Time-temperature Integrator to Verify Adequacy of Roast Beef Processing von Hsu, Y.C., Sair, A.I., Booren, A.M., Smith, D.M.

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Effects of supranutritional dietary vitamin E levels on subcellular deposition of α-tocopherol in the muscle and on pork quality von Asghar, Ali, Gray, J Ian, Booren, Alden M., Gomaa, E A, Abouzied, Mohamed M, Miller, Elwyn R, Buckley, D Joseph

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Cyclooxygenase active bioflavonoids from Balaton ™ tart cherry and their structure activity relationships von Wang, H., Nair, M.G., Strasburg, G.M., Booren, A.M., Gray, I., Dewitt, D.L.

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Thermal inactivation of Escherichia coli O157:H7, Salmonella senftenberg, and enzymes with potential as time-temperature indicators in ground turkey thigh meat von Veeramuthu, G.J. (Michigan State University, East Lansing, MI.), Price, J.F, Davis, C.E, Booren, A.M, Smith, D.M

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Influence of Cherry Tissue on Lipid Oxidation and Heterocyclic Aromatic Amine Formation in Ground Beef Patties von Britt, Caroline, Gomaa, Enayat A, Gray, J. Ian, Booren, Alden M

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Antioxidant efficacy of oleoresin rosemary and sodium tripolyphosphate in restructured pork steaks von Liu, H.F. (Michigan State University, East Lansing, MI), Booren, A.M, Gray, J.I, Crackel, R.L

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