Quadruply Ionized Barium as a Candidate for a High-Accuracy Optical Clock von Beloy, K., Dzuba, V. A., Brewer, S. M.

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Community assembly on isolated islands: macroecology meets evolution von Rominger, A. J, K. R. Goodman, J. Y. Lim, E. E. Armstrong, L. E. Becking, G. M Bennett, M. S. Brewer, D. D. Cotoras, C. P. Ewing, J. Harte, N. D. Martinez, P. M. O'Grady, D. M. Percy, D. K. Price, G. K. Roderick, K. L. Shaw, F. S. Valdovinos, D. S. Gruner, R. G. Gillespie

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Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system von Kulkarni, S., DeSantos, F.A., Kattamuri, S., Rossi, S.J., Brewer, M.S.

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Effect of Natural Antioxidants on Oxidative Stability of Cooked, Refrigerated Beef and Pork von Rojas, M.C, Brewer, M.S

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Effect of Natural and Synthetic Antioxidants on the Oxidative Stability of Cooked, Frozen Pork Patties von Sasse, A, Colindres, P, Brewer, M.S

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Ancient biogeography of generalist predators on remote oceanic islands von Gillespie, R. G., Brewer, M. S., Roderick, G. K.

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Al + 27 Quantum-Logic Clock with a Systematic Uncertainty below 10 − 18 von Brewer, S. M., Chen, J.-S., Hankin, A. M., Clements, E. R., Chou, C. W., Wineland, D. J., Hume, D. B., Leibrandt, D. R.

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Sweet Taste in Man: A Review von Meyers, B, Brewer, M.S

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Intramuscular fat content has little influence on the eating quality of fresh pork loin chops von Rincker, P.J, Killefer, J, Ellis, M, Brewer, M.S, McKeith, F.K

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Effect of enhancement and ageing on flavor and volatile compounds in various beef muscles von Stetzer, A.J., Cadwallader, K., Singh, T.K., Mckeith, F.K., Brewer, M.S.

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Radium Ion Optical Clock von Holliman, C A, Fan, M, Contractor, A, Brewer, S M, Jayich, A M

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Effect of different dietary levels of natural-source vitamin E in grow-finish pigs on pork quality and shelf life von Boler, D.D., Gabriel, S.R., Yang, H., Balsbaugh, R., Mahan, D.C., Brewer, M.S., McKeith, F.K., Killefer, J.

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Irradiation effects on meat flavor: A review von Brewer, M.S.

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Measuring pork color: effects of bloom time, muscle, pH and relationship to instrumental parameters von Brewer, M.S, Zhu, L.G, Bidner, B, Meisinger, D.J, McKeith, F.K

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Consumer attitudes towards beef and acceptability of enhanced beef von Robbins, K., Jensen, J., Ryan, K.J., Homco-Ryan, C., McKeith, F.K., Brewer, M.S.

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Marbling effects on quality characteristics of pork loin chops: consumer purchase intent, visual and sensory characteristics von Brewer, M.S, Zhu, L.G, McKeith, F.K

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Effects of carbon monoxide-modified atmosphere packaging and irradiation on E. coli K12 survival and raw beef quality von Ramamoorthi, L., Toshkov, S., Brewer, M.S.

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Effect of carbon monoxide in modified atmosphere packaging, storage time and endpoint cooking temperature on the internal color of enhanced pork von De Santos, F., Rojas, M., Lockhorn, G., Brewer, M.S.

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Instrumental evaluation of pH effects on ability of pork chops to bloom von Brewer, M.S., Novakofski, J., Freise, K.

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Dissemination of UTC(NIST) over 20 km of commercial optical fiber with active phase stabilization von VanArsdale, J B, Deutch, M J, Lombardi, M A, Nelson, G K, Sherman, J A, Spicer, J, Yates, W C, Yost, D C, Brewer, S M

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