Analysis of volatile components and the sensory characteristics of irradiated raw pork von Ahn, D.U., Jo, C., Olson, D.G.

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Construction of lactic acid overproducing Clostridium thermocellum through enhancement of lactate dehydrogenase expression von Mazzoli, R., Olson, D.G., Lynd, L.R.

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Investigating Quality Attributes and Consumer Acceptance of Uncured, No-Nitrate/Nitrite-Added Commercial Hams, Bacons, and Frankfurters von Sindelar, J.J, Cordray, J.C, Olson, D.G, Sebranek, J.G, Love, J.A

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Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties von Ahn, D.U., Olson, D.G., Jo, C., Chen, X., Wu, C., Lee, J.I.

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Quality characteristics of pork patties irradiated and stored in different packaging and storage conditions von Ahn, D.U., Jo, C., Du, M., Olson, D.G., Nam, K.C.

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Proteolysis of specific muscle structural proteins by mu-calpain at low pH and temperature is similar to degradation in postmortem bovine muscle von Huff-Lonergan, E, Mitsuhashi, T, Beekman, D. D, Parrish, F. C., Jr, Olson, D. G, Robson, R. M

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Color characteristics of irradiated vacuum-packaged pork, beef, and turkey von Nanke, K.E, Sebranek, J.G, Olson, D.G

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The Effects of Oat Fiber on the Properties of Light Bologna and Fat-free Frankfurters von Steenblock, R.L., Sebranek, J.G., Olson, D.G., Love, J.A.

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Role of the CipA Scaffoldin Protein in Cellulose Solubilization, as Determined by Targeted Gene Deletion and Complementation in Clostridium thermocellum von Olson, Daniel G, Giannone, Richard J, Hettich, Robert L, Lynd, Lee R

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Volatiles Production and Lipid Oxidation in Irradiated Cooked Sausage as Related to Packaging and Storage von Ahn, D. U., Olson, D. G., Jo, C., Love, J., Jin, S. K.

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Color characteristics of irradiated aerobically packaged pork, beef, and turkey von Nanke, K.E, Sebranek, J.G, Olson, D.G

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Storage and packaging effects on sensory and color characteristics of ground beef von Montgomery, J.L., Parrish, F.C., Olson, D.G., Dickson, J.S., Niebuhr, S.

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Carrageenan Effects on Salt-Soluble Meat Proteins in Model Systems von DeFREITAS, Z., SEBRANEK, J.G., OLSON, D.G., CARR, J.M.

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Effects of Irradiation, High Hydrostatic Pressure, and Temperature during Pressurization on the Characteristics of Cooked-reheated Salmon and Catfish Fillets von McKenna, D.R, Nanke, K.E, Olson, D.G

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Shelf life extension, safety, and quality of fresh pork loin treated with high hydrostatic pressure von ANANTH, V, DICKSON, J. S, OLSON, D. G, MURANO, E. A

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Elimination of pathogens of significance in food by low-dose irradiation: a review von Radomyski, T. (Agricultural University of Poznan, Poznan, Poland), Murano, E.A, Olson, D.G, Murano, P.S

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Packaging and Irradiation Effects on Lipid Oxidation and Volatiles in Pork Patties von AHN, D.U., OLSON, D.G., LEE, J.I., JO, C., WU, C., CHEN, X.

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Use of high hydrostatic pressure and irradiation to eliminate Clostridium sporogenes spores in chicken breast von CRAWFORD, Y. J, MURANO, E. A, OLSON, D. G, SHENOY, K

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Headspace Oxygen in Sample Vials Affects Volatiles Production of Meat during the Automated Purge-and-Trap/GC Analyses von Ahn, D. U, Jo, C, Olson, D. G

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Pre-emulsified corn oil, pork fat, or added moisture affect quality of reduced fat bologna quality von Bishop, D.J, Olson, D.G, Knipe, C.L

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