Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham von Pham, A.J., Schilling, M.W., Mikel, W.B., Williams, J.B., Martin, J.M., Coggins, P.C.

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Bactericidal activity of lauric arginate in milk and Queso Fresco cheese against Listeria monocytogenes cold growth von Soni, K.A, Nannapaneni, R, Schilling, M.W, Jackson, V

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Monitoring Tyrophagus putrescentiae (Acari: Acaridae) With Traps in Dry-Cured Ham Aging Rooms von Amoah, Barbara, Schilling, M. W, Phillips, Thomas W

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Time–Mortality Relationships to Control Tyrophagus putrescentiae (Sarcoptiformes: Acaridae) Exposed to High and Low Temperatures von Abbar, Salehe, Schilling, M. W, Phillips, Thomas. W

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Meat quality traits and proteome profile of woody broiler breast (pectoralis major) meat von Cai, K, Shao, W, Chen, X, Campbell, Y L, Nair, M N, Suman, S P, Beach, C M, Guyton, M C, Schilling, M W

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Effects of Carbon Dioxide and Ozone Treatments on the Volatile Composition and Sensory Quality of Dry-Cured Ham von Sekhon, R.K, Schilling, M.W, Phillips, T.W, Aikins, R.M.J, Hasan, M.M, Nannapaneni, R, Mikel, W.B

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Sodium chloride concentration affects yield, quality, and sensory acceptability of vacuum-tumbled marinated broiler breast fillets von Lopez, K, Schilling, M. W, Armstrong, T. W, Smith, B. S, Corzo, A

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Effects of sodium lactate and acetic acid derivatives on the quality and sensory characteristics of hot-boned pork sausage patties von Bradley, E.M., Williams, J.B., Schilling, M.W., Coggins, P.C., Crist, C., Yoder, S., Campano, S.G.

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Effects of phosphine and methyl bromide fumigation on the volatile flavor profile and sensory quality of dry cured ham von Sekhon, R.K., Schilling, M.W., Phillips, T.W., Aikins, M.J., Hasan, M.M., Corzo, A., Mikel, W.B.

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The Effect of Pasteurization Temperature on Consumer Acceptability, Sensory Characteristics, Volatile Compound Composition, and Shelf-Life of Fluid Milk von Gandy, A.L., Schilling, M.W., Coggins, P.C., White, C.H., Yoon, Y., Kamadia, V.V.

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Phosphate Type Affects the Quality of Injected Catfish Fillets von Kin, S, Schilling, M.W, Smith, B.S, Silva, J.L, Jackson, V, Kim, T.J

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Sulfuryl fluoride fumigation effects on the safety, volatile composition, and sensory quality of dry cured ham von Sekhon, R.K., Schilling, M.W., Phillips, T.W., Aikins, M.J., Hasan, M.M., Mikel, W.B.

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Characterization of Fish Sauce Aroma-Impact Compounds Using GC-MS, SPME-Osme-GCO, and Stevens' Power Law Exponents von Pham, A.J, Schilling, M.W, Yoon, Y, Kamadia, V.V, Marshall, D.L

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Principles of Food Sanitation von Marriott, Norman G, Schilling, M. Wes, Gravani, Robert B

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Proteomic approach to characterize biochemistry of meat quality defects von Schilling, M.W., Suman, S.P., Zhang, X., Nair, M.N., Desai, M.A., Cai, K., Ciaramella, M.A., Allen, P.J.

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Impact of price and thickness on consumer selection of ribeye, sirloin, and top loin steaks von Leick, C.M., Behrends, J.M., Schmidt, T.B., Schilling, M.W.

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The effects of broiler catching method on breast meat quality von Schilling, M.W., Radhakrishnan, V., Thaxton, Y.V., Christensen, K., Thaxton, J.P., Jackson, V.

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Effects of in ovo injection of L-ascorbic acid on growth performance, carcass composition, plasma antioxidant capacity, and meat quality in broiler chickens von Zhang, H, Elliott, K E C, Durojaye, O A, Fatemi, S A, Schilling, M W, Peebles, E D

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Effects of ionizing irradiation and hydrostatic pressure on Escherichia coli O157:H7 inactivation, chemical composition, and sensory acceptability of ground beef patties von Schilling, M.W., Yoon, Y., Tokarskyy, O., Pham, A.J., Williams, R.C., Marshall, D.L.

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Controlling pests in dry-cured ham: A review von Zhao, Y., Abbar, S., Amoah, B., Phillips, T.W., Schilling, M.W.

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