Sensory evaluation of beef-flavor-intensity, tenderness, and juiciness among major muscles von Carmack, C.F., Kastner, C.L., Dikeman, M.E., Schwenke, J.R., García Zepeda, C.M.

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Control of Escherichia coli O157:H7 in Large (115 mm) and Intermediate (90 mm) Diameter Lebanon-style Bologna von Getty, K.J.K., Phebus, R.K., Marsden, J.L., Schwenke, J.R., Kastner, C.L.

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Estimating the maximum effective dose in a quantitative dose-response experiment von Remmenga, M.D, Milliken, G.A, Kratzer, D, Schwenke, J.R, Rolka, H.R

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Use of nisin and microwave treatment reduces Clostridium sporogenes outgrowth in precooked vacuum-packaged beef von Hague, M.A. (Cryovac Division W.R. Grace and Co., Simpsonville, SC.), Kastner, C.L, Fung, D.Y.C, Kone, K, Schwenke, J.R

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Gluconic acid as a fresh beef decontaminant von Garcia Zepeda, C.M. (Kansas State University, Manhattan, KS.), Kastner, C.L, Willard, B.L, Phebus, R.K, Schwenke, J.R, Fijal, B.A, Prasai, R.K

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Subfamily recognition and task specialisation in honey bees (Apis mellifera L.) (Hymenoptera: Apidae) von Oldroyd, B.P, Rinderer, T.E, Schwenke, J.R, Buco, S.M

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Comparisons of the effect of electrical stimulation methods on postmortem pH decline in beef muscle von Kastner, C.L., Schwenke, J.R., Kenney, P.B., Campbell, R.E., Kendall, J.A., Milliken, G.A.

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Aroma profile of subprimals from beef carcasses decontaminated with chlorine and lactic acid von Garcia Zepeda, C.M, Kastner, C.L, Kenney, P.B, Campbell, R.E, Schwenke, J.R

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Effect of dietary fiber on the texture and cooking characteristics of restructed pork von Todd S.L, Cunningham F.E, Claus J.R, Schwenke J.R

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SENSORY, CHEMICAL, AND PHYSICAL EVALUATION OF REDUCED‐FAT GROUND BEEF PATTIES WITH “NATURAL” FLAVORINGS 1 von CARMACK, C.F., KASTNER, C.L., HUNT, M.C., KROPF, D.H., ZEPEDA, C.M. GARCIA, SCHWENKE, J.R.

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SENSORY, CHEMICAL, AND PHYSICAL EVALUATION OF REDUCED‐FAT GROUND BEEF PATTIES WITH “NATURAL” FLAVORINGS1 von CARMACK, C.F., KASTNER, C.L., HUNT, M.C., KROPF, D.H., ZEPEDA, C.M. GARCIA, SCHWENKE, J.R.

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SENSORY, CHEMICAL, AND PHYSICAL EVALUATION OF REDUCED-FAT GROUND BEEF PATTIES WITH "NATURAL" FLAVORINGS von CARMACK, C.F., KASTNER, C.L., HUNT, M.C., KROPF, D.H., ZEPEDA, C.M. GARCIA, SCHWENKE, J.R.

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Importance and quantification of plant tolerance in crop pest management programs for aphids: greenbug resistance in sorghum von Reese, J C, Schwenke, J R, Lamont, P S, Zehr, D D

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Inactivation of trypsin inhibitors in aqueous soybean extracts by direct steam infusion [Cooking for milk analogs] von Johnson L.A, Deyoe C.W, Hoover W.J, Schwenke J.R

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Modeling the Kinetics of Heat Inactivation of Trypsin Inhibitors during Steam-Infusion Cooking of Soymilk von L. A. Johnson

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