Analysis and modeling of a two-phase jet pump of a thermal management system for aerospace applications von Sherif, S.A., Lear, W.E., Steadham, J.M., Hunt, P.L., Holladay, J.B.

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Design considerations of jet pumps with supersonic two-phase flow and shocks for refrigeration and thermal management applications von Lear, W. E., Sherif, S. A., Steadham, J. M.

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Numerical modelling of alternative refrigerants to HCFC-22 through capillary tubes von Sami, Samuel M., Maltais, H.

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Analysis and Modeling of a Two-Phase Jet Pump of a Thermal Management System for Aerospace Applications von Sherif, S.A., Hunt, P. L., Holladay, J. B., Lear, W. E., Steadham, J. M.

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Early Induction of Humoral and Cellular Immune Responses during Experimental Mycobacterium avium subsp. paratuberculosis Infection of Calves von Waters, W.R, Miller, J.M, Palmer, M.V, Stabel, J.R, Jones, D.E, Koistinen, K.A, Steadham, E.M, Hamilton, M.J, Davis, W.C, Bannantine, J.P

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Distinct myofibrillar sub-proteomic profiles are associated with the instrumental texture of aged pork loin von Johnson, Logan G, Zhai, Chaoyu, Steadham, Edward M, Reever, Leah M, Prusa, Kenneth J, Nair, Mahesh N, Huff-Lonergan, Elisabeth, Lonergan, Steven M

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Early postmortem muscle proteome and metabolome of beef longissimus thoracis muscle classified by pH at 6 hours postmortem von Schulte, Matthew D., Hochmuth, Katherine G., Steadham, Edward M., Lonergan, Steven M., Hansen, Stephanie L., Huff-Lonergan, Elisabeth J.

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Postmortem protein degradation is a key contributor to fresh pork loin tenderness von Carlson, K B, Prusa, K J, Fedler, C A, Steadham, E M, Outhouse, A C, King, D A, Huff-Lonergan, E, Lonergan, S M

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Carcass Characteristics and Quality Attributes of Beef from Cattle Supplemented Zinc and Ractopamine Hydrochloride von Schulte, Matthew D., Hochmuth, Katherine G., Steadham, Edward M, ., Prusa, Kenneth J, Lonergan, Steven M., Hansen, Stephanie L., Huff-Lonergan, Elisabeth J.

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Proteomic features linked to tenderness of aged pork loins von Carlson, K B, Prusa, K J, Fedler, C A, Steadham, E M, Huff-Lonergan, E, Lonergan, S M

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Postmortem protein degradation is a key contributor to fresh pork loin tenderness von Carlson, K B, Prusa, K J, Fedler, C A, Steadham, E M, Outhouse, A C, King, D A, Huff-Lonergan, E, Lonergan, S M

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Heat inactivation of Mycobacterium paratuberculosis in raw milk: are current pasteurization conditions effective? von Stabel, J.R, Steadham, E.M, Bolin, C.A

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Partial Purification of Peroxiredoxin-2 From Porcine Skeletal Muscle von Johnson, Logan G, Steadham, Edward M., Huff-Lonergan, Elisabeth J., Lonergan, Steven M.

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Contribution of Early-Postmortem Proteome and Metabolome to Ultimate pH and Pork Quality von Zuber, Elizabeth A., Outhouse, Amanda C., Helm, Emma T., Gabler, Nicholas K., Prusa, Kenneth J., Steadham, Edward M., Huff-Lonergan, Elisabeth J., Lonergan, Steven M.

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The Influence of Supranutritional Zinc and Ractopamine Hydrochloride Supplementation on Early Postmortem pH Decline and Meat Quality Development of Beef von Edward M, . Steadham, Elisabeth J. Huff-Lonergan, Katherine G. Hochmuth, Kenneth J. Prusa, Matthew D. Schulte, Stephanie L. Hansen, Steven M. Lonergan

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Novel Observations of Peroxiredoxin-2 Profile and Protein Oxidation in Skeletal Muscle From Pigs of Differing Residual Feed Intake and Health Status von Patterson, Brian M., Outhouse, Amanda C., Helm, Emma T., Johnson, Logan, Steadham, Edward M., Dekkers, Jack C. M., Schwartz, Kent J., Gabler, Nicholas K., Lonergan, Steven M., Huff-Lonergan, Elisabeth

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Influence of postmortem aging and post-aging freezing on pork loin quality attributes von Schulte, Matthew D., Johnson, Logan G., Zuber, Elizabeth A., Patterson, Brian M., Outhouse, Amanda C., Fedler, Christine A., Steadham, Edward M., King, David A., Prusa, Kenneth J., Huff-Lonergan, Elisabeth, Lonergan, Steven M.

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Proteomic features linked to tenderness of aged pork loins von Carlson, K. B., Prusa, K. J., Fedler, C. A., Steadham, E. M., Huff-Lonergan, E., Lonergan, S. M.

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Investigation of the Sarcoplasmic Proteome Contribution to the Development of Pork Loin Tenderness von Schulte, Matthew D., Johnson, Logan G, Zuber, Elizabeth A, Steadham, Edward M., King, D. Andy, Huff-Lonergan, Elisabeth J., Lonergan, Steven M.

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Proteomic features linked to tenderness of aged pork loins 1 von Carlson, K B, Prusa, K J, Fedler, C A, Steadham, E M, Huff-Lonergan, E, Lonergan, S M

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