Publications
	Effect of heat treatment on the antioxidant activity of peel extracts from citrus peels
	Antimicrobials and irradiation on the survival of Listeria monocytogenes and the quality of ready-to-eat turkey ham
	Infuence of irradiation and storage on the quality of ready-to-eat turkey breast rolls
	Dietary Spray-Dried Bovine Plasma Protein Improves Growth Performance and Breast-Meat Yield of Broilers Raised in a Relatively Unsanitary Environment
	Irradiation-Induced Cured Meat Color Fading and Regeneration
	The Effects of Irradiation at 1.6 kGy on Quality Characteristics of Commercially Produced Ham and Pork Frankfurters Over Extended Storage
	Effect of Irradiating Shell Eggs on Quality Attributes and Functional Properties of Yolk and White
	Influence of Dietary Vitamin E on Behavior of Listeria monocytogenes and Color Stability in Ground Turkey Meat Following Electron Beam Irradiation
	Impact of Antimicrobial Ingredients and Irradiation on the Survival of Listeria monocytogenes and the Quality of Ready-to-Eat Turkey Ham
	Control of Listeria monocytogenes Contamination in Ready-to-Eat Meat Products
	Effects of electron beam irradiation and antimicrobials on the volatiles, color and texture of ready-to-eat turkey breast roll
	Meat Sanitation Systems
	Prevention of pinking and off-odor in irradiated pork loin
	Dietary spray-dried plasma improves feed utilization, BW uniformity and percent breast-meat yield of broilers raised in realtively unsanitory environment
	The effects of irradiation on quality of injected fresh pork loins
	Effects of ascorbic acid and antioxidants on color, lipid oxidation and volatiles of irradiated ground beef
	Dietary supplementation of functional ingredients improves quality of irradiated raw turkey breast
	Influence of irradiation and storage on the quality of ready-to-eat turkey breast roll
	Far-infrared radiation increases antioxidant properties of rice hull extract in cooked turkey meat
	Sources and mechanisms of carbon monoxide production by irradiation
	Antioxidant activity of organic solvent extracts from far infrared-treated rice hulls
	Automated dynamic headspace/GC-MS analyses affects the repeatability of volatiles in irradiated turkey
	Effect of rice hull extract on lipid oxidation and volatiles of cooked turkey meat
	Prevention of pinking, off-odor and lipid oxidation in irradiated pork loin using double packaging
	Preharvest feed withdrawal affects liver color and liver lipid in broiler chickens
	Effect of irradiation on the quality of turkey ham during storage
	Temperature abuse affects the quality of irradiated pork loins
	Combination of aerobic and vacuum packaging to control color, lipid oxidation and off-odor volatiles of irradiated raw turkey breast
	Quality Characteristics of Irradiated Chicken Breast Rolls from Broilers Fed Different Levels of Conjugated Linoleic Acid
	Use of Antioxidants to Reduce Lipid Oxidation and Off-Odor Volatiles of Irradiated Pork homogenates and patties
	Effect of antioxidants on the production of off-odor volatiles and lipid oxidation in irradiated turkey breast meat and meat homogenates
	Production of off-odor volatiles from fatty acids and oils by irradiation
	Effect of far-infrared radiation on the antioxidant activity of rice hulls
	Effect of antioxidants on the consumer acceptance of irradiated turkey meat
	Double packaging is effective in reducing lipid oxidation and off-color volatiles of irradiated raw turkey meat
	Effects of ascorbic acid and antioxidants on the color of irradiated beef patties
	Effects of irradiation on meat color - A review
	Use of double-packaging and antioxidant combinations to improve color, lipid oxidation and volatiles of irradiated raw and cooked turkey breast patties
	Effects of ascorbic acid and antioxidants on the lipid oxidation and volatiles of irradiated beef patties
	Effect of dietary vitamin E and irradiation on lipid oxidation, color and volatiles of fresh and previously frozen turkey breast patties
	The role of dietary vitamin E in experimental Listeria monocytogenes infections in turkeys
	Effect of double-packaging and acid combination on the quality of irradiated raw turkey patties.
	Production of off-odor volatiles from liposome-containing amino acid homopolymers by irradiation
	Addition of antioxidant to improve quality and sensory characteristics of irradiated pork patties
	Production of volatiles from amino acid homopolymers by irradiation
	Dietary conjugated linoleic acid with fish oil alters yolk n-3 and trans fatty acid content and volatile compounds in raw, cooked and irradiated eggs
	Nutritional Regulation of Porcine Bacterial-induced Colitis by Conjugated Linoleic Acid
	Quality Characteristics of Irradiated Reday-to-Eat Turkey Breast Rolls from Turkeys Fed Conjugated Linoleic Acid
	Effect of Dietary Sorghum Cultivars on the Storage Stability of Broiler Breast and Thigh Meats
	Lipid Oxidation, Volatiles, and Color Changes in Irradiated Raw Turkey Breast during Frozen Storage
	Effect of e-Beam irradiation before and after cooking on the formation of hybrocarbons and 2-alkylcyclobutanones in beef, pork and chicken
	Effect of irradiation before and after cooking on chemical changes in beef, pork and chicken during storage
	Quality characteristics of freeze-dried, irradiated or freeze-dried-irradiated cooked hamburger patties formulated with a novel fat substitute and plum extract