D. Cornforth

发表

INFLUENCE OF LIMITED PROTEOLYSIS, HEAT TREATMENT, AND Approved: pH ON THE WHITENESS OF SKIM MILK

M. Walsh, Xiaoshan Li, D. Cornforth, 2017 .

Effects of time on feed and post-mortem aging on palatability and lipid composition of crossbred Wagyu beef.

C. Gaskins, J. Busboom, K. A. Johnson, 1996, Meat science.

Tenderness and sensory attributes of the longissimus lumborum muscles with different quality grades from Chinese fattened yellow crossbred steers.

D. Cornforth, Y. Mao, R. Liang, 2016, Meat science.

Evaluation of Garam Masala Spices and Phosphates as Antioxidants in Cooked Ground Beef

D. Cornforth, M. Vasavada, Saumya Dwivedi, 2006 .

Comparison of color and thiobarbituric acid values of Cooked hamburger patties after storage of fresh beef chubs in modified atmospheres

O. Sørheim, B. Pettee, D. Cornforth, 2004 .

EFFECTS OF VARIOUS FRESH MEAT STORAGE METHODS ON THE COLOR OF COOKED GROUND PORK

D. Cornforth, V. Ghorpade, Y. Kim, 1993 .

Antioxidant Effects of Carnosine and Phytic Acid in a Model Beef System

B. Lee, D. Cornforth, D. G. Hendricks, 1998 .

Heating and the Distribution of Total and Heme Iron Between Meat and Broth

M. Buchowski, A. Mahoney, D. Cornforth, 1988 .

Spectro 1—A Potential Spectrophotometer for Measuring Color and Myoglobin Forms in Beef

David S. Dang, Chandler D. Stafford, D. Cornforth, 2022, Foods.

The quality of meat from sheep treated with tannin- and saponin-based remedies as a natural strategy for parasite control.

J. Villalba, R. Ward, D. Cornforth, 2014, Meat science.

Chemical characterisation of pasture- and grain-fed beef related to meat quality and flavour attributes

R. Ward, S. Martini, D. Cornforth, 2013 .

Low-Oxygen Packaging of Fresh Meat with Carbon monoxide: Meat Quality, Microbiology, and Safety

M. Hunt, D. Cornforth, 2008 .

Evaluation of the Antioxidant Effects of Dried Milk Mineral in Cooked Beef, Pork, and Turkey

D. Cornforth, E. M. West, 2002 .

Bioavailability to anemic rats of iron from fresh, cooked or nitrosylated hemoglobin and myoglobin.

A. Mahoney, D. Cornforth, D. G. Hendricks, 1983, The Journal of nutrition.

Injection of iodoacetic acid into pre-rigor bovine muscle simulates dark cutting conditions.

David S. Dang, D. Cornforth, S. Matarneh, 2021, Meat science.

Nitrite inhibition of Clostridium botulinum: electron spin resonance detection of iron-nitric oxide complexes.

J. Lancaster, D. Cornforth, D. Reddy, 1983, Science.

Process optimization and consumer acceptability of salted ground beef patties cooked and held hot in flavored marinade.

D. Cornforth, B. Nummer, S. Shrestha, 2010, Journal of food science.

Comparison of spice-derived antioxidants and metal chelators on fresh beef color stability.

D. Cornforth, K. Allen, 2010, Meat science.

Evaluation of Antioxidant Effects of Raisin Paste in Cooked Ground Beef, Pork, and Chicken

D. Cornforth, M. Vasavada, Mihir N. Vasavada, 2006 .

Comparison of Milk Mineral, Sodium Tripolyphosphate, and Vitamin E as Antioxidants in Ground Beef in 80% Oxygen Modified Atmosphere Packaging

D. Cornforth, A. Vissa, 2006 .

Evaluation of Antioxidant Effects and Sensory Attributes of Chinese 5-Spice Ingredients in Cooked Ground Beef

D. Cornforth, M. Vasavada, Saumya Dwivedi, 2006 .

Sodium Levulinate and Sodium Lactate Effects on Microbial Growth and Stability of Fresh Pork and Turkey Sausages

D. Cornforth, C. Carpenter, M. Vasavada, 2003 .

Effects of Dehulling on Phytic Acid, Polyphenols, and Enzyme Inhibitors of Dry Beans (Phaseolus vulgaris L.)

D. K. Salunkhe, S. Sathe, D. Cornforth, 1982 .

A comparison of carnosine and ascorbic acid on color and lipid stability in a ground beef pattie model system

B. Lee, D. Cornforth, D. G. Hendricks, 1999 .

M-line protein: Presence of two non-equivalent high molecular weight components.

D. Cornforth, M. Porzio, A. Pearson, 1979, Meat science.

Consumer preferences for beef color and packaging did not affect eating satisfaction.

D. Cornforth, C. Carpenter, D. Whittier, 2001, Meat science.

Effect of sodium phytate, sodium pyrophosphate and sodium tripolyphosphate on physico-chemical characteristics of restructured beef.

D. Cornforth, D. G. Hendricks, B. Lee, 1998, Meat science.

EVALUATION OF ANTIOXIDANT EFFECTS AND SENSORY ATIRIBUTES OF CHINESE 5-SPICE INGREDIENTS IN COOKED GROUND BEEF by Saumya Dwivedi

D. Cornforth, Saumya Dwivedi, 2017 .

Effect of chelating agents and spice-derived antioxidants on myoglobin oxidation in a lipid-free model system.

D. Cornforth, K. Allen, 2009, Journal of food science.

Potential Use of Phytate as an Antioxidant in Cooked Meats

D. Cornforth, 2002 .

Importance of grass-legume choices on cattle grazing behavior, performance, and meat characteristics.

F. Provenza, J. Villalba, R. Ward, 2014, Journal of animal science.

Evaluation of carbon monoxide treatment in modified atmosphere packaging or vacuum packaging to increase color stability of fresh beef.

D. Cornforth, C. Carpenter, D. Whittier, 2001, Meat science.

Development of a beef flavor lexicon and its application to compare the flavor profile and consumer acceptance of rib steaks from grass- or grain-fed cattle.

Silvana Martini, R. Ward, S. Martini, 2012, Meat science.

Factors Influencing Color of Dark Cutting Beef Muscle

D. Cornforth, W. R. Egbert, 1986 .

Conjugated linoleic acid content of beef from cattle fed diets containing high grain, CLA, or raised on forages

K. Olson, D. Cornforth, C. Poulson, 2004 .

Effects of Dehulling on Functional Properties of Dry Bean (Phaseolus vulgaris L.) Flours

D. K. Salunkhe, S. Sathe, D. Cornforth, 1982 .

Color — its basis and importance

D. Cornforth, Daren P. Cornforth, 1994 .

Sodium hydroxide and sodium tripolyphosphate effects on bind strength and sensory characteristics of restructured beef rolls.

D. Cornforth, I. V. Moiseev, 1997, Meat science.

Comparison of antioxidant effects of milk mineral, butylated hydroxytoluene and sodium tripolyphosphate in raw and cooked ground pork.

D. Cornforth, P. Jayasingh, 2004, Meat science.

A Look into the Future of Food Science and Technology- Muscle Foods

D. Cornforth, 2002 .

Acceptability and Composition of Some Acidified Meat and Vegetable Stick Products

D. Cornforth, D. G. Hendricks, C. Brennand, 1997 .

Effect of oxygen concentration in modified atmosphere packaging on color changes of the M. longissimus thoraces et lumborum from dark cutting beef carcasses.

D. Cornforth, Xin Luo, Lixian Zhu, 2019, Meat science.

Sensory Evaluation of Ground Beef Stored in High-Oxygen Modified Atmosphere Packaging

D. Cornforth, C. Carpenter, C. Brennand, 2002 .

Effect of very fast chilling and aging time on ultra-structure and meat quality characteristics of Chinese Yellow cattle M. Longissimus lumborum.

D. Cornforth, Yimin Zhang, Xin Luo, 2012, Meat science.

Inhibition of Red Discoloration in Cooked, Vacuum Packaged Bratwurst

D. Cornforth, V. Ghorpade, D. V. Sisson, 1992 .

Color and thiobarbituric acid values of cooked top sirloin steaks packaged in modified atmospheres of 80% oxygen, or 0.4% carbon monoxide, or vacuum.

O. Sørheim, B. Pettee, D. Cornforth, 2005, Meat science.

Nonfat dry milk inhibits pink discoloration in turkey rolls

D. Cornforth, B. N. Dobson, 1992 .

Role of Reduced Hemochromes in Pink Color Defect of Cooked Turkey Rolls

F. Vahabzadeh, D. Cornforth, C. Carpenter, 1986 .

Relationship of mitochondria and sarcoplasmic reticulum to cold shortening.

D. Cornforth, A. M. Pearson, R. Merkel, 1980, Meat science.

Spectra of Pigments Responsible for Pink Color in Pork Roasts Cooked to 65 or 82°C

D. Cornforth, V. Ghorpade, 1993 .

Ultrastructural changes in pre- and post-rigor beef muscle caused by conventional and microwave cookery.

D. Cornforth, A. Pearson, G. Hooper, 1980, Meat science.

Evaluation of high humidity and wet marinade methods for pasteurization of jerky.

D. Cornforth, B. Nummer, M. Vasavada, 2007, Journal of food science.

Effect of muscle type and cooking temperature on liver-like off-flavour of five beef chuck muscles

D. Cornforth, R. Wadhwani, L. K. Murdia, 2010 .

Minimum sodium nitrite levels for pinking of various cooked meats as related to use of direct or indirect-dried soy isolates in poultry rolls.

D. Cornforth, K. Heaton, W. R. Egbert, 2000, Meat science.

Treatments for Prevention of Persistent Pinking in Dark-Cutting Beef Patties

D. Cornforth, I. V. Moiseev, 1999 .

A Successful Collaborative Research Project: Determining the Effects of Delayed Castration on Beef Cattle Production and Carcass Traits and Consumer Acceptability

D. Cornforth, K. Heaton, D. Zobell, 2006 .

Evaluation of Milk Mineral Antioxidant Activity in Beef Meatballs and Nitrite-cured Sausage

D. Cornforth, M. Vasavada, Mihir N. Vasavada, 2006 .

Role of Nitric Oxide in Treatment of Foods

D. Cornforth, 1996 .

Effect of Iron Form, Temperature, and Inoculation with Clostridium botulinum Spores on Residual Nitrite in Meat and Model Systems

A. Mahoney, D. Cornforth, C. Carpenter, 1987 .

Carbon Monoxide as a Colorant in Cooked or Fermented Sausages

O. Sørheim, P. Berg, E. Slinde, 2006 .

Evaluation of Iron Binding Compounds as Inhibitors of Gas and Toxin Production by Clostridium botulinum in Ground Pork

F. Vahabzadeh, A. Mahoney, F. J. Post, 1983 .

Animal age, packaging and antioxidant treatment effects on sensory characteristics of beef Infraspinatus muscle

D. Cornforth, D. Whittier, R. Wadhwani, 2011 .

CHEMICAL AND PHYSICAL CHARACTERISTICS OF MEAT | Colour and Pigment

D. Cornforth, P. Jayasingh, 2004 .

Spectrophotometric and Reflectance Measurements of Pigments of Cooked and Cured Meats

D. Cornforth, 2001 .

Factors Affecting the Formation of a Dark, Coarse Band ("Heat-Ring") in Bovine Longissimus Muscle

T. R. Dutson, G. Smith, D. Cornforth, 1984 .

Effects of Low Temperature and Increased Oxygen Concentration on Color of Intact Pre-rigor Muscle

D. Cornforth, W. R. Egbert, D. V. Sisson, 1985 .

Antioxidant mechanism of milk mineral-high-affinity iron binding.

D. Cornforth, K. Allen, 2007, Journal of food science.

Nitrite spray treatment to promote red color stability of vacuum packaged beef.

D. Cornforth, Xin Luo, D. Whittier, 2015, Meat science.

Bioavailability of Iron in Green Peas, Spinach, Bran Cereal, and Cornmeal Fed to Anemic Rats

A. Mahoney, D. Cornforth, D. G. Hendricks, 2006 .

Effect of Heat Treatment on Bioavailability of Meat and Hemoglobin Iron Fed to Anemic Rats

A. Mahoney, D. Cornforth, D. G. Hendricks, 2006 .

Comparison of isolated sarcoplasmic reticulum from bovine and rabbit muscle.

D. Cornforth, A. M. Pearson, M. Porzio, 1977, Meat science.

Effects of N-nitrosopyrrolidine, nitrite and pyrrolidine on tumour development in mice as related to ingestion of cured meat.

D. Cornforth, A. M. Pearson, S. Sleight, 1982, Meat Science.

Myoglobin oxidation in a model system as affected by nonheme iron and iron chelating agents.

D. Cornforth, K. Allen, 2006, Journal of agricultural and food chemistry.

Inactivation of clostridial ferredoxin and pyruvate-ferredoxin oxidoreductase by sodium nitrite

D. Cornforth, C. Carpenter, D. Reddy, 1987, Applied and environmental microbiology.

Carbon Monoxide, Nitric Oxide, and Nitrogen Dioxide Levels in Gas Ovens Related to Surface Pinking of Cooked Beef and Turkey.

Cornforth, Y. Chudnovsky, Cummings, 1998, Journal of agricultural and food chemistry.