D. Smith

发表

Effects of Oleoresin Rosemary, Tertiary butylhydroquinone, and Sodium tripolyphosphate on the Development of Oxidative Rancidity in Restructured Chicken Nuggets

D. J. Buckley, A. Booren, J. Gray, 1991 .

Modeling the effect of prior sublethal thermal history on the thermal inactivation rate of Salmonella in ground turkey.

B. Marks, M. Stasiewicz, D. Smith, 2008, Journal of food protection.

R-phycoerythrin as a time-temperature integrator to verify the thermal processing adequacy of beef patties.

R. Ofoli, E. Ryser, D. Smith, 2002, Journal of food protection.

Thermal inactivation of Escherichia coli O157:H7, Salmonella senftenberg, and enzymes with potential as time-temperature indicators in ground turkey thigh meat.

C. Davis, A. Booren, J. F. Price, 1997, Journal of food protection.

Composition, solubility and gel properties of salt soluble proteins from two bovine muscle types.

V. Vega-Warner, R. Merkel, D. Smith, 1999, Meat science.

Composition and functional properties of cholesterol reduced egg yolk.

D. Smith, M. Bennink, A. Awad, 1997, Poultry science.

Similarities and Differences between Avian and Mammalian Muscle in Growth and Processing

M. Doumit, D. Smith, 2001 .

Effect of Extruder Die Temperature on Texture and Microstructure of Restructured Mechanically Deboned Chicken and Corn Starch

V. Alvárez, S. Flegler, D. Smith, 1991 .

α-Galactosidases of Vigna unguiculata

P. Markakis, D. Smith, S. R. Alani, 1989 .

Functional Properties and Microstructure of Chicken Breast Salt Soluble Protein Gels as Influenced by pH and Temperature

D. Smith, S. F. Wang, 1992 .

Effect of heat on phycoerythrin fluorescence: Influence of thermal exposure on the fluorescence emission of R‐phycoerythrin

R. Ofoli, D. Smith, A. Orta-Ramirez, 2003, Biotechnology and bioengineering.

Modified extraction 2-thiobarbituric acid method for measuring lipid oxidation in poultry.

Denise M Smith, J. F. Price, D. Smith, 1987, Poultry science.

Gelation and Emulsification Properties of Partially Insolubilized Whey Protein Concentrates

D. Smith, J. Partridge, J. Culbertson, 1992 .

FUNCTIONAL PROPERTIES OF BEEF AND BEEF BY‐PRODUCT PROTEIN FRACTIONS IN FRANKFURTER BATTERS

D. Smith, R. O. Nuckles, 1991 .

Microheterogeneity of erythropoietin carbohydrate structure.

V. Katta, G. Rogers, C. Merry, 1995, Analytical chemistry.

Standardized failure compression test of protein gels from a collaborative study

J. Regenstein, S. Damodaran, Z. Haque, 1997 .

Evaluation of the growth potential, carcass components and meat quality characteristics of three commercial strains of tom turkeys

W. Osburn, M. Orth, K. Roberson, 2003 .

Dry potato extracts improve water holding capacity, shelf life, and sensory characteristics of fresh and precooked beef patties.

M. Doumit, R. Richard, D. Smith, 2019, Meat science.

Denaturation and aggregation of myosin from two bovine muscle types.

V. Vega-Warner, D. Smith, 2001, Journal of agricultural and food chemistry.

Standardized procedure for measuring foaming properties of three proteins, a collaborative study

C. V. Morr, E. Foegeding, A. Kilara, 1990 .

Heat-induced gelation of chicken Pectoralis major myosin and beta-lactoglobulin.

V. Vega-Warner, J. Steffe, D. Smith, 2001, Journal of agricultural and food chemistry.

Sucrose, sodium dodecyl sulfate, urea, and 2-mercaptoethanol affect the thermal inactivation of R-phycoerythrin.

J. Merrill, D. Smith, A. Orta-Ramirez, 2001, Journal of food protection.

Low fat and low salt poultry products

D. M. Smith, D. Smith, 1997 .