E. Savage

发表

assessment of juiciness intensity of cooked chicken pectoralis major

H. Zhuang, B. Bowker, E. Savage, 2017 .

Effects of diet and feed withdrawal on the sensory descriptive and instrumental profiles of broiler breast fillets.

D. P. Smith, C. E. Lyon, B. G. Lyon, 2004, Poultry science.

Effect of postmortem deboning time on sensory descriptive flavor and texture profiles of cooked boneless skinless broiler thighs

H. Zhuang, E. Savage, 2011 .

Descriptive sensory analysis of broiler breast fillets marinated in phosphate, salt, and acid solutions.

D. P. Smith, B. G. Lyon, E. Savage, 2005, Poultry science.

Postmortem aging and freezing and thawing storage enhance ability of early deboned chicken pectoralis major muscle to hold added salt water.

Hong Zhuang, H. Zhuang, E. M. Savage, 2012, Poultry science.

Effect of Dry-Air Chilling on Warner-Bratzler Shear Force and Water-Holding Capacity of Broiler Breast Meat Deboned Four Hours Postmortem

D. P. Smith, H. Zhuang, M. Berrang, 2008 .

Principal component analysis of physical, color, and sensory characteristics of chicken breasts deboned at two, four, six, and twenty-four hours postmortem.

W. R. Windham, C. E. Lyon, B. G. Lyon, 2004, Poultry science.

Comparison of cook loss, shear force, and sensory descriptive profiles of boneless skinless white meat cooked from a frozen or thawed state.

H. Zhuang, E. Savage, 2013, Poultry science.

Reformulated oatmeal and chocolate chip cookies: staling effects

B. G. Lyon, E. Savage, R. B. Swanson, 2011 .

Instrumental and sensory assessment of oatmeal and chocolate chip cookies modified with sugar and fat replacers

B. G. Lyon, E. Savage, R. B. Swanson, 2003 .

Variation and Pearson correlation coefficients of Warner-Bratzler shear force measurements within broiler breast fillets.

H. Zhuang, H Zhuang, E M Savage, 2009, Poultry science.

to tenderness Variation and Pearson correlation coefficients of Warner-Bratzler shear force measurements within broiler breast fillets 1

H. Zhuang, E. Savage, 2008 .

Dielectric properties of uncooked chicken breast muscles from ten to one thousand eight hundred megahertz.

S. Trabelsi, S. Nelson, H. Zhuang, 2007, Poultry science.

Validation of a combi oven cooking method for preparation of chicken breast meat for quality assessment.

H. Zhuang, H. Zhuang, E.M. Savage, 2008, Journal of food science.

Comparison of Sensory Descriptive Flavor Profiles Between Cooked Hot-boned and Cold-deboned Broiler Breast Fillets

H. Zhuang, E. Savage, 2011 .

Comparisons of sensory descriptive flavor and texture profiles of cooked broiler breast fillets categorized by raw meat color lightness values.

H. Zhuang, H Zhuang, E M Savage, 2010, Poultry science.

Effect of dry-air chilling on sensory descriptive profiles of cooked broiler breast meat deboned four hours after the initiation of chilling.

D. P. Smith, H. Zhuang, M. Berrang, 2009, Poultry science.

Effect of 3 postmortem electrical stimulation treatments on the quality of early deboned broiler breast meat.

K. Lawrence, H. Zhuang, E. Savage, 2010, Poultry science.

Descriptive Sensory Analysis of Yellow Cupcakes Prepared With Nutritive and High Intensity Sweeteners

E. Savage, R. B. Swanson, H. Johnson, 2005 .

Effects of fillet weight on sensory descriptive flavor and texture profiles of broiler breast meat.

H. Zhuang, E. Savage, 2012, Poultry science.

Prediction of physical, color, and sensory characteristics of broiler breasts by visible/near infrared reflectance spectroscopy.

W. R. Windham, C. E. Lyon, B. G. Lyon, 2004, Poultry science.

Comparison of Two Sensory and Two Instrumental Methods to Evaluate Cookie Color

A. M. Kane, B. G. Lyon, Ruthann B. Swanson, 2003 .