| Evaluation of Duroc-vs. Pietrain-sired pigs for carcass and meat quality measures DB Edwards, RO Bates, WN Osburn Journal of animal science 81 (8), 1895-1899, 2003 | 176 | 2003 |
| Konjac flour gel as fat substitute in low‐fat prerigor fresh pork sausage WN Osburn, JT Keeton Journal of Food Science 59 (3), 484-489, 1994 | 141 | 1994 |
| Formed and emulsion products JT Keeton Poultry meat processing, 205-236, 2000 | 99 | 2000 |
| A survey of nitrate and nitrite concentrations in conventional and organic‐labeled raw vegetables at retail MT Nunez de Gonzalez, WN Osburn, MD Hardin, M Longnecker, HK Garg, ... Journal of Food Science 80 (5), C942-C949, 2015 | 83 | 2015 |
| Detection of E. coli O157: H7 using a miniaturized surface plasmon resonance biosensor CA Meeusen, EC Alocilja, WN Osburn Transactions of the ASAE 48 (6), 2409-2416, 2005 | 80 | 2005 |
| Evaluation of low-fat sausage containing desinewed lamb and konjac gel WN Osburn, JT Keeton Meat Science 68 (2), 221-233, 2004 | 77 | 2004 |
| Survey of residual nitrite and nitrate in conventional and organic/natural/uncured/indirectly cured meats available at retail in the United States MT Nuñez De González, WN Osburn, MD Hardin, M Longnecker, ... Journal of agricultural and food chemistry 60 (15), 3981-3990, 2012 | 73 | 2012 |
| Evaluation of the growth potential, carcass components and meat quality characteristics of three commercial strains of tom turkeys KD Roberson, AP Rahn, RJ Balander, MW Orth, DM Smith, BL Booren, ... Journal of Applied Poultry Research 12 (2), 229-236, 2003 | 62 | 2003 |
| Strategies to eliminate atypical flavours and aromas in sow loins. I. Optimization of sodium tripolyphosphate, sodium bicarbonate, and injection level JJ Sindelar, F Prochaska, J Britt, GL Smith, RK Miller, R Templeman, ... Meat Science 65 (4), 1211-1222, 2003 | 44 | 2003 |
| Reduced-fat bologna manufactured with poultry skin connective tissue gel WN Osburn, RW Mandigo Poultry science 77 (10), 1574-1584, 1998 | 36 | 1998 |
| Pork skin connective tissue gel utilization in reduced‐fat bologna WN Osburn, RW Mandigo, KM Eskridge Journal of food science 62 (6), 1176-1182, 1997 | 32 | 1997 |
| A national survey of the nitrite/nitrate concentrations in cured meat products and nonmeat foods available at retail JT Keeton, WN Osburn, MD Hardin, NS Bryan, MT Longnecker Des Moines: American Meat Institute Foundations, 1-74, 2009 | 29 | 2009 |
| DIFFERENTIATION OF ESCHERICHIA COLI 0157: H7 FROM NON–0157: H7 E. COLI SEROTYPES USING A GAS SENSOR–BASED, COMPUTER–CONTROLLED S Younts, EC Alocilja, WN Osburn, S Marquie, DL Grooms Transactions of the ASAE 45 (5), 1681, 2002 | 29 | 2002 |
| In-home consumer evaluations of individual muscles from beef rounds subjected to tenderization treatments SL Mueller, DA King, BE Baird, DR McKenna, WN Osburn, JW Savell Meat science 74 (2), 272-280, 2006 | 22 | 2006 |
| 5 Cured and Processed Meats RW Mandigo, WN Osburn Freezing effects on food quality, 135-182, 2019 | 18 | 2019 |
| Collagen casings WN Osburn Protein-Based Films and Coatings. Gennadios A (ed). CRC, Boca Raton, FL, 2002 | 16 | 2002 |
| Antioxidative fat replacer and high‐monounsaturated oil used for pork fat in precooked sausage YA Ziprin, KS Rhee, LM Bravo‐Gutierrez, WN Osburn Journal of food science 59 (5), 933-936, 1994 | 12 | 1994 |
| Experimental Use of a Gas Sensor–Based Instrument for Differentiation of Escherichia coli O157: H7 from Non-O157: H7 Escherichia coli Field Isolates S Younts, E Alocilja, W Osburn, S Marquie, J Gray, D Grooms Journal of food protection 66 (8), 1455-1458, 2003 | 11 | 2003 |
| Inclusion of blended lipid solutions as functional ingredients to alter the fatty acid profile of beef patties AC Lowder, WN Osburn Journal of food science 75 (7), S355-S364, 2010 | 10 | 2010 |
| Improving the functionality of recovered tissue protein WN Osburn Lincoln, NE, USA: PhD thesis, University of Nebraska Lincoln, 1996 | 10 | 1996 |
Jeffrey W. SavellUniversity Distinguished Professor, Regents Professor, E.M. "Manny" Rosenthal Chairholder, Texas A&MBestätigte E-Mail-Adresse bei tamu.edu
