T.E. Lawrence

Anti-virulence strategies to combat bacteria-mediated disease

Comparison of a natural rosemary extract and BHA/BHT for relative antioxidant effectiveness in pork sausage

Impact of freezing and thawing on the quality of meat: Review

Functional Diversity of AAA+ Protease Complexes in Bacillus subtilis

Recent advances in understanding the antibacterial properties of flavonoids

Influence of freezing and thawing on the hydration characteristics, quality, and consumer acceptance of whole muscle beef injected with solutions of salt and phosphate

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

Fast Classification of Meat Spoilage Markers Using Nanostructured ZnO Thin Films and Unsupervised Feature Learning

Electronic noses for food quality: A review

Effects of enhancing beef longissimus with phosphate plus salt, or calcium lactate plus non-phosphate water binders plus rosemary extract

Acyl-Homoserine-Lactone Autoinducer in the Gastrointesinal Tract of Feedlot Cattle and Correlation to Season, E. Coli O157:H7 Prevalence, and Diet

Mechanical measures of uncooked beef longissimus muscle can predict sensory panel tenderness and Warner-Bratzler shear force of cooked steaks1

Mechanical probes can predict tenderness of cooked beef longissimus using uncooked measurements1