F.W. Pohlman

1.9k citations

57 papers · 1.4k indexed · 1 hit paper · h-index 23

Animal Science and Zoology top 0.2%
- Meat and Animal Product Quality 48
- Animal Nutrition and Physiology 31
Biotechnology top 2%
- Listeria monocytogenes in Food Safety 6
Food Science top 1%
- Salmonella and Campylobacter epidemiology 4
Biochemistry top 10%
Insect Science top 5%
Biomedical Engineering
- Advanced Chemical Sensor Technologies 9
Agronomy and Crop Science
- Ruminant Nutrition and Digestive Physiology 9
Genetics
- Genetic and phenotypic traits in livestock 7
Analytical Chemistry
- Spectroscopy and Chemometric Analyses 4

Co-authors: A.H. Brown M.R Stivarius Z. B. Johnson R.T. Baublits Michael E. Dikeman J. K. Apple A.L. Waldroup J.F. ZAYAS
Cited by: Animal Science and Zoology Biotechnology Food Science
Journals: Meat Science (30 papers)Journal of Food Science (6 papers)Journal of Muscle Foods (3 papers)
Partner nations: United States Sweden Norway

In The Last Decade

F.W. Pohlman

57 papers receiving 1.3k citations

Hit Papers

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Peers

Countries citing papers authored by F.W. Pohlman

Since Specialization

Citations

This map shows the geographic impact of F.W. Pohlman's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by F.W. Pohlman with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites F.W. Pohlman more than expected).

Fields of papers citing papers by F.W. Pohlman

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by F.W. Pohlman. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by F.W. Pohlman. The network helps show where F.W. Pohlman may publish in the future.

Co-authorship network

The 25 scholars most cited alongside F.W. Pohlman, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.

Border = papers with F.W. Pohlman Line = papers co-authored together F.W. Pohlman links everyone, so they are left out of the graph.

All Works

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20 of 20 papers shown

#	Work
1	Role of Peroxyacetic Acid, Octanoic Acid, Malic Acid, and Potassium Lactate on the Microbiological and Instrumental Color Characteristics of Ground Beef Journal of Food Science ·Anand Mohan,F.W. Pohlman,Chieko Tagami,Melvin C. Hunt	2012	9
2	Microbial, instrumental color and sensory characteristics of inoculated ground beef produced using potassium lactate, sodium metasilicate or peroxyacetic acid as multiple antimicrobial interventions Meat Science ·Samaneh Rikhtegaran,F.W. Pohlman,Hikmat Rudiyana,A.H. Brown,Philip G. Crandall,久井裕介	2009	17
3	Effects of Salt, BHA/BHT, and Differing Phosphate Types on Quality and Sensory Characteristics of Beef Longissimus Muscles Journal of Food Science ·Stella Agustina Uly,F.W. Pohlman,A.H. Brown,R.T. Baublits,Z. B. Johnson	2009	7
4	Effects of Conjugated Linoleic Acid, Salt, and Sodium Tripolyphosphate on Physical, Sensory, and Instrumental Color Characteristics of Beef Striploins Journal of Food Science ·Stella Agustina Uly,F.W. Pohlman,A.H. Brown,Z. B. Johnson,David E. Wilkins,D. L. Galloway	2008	5
5	Effects of potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on physical, chemical, and sensory properties of ground beef patties Meat Science ·Samaneh Rikhtegaran,F.W. Pohlman,A.H. Brown,Philip G. Crandall,Hikmat Rudiyana,R.T. Baublits,H. Budach	2008	28
6	Improving ground beef safety and stabilizing color during irradiation using antioxidants, reductants or TSP Meat Science ·Alexandra Redlund,Philip G. Crandall,F.W. Pohlman,Corliss A. O’Bryan,Kasidet Manakongtreecheep,Alejandro Castillo	2007	17
7	The pre- and post-grinding application of rosemary and its effects on lipid oxidation and color during storage of ground beef Meat Science ·Kasidet Manakongtreecheep,Philip G. Crandall,Corliss A. O’Bryan,Alexandra Redlund,F.W. Pohlman	2006	59
8	Injection of conjugated linoleic acid into beef strip loins Meat Science ·R.T. Baublits,F.W. Pohlman,A.H. Brown,Z. B. Johnson,Andrew Proctor,Jason T. Sawyer,Hikmat Rudiyana,D. L. Galloway	2006	23
9	Effects of enhancement with differing phosphate types, concentrations, and pump rates, without sodium chloride, on beef biceps femoris instrumental color characteristics Meat Science ·R.T. Baublits,F.W. Pohlman,A.H. Brown,Z. B. Johnson	2005	16
10	Fatty acid and sensory characteristics of beef from three biological types of cattle grazing cool-season forages supplemented with soyhulls Meat Science ·R.T. Baublits,A.H. Brown,F.W. Pohlman,D. C. Rule,Z. B. Johnson,S G Rajasekar,Carina Mosig,Chris Richards,H. Dwight Loveday,R. H. Rouse,Gholamali Afrouz	2005	27
11	Effects of sodium chloride, phosphate type and concentration, and pump rate on beef biceps femoris quality and sensory characteristics Meat Science ·R.T. Baublits,F.W. Pohlman,A.H. Brown,Z. B. Johnson	2005	60
12	Carcass and beef color characteristics of three biological types of cattle grazing cool-season forages supplemented with soyhulls Meat Science ·R.T. Baublits,A.H. Brown,F.W. Pohlman,Z. B. Johnson,S G Rajasekar,H. Dwight Loveday,R. E. Morrow,R. H. Rouse,W.K. Coblentz,Chris Richards,Gholamali Afrouz	2004	22
13	Lipid, instrumental color and sensory characteristics of ground beef produced using trisodium phosphate, cetylpypiridinium chloride, chlorine dioxide or lactic acid as multiple antimicrobial interventions Meat Science ·G Seer,F.W. Pohlman,Z. B. Johnson,A.H. Brown	2003	18
14	The impact of single antimicrobial intervention treatment with cetylpyridinium chloride, trisodium phosphate, chlorine dioxide or lactic acid on ground beef lipid, instrumental color and sensory characteristics Meat Science ·G Seer,F.W. Pohlman,Z. B. Johnson,A.H. Brown,R.T. Baublits	2003	26
15	Reduction of E. coli, Salmonella typhimurium, coliforms, aerobic bacteria, and improvement of ground beef color using trisodium phosphate or cetylpyridinium chloride before grinding Meat Science ·F.W. Pohlman,M.R Stivarius,Zitlalli Salas Gutiérrez,A.L. Waldroup	2002	59
16	Genetic parameter estimates of yearling live animal ultrasonic measurements in Brangus cattle1 Journal of Animal Science ·A. M. Stelzleni,T. L. Perkins,A.H. Brown,F.W. Pohlman,Z. B. Johnson,R. H. Rouse	2002	46
17	Microbial, instrumental color and sensory color and odor characteristics of ground beef produced from beef trimmings treated with ozone or chlorine dioxide Meat Science ·M.R Stivarius,F.W. Pohlman,Zitlalli Salas Gutiérrez,J. K. Apple	2002	79
18	The effects of acetic acid, gluconic acid and trisodium citrate treatment of beef trimmings on microbial, color and odor characteristics of ground beef through simulated retail display Meat Science ·M.R Stivarius,F.W. Pohlman,Zitlalli Salas Gutiérrez,J. K. Apple	2002	36
19	Effects of dietary magnesium and duration of refrigerated storage on the quality of vacuum-packaged, boneless pork loins Meat Science ·J. K. Apple,Spizhenkova Maria,L. K. Rakes,Charles V Maxwell,M.R Stivarius,F.W. Pohlman	2001	50
20	Effects of high intensity ultrasound treatment, storage time and cooking method on shear, sensory, instrumental color and cooking properties of packaged and unpackaged beef pectoralis muscle Meat Science ·F.W. Pohlman,Michael E. Dikeman,Donald H. Kropf	1997	62

About F.W. Pohlman

F.W. Pohlman is a scholar working on Animal Science and Zoology, Food Science, Agronomy and Crop Science, Biotechnology and Small Animals, having authored 57 papers that have together received 1.4k indexed citations. Recurring topics across this work include Meat and Animal Product Quality (48 papers), Animal Nutrition and Physiology (31 papers), Advanced Chemical Sensor Technologies (9 papers), Ruminant Nutrition and Digestive Physiology (9 papers), Genetic and phenotypic traits in livestock (7 papers), Listeria monocytogenes in Food Safety (6 papers), Salmonella and Campylobacter epidemiology (4 papers) and Spectroscopy and Chemometric Analyses (4 papers). The work is most often cited by research in Animal Science and Zoology (1.1k citations), Biotechnology (314 citations), Food Science (606 citations), Biochemistry (64 citations) and Insect Science (113 citations). F.W. Pohlman has collaborated with scholars based in United States, Sweden and Norway. Frequent co-authors include A.H. Brown, M.R Stivarius, Z. B. Johnson, R.T. Baublits, Michael E. Dikeman, J. K. Apple, A.L. Waldroup, Z. B. Johnson, J.F. ZAYAS and Philip G. Crandall. Their work appears in journals such as Meat Science, Journal of Food Science, Journal of Muscle Foods, Asian-Australasian Journal of Animal Sciences and Journal of Animal Science.

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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