| Year |
Citation |
Score |
| 2008 |
Stasiewicz MJ, Marks BP, Orta-Ramirez A, Smith DM. Modeling the effect of prior sublethal thermal history on the thermal inactivation rate of Salmonella in ground turkey. Journal of Food Protection. 71: 279-85. PMID 18326176 DOI: 10.4315/0362-028X-71.2.279 |
0.714 |
|
| 2003 |
Vaidya S, Orta-Ramirez A, Smith DM, Ofoli RY. Effect of heat on phycoerythrin fluorescence: Influence of thermal exposure on the fluorescence emission of R-phycoerythrin. Biotechnology and Bioengineering. 83: 465-73. PMID 12800140 DOI: 10.1002/bit.10686 |
0.701 |
|
| 2003 |
Vittayanont M, Steffe JF, Flegler SL, Smith DM. Gelation of chicken pectoralis major myosin and heat-denatured beta-lactoglobulin. Journal of Agricultural and Food Chemistry. 51: 760-5. PMID 12537454 DOI: 10.1021/Jf020413E |
0.764 |
|
| 2002 |
Smith SE, Orta-Ramirez A, Ofoli RY, Ryser ET, Smith DM. R-phycoerythrin as a time-temperature integrator to verify the thermal processing adequacy of beef patties. Journal of Food Protection. 65: 814-9. PMID 12030293 DOI: 10.4315/0362-028X-65.5.814 |
0.735 |
|
| 2002 |
Vittayanont M, Steffe JF, Flegler SL, Smith DM. Gelling properties of heat-denatured beta-lactoglobulin aggregates in a high-salt buffer. Journal of Agricultural and Food Chemistry. 50: 2987-92. PMID 11982430 DOI: 10.1021/Jf011410P |
0.766 |
|
| 2002 |
Orta-Ramirez A, Smith DM. Thermal inactivation of pathogens and verification of adequate cooking in meat and poultry products. Advances in Food and Nutrition Research. 44: 147-94. PMID 11885136 DOI: 10.1016/S1043-4526(02)44004-1 |
0.725 |
|
| 2001 |
Orta-Ramirez A, Merrill JE, Smith DM. Sucrose, sodium dodecyl sulfate, urea, and 2-mercaptoethanol affect the thermal inactivation of R-phycoerythrin. Journal of Food Protection. 64: 1806-11. PMID 11726163 DOI: 10.4315/0362-028X-64.11.1806 |
0.737 |
|
| 2001 |
Vittayanont M, Vega-Warner V, Steffe JF, Smith DM. Heat-induced gelation of chicken Pectoralis major myosin and beta-lactoglobulin. Journal of Agricultural and Food Chemistry. 49: 1587-94. PMID 11312900 DOI: 10.1021/Jf000774Z |
0.757 |
|
| 2001 |
Vega-Warner V, Smith DM. Denaturation and aggregation of myosin from two bovine muscle types Journal of Agricultural and Food Chemistry. 49: 906-912. PMID 11262048 DOI: 10.1021/jf000565e |
0.375 |
|
| 2001 |
Smith SE, Maurer JL, Orta-Ramirez A, Ryser ET, Smith DM. Thermal inactivation of Salmonella spp., Salmonella typhimurium DT104, and Escherichia coli O157:H7 in ground beef Journal of Food Science. 66: 1164-1168. DOI: 10.1111/J.1365-2621.2001.Tb16099.X |
0.708 |
|
| 2000 |
Vega-Warner AV, Gandhi H, Smith DM, Ustunol Z. Polyclonal-antibody-based ELISA to detect milk alkaline phosphatase Journal of Agricultural and Food Chemistry. 48: 2087-2091. PMID 10888503 DOI: 10.1021/Jf990412V |
0.326 |
|
| 2000 |
Hsu YC, Sair AI, Booren AM, Smith DM. Triose phosphate isomerase as an endogenous time-temperature integrator to verify adequacy of roast beef processing Journal of Food Science. 65: 236-240. DOI: 10.1111/J.1365-2621.2000.Tb15986.X |
0.349 |
|
| 2000 |
Orta-Ramirez A, Merrill JE, Smith DM. pH Affects the thermal inactivation parameters of R-phycoerythrin from Porphyra yezoensis Journal of Food Science. 65: 1046-1051. DOI: 10.1111/J.1365-2621.2000.Tb09415.X |
0.738 |
|
| 1999 |
Sair AI, Booren AM, Berry BW, Smith DM. Residual triose phosphate isomerase activity and color measurements to determine adequate cooking of ground beef patties. Journal of Food Protection. 62: 156-61. PMID 10030635 DOI: 10.4315/0362-028X-62.2.156 |
0.369 |
|
| 1999 |
Hsu YC, Pestka JJ, Smith DM. ELISA to quantify triose phosphate isomerase to potentially determine processing adequacy in ground beef Journal of Food Science. 64: 623-628. DOI: 10.1111/J.1365-2621.1999.Tb15097.X |
0.346 |
|
| 1999 |
Vega-Warner AV, Wang CH, Smith DM, Ustunol Z. Milk alkaline phosphatase purification and production of polyclonal antibodies Journal of Food Science. 64: 601-605. DOI: 10.1111/J.1365-2621.1999.Tb15093.X |
0.305 |
|
| 1999 |
Vega-Warner V, Merkel RA, Smith DM. Composition, solubility and gel properties of salt soluble proteins from two bovine muscle types Meat Science. 51: 197-203. DOI: 10.1016/S0309-1740(98)00101-6 |
0.343 |
|
| 1998 |
Veeramuthu GJ, Price JF, Davis CE, Booren AM, Smith DM. Thermal inactivation of Escherichia coli O157:H7, Salmonella senftenberg, and enzymes with potential as time-temperature indicators in ground turkey thigh meat. Journal of Food Protection. 61: 171-5. PMID 9708276 DOI: 10.4315/0362-028X-61.2.171 |
0.475 |
|
| 1998 |
Smyth AB, Smith DM, O'Neill E. Disulfide bonds influence the heat-induced gel properties of chicken breast muscle myosin Journal of Food Science. 63: 584-588. DOI: 10.1111/J.1365-2621.1998.Tb15790.X |
0.37 |
|
| 1997 |
Orta-Ramirez A, Price JF, Hsu YC, Veeramuthu GJ, Cherry-Merritt JS, Smith DM. Thermal Inactivation of Escherichia coli O157: H7, Salmonella senftenberg , and Enzymes with Potential as Time-Temperature Indicators in Ground Beef. Journal of Food Protection. 60: 471-475. PMID 31195577 DOI: 10.4315/0362-028X-60.5.471 |
0.734 |
|
| 1997 |
Veeramuthu GJ, Booren AM, Smith DM. Species, muscle type, and formulation influence the residual concentrations of three endpoint temperature indicators in poultry products. Poultry Science. 76: 642-8. PMID 9106894 DOI: 10.1093/Ps/76.4.642 |
0.384 |
|
| 1997 |
Orta-Ramirez A, Price JF, Hsu YC, Veeramuthu GJ, Cherry-Merritt JS, Smith DM. Thermal inactivation of Escherichia coli O157:H7, Salmonella senftenberg, and enzymes with potential as time-temperature indicators in ground beef Journal of Food Protection. 60: 471-475. |
0.713 |
|
| 1996 |
Wang CH, Abouzied MM, Pestka JJ, Smith DM. Lactate Dehydrogenase Polyclonal Antibody Sandwich ELISA for Determination of Endpoint Heating Temperatures of Ground Beef. Journal of Food Protection. 59: 51-55. PMID 31158966 DOI: 10.4315/0362-028X-59.1.51 |
0.428 |
|
| 1996 |
Smith DM, Desrocher LD, Booren AM, Wang CH, Abouzied MM, Pestka JJ, Veeramuthu GJ. Cooking temperature of turkey ham affects lactate dehydrogenase, serum albumin and immunoglobulin G as determined by ELISA Journal of Food Science. 61: 209-212+234. DOI: 10.1111/J.1365-2621.1996.Tb14761.X |
0.371 |
|
| 1996 |
Wang SF, Abouzied MM, Smith DM. Proteins as potential endpoint temperature indicators for ground beef patties Journal of Food Science. 61: 5-7. DOI: 10.1111/J.1365-2621.1996.Tb14713.X |
0.405 |
|
| 1996 |
Orta-Ramirez A, Wang CH, Abouzied MM, Veeramuthu GJ, Price JF, Pestka JJ, Smith DM. Lactate Dehydrogenase Monoclonal Antibody Sandwich ELISA to Determine Cooking Temperature of Ground Beef Journal of Agricultural and Food Chemistry. 44: 4048-4051. DOI: 10.1021/Jf960327C |
0.716 |
|
| 1996 |
Smyth AB, Smith DM, Vega-Warner V, O'Neill E. Thermal denaturation and aggregation of chicken breast muscle myosin and subfragments Journal of Agricultural and Food Chemistry. 44: 1005-1010. DOI: 10.1021/Jf950581P |
0.362 |
|
| 1995 |
Smith DM, Rose AJ. Properties of Chicken Salt-Soluble Protein and Whey Protein Concentrate Gels as Influenced by Sodium Tripolyphosphate Poultry Science. 74: 169-175. DOI: 10.3382/Ps.0740169 |
0.378 |
|
| 1995 |
Wang SF, Smith DM. Gelation of chicken breast muscle actomyosin as influenced by weight ratio of actin to myosin Journal of Agricultural and Food Chemistry. 43: 331-336. DOI: 10.1021/Jf00050A013 |
0.381 |
|
| 1995 |
Smith DM, Orta-Ramirez A. Enzyme-linked immunosorbent assay technology to verify endpoint cooking temperatures of meat products Journal of Clinical Ligand Assay. 18: 161-165. |
0.694 |
|
| 1994 |
Wang SF, Smith DM. Heat-induced denaturation and rheological properties of chicken breast myosin and F-actin in the presence and absence of pyrophosphate Journal of Agricultural and Food Chemistry. 42: 2665-2670. DOI: 10.1021/Jf00048A003 |
0.323 |
|
| 1994 |
Wang CH, Pestka JJ, Booren AM, Smith DM. Lactate dehydrogenase, serum protein, and immunoglobulin G content of uncured turkey thigh rolls as influenced by endpoint cooking temperature Journal of Agricultural and Food Chemistry. 42: 1829-1833. DOI: 10.1021/Jf00044A049 |
0.415 |
|
| 1994 |
Wang SF, Smith DM. Dynamic rheological properties and secondary structure of chicken breast myosin as influenced by isothermal heating Journal of Agricultural and Food Chemistry. 42: 1434-1439. DOI: 10.1021/Jf00043A009 |
0.37 |
|
| 1993 |
Abouzied MM, Wang CH, Pestka JJ, Smith DM. Lactate Dehydrogenase as Safe Endpoint Cooking Indicator in Poultry Breast Rolls: Development of Monoclonal Antibodies and Application to Sandwich Enzyme-Linked Immunosorbent Assay (ELISA). Journal of Food Protection. 56: 120-124. PMID 31084110 DOI: 10.4315/0362-028X-56.2.120 |
0.37 |
|
| 1993 |
Wang CH, Booren AM, Abouzied MM, Pestka JJ, Smith DM. ELISA determination of turkey roll endpoint temperature: Effects of formulation, storage, and processing Journal of Food Science. 58: 1258-1261. DOI: 10.1111/J.1365-2621.1993.Tb06160.X |
0.398 |
|
| 1993 |
Hung TY, Smith DM. Dynamic rheological properties and microstructure of partially lnsolubilized whey protein concentrate gels Journal of Food Science. 58: 1047-1049. DOI: 10.1111/j.1365-2621.1993.tb06108.x |
0.418 |
|
| 1993 |
Hung TY, Smith DM. Dynamic rheological properties and microstructure of partially insolubilized whey protein concentrate and chicken breast salt-soluble protein gels Journal of Agricultural and Food Chemistry®. 41: 1372-1378. DOI: 10.1021/Jf00033A006 |
0.417 |
|
| 1992 |
Alvarez VB, Ofoli RY, Smith DM. Protein Insolubilization and Starch Gelatinization of Mechanically Deboned Chicken Meat and Cornstarch During Twin-Screw Extrusion Poultry Science. 71: 1087-1095. DOI: 10.3382/Ps.0711087 |
0.318 |
|
| 1992 |
Beuschel BC, Partridge JA, Smith DM. Insolubilized Whey Protein Concentrate and/or Chicken Salt‐Soluble Protein Gel Properties Journal of Food Science. 57: 852-855. DOI: 10.1111/J.1365-2621.1992.Tb14309.X |
0.439 |
|
| 1992 |
Herald TJ, Smith DM. Heat-induced changes in the secondary structure of hen egg S-ovalbumin Journal of Agricultural and Food Chemistry®. 40: 1737-1740. DOI: 10.1021/Jf00022A003 |
0.329 |
|
| 1992 |
Wang CH, Abouzied MM, Pestka JJ, Smith DM. Antibody development and enzyme-linked immunosorbent assay for the protein marker lactate dehydrogenase to determine safe cooking end-point temperatures of turkey rolls Journal of Agricuhural and Food Chemistry®. 40: 1671-1676. DOI: 10.1021/Jf00021A038 |
0.401 |
|
| 1990 |
Wang SF, Smith DM, Steffe JF. Effect of pH on the Dynamic Rheological Properties of Chicken Breast Salt-Soluble Proteins During Heat-Induced Gelation Poultry Science. 69: 2220-2227. DOI: 10.3382/Ps.0692220 |
0.394 |
|
| 1990 |
ALVAREZ V, SMITH D, MORGAN R, BOOREN A. Restructuring of Mechanically Deboned Chicken and Nonmeat Binders in a Twin-screw Extruder Journal of Food Science. 55: 942-946. DOI: 10.1111/J.1365-2621.1990.TB01570.X |
0.337 |
|
| 1989 |
HERALD T, SMITH D. Functional Properties and Composition of Liquid Whole Egg Proteins as Influenced by Pasteurization and Frozen Storage Poultry Science. 68: 1461-1469. DOI: 10.3382/ps.0681461 |
0.374 |
|
| 1989 |
HERALD TJ, OSORIO FA, SMITH DM. Rheological Properties of Pasteurized Liquid Whole Egg During Frozen Storage Journal of Food Science. 54: 35-38. DOI: 10.1111/j.1365-2621.1989.tb08561.x |
0.317 |
|
| 1988 |
Smith DM, Alvarez VB. Stability of Vacuum Cook‐in‐Bag Turkey Breast Rolls during Refrigerated Storage Journal of Food Science. 53: 46-48. DOI: 10.1111/J.1365-2621.1988.Tb10175.X |
0.352 |
|
| 1988 |
Smith DM, Alvarez VB, Morgan RG. A Generalized Model for Predicting Heat‐Induced Chicken Myofibrillar Protein Gel Strength Journal of Food Science. 53: 359-362. DOI: 10.1111/J.1365-2621.1988.Tb07705.X |
0.385 |
|
| 1987 |
Smith DM, Salih AM, Morgan RG. Heat Treatment Effects on Warmed‐Over Flavor in Chicken Breast Meat Journal of Food Science. 52: 842-845. DOI: 10.1111/J.1365-2621.1987.Tb14223.X |
0.38 |
|
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