Hilary A. Sepe

Honey inhibits lipid oxidation in ready-to-eat ground beef patties

Julia Johnston, Hilary A. Sepe, C.L. Miano et al. · Meat Science · 2005 · 118 citations

Nutrition, Biochemistry, Food Analysis +7

Effects of reducing agents on premature browning in ground beef

Hilary A. Sepe, C. Faustman, S. Lee et al. · Food Chemistry · 2004 · 45 citations

Animal Nutrition, Animal Science, Premature Browning +9

Effect of erythorbate, storage and high-oxygen packaging on premature browning in ground beef

Surendranath P. Suman, C. Faustman, S. Lee et al. · Meat Science · 2004 · 33 citations

Meat Packaging, Animal Nutrition, High-oxygen Packaging +10

Effect of muscle source on premature browning in ground beef

Surendranath P. Suman, C. Faustman, S Lee et al. · Meat Science · 2004 · 26 citations

Animal Physiology, Muscle Source, Animal Science +10

Effects of Oregano Oil Brine Enhancement on Quality Attributes of Beef  <i>Longissimus dorsi</i>  and  <i>Semimembranosus</i>  Muscles from Various Age Animals

S.M. Scramlin, Melissa C. Newman, R. B. Cox et al. · Journal of Food Science · 2010 · 16 citations