W. N. Osburn - Concepedia

Author

W. N. Osburn

Michigan State University ORCID

Also Known As

W. N. OSBURN, W. N. Osburn, W. Osburn, W.N Osburn, W.N. OSBURN, W.N. Osburn, Wesley N Osburn, Wesley N. Osburn

Publications

630

Citations

H-Index

Concepts

All Affiliations

Michigan State University Texas A&M University University of Nebraska–Lincoln Universidad de Oriente

About

W. N. Osburn is an author at Michigan State University specializing in health sciences, food quality, and meat science.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	11	11	411
2	Engineering	4	4	159
3	Education	2	2	72
4	Medicine	2	2	73
5	Public Health	1	1	52

W. N. Osburn

Publications

552

Citations

H-Index

Page 1

	Year	Citations
Konjac Flour Gel as Fat Substitute in Low‐fat Prerigor Fresh Pork Sausage W. N. Osburn, J.T. Keeton Journal of Food Science Food ChemistryNutritionFat SubstituteStorage TimeIn Vitro Fermentation	1994	87
A Survey of Nitrate and Nitrite Concentrations in Conventional and Organic‐Labeled Raw Vegetables at Retail Maryuri T. Núñez de González, W. N. Osburn, Margaret D. Hardin, Journal of Food Science	2015	78
Inhibition of <i>Listeria monocytogenes</i> on Hot Dogs Using Antimicrobial Whey Protein‐based Edible Casings Z. Ustunol, W. N. Osburn, Elliot T. Ryser Journal of Food Science Microbial ContaminationMedicineFoodborne PathogensFoodborne IllnessFood Microbiology	2003	58
Survey of Residual Nitrite and Nitrate in Conventional and Organic/Natural/Uncured/Indirectly Cured Meats Available at Retail in the United States Maryuri T. Núñez de González, W. N. Osburn, Margaret D. Hardin, Journal of Agricultural and Food Chemistry EngineeringCured Meats AvailableFood AnalysisAgricultural EconomicsResidual No	2012	58
DETECTION OF E. COLI O157:H7 USING A MINIATURIZED SURFACE PLASMON RESONANCE BIOSENSOR C.A. Meeusen, Evangelyn C. Alocilja, W. N. Osburn Transactions of the ASAE EngineeringPathogen DetectionBiosensing SystemsBiomedical DiagnosticsBioanalysis	2005	52
Evaluation of low-fat sausage containing desinewed lamb and konjac gel W. N. Osburn, J.T. Keeton Meat Science Meat PackagingAnimal NutritionAnimal ScienceEducationMeat Quality	2004	50
Strategies to eliminate atypical flavours and aromas in sow loins. I. Optimization of sodium tripolyphosphate, sodium bicarbonate, and injection level Jeffery J Sindelar, Fred Prochaska, Jason Britt, Meat Science Food ChemistrySow LoinsChemical EngineeringInjection LevelFlavoromics	2003	41
Evaluation of the Growth Potential, Carcass Components and Meat Quality Characteristics of Three Commercial Strains of Tom Turkeys K.D. Roberson, Allan P. Rahn, R. J. Balander, The Journal of Applied Poultry Research NutritionEngineeringGrowth PotentialAgricultural EconomicsTom Turkeys	2003	29
Pork Skin Connective Tissue Gel Utilization in Reduced‐Fat Bologna W. N. Osburn, Roger W. Mandigo, Kent M. Eskridge Journal of Food Science Food ChemistryNutritionReduced‐fat BolognaPct GelsAnimal Science	1997	22
Reduced-fat bologna manufactured with poultry skin connective tissue gel W. N. Osburn, Roger W. Mandigo Poultry Science Tissue EngineeringNutritionConnective Tissue GelRaw CctCct Gel Fat	1998	20

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