A. J. Garmyn - Concepedia

Author

A. J. Garmyn

Also Known As

A. Garmyn, A. J. Garmyn, A.J. Garmyn, ANDREA J. GARMYN, Andrea Garmyn, Andrea J Garmyn, Andrea J. Garmyn, Garmyn, Andrea, Garmyn, Andrea Jo

152

Publications

1.9K

Citations

H-Index

Concepts

All Affiliations

Texas Tech University Oklahoma State University Iowa State University University of California, Davis Kansas State University

About

A. J. Garmyn is an author at Texas Tech University specializing in animal science, health sciences, and public health.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	16	23	936
2	Public Health	15	17	782
3	Medicine	11	11	295
4	Education	4	4	129
5	Management	3	3	179

A. J. Garmyn

Publications

1.6K

Citations

H-Index

Page 1

	Year	Citations
Sensory evaluation of tender beef strip loin steaks of varying marbling levels and quality treatments C.H. Corbin, T. G. O’Quinn, A. J. Garmyn, Meat Science Animal ScienceMarbling LevelsQuality TreatmentsMeat QualityFood Quality	2014	221
Consumer assessment of beef strip loin steaks of varying fat levels T. G. O'Quinn, J.C. Brooks, Rod Polkinghorne, Journal of Animal Science NutritionConsumer StudyAgricultural EconomicsProximate AnalysisMeat Quality	2011	178
Consumer assessment of beef palatability from four beef muscles from USDA Choice and Select graded carcasses M.R. Hunt, A. J. Garmyn, T. G. O’Quinn, Meat Science NutritionHealth SciencesAnimal ScienceAgricultural EconomicsLivestock Production	2014	132
Demographics and beef preferences affect consumer motivation for purchasing fresh beef steaks and roasts A.L. Reicks, J.C. Brooks, A. J. Garmyn, Meat Science Food ChoiceBehavioral SciencesHealth SciencesConsumer MotivationConsumer Study	2010	102
Estimation of relationships between mineral concentration and fatty acid composition of longissimus muscle and beef palatability traits1 A. J. Garmyn, G. G. Hilton, Raluca G. Mateescu, Journal of Animal Science NutritionFood AnalysisAgricultural EconomicsMeat QualityBody Composition	2011	97
Assessment of volatile compounds, neutral and polar lipid fatty acids of four beef muscles from USDA Choice and Select graded carcasses and their relationships with consumer palatability scores and intramuscular fat content M.R. Hunt, Jerrad F. Legako, T.T.N. Dinh, Meat Science Animal PhysiologyNutritionVolatile CompoundsFood QualityAnimal Nutrition	2016	73
Beef Quality Preferences: Factors Driving Consumer Satisfaction Chad Felderhoff, Conrad P. Lyford, Jaime E. Málaga, Foods Food ChoiceCustomer SatisfactionNutritionFood MarketingCurrent Study	2020	66
Genetic parameters for sensory traits in longissimus muscle and their associations with tenderness, marbling score, and intramuscular fat in Angus cattle1 Raluca G. Mateescu, Dorian J. Garrick, A. J. Garmyn, Journal of Animal Science Connective Tissue TraitsGenetic ParametersFitnessGeneticsMeat Quality	2014	50
Genetic parameters for carnitine, creatine, creatinine, carnosine, and anserine concentration in longissimus muscle and their association with palatability traits in Angus cattle1 Raluca G. Mateescu, A. J. Garmyn, Matthew O'Neil, Journal of Animal Science NutritionGenetic ParametersPalatability TraitsFitnessGenetics	2012	43
Relationships of slice shear force and Warner-Bratzler shear force of beef strip loin steaks as related to the tenderness gradient of the strip loin Andrew J. Derington, J.C. Brooks, A. J. Garmyn, Meat Science Slice Shear ForceMechanical EngineeringTenderness GradientStrip LoinMeat Quality	2010	39

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