Roger W. Mandigo - Concepedia

Author

Roger W. Mandigo

Also Known As

R W Mandigo, R. W. MANDIGO, R. W. Mandigo, R.W Mandigo, R.W. MANDIGO, R.W. Mandigo, ROGER W. MANDIGO, Roger Mandigo, Roger W. Mandigo

134

Publications

2.5K

Citations

H-Index

Concepts

All Affiliations

University of Nebraska–Lincoln

About

Roger W. Mandigo is an author at University of Nebraska–Lincoln specializing in health sciences, meat science, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	25	52	2K
2	Education	10	10	336
3	Medicine	9	9	380
4	Engineering	7	7	217
5	Natural Sciences	1	1	20

Roger W. Mandigo

Publications

2.3K

Citations

H-Index

Page 1

	Year	Citations
Inhibition of Listeria monocytogenes by Bacteriocin-Producing Pediococcus During the Manufacture of Fermented Semidry Sausage Elaine D. Berry, Michael B. Liewen, Roger W. Mandigo, Journal of Food Protection Food FermentationMicrobial ContaminationFood MicrobiologyFermented Semidry SausageBacteriocin-producing Pediococcus	1990	134
Effects of Preblending, Reduced Fat and Salt Levels on Frankfurter Characteristics L. W. HAND, C. A. Hollingsworth, Chris R. Calkins, Journal of Food Science NutritionReduced FatFood AnalysisAgricultural EconomicsMeat Quality	1987	129
EFFECT OF REDUCTION AND PARTIAL REPLACEMENT OF SODIUM ON BOLOGNA CHARACTERISTICS AND ACCEPTABILITY Dennis L. Seman, D. G. OLSON, Roger W. Mandigo Journal of Food Science Food ChemistrySodium ChloridePo 4Firm EmulsionCorrosion	1980	116
The Use of Bacteriocin-Producing Pediococcus acidilactici to Control Postprocessing Listeria monocytogenes Contamination of Frankfurters Elaine D. Berry, Robert W. Hutkins, Roger W. Mandigo Journal of Food Protection Microbial ContaminationFoodborne PathogensFoodborne IllnessFood MicrobiologyBacteriocin-producing Pediococcus	1991	106
Effects of Chopping Temperature on the Microstructure of Meat Emulsions K. W. JONES, Roger W. Mandigo Journal of Food Science Food ColloidEngineeringMechanical EngineeringThermal ProcessingEmulsion	1982	103
Pork characteristics as affected by two populations of swine and six crude protein levels. Kathryn Goerl, S.J. EILERT, Roger W. Mandigo, Journal of Animal Science NutritionPork CharacteristicsGeneticsMeat QualityBody Composition	1995	97
Carcass Composition, Quality and Palatability Attributes of Bulls and Steers Fed Different Energy Levels and Killed at Four Ages2 V. H. Arthaud, Roger W. Mandigo, R. M. Koch, Journal of Animal Science	1977	91
EFFECT OF SALT, SODIUM TRIPOLYPHOSPHATE AND STORAGE ON RESTRUCTURED PORK William Clarence Schwartz, Roger W. Mandigo Journal of Food Science NutritionFood AnalysisAgricultural EconomicsFood PreservationMeat Quality	1976	84
Longissimus Muscle Quality, Palatability and Connective Tissue Histological Characteristics of Bulls and Steers Fed Different Energy Levels and Slaughtered at Four Ages Michael E. Dikeman, G. B. Reddy, V. H. Arthaud, Journal of Animal Science NutritionCollagen ContentEducationAnatomyMeat Quality	1986	82
Comparative Evaluation of Whey Protein Concentrate, Soy Protein Isolate and Calcium‐Reduced Nonfat Dry Milk as Binders in an Emulsion‐Type Sausage S.A. ENSOR, Roger W. Mandigo, Chris R. Calkins, Journal of Food Science NutritionSoy Protein IsolateVarious Nonmeat BindersAnimal NutritionFood Analysis	1987	80

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