Concepedia

Roger W. Mandigo

RW

62

Publications

2.3K

Citations

27

H-Index

1966

Active since

Affiliations

University of Nebraska–Lincoln(Current)

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

Top concepts

HealthMeat ScienceFood QualityNutritionFood SafetyAnimal NutritionAnimal ScienceFood ProcessingFood TechnologyFood Engineering

Publications per year

1966–1999

62

Publications

62

Inhibition of Listeria monocytogenes by Bacteriocin-Producing Pediococcus During the Manufacture of Fermented Semidry Sausage

Elaine D. Berry, Michael B. Liewen, Roger W. Mandigo et al. · Journal of Food Protection · 1990 · 134 citations

Food Fermentation, Microbial Contamination, Food Microbiology +10

Effects of Preblending, Reduced Fat and Salt Levels on Frankfurter Characteristics

L. W. HAND, C. A. Hollingsworth, Chris R. Calkins et al. · Journal of Food Science · 1987 · 129 citations

Nutrition, Reduced Fat, Food Analysis +19

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 · 1980 · 116 citations

Food Chemistry, Sodium Chloride, Po 4 +7

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 · 1991 · 106 citations · Full text

Microbial Contamination, Foodborne Pathogens, Foodborne Illness +11

Effects of Chopping Temperature on the Microstructure of Meat Emulsions

K. W. JONES, Roger W. Mandigo · Journal of Food Science · 1982 · 103 citations

Food Colloid, Engineering, Mechanical Engineering +16

Rows per page

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