P.N. Dias-Morse - Concepedia

Author

P.N. Dias-Morse

University of Arkansas at Fayetteville

Also Known As

P. Dias-Morse, P.N. DIAS‐MORSE, P.N. Dias-Morse, Palika Dias-Morse, Palika Dias‐Morse, Palika Namali DIAS-MORSE

Publications

190

Citations

H-Index

Concepts

All Affiliations

University of Arkansas at Fayetteville Tyson Foods (United States)

About

P.N. Dias-Morse is an author at University of Arkansas at Fayetteville specializing in health sciences, food safety, and animal science.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	5	5	155
2	Medicine	3	3	67
3	Education	2	2	82
4	Environmental Engineering	2	2	44
5	Engineering	1	1	18

P.N. Dias-Morse

Publications

167

Citations

H-Index

Page 1

	Year	Citations
Effects of potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on physical, chemical, and sensory properties of ground beef patties S.A. Quilo, F.W. Pohlman, A.H. Brown, Meat Science Food ChemistryAnimal NutritionAnimal ScienceFood AnalysisAgricultural Economics	2008	42
Injection of conjugated linoleic acid into beef strip loins R.T. Baublits, F.W. Pohlman, A.H. Brown, Meat Science Food ChemistryAnimal ScienceAnimal NutritionConjugated Linoleic AcidBiotechnology	2006	40
MICROBIAL, INSTRUMENTAL COLOR AND SENSORY CHARACTERISTICS OF GROUND BEEF PROCESSED FROM BEEF TRIMMINGS TREATED WITH POTASSIUM LACTATE, SODIUM METASILICATE, PEROXYACETIC ACID OR ACIDIFIED SODIUM CHLORITE AS SINGLE ANTIMICROBIAL INTERVENTIONS F.W. Pohlman, P.N. Dias-Morse, S.A. Quilo, Journal of Muscle Foods Food AnalysisEscherichia ColiFood Processing FacilitiesMeat QualityFood Microbiology	2008	32
Microbial, instrumental color and sensory characteristics of inoculated ground beef produced using potassium lactate, sodium metasilicate or peroxyacetic acid as multiple antimicrobial interventions S.A. Quilo, F.W. Pohlman, P.N. Dias-Morse, Meat Science MedicineAntimicrobial ResistanceLivestock HealthMicrobiologyPotassium Lactate	2009	23
Effect of rice variety and milling fraction on the starch gelatinization and rheological properties of rice milk Youngseung Lee, P.N. Dias-Morse, Jean‐François Meullenet Food Science and Technology Food ChemistryBiomanufacturingEngineeringRice VarietyRice Milk	2019	18
The impact of single antimicrobial intervention treatment with potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on non-inoculated ground beef lipid, instrumental color, and sensory characteristics S.A. Quilo, F.W. Pohlman, P.N. Dias-Morse, Meat Science Environmental EngineeringAnimal ScienceFeed AdditiveFood MicrobiologyMicrobiology	2009	12

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