M. Wes Schilling

Transparent bionanocomposite films based on chitosan and TEMPO-oxidized cellulose nanofibers with enhanced mechanical and barrier properties

Bhawna Soni, El Barbary Hassan, M. Wes Schilling et al. · Carbohydrate Polymers · 2016 · 195 citations

Materials Science, Nanofiber, Chemical Engineering +10

Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham

A.J. Pham, M. Wes Schilling, W.B. Mikel et al. · Meat Science · 2008 · 180 citations

Food Chemistry, Volatile Flavor Compounds, Consumer Acceptability +7

Fatty Acid Composition of Meat Animals as Flavor Precursors

Thu T. Dinh, K. Virellia To, M. Wes Schilling · Meat and Muscle Biology · 2021 · 143 citations · Full text

Animal Physiology, Nutrition, Flavor Precursors +14

Meat quality traits and proteome profile of woody broiler breast (pectoralis major) meat

Kezhou Cai, Wenjie Shao, X. Chen et al. · Poultry Science · 2017 · 134 citations · Full text

Nutrition, Meat Quality, Breast Meat +16

Inhibition and Inactivation of Salmonella Typhimurium Biofilms from Polystyrene and Stainless Steel Surfaces by Essential Oils and Phenolic Constituent Carvacrol

Kamlesh A. Soni, Ademola Oladunjoye, Ramakrishna Nannapaneni et al. · Journal of Food Protection · 2013 · 99 citations

Biofilms, Salmonella Typhimurium Biofilms, Microbial Contamination +11