W.B. Mikel - Concepedia

Author

W.B. Mikel

Also Known As

W BENJY MIKEL, W Benjy Mikel, W. B. Mikel, W. BENJY MIKEL, W. Benjy Mikel, W.B. MIKEL, W.B. Mikel, WILLIAM B. MIKEL, William B. Mikel, William Benjy Mikel

Publications

805

Citations

H-Index

Concepts

All Affiliations

Auburn University Mississippi State University Archer Daniels Midland (United States)University of Kentucky Kansas State University

About

W.B. Mikel is an author at Auburn University specializing in health sciences, food safety, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	13	14	527
2	Public Health	4	4	151
3	Education	3	3	115
4	Medicine	3	3	103
5	Engineering	1	1	51

W.B. Mikel

Publications

774

Citations

H-Index

Page 1

	Year	Citations
Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham A.J. Pham, M. Wes Schilling, W.B. Mikel, Meat Science Food ChemistryVolatile Flavor CompoundsConsumer AcceptabilityFood AnalysisSensometrics	2008	180
Soybean meal from roundup ready or conventional soybeans in diets for growing-finishing swine G. L. Cromwell, M. D. Lindemann, J. H. Randolph, Journal of Animal Science NutritionFeed AdditiveAnimal NutritionAnimal ScienceFeed Evaluation	2002	71
Textural Properties of Pork Frankfurters Containing Thermally/Enzymatically Modified Soy Proteins Jilu Feng, Youling L. Xiong, W.B. Mikel Journal of Food Science EngineeringFood AnalysisPork FrankfurtersFood ChemistryBiochemical Engineering	2003	51
Effects of Acetic-Lactic Acid Treatments Applied to Beef Trim on Populations of Escherichia coli O157:H7 and Listeria monocytogenes in Ground Beef D.E. Conner, J.S. Kotrola, W.B. Mikel, Journal of Food Protection Microbial ContaminationFood MicrobiologyEscherichia Coli O157Food Processing FacilitiesMicrobiology	1997	49
Color stability of semitendinosus, semimembranosus, and biceps femoris steaks packaged in a high-oxygen modified atmosphere1 J.M. Behrends, W.B. Mikel, C. L. Armstrong, Journal of Animal Science	2003	41
Storage Stability of Vacuum Packaged Frozen Pork Sausage Containing Soy Protein Concentrate, Carrageenan or Antioxidants CHEN-PING HO, D. L. Huffman, D.D. BRADFORD, Journal of Food Science NutritionFood PackagingSoy ProteinFood AnalysisFood Preservation	1995	39
Use of Organic Acids To Improve the Chemical, Physical, and Microbial Attributes of Beef Strip Loins Stored at −1°C for 112 Days B.L. Goddard, W.B. Mikel, D.E. Conner, Journal of Food Protection MedicineBioanalysisOrganic AcidsFood PreservationMicrobiology	1996	35
Effects of Carbon Dioxide and Ozone Treatments on the Volatile Composition and Sensory Quality of Dry‐Cured Ham R.K. Sekhon, M.W. Schilling, Thomas W. Phillips, Journal of Food Science	2010	31
Sulfuryl fluoride fumigation effects on the safety, volatile composition, and sensory quality of dry cured ham R.K. Sekhon, M. Wes Schilling, Thomas W. Phillips, Meat Science Food ChemistryVolatile CompositionFood AnalysisFood ContaminantToxicology	2009	28
Storage Stability of Low‐fat Ground Beef Made with Lower Value Cuts of Beef Kelsey Bullock, D. L. Huffman, W.R. Egbert, Journal of Food Science NutritionLower Value CutsStorage StabilityMeat PackagingAnimal Nutrition	1994	28

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