Linda Hoover - Concepedia

Author

Linda Hoover

Texas Tech University

Also Known As

L C Hoover, L. C. Hoover, L. Hoover, L.C. HOOVER, LINDA C HOOVER, Linda C. Hoover, Linda Hoover

Publications

1.7K

Citations

H-Index

Concepts

All Affiliations

Texas Tech University

About

Linda Hoover is an author at Texas Tech University specializing in marketing, food choice, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	5	5	1.2K
2	Management	2	2	75
3	Public Health	2	2	856
4	Business	1	1	61
5	Engineering	1	1	230

Linda Hoover

Publications

1.6K

Citations

H-Index

Page 1

	Year	Citations
Consumer thresholds for establishing the value of beef tenderness. M.F. Miller, Mandy A. Carr, C. B. Ramsey, Journal of Animal Science NutritionApplied EconomicsConsumer AcceptabilityAgricultural EconomicsPublic Health Nutrition	2001	626
Effect of beef tenderness on consumer satisfaction with steaks consumed in the home and restaurant. K L Huffman, M.F. Miller, Linda Hoover, Journal of Animal Science Food ChoiceCustomer SatisfactionFood MarketingConsumer SatisfactionConsumer Acceptability	1996	404
Effects of conventional and grass-feeding systems on the nutrient composition of beef1 J. M. Leheska, Leslie Thompson, J.C. Howe, Journal of Animal Science NutritionEngineeringAgricultural EconomicsTrans-vaccenic AcidMeat Quality	2008	230
Consumer Acceptability of Beef Steak Tenderness in the Home and Restaurant M.F. Miller, Linda Hoover, Kendra D. Cook, Journal of Food Science Food ChoiceAbstract AcceptabilityBeef Steak TendernessConsumer AcceptabilityBeef Tenderness Acceptability	1995	153
Environmental Tactics Used by Hotel Companies in Mexico Guadalupe Revilla, Tim H. Dodd, Linda Hoover International Journal of Hospitality & Tourism Administration Tourism ManagementEnvironmental PerformanceEnvironmental LawHospitalityEnvironmental Consciousness	2001	61
Sensory Attributes and Phenolic Content of Precooked Pork Breakfast Sausage with Fruit Purees J. M. Leheska, Janice Boyce, J.C. Brooks, Journal of Food Science	2006	41
Nonhydrogenated Cottonseed Oil Can Be Used as a Deep Fat Frying Medium to Reduce Trans-Fatty Acid Content in French Fries Darla R. Daniel, Leslie Thompson, Brent J. Shriver, Journal of the American Dietetic Association Food ChemistryNutritionFrench FriesLipid AnalysisLipid Nutrition	2005	37
Restaurant consumer acceptance of beef loin strip steaks tenderized with calcium chloride. Linda Hoover, Kendra D. Cook, M.F. Miller, Journal of Animal Science	1995	18
The Use of the Modified Protection Motivation Theory to Explore Adult Consumers’ Functional Foods Consumption Behavior Oak‐Hee Park, Linda Hoover, Tim H. Dodd,	2011	15
Social Acceptability’s Role in an Expanded Rational Expectations Model of Intention to Consume an Innovative Meat Product in a Restaurant Setting Charlie Adams, Linda Hoover, Dennis B. Arnett, Journal of Hospitality & Tourism Research Innovative Meat ProductConsumer UncertaintyBehavioral Decision MakingConsumer StudyConsumer Research	2000	14

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