Joseph C. Cordray - Concepedia

Author

Joseph C. Cordray

Iowa State University

Also Known As

J. C. CORDRAY, J. C. Cordray, J. CORDRAY, J. Cordray, J.C. CORDRAY, J.C. Cordray, Joseph C. Cordray, Joseph Cordray

Publications

1.3K

Citations

H-Index

Concepts

All Affiliations

Iowa State University Auburn University Seoul National University

About

Joseph C. Cordray is an author at Iowa State University specializing in health sciences, food safety, and meat science.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	13	14	717
2	Medicine	5	5	245
3	Public Health	3	3	140
4	Engineering	2	2	170
5	Education	1	1	19

Joseph C. Cordray

Publications

1.2K

Citations

H-Index

Page 1

	Year	Citations
Control of <i>Listeria monocytogenes</i> Contamination in Ready‐to‐Eat Meat Products Mei‐Jun Zhu, ‬Min Du, Joseph C. Cordray, Comprehensive Reviews in Food Science and Food Safety	2005	178
Effects of Varying Levels of Vegetable Juice Powder and Incubation Time on Color, Residual Nitrate and Nitrite, Pigment, pH, and Trained Sensory Attributes of Ready‐to‐Eat Uncured Ham Jeffrey J. Sindelar, Joseph C. Cordray, Joseph G. Sebranek, Journal of Food Science NutritionEngineeringResidual NitrateFood AnalysisAgricultural Economics	2007	156
Endogenous Factors Affecting Oxidative Stability of Beef Loin, Pork Loin, and Chicken Breast and Thigh Meats Byungrok Min, Ki‐Chang Nam, Joseph C. Cordray, Journal of Food Science NutritionFood AnalysisEndogenous FactorsMeat QualityOxidative Stress	2008	149
Investigating Quality Attributes and Consumer Acceptance of Uncured, No‐Nitrate/Nitrite‐Added Commercial Hams, Bacons, and Frankfurters Jeffrey J. Sindelar, Joseph C. Cordray, D. G. OLSON, Journal of Food Science	2007	82
Effect of NaCl, Myoglobin, Fe(II), and Fe(III) on Lipid Oxidation of Raw and Cooked Chicken Breast and Beef Loin Byungrok Min, Joseph C. Cordray, Dong Uk Ahn Journal of Agricultural and Food Chemistry	2009	78
Effect of Salt Concentration on Quality of Restructured Pork Chops D. L. Huffman, Andrew Ly, Joseph C. Cordray Journal of Food Science NutritionSalt ConcentrationFood AnalysisTriangle Test DifferencesAgricultural Economics	1981	66
Effects of Vegetable Juice Powder Concentration and Storage Time on Some Chemical and Sensory Quality Attributes of Uncured, Emulsified Cooked Sausages Jeffrey J. Sindelar, Joseph C. Cordray, Joseph G. Sebranek, Journal of Food Science Food ChemistryMeat PackagingVegetable Juice PowderStorage TimeResidual Nitrate	2007	60
Antioxidants in Restructured Beef/Pork Steaks M. F. CHASTAIN, D. L. Huffman, Wan-Ju Hsieh, Journal of Food Science Food ChemistryNutritionRestructured Beef/pork SteaksFood Bioactive CompoundFood Composition	1982	57
EFFECT OF MECHANICAL TENDERIZATION, AGING AND PRESSING ON BEEF QUALITY K. A. DAVIS, D. L. Huffman, Joseph C. Cordray Journal of Food Science Animal ScienceMechanical EngineeringLivestock ProductionAnimal ProductionFood Quality	1975	45
Effects of oleoresin–tocopherol combinations on lipid oxidation, off-odor, and color of irradiated raw and cooked pork patties Ki‐Chang Nam, K.Y. Ko, Byungrok Min, Meat Science Food ChemistryNutritionOleoresin–tocopherol CombinationsCooked Pork PattiesBiochemistry	2006	40

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