Concepedia
Statistics
Publications
4
Citations
116
H-Index
Active since
2009
Affiliations
Mississippi State University(Current)
Kansas State University
R.K. Sekhon is an author at Mississippi State University specializing in agriculture, food science, and sensory quality evaluation.
Publications per year
2009–2010
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 et al. · Journal of Food Science · 2010 · 32 citations
Agriculture, Food Science, Food Chemistry +16
Use of cluster analysis and preference mapping to evaluate consumer acceptability of choice and select bovine M. Longissimus Lumborum steaks cooked to various end-point temperatures
T.B. Schmidt, M. Wes Schilling, J.M. Behrends et al. · Meat Science · 2009 · 29 citations
Agriculture, Animal Sciences, Food Science +17
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 et al. · Meat Science · 2009 · 28 citations
Agriculture, Food Science, Food Analysis +15
Effects of phosphine and methyl bromide fumigation on the volatile flavor profile and sensory quality of dry cured ham
R.K. Sekhon, M. Wes Schilling, Thomas W. Phillips et al. · Meat Science · 2010 · 27 citations
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