J. M. Leheska - Concepedia

Author

J. M. Leheska

South Dakota State University

Also Known As

J. M. Leheska, J.M. Leheska, Jennifer M. Leheska

Publications

685

Citations

H-Index

Concepts

All Affiliations

South Dakota State University Texas Tech University Colorado State University National Cattlemen's Beef Association Beltsville Human Nutrition Research Center

About

J. M. Leheska is an author at South Dakota State University specializing in animal nutrition, animal science, and nutrition.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	5	5	348
2	Public Health	3	3	505
3	Education	2	2	50
4	Engineering	1	1	230
5	Biomolecular Engineering	1	1	19

J. M. Leheska

Publications

678

Citations

H-Index

Page 1

	Year	Citations
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
Relationships among glycolytic potential, dark cutting (dark, firm, and dry) beef, and cooked beef palatability1 D. M. Wulf, R. S. Emnett, J. M. Leheska, Journal of Animal Science NutritionUltimate PhGlycobiologyMeat QualityBeef Palatability1	2002	188
Effects of fasting and transportation on pork quality development and extent of postmortem metabolism1 J. M. Leheska, D. M. Wulf, R. J. Maddock Journal of Animal Science NutritionFitnessMeat QualityPork Muscle QualityBody Composition	2002	87
The efficacy of three objective systems for identifying beef cuts that can be guaranteed tender1,2 T. L. Wheeler, D. J. Vote, J. M. Leheska, Journal of Animal Science	2002	59
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
Effects of high-protein/low-carbohydrate swine diets during the final finishing phase on pork muscle quality J. M. Leheska, D. M. Wulf, J. A. Clapper, Journal of Animal Science NutritionEducationHigh-protein/low-carbohydrate Swine DietsMeat QualityFinal Finishing Phase	2002	31
Nutrient database improvement project: Separable components and proximate composition of raw and cooked retail cuts from the beef loin and round R. J. Acheson, Dale R. Woerner, J. N. Martin, Meat Science NutritionProximate CompositionFood CompositionAnimal NutritionSeparable Components	2015	23
Preparation and characterization of control materials for the analysis of conjugated linoleic acid and trans-vaccenic acid in beef Katherine M. Phillips, David M. Ruggio, Juliette C. Howe, Food Research International Food ChemistryControl MaterialsAnimal ScienceAnimal NutritionConjugated Linoleic Acid	2010	19

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