J.A. Love

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 et al. · Journal of Food Science · 2007 · 159 citations

Agriculture, Food Science, Food Processing +16

Volatiles Production and Lipid Oxidation in Irradiated Cooked Sausage as Related to Packaging and Storage

Dong Uk Ahn, D. G. OLSON, Cheorun Jo et al. · Journal of Food Science · 1999 · 135 citations

Agriculture, Biochemistry, Food Science +17

The Effects of Oat Fiber on the Properties of Light Bologna and Fat‐free Frankfurters

R.L. Steenblock, Joseph G. Sebranek, D. G. OLSON et al. · Journal of Food Science · 2001 · 82 citations

Agriculture, Food Science, Food Chemistry +10

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 et al. · Journal of Food Science · 2007 · 82 citations

Agriculture, Food Science, Meat Science +15

Sensory analysis of warmed-over flavor in meat.

J.A. Love · Food technology · 1988 · 76 citations

Agriculture, Food Science, Food Analysis +13