T. A. Houser

Comparison of a natural rosemary extract and BHA/BHT for relative antioxidant effectiveness in pork sausage

Joseph G. Sebranek, Vincent Sewalt, Kristen Robbins et al. · Meat Science · 2004 · 354 citations

Food Chemistry, Nutrition, Pork Sausage +7

Occurrence of heterocyclic amines in cooked meat products

Kanithaporn Puangsombat, Priyadarshini Gadgil, T. A. Houser et al. · Meat Science · 2011 · 137 citations · Full text

Food Chemistry, Engineering, Food Contaminant +8

Heterocyclic amine content in commercial ready to eat meat products

Kanithaporn Puangsombat, Priyadarshini Gadgil, T. A. Houser et al. · Meat Science · 2010 · 71 citations

Food Chemistry, Biochemistry, Feed Additive +6

Effects of lowering dietary fiber before marketing on finishing pig growth performance, carcass characteristics, carcass fat quality, and intestinal weights1,2

Matthew D Asmus, Joel M DeRouchey, M. D. Tokach et al. · Journal of Animal Science · 2013 · 46 citations

Nutrition, Agricultural Economics, Dietary Fibre +23

Marbling Texture’s Effects on Beef Palatability

K. R. Vierck, J. M. Gonzalez, T. A. Houser et al. · Meat and Muscle Biology · 2018 · 40 citations · Full text

Nutrition, Agricultural Economics, Consumer Research +17