D. Rhodes

Heterocyclic amine content in beef cooked by different methods to varying degrees of doneness and gravy made from meat drippings

Rashmi Sinha, Nathaniel Rothman, Cynthia P. Salmon et al. · Food and Chemical Toxicology · 1998 · 285 citations

Meat Drippings, Heterocyclic Amine Content, Meat Quality +2

Heterocyclic amine content of pork products cooked by different methods and to varying degrees of doneness

Rashmi Sinha, Mark G. Knize, Cynthia P. Salmon et al. · Food and Chemical Toxicology · 1998 · 224 citations

Food Chemistry, Pork Products, Meat Packaging +13

Identifying sources of reporting error using measured food intake

W. V. Rumpler, Matthew Kramer, D. Rhodes et al. · European Journal of Clinical Nutrition · 2007 · 109 citations

Nutrition, Precision Nutrition, Food Intake +3

Body temperature of the salmon shark, <i>Lamna ditropis</i>

Richard L. Smith, D. Rhodes · Journal of the Marine Biological Association of the United Kingdom · 1983 · 19 citations

Biology, Fishery Assessment, Salmon Shark +11

The impact of the covert manipulation of macronutrient intake on energy intake and the variability in daily food intake in nonobese men

W. V. Rumpler, Matthew Kramer, D. Rhodes et al. · International Journal of Obesity · 2005 · 18 citations

Obesity, Nutrition, Physiology +11