Judy W. Arnold

APC values and volatile compounds formed in commercially processed, raw chicken parts during storage at 4 and 13 �C and under simulated temperature abuse conditions

S. D. Senter, Judy W. Arnold, Victor Chew · Journal of the Science of Food and Agriculture · 2000 · 94 citations

Food Analysis, Food Contaminant, Food Preservation +25

Electronic nose analysis of volatile compounds from poultry meat samples, fresh and after refrigerated storage

Dorothy D H Boothe, Judy W. Arnold · Journal of the Science of Food and Agriculture · 2002 · 89 citations

Food Analysis, Food Processing Facilities, Electronic Nose Analysis +21

Tumor necrosis factor-α mediates the early pathology in Salmonella infection of the gastrointestinal tract

Judy W. Arnold, David W. Niesel, Charles R. Annable et al. · Microbial Pathogenesis · 1993 · 81 citations

Inflammation, Early Pathology, Salmonella Infection +12

Use of digital aroma technology and SPME GC-MS to compare volatile compounds produced by bacteria isolated from processed poultry

Judy W. Arnold, S. D. Senter · Journal of the Science of Food and Agriculture · 1998 · 71 citations

Flavoromics, Food Analysis, Digital Aroma Technology +19

Culture and Detection of Campylobacter jejuni within Mixed Microbial Populations of Biofilms on Stainless Steel

Sheriase Q. Sanders, D.H. Boothe, Joseph F. Frank et al. · Journal of Food Protection · 2007 · 64 citations

Biofilms, Microbial Contamination, Stainless Steel +10