Chance Brooks

Animal and Food Sciences

Source: Scopus
Calculated based on no. of publications stored in Pure and citations from Scopus

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Evaluating Rapid Evaporative Ionization Mass Spectrometry (REIMS) As A Novel, Minimally Invasive, Real Time Method for Accessing Pork Belly Quality and Fat Composition
Brooks, C., Legako, J. & Woerner, D.
National Pork Board-Foundation
10/1/19 → …
Project: Research
Meat Livestock Australia Nutrient Database Project-Retail Lamb Cuts
Thompson, L., Brooks, C. & Brooks, C.
Meat and Livestock Australia (MLA)-Other
01/1/12 → …
Project: Research
Center for Food Industry Excellence, Texas – 2010
Thompson, L., Brashears, M., Brooks, C., Brashears, M. & Miller, M.
United States Department of Agriculture-
01/1/10 → …
Project: Research
Center for Food Industry Excellence, Texas – 2010
Thompson, L., Brashears, M., Brooks, C., Brashears, M. & Miller, M.
01/1/10 → …
Project: Research
Shelf-Life Validation Study
Thompson, L., Brooks, C. & Brashears, M.
Chili's-
01/1/04 → …
Project: Research

2502 Citations (Scopus)
28 h-Index
283 Article
19 Paper
16 Other contribution
1 Review article

Prevalence and antimicrobial susceptibility of Salmonella serovars isolated from U.S. retail ground pork
Calle Madrid, M., Broadway, P. R., Brooks, J., Mollenkopf, D., Miller, M., Loneragan, G., Carroll, J., Burdick, N. & Wittum, T., Jan 2021, In: Foodborne Pathogens and Disease.
Research output: Contribution to journal › Article › peer-review
Prevalence and Antimicrobial Susceptibility of Salmonella Serovars Isolated from U.S. Retail Ground Pork.
Broadway, P. R., Brooks, J., Mollenkopf, D. F., Calle Madrid, M., Loneragan, G., Miller, M., Carroll, J. & Wittum, T. E., Jan 20 2021, In: Default journal.
Research output: Contribution to journal › Article
25 Cooking method and muscle type impact volatile compound development in beef steaks
Vierck, K. R., Legako, J. & Brooks, J., Nov 28 2020, Oxford University Press (OUP).
Research output: Other contribution › peer-review
Beef quality preferences: Factors driving consumer satisfaction
Felderhoff, C., Lyford, C., Malaga, J., Polkinghorne, R., Brooks, C., Garmyn, A. & Miller, M., 2020, In: Foods. 9, 3, 289.
Research output: Contribution to journal › Article › peer-review

Open Access
4 Scopus citations
Beef Quality Preferences: Factors Driving Consumer Satisfaction
Felderhoff, C., Lyford, C., Malaga, J., Polkinghorne, R., Brooks, J., Garmyn, A. & Miller, M., Mar 2020, In: Foods. p. 22
Research output: Contribution to journal › Article › peer-review

5 Oral presentation
2 Other
1 LicCert

INVESTIGATION OF RAPID EVAPORATIVE IONIZATION MASS SPECTROMETRY (REIMS) TO CHARACTERIZE BEEF BRISKETS
J Brooks (Speaker)
Aug 1 2020 → Aug 31 2020
Activity: Talk or presentation › Other
BEEF ABATTOIR WATER USAGE MAY BE REDUCED THROUGH LOW-VOLUME SPRAY CHILLING WITHOUT DETRIMENTAL IMPACTS ON BEEF QUALITY OR SALABLE YIELD
J Brooks (Speaker)
Aug 1 2020 → Aug 31 2020
Activity: Talk or presentation › Other
RELATIONSHIP OF VOLATILE COMPOUNDS AND CONSUMER SENSORY TRAITS FROM NEW ZEALAND GRASS-FED AND AMERICAN GRAIN-FED BEEF STRIP LOINS VARYING IN MARBLING LEVEL AND WET AGING TIME
J Brooks (Speaker)
Aug 1 2020 → Aug 31 2020
Activity: Talk or presentation › Other
Effects of packaging conditions on volatile compounds of raw beef from two muscles
J Brooks (Speaker)
Feb 5 2018
Activity: Talk or presentation › Oral presentation
Impact of retail display case lighting and packaging type on microbial growth and beef color
J Brooks (Speaker)
Jun 1 2018 → Jun 30 2018
Activity: Talk or presentation › Other