Projects per year
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Collaborations and top research areas from the last five years
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Sensory and chemical characterization of ground beef and plant-based alternative proteins
Brooks, C., Legako, J. & Woerner, D.
08/1/21 → …
Project: Research
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Sensory and chemical characterization of ground beef and plant-based alternative proteins
Legako, J., Brooks, C. & Woerner, D.
08/1/21 → …
Project: Research
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Sensory and chemical characterization of ground beef and plant-based alternative proteins
Brooks, C., Legako, J. & Woerner, D.
08/1/21 → …
Project: Research
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An assessment of carcass hot fat trimming to improve carcass chilling and carcass quality
Woerner, D., Legako, J. & Brooks, C.
07/1/21 → …
Project: Research
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Determination of optimum practices for frozen whole muscle steaks
Woerner, D., Legako, J. & Brooks, C.
07/1/21 → …
Project: Research
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A current review of U.S. beef flavor II: Managing beef flavor
O'Quinn, T. G., Legako, J. F., Woerner, D. R., Kerth, C. R., Nair, M. N., Brooks, J. C., Lancaster, J. M. & Miller, R. K., Mar 2024, In: Meat Science. 209, 109403.Research output: Contribution to journal › Review article › peer-review
1 Scopus citations -
A current review of U.S. beef flavor II: Managing beef flavor
O'Quinn, T. G., Legako, J., Woerner, D., Kerth, C. R., Nair, M. N., Brooks, J., Lancaster, J. M. & Miller, R. K., 2023, In: Elsevier Meat Science.Research output: Contribution to journal › Article › peer-review
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Descriptive Sensory Attributes and Volatile Flavor Compounds of Plant-Based Meat Alternatives and Ground Beef
Hernandez, M. S., Woerner, D. R., Brooks, J. C. & Legako, J. F., Apr 2023, In: Molecules. 28, 7, 3151.Research output: Contribution to journal › Article › peer-review
Open Access7 Scopus citations -
Descriptive Sensory Attributes and Volatile Flavor Compounds of Plant-Based Meat Alternatives and Ground Beef
Hernandez, M., Woerner, D., Brooks, J. & Legako, J., 2023, In: Default journal.Research output: Contribution to journal › Article
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Flavor Development of Individually VacuumPackaged Beef Steaks During Extended Wet Aging
Barker, S. N., Brooks, J. C., Bachler, J. T., Woerner, D. R. & Legako, J. F., 2023, In: Meat and Muscle Biology. 7, 1, 16192.Research output: Contribution to journal › Article › peer-review
Open Access1 Scopus citations
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Nutrient Profile of USDA Prime Beef Cuts
J Brooks (Speaker)
Aug 1 2021 → Aug 31 2021Activity: Talk or presentation › Other
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Nutrient Profile of USDA Prime Beef Cuts
J Brooks (Speaker)
Aug 1 2021 → Aug 31 2021Activity: Talk or presentation › Other
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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 2020Activity: Talk or presentation › Other
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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 2020Activity: Talk or presentation › Other
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INVESTIGATION OF RAPID EVAPORATIVE IONIZATION MASS SPECTROMETRY (REIMS) TO CHARACTERIZE BEEF BRISKETS
J Brooks (Speaker)
Aug 1 2020 → Aug 31 2020Activity: Talk or presentation › Other