Scholarly Activities per year
- 24 results
Search results
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What Parameters are Most Important when Designing Flavor Research?
Jerrad Legako (Speaker)
Jan 20 2023Activity: Talk or presentation › Oral presentation
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What Parameters are Most Important when Designing Flavor Research?
Jerrad Legako (Speaker)
Jan 20 2023Activity: Talk or presentation › Oral presentation
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What Parameters are Most Important when Designing Flavor Research?
Jerrad Legako (Speaker)
Jan 20 2023Activity: Talk or presentation › Oral presentation
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Role of color in meat flavor and palatability
Jerrad Legako (Speaker)
Jan 1 2019 → Dec 31 2019Activity: Talk or presentation › Oral presentation
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Effect of altering fatty acid profile on fresh meat palatability
Jerrad Legako (Speaker)
Jan 1 2019 → Dec 31 2019Activity: Talk or presentation › Oral presentation
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Role of color in meat flavor and palatability
Jerrad Legako (Speaker)
Jan 1 2019 → Dec 31 2019Activity: Talk or presentation › Oral presentation
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Role of color in meat flavor and palatability
Jerrad Legako (Speaker)
Jan 1 2019 → Dec 31 2019Activity: Talk or presentation › Oral presentation
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Effect of altering fatty acid profile on fresh meat palatability
Jerrad Legako (Speaker)
Jan 1 2019 → Dec 31 2019Activity: Talk or presentation › Oral presentation
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Effect of altering fatty acid profile on fresh meat palatability
Jerrad Legako (Speaker)
Jan 1 2019 → Dec 31 2019Activity: Talk or presentation › Oral presentation
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The Use of ‘Omics’ for evaluating meat quality – Assessment of meat flavor through metabolomics
Jerrad Legako (Speaker)
Jul 17 2018Activity: Talk or presentation › Oral presentation
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Beef muscle and packaging influence descriptive sensory attributes
Jerrad Legako (Speaker)
Feb 5 2018Activity: Talk or presentation › Oral presentation
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Beef muscle and packaging influence descriptive sensory attributes
Jerrad Legako (Speaker)
Feb 5 2018Activity: Talk or presentation › Oral presentation
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Impact of packaging types on cooked beef volatile flavor compounds
Jerrad Legako (Speaker)
Feb 5 2018Activity: Talk or presentation › Oral presentation
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Defining Beef Flavor
Jerrad Legako (Speaker)
Jan 31 2018Activity: Talk or presentation › Oral presentation
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Effects of packaging conditions on volatile compounds of raw beef from two muscles
Jerrad Legako (Speaker)
Feb 5 2018Activity: Talk or presentation › Oral presentation
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Impact of packaging types on cooked beef volatile flavor compounds
Jerrad Legako (Speaker)
Feb 5 2018Activity: Talk or presentation › Oral presentation
-
Beef muscle and packaging influence descriptive sensory attributes
Jerrad Legako (Speaker)
Feb 5 2018Activity: Talk or presentation › Oral presentation
-
The Use of ‘Omics’ for evaluating meat quality – Assessment of meat flavor through metabolomics
Jerrad Legako (Speaker)
Jul 17 2018Activity: Talk or presentation › Oral presentation
-
The Use of ‘Omics’ for evaluating meat quality – Assessment of meat flavor through metabolomics
Jerrad Legako (Speaker)
Jul 17 2018Activity: Talk or presentation › Oral presentation
-
Effects of packaging conditions on volatile compounds of raw beef from two muscles
Jerrad Legako (Speaker)
Feb 5 2018Activity: Talk or presentation › Oral presentation
-
Defining Beef Flavor
Jerrad Legako (Speaker)
Jan 31 2018Activity: Talk or presentation › Oral presentation
-
Impact of packaging types on cooked beef volatile flavor compounds
Jerrad Legako (Speaker)
Feb 5 2018Activity: Talk or presentation › Oral presentation
-
Effects of packaging conditions on volatile compounds of raw beef from two muscles
Jerrad Legako (Speaker)
Feb 5 2018Activity: Talk or presentation › Oral presentation
-
Defining Beef Flavor
Jerrad Legako (Speaker)
Jan 31 2018Activity: Talk or presentation › Oral presentation