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J

J. Claus

Department of Animal

27H指数
216论文数
3.5K被引数
收录论文 31
发表时间
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Consumer sensory preferences for processed meats with synthetic, conventional, organic, and deodorized curing ingredients消费者对含合成、常规、有机及脱臭腌制成分的加工肉制品的感官偏好
errnpj Science of Food
IF7.8
err2025-08-25
err0
errOAAI
errSiyuan Sheng; Erin M. Silva; Steven C. Ricke; James R. Claus
err分享
err收藏
Comparison of peracetic acid and bacteriophage application by vascular rinsing on Salmonella reduction in lymph nodes of goat carcasses通过血管冲洗比较过氧乙酸和噬菌体应用对山羊胴体淋巴结中沙门氏菌的减少效果
errJOURNAL OF FOOD SCIENCE
IF3.4
err2025-04-22
err0
errOAAI
errAl, Serhat; Franzen, Adam J.; Hwang, Koeun; Campbell, Robert E.; Glass, Kathleen; Vogel, Kurt D.; Claus, James R.
err分享
err收藏
Impact of Organic and Conventional Vegetable-Based Curing Ingredients on Frankfurter Quality and Sensory Attributes
errFOOD SCIENCE & NUTRITION
IF3.8
err2025-04-01
err0
errOAAI
errSheng, Siyuan; Ricke, Steven C.; Silva, Erin M.; Claus, James R.
err分享
err收藏
Characterization of Volatilized Compounds in Conventional and Organic Vegetable-Source Alternative Meat-Curing Ingredients
errMOLECULES
IF4.6
err2025-02-11
err0
errOAAI
errSheng, Siyuan; Silva, Erin M.; Ricke, Steven C.; Claus, James R.
err分享
err收藏
Residual nitrite and nitrate in processed meats and meat analogues in the United States美国加工肉类和肉类类似物中残留的亚硝酸盐和硝酸盐
errSCIENTIFIC REPORTS
IF3.9
err2025-01-25
err1
errOAAI
errSheng, Siyuan; Silva, Erin M.; Tarte, Rodrigo; Claus, James R.
err分享
err收藏
Carcass chilling method and electrical stimulation effects on meat quality and color in lamb
errMEAT SCIENCE
IF6.1
err2025-01-01
err0
PREAI
errMickelson, Maggie A.; Warner, Robyn D.; Polkinghorne, Rod J.; Seman, Dennis L.; Crump, Peter M.; Claus, James R.
err分享
err收藏
Limiting Pink Discoloration in Cooked Ground Turkey in the Absence or Presence of Sodium Tripolyphosphate Produced from Presalted and Stored Raw Ground Breasts
errFOOD SCIENCE OF ANIMAL RESOURCES
IF3.7
err2023-03-01
err2
errOAAI
errClaus, James R.; Jeong, Jong Youn
err分享
err收藏
Physical and Biochemical Mechanisms Associated with Beef Carcass Vascular Rinsing Effects on Meat Quality: A Review
errFOOD SCIENCE OF ANIMAL RESOURCES
IF3.7
err2022-05-01
err2
errOAAI
errHwang, Koeun; Claus, James R.; Jeong, Jong Youn; Hwang, Young-Hwa; Joo, Seon-Tea
err分享
err收藏
Vascular rinsing and chilling effects on meat quality attributes from cull dairy cows associated with the two lowest-valued marketing classes
errMEAT SCIENCE
IF6.1
err2022-02-01
err5
PREAI
errKethavath, Subash C.; Moreira, Ligia da Cunha; Hwang, Ko-Eun; Mickelson, Maggie A.; Campbell, Robert E.; Chen, Lin; Claus, James R.
err分享
err收藏
Vascular infusion with concurrent vascular rinsing on color, tenderness, and lipid oxidation of hog meat同时进行血管冲洗的血管输注对猪肉的颜色，嫩度和脂质氧化的影响
errMEAT SCIENCE
IF6.1
err2021-04-01
err6
PREAI
errKethavath, Subash C.; Hwang, Ko-eun; Mickelson, Maggie A.; Campbell, Robert E.; Richards, Mark P.; Claus, James R.
err分享
err收藏
Carcass chilling method effects on color and tenderness of bison meat
errMEAT SCIENCE
IF6.1
err2020-03-01
err6
PREAI
errMickelson, Maggie A.; Claus, James R.
err分享
err收藏
Improving lipid oxidation inhibition in cooked beef hamburger patties during refrigerated storage with encapsulated polyphosphate incorporation
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2018-06-01
err18
PREAI
errKilic, B.; Simsek, A.; Claus, J. R.; Karaca, E.; Bilecen, D.
err分享
err收藏
Vaccine to fibroblast growth factor 23 peptides increases eggshell strength
errPOULTRY SCIENCE
IF4.2
err2018-03-01
err15
errOAAI
errRen, Z. Z.; Piepenburg, A. J.; Butz, D. E.; Claus, J. R.; Cook, M. E.
err分享
err收藏
Processing conditions and endpoint temperature effects on development of pink defect without pink-generating ligands in cooked ground turkey breast
errPOULTRY SCIENCE
IF4.2
err2018-02-01
err13
errOAAI
errClaus, James R.; Jeong, Jong Youn
err分享
err收藏
The effect of applying a rinse and chill procedure to lamb carcases immediately post-death on meat quality?
errMEAT SCIENCE
IF6.1
err2017-12-01
err10
PREAI
errFowler, S. M.; Claus, J. M.; Hopkins, D. L.
err分享
err收藏
Systematic review of emerging and innovative technologies for meat tenderisation
errMEAT SCIENCE
IF6.1
err2017-10-01
err94
PREAI
errWarner, R. D.; McDonnell, C. K.; Bekhit, A. E. D.; Claus, J.; Vaskoska, R.; Sikes, A.; Dunshea, F. R.; Ha, M.
err分享
err收藏
Melting release point of encapsulated phosphates and heating rate effects on control of lipid oxidation in cooked ground meat
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2016-03-01
err12
PREAI
errKilic, B.; Simsek, A.; Claus, J. R.; Atilgan, E.
err分享
err收藏
Impact of Added Encapsulated Phosphate Level on Lipid Oxidation Inhibition during the Storage of Cooked Ground Meat
errJOURNAL OF FOOD SCIENCE
IF3.4
err2016-01-11
err5
PREAI
errKilic, B.; Simsek, A.; Claus, J. R.; Atilgan, E.; Bilecen, D.
err分享
err收藏
Effects of Different End-Point Cooking Temperatures on the Efficiency of Encapsulated Phosphates on Lipid Oxidation Inhibition in Ground Meat
errJOURNAL OF FOOD SCIENCE
IF3.4
err2015-08-28
err7
PREAI
errKilic, B.; Simsek, A.; Claus, J. R.; Atilgan, E.; Aktas, N.
err分享
err收藏
Encapsulated phosphates reduce lipid oxidation in both ground chicken and ground beef during raw and cooked meat storage with some influence on color, pH, and cooking loss
errMEAT SCIENCE
IF6.1
err2014-05-01
err100
PREAI
errKilic, B.; Simsek, A.; Claus, J. R.; Atlgan, E.
err分享
err收藏

研究方向

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合作学者
合作期刊
F
Frank R. Dunshea
H 指数: 78 · 论文数: 835
A
Alaa El‐Din A. Bekhit
H 指数: 73 · 论文数: 453
S
Steven C. Ricke
H 指数: 70 · 论文数: 613
R
Robert E. Campbell
H 指数: 65 · 论文数: 394
R
Robyn D. Warner
H 指数: 64 · 论文数: 320
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