M. Wes Schilling
M. Wes Schilling
Professor of Food Science, Mississippi State University
Verified email at foodscience.msstate.edu
Cited by
Cited by
Principles of food sanitation
NG Marriott, RB Gravani, MW Schilling
Springer, 2006
Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham
AJ Pham, MW Schilling, WB Mikel, JB Williams, JM Martin, PC Coggins
Meat Science 80 (3), 728-737, 2008
Broiler genetic strain and sex effects on meat characteristics
KP López, MW Schilling, A Corzo
Poultry Science 90 (5), 1105-1111, 2011
The effects of feeding distillers dried grains with solubles on broiler meat quality
A Corzo, MW Schilling, RE Loar II, V Jackson, S Kin, V Radhakrishnan
Poultry science 88 (2), 432-439, 2009
Utilization of pork collagen for functionality improvement of boneless cured ham manufactured from pale, soft, and exudative pork
MW Schilling, LE Mink, PS Gochenour, NG Marriott, CZ Alvarado
Meat Science 65 (1), 547-553, 2003
Transparent bionanocomposite films based on chitosan and TEMPO-oxidized cellulose nanofibers with enhanced mechanical and barrier properties
B Soni, MW Schilling, B Mahmoud
Carbohydrate polymers 151, 779-789, 2016
Dietary inclusion level effects of distillers dried grains with solubles on broiler meat quality
MW Schilling, V Battula, RE Loar II, V Jackson, S Kin, A Corzo
Poultry Science 89 (4), 752-760, 2010
Dietary digestible lysine requirements of male and female broilers from forty-nine to sixty-three days of age
WA Dozier III, A Corzo, MT Kidd, MW Schilling
Poultry Science 87 (7), 1385-1391, 2008
Combined effect of packaging atmosphere and storage temperature on growth of Listeria monocytogenes on ready-to-eat shrimp
TJ Rutherford, DL Marshall, LS Andrews, PC Coggins, MW Schilling, ...
Food Microbiology 24 (7-8), 703-710, 2007
The effect of pasteurization temperature on consumer acceptability, sensory characteristics, volatile compound composition, and shelf-life of fluid milk
AL Gandy, MW Schilling, PC Coggins, CH White, Y Yoon, VV Kamadia
Journal of dairy science 91 (5), 1769-1777, 2008
Inhibition and inactivation of Salmonella Typhimurium biofilms from polystyrene and stainless steel surfaces by essential oils and phenolic constituent carvacrol
KA Soni, A Oladunjoye, R Nannapaneni, MW Schilling, JL Silva, B Mikel, ...
Journal of food protection 76 (2), 205-212, 2013
The relationship between consumer acceptability and descriptive sensory attributes in cheddar cheese
EL Caspia, PC Coggins, MW Schilling, Y Yoon, CH White
Journal of Sensory Studies 21 (1), 112-127, 2006
Bactericidal activity of lauric arginate in milk and Queso Fresco cheese against Listeria monocytogenes cold growth
KA Soni, R Nannapaneni, MW Schilling, V Jackson
Journal of Dairy Science 93 (10), 4518-4525, 2010
The effects of low-atmosphere stunning and deboning time on broiler breast meat quality
V Battula, MW Schilling, Y Vizzier-Thaxton, JM Behrends, JB Williams, ...
Poultry Science 87 (6), 1202-1210, 2008
The effects of broiler catching method on breast meat quality
MW Schilling, V Radhakrishnan, YV Thaxton, K Christensen, JP Thaxton, ...
Meat Science 79 (1), 163-171, 2008
Effects of sodium lactate and acetic acid derivatives on the quality and sensory characteristics of hot-boned pork sausage patties
EM Bradley, JB Williams, MW Schilling, PC Coggins, C Crist, S Yoder, ...
Meat Science 88 (1), 145-150, 2011
Meat quality traits and proteome profile of woody broiler breast (pectoralis major) meat
K Cai, W Shao, X Chen, YL Campbell, MN Nair, SP Suman, CM Beach, ...
Poultry science 97 (1), 337-346, 2018
Utilization of response surface modeling to evaluate the effects of non-meat adjuncts and combinations of PSE and RFN pork on water holding capacity and cooked color in the …
MW Schilling, NG Marriott, JC Acton, C Anderson-Cook, CZ Alvarado, ...
Meat science 66 (2), 371-381, 2004
Instrumental texture assessment and consumer acceptability of cooked broiler breasts evaluated using a geometrically uniform‐shaped sample
MW Schilling, JK Schilling, JR Claus, NG Marriott, SE Duncan, H Wang
Journal of Muscle Foods 14 (1), 11-23, 2003
PSE-like turkey breast enhancement through adjunct incorporation in a chunked and formed deli roll
SP Daigle, MW Schilling, NG Marriott, H Wang, WE Barbeau, RC Williams
Meat science 69 (2), 319-324, 2005
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