| Principles of food sanitation NG Marriott, RB Gravani, MW Schilling Springer, 2006 | 637 | 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 | 119 | 2008 |
| Broiler genetic strain and sex effects on meat characteristics KP López, MW Schilling, A Corzo Poultry Science 90 (5), 1105-1111, 2011 | 102 | 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 | 100 | 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 | 86 | 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 | 74 | 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 | 69 | 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 | 69 | 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 | 68 | 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 | 62 | 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 | 60 | 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 | 59 | 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 | 57 | 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 | 56 | 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 | 53 | 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 | 52 | 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 | 49 | 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 | 47 | 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 | 46 | 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 | 42 | 2005 |
Xue ZhangMississippi State UniversityVerified email at msstate.edu
