| Amino acid concentration of high protein food products and an overview of the current methods used to determine protein quality S Huang, LM Wang, T Sivendiran, BM Bohrer Critical reviews in food science and nutrition 58 (15), 2673-2678, 2018 | 70 | 2018 |
| Determination of oligosaccharides and monosaccharides in Hakka rice wine by precolumn derivation high-performance liquid chromatography W Bai, X Fang, W Zhao, S Huang, H Zhang, M Qian Journal of food and drug analysis 23 (4), 645-651, 2015 | 67 | 2015 |
| The compositional and functional attributes of commercial flours from tropical fruits (breadfruit and banana) S Huang, MM Martinez, BM Bohrer Foods 8 (11), 586, 2019 | 34 | 2019 |
| Antimicrobial coatings for controlling Listeria monocytogenes based on polylactide modified with titanium dioxide and illuminated with UV-A S Huang, B Guild, S Neethirajan, P Therrien, LT Lim, K Warriner Food Control 73, 421-425, 2017 | 21 | 2017 |
| The effect of tropical flours (breadfruit and banana) on structural and technological properties of beef emulsion modeling systems S Huang, BM Bohrer Meat science 163, 108082, 2020 | 19 | 2020 |
| Modification of physicochemical properties of breadfruit flour using different twin-screw extrusion conditions and its application in soy protein gels S Huang, L Roman, MM Martinez, BM Bohrer Foods 9 (8), 1071, 2020 | 15 | 2020 |
| Cooking loss, texture properties, and color of comminuted beef prepared with breadfruit (Artocarpus altilis) flour S Huang, SM Vasquez Mejía, SJ Murch, BM Bohrer Meat and Muscle Biology 3 (1), 231-243, 2019 | 15 | 2019 |
| The effect of bacon pump retention levels following thermal processing on bacon slice composition and sensory characteristics T Sivendiran, LM Wang, S Huang, BM Bohrer Meat science 140, 128-133, 2018 | 15 | 2018 |
| Effects of essential oils and (or) benzoic acid in beef finishing cattle diets on the fatty acid profile and shelf life stability of ribeye steaks and ground beef LM Wang, S Huang, S Chalupa-Krebzdak, SMV Mejía, IB Mandell, ... Meat Science 168, 108195, 2020 | 8 | 2020 |
| The effect of extruded breadfruit flour on structural and physicochemical properties of beef emulsion modeling systems S Huang, L Roman, MM Martinez, BM Bohrer Meat Science 172, 108370, 2021 | 5 | 2021 |
| Correlation of chicken breast (Pectoralis major) quality and sensory attributes with chicken thigh quality and sensory attributes S Huang, BM Bohrer, S Chalupa-Krebzdak, LM Wang, SMV Mejia Meat and muscle biology 2 (2), 2018 | 5 | 2018 |
| The effect of breadfruit (Artocarpus Altilis) flour on textural properties of comminuted beef compared with other flour sources S Huang, BM Bohrer Meat and muscle biology 2 (2), 2018 | 2 | 2018 |
| Functional Properties of Breadfruit Flour and Its Application in Processed Meat S Huang University of Guelph, 2020 | 1 | 2020 |
| The Effect of Breadfruit (Artocarpus altilis) Flour on Color of Comminuted Beef Compared with Other Flour Sources S Huang, BM Bohrer Meat and Muscle Biology 3 (2), 2019 | | 2019 |
| Correlation Among Ground Beef Lipid Content, Color, and Lipid Oxidation Over a 7-Day Simulated Retail Display Period LM Wang, S Huang, S Chalupa-Krebzdak, SMV Mejia, BM Bohrer Meat and Muscle Biology 3 (2), 2019 | | 2019 |
| 99 Effects of replacing monensin and tylosin in finishing cattle diets with essential oil and/or benzoic acid on meat color and oxidative stability of ribeye steaks and ground beef LM Wang, S Huang, S Chalupa-Krebzdak, SMV Mejia, BM Bohrer Journal of Animal Science 97 (Suppl 2), 56, 2019 | | 2019 |
| Correlation of Beef Longissimus Thoracis Quality and Composition with Semimembranosus Quality and Composition BM Bohrer, LM Wang, S Huang, S Chalupa-Krebzdak, SMV Mejia Meat and muscle biology 2 (2), 2018 | | 2018 |
| The Effect of Bacon Pump Retention Levels Following Thermal Processing on Bacon Slice Composition and Sensory Characteristics S Huang, BM Bohrer, T Sivendiran, LM Wang Meat and Muscle Biology 2 (2), 2018 | | 2018 |
| Salt as an ingredient in meat: Are all salts created equal? S Huang, BM Bohrer | | 2017 |
Benjamin M. BohrerThe Ohio State UniversityVerified email at osu.edu
