M. Wes Schilling

Best Publications

• Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham

  Unknown

  177
  Citations

• Fatty Acid Composition of Meat Animals as Flavor Precursors

  Unknown

  141
  Citations

• Meat quality traits and proteome profile of woody broiler breast (pectoralis major) meat.

  Unknown

  139
  Citations

• The effects of feeding distillers dried grains with solubles on broiler meat quality

  A. Corzo;M. W. Schilling;R. E. Loar;V. Jackson

  119
  Citations

• Inhibition and inactivation of Salmonella typhimurium biofilms from polystyrene and stainless steel surfaces by essential oils and phenolic constituent carvacrol

  Unknown

  114
  Citations

• Dietary inclusion level effects of distillers dried grains with solubles on broiler meat quality

  M. W. Schilling;V. Battula;R. E. Loar;V. Jackson

  87
  Citations

• Dietary Digestible Lysine Requirements of Male and Female Broilers from Forty-Nine to Sixty-Three Days of Age

  W. A. Dozier;A. Corzo;M. T. Kidd;M. W. Schilling

  85
  Citations

• Reduction of Listeria monocytogenes biofilms on stainless steel and polystyrene surfaces by essential oils.

  Unknown

  79
  Citations

• THE RELATIONSHIP BETWEEN CONSUMER ACCEPTABILITY AND DESCRIPTIVE SENSORY ATTRIBUTES IN CHEDDAR CHEESE*

  Unknown

  72
  Citations

• The Effect of Pasteurization Temperature on Consumer Acceptability, Sensory Characteristics, Volatile Compound Composition, and Shelf-Life of Fluid Milk

  Unknown

  66
  Citations

• The effects of low atmosphere stunning and deboning time on broiler breast meat quality

  Unknown

  61
  Citations

• Application of natural antioxidant extract from guava leaves (Psidium guajava L.) in fresh pork sausage.

  Unknown

  56
  Citations

• The Effects of Low-Atmosphere Stunning and Deboning Time on Broiler Breast Meat Quality

  Unknown

  53
  Citations

• The effects of broiler catching method on breast meat quality

  Unknown

  53
  Citations

• Proteomic approach to characterize biochemistry of meat quality defects.

  Unknown

  51
  Citations

• Proteome basis of pale, soft, and exudative-like (PSE-like) broiler breast (Pectoralis major) meat

  Unknown

  45
  Citations

• Effects of sodium lactate and acetic acid derivatives on the quality and sensory characteristics of hot-boned pork sausage patties

  Unknown

  44
  Citations

• DEVELOPMENT OF A SENSORY LEXICON FOR CONVENTIONAL MILK YOGURT IN THE UNITED STATES

  Unknown

  42
  Citations

• Changes in the physiochemical, microbial, and sensory characteristics of fresh pork sausage containing rosemary and green tea extracts during retail display

  M.W. Schilling;A.J. Pham;J.B. Williams;Y.L. Xiong

  42
  Citations

• Effects of in ovo injection of L-ascorbic acid on growth performance, carcass composition, plasma antioxidant capacity, and meat quality in broiler chickens,,

  H Zhang;K E C Elliott;O A Durojaye;S A Fatemi

  40
  Citations