| High pressure–low temperature processing of beef: Effects on survival of internalized E. coli O157: H7 and quality characteristics AC Lowder, JG Waite-Cusic, CAM DeWitt Innovative food science & emerging technologies 26, 18-25, 2014 | 32 | 2014 |
| Evaluation of a dehydrated beef protein to replace sodium-based phosphates in injected beef strip loins AC Lowder, CL Goad, X Lou, JB Morgan, CAM DeWitt Meat Science 89 (4), 491-499, 2011 | 28 | 2011 |
| Impact of high pressure processing on the functional aspects of beef muscle injected with salt and/or sodium phosphates AC Lowder, CA Mireles Dewitt Journal of food processing and preservation 38 (4), 1840-1848, 2014 | 21 | 2014 |
| Conditions for the effective chilling of fish using a nano‐sized ice slurry DR Keys, AC Lowder, CA Mireles DeWitt Journal of Food Processing and Preservation 42 (3), e13564, 2018 | 17 | 2018 |
| Response surface modeling to predict fluid loss from beef strip loins and steaks injected with salt and phosphate with or without a dehydrated beef protein water binding adjunct AC Lowder, CL Goad, X Lou, JB Morgan, CL Koh, AP Deakins, ... Meat science 94 (1), 9-18, 2013 | 11 | 2013 |
| Inclusion of blended lipid solutions as functional ingredients to alter the fatty acid profile of beef patties AC Lowder, WN Osburn Journal of food science 75 (7), S355-S364, 2010 | 11 | 2010 |
| High-Pressure Processing of Human Milk: A Balance between Microbial Inactivation and Bioactive Protein Preservation N Liang, HMH Mohamed, BJ Kim, S Burroughs, A Lowder, J Waite-Cusic, ... The Journal of Nutrition 153 (9), 2598-2611, 2023 | 1 | 2023 |
| Addressing sodium reduction and pathogen internalization in non-intact whole muscle beef: evaluation of dehydrated collagen and hydrostatic pressure as impact technologies AC Lowder | 1 | 2013 |
| Retail shelf-life of fresh and cured meat products stored under fluorescent and light emitting diode (LED) illumination sources A Lowder, J Killefer Meat Science, 128-129, 2016 | | 2016 |
| Cull hazelnuts as a lipid source in hog finishing rations: Effects on pork shelf-life and fatty acid composition A Lowder, NB Parker, M Kennedy, D Keys, CM DeWitt, J Killefer Meat Science, 146, 2016 | | 2016 |
