| The effects of freezing and thawing rates on tenderness, sensory quality, and retail display of beef subprimals, JE Hergenreder, JJ Hosch, KA Varnold, AL Haack, LS Senaratne, ... Journal of animal science 91 (1), 483-490, 2013 | 60 | 2013 |
| Mapping of intramuscular tenderness and muscle fiber orientation of muscles in the beef round LS Senaratne, CR Calkins, AS de Mello Jr, S Pokharel, JB Hinkle Journal of animal science 88 (9), 3084-3106, 2010 | 19 | 2010 |
| Acid Marination for Tenderness Enhancement of the Beef Bottom Round J Hinkle, C Calkins, A de Mello, L Senaratne, S Pokharel Nebraska Beef Cattle Reports 93, 128-130, 2010 | 18 | 2010 |
| Evaluation of performance, carcass characteristics, and sensory attributes of beef from finishing steers fed field peas KH Jenkins, JT Vasconcelos, JB Hinkle, SA Furman, AS de Mello Jr, ... Journal of animal science 89 (4), 1167-1172, 2011 | 17 | 2011 |
| Internalization and thermal susceptibility of Shiga toxin-producing Escherichia coli (STEC) in marinated beef products S Pokharel, JC Brooks, JN Martin, A Echeverry, AR Parks, B Corliss, ... Meat science 116, 213-220, 2016 | 11 | 2016 |
| Control of Escherichia coli O157: H7 using lytic bacteriophage and lactic acid on marinated and tenderized raw pork loins S Li, HM Konoval, S Marecek, AA Lathrop, S Feng, S Pokharel Meat science 196, 109030, 2023 | 10 | 2023 |
| Salmonella Typhimurium DT 104 response to Lytic bacteriophage and Lactobionic acid on raw chicken breast N Walker, S Li, H Strauss, S Pokharel Food Microbiology 100, 103862, 2021 | 9 | 2021 |
| Development, dissemination, and assessment of a food safety systems management curriculum for agribusiness students in Armenia S Pokharel, JE Marcy, AM Neilan, CN Cutter Journal of food science education 16 (4), 107-117, 2017 | 7 | 2017 |
| Antimicrobial susceptibility and internalization of Salmonella Typhimurium in vacuum‐tumbled marinated beef products S Pokharel, JC Brooks, JN Martin, MM Brashears Letters in Applied Microbiology 63 (6), 412-418, 2016 | 7 | 2016 |
| Sensory attributes of beef from steers fed field peas. 2010 Nebraska Beef Report pg. 117-118 JB Hinkle, JT Vasconcelos, SA Furman, AS deMello, LS Senaratne, ... University of Nebraska-Lincoln, Dept. of Animal Science, 2010 | 7 | 2010 |
| A comprehensive food safety short course (FSSC) improves food safety knowledge, behaviors, attitudes, and skills of Ukrainian participants D Ercan Oruc, S Pokharel, RC Anantheswaran, MW Bucknavage, ... Journal of Food Science Education 19 (4), 263-277, 2020 | 6 | 2020 |
| Cold‐batter mincing of hot‐boned and crust‐freeze‐air‐chilled ham muscle reduced fat content in protein gels HC Lee, MP Wonderly, S Pokharel, GM Strasburg, BP Marks, ... International Journal of Food Science & Technology 55 (10), 3267-3277, 2020 | 5 | 2020 |
| Salmonella spp. Response to Lytic Bacteriophage and Lactic Acid on Marinated and Tenderized Raw Pork Loins S Li, HM Konoval, S Marecek, AA Lathrop, S Pokharel Foods 11 (6), 879, 2022 | 4 | 2022 |
| Shiga-toxin producing Escherichia coli (STEC) serogroups exhibit varied thermal susceptibility in marinated beef products S Pokharel, JC Brooks, JN Martin, A Echeverry, A Parks, B Corliss, ... Meat Sci 101, 154, 2015 | 4 | 2015 |
| Low-fat wet distillers grains and beef quality AL Haack, S Pokharel Pokharel, L Senaratne, J Hergenreder, K Varnold, ... | 4 | 2011 |
| In-plant validation study to determine the efficacy of lactic acid as an antimicrobial intervention on beef heads and variety meats S Pokharel, MF Miller, AR Parks, MM Brashears Meat Science, 167, 2016 | 3 | 2016 |
| The influence of beef quality characteristics on the internalization and thermal susceptibility of Shiga toxin-producing Escherichia coli (STEC) in blade-tenderized beef steaks B Corliss, JC Brooks, JN Martin, A Echeverry, AR Parks, S Pokharel, ... Meat science 110, 85-92, 2015 | 3 | 2015 |
| Sensory attributes of beef from steers fed field peas J Hinkle, J Vasconcelos, S Furman, A de Mello, L Senaratne, S Pokharel, ... Nebraska Beef Cattle Report 93, 117-118, 2010 | 3 | 2010 |
| The influence of meat properties on the attachment and internalization of Shiga-toxin producing Escherichia coli (STEC) in blade tenderized beef products B Corliss, J Brooks, J Martin, A Echeverry, A Parks, S Pokharel, ... Default journal, 151, 2015 | 2 | 2015 |
| Shelf Life of m. longissimus lumborum from Beef Fed Antioxidants and Wet Distillers Grains LS Senaratne, C Calkins, J Vasconcelos Vasconcelos, AS de Mello, ... | 2 | 2011 |
Mindy BrashearsProfessorVerified email at ttu.edu
