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Baublits, Joel T.
30  Ergebnisse:
Personensuche X
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1

Baseline characterization of three canine cardiovascular mo..:

Baublits, Joel T. ; Sutherland, Weston ; Escamilla, Maximiliano...
Journal of Pharmacological and Toxicological Methods.  99 (2019)  - p. 106595 , 2019
Link: https://doi.org/10.1016/..
 
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2

Leveraging machine learning for automated ECG and hemodynam..:

Baublits, Joel T. ; Barreda, Jose ; Engwall, Michael J...
Journal of Pharmacological and Toxicological Methods.  99 (2019)  - p. 106595 , 2019
Link: https://doi.org/10.1016/..
 
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3

Effects of diurnal variation, group variability, model sens..:

Baublits, Joel T. ; Speece, Ty ; Atterson, Phil..
Journal of Pharmacological and Toxicological Methods.  93 (2018)  - p. 159 , 2018
Link: https://doi.org/10.1016/..
 
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4

Effects of potassium lactate, sodium metasilicate, peroxyac..:

Quilo, S.A. ; Pohlman, F.W. ; Brown, A.H....
Meat Science.  82 (2009)  1 - p. 44-52 , 2009
Link: https://doi.org/10.1016/..
 
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5

Fresh and cooked color of dark-cutting beef can be altered ..:

Sawyer, J.T. ; Apple, J.K. ; Johnson, Z.B...
Meat Science.  83 (2009)  2 - p. 263-270 , 2009
Link: https://doi.org/10.1016/..
 
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6

The impact of single antimicrobial intervention treatment w..:

Quilo, S.A. ; Pohlman, F.W. ; Dias-Morse, P.N....
Meat Science.  83 (2009)  3 - p. 345-350 , 2009
Link: https://doi.org/10.1016/..
 
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7

Effects of Salt, BHA/BHT, and Differing Phosphate Types on ..:

Rowe, C.W. ; Pohlman, F.W. ; Brown Jr, A.H...
Journal of Food Science.  74 (2009)  4 - p. , 2009
Link: https://doi.org/10.1111/..
 
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8

Injection of conjugated linoleic acid into beef strip loins:

Baublits, R.T. ; Pohlman, F.W. ; Brown Jr., A.H....
Meat Science.  75 (2007)  1 - p. 84-93 , 2007
Link: https://doi.org/10.1016/..
 
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9

Lateral and longitudinal characterization of color stabilit..:

Sawyer, J.T. ; Baublits, R.T. ; Apple, J.K....
Meat Science.  75 (2007)  4 - p. 575-584 , 2007
Link: https://doi.org/10.1016/..
 
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10

Effects of enhancement with differing phosphate types, conc..:

Baublits, R.T. ; Pohlman, F.W. ; Brown Jr., A.H..
Meat Science.  72 (2006)  3 - p. 503-512 , 2006
Link: https://doi.org/10.1016/..
 
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11

Enhancement with varying phosphate types, concentrations, a..:

Baublits, R.T. ; Pohlman, F.W. ; Brown Jr., A.H..
Meat Science.  72 (2006)  3 - p. 404-414 , 2006
Link: https://doi.org/10.1016/..
 
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12

Impact of muscle type and sodium chloride concentration on ..:

Baublits, R.T. ; Pohlman, F.W. ; Brown Jr., A.H...
Meat Science.  72 (2006)  4 - p. 704-712 , 2006
Link: https://doi.org/10.1016/..
 
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13

Fatty acid and sensory characteristics of beef from three b..:

Baublits, R.T. ; Brown Jr., A.H. ; Pohlman, F.W....
Meat Science.  72 (2006)  1 - p. 100-107 , 2006
Link: https://doi.org/10.1016/..
 
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14

Pump rate and cooked temperature effects on pork loin instr..:

Baublits, R.T. ; Meullenet, J.-F. ; Sawyer, J.T...
Meat Science.  72 (2006)  4 - p. 741-750 , 2006
Link: https://doi.org/10.1016/..
 
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15

Effects of sodium chloride, phosphate type and concentratio..:

Baublits, R.T. ; Pohlman, F.W. ; Brown Jr., A.H..
Meat Science.  70 (2005)  2 - p. 205-214 , 2005
Link: https://doi.org/10.1016/..
 
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