Al-Amin, M., W. Shao, A. Varadarajan, C. E. Freeman, Y. Campbell, W. M. Schilling, S. Kundu, C. Black. 2020. Comparison of the mechanical properties between treated and untreated ham nets. Textile Research Journal 90(11-12):1237-1244.  Download

Rogers, W., Y. Campbell, X. Zhang, W. Shao, S. White, T. W. Phillips, M. W. Schilling. 2020. The application of food grade short chain fatty acids to prevent infestation of Tyrophagus putrescentiae on dry cured ham and the effects on sensory properties. Journal of Stored Products Research 88:101684.  Download

To, K. V., X. Zhang, W. Shao, J. D. Hendrix, M. D. Byron, Y. Campbell, T. W. Phillips, T. T. N. Dinh, M. W. Schilling. 2020. The effects of dry-cured ham initial water activity on Tyrophagus putrescentiae infestations. Journal of Stored Products Research 87:101609.  Download

Zhang, X., D. S. Antonelo, J. Hendrix, V. To, Y. L. Campbell, M. E. Von Staden, S. Li, S. P. Suman, W. Zhai, J. Chen, H. Zhu, M. W. Schilling. 2020. Proteomic characterization of normal and woody breast meat from broilers of five genetic strains. Meat and Muscle Biology 4(1).  Download

Krishnan, K., Y. Campbell, K. V. To, G. Lima, M. D. Byron, X. Zhang, J. D. Hendrix, W. Shao, C. Cord, C. Crist, T. W. Phillips, M. W. Schilling. 2019. Effects of temperature, relative humidity, and protective netting on Tyrophagus putrescentiae (schrank)(sarcoptiformes: Acaridae) infestation, fungal growth, and product quality of cave-aged Cheddar cheese. Journal of Stored Products Research 83:44-53. Download

Schilling, M. W., A. J. Pham-Mondala, N. Dhowlaghar, Y. L. Campbell, T. T. Dinh, A.C. Tolentino, J. B. Williams, Y. L. Xiong. 2019. Changes in the volatile composition of fresh pork sausage with natural antioxidants during long-term frozen storage. Meat and Muscle Biology 3(1):194-209.  Download

Campbell, Y. L., X. Zhang, W. Shao, J. B. Williams, T. J. Kim, J. Goddard, S. Abbar, T. W. Phillips, M. W. Schilling. 2018. Use of nets treated with food-grade coatings on dry-cured ham to control Tyrophagus putrescentiae infestations without impacting sensory properties. Journal of Stored Products Research 76: 30-36.  Download

Portillo, H. A., M. S. Howlader, Y. L. Campbell, W. T. French, T. J. Kim, E. B. M. Hassan, M. W. Schilling. 2018. Incorporating fermented by-products of Lactobacillus diolivorans in food grade coatings designed for inhibition of Tyrophagus putrescentiae on dry-cured hams. Journal of Stored Products Research 77:77-83.  Download

Theradiyil Sukumaran, A., A. J. Holtcamp, A. K. Englishbey, Y. L. Campbell, T. Kim, M. W. Schilling, T. T. N. Dinh. 2018. Effect of deboning time on the growth of Salmonella, E. coli, aerobic, and lactic acid bacteria during beef sausage processing and storage. Meat Science 139:49-55.  Download