Works by Smith, G. C.

Results: 655

LATIN QUOTATIONS.

Published in:

Notes & Queries, 1904, v. 1, n. 10, p. 188-a

By:

SMITH, G. C. MOORE

Publication type:

Article

‘EIKON BASILIKE’ MOTTO.

Published in:

Notes & Queries, 1903, v. 11, n. 286, p. 497-a

By:

SMITH, G. C. MOORE

Publication type:

Article

“MY LODGING IS ON THE COLD GROUND”.

Published in:

Notes & Queries, 1899, v. 4, n. 103, p. 505-a

By:

SMITH, G. C. MOORE

Publication type:

Article

“MY LODGING IS ON THE COLD GROUND.”.

Published in:

Notes & Queries, 1899, v. 4, n. 98, p. 397-g

By:

SMITH, G. C. MOORE

Publication type:

Article

Post-supereruption Magmatic Reconstruction of Taupo Volcano (New Zealand), as Reflected in Zircon Ages and Trace Elements.

Published in:

Journal of Petrology, 2014, v. 55, n. 8, p. 1511, doi. 10.1093/petrology/egu032

By:

Barker, S. J.;
Wilson, C. J. N.;
Smith, E. G. C.;
Charlier, B. L. A.;
Wooden, J. L.;
Hiess, J.;
Ireland, T. R.

Publication type:

Article

Establishing an appropriate mode of comparison for measuring the performance of marbling score output from video image analysis beef carcass grading systems.

Published in:

Journal of Animal Science, 2010, v. 88, n. 7, p. 2464, doi. 10.2527/jas.2009-2593

By:

Moore, C. B.;
Bass, P. D.;
Green, M. D.;
Chapman, P. L.;
O'Connor, M. E.;
Yates, L. D.;
Scanga, J. A.;
Tatum, J. D.;
Smith, G. C.;
Belk, K. E.

Publication type:

Article

Relationships of behavioral and physiological symptoms of preslaughter stress to beef longissimus muscle tenderness.

Published in:

Journal of Animal Science, 2010, v. 88, n. 3, p. 1148, doi. 10.2527/jas.2009-2183

By:

Gruber, S. L.;
Tatum, J. D.;
Engle, T. E.;
Chapman, P. L.;
Belk, K. E.;
Smith, G. C.

Publication type:

Article

Effects of sex and short-term magnesium supplementation on stress responses and longissimus muscle quality characteristics of crossbred cattle.

Published in:

Journal of Animal Science, 2010, v. 88, n. 1, p. 349, doi. 10.2527/jas.2009-2264

By:

Bass, P. D.;
Engle, T. E.;
Belk, K. E.;
Chapman, P. L.;
Archibeque, S. L.;
Smith, G. C.;
Tatum, J. D.

Publication type:

Article

Associations between portion size acceptability of beef cuts and ribeye area of beef carcasses.

Published in:

Journal of Animal Science, 2009, v. 87, n. 9, p. 2935, doi. 10.2527/jas.2009-1789

By:

Bass, P. D.;
Scanga, J. A.;
Chapman, P. L.;
Smith, G. C.;
Belk, K. E.

Publication type:

Article

Video image analysis as a potential grading system for Uruguayan beef carcasses.

Published in:

Journal of Animal Science, 2009, v. 87, n. 7, p. 2376, doi. 10.2527/jas.2009-1791

By:

Vote, D. J.;
Bowling, M. B.;
Cunha, B. C. N.;
Belk, K. E.;
Tatum, J. D.;
Montossi, F.;
Smith, G. C.

Publication type:

Article

Alkaline hydrolysis of mouse-adapted scrapie for inactivation and disposal of prion-positive material.

Published in:

Journal of Animal Science, 2009, v. 87, n. 5, p. 1787, doi. 10.2527/jas.2008-1492

By:

Murphy, R. G. L.;
Scanga, J. A.;
Powers, B. E.;
Pilon, J. L.;
VerCauteren, K. C.;
Nash, P. B.;
Smith, G. C.;
Belk, K. E.

Publication type:

Article

National Beef Quality Audit-2005: Survey of targeted cattle and carcass characteristics related to quality, quantity, and value of fed steers and heifers.

Published in:

Journal of Animal Science, 2008, v. 86, n. 12, p. 3533, doi. 10.2527/jas.2007-0782

By:

Garcia, L. G.;
Nicholson, K. L.;
Hoffman, T. W.;
Lawrence, T. E.;
Hale, D. S.;
Griffin, D. B.;
Savell, J. W.;
VanOverbeke, D. L.;
Morgan, J. B.;
Belk, K. E.;
Field, T. G.;
Scanga, J. A.;
Tatum, J. D.;
Smith, G. C.

Publication type:

Article

Recovering value from beef carcasses classified as dark cutters by United States Department of Agriculture graders.

Published in:

Journal of Animal Science, 2008, v. 86, n. 7, p. 1658, doi. 10.2527/jas.2007-0688

By:

Bass, P. D.;
Scanga, J. A.;
Chapman, P. L.;
Smith, G. C.;
Tatum, J. D.;
Belk, K. E.

Publication type:

Article

Effects of postmortem aging and USDA quality grade on Warner-Bratzler shear force values of seventeen individual beef muscles.

Published in:

Journal of Animal Science, 2006, v. 84, n. 12, p. 3387, doi. 10.2527/jas.2006-194

By:

Gruber, S. L.;
Tatum, J. D.;
Scanga, J. A.;
Chapman, P. L.;
Smith, G. C.;
Belk, K. E.

Publication type:

Article

The effects of cattle sex on carcass characteristics and longissimus muscle palatability.

Published in:

Journal of Animal Science, 2006, v. 84, n. 7, p. 1820, doi. 10.2527/jas.2004-418

By:

Choat, W. T.;
Paterson, J. A.;
Rainey, B. M.;
King, M. C.;
Smith, G. C.;
Belk, K. E.;
Lipsey, R. J.

Publication type:

Article

Effects of marbling and shear force on consumers' willingness to pay for beef strip loin steaks.

Published in:

Journal of Animal Science, 2005, v. 83, n. 4, p. 890, doi. 10.2527/2005.834890x

By:

Platter, W. J.;
Tatum, J. D.;
Belk, K. E.;
Koontz, S. R.;
Chapman, P. L.;
Smith, G. C.

Publication type:

Article

National Beef Quality Audit-2000: Survey of targeted cattle and carcass characteristics related to quality, quantity and value of fed steers and heifers.

Published in:

Journal of Animal Science, 2002, v. 80, n. 5, p. 1212, doi. 10.2527/2002.8051212x

By:

McKenna, D. R.;
Roebert, D. L.;
Bates, P. K.;
Schmidt, T. B.;
Hale, D. S.;
Griffin, D. B.;
Savell, J. W.;
Brooks, J. C.;
Morgan, J. B.;
Montgomery, T. H.;
Belk, K. E.;
Smith, G. C.

Publication type:

Article

Online evaluation of a commercial video image analysis system (Computer Vision System) to predict beef carcass red meat yield and for augmenting the assignment of USDA yield grades.

Published in:

Journal of Animal Science, 2002, v. 80, n. 5, p. 1195, doi. 10.2527/2002.8051195x

By:

Cannell, R. C.;
Belk, K. E.;
Tatum, J. D.;
Wise, J. W.;
Chapman, P. L.;
Scanga, J. A.;
Smith, G. C.

Publication type:

Article

Effects of three levels of alpha-tocopheryl acetate supplementation to feedlot cattle on performance of beef cuts during retail display.

Published in:

Journal of Animal Science, 2001, v. 79, n. 7, p. 1814, doi. 10.2527/2001.7971814x

By:

Roeber, D. L.;
Belk, K. E.;
Tatum, J. D.;
Wilson, J. W.;
Smith, G. C.

Publication type:

Article

An evaluation of current and alternative systems for quality grading carcasses of mature...

Published in:

Journal of Animal Science, 1998, v. 76, n. 8, p. 2094, doi. 10.2527/1998.7682094x

By:

Hilton, G.G.;
Tatum, J.D.;
Williams, S. E.;
Belk, K. E.;
Williams, F. L.;
Wise, J. W.;
Smith, G. C.

Publication type:

Article

Factors contributing to the incidence of dark cutting beef.

Published in:

Journal of Animal Science, 1998, v. 76, n. 8, p. 2040, doi. 10.2527/1998.7682040x

By:

Scanga, J.A.;
Belk, K.E.;
Tatum, J. D.;
Grandin, T.;
Smith, G. C.

Publication type:

Article

Simulated instrument augmentation of USDA yield grade application to beef carcasses.

Published in:

Journal of Animal Science, 1998, v. 76, n. 2, p. 522, doi. 10.2527/1998.762522x

By:

Belk, K.E.;
Scanga, J.A.;
Tatum, J. D.;
Wise, J. W.;
Smith, G. C.

Publication type:

Article

National beef quality audit-1995: Survey of producer-related defects and carcass quality...

Published in:

Journal of Animal Science, 1998, v. 76, n. 1, p. 96, doi. 10.2527/1998.76196x

By:

Boleman, S.L.;
Boleman, S.J.;
Morgan, W. W.;
Hale, D. S.;
Griffin, D. B.;
Savell, J. W.;
Ames, R. P.;
Smith, M. T.;
Tatum, J. D.;
Field, T. G.;
Smith, G. C.;
Gardner, B. A.;
Morgan, J. B.;
Northcutt, S. L.;
Dolezal, H. G.;
Gill, D. R.;
Ray, F. K.

Publication type:

Article

Comparison of USDA quality grade with Tendertec for the assessment of beef palatability.

Published in:

Journal of Animal Science, 1997, v. 75, n. 6, p. 1538, doi. 10.2527/1997.7561538x

By:

George, M.H.;
Tatum, J.D.;
Dolezal, H. G.;
Morgan, J. B.;
Wise, J. W.;
Calkins, C. R.;
Gordon, T.;
Reagan, J. O.;
Smith, G. C.

Publication type:

Article

Relationships between pork loin palatability traits and physical characteristics of cooked chops

Published in:

Journal of Animal Science, 1991, v. 69, n. 12, p. 4858

By:

Savell, J. W.;
Smith, C. G.;
Davis, G. W.;
Cross, H. R. R. Cross;
Hodgson, R. R.

Publication type:

Article

Maintenance triple immunosuppression with cyclosporin A, mycophenolate sodium and steroids allows prolonged survival of primate recipients of hDAF porcine renal xenografts.

Published in:

Xenotransplantation, 2003, v. 10, n. 4, p. 300, doi. 10.1034/j.1399-3089.2003.02014.x

By:

Cozzi, Emanuele;
Vial, Conrad;
Ostlie, Daniel;
Farah, Bhatti;
Chavez, Gilda;
Smith, Kenneth G. C.;
Bradley, John R.;
Thiru, Sathia;
Davies, Hugh F. S.;
Wallwork, John;
White, David J. G.;
Goddard, Martin;
Friend, Peter J.

Publication type:

Article

Growth of porcine kidneys in their native and xenograft environment.

Published in:

Xenotransplantation, 2000, v. 7, n. 2, p. 96, doi. 10.1034/j.1399-3089.2000.00046.x

By:

Soin, Bob;
Ostlie, Daniel;
Cozzi, Emanuele;
Smith, Kenneth G. C.;
Bradley, John R.;
Vial, Conrad;
Masroor, Saqib;
Lancaster, Richard;
White, David J.;
Friend, Peter J.

Publication type:

Article

Ether-Extractable Fat in Longissimus Muscles From Beef Carcasses with the Same Marbling Scores but Different Yield Grades.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1364, doi. 10.1111/j.1365-2621.1989.tb05994.x

By:

LUNT, D. K.;
SMITH, G. C.;
SAVELL, J. W.;
CROSS, H. R.;
SMITH, S. B.

Publication type:

Article

Palatability of beef skirt steaks as influenced by grade/maturity group, anatomical location and mechanical tenderization

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1628

By:

Smith, G. C.;
Cross, H. R.;
Savell, J. W.W. Savell;
Fradella, L. C.;
Recio, H. A.

Publication type:

Article

Relationships of ether-extractable fat vs Folch fat and fat content vs cholesterol content for beef longissimus muscles

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 3, p. 969

By:

Smith, G. C.;
Dutson, T. R.;
Rhee, K. S.

Publication type:

Article

Consumer ratings of restructured beef steaks manufactured to containdifferent residual contents of connective tissue

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 6, p. 1461

By:

Savell, J. W.;
Branson, R. E.;
Smith, G. C. C. Smith;
Recio, H. A.;
Cross, H. R.

Publication type:

Article

National consumer retail beef study: palatability evaluations of beef loin steaks that differed in marbling

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 517

By:

Griffin, D. B.;
Savell, J. W.;
Branson, R. E.;
Wise, J. W.;
Cross, H. R.;
Stiffler, D. M.;
Smith, G. C.

Publication type:

Article

Effects of degree of connective tissue removal on raw material yield, chemical and sensory characteristics of restructured beef steaks

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1173

By:

Savell, J. W.;
Cross, H. R.;
Leu, R.;
Recio, G. A.;
Smith, G. C. Smith

Publication type:

Article

Effects of electrical stimulation on carcass quality and meat palatability traits on Charolais crossbred bulls and steers

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 883

By:

Smith, G. C.;
Griffin, C. L.;
Savell, J. W. J. W. Savell;
Lunt, D. K.;
Stiffler, D. M.

Publication type:

Article

Percentage ether extractable fat and moisture content of beef longissimus muscle as related to USDA marbling score

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 3, p. 838, doi. 10.1111/j.1365-2621.1986.tb13946.x

By:

Savell, J. W.;
Smith, G. C.;
Cross, H. R.

Publication type:

Article

Consumer acceptance of steaks and roasts from charolais crossbred bulls and steers

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 165

By:

Savell, J. W.;
Stiffler, D. M.;
Griffin, C. L.;
Smith, G. C.

Publication type:

Article

Enzymic lipid peroxidation in microsomal fractions from beef skeletal muscle

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 675

By:

Smith, G. C.;
Rhee, K. S.;
Dutson, T. R.

Publication type:

Article

Comparison of the effects of high and low voltage electrical stimulation on quality-indicating characteristics of beef carcasses

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 863

By:

Savell, J. W.;
Smith, G. C.;
Griffin, C. L.;
Dutson, T. R.;
Stiffler, D. M.;
Orcutt, M. W.

Publication type:

Article

Effects of time postmortem of electrical stimulation and postmortem chilling method on pork quality and palatability traits

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 294

By:

Smith, G. C.;
Carpenter, Z. L.;
Terrell, R. N.;
Crenwelge, D. D.;
Dutson, T. R.

Publication type:

Article

Weight loss and quality characteristics of frozen versus chilled beef livers and hearts

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1728

By:

Savell, J. W.;
Johnson, D. D.;
Stiffler, D. M.;
Vanderzant, C.;
Smith, G. C.

Publication type:

Article

Physical, sensory and microbiological characteristics of lamb retailcuts vacuum packaged in high oxygen-barrier film

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1735

By:

Savell, J. W.;
Smith, G. C.;
Henry, K. G.;
Ehlers, J. G.;
Vanderzant, C.

Publication type:

Article

Effect of freezing temperature on weight loss and quality characteristics of beef liver, kidney, heart and tongue

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1726

By:

Savell, J. W.;
Smith, G. C.;
Purser, D. E.;
Stiffler, D. M.;
Dutson, T. R.

Publication type:

Article

Assessing palatability characteristics of beef destined for retail distribution

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1719

By:

Savell, J. W.;
Gossett, G. W.;
Carpenter, Z. L.;
Smith, G. C.

Publication type:

Article

Retardation by glandless cottonseed flour of lipid oxidation and discoloration in raw ground beef containing salt

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 351

By:

Smith, G. C.;
Rhee, K. S.;
Rhee, K. C.

Publication type:

Article

Processing properties of pork as affected by electrical stimulation,post-slaughter chilling and muscle group

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 150

By:

Smith, G. C.;
Crenwelge, D. D.;
Dutson, T. R.;
Terrell, R. N.;
Swasdee, R. L.

Publication type:

Article

Postmortem muscle metabolism and meat tenderness

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 23

By:

Smith, G. C.;
Carpenter, Z. L.;
Dutson, T. R.;
Calkins, C. R.;
Branecky, L. J.

Publication type:

Article

Effect of nonmeat protein products on properties of fatbatters and mortadella sausage

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 119

By:

Smith, G. C.;
Hand, L. W.;
Terrell, R. N.

Publication type:

Article

Effect of cooking on cholesterol content of patties containing different amounts of beef, textured soy protein and fat

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 268, doi. 10.1111/j.1365-2621.1983.tb14844.x

By:

Rhee, K. S.;
Smith, G. C.

Publication type:

Article

Effects of complete or partial replacement of sodium chloride on processing and sensory properties of hams

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1776

By:

Smith, G. C.;
Hand, L. W.;
Terrell, R. N.

Publication type:

Article

Effects of chloride salts on physical, chemical and sensory properties of frankfurters

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1800

By:

Smith, G. C.;
Hand, L. W.;
Terrell, R. N.

Publication type:

Article