Search Results - "BREWER, M. S."

Al + 27 Quantum-Logic Clock with a Systematic Uncertainty below 10 − 18 by Brewer, S. M., Chen, J.-S., Hankin, A. M., Clements, E. R., Chou, C. W., Wineland, D. J., Hume, D. B., Leibrandt, D. R.

“…We describe an optical atomic clock based on quantum-logic spectroscopy of the S01↔P30 transition in Al+27 with a systematic uncertainty of 9.4×10−19 and a…”
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Radium Ion Optical Clock by Holliman, C A, Fan, M, Contractor, A, Brewer, S M, Jayich, A M

“…We report the first operation of a Ra^{+} optical clock, a promising high-performance clock candidate. The clock uses a single trapped ^{226}Ra^{+} ion and…”
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Quadruply Ionized Barium as a Candidate for a High-Accuracy Optical Clock by Beloy, K., Dzuba, V. A., Brewer, S. M.

“…We identify Ba4+ (Te-like) as a promising candidate for a high-accuracy optical clock. The lowest-lying electronic states are part of a 3PJ fine structure…”
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Community assembly on isolated islands: macroecology meets evolution by Rominger, A. J, K. R. Goodman, J. Y. Lim, E. E. Armstrong, L. E. Becking, G. M Bennett, M. S. Brewer, D. D. Cotoras, C. P. Ewing, J. Harte, N. D. Martinez, P. M. O'Grady, D. M. Percy, D. K. Price, G. K. Roderick, K. L. Shaw, F. S. Valdovinos, D. S. Gruner, R. G. Gillespie

“…AIM: Understanding how ecological and evolutionary processes together determine patterns of biodiversity remains a central aim in biology. Guided by ecological…”
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Effect of Natural Antioxidants on Oxidative Stability of Cooked, Refrigerated Beef and Pork by Rojas, M.C, Brewer, M.S

“…The effect of grape seed extract (GS; 0.01% and 0.02%), oleoresin rosemary (OR; 0.02%) and water-soluble oregano extract (WS; 0.02%) on oxidative and color…”
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Ancient biogeography of generalist predators on remote oceanic islands by Gillespie, R. G., Brewer, M. S., Roderick, G. K.

“…Aim Remote islands are known for providing spectacular examples of adaptive radiation, with ecological divergence across a lineage giving rise to multiple…”
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Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system by Kulkarni, S., DeSantos, F.A., Kattamuri, S., Rossi, S.J., Brewer, M.S.

“…To compare grape seed extract (GSE) to common antioxidants in a pre-cooked, frozen, stored meat model system sausage was manufactured from lean beef (70%),…”
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Effect of Natural and Synthetic Antioxidants on the Oxidative Stability of Cooked, Frozen Pork Patties by Sasse, A, Colindres, P, Brewer, M.S

“…The effect of grape seed extract (GS; 0.02%), oleoresin rosemary (OR; 0.02%), water-soluble oregano extract (WS; 0.02%), propyl gallate (PG; 0.02% of fat),…”
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Intramuscular fat content has little influence on the eating quality of fresh pork loin chops by Rincker, P.J, Killefer, J, Ellis, M, Brewer, M.S, McKeith, F.K

“…Fresh pork loins (n = 290) were selected from a commercial packing facility based on subjective marbling of the intact loin and 24-h pH to determine the…”
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Sweet Taste in Man: A Review by Meyers, B, Brewer, M.S

“…A greater understanding of the molecular mechanisms of sweet taste has profound significance for the food industry as well as for consumers. Understanding the…”
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Effect of enhancement and ageing on flavor and volatile compounds in various beef muscles by Stetzer, A.J., Cadwallader, K., Singh, T.K., Mckeith, F.K., Brewer, M.S.

“…To identify and quantify selected flavor-active volatile compounds and relate them to sensory characteristics, the gluteus medius (round), rectus femoris…”
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Effect of different dietary levels of natural-source vitamin E in grow-finish pigs on pork quality and shelf life by Boler, D.D., Gabriel, S.R., Yang, H., Balsbaugh, R., Mahan, D.C., Brewer, M.S., McKeith, F.K., Killefer, J.

“…Improving pork quality and shelf life is important in today’s swine industry because higher levels of DDGS are incorporated into pig diets. Relatively high…”
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Measuring pork color: effects of bloom time, muscle, pH and relationship to instrumental parameters by Brewer, M.S, Zhu, L.G, Bidner, B, Meisinger, D.J, McKeith, F.K

“…To evaluate factors affecting pork color, the gluteus medius (GM), longissimus lumborum et thoracis (LT), semimembranosus (SM), biceps femoris (BF), and…”
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Sympathetic Ground State Cooling and Time-Dilation Shifts in an Al 27 + Optical Clock by Chen, J.-S., Brewer, S. M., Chou, C. W., Wineland, D. J., Leibrandt, D. R., Hume, D. B.

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Consumer attitudes towards beef and acceptability of enhanced beef by Robbins, K., Jensen, J., Ryan, K.J., Homco-Ryan, C., McKeith, F.K., Brewer, M.S.

“…The objective of this study was to evaluate consumer quality characteristics of enhanced steaks and roasts derived from cattle supplemented with vitamin E…”
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Marbling effects on quality characteristics of pork loin chops: consumer purchase intent, visual and sensory characteristics by Brewer, M.S, Zhu, L.G, McKeith, F.K

“…These studies evaluated whether consumers detect differences among pork loin chops with low (1.05% fat), medium (2.33%) and high (3.46%) amounts of marbling…”
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Effects of carbon monoxide-modified atmosphere packaging and irradiation on E. coli K12 survival and raw beef quality by Ramamoorthi, L., Toshkov, S., Brewer, M.S.

“…The objective of this study was to evaluate the combined effects of irradiation and carbon monoxide in modified atmosphere packaging (CO-MAP) on total plate…”
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Instrumental evaluation of pH effects on ability of pork chops to bloom by Brewer, M.S., Novakofski, J., Freise, K.

“…Color plays an important role in consumer purchase decisions of pork. For this reason, the objective of this study was to determine the usefulness of…”
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Effect of carbon monoxide in modified atmosphere packaging, storage time and endpoint cooking temperature on the internal color of enhanced pork by De Santos, F., Rojas, M., Lockhorn, G., Brewer, M.S.

“…The objective of this research was to evaluate the effects of gas atmosphere, refrigerated storage time, and endpoint temperature on internal cooked color of…”
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Irradiation effects on meat flavor: A review by Brewer, M.S.

“…Irradiating fresh meat, even at low doses, can result in off-odors and flavors which have been described as rotten egg, bloody, fishy, barbecued corn, burnt,…”
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