Dr. Mark Wesley Schilling

Pohkrel, D., Thames, H. D., Zhang, L., Dinh, T. T., Schilling, M. W., White, S., Ramachandran, R., Theradiyil Sukumaran, A. 2023. Aerotolerance and Multi-Locus Sequence Typing of Campylobacter jejuni Isolated from Commercial Broiler Processing Plants. Foods 12(17).

Linan, J., Hsu, C., Zhang, X., Li, X., Schilling, M. W., Peebles, E. D., Kiess, A. S., Wamsley, K. G., Zhang, L. 2023. Changes in gene expression in the intestinal mucus of broilers with woody breast myopathy. Poultry Science

White, S. A., Zhang, X., Campbell, Y., Smith, S. W., Phillips, T. W., Freeman, C. E., Schilling, M. W. 2023. Effectiveness of nets treated with food-grade coatings following various drying methods for controlling mite growth on dry-cured hams. Journal of Stored Products Research 100:102065.

Smith, S. W., Zhang, X., Emily, L. M., Zaldivar, L. R., White, S. A., Campbell, Y., Phillips, T. W., Schilling, M. W. 2023. Efficacy of a carboxymethylcellulose (CMC)-based edible film with propylene glycol to contribute ham mite populations that infest dry cured ham. Journal of Stored Products Research 103(102162).

Maille, J. M., Schilling, M. W., Phillips, T. W. 2023. Efficacy of the Fumigants Propylene Oxide and Ethyl Formate to Control Two Pest Species of Dry-Cured Hams. Insects 14(6).

Schilling, M. W., Smith, S. W., Zhang, X., Little, E. M., Coatney, A., Tang, G., Phillips, T. W. 2023. Inhibiting Tyrophagus putrescentiae Orientation to and Reproduction on Dry Cured Hams: The Impact of Acetic Acid-Treated Ham. Journal of Stored Products Research

To, K., Dahlgreen, C., Zhang, X., Wang, S., Wipf, D. O., Schilling, M. W., Dinh, T. T. 2023. Inosine 5' - monophosphate derived umami flavor intensity of beef determination by electrochemistry and chromatography. . Meat Science 206(109343).

White, S., Smith, S. W., Zhang, X., Campbell, Y., Phillips, T., Freeman, C. E., Schilling, M. W. 2023. Uses and commercialization of food grade coated ham nets to combat Tyrophagus purescentiae. Textile Research Journal 94(5-6).

Shao, W., Campbell, Y., Freeman, C. E., Zhang, X., Hendrix, J. D., To, K., Dinh, T. T., Rogers, W. D., Schilling, M. W. 2023. Using liquid smoke to control infestations of the ham mite, Tyrophagus putrescentiae, on dry-cured hams during aging. Meat Science 200(109139).

Thames, H. T., Pokhrel, D., Willis, E., Rivers, O., Dinh, T. T., Zhang, L., Schilling, M. W., Ramachandran, R., White, S., Theradiyil Sukumaran, A. 2023. Salmonella Biofilm Formation under Fluidic Shear Stress on Different Surface Materials. Foods 12(9):1918.

Thames, H., Pokhrel, D., Willis, E., Rivers, O., Dinh, T., Zhang, L., Schilling, M., Ramachandran, R., White, S., Theradiyil Sukumaran, A. 2023. Salmonella Biofilm Formation under Fluidic Shear Stress on Different Surface Materials. Poultry Science

Zhang, X., Smith, S. W., Zaldivar, L. R., Lesak, D. J., Schilling, M. W. 2023. Study of emerging chicken meat quality defects using OMICs: what do we know? . Journal of Proteomics 276(14837).

Hanes, C., Coatney, K. T., Rivera, J. D., Schilling, M. W., Dinh, T. T. 2022. Effects of Chilling Duration on USDA Quality Grade of Beef Carcasses . Meat and Muscle Biology 6(1).

Englishbey, A., Theradiyil Sukumaran, A., Vu, P., Thuc, Y., Le, M., Nguyen, D., Broadway , P., Guillen, L., Brashears, M., Donaldson, J., Schilling, M. W., Dahlgren, C., Rude, B. J., Crenshaw, M., Dinh, T. 2022. Influence of Market Type and Time of Purchase on Bacterial Counts and Salmonella and Listeria Prevalence in Whole Chickens in Vietnam. Meat and Muscle Biology 6(1):1-11.

Antonelo, D. S., Gomez, J. F., Silva, S. L., Beline, M., Zhang, X., Wang, Y., Pavan, B., Koulicoff, L. A., Rosa, A. F., Goulart, R. S., Li, S., Gerrard, D. E., Suman, S. P., Schilling, M. W., Balieiro, J. C. 2022. Proteome basis for the biological variations in color and tenderness of longissimus thoracis muscle from beef cattle differing in growth rate and feeding regime. Food Research International 153:110947.

Poudel, I., McDaniel, C., Schilling, M. W., Pflugrath, D., Adhikari, P. 2022. Role of conventional and split feeding of various limestone particle size ratios on the performance and egg quality of Hy-Line\textregistered W-36 hens in the late production phase. Animal Feed Science and Technology 283:115153.

Antonelo, D. S., Beline, M., Silva, S. L., Gomez, J. F., Ferreira, C. R., Zhang, X., Pavan, B., Koulicoff, L. A., Rosa, A. F., Goulart, R. S., Gerrard, D. E., Suman, S. P., Schilling, M. W., Balieiro, J. C. 2022. Variations in Intramuscular Fat Content and Profile in Angus x Nellore Steers Under Different Feeding Strategies Contribute to Color and Tenderness Development in Longissimus thoracis. Meat and Muscle Biology 6(1).

Dinken, C., Keretz, K., Schramm, H. L., Petrie-Hanson, L., Schilling, M. W., Allen, P. J. 2022. The effects of water temperature and simulated angling on the physiological stress response of Largemouth Bass. Transactions of the American Fisheries Society 151(4):487-506.

Pokhrel, D., Thames, H., Zhang, L., Dinh, T., Schilling, M., White, S., Ramachandran, R., Theradiyil Sukumaran, A. 2022. Roles of Aerotolerance, Biofilm Formation, and Viable but Non-Culturable State in the Survival of Campylobacter jejuni in Poultry Processing Environments. Microorganisms 10:2165.

Abdallah Ruiz, A., Siberio Wood, L., Kim, T., Schilling, M. W., White, S., Chen, B., Durango-Villadiego, A., Silva, J. L. 2022. Microbial indicators and possible focal points of contamination during production and processing of catfish. . Foods 11(2778).

Jia, L., Hsu, C. Y., Zhang, X., Li, X., Schilling, M. W., Peebles, E. D., Kiess, A. S., Zhang, L. 2022. Effects of dietary bacitracin or Bacillus subtilis on the woody breast myopathy-associated gut microbiome of Eimeria spp. challenged and unchallenged broilers. Poultry Science 101(8).

Jia, L., Zhang, X., Li, X., Schilling, M. W., Peebles, E. D., Kiess, A. S., Zhang, L. 2022. Internal organ and skeletal muscle development in commercial broilers with woody breast myopathy. Poultry Science 101.

Keretz, S., Peterman, B., Petrie-Hanson, L., Schilling, M. W., Allen, P. J. 2022. Effects of Aeromonas sobria on physiology and fillet quality of market-sized Channel Catfish Ictalurus punctatus. Journal of the World Aquaculture Society 53(2):572-586.

Jia, L., Zhang, X., Li, X., Schilling, M. W., Peebles, E. D., Kiess, A. S., Zhai, W., Zhang, L. 2022. Bacitracin, Bacillus subtilis, and Eimeria spp. challenge exacerbates woody breast incidence and severity in broilers. Poultry Science 101(1):101512.

Zhang, X., To, K. V., Jarvis, T. R., Campbell, Y., Hendrix, J. D., Suman, S. P., Li, S., Antonelo, D. S., Zhai, W., Chen, J., Zhu, H., Schilling, M. W. 2021. Broiler genetics influences proteome profiles of normal and woody breast muscle. Poultry Science 100(4):100994.

Zhang, X., Zhang, L., Li, X., White, S., Campbell, Y., Ruiz, A. A., To, K. V., Zhai, W., Schilling, M. W. 2021. Cecal microbiota contribute to the development of woody breast myopathy. Poultry Science 100(6):101124.

Hendrix, J. D., Campbell, Y., Zhang, X., Downey, L. H., Jagger, C. B., Schilling, M. W. 2021. Delivery and evaluation of a food science professional development training for Mississippi career technical education teachers. Journal of Food Science Education 20(4):197--207.

Poudel , I., Schilling , M. W., McDaniel , C., Acharya Adhikari, P. 2021. Effect of feeding ratios of fine and coarse calcium particles in egg production and egg strength in laying hens. Animal Feed Science and Technology 283 .

Zhang, B., Zhang, X., Schilling, M. W., Li, X., Tabler, G. T., Peebles, E. D., Zhai, W. 2021. Effects of broiler genetic strain and dietary amino acid reduction on meat yield and quality (part II). Poultry Science 100(4):101033.

Dinh, T. T., To, K. V., Schilling, M. W. 2021. Fatty Acid Composition of Meat Animals as Flavor Precursors. Meat and Muscle Biology 5(1).

Tapanee, P., Tidwell, D. K., Schilling, M. W., Peterson, D. G., Mosby, T. 2021. Genetic Variation in Taste Receptor Genes (SCNN1B, TRPV1) and Its Correlation with the Perception of Saltiness in Normotensive and Hypertensive Adults. International Journal of Hypertension 2021:1--7.

Manu, N., Schilling, M. W., Phillips, T. W. 2021. Natural and Synthetic Repellents for Pest Management of the Storage Mite Tyrophagus putrescentiae (Schrank)(Sarcoptiformes: Acaridae). Insects 12(8):711.

Tang, X., Shen, Y., Zhang, Y., Schilling, M. W., Li, Y. 2021. Parallel comparison of functional and physicochemical properties of common pulse proteins. LWT 146:111594.

Kim, S., Meyers, S. L., Silva, J. L., Schilling, M. W., Wood, L. S. 2021. Sensory and Nutritional Characteristics of Concept Frozen Desserts Made from Underutilized Sweetpotato Roots. HortTechnology 1(aop):1--7.

Hasan, M. M., Aikins, M. J., Schilling, M. W., Phillips, T. W. 2021. Sulfuryl fluoride as a methyl bromide alternative for fumigation of Necrobia rufipes (Coleoptera: Cleridae) and Tyrophagus putrescentiae (Sarcoptiformes: Acaridae), major pests of animal-based stored products. Journal of Stored Products Research 91:101769.

Shao, W., Campbell, Y., Phillips, T. W., Freeman, C. E., Kundu, S., Crist, C., Williams, J., Schilling, M. W. 2021. The application of chitosan in food-grade coatings to control Tyrophagus putrescentiae on dry-cured hams and the effects on sensory properties. Journal of Stored Products Research 94:101899.

Al-Amin, M., Freeman, C. E., Schilling, M. W., Black, C., Campbell, Y., Shao, W., Kundu, S., Varadajan, A. 2021. The Application of Food-Grade Chemical Treatment and Its Effect on the Mechanical Performance Characteristics of Ham Nets. Eng 2(4):468--479.

Obe, T., Nannapaneni, R., Schilling, M. W., Zhang, L., Kiess, A. S. 2021. Antimicrobial tolerance, biofilm formation, and molecular characterization of Salmonella isolates from poultry processing equipment. Journal of Applied Poultry Research 30(4):100195.

Tapanee , P., Tidwell, D. K., Schilling, M. W., Peterson, D. G., Tolar-Peterson, T. 2021. Genetic Variation in Taste Receptor Genes ( SCNN 1 B, TRPV 1) and Its Correlation with the Perception of Saltiness in Normotensive and Hypertensive Adults. International Journal of Hypertension

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

Obe, T., Nannapaneni, R., Schilling, M. W., Zhang, L., Kiess, A. S. 2020. Antimicrobial tolerance, biofilm formation, and molecular characterization of Salmonella isolates from poultry processing equipment. Poultry Science 100.

Dinken, C. P., Keretz, K. R., Schramm, H. L., Petrie-Hanson, L., Schilling, M. W., Allen, P. J. 2020. Changes in physiology and stress responses of pellet-reared largemouth bass fed live-forage diets. North American Journal of Aquaculture 82:3-23.

Byron, M., Zhang, X., Von Staden, M., Jarvis, T., Zhai, W., Crist, C., Schilling, M. W. 2020. Impact of Refrigerated Storage Time on the Dissipation of Woody Broiler Breast Meat. . Meat and Muscle Biology 4(1)(3):1-12.

Byron, M., Zhang, X., Von Staden, M., Jarvis, T., Crist, C., Zhai, W., Schilling, M. W., Byron, M. D., Von Staden, M. E., Jarvis, T. R., others, . 2020. Impact of refrigerated storage time on woody broiler breast severity and instrumental quality. Meat and Muscle Biology 4(1).

Antonelo, D. S., Campbell, Y., G\'omez, Juan FM, ., Beline, M., Goulart, R. S., Crist, C., Colnago, L. A., Schilling, M. W., Gerrard, D. E., Silva, S. L. 2020. Metabolite profile and consumer sensory acceptability of meat from lean Nellore and Angus$\times$ Nellore crossbreed cattle fed soybean oil. Food Research International 132:109056.

Antonelo, D., G\'omez, Juan FM, ., Campbell, Y., Beline, M., Colnago, L. A., Schilling, M. W., Zhang, X., Suman, S. P., Gerrard, D. E., Balieiro, J\'ulio CC, ., others, . 2020. Metabolites and metabolic pathways correlated with beef tenderness. Meat and Muscle Biology 4(1).

Jarvis, T., Zhang, X., Rowe, C., Brian, S., Crist, C., Schilling, M. W. 2020. Quality differences in traditional and clean label chicken patties formulated with woody breast meat. Meat and Muscle Biology 4(1).

Jarvis, T., Clint, R., Zhang, X., Byron, M., Von Staden, M., Brian, S., Crist, C., Schilling, M. W. 2020. Quality Differences in Wooden and Normal Broiler Breast Meat Marinated with Traditional and Clean Label Marinades. . Meat and Muscle Biology 4(1):1-13.

Campbell, Y., Shao, W., Dinh, T. T., To, K., Rogers, W., Zhang, X., Phillips, T., Schilling, M. W. 2020. Use of nets treated with food grade coatings on controlling mold growth and mite infestation in dry-cured ham aging facilities. Journal of Stored Products Research 89.

Zhang, X., Zhai, W., Li, S., Suman, S. P., Chen, J., Zhu, H., Antonelo, D. S., Schilling, M. W. 2020. Early postmortem proteome changes in normal and woody broiler breast muscles. Journal of Agricultural and Food Chemistry 68(39):11000-11010.

Hasan, M. M., Athanassiou, C. G., Schilling, M. W., Phillips, T. W. 2020. Biology and management of the red-legged ham beetle, Necrobia rufipes DeGeer (Coleoptera: Cleridae). Journal of Stored Products Research 88(101635).

Rogers, W., Campbell, Y., Zhang, X., Shao, W., White, S., Phillips, T. W., Schilling, M. W. 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.

Tran, T. T., Ton, N. M., Nguyen, T. T., Le, V. V., Sajeev, D., Schilling, M. W., Dinh, T. T. 2020. Application of natural antioxidant extract from guava leaves (Psidium guajava L.) in fresh pork sausage. Meat science 165:108106.

Zhang, B., Zhang, X., Schilling, M. W., Tabler, G. T., Peebles, E. D., Zhai, W. 2020. Effects of Broiler Genetic Strain and Dietary Amino Acid Reduction on (Part I): Growth Performance and Internal Organ Development. Poultry Science 99:3266-3279.

Obe, T., Nannapaneni, R., Schilling, M. W., Zhang, L., McDaniel, C. D., Kiess, A. S. 2020. Prevalence of Salmonella enterica on poultry processing equipment after completion of sanitization procedures. Poultry Science 99(9):4539-4548.

Antonelo, D. S., Gomez, J. F., Consolo, N. R., Beline, M., Colnago, L. A., Schilling, M. W., Zhang, X., Suman, S. P., Gerrard, D. E., Balieiro, J. C., Silva, S. L. 2020. Using metabolomics to correlate metabolites and metabolic pathways to beef tenderness. Meat and Muscle Biology 4(1).

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

Antonelo, D. S., Cônsolo, N. R., Gómez, J. F., Beline, M., Goulart, R. S., Corte, R. R., Colnago, L. A., Schilling, M. W., Gerrard, D. E., Silva, S. L. 2020. Metabolite profile and consumer sensory acceptability of meat from lean Nellore and Angus × Nellore crossbreed cattle fed soybean oil. Food Research International 132.

Allred, S., Shao, W., Jones, J. H., Schilling, M. W., Baker, B., Allen, P. J. 2020. Effects of acute environmental and handling exposure on physiology and fillet quality of market-sized Channel Catfish. Aquaculture Research 51:1854-1866.

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

Hasan, M. M., Aikins, M. J., Schilling, M. W., Phillips, T. W., Mahroof, R. 2020. Comparison of Methyl Bromide and Phosphine for Fumigation of Necrobia rufipes (Coleoptera: Cleridae) and Tyrophagus putrescentiae (Sarcoptiformes: Acaridae), Pests of High-Value Stored Products. Journal of Economic Entomology 113(2):1008-1014.

Allred, S., Shao, W., Schilling, M. W., Petrie-Hanson, L., Allen, P. J. 2019. An assessment of red fillet prevalence in the catfish industry. Aquaculture 507:203-210.

Schilling, M. W., Pham-Mondala, A., Dhowlaghar, N., Campbell, Y., Dinh, T. T., Tolentino, A., Williams, J., Xiong, Y. 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.

Theradiyil Sukumaran, A., Coatney, K. T., Ellington, J., Holtcamp, A. J., Schilling, M. W., Dinh, T. T. 2019. Consumer Acceptability and Demand for Cooked Beef Sausage Formulated With Pre-and Post-Rigor Deboned Beef . Meat and Muscle Biology 3(1):210-218.

Zhang, H., Elliott, K., Durojaye, O., French, W. T., Schilling, M. W., Peebles, E. D. 2019. Effects of in ovo injection of L-ascorbic acid on growth performance, carcass composition, plasma antioxidant capacity, and meat quality in broiler chickens. Poultry science 98(9):3617--3625.

Sukumaran, A Theradiyil, ., Holtcamp, A., Campbell, Y., Schilling, M. W., Dinh, T. T. 2019. Effects of Pre-Rigor Deboning and Vacuum Storage on Sensory Attributes of Cooked Beef Sausage. Meat and Muscle Biology 1(3):66--66.

Stringer, E. I., Hendrix, J. D., Swortzel, K. A., Williams, J., Schilling, M. W. 2019. Evaluating the Effectiveness of Integrating Food Science Lessons in High School Biology Curriculum in Comparison to High School Chemistry Curriculum. Journal of Food Science Education 18(1):21--28.

Maille, J. M., Manu, N., Schilling, M. W., Phillips, T. W. 2019. Going ham! Invertebrate pests of American dry-cured ham facilities. Entomology 2019

Von Staden, M., Byron, M., Jarvis, T., Zhang, X., Crist, C., Williams, J., Schilling, M. W. 2019. Impact of woody breast severity on the sensory properties and acceptability of chicken products. Meat and Muscle Biology 3(2):76--76.

Jarvis, B. T., Zhang, X., Byron, M., Von Staden, M., Crist, C., Rowe, C., Smith, B., Schilling, M. W. 2019. Quality differences in woody breast meat marinated with commercial ingredients.

Maille, J. M., Ramadan, G., Schilling, M. W., Edde, P., Phillips, T. W. 2019. Status of alternative fumigants for controlling key stored product pests. Entomology 2019

Morris, C., Campbell, Y., Smith, B., Campano, S., Williams, B. J., Kim, T., Dinh, T. T., Schilling, M. W. 2019. Utilization of Phosphate Alternatives in Marinated Chicken Breast and Chunked and Formed Deli Ham. Meat and Muscle Biology 3(1):500--509.

Obe, T., Nannapaneni, R., Schilling, M. W., Zhang, L., McDaniel, C., Kiess, A. 2019. Prevalence of Salmonella enterica on poultry processing equipment after completion of sanitization procedures. Poultry Science

Zhang, B., Zhang, X., Schilling, M. W., Tabler, G. T., Peebles, E. D., Zhai, W. 2019. Effects of Broiler Genetic Strain and Dietary Amino Acid Reduction on (Part I): Growth Performance and Internal Organ Development. Poultry Science

To, K. V., Zhang, X., Shao, W., Hendrix, J. D., Byron, M. D., Campbell, Y. L., Phillips, T. W., Dinh, T. T., Schilling, M. W. 2019. The Effects of Environmental Condition and Dry Cured Ham Initial Water Activity on Mite Infestations. Journal of Stored Products Research

Allred, S., Shao, W., Jones, J., Schilling, M. W., Baker, B., Allen, P. J. 2019. Effects of acute environmental and handling exposure on physiology and fillet quality of market-sized Channel Catfish. Aquaculture Research

McClendon, B. J., Sukumaran, A. T., Holtcamp, A. J., Vann, R. C., Lemley, C. O., Schilling, M. W., Baldwin, B. S., Martin, S. W., Blanton, J. R., Dinh, T. T. 2019. Effects of feeding endophyte-ingested tall fescue seed on average daily gain and carcass characteristics of angus steers. Animal

Hasan, M. M., Aikins, M. J., Schilling, M. W., Phillips, T. W. 2019. Comparison of Methyl Bromide and Phosphine for Fumigation of Necrobia rufipes (Coleoptera: Cleridae) and Tyrophagus putrescentiae (Sarcoptiformes: Acaridae), Pests of High-Value Stored Products. Journal of Economic Entomology

Byron, M. D., Zhang, X., Von Staden, M., Jarvis, T. R., Zhai, W., Crist, C. A., Schilling, M. W. 2019. Impact of Refrigerated Storage Time on the Dissipation of Woody Broiler Breast Meat. Meat and Muscle Biology

Siberio, L., Kim, T., Schilling, M. W., Silva, J. L. 2019. Incidence of Salmonella spp. in catfish farming environments by improved detection method. Food Control

Morris, C. S., Campbell, Y. L., Smith , B. S., Campano, S. G., Williams, J., Kim, T., Dinh, T. T., Schilling, M. W. 2019. Utilization of Phosphate alternatives in marinated chicken breast and chunked and formed deli ham. . Meat and Muscle Biology

Mukherjee, S., Schilling, M. W., Zhang, X., Haque, Z. Z. 2019. Stabilized emulsion system formulated with whey protein isolate, hexanoic acid, casein hydrolysate, chitosan, lecithin, and NACL. Annals. Food Science and Technology 20(3):451-459.

Krishnan, K., Campbell, Y., To, K. V., Lima, G., Byron, M. D., Zhang, X., Hendrix, J. D., Shao, W., Cord, C., Crist, C., Phillips, T. W., Schilling, M. W. 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.

Zhang, H., Elliott, K. E., Durojaye, O. A., Fatemi, S. A., Schilling, M. W., Peebles, E. D. 2019. Effects of in ovo injection of L-ascorbic acid on growth performance, carcass composition, plasma antioxidant capacity, and meat quality in broiler chickens1,2,3. Poultry Science 98(9):3617-3625.

Schilling, M. W., Pham, A. J., Williams, J., Xiong, Y., Dhowlaghar, N., Tolentino, A. C. 2019. Changes in the volatile composition of fresh pork sausage with natural oxidatants during long-term storage. containing rosemary and green tea extracts during retail display. Meat and Muscle Biology 3:194-209.

Zhang, X., Hendrix, J. D., Campbell, Y. L., Phillips, T. W., Goddard, J., Cheng, W., Kim, T., Wu, T., Schilling, M. W. 2018. Biology and integrated pest management of Tyrophagus putrescentiae (Schrank) infesting dry cured hams. Journal of Stored Products Research 79:16--28.

Schilling, M. W., Pham, A., Williams, J., Xiong, Y., Dhowlaghar, N., Tolentino, A., Kin, S. 2018. Changes in the physiochemical, microbial, and sensory characteristics of fresh pork sausage containing rosemary and green tea extracts during retail display. Meat science 143:199-209.

Theradiyil Sukumaran, A., Holtcamp, A., Schilling, M. W., Ellington, J., Coatney, K. T., Dinh, T. T. 2018. Consumer Acceptability and Willingness-To-Pay of Cooked Beef Bratwurst Sausage Formulated With Pre-or Post-Rigor Beef. Meat and Muscle Biology 2(2).

Dhowlaghar, N., Shen, Q., Piumi De A, Abeysundara, ., Jadhav, A. U., Nannapaneni, R., Schilling, M. W., Cheng, W., Sharma, C. S. 2018. DIFFERENCES IN SURVIVAL OF HEAT STRESS ADAPTED CELLS OF Listeria monocytogenes EGD (BUG 600) IN DISINFECTANTS AND ESSENTIAL OILS. Volume 63 July/October 2018 Numbers 3-4 63(3-4):327.

Dhowlaghar, N., Shen, Q., Abeysundara, P., Jadhav, A., Nannapaneni, R., Schilling, M. W., Cheng, W., Sharma, C. S. 2018. Differences in survival of heat stress adapted cells of Listeria monocytogenes EGD (Bug600) in disinfectants and in essential oils. The Journal of the Mississippi Academy of Sciences 63(3-4):333-343.

Perez, S. M., Dhowlaghar, N., Kim, T., Siberio, L., Heiti, V., Cord, C., Schilling, M. W. 2018. Effects of Cetylpyridinium Chloride and Peroxyacetic Acid Treatment of Broiler Frames on Salmonella Incidence and Mechanically Separated Chicken Quality. Meat and Muscle Biology 2(1):197-204.

Schilling, M. W., Pham, A., Dhowlaghar, N., Campbell, Y., Williams, J., Xiong, Y., Perez, S. M., Kin, S. 2018. Effects of Rosemary (Rosmarinus Officinalis L.) and Green Tea (Camellia Sinensis L.) Extracts on Sensory Properties and Shelf-Life of Fresh Pork Sausage during Long-Term Frozen Storage and Subsequent Retail Display. Meat and Muscle Biology 2(1):375--390.

Hendrix, J. D., Zhang, X., Campbell, Y. L., Zhang, L., Siberio, L., Cord, C., Silva, J. L., Goddard, J., Kim, T., Phillips, T. W., Schilling, M. W. 2018. Effects of temperature, relative humidity, and protective netting on Tyrophagus putrescentiae (Schrank)(Sarcoptiformes: Acaridae) infestation, fungal growth, and product quality of dry cured hams. Journal of Stored Products Research 77:211--218.

Dinh, T. T., Abeysundara, Piumi De Abrew, ., Nannapaneni, R., Schilling, M. W., Chang, S., Cheng, W., Sharma, C. S. 2018. Growth and biofilm formation by Listeria monocytogenes in catfish mucus extract on four food contact surfaces at 22 and 10 C and their reduction by commercial disinfectants. Journal of food protection 81(1):59--67.

Dhowlaghar, N., Abeysundara, P. D., Nannapaneni, R., Schilling, M. W., Chang, K., Cheng, W., Sharma, C. S. 2018. Growth and biofilm formation by Salmonella spp. in catfish mucus extract on four food-contact surfaces at 22°C and 10°C and their reduction. . Food Microbiology 70:172-180.

Portillo, H. A., Howlader, M. S., Campbell, Y., French, T., Kim, T., Goddard, J., Schilling, M. W., others, . 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.

Cai, K., Shao, W., Chen, X., Campbell, Y., Nair, M., Suman, S., Beach, C., Guyton, C., Schilling, M. W. 2018. Meat quality traits and proteome profile of woody broiler breast Pectoralis major) meat. . Poultry Science 97(1):337-346.

Cai, K., Desai, M., Shao, W., Chen, X., Campbell, Y. L., Nair, M., Suman, S. P., Schilling, M. W. 2018. Quality characteristics of normal and woody breast meat. Meat and Muscle Biology 1(2):77--77.

Abeysundara, Piumi De Abrew, ., Dhowlaghar, N., Nannapaneni, R., Schilling, M. W., Mahmoud, B. S., Sharma, C. S., Ma, D. 2018. Salmonella enterica growth and biofilm formation in flesh and peel cantaloupe extracts on four food-contact surfaces. International journal of food microbiology 280:17--26.

Dhowlaghar, N., Bansal, M., Schilling, M. W., Nannapaneni, R. 2018. Scanning electron microscopy of Salmonella biofilms on various food-contact surfaces in catfish mucus. Food microbiology 74:143--150.

Dhowlaghar, N., Schilling, M. W., Nannapaneni, R. 2018. Strain differences of heat adapted Listeria monocytogenes cells exposed to carvacrol, alkali, H2O2 and lauric arginate (LAE). . The Journal of the Mississippi Academy of Sciences 63(3-4):309-314.

Obe, T., Nannapaneni, R., Schilling, M. W., McDaniel, C. D., Kiess, A. S. 2018. The persistence of Salmonella after completion of sanitization procedures of a poultry processing plant. Poultry Science 97(E-suppl. 1):64.

Zhang, X., Byron, M. D., Goddard, J., Phillips, T. W., Schilling, M. W. 2018. Use of Lard, Food Grade Propylene Glycol, and Polysaccharides in Infused Nets to Control Tyrophagus putrescentiae (Schrank; Sarcoptiformes: Acaridae) Infestation on Dry Cured Hams. Meat and Muscle Biology 2(1):36--45.

Butler, J. L., Dhowlaghar, N., Kim, T., Smith, B. S., Campano, S. G., Schilling, M. W. 2018. Utilization of Buffered Vinegar to Inhibit the Growth of Listeria monocytogenes on Marinated and Cooked Chicken Breast. Meat and Muscle Biology 2(1):214--220.

Morris, C. S., Smith, B., Campbell, Y. L., Schilling, M. W. 2018. Utilization of Phosphate Alternatives to Produce Chunked and Formed Deli Ham. Meat and Muscle Biology 1(2):25--25.

Theradiyil Sukumaran, A., Holtcamp, A. J., Campbell, Y. L., Devost-Burnett, D. D., Schilling, M. W., Dinh, T. T. 2018. Technological characteristics of pre- and post-rigor deboned beef mixtures from Holstein steers and quality attributes of cooked beef sausage. Meat Science 145:71-78.

Schilling, M. W., Pham-Mondala, A., Dhowlaghar, N., Campbell, Y., Williams, J., Xiong, Y., Perez, S., Kin, S. 2018. Effects of rosemary (Rosmarinus officinalis L.) and green Tea (Camellia sinensis L.) extracts on sensory properties and shelf-life of fresh pork sausage during long-term frozen storage and subsequent retail display. . Meat and Muscle Biology

Stringer, L., Hendrix, J. D., Swortzel, K. A., Williams, J., Schilling, M. W. 2018. Evaluating the effectiveness of integrating food science lessons in high school Biology curriculum in comparison to high school Chemistry curriculum. Journal of Food Science Education

Portillo, H. A., Howlader, M., Campbell, Y. L., French, W. T., Kim, T., Hassan, E. M., Schilling, M. W. 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.

Theradiyil Sukumaran, A., Holtcamp, A. J., Englishbey, A. K., Campbell, Y. L., Kim, T., Schilling, M. W., Dinh, T. T. 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.

Zhang, X., Byron, M., Goddard, J., Phillips, T., Schilling, M. W. 2018. Application of food-grade ingredients infused into nets to control Tyrophagus putrescentiae (Schrank) (Sarcoptiformes: Acaridae) infestation on dry cured hams. Meat and Muscle Biology 2:36-45.

Dhowlaghar, N., De Abrew Abeysundara, P., Nannapaneni, R., Schilling, M. W., Chang, K., Cheng, W., Sharma, C. S. 2018. Biofilm formation by Salmonella spp. in catfish mucus extract under industrial conditions. Food Microbiology 70:172-180.

Portillo, H., Howlader, M., Campbell, Y., French, T., Kim, T., Goddard, J., Hassan, E., Schilling, M. W. 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.

Abbar, S., Sağlam, �., Schilling, M. W., Phillips, T. W. 2018. Efficacy of combining sulfuryl fluoride fumigation with heat to control the ham mite, Tyrophagus putrescentiae (Schrank) (Sarcoptiformes: Acaridae). Journal of Stored Products Research 76:7-13.

Campbell, Y. L., Zhang, X., Shao, W., Williams, J., Kim, T., Goddard, J., Abbar, S., Phillips, T. W., Schilling, M. W. 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.

Zhang, X., Campbell, Y., Phillips, T., Abbar, S., Goddard, J., Schilling, M. W. 2017. Application of food-grade ingredients to nets for dry cured hams to control mite infestation. Meat and Muscle Biology 1:53:60.

Zhang, X., Campbell, Y. L., Phillips, T. W., Abbar, S., Goddard, J., Schilling, M. W. 2017. Application of food-grade ingredients to nets for dry cured hams to control mite infestations. Meat and Muscle Biology 1(1):53--60.

Sukumaran, A Theradiyil, ., McCain, A., Campbell, Y., Kim, T., Schilling, M. W., Dinh, T. T. 2017. Effect of Pre-Rigor Deboning and Storage Time on the Growth of Salmonella and E. Coli in Various Stages of Beef Sausage Production. Meat and Muscle Biology 1(2):126--126.

Abeysundara, Piumi De Abrew, ., Dinh, T. T., Nannapaneni, R., Schilling, M. W., Chang, S., Mahmoud, B. S., Sharma, C. S., Ma, D. 2017. Growth and biofilm formation by Listeria monocytogenes in cantaloupe flesh and peel extracts on four food-contact surfaces at 22 C and 10 C. Food Control 80:131--142.

Abeysundara, Piumi De Abrew, ., Dhowlaghar, N., Nannapaneni, R., Schilling, M. W., Chang, S., Mahmoud, B. S., Sharma, C. S., Ma, D. 2017. Growth and biofilm formation by Listeria monocytogenes in cantaloupe flesh and peel extracts on four food-contact surfaces at 22° C and 10° C. Food Control 80:131--142.

Dhowlaghar, N., Abeysundara, Piumi De Abrew, ., Nannapaneni, R., Schilling, M. W., Chang, S., Cheng, W., Sharma, C. S. 2017. Growth and biofilm formation by Listeria monocytogenes in catfish mucus extract on four food contact surfaces at 22 and 10° C and their reduction by commercial disinfectants. Journal of food protection 81(1):59--67.

Zhao, Y., Jackson, V., Ciaramella, M. A., Lolley, A. T., Allen, P. J., Schilling, M. W. 2017. Impact of marination, pre-harvest salt acclimation and sodium chloride concentration on the sensory acceptability of freshwater prawn, Macrobrachium rosenbergii. Aquaculture Research 48:2096-2101.

Zhang, X., Owens, C. M., Schilling, M. W. 2017. Meat: the edible flesh from mammals only or does it include poultry, fish, and seafood?. Animal Frontiers 7(4):12--18.

Campbell, Y., Zhao, Y., Abbar, S., Phillips, T., Schilling, M. W. 2017. Mite control and sensory evaluations of dry-cured hams with food-grade coatings. Meat and Muscle Biology 1:100-108.

Zhang, X., Owens, C., Schilling, M. W. 2017. The Case for Meat: Is Meat the Edible Flesh from Mammals? What about Poultry, Fish and Seafood? . Animal Frontiers 7:12-18.

Freeman, M. A., Coatney, K. T., Schilling, M. W., Allen, P. J., Ciaramella, M. 2017. Willingness-to-pay for value-added freshwater prawns. Aquaculture Economics and Management 21(4):419-432.

Abeysundara, P. D., Dhowlaghar, N., Nannapaneni, R., Schilling, M. W., Chang, K., Mahmoud, B. S., Sharma, C. S., Ma, D. 2017. Growth and biofilm formation by Listeria monocytogenes in cantaloupe flesh and peel extracts on four food-contact surfaces at 22 °C and 10 °C. Food Control 80:131-142.

Schilling, M. W., Suman, S. P., Zhang, X., Nair, M. N., Desai, M. A., Cai, K., Ciaramella, M. A., Allen, P. J. 2017. Proteomic approach to characterize biochemistry of meat quality defects. Meat Science 132:131-138.

Dhowlaghar, N., Abeysundara, P. D., Nannapaneni, R., Schilling, M. W., Chang, K., Cheng, W., Sharma, C. S. 2017. Growth and biofilm formation by Salmonella spp. in catfish mucus extract on four food-contact surfaces at 22°C and 10°C and their reduction. . Food Microbiology

Amoah, B., Schilling, M. W., Phillips, T. W. 2017. Physical Factors Influencing Orientation of Tyrophagus putrescentiae (Schrank) (Sarcoptiformes: Acaridae) to Food-Baited Traps. Journal of Insect Behavior 30(5):544-562.

Amoah, B., Hagstrum, D., Subramanyam, B., Campbell, J. F., Schilling, M. W., Phillips, T. W. 2017. Sampling methods to detect and estimate populations of Tyrophagus putrescentiae (Schrank) (Sarcoptiformes: Acaridae) infesting dry-cured hams. Journal of Stored Products Research 73:98-108.

Abbar, S., Schilling, M. W., Whitworth, R. J., Phillips, T. W. 2017. Efficacy of selected pesticides against Tyrophagus putrescentiae (Schrank): influences of applied concentration, application substrate, and residual activity over time. Journal of Pest Science 90(1):379-387.

Alford, A., Schilling, M. W., Kaminski, R. M. 2016. Consumer acceptability of crayfish harvested form commercial production fields and moist-soil wetlands. J. Aquatic Food Product Technology 25:875-884.

Zhao, Y., Abbar, S., Phillips, T. W., Schilling, M. W. 2016. Development of food-grade coatings for dry-cured ham. Meat Science 113:73-79.

Ciaramella, M. A., Nair, M. N., Suman, S. P., Allen, P. J., Schilling, M. W. 2016. Differential abundance of muscle proteome in cultured channel catfish (Ictalurus punctatus) subjected to ante-mortem stressors and its impact on fillet quality. Comparative Biochemistry and Physiology, Part D 20:10-18.

Zhao, Y., Abbar, S., Amoah, B., Phillips, T. W., Schilling, M. W. 2016. Dry-Cured Ham Aging and Potential Alternatives to Methyl Bromide Fumigation. Meat Science 111:183-191.

Zhao, Y., Jackson, V., Ciaramella, M. A., Lolley, A. T., Allen, P. J., Schilling, M. W. 2016. Impact of marination, pre-harvest salt acclimation and sodium chloride concentration on the sensory acceptability of freshwater prawn, Macrobrachium rosenbergii. Aquaculture Research

Kurve, V., Joseph, P., Williams, J. B., Boland, H., Riffell, S. K., Smith, T., Schilling, M. W. 2016. Meat quality and sensory attributes of beef from cattle that were fed native warm season grass during the stocker phase and finished on grain. Meat Science 112:31-38.

Desai, M. A., Jackson, V., Suman, S. P., Nair, M. N., Beach, C. M., Schilling, M. W. 2016. Proteome basis of pale, soft, and exudative (pse) condition in broiler meat from a commercial processing plant.

McAllister, M. J., Webb, H. E., Tidwell, D. K., Smith, J. W., Fountain, B. J., Schilling, M. W., Williams, R. D. 2016. Exogenous Carbohydrate Reduces Cortisol Response from Combined Mental and Physical Stress. International Journal of Sports Medicine 37(14):1159-1165.

Desai, M. A., Jackson, V., Zhai, W., Suman, S. P., Nair, M. N., Beach, C. M., Schilling, M. W. 2016. Proteome basis of pale, soft, and exudative-like (PSE-like) broiler breast (Pectoralis major) meat. Poultry Science 95(11):2696-2706.

Abbar, S., Schilling, M. W., Phillips, T. 2016. Time-mortality relationships to control tyrophagus putrescentiae (Acarina: Acari) exposed to high and low temperatures. Journal of Economic Entomology 109:22:15-2220.

Soni, B., Hassan, E., Schilling, M., Mahmoud, B. 2016. Transparent bionanocomposite films based on chitosan and TEMPO-oxidized cellulose nanofibers with enhanced mechanical and barrier properties. Carbohydrate Polymer 151:779-789.

McAllister, M. J., Webb, H. E., Tidwell, D. K., Smith, J. W., Fountain, B. J., Schilling, M. W., Williams, Jr, R. D. 2016. Exogenous Carbohydrate Reduces Cortisol Response from Combined Mental and Physical Stress. International journal of sports medicine

Ciaramella, M., Allen, P. J., Kim, T., Avery, J. L., Schilling, M. W. 2016. The effects of sequential environmental and harvest stressors on the sensory quality of cultured channel catfish fillets. Journal of Food Science 81(8):S2031-S2038.

Alford, A. B., Schilling, M. W., Kaminski, R. M. 2016. Consumer Acceptability and Composition of Crayfish Harvested from Commercial Production Fields and Moist-Soil Wetlands. Journal of Aquatic Food Product Technology 25(6):875-884.

Abbar, S., Amoah, B., Schilling, M. W., Phillips, T. W. 2016. Efficacy of selected food-safe compounds to prevent infestation of the ham mite, Tyrophagus putrescentiae (Schrank) (Acarina: Acaridae), on southern dry-cured hams. Pest management science 72(8):1604-1612.

Amoah, B., Schilling, M. W., Phillips, T. W. 2016. Monitoring Tyrophagus putrescentiae (Acari: Acaridae) with Traps in Dry-Cured Ham Aging Rooms. Environmental Entomology 45(4):1029-1039.

Hasan, M., Aikins, M., Schilling, M. W., Phillips, T. 2016. Efficiency of controlled atmosphere treatments to manage arthropod pests of dry-cured ham. Insects 73:44-51.

Desai, M., Jackson, V., Zhai, W., Suman, S., Nair, M., Beach, C., Schilling, M. W. 2016. Proteome basis of pale, soft, and exudative broiler breast (Pectoralis major) meat. Poultry Science

Ciaramella, M. A., Nair, M., Suman, S. P., Allen, P. J., Schilling, M. W. 2016. Differential abundance of muscle proteome in cultured channel catfish (Ictalurus punctatus) 1 subjected to ante-mortem stressors and its impact on fillet quality. Comparative Biochemistry and Physiology

Abbar, S., Schilling, M. W., Phillips, T. W. 2016. Efficacy of selected pesticides against Tyrophagus putrescentiae (Schrank): influence of applied concentration, application substrate, and residual activity over time. Journal of Pest Science

Zhai, W., Peebles, E. D., Schilling, M. W., Mercier, Y. 2016. Effects of dietary lysine and methionine supplementation on Ross 708 male broilers from 21 to 42 days of age (I): growth performance, meat yield, and cost effectiveness. Journal of Applied Poultry Research 25:197-211.

Zhai, W., Schilling, M. W., Jackson, V., Peebles, E. D., Mercier, Y. 2016. Effects of dietary lysine and methionine supplementation on Ross 708 male broilers from 21 to 42 days of age (II): breast meat quality. Journal of Applied Poultry Research 25:212-222.

Zhai, W., Peebles, E. D., Schilling, M. W., Mercier, Y. 2016. Effects of dietary lysine and methionine supplementation on Ross 708 male broilers from 21 to 42 d of age (I): Growth performance, meat yield, and cost effectiveness. Journal of Applied Poultry Research 25(2):197-211.

Amoah, B., Schilling, M. W., Phillips, T. W. 2016. Monitoring Tyrophagus putrescentiae (Schrank) (Acari: Acaridae) with traps in Dry-Cured Ham Aging Rooms. Environmental Entomology 45:1029-1039.

Zhao, Y., Abbar, S., Phillips, T. W., Williams, J., Smith, B. S., Schilling, M. W. 2016. Developing food-grade coatings for dry-cured hams to protect against ham mite infestation. Meat Science 113:73-79.

Kurve, V. P., Joseph, P., Williams, J., Kim, T., Boland, H., Smith, T., Schilling, M. W. 2016. The effect of feeding native warm season grasses in the stocker phase on the carcass quality, meat quality, and sensory attributes of beef loin steaks from grain-finished steers. Meat Science 112:31-38.

Zhao, Y., Abbar, S., Phillips, T., Schilling, M. 2016. DEVELOPMENT OF FOOD GRADE COATINGS TO PREVENT MITE INFESTATION ON DRY CURED HAM. Meat Science 113:73-79.

Kurve, V. P., Joseph, P., Williams, J., Kim, T., Boland, H., Smith, T., Schilling, M. W. 2016. The effect of feeding native warm season grasses in the stocker phase on the carcass quality, meat quality, and sensory attributes of beef loin steaks from grain-finished steers. Meat science 112:31-38.

Zhao, Y., Abbar, S., Amoah, B., Phillips, T. W., Schilling, M. W. 2016. Controlling pests in dry-cured ham: A review. Meat science 111:183-91.

Abbar, S., Schilling, M. W., Phillips, T. W. 2016. Time-Mortality Relationships to Control Tyrophagus putrescentiae (Sarcoptiformes: Acaridae) Exposed to High and Low Temperatures. Journal of Economic Entomology 109(5):2215-2220.

McCain, A. K., Vu, P. T., Tran, T. T., Le, M. V., Nguyen, D. H., Broadway, P. R., Guillen, L. M., Brashears, M. M., Donaldson, J. R., Schilling, M. W., Dinh, T. T. 2015. Influence of market setting and time of purchase on bacterial counts and prevalence of Salmonella and Listeria in pork in Vietnam. Agriculture, Food & Analytical Bacteriology 5(3):166-182.

McCain, A. K., Vu, P. T., Mai, N. T., Le, M. V., Nguyen, D. H., Broadway, P. R., Guillen, L. M., Brashears, M. M., Donaldson, J. R., Schilling, M. W., Dinh, T. T. 2015. Influence of market setting and time of purchase on counts of aerobic bacteria , Escherichia coli , and coliform and prevalence of Salmonella and Listeria in beef in Vietnam. Agriculture, Food & Analytical Bacteriology 5(3):135-152.

Fountain, B. J., Cossman, J. S., Schilling, M. W., Gerard, P. 2015. Andrew D. Frug\'e, PhD, MBA, RD* Department of Food Science, Nutrition and Health Promotion, Mississippi State University Sylvia H. Byrd, PhD, RD, LD Department of Food Science, Nutrition and Health Promotion, Mississippi State University.

Fountain, B. J., Cossman, J. S., Schilling, M. W., Gerard, P. 2015. Andrew D. Frugé, PhD, MBA, RD* Department of Food Science, Nutrition and Health Promotion, Mississippi State University Sylvia H. Byrd, PhD, RD, LD Department of Food Science, Nutrition and Health Promotion, Mississippi State University.

Zhai, W., Peebles, E. D., Schilling, M. W., Mercier, Y. 2015. EEfects of dietary lysine and methionine supplementation on Ross 708 male broilers from 21 to 42 days of age (I): Growth Performance, Meat Yield, and Cost Effectiveness. J. Applied Poultry Res.

Nazmul Hasan, M., Goni Rabbani, M. A., Yeasmin, T., Hasan, M., Harun Or Rashid, Md, ., Commision, P., Sans, P., Combris, P., Vorley, B., Lancon, F., others, . 2015. Effect of probiotics and antibiotic supplementation on body weight and haemato-biochemical parameters in broilers. International Journal of Poultry Science 18(3):106--111.

Zhai, W., Schilling, M. W., Jackson, V., Peebles, E. D., Mercier, Y. 2015. Effects of dietary lysine and methionine supplementation on Ross 708 male broilers from 21 to 42 days of age (II):Breast meat qualiy. J. Applied Poultry Res.

Abbar, S., Amoah, B., Schilling, M. W., Phillips, T. W. 2015. Efficacy of selected foo-safe compounds to prevent infestation of the ham mite, Tyrophagus putrescentiae (Acarina:Acaridae) on Southern Dry Cure Ham. Pest Management Science.

Fruge, A. D., Byrd, S. H., Fountain, B. J., Cossman, J. S., Schilling, M. W., Gerrard, P. D. 2015. Energy balance and metabolic syndrome in U.S. adults: 2007-2010 National Health and Nutrition Examination Survey. Nutrition, Metabolism & Cardiovascular Diseases. 25:535-540.

Frugé, A. D., Byrd, S. H., Fountain, B. J., Cossman, J. S., Schilling, M. W., Gerard, P. 2015. Increased physical activity may be more protective for metabolic syndrome than reduced caloric intake. An analysis of estimated energy balance in US adults: 2007–2010 NHANES. Nutrition, Metabolism and Cardiovascular Diseases 25(6):535–540.

McCain, A. K., Vu, P. T., Tran, M. V., Lee, M. V., Nguyen, D. H., Broadway, P. R., Guillen, L. M., Brashears, M. M., Donaldson, J. R., Schilling, M. W. 2015. Influence of market setting and time of purchase on bacterial counts and prevalence of Salmonella and Listeria in pork in Vietnam. Agriculture, Food & Analytical Bacteriology Journal. 5(3):166-182.

Kurve, V., Joseph, P., Williams, J. B., Boland, H., Riffell, S. K., Schilling, M. W. 2015. Meat quality and consumer sensory acceptance of beef from cattle that are fed native warm season grasses during the stocker phase. Journal of Animal Science 93(5):2576-2586.

Schilling, M. W., Radhakrishnan, V., Thaxton, Y. V., Christensen, K., Poulson, J., Williams, J. B. 2015. The effects of low atmosphere stunning and deboning time on the sensory attributes; and consumer acceptability of broiler breast using different cooking methods. Poultry Science 94:1379-1388.

Zhao, Y., Abbar, S., Phillips, T. W., Schilling, M. W. 2015. Phosphine fumigation and residues in dry-cured ham in commercial applications. Meat Science 107:57-63.

Zhao, Y., Abbar, S., Phillips, T. W., Schilling, M. W. 2015. Phosphine fumigation and residues in dry-cured ham in commercial applications. Meat science 107:57-63.

Nair, D. V., Kiess, A. S., Nannapaneni, R., Schilling, W., Sharma, C. S. 2015. The combined efficacy of carvacrol and modified atmosphere packaging on the survival of Salmonella, Campylobacter jejuni and lactic acid bacteria on turkey breast cutlets. Food microbiology 49:134-41.

Coker, C. E., Posadas, B. C., Schilling, M. W. 2015. Sensory evaluation studies provide growers with market insight. Acta Horticulturae

Frugé, A. D., Byrd, S. H., Fountain, B. J., Cossman, J. S., Schilling, M. W., Gerard, P. 2015. Increased physical activity may be more protective for metabolic syndrome than reduced caloric intake. An analysis of estimated energy balance in U.S. adults: 2007-2010 NHANES. Nutrition, Metabolism and Cardiovascular Diseases 25(6):535-540.

Frugé, A. D., Byrd, S. H., Fountain, B. J., Cossman, J. S., Schilling, M. W., Gerard, P. 2015. Increased physical activity may be more protective for metabolic syndrome than reduced caloric intake. An analysis of estimated energy balance in U.S. adults: 2007-2010 NHANES. Nutrition, metabolism, and cardiovascular diseases : NMCD 25(6):535-40.

Schilling, M. W., Radhakrishnan, V., Vizzier-Thaxton, Y., Christensen, K., Williams, J., Joseph, P. 2015. Sensory quality of broiler breast meat influenced by low atmospheric pressure stunning, deboning time and cooking methods. Poultry science 94(6):1379-88.

Kurve, V., Joseph, P., Williams, J., Boland, H. T., Riffell, S. K., Kim, T., Schilling, M. W. 2015. The effect of feeding native warm-season grasses during the stocker phase on meat composition, quality characteristics, and sensory properties of loin steaks from forage-finished cattle. Journal of Animal Science 93(5):2576-2586.

Kurve, V., Joseph, P., Williams, J., Boland, H. T., Riffell, S. K., Kim, T., Schilling, M. W. 2015. The effect of feeding native warm-season grasses during the stocker phase on meat composition, quality characteristics, and sensory properties of loin steaks from forage-finished cattle. Journal of animal science 93(5):2576-86.

Schilling, M. W., Radhakrishnan, V., Vizzier-Thaxton, Y., Christensen, K., Williams, J., Joseph, P. 2015. Sensory quality of broiler breast meat influenced by low atmospheric pressure stunning, deboning time and cooking methods. Poultry Science 94(6):1379-1388.

Pham, A., Williams, J., Perez, S., Schilling, M. 2014. Changes in the volatile composition of fresh pork sausage with rosemary (Rosmarinus officinalis L.) and green tea (Camella sinensis L.) extracts during long-term frozen storage followed by retail display. Meat Science 1(96):446.

Stokes, A., Tidwell, D. K., Briley, C., Burney, S., Schilling, M. 2014. Consumer Acceptability of Gluten-Free Sweet Potato Cookies. Journal of the Academy of Nutrition and Dietetics 9(114):A49.

Ciaramella, M., Allen, P., Joseph, P., D’Abramo, L., Silva, J. L., Kim, T., Schilling, M. 2014. Effect of salt treatments on survival and consumer acceptability of freshwater prawn, Macrobranchium rosenbergii. Aquaculture 428:184–188.

Pham, A., Williams, J., Kin, S., Xiong, Y., Schilling, M. 2014. Effects of rosemary (Rosmarinus officinalis L.) and green tea (Camella sinensis L.) extracts on overall quality and shelf-life of fresh pork sausage during long-term frozen storage and retail display. Meat Science 1(96):447–448.

Kurve, V., Joseph, P., Williams, B. J., Boland, H., Riffell, S. K., Schilling, M. 2014. Meat quality and sensory attributes of beef from cattle that were fed native warm season grass during the stocker phase and forage finished. Meat Science 1(96):446–447.

Desai, M. A., Joseph, P., Suman, S. P., Silva, J. L., Kim, T., Schilling, M. W. 2014. Proteome basis of red color defect in channel catfish (Ictalurus punctatus) fillets. LWT-Food Science and Technology 57(1):141–148.

Nair, D. V., Nannapaneni, R., Kiess, A. S., Schilling, W., Sharma, C. S. 2014. Reduction of Salmonella on turkey breast cutlets by plant-derived compounds. Foodborne pathogens and disease 11(12):981-7.

Frugé, A. D., Byrd, S. H., Fountain, B. J., Cossman, J. S., Schilling, M. W., Gerard, P. 2014. Race and gender disparities in nutrient intake are not related to metabolic syndrome in 20- to 59-year-old US adults. Metabolic syndrome and related disorders 12(8):430-6.

Shen, Q., Jangam, P. M., Soni, K. A., Nannapaneni, R., Schilling, W., Silva, J. L. 2014. Low, medium, and high heat tolerant strains of Listeria monocytogenes and increased heat stress resistance after exposure to sublethal heat. Journal of food protection 77(8):1298-307.

Shen, Q., Jangam, P. M., Soni, K. A., Nannapaneni, R., Schilling, M. W., Silva, J. L. 2014. Low, medium, and high heat tolerant strains of Listeria monocytogenes and increased heat stress resistance after exposure to sublethal heat. Journal of food protection 77(8):1298-307.

Desai, M. A., Kurve, V., Smith, B. S., Campano, S. G., Soni, K., Schilling, M. W. 2014. Utilization of buffered vinegar to increase the shelf life of chicken retail cuts packaged in carbon dioxide. Poultry science 93(7):1850-4.

Narváez-Rivas, M., Pham, A. J., Schilling, M. W., León-Camacho, M. 2014. A new SPE/GC-fid method for the determination of cholesterol oxidation products. Application to subcutaneous fat from Iberian dry-cured ham. Talanta 122:58-62.

Crist, C. A., Williams, J., Schilling, M. W., Hood, A. F., Smith, B. S., Campano, S. G. 2014. Impact of sodium lactate and vinegar derivatives on the quality of fresh Italian pork sausage links. Meat science 96(4):1509-16.

Sharma, C. S., Ates, A., Joseph, P., Soni, K. A., Schilling, M. W., Kiess, A. 2013. Antimicrobial effects of lauric arginate on reduction of Salmonella spp. in ground chicken . Int. J. of Food Sci. Tech. 48:1410-1415.

Joseph, P., Schilling, M., Williams, J., Radhakrishnan, V., Battula, V., Christensen, K., Vizzier-Thaxton, Y., Schmidt, T. 2013. Broiler stunning methods and their effects on welfare, rigor mortis, and meat quality. World’s Poultry Science Journal 69(01):99–112.

Joseph, P., Schilling, M. W., Williams, J. B., Battula, V., Radhakrishnan, V., Christensen, K., Thaxton, Y. V., Schmidt, T. B. 2013. Commercial broiler stunning methods and their effects on welfare, rigor mortis, and meat quality. World's Poultry Science 69:99-112.

Kamadia, V., Schilling, M., Marshall, D. 2013. Cooking and packaging methods affect consumer acceptability and shelf Life of ready-to-eat gulf brown shrimp. Journal of Aquatic Food Product Technology 22(2):146–159.

Kamadia, V. V., Schilling, M. W., Marshall, D. L. 2013. Effect of cooking and packaging methods on consumer acceptability and shelf-life of Ready-to-Eat shrimp. Journal of Aquatic Food Product Technology 22:146-159.

Sharma, C. S., Ates, A., Joseph, P., Soni, K. A., Schilling, M. W., Kiess, A. S. 2013. Evaluation of antimicrobial effects of lauric arginate on reduction of S almonella spp. in ground chicken. International Journal of Food Science \& Technology 48(7):1410--1415.

Sharma, C. S., Ates, A., Joseph, P., Soni, K. A., Schilling, M. W., Kiess, A. S. 2013. Evaluation of antimicrobial effects of lauric arginate on reduction of Salmonella spp. in ground chicken. International Journal of Food Science & Technology 48(7):1410–1415.

Phillips, T. W., Schilling, M. W. 2013. FUMIGATION ANALTERNATIVES FOR THE HAM MITE, TYROPHAGUS PUTRESCENTIAE: CHALLENGES AND PROSPECTS.

Soni, K. A., Oladunjoye, A., Nannapaneni, R., Schilling, M. W., Silva, J. L., Mikel, B., Bailey, H. 2013. Inhibition and inactivation of Salmonella Typhimurium biofilms from polystyrene and stainless steel surfaces by essential oils and phenolic constituent carvacrol. Journal of food protection 76(2):205--212.

Kin, S., Graham, R. G., Tolentino, A. C., Pham, A. J., Smith, B. S., Kim, T., Silva, J. L., Schilling, M. W. 2013. Physiochemical and sensory properties of smoked catfish sausage. J. Aquatic Food Product Technology. 22:496-507.

Kin, S., Morrison, R., Tolentino, A. C., Pham, A. J., Smith, B. S., Kim, T., Silva, J. L., Schilling, M. W. 2013. Sensory and Physicochemical Properties of Smoked Catfish Sausages. Journal of Aquatic Food Product Technology 22(5):496–507.

Schilling, M. W., Silva, J. L., Pham, A. J., Kim, T., D’Abramo, L. R., Jackson, V. 2013. Sensory Enhancement of Freshwater Prawns Through Post-Harvest Salt Acclimation. Journal of Aquatic Food Product Technology 22(2):129–136.

Amoah, B., Schilling, M. W., Phillips, T. M. 2013. Trapping the Ham Mite, Tyrophagus putrescentiae, with a Food Bait: Toward a monitoring tool for IPM. Annual International Research Conference on Methyl Bromide Alternatives and Emissions Reductions, San Diego, CA, Nov

Gunya, B., Muchenje, V., Masika, P., Van der Poel, A., van Krimpen, M., Veldkamp, T., Kwakkel, R., Tiroesele, B., Moreki, J., Ncobela, C., others, . 2013. Utilization of response surface modeling to evaluate the effects of nonmeat adjuncts and combinations of PSE and RFN pork on the texture of boneless cured pork. Pakistan Journal of Nutrition 18(7):pp--14.

Oladunjoye, A., Soni, K. A., Nannapaneni, R., Schilling, M. W., Silva, J. L., Mikel, B., Bailey, H., Mahmoud, B. S., Sharma, C. S. 2013. Synergistic activity between lauric arginate and carvacrol in reducing Salmonella in ground turkey. Poultry science 92(5):1357-65.

Soni, K. A., Oladunjoye, A., Nannapaneni, R., Schilling, M. W., Mikel, W. B., Bailey, H. 2013. Inhibition and inactivation of Salmonella typhimurium and Salmonella enterica biofilms from polystyrene and stainless steel surfaces by essential oils. Journal of Food Protection 76(2):205-212.

Moawad, R., Mohamed, G., El-Banna, A., Bareh, G., Mahmoud, K. F., Macfadyen, G., Nasr-Alla, A., Al-Kenawy, D., Fathi, M., Hebicha, H., others, . 2012. Effect of modified atmosphere packaging and vacuum packaging on the shelf-life of refrigerated chub mackerel (Scomber japonicus): Biochemical and sensory attributes. Asian Journal of Scientific Research 10(3):18--27.

Kin, S., Schilling, M. W., Kim, T., Smith, B. S., Silva, J. L., Campano, S. G., Jackson, V. 2012. Effects of liquid and wood smoking combined with potassium lactate and acetate on the quality and inhibition of Listeria monocytogenes growth in smoked catfish fillets. Journal of Aquatic Food Product Technology 21:338-350.

Kin, S., Schilling, M. W., Kim, T., Smith, B. S., Silva, J. L., Campano, S. G., Jackson, V. 2012. Effects of potassium lactate and acetate on listeria monocytogenes inhibition, physicochemical and sensory properties of smoked catfish fillets. Journal of Aquatic Food Product Technology 21(4):338–350.

Zhao, Y., Phillips, T., Abbar, S., Mikel, W., Schilling, M. 2012. Effects of various food-grade coatings on mite mortality and sensory quality of dry cured ham. Annual International Research Conference on Methyl Bromide Alternatives and Emissions Reductions, MBAO conference. www. mbao. org 7:7–1.

Desai, M. A., Soni, K. A., Nannapaneni, R., Schilling, M. W., Silva, J. L. 2012. Elimination of Listeria monocytogenes biofilms on stainless steel surfaces gy essential oils. J. Food Prot. 75:1332-1337.

Woodyard, A. M., Tidwell, D. K., Schilling, M., Lee, M., Burney, L. 2012. Formulation and Sensory Evaluation of Gluten-Free Muffins Containing Flax. Journal of the Academy of Nutrition and Dietetics 112(9):A61.

Amoah, B., Schilling, M. W., Phillips, T. W. 2012. IPM as an alternative for the ham mite, Tyrophagus putrescentiae: monitoring with traps. Annual International Research Conference on Methyl Bromide Alternatives and Emission Reduction, Orlando, FL, November 6th-8th 45.

Abbar, S., Schilling, M. W., Phillips, T. W. 2012. Protecting hams from the mite Tyrophagus putrescentiae using food safe approaches. Annual International Research Conference on Methyl Bromide Alternatives and Emissions Reductions, MBAO conference. www. mbao. org

Kin, S., Wes Schilling, M., Smith, B. S., Kim, T., Byron Williams, J., Silva, J. L. 2012. Use of Antimicrobials to Extend Shelf Life in Fresh Catfish Fillets. MAFES (Mississippi Agricultural and Forestry Experiment Station) 24.

Schilling, M. W., Radhakrishnan, V., Vizzier-Thaxton, Y., Christensen, K., Joseph, P., Williams, J., Schmidt, T. B. 2012. The effects of low atmosphere stunning and deboning time on broiler breast meat quality. Poultry science 91(12):3214-22.

Desai, M. A., Soni, K. A., Nannapaneni, R., Schilling, M. W., Silva, J. L. 2012. Reduction of Listeria monocytogenes in raw catfish fillets by essential oils and phenolic constituent carvacrol. Journal of food science 77(9):M516-22.

Desai, M. A., Soni, K. A., Nannapaneni, R., Schilling, M. W., Silva, J. L. 2012. Reduction of Listeria monocytogenes biofilms on stainless steel and polystyrene surfaces by essential oils. Journal of food protection 75(7):1332-7.

Cord, C., Behrends, J. M., Solaiman, S. G., Broadway, P. R., Min, B. R., Mikel, W. B., Williams, J., Schilling, M. W. 2012. Sensory properties and instrumental texture analysis of chevon patties from intact male Boer and Kiko goats harvested at four endpoints. Meat Science 91(3):215-222.

Leick, C. M., Behrends, J. M., Solaiman, S. G., Broadway, P. R., Min, B. R., Mikel, W. B., Williams, J., Schilling, M. W. 2012. Sensory properties and instrumental texture analysis of chevon patties from intact male Boer and Kiko goats harvested at four endpoints. Meat science 91(3):215-22.

Cord, C., Behrends, J. M., Schmidt, T. B., Schilling, M. W. 2012. Impact of price and thickness on consumer selection of ribeye, sirloin, and top loin steaks. Meat Science 91(1):8-13.

Leick, C. M., Behrends, J. M., Schmidt, T. B., Schilling, M. W. 2012. Impact of price and thickness on consumer selection of ribeye, sirloin, and top loin steaks. Meat science 91(1):8-13.

Lopez, K., Schilling, M. W., Armstrong, T. W., Smith, B. S., Corzo, A. 2012. Sodium chloride concentration affects yield, quality, and sensory acceptability of vacuum-tumbled marinated broiler breast fillets. Poultry science 91(5):1186-94.

Burney, S. L., Tidwell, D. K., Hood, A. F., Schilling, M. W., Harkness, R. L., Briley, C. A. 2011. Determination of antioxidant activity and total phenolic content of Pueraria lobata and evaluation of a novel food product containign kudzu flowers. Journal of the American Dietetic Association. 111(9):A67.

Burney, S., Tidwell, D. K., Hood, A., Schilling, M., Harkess, R. L., Briley, C. 2011. Determination of Antioxidant Activity and Total Phenolic Content of Pueraria Lobata and Evaluation of a Novel Food Product Containing Kudzu Flowers. Journal of the American Dietetic Association 111(9):A67.

Igathinathane, C., Pordesimo, L., Schilling, M., Columbus, E. 2011. Fast and simple measurement of cutting energy requirement of plant stalk and prediction model development. Industrial Crops and Products 33(2):518–523.

Lilly, R. A., Schilling, M., Silva, J. L., Martin, J., Corzo, A. 2011. The effects of dietary amino acid density in broiler feed on carcass characteristics and meat quality. The Journal of Applied Poultry Research 20(1):56–67.

Hendel, R., Oughton, K., Pickthorn, T., Schilling, M. W., Versiglia, G. 2011. The Neuroscience of Learning: A New Paradigm for Corporate Education.

Broadway, P. R., Behrends, J. M., Schilling, M. W. 2011. Effect of alternative salt use on broiler breast meat yields, tenderness, flavor, and sodium concentration. Poultry science 90(12):2869-73.

López, K. P., Schilling, M. W., Corzo, A. 2011. Broiler genetic strain and sex effects on meat characteristics. Poultry science 90(5):1105-11.

Bradley, E. M., Williams, J., Schilling, M. W., Coggins, P. C., Crist, C., Yoder, S., Campano, S. G. 2011. Effects of sodium lactate and acetic acid derivatives on the quality and sensory characteristics of hot-boned pork sausage patties. Meat science 88(1):145-50.

Kin, S., Schilling, M. W., Smith, B. S., Silva, J. L., Kim, T., Pham, A. J., Campano, S. G. 2011. Potassium acetate and potassium lactate enhance the microbiological and physical properties of marinated catfish fillets. Journal of food science 76(4):S242-50.

Cord, C., Behrends, J. M., Schmidt, T. B., Schilling, M. W. 2011. Consumer selection of constant-weight ribeye, top loin, and sirloin steaks. Meat Science 87(1):66-72.

Leick, C. M., Behrends, J. M., Schmidt, T. B., Schilling, M. W. 2011. Consumer selection of constant-weight ribeye, top loin, and sirloin steaks. Meat science 87(1):66-72.

Vizzier-Thaxton, Y., Christensen, K., Schilling, M., Buhr, R., Thaxton, J. 2010. A new humane method of stunning broilers using low atmospheric pressure. The Journal of Applied Poultry Research 19(4):341–348.

Soni, K., Nannapaneni, R., Schilling, M., Jackson, V. 2010. Bactericidal activity of lauric arginate in milk and Queso Fresco cheese against Listeria monocytogenes cold growth1. Journal of dairy science 93(10):4518--4525.

Hasan, M. M., Phillips, T. W., Aikins, J., Schilling, M., others, . 2010. Controlled atmosphere treatments to control arthropod pests of American dry cured hams. Annual International Research Conference on Methyl Bromide Alternatives and Emission Reduction, Orlando, FL, November 1.

Loar, R., Schilling, M., McDaniel, C., Coufal, C., Rogers, S., Karges, K., Corzo, A. 2010. Effect of dietary inclusion level of distillers dried grains with solubles on layer performance, egg characteristics, and consumer acceptability. The Journal of Applied Poultry Research 19(1):30–37.

Loar, II, R., Schilling, M. W., McDaniel, C. D., Coufal, C., Rogers, S., Karges, K., Corzo, A. 2010. Effect of dietary inclusion level of distillers dried grains with solubles on layer performance, egg characteristics, and consumer acceptability1. Journal of Applied Poultry Research 19(1):30-37.

Razuki, W. M., Farhan, S. H., Jasim, F. H., AlKhilani, F. M., Jameel, F. R., Abdullah, A., Al-Beitawi, N., Rjoup, M., Qudsieh, R., Ishmais, M., others, . 2010. Effects of age, sex and duration of postmortem aging on percentage yield of parts from broiler chicken carcasses. International Journal of Poultry Science 14(2):13--21.

Collins, C. E., Schilling, M. W., Andrews, L. S., Marshall, D. L. 2010. Low-Dose X-Ray Treatment of Fresh Channel Catfish Fillets Does Not Affect Color, Texture, or Oxidation. Journal of Aquatic Food Product Technology 19(3-4):162–169.

Corzo, A., Schilling, M., Loar, R., Mejia, L., Barbosa, L., Kidd, M. 2010. Responses of Cobb x Cobb 500 broilers to dietary amino acid density regimens. The Journal of Applied Poultry Research 19(3):227–236.

Corzo, A., Schilling, M., Loar, R., Mejia, L., Barbosa, L., Kidd, M. 2010. Responses of Cobb$\times$ Cobb 500 broilers to dietary amino acid density regimens. Journal of Applied Poultry Research 19(3):227--236.

Corzo, A., Schilling, M., 孙亚楠, . 2010. 日粮中添加 DDGS 对肉鸡肉质的影响. 饲料与畜牧: 新饲料

Soni, K. A., Nannapaneni, R., Schilling, M. W., Jackson, V. 2010. Bactericidal activity of lauric arginate in milk and Queso Fresco cheese against Listeria monocytogenes cold growth. Journal of dairy science 93(10):4518-25.

Sekhon, R. K., Schilling, M. W., Phillips, T. W., Aikins, M. J., Hasan, M. M., Corzo, A., Mikel, W. B. 2010. Effects of phosphine and methyl bromide fumigation on the volatile flavor profile and sensory quality of dry cured ham. Meat science 86(2):411-7.

Schilling, M., Battula, V., Loar, R. 2010. Dietary inclusion level effects of distillers dried grains with solubles on broiler meat quality. Poulry Science 89:752–760.

Sekhon, R. K., Schilling, M. W., Phillips, T. W., Aikins, R. M., Hasan, M. M., Nannapaneni, R., Mikel, W. B. 2010. Effects of carbon dioxide and ozone treatments on the volatile composition and sensory quality of dry-cured ham. Journal of food science 75(5):C452-8.

Schilling, M. W., Battula, V., Loar, 2nd, R. E., Jackson, V., Kin, S., Corzo, A. 2010. Dietary inclusion level effects of distillers dried grains with solubles on broiler meat quality. Poultry science 89(4):752-60.

Sekhon, R. K., Schilling, M. W., Phillips, T. W., Aikins, M. J., Hasan, M. M., Mikel, W. B. 2010. Sulfuryl fluoride fumigation effects on the safety, volatile composition, and sensory quality of dry cured ham. Meat science 84(3):505-11.

Kin, S., Schilling, M. W., Smith, B. S., Silva, J. L., Jackson, V., Kim, T. 2010. Phosphate type affects the quality of injected catfish fillets. Journal of food science 75(1):S74-80.

Schmidt, T. B., Schilling, M. W., Behrends, J. M., Battula, V., Jackson, V., Sekhon, R. K., Lawrence, T. E. 2010. Use of cluster analysis and preference mapping to evaluate consumer acceptability of choice and select bovine M. longissimus lumborum steaks cooked to various end-point temperatures. Meat science 84(1):46-53.

Park, S. Y., Schilling, M. W. 2009. Articles: Evaluation of Volatile Compounds Isolated from Pork Loin (Longissimus dorsi) as Affected by Fiber Type of Solid-phase Microextraction (SPME), Preheating and Storage Time. 한국축산식품학회지 29(5):579–589.

Tokarskyy, O., Marshall, D. L., Schilling, M. W., Willeford, K. O. 2009. Comparison of methods to verify end point cooking temperature of channel catfish (Ictalurus punctatus) fillets. Journal of Muscle Foods 20(3):325–340.

Kin, S., Schilling, M. W., Silva, J. L., Smith, B. S., Jackson, V., Kim, T. 2009. Effects of phosphate type on the quality of vacuum-tumbled catfish fillets. Journal of Aquatic Food Product Technology 18(4):400–415.

Park, S. Y., Yoon, Y., Schilling, M. W., Chin, K. B. 2009. Evaluation of volatile compounds isolated from pork loin (Longissimus dorsi) as affected by fiber type of solid-phase microextraction (SPME), preheating and storage time. Korean J. Food Sci. Ani. Res 29(5):579-589.

Kin, S., Schilling, M. W., Smith, B. S., Kim, T., Williams, J., Silva, J. L. 2009. Ingredient Optimization in Fresh, Marinated Catfish Fillets. Mississippi Agricultural and Forestry Experiment Station

Collins, C. E., Andrews, L. S., Coggins, P. C., Wes Schilling, M., Marshall, D. L. 2009. Microbial quality, safety, and sensory acceptability of X-ray treated fresh channel catfish fillets. Journal of Aquatic Food Product Technology 18(4):299–311.

Jackson, V., Schilling, M., Falkenberg, S., Schmidt, T., Coggins, P., Martin, J. 2009. Quality characteristics and storage stability of baked and fried chicken nuggets formulated with wheat and rice flour. Journal of Food Quality 32(6):760–774.

Tumlin, K. I., Linares, R., Schilling, M. W. 2009. Student motivation and assessment of applied skills in an equine studies program. Journal of Applied Learning in Higher Education 1:93-108.

Corzo, A., Schilling, M. W., Loar, II, R. E., Jackson, R. E. 2009. V., KIN, S. and RADHAKRISHNAN, V.(2009) The effects of feeding distillers dried grains with soluble on broiler meat quality. Poultry Science 88:432–439.

Schilling, M. W., Yoon, Y., Tokarskyy, O., Pham, A. J., Williams, R. C., Marshall, D. L. 2009. Effects of ionizing irradiation and hydrostatic pressure on Escherichia coli O157:H7 inactivation, chemical composition, and sensory acceptability of ground beef patties. Meat science 81(4):705-10.

Corzo, A., Schilling, M. W., Loar, 2nd, R. E., Jackson, V., Kin, S., Radhakrishnan, V. 2009. The effects of feeding distillers dried grains with solubles on broiler meat quality. Poultry science 88(2):432-9.

Schilling, M. W. 2008. A Response to the Comments of Bendall and Pearce (2008). Journal of Dairy Science 91(11):4115.

Sekhon, R., Schilling, M., Phillips, T., Mikel, W. 2008. Chemical Composition of Dry Cured Hams Fumigated with Sulfuryl Fluoride. Annual International Research Conference on Methyl Bromide Alternatives and Emissions Reductions:[proceedings]

Coggins, P. C., Schilling, M. W., Kumari, S., Gerrard, P. D. 2008. Development of a semi descriptive languaje for conventional milk yogurt in the United States. J. Sensory Studies 23(5):671-687.

Coggins, P., Schilling, M., Kumari, S., Gerrard, P. 2008. Development of a sensory lexicon for conventional milk yogurt in the United States. Journal of Sensory Studies 23(5):671–687.

Phillips, T. W., Hasan, M. M., Aikens, M., Schilling, M. W. 2008. Efficacy of sulfuryl fluoride to control ham mites and red-legged ham beetles. Annual International Research Conference on Methyl Bromide Alternatives and Emission Reduction, Orlando, FL, November 11.

Schilling, M. W. 2008. Letter to the Editor: A Response to the Comments of Bendall and Pearce (2008). Journal of Dairy Science 91(11):4115.

Bendall, J., Pearce, L. 2008. Letter to the Editor: Pasteurization temperature of milk: A comment on Gandy et al.(2008). Journal of dairy science 91(11):4113--4114.

Bendall, J., Pearce, L., Schilling, M. 2008. Letter to the Editor: Pasteurization Temperature of Milk: A Comment on Gandy et al.(2008)/Letter to the Editor: A Response to the Comments of Bendall and Pearce (2008). Journal of dairy science 91(11):4113.

Pham, A. J., Schilling, M. W., Mikel, W. B., Williams, J. B., Martin, J. M., Coggins, P. C. 2008. Relationships between volatile flavor compounds, sensory descriptors, and consumer acceptability of American dry-cured ham. Meat Science 80:728-737.

Battula, V., Schilling, M. W., Vizzier-Thaxton, Y., Behrends, J. B., Williams, J. B., Schmidt, T. B. 2008. The effects of low atmosphere stunning and deboning time on broiler breast meat quality. Poultry Science 87:1202-1210.

Rentfrow, G., Hanson, D., Schilling, M., Mikel, W. 2008. The use of methyl bromide to control insects in country hams in the Southeastern United States. Extension Publication. University of Kentucky Extension/National Country Ham Association. Publication# ASC-171

Pham, A. J., Schilling, M. W., Mikel, W. B., Williams, J., Martin, J. M., Coggins, P. C. 2008. Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham. Meat science 80(3):728-37.

Dozier, 3rd, W. A., Corzo, A., Kidd, M. T., Schilling, M. W. 2008. Dietary digestible lysine requirements of male and female broilers from forty-nine to sixty-three days of age. Poultry science 87(7):1385-91.

Battula, V., Schilling, M. W., Vizzier-Thaxton, Y., Behrends, J. M., Williams, J., Schmidt, T. B. 2008. The effects of low-atmosphere stunning and deboning time on broiler breast meat quality. Poultry science 87(6):1202-10.

Pham, A. J., Schilling, M. W., Yoon, Y., Kamadia, V. V., Marshall, D. L. 2008. Characterization of fish sauce aroma-impact compounds using GC-MS, SPME-Osme-GCO, and Stevens' power law exponents. Journal of food science 73(4):C268-74.

Gandy, A. L., Schilling, M. W., Coggins, P. C., White, C. H., Yoon, Y., Kamadia, V. V. 2008. The effect of pasteurization temperature on consumer acceptability, sensory characteristics, volatile compound composition, and shelf-life of fluid milk. Journal of dairy science 91(5):1769-77.

Schilling, M. W., Radhakrishnan, V., Thaxton, Y. V., Christensen, K., Thaxton, J. P., Jackson, V. 2008. The effects of broiler catching method on breast meat quality. Meat science 79(1):163-71.

Schilling, M., 2007. History, Background, and Objectives of Sensory Evaluation in Muscle Foods. Handbook of Meat, Poultry and Seafood Quality 1.

Marriott, N. G., Schilling, M. W. 2007. pork industry. Pork Industry Handbook 1:335.

Schilling, M., Sekhon, R., Phillips, T., Mikel, W. 2007. Sulfuryl fluoride fumigation effect on the composition of dry cured ham slices. Annual International Research Conference on Methyl Bromide Alternatives and Emissions Reductions:[proceedings]

Schilling, M., Coggins, P. 2007. Utilization of agglomerative hierarchical clustering in the analysis of hedonic scaled consumer acceptability data. Journal of sensory studies 22(4):477–491.

Wilbourn, J., Schilling, M., Martin, J., Coggins, P., Armstrong, T. 2007. Utilization of deionized water and nonmeat adjuncts to improve quality of chunked and formed boneless cured ham formulated with pale, soft and exudative raw material. Journal of Muscle Foods 18(3):294–312.

Rutherford, T. J., Marshall, D. L., Andrews, L. S., Coggins, P. C., Schilling, M. W., Gerard, P. 2007. Combined effect of packaging atmosphere and storage temperature on growth of Listeria monocytogenes on ready-to-eat shrimp. Food microbiology 24(7-8):703-10.

White, C., Wilson, J. C., Schilling, M. 2006. An Investigation of the Use of the MicroFoss as an Indicator of the Shelf Life of Pasteurized Fluid Milk1. Journal of dairy science 89(7):2459--2464.

Marriott, N. G., Gravani, R. B. 2006. Beverage plant sanitation. Principles of Food Sanitation

Marriott, N. G., Gravani, R. B. 2006. Dairy processing plant sanitation. Principles of food sanitation

Marriott, N. G., Gravani, R. B. 2006. Foodservice sanitation. Principles of Food Sanitation

Marriott, N. G., Gravani, R. B. 2006. Low-moisture food manufacturing and storage sanitation. Principles of Food Sanitation

Kamadia, V., Yoon, Y., Schilling, M. W., Marshall, D. L. 2006. Relationships between odorant concentration and aroma intensity. Journal of food science 71(3):S193–S197.

Marriott, N. G., Gravani, R. B. 2006. Sanitation equipment. Principles of food sanitation

Marriott, N. G., Gravani, R. B. 2006. Sanitizers. Principles of food sanitation

Caspia, E., Coggins, P., Schilling, M., Yoon, Y., White, C. 2006. THE RELATIONSHIP BETWEEN CONSUMER ACCEPTABILITY AND DESCRIPTIVE SENSORY ATTRIBUTES IN CHEDDAR CHEESE*. Journal of sensory studies 21(1):112–127.

Marriott, N. G., Gravani, R. B. 2006. The Relationship of Microorganisms to Sanitation. Principles of Food Sanitation

Marriott, N. G., Gravani, R. B. 2006. The Role of HACCP in Sanitation. Principles of Food Sanitation

Jackson, V., Schilling, M., Coggins, P., Martin, J. 2006. Utilization of rice starch in the formulation of low-fat, wheat-free chicken nuggets. The Journal of Applied Poultry Research 15(3):417–424.

Marriott, N. G., Gravani, R. B. 2006. Waste Product Handling. Principles of Food Sanitation

White, C. H., Wilson, J. C., Schilling, M. W. 2006. An investigation of the use of the MicroFoss as an indicator of the shelf life of pasteurized fluid milk. Journal of dairy science 89(7):2459-64.

Robertson, C. B., Andrews, L. S., Marshall, D. L., Coggins, P., Schilling, M. W., Martin, R. E., Collette, R. 2006. Effect of x-ray irradiation on reducing the risk of listeriosis in ready-to-eat vacuum-packaged smoked mullet. Journal of food protection 69(7):1561-4.

Schilling, M., Daigle, S., Alvarado, C., Marriott, N., Wang, H. 2005. EFFECTS OF COLLAGEN ADDITION ON THE FUNCTIONALITY OF PSE-LIKE AND NORMAL BROILER BREAST MEAT IN A CHUNKED AND FORMED DELI ROLL. Journal of Muscle Foods 16(1):46–53.

COLLINS, C., Andrews, L., Coggins, P., Schilling, M., Marshall, D. 2005. Influence of X-ray irradiation on aroma, appearance and texture of fresh catfish fillets. 2005 IFT Annual Meeting, July 15-20-New Orleans, Louisiana

EL CASAPIA, P., Schilling, M. 2005. Relationship between a descriptive panel and consumer acceptability for the sensory attributes of Cheddar cheese. 2005 IFT Annual Meeting, July 15-20-New Orleans, Louisiana

AL GANDY, C., Wilson, J., Schilling, M., Coggins, P. 2005. Use of optical sensor technology to rapidly determine shelf life of pasteurized milk. 2005 IFT Annual Meeting, July 15-20-New Orleans, Louisiana

WILBOURN, J., Schilling, M., Martin, J., Coggins, P., Armstrong, T. 2005. Utilization of deionized water to combat quality issues in deli ham associated with using pale raw material. 2005 IFT Annual Meeting, July 15-20-New Orleans, Louisiana

Yoon, Y., Schilling, M. W., Bazemore, R. 2005. Utilization of masking techniques to ameliorate agricultural odorants. Food Science and Biotechnology 14(5):689--693.

Yoon, Y., Schilling, M. W., Bazemore, R. 2005. Utilization of Masking Techniques to Ameliorate Agricultural Odorants. Food Science and Biotechnology

Daigle, S. P., Schilling, M. W., Marriott, N. G., Wang, H., Barbeau, W. E., Williams, R. C. 2005. PSE-like turkey breast enhancement through adjunct incorporation in a chunked and formed deli roll. Meat science 69(2):319-24.

Schilling, M., Daigle, S., Alvarado, C., Wang, H., Marriott, N. 2004. Pale and normal turkey breast enhancement through the utilization of turkey collagen in a chunked and formed turkey breast roll. Journal of applied poultry research 13:406–411.

Schilling, M. W., Alvarado, C. Z., Marriott, N. G. 2004. Particle size and non-meat adjunct effects on the protein funcionality of boneless cured pork formulated with PSE and RFN raw material. J. Muscle Foods 15:57-68.

Schilling, M., Alvarado, C., Marriott, N. 2004. Particle size and nonmeat adjunct effects on the protein functionality of boneless cured pork formulated with PSE and RFN raw material. Journal of Muscle Foods 15(1):57--68.

Shalash, S., Ali, M., Sayed, M., El-Gabry, H. E., Shabaan, M., Abaza, I., Ali, M., Hassan, M., Ali, M., Ali, M., others, . 2004. Use of constant or increasing levels of Distillers Dried Grains with Solubles (DDGS) in broiler diets. International Journal of Poultry Science 8(6):1015--1031.

Schilling, M. W., Marriott, N. G., Acton, J. C., Anderson-Cook, C., Alvarado, C. Z., Wang, H. 2004. Utilization of response surface modeling to evaluate the effects of non-meat adjuncts and combinations of PSE and RFN pork on water holding capacity and cooked color in the production of boneless cured pork. Meat science 66(2):371-81.

McCann, T. L., Eifert, J. D., Gennings, C., Schilling, M. W., Carter, W. H. 2003. A predictive model with repeated measures analyis of Staphylococcus aureus growth data. Food Microbiology 20:139-147.

Schilling, M. W., Marriott, N. G., Wang, H., Solomon, M. B. 2003. Characteristics of USDA Utility cow beef subjected to blade tenderization and hydrodynamic shock waves. J. Muscle Foods 14:131-142.

Schilling, M. W., Schilling, J. K., Claus, J. R., Marriott, N. G., Duncan, S. E., Wang, H. 2003. Instrumental texture assessment and consumer acceptability of cooked broiler breasts evaluated using a geometrically uniform-shaped sample. J. Muscle Foods 14:11-23.

Schilling, M. W., Marriott, N. G., Acton, J. C., Anderson-Cook, C., Duncan, S. E., Alvarado, C. Z. 2003. Utilization of response surface modeling to evaluate the effects of non-meat adjuncts and combinations of PSE and RFN pork on the texture of boneless cured pork. J. Muscle Foods 14:143-161.

Schilling, M., Marriott, N., Acton, J., ANDERSON-COOK, C., Duncan, S., Alvarado, C. 2003. Utilization of response surface modeling to evaluate the effects of nonmeat adjuncts and combinations of PSE and RFN pork on the texture of boneless cured pork. Journal of Muscle Foods 14(2):143--161.

Schilling, M. W., Mink, L. E., Gochenour, P. S., Marriott, N. G., Alvarado, C. Z. 2003. Utilization of pork collagen for functionality improvement of boneless cured ham manufactured from pale, soft, and exudative pork. Meat science 65(1):547-53.

Abd El-Hack, M. E., Alagawany, M., Ragab Farag, M., Dhama, K., Abd El-Hack, M., Mahgoub, S., Abd El-Hack, M., Abd El-Hack, M., El-Hindawy, M., Attia, A., others, . 2002. Distillers feeds as sources of unidentified factors for laying hens. Asian Journal of Animal and Veterinary Advances 10(11):71--79.

Schilling, M. W., Claus, J. R., Marriott, N. G., Solomon, M. B., Eigel, W. N., Wang, H. 2002. No effect of hydrodynamic shock wave on protein functionality of beef muscle. Journal of Food Science 67:335-340.

Marriott, N. G., Schilling, M. W. 2002. Utilization of Pale, Soft, and Exudative Pork. Facts Pork Quality. National Pork Board 4671.

Shalaby, S. M., Mohamed, A., Bayoumi, H. M., Brandt, L., Childs, J., Yates, M., Drake, M., Cassel, E., Vargas, R., Di leo Lira, P., others, . 2001. Analysis of the essential oil of large cardamom (Amomum subulatum Roxb.) growing in different agro-climatic zones of Himachal Pradesh, India. International Journal of Dairy Science 12(3):33--38.