| Sensory evaluation of tender beef strip loin steaks of varying marbling levels and quality treatments CH Corbin, TG O'quinn, AJ Garmyn, JF Legako, MR Hunt, TTN Dinh, ... Meat science 100, 24-31, 2015 | 280 | 2015 |
| Evaluation of the contribution of tenderness, juiciness, and flavor to the overall consumer beef eating experience TG O’Quinn, JF Legako, JC Brooks, MF Miller Translational Animal Science 2 (1), 26-36, 2018 | 167 | 2018 |
| Consumer palatability scores and volatile beef flavor compounds of five USDA quality grades and four muscles JF Legako, JC Brooks, TG O'Quinn, TDJ Hagan, R Polkinghorne, ... Meat Science 100, 291-300, 2015 | 145 | 2015 |
| Consumer assessment of beef palatability from four beef muscles from USDA Choice and Select graded carcasses MR Hunt, AJ Garmyn, TG O'Quinn, CH Corbin, JF Legako, RJ Rathmann, ... Meat science 98 (1), 1-8, 2014 | 144 | 2014 |
| Identifying consumer preferences for specific beef flavor characteristics in relation to cattle production and postmortem processing parameters TG O'Quinn, DR Woerner, TE Engle, PL Chapman, JF Legako, JC Brooks, ... Meat Science 112, 90-102, 2016 | 116 | 2016 |
| Dry-aging improves meat quality attributes of grass-fed beef loins J Berger, YHB Kim, JF Legako, S Martini, J Lee, P Ebner, SMS Zuelly Meat Science 145, 285-291, 2018 | 106 | 2018 |
| Effect of spray nozzle design on fish oil–whey protein microcapsule properties J Legako, NT Dunford Journal of food science 75 (6), E394-E400, 2010 | 103 | 2010 |
| Consumer and trained panel evaluation of beef strip steaks of varying marbling and enhancement levels cooked to three degrees of doneness LW Lucherk, TG O'quinn, JF Legako, RJ Rathmann, JC Brooks, MF Miller Meat science 122, 145-154, 2016 | 92 | 2016 |
| Consumer palatability scores, sensory descriptive attributes, and volatile compounds of grilled beef steaks from three USDA Quality Grades JF Legako, TTN Dinh, MF Miller, K Adhikari, JC Brooks Meat science 112, 77-85, 2016 | 91 | 2016 |
| Effects of USDA beef quality grade and cooking on fatty acid composition of neutral and polar lipid fractions JF Legako, TTN Dinh, MF Miller, JC Brooks Meat science 100, 246-255, 2015 | 85 | 2015 |
| Assessment of volatile compounds, neutral and polar lipid fatty acids of four beef muscles from USDA Choice and Select graded carcasses and their relationships with consumer … MR Hunt, JF Legako, TTN Dinh, AJ Garmyn, TG O'quinn, CH Corbin, ... Meat science 116, 91-101, 2016 | 72 | 2016 |
| Legume finishing provides beef with positive human dietary fatty acid ratios and consumer preference comparable with grain-finished beef A Chail, JF Legako, LR Pitcher, TC Griggs, RE Ward, S Martini, ... Journal of Animal Science 94 (5), 2184-2197, 2016 | 56 | 2016 |
| Comparison of milk oxidation by exposure to LED and fluorescent light C Brothersen, DJ McMahon, J Legako, S Martini Journal of Dairy Science 99 (4), 2537-2544, 2016 | 52 | 2016 |
| Volatile flavor compounds vary by beef product type and degree of doneness K Gardner, JF Legako Journal of Animal Science 96 (10), 4238-4250, 2018 | 48 | 2018 |
| Storage length, storage temperature, and lean formulation influence the shelf-life and stability of traditionally packaged ground beef JN Martin, JC Brooks, TA Brooks, JF Legako, JD Starkey, SP Jackson, ... Meat Science 95 (3), 495-502, 2013 | 47 | 2013 |
| Elucidating mechanisms involved in flavor generation of dry-aged beef loins using metabolomics approach D Setyabrata, BR Cooper, TJP Sobreira, JF Legako, S Martini, YHB Kim Food Research International 139, 109969, 2021 | 44 | 2021 |
| Assessment of objective measures of beef steak juiciness and their relationships to sensory panel juiciness ratings, LW Lucherk, TG O'Quinn, JF Legako, RJ Rathmann, JC Brooks, MF Miller Journal of animal science 95 (6), 2421-2437, 2017 | 39 | 2017 |
| Palatability of beef chuck, loin, and round muscles from three USDA quality grades KM Nyquist, TG O’Quinn, LN Drey, LW Lucherk, JC Brooks, MF Miller, ... Journal of animal science 96 (10), 4276-4292, 2018 | 36 | 2018 |
| Consumer sensory evaluation and chemical composition of beef gluteus medius and triceps brachii steaks from cattle finished on forage or concentrate diets A Chail, JF Legako, LR Pitcher, RE Ward, S Martini, JW MacAdam Journal of animal science 95 (4), 1553-1564, 2017 | 36 | 2017 |
| Effects of USDA quality grade and cooking on water-soluble precursors of beef flavor TTN Dinh, JF Legako, MF Miller, JC Brooks Meat science 146, 122-130, 2018 | 35 | 2018 |
Andrea GarmynMichigan State UniversityVerified email at msu.edu
