Match tier
Listed
Presence
Current · Arkansas
Last published
2019
Sources
OpenAlex · ORCID
Refreshed
2026-09-26
E
E. A. Boyle
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Also affiliated: Kansas State University (2018–2019)
2 pubs
Biography and Research Information
Metrics
- Publications: 2
Selected Publications
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Consumer Evaluation of the Degree of Doneness of Beef Strip Loin Steaks Cooked to Six End-Point Temperatures (2019)
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Acknowledgments (2019)
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Cattlemen's Day 2019 (2019)
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Chef Evaluation of the Degree of Doneness of Beef Strip Loin Steaks Cooked to Six End-Point Temperatures (2019)
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Cattlemen's Day 2018 (2018)
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Angus Ground Beef Has Higher Overall Consumer Acceptability than Grass-Fed Ground Beef (2017)
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Coarse Marbled Beef is Juicier and More Flavorful Than Fine or Medium Marbled Beef (2017)
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Does Knowing Brand or USDA Grade of Beef Strip Steaks Affect Palatability for Consumers? (2016)
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How do Alternative Pressures Affect the Accuracy of the Pressed Juice Percentage (PJP) at Predicting Consumer Juiciness Rating? (2016)
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Palatability of Ground Beef Increases When Brand Is Disclosed in Consumer Testing (2016)
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Pressed Juice Percentage Can Accurately Sort Beef into Categories of Predicted Juiciness (2016)
Collaboration Network
Top Collaborators
T. G. O’Quinn
Kansas State University (US)
7 shared publications
- Does Knowing Brand or USDA Grade of Beef Strip Steaks Affect Palatability for Consumers?
- Pressed Juice Percentage Can Accurately Sort Beef into Categories of Predicted Juiciness
- Palatability of Ground Beef Increases When Brand Is Disclosed in Consumer Testing
- How do Alternative Pressures Affect the Accuracy of the Pressed Juice Percentage (PJP) at Predicting Consumer Juiciness Rating?
- Coarse Marbled Beef is Juicier and More Flavorful Than Fine or Medium Marbled Beef
Showing 5 of 7 shared publications
J. M. Gonzalez
Kansas State University (US)
6 shared publications
- Does Knowing Brand or USDA Grade of Beef Strip Steaks Affect Palatability for Consumers?
- Pressed Juice Percentage Can Accurately Sort Beef into Categories of Predicted Juiciness
- Palatability of Ground Beef Increases When Brand Is Disclosed in Consumer Testing
- How do Alternative Pressures Affect the Accuracy of the Pressed Juice Percentage (PJP) at Predicting Consumer Juiciness Rating?
- Coarse Marbled Beef is Juicier and More Flavorful Than Fine or Medium Marbled Beef
Showing 5 of 6 shared publications
T. A. Houser
Kansas State University (US)
6 shared publications
- Does Knowing Brand or USDA Grade of Beef Strip Steaks Affect Palatability for Consumers?
- Pressed Juice Percentage Can Accurately Sort Beef into Categories of Predicted Juiciness
- Palatability of Ground Beef Increases When Brand Is Disclosed in Consumer Testing
- How do Alternative Pressures Affect the Accuracy of the Pressed Juice Percentage (PJP) at Predicting Consumer Juiciness Rating?
- Coarse Marbled Beef is Juicier and More Flavorful Than Fine or Medium Marbled Beef
Showing 5 of 6 shared publications
K. V. McKillip
Kansas State University (US)
4 shared publications
- Does Knowing Brand or USDA Grade of Beef Strip Steaks Affect Palatability for Consumers?
- Pressed Juice Percentage Can Accurately Sort Beef into Categories of Predicted Juiciness
- Palatability of Ground Beef Increases When Brand Is Disclosed in Consumer Testing
- How do Alternative Pressures Affect the Accuracy of the Pressed Juice Percentage (PJP) at Predicting Consumer Juiciness Rating?
A. K. Wilfong
Kansas State University (US)
4 shared publications
- Does Knowing Brand or USDA Grade of Beef Strip Steaks Affect Palatability for Consumers?
- Pressed Juice Percentage Can Accurately Sort Beef into Categories of Predicted Juiciness
- Palatability of Ground Beef Increases When Brand Is Disclosed in Consumer Testing
- How do Alternative Pressures Affect the Accuracy of the Pressed Juice Percentage (PJP) at Predicting Consumer Juiciness Rating?
John A. Unruh
Kansas State University (US)
4 shared publications
- Does Knowing Brand or USDA Grade of Beef Strip Steaks Affect Palatability for Consumers?
- Pressed Juice Percentage Can Accurately Sort Beef into Categories of Predicted Juiciness
- Palatability of Ground Beef Increases When Brand Is Disclosed in Consumer Testing
- How do Alternative Pressures Affect the Accuracy of the Pressed Juice Percentage (PJP) at Predicting Consumer Juiciness Rating?
K. R. Vierck
Kansas State University (US)
2 shared publications
- Coarse Marbled Beef is Juicier and More Flavorful Than Fine or Medium Marbled Beef
- Angus Ground Beef Has Higher Overall Consumer Acceptability than Grass-Fed Ground Beef
L. N. Drey
Kansas State University (US)
2 shared publications
- Angus Ground Beef Has Higher Overall Consumer Acceptability than Grass-Fed Ground Beef
- Chef Evaluation of the Degree of Doneness of Beef Strip Loin Steaks Cooked to Six End-Point Temperatures
M. M. Kline
Kansas State University (US)
1 shared publication
- How do Alternative Pressures Affect the Accuracy of the Pressed Juice Percentage (PJP) at Predicting Consumer Juiciness Rating?
Fares Z. Najar
Kansas State University (US)
1 shared publication
- Angus Ground Beef Has Higher Overall Consumer Acceptability than Grass-Fed Ground Beef
R. Danler
Kansas State University (US)
1 shared publication
- Angus Ground Beef Has Higher Overall Consumer Acceptability than Grass-Fed Ground Beef
Sally L. Stroda
Kansas State University (US)
1 shared publication
- Angus Ground Beef Has Higher Overall Consumer Acceptability than Grass-Fed Ground Beef
G. David McCoy
Kansas State University (US)
1 shared publication
- Angus Ground Beef Has Higher Overall Consumer Acceptability than Grass-Fed Ground Beef
L. L. Prill
Kansas State University (US)
1 shared publication
- Chef Evaluation of the Degree of Doneness of Beef Strip Loin Steaks Cooked to Six End-Point Temperatures
Jessie Vipham
Kansas State University (US)
1 shared publication
- Chef Evaluation of the Degree of Doneness of Beef Strip Loin Steaks Cooked to Six End-Point Temperatures