Match tier
Listed
Presence
Current · Arkansas
Last published
2026
Sources
OpenAlex · ORCID
Refreshed
2026-10-07
P
Palika Namali DIAS-MORSE
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7 h-index
18 pubs
193 cited
Research Areas
Biomedical Subjects
Biography and Research Information
Metrics
- h-index: 7
- Publications: 18
- Citations: 193
Selected Publications
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Investigating the influence of brewery ingredient byproduct inclusion during the dry-aging process on beef strip steak attributes (2026)
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Effect of rice variety and milling fraction on the starch gelatinization and rheological properties of rice milk (2019)
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Processing and Sensory Characteristics of Ground Beef Treated with Long Chain Organic Acids (2016)
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The influence of trisodium phosphate, potassium lactate, sodium metasilicate, cetylpyridinium chloride, or water as antimicrobial intervention systems on microbiological and instrumental color characteristics of beef biceps femoris muscles (2015)
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Single or multiple decontamination interventions involving lauric arginate on beef trimmings to enhance microbial safety of ground beef (2014)
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Antimicrobial treatment effects on ground beef instrumental to sensory color, sensory aroma and taste characteristics (2014)
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Evaluation of antimicrobial efficacy of citric and lactic acid based treatments on Escherichia coli and Salmonella spp. removal in fresh beef steaks (2014)
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Long chain organic acid effects on ground beef instrumental to color and sensory, taste and aroma characteristics (2014)
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Assessment of physical and chemical multi-hurdle decontamination approach using organic acids to enhance microbial properties of beef trimmings (2013)
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Microbial, instrumental color and sensory characteristics of inoculated ground beef produced using potassium lactate, sodium metasilicate or peroxyacetic acid as multiple antimicrobial interventions (2009)
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The impact of single antimicrobial intervention treatment with potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on non-inoculated ground beef lipid, instrumental color, and sensory characteristics (2009)
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MICROBIAL, INSTRUMENTAL COLOR AND SENSORY CHARACTERISTICS OF GROUND BEEF PROCESSED FROM BEEF TRIMMINGS TREATED WITH POTASSIUM LACTATE, SODIUM METASILICATE, PEROXYACETIC ACID OR ACIDIFIED SODIUM CHLORITE AS SINGLE ANTIMICROBIAL INTERVENTIONS (2008)
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Effects of potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on physical, chemical, and sensory properties of ground beef patties (2008)
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Injection of conjugated linoleic acid into beef strip loins (2006)
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Solution Enhancement and Post‐enhancement Storage Effects on the Quality, Sensory, and Retail Display Characteristics of Beef Triceps Brachii Muscles (2006)
Collaboration Network
Top Collaborators
F.W. Pohlman
University of Arkansas at Fayetteville (US)
13 shared publications
- Effects of potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on physical, chemical, and sensory properties of ground beef patties
- Injection of conjugated linoleic acid into beef strip loins
- MICROBIAL, INSTRUMENTAL COLOR AND SENSORY CHARACTERISTICS OF GROUND BEEF PROCESSED FROM BEEF TRIMMINGS TREATED WITH POTASSIUM LACTATE, SODIUM METASILICATE, PEROXYACETIC ACID OR ACIDIFIED SODIUM CHLORITE AS SINGLE ANTIMICROBIAL INTERVENTIONS
- Microbial, instrumental color and sensory characteristics of inoculated ground beef produced using potassium lactate, sodium metasilicate or peroxyacetic acid as multiple antimicrobial interventions
- The impact of single antimicrobial intervention treatment with potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on non-inoculated ground beef lipid, instrumental color, and sensory characteristics
Showing 5 of 13 shared publications
A.H. Brown
University of Arkansas at Fayetteville (US)
8 shared publications
- Effects of potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on physical, chemical, and sensory properties of ground beef patties
- Injection of conjugated linoleic acid into beef strip loins
- MICROBIAL, INSTRUMENTAL COLOR AND SENSORY CHARACTERISTICS OF GROUND BEEF PROCESSED FROM BEEF TRIMMINGS TREATED WITH POTASSIUM LACTATE, SODIUM METASILICATE, PEROXYACETIC ACID OR ACIDIFIED SODIUM CHLORITE AS SINGLE ANTIMICROBIAL INTERVENTIONS
- Microbial, instrumental color and sensory characteristics of inoculated ground beef produced using potassium lactate, sodium metasilicate or peroxyacetic acid as multiple antimicrobial interventions
- The impact of single antimicrobial intervention treatment with potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on non-inoculated ground beef lipid, instrumental color, and sensory characteristics
Showing 5 of 8 shared publications
R.T. Baublits
University of Arkansas at Fayetteville (US)
5 shared publications
- Effects of potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on physical, chemical, and sensory properties of ground beef patties
- Injection of conjugated linoleic acid into beef strip loins
- MICROBIAL, INSTRUMENTAL COLOR AND SENSORY CHARACTERISTICS OF GROUND BEEF PROCESSED FROM BEEF TRIMMINGS TREATED WITH POTASSIUM LACTATE, SODIUM METASILICATE, PEROXYACETIC ACID OR ACIDIFIED SODIUM CHLORITE AS SINGLE ANTIMICROBIAL INTERVENTIONS
- The impact of single antimicrobial intervention treatment with potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on non-inoculated ground beef lipid, instrumental color, and sensory characteristics
- Solution Enhancement and Post‐enhancement Storage Effects on the Quality, Sensory, and Retail Display Characteristics of Beef Triceps Brachii Muscles
S.A. Quilo
University of Arkansas at Fayetteville (US)
4 shared publications
- Effects of potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on physical, chemical, and sensory properties of ground beef patties
- MICROBIAL, INSTRUMENTAL COLOR AND SENSORY CHARACTERISTICS OF GROUND BEEF PROCESSED FROM BEEF TRIMMINGS TREATED WITH POTASSIUM LACTATE, SODIUM METASILICATE, PEROXYACETIC ACID OR ACIDIFIED SODIUM CHLORITE AS SINGLE ANTIMICROBIAL INTERVENTIONS
- Microbial, instrumental color and sensory characteristics of inoculated ground beef produced using potassium lactate, sodium metasilicate or peroxyacetic acid as multiple antimicrobial interventions
- The impact of single antimicrobial intervention treatment with potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on non-inoculated ground beef lipid, instrumental color, and sensory characteristics
Philip G. Crandall
University of Arkansas at Fayetteville
4 shared publications
In database
- Effects of potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on physical, chemical, and sensory properties of ground beef patties
- MICROBIAL, INSTRUMENTAL COLOR AND SENSORY CHARACTERISTICS OF GROUND BEEF PROCESSED FROM BEEF TRIMMINGS TREATED WITH POTASSIUM LACTATE, SODIUM METASILICATE, PEROXYACETIC ACID OR ACIDIFIED SODIUM CHLORITE AS SINGLE ANTIMICROBIAL INTERVENTIONS
- Microbial, instrumental color and sensory characteristics of inoculated ground beef produced using potassium lactate, sodium metasilicate or peroxyacetic acid as multiple antimicrobial interventions
- The impact of single antimicrobial intervention treatment with potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on non-inoculated ground beef lipid, instrumental color, and sensory characteristics
J.A. Marcos
University of Arkansas at Fayetteville (US)
3 shared publications
- Antimicrobial treatment effects on ground beef instrumental to sensory color, sensory aroma and taste characteristics
- Long chain organic acid effects on ground beef instrumental to color and sensory, taste and aroma characteristics
- Assessment of physical and chemical multi-hurdle decontamination approach using organic acids to enhance microbial properties of beef trimmings
T. L. Devine
University of Arkansas at Fayetteville (US)
3 shared publications
- Antimicrobial treatment effects on ground beef instrumental to sensory color, sensory aroma and taste characteristics
- Long chain organic acid effects on ground beef instrumental to color and sensory, taste and aroma characteristics
- Evaluation of antimicrobial efficacy of citric and lactic acid based treatments on Escherichia coli and Salmonella spp. removal in fresh beef steaks
Z. B. Johnson
University of Arkansas at Fayetteville (US)
2 shared publications
- Injection of conjugated linoleic acid into beef strip loins
- Solution Enhancement and Post‐enhancement Storage Effects on the Quality, Sensory, and Retail Display Characteristics of Beef Triceps Brachii Muscles
José Luis Aparicio
Tyson Foods (United States) (US)
2 shared publications
- Effects of potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on physical, chemical, and sensory properties of ground beef patties
- The impact of single antimicrobial intervention treatment with potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on non-inoculated ground beef lipid, instrumental color, and sensory characteristics
Robert Story
University of Arkansas at Fayetteville (US)
2 shared publications
- MICROBIAL, INSTRUMENTAL COLOR AND SENSORY CHARACTERISTICS OF GROUND BEEF PROCESSED FROM BEEF TRIMMINGS TREATED WITH POTASSIUM LACTATE, SODIUM METASILICATE, PEROXYACETIC ACID OR ACIDIFIED SODIUM CHLORITE AS SINGLE ANTIMICROBIAL INTERVENTIONS
- Microbial, instrumental color and sensory characteristics of inoculated ground beef produced using potassium lactate, sodium metasilicate or peroxyacetic acid as multiple antimicrobial interventions
E.J. Yancey
Tyson Foods (United States) (US)
1 shared publication
- Solution Enhancement and Post‐enhancement Storage Effects on the Quality, Sensory, and Retail Display Characteristics of Beef Triceps Brachii Muscles
J. M. Armengou Iglesias
University of Arkansas at Fayetteville (US)
1 shared publication
- Evaluation of antimicrobial efficacy of citric and lactic acid based treatments on Escherichia coli and Salmonella spp. removal in fresh beef steaks
K.L. Beers
Substance Abuse Free Environment (US)
1 shared publication
- Evaluation of antimicrobial efficacy of citric and lactic acid based treatments on Escherichia coli and Salmonella spp. removal in fresh beef steaks
C.L. Coffman
University of Arkansas at Fayetteville (US)
1 shared publication
- Assessment of physical and chemical multi-hurdle decontamination approach using organic acids to enhance microbial properties of beef trimmings
Andrew Proctor
University of Arkansas at Fayetteville (US)
1 shared publication
- Injection of conjugated linoleic acid into beef strip loins