S. B. Bigger
This is a likely match — the affiliation was inferred from OpenAlex, ORCID, and web sources but has not been fully confirmed. Treat with appropriate caution.
Researcher
Also affiliated: Kansas State University (2021)
Unknown Researcher
Research Areas
Biography and Research Information
OverviewAI-generated summary
S. B. Bigger's research focuses on the analysis and comparison of plant-based food alternatives to traditional meat products. Their work has investigated the quality, physical attributes, and consumer sensory evaluations of plant-based ground beef alternatives in relation to ground beef with varying fat content. These studies aim to provide objective data on the characteristics and consumer perception of emerging food technologies. Bigger has published three papers on this subject, accumulating 25 citations and an h-index of 2. They have collaborated with S. G. Davis from the Arkansas Agricultural Experiment Station on two shared publications, indicating active engagement within their research community.
Metrics
- h-index: 2
- Publications: 3
- Citations: 26
Selected Publications
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Consumer Sensory Evaluation of Plant-Based Ground Beef Alternatives in Comparison to Ground Beef of Various Fat Percentages (2021)
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Comparison of the Physical Attributes of Plant-Based Ground Beef Alternatives to Ground Beef (2021)
Collaboration Network
Top Collaborators
- Quality of Plant-Based Ground Beef Alternatives in Comparison with Ground Beef of Various Fat Levels
- Comparison of the Physical Attributes of Plant-Based Ground Beef Alternatives to Ground Beef
- Consumer Sensory Evaluation of Plant-Based Ground Beef Alternatives in Comparison to Ground Beef of Various Fat Percentages
- Quality of Plant-Based Ground Beef Alternatives in Comparison with Ground Beef of Various Fat Levels
- Comparison of the Physical Attributes of Plant-Based Ground Beef Alternatives to Ground Beef
- Consumer Sensory Evaluation of Plant-Based Ground Beef Alternatives in Comparison to Ground Beef of Various Fat Percentages
- Quality of Plant-Based Ground Beef Alternatives in Comparison with Ground Beef of Various Fat Levels
- Comparison of the Physical Attributes of Plant-Based Ground Beef Alternatives to Ground Beef
- Consumer Sensory Evaluation of Plant-Based Ground Beef Alternatives in Comparison to Ground Beef of Various Fat Percentages
- Quality of Plant-Based Ground Beef Alternatives in Comparison with Ground Beef of Various Fat Levels
- Comparison of the Physical Attributes of Plant-Based Ground Beef Alternatives to Ground Beef
- Consumer Sensory Evaluation of Plant-Based Ground Beef Alternatives in Comparison to Ground Beef of Various Fat Percentages
- Quality of Plant-Based Ground Beef Alternatives in Comparison with Ground Beef of Various Fat Levels
- Comparison of the Physical Attributes of Plant-Based Ground Beef Alternatives to Ground Beef
- Consumer Sensory Evaluation of Plant-Based Ground Beef Alternatives in Comparison to Ground Beef of Various Fat Percentages
- Comparison of the Physical Attributes of Plant-Based Ground Beef Alternatives to Ground Beef
- Consumer Sensory Evaluation of Plant-Based Ground Beef Alternatives in Comparison to Ground Beef of Various Fat Percentages
- Comparison of the Physical Attributes of Plant-Based Ground Beef Alternatives to Ground Beef
- Consumer Sensory Evaluation of Plant-Based Ground Beef Alternatives in Comparison to Ground Beef of Various Fat Percentages
- Comparison of the Physical Attributes of Plant-Based Ground Beef Alternatives to Ground Beef
- Consumer Sensory Evaluation of Plant-Based Ground Beef Alternatives in Comparison to Ground Beef of Various Fat Percentages
- Comparison of the Physical Attributes of Plant-Based Ground Beef Alternatives to Ground Beef
- Consumer Sensory Evaluation of Plant-Based Ground Beef Alternatives in Comparison to Ground Beef of Various Fat Percentages
- Comparison of the Physical Attributes of Plant-Based Ground Beef Alternatives to Ground Beef
- Consumer Sensory Evaluation of Plant-Based Ground Beef Alternatives in Comparison to Ground Beef of Various Fat Percentages
- Comparison of the Physical Attributes of Plant-Based Ground Beef Alternatives to Ground Beef
- Consumer Sensory Evaluation of Plant-Based Ground Beef Alternatives in Comparison to Ground Beef of Various Fat Percentages
- Comparison of the Physical Attributes of Plant-Based Ground Beef Alternatives to Ground Beef
- Consumer Sensory Evaluation of Plant-Based Ground Beef Alternatives in Comparison to Ground Beef of Various Fat Percentages
- Consumer Sensory Evaluation of Plant-Based Ground Beef Alternatives in Comparison to Ground Beef of Various Fat Percentages
- Quality of Plant-Based Ground Beef Alternatives in Comparison with Ground Beef of Various Fat Levels
- Quality of Plant-Based Ground Beef Alternatives in Comparison with Ground Beef of Various Fat Levels
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