Match tier Likely match
Presence Current · Arkansas
Last published 2022
Sources OpenAlex · ORCID
Refreshed 2026-08-08

S. G. Davis

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

UA Div. of Agriculture primary University of Arkansas

Also affiliated: Kansas State University (2021–2022); Cornell University (1997); University of Massachusetts Amherst (1949); Bennett Aerospace (United States) (1949)

Faculty Researcher

6 h-index 20 pubs 118 cited

Research Areas

Biomedical Subjects

  • Food Additives
  • Fruit
  • Proteins
  • Malus

OverviewAI-generated summary

S. G. Davis's research investigates consumer perceptions of food quality and the impact of various labeling strategies on those perceptions. Recent publications examine consumer sensory evaluations of plant-based ground beef alternatives compared to traditional ground beef, considering factors such as fat percentage and price. Davis has also studied the effect of disclosing fat content and other labeling information on consumer evaluations of beef palatability. Further research includes an analysis of myoglobin denaturation in relation to different degrees of doneness in beef muscles. Davis has published 20 papers, with an h-index of 6 and 117 citations, and has collaborated with K. R. Lybarger, L. A. Egger, M. D. Zumbaugh, and K. J. Farmer on multiple publications.

Metrics

  • h-index: 6
  • Publications: 20
  • Citations: 118

Selected Publications

  • Change in Myoglobin Denaturation Among Three Degrees of Doneness of Three Muscles (2023)
    Kansas Agricultural Experiment Station Research Reports DOI OpenAlex
  • Impact of Disclosing Fat Content on Consumer Sensory Evaluation of Ground Beef From a Similar Source (2022)
    Kansas Agricultural Experiment Station Research Reports DOI OpenAlex
  • Trained Sensory Panel Evaluation of the Impact of Bone-In Versus Boneless Cuts on Beef Palatability (2022)
    Kansas Agricultural Experiment Station Research Reports DOI OpenAlex
  • Consumer Sensory Evaluation of Plant-Based Ground Beef Alternatives in Comparison to Ground Beef of Various Fat Percentages (2021)
    Kansas Agricultural Experiment Station Research Reports 2 citations DOI OpenAlex
  • Comparison of the Physical Attributes of Plant-Based Ground Beef Alternatives to Ground Beef (2021)
    Kansas Agricultural Experiment Station Research Reports 2 citations DOI OpenAlex
  • RICE EXTERNAL PREFERENCE MAPPING FOR ASIAN CONSUMERS LIVING IN THE UNITED STATES (2001)
    Journal of Sensory Studies 38 citations DOI OpenAlex

View all publications on OpenAlex →

Collaboration Network

17 Collaborators 3 Institutions 1 Country

Top Collaborators

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