• "Investigating quality attributes and consumer acceptance of uncured, no-nitrate/nitrite-added commercial hams, bacons, and frankfurters"

Sindelar JJ, Cordray JC, Olson DG, et al., Journal of Food Science 72 (8): S551-S559 Oct 2007. Consumer sensory ratings for surface/lean color, aroma, flavor, texture, and overall acceptance determined that variation existed. Brand E (nitrite-added control) and I uncured, no-nitrate/nitrite-added brand for each product type were not different (P > 0.05) for overall acceptance and received higher scores (P < 0.05) than a other brands within each product type.

• "Effects of Vegetable Juice Powder Concentration and Storage Time on Some Chemical and Sensory Quality Attributes of Uncured, Emulsified Cooked Sausages"

• "Strategies to eliminate atypical flavours and aromas in sow loins. I. Optimization of sodium tripolyphosphate, sodium bicarbonate, and injection level"

• "Strategies to eliminate atypical aromas and flavors in sow loins - part II: consumer acceptance of loins marinated with sodium tripolyphosphate and sodium bicarbonate"