| Dry and wet aging effects on palatability attributes of beef loin and rib steaks from three quality grades FC Parrish Jr, JA Boles, RE Rust, DG Olson Journal of Food Science 56 (3), 601-603, 1991 | 135 | 1991 |
| Rapid postmortem pH decline and delayed chilling reduce quality of turkey breast meat BM Rathgeber, JA Boles, PJ Shand Poultry Science 78 (3), 477-484, 1999 | 125 | 1999 |
| Feedlot performance, carcass composition, and muscle and fat CLA concentrations of lambs fed diets supplemented with safflower seeds RW Kott, PG Hatfield, JW Bergman, CR Flynn, H Van Wagoner, JA Boles Small Ruminant Research 49 (1), 11-17, 2003 | 124 | 2003 |
| Supplemental safflower oil affects the fatty acid profile, including conjugated linoleic acid, of lamb JA Boles, RW Kott, PG Hatfield, JW Bergman, CR Flynn Journal of animal science 83 (9), 2175-2181, 2005 | 114 | 2005 |
| Effect of porcine stress syndrome on the solubility and degradation of myofibrillar/cytoskeletal proteins JA Boles, FC Parrish Jr, TW Huiatt, RM Robson Journal of Animal Science 70 (2), 454-464, 1992 | 107 | 1992 |
| Meat color JA Boles, R Pegg Montana State University and Saskatchewan Food Product Innovation, Program …, 2010 | 90 | 2010 |
| Meat cut and injection level affects the tenderness and cook yield of processed roast beef JA Boles, PJ Shand Meat Science 59 (3), 259-265, 2001 | 72 | 2001 |
| Effects of raw binder system, meat cut and prior freezing on restructured beef JA Boles, PJ Shand Meat science 53 (4), 233-239, 1999 | 71 | 1999 |
| Effect of comminution method and raw binder system in restructured beef JA Boles, PJ Shand Meat Science 49 (3), 297-307, 1998 | 70 | 1998 |
| Effect of post-slaughter processing and freezing on the functionality of hot-boned meat from young bull JA Boles, JE Swan Meat Science 44 (1-2), 11-18, 1996 | 67 | 1996 |
| Sensory and chemical characteristics of precooked mircrowave‐reheatable pork roasts JA Boles Journal of Food Science 55 (3), 618-620, 1990 | 63 | 1990 |
| Development of a method to manufacture uncured, no-nitrate/nitrite-added whole muscle jerky JJ Sindelar, MJ Terns, E Meyn, JA Boles Meat Science 86 (2), 298-303, 2010 | 56 | 2010 |
| Effects of brine ingredients and temperature on cook yields and tenderness of pre-rigor processed roast beef JA Boles, JE Swan Meat Science 45 (1), 87-97, 1997 | 56 | 1997 |
| Processing and sensory characteristics of cooked roast beef: effect of breed, age, gender and storage conditions JA Boles, JE Swan Meat Science 62 (4), 419-427, 2002 | 49 | 2002 |
| Growth implants reduced tenderness of steaks from steers and heifers with different genetic potentials for growth and marbling JA Boles, DL Boss, KI Neary, KC Davis, MW Tess Journal of animal science 87 (1), 269-274, 2009 | 47 | 2009 |
| Effect of porcine somatotropin, stress susceptibility, and final end point of cooking on the sensory, physical, and chemical properties of pork loin chops JA Boles, FC Parrish Jr, CL Skaggs, LL Christian Journal of animal science 69 (7), 2865-2870, 1991 | 47 | 1991 |
| Fat deposition and fat effects on meat quality—a review M Schumacher, H DelCurto-Wyffels, J Thomson, J Boles Animals 12 (12), 1550, 2022 | 44 | 2022 |
| Meat and storage effects on processing characteristics of beef roasts JA Boles, JE Swan Meat Science 62 (1), 121-127, 2002 | 44 | 2002 |
| Rapid post-mortem glycolysis and delay chilling of turkey carcasses cause alterations to protein extractability and degradation of breast muscle proteins BM Rathgeber, MD Pato, JA Boles, PJ Shand Journal of agricultural and food chemistry 47 (7), 2529-2536, 1999 | 42 | 1999 |
| Rapid post-mortem glycolysis and delay chilling of turkey carcasses cause alterations to protein extractability and degradation of breast muscle proteins BM Rathgeber, MD Pato, JA Boles, PJ Shand Journal of agricultural and food chemistry 47 (7), 2529-2536, 1999 | 42 | 1999 |
