1. Assessment of volatile compounds, neutral and polar lipid fatty acids of four beef muscles from USDA Choice and Select graded carcasses and their relationships with consumer palatability scores and intramuscular fat content. (June 2016) Authors: Hunt, M.R.; Legako, J.F.; Dinh, T.T.N.; Garmyn, A.J.; O'Quinn, T.G.; Corbin, C.H.; Rathmann, R.J.; Brooks, J.C.; Miller, M.F. Journal: Meat science Issue: Volume 116(2016:Jun.) Page Start: 91 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Implementation of low‐power, non‐volatile latch utilising ferroelectric transistor. Issue 23 (1st November 2015) Authors: Mitchell, C.; Hunt, M.R.; McCartney, C.L.; Ho, F.D. Journal: Electronics letters Issue: Volume 51:Issue 23(2015) Page Start: 1884 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. MFSFET two‐bit 1T1C DRAM memory design and empirical data. Issue 6 (1st March 2016) Authors: Hunt, M.R.; Mitchell, C.; McCartney, C.L.; Ho, F.D. Journal: Electronics letters Issue: Volume 52:Issue 6(2016) Page Start: 477 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Sensory evaluation of tender beef strip loin steaks of varying marbling levels and quality treatments. (February 2015) Authors: Corbin, C.H.; O'Quinn, T.G.; Garmyn, A.J.; Legako, J.F.; Hunt, M.R.; Dinh, T.T.N.; Rathmann, R.J.; Brooks, J.C.; Miller, M.F. Journal: Meat science Issue: Volume 100(2015:Feb.) Page Start: 24 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗