| Beef customer satisfaction: Role of cut, USDA quality grade, and city on in-home consumer ratings TR Neely, CL Lorenzen, RK Miller, JD Tatum, JW Wise, JF Taylor, ... Journal of Animal Science 76 (4), 1027-1033, 1998 | 259 | 1998 |
| Effective nutrition labeling of restaurant menu and pricing of healthy menu J Hwang, CL Lorenzen Journal of foodservice 19 (5), 270-276, 2008 | 207 | 2008 |
| Beef customer satisfaction: Trained sensory panel ratings and Warner-Bratzler shear force values CL Lorenzen, RK Miller, JF Taylor, TR Neely, JD Tatum, JW Wise, ... Journal of Animal Science 81 (1), 143-149, 2003 | 187 | 2003 |
| Beef customer satisfaction: Cooking method and degree of doneness effects on the top loin steak CL Lorenzen, TR Neely, RK Miller, JD Tatum, JW Wise, JF Taylor, ... Journal of Animal Science 77 (3), 637-644, 1999 | 185 | 1999 |
| National Beef Quality Audit: Survey of producer-related defects and carcass quality and quantity attributes CL Lorenzen, DS Hale, DB Griffin, JW Savell, KE Belk, TL Frederick, ... Journal of animal science 71 (6), 1495-1502, 1993 | 180 | 1993 |
| National beef tenderness survey–2006: Assessment of Warner–Bratzler shear and sensory panel ratings for beef from US retail and foodservice establishments KL Voges, CL Mason, JC Brooks, RJ Delmore, DB Griffin, DS Hale, ... Meat science 77 (3), 357-364, 2007 | 163 | 2007 |
| National Beef Tenderness Survey–2010: Warner-Bratzler shear force values and sensory panel ratings for beef steaks from United States retail and food service establishments MR Guelker, AN Haneklaus, JC Brooks, CC Carr, RJ Delmore Jr, ... Journal of Animal Science 91 (2), 1005-1014, 2013 | 125 | 2013 |
| Beef customer satisfaction: Cooking method and degree of doneness effects on the top sirloin steak JW Savell, CL Lorenzen, TR Neely, RK Miller, JD Tatum, JW Wise, ... Journal of Animal Science 77 (3), 645-652, 1999 | 124 | 1999 |
| Pork loin color relative to sensory and instrumental tenderness and consumer acceptance JL Norman, EP Berg, H Heymann, CL Lorenzen Meat science 65 (2), 927-933, 2003 | 117 | 2003 |
| Beef customer satisfaction: Cooking method and degree of doneness effects on the top round steak TR Neely, CL Lorenzen, RK Miller, JD Tatum, JW Wise, JF Taylor, ... Journal of Animal Science 77 (3), 653-660, 1999 | 84 | 1999 |
| National Beef Tenderness Survey—2015: Palatability and shear force assessments of retail and foodservice beef HA Martinez, AN Arnold, JC Brooks, CC Carr, KB Gehring, DB Griffin, ... Meat and Muscle Biology 1 (1), 2017 | 83 | 2017 |
| Allied industry approaches to alter intramuscular fat content and composition in beef animals MV Dodson, Z Jiang, J Chen, GJ Hausman, LL Guan, J Novakofski, ... Journal of Food Science 75 (1), R1-R8, 2010 | 81 | 2010 |
| Protein kinetics in callipyge lambs CL Lorenzen, M Koohmaraie, SD Shackelford, F Jahoor, HC Freetly, ... Journal of Animal Science 78 (1), 78-87, 2000 | 69 | 2000 |
| Prediction of fat percentage within marbling score on beef longissimus muscle using 3 different fat determination methods DL Dow, BR Wiegand, MR Ellersieck, CL Lorenzen Journal of animal science 89 (4), 1173-1179, 2011 | 62 | 2011 |
| Conjugated linoleic acid content of beef differs by feeding regime and muscle CL Lorenzen, JW Golden, FA Martz, IU Grün, MR Ellersieck, JR Gerrish, ... Meat Science 75 (1), 159-167, 2007 | 52 | 2007 |
| Effect of end‐point temperature and degree of doneness on sensory and instrumental flavor profile of beefsteaks CL Lorenzen, VK Davuluri, K Adhikari, IU Grün Journal of food science 70 (2), S113-S118, 2005 | 52 | 2005 |
| Interrelationships of breed type, USDA quality grade, cooking method, and degree of doneness on consumer evaluations of beef in Dallas and San Antonio, Texas, USA DR McKenna, CL Lorenzen, KD Pollok, WW Morgan, WL Mies, JJ Harris, ... Meat Science 66 (2), 399-406, 2004 | 50 | 2004 |
| Efficacy of performing Warner–Bratzler and slice shear force on the same beef steak following rapid cooking CL Lorenzen, CR Calkins, MD Green, RK Miller, JB Morgan, BE Wasser Meat science 85 (4), 792-794, 2010 | 46 | 2010 |
| Reducing oxidation of meat I GRÜN, A CLARKE, C LORENZEN, JA GRÜN Food technology (Chicago) 60 (1), 36-43, 2006 | 46 | 2006 |
| A prototype on-line AOTF hyperspectral image acquisition system for tenderness assessment of beef carcasses GK Naganathan, K Cluff, A Samal, CR Calkins, DD Jones, CL Lorenzen, ... Journal of Food Engineering 154, 1-9, 2015 | 37 | 2015 |
