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Red meat in global nutrition.
McNeill S, Van Elswyk ME. McNeill S, et al. Meat Sci. 2012 Nov;92(3):166-73. doi: 10.1016/j.meatsci.2012.03.014. Epub 2012 Apr 1. Meat Sci. 2012. PMID: 22658075 Review.
Special-Fed Veal: Separable components, proximate composition, and nutrient analysis of selected raw and cooked, wholesale and retail cuts.
Perham CC, Gifford CL, Woerner DR, Engle TE, Sellins KS, Acheson RJ, Douglass LW, Tatum JD, Delmore RJ, Cifelli A, McNeill SH, Belk KE. Perham CC, et al. Among authors: mcneill sh. Meat Sci. 2019 Feb;148:19-31. doi: 10.1016/j.meatsci.2018.09.016. Epub 2018 Sep 22. Meat Sci. 2019. PMID: 30292700
Nutrient database improvement project: Separable components and proximate composition of raw and cooked retail cuts from the beef loin and round.
Acheson RJ, Woerner DR, Martin JN, Belk KE, Engle TE, Brown TR, Brooks JC, Luna AM, Thompson LD, Grimes HL, Arnold AN, Savell JW, Gehring KB, Douglass LW, Howe JC, Patterson KY, Roseland JM, Williams JR, Cifelli A, Leheska JM, McNeill SH. Acheson RJ, et al. Among authors: mcneill sh. Meat Sci. 2015 Dec;110:236-44. doi: 10.1016/j.meatsci.2015.06.001. Epub 2015 Jun 3. Meat Sci. 2015. PMID: 26280470
Nutrient database improvement project: the influence of USDA quality and yield grade on the separable components and proximate composition of raw and cooked retail cuts from the beef chuck.
West SE, Harris KB, Haneklaus AN, Savell JW, Thompson LD, Brooks JC, Pool JK, Luna AM, Engle TE, Schutz JS, Woerner DR, Arcibeque SL, Belk KE, Douglass L, Leheska JM, McNeill S, Howe JC, Holden JM, Duvall M, Patterson K. West SE, et al. Meat Sci. 2014 Aug;97(4):558-67. doi: 10.1016/j.meatsci.2014.01.018. Epub 2014 Feb 8. Meat Sci. 2014. PMID: 24769877
Inclusion of red meat in healthful dietary patterns.
McNeill SH. McNeill SH. Meat Sci. 2014 Nov;98(3):452-60. doi: 10.1016/j.meatsci.2014.06.028. Epub 2014 Jun 28. Meat Sci. 2014. PMID: 25034452 Free article.
The evolution of lean beef: identifying lean beef in today's U.S. marketplace.
McNeill SH, Harris KB, Field TG, Van Elswyk ME. McNeill SH, et al. Meat Sci. 2012 Jan;90(1):1-8. doi: 10.1016/j.meatsci.2011.05.023. Epub 2011 Jun 2. Meat Sci. 2012. PMID: 21737208 Review.
A Research Communication Brief: Gluten Analysis in Beef Samples Collected Using a Rigorous, Nationally Representative Sampling Protocol Confirms That Grain-Finished Beef Is Naturally Gluten-Free.
McNeill SH, Cifelli AM, Roseland JM, Belk KE, Woerner DR, Gehring KB, Savell JW, Brooks JC, Thompson LD. McNeill SH, et al. Nutrients. 2017 Aug 25;9(9):936. doi: 10.3390/nu9090936. Nutrients. 2017. PMID: 28841165 Free PMC article.
A Systematic Review of Renal Health in Healthy Individuals Associated with Protein Intake above the US Recommended Daily Allowance in Randomized Controlled Trials and Observational Studies.
Van Elswyk ME, Weatherford CA, McNeill SH. Van Elswyk ME, et al. Among authors: mcneill sh. Adv Nutr. 2018 Jul 1;9(4):404-418. doi: 10.1093/advances/nmy026. Adv Nutr. 2018. PMID: 30032227 Free PMC article.
Composition of free and peptide-bound amino acids in beef chuck, loin, and round cuts.
Wu G, Cross HR, Gehring KB, Savell JW, Arnold AN, McNeill SH. Wu G, et al. Among authors: mcneill sh. J Anim Sci. 2016 Jun;94(6):2603-13. doi: 10.2527/jas.2016-0478. J Anim Sci. 2016. PMID: 27285936
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