Jane Bowers

Professor Emeritus at Food Science, Kansas State University0 Followers

Dr. Jane Bowers is a leading expert in the field of Food, Nutrition, Dietetics, and Health, serving as a Professor Emeritus at Kansas State University. With a rich academic career, she has contributed significantly to the advancement of food science education and research. Her tenure at the university has been marked by a commitment to fostering a deeper understanding of nutrition and its impact on health. Dr. Bowers has played a pivotal role in shaping the curriculum and mentoring countless students, preparing them for successful careers in the food and health industries. Her work continues to inspire new generations of scholars and professionals in the field.

Research Interests

Food science education nutrition impact on health dietetics curriculum development

Publications

1 - Browning and Associated Properties of Porcine Muscle,Journal of Food Science

JANE A. BOWERS , DOROTHY L. HARRISON , DONALD H. KROPF ,

, 147-149, 1968-03-01

2 - Graduates' Perceptions of Self‐Assessment Training in Clinical Dental Hygiene Education,Journal of Dental Education

Jane A. Bowers , Jane E. Wilson ,

, 1146-1153, 2002-10-01

3 - CONSUMER ACCEPTABILITY OF TURKEY FRANKFURTERS WITH 0, 40, AND 100 PPM NITRITE,Journal of Food Science

CHERYL A. SALES , JANE A. BOWERS , DONALD KROPF ,

, 1060-1061, 1980-07-01

4 - EFFECT OF SALT AND TEXTURED SOY LEVEL ON SENSORY CHARACTERISTICS OF BEEF PATTIES,Journal of Food Science

CAROL GARDZE , JANE A. BOWERS , JEAN F. CAUL ,

, 460-464, 1979-03-01

5 - FUNCTIONAL PROPERTIES OF SORGHUM FLOUR AS AN EXTENDER IN GROUND BEEF PATTIES 1,Journal of Food Quality

JEN‐CHIEH HUANG , JOSEPH F. ZAYAS , JANE A. BOWERS ,

, 51-61, 1999-03-01

6 - SENSORY EVALUATION AND PROTEIN VALUE OF BEEF AND BEEF‐COTTONSEED BLENDS,Journal of Food Science

BETH R. MOLONON , JANE A. BOWERS ,

, 1263-1265, 1976-11-01

7 - RESPONSE SURFACES OF SENSORY CHARACTERISTICS FOR REDUCED SODIUM CHLORIDE AND PHOSPHATE SALTS IN EMULSIFIED TURKEY SAUSAGES,Journal of Sensory Studies

RHODA SCHANTZ , JANE BOWERS ,

, 283-300, 1993-12-01

8 - CONSUMER ACCEPTANCE OF COMMERCIALLY AVAILABLE FRANKFURTERS1,Journal of Sensory Studies

DELORES H. CHAMBERS , EDGAR CHAMBERS IV , JANE R. BOWERS ,

, 85-101, 1996-07-01

9 - Inhibition of Lipid Oxidation in Meats by Inorganic Phosphate and Ascorbate Salts,Journal of Food Science

JEAN A. CRAIG , JANE A. BOWERS , XIAO‐YING WANG , PAUL A. SEIB ,

, 1062-1067, 1996-09-01

10 - COPPER, ZINC AND IRON CONTENT OF TURKEY MUSCLES,Journal of Food Science

OLEANE C. ZENOBLE , JANE A. BOWERS ,

, 1408-1409, 1977-09-01

11 - Instron Measurements and Sensory Scores for Texture of Poultry Meat and Frankfurters,Journal of Food Science

KENNETH J. PRUSA , JANE A. BOWERS , EDGAR CHAMBERS ,

, 653-654, 1982-03-01

12 - INFLUENCE OF AGING ON THE ELECTROPHORETIC AND STRUCTURAL CHARACTERISTICS OF TURKEY BREAST MUSCLE,Journal of Food Science

PAMELA G. JOHNSON , JANE A. BOWERS ,

, 255-261, 1976-03-01

13 - Sensory Characteristics, Texture, Color, and Selected Nutrient Content of Veal Muscle,Journal of Food Science

JANE A. BOWERS , JEAN CRAIG , JANET C. WILLIAMS ,

, 1444-1449, 1989-11-01

14 - Lipid Oxidation and Sensory Analysis of Cooked Pork and Turkey Stored under Modified Atmospheres,Journal of Food Science

NANCY L. NOLAN , JANE A. BOWERS , D. H. KROPF ,

, 846-849, 1989-07-01

15 - Aroma, Color, and Lipid Oxidation of Turkey Muscle Emulsions,Journal of Food Science

C. SUSAN TELLEFSON , JANE A. BOWERS , CECELIA MARSHALL , ARTHUR D. DAYTON ,

, 393-396, 1982-03-01

16 - Flavor, Color, and Other Characteristics of Beef Longissimus Muscle Heated to Seven Internal Temperatures Between 55° and 85° C,Journal of Food Science

JANE A. BOWERS , JEAN A. CRAIG , D.H. KROPF , TAMMY J. TUCKER ,

, 533-536, 1987-05-01

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