Berg, E. P. and H. H. Stein. 2021. A Salute to PVT TIM HiLL: Indispensable Amino Acids and Global Human Health. Meat and Muscle Biology 5(3), p.4, 1 – 10. https://doi.org/10.22175/mmb.12925
Bailey, H. J. Mathai, E. Berg, H. Stein. 2020. Most meat products have digestible indispensable amino acid scores that are greater than 100, but processing may increase or reduce protein quality. British Journal of Nutrition. 1-31. DOI: https://doi.org/10.1017/S0007114520000641.
Bailey, H. J. Mathai, E. Berg, H. Stein. 2020. Pork products have digestible indispensable amino acid scores (DIAAS) that are greater than 100, but processing does not always increase DIAAS. Journal of Nutrition. J Nutr 2020;150:475–482. doi: https://doi.org/10.1093/jn/nxz284.
Shappell, N.W., E.P. Berg, J.D. Magolski, and L.O. Billey. 2019. An in vitro comparison of estrogenic equivalents per serving size of some common foods. J. Food Sci. 11/19/2019 https://doi.org/10.1111/1750-3841.14847.
Fellow, American Meat Science Association
2019 NDSU Fred Waldron Award “in recognition of outstanding scholarly achievements and significant contributions to research.”
2017 Signal Service Award. The AMSA Signal Service Award was established in 1956 and is given to members in recognition of devoted service and lasting contributions to the meat industry and to the association.
2016 Distinguished Teaching Award. Awarded by the American Meat Science Association
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North Dakota State University is distinctive as a student-focused, land-grant, research university. NDSU Agricultural Affairs educates students with interests in agriculture, food systems and natural resources; fosters communities through partnerships that educate the public; provides creative, cost-effective solutions to current problems; and pursues fundamental and applied research to help shape a better world.