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Host resistance and fungicide control of leaf rust ( Puccinia hordei) in barley ( Hordeum vulgare) and effects on grain yield and yield components

Crop protection, 2007-09, Vol.26 (9), p.1422-1430

2007

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Design and commissioning of the MAST neutral beam power supplies for the long pulse beam upgrade

2009 23rd IEEE/NPSS Symposium on Fusion Engineering, 2009, p.1-4

2009

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Non-volatile organic acid profiles of peas and carrots cooked by microwaves

Journal of food protection, 1979-05, Vol.42 (5), p.385-388

1979

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Yield Losses in Winter Barley Resulting from a New Race of Puccinia hordei in North America

Plant disease, 1994-03, Vol.78 (3), p.256

GRIFFEY, C. A.

1994

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Sensory qualities, cooking losses, shear values, and B-vitamins of beef roasts cooked by slow-heat

Home Economics Research Journal, 1978-11, Vol.7 (2), p.116-120

1978

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Flavor of milk one week after addition of iron complex

Journal of dairy science, 1982-01, Vol.65 (8), p.1390-1393

1982

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Lightning protection - Planning for the unexpected

Structural survey, 1989-04, Vol.7 (4), p.438-442

1989

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Effects of Rations Containing Newsprint on Flavor of Milk

Journal of dairy science, 1972-07, Vol.55 (7), p.1018-1019

1972

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U.S. trade policy: recent changes and future U.S. interests

The American economic review, 1989-05, Vol.79 (2), p.128-133

Baldwin, R.E. (University of Wisconsin, Madison, WI)

1989

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1-aspartyl-1-phenylalanine methyl ester (aspartame) as a sweetener

Journal of food science, 1974, Vol.39 (2), p.347-349

1974

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Microwave cooking: an overview [Cooking and reheating foods, safety, Government regulations; USA]

Journal of food protection, 1983-01, Vol.46 (3), p.266-269

Baldwin, Ruth E.

1983

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Flavor of Milk One Week After Addition of Iron Complex1

Journal of dairy science, 1982-08, Vol.65 (8), p.1390-1393

1982

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Production of bacterial and yeast biomass in ground corn cob and ground corn stalk media

Journal of food protection, 1991-02, Vol.54 (2), p.117-120

1991

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A high current engineers approach to a high voltage impulse measurement problem

Digest of Technical Papers. 11th IEEE International Pulsed Power Conference (Cat. No.97CH36127), 1997, Vol.2, p.1239-1244 vol.2

Baldwin, R.E.

1997

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Comparison of Methods of Cooking Beef Roasts by Microwaves

Journal of microwave power, 1980-01, Vol.15 (3), p.169-172

1980

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Quality of carrots dehydrated by three home methods [Convection oven, microwave oven, food dehydrator]

Home Economics Research Journal, 1983-09, Vol.12 (1), p.76-82

1983

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Flavor and Color of Peas and Carrets Cooked by microwaves

Journal of microwave power, 1978-01, Vol.13 (4), p.321-326

1978

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EVALUATION OF ONION CULTIVARS FOR REARING ONION FLY IN THE LABORATORY

Annals of applied biology, 1986-04, Vol.108 (S1), p.172-173

1986

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High Temperature Storage of Spray-Dried Egg White

Poultry science, 1967-11, Vol.46 (6), p.1431-1437

1967

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Sensory attributes and safety aspects of germinated small-seeded soybeans and mungbeans

Journal of food protection, 1984-06, Vol.47 (6), p.434-437

1984

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Storage and microwave reheating effects on lipid oxidation of roast beef

Journal of microwave power, 1984-09, Vol.19 (3), p.187

1984

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Fish protein concentrate foam

Journal of food science, 1974-09, Vol.39 (5), p.880-882

1974

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Proximate analysis, free amino acid, vitamin and mineral content of microwave cooked meat

Journal of food science, 1976-07, Vol.41 (4), p.762-765

1976

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Sensory attributes of commercial egg substitutes [compared with whole eggs]

Journal of food science, 1977-07, Vol.42 (4), p.1124-1125

1977

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Flavor thresholds for fatty acids in buffered solutions

Journal of food science, 1973-03, Vol.38 (3), p.528-530

1973

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Host resistance and fungicide control of leaf rust ( Puccinia hordei) in barley ( Hordeum vulgare) and effects on grain yield and yield components

Design and commissioning of the MAST neutral beam power supplies for the long pulse beam upgrade

Non-volatile organic acid profiles of peas and carrots cooked by microwaves

Yield Losses in Winter Barley Resulting from a New Race of Puccinia hordei in North America

Sensory qualities, cooking losses, shear values, and B-vitamins of beef roasts cooked by slow-heat

Flavor of milk one week after addition of iron complex

Lightning protection - Planning for the unexpected

Effects of Rations Containing Newsprint on Flavor of Milk

U.S. trade policy: recent changes and future U.S. interests

1-aspartyl-1-phenylalanine methyl ester (aspartame) as a sweetener

Microwave cooking: an overview [Cooking and reheating foods, safety, Government regulations; USA]

Flavor of Milk One Week After Addition of Iron Complex1

Production of bacterial and yeast biomass in ground corn cob and ground corn stalk media

A high current engineers approach to a high voltage impulse measurement problem

Comparison of Methods of Cooking Beef Roasts by Microwaves

Quality of carrots dehydrated by three home methods [Convection oven, microwave oven, food dehydrator]

Flavor and Color of Peas and Carrets Cooked by microwaves

EVALUATION OF ONION CULTIVARS FOR REARING ONION FLY IN THE LABORATORY

High Temperature Storage of Spray-Dried Egg White

Sensory attributes and safety aspects of germinated small-seeded soybeans and mungbeans

Storage and microwave reheating effects on lipid oxidation of roast beef

Fish protein concentrate foam

Proximate analysis, free amino acid, vitamin and mineral content of microwave cooked meat

Sensory attributes of commercial egg substitutes [compared with whole eggs]

Flavor thresholds for fatty acids in buffered solutions

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