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Plasma cholesterol oxidation products (oxysterols) in human subjects fed a meal rich in oxysterols

Journal of food science, 1991-05, Vol.56 (3), p.843-847

1991

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Omega-3 Fatty Acids in Lake Superior Fish

Journal of food science, 1990-01, Vol.55 (1), p.71-73

1990

Volltextzugriff (PDF)

Cholesterol Oxidation Products in Some Muscle Foods

Journal of food science, 1987-11, Vol.52 (6), p.1500-1503

1987

Volltextzugriff (PDF)

Calcium fortified, reduced fat beef emulsion product

Journal of food science, 1994-09, Vol.59 (5), p.928-932

1994

Volltextzugriff (PDF)

Properties of wild rice/ground beef mixtures

Journal of food science, 1991-09, Vol.56 (5), p.1154-1157

1991

Volltextzugriff (PDF)

Evaluation of frying oil filtration systems

Journal of food science, 1992-05, Vol.57 (3), p.651-654

1992

Volltextzugriff (PDF)

Vascular Infusion as a Means to Improve the Antioxidant–Prooxidant Balance of Beef

Journal of food science, 2003-05, Vol.68 (4), p.1149-1154

2003

Volltextzugriff (PDF)

Solubilized Cellulose and Dehydrated Potato Extract in Cooked, Low-fat Comminuted Beef

Journal of food science, 2001-06, Vol.66 (5), p.758-761

2001

Volltextzugriff (PDF)

Quantification of 5α-Cholestane-3β,5,6β-triol and Other Cholesterol Oxidation Products in Fast Food French Fried Potatoes

Journal of food science, 1991-05, Vol.56 (3), p.716-718

1991

Volltextzugriff (PDF)

Quantification of 5-alpha-cholestane-3-beta,5,6-beta-triol and other cholesterol oxidation products in fast food french fried potatoes

Journal of food science, 1991-05, Vol.56 (3)

1991

Volltextzugriff (PDF)

Prediction of Levels of Cholesterol Oxides in Heated Tallow by Dielectric Measurement

Journal of food science, 1990-11, Vol.55 (6), p.1673-1675

1990

Volltextzugriff (PDF)

Further investigation of oxidized cholesterol derivatives in heated fats

Journal of food science, 1986-09, Vol.51 (5), p.1380-1381

1986

Volltextzugriff (PDF)

Effects of Prolonged and Adverse Storage Conditions on Levels of Cholesterol Oxidation Products in Dairy Products

Journal of food science, 1989-07, Vol.54 (4), p.874-879

1989

Volltextzugriff (PDF)

Oxidation of pryruvate-2-C14, and lactate dehydrogenase activity and isoenzyme distribution of five porcine muscles

Journal of food science, 1970, Vol.35 (3), p.207-210

1970

Volltextzugriff (PDF)

Rapid analysis of moisture in meat by gas-liquid chromatography

Journal of food science, 1973-02, Vol.38 (2), p.355-355

1973

Volltextzugriff (PDF)

Rapid analysis of moisture in meat by refractometry

Journal of food science, 1973-02, Vol.38 (2), p.354-354

1973

Volltextzugriff (PDF)

Rapid determination of water in meat by the saponification reaction

Journal of food science, 1971, Vol.36 (5), p.835-836

1971

Volltextzugriff (PDF)

Use of a rapid muscle protein solubility technique to predict beef muscle yield [after thermal processing] as a function of time, temperature, salt and phosphate

Journal of food science, 1977-05, Vol.42 (3), p.590-596

1977

Volltextzugriff (PDF)

Response to electrical stimulation and post-mortem changes in turkey pectoralis major muscle

Journal of food science, 1971, Vol.36 (1), p.125-129

1971

Volltextzugriff (PDF)

Postmortem changes in dark turkey muscle

Journal of food science, 1973-02, Vol.38 (2), p.313-315

1973

Volltextzugriff (PDF)

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Plasma cholesterol oxidation products (oxysterols) in human subjects fed a meal rich in oxysterols

Omega-3 Fatty Acids in Lake Superior Fish

Cholesterol Oxidation Products in Some Muscle Foods

Calcium fortified, reduced fat beef emulsion product

Properties of wild rice/ground beef mixtures

Evaluation of frying oil filtration systems

Vascular Infusion as a Means to Improve the Antioxidant–Prooxidant Balance of Beef

Solubilized Cellulose and Dehydrated Potato Extract in Cooked, Low-fat Comminuted Beef

Quantification of 5α-Cholestane-3β,5,6β-triol and Other Cholesterol Oxidation Products in Fast Food French Fried Potatoes

Quantification of 5-alpha-cholestane-3-beta,5,6-beta-triol and other cholesterol oxidation products in fast food french fried potatoes

Prediction of Levels of Cholesterol Oxides in Heated Tallow by Dielectric Measurement

Further investigation of oxidized cholesterol derivatives in heated fats

Effects of Prolonged and Adverse Storage Conditions on Levels of Cholesterol Oxidation Products in Dairy Products

Oxidation of pryruvate-2-C14, and lactate dehydrogenase activity and isoenzyme distribution of five porcine muscles

Rapid analysis of moisture in meat by gas-liquid chromatography

Rapid analysis of moisture in meat by refractometry

Rapid determination of water in meat by the saponification reaction

Use of a rapid muscle protein solubility technique to predict beef muscle yield [after thermal processing] as a function of time, temperature, salt and phosphate

Response to electrical stimulation and post-mortem changes in turkey pectoralis major muscle

Postmortem changes in dark turkey muscle

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