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PSE-like turkey breast enhancement through adjunct incorporation in a chunked and formed deli roll

Meat science, 2005-02, Vol.69 (2), p.319-324

2005

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Electrophoretic Analysis of Ruminal Degradability of Corn Proteins

Journal of dairy science, 1994-04, Vol.77 (4), p.1093-1099

1994

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Stability of Natamycin and Its Cyclodextrin Inclusion Complexes in Aqueous Solution

Journal of agricultural and food chemistry, 2003-11, Vol.51 (24), p.7111-7114

2003

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Preharvest Sprouting Tolerance in Current Soft Red Winter Wheat Cultivars

Crop science, 2010-07, Vol.50 (4), p.1449-1457

2010

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Degradability of Soybean Meal Protein Fractions as Determined by Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis

Journal of dairy science, 1990-09, Vol.73 (9), p.2379-2385

1990

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Evidence that minor sprout damage can lead to significant reductions in gluten strength of winter wheats

Cereal chemistry, 2006-05, Vol.83 (3), p.306-310

2006

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Origin and practical significance of the sticky dough factor in 1BL/1RS wheats

Journal of the science of food and agriculture, 2003, Vol.83 (1), p.29-38

2003

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Protein, calcium, iron, and amino acid content of selected wild and domesticated cultivars of finger millet

Plant foods for human nutrition (Dordrecht), 1993-03, Vol.43 (2), p.97-104

1993

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Examination of relationships between the rheological properties and baking performance of selected soft wheat flours

Journal of food quality, 2004-08, Vol.27 (3), p.239-254

2004

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Changes in Headspace Volatiles and Peroxide Values of Undeodorized Menhaden Oil over 20 Weeks of Storage

Journal of agricultural and food chemistry, 1996-05, Vol.44 (5), p.1190-1194

1996

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Guar and locust bean gums as partial replacers of all-purpose flour in bread: an objective and sensory evaluation

Journal of food quality, 1996-06, Vol.19 (3), p.217-229

1996

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Ribulose bisphosphate carboxylase/oxygenase (rubisco) from green leaves: potential as a food protein

Food reviews international, 1988, Vol.4 (1), p.93-127

1988

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Survival of Salmonella typhimurium in roasting chickens cooked in a microwave, convection microwave, and a conventional electrical oven

Journal of food safety, 1989, Vol.9

1989

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LIPOXYGENASE ACTIVITY IN MENHADEN GILL TISSUE AND ITS EFFECT ON ODOR OF n-3 FATTY ACID ESTER CONCENTRATES

Journal of food biochemistry, 1994-06, Vol.18 (3), p.199-212

1994

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Addressing child feeding concerns of women farmers in Mali: Composition and effects on child nutrition of a locally developed weaning food

Ecology of food and nutrition, 1998-04, Vol.37 (1), p.1-19

1998

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Protein quality of whole wheat as affected by drum-drying and single-screw extrusion

Journal of agricultural and food chemistry, 1992-10, Vol.40 (10), p.1943-1947

1992

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Evaluation of SDS-PAGE method for estimating protein digestibility

Journal of food science, 1991-07, Vol.56 (1)

1991

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Evaluation of alternative fat and sweetener systems in cupcakes

Cereal chemistry, 1991-09, Vol.68 (5), p.552-555

1991

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Effect of oxidative sulfitolysis of disulfide bonds of glycinin on solubility, surface hydrophobicity and in vitro digestibility

Journal of agricultural and food chemistry, 1986-03, Vol.34 (2), p.251-256

1986

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Determination of vitamin B6, available lysine and .epsilon.-pyridoxyllysine in a new instant baby food product

Journal of agricultural and food chemistry, 1991-01, Vol.39 (1), p.102-108

1991

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Factors affecting the binding of chlorogenic acid to fraction 1 leaf protein

Journal of agricultural and food chemistry, 1983-09, Vol.31 (5), p.993-998

1983

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Lipoxygenase activity in menhaden gill tissue and its effect on odor of n-3 fatty acid ester concentrates

Journal of food biochemistry, 1994, Vol.18 (2)

1994

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Sensory attributes and thiamine content of roasting chickens cooked in a microwave, convection microwave and conventional electric oven

Journal of food quality, 1989-06, Vol.12 (3), p.203-213

1989

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Changes in the nutritive value of soy protein concentrate during autoclaving

Plant foods for human nutrition (Dordrecht), 1991-04, Vol.41 (2), p.179-192

1991

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Nutritional evaluation of experimental weaning foods prepared from green leaves, peanut oil, and legume flour

Plant foods for human nutrition (Dordrecht), 1989-12, Vol.39 (4), p.381-392

Barbeau, W.E. (Virginia Polytechnic Inst. and State Univ., Blacksburg, VA (USA). Dept. of Human Nutrition and Foods)

1989

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PSE-like turkey breast enhancement through adjunct incorporation in a chunked and formed deli roll

Electrophoretic Analysis of Ruminal Degradability of Corn Proteins

Stability of Natamycin and Its Cyclodextrin Inclusion Complexes in Aqueous Solution

Preharvest Sprouting Tolerance in Current Soft Red Winter Wheat Cultivars

Degradability of Soybean Meal Protein Fractions as Determined by Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis

Evidence that minor sprout damage can lead to significant reductions in gluten strength of winter wheats

Origin and practical significance of the sticky dough factor in 1BL/1RS wheats

Protein, calcium, iron, and amino acid content of selected wild and domesticated cultivars of finger millet

Examination of relationships between the rheological properties and baking performance of selected soft wheat flours

Changes in Headspace Volatiles and Peroxide Values of Undeodorized Menhaden Oil over 20 Weeks of Storage

Guar and locust bean gums as partial replacers of all-purpose flour in bread: an objective and sensory evaluation

Ribulose bisphosphate carboxylase/oxygenase (rubisco) from green leaves: potential as a food protein

Survival of Salmonella typhimurium in roasting chickens cooked in a microwave, convection microwave, and a conventional electrical oven

LIPOXYGENASE ACTIVITY IN MENHADEN GILL TISSUE AND ITS EFFECT ON ODOR OF n-3 FATTY ACID ESTER CONCENTRATES

Addressing child feeding concerns of women farmers in Mali: Composition and effects on child nutrition of a locally developed weaning food

Protein quality of whole wheat as affected by drum-drying and single-screw extrusion

Evaluation of SDS-PAGE method for estimating protein digestibility

Evaluation of alternative fat and sweetener systems in cupcakes

Effect of oxidative sulfitolysis of disulfide bonds of glycinin on solubility, surface hydrophobicity and in vitro digestibility

Determination of vitamin B6, available lysine and .epsilon.-pyridoxyllysine in a new instant baby food product

Factors affecting the binding of chlorogenic acid to fraction 1 leaf protein

Lipoxygenase activity in menhaden gill tissue and its effect on odor of n-3 fatty acid ester concentrates

Sensory attributes and thiamine content of roasting chickens cooked in a microwave, convection microwave and conventional electric oven

Changes in the nutritive value of soy protein concentrate during autoclaving

Nutritional evaluation of experimental weaning foods prepared from green leaves, peanut oil, and legume flour

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