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Changes in texture, cooking losses, and myofibrillar structure of bovine M. semitendinosus during heating

Meat science, 1999-03, Vol.51 (3), p.237-243

1999

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Influence of PROP taster status and maternal variables on energy intake and body weight of pre-adolescents

Physiology & behavior, 2007-04, Vol.90 (5), p.809-817

2007

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Inhibitory effects of hexahydro-β-acids in LPS-stimulated murine macrophage

Journal of functional foods, 2011-07, Vol.3 (3), p.215-222

2011

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Adiposity in Middle-aged Women is Associated with Genetic Taste Blindness to 6-n-Propylthiouracil

Obesity (Silver Spring, Md.), 2005-06, Vol.13 (6), p.1017-1023

2005

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Application and characteristics of polymer adsorption method used to analyze flavor volatiles from peanuts

Journal of agricultural and food chemistry, 1980-07, Vol.28 (4), p.760-765

1980

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EFFECT OF OXYGEN-ENRICHED ATMOSPHERES ON STORAGE QUALITY OF PACKAGED FRESH MEAT

Journal of food science, 1971-11, Vol.36 (7), p.1011-1014

1971

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Quantitative Comparison of the Stability of Anthocyanins from Brassica oleracea and Tradescantia pallida in Non-Sugar Drink Model and Protein Model Systems

Journal of food science, 1992-05, Vol.57 (3), p.768-770

1992

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Effects of extrusion conditions on sensory properties of corn meal extrudates

Journal of food science, 1991-01, Vol.56 (1), p.84-89

1991

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Effect of Cysteine Addition on the Volatile Compounds Released at the Die during Twin-screw Extrusion of Wheat Flour

Food science & technology, 1997-06, Vol.30 (4), p.411-416

1997

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Use of GC-MS technique for identification of oxygenated volatile thermal degradation products of canthaxanthin

Journal of agricultural and food chemistry, 1990-06, Vol.38 (6), p.1391-1396

1990

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Starch/Solute Interaction in Water Sorption as Affected by Pretreatment

Journal of food science, 1988-07, Vol.53 (4), p.1199-1203

1988

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Water sorption of gliadin

Journal of food science, 1991-03, Vol.56 (2), p.510-512

1991

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Formation of two thermal degradation products of .beta.-carotene

Journal of agricultural and food chemistry, 1982-11, Vol.30 (6), p.1147-1151

1982

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Identificationo f soy protein in meat by pyrolysis—high-resolution gas chromatography

Journal of Chromatography A, 1986, Vol.351, p.195-202

1986

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Characterization of beta-carotene thermal degradation products in a model food system

Journal of the American Oil Chemists' Society, 1986-11, Vol.63 (11), p.1437-1441

1986

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Starch/sucrose interactions by organic probe analysis: an inverse gas chromatography study

Journal of food science, 1989, Vol.54 (1), p.162-165

1989

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Migration of plasticizers from polyvinylchloride packaging films to meat [Contamination]

Journal of food science, 1977-03, Vol.42 (2), p.561-562

1977

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ISOLATION AND IDENTIFICATION OF 3,3′,5,5′-TETRA-BIS-(TERTBUTYL)-STILBENEQUINONE FROM EDIBLE OIL WITH ADDED BHT

Journal of food science, 1976-03, Vol.41 (2), p.467-468

1976

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INSTRUMENTAL AND SENSORY CHARACTERISTICS OF ORANGE OIL OXIDATION

Journal of food science, 1978-03, Vol.43 (2), p.535-543

1978

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Storage quality of bananas packaged in selected permeability films

Journal of food science, 1973-11, Vol.38 (7), p.1247-1250

1973

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Polycyclic aromatic hydrocarbons (polynuclears) in smoked foods

Residue Reviews / Rückstands-Berichte, 1969, Vol.27, p.19-41

1969

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Changes in texture, cooking losses, and myofibrillar structure of bovine M. semitendinosus during heating

Influence of PROP taster status and maternal variables on energy intake and body weight of pre-adolescents

Inhibitory effects of hexahydro-β-acids in LPS-stimulated murine macrophage

Adiposity in Middle-aged Women is Associated with Genetic Taste Blindness to 6-n-Propylthiouracil

Application and characteristics of polymer adsorption method used to analyze flavor volatiles from peanuts

EFFECT OF OXYGEN-ENRICHED ATMOSPHERES ON STORAGE QUALITY OF PACKAGED FRESH MEAT

Quantitative Comparison of the Stability of Anthocyanins from Brassica oleracea and Tradescantia pallida in Non-Sugar Drink Model and Protein Model Systems

Effects of extrusion conditions on sensory properties of corn meal extrudates

Effect of Cysteine Addition on the Volatile Compounds Released at the Die during Twin-screw Extrusion of Wheat Flour

Use of GC-MS technique for identification of oxygenated volatile thermal degradation products of canthaxanthin

Starch/Solute Interaction in Water Sorption as Affected by Pretreatment

Water sorption of gliadin

Formation of two thermal degradation products of .beta.-carotene

Identificationo f soy protein in meat by pyrolysis—high-resolution gas chromatography

Characterization of beta-carotene thermal degradation products in a model food system

Starch/sucrose interactions by organic probe analysis: an inverse gas chromatography study

Migration of plasticizers from polyvinylchloride packaging films to meat [Contamination]

ISOLATION AND IDENTIFICATION OF 3,3′,5,5′-TETRA-BIS-(TERTBUTYL)-STILBENEQUINONE FROM EDIBLE OIL WITH ADDED BHT

INSTRUMENTAL AND SENSORY CHARACTERISTICS OF ORANGE OIL OXIDATION

Storage quality of bananas packaged in selected permeability films

Polycyclic aromatic hydrocarbons (polynuclears) in smoked foods

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