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Effect of defatted maize germ flour addition on the physical and sensory quality of wheat bread

Food science & technology, 2009-03, Vol.42 (2), p.464-470

2009

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Physical and functional characteristics of selected dry bean ( Phaseolus vulgaris L.) flours

Food science & technology, 2010-03, Vol.43 (2), p.232-237

2010

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Physicochemical Properties of Whole Fruit and Sensory Quality of Fresh-Cut Apples Pre-Treated with 1-Methylcyclopropene (1-MCP)

International journal of food properties, 2014-05, Vol.17 (5), p.1081-1092

2014

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Use of low-temperature extrusion for reducing phytohemagglutinin activity (PHA) and oligosaccharides in beans (Phaseolus vulgaris L.) cv. Navy and Pinto

Food chemistry, 2012-08, Vol.133 (4), p.1636-1639

2012

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PHYSICAL QUALITY CHARACTERISTICS AND SENSORY EVALUATION OF COOKIES MADE WITH ADDED DEFATTED MAIZE GERM FLOUR

Journal of food quality, 2010-02, Vol.33 (1), p.72-84

2010

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Processing of Sugar-Coated Red Kidney Beans (Phaseolus vulgaris): Fate of Oligosaccharides and Phytohemagglutinin (PHA), and Evaluation of Sensory Quality

Journal of food science, 2006-11, Vol.71 (9), p.C521-C526

2006

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Breast meat quality and consumer sensory properties of broiler carcasses chilled by water, air, or evaporative air

Poultry science, 2011-03, Vol.90 (3), p.694-700

2011

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Two-year study comparing high-energy forage and feedlot finishing impact on beef consumer acceptability and sensory characteristics in the Upper Midwest

Journal of animal science, 2017-08, Vol.95, p.174

2017

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352 Two-year study comparing high-energy forage and feedlot finishing impact on beef consumer acceptability and sensory characteristics in the Upper Midwest

Journal of animal science, 2017-08, Vol.95 (suppl_4), p.174-174

2017

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Functional properties of flour from low-temperature extruded navy and pinto beans (Phaseolus vulgaris L.)

Food science & technology, 2013-01, Vol.50 (1), p.215-219

2013

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0884 High-energy forage and feedlot finishing impact on beef consumer acceptability and sensory characteristics in the upper Midwest

Journal of animal science, 2016-10, Vol.94 (suppl_5), p.425-425

2016

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Cloning and functional expression of the mouse epithelial sodium channel

American journal of physiology. Renal physiology, 1999-07, Vol.277 (1), p.F121-F129

1999

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Expression and localization of epithelial sodium channel in mammalian urinary bladder

American journal of physiology. Renal physiology, 1998-01, Vol.274 (1), p.F91-F96

1998

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USE OF THE SHEAR PRESS FOR PROCESS DEVELOPMENT OF SUGAR-COATED BEANS

Journal of food processing and preservation, 2006-08, Vol.30 (4), p.449-457

2006

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Expression of the Cystic Fibrosis Phenotype in a Renal Amphibian Epithelial Cell Line

The Journal of biological chemistry, 1997-01, Vol.272 (1), p.594-600

1997

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Ovalbumin thermal gelation prediction by application of temperature-time history

Journal of food science, 1992-09, Vol.57 (5), p.1093-1098

1992

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Functional properties of flour from low-temperature extruded navy and pinto beans (Phaseolus vulgaris L.)

Food science & technology, 2012, Vol.50 (1), p.215-219

2012

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Effect of Processing, Packaging and Vibration Treatment on the Sensory Quality of Fresh-cut Apple Slices

Packaging technology & science, 2011-08, Vol.24 (5), p.309-315

2011

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Chemical Variations in Upper Mantle Nodules from Southern African Kimberlites

Philosophical transactions of the Royal Society of London. Series A: Mathematical and physical sciences, 1980-07, Vol.297 (1431), p.273-293

1980

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Cloning and functional expression of the mouse epithelial sodium channel

American journal of physiology. Renal physiology, 1999-07, Vol.46 (1), p.F121-F129

1999

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CARROT CONSUMER SEGMENTATION AND PERCEPTIONS OF PASTA SAUCE AND ORANGE JUICE ENHANCED WITH CARROT JUICE

Acta horticulturae, 2004-09 (655), p.129-134

2004

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SENSORY FIRMNESS SCALE BASED ON GELATIN GELS

Journal of texture studies, 2002-12, Vol.33 (6), p.543-558

2002

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Seamounts: ecology, fisheries & conservation

1, 2008

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Expression and localization of epithelial sodium channel in mammalian urinary bladder

American journal of physiology. Renal physiology, 1998, Vol.43 (1), p.F91-F96

1998

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Navy bean flour fractions in composite doughs : effects of bean grade on rheology parameters and microstructure of wheat dough

Cereal chemistry, 1991, Vol.68 (6), p.636-641

1991

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Effect of defatted maize germ flour addition on the physical and sensory quality of wheat bread

Physical and functional characteristics of selected dry bean ( Phaseolus vulgaris L.) flours

Physicochemical Properties of Whole Fruit and Sensory Quality of Fresh-Cut Apples Pre-Treated with 1-Methylcyclopropene (1-MCP)

Use of low-temperature extrusion for reducing phytohemagglutinin activity (PHA) and oligosaccharides in beans (Phaseolus vulgaris L.) cv. Navy and Pinto

PHYSICAL QUALITY CHARACTERISTICS AND SENSORY EVALUATION OF COOKIES MADE WITH ADDED DEFATTED MAIZE GERM FLOUR

Processing of Sugar-Coated Red Kidney Beans (Phaseolus vulgaris): Fate of Oligosaccharides and Phytohemagglutinin (PHA), and Evaluation of Sensory Quality

Breast meat quality and consumer sensory properties of broiler carcasses chilled by water, air, or evaporative air

Two-year study comparing high-energy forage and feedlot finishing impact on beef consumer acceptability and sensory characteristics in the Upper Midwest

352 Two-year study comparing high-energy forage and feedlot finishing impact on beef consumer acceptability and sensory characteristics in the Upper Midwest

Functional properties of flour from low-temperature extruded navy and pinto beans (Phaseolus vulgaris L.)

0884 High-energy forage and feedlot finishing impact on beef consumer acceptability and sensory characteristics in the upper Midwest

Cloning and functional expression of the mouse epithelial sodium channel

Expression and localization of epithelial sodium channel in mammalian urinary bladder

USE OF THE SHEAR PRESS FOR PROCESS DEVELOPMENT OF SUGAR-COATED BEANS

Expression of the Cystic Fibrosis Phenotype in a Renal Amphibian Epithelial Cell Line

Ovalbumin thermal gelation prediction by application of temperature-time history

Functional properties of flour from low-temperature extruded navy and pinto beans (Phaseolus vulgaris L.)

Effect of Processing, Packaging and Vibration Treatment on the Sensory Quality of Fresh-cut Apple Slices

Chemical Variations in Upper Mantle Nodules from Southern African Kimberlites

Cloning and functional expression of the mouse epithelial sodium channel

CARROT CONSUMER SEGMENTATION AND PERCEPTIONS OF PASTA SAUCE AND ORANGE JUICE ENHANCED WITH CARROT JUICE

SENSORY FIRMNESS SCALE BASED ON GELATIN GELS

Seamounts: ecology, fisheries & conservation

Expression and localization of epithelial sodium channel in mammalian urinary bladder

Navy bean flour fractions in composite doughs : effects of bean grade on rheology parameters and microstructure of wheat dough

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