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Ultrastructure of carrageenan [Rhodophyta]-milk sols and gels [Algae, extracts]

Journal of food science, 1977-01, Vol.42 (4), p.1062-1065

1977

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Isolation and characterization of intracellular lipid droplets from bovine mammary tissue

Journal of dairy science, 1973-07, Vol.56 (7), p.858-863

1973

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Comparison of spectrodensitometric and colorimetric methods for quantifying starch hydrolysis products separated by thin-layer chromatography

Journal of Chromatography A, 1976-01, Vol.129, p.415-419

1976

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Formation of Casein Micelles in Golgi Vesicles of Mammary Tissue

Journal of dairy science, 1971-06, Vol.54 (6), p.911-912

1971

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Effect of modified and unmodified tapioca starches on 59Fe [iron isotope] retention in rats

The Journal of nutrition, 1976-12, Vol.106 (12), p.1768-1772

1976

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Tissue Culture Method for Bovine Mammary Tissue: Lactose Synthesis

Journal of dairy science, 1973-05, Vol.56 (5), p.611-614

1973

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Sugar chemistry

Food chemistry, 1977-01, Vol.2 (1), p.77-79

Hood, L.F.

1977

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Negligible release of cardiolipin during milk secretion by the ruminant

Journal of lipid research, 1969-05, Vol.10 (3), p.260-266

1969

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Effect of Storage Time, Relative Humidity and Temperature on the Cookability of Whole Red Kidney Beans and on the Cell Wall Components of the Cotyledons

Canadian Institute of Food Science and Technology journal, 1990-02, Vol.23 (1), p.72-75

1990

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Relationships between the hard-to-cook phenomenon in red kidney beans and water absorption, puncture force, pectin, phytic acid, and minerals

Journal of food science, 1984-11, Vol.49 (6), p.1577-1583

1984

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Factors influencing corn starch-lipid complexing

Cereal chemistry, 1987-03, Vol.64 (2), p.81-85

1987

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In vitro digestibility of hydroxypropyl distarch phosphate and unmodified tapioca starch

Cereal chemistry, 1976-03, Vol.53 (2)

1976

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Sugar chemistry: By R. S. Shallenberger and G. G. Birch. Westport, Connecticut, AVI, 1975

Food Chemistry, 1977, Vol.2 (1), p.77-79

Hood, L.F.

1977

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Isolation and Characterization of Intracellular Lipid Droplets from Bovine Mammary Tissue1

Journal of dairy science, 1973-07, Vol.56 (7), p.858-863

1973

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The Effect of pH and Heat on the Ultrastructure of Thick and Thin Hen’s Egg Albumen

Poultry science, 1973-09, Vol.52 (5), p.1814-1817

1973

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Development of an equilibrium dialysis technique for quantifying starch-lipid complexes

Cereal chemistry, 1987-03, Vol.64 (2)

1987

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Iron binding by sodium alginate [Thickeners, stabilizers, and gelling agents]

Journal of food science, 1983-05, Vol.48 (3), p.755-758

1983

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Molecular structure of unmodified and chemically modified manioc starches

Carbohydrate research, 1978-03, Vol.60 (2), p.53-66

1978

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Isolation and characterization of starch from breadfruit [Artocarpus communis]

Cereal chemistry, 1981, Vol.58

1981

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Effect of scanning electron microscopy preparation methods on the ultrastructure of white bread [analysis]

Cereal chemistry, 1979-07, Vol.106 (3)

1979

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A Multi‐Institutional Web‐Based Undergraduate Food Product Innovation and Marketing Course

Journal of food science education, 2002-04, Vol.1 (1), p.10-17

2002

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Ultrastructural changes occurring during thermoplastic extrusion of soyean grits

Journal of food science, 1976, Vol.41 (5), p.1209-1213

1976

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Satellite cell and myonuclei populations in rat soleus and extensor digitorum longus muscles after maternal nutritional deprivation and realimentation

Journal of animal science, 1983-12, Vol.57 (6), p.1618-1625

1983

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Preparation, ultrastructure, and functional properties of egg albumin and corn zein modified via the pastein reaction

Journal of food safety, 1983, Vol.7

1983

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Calcium binding by hydroxypropyl distarch phosphate and unmodified starches

Cereal chemistry, 1977, Vol.54

1977

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Ultrastructure of carrageenan [Rhodophyta]-milk sols and gels [Algae, extracts]

Isolation and characterization of intracellular lipid droplets from bovine mammary tissue

Comparison of spectrodensitometric and colorimetric methods for quantifying starch hydrolysis products separated by thin-layer chromatography

Formation of Casein Micelles in Golgi Vesicles of Mammary Tissue

Effect of modified and unmodified tapioca starches on 59Fe [iron isotope] retention in rats

Tissue Culture Method for Bovine Mammary Tissue: Lactose Synthesis

Sugar chemistry

Negligible release of cardiolipin during milk secretion by the ruminant

Effect of Storage Time, Relative Humidity and Temperature on the Cookability of Whole Red Kidney Beans and on the Cell Wall Components of the Cotyledons

Relationships between the hard-to-cook phenomenon in red kidney beans and water absorption, puncture force, pectin, phytic acid, and minerals

Factors influencing corn starch-lipid complexing

In vitro digestibility of hydroxypropyl distarch phosphate and unmodified tapioca starch

Sugar chemistry: By R. S. Shallenberger and G. G. Birch. Westport, Connecticut, AVI, 1975

Isolation and Characterization of Intracellular Lipid Droplets from Bovine Mammary Tissue1

The Effect of pH and Heat on the Ultrastructure of Thick and Thin Hen’s Egg Albumen

Development of an equilibrium dialysis technique for quantifying starch-lipid complexes

Iron binding by sodium alginate [Thickeners, stabilizers, and gelling agents]

Molecular structure of unmodified and chemically modified manioc starches

Isolation and characterization of starch from breadfruit [Artocarpus communis]

Effect of scanning electron microscopy preparation methods on the ultrastructure of white bread [analysis]

A Multi‐Institutional Web‐Based Undergraduate Food Product Innovation and Marketing Course

Ultrastructural changes occurring during thermoplastic extrusion of soyean grits

Satellite cell and myonuclei populations in rat soleus and extensor digitorum longus muscles after maternal nutritional deprivation and realimentation

Preparation, ultrastructure, and functional properties of egg albumin and corn zein modified via the pastein reaction

Calcium binding by hydroxypropyl distarch phosphate and unmodified starches

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