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Characterization and Thermal Stability of Polymorphic Forms of Synthesized Tristearin

Journal of food science, 2002-10, Vol.67 (8), p.2911-2917

2002

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Stabilizing polymorphic transitions of tristearin using diacylglycerols and sucrose polyesters

Journal of the American Oil Chemists' Society, 2005, Vol.82 (1), p.13-19

2005

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Enzymatic pretreatment of deodorizer distillate for concentration of sterols and tocopherols

Journal of the American Oil Chemists' Society, 1993-03, Vol.70 (3), p.287-295

1993

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Lipase-catalyzed esterification of oleic acid and methanol in hexane: a kinetic study

Journal of the American Oil Chemists' Society, 1994-09, Vol.71 (9), p.927-930

1994

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Microbiological stability of pasteurized ham subjected to a secondary treatment in retort pouches

Journal of food protection, 1986-01, Vol.49 (1), p.42-46

1986

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Enzymatic interesterification of canola oil

Canadian Institute of Food Science and Technology journal, 1988-04, Vol.21 (2), p.167-173

1988

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Thermally Induced Changes in Protein Extractability of Postrigor Turkey Breast Meat Measured by Two Methods

Journal of food science, 1999-11, Vol.64 (6), p.1005-1009

1999

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Effect of lighting treatment on the productivity, health, behaviour and sexual maturity of heavy male turkeys

British poultry science, 1994-05, Vol.35 (2), p.215-225

1994

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Stereospecific analyses of seed triacylglycerols from high-erucic acid brassicaceae: detection of erucic acid at the sn-2 position in Brassica oleracea L. genotypes

Journal of the American Oil Chemists' Society, 1994-02, Vol.71 (2), p.163-167

1994

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Further Studies on the Thermal Resistance of Streptococcus faecium and Streptococcus faecalis in Pasteurized Ham

Canadian Institute of Food Science and Technology journal, 1988-04, Vol.21 (2), p.209-212

1988

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Effect of Curing Agents on the Growth of Lactobacillus viridescens in Model Meat Systems

Canadian Institute of Food Science and Technology journal, 1986-05, Vol.19 (2), p.78-81

1986

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Thermal Resistance of Streptococci Isolated from Pasteurized Ham

Canadian Institute of Food Science and Technology journal, 1986-05, Vol.19 (2), p.62-67

1986

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Bacterial Greening in Cured Meats: A Review

Canadian Institute of Food Science and Technology journal, 1988-02, Vol.21 (1), p.50-56

1988

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Enzymatic methylation of Canada oil deodorizer distillate

Journal of the American Oil Chemists' Society, 1991, Vol.68

1991

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Isolation and characterization of lipoxygenase in pinto dry beans

Canadian Institute of Food Science and Technology journal, 1983-01, Vol.16 (3), p.179-184

1983

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Anaerobic microbiology of fresh beef packaged under modified atmosphere or vacuum

Journal of food science, 1993-09, Vol.58 (5), p.935-938

1993

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Colonization of beef muscle surfaces by Pseudomonas fluorescens and Pseudomonas fragi

Journal of food science, 1990-07, Vol.55 (4), p.898-902

1990

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Synthesis and properties of erucic acid triacylglycerols

Journal of the American Oil Chemists' Society, 1993-10, Vol.70 (10), p.955-959

1993

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The effect of randomization on the stability of blends of trioleoylglycerol and linseed oil

Journal of the American Oil Chemists' Society, 1992-06, Vol.69 (6), p.538-544

1992

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Acid base status of stress susceptible pigs affects sensory quality of loin roasts

Journal of food science, 1993-11, Vol.58 (6), p.1254-1257

1993

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Influence of pH on the proteinase complement and proteolytic products in rainbow trout viscera silage

Journal of agricultural and food chemistry, 1990-01, Vol.38 (1), p.45-50

1990

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Detection of Olive Oil Adulteration with Canola Utilizing Reverse-Phase High Performance Liquid Chromatography

Canadian Institute of Food Science and Technology journal, 1991-12, Vol.24 (5), p.188-188

1991

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Colonization of Beef Surfaces By Pseudomonas fluorescens and Pseudomonas fragi

Canadian Institute of Food Science and Technology journal, 1989-10, Vol.22 (4), p.410-410

1989

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Enzymatic Interesterification of Canola Oil by Batch and Continuous Methods

Canadian Institute of Food Science and Technology journal, 1988-10, Vol.21 (4), p.364-364

1988

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The Effect of Alteration of Fatty Acids at the 1,3 Positions on the Oxidative Stability of Linseed Oil Triglycerides

Canadian Institute of Food Science and Technology journal, 1988-10, Vol.21 (4), p.364

1988

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Characterization and Thermal Stability of Polymorphic Forms of Synthesized Tristearin

Stabilizing polymorphic transitions of tristearin using diacylglycerols and sucrose polyesters

Enzymatic pretreatment of deodorizer distillate for concentration of sterols and tocopherols

Lipase-catalyzed esterification of oleic acid and methanol in hexane: a kinetic study

Microbiological stability of pasteurized ham subjected to a secondary treatment in retort pouches

Enzymatic interesterification of canola oil

Thermally Induced Changes in Protein Extractability of Postrigor Turkey Breast Meat Measured by Two Methods

Effect of lighting treatment on the productivity, health, behaviour and sexual maturity of heavy male turkeys

Stereospecific analyses of seed triacylglycerols from high-erucic acid brassicaceae: detection of erucic acid at the sn-2 position in Brassica oleracea L. genotypes

Further Studies on the Thermal Resistance of Streptococcus faecium and Streptococcus faecalis in Pasteurized Ham

Effect of Curing Agents on the Growth of Lactobacillus viridescens in Model Meat Systems

Thermal Resistance of Streptococci Isolated from Pasteurized Ham

Bacterial Greening in Cured Meats: A Review

Enzymatic methylation of Canada oil deodorizer distillate

Isolation and characterization of lipoxygenase in pinto dry beans

Anaerobic microbiology of fresh beef packaged under modified atmosphere or vacuum

Colonization of beef muscle surfaces by Pseudomonas fluorescens and Pseudomonas fragi

Synthesis and properties of erucic acid triacylglycerols

The effect of randomization on the stability of blends of trioleoylglycerol and linseed oil

Acid base status of stress susceptible pigs affects sensory quality of loin roasts

Influence of pH on the proteinase complement and proteolytic products in rainbow trout viscera silage

Detection of Olive Oil Adulteration with Canola Utilizing Reverse-Phase High Performance Liquid Chromatography

Colonization of Beef Surfaces By Pseudomonas fluorescens and Pseudomonas fragi

Enzymatic Interesterification of Canola Oil by Batch and Continuous Methods

The Effect of Alteration of Fatty Acids at the 1,3 Positions on the Oxidative Stability of Linseed Oil Triglycerides

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