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Treatment of Catfish Fillets with Citric Acid Causes Reduction of 2-Methylisoborneol, but not Musty Flavor

Journal of food science, 2002-09, Vol.67 (7), p.2615-2618

2002

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Enzyme immunoassay for potato glycoalkaloids

Journal of agricultural and food chemistry, 1992-12, Vol.40 (12), p.2533-2540

1992

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Comparison of Methods Used to Characterize Water Imbibition in Hard-To-Cook Beans

Journal of food science, 1989-03, Vol.54 (2), p.326-329

1989

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Fluorescence Intensity Indicates Bean Hardening

Journal of food science, 1989-07, Vol.54 (4), p.1078-1079

1989

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Phenolic Compounds and the Hard-to-Cook Defect in Beans

Canadian Institute of Food Science and Technology journal, 1987-12, Vol.20 (5), p.317

1987

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Storage-induced hardening in 20 common bean cultivars

Journal of food quality, 1990-08, Vol.13 (4), p.233-247

1990

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Seed coat effects in cooked reconstituted bean texture

Journal of texture studies, 1990, Vol.20 (4)

1990

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Hard-to-Cook Defect in Black Beans — Effect of Pretreatment and Storage Condition on Extractable Phenols and Peroxidase Activity

Canadian Institute of Food Science and Technology journal, 1987-12, Vol.20 (5), p.378-382

1987

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Hard-To-Cook Defect in Black Beans — Peroxidase Characterization and Effect of Heat Pretreatment and Storage Conditions on Enzyme Inactivation

Canadian Institute of Food Science and Technology journal, 1989-06, Vol.22 (3), p.270-275

1989

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Treatment of Catfish Fillets with Citric Acid Causes Reduction of 2-Methylisoborneol, but not Musty Flavor

Enzyme immunoassay for potato glycoalkaloids

Comparison of Methods Used to Characterize Water Imbibition in Hard-To-Cook Beans

Fluorescence Intensity Indicates Bean Hardening

Phenolic Compounds and the Hard-to-Cook Defect in Beans

Storage-induced hardening in 20 common bean cultivars

Seed coat effects in cooked reconstituted bean texture

Hard-to-Cook Defect in Black Beans — Effect of Pretreatment and Storage Condition on Extractable Phenols and Peroxidase Activity

Hard-To-Cook Defect in Black Beans — Peroxidase Characterization and Effect of Heat Pretreatment and Storage Conditions on Enzyme Inactivation

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