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Effect of Various Dairy Packaging Materials on the Headspace Analysis of Ultrapasteurized Milk

Journal of dairy science, 2001-04, Vol.84 (4), p.774-783

2001

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Architecture of the hidden Penokean Terrane suture and Midcontinent Rift system overprint in eastern Minnesota and western Wisconsin from magnetotelluric profiling

Lithosphere, 2018-04, Vol.10 (2), p.291-300

2018

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Chemical and sensory characterization of commercial sauerkraut

Journal of food quality, 1996-02, Vol.19 (1), p.15-30

1996

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Transient fields of a horizontal electric dipole on a multilayered dielectric medium

IEEE transactions on antennas and propagation, 1997-06, Vol.45 (6), p.1023-1031

1997

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Roasted Peanut Flavor and Related Compositional Characteristics of Peanut Kernels of Spring and Fall Crops Grown in Taiwan

Journal of agricultural and food chemistry, 1998-08, Vol.46 (8), p.3220-3224

1998

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Fatty acid genotypes of five Virginia-type peanut cultivars

Crop science, 1996-05, Vol.36 (3), p.556-558

1996

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Fractionation and Characterization of a Protein Fraction Producing Off-Flavor Volatiles in Peanut Seed

Journal of agricultural and food chemistry, 1998-06, Vol.46 (6), p.2130-2135

1998

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Protein Fraction Producing Off-Flavor Headspace Volatiles in Peanut Seed

Journal of agricultural and food chemistry, 1996-10, Vol.44 (10), p.3070-3074

1996

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1-Cyano-2,3-Epithiopropane as the Primary Sinigrin Hydrolysis Product of Fresh Cabbage

Journal of food science, 1995-01, Vol.60 (1), p.157-159

1995

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An azomethine H automated metod for boron determination in peanuts

Journal of food science, 1984, Vol.49

1984

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Dislocation substructures formed during the flow stress recovery of high purity aluminum

Materials science and engineering, 1986-08, Vol.81 (1-2), p.391-407

1986

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CHEMICAL AND SENSORY CHARACTERIZATION OF COMMERCIAL SAUERKRAUT 1

Journal of food quality, 1996-02, Vol.19 (1), p.15-30

1996

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CHEMICAL AND SENSORY CHARACTERIZATION OF COMMERCIAL SAUERKRAUT1

Journal of food quality, 1996-02, Vol.19 (1), p.15-30

1996

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IDENTIFICATION OF HEAT SENSITIVE PROTEINS DURING ROASTING OF PEANUT SEED

Journal of food quality, 1998-12, Vol.21 (6), p.485-496

1998

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Grading of qualitative and quantitative responses in the PI proficiency survey of the College of American Pathologists for mailings in 1997–2000

International Congress series, 2003, Vol.1239, p.825-829

2003

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The amino acid compositions of major and minor ampullate silks of certain orb-web-building spiders (Araneae, Araneidae)

The Journal of arachnology, 1987-01, Vol.15 (1), p.65-80

1987

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A method for the rapid analysis of headspace volatiles of raw and roasted peanuts

Journal of food science, 1990, Vol.55 (1), p.279-280

1990

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Effects of Grind Size, Sucrose Concentration and Salt Concentration on Peanut Butter Texture 1

Journal of texture studies, 1989-04, Vol.20 (1), p.29-41

1989

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Microstructure of peanut (Arachis hypogaea L. cv. Florigiant) cotyledons after oil cooking

Journal of food science, 1991-01, Vol.56 (1), p.76-79

1991

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Modeling of roasted peanut flavor for some Virginia-type peanuts from amino acid and sugar contents

Journal of food science, 1984-01, Vol.49 (1), p.52-58

1984

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Comparison of peanut butter color determination by CIELAB L,a,B and Hunter color-difference methods and the relationship of roasted peanut color to roasted peanut flavor response

Journal of agricultural and food chemistry, 1991-03, Vol.39 (3), p.519-523

1991

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Effects of Grind Size, Sucrose Concentration and Salt Concentration on Peanut Butter Texture

Journal of texture studies, 1989-01, Vol.20 (1), p.29-41

1989

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Changes in free amino acids, carbohydrates, and proteins of maturing seeds from various peanut (Arachis hypogaea L.) cultivars

Cereal chemistry, 1976, Vol.53

1976

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Factors affecting peanut butter preference

Journal of the American Oil Chemists' Society, 1985-03, Vol.62 (3), p.538-540

1985

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The Use of Low Protein Liquid Diets to Determine the Methionine Requirement and the Efficacy of Methionine Hydroxy Analogue for the Three-Week-Old Pig

The Journal of nutrition, 1984-09, Vol.114 (9), p.1705-1715

1984

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Effect of Various Dairy Packaging Materials on the Headspace Analysis of Ultrapasteurized Milk

Architecture of the hidden Penokean Terrane suture and Midcontinent Rift system overprint in eastern Minnesota and western Wisconsin from magnetotelluric profiling

Chemical and sensory characterization of commercial sauerkraut

Transient fields of a horizontal electric dipole on a multilayered dielectric medium

Roasted Peanut Flavor and Related Compositional Characteristics of Peanut Kernels of Spring and Fall Crops Grown in Taiwan

Fatty acid genotypes of five Virginia-type peanut cultivars

Fractionation and Characterization of a Protein Fraction Producing Off-Flavor Volatiles in Peanut Seed

Protein Fraction Producing Off-Flavor Headspace Volatiles in Peanut Seed

1-Cyano-2,3-Epithiopropane as the Primary Sinigrin Hydrolysis Product of Fresh Cabbage

An azomethine H automated metod for boron determination in peanuts

Dislocation substructures formed during the flow stress recovery of high purity aluminum

CHEMICAL AND SENSORY CHARACTERIZATION OF COMMERCIAL SAUERKRAUT 1

CHEMICAL AND SENSORY CHARACTERIZATION OF COMMERCIAL SAUERKRAUT1

IDENTIFICATION OF HEAT SENSITIVE PROTEINS DURING ROASTING OF PEANUT SEED

Grading of qualitative and quantitative responses in the PI proficiency survey of the College of American Pathologists for mailings in 1997–2000

The amino acid compositions of major and minor ampullate silks of certain orb-web-building spiders (Araneae, Araneidae)

A method for the rapid analysis of headspace volatiles of raw and roasted peanuts

Effects of Grind Size, Sucrose Concentration and Salt Concentration on Peanut Butter Texture 1

Microstructure of peanut (Arachis hypogaea L. cv. Florigiant) cotyledons after oil cooking

Modeling of roasted peanut flavor for some Virginia-type peanuts from amino acid and sugar contents

Comparison of peanut butter color determination by CIELAB L,a,B and Hunter color-difference methods and the relationship of roasted peanut color to roasted peanut flavor response

Effects of Grind Size, Sucrose Concentration and Salt Concentration on Peanut Butter Texture

Changes in free amino acids, carbohydrates, and proteins of maturing seeds from various peanut (Arachis hypogaea L.) cultivars

Factors affecting peanut butter preference

The Use of Low Protein Liquid Diets to Determine the Methionine Requirement and the Efficacy of Methionine Hydroxy Analogue for the Three-Week-Old Pig

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