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Results: 1-14 |
Results: 14
PREDICTION OF TOTAL DIETARY FIBER BY NEAR-INFRARED REFLECTANCE SPECTROSCOPY IN HIGH-FAT-CONTAINING AND HIGH-SUGAR-CONTAINING CEREAL PRODUCTS
Authors: KAYS SE WINDHAM WR BARTON FE
Citation: Se. Kays et al., PREDICTION OF TOTAL DIETARY FIBER BY NEAR-INFRARED REFLECTANCE SPECTROSCOPY IN HIGH-FAT-CONTAINING AND HIGH-SUGAR-CONTAINING CEREAL PRODUCTS, Journal of agricultural and food chemistry, 46(3), 1998, pp. 854-861
OPTIMAL GEOMETRIES FOR THE DEVELOPMENT OF RICE QUALITY SPECTROSCOPIC CHEMOMETRIC MODELS
Authors: BARTON FE WINDHAM WR CHAMPAGNE ET LYON BG
Citation: Fe. Barton et al., OPTIMAL GEOMETRIES FOR THE DEVELOPMENT OF RICE QUALITY SPECTROSCOPIC CHEMOMETRIC MODELS, Cereal chemistry, 75(3), 1998, pp. 315-319
EFFECTS OF POSTHARVEST PROCESSING ON TEXTURE PROFILE ANALYSIS OF COOKED RICE
Authors: CHAMPAGNE ET LYON BG MIN BK VINYARD BT BETT KL BARTON FE WEBB BD MCCLUNG AM MOLDENHAUER KA LINSCOMBE S MCKENZIE KS KOHLWEY DE
Citation: Et. Champagne et al., EFFECTS OF POSTHARVEST PROCESSING ON TEXTURE PROFILE ANALYSIS OF COOKED RICE, Cereal chemistry, 75(2), 1998, pp. 181-186
RAMAN AND NIR SPECTROSCOPIC METHODS FOR DETERMINATION OF TOTAL DIETARY FIBER IN CEREAL FOODS - A COMPARATIVE-STUDY
Authors: ARCHIBALD DD KAYS SE HIMMELSBACH DS BARTON FE
Citation: Dd. Archibald et al., RAMAN AND NIR SPECTROSCOPIC METHODS FOR DETERMINATION OF TOTAL DIETARY FIBER IN CEREAL FOODS - A COMPARATIVE-STUDY, Applied spectroscopy, 52(1), 1998, pp. 22-31
RAMAN AND NIR SPECTROSCOPIC METHODS FOR DETERMINATION OF TOTAL DIETARY FIBER IN CEREAL FOODS - UTILIZING MODEL DIFFERENCES
Authors: ARCHIBALD DD KAYS SE HIMMELSBACH DS BARTON FE
Citation: Dd. Archibald et al., RAMAN AND NIR SPECTROSCOPIC METHODS FOR DETERMINATION OF TOTAL DIETARY FIBER IN CEREAL FOODS - UTILIZING MODEL DIFFERENCES, Applied spectroscopy, 52(1), 1998, pp. 32-41
DIRECT FIXATION OF THE MALAR PAD
Authors: BARTON FE KENKEL JM
Citation: Fe. Barton et Jm. Kenkel, DIRECT FIXATION OF THE MALAR PAD, Clinics in plastic surgery, 24(2), 1997, pp. 329
ANATOMY OF THE NASOLABIAL FOLD
Authors: BARTON FE GYIMESI IM
Citation: Fe. Barton et Im. Gyimesi, ANATOMY OF THE NASOLABIAL FOLD, Plastic and reconstructive surgery, 100(5), 1997, pp. 1276-1280
PREDICTION OF TOTAL DIETARY FIBER BY NEAR-INFRARED REFLECTANCE SPECTROSCOPY IN CEREAL PRODUCTS CONTAINING HIGH SUGAR AND CRYSTALLINE SUGAR
Authors: KAYS SE BARTON FE WINDHAM WR HIMMELSBACH DS
Citation: Se. Kays et al., PREDICTION OF TOTAL DIETARY FIBER BY NEAR-INFRARED REFLECTANCE SPECTROSCOPY IN CEREAL PRODUCTS CONTAINING HIGH SUGAR AND CRYSTALLINE SUGAR, Journal of agricultural and food chemistry, 45(10), 1997, pp. 3944-3951
EFFECT OF CEREAL PRODUCT RESIDUAL MOISTURE-CONTENT ON TOTAL DIETARY FIBER DETERMINED BY NEAR-INFRARED REFLECTANCE SPECTROSCOPY
Authors: WINDHAM WR KAYS SE BARTON FE
Citation: Wr. Windham et al., EFFECT OF CEREAL PRODUCT RESIDUAL MOISTURE-CONTENT ON TOTAL DIETARY FIBER DETERMINED BY NEAR-INFRARED REFLECTANCE SPECTROSCOPY, Journal of agricultural and food chemistry, 45(1), 1997, pp. 140-144
EFFECTS OF DRYING CONDITIONS, FINAL MOISTURE-CONTENT, AND DEGREE OF MILLING ON RICE FLAVOR
Authors: CHAMPAGNE ET BETT KL VINYARD BT WEBB BD MCCLUNG AM BARTON FE LYON BG MOLDENHAUER K LINSCOMBE S KOHLWEY D
Citation: Et. Champagne et al., EFFECTS OF DRYING CONDITIONS, FINAL MOISTURE-CONTENT, AND DEGREE OF MILLING ON RICE FLAVOR, Cereal chemistry, 74(5), 1997, pp. 566-570
PREDICTION OF COOKED RICE TEXTURE QUALITY USING NEAR-INFRARED REFLECTANCE ANALYSIS OF WHOLE-GRAIN MILLED SAMPLES
Authors: WINDHAM WR LYON BG CHAMPAGNE ET BARTON FE WEBB BD MCCLUNG AM MOLDENHAUER KA LINSCOMBE S MCKENZIE KS
Citation: Wr. Windham et al., PREDICTION OF COOKED RICE TEXTURE QUALITY USING NEAR-INFRARED REFLECTANCE ANALYSIS OF WHOLE-GRAIN MILLED SAMPLES, Cereal chemistry, 74(5), 1997, pp. 626-632
PREDICTION OF TOTAL DIETARY FIBER IN CEREAL PRODUCTS USING NEAR-INFRARED REFLECTANCE SPECTROSCOPY
Authors: KAYS SE WINDHAM WR BARTON FE
Citation: Se. Kays et al., PREDICTION OF TOTAL DIETARY FIBER IN CEREAL PRODUCTS USING NEAR-INFRARED REFLECTANCE SPECTROSCOPY, Journal of agricultural and food chemistry, 44(8), 1996, pp. 2266-2271
QUALITY EVALUATION OF US MEDIUM-GRAIN RICE USING A JAPANESE TASTE ANALYZER
Authors: CHAMPAGNE ET RICHARD OA BETT KL GRIMM CC VINYARD BT WEBB BD MCCLUNG AM BARTON FE LYON BG MOLDENHAUER K LINSCOMBE S MOHINDRA R KOHLWEY D
Citation: Et. Champagne et al., QUALITY EVALUATION OF US MEDIUM-GRAIN RICE USING A JAPANESE TASTE ANALYZER, Cereal chemistry, 73(2), 1996, pp. 290-294
2-DIMENSIONAL VIBRATIONAL SPECTROSCOPY .2. CORRELATION OF THE ABSORPTIONS OF LIGNINS IN THE MIDINFRARED AND NEAR-INFRARED
Authors: BARTON FE HIMMELSBACH DS
Citation: Fe. Barton et Ds. Himmelsbach, 2-DIMENSIONAL VIBRATIONAL SPECTROSCOPY .2. CORRELATION OF THE ABSORPTIONS OF LIGNINS IN THE MIDINFRARED AND NEAR-INFRARED, Applied spectroscopy, 47(11), 1993, pp. 1920-1925
Risultati: 1-14 |