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Results:
1-9
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Results: 9
Authors:
WELLER A
SIMS CA
MATTHEWS RF
BATES RP
BRECHT JK
Citation: A. Weller et al., BROWNING SUSCEPTIBILITY AND CHANGES IN COMPOSITION DURING STORAGE OF CARAMBOLA SLICES, Journal of food science, 62(2), 1997, pp. 256-260
Authors:
MOSQUERA LA
SIMS CA
BATES RP
OKEEFE SF
Citation: La. Mosquera et al., FLAVOR AND STABILITY OF HORCHATA DE CHUFAS, Journal of food science, 61(4), 1996, pp. 856-861
Authors:
BAKER JL
BATES RP
NELSON LR
Citation: Jl. Baker et al., REGISTRATION OF BATES RYE, Crop science, 36(3), 1996, pp. 810-810
Authors:
SIMS CA
EASTRIDGE JS
OKEEFE SF
BATES RP
Citation: Ca. Sims et al., STABILITY OF NONPASTEURIZED, REFRIGERATED MUSCADINE GRAPE JUICE, Journal of food science, 60(3), 1995, pp. 506-508
Authors:
SIMS CA
EASTRIDGE JS
BATES RP
Citation: Ca. Sims et al., CHANGES IN PHENOLS, COLOR, AND SENSORY CHARACTERISTICS OF MUSCADINE WINES BY PREFERMENTATION AND POSTFERMENTATION ADDITIONS OF PVPP, CASEIN, AND GELATIN, American journal of enology and viticulture, 46(2), 1995, pp. 155-158
Authors:
SIMS CA
BATES RP
ARREOLA AG
Citation: Ca. Sims et al., COLOR, POLYPHENOLOXIDASE, AND SENSORY CHANGES IN BANANA JUICE AS AFFECTED BY HEAT AND ULTRAFILTRATION, Journal of food quality, 17(5), 1994, pp. 371-379
Authors:
BATES RP
BAKER JL
Citation: Rp. Bates et Jl. Baker, REGISTRATION OF OKLON RYE, Crop science, 34(2), 1994, pp. 541-541
Authors:
SIMS CA
BATES RP
Citation: Ca. Sims et Rp. Bates, EFFECTS OF SKIN FERMENTATION TIME ON THE PHENOLS, ANTHOCYANINS, ELLAGIC ACID SEDIMENT, AND SENSORY CHARACTERISTICS OF A RED VITIS-ROTUNDIFOLIA WINE, American journal of enology and viticulture, 45(1), 1994, pp. 56-62
Authors:
BATES RP
Citation: Rp. Bates, CATERING TO CHEMOPHOBIC CONCERNS, Food technology, 47(11), 1993, pp. 76
Risultati:
1-9
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