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Results:
1-17
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Results: 17
Authors:
RYAN LD
ANDERSON JE
BECHTEL PJ
Citation: Ld. Ryan et al., CONSUMPTION OF FRESH FRUIT AND VEGETABLE IN A GRADE-SCHOOL LUNCH PROGRAM, The FASEB journal, 12(5), 1998, pp. 4879-4879
Authors:
XU XP
FORRER J
BECHTEL PJ
BEST PM
Citation: Xp. Xu et al., ELEVATED GROWTH-HORMONE INCREASES THE CA2-AND FAST-TWITCH SKELETAL-MUSCLE OF FEMALE RATS( SENSITIVITY OF SLOW), American journal of physiology. Cell physiology, 43(4), 1998, pp. 861-865
Authors:
KOIKE N
LORENZ K
BECHTEL PJ
Citation: N. Koike et al., STEAMED BREADS MADE FROM COLORADO GROWN WHITE WHEATS, Journal of food processing and preservation, 22(1), 1998, pp. 41-52
Authors:
SAMPSON DA
WANG L
RYU S
BECHTEL PJ
Citation: Da. Sampson et al., RESPONSE OF 3T3-L1 CELLS TO VITAMIN-B6 DEPLETION AND REPLETION, The FASEB journal, 11(3), 1997, pp. 1028-1028
Authors:
BECHTEL PJ
ARNAUDVINAS MR
Citation: Pj. Bechtel et Mr. Arnaudvinas, FAMILY FOOD FREQUENCY FROM 11 HIGHLY MARGINATED VILLAGES IN SOUTH MEXICO, The FASEB journal, 11(3), 1997, pp. 3492-3492
Authors:
VINANS MA
BECHTEL PJ
Citation: Ma. Vinans et Pj. Bechtel, ESTIMATED FOOD-INTAKE AND GROWTH-CHARACTERISTICS FOR CHILDREN AGES 1 TO 36 MONTHS OF AGE FROM 2 RURAL VILLAGES IN MEXICO, The FASEB journal, 10(3), 1996, pp. 1427-1427
Authors:
JAMIESON C
HARRIS MA
BECHTEL PJ
Citation: C. Jamieson et al., 3 MONTH FOLLOW-UP OF EXERCISE AND DIET IN POST-CARDIAC REHABILITATIONPATIENTS - EFFECT ON CARDIAC RISK-FACTORS, The FASEB journal, 10(3), 1996, pp. 2790-2790
Authors:
PARK S
BREWER MS
MCKEITH FK
BECHTEL PJ
NOVAKOFSKI J
Citation: S. Park et al., COMPOSITION OF SURIMI-LIKE MATERIAL FROM BEEF OR PORK, Journal of food science, 61(4), 1996, pp. 717-720
Authors:
PARK S
BREWER MS
MCKEITH FK
BECHTEL PJ
NOVAKOFSKI J
Citation: S. Park et al., SALT, CRYOPROTECTANTS AND PREHEATING TEMPERATURE EFFECTS ON SURIMI-LIKE MATERIAL FROM BEEF OR PORK, Journal of food science, 61(4), 1996, pp. 790-795
Authors:
WANG K
MAGA JA
BECHTEL PJ
Citation: K. Wang et al., TASTE PROPERTIES AND SYNERGISMS OF BEEFY MEATY PEPTIDE, Journal of food science, 61(4), 1996, pp. 837-839
Authors:
PARK S
BREWER MS
NOVAKOFSKI J
BECHTEL PJ
MCKEITH FK
Citation: S. Park et al., PROCESS AND CHARACTERISTICS FOR A SURIMI-LIKE MATERIAL MADE FROM BEEFOR PORK, Journal of food science, 61(2), 1996, pp. 422-427
Authors:
WANG K
MAGA JA
BECHTEL PJ
Citation: K. Wang et al., STABILITY OF BEEFY MEATY PEPTIDE TO PASTEURIZATION AND STERILIZATION TEMPERATURE, Lebensmittel-Wissenschaft + Technologie, 28(5), 1995, pp. 539-542
Authors:
CZERWINSKI SM
MARTIN JM
BECHTEL PJ
Citation: Sm. Czerwinski et al., MODULATION OF IGF MESSENGER-RNA ABUNDANCE DURING STRETCH-INDUCED SKELETAL-MUSCLE HYPERTROPHY AND REGRESSION, Journal of applied physiology, 76(5), 1994, pp. 2026-2030
Authors:
BAIANU IC
KUMOSINSKI TF
MORAGUTIERREZ A
OZU EM
BECHTEL PJ
Citation: Ic. Baianu et al., THERMODYNAMIC LINKAGE OF ION-BINDING AND HYDRATION OF BOVINE MYOFIBRILLAR PROTEIN AND MYOSIN IN SOLUTIONS DETERMINED FROM MULTINUCLEAR SPINRELAXATION STUDIES, Biophysical journal, 66(2), 1994, pp. 10000076-10000076
Authors:
CZERWINSKI SM
NOVAKOFSKI J
BECHTEL PJ
Citation: Sm. Czerwinski et al., MODULATION OF IGF MESSENGER-RNA ABUNDANCE DURING MUSCLE DENERVATION ATROPHY, Medicine and science in sports and exercise, 25(9), 1993, pp. 1005-1008
Authors:
BRUGGEN KA
MCKEITH FK
BREWER MS
STITES CR
BECHTEL PJ
Citation: Ka. Bruggen et al., PROCESSING AND PALATABILITY CHARACTERISTICS OF ROUND BEEF BACON, Journal of food quality, 16(4), 1993, pp. 263-272
Authors:
MCKEITH FK
BREWER MS
OSADJAN PD
MATULIS RJ
BECHTEL PJ
Citation: Fk. Mckeith et al., SENSORY AND TEXTURAL CHARACTERISTICS OF RESTRUCTURED HAM COATED WITH EMULSIONS OF DIFFERENT FAT LEVELS, Journal of food science, 58(3), 1993, pp. 482-483
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1-17
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