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Results:
1-14
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Results: 14
Authors:
LIN H
BOYLSTON TD
LUEDECKE LO
SHULTZ TD
Citation: H. Lin et al., FACTORS AFFECTING THE CONJUGATED LINOLEIC-ACID CONTENT OF CHEDDAR CHEESE, Journal of agricultural and food chemistry, 46(3), 1998, pp. 801-807
Authors:
DRAKE MA
BOYLSTON TD
SPENCE KD
SWANSON BG
Citation: Ma. Drake et al., IMPROVEMENT OF SENSORY QUALITY OF REDUCED FAT CHEDDAR CHEESE BY A LACTOBACILLUS ADJUNCT, Food research international, 30(1), 1997, pp. 35-40
Authors:
WONG MW
CHEW BP
WONG TS
HOSICK HL
BOYLSTON TD
SHULTZ TD
Citation: Mw. Wong et al., EFFECTS OF DIETARY CONJUGATED LINOLEIC-ACID ON LYMPHOCYTE FUNCTION AND GROWTH OF MAMMARY-TUMORS IN MICE, Anticancer research, 17(2A), 1997, pp. 987-993
Authors:
DRAKE MA
BOYLSTON TD
SPENCE KD
SWANSON BG
Citation: Ma. Drake et al., CHEMICAL AND SENSORY EFFECTS OF A LACTOBACILLUS ADJUNCT IN CHEDDAR CHEESE, Food research international, 29(3-4), 1996, pp. 381-387
Authors:
MCGUIRE MK
MCGUIRE MA
SHULTZ TD
BOYLSTON TD
PARK YS
HARRISON LY
Citation: Mk. Mcguire et al., CONJUGATED LINOLEIC-ACID CONCENTRATION OF HUMAN-MILK AND INFANT FORMULAS, The FASEB journal, 10(3), 1996, pp. 3187-3187
Authors:
DRAKE MA
BOYLSTON TD
SWANSON BG
Citation: Ma. Drake et al., FAT MIMETICS IN LOW-FAT CHEDDAR CHEESE, Journal of food science, 61(6), 1996, pp. 1267
Authors:
DRAKE MA
HERRETT W
BOYLSTON TD
SWANSON BG
Citation: Ma. Drake et al., LECITHIN IMPROVES TEXTURE OF REDUCED FAT CHEESES, Journal of food science, 61(3), 1996, pp. 639-642
Authors:
BOYLSTON TD
MORGAN SA
JOHNSON KA
WRIGHT RW
BUSBOOM JR
REEVES JJ
Citation: Td. Boylston et al., VOLATILE LIPID OXIDATION-PRODUCTS OF WAGYU AND DOMESTIC BREEDS OF BEEF, Journal of agricultural and food chemistry, 44(4), 1996, pp. 1091-1095
Authors:
DRAKE MA
HERRETT W
BOYLSTON TD
SWANSON BG
Citation: Ma. Drake et al., SENSORY EVALUATION OF REDUCED FAT CHEESES, Journal of food science, 60(5), 1995, pp. 898
Authors:
LIN H
BOYLSTON TD
CHANG MJ
LUEDECKE LO
SHULTZ TD
Citation: H. Lin et al., SURVEY OF THE CONJUGATED LINOLEIC-ACID CONTENTS OF DAIRY-PRODUCTS, Journal of dairy science, 78(11), 1995, pp. 2358-2365
Authors:
BOYLSTON TD
MORGAN SA
JOHNSON KA
BUSBOOM JR
WRIGHT RW
REEVES JJ
Citation: Td. Boylston et al., LIPID-CONTENT AND COMPOSITION OF WAGYU AND DOMESTIC BREEDS OF BEEF, Journal of agricultural and food chemistry, 43(5), 1995, pp. 1202-1207
Authors:
SPANIER AM
BOYLSTON TD
Citation: Am. Spanier et Td. Boylston, EFFECT OF TEMPERATURE ON THE ANALYSIS OF BEEF FLAVOR VOLATILES - FOCUS ON CARBONYL AND SULFUR-CONTAINING-COMPOUNDS, Food chemistry, 50(3), 1994, pp. 251-259
Authors:
BOYLSTON TD
KUPFERMAN EM
FOSS JD
BUERING C
Citation: Td. Boylston et al., SENSORY QUALITY OF GALA APPLES AS INFLUENCED BY CONTROLLED AND REGULAR ATMOSPHERE STORAGE, Journal of food quality, 17(6), 1994, pp. 477-494
Authors:
EDWARDS CG
PETERSON JC
BOYLSTON TD
VASILE TD
Citation: Cg. Edwards et al., INTERACTIONS BETWEEN LEUCONOSTOC-OENOS AND PEDIOCOCCUS SPP DURING VINIFICATION OF RED WINES, American journal of enology and viticulture, 45(1), 1994, pp. 49-55
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