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Results:
1-9
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Results: 9
Authors:
Caudle, AG
Gu, YF
Bell, LN
Citation: Ag. Caudle et al., Improved analysis of theobromine and caffeine in chocolate food products formulated with cocoa powder, FOOD RES IN, 34(7), 2001, pp. 599-603
Authors:
Campbell, AD
Bell, LN
Citation: Ad. Campbell et Ln. Bell, Acceptability of low-fat, sugar-free cakes: Effect of providing information during compositional taste-testing, J AM DIET A, 101(3), 2001, pp. 354-356
Authors:
Bell, LN
White, KL
Citation: Ln. Bell et Kl. White, Thiamin stability in solids as affected by the glass transition, J FOOD SCI, 65(3), 2000, pp. 498-501
Authors:
Tsai, AM
Neumann, DA
Bell, LN
Citation: Am. Tsai et al., Molecular dynamics of solid-state lysozyme as affected by glycerol and water: A neutron scattering study, BIOPHYS J, 79(5), 2000, pp. 2728-2732
Authors:
Caudle, AG
Bell, LN
Citation: Ag. Caudle et Ln. Bell, Caffeine and theobromine contents of ready-to-eat chocolate cereals, J AM DIET A, 100(6), 2000, pp. 690-692
Authors:
Chen, YH
Aull, JL
Bell, LN
Citation: Yh. Chen et al., Solid-state tyrosinase stability as affected by water activity and glass transition, FOOD RES IN, 32(7), 1999, pp. 467-472
Authors:
White, KL
Bell, LN
Citation: Kl. White et Ln. Bell, Glucose loss and maillard browning in solids as affected by porosity and collapse, J FOOD SCI, 64(6), 1999, pp. 1010-1014
Authors:
Chen, YH
Aull, JL
Bell, LN
Citation: Yh. Chen et al., Invertase storage stability and sucrose hydrolysis in solids as affected by water activity and glass transition, J AGR FOOD, 47(2), 1999, pp. 504-509
Authors:
Sloan, ME
Bell, LN
Citation: Me. Sloan et Ln. Bell, Fat content of restaurant meals: comparison between menu and experimental values, J AM DIET A, 99(6), 1999, pp. 731-733
Risultati:
1-9
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