AAAAAA

   
Results: 1-11 |
Results: 11
Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties
Authors: Balogh, Z Gray, JI Gomaa, EA Booren, AM
Citation: Z. Balogh et al., Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties, FOOD CHEM T, 38(5), 2000, pp. 395-401
Triose phosphate isomerase as an endogenous time-temperature integrator toverify adequacy of roast beef processing
Authors: Hsu, YC Sair, AI Booren, AM Smith, DM
Citation: Yc. Hsu et al., Triose phosphate isomerase as an endogenous time-temperature integrator toverify adequacy of roast beef processing, J FOOD SCI, 65(2), 2000, pp. 236-240
Residual triose phosphate isomerase activity and color measurements to determine adequate cooking of ground beef patties
Authors: Sair, AI Booren, AM Berry, BW Smith, DM
Citation: Ai. Sair et al., Residual triose phosphate isomerase activity and color measurements to determine adequate cooking of ground beef patties, J FOOD PROT, 62(2), 1999, pp. 156-161
Antioxidant and antiinflammatory activities of anthocyanins and their aglycon, cyanidin, from tart cherries (vol 62, pg 296, 1999)
Authors: Wang, HB Nair, MG Strasburg, GM Chang, YC Booren, AM Gray, JI DeWitt, DL
Citation: Hb. Wang et al., Antioxidant and antiinflammatory activities of anthocyanins and their aglycon, cyanidin, from tart cherries (vol 62, pg 296, 1999), J NAT PROD, 62(5), 1999, pp. 802-802
Antioxidant and antiinflammatory activities of anthocyanins and their aglycon, cyanidin, from tart cherries
Authors: Wang, HB Nair, MG Strasburg, GM Chang, YC Booren, AM Gray, JI DeWitt, DL
Citation: Hb. Wang et al., Antioxidant and antiinflammatory activities of anthocyanins and their aglycon, cyanidin, from tart cherries, J NAT PROD, 62(2), 1999, pp. 294-296
Novel antioxidant compounds from tart cherries (Prunus cerasus)
Authors: Wang, HB Nair, MG Strasburg, GM Booren, AM Gray, JI
Citation: Hb. Wang et al., Novel antioxidant compounds from tart cherries (Prunus cerasus), J NAT PROD, 62(1), 1999, pp. 86-88
Skeletal muscle calcium channel ryanodine binding activity in genetically unimproved and commercial turkey populations
Authors: Wang, LJ Byrem, TM Zarosley, J Booren, AM Strasburg, GM
Citation: Lj. Wang et al., Skeletal muscle calcium channel ryanodine binding activity in genetically unimproved and commercial turkey populations, POULTRY SCI, 78(5), 1999, pp. 792-797
Dietary pigmentation and deposition of alpha-tocopherol and carotenoids inrainbow trout muscle and liver tissue
Authors: Akhtar, P Gray, JI Cooper, TH Garling, DL Booren, AM
Citation: P. Akhtar et al., Dietary pigmentation and deposition of alpha-tocopherol and carotenoids inrainbow trout muscle and liver tissue, J FOOD SCI, 64(2), 1999, pp. 234-239
The effect of cyclopiazonic acid on the development of pale, soft, and exudative pork from pigs of defined malignant hyperthermia genotype
Authors: Byrem, TM Booren, AM Hill, GM Chu, FS Strasburg, GM
Citation: Tm. Byrem et al., The effect of cyclopiazonic acid on the development of pale, soft, and exudative pork from pigs of defined malignant hyperthermia genotype, J ANIM SCI, 77(1), 1999, pp. 166-172
Antioxidant polyphenols from tart cherries (Prunus cerasus)
Authors: Wang, HB Nair, MG Strasburg, GM Booren, AM Gray, JI
Citation: Hb. Wang et al., Antioxidant polyphenols from tart cherries (Prunus cerasus), J AGR FOOD, 47(3), 1999, pp. 840-844
Influence of cherry tissue on lipid oxidation and heterocyclic aromatic amine formation in ground beef patties
Authors: Britt, C Gomaa, EA Gray, JI Booren, AM
Citation: C. Britt et al., Influence of cherry tissue on lipid oxidation and heterocyclic aromatic amine formation in ground beef patties, J AGR FOOD, 46(12), 1998, pp. 4891-4897
Risultati: 1-11 |