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Results: 26-33/33
Authors:
HILL SE
PERKINS EG
Citation: Se. Hill et Eg. Perkins, DETERMINATION OF OXIDATION STABILITY OF SOYBEAN OIL WITH THE OXIDATIVE STABILITY INSTRUMENT - OPERATION PARAMETER EFFECTS, Journal of the American Oil Chemists' Society, 72(6), 1995, pp. 741-743
Authors:
TO KM
MITCHELL JR
HILL SE
BARDON LA
MATTHEWS P
Citation: Km. To et al., MEASUREMENT OF HYDRATION OF POLYSACCHARIDES, Food hydrocolloids, 8(3-4), 1994, pp. 243-249
Authors:
PATERSON LA
HASHIM DBM
HILL SE
MITCHELL JR
BLANSHARD JMV
Citation: La. Paterson et al., THE EFFECT OF SULFITE ON THE INTEGRITY OF THE STARCH GRANULE, Food hydrocolloids, 8(3-4), 1994, pp. 259-263
Authors:
KERNS EH
VOLK KJ
HILL SE
LEE MS
Citation: Eh. Kerns et al., PROFILING TAXANES IN TAXUS EXTRACTS USING LC MS AND LC/MS/MS TECHNIQUES/, Journal of natural products, 57(10), 1994, pp. 1391-1403
Authors:
PATERSON LA
HASHIM DBM
HILL SE
MITCHELL JR
BLANSHARD JMV
Citation: La. Paterson et al., THE EFFECT OF LOW-LEVELS OF SULFITE ON THE SWELLING AND SOLUBILITY OFSTARCHES, Starke, 46(8), 1994, pp. 288-291
Authors:
ARMSTRONG HJ
HILL SE
SCHROOYEN P
MITCHELL JR
Citation: Hj. Armstrong et al., A COMPARISON OF THE VISCOELASTIC PROPERTIES OF CONVENTIONAL AND MAILLARD PROTEIN GELS, Journal of texture studies, 25(3), 1994, pp. 285-298
Authors:
CABODEVILA O
HILL SE
ARMSTRONG HJ
DESOUSA I
MITCHELL JR
Citation: O. Cabodevila et al., GELATION ENHANCEMENT OF SOY PROTEIN ISOLATE USING THE MAILLARD REACTION AND HIGH-TEMPERATURES, Journal of food science, 59(4), 1994, pp. 872-875
Authors:
HILL SE
CATLOW CRA
Citation: Se. Hill et Cra. Catlow, A HARTREE-FOCK PERIODIC STUDY OF BULK CERIA, Journal of physics and chemistry of solids, 54(4), 1993, pp. 411-419