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Results:
1-16
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Results: 16
Authors:
LYON CE
LYON BG
DICKENS JA
Citation: Ce. Lyon et al., EFFECTS OF CARCASS STIMULATION, DEBONING TIME, AND MARINATION ON COLOR AND TEXTURE OF BROILER BREAST MEAT, Journal of applied poultry research, 7(1), 1998, pp. 53-60
Authors:
MEULLENET JF
LYON BG
CARPENTER JA
LYON CE
Citation: Jf. Meullenet et al., RELATIONSHIP BETWEEN SENSORY AND INSTRUMENTAL TEXTURE PROFILE ATTRIBUTES, Journal of sensory studies, 13(1), 1998, pp. 77-93
Authors:
LYON BG
LYON CE
Citation: Bg. Lyon et Ce. Lyon, ASSESSMENT OF 3 DEVICES USED IN SHEAR TESTS OF COOKED BREAST MEAT, Poultry science, 77(10), 1998, pp. 1585-1590
Authors:
BARTON FE
WINDHAM WR
CHAMPAGNE ET
LYON BG
Citation: Fe. Barton et al., OPTIMAL GEOMETRIES FOR THE DEVELOPMENT OF RICE QUALITY SPECTROSCOPIC CHEMOMETRIC MODELS, Cereal chemistry, 75(3), 1998, pp. 315-319
Authors:
CHAMPAGNE ET
LYON BG
MIN BK
VINYARD BT
BETT KL
BARTON FE
WEBB BD
MCCLUNG AM
MOLDENHAUER KA
LINSCOMBE S
MCKENZIE KS
KOHLWEY DE
Citation: Et. Champagne et al., EFFECTS OF POSTHARVEST PROCESSING ON TEXTURE PROFILE ANALYSIS OF COOKED RICE, Cereal chemistry, 75(2), 1998, pp. 181-186
Authors:
MEULLENET JFC
CARPENTER JA
LYON BG
LYON CE
Citation: Jfc. Meullenet et al., BI-CYCLICAL INSTRUMENT FOR ASSESSING TEXTURE PROFILE PARAMETERS AND ITS RELATIONSHIP TO SENSORY EVALUATION OF TEXTURE, Journal of texture studies, 28(1), 1997, pp. 101-118
Authors:
LYON BG
LYON CE
Citation: Bg. Lyon et Ce. Lyon, SENSORY DESCRIPTIVE PROFILE RELATIONSHIPS TO SHEAR VALUES OF DEBONED POULTRY, Journal of food science, 62(4), 1997, pp. 885
Authors:
CHAMPAGNE ET
BETT KL
VINYARD BT
WEBB BD
MCCLUNG AM
BARTON FE
LYON BG
MOLDENHAUER K
LINSCOMBE S
KOHLWEY D
Citation: Et. Champagne et al., EFFECTS OF DRYING CONDITIONS, FINAL MOISTURE-CONTENT, AND DEGREE OF MILLING ON RICE FLAVOR, Cereal chemistry, 74(5), 1997, pp. 566-570
Authors:
WINDHAM WR
LYON BG
CHAMPAGNE ET
BARTON FE
WEBB BD
MCCLUNG AM
MOLDENHAUER KA
LINSCOMBE S
MCKENZIE KS
Citation: Wr. Windham et al., PREDICTION OF COOKED RICE TEXTURE QUALITY USING NEAR-INFRARED REFLECTANCE ANALYSIS OF WHOLE-GRAIN MILLED SAMPLES, Cereal chemistry, 74(5), 1997, pp. 626-632
Authors:
LYON BG
LYON CE
Citation: Bg. Lyon et Ce. Lyon, TEXTURE EVALUATIONS OF COOKED, DICED BROILER BREAST SAMPLES BY SENSORY AND MECHANICAL METHODS, Poultry science, 75(6), 1996, pp. 813-819
Authors:
CHAMPAGNE ET
RICHARD OA
BETT KL
GRIMM CC
VINYARD BT
WEBB BD
MCCLUNG AM
BARTON FE
LYON BG
MOLDENHAUER K
LINSCOMBE S
MOHINDRA R
KOHLWEY D
Citation: Et. Champagne et al., QUALITY EVALUATION OF US MEDIUM-GRAIN RICE USING A JAPANESE TASTE ANALYZER, Cereal chemistry, 73(2), 1996, pp. 290-294
Authors:
LYON BG
LYON CE
HUDSPETH JP
Citation: Bg. Lyon et al., TEXTURE PROFILES OF CANNED BONED CHICKEN AS AFFECTED BY CHILLING-AGING TIMES, Poultry science, 73(9), 1994, pp. 1475-1478
Authors:
DICKENS JA
LYON BG
WHITTEMORE AD
LYON CE
Citation: Ja. Dickens et al., THE EFFECT OF AN ACETIC-ACID DIP ON CARCASS APPEARANCE, MICROBIOLOGICAL QUALITY, AND COOKED BREAST MEAT TEXTURE AND FLAVOR, Poultry science, 73(4), 1994, pp. 576-581
Authors:
ROBERTSON JA
MEREDITH FI
LYON BG
CHAPMAN GW
Citation: Ja. Robertson et al., COMPARISON OF QUALITY CHARACTERISTICS OF 3 NONMELTING CLINGSTONE PEACH SELECTIONS, Journal of food quality, 16(3), 1993, pp. 197-207
Authors:
LYON BG
LYON CE
Citation: Bg. Lyon et Ce. Lyon, EFFECTS OF WATER-COOKING IN HEAT-SEALED BAGS VERSUS CONVEYOR-BELT GRILLING ON YIELD, MOISTURE, AND TEXTURE OF BROILER BREAST MEAT, Poultry science, 72(11), 1993, pp. 2157-2165
Authors:
LYON BG
Citation: Bg. Lyon, SENSORY PROFILE CHANGES IN BROILER TISSUES DUE TO COOKING, STORAGE, AND REHEATING, Poultry science, 72(10), 1993, pp. 1981-1988
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