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Results: 1-12 |
Results: 12
COLOR-STABILIZING EFFECT OF MUSCLE VITAMIN-E IN MINCED BEEF STORED INHIGH OXYGEN PACKS
Authors: OGRADY MN MONAHAN FJ BAILEY J ALLEN P BUCKLEY DJ KEANE MG
Citation: Mn. Ogrady et al., COLOR-STABILIZING EFFECT OF MUSCLE VITAMIN-E IN MINCED BEEF STORED INHIGH OXYGEN PACKS, Meat science, 50(1), 1998, pp. 73-80
LIPID OXIDATION IN COOKED PORK AS AFFECTED BY VITAMIN-E, COOKING AND STORAGE-CONDITIONS
Authors: KINGSTON ER MONAHAN FJ BUCKLEY DJ LYNCH PB
Citation: Er. Kingston et al., LIPID OXIDATION IN COOKED PORK AS AFFECTED BY VITAMIN-E, COOKING AND STORAGE-CONDITIONS, Journal of food science, 63(3), 1998, pp. 386-389
DISULFIDE-MEDIATED POLYMERIZATION REACTIONS AND PHYSICAL-PROPERTIES OF HEATED WPI-STABILIZED EMULSIONS
Authors: MONAHAN FJ MCCLEMENTS DJ GERMAN JB
Citation: Fj. Monahan et al., DISULFIDE-MEDIATED POLYMERIZATION REACTIONS AND PHYSICAL-PROPERTIES OF HEATED WPI-STABILIZED EMULSIONS, Journal of food science, 61(3), 1996, pp. 504-509
MECHANICAL-PROPERTIES AND WATER-VAPOR PERMEABILITY OF EDIBLE FILMS FROM WHEY-PROTEIN ISOLATE AND SODIUM DODECYL-SULFATE
Authors: FAIRLEY P MONAHAN FJ GERMAN JB KROCHTA JM
Citation: P. Fairley et al., MECHANICAL-PROPERTIES AND WATER-VAPOR PERMEABILITY OF EDIBLE FILMS FROM WHEY-PROTEIN ISOLATE AND SODIUM DODECYL-SULFATE, Journal of agricultural and food chemistry, 44(2), 1996, pp. 438-443
MECHANICAL-PROPERTIES AND WATER-VAPOR PERMEABILITY OF EDIBLE FILMS FROM WHEY-PROTEIN ISOLATE AND N-ETHYLMALEIMIDE OR CYSTEINE
Authors: FAIRLEY P MONAHAN FJ GERMAN JB KROCHTA JM
Citation: P. Fairley et al., MECHANICAL-PROPERTIES AND WATER-VAPOR PERMEABILITY OF EDIBLE FILMS FROM WHEY-PROTEIN ISOLATE AND N-ETHYLMALEIMIDE OR CYSTEINE, Journal of agricultural and food chemistry, 44(12), 1996, pp. 3789-3792
EFFECT OF PH AND TEMPERATURE ON PROTEIN UNFOLDING AND THIOL-DISULFIDEINTERCHANGE REACTIONS DURING HEAT-INDUCED GELATION OF WHEY PROTEINS
Authors: MONAHAN FJ GERMAN JB KINSELLA JE
Citation: Fj. Monahan et al., EFFECT OF PH AND TEMPERATURE ON PROTEIN UNFOLDING AND THIOL-DISULFIDEINTERCHANGE REACTIONS DURING HEAT-INDUCED GELATION OF WHEY PROTEINS, Journal of agricultural and food chemistry, 43(1), 1995, pp. 46-52
EFFECT OF OXIDIZED DIETARY-LIPID AND VITAMIN-E ON THE COLOR STABILITYOF PORK CHOPS
Authors: MONAHAN FJ ASGHAR A GRAY JI BUCKLEY DJ MORRISSEY PA
Citation: Fj. Monahan et al., EFFECT OF OXIDIZED DIETARY-LIPID AND VITAMIN-E ON THE COLOR STABILITYOF PORK CHOPS, Meat science, 37(2), 1994, pp. 205-215
VITAMIN-E AND MEAT QUALITY
Authors: MORRISSEY PA BUCKLEY DJ SHEEHY PJA MONAHAN FJ
Citation: Pa. Morrissey et al., VITAMIN-E AND MEAT QUALITY, Proceedings of the Nutrition Society, 53(2), 1994, pp. 289-295
INFLUENCE OF DIET ON LIPID OXIDATION AND MEMBRANE-STRUCTURE IN PORCINE MUSCLE MICROSOMES
Authors: MONAHAN FJ GRAY JI ASGHAR A HAUG A STRASBURG GM BUCKLEY DJ MORRISSEY PA
Citation: Fj. Monahan et al., INFLUENCE OF DIET ON LIPID OXIDATION AND MEMBRANE-STRUCTURE IN PORCINE MUSCLE MICROSOMES, Journal of agricultural and food chemistry, 42(1), 1994, pp. 59-63
EFFECT OF EMULSION DROPLETS ON THE RHEOLOGY OF WHEY-PROTEIN ISOLATE GELS
Authors: MCCLEMENTS DJ MONAHAN FJ KINSELLA JE
Citation: Dj. Mcclements et al., EFFECT OF EMULSION DROPLETS ON THE RHEOLOGY OF WHEY-PROTEIN ISOLATE GELS, Journal of texture studies, 24(4), 1993, pp. 411-422
DISULFIDE BOND FORMATION AFFECTS STABILITY OF WHEY-PROTEIN ISOLATE EMULSIONS
Authors: MCCLEMENTS DJ MONAHAN FJ KINSELLA JE
Citation: Dj. Mcclements et al., DISULFIDE BOND FORMATION AFFECTS STABILITY OF WHEY-PROTEIN ISOLATE EMULSIONS, Journal of food science, 58(5), 1993, pp. 1036-1039
POLYMERIZATION OF WHEY PROTEINS IN WHEY PROTEIN-STABILIZED EMULSIONS
Authors: MONAHAN FJ MCCLEMENTS DJ KINSELLA JE
Citation: Fj. Monahan et al., POLYMERIZATION OF WHEY PROTEINS IN WHEY PROTEIN-STABILIZED EMULSIONS, Journal of agricultural and food chemistry, 41(11), 1993, pp. 1826-1829
Risultati: 1-12 |