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Results:
1-7
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Results: 7
Authors:
Unal, R
Fleming, HP
McFeeters, RF
Thompson, RL
Breidt, F
Giesbrecht, FG
Citation: R. Unal et al., Novel quantitative assays for estimating the antimicrobial activity of fresh garlic juice, J FOOD PROT, 64(2), 2001, pp. 189-194
Authors:
Lu, Z
Fleming, HP
McFeeters, RF
Citation: Z. Lu et al., Differential glucose and fructose utilization during cucumber juice fermentation, J FOOD SCI, 66(1), 2001, pp. 162-166
Authors:
Palma-Harris, C
McFeeters, RF
Fleming, HP
Citation: C. Palma-harris et al., Solid-phase microextraction (SPME) technique for measurement of generationof fresh cucumber flavor compounds, J AGR FOOD, 49(9), 2001, pp. 4203-4207
Authors:
Pattee, HE
Isleib, TG
Giesbrecht, FG
McFeeters, RF
Citation: He. Pattee et al., Investigations into genotypic variations of peanut carbohydrates, J AGR FOOD, 48(3), 2000, pp. 750-756
Authors:
Pattee, HE
Isleib, TG
Giesbrecht, FG
McFeeters, RF
Citation: He. Pattee et al., Relationships of sweet, bitter, and roasted peanut sensory attributes withcarbohydrate components in peanuts, J AGR FOOD, 48(3), 2000, pp. 757-763
Authors:
Zhou, A
McFeeters, RF
Fleming, HP
Citation: A. Zhou et al., Development of oxidized odor and volatile aldehydes in fermented cucumber tissue exposed to oxygen, J AGR FOOD, 48(2), 2000, pp. 193-197
Authors:
Zhou, A
McFeeters, RF
Fleming, HP
Citation: A. Zhou et al., Inhibition of formation of oxidative volatile components in fermented cucumbers by ascorbic acid and turmeric, J AGR FOOD, 48(10), 2000, pp. 4910-4912
Risultati:
1-7
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