AAAAAA

   
Results: 1-19 |
Results: 19
THE EFFECT OF DIETARY SUPPLEMENTATION WITH COPPER-SULFATE OR TRIBASICCOPPER CHLORIDE ON BROILER PERFORMANCE, RELATIVE COPPER BIOAVAILABILITY, AND DIETARY PROOXIDANT ACTIVITY
Authors: MILES RD OKEEFE SF HENRY PR AMMERMAN CB LUO XG
Citation: Rd. Miles et al., THE EFFECT OF DIETARY SUPPLEMENTATION WITH COPPER-SULFATE OR TRIBASICCOPPER CHLORIDE ON BROILER PERFORMANCE, RELATIVE COPPER BIOAVAILABILITY, AND DIETARY PROOXIDANT ACTIVITY, Poultry science, 77(3), 1998, pp. 416-425
LOW-FAT, MONOUNSATURATE-RICH DIETS REDUCE SUSCEPTIBILITY OF LOW-DENSITY LIPOPROTEINS TO PEROXIDATION EX-VIVO
Authors: OBYRNE DJ OKEEFE SF SHIREMAN RB
Citation: Dj. Obyrne et al., LOW-FAT, MONOUNSATURATE-RICH DIETS REDUCE SUSCEPTIBILITY OF LOW-DENSITY LIPOPROTEINS TO PEROXIDATION EX-VIVO, Lipids, 33(2), 1998, pp. 149-157
SENSORY ATTRIBUTES AND VOLATILE COMPONENTS OF STORED STRAWBERRY JUICE
Authors: GOLASZEWSKI R SIMS CA OKEEFE SF BRADDOCK RJ LITTELL RC
Citation: R. Golaszewski et al., SENSORY ATTRIBUTES AND VOLATILE COMPONENTS OF STORED STRAWBERRY JUICE, Journal of food science, 63(4), 1998, pp. 734-738
FLAVOR STABILITY OF HIGH-OLEIC PEANUTS STORED AT LOW HUMIDITY
Authors: MUGENDI JB SIMS CA GORBET DW OKEEFE SF
Citation: Jb. Mugendi et al., FLAVOR STABILITY OF HIGH-OLEIC PEANUTS STORED AT LOW HUMIDITY, Journal of the American Oil Chemists' Society, 75(1), 1998, pp. 21-25
CHEMICAL CHARACTERIZATION OF A SHRIVELED SEED TRAIT IN PEANUT
Authors: JAKKULA LR OKEEFE SF KNAUFT DA BOOTE KJ
Citation: Lr. Jakkula et al., CHEMICAL CHARACTERIZATION OF A SHRIVELED SEED TRAIT IN PEANUT, Crop science, 37(5), 1997, pp. 1560-1567
EFFECT OF CHLORINE DIOXIDE TREATMENT ON LIPID OXIDATION AND FATTY-ACID COMPOSITION IN SALMON AND RED GROUPER FILLETS
Authors: KIM J LEE Y OKEEFE SF WEI CI
Citation: J. Kim et al., EFFECT OF CHLORINE DIOXIDE TREATMENT ON LIPID OXIDATION AND FATTY-ACID COMPOSITION IN SALMON AND RED GROUPER FILLETS, Journal of the American Oil Chemists' Society, 74(5), 1997, pp. 539-542
FLAVOR QUALITY AND TEXTURE OF MODIFIED FATTY-ACID HIGH MONOENE, LOW SATURATE BUTTER
Authors: LIN MP SIMS CA STAPLES CR OKEEFE SF
Citation: Mp. Lin et al., FLAVOR QUALITY AND TEXTURE OF MODIFIED FATTY-ACID HIGH MONOENE, LOW SATURATE BUTTER, Food research international, 29(3-4), 1996, pp. 367-371
SUPERCRITICAL CARBON-DIOXIDE EXTRACTION EFFICIENCY FOR CAROTENES FROMCARROTS BY RSM
Authors: VEGA PJ BALABAN MO SIMS CA OKEEFE SF CORNELL JA
Citation: Pj. Vega et al., SUPERCRITICAL CARBON-DIOXIDE EXTRACTION EFFICIENCY FOR CAROTENES FROMCARROTS BY RSM, Journal of food science, 61(4), 1996, pp. 757
FLAVOR AND STABILITY OF HORCHATA DE CHUFAS
Authors: MOSQUERA LA SIMS CA BATES RP OKEEFE SF
Citation: La. Mosquera et al., FLAVOR AND STABILITY OF HORCHATA DE CHUFAS, Journal of food science, 61(4), 1996, pp. 856-861
PRELIMINARY STUDIES ON SDS-PAGE AND ISOELECTRIC-FOCUSING IDENTIFICATION OF STURGEON SOURCES OF CAVIAR
Authors: CHEN IC CHAPMAN FA WEI CI OKEEFE SF
Citation: Ic. Chen et al., PRELIMINARY STUDIES ON SDS-PAGE AND ISOELECTRIC-FOCUSING IDENTIFICATION OF STURGEON SOURCES OF CAVIAR, Journal of food science, 61(3), 1996, pp. 533
MODIFICATION OF FATTY-ACIDS IN MILK BY FEEDING CALCIUM-PROTECTED HIGHOLEIC SUNFLOWER OIL
Authors: LIN MP STAPLES CR SIMS CA OKEEFE SF
Citation: Mp. Lin et al., MODIFICATION OF FATTY-ACIDS IN MILK BY FEEDING CALCIUM-PROTECTED HIGHOLEIC SUNFLOWER OIL, Journal of food science, 61(1), 1996, pp. 24-27
EFFECT OF PROCESSING ON THE PHENOLICS AND COLOR OF CABERNET-SAUVIGNON, CHAMBOURCIN, AND NOBLE WINES AND JUICES
Authors: AUW JM BLANCO V OKEEFE SF SIMS CA
Citation: Jm. Auw et al., EFFECT OF PROCESSING ON THE PHENOLICS AND COLOR OF CABERNET-SAUVIGNON, CHAMBOURCIN, AND NOBLE WINES AND JUICES, American journal of enology and viticulture, 47(3), 1996, pp. 279-286
LIPID OXIDATION IN MEATS OF OMEGA-3 FATTY ACID-ENRICHED BROILER-CHICKENS
Authors: OKEEFE SF PROUDFOOT FG ACKMAN RG
Citation: Sf. Okeefe et al., LIPID OXIDATION IN MEATS OF OMEGA-3 FATTY ACID-ENRICHED BROILER-CHICKENS, Food research international, 28(4), 1995, pp. 417-424
FLAVOR AND OXIDATIVE STABILITY OF ROASTED HIGH OLEIC-ACID PEANUTS
Authors: BRADDOCK JC SIMS CA OKEEFE SF
Citation: Jc. Braddock et al., FLAVOR AND OXIDATIVE STABILITY OF ROASTED HIGH OLEIC-ACID PEANUTS, Journal of food science, 60(3), 1995, pp. 489-493
STABILITY OF NONPASTEURIZED, REFRIGERATED MUSCADINE GRAPE JUICE
Authors: SIMS CA EASTRIDGE JS OKEEFE SF BATES RP
Citation: Ca. Sims et al., STABILITY OF NONPASTEURIZED, REFRIGERATED MUSCADINE GRAPE JUICE, Journal of food science, 60(3), 1995, pp. 506-508
DIFFERENTIATION OF CULTURED AND WILD STURGEON (ACIPENSER OXYRINCHUS DESOTOI) BASED ON FATTY-ACID COMPOSITION
Authors: CHEN IC CHAPMAN FA WEI CI PORTIER KM OKEEFE SF
Citation: Ic. Chen et al., DIFFERENTIATION OF CULTURED AND WILD STURGEON (ACIPENSER OXYRINCHUS DESOTOI) BASED ON FATTY-ACID COMPOSITION, Journal of food science, 60(3), 1995, pp. 631-635
GEOMETRICAL-ISOMERS OF ESSENTIAL FATTY-ACIDS IN LIQUID INFANT FORMULAS
Authors: OKEEFE SF WILEY V GASKINS S
Citation: Sf. Okeefe et al., GEOMETRICAL-ISOMERS OF ESSENTIAL FATTY-ACIDS IN LIQUID INFANT FORMULAS, Food research international, 27(1), 1994, pp. 7-13
EFFECT OF TEMPERATURE ON LINOLENIC ACID LOSS AND 18-3 DELTA-9-CIS, DELTA-12-CIS, DELTA-15-TRANS FORMATION IN SOYBEAN OIL
Authors: OKEEFE SF WILEY VA WRIGHT D
Citation: Sf. Okeefe et al., EFFECT OF TEMPERATURE ON LINOLENIC ACID LOSS AND 18-3 DELTA-9-CIS, DELTA-12-CIS, DELTA-15-TRANS FORMATION IN SOYBEAN OIL, Journal of the American Oil Chemists' Society, 70(9), 1993, pp. 915-917
COMPARISON OF OXIDATIVE STABILITY OF HIGH-OLEIC AND NORMAL-OLEIC PEANUT OILS
Authors: OKEEFE SF WILEY VA KNAUFT DA
Citation: Sf. Okeefe et al., COMPARISON OF OXIDATIVE STABILITY OF HIGH-OLEIC AND NORMAL-OLEIC PEANUT OILS, Journal of the American Oil Chemists' Society, 70(5), 1993, pp. 489-492
Risultati: 1-19 |