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Results: 1-25/35
Authors:
WARD ED
PHILLIPS RD
PATTERSON PE
WERKHOVEN GJ
Citation: Ed. Ward et al., THE EFFECTS OF EXTRINSIC MUSCLE FORCES ON THE FOREFOOT-TO-REARFOOT LOADING RELATIONSHIP IN-VITRO - TIBIA AND ACHILLES-TENDON, Journal of the American Podiatric Medical Association, 88(10), 1998, pp. 471-482
Authors:
ENWERE NJ
MCWATTERS KH
PHILLIPS RD
Citation: Nj. Enwere et al., EFFECT OF PROCESSING ON SOME PROPERTIES OF COWPEA (VIGNA-UNGUICULATA), SEED, PROTEIN, STARCH, FLOUR AND AKARA, International journal of food sciences and nutrition, 49(5), 1998, pp. 365-373
Authors:
PHILLIPS RD
Citation: Rd. Phillips, SUBTALAR JOINT ANATOMY, The Journal of orthopaedic and sports physical therapy, 28(6), 1998, pp. 415-415
Authors:
HUSE HL
MALLIKARJUNAN P
CHINNAN MS
HUNG YC
PHILLIPS RD
Citation: Hl. Huse et al., EDIBLE COATINGS FOR REDUCING OIL UPTAKE IN PRODUCTION OF AKARA (DEEP-FAT FRYING OF COWPEA PASTE), Journal of food processing and preservation, 22(2), 1998, pp. 155-165
Authors:
SUKNARK K
MCWATTERS KH
PHILLIPS RD
Citation: K. Suknark et al., ACCEPTANCE BY AMERICAN AND ASIAN CONSUMERS OF EXTRUDED FISH AND PEANUT SNACK PRODUCTS, Journal of food science, 63(4), 1998, pp. 721-725
Authors:
SUKNARK K
PHILLIPS RD
CHINNAN MS
Citation: K. Suknark et al., PHYSICAL-PROPERTIES OF DIRECTLY EXPANDED EXTRUDATES FORMULATED FROM PARTIALLY DEFATTED PEANUT FLOUR AND DIFFERENT TYPES OF STARCH, Food research international, 30(8), 1997, pp. 575-583
Authors:
PRINYAWIWATKUL W
MCWATTERS KH
BEUCHAT LR
PHILLIPS RD
Citation: W. Prinyawiwatkul et al., FUNCTIONAL-CHARACTERISTICS OF COWPEA (VIGNA-UNGUICULATA) FLOUR AND STARCH AS AFFECTED BY SOAKING, BOILING, AND FUNGAL FERMENTATION BEFORE MILLING, Food chemistry, 58(4), 1997, pp. 361-372
Authors:
ELHABASHY M
PHILLIPS RD
EITENMILLER RR
MOSTAFA MM
RAHMA A
ELBEDAIWY A
Citation: M. Elhabashy et al., PROTEIN-QUALITY ASSESSMENT OF COMPUTER-OPTIMIZED WEANING FORMULAS, Journal of food quality, 20(4), 1997, pp. 267-277
Authors:
BALASUBRAMANIAM VM
CHINNAN MS
MALLIKARJUNAN P
PHILLIPS RD
Citation: Vm. Balasubramaniam et al., THE EFFECT OF EDIBLE FILM ON OIL UPTAKE AND MOISTURE RETENTION OF A DEEP-FAT FRIED POULTRY PRODUCT, Journal of food process engineering, 20(1), 1997, pp. 17-29
Authors:
MALLIKARJUNAN P
CHINNAN MS
BALASUBRAMANIAM VM
PHILLIPS RD
Citation: P. Mallikarjunan et al., EDIBLE COATINGS FOR DEEP-FAT FRYING OF STARCHY PRODUCTS, Lebensmittel-Wissenschaft + Technologie, 30(7), 1997, pp. 709-714
Authors:
PRINYAWIWATKUL W
MCWATTERS KH
BEUCHAT LR
PHILLIPS RD
Citation: W. Prinyawiwatkul et al., OPTIMIZING ACCEPTABILITY OF CHICKEN NUGGETS CONTAINING FERMENTED COWPEA AND PEANUT FLOURS, Journal of food science, 62(4), 1997, pp. 889
Authors:
TUAN YH
PHILLIPS RD
Citation: Yh. Tuan et Rd. Phillips, OPTIMIZED DETERMINATION OF CYSTINE CYSTEINE AND ACID-STABLE AMINO-ACIDS FROM A SINGLE HYDROLYSATE OF CASEIN-BASED AND SORGHUM-BASED DIET AND DIGESTA SAMPLES/, Journal of agricultural and food chemistry, 45(9), 1997, pp. 3535-3540
Authors:
PRINYAWIWATKUL W
MCWATTERS KH
BEUCHAT LR
PHILLIPS RD
Citation: W. Prinyawiwatkul et al., PHYSICOCHEMICAL AND SENSORY PROPERTIES OF CHICKEN NUGGETS EXTENDED WITH FERMENTED COWPEA AND PEANUT FLOURS, Journal of agricultural and food chemistry, 45(5), 1997, pp. 1891-1899
Authors:
PRINYAWIWATKUL W
BEUCHAT LR
MCWATTERS KH
PHILLIPS RD
Citation: W. Prinyawiwatkul et al., FUNCTIONAL-PROPERTIES OF COWPEA (VIGNA-UNGUICULATA) FLOUR AS AFFECTEDBY SOAKING BOILING, AND FUNGAL FERMENTATION, Journal of agricultural and food chemistry, 45(2), 1997, pp. 480-486
Authors:
PHILLIPS RD
Citation: Rd. Phillips, NUTRITIONAL QUALITY OF CEREAL AND LEGUME STORAGE PROTEINS, Food technology, 51(5), 1997, pp. 62
Authors:
DEVINENI N
MALLIKARJUNAN P
CHINNAN MS
PHILLIPS RD
Citation: N. Devineni et al., SUPERCRITICAL-FLUID EXTRACTION OF LIPIDS FROM DEEP-FRIED FOOD-PRODUCTS, Journal of the American Oil Chemists' Society, 74(12), 1997, pp. 1517-1523
Authors:
PHILLIPS RD
LAW EA
WARD ED
Citation: Rd. Phillips et al., FUNCTIONAL MOTION OF THE MEDIAL COLUMN JOINTS OF THE FOOT DURING PROPULSION, Journal of the American Podiatric Medical Association, 86(10), 1996, pp. 474-486
Authors:
PRINYAWIWATKUL W
MCWATTERS KH
BEUCHAT LR
PHILLIPS RD
Citation: W. Prinyawiwatkul et al., COWPEA FLOUR - A POTENTIAL INGREDIENT IN FOOD-PRODUCTS, Critical reviews in food science and nutrition, 36(5), 1996, pp. 413-436
Authors:
PRINYAWIWATKUL W
BEUCHAT LR
MCWATTERS KH
PHILLIPS RD
Citation: W. Prinyawiwatkul et al., CHANGES IN FATTY-ACID, SIMPLE SUGAR, AND OLIGOSACCHARIDE CONTENT OF COWPEA (VIGNA-UNGUICULATA) FLOUR AS A RESULT OF SOAKING, BOILING, AND FERMENTATION WITH RHIZOPUS-MICROSPORUS VAR OLIGOSPORUS, Food chemistry, 57(3), 1996, pp. 405-413
Authors:
PRINYAWIWATKUL W
BEUCHAT LR
MCWATTERS KH
PHILLIPS RD
Citation: W. Prinyawiwatkul et al., FERMENTED COWPEA FLOUR - PRODUCTION AND CHARACTERIZATION OF SELECTED PHYSICOCHEMICAL PROPERTIES, Journal of food processing and preservation, 20(4), 1996, pp. 265-284
Authors:
PRINYAWIWATKUL W
EITENMILLER RR
BEUCHAT LR
MCWATTERS KH
PHILLIPS RD
Citation: W. Prinyawiwatkul et al., COWPEA FLOUR VITAMINS AND TRYPSIN-INHIBITOR AFFECTED BY TREATMENT ANDFERMENTATION WITH RHIZOPUS-MICROSPORUS, Journal of food science, 61(5), 1996, pp. 1039-1042
Authors:
HENSHAW FO
MCWATTERS KH
OGUNTUNDE AO
PHILLIPS RD
Citation: Fo. Henshaw et al., PASTING PROPERTIES OF COWPEA FLOUR - EFFECTS OF SOAKING AND DECORTICATION METHOD, Journal of agricultural and food chemistry, 44(7), 1996, pp. 1864-1870
Authors:
PRINYAWIWATKUL W
BEUCHAT LR
PHILLIPS RD
RESURRECCION AVA
Citation: W. Prinyawiwatkul et al., MODELING THE EFFECTS OF PEANUT FLOUR, FEED MOISTURE-CONTENT, AND EXTRUSION TEMPERATURE ON PHYSICAL-PROPERTIES OF AN EXTRUDED SNACK PRODUCT, International journal of food science & technology, 30(1), 1995, pp. 37-44
Authors:
MCWATTERS KH
RESURRECCION AVA
BEUCHAT LR
PHILLIPS RD
Citation: Kh. Mcwatters et al., USE OF PEANUT AND COWPEA IN WHEAT-BASED PRODUCTS CONTAINING COMPOSITEFLOURS, Plant foods for human nutrition, 47(1), 1995, pp. 71-87
CHANGES OF DIETARY FIBER AND STARCH COMPOSITION OF PROCESSED POTATO PRODUCTS DURING DOMESTIC COOKING
Authors:
THED ST
PHILLIPS RD
Citation: St. Thed et Rd. Phillips, CHANGES OF DIETARY FIBER AND STARCH COMPOSITION OF PROCESSED POTATO PRODUCTS DURING DOMESTIC COOKING, Food chemistry, 52(3), 1995, pp. 301-304