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Results:
1-15
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Results: 15
Authors:
JUNEJA VK
MARTIN ST
SAPERS GM
Citation: Vk. Juneja et al., CONTROL OF LISTERIA-MONOCYTOGENES IN VACUUM-PACKAGED PRE-POOLED POTATOES, Journal of food science, 63(5), 1998, pp. 911-914
Authors:
SAPERS GM
MILLER RL
Citation: Gm. Sapers et Rl. Miller, BROWNING INHIBITION IN FRESH-CUT PEARS, Journal of food science, 63(2), 1998, pp. 342-346
Authors:
SAPERS GM
SIMMONS GF
Citation: Gm. Sapers et Gf. Simmons, HYDROGEN-PEROXIDE DISINFECTION OF MINIMALLY PROCESSED FRUITS AND VEGETABLES, Food technology, 52(2), 1998, pp. 48-52
Authors:
SAPERS GM
COOKE PH
HEIDEL AE
MARTIN ST
MILLER RL
Citation: Gm. Sapers et al., STRUCTURAL-CHANGES RELATED TO TEXTURE OF PREPEELED POTATOES, Journal of food science, 62(4), 1997, pp. 797-803
Authors:
WELLS JM
SAPERS GM
FETT WF
BUTTERFIELD JE
JONES JB
BOUZAR H
MILLER FC
Citation: Jm. Wells et al., POSTHARVEST DISCOLORATION OF THE CULTIVATED MUSHROOM AGARICUS-BISPORUS CAUSED BY PSEUDOMONAS-TOLAASII, P-REACTANS, AND P-GINGERI, Phytopathology, 86(10), 1996, pp. 1098-1104
Authors:
HICKS KB
HAINES RM
TONG CBS
SAPERS GM
ELATAWY Y
IRWIN PL
SEIB PA
Citation: Kb. Hicks et al., INHIBITION OF ENZYMATIC BROWNING IN FRESH FRUIT AND VEGETABLE JUICES BY SOLUBLE AND INSOLUBLE FORMS OF BETA-CYCLODEXTRIN ALONE OR IN COMBINATION WITH PHOSPHATES, Journal of agricultural and food chemistry, 44(9), 1996, pp. 2591-2594
Authors:
SAPERS GM
MILLER RL
Citation: Gm. Sapers et Rl. Miller, HEATED ASCORBIC CITRIC ACID-SOLUTION AS BROWNING INHIBITOR FOR PREPEELED POTATOES/, Journal of food science, 60(4), 1995, pp. 762
Authors:
SAPERS GM
MILLER RL
MILLER FC
COOKE PH
CHOI SW
Citation: Gm. Sapers et al., ENZYMATIC BROWNING CONTROL IN MINIMALLY PROCESSED MUSHROOMS, Journal of food science, 59(5), 1994, pp. 1042-1047
Authors:
SAPERS GM
MILLER RL
MILLER FC
COOKE PH
CHOI SW
Citation: Gm. Sapers et al., ENZYMATIC BROWNING CONTROL IN MINIMALLY PROCESSED MUSHROOMS, Journal of food science, 59(5), 1994, pp. 1042-1047
Authors:
SAPERS GM
Citation: Gm. Sapers, COLOR CHARACTERISTICS AND STABILITY OF NONBLEEDING COCKTAIL CHERRIES DYED WITH CAROTENOID-PIGMENTS, Journal of food science, 59(1), 1994, pp. 135-138
Authors:
CHOI SW
SAPERS GM
Citation: Sw. Choi et Gm. Sapers, PURPLING REACTION OF SINAPIC ACID MODEL SYSTEMS CONTAINING L-DOPA ANDMUSHROOM TYROSINASE, Journal of agricultural and food chemistry, 42(5), 1994, pp. 1183-1189
EFFECTS OF WASHING ON POLYPHENOLS AND POLYPHENOL OXIDASE IN COMMERCIAL MUSHROOMS (AGARICUS-BISPORUS)
Authors:
CHOI SW
SAPERS GM
Citation: Sw. Choi et Gm. Sapers, EFFECTS OF WASHING ON POLYPHENOLS AND POLYPHENOL OXIDASE IN COMMERCIAL MUSHROOMS (AGARICUS-BISPORUS), Journal of agricultural and food chemistry, 42(10), 1994, pp. 2286-2290
Authors:
IRWIN PL
PFEFFER PE
DONER LW
SAPERS GM
BREWSTER JD
NAGAHASHI G
HICKS KB
Citation: Pl. Irwin et al., BINDING GEOMETRY, STOICHIOMETRY, AND THERMODYNAMICS OF CYCLOMALTO-OLIGOSACCHARIDE (CYCLODEXTRIN) INCLUSION COMPLEX-FORMATION WITH CHLOROGENIC ACID, THE MAJOR SUBSTRATE OF APPLE POLYPHENOL OXIDASE, Carbohydrate research, 256(1), 1994, pp. 13-27
Authors:
SAPERS GM
MILLER RL
Citation: Gm. Sapers et Rl. Miller, CONTROL OF ENZYMATIC BROWNING IN PREPEELED POTATOES BY SURFACE DIGESTION, Journal of food science, 58(5), 1993, pp. 1076-1078
Authors:
SAPERS GM
Citation: Gm. Sapers, BROWNING OF FOODS - CONTROL BY SULFITES, ANTIOXIDANTS, AND OTHER MEANS, Food technology, 47(10), 1993, pp. 75-84
Risultati:
1-15
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