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Results: 1-11 |
Results: 11
An alternative method for relating consumer and descriptive data used to identify critical flavor properties of mango (Mangifera indica L.)
Authors: Malundo, TMM Shewfelt, RL Ware, GO Baldwin, EA
Citation: Tmm. Malundo et al., An alternative method for relating consumer and descriptive data used to identify critical flavor properties of mango (Mangifera indica L.), J SENS STUD, 16(2), 2001, pp. 199-214
Changes in appearance and natural microflora on iceberg lettuce treated inwarm, chlorinated water and then stored at refrigeration temperature
Authors: Li, Y Brackett, RE Shewfelt, RL Beuchat, LR
Citation: Y. Li et al., Changes in appearance and natural microflora on iceberg lettuce treated inwarm, chlorinated water and then stored at refrigeration temperature, FOOD MICROB, 18(3), 2001, pp. 299-308
Home-style beef jerky: Effect of four preparation methods on consumer acceptability and pathogen inactivation
Authors: Harrison, JA Harrison, MA Rose-Morrow, RA Shewfelt, RL
Citation: Ja. Harrison et al., Home-style beef jerky: Effect of four preparation methods on consumer acceptability and pathogen inactivation, J FOOD PROT, 64(8), 2001, pp. 1194-1198
Absence of a clear relationship between lipid pathway enzymes and volatilecompounds in fresh tomatoes
Authors: Yilmaz, E Tandon, KS Scott, JW Baldwin, EA Shewfelt, RL
Citation: E. Yilmaz et al., Absence of a clear relationship between lipid pathway enzymes and volatilecompounds in fresh tomatoes, J PLANT PHY, 158(9), 2001, pp. 1111-1116
Sugars and acids influence flavor properties of mango (Mangifera indica)
Authors: Malundo, TMM Shewfelt, RL Ware, GO Baldwin, EA
Citation: Tmm. Malundo et al., Sugars and acids influence flavor properties of mango (Mangifera indica), J AM S HORT, 126(1), 2001, pp. 115-121
Consumer friendly specifications for a global marketplace
Authors: Shewfelt, RL
Citation: Rl. Shewfelt, Consumer friendly specifications for a global marketplace, FOOD AUST, 52(7), 2000, pp. 311-314
Aroma perception of individual volatile compounds in fresh tomatoes (Lycopersicon esculentum, Mill.) as affected by the medium of evaluation
Authors: Tandon, KS Baldwin, EA Shewfelt, RL
Citation: Ks. Tandon et al., Aroma perception of individual volatile compounds in fresh tomatoes (Lycopersicon esculentum, Mill.) as affected by the medium of evaluation, POSTH BIOL, 20(3), 2000, pp. 261-268
Detection of guaiacol produced by Alicyclobacillus acidoterrestris in apple juice by sensory and chromatographic analyses, and comparison with spore and vegetative cell populations
Authors: Orr, RV Shewfelt, RL Huang, CJ Tefera, S Beuchat, LR
Citation: Rv. Orr et al., Detection of guaiacol produced by Alicyclobacillus acidoterrestris in apple juice by sensory and chromatographic analyses, and comparison with spore and vegetative cell populations, J FOOD PROT, 63(11), 2000, pp. 1517-1522
Lipid oxidation in a chicken muscle model system: Oxidative response of lipid classes to iron ascorbate or methemoglobin catalysis
Authors: Sista, RV Erickson, MC Shewfelt, RL
Citation: Rv. Sista et al., Lipid oxidation in a chicken muscle model system: Oxidative response of lipid classes to iron ascorbate or methemoglobin catalysis, J AGR FOOD, 48(5), 2000, pp. 1421-1426
The role of lipid peroxidation in storage disorders of fresh fruits and vegetables
Authors: Shewfelt, RL del Rosario, BA
Citation: Rl. Shewfelt et Ba. Del Rosario, The role of lipid peroxidation in storage disorders of fresh fruits and vegetables, HORTSCIENCE, 35(4), 2000, pp. 575-579
What is quality?
Authors: Shewfelt, RL
Citation: Rl. Shewfelt, What is quality?, POSTH BIOL, 15(3), 1999, pp. 197-200
Risultati: 1-11 |