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Results: 1-10 |
Results: 10
CHEMISTRY OF MEMBRANE SEPARATION PROCESSES IN SUGAR-INDUSTRY APPLICATIONS
Authors: VERCELLOTTI JR CLARKE MA GODSHALL MA BLANCO RS PATOUT WS FLORENCE RA
Citation: Jr. Vercellotti et al., CHEMISTRY OF MEMBRANE SEPARATION PROCESSES IN SUGAR-INDUSTRY APPLICATIONS, Zuckerindustrie, 123(9), 1998, pp. 736-745
EVIDENCE OF STRESS PROTEINS AND A POTENTIAL MATURITY MARKER IN PEANUTS
Authors: CHUNG SY VERCELLOTTI JR SANDERS TH
Citation: Sy. Chung et al., EVIDENCE OF STRESS PROTEINS AND A POTENTIAL MATURITY MARKER IN PEANUTS, Journal of agricultural and food chemistry, 46(11), 1998, pp. 4712-4716
INCREASE OF GLYCOLYTIC-ENZYMES IN PEANUTS DURING PEANUT MATURATION AND CURING - EVIDENCE OF ANAEROBIC METABOLISM
Authors: CHUNG SY VERCELLOTTI JR SANDERS TH
Citation: Sy. Chung et al., INCREASE OF GLYCOLYTIC-ENZYMES IN PEANUTS DURING PEANUT MATURATION AND CURING - EVIDENCE OF ANAEROBIC METABOLISM, Journal of agricultural and food chemistry, 45(12), 1997, pp. 4516-4521
EFFECTS OF SALTS ON THE INITIAL THERMAL-DEGRADATION OF CONCENTRATED AQUEOUS-SOLUTIONS OF SUCROSE
Authors: EGGLESTON G VERCELLOTTI JR EDYE LA CLARKE MA
Citation: G. Eggleston et al., EFFECTS OF SALTS ON THE INITIAL THERMAL-DEGRADATION OF CONCENTRATED AQUEOUS-SOLUTIONS OF SUCROSE, Journal of carbohydrate chemistry, 15(1), 1996, pp. 81-94
USE OF DIFFERENTIAL SCANNING CALORIMETRY AND THERMOGRAVIMETRIC ANALYSIS TO CHARACTERIZE THE THERMAL-DEGRADATION OF CRYSTALLINE SUCROSE AND DRIED SUCROSE-SALT RESIDUES
Authors: EGGLESTON G TRASKMORRELL BJ VERCELLOTTI JR
Citation: G. Eggleston et al., USE OF DIFFERENTIAL SCANNING CALORIMETRY AND THERMOGRAVIMETRIC ANALYSIS TO CHARACTERIZE THE THERMAL-DEGRADATION OF CRYSTALLINE SUCROSE AND DRIED SUCROSE-SALT RESIDUES, Journal of agricultural and food chemistry, 44(10), 1996, pp. 3319-3325
BEHAVIOR OF WATER STRUCTURE-BREAKING AND STRUCTURE-ENHANCING SOLUTES ON THE THERMAL-DEGRADATION OF CONCENTRATED-SOLUTIONS OF SUCROSE
Authors: EGGLESTON G VERCELLOTTI JR EDYE L CLARKE MA
Citation: G. Eggleston et al., BEHAVIOR OF WATER STRUCTURE-BREAKING AND STRUCTURE-ENHANCING SOLUTES ON THE THERMAL-DEGRADATION OF CONCENTRATED-SOLUTIONS OF SUCROSE, Journal of carbohydrate chemistry, 14(7), 1995, pp. 1035-1042
ENZYME-AMPLIFIED MICROTITER PLATE ASSAY FOR ETHANOL - ITS APPLICATIONTO THE DETECTION OF APPARENT ETHANOL IN PEANUTS
Authors: CHUNG SY VERCELLOTTI JR SANDERS TH
Citation: Sy. Chung et al., ENZYME-AMPLIFIED MICROTITER PLATE ASSAY FOR ETHANOL - ITS APPLICATIONTO THE DETECTION OF APPARENT ETHANOL IN PEANUTS, Journal of agricultural and food chemistry, 43(6), 1995, pp. 1545-1548
A COMPARISON OF THE FLAVOR AND COMPOSITIONAL QUALITY OF PEANUTS FROM SEVERAL ORIGINS
Authors: BETT KL VERCELLOTTI JR LOVEGREN NV SANDERS TH HINSCH RT RASMUSSEN GK
Citation: Kl. Bett et al., A COMPARISON OF THE FLAVOR AND COMPOSITIONAL QUALITY OF PEANUTS FROM SEVERAL ORIGINS, Food chemistry, 51(1), 1994, pp. 21-27
CONFIRMATION OF SUGARS AND REDUCTONES IN COMPLEX PEANUT FLAVOR PRECURSOR EXTRACTS BY ION CHROMATOGRAPHY AND METHYLATION ANALYSIS
Authors: VERCELLOTTI JR MUNCHAUSEN LL SANDERS TH GAREGG PJ SEFFERS P
Citation: Jr. Vercellotti et al., CONFIRMATION OF SUGARS AND REDUCTONES IN COMPLEX PEANUT FLAVOR PRECURSOR EXTRACTS BY ION CHROMATOGRAPHY AND METHYLATION ANALYSIS, Food chemistry, 50(3), 1994, pp. 221-230
STABILITY OF DRIED FILLED MILKS
Authors: KADAN RS ZIEGLER GM BETT KL GRIMM CC VERCELLOTTI JR WAN PJ
Citation: Rs. Kadan et al., STABILITY OF DRIED FILLED MILKS, Journal of food science, 58(6), 1993, pp. 1294-1299
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