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Results: 1-8 |
Results: 8
Flavor of fresh-cut Gala apples in barrier film packaging as affected by storage time
Authors: Bett, KL Ingram, DA Grimm, CC Lloyd, SW Spanier, AM Miller, JM Gross, KC Baldwin, EA Vinyard, BT
Citation: Kl. Bett et al., Flavor of fresh-cut Gala apples in barrier film packaging as affected by storage time, J FOOD QUAL, 24(2), 2001, pp. 141-156
Functional and digestive characteristics of extruded rice flour
Authors: Bryant, RJ Kadan, RS Champagne, ET Vinyard, BT Boykin, D
Citation: Rj. Bryant et al., Functional and digestive characteristics of extruded rice flour, CEREAL CHEM, 78(2), 2001, pp. 131-137
The recovery of flavor quality by channel catfish
Authors: Dionigi, CP Johnsen, PB Vinyard, BT
Citation: Cp. Dionigi et al., The recovery of flavor quality by channel catfish, N AM J AQUA, 62(3), 2000, pp. 189-194
Alteration of the sensory perception of the muddy/earthy odorant 2-methylisoborneol in channel catfish Ictalurus punctatus fillet tissues by additionof seasonings
Authors: Bett, KL Ingram, DA Grimm, CC Vinyard, BT Boyette, KDC Dionigi, CP
Citation: Kl. Bett et al., Alteration of the sensory perception of the muddy/earthy odorant 2-methylisoborneol in channel catfish Ictalurus punctatus fillet tissues by additionof seasonings, J SENS STUD, 15(4), 2000, pp. 459-472
Sensory and instrumental relationships of texture of cooked rice from selected cultivars and postharvest handling practices
Authors: Lyon, BG Champagne, ET Vinyard, BT Windham, WR
Citation: Bg. Lyon et al., Sensory and instrumental relationships of texture of cooked rice from selected cultivars and postharvest handling practices, CEREAL CHEM, 77(1), 2000, pp. 64-69
Correlation between cooked rice texture and Rapid Visco Analyses measurements
Authors: Champagne, ET Bett, KL Vinyard, BT McClung, AM Barton, FE Moldenhauer, K Linscombe, S McKenzie, K
Citation: Et. Champagne et al., Correlation between cooked rice texture and Rapid Visco Analyses measurements, CEREAL CHEM, 76(5), 1999, pp. 764-771
Effects of degree of milling, drying condition, and final moisture contenton sensory texture of cooked rice
Authors: Lyon, BG Champagne, ET Vinyard, BT Windham, WR Barton, FE Webb, BD McClung, AM Moldenhauer, KA Linscombe, S McKenzie, KS Kohlwey, DE
Citation: Bg. Lyon et al., Effects of degree of milling, drying condition, and final moisture contenton sensory texture of cooked rice, CEREAL CHEM, 76(1), 1999, pp. 56-62
Temperature regime and carbon dioxide enrichment alter cotton roll development and fiber properties
Authors: Reddy, KR Davidonis, GH Johnson, AS Vinyard, BT
Citation: Kr. Reddy et al., Temperature regime and carbon dioxide enrichment alter cotton roll development and fiber properties, AGRON J, 91(5), 1999, pp. 851-858
Risultati: 1-8 |