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Results:
1-15
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Results: 15
Authors:
Corredig, M
Wicker, L
Citation: M. Corredig et L. Wicker, Changes in the molecular weight distribution of three commercial pectins after valve homogenization, FOOD HYDROC, 15(1), 2001, pp. 17-23
Authors:
Zheng, M
Detienne, NA
Barnes, BW
Wicker, L
Citation: M. Zheng et al., Tenderness and yields of poultry breast are influenced by phosphate type and concentration of marinade, J SCI FOOD, 81(1), 2001, pp. 82-87
Authors:
Corredig, M
Kerr, W
Wicker, L
Citation: M. Corredig et al., Particle size distribution of orange juice cloud after addition of sensitized pectin, J AGR FOOD, 49(5), 2001, pp. 2523-2526
Authors:
Corredig, M
Kerr, W
Wicker, L
Citation: M. Corredig et al., Molecular characterization of commercial pectins by separation with linearmix gel permeation columns in-line with multi-angle light scattering detection, FOOD HYDROC, 14(1), 2000, pp. 41-47
Authors:
Ravishankar, S
Harrison, MA
Wicker, L
Citation: S. Ravishankar et al., Protein profile changes in acid adapted Listeria monocytogenes exhibiting cross-protection against an activated lactoperoxidase system in tryptic soybroth, J FOOD SAF, 20(1), 2000, pp. 27-42
Authors:
Parks, SS
Lyon, BG
Wicker, L
Citation: Ss. Parks et al., Development of prototypes and descriptive terms of fruit complements for poultry products, J FOOD QUAL, 23(2), 2000, pp. 123-136
Authors:
Kerr, WL
Wicker, L
Citation: Wl. Kerr et L. Wicker, NMR proton relaxation measurements of water associated with high methoxy and low methoxy pectins, CARBOHY POL, 42(2), 2000, pp. 133-141
Authors:
Parks, SS
Reynolds, AE
Wicker, L
Citation: Ss. Parks et al., Aqueous apple flavoring in breast muscle has physical, chemical, and sensory properties similar to those of phosphate-marinated controls, POULTRY SCI, 79(8), 2000, pp. 1183-1188
High pressure throttling of acidified pectin-casein dispersions from 310 MPa to atmospheric pressure
Authors:
Wicker, L
Toledo, RT
Moorman, J
Pereyra, R
Citation: L. Wicker et al., High pressure throttling of acidified pectin-casein dispersions from 310 MPa to atmospheric pressure, MILCHWISSEN, 55(1), 2000, pp. 10-13
Authors:
Corredig, M
Wicker, L
Citation: M. Corredig et L. Wicker, Role of cations in the catalysis of thermostable pectinmethylesterase extracted from marsh grapefruit pulp, J AGR FOOD, 48(8), 2000, pp. 3238-3244
Authors:
Corredig, M
Kerr, W
Wicker, L
Citation: M. Corredig et al., Separation of thermostable pectinmethylesterase from Marsh grapefruit pulp, J AGR FOOD, 48(10), 2000, pp. 4918-4923
Authors:
Zheng, M
Toledo, R
Wicker, L
Citation: M. Zheng et al., Effect of phosphate and pectin on quality and shelf-life of marinated chicken breast, J FOOD QUAL, 22(5), 1999, pp. 553-564
Authors:
Zheng, M
Toledo, RT
Carpenter, JA
Wicker, L
Citation: M. Zheng et al., Yield and sensory evaluation of poultry marinated pre and postrigor, J FOOD QUAL, 22(1), 1999, pp. 85-94
Authors:
Detienne, NA
Wicker, L
Citation: Na. Detienne et L. Wicker, Sodium chloride and tripolyphosphate effects on physical and quality characteristics of injected pork loins, J FOOD SCI, 64(6), 1999, pp. 1042-1047
Authors:
Sun, D
Wicker, L
Citation: D. Sun et L. Wicker, Kinetic compensation and the role of cations in pectinesterase catalysis, J AGR FOOD, 47(4), 1999, pp. 1471-1475
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1-15
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