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Results: 23
Authors:
ATUGHONU AG
ZAYAS JF
HERALD TJ
HARBERS LH
Citation: Ag. Atughonu et al., THERMO-RHEOLOGY, QUALITY CHARACTERISTICS, AND MICROSTRUCTURE OF FRANKFURTERS PREPARED WITH SELECTED PLANT AND MILK ADDITIVES, Journal of food quality, 21(3), 1998, pp. 223-238
Authors:
ATUGHONU AG
ZAYAS JF
HERALD TJ
HARBERS LH
Citation: Ag. Atughonu et al., THERMORHEOLOGICAL PROPERTIES AND COOKING YIELD OF SAUSAGE-TYPE PRODUCTS AS AFFECTED BY LEVELS OF FAT AND ADDED-WATER, Journal of food quality, 21(2), 1998, pp. 129-143
Authors:
POHLMAN FW
DIKEMAN ME
ZAYAS JF
Citation: Fw. Pohlman et al., THE EFFECT OF LOW-INTENSITY ULTRASOUND TREATMENT ON SHEAR PROPERTIES,COLOR STABILITY AND SHELF-LIFE OF VACUUM-PACKAGED BEEF SEMITENDINOSUSAND BICEPS FEMORIS MUSCLES, Meat science, 45(3), 1997, pp. 329-337
Authors:
PODOLAK RK
SETSER CS
KASTNER CL
ZAYAS JF
Citation: Rk. Podolak et al., AROMA, COLOR, AND TEXTURE OF GROUND-BEEF PATTIES TREATED WITH FUMARICAND LACTIC ACIDS, Journal of food quality, 20(6), 1997, pp. 513-524
Authors:
POHLMAN FW
DIKEMAN ME
ZAYAS JF
UNRUH JA
Citation: Fw. Pohlman et al., EFFECTS OF ULTRASOUND AND CONVECTION COOKING TO DIFFERENT END-POINT TEMPERATURES ON COOKING CHARACTERISTICS, SHEAR FORCE AND SENSORY PROPERTIES, COMPOSITION, AND MICROSCOPIC MORPHOLOGY OF BEEF LONGISSIMUS AND PECTORALIS-MUSCLES, Journal of animal science, 75(2), 1997, pp. 386-401
Authors:
ATUGHONU AG
ZAYAS JF
HERALD TJ
HARBERS LH
Citation: Ag. Atughonu et al., COMPARISONS OF SAUSAGES PREPARED WITH MILK OR PLANT PROTEIN ADDITIVESUSING TRANSMISSION ELECTRON-MICROSCOPE (TEM), The FASEB journal, 10(3), 1996, pp. 4594-4594
Authors:
PODOLAK RK
ZAYAS JF
KASTNER CL
FUNG DYC
Citation: Rk. Podolak et al., INHIBITION OF LISTERIA-MONOCYTOGENES AND ESCHERICHIA-COLI O157-H7 ON BEEF BY APPLICATION OF ORGANIC-ACIDS, Journal of food protection, 59(4), 1996, pp. 370-373
Authors:
PODOLAK RK
ZAYAS JF
KASTNER CL
FUNG DYC
Citation: Rk. Podolak et al., REDUCTION OF BACTERIAL-POPULATIONS ON VACUUM-PACKAGED GROUND-BEEF PATTIES WITH FUMARIC AND LACTIC ACIDS, Journal of food protection, 59(10), 1996, pp. 1037-1040
Authors:
GNANASAMBANDAM R
ZAYAS JF
Citation: R. Gnanasambandam et Jf. Zayas, FRANKFURTERS EXTENDED WITH WHEAT-GERM PROTEIN - SENSORY PROPERTIES AND CONSUMER RESPONSE, Journal of food quality, 19(5), 1996, pp. 423-435
Authors:
ROCHAGARZA AE
ZAYAS JF
Citation: Ae. Rochagarza et Jf. Zayas, QUALITY OF BROILED BEET PATTIES SUPPLEMENTED WITH WHEAT-GERM PROTEIN FLOUR, Journal of food science, 61(2), 1996, pp. 418-421
Authors:
HUANG CJ
ZAYAS JF
Citation: Cj. Huang et Jf. Zayas, AROMA CHARACTERISTICS OF CORN GERM PROTEIN FLOURS, Journal of food science, 61(1), 1996, pp. 258-261
Authors:
PODOLAK RK
ZAYAS JF
KASTNER CL
FUNG DYC
Citation: Rk. Podolak et al., REDUCTION OF LISTERIA-MONOCYTOGENES, ESCHERICHIA-COLI O157-H7 AND SALMONELLA-TYPHIMURIUM DURING STORAGE ON BEEF SANITIZED WITH FUMARIC, ACETIC, AND LACTIC ACIDS, Journal of food safety, 15(3), 1995, pp. 283-290
Authors:
ROCHAGARZA AE
ZAYAS JF
Citation: Ae. Rochagarza et Jf. Zayas, EFFECT OF WHEAT-GERM PROTEIN FLOUR ON THE QUALITY CHARACTERISTICS OF BEEF PATTIES COOKED ON A GRIDDLE, Journal of food processing and preservation, 19(5), 1995, pp. 341-360
Authors:
VANI B
ZAYAS JF
Citation: B. Vani et Jf. Zayas, FOAMING PROPERTIES OF SELECTED PLANT AND ANIMAL PROTEINS, Journal of food science, 60(5), 1995, pp. 1025-1028
Authors:
VANI B
ZAYAS JF
Citation: B. Vani et Jf. Zayas, WHEAT-GERM PROTEIN FLOUR SOLUBILITY AND WATER-RETENTION, Journal of food science, 60(4), 1995, pp. 845-848
Authors:
MEHTA RL
ZAYAS JF
Citation: Rl. Mehta et Jf. Zayas, ANTIOXIDATIVE EFFECT OF AJOWAN IN A MODEL SYSTEM, Journal of the American Oil Chemists' Society, 72(10), 1995, pp. 1215-1218
Authors:
GNANASAMBANDAM R
ZAYAS JF
Citation: R. Gnanasambandam et Jf. Zayas, QUALITY CHARACTERISTICS OF MEAT BATTERS AND FRANKFURTERS CONTAINING WHEAT-GERM PROTEIN FLOUR, Journal of food quality, 17(2), 1994, pp. 129-142
Authors:
MEHTA RL
ZAYAS JF
YANG SS
Citation: Rl. Mehta et al., ANTIOXIDATIVE EFFECT OF ISUBGOL IN MODEL AND IN LIPID SYSTEM, Journal of food processing and preservation, 18(6), 1994, pp. 439-452
Authors:
GNANASAMBANDAM R
ZAYAS JF
Citation: R. Gnanasambandam et Jf. Zayas, CHEMICAL AND BACTERIOLOGICAL STABILITY OF FRANKFURTERS EXTENDED WITH WHEAT-GERM, CORN GERM AND SOY PROTEINS, Journal of food processing and preservation, 18(2), 1994, pp. 159-171
Authors:
GNANASAMBANDAM R
ZAYAS JF
Citation: R. Gnanasambandam et Jf. Zayas, MICROSTRUCTURE OF FRANKFURTERS EXTENDED WITH WHEAT-GERM PROTEINS, Journal of food science, 59(3), 1994, pp. 474
Authors:
MEHTA RL
ZAYAS JF
YANG SS
Citation: Rl. Mehta et al., AJOWAN AS A SOURCE OF NATURAL LIPID ANTIOXIDANT, Journal of agricultural and food chemistry, 42(7), 1994, pp. 1420-1422
Authors:
LECOMTE NB
ZAYAS JF
Citation: Nb. Lecomte et Jf. Zayas, PROPERTIES OF BATTERS AND STORAGE STABILITY OF FRANKFURTERS CONTAINING PREEMULSIFIED FAT STABILIZED WITH SOY PROTEINS, Journal of food processing and preservation, 17(4), 1993, pp. 287-304
Authors:
LECOMTE NB
ZAYAS JF
KASTNER CL
Citation: Nb. Lecomte et al., SOYA PROTEINS FUNCTIONAL AND SENSORY CHARACTERISTICS IMPROVED IN COMMINUTED MEATS, Journal of food science, 58(3), 1993, pp. 464
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