GABRIELSON, J. E., J.D. FOSTER, G. BURNET. 1966. USE OF DIATOMACEOUS EARTH TO ACCELERATE DRYING OF AMMONIUM NITRATE. Journal of Agricultural and Food Chemistry 14:271.


Gacula, M.C. Jr. 1968. Analysis of incomplete block designs with reference samples in every block. Journal of Food Science 43(5):1461.


Gacula, M.C. Jr., J.J. Kubala. 1975. Statistical models for shelf life failures. Journal of Food Science 40:404.


Gacula, M.C., Jr., J.B. Reaume, K.J. Morgan, R.L. Luckett. 1971. Statistical aspect of the correlation between objective and subjective measurements of meat tenderness. Journal of Food Science 36:185.
Tenderness of beef strip loin and round muscles were evaluated by both sensory and objective means. The correlation between the number of chews necessary for mastication and shear values was analyzed. A method of data analysis which minimizes extraneous sources of variation between objective and subjective evaluations of tenderness is discussed.


Gadbois, D. F., J.M. Mendelsohn, L.J. Ronsivalli. 1967. Effects Of Radiation, Heating And Storage On Volatile Carbonyl Compounds In Clam Meats. Journal Of Food Science 32:511.
Irradiated Clam, Fish, Clam Storage, Clam Carbonyl


Gaddis, A. M. 1968. Carbonyls In Oxidizing Fat. 11. The Effect Of The Pro-Oxidant Activity Of Sodium Chloride On Pork Tissue. Journal Of Food Science 33:555.
Fat Oxidation, Prooxidant, Pork Fat Oxidation


Gaddis, A. M.; Ellis, R. 1959. Carbonyls In Oxidizing Fat. II. The Identity And Amounts Of Steam Volatile Monocarbonyls In A Rancid Freezer-Stored Pork Fat. Food Research 24:392.
Fat, Carbonyl, Fat Oxidation, Fat Rancidity, Frozen Pork Fat, Pork Fat Storage


GADDIS, A. M., R. ELLIS, G.T. CURRIE. 1959. CARBONYLS IN OXIDIZING FAT. I. SEPARATION OF STEAM VOLATILE MONOCARBONYLS INTO CLASSES. FOOD RESEARCH 24:283.


GADDIS, A. M., R. ELLIS, G.T. CURRIE. 1960. CARBONYLS IN OXIDIZING FAT. III. THE DISTRIBUTION OF VOLATILE AND NON-VOLATILE CARBONYLS. FOOD RESEARCH 25:495.


GADDIS, A. M., R. ELLIS, G.T. CURRIE. 1964. CARBONYLS IN OXIDIZING FAT. VI. THE GIRARD T REAGENT IN THE ISOLATION AND DETERMINATION OF MICRO AMOUNTS OF N-ALIPHATIC ALDEHYDES AND 2-ALKANONES. Journal of Food Science 29:6.


GADDIS, A. M., O.G. HANKIN, R.L. HINER. 1950. RELATIONSHIPS BETWEEN THE AMOUNT AND COMPOSITION OF PRESS FLUID, PALATABILITY, AND OTHER FACTORS OF MEAT. Food Technology 4:498.
KEYWORDS:PRESS FLUID, MEAT QUALITY


GADE, E. T., J.D. KADLEC. 1956. VITAMIN DETERMINATION, RAPID ESTIMATION OF VITAMIN A USING A SURFACE ACTIVE AGENT. Journal of Agricultural and Food Chemistry 4:426.


GADE, P. 1944. GRADE-LABELING CATECHISM. JOURNAL OF HOME ECONOMICS 36:277.
KEYWORDS:GRADE


Gade, P.B. 2002. Welfare of animal production in intensive and organic systems with special reference to Danish organic pig production. Meat Science 62(3):353.


Gaden, E. L. Jr., D.N. Petsiavas, J. Winoker. 1954. Citrus Waste Utilization, Microbiological Production Of Riboflavin And Citric Acid From Citrus Molasses. Journal of Agricultural and Food Chemistry 2:632.


Gadsby, P. 1988March. Fishing for a cure-all. Discover 9(10):66.


Gaebler, D., N. Unklesbay, K. Unklesbay. 1995. Development of a model for predicting water activity values of an intermediate moisture, pork pizza topping. Journal Food Serv Syst. 8(2):139-153.


Gaebler, D.M., S.J. Jones, R.W. Mandigo. 2002. Adaptation of microplate reader for measuring oxidative rancidity in meat products. Meat Science 62(2):193.


Gafni, Y., I. Schechter. 1981. Inhibition of kaurene synthetase from castor bean seedlings and the germination of tomato, wheat and castor bean seeds by di-ethylene glycol disulfide. Plant Science Letters 23:223-231.


Gahan, J. B.; Wilson, H. G.; Mcduffie, W. C. 1954. Insecticide Baits. Dry Sugar Baits For The Control Of Houseflies. Journal of Agricultural and Food Chemistry 2:425.


Gaillard, Claude. 1934. Contribution a l'etude de la faune prehistorique de l'Egypte. Archives due Museum d'Histoire Naturelle de Lyon. 4(Memoire 3):1-126.


Gainer, J.M., G.F. Stewart, B. Lowe. 1951. Effect of hand and machine massage on the tenderness of poultry muscles aged for short-time periods. Food Research 16:469.
poultry processing, poultry tenderness, poultry aging


Gaines, C.S. 1982. Influence of dough absorption level and time on stickiness and consistency in sugar-snap cookie doughs. Cereal Chemistry 59(5):404-407.
Five soft wheat flours and one hard wheat flour were objectively evaluated for sugar-snap cookie dough consistency and stickiness at four widely spaced dough water absorption levels. Evaluations were made immediately after mixing and 1 hr later to observe the influence of time.


Gaines, C.S., J.R. Donelson. 1982. Cake batter viscosity and expansion upon heating. Cereal Chemistry 59:237-240.
A technique using a modified viscograph that enables continuous measurement of cake batter viscosity on a complete cake formula from 20 to approximately 100C is described. Batter viscosity, influenced by batter moisture content and flour chlorination was compared with cake expansion during baking.


Gaines, C.S., J.R. Donelson. 1985. Influence of certain flour quality parameters and postmilling treatments on size of angel food and high-ratio white layer cakes. Cereal Chemistry 62(1):60-63.
Heights of angel food cakes form 23 Allis-Chalmers laboratory-milled, Miag laboratory milled, and commercially milled cake patent flours were not statistically correlated with high-ratio white layer cake volume, MacMichael viscosity, alkaline water retention capacity, protein, or ash contents. Milling method, pin-milling, starch addition, and flour chlorination all influenced angel food cake height and/or white layer cake volume.


Gaines, C.S., J.R. Donelson. 1985. Evaluating cookie spread potential of whole wheat flours from soft wheat cultivars. Cereal Chemistry 62(2):134-136.
Methods for evaluating whole wheat flour cookie spread potential were compared. The following were statistically evaluated for correlation with whole wheat flour sugar-snap cookie diameter:particle size index, straight grade flour MacMichael viscosity, and sugar-snap cookie diameter; whole wheat flour alkaline water retention capacity, whole wheat temper, and level and extent of grinding; whole wheat flour particle size and ash, protein, and moisture contents; and whole wheat flour cookie dough liquid level.


Gaines, C.S., P. L. Finney. 1988. Measurement of the water uptake rate of crackers. Cereal Chemistry 65(6):471-473.
Four types of commercial crackers baked by six commercial producers from 12 flours were evaluated by a new, inexpensive method for assessing the internal structure of those products, i.e. water uptake. Data from the sorption method were compared to data from an instrument designed to evaluate the hardness of commercial crackers, the Biscuit Texture Meter (BTM).


Gaines, C.S., W.F. Kwolek. 1982. Influence of ambient temperature, humidity, and flour moisture content on stickiness and consistency in sugar-snap cookie dough. Cereal Chemistry 59(6):507-509.
Stickiness and consistency of sugar-snap cookie dough were evaluated when subjected to varying dry-bulb(room) temperatures in combination with three measures of ambient water vapor content (wet-bulb temperature, relative humidity, and water-vapor pressure deficit).


Gaines, M. K., A.K. Perry, F.O. Van Duyne. 1966. Preparing Top Round Beef Roasts:Comparison Of Methods For Quantity Food Service. Journal Of The American Dietetic Association 48:204.


Gaines, S.D., J. Roughgarden. 1987January 23. Fish in offshore kelp forests affect recruitment to intertidal barnacle populations. Science 235:479.


Gaines, W. L. 1922. Loss In The Grain Of Corn In Storage As Silage. Journal of Dairy Science 5:507.


Gainham, Sarah. 1967. Night Falls on the City. Holt, Rinehart and Winston, pp. 572.


Galanti, G.A. 1991. Caring For Patients From different Cultures. Philadelphia, PA:University of Pennsylvania.


Galdston, I. 1949. Motivation in health education. Journal American Dietetic Association 25:747.


Galdston, I. 1952. Nutrition from the psychiatric point of view. Journal American Dietetic Association 28:405.


Galdston, I. Ed. 1960. Human Nutrition Historic and Scientific. N.Y. Academy of Medicine Monograph III. International Universities Press, New York.


Gale, M.D., K.M. Devos. 1998October. Plant comparative genetics after 10 years. Science 282:656.


Galiba, M., L.W. Rooney, R.D. Waniska, F.R. Miller. 1987December. The preparation of sorghum and millet couscous in West Africa. Cereal Foods World 32:878-884.
Couscous quality is defined in terms of grain milling and food preparation properties. Couscous is prepared from sorghum, pearl millet, and maize by agglomerating decorticated flour into particles that are steamed and eaten with a vegetable or meat sauce.


Galinat, W. 1965. The Evolution Of Corn And Culture In North America. Economic Botany 19(4):350-357.


Galitzin, Ern. 1856. Manners and customs of the Yacoutes. Journal of the Ethnological Society of London 4:144-148.


Galkowski, T. T., P.N. Gauvin, P.R. Santurri. 1966. Sorbitol From Common Plantain. Journal of Agricultural and Food Chemistry 14:324.


Gall, Timothy L. ed. 1998. World Encyclopedia of Cultures and Daily Life. Vol. 3. Detroit:Gale Publishers.


Gallagher, C.R., A.L. Molleson, J.H. Caldwell. 1974. Lactose intolerance and fermented dairy products. Journal of the American Dietetic Association 65:418.
This article examined the use of the fermented milk products, yogurt, cottage cheese and buttermilk in the diet of lactose intolerant individuals .


Gallaher, M.M., F.R. Hauch, M. Yang-Oshida, M.K. Serdula. 1991. Obesity among Mescalero preschool children:Association with maternal obesity and birth weight. American Journal Dis. Child. 145:1262-1265.


Gallant, D., D. Mercier, A. Guilbot. 1972. Electron microscopy of starch granules modified by bacterial alpha-amylase. Cereal Chemistry 49:354.


Gallardo, G., M.E. Buljan, A.E. Rearte, M.N. Pedrani. 1992. Characterization of the uco valley-Mendoza, Argentina-as a production area for processing tomatoes. Acta Horticulturae 301:223-228.


Gallardo, G.S., D.J. Calvar. 1992. Tomato for industry breeding program in Argentina. Acta Horticulturae 301:87-90.


Gallardo, F., F.M. Canovas. 1992. A macromolecular inhibitor of glutamine synthetase activity in tomato root extracts. Phytochemistry 31(7):2267-2271.


Galler, M., G. Mackinney. 1965. The Carotenoids Of Certain Fruits (Apple, Pear, Cherry, Strawberry). Journal Of Food Science 30:393.


Galletti, A.M., H.T. Davis, E.A. Davis, J.Gordon. 1980. Water loss, thermal and structural properties of dry cooked potato tubers. Journal Food Process. Preserv. 3:301.


Gallitelli, D., C. Vovlas, A. Di Franco, C. Cariddi, A. Crescenzi, A. Ragozzino. 1990. Cucumber mosaic virus as a major responsible for tomato epidemics in Southern Italy. Acta Horticulturae 277:241-245.


Gallo, L.G., S.A. Slack, R. Loria. 1994. An approach to field screening potato genotypes for potato leaf roll virus resistance. American Potato Journal 71(2):115.


GALLOWAY, B. T. 1914. WHAT FEDERAL MEAT INSPECTION HAS DONE FOR THE COUNTRY. JOURNAL OF HOME ECONOMICS 6:454.


Galloway, D.G., J.M. Tuomy, L.C. Hinnergardt. 1973. Relationship of penetrometer readings on raw beef with cooked tenderness. Journal of Agriculture and Food Chemistry 21(5):880.


Galloway, J.H. Production of soft cheese. The Society of Dairy Technology 48(2):36-43.


Galt, A.M., G. MacLeod. 1984. Headspace sampling of cooked beef aroma using tenax GC. Journal of Agriculture and Food Chemistry 32:59-64.


Galt, A.M., G. Macleod. 1983. the application of factor analysis to cooked beef aroma descriptors. Journal of Food Science 48:1354.


Galtiero, G., E. Biancolatte, J.C. Autran. 1987. Protein deposition in developing Durum wheat. Implication in technology quality. Gen. Ag. 41:461-480.


Galun, E., R. Perl-Treves, B. Nacimas, N. Magal, D. Aviv. 1990. Isolation, characterization and expression of tomato superoxide dismutase genes - An update and comparison with similar genes from other plants. Acta Horticulturae 28:557-562.


GALLUP, W. D. 1956. RUMINANT NUTRITION, REVIEW OF UTILIZATION OF NONPROTEIN NITROGEN IN THE RUMINANT. Journal of Agricultural and Food Chemistry 4:625.


Galvao, l.C.A., A. Lopez, H.L. Williams. 1976. Journal of Food Science 41:1308.
peanut butter, peanut, mineral


Galvao, L.C.A., A. Lopez, H.L. Williams. 1976. Essential mineral elements in peanuts and peanut butter. Journal of Food Science 41:1305.


Gamble, E. E. 1962. Gene Effects In Corn (Zea Mays L.). Ii. Relative Importance Of Gene Effects For Plant Height And Certain Component Attributes Of Yield. Canadian Journal Of Plant Science 42:349.
Corn Yield


Gamble, Sidney. 1954. Ting Hsien, at North China Rural Community. New York:Institute of Pacific Relations. 472pp.


Gambrell, G. C., M. Ostrolenk. 1945. Control Of Dust Contamination In Agar Pour Plate Analysis Of Milk. Food Research 10:303.


Gamburg, K.Z., O.V. Glusdo, N.I. Rekoslayskaya. 1991. The content of N-malonyl-d-tryptophan in seeds and seedlings of plants. Plant Science 77:149-153.


Gamliel, A., J. Katan. 1992. Chemotaxis of fluorescent pseudomonads towards seed exudates and germinating seeds in solarized soil. Phytopathology 82(3):328-332.


Gamliel, A., J. Katan. 1992. Influence of seed and root exudates on fluorescent pseudomonads and fungi in solarized soil. Phytopathology 82(3):320-327.


Gamliel, A., J. Katan. 1993. Suppression of major and minor pathogens by fluorescent pseudomonads in solarized and nonsolarized soils. Phytopathology 83 (1):68-75.


Gama, L.T., G.E. Dickerson, L.D. Young, K.A. Leymaster. 1991July. Genetic and phenotypic variation in sources of preweaning lamb mortality. Journal of Animal Science 69(7):2744-2753.
Information on causes of mortality to 8 wk weaning for 16,881 lambs of 10 line.breed groups by 594 sires born over a 5.yr period was analyzed by least squares procedures to estimate sire variance and covariance components within line and year season.


Gama, L.T., G.E. Dickerson, L.D. Young, K.A. Leymaster. 1991July. Effects of breed, heterosis, age of dam, litter size, and birth weight on lamb mortality. Journal of Animal Science 69(7):2727-2743.
Sources of individual plus maternal effects on lamb mortality were studied in data collected at the U.S. Meat Animal Research Center from 1980 to 1985 for paternal and maternal breeds lambing yearly and for maternal breeds lambing at 8.mo intervals.


Gammon, D. L., J.D. Kemp, J.M. Edney, W.Y. Varney. 1968. Salt, Moisture And Aging Time Effects On The Viability Of Trichinella Spiralis In Pork Hams And Shoulders. Journal Of Food Science 33:417.


Gan, Z., R.E. Angold, M.R. Willaims, P.R. Ellis, J.G. Vaughan, T. Galliard. 1990. The microstructure and gas retention of bread dough. Journal of Cereal Science 12:15-24.


Gan, Z., P.R. Ellis, J.D. Schofield. 1995. Gas cell stabilisation and gas retention in wheat bread dough. Journal Cereal Science 21:215-230.


Ganapathy, S., R. Dhanda. 1980. Protein and iron nutrition in lacto-ovo-vegetarian Indo-Aryan United States residents. Indian Journal of Nutrition and Dietetics 17:45-52.


Gandemer, G. 2002. Lipids in muscles and adipose tissues, changes during processing and sensory properties of meat products. Meat Science 62(3):309.


Gandor, R. 1969. Photomicrographic Technique. ed. New York-London, the Hafner Publishing Co., Inc.


Gane, R. 1936. Thermal conductivity of the tissue of fruits. Ann. Rept. Food Investigators Board Great Brit. 211.


Ganesa, C., M.T. Fox, W.H. Flurkey, W.H. 1992. Microheterogeneity in purified broad bean polyphenol oxidase. Plant Physiology 98(2):472-479.


Gangulee, Nagendranath. 1939. Health and Nutrition in India. London:Faber and Faber. 337 pp.


Gangwar, A.K., P.S. Ramakrishnan. 1990January-March. Ethnobiological notes on some tribes of Arunachal Pradesh, Northeastern India Economic Botany 44(1):94.


Gandhi, M.K. 1949. Diet and Diet Reform. Ahmedabad:Navajivan Publishing House. 176 pp.


Gandhi, S. K., J.R. Schultz, F.W. Boughey, R.H. Forsythe. 1968. Chemical Modification Of Egg White With Potassium Persulfate. Food Technology 22:1018.


Gandhi, S. K., J.R. Schultz, F.W. Boughey, R.H. Forsythe. 1968. Chemical Modification Of Egg White With 3,3-Dimethylglutaric Anhydride. Journal Of Food Science 33:163.


GANDILHON, R. 1954. APPERT-CHARLES, FRANCOIS OR NICOLAS:A BIOGRAPHICAL NOTE DOCUMENTING A FAMOUS NAME. Food Technology 8:584.


GANE, R. 1950. THE WATER RELATIONS OF SOME DRIED FRUITS, VEGETABELS AND PLANT PRODUCTS. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 1:42.


Gann, P., L. Nghiem, S. Warner. 1989. Pregnancy characteristics and outcomes of Cambodian refugees. American Journal of Public Health 79:1251-1257.


Gannon, N., R.P. Link, G.C. Decker, G. C. 1959. Pesticide Residues In Meat And Milk, Storage Of Dieldrin In Tissues And Its Excretion In Milk Of Dairy Cows Fed Dieldrin In Their Diets. Journal of Agricultural and Food Chemistry 7:824.


Gannon, N., R.P. Link, G.C. Decker. 1959. Pesticide Residues In Meat, Storage Of Dieldrin In Tissues Of Steers, Hogs, Lambs, And Poultry Fed Dieldrin In Their Diets. Journal of Agricultural and Food Chemistry 7:826


Gannon, N.; Link, R. P.; Decker, G. C. 1959. Pesticide Residues In Milk, Insecticide Residues In The Milk Of Dairy Cows Fed Insecticides In Their Daily Ration. Journal of Agricultural and Food Chemistry 7:829.


Gans, H.J. 1962. The Urban Villagers, Group and Class in the Life of Italian Americans.New York:Free Press of Glencoe.


Gans, K.M., G.J. Burkholder, D.I. Upegui, P.M. Risica, T.M. Lasater, R. Fortunet. 2002July/August. Comparison of baseline fat-related eating behaviors of Puerto Rican, Dominican, Colombian, and Guatemalan participants who joined a cholesterol education project. Journal of Nutrition Education and Behavior 34(4):202-210.
he objective is to compare baseline fat-related eating behaviors among Hispanic subgroups who joined a cholesterol education research project in New England.


Ganse, R. D. 1986. USDA keeps fruits coming to school lunch meals. School Foodservice Journal 40(7):88.
This article is about USDA's fruit commodities available to school lunch programs.


Gantenbein, D. 1987, July. buy Me! In the grocery store of the '80s, food is breaking out of the can and the freezer to be served up piping hot. Deliville, here we come. The Sunday Oregonian Magazine. Northwest magazine 22(47):6.


Ganthavorn, C., J.R. Powers. 1988. Changes in peroxidase activity, hexanal, ascorbic acid and free sulhydryl in blanched asparagus frozen storage. Journal of Food Science 53:1403.


Gao, J.C., G.M. Pigott, B. Reine. 1999May/June. Gel forming additive effects on properties of thermally induced minced fish gel. Journal of Food Science 64(3):414-417.
Water binding capacity (WBC) and hardness of minced chum salmon flesh decreased after 3 mo frozen storage. Additives with phosphate, carrageenan, soy protein isolate increased the WBC of fresh and frozen minced chum salmon flesh, and the texture profile analysis (TPA) hardness of the thermally induced myofibrillar protein gels of salmon flesh.


Gao, L., G. Mazza. 1996. Extraction of anthocyanin pigments from purple sunflower hulls. Journal of Food Science 61:600.


Garanko, I.B. 1991. Germplasm resources in Lycopersicon. Monogr Theor Appl Genet (14):51-57.


Garber, E. D. 1958. Distribution Of Pigments In The Flowers. Botanical Gazette 119:240.


GARBER, E. D., W.F. REDDING, W. CHORNEY. 1962. SEPARATION OF ANTHOCYANINS BY CELLULOSE COLUMN CHROMATOGRAPHY. NATURE 193:801.


Garber, L.L., Jr., E.M. Hyatt, and R.G. Starr. 2003. Measuring consumer response to food products. Food Qual. Preference 14:3.


Garber, L.L. Jr., E.M. Hyatt, R.G. Starr. 2003. Reply to commentaries on:Garber, Hyatt, and Starr, "Placing food color experimentation in a valid consumer context." Food Qual. Preference 14:41.


GARBUTT, J. T., A.L. MOREHOUSE, A.M. HANSON. 1961. FEED ADDITIVES. METAL BINDING PROPERTIES OF BACITRACIN. Journal of Agricultural and Food Chemistry 9:285.
KEYWORDS:FEED ADDITIVE, BACITRACIN, MANGANESE, ZINC, COBALT, NICKEL, COPPER


Garbutt, J. T., G.M. Strong. 1957. Toxic Plant Products, Colorimetric Determination Of Beta- Aminopropio-Nitrile In Mature Legume Seeds. Journal of Agricultural and Food Chemistry 5:367.


Garcia de Miranda, A. 1952. The Brazilian diet. Journal of the American Dietetic Association 28(3):246.


Garcia-Palmieri, M.R., M. Sorlie, J. Tillotson, R. Costas, E. Cordero, M. Rodriguez. 1980. Relationship of dietary intake to subsequent coronary incidence:The Puerto Rico heart health program. American Journal of Clinical Nutrition 33:1818-1827.


Garcia, E., F.M. Lajolo. 1988. Starch transformation during banana ripening:the amylase and glucosidase behavior. Journal of Food Science 53:1181.


Garcia, J.L. 1996. El analisis del discurso en la antropologia social. IN Garcia, J.L. (ed.) Etnolinguistica y analisis del discurso. Instituto Aragones de Antropologia/del Estado Espanol, Zaragoza. Pp. 11-17.


Garcia, M.A., M.A. Altieri. 1992. Explaining differences in flea beetle Phyllotreta cruciferea Goeze densities in simple and mixed broccoli cropping systems as a function of individual behavior. Entomol Exp Appl. 62(3):201-209.


Garcia, M.D., M.T. Saenz, M.A. Gomez, M.A. Fernandez. 1999. Topical antiinflammatory activity of phytosterols isolated from Eryngium foetidum on chronic and acute inflammation models. PTR, Phytother res. 13(1):78-80.


Garcia, R., J, Andrade, C. Rolz. 1975. Effect of temperature and heating time on the detection of off-flavor in avocado paste. Journal of Food Science 40:200.


Garcia, W.J., H.W. Gardner, J.F. Cavins, A.C. Stringfellow, C.W. Blessin, G.E. Inglett. 1972. Composition of air-classified defatted corn and wheat-germ flours. Cereal Chemistry 49:499.
KEYWORDS:air classification, flour, defatted corn flour, wheat germ, wheat, grain


Garcia-Faure, R., J.G. Merick-Luengo, F. Garcia-Olmedo. 1969. Detection Of Flour Or Farina From Triticum Aestivum In Macaroni By Starch-Gel Electrophoresis Of Water-Soluble Proteins. Cereal Chemistry 46:621.
KEYWORDS:Macaroni, Triticum Aestivum Flour, Contamination, Starch-Gel Electrophoresis, Farina, Wheat Flour


Garcia-Ochoa, F., J.A. Casas. 1992. Viscosity of locust bean (Ceratonia siliqua) gum solutions. Journal Science Food and Agriculture 59:97-100.
Viscosity of locust bean (Ceratonia siliqua L) gum solutions has been studied. Shear rate, gum concentration and measuring and solubiliisation temperatures were varied and the corresponding influences analysed.


Garcia-Villanova,-B., E. Guerra-Hernandez, E. Martinez-Gomez, J. Montilla. 1993. Liquid chromatography for the determination of 5-(hydroxymethyl)-2-furaldehyde in breakfast cereals. Journal Science Food and Agriculture 41(8):1254-1255.


Garcia, W., M.J. Wolf. 1972. Polarimetric determination of starch in corn with dimethyl sulfoxide as a solvent. Cereal Chemistry 49:298.
KEYWORDS:dimethyl sulfoxide, corn kernel, polarimetric starch analysis, high amylose starch, color, moisture, corn storage


Gard, L. N. 1959. Sprout Inhibitor Residues, Determination Of Isopropyl N-(3- Chlorophenyl)-Carbamate Residues In Potatoes Treated For Sprout Inhibition. Journal of Agricultural and Food Chemistry 7:339.


Gard, L. N., C.E. Ferguson Jr. 1963. Herbicide Residues, Determination Of Micro Amounts Of Isopropyl N-(3-Chlorophenyl)Carbamate (Cipc) In Milk And Urine Excreted From Dairy Cows. Journal of Agricultural and Food Chemistry 11:234.


GARD, L. N., C.E. FERGUSON, JR., J.L. REYNOLDS. 1959. HERBICIDE REISDUES. EFFECT OF HIGHER APPLICATION RATES ON CROP RESIDUES OF ISOPROPYL N-PHENYLCARBAMATE AND ISOPROPYL N-(3-CHLOROPHENYL)-CARBAMATE. Journal of Agricultural and Food Chemistry 7:335.


GARD, L. N., B.O. PRAY, N.G. RUDD. 1954. HERBICIDE RESIDUES. RESIDUES IN CROPS RECEIVING PRE- EMERGENCE TREATMENT WITH ISOPROPYL N-(3-CHLOROPHENYL)CARBAMATE. Journal of Agricultural and Food Chemistry 2:1174.


GARD, L. N., J.L. REYNOLDS. 1957. HERBICIDE RESIDUES. RESIDUES IN CROPS TREATED WITH ISOPROPYL N-(3-CHLOROPHENYL)CARBAMATE AND ISOPROPYL N- PHENYLCARBAMATE. Journal of Agricultural and Food Chemistry 5:39.


GARD, L. N., N.G. RUDD. 1953. HERBICIDES DETERMINATION. ISOPROPYL N-(3- CHLOROPHENYL) CARBAMATE (CIPC) IN SOIL AND CROPS. Journal of Agricultural and Food Chemistry 1:630.


Gardner, B.R., R.L. Roth. 1989. Midrib nitrate concentration as a means for determining nitrogen needs of broccoli. Journal Plant Nutrition 12(1):111-125.


Gardner, D. G. 1958. Effect Of Certain Ion Combinations Commonly Found In Potable Water On Rate Of Filtration Through Roasted And Ground Coffee. Food Research 23:76.


Gardner, E. A., B.M. Watts. 1957. Deterioration Of Cooked Southern Oysters. Food Technology 11:6.


Gardner, G. A., D.J. Stewart. 1966. Changes In The Free Amino And Other Nitrogen Compounds In Stored Beef Muscle. Journal Of The Science Of Food And Agriculture 17:491.
Beef Storage, Beef Amino Acid, Beef Nitrogen, Beef Bacteria, Pseudomonas Achromobacter, Beef Lactose Fermenter, Beef Mannitol Fermenter, Beef Amino Acid


Gardner, H. K. Jr., S.P. Koltun, H.L.E. Vix. 1968. Solvent Extraction Of Aflatoxins From Oilseed Meals. Journal of Agricultural and Food Chemistry 16:990.


Gardner, L.I. Jr., M.P. Stern, S.M. Haffner, S.P. Gaskill, H.P. Hazuda, H.J. Relethford, C.F. Eifler. 1984. Prevalence of diabetes in Mexican Americans:Relationship to percent of gene pool derived from native American sources. Diabetes 33:86-95.


GARDNER, L. R. 1953. BASIC PRINCIPLES OF FORMULATION. Journal of Agricultural and Food Chemistry 1:521.


Gardner, R.G. 1988. NC EBR-1 and NC EBR-2 early blight resistant tomato breeding lines. HortScience 23(4):779-781.


Gardner, R.G. 1990. Greenhouse disease screen facilitates breeding resistance to tomato early blight. HortScience 25(2):222-223.


Gardner, R.G. 1990. 'Mountain Delight' tomato; NC 8288 tomato breeding line. HortScience 25(8):989-990.


Gardner, R.G. 1992. 'Mountain Spring' tomato; NC 8276 and NC 84173 tomato breeding lines. HortScience 27(11):1233-1234.


Gardner, R.G. 1993. 'Mountain Gold' tomato. HortScience 28(4):348-349.


Gardner, R.G. 1993. 'Mountain Belle' cherry tomato; NC1C and NC 2C cherry tomato breeding lines. HortScience 28(4):349-350.


Gardner, R.G. 1985. 'Piedmont' tomato. HortScience 20(5):960-961.


Gardner, R.G. 1985. 'Summit' tomato. HortScience 20(4):787.


Gardner, R.G. 1981. Identification of a gene affecting pedicel orientation in tomato. HortScience 16(4):553-554.


Gardner, R.G. 1982. NC50-7 breeding line, 'Cherokee', and 'Mountain Pride' tomato. HortScience 17:92-93.


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Dimethoate, Milk, Plant, Lima Bean, Green Bean, Cabbage, Range Formage, Turnip Green, Tomato


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GEORGE, D. K., D.H. MOORE, W.P. BRIAN, J.A. GARMAN. 1954. CARBAMATE HERBICIDES. RELATIVE HERBICIDAL AND GROWTH MODIFYING ACTIVITY OF SEVERAL ESTERS OF N-PHENYLCARBAMIC ACID. Journal of Agricultural and Food Chemistry 2:356.


Georgiev, H. 1991. Heterosis in tomato breeding. Monogr Theor Appl Genet. 14:83-98.


Gepts, P., T.C. Osborn, K. Rashka, F.A. Bliss. 1986. Phaseolin-protein variability in wild forms and landraces of the common bean (Phaseolus vulgaris):evidence for multiple centers of domestication. Economic Botany 40:451.


Gepts, P., F.A. Bliss. 1986. Phaseolin variability among Wild and cultivated common beans (Phaseolus vulgaris) from Colombia. Economic Botany 40:469.


Gerard, Ralph W. 1952. Food for Life. Chicago:Univ. of Chicago Press. 306pp.


GERARD, W. E., D.C. READ, J.M. PENSACK. 1953. GROWTH STIMULATION, A COMPARATIVE EVALUATION OF SEVERAL ANTIBIOTICS ON CHICK AND SWINE GROWTH. Journal of Agricultural and Food Chemistry 1:784.


Gerba, C.P. 1988March. Viral disease transmission by seafoods. Food Technology 42(2):99.


Gerber, F. 1935. Grade labeling of canned goods. Journal of Home Economics 27:527.


Gerber, J. 1961December. Direct seedling tomatoes:the future is here. American Vegetable Grower 9:6,7.


Gerber, L., R.H. Carr. 1930. A Chemical And Immunological Study Of Egg Protein Obtained Under Restricted Diets. Journal of Nutrition 3:245.


GERGELY, J. 1964. THE RELAXING FACTOR OF MUSCLE:INTRODUCTORY REMARKS. FEDERATION PROCEEDINGS 23:885.


GERHARDT, B., H. BEEVERS. 1968. INFLUENCE OF SUCROSE ON PROTEIN DETERMINATION BY THE LOWRY PROCEDURE. ANALYTICAL BIOCHEMISTRY 24:337.


Gerhardt, F., D.F. Allmendinger. 1945. The Influence Of A-Naphthaleneacetic Acid Spray On The Maturity And Storage Physiology Of Apples, Pears, And Sweet Cherries. Proceedings Of The American Society For Horticultural Science 46:118.
KEYWORDS:naphthaleneacetic acid, apple, pear, cherry moisture, cherry greenness, cherry turgidity


Gerhardt, F., H.W. Siegelman. 1955. Fruit Storage, Storage Of Pears And Apples In The Presence Of Ripened Fruit. Journal of Agricultural and Food Chemistry 3:428.


Gerhold, C. 1967June. Food habits of the Valley people of Laos. Journal of the American Dietetic Association 50:493.


Gerholm, Tomas. 1980. Knives and sheaths:notes on a sexual idiom of social inequality in North Yemen. Ethnos 1(3):82-91.


GERLOFF, E. D., I.H. LIMA, M.A. STAHMANN. 1965. LEAF PROTEINS AS FOODSTUFFS, AMINO ACID COMPOSITION OF LEAF PROTEIN CONCENTRATES. Journal of Agricultural and Food Chemistry 13:139.


German, H.L., B.S. Schweigert, P.B. Pearson, R.M. Sherwood. 1948. A preliminary study on the value of condensed fish solubles for turkey poults. Poultry Science 27:113-115.


German, J.B., J.E. Kinsella. 1985. Lipid oxidation in fish tissue. Enzymatic initiation via lipoxygenase. Journal of Agricultural and Food Chemistry 33:680-683.


German, J.B., T.E. O'Neill, J.E. Kinsella. 1985. Film forming and foaming behavior of food proteins. Journal American Oil Chem. Sco. 62:1358.


Germer, Renate. 1985. Flora des Pharaonischen Agpten. Deutsches Archaologisches Institut. Abteilung Kairo, Sonderschrift 14. Munich.


GERNON JR., G. D., F.J. KRAUS, M.P. DRAKE. 1961. EFFECT OF ACTIVE CARBON ON THE STORAGE STABILITY OF IRRADIATED MEATS. Food Technology 15:354.


GERNON, G. D. JR., R.W. SEATON. 1962. IRRADIATED MEATS. I. STORAGE STABILITY OF COOKED AND RAW MEAT. JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION 41:20.


GERNON, G. D. JR., R.W. SEATON. 1962. IRRADIATED MEATS. II. EFFECTS OF COOKING, STORAGE TEMPERATURE, AND BROTH PACK ON PALATABILITY. JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION 41:25.


Gerschenson, L.N., G.B. Bartholomai, J. Chirife. 1979. Retention of volatiles during freeze drying of tomato juice. Journal of Food Technology 14:351-360.


Gersdorff, W. A., S.K. Freeman, P.G. Piquett. 1959. Insecticidal Activity And Structure, Some Barthrin Isomers And Their Toxicity To Houseflies In Space Sprays. Journal of Agricultural and Food Chemistry 7:548.


Gersdorff, W. A., P.G. Piquett, M. Beroza. 1956. Synergism In Pesticides, Comparative Synergistic Effects Of Synthetic 3,4-Methylenedioxyphenoxy Compounds In Pyrethrum And Allethrin Fly Sprays. Journal of Agricultural and Food Chemistry 4:858.


Gerstenberger, H. J.. A.J. Horesh. 1932. The Treatment Of Rachitic Infants With Milk Produced By Cows Fed Irradiated Ergosterol. Journal of Nutrition 5:479.


GERTLER, S. I., J. FELDMESSER, R.V. REBOIS. 1958. NEMATOCIDES. SCREENING TESTS ON BROMACETATES AS NEMATOCIDES. Journal of Agricultural and Food Chemistry 6:843.


GERTLER, S. I., L.F. STEINER, W.C. MITCHELL, W.F. BARTHEL. 1958. INSECT ATTRACTANTS, ESTERS OF 6-METHYL-3-CYCLOHEXENE-1-CARBOYLIC ACID AS ATTRACTANTS FOR THE MEDITERRANEAN FRUIT FLY. Journal of Agricultural and Food Chemistry 6:592.


Gertsson, U.E. 1992. Influence of temperature on shoot elongation in young tomato plants. Acta Horticulturae 327:71-76.


Gerwin, D., P. Guild. 1994. Redefining the new product introduction process. Int j technol manag 9(5/7):678-690.


Gestetner, B., Y. Birk, Y. Tencer. 1968. Soybean Saponins. Fate Of Ingested Soybean Saponins And The Physiological Aspect Of Their Hemolytic Activity. Journal of Agricultural and Food Chemistry 16:1031.


GETSINGER, J. G., E.C. HOUSTON, F.P. ACHORN. 1957. FERTILIZER TECHNOLOGY, PRODUCTION OF DIAMMONIUM PHOSPHATE BY CONTINUOUS VACUUM CRYSTALLIZATION. Journal of Agricultural and Food Chemistry 5:433.


GETSINGER, J. G., M.R. SIEGEL, H.C. HAMM JR. 1962. HIGH-ANALYSIS FERTILIZERS, AMMONIUM POLYPHOSPHATES FROM SUPERPHOSPHORIC ACID AND AMMONIA. Journal of Agricultural and Food Chemistry 10:341.


Getz, C. A., G.F. Smith. 1937. Instant Whipping Of Cream By Aeration. Food Research 2:409.
KEYWORDS:Foam, Butterfat, Overrun, Texture, Appearance, Consistency, Whipping Cream


Getzendander, M. E. 1965. Fumigant Residues, Residues In Milled Wheat Products Resulting From Spot Fumigation Of Mill Machinery With Halogenated Liquid Fumigants. Journal of Agricultural and Food Chemistry 13:455.


Getzendaner, M. E. 1965. Fumigant Residues, Bromide Residues In Chicken Tissues And Eggs From Ingestion Of Methyl Bromide--Fumigated Feed. Journal of Agricultural and Food Chemistry 13:349.


Getzendaner, M. E. 1966. Food Fumigation, Bromide Residues From Methyl Bromide Fumigations Of Cocoa Beans, And Processed Fractions From Fumigated Beans. Journal of Agricultural and Food Chemistry 14:56


Getzendaner, M. E. 1965. Bromide Residues In Chicken Tissues And Eggs From Ingestion Of Methyl Bromide-Fumigated Feed. Journal of Agricultural and Food Chemistry 13:349.


Getzendaner, M. E. 1968. Study Of Residues Of Dalapon In Chicken Tissues And Eggs Following Repeated Feeding. Journal of Agricultural and Food Chemistry 16:856.


GETZENDANER, M. E., A.E. DOTY, E.L. MCLAUGHLIN, D.L. LINDGREN. 1968. BROMIDE RESIDUES FROM METHYL BROMIDE FUMIGATION OF FOOD COMMODITIES. Journal of Agricultural and Food Chemistry 16:265.


Getzendaner, M. E., W.L. Garner, P.W. Miller. 1965. Residues In Citrus. 2. 2-Dichloropropionic Acid Residues In Citrus Fruit From Florida Following Applications Of The Herbicide. Journal of Agricultural and Food Chemistry 13:543.


GETZENDANER, M. E., H.H. RICHARDSON. 1966. RESIDUES IN FRUITS AND VEGETABLES, BROMIDE RESIDUES FROM METHYL BROMIDE FUMIGATIONS OF FRUITS AND VEGETABLES SUBJECTED TO QUARANTINE SCHEDULES. Journal of Agricultural and Food Chemistry 14:59.


GETZENDANER, M. E., E.T. WAGONER, M. LAMBERT. 1965. FUMIGANT RESIDUES, CHLOROPICRIN RESIDUES IN FOOD COMMODITIES AFTER CHAMBER FUMIGATIONS. Journal of Agricultural and Food Chemistry 13:565.


Getzin, L. W., I. Rosefield. 1968. Organophosphorus Insecticide Degradation By Heat-Labile Substances In Soil. Journal of Agricultural and Food Chemistry 16:598.


Gewali, M.B., U. Pilapitiya, M. Hattori, T. Namba. 1990. Analysis of thread used in the Kshara Sutra treatment in the Ayurvedic medicinal system. Journal of Ethnopharmacy 29:199-206.


Ghadirian, P., B. Shatenstein, J. Lambert, J.P. Thouez, C. PetitClerc, M.E. Parent, M. Mailhot, M.C. Goulet. 1995Feb. Food habits of French Canadians in Montreal, Quebec. Journal of the American College of Nutrition 14(1):37-45.


Ghadirian, P. 1987. Food habits of the people of the Caspian Littoral of Iran in relation to esophageal cancer. Nutrition and Cancer 9(2&3):147-157.


Ghaleb, Barbara. 1993. Aspects of current archaeozollogical research at the ancient Egyptian capital of Memphis. IN Biological Anthropology and the Study of Ancient Egypt. Editors V. Vivian Daviews, Roxie Walker. pp. 186-190. London.


Ghandhi, S.K., J.R. Schultz, F.W. Boughey, R.H. Forsythe. 1968. Chemical modification of egg white with 3,3-dimethylglutaric anhydride. Journal of Food Science 33:163.


Ghandi, S.K., J.R. Schultz, F.W. Boughey, R.H. Forsythe. 1968. Chemical moidifcation of egg white with potassium persulfate. Food Technology 22:1018.


Ghaouth, A.E., R. Ponnampalam, F. Castaigne, J. Arul. 1992. Chitosan coating to extend the storage life of tomatoes. HortScience 27(9):1016-1018.


Ghavimi, B., R.W. Rogers, T.G. Althen, G.R. Ammerman. 1986. Effects of nonvacuum, vacuum and nitrogen back-flush tumbling on various characteristics of restructed cured beef. Journal of Food Science 51(5):1166-1168


Ghavimi, B., T.G. Althen, R.W. Rogers. 1987. Effects of tumbling at various speeds on some characteristics of restructured cured beef. Journal of Food Science 52:543.


Ghiasi, K., R.C. Hoseney, E. Varriano-Marston. 1982. Effects of flour components and dough ingredients on starch gelatinization. Cereal Chemistry 60(1):58-61.
In high-water systems, starch and flour gave the same endotherm initiation temperatures. In low-water systems, however, the second (higher temperature) differential scanning calorimeter peak was much smaller with starch than with flour.


Ghiasi, K., R.C. Hoseney, E. Varriano-Marston. 1982. Gelatinization of wheat starch. III. Comparison by differential scanning calorimetry and light microscopy. Cereal Chemistry 59:258.
KEYWORDS:wheat starch, gelatinization, differential scanning calorimetry, light microscopy


Ghiasi, K., E. Varriano-Marston, R.C. Hoseney. 1982. Gelatiniztion of wheat starch. IV. Amylograph viscosity. Cereal Chemistry 59:262.
KEYWORDS:amylograph, viscosity, gelatinization, wheat starch, starch


Gholap, A.S. C. Bandyopadhyay. 1984. Characterization of mango-like aroma in Curcuma amada roxb. Journal of Agricultural and Food Chemistry 32:57-59.


Ghosh, H.P., J. Preiss. 1965July. Biosynthesis of starch in spinach chloroplasts. Biochemistry 4:1354.


Ghurye, G.S. 1950. Caste and Class in India. Bombay:G.R. Bhatkal for the Popular Book Department. 246pp.


Giambrone, J.J., U.L. Diener, N.D. Davis, V.S. Panagala, F.J. Hoerr. 1985. Effects of aflatoxin on young turkeys and broiler chickens. Poultry Science 64:1678.


Giambrone, J.J., U.L. Diener, N.D.Davis, V.S. Panangala, F.J. Hoerr. 1985. Effect of purified aflatoxin on turkeys. Poultry Science 64:859.


Giammichele, L.A., W.G. Pill. 1984. Protection of fluid-drilled tomato seedlings against damping-off by fungicide incorporation in a gel carrier. HortScience 19(6):877-879.


GIANG, B.Y., H.F. BECKMAN. 1968. DETERMINATION OF BIDRIN, AZODRIN, AND THEIR METABOLITES WITH THE THERMIONIC DETECTOR. Journal of Agricultural and Food Chemistry 16:899.


Giang, P.A. 1961. Insecticide Residues. Fluorometric Method For Estimation Of Residues Of Bayer 22,408. Journal of Agricultural and Food Chemistry 9:42.


Giang, P.A., W.F. Barthel, S.A. Hall. 1954. Insecticide Determination. Colorimetric Determination Of O,O-Dialkyl 1-Hydroxyphosphonates Derived From Chloral. Journal of Agricultural and Food Chemistry 2:1281.


Giang, P.A., R.L. Caswell. 1957. Insecticide Analysis, Polarographic Determination Of O,O- Dimethyl 2,2,2- Trichloro-1-Hydroxyethylphosphonate (Bayer L 13/59). Journal of Agricultural and Food Chemistry 5:753.


Giang, P.A., M.S. Schechter. 1966. Determination Of Demeton Residues By Infrared Spectrophotometry. Journal of Agricultural and Food Chemistry 14:380.


Giang, P.A., M.S. Schechter. 1960. Insecticide Residues. Colorimetric Determination Of Residues Of Phorate And Its Insecticidally Active Metabolites. Journal of Agricultural and Food Chemistry 8:51.


Giang, P.A., M.S. Schechter. 1958. Insecticide Residues, Colorimetric Method For Estimation Of Guthion Residues In Cottonseeds And Cottonseed Oil. Journal of Agricultural and Food Chemistry 6:845.


Giang, P.A., M.S. Schechter. 1963. Insecticide Residues, Colorimetric Method For The Estimation Of Dimethoate Residues. Journal of Agricultural and Food Chemistry 11:63.


GIANG, P.A., M.S. SCHECHTER, L. WEISSBECKER. 1967. FLUOROMETRIC METHOD FOR DETERMINING RESIDUES OF TEREPHTHALIC ACID IN CHICKEN TISSUES. Journal of Agricultural and Food Chemistry 15:95.


GIANG, P.A., F.F. SMITH. 1956. PESTICIDES RESIDUES, COLORIMETRIC DETERMINATION OF METALDEHYDE RESIDUES ON PLANTS. Journal of Agricultural and Food Chemistry 4:623.


GIANG, P.A., F.F. SMITH, S.A. HALL. 1956. PESTICIDES RESIDUES, ENZYMATIC ESTIMATION OF DIMETHYL 2,2-DICHLOROVINYL PHOSPHATE SPRAY RESIDUES. Journal of Agricultural and Food Chemistry 4:621.


Gianquinto, G., P. Ceccon, R. Giovanardi. 1990. Evaportranspiration, growth and yield of fresh market tomato Lycopersicon escultentum Mill.) at two irrigation levels. Acta Horticulturae 278:579-586.


Giardini, L., M. Borin. 1990. Maximum evapotranspiration (Etm) and agronomical maximum evapotranspiration (Etma) of processing tomato and potato in the vento environment. Acta Horticulturae 278:815-824.


Gibbon, Ed. 2005December. The Congo Cookbook.


GIBBON, N. E., D. ROSE, J.W. HOPKINS. 1954. BACTERICIDAL AND DRYING EFFECTS OF SMOKING ON BACON. Food Technology 8:155.


Gibbons, Ann. 1992January 10. Rain forest diet:You are what you eat. Science 255:163.


Gibbons, Ann. 2006June 2. Ancient figs push back origin of plant cultivation. Science 312:1292.
Scientists seeking to date the origins of agriculture have been following the trail of wheat, barley, and other grains at archaeological sites in the near East for decades. They recently concluded that cultivation of annual cereal crops started about 10,500 years ago (Science, 31 March, p. 1886). But a new study suggests that fruit rather than grains may yield the earliest evidence of purposeful planting.


Gibbons, E. 1972. Stalking wild foods on a desert isle. National Geographic 142:47.
KEYWORDS:wild food, asparagus, scallop, crab, wheat, wild rice, cattail heart, bayberry leaf


Gibbons, E. 1970. Just how good are wild foods? IN Gibbons, E. Stalking the Healthful herbs. N.Y.:David mcKay Co., Inc.


Gibbons, Euell. 1970. Stalking the Wild Asparagus. Field Guide Ed., New York:David McKay.


Gibbons M. 1995January. Urinary problems after formation of a Mitrofanoff stoma. Prof Nurse 10(4):221-4.


Gibbons, N. E., J. Ayres. 1950. Notes And Letters:Quantitative Estimation Of Salmonella In Eggs. Food Technology 4:117.


GIBBONS, R., C.B. BARNEY. 1930. THE VITAMIN A CONTENT OF THE LIVER OF NORMAL HOGS AND OF HOGS DEVELOPING EXPERIMENTAL RICKETS. JOURNAL OF HOME ECONOMICS 22:491.


Gibney, Frank. 1953. Five Gentlemen of Japan. Farrar, Straus and Young, New York, pp. 370.


Gibson, G.R 1995. The concept of prebiotics as applied to frutooligosaccharides and inulin. Proc. of the Fifth Seminar on Inulin, Marseille, France.


Gibson, G.R., E.R. Beatty, X. Wang, J.H. Cummings. 1995. Selective stimulation of bifidobacteria in the human colon by oligofructose and inulin. Gastroentrology 108:975-982.


Gibson, H.E. 1935. Animals in the writings of Shang. China Journal 23:342.


Gichohi, E.G., M.K. Pritchard. 1995. Storage temperature and maleic hydrazide effects on sprouting, sugars, and fry color of Shepody potatoes. American Potato Journal 72:737.


Giddings, G.G. 1978. Cooked meat color. Journal of Food Science 43:iii.
A letter which discusses the chemistry of cooked meat pigment is reported.


Giddings, G.G. 1974. Reduction of ferrimyoglobin in meat CRC Critical Reviews Food Technology 5(2):143.
A summary of literature pertinent to in situ ferrimyoglobin reduction in meat. Topics covered are:in vivo location and function of myoglobin; ferrimyoglobin reduction and role of mitochondria in meat; ferrihemoprotein reduction.


Giddings, G.G., L.H. Hill. 1975. Processing effects on the lipid fractions and principle fatty acids of blue crab (Callinectes Sapidus) muscle. Journal of Food Science 40:1127.


GIDDINGS, M. L., H.C. SWIM. 1934. A COMPARISON OF EXTRACTION METHODS USED FOR VITAMIN A DEPLETION DIETS FOR RATS. Journal of Nutrition 7:633.


GIDDINGS, S. A., D. DELAPP. 1962. AMMONIATION-GRANULATION RESEARCH. LABORATORY DESIGN AND OPERATION OF APPARATUS FOR AMMONIATION-GRANULATION OF TRIPLE SUPERPHOSPHATE. Journal of Agricultural and Food Chemistry 10:65.


GIDDINGS, S. A., D.F. DELAPP. 1963. AMMONIATION-GRANULATION RESEARCH, A LABORATORY-SCALE STUDY OF SIMULTANEOUS AMMONIATION AND GRANULATION OF TRIPLE SUPERPHOSPHATE. Journal of Agricultural and Food Chemistry 11:309.


Gidley, M.J., S.M. Bociek. 1985. Molecular organization in starches:A 13C CP/MAS NMR study. Journal American Chemical Society 107:7040-7044.
This reports the results of NMR study of starches and model compounds.


Giesbrecht. 1998July. The effects of ultrapasteurization with and without homogenization on the chemical, physical, and functional properties of aseptically packaged liquid whole egg. Poultry Science 74:742.


Giese, J. 1996. Fats, oils, and fat replacers. Food Technology 50(4):78.
This reviews the vital role in both function and sensory perception that fats and oils play in food products. This article is an excellent review of fats, the various products, fat replacers and suppliers as of 1996.


Giese, J. 1994October. Proteins as ingredients:types, functions, applications. Food Technology 48(10):50.


Giese, J.H. 1993. Alternative sweeteners and bulking agents. Food Technology 47(1):114-126.


GIGGARD, E. D., P.B. GOTTSCHALL. 1958. HEAT PRESERVATION OF PRESSURE DISPENSED FOOD PRODUCTS. Food Technology 12:324.


Gil-Romera, Graciela, Jose S. Carrion, Sarah B. McClure, Steven Schmich, Clive Finlayson. 2009. Holocene vegetation dynamics in Mediterranean Iberia:Historical contingency and climate-human interactions. Journal of Anthropological Research 65:271-286.


Gilbar, Annie. 1990. RecipeX Every Cook's Master Index. A Fireside Book Published by Simon & Schuster Inc. New York.
This book has a complete guide to the most popular general and specialty cooksbooks. There are more than 25,000 recipes and 40,000 entries. It covers quite a numbercookbooks and potential recipes.


Gilbart, D.A., R.R. Dedolph. 1963. Quality evaluation of muskmelon fruits. Mich. Agr. Expt. Sta. Quart. Bul. 45:589-97.


Gilbert, E. E., P. Lombardo, E.J. Rumanowski, G.L. Walker. 1966. Formation And Evaluation Of Derivatives, Preparation And Insecticidal Evaluation Of Alcoholic Analogs Of Kepone. Journal of Agricultural and Food Chemistry 14:111.


Gilbert, E. E., P. Lombardo, G.L. Walker. 1966. Formation And Evaluation Of Derivatives, Preparation And Insecticidal Evaluation Of Alcohol And Amine Adducts Of Kepone. Journal of Agricultural and Food Chemistry 14:115.


Gilbert, E. E., J.O. Peterson, G.L. Walker. 1968. Insecticidal Evaluation Of Isomeric Methylthio Isopropylphenyl N-Methylcarbamates Year. Journal of Agricultural and Food Chemistry 16:787.


Gilbert, F.A., R. F. Robinson. 1957. Food from fungi. Economic Botany 11:126.


Gilbert, F. D. B. 1942. New Mexican Diets. Journal Of Home Economics 34:668.
KEYWORDS:Mexican Diet, Food Habit, Urban Diet, Fried Potato, Canned Food, Corned Beef, Tortilla, Milk, Preservation, Canning, Drying


Gilbert, J.C., J.S. Tanaka, K.Y. Takeda. 1974October. 'Kewalo' tomato. HortScience 9(5):481-482.


Gilbert, M.J., R.C. Cervantes. 1986. Patterns and practices of alcohol use among Mexican-Americans:A comprehensive review. Hispanic Journal Behaviorial Science 8:1-60.


Gilbert, S.G. 1985December. Food/package compatibility. Food Technology 39(12):54.


Gilbert, T., E. Nobmann, E. Zephier. 1992. American Indian and Alaska native foods:special considerations. 17th National Nutrient Databank Conference Proceedings June 7-10, 1992, Baltimore, Maryland National Nutrient Data Bank Conference. [Washington, D.C.] :International Life Sciences Institute. p. 288-292.


Gilbertson, R.L., S.H. Hidayat, E.J. Paplomatas, M.R. Rojas, Y.M. Hou, D.P. Maxwell. 1993. Pseudorecombination between infectious cloned DNA components of tomato mottle and bean dwarf mosaic geminiviruses. Journal Gen Virol. 74(pt.1):23-31.


Gilbreath, J.C., G.T. Davis. 1949. A fertility study with turkeys using different concentrations of semen. Poultry Science 28:406-410.


Gilcreas, F. W., W.S. Davis. 1940. Precision In Reading The Results Of The Phosphatase Test. Journal Of Milk Technology 3:14.
KEYWORDS:Phosphatase, Luximeter, Photoelectric Colorimeter, Milk Pasteurization


GILL, J. W., K.W. KING. 1957. RUMEN MICROBIOLOGY, CHARACTERISTICS OF FREE RUMEN CELLULASES. Journal of Agricultural and Food Chemistry 5:363.


Gilkey, Helen M. 1946. Handbook of Northwest Flowering Plants.


Gilkey, Langdon. 1966. Shantung Compound. Harper and Row, Inc., 49 East 33rd Street, New York, 10016, pp. 242.


Gill, C.O., T. Jones, D.I. leblanc, K. Rahn, S. Campbell, R.A. Holley, R. Stark, A. Houde. 2002. Temperatures and ages of packs of beef displayed at stores in Canada. Meat Science 62(2):139.


Gill, D.J., A.T. Leighton, Jr. 1988. Effects of light environment and population density on growth performance of male turkeys. 2. Physiological changes. Poultry Science 67:1518.


Gill, T.A., J.W. Thompson, S. Gould, D. Sherwood. 1987. Characterization of quality deterioration in yellowfin tuna. Journal of Food Science 52(3):580-583.


Gillam, S. Margaret. 1936November. Trends in menu planning Journal of the American Dietetic Association 12:306.


Gillam, S. Margaret. 1936. Trends in menu planning. Journal of the American Dietetic Association 12(4):306-313.


Gilles, K. A. 1960. The Present Status Of The Role Of Pentosans In Wheat Flour Quality. Bakers Digest 34(5):47.
KEYWORDS:Wheat Pentosan, Wheat Flour Quality, Cookie Dough, Crumb Structure, Bread Crumb


Gilles, K. A., E.F. Kaeble, V.L. Youngs. 1964. X-Ray Spectrographic Analysis Of Chlorine In Bleached Flour And Its Fractions. Cereal Chemistry 41:412.


Gillespie, D. C., J.W. Boyd, H.M. Bissett, H.L.A. Tarr. 1955. Ices Containing Chlorotetracycline In Experimental Fish Preservation. Food Technology 9:296.


GILLESPY, T. G. 1951. ESTIMATION OF STERILIZING VALUES OF PROCESSES AS APPLIED TO CANNED FOODS. I. PACKS HEATING BY CONDUCTION. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2:107.


GILLESPY, T. G. 1953. ESTIMATION OF STERILIZING VALUES OF PROCESSES AS APPLIED TO CANNED FOODS. II. PACKS HEATING BY CONDUCTION:COMPLEX PROCESSING CONDITIONS AND VALUE OF COMING-UP TIME OF RETORT. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 4:553.


GILLET, J. W. 1968. ''NO EFFECT'' LEVEL OF DDT IN INDUCTION OF MICROSOMAL EPOXIDATION. Journal of Agricultural and Food Chemistry 16:295.


Gillett, J. W., T.M. Chan. 1968. Cyclodiene Insecticides As Inducers, Substrates, And Inhibitors Of Microsomal Epoxidation. Journal of Agricultural and Food Chemistry 16:590.


GILLETT, J. W., T.M. CHAN, L.C. TERRIERE. 1966. INTERACTIONS BETWEEN DDT ANALOGS AND MICROSOMAL EPOXIDASE SYSTEMS. Journal of Agricultural and Food Chemistry 14:540.


GILLETT, L. H. 1922. FACTORS INFLUENCING NUTRITION WORK AMONG ITALIANS. JOURNAL OF HOME ECONOMICS 14:14.
KEYWORDS:ITALIAN FOOD HABIT, ITALIAN NUTRITION


Gillett, L.H. 1922. The great need for information on racial dietary customs. Journal of Home Economics 14:258.
KEYWORDS:racial food habit, food habit, italian food habit, jewish food habit, lithuanian food habit, negro food habit


GILLETT, L. H. 1920. HOW CAN OUR WORK IN FOODS BE MADE MORE VITAL TO THE HEALTH OF THE CHILD? JOURNAL OF HOME ECONOMICS 12:385.


GILLETT, L. H. 1920. A MINIMUM FOOD ALLOWANCE AND A BASIC FOOD ORDER. JOURNAL OF HOME ECONOMICS 12:319.


Gillett, T.A., R.D. Cassidy, S. Simon. 1981. Effect of continuous massaging on bind, yield, and color of hams. Journal of Food Science 46:1681.


Gillett, T.A., K. Tantikarnjathep, S.J. Andrews. 1976. Mechanically desinewed meat:Its yield, composition and effect on palatability of cooked salami. Journal of Food Science 41:766.
The influence of mechanical desinewed beef shank, chuck, and plate or pork shoulder on percentage protein, water, fat ash, hydroxyproline, connective tissue, and palatability was studied. KEYWORDS:fat, protein, moisture, ash; connective tissue (hydrolyzed; hydroxyproline); salami tested by taste panel (tenderness, texture, appearance, overall acceptability, juiciness:9-point scale)


Gillette, F.L. 1899. Mrs. Gillette's Cook Book. Werner Company:NY


Gillette, F.L., Hugo Ziemann. 1898. The White House Cook Book. The Werner Co; NY.


Gilliam, H.C. Jr., J.R. Martin, R. Gerrits, W.R. Woods. 1975. Economics importance of antibiotics in feeds to producers and consumers of pork, beef, and veal. Journal of Animal Science 40:1241.


GILLIAM, J. W., B. WRIGHT. 1964. PHOSPHATE EFFECTIVENESS. QUALITY OF PHOSPHORUS IN MIXED FERTILIZERS AS REVEALED BY SOLUBILITY IN WATER, NEUTRAL AMMONIUM CITRATE, AND ALKALINE AMMONIUM CITRATE SOLUTIONS. Journal of Agricultural and Food Chemistry 12:205.


Gilliard, J., J. Kirkpatrick. 1990. The Guiltless Gourmet Goes Ethnic. Minneapolis, MN:DCI Publishing.


Gilles, K. A. 1960. The Present Status Of The Role Of Pentosans In Wheat Flour Quality. Bakers Digest 34(5):47.
KEYWORDS:Wheat Pentosan, Wheat Flour Quality, Cookie Dough, Crumb Structure, Bread Crumb


Gillett, L.H. 1922. Factors influencing nutrition work among Italians. Journal of Home Economics 14:14
Italian food habit, Italian nutrition


Gillies, R. A. 1959. Organoleptic Evaluation Of The Combined Effects Of Heat And Radiation On Canned Peas. Food Research 24:62.


Gillies, R. A., L.L. Kempe. 1957. Radiation Sterilization, Comparison Of Gamma Radiation And Heat For Sterilization Of Fermentation Mashes. Journal of Agricultural and Food Chemistry 5:706.


GILLIES, R. A., A.I. NELSON, M.P. STEINBERG, R.T. MILNER, H.W. NORTON, B.H. MORGAN. 1957. RADIATION STERILIZATION OF APPLE SLICES. Food Technology 11:648.


Gillin, F.D., D.S. Reiner, C.S. Wang. 1983. Human milk kills parasitic intestinal protozoa. Science 221:1290.


Gillis, J.N., N.K. Fitch. 1956. Leakage of baked soft-meringue topping. Journal of Home Economics 48:703.
In this study the effect of several factors on the stability of baked meringue was investigated. Variables tested included proportion of sugar to egg white, beating procedure, oven temperature and length of baking time.


Gillis, W.A., R.L. Hendrickson. 1969. The influence of tension on prerigor excised bovine muscle. Journal of Food Science 34:375.
The influence of tension on beef semitendinosus and semimembranosus muscles excised immediately postmortem. KEYWORDS:tension (0, 1000, 2500, 5000 gm.); histological (light microscopy, percentage kinkiness, fiber diameter, sarcomere lengths); shear values (Warner-Bratzler shear); cooked (oil immersion), Beef Micrograph, Beef Fiber Diameter


Gillmour, J. 1893. Among the Mongols. London:Religious Tracts Society.


Gillooly, M., T.H. Bothwell, R.W. Charlton, J.D. Torrance, W.R. Bezwoda, A.P. MacPhail, D.P. Derman, L. Novelli, P. Morrall, F. Mayet. 1984. Factors affecting the absorption of iron from cereals. British Journal of Nutrition 51:(1):37-46.


Gills, L.A., A.V.A. Resurreccion. 2000. Overall acceptability and sensory profiles of unstabilized peanut butter and peanut butter stabilized with palm oil. Journal of Food Processing and Preservation 24(6):495.


GILLUM, H. L., R. OKEY. 1936. THE EFFECT OF QUANTITATIVE UNDERFEEDING AND OF VITAMIN A DEFICIENCY ON THE LIVER LIPIDS OF RATS FED DIETS WITH ADDED CHOLESTEROL. Journal of Nutrition 11:309.


GILLUM, H. L., R. OKEY. 1936. THE EFFECT OF QUANTITATIVE UNDERFEEDING AND OF VITAMIN A DEFICIENCY ON THE TISSUE LIPIDS OF RATS FED DIETS LOW IN CHOLESTEROL. Journal of Nutrition 11:303.


Gilly, Antoine, Jack Denton Scott. 1971. Antoine Gilly's Feast of France. Crowell. 388 pages.


GILMORE, H. W. 1953. HUNTING HABITS OF THE EARLY NEVADA PAIUTES. AMERICAN ANTHROPOLOGIST 55:148.
KEYWORDS:AMERICAN INDIAN, HUNTING, PAIUTES


Gilmour, Joanne. 1984. Food of the bible. Foodtalk 7(1):1,4,6-7.
A brief report summarizes information concerning food habits and practices of the Biblical Israelites.


Gilpin, G. L., E.L. Batchelder. 1947. Home Canning Research Reported. Vegetable Preparation And Yield. Journal Of Home Economics 39:351
KEYWORDS:Home Canning, Beet, Sweet Potato, Okra, Corn, Cream-Style Corn, Pumpkin, Lima Bean, Vegetable Yield


Gilpin, G. L., O.A. Hammerle, A.M. Harkin. 1951. Palatability Of Home-Canned Tomatoes. Journal Of Home Economics 43:282.
KEYWORD:Home Canning, Tomato Canning, Tomato Odor, Tomato Color, Tomato Texture, Tomato Flavor, Tomato Storage, Tomato Ascorbic Acid, Canned Tomato


Gilpin, G. L., J.C. Lamb, M.G. Staley. 1967. Effect Of Cooking Procedures On Quality Of Fruit Jelly. Food Research 7:205.
KEYWORDS:Jelly Making, Liquid Pectin, Apple Juice, Apple Jelly Evaporation Loss, Apple Jelly Ph, Apple Jelly Soluble Solid, Apple Jelly Percent Set, Apple Jelly Firmness, Apple Jelly Flavor, Paddle Test


GILPIN, G. L., J.C. LAMB, M.G. STALEY, E.H. DAWSON. 1957. DEVELOPMENT OF JELLY FORMULAS FOR USE WITH FULLY RIPE FRUIT AND ADDED PECTIN. Food Technology 11:323.


GILPIN, G. L., A.B. PARKS, H. REYNOLDS. 1957. PESTICIDE RESIDUES, FLAVOR OF SELECTED VEGETABLES GROWN IN PESTICIDE-CONTAMINATED SOILS. Journal of Agricultural and Food Chemistry 5:44.


Ginger, B., C.E. Weir. 1958. Variations In Tenderness Within Three Muscles From Beef Round. Food Research 23:662.


Ginger, I.D., U.J. Lewis, B.S. Schweigert. 1955. Biochemistry Of Myoglobin, Changes Associated With Irradiating Meat And Meat Extracts With Gamma Rays. Journal of Agricultural and Food Chemistry 3:156.


Ginger, I. D., B.S. Scheigert. 1954. Chemical Studies With Purified Metmyoglobin. Journal of Agricultural and Food Chemistry 2:1037.
KEYWORDS: Pork Muscle, Metmyoglobin, Heme, Beef Myoglobin, Pork Myoglobin, Ascorbate, Beef Metmyoglobin, Pork Metmyoglobin


Ginger, I. D., B.S. Schweigert. 1956. Irradiation Effects On Beef. Chromatographic Separation Of Porphyrin Produced From Myoglobin By Gamma-Irradiation. Journal of Agricultural and Food Chemistry 4:885.


Ginger, I. D., J.P. Wachter, D.M. Doty, B.S. Schweigert, F.J. Beard, J.C. Pierce, O.G. Hankins. 1954. Effect Of Aging And Cooking On The Distribution Of Certain Amino Acids And Nitrogen In Beef Muscle. Food Research 19:410.


Ginger, I. D., G.D. Wilson, B.S. Schweigert. 1954. Biochemistry Of Myoglobin. Quantitative Determination In Beef And Pork Muscle. Journal of Agricultural and Food Chemistry 2:1039.
KEYWORDS: Beef Myoglobin, Pork Myoglobin, Gamma Radiation, Cured Pork, Nitric Oxide Myoglobin, Pork Heart


Gini, B., R.B. Koch. 1961. Study Of A Lipohydroperoxide Breakdown Factor In Soy Extracts. Journal Of Food Science 26:359.


GINSBURG, J. M. 1955. PESTICIDE RESIDUES IN SOILS, ACCUMULATION OF DDT IN SOILS FROM SPRAY PRACTICES. Journal of Agricultural and Food Chemistry 3:322.


GINSBURG, S. W. 1952. THE PSYCHOLOGICAL ASPECTS OF EATING. JOURNAL OF HOME ECONOMICS 44:325.
KEYWORDS:ATTITUDE, DIETING, EATING BEHAVIOR, IRRATIONAL EATER, INDIFFERENT EATER


Giobbi, E., R. Wolff. 1985. Eat Right, Eat Well- The Italian Way. New York:Alfred A. Knopf.


Gioco, Giorgio. 1973. The Italian Cookbook. Crowell. 192 pages.


Giovanni, M.E., R.M. Pangborn. 1983. Measurement of taste intensity and degree of liking of beverages by graphic scales and magnitude estimation. Journal of Food Science 48:1175.


Girard,B., S. Nakai. 1994May/June Grade classification of canned pink salmon with static headspace volatile patterns. Journal of Food Science 59(3):507-512.
Pacific pink salmon (Oncorhynchus gorbuscha) were subjected to refrigerated decomposition prior to canning by measuring 44 volatile compounds.


Girard, B., S. Nakai. 1991Sept/Oct. Static headspace gas chromatographic method for volatiles in canned salmon. Journal of Food Science 56(5):1271-1274.
This article shows amount of fish placed in vials as well as incubation temperature and time are factors studied to improve a static headspace sampling method applied to analyze volatiles in canned salmon.


GIRARDOT, N. F., D.R. PERYAM, E.E. LOCKHART. 1969. RELATIVE EFFICIENCY OF PAIRED COMPARISONS AND RANK ORDER IN PREFERENCE DISCRIMINATION AMONG COFFEES. Journal of Food Science 34:489.


Girdhar, B.K., P.M.T. Hansen. 1978. Production of k-casein concentrate from commercial casein. Journal of Food Science 43:397.
This study reports a method for isolation of kappa-casein from commercial casein.


GIRI, K. V., P.B. RAO RAMA, R. RAJAGOPALAN. 1953. SOME STUDIES ON THE DESTRUCTION OF AMINO ACIDS IN PROTEINS CAUSED BY AUTOCLAVING IN PRESENCE OF GLUCOSE. FOOD RESEARCH 18:217.


Giroux, E.L., R.I. Henkin. 1974. Purification and some properties of miraculin, a glycoprotein from Synsepalum dulcificum which provokes sweetness and blocks sourness. Journal of Agricultural and Food Chemistry 22:595.
Chromatography techniques and characterizations, amino acid composition and properties of miraculin were studied and discussed.


Gitzelmann, R., S. Auricchio. 1965. The Handling Of Soy Alpha-Galactosides By A Normal And A Galactosemic Child. Pediatrics 36:231.
KEYWORDS:Soybean, Galactoside, Galactose, Melibiose, Raffinose, Stachyose


Giroux, R.W., W.G. Filion. 1992. A comparison of the chilling-stress response in two differentially tolerant cultivars of tomato (Lycopersicon esculentum). Biochem Cell Biol Biochim Biol Cell. 70 (3/4):191-198.


Giroux, E.L., R.I. Henkin. 1974. Purification and some properties of miraculin, a glycoprotein from Synsepalum dulcificum which provokes sweetness and blocks sourness. Journal of Agricultural and Food Chemistry 22:595.
Chromatography techniques and characteriations, amino acid composition and properties of miraculin were studied and discussed


Girton, A.R., J.H. Macneil, R.C. Anantheswaran. 1999. Effect of initial product temperature and initial pH on foaming time during vacuum evaporation of liquid whole eggs. Poultry Science 78:1452-1458.
This present study was undertaken to investigate what variables contributed to foaming, how they could be controlled, and what effect they had on product quality and functional properties.


Gitaitis, R.D., R.W. Beaver, A.E. Voloudakis. 1991. Detection of Clavibacter michiganensis subsp. michiganensis in symptomless tomato transplants. Plant-Dis 75(8):834-838.


Gittelsohn, J., J.A. Anliker, S. Sharma, A.E. Vastine, B. Caballero, B. Ethelbah. 2006. Psychosocial determinants of food purchasing and preparation in American Indian households. Journal of Nutrition Education and Behavior 38[3]:163-168.


Gittelsohn J., J. White. 2000. Food Perceptions and Dietary Behavior of American-Indian Children, Their Caregivers, and Educators:Formative Assessment Findings from Pathways. Journal of Nutritional Education 32:2.


Gittelsohn J., T. Wolever, B. Zinman. 1998. Specific Patterns of Food Consumption and Preparation Are Associated with Diabetes and Obesity in a Native Canadian Community. The Journal of Nutrition 128:541-547


Gittleson, B., M. Saltmarch, P. Cocotas, L. McProud. 1992. Quantification of the physical, chemical, and sensory modes of deterioration in sous-vide processed salmon. J Foodserv Syst. 6(4):209-232.
Commercially processed sous-vide salmon was stored between OC and 4C for 12 weeks to quantify various possible physical, chemical, and sensory modes of deterioration.


Gitzelmann, R., S. Auricchio. 1965. The Handling Of Soy Alpha-Galactosides By A Normal And A Galactosemic Child. Pediatrics 36:231
Soybean, Galactoside, Galactose, Melibiose, Raffinose, Stachyose


Giuliano, G., G.E. Bartley, P.A. Scolnik. 1993. Regulation of cartenoid biosynthesis during tomato development. Plant Cell 5(4):379-387.


Given, M.H. 1928. Textures of ice creams as influenced by some constituents. Indust. Eng. Chem. 20:966.
Viscosity and texture of ice creams using varying amounts or kinds of cream, milk and stabilizers were investigated


Gizelis, G. 1970-1971. Foodways acculturation in the Greek community of Philadelphia. Penn. Folklife 19:9-15.


Gjullin, C. M., H.I. Scudder, W.R. Erwin. 1955. Pesticides In Foods, Determination Of Malathion And Its Influence On Flavor Of Milk From Cows Fed Malathion-Sprayed Alfalfa. Journal of Agricultural and Food Chemistry 3:508.


Glabau, C. A., E. Kepes. 1935. A Study Of The Physical Properties As Well As Some Of The Chemical Properties Of Dried Egg Albumen With The View Of Standardizing This Substance For The Official Cake Baking Test. Cereal Chemistry 12:108.
KEYWORDS:Cake Baking, Egg Albumen Ph, Cake Batter Ph, Cake Ph, Batter Surface Tension, Egg Albumen Surface Tension, Beating Test, Cake Volume, Cake Crust, Cake Texture, Cake Grain, Cake Color, Batter Specific Gravity, Batter, Egg Albumen, Fermentation


Gladstar, R. 1993. Teas your taste buds. Vegetarian Times 196:78,80-81.
The author describes the fine art of making tea blends. Recipes are included.


GLAISTER, J. 1915. EFFECT OF FOODS UPON ALUMINUM COOKING VESSELS. JOURNAL OF HOME ECONOMICS 7:304.


Glanglacomo, R., J.B. Magee, G.S. Birth, G.G. Dull. 1981. Predicting concentrations of individual sugars in dry mixtures by near-infrared reflectance spectroscopy. Journal of Food Science 46:531.


GLASER, A. 1957. BUILDING FOOD ACCEPTANCES IN NURSERY SCHOOL CHILDREN. JOURNAL OF HOME ECONOMICS 49:47.


GLASER, A. 1964. NURSERY SCHOOL CAN INFLUENCE FOODS ACCEPTANCE. JOURNAL OF HOME ECONOMICS 56:680.
KEYWORDS:ACCEPTANCE, SNACK, NURSERY SCHOOL


Glass, Andrew J. (American-Statesman Washington Staff). 2000June 6. Job creation from internet grows 35%. Austin American-Statesman. Austin TX. 129(314):D1.


Glaser, B.G., A.L. Strauss. 1967. The Discovery of Grounded Theory:Strategies for Qualitative Research. Chicago, IL:Aldine de Gruyter.


Glass, David C. [Ed.]1968. Environmental Influences. The Rockefeller University Press and Russell Sage Foundation, New York, pp. 304.


Glass, R. L. 1962. Flour Lipids And Breadmaking. Bakers Digest 36(6):40.
Flour Lipid, Lipoprotein, Bread Production


Glass, R.L., P.B. Addis. 1971. A research note. Rapid determination of water in meat by the saponification reaction. Journal of Food Science 36:835.
KEYWORDS:water content (saponification method, oven drying)


Glass, R.W., A.G. Rand, Jr. 1982. Alginate immobilization of banana pulp enzymes for starch hydrolysis and sucrose interconversion. Journal of Food Science 47(6):1836-1839.


Glasscock, S.J., J.M. Axelson, J.K. Palmer, J.A. Phillips, L.J. Taper. 1982. Microwave blanching of vegetables for frozen storage. Home Economics Research Journal 11(2):149-158.


Glasse, Hannah. 1805. The Art of Cookery Made Plain and Easy; Excelling Any Thing of the Kind Ever Yet Published. Cottom and Stewart:Alexandria.


Glattes, H., W. Seibel. 1997. EU grain market and intervention system based on ICC standard methods. Cereal Foods World 42(11):913.


Gleason, M.L., E.J. Braun, W.M. Carlton, R.H. Peterson,. 1991. Survival and dissemination of Clavibacter michiganensis subsp. michiganensis in tomatoes. Phytopathology 81(12):1519-1523.


Gleim, E., M. Albury, K. Visnyei, J.R. McCartney, F. Fenton. 1946. Retention of carotene, thiamin, riboflavin, and niacin during large-scale food service of dehydrated carrots. Food Research 11:61.
Dehydrated carrots (blanched, raw, diced) were prepared using various methods and then evaluated for retention of carotene, thiamin, riboflavin niacin and ascorbic acid during large-scale food service


Gleim, E., M. Albury, J.R. McCartney, K. Visnyei, F. Fenton. 1946. Ascorbic acid, thiamin, riboflavin, and niacin content of potatoes in large-scale food service. Food Research 11:461.


Gleim, E., F. Fenton. 1949. Effect Of Of And 15f Storage On The Quality Of Frozen And Cooked Foods. Food Technology 3:187.
KEYWORDS:Frozen Cooked Food, Chicken, Beef, Gravy, Broccoli


Gleim, E. G., D.K. Tressler, F.Fenton. 1944. Ascorbic Acid, Thiamin, Riboflavin, And Carotene Contents Of Asparagus And Spinach In The Fresh, Stored And Frozen States Both Before And After Cooking. Food Research 9:471.


Glenn, Viola T. 1940. Current Comment:The foods of Puerto Rico. Journal of the American Dietetic Association 16(2):145-148.


Glew, R. H., D.J. VanderJagt, C. Lockett, L. E. Grivetti, G. C. Smith, A. Pastuszyn, M. Millson. 1998. Amino Acid, Fatty Acid, and Mineral Composition of 24 Indigenous Plants of Burkina Faso. Journal of Food Composition and Analysis 10:205-217.


Glicksman, M. 1991October. Hydrocolloids and the search for the "oily grail". Food Technology 45:94.


Glicksman, M. 1965. The Importance Of Hydrophilic Gum Constituents In Processed Foods. Food Technology 19(6):53(943).
KEYWORDS:Hydrophilic Gum, Agar, Furcellaran, Carrageenan, Alginate, Pectin, Cereal Gum, Starch, Gum Arabic, Gum Karaya, Gum Tragacanth, Gum Ghatti, Guar Gum, Locust Bean, Gum, Psyltium Seed, Gum, Chitin, Gelatin


GLICKSMAN, M., E. FARKAS. 1966. GUMS IN ARTIFICIALLY SWEETENED FOODS. Food Technology 20(2):156.


GLIDDEN, M., M. MANGEL, K. SINGLETON, M. STONE. 1960. OBSERVATIONS ON THE BEHAVIOR OF MEAT PIGMENTS IN SOLUTIONS. FOOD RESEARCH 25:127.


Glier, J.H., J.L. Caruso. 1973. Low-temperature induction of starch degradation in roots of a biennial weed. Crybiology 10(4):328.
KEYWORDS:Mullein starch, verbascum thapsus starch


Glitz, D. G., P.A. Buck, A.C. Rice, W.D. Powrie. 1962. The Effect Of Sudden Cooling On The Respiration Of Pea Tissue. Journal Of Food Science 27:160.


Glob, P.V. 1971. The Bog People. London.


Global Ambassadors. 1953. Life in Saudi Arabia. Journal of the American Dietetic Association 29(4):372-374.


Global Ambassadors. 1953. The Dutch flood. Journal of the American Dietetic Association 29(4):374.


Global Ambassadors. 1953. The Venezuelan dietista. Journal of the American Dietetic Association 29(4):372.


Glover, E. H. 1913. ''Dame Curtsey's'' Book Of Candy Making. Chicago:A. C. Mcclurg And Co.
The purpose of this book is to aid the inexperienced person in preparing candy. A short introduction to candy making precedes the recipes and procedures for producing varieties


Glover, J.M., C.E. Walker, P.J. Mattern. 1986. Functionality of sorghum flour components in a high ratio cake. Journal of Food Science 51(5):1280-1283,1292.
High ratio cakes baked from composite flours of hard red winter wheat and grain sorghum were inferior to those baked from wheat flour alone. The lipid, water-soluble and starch fractions of grain sorghum were interchanged with those of wheat to identify the responsible component(s) on those cakes revealed tht most of the sorghum starch had lost birefringence, confirming gelatinization.


GLUCKMANN, M. 1938. SOCIAL ASPECTS OF FIRST FRUITS CEREMONIES AMONG THE SOUTH-EASTERN BANTU. AFRICA. JOURNAL OF THE INTERNATIONAL INSTITUTE OF AFRICAN LANGUAGES AND CULTURE 11:25.


GLYNN, L. E. 1950. FOOD AND DISEASES OF THE LIVER. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 1:287.


Gmitter, F.G. Jr., X. Hu. 1990April-June. The possible role of Yunnan, China, in the origin of contemporary Citrus species (Rutaceae). Economic Botany 44(1):267.


Gnanasambandam, R., J.F. Zayas. 1992. Functionality of wheat germ protein in comminuted meat products as compared with corn germ and soy proteins. Journal of Food Science 57:829-833.


Gnanasekharan, V., R.L. Shewfelt, M.S. Chinnan. 1992. Detection of color changes in green vegetables. Journal of Food Science 57(1):146-148,154.


Go, K. 1979. The Food Habits and Practices of Southeast Asians, Primarily Cambodians and Laotians. Alameda, CA:County Health Care Services.


Goa, Qing-zhu., et al. 2009. Significant achievements in protection and restoration of Alpine grassland ecosystem in Northern Tibet, China. Restoration Ecology 17(3):320-323.


Goad, Harold. 1958. Language in History. Pelican Book, pp. 246.


Goc, M. 1984. The rise of broccoli. Organic Gardening 31(10):45-46,48-51.


Godoy, Ricardo, Victoria Reyes-Garcia, James Broesch, Ian C. Fitzpatrick, Peter Giovannini, Maria Ruth Martinez Rodriguez, Tomas Huanca, William R. Leonard, Thomas W. McDade, Susan Tanner, TAPS Bolivia Study Team. 2009. Long-term (secular) change of ethnobotanical knowledge of useful plants. Separating cohort and age effects. Journal of Anthropological Research 65:51-67.


Godden, Rumer, 1961. China Court. Viking, New York, pp. 304.


Godfray, H. Charles J., John R. Beddington, Ian R. Crute, Lawrence Haddad, David Lawrence, James F. Muir, Jules Pretty, Sherman Robinson, Sandy M. Thomas, Camilla Toulmin. 2010February 12. Food security:The challenge of feeding 9 billion people. Science 327:812.


Godfriaux, B.L. 1987January 2. Net primary production:the tomato example. Science pp. 155-15.


Godkin, W. J., H.G. Beattie, W.H. Cathcart. 1951. Retardation Of Rancidity In Pecans. Food Technology 5:442.
Pecan Storage, Pecan Flavor, Pecan Texture, Pecan Rancidity


GODKIN, W. J., W.H. CATHCART. 1949. EFFECTIVENESS OF HEAT IN CONTROLLING INSECTS INFESTING THE SURFACE OF BAKERY PRODUCTS. Food Technology 3:254.


Godkin, W. J., W.H. Cathcart. 1949. Fermentation Activity And Survival Of Yeast In Frozen Fermented And Unfermented Doughs. Food Technology 3:139.
Yeast, Fermentation, Dough Unfermented, Frozen Dough, Cooling Rate, Baking, Thawing


Godshall, M.A. 1988November. The role of carbohydrates in flavor development. Food Technology 42:71-78.


GODT JR., H. C., P.C. HAMM, R.E. WANN. 1966. SYNTHESIS AND HERBICIDAL PROPERTIES OF SOME NEW SUBSTITUTED 2-(M-TOLY) ACETAMIDES AND RELATED COMPOUNDS. Journal of Agricultural and Food Chemistry 14:602.


Goepfert, J. M., R.A. Biggie. 1968. Heat Resistance Of Salmonella Typhimurium And Salmonella Senftenberg 775w In Milk Chocolate. Applied Microbiology 16:1939.
Salmonella, Thermal Resistance, Milk Chocolate, Trypticase Soy Broth


GOEPFERT, J. M., I.K. ISKANDER, C.H. AMUNDSON. 1970. RELATION OF THE HEAT RESISTANCE OF SALMONELLAE TO THE WATER ACTIVITY OF THE ENVIRONMENT. APPLIED MICROBIOLOGY 19:429.
KEYWORDS:THERMAL RESISTANCE, WATER ACTIVITY, FRUCTOSE, GLYCEROL, SORBITOL, SALMONELLA


GOERING, K. H., M. SCHUH. 1967. NEW STARCHES. III. THE PROPERTIES OF THE STARCH FROM PHALARIS CANARIENSIS. Cereal Chemistry 44:532.


Goering, K. J., D.K. Brelsford. 1966. New Starches. I. The Unusual Properties Of The Starch From Saponaria Vaccaria. Cereal Chemistry 43:127.


Goering, K. J., R. Eslick, B. Dehaas. 1970. Barley Starch. Iv. A Study Of The Cooking Viscosity Curves Of Twelve Barley Genotypes. Cereal Chemistry 47:592.


Goering, K.J., R. Eslick, B.W. Dehaas. 1973. Barley starch. V. A comparison of the properties of waxy Compana barley starch with the starches of its parents. Cereal Chemistry 50:322.
Studied changes in starch as a result of genetic changes by comparing viscosity (Brabender), solubility, swelling power and iodine affinity.


Goering, K.J., R.F. Eslick. 19 . Barley starch. VI. A self-liquefying waxy barley starch. Cereal Chemistry 53(2):174-180.
A new, short awn, hull-less waxy barley (Washonupana) has been developed which retains sufficient active alpha-amylase-like activity on the starch granules to liquefy not only itself but four times its weight of either waxy corn or normal unmodified corn starch when heated in the Brabender amylograph.


Goering, K. J., R.F. Eslick, C.A. Ryan, Jr. 1957. Some effects of environment and variety on the amylose content of barley. Cereal Chemistry 34:437.
Several barley samples were analyzed for amylose content by potentiometric titration with iodine.


Goering, K.J., D.H. Fritts, K.G.D. Allen. 1974. A comparison of loss of birefringence with the percent gelatinization and viscosity on potato, wheat, rice, corn, cow cockle, and several barley starches. Cereal Chemistry 51:764.
Use of birefringence end point temperature (BEPT) with percent gelatinization and Brabender viscosities are discussed.


Goering, K. J., J.D. Imsande. 1960. Starch Sources. Barley Flour Composition And Use For Starch Production. Journal of Agricultural and Food Chemistry 8:368.
KEYWORDS:Barley Flour Starch, Barley Flour Milling Yield, Barley Flour Protein, Barley Flour Ash, Barley Flour Crude Fiber, Barley Flour Fat, Barley Flour Fermentable Sugar, Barley Flour Pectin Polymer, Barley Flour Pentasan


Goering, K.J., L.L. Jackson, B.W. Dehaas. 1975. Effect of some nonstarch components in corn and barley starch granules on the viscosity of heated starch-water suspensions. Cereal Chemistry 52(4):493.
KEYWORDS:barley starch, waxy barley starch, Brabender amylograph, soxhlet method, thin layer chromatography, lipid, polar lipid, diglyceride, monoglyceride, free fatty acid, triglyceride, fatty acid methyl ester, sterol ester, wax esterm, hydrocarbon


Goering, K.J., M. Schuh. 1967. New starches. III. The properties of the starch from Phalaris canariensis. Cereal Chemistry 44:532.
Starch has been prepared by a modified alkali process. Looked at solubility, swelling power, iodine affinity and pasting temperature. Used Brabender curves to look at pasting characteristics and cooling curves. Used CGS on amylograph. Starch, Phalaris Canariensis Starch


Goertz, G.E, K. Cooley, M.E. Ferguson, D.L. Harrison. 1960. Doneness of forzen and defrosted turkey halves roasted to several end point temperatures. Food Technology 14:135-138.


Goertz, G.E., A.S. Hooper D.L. Harrison. 1960. Comparison of rate of cooking and doneness of fresh-unfrozen and frozen-defrosted turkey hens. Food Technology 14:458.


Goertz, G. E., A.S. Hooper, P.J. Rogers. 1965. Effect Of Variations On Rice Flour Cake. Journal Of The American Dietetic Association 46(3):207.


Goertz, G.E., A.S. Hooper, P.E. Sanford, R.E. Clegg. 1961. Dressing and cooking losses, juiciness and fat content of poultry fed cereal grains. Part I. Beltsville white turkeys. Poultry Science 40:39.


Goertz, G.E., D. Meyer, B. Weathers, A.S. Hooper. 1964. Effect of cooking temperature on broiler acceptability. Journal of the American Dietetic Association 45:526-529.
Broilers were prepared using different cooking methods and temperatures. Volatile, dripping and total cooking losses, press fluid yields and shear values were determined. Sensory evaluation scores on doness, juiciness, tenderness and flavor were also measured


Goertz, G.E., S. Stacy. 1970. Roasting half and whole turkey hens. Effect of varying oven temperatures. Journal American Dietetic Association 37:458.


Goertz, G.E., G.E. Vail, D.L. Harrison, P.E. Sanford. 1955. Organoleptic and histological characteristics of fresh and frozen stored turkey fed high-density and low-density rations. Poultry Science 34:640.


Goertz, G.E., M.A. Watson. 1964. Palatability and doneness of right and left sides of turkey roasted to selected end point temperatures. Poultry Science 43:812.


Goetze, Albrecht. 1938. The Hittite Ritual of Tunnawi. American Oriental Series Vol. 14. New Haven:American Oriental Society. 129pp.


Gofton, L.R. 1986. Social change, market change:drinking men in North East England. Food and FoodWays 1(3):253.


Gofton, L.R. 1992. Machines for the suppression of time:meaning and explanations of food change. British Food Journal 94(7):31-37.


GOGEK, C. J. 1968. STABILIZATION OF CRUDE CAROTENE-CONTAINING MYCELIUM. Journal of Agricultural and Food Chemistry 16:730.


Gohl, b., K. Larsson, M. Nilsson, O. Theander, S. Thomke. 1977. Distribution of carbohydrates in early harvested barley grain. Cereal Chemistry 54:690.
KEYWORDS:barley, protein, ash, fat, lignin, nonextractable carbohydrate, viscosity,m gas liquid chromatography, paper chromatography.


Gokulanathan, K.S., K.P. Verghese. 1969. Child Care in a Developing Company. Vantage Press, New York., pp. 85.


Gola, S., C. Foman, G. Carpi, A. Maggi, A. Cassara, P. Rovere. 1996. Inactivation of bacterial spores in phosphate buffer and in vegetable cream treated with high pressures. Progress in biotechnology :13.High pressure bioscience and biotechnology proceedings of the International Conference on High Pressure Bioscience and Biotechnology, Kyoto, Japan, November 5 9, 1995. International Conference on High Pressure Bioscience and Biotechnology. Amsterdam ; Oxford :Elsevier, 1996.. p. 253-259.


Golab, T., R.J. Herberg, S.J. Parka, J.B. Tepe. 1966. Metabolism Of Carbon-14 Diphenamid In Strawberry Plants. Journal of Agricultural and Food Chemistry 14:592.


GOLAB, T., R.J. HERBERG, S.J. PARKA, J.B. TEPE. 1967. METABOLISM OF CARBON-14 TRIFLURALIN IN CARROTS. Journal of Agricultural and Food Chemistry 15:638.


Golan-Goldhirsh, A., J.R. Whitaker. 1984. Effect of ascorbic acid, sodium bisulfite, and thiol compounds on mushroom polyphenol oxidase. Journal Agriculture and Food Chemistry 32:1003.


Golborn, P. 1969. Triglyceride Composition Of Lard By Differential Thermal Analysis. Journal Of The American Oil Chemists Society 46:385.
KEYWORDS:Lard Differential Scanning Calorimetry, Glyceride, Lard Triglyceride, Lard Melting Point, Lard Myristic, Lard Palmitoleic Acid, Stearic Acid, Oleic Acid, Linoleic Acid, Linolenic Acid


Gold, H. J., C.W. Wilson. Iii 1963. The Volatile Flavor Substances Of Celery. Journal Of Food Science 28:484.
KEYWORD:Celery, Gas Chromatography, Infrared Analysis, Aldehyde, Ester, Alcohol, Acid, Phenol, Hydrocarbon, Phthalide


Goldberg, A. 1963. The anaemia of scurvy. Quarterly Journal of Medicine 31:51-64.


Goldberg, Jeanne, Martha A. Belury, Peggy Elam, Susan Calvert Finn, Dayle Hayes, Roseann Lyle, Sachiko St. Jeor, Michelle Warren, Jennifer P. Hellwig. 2004July. The obesity crisis:Don't blame it on the pyramid. Journal of the American Dietetic Association 104(7):1141.


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Goldberg, R., C. Morvan, J.C. Roland. 1986. Composition, properties and localisation of pectins in young and mature cells of the mung bean hypototyl. Plant Cell Physiology 27(3):417-429.


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Goldblith, S.A. 1970. Food habits and taboos and the potentials of twentieth-century food science and technology. International Symp on Eval of Novel Protein Prod. Proc. p. 23-32.


Goldblith, S.A., R.V. Decareau. 1973. An Annoted Bibliography on Microwaves. MIT Press.


Goldblith, S.A. 1972. A condensed history of the science and technology of thermal processing. Food Technology 26:64.


Goldblith, S.A. 1972December. Controversy over the autoclave. Food Technology 26(12):62.


Goldblith, S.A. 1976June. Thermal processing in retrospect and prospect. Food Technology 26:32.


GOLDBLITH, S. A., M.A. JOSLYN, A.T.R. MICKERSON. 1961. AN ANTHOLOGY OF FOOD SCIENCE. VOLUME 1. INTRODUCTION TO THERMAL PROCESSING OF FOODS. AVI PUBLISHING COMPANY, WESTPORT, CONN.
KEYWORDS:THERMAL PROCESSING, MICROBIAL, HEAT TRANSFER, PROCESS CALCULATION


GOLDBLITH, S. A., B.E. PROCTOR. 1955. RADIATION STERILIZATION, REVIEW OF STATUS AND PROBLEMS OF RADIATION PRESERVATION OF FOODS AND PHARMACEUTICALS. Journal of Agricultural and Food Chemistry 3:253.


GOLDBLITH, S. A., B.E. PROCTOR, S. DAVIDSON, B. KAN, C.J. BATES, E.M. OBERLE, M. KAREL, D.A. LANG. 1953. RELATIVE BACTERICIDAL EFFICIENCIES OF THREE TYPES OF HIGH-ENERGY IONIZING RADIATIONS. FOOD RESEARCH 18:659.


GOLDBLITH, S., M. KAREL, G. LUSK. 1963. THE ROLE OF FOOD SCIENCE AND TECHNOLOGY IN THE FREEZE DEHYDRATION OF FOODS. Food Technology 17:139.


Golden, H. 1958. Only in America. World Publishing, New York.


Golden, Harry. 1959. For 2 ˘ Plain. World Publishing Company, pp. 313.


Goldfrank, Esther S. 1945. Irrigation agriculture and Navaho Community Leadership. American Anthropologist XLVII:262-278.


Goldin, B.R., H. Adlercreutz, S.L. Gorbach, M.N. Woods, J.T. Dwyer, T. Conlon, E. Bohn, S.N. Gershoff. 1986. The relationship between estrogen levels and diets of Caucasian American and Oriental immigrant women. American Journal of Clinical Nutrition 44:945-953.


Goldin-Meadow, S., C. Mylander. 1983July 22. Metabolic detoxification:mechanism of insect resistance to plant psoralens. Science 221:374.


Goldman, A. 1994. Predicting product performance in the marketplace by immediate- and extended-use sensory testing. Food Technology 48(10):103-106.


Goldman, A. 1988. Consumer response to premium quality branded produce:The case of Israeli glasshouse tomatoes. Applied Agr. Res. 3(5):264-268.


GOLDMAN, M. L., T.H. BURTON, M.M. RAYMON. 1954. USE OF FINELY EMULSIFIED FATS FOR THE DETERMINATION OF LIPASE ACTIVITY. FOOD RESEARCH 19:503.


GOLDMAN, M. L., M.M. RAYMAN. 1952. HYDROLYSIS OF FATS BY BACTERIA OF THE PSEUDOMONAS GENUS. FOOD RESEARCH 17:326.


GOLDMAN, M., R.P. ANDERSON, J.P. HENRY, S.A. PEOPLES. 1966. X-RAY EMISSION SPECTROGRAPHIC DETERMINATION OF THALLIUM IN BIOLOGIC MATERIALS. Journal of Agricultural and Food Chemistry 14:367.


GOLDMANN, M. E. 1949. THE PH OF FRUIT JUICES. FOOD RESEARCH 14:275.
KEYWORDS:FRUIT JUICE PH


Goldoni, J.S. 1992. Occurrence of bacillus coagulans in canned tomato products. Acta Horticulturae 301:293-303.


Goldoni, J.S., R.C. Cavestre, C. Kurozawa, R.O. Roca, I.A. Bonassi. 1992. Occurrence of spoilage bacteria on tomato fruit Lycopersicum Esculentum Mill). Acta Horticulturae 301:285-292.


GOLDSMID, A. W. 1967. MICROWAVE - BAKED POTATOES IN LARGE SCALE FOOD PREPARATION. JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION 51(6):536.


Goldmintz, D. 1975. Report on the preliminary studies on thermal resistance of inoculated Salmonella in uncooked shellfish [Study for the detection of "Hepatitis Antigens" possibly present in oyster fractions] IN Proceedings National Shellfish Sanitation Workshop, 9th:84-87.


Goldsborough, A.P., N.J. Bulleid, R.B. Freedman, R.B. Flavell. 1989. Conformational differences between two wheat (Triticum aestivum) "high molecular weight" glutenin subunits are due to a short region containing six amino acid differences. Biochem. Journal 263:837-842.


Goldsmid, A.W. 1967. Microwave-baked potatoes in large-scale food preparation. Journal of the American Dietetic Association 51:536.


Goldsmith, H., S.W. Weisberg. 1969. Whey for food and feeds. Food Technology 23(2):51.


Goldstein, A.H. 1991. Plant cells selected for resistance to phosphate starvation show enhanced P use efficiency. Theor Appl Genet. 82(2):191-194.


Goldstein, B. 1975. Ginseng:Its history, dispersion, and folk tradition. American Journal CH. Medicine 3:223-234.


Goldstein, B. 1975. Ginseng:Its history, dispersion, and folk tradition. American Journal of Chinese Medicine 3:223-234.


Goldstein, J.L., E.L. Wick. 1969. Lipid in ripening banana fruit. Journal of Food Science 34:482.
Lipid extracts were isolated from unripe and ripe banana pulp and peel and the fatty acid composition of the extracts were determined.


Goldthwaite, N. E. 1910. Jelly Making Journal Of Home Economics 2:92.
Jelly Making, Crab Apple Jelly, Jelly Ingredient, Pear Jelly, Peach Jelly, Apple Jelly, Fruit, Pectic Substance, Pectin


GOLDTHWAITE, N. E. 1914. JELLY MAKING. JOURNAL OF HOME ECONOMICS 6:284.
KEYWORDS:


Goldwaite, N.E. 1910. Contributions to jelly making. Ind. Eng. Chem. 2:457.


Golish, Vitold de. 1954. Primitive India. London:George G. Harrap. 52 pp.


Goll, D.E., R.W. Bray, W.G. Hoekstra. 1964. Age-associated changes in bovine muscle connective tissue. III. Rate of solubilization at 100C. Journal of Food Science 29:622.
During aging and heating, rate of solubilization of insoluble connective tissue residuals isolated from the loose connective tissue network found in calf, steer, and cow biceps femoris was studied. KEYWORDS:phosphate-buffered suspension heated boiling water bath; protein analysis (Folin-Lowry procedure); free amino groups (Rosen ninhydrin procedure); hydroxyproline, Beef Hydroxyproline, Beef Connective Tissue, Beef Amino Acid, Folin-Lowry Protein Analysis, Rosen Ninhydrin Protein Analysis


Goll, D. E., R.W. Bray, W.G. Hoekstra. 1963. Age-Associated Changes In Muscle Composition. The Isolation And Properties Of A Collagenous Residue From Bovine Muscle. Journal Of Food Science 28:503.
Chemical changes in bovine biceps femoris tissue and connective tissue associated with animal age were studied. KEYWORDS:Beef Fat, Beef Hydroxyproline, Beef Tenderness, Biceps Femoris, Beef Ash, Beef Lipid, Beef Nitrogen, Beef Moisture, Kjeldahl nitrogen; moisture, and hydroxy-proline determinations on biceps femoris; ash, lipid, semimicro-Kjeldahl nitrogen, and hydroxyproline analysis done on powdered connective tissue samples; Warner-Bratzler shear on steaks.


Goll, D. E., A.F. Carlin, L.P. Anderson, E.A. Kline, M.J. Walter. 1965. Effect Of Marbling And Maturity On Beef Muscle Characteristics. II. Physical, Chemical, And Sensory Evaluation Of Steaks. Food Technology 19(5):163(845).
KEYWORDS:Beef Tenderness, Beef Juiciness, Beef Flavor, Drip Loss, Volatile Loss, Cooking Loss, Tenderness, Tenderness, Beef Longissimus Dorsi, Beef Moisture, Beef Fat, Beef


Goll, D.E., D.W. Henderson, E.A. Kline. 1964. Postmortem changes in physical and chemical properties of govine muscle. Journal of Food Science 29:590.
Postmortem changes in tenderness and protein solubility were studied in bovine semi-tendinosus muscles from steers. KEYWORDS:tenderness (Warner-Bratzler shear); protein solubility extraction:sarcoplasmic protein; biuret protein analysis; myofibrillar protein; total soluble protein; pH (Bechman Zeromatic pH meter)


Goll, D.E., W.G. Hoekstra, R.W. Bray. 1964. Age-associated changes in bovine muscle connective tissue. I. Rate of hydrolysis by colalgenase. Journal of Food Science 29:608.
During aging and subsequent heating, structural changes in collagenous residuals isolated from the loose connective tissue network found in calf, steer, and cow biceps femoris muscle were studied. KEYWORDS:autoclaved heated, connective tissue extraction; Folin-Lowry protein analysis; hydroxyproline, Connective Tissue, Extraction, Collagenase, Folin-Lowry Protein Analysis


Goll, D. E., W.G. Hoekstra, R.W. Bray. 1964. Age-Associated Changes In Bovine Muscle Connective Tissue. Ii. Exposure To Increasing Temperature. Journal Of Food Science 29:615.
KEYWORDS:Connective Tissue, Folin-Lowry Protein Analysis, Hydroxyproline


Goll, D.E., R.M. Robson. 1967. Molecular properties of postmortem muscle. 1. Myofibrillar nucleosidetriphosphatase activity of bovine muscle. Journal of Food Science 32:323.
The nuceosidetriphosphatase activity of myofibrillar proteins extracted at two ionic strengths from prerigor, rigor and postrigor heifer psoas and semitendinosus muscles was evaluted. KEYWORDS:myofibrillar extraction; nucleosidetriphosphatase acitivity, Myofibril Extraction, Nucleoside Triphosphatase


GOLLE, H. A. 1953. MICROORAGANIMS PRODUCTION, THEORETICAL CONSIDERATIONS OF A CONTINUOUS CULTURE SYSTEM. Journal of Agricultural and Food Chemistry 1:789.


Gomaa, E.A., J.I. Gray, S. Rabie, C. Lopez-Bote, A.M. Booren. 1993Sept/Oct. Polycyclic aromatic hydrocarbons in smoked food products and commercial liquid smoke flavourings. Food addit contam. 10(5):503-521.
Smoked foods including turkey, pork, chicken, beef and fish products were screened for the presence of carcinogenic and non-carcinogenic polycyclic aromatic hydrocarbons (PAHs).


Gombas, D.E. 1983November. Bacterial spore resistance to heat. Food Technology 37:105.


GOMEZ, A., H.A. MATTILL. 1949. ASCORBIC ACID AND CAROTENE CONTENT OF PLANTAIN. FOOD RESEARCH 14:177.


Gomez, M.H., L.W. Rooney, R.D. Waniska, R.L. Pflugfelder. 1987May. Dry corn masa flours for tortilla and snack food production. Cereal Foods World 32(5):372-377.


Gondal, Ram Pratap. 1948. Changes in customs and practices among some lower agricultural castes of the Kotah State. Eastern Anthropologist (No. 4, June):21-28.


Gong, S., K.A. Corey. 1994. Predicting steady-state oxygen concentrations in modified-atmosphere packages of tomatoes. Journal American Society Horticultural Science 119(3):546-550.


Gong, S., K.A. Corey. 1992. Rapid testing of films for modified atmosphere packages using an active modification technique. HortTechnology 2(3):358-361.


Gontard, N., S. Guilbert, J.L. Cuq. 1992. Edible wheat gluten films:Influence of the main process variables on film properties using response surface methodology. Journal of Food Science 57:190.


Gonzague B.D., O. Receveur, H. Kuhnlein. 1999. Dietary Intake and Body Mass Index of Adults in 2 Ojibwe Communities. Journal of the American Dietetic Association 99:710.


Gonzalez, A.R., P.E. Brecht. 1978. Firmness of harvested rin and normal tomatoes as affected by ethylene. HortScience 13(1):42-43.


Gonzalez, R. 1997. Antibiotic prescribing for adults with colds, upper respiratory tract infections, and bronchitis by ambulatory care physicians. The Journal of the American Medical Association 278:901-4.


Gonzalez, R.A., G.E. Goldman, R. Ruiz, J. Santana. 1991Sept/Oct. Asparagus, broccoli production likely to shift to Mexicali. California Agriculture 45(5):21-23. Oakland, Calif. :Division of Agriculture and Natural Resources, University of California.


Gonzalez-Esquerra, R., S. Leeson. 2000November. Effect of feeding hens regular or deodorized menhaden oil on production parameters, yolk fatty acid profile, and sensory quality of eggs. Poultry Science 79:1597.


Gonzalez-sanguinetti, S., M.C. Anon, A. Calvelo. 1985. Effect of thawing rate on the exudate production of frozen beef. Journal of Food Science 50:697.


Good, D.E. Jr., J.C. Snyder. 1988. Seasonal variation of leaves and mite resistance of Lycopersicon interspecific hybrids. HortScience 23(5):891-894.


Goodban, A. E., J.B. Stark, H.S. Owens. 1953. Amino Acids, Content Of Sugar Beet Processing Juices. Journal of Agricultural and Food Chemistry 1:261.


Goode J.G., J. Theophano, K. Curtis. 1884. A Framework for the Analysis of Continuity and Change in Shared Socio-Cultural Rules for Food Use:The Italian-American Pattern. IN L.K. Brown, K. Mussell (eds) Ethnic and Regional Foodways in the United States:The Performance of Group Identity. University of Tennessee Press, pp. 66-88.


Gooden, E. L. 1962. Pesticides Analysis Methodology. An Automatic Sampling Device For Improved Reproducibility In Testing Granular Materials. Journal of Agricultural and Food Chemistry 10:397.
KEYWORDS:Pesticide, Insecticide, Heptachlor, Attapulgite, Vermiculite, Bentonite


GOODEN, E. L., S.J. RINGEL. 1956. PESTICIDE FORMULATION, COMPARISON OF SUSPENSIBILITY TEST METHODS FOR WATER-DISPERSIBLE INSECTICIDE POWDERS. Journal of Agricultural and Food Chemistry 4:244.


Goodfriend R. 1994August 24-31. Reduction of bacteriuria and pyuria using cranberry juice [letter; comment] Journal American Medical Assocation 272(8):588; discussion 589-90.


Goodhart, R.S., M.E. Shils. EDS 1973. Modern Nutrition in Health and Disease. Dietotherapy. 5th ed. Philadelphia:Lea & Feiger.


GOODING, C. M., D. MELNICK, R.L. LAWRENCE, F.H. LUCKMANN. 1955. SORBIC ACID AS A FUNGISTATIC AGENT FOR FOODS. IX. PHYSIO- CHEMICAL CONSIDERATIONS IN USING SORBIC ACID TO PROTECT FOODS. FOOD RESEARCH 20:639.


GOODING, E. G. B., E.J. ROLFE. 1957. SOME RECENT WORK ON DEHYDRATION IN THE UNITED KINGDOM. Food Technology 11:302.


GOODLOE, M. H. R., G. WATERS, C.B. QUILAN, J.G. BARROW. 1963. STUDIES IN ATHEROSCLEROSIS. IV. ELECTRONIC COMPUTERS IN THE PROCESSING OF DIETARY DATA. AMERICAN JOURNAL OF CLINICAL NUTRITION 13(NOVEMBER):304.
KEYWORDS:NUTRIENT ANALYSIS, DIETARY ANALYSIS, COMPUTER


Goodman, A.H. 1991. Stress, adaptation, and enamel developmental defects. IN Human Paleopathology:Current Syntheses and Future Options. ED D.J. Ortner and A.C. Aufderheide pp. 280-287. Washington, D.C.


Goodman, A.H., D.L. Martin, G.J. Armelagos. 1984. Indications of stress from bone and teeth. IN Paleopathology At The Origins of Agriculture. EDitors Mark Nathan Cohen and George J. Armelagos, pp. 13-49. Orlando, FL


Goodman, B.L., C.C. Brunson, G.F. Godfrey. 1954. Heritability of 25-week body weight in turkeys. Poultry Science 33:305.


Goodman, L. P.; Markakis, P. 1965. Sulfur Dioxide Inhibition Of Anthocyanin Degradation By Phenolase. Food Research 30:135.
cyanidin gentiobioside, mushroom, phenolase, cherry juice, anthocyanin , sulfur dioxide


Goodman, P. 1960. Growing Up Absurd. Random House.


Goodman, R.M., H. Hauptli, A. Crossway, V.C. Knauf. 1987April3. Gene transfer in crop improvement. Science 236:48.


Goodman, Steven M, Joseph J. Hobbs. 1988. The ethnobotany of the Egyptian Eastern Desert:A comparison of common plant usage between two culturally distinct Bedoui groups. Journal of Ethnopharmacology 23:73-89.


Goodrich, R.M., J.L. Anderson, G.S. Stoewsand. 1989. Glucosinolate changes in blanched broccoli and brussels sprouts. J Food Process Preserv. 13 (4):275-280.


Goody, Jack. 1989. Introduction. SYMPOSIUM REVIEW ON "Cooking, cuisine and class". Food and Foodways 3(3):175-176.


Goody, Jack. 1989 Cooking and the polarization of social theory. SYMPOSIUM REVIEW ON "Cooking, cuisine and class". Food and Foodways 3(3):203-221.


Goody, Jack. 1982. Cooking, Cuisine, and Class:A Study in comparative Sociology. Cambridge:Cambridge University Press.


Goodwin, T.L., V.D. Bramblett, G.E. Vail, W.J. Stadelman. 1962. Effects of end-point temperature and cooking rate on turkey meat tenderness. Food Technology 16(12):101.


Goodwin, T. L., W.J. Stadelman. 1963. Tenderness Of Turkey Meat As Influenced By Pre-Cooling Before Processing And Hand Massaging. Poultry Science 42:397.
KEYWORDS:Turkey Tenderness, Turkey Massaging, Turkey Processing, Lee- Kramer Shear Press, Shear Value, Pectoralis Major, Biceps Femoris


Goodwin, T.L., J.E. Webb. 1986July. Poultry meat tenderness. COBB-Vantress Quarterly Review P. 1.


GOODWIN, T. W. 1953. THE BIOGENESIS OF CAROTENOIDS. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 4:209.


Gookins, O. E. 1940. Report Of The 1938-39 Subcommittee On Methods Of Testing Self-Rising Flours. Cereal Chemistry 17:245.
KEYWORDS:Self-Rising Flour, Biscuit, Ph, Moisture Absorption, Ash, Protein, Specific Volume, Oven Loss, Baking


Goor, A. 1965. The History Of The Fig In The Holy Land From Ancient Times To The Present Day. Economic Botany 19(2):124.


Goor, A. 1967. The History Of The Pomegranate In The Holy Land. Economic Botany 21:215.


Goor, Asaph. 1966. The History of the Grape-Vine in the Holy Land. Economic Botany 20(1):46-118.


Goosens, H. J. 1948. A Method For Staining Insect Egg Plugs In Wheat. Cereal Chemistry 26:419.


Gopalakrishna-Rao, K.P. 1991. Evaporative cool storage of tomato fruits. Curr Plant Sci Biotechnol Agric. (12):405-409.


Gopalan, C., B.V. Rama-Sastri, S.C. Balasubramanian. 1971. Nutritive Value of Indian Foods. Hyderbad, India:National Institute of Nutrition.


GORBACH, S. G., O.E. CHRIST, H.M. KELLNER, G. KLOSS, E. BORNER. 1968. METABOLISM OF ENDOSULFAN IN MILK SHEEP. Journal of Agricultural and Food Chemistry 16:950.


Gorbach, S., U. Wagner. 1967. Pentachloronitrobenzene Residues In Potatoes. Journal of Agricultural and Food Chemistry 15:654.


Gorbach, S. G., O.E. Christ, H.M. Kellner, G. Kloss, E. Borner. 1968. Metabolism Of Endosulfan In Milk Sheep. Journal of Agricultural and Food Chemistry 16:950.
Sheep Milk, Endosulfan


GORCICA, H. J., W.W. PETERSON, H. STEENBOCK. 1935. THE NUTRITIVE VALUE OF FUNGI. II. THE VITAMIN B, G AND B4 CONTENT OF THE MYCELIUM OF ASPERGILLUS SYDOWI. Journal of Nutrition 9:691.


GORCICA, H. J., W.H. PETERSON, H. STEENBOCK. 1935. THE NUTRITIVE VALUE OF FUNGI. III. THE GROWTH OF RATS ON SUPPLEMENTED AND UNSUPPLEMENTED MOLD PROTEINS. Journal of Nutrition 9:701.


Gordon, A. L., R. Jenness, R., W.F. Geddes. 1954. The Baking Behavior Of Casein And Whey Prepared From Skimmilk By Various Procedures. Cereal Chemistry 31:1.
Casein, Whey, Loaf Volume


Gordon, A.M. 1982. Nutritional status of Cuban refugees:A field study on the health and nutriture of refugees processed at Opa Locka, Florida. American Journal of Clinical Nutrition 35:582-590.


Gordon, C. F., L.D. Haines, J.J. Martin. 1963. Acaricide Residues, An Improved Method For Kelthane Residue Analysis With Applications For Determination Of Residues In Milk. Journal of Agricultural and Food Chemistry 11:84.
Acaricide, Milk


Gordon, C. F., L.D. Haines, I. Rosenthal. 1962. Insecticide Residues, Analytical Method For Determining 1,1- Dichloro-2,2-Bis(P-Ethylphenyl)Ethane In Rat Fat And Cow's Milk. Journal of Agricultural and Food Chemistry 10:380.


Gordon, C. F., L.D. Haines, A.L. Wolfe. 1961. Insecticide Residues. A Procedure For The Microdetermination Of1-Butoxy-2-(2-Thiocyanoethoxy)Ethane (Lethane 384) With Applications For Determination Of Residues In Milk And Animal Tissues. Journal of Agricultural and Food Chemistry 9:478.


Gordon, D.T. 2001. Oat products and dietary fiber. Cereal Foods World 46(4):152.


Gordon, D.T., G.L. Roberts. 1977. Mineral and proximate composition of Pacific coast fish. Journal of Agricultural and Food Chemistry 25:1262.
Mineral and proximate analyses were done on fourteen marine species from the Pacific Coast Fishery. Freeze-dried samples were also analyzed. KEYWORDS:cod, sole, fish, rockfish, rockfish, hake, shrimp, tuna, salmon, shad, oyster, crab, steak, beef, meat, potassium, phosphorus, magnesium, sodium, sulfur, iron, copper, zinc, manganese, protein, ash, lipid, carbohydrate, fish, carbohydrate, calcium


Gordon, E. 1965. Cuisines of the Western World. New York:Golden Press.


Gordon, Edmund I. 1959. Sumerian Proverbs. Philadelphia, PA.


Gordon, H. T., W.W. Thornburg, L.N. Werum. 1959. Fumigant Reactions With Foods, Hydroxyethyl Derivatives In Prunes Fumigated With C14-Ethylene Oxide. Journal of Agricultural and Food Chemistry 7:196.


Gordon, J. 1965. Evaluation Of Sugar-Acid-Sweetness Relationships In Orange Juice By A Response Surface Approach. Journal Of Food Science 30:903.


Gordon, J. 1968. Intensity-Concentration Relationships For Sugar And Salt Solutions. Journal Of Food Science 33:483.
Sugar Taste, Salt Taste


Gordon, J., E. Asp. 1979. Muffin - A computer assisted instructional program on muffin and batter-dough preparation. Department of Food Science and Nutrition, 1334 Ecklers Ave, St. Paul, MN.
computer, baked product, batter, dough, muffin


Gordon, J., E.A. Davis, E.M. Timms. 1979. Water-loss rates and temeprature profiles of cakes of different starch content baked in a controlled environment oven. Cereal Chemistry 56:50.
KEYWORDS:temperature profile, water emission rate, cake, baked product, heat penetration, specific gravity, scanning electron microscopy, moisture loss


GORDON, J. A., W.P. JENCKS. 1963. THE RELATIONSHIP OF STRUCTURE TO THE EFFECTIVENESS OF DENATURING AGENTS FOR PROTEINS. BIOCHEMISTRY 2:47.


GORDON, J., I. NOBLE. 1960. APPLICATION OF THE PAIRED COMPARISON METHOD TO THE STUDY OF FLAVOR DIFFERENCES IN COOKED VEGETABLES. FOOD RESEARCH 25:257.


GORDON, J., I. NOBLE. 1959. EFFECT OF COOKING METHOD ON VEGETABLES:ASCORBIC ACID RETENTION AND COLOR DIFFERENCES. JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION 35:578.


Gordon, J., I. Noble. 1959. Effects Of Blanching, Freezing, Freezing-Storage, And Cooking On Ascorbic Acid Retention In Vegetables. Journal Of Home Economics 51:867.
KEYWORDS:Frozen Asparagus, Frozen Broccoli, Frozen Brussel Sprout, Frozen Cauliflower, Frozen Green Bean, Asparagus Cooking, Broccoli Cooking, Brussel Sprout Cooking, Cauliflower Cooking, Green Bean Cooking, Frozen Asparagus, Asparagus Blanching, Asparagus Ascorbic Acid, Broccoli Freezing Storage, Broccoli Blanching, Broccoli Ascorbic Acid, Brussel Sprout Freezing Storage, Brussel Sprout Blanching, Brussel Sprout Ascorbic Acid, Cauliflower Ascorbic Acid, Cauliflower Blanching, Cauliflower Freezing Storage, Green Bean Freezing Storage, Green Bean Blanching, Green Bean Ascorbic Acid


GORDON, J., I. NOBLE. 1959. FLAVOR, COLOR, AND ASCORBIC ACID RETENTION:COMPARISON OF ELECTRONIC VS. CONVENTIONAL COOKING OF VEGETABLES. JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION 35:241.


Gordon, J., I. Noble. 1959. Suitability Of 2,4-Dinitrophenylhydrazine Methods For Determining Dehydro-And Total Ascorbic Acid In Raw And Cooked Vegetables. I. Dehydroascorbic Acid. Food Research 24:1.
KEYWORDS:Cabbage, Vegetable, Asparagus, Cooking, Dinitrophenylhydrazine Method, Dehydroascorbic Acid, Ascorbic Acid, Methodology


Gordon, J., I. Noble. 1959. Stuitability of 2,4-dinitrophenylhyrazine methods for determining dehydro- and total ascorbic acid in raw and cooked vegetables. II. Total ascorbic acid. Food Research 24:6.
Concentrations and percentage retentions of total ascorbic acid in various oxidized cabbage and asparagus samples were determined by the dinitrophenylhydrazine method and by the optical density of dinitrophenylhydrazine derivatives prepared by chromatographic methods
 


GORDON, J., R. PANKRATZ. 1960. FLUROMETRIC DETERMINATION OF GIBBERELLIC ACID. Journal of Agricultural and Food Chemistry 16:520.


Gordon, J.A., V. Kilgore. 1971. Planning ethnic menus. Hospitals 45:87-91.


Gordon, Jean. 1962. Orange Recipes. Woodstock, Vermont.


Gordon, Ruth. 1954. How do we fare with bills of fare? Journal of the American Dietetic Association 30(4):364-366.


Gordon, W. 1953. Frozen Sweet Goods And Coffee Cake. Bakers Digest 27(2):43.
KEYWORDS:Frozen Coffee Cake, Frozen Sweet Good, Icing, Oven Thawing, Unit Operation


Gore, Marian L. 1967. 200 Years of Cookery. Box 433, San Gabriel, California 91775.


Goresline, H. E., R.E. Moser Jr., K.M. Hayes. 1950. A Pilot Scale Study Of Shell Egg Thermostabilization. Food Technology 4:426.


GORFINKIEL, E., A.G. POLLARD. 1952. A MODIFIED PROCEDURE FOR DETERMINING BORON IN PLANT MATERIAL AND SOILS USING 1:1'-DIANTHRIMIDE. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 3:622.


Gorinstein, S. 1973. Dependence of fruit-berry wines stability on the content of mineral and nitrogenous components. Journal of Food Science 38:1264.


Gorlach, J., J. Schmid, N. Amrhein. 1993. The 33 kDa protein of the oxygen-evolving complex:a multi-gene family in tomato. Plant Cell Physiol 34 (3):497-501.


Gorman, C.K. 1977. The diabetic:A captive consumer? What are the alternatives? Food Product Development 11(2):15.
This article discusses the role of non-nutritive sweeteners in the control of diabetes. Safety and acceptance of sorbitol and cyclamate are evaluated.


Gorman, J. 1987. My beef about micro pig, and your stake-or chop-in it. Discover 8(1):24-28.


Gorman, J.L., K. Lee, K.L. Graham, B.L. Chinn, J.C. Liebert. 1984. Iron, zinc, and copper metabolism of human subjects fed nitrite and erythorbate cured meat. Journal Agricultural and Food Chemistry 32(4):861-865.
 


Gormley, T.R., D. Keppel. 1976. A method of measuring tomato fruit firmness using a modified shear press. Journal Food Technology 11:607-617.


GORNALL, A. G., C.J. BARDAWILL, M.M. DAVID. 1949. DETERMINATION OF SERUM PROTEINS BY MEANS OF THE BIURET REACTION. JOURNAL OF BIOLOGICAL CHEMISTRY 177:751.


Gorringe, B. S. 1950. Determination Of Fumigants. Xxi. Preliminary Experiments On The Sorption Of Mercury Vapour By Wheat. Journal Of The Science Of Food And Agriculture 1:114.


Gorseine, H. E., L.S. Stuart, V. Macfarlane. 1943. Sanitation Pays Dividends To The Egg Dehydrator. Food Engineering 15(7):90.
Egg Sanitation, Egg Dehydrator, Bacteria Count, Egg Storage


Gorski, D. 1997September. Fat's future:replacement. Dairy Foods 98(9):35-36.


Gorski, Eric. 2008June 28. Religious Americans:My faith isn't the only way. Corvallis Gazette-Times Corvallis OR. P. B7.


Gorski, S.F., D.M. Armstrong, D.M. 1985SEPT. The influence of spacing and nitrogen rate on yield and hollow stem in broccoli. Res Circ Ohio Agric Res Dev Cent. Wooster, Ohio :The Center. 288:16-18.


GORSUCH, T. T., R.L. NORTON, R. L. 1969. THE DETERMINATION OF PROTEIN IN BIOLOGICAL MATERIALS AND FOODSTUFFS. Food Technology 4:1.


Gortner, R.A. 1933. The hydration capacity of starch. Cereal Chemistry 10:298.
Used Kunitz formula to evaluate viscosity data of starch sols. Different wheat varieties were tested. KEYWORDS:Starch Hydration, Starch Viscosity, Starch Relative Viscosity, Hard Red Winter Wheat Starch, Soft Red Winter Wheat Starch, Soft White Spring Wheat Starch, Soft Red Winter Wheat Starch, Spring Club Wheat Starch, Durum Wheat Starch, Hard Red Spring Wheat Starch


Gortner, R. A., C. Hamalainen. 1940. Protein Films And The Susceptibility Of Raw Starch To Diastatic Attack. Cereal Chemistry 17:378.
KEYWORDS Diastatic Activity, Protein Film, Starch, Gelatin, Egg Albumin, Gliadin, Takadiastase, Maltose


Gortner, W. A. 1965. Chemical And Physical Development Of The Pineapple Fruit. Iv. Plant Pigment Constituents. Journal Of Food Science 30:30.
KEYWORDS:Pineapple Carotenoid, Pineapple Chlorophyll, Pineapple Anthocyanin


Gortner, W. A. 1963. A Short-Term Effect Of Weather On Malic Acid In Pineapple Fruit. Journal Of Food Science 28:191.
Pineapple Malic Acid, Pineapple Citric Acid, Pineapple Crassulacean Acid, Pineapple Metabolism


Gortner, W. A., V.L. Singleton. 1961. Carotenoid Pigments Of Pineapple Fruit. II. Influence Of Fruit Ripeness, Handling And Processing On Pigment Isomerization. Journal Of Food Science 26:53.


Gortner, W. A., V.L. Singleton. 1965. Chemical And Physical Development Of The Pineapple Fruit. Iii. Nitrogenous And Enzyme Constituents. Food Research 30:24.
KEYWORDS:Pineapple, Enzyme, Nitrogen, Amino Acid, Glycine, Alanine, Valine, Methionine, Isoleucine, Leucine, Tyrosine, Lysine, Phenylalanine, Histidine


Gorton, L. 1983, May 10. Cultured whey maintains bread quality the natural way. Milling & Baking News BD-22.


Gortner, R. A., C. Hamalainen. 1940. Protein Films And The Susceptibility Of Raw Starch To Diastatic Attack. Cereal Chemistry 17:378.
Diastatic Activity, Protein Film, Starch, Gelatin, Egg Albumin, Gliadin, Takadiastase, Maltose


Gossein, B., N.I. Mondy, W.D. Evans. 1988February. Effect of method of irrigation on the total glycoalkaloid and nitrate-nitrogen content of Rosa potatoes. American Potato Journal 65:2.


Gosselin, B., N.I. Mondy. 1989. Effects of packaging materials on the chemical composition of potatoes. Journal of Food Science 54:629.


Gosselin, B., N.I. Mondy. 1986. Implication of breeding programs on potato quality. Journal of Food Science 51:251.


Gossett, P.W., R.C. Baker. 1981. Prevention of the green-gray discoloration in cooked liquid whole eggs. Journal of Food Science 46:328.


Gossett, P.W., S.S.H. Rizvi, R.C. Baker. 1984May. Quantitative analysis of gelation in egg protein systems. Food Technology 38:67-68,70,72-74.


Goth, R.W., J.R. Shumaker, R.E. Webb, D.R. Wilson, R. Moore, L.L. Sanford, K.G. Haynes. 1989. NemaRus:A golden nematode resistant, russet-skin potato variety. American Potato Journal 66(11):703.


Goth, R.W., K.G. Haynes. 2000. Evaluation of potato clones for severity of verticillium wilt, yield and specific gravity in Maine. American Journal of Potato Research 77:80-94.


Gothard, M. 1951. The Quality And Practicability Of A Refrigerated Prepared Dry Corn Meal Muffin Mix. Journal Of Home Economics 43:713.
KEYWORDS:White Corn Meal, Corn Bread, Yellow Corn Meal, Corn Meal, Buttermilk Muffin, , Aluminum Utensil, Baking Utensil, Muffin Iron Utensil, Baking Utensil, Muffin Utensil, Corn Meal Muffin Flavor


Gothard, R. H., A.M. Mullins, R.F. Boulware, S.L. Hansard. 1966. Histological Studies Of Post-Mortem Changes In Sarcomere Length As Related To Bovine Muscle Tenderness. Journal Of Food Science 31:825.


Gotthold, M. L. M.; Kennedy, B. M. 1964. Biological Evaluation Of Protein In Steamed And Baked Breads And In Bread Ingredients. Journal Of Food Science 29:227.


Gottlieb, L.D. 1982. Conservation and duplication of isozymes in plants. Science 216:373.


Gottlieb, W. 1987. Broccoli, the anti-cancer vegetable. Organic Gardening 34(8):66-67.


GOTTSCHALL, G. Y. 1944. ACTIVATION OF PAPAIN DURING DIGESTION OF MEAT. FOOD RESEARCH 9:6.


Gottschall, G. Y., M.W. Kies. 1942. Digestion Of Beef By Papain. Food Research 7:373.
Beef, Papain, Color, Tyrosine


Gotz-Schmidt, E.M., P. Schreier. 1986. Neutral volatiles from blended endive (Cichorium endivia, L.). Journal of Agricultural and Food Chemistry 34:212-215.


Goudal, Jean. 1938. Labour conditions in Indo-China. International Labour Office. Studies and Reports, Series B. No. 26. Geneva. 331pp.


Gouffe, Jules (trans. Alphonse Gouffe, introd. Fanny Cradock). 1973. The Royal Cookery Book. British Book Center. 600 pages.


Gouffe, Jules. 1884. Le Livre de Cuisine de Menage et La Grande Cuisine. Paris.


GOUGH, B. J., J.A. ALFORD. 1965. EFFECT OF CURING AGENTS ON THE GROWTH AND SURVIVAL OF FOOD- POISONING STRAINS OF CLOSTRIDIUM PERFRINGENS. Journal of Food Science 30:1025.


Gough, B.M., M.E. Whitehouse, C.T. Greenwood. 1978. The role and function of chlorine in the preparation of high-ratio cake flour. CRC Reviews in Food Science and Nutrition 10:9-1131.


Gough, H. W., E.M. Lantz. 1950. Relation Of Variety And Locality To Niacin, Thiamine, And Riboflavin Content Of Dried Beans Grown In Three Years. Food Research 15:308.


Gough, C., G.E. Hobson. 1990. A comparison of the productivity, quality, shelf-life characteristics and consumer reaction to the crop from cherry tomato plants grown at different levels of salinity. Journal of Horticultural Science 65(4):431-439.


Gouin, Philippe. 1997. Ancient Oriental dairy techniques derived from archaeological evidence. Food and Foodways 7(3):157.


Goulart, B.L., P.E. Hammer, K.B. Evensen, W. Janisiewicz, W. Takeda. 1992. Pyrrolnitrin, Captan + Benomyl, and High C02 enhance raspberry shelf life at 0 or 18C. Journal American Society Hort. Science 117(2):265-270.


Gould, E. 1966. Stability Of Malic Enzyme In Fish Flesh At +3c. Journal Of Food Science 31:829.


Gould, J.B., S. LeRoy. 1988. Socioeconomic status of low birth weight:A racial comparison. Pedagogie Education et Culture 82:896-904.


Gould, P.F., L.J. Bratzler, W.T. Magee. 1965. Effect of aging on tenderness of pork loin chops. Food Technology 19:248.
The effect of aging treatments, animal variation and position of the chops in the carcass on tenderness was investigated. Warner-Bratzler shear values were measured to determine tenderness


Gould, R.A. 1980. Living archaeology. Cambridge University Press, New York. xvi, 270 pp. illus.

This contains a review of the book and is headed confronting cultural remains.


Gould, R. F. 1966. World Protein Resources. Advances In Chemistry Series. Number 57. American Chemical Society, Washington, D. C.
KEYWORDS:Protein Resource, Animal Protein, Milk Protein, Fish Protein Concentrate, Seed Protein Concentrate, Baby Food, Lysine, Methionine, Cottonseed Protein, Soybean Flour Lipid-Protein Isolate, Mycotoxin, Seed Protein, Toxin, Food Safety, Aflatoxin, Corn, Safflower Protein


Gould, R.F. ed., 1966. "Flavor Chemistry." American Chemical Society Monograph No. 56.


Gould, S., D.K. Tressler, C.G. King. 1936. Vitamin-C Content Of Vegetables. V. Cabbage. Food Research 1:427.
Cabbage Ascorbic Acid, Cabbage Production, Cabbage Cooking, Cabbage Maturity


Gould-Martin, K. 1978. Hot cold clean poison and dirt:Chinese folk medical categories. Soc. Sci. Med. 12:39-46.


Gould-Marks, Beryl. 1969. The Home Book of Italian Cookery. Transatlantic. 240 pages.


Gould-Marks, Beryl. 1958 [MCMLXIII]. Eating the Russian Way Gramercy Publishing Company, New York.


Gould, Sylvester E. 1945. Trichinosis. Springfield, Ill.:Charles C. Thomas. 356pp.


Goupy, P., M.J. Amiot, F. Rochard-Forget, F. Duprat, S. Aubert, J. Nicloas. 1995. Enzymatic browning of model solutions and apple phenolic extracts by apple polyphenoloxidase. Journal of Food Science 60:497-501,505.


Gourou, Pierre. 1936. Les paysans du Delta Tonkinois. Etude de geographie humaine. Publications de l'Ecole Francaise d'Extreme-Orient. Vol. 27. Paris:Editions d'Art et d'Histoire. 666pp.


Gourou, Pierre. 1945. Land Utilization in French Indochina. Washington:Institute of Pacific Relations. 588pp.


Gourse, L. 1985February. Got those old lobster-pot blues. Science 85:82.


Govindarajan, S. 1973. Fresh meat color. CRC Critical Review in Food Technology 4:117.
A review of myoglobin in meat. Covers aspects of the location and structure of ligand binding and color cycle of myoglobin; color measurement and factors affecting fresh meat color; metmyoglobin reducing system and myoglobin oxidation.


Gowen, J. W. 1920. Conformation And Its Relation To Milk Producing Capacity In Jersey Cattle. Journal of Dairy Science 3:1.


Gowen, J. W. 1921. Studies On Conformation In Relation To Milk Producing Capacity In Cattle. Ii. The Personal Equation Of The Cattle Judge. Journal of Dairy Science 4:359.


Gowen, S. 1995. Bananas and Plantains. Chapman & Hall, New York.
Chapters Include:The origin and development of banana and plantain cultivation; systems of cultivation and management; molecular markers, genetic diversity and systematics in Musa; Musa genetics; banana and plantain breeding; in vitro culture ob bananas; banana morphology - part I:roots and rhizomes; banana morphology - part II:the aerial shoot; the response of the plant to the environment; soils; banana nutrition; banana diseases; pests; harvesting and fruit care; ripening and biochemistry of the fruit; the nutritional value of bananas; banana processing; banana and plaintain in the East African highlands; the world banana economy.


Goy, P.A., G. Felix, J.P. Metraux, F. Meins Jr. 1992. Resistance to disease in the hybrid Nicotiana glutinosa X Nicotiana debneyi is associated with high constitutive levels of beta-1,3-glucanase, peroxidase and polyphenoloxidase. Physiology Molecular Plant Pathology 41(1):11-21.


Grabar, P., M.J. Escribano, N. Benhamou, J. Daussant. 1965. World-Wide Research. Immunochemical Study Of Wheat, Barley, And Malt Proteins. Journal of Agricultural and Food Chemistry 13:392.


GRACE, N. D., E.L. RICHARDS. 1964. THE NUTRITIVE VALUE OF MEAT BY-PRODUCTS. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 15:711.
KEYWORDS:MEAT BY-PRODUCT, MOISTURE, CALCIUM, BIOLOGICAL VALUE, GROSS PROTEIN VALUE, PROTEIN, FAT, ASH, RESPONSE METAMETER, CHICK DIET


Gracia, A., L.M. Albisu. 2001Autumn. Food consumption in the European Union:main determinants and country differences. Agribusiness:An International Journal 17(4):469-488.


Gracza, R. 1965. Aging And Storage Studies In Flours And Air-Classified Flour Fractions. Cereal Chemistry 42:333.
KEYWORDS:Flour, Air Classification, Autolytic Degradation, Lipolytic Activity, Wheat Flour, Wheat Flour Iodine Number


Gracza, R. 1965. Minor constituents of starch. IN Starch:Chemistry and Technology, Vol. I, R.L. Whistler and E.F. Paschall, eds., p. 105. Academic Press, New York.


Gracza, R. 1959. The subsieve-size fractions of a soft wheat flour produced by air classification. Cereal Chemistry 36:465.


Gracza, R. 1965. Aging And Storage Studies In Flours And Air-Classified Flour Fractions. Cereal Chemistry 42:333.
KEYWORDS:Flour, Air Classification, Autolytic Degradation, Lipolytic Activity, Wheat Flour, Wheat Flour Iodine Number


Graf, E., I.S. Saguy. 1991. From Concept ot Marketplace. VanNostrand, Reinhold. ISBN 0-442-00185.


Graffen, Enrico, Columbo Edoardo. 1906. Les Niam-Niam. Revue Internationale de Sociologie 14:769-799. Trans. for the Human Relations Area Files.


GRAHAM, C. E., W.H. GRIFFITH. 1933. STUDIES ON GROWTH. I. GROWTH FACTORS IN LIVER. Journal of Nutrition 6:179.


GRAHAM, C. E., W.H. GRIFFITH. 1933. STUDIES ON GROWTH. II. THE EFFECT OF VITAMINS B AND G ON THE CONSUMPTION AND UTILIZATION OF FOOD. Journal of Nutrition 6:195.


Graham, David Crockett. 1937. The customs of the Ch'uan Miao. Journal of the West China Border Research Society 9:13-70.


Graham, D.E., M.C. Phillips. 1979. Proteins at liquid interfaces. I. Kinetics of adsorption and surface denaturation. Journal Colloid Interface Science 70(3):403-414.


Graham, D.E., M.C. Phillips. 1979. Proteins at liquid interfaces. III. Molecular structure of adsorbed films. Journal Colloid Interface Science 70(3):427-439.


Graham, D.J. 1991. Sanitary design - a mind set. Dairy, Food and Environmental Sanitation 11(7):388-89.
This article examines where sanitary design actually starts in the process of builing or renovating a food processing or service facility and looks at the role of site selection and landscaping.


Graham, D.J. 1991. Sanitary design - a mind set (partII). Dairy, Food and Environmental Sanitation 11(8):454-455.
The author discusses the dsesign and construction of walls and loading docks for a food processing or service facility.


Graham, D.J. 1991. Sanitary design - a mind set (partIII). Dairy, Food and Environmental Sanitation 11(9):533-534.
The sanitation features of outdoor lighting, roof construction, windows, doors, and other openings are some of the exterior portions of a food processing or service facility the author discusses in this article.


Graham, D.J. 1991. Sanitary design - a mind set (part VI). Dairy, Food and Environmental Sanitation 11(12):740-741.
In this article, Grahma addresses airborne contamination of food processing plants and presents a summary of the ideal air system.


Graham, D.J. 1992. Sanitary design - a mind set (Part VII). Diary, Food and Environmental Sanitation 12(1):28-29.
This article investigates insulation and freezers and coolers in food processing facilities and discusses insultation, refrigerants, structure, and cooling coil designs for freezers and coolers.


Graham, D.J. 1992. Sanitary design - a mind set (part IX). Dairy, Food and Environmental Sanitation 12(3):168-169.
This author discusses pest control in employee facilities, such as break and lunchrooms, restrooms, and locker rooms.


Graham, D.J. 1992. Sanitary design - a mind set (part X). Dairy, Food and Environmental Sanitation 12(4):234-235.
Food processing equipment should be easy to clean, and manufacturers should consider product contact materials, finishes, welds, passivation, and other materials when designing food processing equipment.


GRAHAM, E. 1950. PACKAGING WHIPPING CREAM IN PRESSURIZED CONTAINERS. Food Technology 4:225.


Graham, F. Jr. 1989. Taming the wild blueberry. Audobon 91(4):48.
This article includes a discussion about blueberry farmers.


Graham, G.G., W.C. MacLean Jr., E. Morales, B.R. Hamaker, A.W. Kirleis, E.T. Mertz, J.D. Axtell. 1986. Digestibility and utilization of protein and energy from Nasha, a traditional Sudanese fermented sorghum weaning food. Journal of Nutrition 116:978-984.
Whole grain sorghum flour was fermented into Nasha, a traditional Sudanese food, and freeze-dried or drum-dried.


GRAHAM, H. D. 1960. QUANTITATIVE ASPECTS OF THE INTERACTION OF CARRAGEENAN WITH CATIONIC SUBSTANCES. I. INTERACTION WITH METHYLENE BLUE. FOOD RESEARCH 25:720.


Graham, H. D. 1968. Quantitative Determination Of Carrageenan In Milk And Milk Products Using Papain And Cetyl Pyridinium Chloride. Journal Of Food Science 33:390.


Graham, H.D. 1971. Microdetermination of Keltrol (xanthan gum). Journal Dairy Science 54:1622-1628.


Graham, H. D. 1963. Reaction Of Sugar Alcohols With The Anthrone Reagent. Journal Of Food Science 28:440.
Sugar Alcohol, Anthrone Method, Inositol, Sorbitol, Mannitol, Dulcitol, Erythritol, Xylitol, Arabitol, Ribitol, Glycerol, Methyl Alcohol, Ethylene Alcohol


GRAHAM, H. D. 1965. QUANTITATIVE DETERMINATION OF PIPERINE. I. THE KOMAROWSKY REACTION. Journal of Food Science 30:644.


GRAHAM, H. D. 1965. QUANTITATIVE DETERMINATION OF PIPERINE. II. DIRECT DETERMINATION WITH PHOSPHORIC ACID. Journal of Food Science 30:651.


Graham, H. D. 1965. Quantitative Determination Of Sugar Alcohols By The Komarowsky Reaction. Journal Of Food Science 30:846.


Graham, H. D. 1963. Reaction Of Sugar Alcohols With The Anthrone Reagent. Journal Of Food Science 28:440.
KEYWORDS:Sugar Alcohol, Anthrone Method, Inositol, Sorbitol, Mannitol, Dulcitol, Erythritol, Xylitol,Arabitol, Ribitol, Glycerol, Methyl Alcohol, Ethylene Alcohol


GRAHAM, H. D. 1967. REACTION OF TETRAZOLIUM SALTS WITH SULFATED POLYSACCHARIDES AND OTHER HYDROCOLLOIDS. Journal of Food Science 32:489.


Graham, H. D., G. Mitchell. 1963. Optimum Conditions For The Interaction Of Food Gums With The Anthrone Reagent. Journal Of Food Science 28:546.
KEYWORDS:Gum, Anthrone Method, Sulfated Polysaccharide, Furcellaran, Lambda-Carrageenan, Gelcarin, Seakem Type 5, Seakem Type 402, Euchemanottonii, Kappa-Carrageenan, Agar, Hypnean, Gum Karaya, Gum Arabic, Gum Tragacanth, Gum Ghatti, Tamarind Seed, Mucilage, Sodium Alginate, Quince Seed, Mucilage,Sodium Carboxymethylcellulose, Okra Gum, Mucin, Pectin, Locust Bean Gum, Guar Gum, Potato Starch, Lactoglobulin, Casein, Gelatin, Polygalacturonic Acid, Tween, Mepesulfate, Cetyl Pyridinium Chloride, Polyglucose Sulfate, Chondroitin Sulfate, Hydrocolloid


Graham, H.D., E. Negron de Bravo. 1981. Composition of the breadfruit. Journal of Food Science 46:535.


GRAHAM, H. D., L.B. THOMAS. 1961. PRECIPITATION OF FOOD GUMS BY THIAZINE, OXAZINE, AZINE AND OTHER CATIONIC DYES:SPECIFICITY OF THE METHYLENE BLUE CARRAGEENAN REACTION. Journal of Food Science 26:365.


GRAHAM, H. D., L.B. THOMAS. 1962. QUANTITATIVE ASPECTS OF THE INTERACTION OF CARRAGEENAN WITH CATIONIC SUBSTANCES. II. PRECIPITATION WITH LONG-CHAIN QUATERNARY AMMONIUM DETERGENTS. Journal of Food Science 27:98.


GRAHAM, H. D., J.L. WILLIAMS. 1966. QUANTITATIVE ASPECTS OF THE INTERACTION OF CARRAGEENAN AND OTHER HYDROCOLLOIDS WITH POLYVALENT COBALT COMPLEXES. Journal of Food Science 31:362.


GRAHAM, H. G. JR., T.C. MCRIGHT. 1964. FERTILIZER PROCESS CONTROL. ANALYTICAL PROCEDURES FOR NITROGEN FERTILIZERS CONTAINING PHOSPHATES AND SULFATES. Journal of Agricultural and Food Chemistry 12:140.
KEYWORDS:NITROGEN FERTILIZER, AMMONIUM NITRATE


GRAHAM, H. G. JR., T.C. MCRIGHT, E.D. FREDERICK. 1962. FERTILIZER ANALYSIS, DETERMINATION OF CALCIUM IN PHOSPHATE MATERIALS BY TITRATION WITH EDTA IN THE PRESENCE OF CALCEIN INDICATOR. Journal of Agricultural and Food Chemistry 10:447.


Graham, J. R., E.F. Orwoll. 1963. Insecticide Residues, Colorimetric Method For The Determination Of Ethion Residues. Journal of Agricultural and Food Chemistry 11:67.


Graham, P.P., T.N. Blumer. 1972. Effect of pre-freezing hams on quality attributes of dry-cured product. Journal Milk Food Technology 35:98.


Graham, R. P., A.D. Shepherd. 1953. Pectin Production, Pilot Plant Production Of Low-Methoxyl Pectin From Citrus Peel. Journal of Agricultural and Food Chemistry 1:933.


Graham, T.O. 1964March. Tomatoes high crimson a controversial variety. American Vegetable Grower 12:30,32.


Graham, W.A. 1924. Siam London:Alexander Moring. 2 vols.


GRAHAM, W. E. 1958. THE HISTORY AND BACKGROUND OF PRESSURIZED FOODS. Food Technology 12:317.


Graham Jr., W. R. 1934. The Effect Of Thyroidectomy And Thyroid Feeding On The Milk Secretion And Milk Fat Production Of Cows. Journal of Nutrition 7:407.


GRAINGER, J. 1952. DAMAGE TO GLASSHOUSE CROPS BY OVER-MANURING. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 3:164.


Grainger, J. 1952. The Rapid Detection Of High Salt Concntrations In Soil Likely To Damage Lettuce Plants. Journal Of The Science Of Food And Agriculture 3:173.


Grajdanzev, Andrew J. 1942. Formosa Today:An Analysis of the Economic Development and Strategic Importance of Japan's Tropical Colony. New York:Institute of Pacific Relations. 193pp.


Gramera, R. E., J. Heerema, F.W. Parrish. 1966. Distribution And Structural Form Of Phosphate Ester Groups In Commercial Starch Phosphates. Cereal Chemistry 43:104.
KEYWORDS:Perodate Oxidation, Corn Starch Phosphate, Gelatinization, Hydrogenation, Corn Starch Phosphate, Molybaivana Dophosphoric Acid Method, Dialdehyde Starch Phosphate, Chromatography


Granata, L.A., C.V. Morr. 1996. Improved acid, flavor and volatile compound production in a high protein and fiber soymilk yogurt-like product. Journal of Food Science 61(2):331-336.


GRANDE, F., J.T. ANDERSON, A. KEYS. 1966. CHANGES IN RETAIL MARKET FOOD SUPPLIES IN THE UNITED STATES. AMERICAN JOURNAL OF CLINICAL NUTRITION 18:75.


Granfeldt, Y.E., A.W. Drews, I.M.E. Bjorck. 1993OCT. Starch bioavailability in arepas made from ordinary or high amylose corn:concentration and gastrointestinal fate of resistant starch in rats. American Institute of Nutrition 123(10):1676-1683.


Gray, A.S. 1966April. Sprinkler irrigation of lettuce and tomatoes. American Vegetable Grower 13:26.


Gray, C. E. 1918. Some Experiments With Wheat Substitutes. Journal Of Home Economics 10:348.
KEYWORDS:Wheat Substitute, Rice Flour, Corn Meal, Buckwheat Flour, Barley Flour, Wheat Flour, Muffin, Bread, Sponge Cake, Bread Flour, Pastry Flour, Potato Flour, Peanut Flour, Rolled Oat, Soybean Flour, Sweet Potato Flour


Grange, R.I., J. Andrews. 1993. Growth rates of glasshouse tomato fruit in relation to final size. Journal Horticultural Science 68(5):747-754.


Grant, A.C. 19??. Estimating production costs and returns for Atlantic raspberries. Canadian Farm Economics 17(3):15.


Grant, D.R. 1973. The modification of wheat flour proteins with succinic anhydride. Cereal Chemistry 50:417.


Grant, D.R. 1974. Studies of the role of ascorbic acid in chemical dough development. I. Reaction of ascorbic acid with flour-water suspensions. Cereal Chemistry 51:684-692.


GRANT, F. J., D.M. GROOM. 1959. A DIETARY STUDY AMONG A GROUP OF SOUTHERN NEGROES. JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION 35:910.


Grant, F. W., J. Asare. 1956. Gold Coast Achimota School And Its Department Of House Craft. Journal Of Home Economics 48:361.
African Diet, Coconut


Grant, Faye Woodward. 1950. Effect on eating habits of nutrition education in the fifth grade-Determination by photography. Journal of the American Dietetic Association 26(6):413-416.


GRANT, F. W., D. GROOM. 1958. A DIETARY STUDY IN HAITI. JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION 34:708.


Grant, G.T., E.R. Morris, D.A. Rees, P.J.C. Smith, D. Thom. 1973. Biological Interactions between polysaccharides and divalent cations:the egg-box model. FEBS Letters 32:195.


Grant, Jill. 1988. The effects of new land use patterns on resouces and food production in Kilenge, West New Britain. Continuity and change in pacific foodways. Food and Foodways 3(1+2):99


GRANT, N. H. 1955. THE RESPIRATORY ENZYMES OF MEAT. I. IDENTIFICATION OF THE ACTIVE ENZYMES. FOOD RESEARCH 20:250.


Grant, N. H. 1955. The Respiratory Enzymes Of Meat. II. The Temperature Stability Of Beef And Pork Succinoxidase. Food Research 20:322.


Grant, N. H. 1956. The Respiratory Enzymes Of Meat. III. The Influence Of Various Ions On Beef Succinoxidase. Food Research 21:326.


Granqvist, Hilma. 1965. Muslim Death and Burial:Arab Customs and Traditions Studied in a Jordanian Village. Helsingfors:Soderstorm.


Granzin, Kent L., Kenneth D. Bahn. 1982June. Personal values as an explanation of food usage habits. Home Economics Research Journal 10(4):401-410.
The existence of a relationship between personal values and consumer food habits was studied; personal consumption-related values were compared to life-style measures and demographics.


Gras, P.W. and L. O'Brien. 1992. Application of a 2-gram mixograph to early generation selection for dough strength. Cereal Chemistry 69:254-257.


Grashoff, J.L. 1972. A systematic study of the North and Central American species of Stevia. University of Texas at Austin thesis.


Grasso, J.C. 1984. The Best Of Southern Italian Cooking. Woodbury, NY:Barron's.


Grattan, F.J.H. 1948. An Introduction to Samoan Custom. Apia, Western Samoa:Samoa Printing and Publishing Company. 189pp.


Grau, C. R., E. Allen, M. Nagumo, C.L. Woronick, P.A. Zweigart. 1954. Cottonseed Meal In Poultry Feed. A Distinctive Yolk Component In The Fresh Eggs Of Hens Fed Gossypol. Journal of Agricultural and Food Chemistry 2:982.


GRAU, C. R., T.L. LAU, C.L. WORONICK. 1955. COTTONSEED MEAL IN POULTRY FEED. INACTIVATION OF GOSSYPOL BY TREATMENT WITH PHLOROGLUCINOL. Journal of Agricultural and Food Chemistry 3:864.


Grau, F.H. 1983. Growth of Escherichia coli and Salmonella typhimurium on beef tissue at 25C. Journal of Food Science 48:1700.


Grau, F.H. 1983. Microbial growth on fat and lean surfaces of vacuum-packaged chilled beef. Journal of Food Science 48:326.


Grau, F.H., I.J. Eustace, B.A. Bill. 1985. Microbial flora of lamb carcasses stored at 0C in packs flushed with nitrogen or filled with carbon dioxide. Journal of Food Science 50:482.
Two treatments to effect low-oxygen conditions for chilled storage of lamb carcasses were compared. Carcasses were placed in bags of low gas permeability and either flushed with nitrogen or filled with carbon dioxide.


GRAU, R., R. HAMM. 1953. EINE EINFACHE METHODS ZUR BESTIMMUNG DER WASSERBINDUNG IN MUSKEL. DIE NATURWISSENSCHAFTEN 40:29.
KEYWORDS:WATER-HOLDING CAPACITY, MUSCLE, METHODOLOGY


Graubard, Mark. 1942. Food habits of primitive man. Scientific Monthly 55:342-349,453-460.


Graubard, Mark. 1943. Man's Food, Its Rhyme or Reason. New York:Macmillan 213pp.


Graumlich, T.R. 1983. Potential fermentation products from citrus processing wastes. Food Technology 37:94.


Graupner, A. J., C.L. Dunn. 1960. Insecticide Measurement. Determination Of Toxaphene By A Spectrophotometric Diphenylamine Procedure. Journal of Agricultural and Food Chemistry 8:286.


Graveland, A. 1968. Combination Of Thin Layer Chromatography And Gas Chromatography In The Analysis On A Microgram Scale Of Lipids From Wheat Flour And Wheat Flour Doughs. Journal Of The American Oil Chemists Society 45:834.
KEYWORDS:Thin Layer Chromatography, Gas Chromatography, Wheat Flour Lipid, Wheat Flour Dough Lipid, Wheat Flour Sphingomyelin, Wheat Flour, Lecithin, Lysolecithin, Lysophosphatidyl-Ethanolamine, Phosphatidyl Inositol, Cerebroside, Sterolester, Monogalactosyl- Glyceride, Free Fatty Acid, Diglyceride, Triglyceride, Polar Lipid, Nonpolar Lipid


Graveland, A., P. Bongers, P. Bosveld. 1979. Extraction and fractionation of wheat flour proteins. Journal Science Food Agriculture 30:71-84.


Graveland, A., P. Bosveld, W.J. Lichtendonk, J.P. Marseille, J.H.E. Moonen, A. Scheepstra. 1985 A model for the molecular structure of the glutenins from wheat flour. Journal of Cereal Science 3:1-16.


Graves, B., D. Nagel, F. Killebrew, J.H. Jarratt, D.W. Houston, W.L. Bateman, M.C. Acock. 1989AUGUST. Commercial production of broccoli in Mississippi. Publ Coop Ext Serv Miss State Univ. State College, Miss. :The Service. (1536)7.


Graves, John Temple II. 1938. Editorial:"Buckwheat cakes and Indian batter", Journal of the American Dietetic Association 14(6):441-445.


Graves, K., B. Shannon. 1983. Using visual plate waste measurement to assess school lunch food behavior. Journal of the American Dietetic Association 82:163.


Graves, Robert. 1927. Lawrence and the Arabs. London:Jonathan Cape. 454pp.


Graves, Robert. 1957. Mushrooms, Food of the Gods. Atlantic Monthly 200(2,Aug):73-77.


Grawemeyer, E.A., M.C. Pfund. 1943. Line-spread as an objective test for consistency. Food Research 8:105.
This article describes and evaluates the use of the line-spread test for cream filling and applesauce .


Gray, A.J., A.F. Raybould. 1998. "Reducing transgene escape routes," Nature 392:653-654.


Gray, C. E. 1918. Some Experiments With Wheat Substitutes. Journal Of Home Economics 10:348.
KEYWORDS:Wheat Substitute, Rice Flour, Corn Meal, Buckwheat Flour, Barley Flour, Wheat Flour, Muffin, Bread, Sponge Cake, Bread Flour, Pastry Flour, Potato Flour, Peanut Flour, Rolled Oat, Soybean Flour, Sweet Potato Flour


GRAY, C. E., N.R. BLACKMAN. 1947. MORE HIGH SCHOOL STUDENT DIETS EVALUATED. JOURNAL OF HOME ECONOMICS 39:505.


Gray, D., F. Tognoni, D. Bartlett. 1981. Fluid sowing of tomatoes:the effects of exposure of pre-germinated tomato seeds to low temperatures on emergence and growth. Journal Horticultural Science 56(3):207-210.


GRAY, D.J.S., F.W. HOUGEN, L. NOVELLIE, H.H. SEPHTON, C.J.P. SPRUIT, V. TARICA, O.B. VOLCKMAN. 1951. WHALE PROCESSING. I. THE COMPOSITION OF THE PRODUCTS OBTAINED BY THE CONCENTRATION AND SPRAY-DRYING OF GLUE WATERS. JOURNAL OF THE SCIENCE OF AND FOOD AGRICULTURE 2:450.
KEYWORDS:WHALE PROCESSING, GLUE WATER, SPRAY DRYING


GRAY, D. J. S., L. NOVELLIE, H.H. SEPHTON, R.G. SHUTTLEWORTH. 1951. WHALE PROCESSING. II. THE COMPOSITION OF SOME WHALE-LIVER EXTRACTS. JOURNAL OF THE SCIENCE OF AND FOOD AGRICULTURE 2:454.


Gray, D. J. S., L. Novellie, R.G. Shuttleworth. 1951. Recovery Of Water-Soluble Nutritional Factors From Fish Livers. Journal Of The Science Of Food And Agriculture 2:91.


GRAY, G., D. GLASGOW. 1933. CONDITIONS OF OPERATION AFFECTING CURRENT CONSUMPTION OF ELECTRIC REFRIGERATORS. JOURNAL OF HOME ECONOMICS 25:503.


Gray, G., G. Mcmullen. 1923. Temperatures For Candies And Frosting Syrups At Altitudes Above Sea Level. Journal Of Home Economics 15:119.
This article gives temperature ranges for sugar syrups at soft ball, hard ball, crack and hard crack stages in Missouri, Washington, Idaho, Montana, Utah, Colorado and Wyoming. KEYWORDS:Candy, Sugar Sirup, Sirup Frosting, Endpoint Temperature.


GRAY, G., Z. RECHS, G. SERVER. 1933. THE OVERHEAD COST OF MEALS IN SMALL HOMES. JOURNAL OF HOME ECONOMICS 25:749.


Gray, J.I. 1976. N-nitrosamines and their precursors in bacon:A review. Journal of Milk and Food Technology 39:686.


Gray, J.I., M.E. Collins. 1978. Formation of N-nitrospyrrolidine in fried bacon. Journal of Food Protection 41:36.


Gray, J.I., M.E. Collins, B. McDonald. 1978. Precursors of dimethylnitrosamine in fried bacon. Journal of Food Protection 41:31.


Gray, J.I., S.K. Reddy, J.F. Price, A. Mandagere, W.F. Wilkens. 1982. Inhibition of N-nitrosamines in bacon. Food Technology 36(6):39.


Gray, Peter. 1956. The Mistress Cook. NY.


Gray, V.M., T.J. Schoch. 1962. Effects of surfactants and fatty adjuncts on the swelling and solubilization of granular starches. Staerke 14:239.


Gray, V.M. 2000January. A comparison of two approaches for modelling cassava (Manihot esculenta Crantz.) crop growth. Ann bot. London 85(1):77-90.
Two approaches for modelling the growth and development of cassava, Manihot esculenta Crantz, are described and evaluated. The two models differ only in the hypotheses accounting for storage root growth.


Gray, W. D. 1970. The Use Of Fungi As Food And In Food Processing, Ii. CRC Critical Reviews In Food Technology 1:225.
KEYWORDS:Fungal Protein, Mushroom, Wild Mushroom, Food Poisoning, Mushroom Preparation


Gray, William D., O. Mohamed, Abou-El-Seoud. 1966. Fungal protein for food and feeds. II. Whole sweet potato as a substrate. Economic Botany 20:119-126.


Gray, W.D. 1972-1973. The use of fungi as food and in food processing II. CRC Critical Reviews in Food Technology 3:121.
KEYWORDS:mushroom, protein, protein shortage, fungi


Gray, William H. "Diary". Oregon Historical Quarterly 38:366.


Graybosh, R.A., C.J. Peterson, L.E. Hansen, D. Worral, D.R. Shelton, A. Lukaszewski. 1993. Comparative flour quality and protein characteristics of 1BL/1RS and 1AL/1RS wheat-rye translocation lines. Journal Cereal Science 17:95-106.


Graziano, V.J. 1978. Quick test answers question of frying fat quality. Food Product Development 12(2):16.
This article discusses the use of the Foodoil-Sensor Oil Quality Analyzer to evaluate "fry life" for oils used in deep-fat frying.


Greaser, M. L., R.G. Cassens, E.J. Briskey, W.G. Hockstra. 1969. Post-Mortem Changes In Subcellular Fractions From Normal And Pale, Soft, Exudative Porcine Muscle. 2. Electron Microscopy. Journal Of Food Science 34:125.


Greaser, M. L., R.G. Cassens, E.J. Briskey, W.G. Hoekstra. 1969. Post-Mortem Changes In Subcellular Fractions From Normal And Pale, Soft Exudative Porcine Muscle. 1. Calcium Accumulation And Adenosine Triphosphatase Activities. Journal Of Food Science 34:120.


GREASER, M. L., R.G. CASSENS, W.G. HOEKSTRA. 1967. CHANGES IN OXALATE-STIMULATED CALCIUM ACCUMULATION IN PARTICULATE FRACTIONS FROM POST-MORTEM MUSCLE. Journal of Agricultural and Food Chemistry 15:1112.


GREASER, M. L., R.G. CASSENS, W.G. HOEKSTRA, E.J. BRISKEY. 1969. EFFECTS OF DIETHYL ETHER AND THYMOL ON THE ULTRASTRUCTURAL AND BIOCHEMICAL PROPERTIES OF PURIFIED SARCOPLASMIC RETICULUM FRAGMENTS FROM SKELETAL MUSCLE. BIOCHIMICA ET BIOPHYSCIA ACTA 193:73.
KEYWORDS:SARCOPLASMIC RETICULUM, ADENOSINE TRIPHOSPHATASE, CALCIUM, LONGISSIMUS DORSI


Great Britain Admiralty. 1920. A Handbook of Siberia and Arctic Russia. Vol. 1. Oxford:H.M. Stationery Office. 384pp.


Great Britain (Admiralty), Naval Intelligence Division. 1945. Persia. Geographical Handbook Series. B.R. 525, London:H.M. Stationery Office. 638pp.


Great Britain Admiralty. no-date. A Manual on the Turanians and Pan-Turanianism. London:H.M. Stationery Office. 256pp.


Great Britain Colonial Office. 1953. The Improvement of Cattle in British Colonial Territories in Africa. Colonial Advisory Council of Agriculture, Animal Health, and Forestry, Pub. No. 3. London:H.M. Stationery Office. 144pp.


Greaves, E. O., J.E. Greaves. 1933. Nutritive Value Of High And Low Calcium-Carrying Wheat. Journal of Nutrition 6:113.


Greaves, J.A., J.M. Wilson. 1986. Assessment of the non-freezing cold sensitivity of wild and cultivated potato genotypes by chlorophyll fluorescence analysis. Potato Research 29:509.


GREAVES, J. E., A. ANDERSEN. 1936. INFLUENCE OF SOIL AND VARIETY ON THE COPPER CONTENT OF GRAINS. Journal of Nutrition 11:111.


GREAVES, J. E., C.T. HIRST. 1928. THE MINERAL CONTENT OF GRAIN. Journal of Nutrition 1:293.


Greaves, J. E., H. Nielson. 1936. Vitamin-D And Provitamin-D Contents Of Some Varieties Of Utah- Grown Wheat. Food Research 1:495.
KEYWORDS:Wheat, Dry Land, Utah, Nephi, Provitamin D, Vitamin D, Wheat, Rachitic Rat, Phosphorus, Blood Plasma, Nonirradiation, Irradiation, Weight Gain, Blood, Tibia


GREAVES, J. P., J. TAN. 1966. VITAMIN A AND CAROTENE IN BRITISH AND AMERICAN DIETS. British Journal of Nutrition 20:819.


GREAVES, V. D., M.M. BOGGS. 1945. TRENDS IN FREEZING PRESERVATION OF FOODS. JOURNAL OF HOME ECONOMICS 37:23.
KEYWORDS:FREEZING METHOD, THAWING, SCALDING, FROZEN FOOD, PRECOOKED FROZEN FOOD


Grecz, N., G.M. Dack. 1963. Toxin Production In Naturally Separated Liquid And Solid Components In Preparations Of Heated Surface-Ripened Cheese Inoculated With Clostridium Botulinum. Journal Of Food Science 28:276.
KEYWORDS:Clostridium Botulinum, Cheese, Bacteria, Yeast, Antibiotic, Moisture, Brine, Ph, Salt, Food Poisoning


Grecz, N., G.M. Dack, L.R. Hedrick. 1962. Antimicrobial Agent Of Aged Surface Ripened Cheese. Ii. Sources And Properties Of The Active Principle(S). Journal Of Food Science 27:335.


Grecz, N., G.M. Dack, L.R. Hedrick. 1961. Antimicrobial Agent Of Surface Ripened Cheese. I. Isolation And Assay. Journal Of Food Science 26:72.


Green, Aliza. 2000,October25. For some, mangos believed 'food of the gods'. Corvallis Gazette-Times. pp. C3.


Green, A. 2000September20. Making the most of bananas. Corvallis Gazette-Times, Corvallis, OR. p. C4
It took a restaurant stint to realize what I was missing in the world of bananas. At the time, I served a popular appetizer made from delectable deep-fried ninos (finger-size bananas) topped with sour cream and three kinds of caviar.

From ninos, I progressed to firm, full-bodied red bananas.


GREEN, J. H., W.J. LITSKY. 1966. A NEW MEDIUM AND ''MIMIC'' MPN METHOD FOR CLOSTRIDIUM PERFRINGENS ISOLATION AND ENUMERATION. Journal of Food Science 31:610.


GREEN, J., P.R. WATT. 1950. THE CONCENTRATION OF TOCOPHEROLS FROM NATURAL SOURCES BY MOLECULAR DISTILLATION. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 1:157.


GREEN, K. 1966. FOOD EXPERIMENTS FOR SENIOR HIGH SCHOOL. ACCURACY OF HOUSEHOLD MEASURING CUPS. JOURNAL OF HOME ECONOMICS 58:105.


Green, K. 1966. Food Experiments For Senior High School. Stability Of Egg White Foams. Journal Of Home Economics 58:106.


Green, K. 1966. Food Experiments For Senior High School. Candy And Starches. Journal Of Home Economics 58:281.


GREEN, K. 1966. FOOD EXPERIMENTS FOR SENIOR HIGH SCHOOL. INTRODUCTION. JOURNAL OF HOME ECONOMICS 58:103.


Green, K. 1966. Food Experiments For Senior High School. Pastries And Cakes Journal Of Home Economics 58:282.


GREEN, K. 1966. FOOD EXPERIMENTS FOR SENIOR HIGH SCHOOL. PROPERTIES OF VARIOUS FATS. JOURNAL OF HOME ECONOMICS 58:188.


GREEN, K. 1966. FOOD EXPERIMENTS FOR SENIOR HIGH SCHOOL. STABILITY OF EGG WHITE FOAMS. JOURNAL OF HOME ECONOMICS 58:106.


GREEN, K. 1966. FOOD EXPERIMENTS FOR SENIOR HIGH SCHOOL. VARIOUS FORMS OF MILK AND UNIT EVALUATION. JOURNAL OF HOME ECONOMICS 58:362.


GREEN, K. 1966. FOOD EXPERIMENTS FOR SENIOR HIGH SCHOOL. VEGETABLES AND FRUITS. JOURNAL OF HOME ECONOMICS 58:361.


Green, K. 1966. For Senior High School Food Experiments. Cooking Meat, Poultry, And Fish. Journal Of Home Economics 58:187.


Green, M. 1949. Bacteriology Of Shrimp. I. Introduction And Development Of Experimental Procedures. Food Research 14:365.


Green, M. 1949. Bacteriology Of Shrimp. II. Quantitative Studies On Freshly Caught And Iced Shrimp. Food Research 14:372.
Shrimp Bacteria, Shrimp Storage


Green, M. 1949. Bacteriology Of Shrimp. III. Quantitative Studies On Frozen Shrimp Food Research 14:384.


Green, M. 1949. Bacteriology Of Shrimp. Iv. Coliform Bacteria In Shrimp Food Research 14:395.


GREEN, M. 1926. HOME ECONOMICS IN THE RESTAURANT BUSINESS. JOURNAL OF HOME ECONOMICS 18:138.


Green, Mary l. 1984. The Little Almond Cookbook. Little Cookbooks, Denver Colorado.


Green, Mary L. 1984. The Little Apple Cookbook. Little Cookbooks:Denver, Colo.


Green, Mary L. 1984. The little Apricot Cookbook. Little Cookbooks:Denver, Color.


Green, M.L. 1982. Effect on the composition and properties of casein micelles of interaction with ionic materials. Journal of Dairy Research 49:87.


Green, M.L. 1982. Mode of binding of ionic materials to casein micelles. Journal of Dairy Research 49:90.


Green, M.W., H.J. Nissen. 1987. Zeichenliste der archaischen Texte aus Uruk. Berlin


Green, Nancy R. 1980June. Food habits and food preferences of Vietnamese refugees living in northern Florida. Journal American Dietetic Association 76(6):591-593.


GREEN, R. A., J.H. SILLIKER, W.K. NANK, C.F. SCHMIDT. 1958. TOXIN PRODUCTION AND ORGANOLEPTIC BREAKDOWN IN VACUUM PACKAGED FRESH MEATS INOCULATED WITH CLOSTRIDIUM BOTULINUM. FOOD RESEARCH 23:656.


Greenberg, J., D.J. Taylor, H.W. Bond, J.F. Sherman. 1959. Vegetable Oil Extraction, Toxicity Of Amine-Extracted Soybean Meal. Journal of Agricultural and Food Chemistry 7:573.


Greenberg, Loui. 1976. The History of the Jews in Russia. New York:Schocken Books.


GREENBERG, R. A., J.H. SILLIKER. 1962. THE ACTION OF TYLOSIN ON SPORE FORMING BACTERIA. Journal of Food Science 27:64.


GREENBERG, R. A., J.H. SILLIKER. 1962. THE EFFECT OF TYLOSIN ON COAGULASE-POSITIVE STAPHYLOCOCCI IN FOOD PRODUCTS. Journal of Food Science 27:60.


GREENBERG, R., J.H. SILLIKER. 1961. EVIDENCE FOR HEAT INJURY IN ENTEROCOCCI. Journal of Food Science 26:622.


Greenberg, R.R. 1982. Handbook On Kosher food:Information For Inservice Training. Riverdale, NY.


Greenberry, D. M. 1944. The Interaction Between The Alkali Earth Cations, Particularly Calcium. Advances In Chemistry 1:121.


Greenbie, M.B. 1943. Food management in the Civil War. Journal of the American Dietetic Association 19(11):790.


Greenburg, Betty D., Althea O. Silverman. 1953. The Jewish Home Beautiful. National Women's League of the United Synagogue of America:NY.


Greene, B.E. 1969. Lipid oxidation and pigment changes in raw beef. Journal of Food Science 34:110.
Ground top beef round was used to determine influence of packaging and/or anitoxidants on lipid and pigment oxidation. KEYWORDS:antioxidants (butylated hydroxyanisol; propyl gallate; sodium tripolyphosphate); packaging (Saran:DOW; "Prime Wrap":Good Year); metmyoglobin (reflectance spectrophotometry); lipid oxidation (thiobarbituric acid method); panel (trained), Beef Pigment, Beef Metmyoglobin, Beef Lipid Oxidationn


Greene, B.E., T.H. Cumuze. 1981. Relationship between TBA numbers and inexperienced panelists' assessments of oxidized flavor in cooked beef. Journal of Food Science 47:52-54,58.


Greene, B.E., I.M. Hsin, M.W. Zipser. 1971. Retardation of oxidative color changes in raw ground beef. Journal Food Science 36:940.
Ground fresh beef eye of round or top round was used to evaluate the effectiveness of butylated hydroxyanisole, propyl gallate and ascorbic acid to retard both lipid and pigment oxidation. KEYWORDS:percentage metmyoglobin (reflectance spectrophotometer); malonaldehyde content; total pigment; panel (rancidity and color:6-point scale)


Greene, B. E., B.M. Watts. 1966. Lipid Oxidation In Irradiated Cooked Beef. Food Technology 20:1087.


Greene, F.C. 1983. Expression of storage protein genes in developing wheat (Triticum aestivum L.) seeds. Correlation of RNA accumulation and protein synthesis. Plant Physiology 71:40-46.


Greene, F.C., O.D. Anderson, J.C. Litts, M.F. Gautier. 1985. Control of wheat protein biosynthesis. Cereal Chemistry 62:398-405.


Greene, F.C., O.D. Anderson, F.C. Yip, N.G. Halford, J.M. Malpica-Romero, P.R. Shewry. 1988. Analysis of possible quality-related sequence variations in the 1D glutenin high molecular weight subunit genes of wheat. p. 735-740. IN T.E. Miller and R.M.D. Koebner. (ed.) Proceedings 7th International Wheat Genetics Symposium vol. 2. Institute of Plant Science Research, Cambridge.


GREENE, F. H. 1910. THE AMOUNT OF EDIBLE MEAT IN THE VARIOUS CUTS FROM ANIMALS OF KNOWN LIFE HISTORIES. JOURNAL OF HOME ECONOMICS 2:413.


Greene II, G.M., J.K. Harper. 1993. Fruit quality characteristics influence prices received for processing apples. HortScience 28(11):1125-1128.
Presents quantification of the discounts associated with various quality factors for processing apples. KEYWORDS:price discounts, hedonic prices, fruit grading


Greene, J. 1994September-December. High-value food products boost agricultural exports. Food Review 17(3):18.


GREENE, J. A., R.P. LUCE. 1931. DETERMINATION OF BASAL METABOLISM OF THE ALBINO RAT FROM THE INSENSIBLE LOSS OF WEIGHT. Journal of Nutrition 4:371.


Greene, J. W., F.A. Rohrman, F. A., G.C. Marburger, W.H. Honstead, A.E. Messenheimer, B.E. Olson. 1948. Development Of A Potato Granule Process. Chemical Engineering Progress 44:547.
Potato Granule Moisture, Potato Granule Drying, Freezing Rate


Greene, L.G. 1949. In the Land of Afternoon. CapeTown.


Greenhoff, K., H. MacFie. 1994. Preference Mapping practice. IN Measurement of Food Preferences. Ed. H. MacFie and D. Thomson, Blackie, Academic and Professional, Glasgow, UK.


Greenhouse, V.Y., E. H. Xolocotzin, C.R. de Cuadra, C. Larralde. 1982. Electrophoretic and immunological characterization of pollen protein of Zea mays races. Economic Botany 36:113.


GREENLEAF, C. A. 1955. NEW INDUSTRY RESEARCH IN FOODS. CANNED FOODS. JOURNAL OF HOME ECONOMICS 47:175.


Greenleaf, C. A. 1936. A Nomograph For Calculation Of Volume Of Tomato Pulp. Food Research 1:525.
Nomogram, Volume, Tomato Pulp, Specific Gravity, Refractive Index


Greenleaf, W.H., J.L. Turner, K.S. Rymal. 1977. 'Auburn 76' tomato. 1977. HortScience 12(6):589-591.


Greenleaf, W.H. 1967Summer. Atkinson, a rootknot and fusarium wilt resistant tomato variety of the Rutgers class. HortScience 2(2):60,61.


Greensmith, M. 1998. Practical Dehydration London, Food Trade Press LTD 7 Garrick Street, W.C. 2E 9AT (TX609 G7).


GREENSTEIN, J. P. 1944. NUCLEOPROTEINS. ADVANCES IN PROTEIN CHEMISTRY 1:210.


Greenwall, P., J.D. Schofield. 1986. A starch granule protein associated with endosperm softness in wheat. Cereal Chemistry 63:379-380.


Greenway, W.T., C.A. Watson. 1975. The gluto-matic for semiautomatic determination of wet and dry gluten content of wheat flour. Cereal Chemistry 52:367.
gluten, Gluto-Matic Method


Greenwell, A. B. H. 1947. Taro-With Special Reference To Its Culture And Uses In Hawaii. Economic Botany 1:277.
Taro History, Taro, Taro Production


Greenwood, C.T. 1964. Structure, properties, and amylolytic degradation of starch. Food Technology 18:732.


Greenwood, C. T. 1967. The Thermal Degradation Of Starch. Advances In Carbohydrate Chemistry 22:483.
Starch Degradation Review Article, Thermal Degradation, Levoglucosan, Dextrin, Pyrodextrin, British Gum


Greenwood, C.T. 1956. Aspects of the physical chemistry of starch. Advances in Carbohydrate Chemistry 11:335.


Greenwood, C. T., E.A. Milne. 1968. Starch Degrading And Synthesizing Enzymes:A Discussion Of Their Properties And Action Pattern. Advances In Carbohydrate Chemistry 23:281.
KEYWORDS:Enzyme, Alpha-Amylase, Beta-Amylase, Phosphorylase, Glucoamylase, Pullulanase, Glucosidase, Starch Synthetase, Starch Degradation, Review Article


Greenwood, D. A., H.R. Kraybill, B.S. Schweigert. 1951. Amino Acid Composition Of Fresh And Cooked Beef Cuts. Journal Of Biological Chemistry 193:23.


Greenwood, D. A., E.B. Wilcox, H. Steffen, L.E. Harris, L. Shupe. 1953. Feed Supplements--Sugar, Influence On Animal Carcass Of Feeding Sucrose. Journal of Agricultural and Food Chemistry 1:1112.


Greenwood, M.L., M.H. Mckendrick, A. Hawkins. 1952. The relationship of the specific gravity of six varieties of potatoes to their mealiness as assessed by sensory methods. American Potato Journal 29:192.


Greenwood, M. L., M. Potgieter, C.I. Bliss. 1951. The Effect Of Certain Prefreezing Treatments On The Quality Of Eight Varieties Of Cultivated Highbrush Blueberries. Food Research 16:154.


GREENWOOD, M. L., R. SALERNO. 1949. PALATABILITY OF KALE IN RELATION TO COOKING PROCEDURE AND VARIETY. FOOD RESEARCH 14:314.


Greenwood, Mary Louise, Barbara Newkirk Lonsinger. 1944. Food intake of college women:protein, calcium, phosphorus, and iron. Journal of the American Dietetic Association 20(November):671-675.


Greer, E. N., P. Halton, J.B. Hutchinson, T. Moran. 1953. The Effects Of Methoxy-Para-Benzoquinone And Some Related Compounds On Bread Quality. Journal Of The Science Of Food And Agriculture 4:34.


Greer, E. N., W.S. Pringle, N.L. Kent. 1952. The Composition Of British-Grown Winter Wheat. Ii. Iron And Manganese Contents. Journal Of The Science Of Food And Agriculture 3:16.


Greer, E. N., H.N. Ridyard, N.L. Kent. 1952. The Composition Of British-Grown Winter Wheat. I. Vitamin-B1 Content. Journal Of The Science Of Food And Agriculture 3:12.


Greer, Germaine. 1972. The Female Eunuch. Bantam, NY.


Greger, J.L., K. Lee, K.L. Graham, B.L. Chinn, J.C. Liebert. 1984. Iron, zinc, and copper metabolism of human subjects fed nitrite and erythorbate cured meats. Journal Agricultural and Food Chemistry 32:861.


GREGG, D. E. 1931. GLYCOGEN FORMATION AND RESPIRATORY QUOTIENTS IN RATS FED EXCLUSIVELY ON FAT. Journal of Nutrition 4:385.
KEYWORDS:GLYCOGEN, URINE, NITROGEN, KJELDAHL NITROGEN, FATTY ACID


Gregg, L.L., Claus, J.R., Hackney, C.R., Marriott, N.G. 1993. Low-Fat, High Added Water Bologna from Massaged, Minced Batter. Journal of Food Science 58:259.
Purpose was to determine sensory, physical and chemical characteristics of Bologna based on the effect of massaging of minced batter. Sensory:An 8 member trained panel using an 8 point structured scale for cohesiveness, firmness, juiciness, and saltiness.


Gregg, Marion [editor]. 1942. The American Women's Voluntary Services Cook Book. A Book for Wartime Living. California.


Gregor, Walter. 1881. Notes on the Folk-Lore of the North-East of Scotland. London:The Folk-Lore Society. 238pp.


Gregory, J.F.1993. Ascorbic acid bioavailability in foods and supplements. Nutr rev. 51(10):301-303.


Gregory, J.S. 1994. PAA Honorary Life Members, dies in Idaho. American Potato Journal 71(12):848.


Gregory, K.E., L.V. Cundiff, R.M. Koch, M.E. Dikman, M. Koohmaraie. 1994. Breed effects, retrained heterosis, and estimates of genetic and phenotypic parameters for carcass and meat traits of beef cattle. Journal of Animal Science 72:1174-1183.
This experiment investigated the differences in carcass and meat traits in beef cattle between breeds. Sensory Evaluation:A trained sensory panel evaluated longissimus muscle steaks for flavor, tenderness, and juiciness.


Gregson, R. A. M. 1962. A Rating-Scale Method For Determining Absolute Taste Thresholds. Journal Of Food Science 27:376.
KEYWORDS:Clostridium Botulinum, Cheese, Bacteria, Yeast, Antibiotic, Moisture, Brine, Ph, Salt, Poisoning


Gregson, R.A.M., P.J. McCowen. 1963. The relative perception of weak sucrose-citric acid mixtures. Journal of Food Science 28:371-378.
KEY SWEETNESS, ACID, TASTE INTENSITY, SUCROSE, CITRIC ACID, SENSORY EVALUATION


GREISHEIMER, E. M. 1931. GLYCOGEN AND FAT FORMATION IN RATS. V. CARBOHYDRATE-FREE DIETS. Journal of Nutrition 4:411.
KEYWORDS:CARBOHYDRATE-FREE DIET, RAT, GLYCOGEN, FAT


Greisheimer, E. M., F.W. Hoffbauer. 1935. The Influence Of Diet On The Glucose Tolerance Of The Dog. Journal of Nutrition 10:525.


Greisheimer, E. M., O.H. Johnson. 1930. Glycogen Formation In Rats. II. Diets Containing Approximately Eighty-Seven Per Cent Of The Total Caloric Value In The Form Of Sucrose, Lard And Casein, Respectively. Journal of Nutrition 3:297.
Glycogen, Rat, Sucrose, Lard, Casein


Grente, J. 1965. Les formes Hypovirulentes d' Endothia parasitica et les espoirs de lutte contre le chancre du chataignier. Academie d' Agriculture de France. Extrait du Proces-verbal de la Seance 51:1033-1037.


Grenville, Goodwin. 1935January. Social diversions and economic life of Western Apaches. American Anthropologist 37(1):55-64.


Greve, L.C., J.M. Labavitch. 1991. Cell wall metabolism in ripening fruit. Analysis of cell wall synthesis in ripening tomato pericarp tissue using a D-[U-13C]glucose tracer and gas chromatography-mass spectrometry. Plant Physiology 97(4):1456-1461.


Grevers, G., J.J. Doesburg. 1965. Volatiles Of Apples During Storage And Ripening. Food Research 30:412.


Grevsen, K., J.E. Olesen. 1994. Modelling development and quality of cauliflower. Acta Horticulturae 371:151-160.


Grewe, E. 1937. The Emulsion-Foam Produced By Agitating Butter, Sugar, And Egg:A Method For Testing The Stability Of The Emulsion And The Effect Of The Conditioning Temperature Of The Fat. Cereal Chemistry 14(6):810.
KEYWORDS:Emulsion Formation, Hydrogenated Vegetable, Fat, Batter, Emulsion, Butter, Butteroil, Settling Test, Emulsion Stability, Ostwald Viscometer, Macmichael Viscometer


Grewe, E. 1930. Effect of variation of ingredients on color of chocolate cake. Cereal Chemistry 7:59-66.


Grewe, E. 1945. Use Of Peanut Flour In Baking. Food Research 10:28.


GREWELING, T. 1962. PLANT TISSUE ANALYSIS, AN EXTRACTION PROCEDURE FOR THE DETERMINATION OF TOTAL CALCIUM, MAGNESIUM, AND POTASSIUM IN PLANT TISSUE. Journal of Agricultural and Food Chemistry 10:138.


Greweling, T., K.L. Davison, C.J. Morris. 1964. Nitrate In Body Fluids. Determination Of Nitrate Nitrogen In Bovine Blood, Milk, Urine And Rumen Liquor. Journal of Agricultural and Food Chemistry 12:139.


Grey, T.C., R. Pritchard. 1983. Observations on the composition and nitrogen factors of turkey meat. Journal Association Public Analysis 21:1-5.


Grey, T.C., G.C. Mead, N.M. Griffiths, J.M. Jones. 1986. Effects of evisceration and storage temperature on changes in meat quality of traditional farm-fresh turkeys. British Poultry Science 27:463.


Grey, Winifred. 1965. Caribbean Cookery. Collins. 256 pages.


Grider, J. 1966June. State of the Industry Report - Breakfast Cereals in the U.S. Cereal Foods World 41(6):484.


Grider, J. 2000. Update on the U.S. breakfast cereals market. Cereal Foods World 45(6):240.


Grider, J. 1996June. State of the Industry Report- Breakfast Cereals in the U.S. Cereal Foods World 41:483-487.


Gridgeman, N.T. 1955. Taste comparisons:Two samples or three? Food Technology 9:148.


Gridgeman, N.T. 1961. A comparison of some taste-test methods. Journal of Food Science 26(2):171.


Gridgeman, N.T. 1956. Group size in taste sorting trials. Food Research 21:534.


GRIDGEMAN, N. T. 1961. A COMPARISON OF SOME TASTE-TEST METHODS. Journal of Food Science 26:171.


GRIDGEMAN, N. T. 1956. GROUP SIZE IN TASTE SORTING TRIALS. Food Research 21:534.


GRIDGEMAN, N. T. 1958. NOTES AND LETTERS:PSYCHOPHYSICAL BIAS IN TASTE TESTING BY PAIR COMPARISON, WITH SPECIAL REFERENCE TO POSITION AND TEMPERATURE. Food Research 23:217.


GRIDGEMAN, N. T. 1978. A REEXAMINATION OF THE TWO-STAGE TRIANGLE TEST FOR THE PERCEPTION OF SENSORY DIFFERENCES. Journal of Food Science 35:87.


Gridgement, M.T.[Gridgeman, N.T.] 1964. Sensory comparisons:The 2-stage triangle test with sample variability. Journal of Food Science 29:112.


Grierson, D. 1987. Senescence in fruits. HortScience 22(5):859-862.


Griffin, C.L., J.W. Savell, G.C. Smith, K.S. Rhee, H.K. Johnson. 1985Deceuber. Cooking times, cooking losses and energy used for cooking lamb roasts. Journal of Food Quality 8(2/3):69-79.


Griffin, C.L., D.M. Stiffler, E.E. Ray, B.W. Berry. 1982. Influence of electrical stimulation on palatability of hot-boned, pre-rigor and cold-boned, post-rigor frozen beef roasts. Journal Food Protection 45(2):164-168.


Griffin, H.D., C.C. Whitehead. 1985. Identification of lean or fat turkeys by measurements of plasma very low density lipoprotein concentration. British Poultry Journal 26:51.


Griffin, J. H., Z.I. Kertesz. 1946. Changes Which Occur In Apple Tissue Upon Treatment With Various Agents And Their Relation To The Natural Mechanism Of Softening During Maturation. Botanical Gazette 108:279.
KEYWORDS:Apple Firmness, Apple Tensile Strength, Apple Pectic Substance


Griffin, P.M., R.V. Tauxe. 1991. The epidemiology of infections caused by Escherichia coli O157:H7, Other Enterohemorrhagic E. Coli, and the associated uremic syndrome. Epidemiol. Rev. 13:60.


GRIFFIN, R. C., D.H. HERNDON, C.O. BALL. 1969. USE OF COMPUTER-DERIVED TABLES TO CALCULATE STERILIZING PROCESSES FOR PACKAGED FOODS. 2. APPLICATION TO BROKEN-LINE HEATING CURVES. Food Technology 23:519.


Griffin, Stuart. 1955. Japanese Food and Cooking. Tuttle. 180 pages.


Griffin, S. 1956. Japanese Food and Cooking.. Rutland, VT:Charles E. Tuttle.


Griffin, Wilma Pitts. 1977 Jan/Feb. Teaching nutrition to change food habits. Illinois Teacher of Home Economics 20(3):144-146.
The problems of nutrient deficiency and obesity_ in high school students are examined.


Griffis, William Elliot. 1882. Corea:The Hermit Nation. New York:Charles Scribner's Sons. 462pp.


Griffith, C.L. 1985. Specific heat, thermal conductivity, density, and thermal diffusivity of Mexican tortillas dough. Journal of Food Science 50:1333.


Griffith, Linda, Fred Griffith. 1993. The New American Farm Cookbook Has more than 200 recipes featuring today's naturally and organically grown foods. New York, N.Y.:Viking.


Griffith, M., D.E. Carling. 1991. Effects of plant spacing on broccoli yield and hollow stem in Alaska. Canadian Journal Plant Science Rev. Can. Phytotech. 71(2):579-585.


Griffith, M., R.J. Young, M.L. Scott. 1966. Influence of soybean meal on growth and phosphorus availability in turkey poults. Poultry Science 45:189.


Griffith, T., J.A. Johnson. 1954. Chromatographic Analysis Of Sugars In Bread. Cereal Chemistry 31:130.
Bread Maltose, Bread Dextrose, Bread Fructose, Bread Lactose


GRIFFITH, W. H. 1966. PHARMACOLOGY AND ENDOCRINOLOGY OF CONNECTIVE TISSUE:INTRODUCTORY REMARKS. FEDERATION PROCEEDINGS 25:1135.


GRIFFITH, W. H. 1936. STUDIES ON GROWTH. III. B AND G AVITAMINOSIS IN CECECTOMIZED RATS. Journal of Nutrition 10:667.


GRIFFITH, W. H. 1935. THE VITAMIN B AND G CONTENT OF THE BODY TISSUES OF NORMAL AND EXPERIMENTAL RATS. Journal of Nutrition 10:675.


Griffiths, D. G., N.A. Potter. 1950. Effects Of Ehtylene Upon Respiratory Activity Of Apples In Gas Storage With Reference To Stage Of Maturity. Journal Of Horticultural Science 26:1.


Griffiths, F. P. 1937. A Review Of The Bacteriology Of Fresh Marine-Fishery Products. Food Research 2:121.
KEYWORDS:Fish, Bacteria, Escherichia Coli, Coliform, Achromobacter, Micrococci, Pseudomas Genus, Proteus, Sarcina, Escherichia, Escherichia Coli, Coliform, Achromobacter, Micrococci, Pseudomas Genus, Proteus,Sarcina Coli, Coliform, Achromobacter, Micrococci, Pseudomas Genus, Proteus, Sarcina


Griffiths, K., M.S. Morton, L. Denis. 1999. Certain aspects of molecular endocrinology that relate to the influence of dietary factors on the pathogenesis of prostate cancer. Eur. Urol 34(5-6):443-455.


Griffiths, T.W.D. Conniffe. 1971. Survey of feeding and management practice in the Dublin liquid milk area with particular reference to factors affecting the fat and solids-not-fat contents of milk. Irish Journal Agr. Res.10:117.
This article reports a survey of Dublin area milk producers on the feeding and management of dairy herds and the effect of the procedures on percent butterfat and percent solids-not-fat.


GRIFFITHS, W. 1954. CHANGING FAMILY HEALTH PATTERNS:A REVIEW OF RECENT RESEARCH. JOURNAL OF HOME ECONOMICS 46:13.


Grignon, C. 1986. Sociology of taste and the realist novel:representations of popular eating in E. Zola. Food & Foodways 1(2):117-160.
A review provided by realistic novelists concerning social influences on food habits and eating habits, focusing specifically on those habits associated with the lay French society depicted in the writings of Emile Zola.


Grignon, Calude. 1989. Hierarchical cuisine or standard cooking? SYMPOSIUM REVIEW ON "Cooking, cuisine and class". Food and Foodways 3(3):177-183.


Grignon, Claude, Sidney W. Mintz, William M. Reddy, P. Steven Sangren (Commentaries)and an Author Rejoinder by Jack Goody. 1989. Symposium review on "Cooking, Cuisine, and Class". Food and Foodways 3(3):175-221.
Goody, Jack. 1989. Introduction page 175; Mintz, Sidney W. 1989. Cuisine and Haute cuisine:how are they linked. p. 185-190; Reddy, William M. 1989. Naming the difference:A comment on Jack Goody's Cooking, Cuisine, and Class. p. 191-195; Goody, Jack. 1989. Cooking and the polarization of social theory p. 203-221.


Grill, E., E.L. Winnacker, M.H. Zenk. 1995November8. Phytochelatins:The principal heavy-metal complexing peptides of higher plants. Science 230:674.


Grill, H., S. Patton, J.F. Cone. 1967. Degradation Of 35s-Methionine To Methyl Mercaptan In Surface- Ripened Cheese. Journal of Agricultural and Food Chemistry 15:392.


Grim, A. C., S.A. Goldblith. 1965. The Effect Of Ionizing Radiation On The Flavor Of Whole-Egg Magma. Food Technology 19(10):138.


Grim, A. C., S.A. Goldblith. 1965. Some Observed Discrepancies In Application Of The Triangle Test To Evaluation Of Irradiated Whole-Egg Magma. Food Technology 19(9):1452.


Grimbly, P.E., B.J. Tomas. 1977. Silvering, a disorder of the tomato. Journal of Horticultural Science 52:49-57.


Grimbly, P.E. 1977. Tomato silvering, its anatomy and chimerical structure. Journal Horticultural Science 52:469-473.


Grimbly, P. E. 1979. Leaf distortion, a cytoplasmically determined variant of tomato silvering. Journal Horticultural Science 54(4):247-255.


Grimbly, P.E. 1981. The elimination of tomato silvering utilizing a cytoplasmic variant. Journal Horticultural Science 56(1):65-69.


Grimes, J.L., J.F. Ort, V.L. Christensen, H.R. Ball, Jr. 1989. Effect of different protein levels fed during the prebreeder period on performance of turkey breeder hens. Poultry Science 68:1436-1441.


Grimes, J.L., J.F. Ort, V.L. Christensen, H.R. Ball, Jr. 1990. Bioelectrical-impedance analysis of the fat-free mass in breeder turkey hens. Poultry Science 69:369-377.


Grimes, J.L., J.F. Ort, V.L. Christensen, H.R. Ball, Jr. 1989. Effect of different protein levels fed during the prebreeder period on performance of turkey breeder hens. Poultry Science 68:1436-1441.


Grimm, David. 2004August13. Ice age cereal. Science 305:940.


Grimm, H. 1984. Neue Hinweise auf ur- und fruhgeschichtliches sowie mittelalterliches Vorkommen der Rachitis und ahnlicher Mineralisationsstorungen. Artzliche Jugendkunde 5:168-177.


GRINDLEY, D. N. 1950. AMMI VISNAGA:COMPOSITION OF THE FATTY ACIDS PRESENT IN THE SEED FAT. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 1:53.


GRINDLEY, D. N. 1950. CHANGES IN COMPOSITION OF COTTONSEED DURING DEVELOPMENT AND RIPENING. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 1:147.


GRINDLEY, D. N. 1950. THE COMPONENT FATTY ACIDS OF VARIOUS SUDAN VEGETABLE OILS. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 1:152.


Grindley, D. N. 1952. Sunflower Seed Oil:The Influence Of Temperature On The Composition Of The Fatty Acids. Journal Of The Science Of Food And Agriculture 3:82.


Grindley, H. S. 1901. Experiments On Losses In Cooking Meat. Office Of Experiment Stations, United States Department Of Agriculture, Washington, D. C. Bulletin Number 102.
Drip Loss, Mutton, Water, Protein, Fat, Ash, Beef, Veal, Gravy, Cooking Time, Beef, Oven Temperature, Pan Broiled


Grindley, H.S., A.D. Emmett. 1905. Studies on the Influence of cooking upon the nutritive value of meats at the University of Illinois, 1903-1904. US Department of Agriculture, Office of Experiment Stations, Bulletin No. 162. p. 833. Washington, Government Printing Office.


Grindred, J., T.A. Nickerson. 1968. Effect of various gums on skim milk and purified milk proteins. Journal of Dairy Science 51(6):836.


Grinnell, G.B. 1970. The last of the buffalo. Arno, New York.
This is a book about the American bison


Grist, D.H. 1936. An Outline of Malayan Agriculture. Malayan Planting Manual No. 2. Kula Lumpur:Straits Settlement Department of Agriculture. 389 pp.


Griscom, S.B., N.S. Fisher. 2002, June. Uptake of dissolved Ag, Cd, and Co by the clam, Macoma balthica:relative importance of overlying water, oxic pore water, and burrow water. Environ. Sci. Technology 36(11):2471-2478.


Griswold, R.M. 1940. Palatability and color of potatoes bought on a retail market. Food Research 5:281.
This study reports determinations of the relationship between objective color measurements and palatability evaluated by judges. Potatoes used in the study were grown in three states


Griswold, R. M. 1955. The Effect Of Different Methods Of Cooking Beef Round Of Commercial And Prime Grades. I. Palatability And Shear Values. Food Research 20:160.


Griswold, R. M. 1955. The Effect Of Different Methods Of Cooking Beef Round Of Commercial And Prime Grades. Ii. Collagen, Fat And Nitrogen Content. Food Research 20:171.


Griswold, Ruth. 1962. The Experimental Study of Foods. Houghton Mifflin Company, Boston.


Griswold, R.M. 1951. Effect of heat on hte nutritive value of proteins. Journal of the American Dietetic Association 27:85.


Griswold, R. M., L.M. Jans, E.G. Halliday. 1949. Retention Of Thiamine, Riboflavin, And Niacin In Pork Hearts And Beef Kidneys. Journal Of The American Dietetic Association 25:866.


GRISWOLD, R. M., F. LEFFLER. 1952. A COMPARISON OF TWO METHODS FOR DETERMINING THE COLLAGEN CONTENT OF COOKED MEAT. FOOD RESEARCH 17:212.


Griswold, R.M. 1940. Palatability and color of potatoes bought on a retail market. Food Research 5:281.


Griswold, R.M., M.A. Wharton. 1941. Effect of storage conditions on palatability of beef. Food Research 6:517.
The effect of low and high temperature storage of sides of beef on the quality characteristics was studied. KEYWORDS:oven roasted; total shrinkage, evaporation and drippings; panel (palatability chart- National Cooeprative Meat Investigation); tenderness (Warner-Bratzler shear apparatus)


Grivetti, L.E. 1980. Dietary separation of meat and milk-a cultural-geographical inquiry. Ecology of food and Nutrition 9(4):203-217.


Grivetti, L.E. 1995. Morning Meals:North American and Mediterranean Breakfast Patterns. Part 2. America At Breakfast. Nutrition Today 30:128-134.


Grivetti, L. E. 1997. Morning Meals. North American and Mediterranean Breakfast Patterns. Part 3. Mediterranean Patterns and Summary. Nutrition Today 32(4):1-8.


Grivetti, l.E. 1992. Nutrition past-nutrition today, prescientific origins of nutrition and dietetics. Part Four:Aztec patterns and Spanish legacy. Nutrition Today 27(3):13-25.


Grivetti, L.E. 1991. Nutrition past-Nutrition today. Prescientific origins of nutrition and dietetics. Part three:Legacy of China. Nutrition Today 26:7-17.


Grivetti, L.E. 1991. Nutrition past-nutrition today. Prescientific origins of nutrition and dietetics. Part one:Legacy of India. Nutrition Today 26:13-24.


Grivetti, L.E. 1991. Nutrition past-Nutrition today Prescientific origins of nutrition and dietetics part two:Legacy of the Mediterranean. Nutrition Today 26(4):18-29.


Grivetti, L. E. 1991. Nutritional Geography. pp. 126-127. IN Modern Geography. An Encyclopedic Survey. Edited by G. Dunbar. New York:Garland Publishing.


Grivetti, L. E. 1992. Clash of Cuisines. Notes on Christoforo Colombo 1492-1503. Nutrition Today 26(2):13-15.


Grivetti, L.E. 1980. Dietary separation of meat and milk, a cultural-geographical inquiry. Ecology of Food and Nutrition 9:203-217.


Grivetti, L. E. 1988. Informazione o Disinformazione:ResponsabilitI Degli Educatori Nutrizionali [Information or Mis-Information:Responsibilities of Nutrition Educators]. pp. 112-133. IN Atti dela Convegno L'informazione Alimentare. Mangiare Meglio per Vivere Meglio. Milan:Selezione dal Reader's Digest.


Grivetti, L. E. 1997. Social Determinants of Food Intake. pp. 121-131. IN Nutritional Implications of Macronutrient Substitutes. New York Academy of Science. Volume 819. Edited by G. H. Anderson, B. J. Rolls, and D. G. Steffen. New York:The New York Academy of Sciences, pp. 121-131.


Grivetti, L.E. 1995. Morning Meals:North American and Mediterranean Breakfast Patterns. The European Anglo-Saxon Heritage. Nutrition Today 30:24-29.


Grivetti, Louis. Sound Nutrition in the Midst of Poverty. The Otom Revisited Louis Grivetti [Grivetti, L. E. Sound Nutrition in the Midst of Poverty. The Otomí Revisited. pp. 90-98. IN Proceedings, Cultural and Historical Aspects of Foods. Yesterday, Today, and Tomorrow. Edited by M.W. Kelsey and Z-A Holmes. Corvallis, Oregon:Nutrition and Food Management College of Home Economics and Education, Oregon State University, 1999.]


Grivetti, Louis.. Classic American Foods:A Cultural -Historical Retrospective Louis Grivetti[Grivetti, L. E., J. Corlett, C. Lockett. Classic American Foods. A Cultural-Historical Retrospective. pp. 99-115. IN Proceedings, Cultural and Historical Aspects of Foods. Yesterday, Today, and Tomorrow. Edited by M. W. Kelsey and Z-A Holmes. Corvallis, Oregon:Nutrition and Food Management College of Home Economics and Education, Oregon State University, 1999.]


Grivetti, L.E. 1999. Muslim Food- and Health-Related Behaviors:Pregnancy and Postnatal Periods. Louis Grivetti. [Grivetti, L. E. Muslim Food- and Health-Related Behaviors. Pregnancy and Postnatal Periods. pp. 82-89. IN Proceedings, Cultural and Historical Aspects of Foods. Yesterday, Today, and Tomorrow. Edited by M. W. Kelsey and Z-A Holmes. Corvallis, Oregon:Nutrition and Food Management College of Home Economics and Education, Oregon State University, 1999]


Grivetti, L. E. 2002. Dietary Supplements in American Children. Scientific vs. Marketing Justifications. Nutrition Today 37(3):128-129.


Grivetti, L.E., E.A. Applegate. 1997. From Olympia to Atlanta:A Cultural-historical Perspective on Diet and Athletic Training. Symposium:Nutrition and Physical Performance:A Century of Progress and Tribute to the Modern Olympic Movement. Journal of Nutrition 127:860S-868S.


Grivetti, L.E., E.A. Applegate, P.M. Clarkson, A.C. Grandjean, R.B. McDonald, C.M. Tipton. 1996. From Ancient Olympia to Modern Atlanta. Celebration of the Olympic Centennial. Nutrition Today 31(6):241-249.


Grivetti, L.E., L.M. Bui, L.T. Vuong. 1995. Nutrition in Vietnam:Historical Topics and Contemporary Research Opportunities. International Child Health 6:11-24.


Grivetti, L. E., J. L. Corlett, C. T. Lockett. 2002. Food in American History. Part 5. Pork. A Nation Divided:The American Civil War Era (1861- 1865). Nutrition Today 37(3):110-117.


Grivetti, L. E., J. L. Corlett, C. T. Lockett. 2001. Food in American History. Part 3. Beans. Revolution and Expansion:The Frontier Experience (1776 - 1848). Nutrition Today 36(2):172-181.


Grivetti, L., D. Leon, K. Rasmussen, P. S. Shetty, R. Steckel, J. Villar. 1998. Report of the IDECG Working Group on Variation in Fetal Growth and Adult Disease. European. Journal of Clinical Nutrition 52:S102-103.


Grivetti, L. E. and B. M. Ogle. 2000. Value of Traditional Foods in Meeting Macro- and Micronutrient Needs:The Wild Plant Connection. Nutrition Research Reviews 13:1-16.


Grivetti, L.E.. R.M. Pangborn 1973July/Sept. Food habit research:a review of approaches and methods. Journal of Nutrition Education 5(3):204-222.


Grivetti, L. E., T. Wilson. 2004. A Brief History of Human Beverage Consumption. Pre-history to the Present. IN Beverage Impacts on Health and Nutrition. Edited by T. Wilson and N. J. Temple, Nutrition and Health Series, Humana Press. Beverages in Nutrition and Health 1:3-18.


Grivetti, L. G. 2000. Nutritional Geography. History and Trends. Nutritional Anthropology 23(2):1-16.


Grivetti, L. E., J. L. Corlett, C. T. Lockett.2001. Food in American History. Part 2. Turkey. Birth of a Nation:Colonialization to the Revolution (1565 - 1776). Nutrition Today 36(2):88-96.


Grivetti, L. G. 2001. Psychological and Cultural Aspects of Energy. Nutrition Reviews 59(1):S5-S12.


Grivetti, L. E., J. L. Corlett, C. T. Lockett. 2001. Food in American History. Part 1. Maize. Bountiful Gifts:America on the Eve of European Colonization (Antiquity to 1565). Nutrition Today 36(1):19-28.


Grivetti, L. E. 2001. Mediterranean Food Patterns. The View from Antiquity. Ancient Greeks and Romans. pp. 3-30. IN The Mediterranean Diet. Edited by A-L. Matala, A. Zampelas, V. Stavrinos, and I. Wolinsky. Boca Raton, Florida:CRC Press, pp. 3-30.


Grmek, M.D. 1989. Diseases In The Ancient Greek World. Translation Mirelle Muellner and Leonard Mueliner. Baltimore, MD.


Groen, J. J., M. Balogh, M. Levy, M., E. Yaron, R. Zemach, S. Benaderet. 1964. Nutrition Of The Bedouins In The Negev Desert. American Journal Of Clinical Nutrition 14:37.
Bread, Bedouin


Groeschel, E. C., A.I. Nelson, M.P. Steinberg. 1966. Changes In Color And Other Characteristics Of Green Beans Stored In Controlled Refrigerated Atmospheres. Journal Of Food Science 31:488.


Grofton, L.R. 1986. Social change, market change:drinking men in North East England. Food and Foodways 1(3):253.


Grogg, B., E.F. Caldwell. 1958. Gelatinization Of Starchy Materials In The Farinograph. Cereal Chemistry 35:196.
KEYYWORDS:Farinograph, Brabender Amylograph, Amylograph, Crude Fat, Water Absorption, Soxhlet Method, Thermal Gelatinization, Wheat Starch, Oat Flour


GROLLMAN, A., W.M. FIROR. 1934. STUDIES ON THE ADRENAL. VII. THE RELATION OF THE ADRENAL CORTICAL HORMONE TO THE VITAMINS. Journal of Nutrition 8:569.


GROMMECK, R., P. MARKAKIS. 1964. THE EFFECT OF PEROXIDASE ON ANTHOCYANIN PIGMENTS. Journal of Food Science 29:53.


Groninger, H.S. Jr. 1973. Preparation and properties of succinylated fish myofibrillar protein. Journal of Agricultural and Food Chemistry 21:978.


Groninger, H. S., J. Spinelli. 1968. Edta Inhibition Of Inosine Monophosphate Dephosphorylation In Refrigerated Fishery Products. Journal of Agricultural and Food Chemistry 16:97.
KEYWORDS:Edta, Sole, Fish Storage, Flounder, Cod, Deep Fat Frying, Oven Baking, Inosine


GRONINGER, H. S., A.L. TAPPEL. 1957. THE DESTRUCTION OF THIAMINE IN MEATS AND IN AQUEOUS SOLUTION BY GAMMA RADIATION. FOOD RESEARCH 22:519.


GRONINGER, H. S., A.L. TAPPEL, F.W. KNAPP. 1956. SOME CHEMICAL AND ORGANOLEPTIC CHANGES IN GAMMA IRRADIATED MEATS. FOOD RESEARCH 21:555.


Gronow, J. 1997. The Sociology of Taste. Rutledge, London.


Groninger, H., J.W. Hawkes, J.K. Babbitt. 1983. Functional and morphological changes in processed frozen fish muscle. Journal of Food Science 48:1388.


Groot, Gerard J. 1951. The Prehistory of Japan. New York:Columbia Univ. Press. 128pp.


Gros, J.N., P.M. Howat, M.T. Younathan, A.M. Saxton, K.W. McMillin. 1986. Warmed-over flavor development in beef patties prepared by three dry heat methods. Journal of Food Science 51:1152.


GROSJEAN, O., B.F. COBB, III, B. MEBINE, W.D. BROWN. 1969. FORMATION OF A GREEN PIGMENT FROM TUNA MYOGLOBINS. Journal of Food Science 34:404.


Groskopp, M.D. 1991April. The PAA and Potato Processing. American Potato Journal 68:241.


Gross, A. T. H., B.R. Stefansson. 1966. Effect Of Planting Date On Protein, Oil, And Fatty Acid Content Of Rapeseed And Turnip Rape. Canadian Journal Of Plant Science 46:389.
KEYWORDS:Turnip Rapeseed Protein, Turnip Rapeseed Oil Linoleic Acid, Turnip Rapeseed Oil Linolenic Acid, Rapeseed Protein, Rapeseed Oil Linoleic Acid, Rapeseed Oil Linolenic Acid


GROSS, C. E., C. VINTON. 1947. THERMAL DEATH TIME OF A STRAIN OF STAPHYLOCOCCUS IN MEAT. FOOD RESEARCH 12:188.


GROSS, C. E., C. VINTON, S. MARTIN JR. 1946. BACTERIOLOGICAL STUDIES RELATING TO THERMAL PROCESSING OF CANNED MEATS. IV. VIABILITY OF SPORES OF A PUTRIFACTIVE ANAEROBIC BACTERIUM IN CANNED MEAT AFTER PROLONGED INCUBATION. FOOD RESEARCH 11:399.


GROSS, C. E., C. VINTON, C.R. STUMBO. 1946. BACTERIOLOGICAL STUDIES RELATING TO THERMAL PROCESSING OF CANNED MEATS. V. CHARACTERISTICS OF PUTREFACTIVE ANAEROBE USED IN THERMAL RESISTANCE STUDIES. FOOD RESEARCH 11:405.


Gross, C.E., C. Vinton, C.R. Stumbo. 1946. Bacteriological studies relating to thermal processing of canned meats. VI Thermal death-time curve for spores of test putrefactive anaerobe in meat. Food Research 11:411.


Gross, C. R., G.O. Hall, R.M. Smock. 1947. Odor Sources In Egg Storage And Methods Of Removal. Food Engineering 19:919.


Gross, D.C. 1988December. Maximizing rhizosphere populations of fluorescent pseudomonads on potatoes and their effects on Erwinia carotovora. American Potato Journal 65:697.


Gross, D.C. 1988December. Maximizing rhizosphere populations of fluorescent pseudomonads on potatoes and their effects on Erwinia carotovora. American Potato Journal 65:12.


Gross, D.R., G. Eiten, N.M. Flowers, F.M. Leoi, M.L. Ritter, D.W. Werner. 1979. Ecology and acculturation among native peoples of central Brazil. Science 206(November 30):1043.
KEYWORDS:Brazilian diet, corn, bean, rice, sweet potato, wild food, manioc


GROSS, I. 1918. A FOOD CONSERVATION DRIVE IN A HIGH SCHOOL. JOURNAL OF HOME ECONOMICS 10:71.


Gross, J., M. Gabai, A. Lifshitz. 1972. The carotenoids of the avocado pear persea Americana nabal variety. Journal of Food Science 37:589.


Gross, Louise Haberbush. 1947. Soups, Salads and Desserts. NY.


Gross, Thilo, Lars Rudolf, Simon A. levin, Ulf Dieckmann. 2009August 7. Generalized models reveal stabilizing factors in food webs. Science 235:747.
Insights into what stabilizes natural food webs have always been limited by a fundamental dilemma:Studies either need to make unwarranted simplifying assumptions, which undermines their relevance, or only examine few replicates of small food webs, which hampers the robustness of findings. We used generalized modeling to study several billion replicates of food webs with nonlinear interactions and up to 50 species.


Grosser, A.E. 1983. The culinary alchemy of eggs. American Scientist 71(2):129.


Grosskreutz, J.C. 1961, July. A lipoprotein model of wheat gluten structure. Cereal Chemistry 38:366-349.
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Grossman, Harold J. 1989. Grossman's Guide to Wines, Beers, and Liquors, 7th ed. Macmillan Books, New York.
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Grotelueschen, R. D., D. Smith. 1967. Determination And Identification Of Nonstructural Carbohydrates Removed From Grass And Legume Tissue By Various Sulfuric Acid Concentrations, Takadiastase, And Water. Journal of Agricultural and Food Chemistry 15:1048.


Grotkass, C., R. Lieberei, W. Preil. 1995. Polyphenoloxidase-activity and -activation in embryogenic and non-embryogenic suspension cultures of Euphorbia pulcherrima. Plant cell Reports 14(7):428-431.


Grotsfeld, Heinz. 1970. Das Bad in arabisch-islamischen Mittelalter. Wiesbaden:Harrassowitz.


Grove, David C., Kenneth G. Hirth, David E. Buge, Ann M. Cyphers. 1976June 18. Settlement and cultural development at Chalcatzingo. Science 192:1203.

Research reveals a change from farming village to major center with long-distance trade ties.


Grover, D., J. Hawthorne. 1946. An investigation of the characters of dried whole egg determining baking quality for cakes other than sponge cakes. Food Research 11:41.
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Grover, D. W. 1968. The Measurement And Character Of Carmel Colour. Journal Of Food Technology 3:311.
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Grover, D. W., J.R. Hawthorne. 1946. An Investigation Of The Characters Of Dried Whole Egg Determining Baking Quality For Cakes Other Than Sponge Cakes. Food Research 11:41.


Groves, K. 1958. Insecticide Assay, Analysis Of Mixtures Of Isomers Of Demeton. Journal of Agricultural and Food Chemistry 6:30.


Groves, K. 1967. Small Scale Preparation Of Carbon-14-Labeled 2,6-Dichloro-4-Nitroaniline (Dichloran). Journal of Agricultural and Food Chemistry 15:547.


Groves, K., K.S. Chough. 1966. Determination Of Small Quantities Of 2,6-Dichloro-4- Nitroaniline (Dichloran). Journal of Agricultural and Food Chemistry 14:668.


Groves, K., R.D. Haguwitz. 1961. Isotope-Labeled Insecticides. Preparation Of Labeled 2- Ethylthioethanol, A Demeton Intermediate. Journal of Agricultural and Food Chemistry 9:262.


GROVES, K., A.L. ROBBINS. 1965. FUNGICIDE LABELING, PREPARATION OF LABELED 2,6-DICHLORO-4- NITROANILINE (BOTRAN). Journal of Agricultural and Food Chemistry 13:118.


Grovew, A.T. 1993. Africa's climate in the Holocene. IN The Archaeology of Africa:Food, Metal and Towns. Editors Thurstan Shaw, Paul Sinclair, Bassey Andah, Alex Okpoko. pp. 32-42. London.


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Gruber, S. M., M.E. Zabik. 1966. Comparison Of Sensory Evaluation And Shear-Press Measurements Of Butter Cakes. Food Technology 20:968.
Butter Cake, Shear Press, Sensory Evaluation


Grubinger, V.P., P.L. Minotti, H.C. Wien, A.D. Turner. 1993. Tomato response to starter fertilizer, polyethylene mulch, and level of soil phosphorus. Journal American Society Horticultural Science 118 (2):212-216.


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Grunden, L.P., J.H. MacNeil, P.S. Nimick. 1972. Poultry product quality:Chemical and physical characteistics of mechanically deboned poultry meat. Journal of Food Science 37:247.


Grunder, A.A., B.F. Benkel, J.R. Chambers, M.P. Sabour, J.S. Gavora. 1995. Characterization of eight endogenous viral (ev) genes of meat chickens in semi-congenic lines. Poultry Science 74:1506.


Gruner, O. Cameron. 1930. A Treatise on the Canon of Medicine of Avicenna. London:Luzac. 612pp.


GRUSIN, H., P.S. KINCAID-SMITH, HONG 1954. SCURVY IN ADULT AFRICANS. AMERICAN JOURNAL OF CLINICAL NUTRITION 2(5):323.


Gruss, Johannes von. 1932. Untersuchung von Broten aus der agyptischen Sammlung der staatlichen Museen zu Berlin. Zeitschrift fur Agyptische Sprache und AlterTumskunde 68:79-80.


Grzybowski, R.A., B.J. Donnelly. 1979. Cooking properties of spaghetti:Factors affecting cooking quality. Agricultural and Food Chemistry 27(2):380.
The effects of analytical replication, cooking time, and protein quantity and quality on the cooking properties of spaghetti were investigated.


Guadagni, D. G. 1950. Adaptation Of The Tenderometer For The Quantitative Determination Of Firmness In Calcium-Treated Apple Slices. Food Technology 4:319.


Guadagni, D.G. 1954. Effect of sucrose and ascorbic acid on quality retention in fresh and frozen strawberry puree. Food Research 19:396.
This article reports investigations of the use of sucrose in strawberry purees as a means of retaining natural color and flavor and in preventing off-flavors. Keywords:Frozen Strawberry, Fruit Puree, Strawberry Sucrose, Strawberry Ascorbic Acid


Guadagni, D. G. 1949. Sirup Treatment Of Apple Slices For Freezing Preservation. Food Technology 3:404.


Guadagni, D. G. 1957. Time-Temperature Tolerance Of Frozen Foods. Viii. Organoleptic Evaluation Of Frozen Strawberries, Raspberries And Peaches. Food Technology 11:471.
KEYWORDS:Time-Temperature Tolerance, Frozen Strawberry, Frozen Raspberry, Frozen Peach, Strawberry, Raspberry, Peach Keywords:Time-Temperature Tolerance, Frozen Strawberry, Frozen Raspberry, Frozen Peach, Strawberry,Raspberry, Peach


Guadagni, D. G., J.L. Bomben, J. L., H.C. Mannheim. 1970. Effect Of Temperature On Stability Of Orange Aroma Solution. Journal Of Food Science 35:279.


GUADAGNI, D. G., K.P. DIMICK. 1953. FRUIT FLAVORS, APPARATUS AND PROCEDURE FOR SEPARATION AND ESTIMATION OF VOLATILE COMPONENTS. Journal of Agricultural and Food Chemistry 1:1169.


Guadagni, D. G., S.H. Kelley, L.L. Ingraham, L. L. 1960. Kinetics Of Color, Ascorbic Acid, And Total Acid Diffusion In Frozen Sirup-Packed Raspberries Food Research 25:464.


Guadagni, D. G., S.H. Kelly. 1958. Time-Temperature Tolerance Of Frozen Foods. XIV. Ascorbic Acid And Its Oxidation Products As A Measure Of Temperature History In Frozen Strawberries. Food Technology 12:645.


GUADAGNI, D. G., C.C. NIMMO. 1958. STUDIES IN CANNING PROCESSES. II. THE EFFECTS OF THE VARIATION WITH TEMPERATURE OF THE THERMAL PROPERTIES OF FOODS. Food Technology 12:306.


Guadagni, D. G., C.C. Nimmo. 1957. The Time-Temperature Tolerance Of Frozen Foods. Iii. Effectiveness Of Vacuum, Oxygen Removal, And Mild Heat In Controlling Browning In Frozen Peaches. Food Technology 11:43.


Guadagni, D. G., C.C. Nimmo. 1957. Time-Temperature Tolerance Of Frozen Foods. Ix. Effect Of Time And Temperature On Color Distribution In Retail Packs Of Frozen Raspberries. Food Technology 11:604.


Guadagni, D. G., C.C. Nimmo, F.F. Jansen. 1957. The Time-Temperature Tolerance Of Frozen Foods. X. Retail Packs Of Frozen Raspberries. Food Technology 11:633.


Guadagni, D. G., C.C. Nimmo, E.F. Jansen. 1957. The Time-Temperature Tolerance Of Frozen Foods. Ii. Retail Packages Of Frozen Peaches. Food Technology 11:33.


Guadagni, D. G., C.C. Nimmo, E.F. Jansen. 1957. Time-Temperature Tolerance Of Frozen Foods. Vi. Retail Packages Of Frozen Strawberries. Food Technology 11:389.


Guadagni, D. G., C.C. Nimmo, E.F. Jansen. 1958. Time-Temperature Tolerance Of Frozen Foods. Xi. Retail Packs Of Frozen Red Sour Pitted Cherries. Food Technology 12:36.


Guadagni, D. G., C.C. Nimmo, F.F. Jansen. 1957. The Time-Temperature Tolerance Of Frozen Foods. X. Retail Packs Of Frozen Raspberries. Food Technology 11:633.


Guadagni, D. G., D.G. Sorber, J.S. Wilbur. 1949. Enzymatic Oxidation Of Phenolic Compounds In Frozen Peaches. Food Technology 3:359.


Guan, D., M. Cheng, Y. Wang, J. Tang. 2004. Dielectric properties of mashed potatoes relevant to microwave and radio-frequency pasteurization and sterilization processes. Journal of Food Science 69(1):FEP30.


Guardia, E. J., A.M. Dollar. 1970. Pasteurization Of Pacific Oysters By Radiation:Post-Mortem Changes In Nucleotides During Storage At 0-2c. Journal Of Food Science 35:22.


GUARDIA, E. J., G.J. HAAS. 1967. INFLUENCE OF WATER BINDERS ON ACTIVITY AND THERMAL INACTIVATION OF LIPASE. Journal of Agricultural and Food Chemistry 15:412.


GUARINO, P. A., A. KRAMER. 1969. GAS CHROMATOGRAPHIC ANALYSIS OF HEAD-SPACE VAPORS TO IDENTIFY MICROORGANISMS IN FOODS. Journal of Food Science 34:31.


Gubbay, Millie, Gaby Gubbay-nemes, Mozell Isaac, eds. 1990. Awafi:Exotic Cuisine from the Middle Far East Sydney:Ladies Auxiliary of the Sephardi Synagogue.


GUDHEIM, A. R., J. DONOVAN. 1957. HEAT TRANSFER IN THIN-FILM CENTRIFUGAL PROCESSING UNITS. CHEMICAL ENGINEERING PROGRESS 53:476.


Gudmestad, N.C. 1991February. A historical perspective to pathogen testing in seed potato certification. American Potato Journal 68:99.


GUE, R. L. 1969. AN INTRODUCTION TO THE SYSTEMS APPROACH IN THE DIETARY DEPARTMENT. HOSPITALS. JOURNAL OF THE AMERICAN HOSPITAL ASSOCIATION 43(SEPTEMBER 1):100.


Gue, R. L. 1969. Mathematical Basis For Computer-Planned Nonselective Menus. Hospitals. Journal Of The American Hospital Association 43(November 1):102.


GUE, R. L. 1965. SELECTIVE MENU PLANNING BY COMPUTER. 13TH PROCEEDINGS OF THE SOCIETY FOR THE ADVANCEMENT OF FOOD SERVICE RESEARCH, CORNELL UNIVERSITY, ITHACA, N. Y. OCTOBER.


Guemene, D., R.J. Etches. 1989. Responses of luteinizing hormone and prolactin plasma concentrations to oral administrations of Clomiphene citrate in broody turkey hens. Poultry Science 68:1592-1594.


Guenther, E. 1952. Recent developments in essential oil production. Economic Botany 6:355.


Guenther, H. and F. Turba. 1969. A research note. Changes of some protein fractions of beef muscle postmortem. Journal of Food Science 34:469.
Myosin was isolated and analyzed as to composition. KEYWORDS:isolation (tissue press, gel filtration); characterization peptide maps (tryptic digestion; ATP-ase activity; SH-groups; sedimentation constant, binding capacity) Beef Protein Binding Capacity, Beef Sulfhydryl Group, Beef Peptide Map, Beef Adenosine Triphosphatase, Trypsin


Guenther, H., A. Schweiger. 1966. Changes In The Concentration Of Lactic Acid And Free Sugars In Post-Mortem Samples Of Beef And Pork Muscle. Journal Of Food Science 31:300.


Guenther, J.F. 1995. Economics of potato storage. American Potato Journal 72(8); 463-480.


Guenthner, J.F., D.K. Lancos, J.C. Foltz, L.D. Makus, W.K. Sanchez. 1996. The market for consultants in the Idaho potato industry. American Potato Journal 73:461.


Guenthner, J.F., A.E. Levi, Biing-Hwan Lin. 1991September. Factors that affect the demand for potato products in the United States. American Potato Journal 68:569.


Guenthner, J.F., E.S. Plissey, A.E. Levi, L.D. Makus. 1991June. The impact of the mandatory seed law on Maine potato acreage, yield and price. American Potato Journal 68:381.


Guerin, Bernard. 1868. Les aborigenes de l'ile de formose. Bulletin de la Societe de Geographie (Paris). Serie 5, 15:542-568.
Translation for the Cross-Cultural Survey by C. Sherman.


GUERNELLI, O. 1968. DEVELOPMENT OF THE FOOD INDUSTRY IN LATIN AMERICA. Food Technology 22(159):44.


Guerra, A., F. Feldl, B. Koletzko. 2001March/April. Fatty acid composition of plasma lipids in healthy Portuguese children:is the Mediterranean diet disappearing? Annals of Nutrition & Metabolism 45(2):78-81.


GUERRANT, G. O., D.E. BROWN. 1965. THERMAL STABILITY, THERMAL DECOMPOSITION OF HIGH-ANALYSIS FERTILIZERS BASED ON AMMONIUM PHOSPHATE. Journal of Agricultural and Food Chemistry 13:493.


GUERRANT, N. B. 1957. FOOD STORAGE EFFECTS. CHANGES IN LIGHT REFLECTANCE AND ASCORBIC ACID CONTENT OF FOODS DURING FROZEN STORAGE. Journal of Agricultural and Food Chemistry 5:207.


GUERRANT, N. B., R.A. DUTCHER. 1934. SOME EFFECTS OF THE COMPOSITION OF THE DIET ON THE VITAMIN B AND THE VITAMIN G REQUIREMENT OF THE GROWING RAT. Journal of Nutrition 8:397.


GUERRANT, N. B., R.A. DUTCHER, R. A., R.A. BROWN. 1937. FURTHER STUDIES CONCERNING THE FORMATION OF THE B-VITAMINS IN THE DIGESTIVE TRACT OF THE RAT. Journal of Nutrition 13:305.


GUERRANT, N. B., R.A. DUTCHER, R. CROWTHERS. 1937. ENVIRONMENTAL TEMPERATURE AS A FACTOR IN THE PRODUCTION AND IN THE CURE OF RICKETS IN THE RAT. Journal of Nutrition 14:471.


Guerrant, N. B., R.A. Dutcher, F.S. Tabor, R. Rasmussen. 1936. The Vitamin Content Of Canned Pineapple Juice. Journal of Nutrition 11:383.


GUERRANT, N. B., E. KOHLER, J.E. HUNTER, R.R. MURPHY. 1935. THE RELATIONSHIP OF THE VITAMIN D INTAKE OF THE HEN TO THE ANTIRACHITIC POTENCY OF THE EGGS PRODUCED. Journal of Nutrition 10:167.


GUERRANT, N. B., R.A. RASMUSSEN, R.A. DUTCHER. 1935. THE VALUE OF THE CHEMICAL TITRATION METHOD IN DETERMINING THE VITAMIN C POTENCY OF CERTAIN FOOD SUBSTANCES. Journal of Nutrition 9:667.


GUERRIER, E. 1918. THE WORK OF THE LIBRARY IN FOOD CONSERVATION. JOURNAL OF HOME ECONOMICS 10:266.
KEYWORDS:CONSERVATION, LIBRARY, FEDERAL FOOD ADMINISTRATOR


Guertal, E.A., E. Van-Santen. 1997July/Sept. Nitrogen rate and timing effects on collard yield and plant nitrogen concentration. Journal Prod agric. 10(3):438-441.
As the health benefits of diets high in leafy green vegetables become apparent, there is renewed interest in the production of crops such as collards (Brassica oleracea L. Acephala Group).


Guest, C.S., K. O'Dea, J.L. Hopper, R.G. larkins. 1989December. Take-away food habits and diabetes in Aborigines and Europids in two Victorian country towns. Proceedings of the Nutrition Society of Australia 14:113.


Guggenheim, K., F. Dreyfuss. 1959. Food habits and food consumption of Jews from Cochin in Israel. American Journal of Clinical Nutrition 7(5):519.


GUGGENHEIM, K., S. SZMELCMAN. 1965. LOW-COST PROTEIN SOURCES, PROTEIN-RICH MIXTURE BASED ON VEGETABLE FOODS AVAILABLE IN MIDDLE EASTERN COUNTRIES. Journal of Agricultural and Food Chemistry 13:148.


Guggolz, J., V.V. Herring, G.O. Kohler. 1967. Dehydrated Alfalfa Composition. Correlation Of Nonnutrient Components With Protein Content. Journal of Agricultural and Food Chemistry 15:1052.


GUGGOLZ, J., A.L. LIVINGSTON, E.M. BICKOFF. 1961. FORAGE ESTROGENS. DETECTION OF DAIZEIN, FORMONONETIN, GENISTEIN, AND BIOCHANIN A IN FORAGES. Journal of Agricultural and Food Chemistry 9:330.


Gugliemelli, L. A., H.L. Mitchell. 1958. Feedstuffs Antioxidants, Stabilization Of Alfalfa Carotenoids With N,N'-Diaryl-A,W-Diaminoalkanes. Journal of Agricultural and Food Chemistry 6:126


Gugliemelli, L.A., C.R. Russell. 1971. Rheological method of investigating reaction between cerium (IV) and starch. Journal of Polymer Science. Part B:Polymer Letters 9:711.
KEYWORDS:amioca, cerium reagent, starch viscosity, brookfield viscometer


Guidera, J., S. Branch. 2000September 15. Supermarkets face scrutiny over fees. The Wall Street Journal p. B6.


Guilbeau, W. F., J.G. Lipps Jr., L.F. Martin. 1954. Sugar Cane Processing. Clarification Of New Varieties Of Cane On A Pilot Plant Scale. Journal of Agricultural and Food Chemistry 2:941.


GUILBERT, H. R., H. GOSS. 1932. SOME EFFECTS OF RESTRICTED PROTEIN INTAKE ON THE ESTROUS CYCLE AND GESTATION IN THE RAT. Journal of Nutrition 5:251.


GUILBERT, H. R., G.H. HART. 1935. MINIMUM VITAMIN A REQUIREMENTS WITH PARTICULAR REFERENCE TO CATTLE. Journal of Nutrition 10:409.


GUILBERT, H. R., G.H. HART. 1934. STORAGE OF VITAMIN A IN CATTLE. Journal of Nutrition 8:25.


Guilbert, H. R., W.R. Hinshaw. 1934. Vitamin A Storage In The Livers Of Turkeys And Chickens. Journal of Nutrition 8:45


Guilbert, H. R., R.F. Miller, E.H. Hughes. 1937. The Minimum Vitamin A And Carotene Requirement Of Cattle, Sheep And Swine. Journal of Nutrition 13:543.


Guild, L., R. Raines. 1972. Thiamin content and retention in venison. Journal of the American Dietetic Association 60:42.


Guilford, J.P. 1954. Psychometric Methods. McGraw-Hill, New York.


Guillou, A. 1991. Food habits, the freezer and gender relations in the countryside. Journal of Rural Studies 7(1/2):67-70.


Guinard, J.X., H. Smiciklas-Wright, C. Marty, R. Abu-Sabha, I. Soucy, S. Taylor-Davis, C. Wright. 1996. Acceptability of fat-modified foods in a population of older adults:contrast between sensory preference and purchase intent. Food qual prefer 7(1):36.


Guinaudeau_Franc, Zette. 1981. Les secrets des cuisines en terre marocaine. Paris:Sochepress.


GUINN, V. P., J.C. POTTER. 1962. NEMATOCIDE RESIDUES, DETERMINATION OF TOTAL BROMINE RESIDUES IN AGRICULTURAL CROPS BY INSTRUMENTAL NEUTRON ACTIVATION ANALYSIS. Journal of Agricultural and Food Chemistry 10:232.


Gujral, S. 1987May. Meal pattern, nutrient intake, intra-familial distribution of foods, food habits and taboos. International Agriculture Publications, General Series. 3:35-38.


Gulick, John. 1955. Social structure and culture change in a Lebanese village. Viking Fund Publications in Anthropology No. 21. New York:Wenner-Gren Foundation for Anthropological Research. 188pp.


Gull, A., A. Sevgican. 1992. Effect of growing media on glasshouse tomato yield and quality. Acta Horticulturae 303:145-150.


Gullett, E.A., B. Donaldson. 1967. Factors affecting the rate of cooling of cornstarch-thickened mixtures. Journal of the American Dietetic Association 50:297.


Gulliver, Pamela, P.H. Gulliver. 1953. The Central Nilo-Hamites. Ethnographic Survey of Africa. East Central Africa. Pt. 7. London:International African Institute. 106 pp.


Gulliver, Pamela, P.H. Gulliver. 1956. Pagan peoples of the Central area of Northern Nigeria. Ethnographic Survey of Africa. Western Africa. Pt. 12. London:International African Institute. 146pp.


GULLSTROM, D. K., P.A. DEMKOVICH. 1959. NITROGEN SOLUTIONS ANALYSIS, DETERMINATION OF UREA IN AGRICULTURAL NITROGEN SOLUTIONS. Journal of Agricultural and Food Chemistry 7:26.


Gumbmann, M.R., H.K. Burr. 1964. Volatile sulfur compounds in potatoes. Agric. Food Chemistry. 12:404.
KEYWORDS:Potato Volatile Sulfur, Potato Odor, Potato Flavor


Gumbmann, M.R., M. Friedman, and G.A. Smith. 1983August. The nutritional values and digestibilities of heat damaged casein and casein(c)carbohydrate mixtures. Nutrition Reports International 28(2):355.


Gumpen, S.A., K. Fretheim. 1983. A simple method for determination of total extractable protein in meat. Journal of Food Science 48:986.


Gunasekaran, S. 1990. Delayed light emission as a means of quality evaluation of fruits and vegetables. Food Science and Nutrition 29(1):19.


Gunawan, C.,L. Sutedja, Roestamsjah 1985sept. Biochemical changes during oncom fermentations utilizing mixed substrates. Asean Food J. Kuala Lumpur :Asean Food Handling Bureau 1(3):128-133.


Gundel, Karoly. 1965. Hungarian Cookery Book. Soccer, International Publications Services. 100 pages.


Gundersen, C. 2008. Measuring the extent, depth, and severity of food insecurity:An application to American Indians in the United States. Journal Pop Econ 21:191-215.


Gundersen, C., L. Weinreb, C. Wehler, D. Hosmer. 2003. Homelessness and food insecurity. Journal Housing Econ 12:250-272.


Gundersen, C., V. Oliveira. 2001. The Food Stamp Program and food insufficiency. American Journal Ag. Economics 84:875-887.


Gunderson, F. L., H. Steenbock. 1932. Is The Vitamin B Content Of Milk Under Physiological Control. Journal of Nutrition 5:199.


GUNDERSON, M. F., K.D. ROSE. 1948. SURVIVAL OF BACTERIA IN A PRECOOKED FRESH-FROZEN FOOD. FOOD RESEARCH 13:254.


Gunn, D. L. 1952. Control Of Red Locusts By Insecticides. Journal Of The Science Of Food And Agriculture 3:289.


Gunn, Harold D. 1953. Peoples of the Plateau area of Northern Nigeria. Ethnographic Survey of Africa. Western Africa. Pt. 7. London:International African Institute. 111p.


GUNNESS, C. I., C.R. FELLERS. 1948. A GAUGE TESTER FOR HOME PRESSURE CANNERS. FOOD RESEARCH 13:336.


GUNSTONE, F. D. 1952. VEGETABLE OILS I. THE COMPONENT ACIDS OF STROPHANTHUS SARMENTOSUS SEED OIL. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 3:185.


Gunstone, F.D. 1967. An introduction to the Chemistry and Biochemistry of Fatty Acids and their Glycerides. 2nd Ed. chapman and Hall, Ltd. England.


GUNSTONE, F. D. 1953. VEGETABLE OILS. II. FURTHER STUDIES OF SEED OILS. OF VARIOUS STROPHANTHUS SPECIES. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 4:129.


Guntenmann, W. H., D.J. Lisk. 1960. Fungicide Residues. Rapid Determination Of Mercury In Apples By Modified Schoniger Combustion. Journal of Agricultural and Food Chemistry 8:306.


GUNTHER, F. A., R.C. BLIN, J.H. BARKLEY. 1959. ACARICIDE RESIDUES, INFRARED PROCEDURE FOR QUANTITATIVE DETERMINATION OF RESIDUES OF 2,4,4'5-TETRACHLORODIPHENYL SULFONE (TEDION) ON AND IN CITRUS FRUIT PEEL. Journal of Agricultural and Food Chemistry 7:104.


GUNTHER, F. A., R.C. BLINN. 1957. PESTICIDE DETERMINATION, ULTRAVIOLET SPECTROPHOTOMETRIC MICRODETERMINATION OF THE ACARICIDE 4,4'-DICHLORO-A- (TRICHLOROMETHYL)BENZHYDROL (FW-293). Journal of Agricultural and Food Chemistry 5:517.


GUNTHER, F. A., R.C. BLINN. 1953. PESTICIDE RESIDUES, BASIC PRINCIPLES FOR QUANTITATIVE DETERMINATION. Journal of Agricultural and Food Chemistry 1:325.


Gunther, F. A., R.C. Blinn, J.H. Barkley, M.J. Kolbezen, E.A. Staggs. 1959. Fungicides For Package Foods. Generation Of Ammonia For In- Package Fumigation Of Foodstuffs. Journal Agricultural And Food Chemistry 7:489.
KEYWORDS:Fungicide, Packaging, Ammonia Sorption, Orange Storage, Lemon Storage


Gunther, F. A., R.C. Blin, J.H. Barkley. 1959. Acaricide Residues, Infrared Procedure For Quantitative Determination Of Residues Of 2,4,4'5-Tetrachlorodiphenyl Sulfone (Tedion) On And In Citrus Fruit Peel. Journal of Agricultural and Food Chemistry 7:104.


Gunther, F. A., R.C. Blinn, M.M. Barnes. 1957. Acaricide Residues, Infrared Determination Of Para- Chlorobenzyl Para-Chlorophenyl Sulfide And Its Oxidation To Its Sulfone On Pears. Journal of Agricultural and Food Chemistry 5:198.


Gunther, F. A., R.C. Blinn, E. Benjamini, W.R. Kinkade, L.D. Anderson. 1959. Insecticide Residues. Magnitudes And Natures Of Nicotine Residues On And In Field-Treated Texas Mustard Greens. Journal of Agricultural and Food Chemistry 7:330.


Gunther, F. A., R.C. Blinn, G.E. Carman. 1962. Insecticide Residues, Residues Of Sevin On And In Lemons And Oranges. Journal of Agricultural and Food Chemistry 10:222.


Gunther, F. A.; Blinn, R. C.; Carman, G. E. 1962. Insecticide-Acaricide Residues, Residues Of Ethion On And In Lemons And Oranges As Determined By An Infrared Spectrophotometric Procedure. Journal of Agricultural and Food Chemistry 10:224.


Gunther, F. A., R.C. Blinn, L.R. Jeppson, J.H. Barkley, G.J. Frisone, R.D. Garmus. 1957. Pesticide Residues. Field Persistence Of The Acaricide 4,4'-Dichloro-Alpha-(Trichloromethyl)Benzhydrol (Fw-293) On And In Mature Lemons And Oranges. Journal of Agricultural and Food Chemistry 5:595.
KWYQOESA:Lemon, Orange, Pesticide, Dried Citrus, Cattle Feed


Gunther, F. A., R.C. Blinn, M.J. Kolbezen, R.A. Conkin, C.W. Wilson. 1959. Fungicides For Package Foods, Sorption Of Ammonia By Fruits, Vegetables, Eggs, And Fiberboard In Dynamic Systems. Journal of Agricultural and Food Chemistry 7:496
KEYWORDS:Lemon Storage, Orange Storage, Sorption-Desorption Curve, Ammonia Sorption, Fiberboard, Fungicide, Lemon Peel Storage, Orange Grapefruit, Orange, Lemon, Apple Fungicide Sorption, Apricot, Asparagus, Fungicide Sorption, Avocado, Banana, Bean, Carrot, Cherry, Corn, Cucumber, Vegetable, Egg, Peach, Pepper, Potato, Squash, Strawberry, Tomato, Turnip, Turnip Green


Gunther, F. A., R.C. Blinn, R.L. Metcalf. 1956. Structure-Toxicity Relationships, Insecticidal Properties Of Some Topographical Analog Of 1,1-Bis(Para-Chlorophenyl)-Ethanol (Dmc). Journal of Agricultural and Food Chemistry 4:338.


Gunther, F. A., G.E. Carman, R.C. Blinn, J.H. Barkley. 1963. Insecticide Persistence. Persistence Of Residues Of Guthion On And In Mature Lemons And Oranges And In Laboratory Processed Citrus ''Pulp'' Cattle Feed. Journal of Agricultural and Food Chemistry 11:424.


Gunther, F. A., G.E. Carman, L.R. Jeppson, J.H. Barkley, R.C. Blinn, G.G. Patchett. 1959. Pesticide Residues. Residual Behavior Of S-(P- Chlorophenylthio)Methyl O. O-Diethyl Phosphorodithioate (Trithion) On And In Mature Lemons And Oranges. Journal of Agricultural and Food Chemistry 7:28.


Gunther, F. A., W.H. Ewart, J.H. Barkley, R.T. Murphy. 1965. Insecticide Residue Persistence, Persistence Of Residues Of Dimethoate On And In Mature Valencia Oranges And In Laboratory- Processed Citrus Pulp Cattle Feed. Journal of Agricultural and Food Chemistry 13:548.


Gunther, F. A., W.H. Ewart, R.C. Blinn, H.S. Elmer, G.B. Wacker. 1958. Insecticide Residues, Field Persistence Comparisons Of Residues Of The Insecticide, Diazinon, In Lemons And Valencia Oranges, And Effects On Juice Flavor. Journal of Agricultural and Food Chemistry 8:521.


Gunther, F. A., J.W. Hylin, R.E. Spenger. 1966. Nature Of Chlorine Interferences In Total Halogen Methods Of Analysis Of Organochlorine Pesticide Residues In Plants. Journal of Agricultural and Food Chemistry 14:515.


Gunther, F. A., L.R. Jeppson, J.H. Barkley, L.M. Elliott, R.C. Blinn, C.L. Dunn. 1958. Acaricide Residues, Persistence Of Residues Of 2,3-P- Dioxanedithiol S,S-Bis(O,O-Diethyl Phosphorodithioate) As An Acaricide On And In Mature Lemons And Oranges. Journal of Agricultural and Food Chemistry 6:210.


GUNTHER, F. A., L.A. RIEHL. 1956. PESTICIDES LITERATURE, USE OF THE ENTOMOLOGICAL LITERATURE BY THE AGRICULTURAL CHEMICAL SPECIALIST. Journal of Agricultural and Food Chemistry 4:455.


Gunther, H., A. Schweiger. 1966. Changes In The Concentration Of Lactic Acid And Free Sugars In Post-Mortem Samples Of Beef And Pork Muscle. Journal Of Food Science 31:300.


Gunther, John. 1949. Behind the Curtain. Harper and Brothers, pp. 363.


Gunther, John. 1955. Inside Africa. Harper and Brothers, 49 East 33rd Street, New York, 10016, pp. 952.


Gunther, John. 1958. Inside Russia Today. Harper and Brothers, pp. 500.


Gupta, G.N., G. Chandra. 1957. Indian jasmine. Economic Botany 11:178.


Gupta, P.K., P.M. Priyadarshan. 1982. Triticale - Present status and future prospects. Adv. Genet. 21:255.


Gupta, R.B. 1994. Genetic, chemical and molecular basis of wheat dough properties:an overview. IN J. Paul, I.S. Dundas, K.J. Shepherd, and G.J. Hollamby (ed). Proceedings of the Seventh Assembly of the Wheat Breeding Society of Australia University of Adelaide, Adelaide.


Gupta, R.B., F. MacRitchie. 1991. A rpaid one-step one-dimensional SDS-PAGE procedure for analysis of subunit composition of glutenin in wheat. Journal Cereal Science 14:105-109.


Gupta, R.B. and F. MacRitchie. 1994. Allelic variation at glutenin subunit and gliadin loci, Glu-1, glu-3, and Gli-1, of common wheats. II. Biochemical basis of the allelic effects on dough properties. Journal of Cereal Science 19:19-29.


Gupta, R.B., K.W. Shepherd. 1988. Low molecular weight glutenin subunits in wheat:Their variation, inheritance and association with physical dough properties. p. 943-949. IN T.E. Miller and R.M.D. Koebner (ed. Proceedings 7th International Wheat Genetics Symposium vol. 2. Institute of Plant Science Research, Cambridge.


Gupta, R.B., K.W. Shepherd. 1990. One-dimensional SDS-PAGE analysis of LMW subunits of hexaploid wheats. Theor. Applications Genet. 80:65-74.


Gupta, R.B., N.K. Singh, K.W. Shepherd. 1989. The cumulative effect of allelic variation in LMW and HMW glutenin subunits on dough proeprties in the progeny of two bread wheats. Theor. Appl. Genet. 77:57-64.


Gupta, R.B., I.L. Batey, F. MacRitchie. 1992. Relationship between protein composition and functional properties of wheat flours. Cereal Chemistry 69:125-131.


Gupta, R.B., K. Khan, F. MacRitchie. 1993. Biochemical basis of flour properties in bread wheats. I. Effects of variation in the quantity and size distribution of polymeric protein. Journal Cereal Science 18:23-41.


Gupta, R.B., J.G. Paul, G.B. Cornish, G.A. Palmer, F. Bekes, A.J. Rathjen. 1994. Allelic variation at glutenin subunit and gliadin loci, glu-1, glu-3 and gli-1, of common wheats. I. Its additive and interaction effects on dough properties. Journal of Cereal Science 19:9-17.


Gupta, R.B., Y. Popineau, J. Lefebre, M. Cornec, G.J. Lawrence, F. MacRitchie. 1995. Biochemical basis of flour properties in bread wheats. II. Changes in polymeric protein formation and dough/gluten properties associated with the loss of low Mr or high Mr glutenin subunits. Journal Cereal Science 21:103-116.


Gupte, S. M., H.M. El-Bisi, F.J. Francis. 1964. Kinetics Of Thermal Degradation Of Chlorophyll In Spinach Puree. Journal Of Food Science 29:379.


Gupta, Santosh P. 1975October. Changes in the food habits of Asian indians in the United States:a case study. Soc. Social Research 60(1):87-99.
Acculturation in the food habits of first generation Asian Indian immigrants to the United States, at Pennsylvania State University, was found to have three distinct phases.


GUPTA, S. S., T.P. HILDITCH, J.P. RILEY. 1951. THE FATTY ACIDS AND GLYCERIDES OF CASTOR OIL. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2:245.


GUPTA, S. S., C.R. MITRA. 1953. THE COMPONENT ACIDS AND GLYCERIDES OF REFINED NEEM (MELIA INDICA) OIL. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 4:44.


Gupta, U.C. 1991. Boron, molybdenum and selenium status in different plant parts in forage legumes and vegetable crops. Journal of Plant Nutrition 14(6):613-621.


Gupta, U.C. 1992. Characterization of the iron status in plant parts and its relation to soil pH on acid soils. Journal of Plant Nutrition 15(10):1531-1540.


GUPTE, S. M., H.M. EL-BISI, F.J. FRANCIS. 1964. KINETICS OF THERMAL DEGRADATION OF CHLOROPHYLL IN SPINACH PUREE. Journal of Food Science 29:379.


Gura, T. 2000January 21. Reaping the plant gene harvest. Science 287:413.
Projects aimed at sequencing the genomes of major crop plants, including rice, are also beginning to bear fruit.


Gur-Arich, C., A.I. Nelson, M.P. Steinberg. 1967. Studies On The Density Of Water Adsorbed On Low-Protein Fraction Of Flour. Journal Of Food Science 32:442.


GUR-ARIEH, C., A.I. NELSON, M.P. STEINBERG, L.S. WEI. 1965. A METHOD FOR RAPID DETERMINATION OF MOISTURE-ADSORPTION ISOTHERMS OF SOLID PARTICLES. FOOD RESEARCH 30:105.


Gurdon, P.R.T. 1904. Note on the Khasis, Syntengs, and Allied Tribes inhabiting the Khasi and Jaintia Hills District in Assam. Journal of the Asiatic Society of Bengal 73(Pt. 3, No. 4):57-74.


Gurdon, P.R.T. 1907. The Khasis. London:David Nutt. 277 pp.


Gurhan-Canli, Z. and D. Maheswaran. 1998. The effects of extensions on brand name dilution and enhancement. Journal of Marketing Research 35:464-473.


Gurney, Anne. Vegetable Variety. London. The Medici Society Ltd.


Gurney, J.M. 1975. Nutritional considerations concerning the staple foods of the English-speaking Caribbean. Ecology of Food and Nutrition 4:171-175.


Guru, G. 1980. Pilot scheme on nutrition education at the primary stage. IN India:World nutrition and nutrition education edited by H. M. Sinclair and G. R. Howat. Oxford :Oxford University p. 202-207.
Socioeconomic, ecological, and religious factors influence food habits and diet patterns of India, where 60% of the population suffer from protein deficiency.


Gusta, L.V., M.J. Burke, A.C. Kapoor. 1975. Determination of unfrozen water in Winter cereals at subfreezing temperatures. Plant Physiology 56:707-709.
The freezing of water in acclimated and nonacclimated cereals was studied using pulsed nuclear magnetic resonance spectroscopy. KEYWORDS:nuclear magnetic resonance, Spring wheat, freezing curve, wheat hardness, rye, frozen cereal


Gustafson, J.P. 1976. The evolutionary development of triticale:The wheat-rye hybrid. Evol. Biol. 9:107


Gustafson, J.P. 1983. Cytogenetics of triticale. IN Cytogenetics of Crop Plants M.S. Swaminathan, P.K. Gupta and U. Sinha EDS. Macmillan India Limited, New Delhi, India.


Gustafsson, K., J. Ekblad, B. Sidenvall. 2005December. Older women and dietary advice:occurrence, comprehension and compliance. Journal of Human Nutrition and Dietetics 18(6):453-460.


Gutenmann, W. H., C.A. Bache, D.J. Lisk. 1967. Fate Of Plant Regulator 2,3,5-Triiodobenzoic Acid (Tiba) In The Bovine. Journal of Agricultural and Food Chemistry 15:600.


Gutenmann, W. H., D.J. Lisk. 1965. Carbamate Insecticides. Gas Chromatographic Residue Determination Of Sevin As Brominated 1-Naphthyl Acetate. Journal of Agricultural and Food Chemistry 13:48.


GUTENMANN, W. H., D.J. LISK. 1964. HERBICIDE MECHANISMS. CONVERSION OF 4-(2. 4-DB) TO 2.4-DICHLOROPHNEOXYCROTONIC ACID (2.4-DC) AND PRODUCTION OF 2.4-D FROM 2.4-DC IN SOIL. Journal of Agricultural and Food Chemistry 12:322.
KEYWORDS:CROTONIC ACID, BUTYRIC ACID, OXIDATION, BETA OXIDATION, HERBICIDE


Gutenmann, W. H., D.J. Lisk. 1960. Herbicide Residues. Improved Extraction Procedure For The Determination Of Eptc Residues In Potatoes. Journal of Agricultural and Food Chemistry 8:216.


Gutenmann, W. H., D.J. Lisk. 1963. Insecticide Residues, Gas Chromatographic Determination Of Organophosphorus Insecticides Using The Zeisel Alkoxyl Reaction. Journal of Agricultural and Food Chemistry 11:470.


GUTENMANN, W. H., D.J. LISK. 1963. HERBICIDE RESIDUES. RAPID DETERMINATION OF 4(2,4-DB) AND A METABOLITE, 2,4-D, IN TREATED FORAGE BY ELECTRON AFFINITY SPECTROSCOPY. Journal of Agricultural and Food Chemistry 11:304.


GUTENMANN, W. H., D.J. LISK. 1964. HERBICIDE RESIDUES, ELECTRON AFFINITY RESIDUE DETERMINATION OF CIPC, MONURON, DIURON, AND LINURON BY DIRECT HYDROLYSIS AND BROMINATION. Journal of Agricultural and Food Chemistry 12:46.


Gutenmann, W. H., D.J. Lisk. 1961. Pesticide Residues. Determination Of Selenium In Oats By Oxygen Flask Combustion. Journal of Agricultural and Food Chemistry 9:488.


Gutenmann, W. H., D.J. Lisk. 1963. Pesticide Residues. Rapid Determination Of Diphenylamine In Apples By Direct Bromination And Gas Chromatography. Journal of Agricultural and Food Chemistry 11:468.


GUTENMANN, W. H., D.J. LISK. 1963. PESTICIDE RESIDUES, ELECTRON AFFINITY DETECTOR IN PESTICIDE RESIDUE ANALYSIS. Journal of Agricultural and Food Chemistry 11:301.
KEYWORDS:CHLORDAN, DIELDRIN, ENDRIN, HEPTACHLOR, HEPTACHLOR EPOXIDE, KURON, PESTICIDE, ELECTRON AFFINITY DETECTOR, LINDANE, NEMAGON, TELODRIN, THIODAN, HEXACHLOROCYCLOPENTADIENE


GUTENMANN, W. H., D.J. LISK. 1961. SOIL EFFECTS ON PESTICIDES. DETERMINATION OF CARBON IN ORGANIC SOILS BY OXYGEN FLASK COMBUSTION. Journal of Agricultural and Food Chemistry 9:489.


Gutenmann, W. H., L.E. St. John Jr., D.J. Lisk. 1968. Metabolic Studies With O,O-Diethyl O-(3,5,6-Trichloro-2-Pyridyl) Phosphorothioate (Dursban) Insecticide In A Lactating Cow. Journal of Agricultural and Food Chemistry 16:45.


Guth, H., W. Grosch. 1994. Identification of the Characteristics that Impact Odorants of Stewed Beef Juice by Instrumental Analyses and Sensory Studies. Journal of Agricultural and Food Chemistry 42:12.
Purpose was to test the human threshold of 15 different odorants that originate in stewed beef juice. Sensory Evaluation:A panel of five assessors were trained in the detection of the odorants involved in this study. They were then given five different ten mL samples of stewed beef juice in 45 mL beakers to seek any or all of the 15 odorants in question.


Guthe, C.E. 1945. Manual for the Study of Food Habits. National Research Council Committee on Food Habits, Bulletin No. 111, National Academy of Sciences, Washington, D.C. Page 1-93.
KEYWORDS:food habit, food attitude, social organization


Gutheil, R.A., G.F. Krause, D.B. Brooker, M.E. Anderson. 1984. Effect of corn cultivar and sample variance on the performance of three electronic moisture meters. Cereal Chemistry 61(4):267-269.
Six varieties of corn commonly grown in Missouri were used to evaluate the effect of variety on the performance of three electronic moisture meters.


Gutheil, R.A., L.G. Price, B.G. Swanson. 1980May. pH, acidity, and vitamin C content of fresh and canned homegrown Washington tomatoes. Journal of Food Protection 43(5):366-369.


Guthrie, J.F., L.H. Fulton. 1995. Relationship of knowledge of food group servings recommendations to food group consumption. Family Economics Nutrition Review 8(4):2-17.

This review studies the relationship of knowledge of recommended servings of the five major food groups to reported food group consumption among female adult meal planners.


Guthrie, J.F., J.F. Morton. 2000January. Food sources of added sweeteners in the diets of Americans. Journal of the American Dietetics Association 100(1):43.


Guthrie, E. S. 1917. Butter Shrinkage. Journal of Dairy Science 1:136.
KEYWORDS:Butter Fat Shrinkage, Butter Fat Moisture, Butter Fat Salt


Guthrie, E. S. 1917. Concerning Rancidity Of Butter. Journal of Dairy Science 1:218.
KEYWORDS:Butter Fat Rancidity, Reichert-Meissl Number, Acid Number, Iodine Number, Butter Fat Bacteria, Butter Fat Storage


Gutierrez, Ramon A., Genevieve Fabre. 1995. Feasts and Celebrations in North American Ethnic Communities. University of New Mexico Press, Albuquerque.


Gutterman, Y., E. Chauser-Volfson. 2000April. Peripheral defence strategy:variation ofbarbaloin content in the succulent leaf parts of Aloe arborescensMiller (Liliaceae). Botanical journal of the Linnean Society 132(4):385-395.


Gutterman, Y., E. Chauser-Volfson. 2000November. The distribution of the phenolic metabolitesbarbaloin, aloeresin and aloenin as a peripheral defense strategy inthe succulent leaf parts of Aloe arborescens. Biochemical systematics and ecology 28(9):825-838.


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Guy, E.J. 1982 (August). Evaluation of sweet whey solids in yellow layer cakes with special emphasis on fragility. Bakers Digest 56(4):8.


Guy, E.J. 1985. Effect of sodium chloride levels on sponge doughs and breads. Cereal Foods World 30(9):644-648.
Decreasing the salt level from 2 to 1% in sponge bread doughs of hard red winter (HRW) and spring (HRS) wheat flours decreased dough clean-up times, mixing times, and proof times, and slightly impaired initial dough handling qualities.


Guy, E.J. 1986. Effect of KCl levels on functional and baking properties of sponge doughs and hedonic ratings of their breads. Cereal Foods World 31(6):421- 425.
Two percent mixtures of 1:1 NaCl and Kcl in hard red winter wheat flour sponge bread doughs mixed 3.5, 4.5 or 5.5 min. each at 59.5, 61, and 62.5% water absorption, and their resultant breads were compared to doughs and breads with 2% NaCl.


Guy, E.J. 1986. Effect of salt removal on the baking quality and hedonic ratings of white, yellow, spice, and Devil's food cakes. Cereal Food World 31:890.
White, yellow, spice and devil's food cakes with normal levels of salt had slightly but significant greater heights or larger volumes than salt-free cakes and were slightly more compressible (less firm).


Guy, E.J. 1984. Evaluation of the bread-baking quality and storage stability of 12% soy-fortified wheat flour containing sweet cheese whey solids. Cereal Chemistry 61(2):83-88.
Substitution of 1-3% commercial pasteurized grade A sweet whey solids (SWS) for wheat flour in a 12% soy-fortified bread flour mix containing sodium stearoyl-2-lactylate (SSL) increased bread volumes by 5-10% and decreased crumb compressibiity during storage.


Guy, E.J. 1978. Evaluation of milk caramels containing hydrolyzed lactose. Journal of Food Science 43:980.
Analytical as well as objective methods were used to evaluate milk caramels made from hydrolyzed lactose, hydrolyzed sweet whey and invert sugar.


GUYATT, B. L., H.D. KAY, H.D. BRANION. 1933. BERYLLIUM ''RICKETS''. Journal of Nutrition 6:313.


GUYER, R. B., J.W. HOLMQUIST. 1954. ENZYME REGENERATION IN HIGH TEMPERATURE-SHORT TIME STERILIZED CANNED FOODS. Food Technology 8:547.


Guyer, R. B., W.M. Miller, O.W. Bissett, M.K. Veldhuis. 1956. Stability Of Frozen Concentrated Orange Juice. I. The Effect Of Heat Treatment On Enzyme Inactivation And Cloud Stability Of Frozen Concentrate Made From Pineapple And Valencia Oranges. Food Technology 10:10.


Guyer, R. B., W.M. Miller, O.W. Bissett, M.K. Veldhuis. 1956. Stability Of Frozen Concentrated Orange Juice. II. A Comparison Of Several Methods Of Heat Stabilizing Frozen Orange Concentrate. Food Technology 10:570.


Guymon, J. F., M.S. Jaber. 1959. Alcoholic Fermentation, Reduction Of Aldehydes During Alcoholic Fermentation. Application To Processing Of Heads. Journal of Agricultural and Food Chemistry 7:576.


Guyot, S., J. Vercauteren, V. Cheynier. 1996. Structural determination of colourless and yellow dimers resulting from (+)-catechin coupling catalysed by grape polyphenoloxidase. Phytochemistry 42(5):1279-1288.


Guys, M. Henri. 1863. La nation Druse. Paris:Challamel Aine. 231pp.


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Gwinn, K.D, D. A. Stelzig, S.K. Bhatia. 1989. Differential ethylene production by potato tuber tissue inoculated with a compatible or an incompatible race of Phytophyhora infestans. American Potato Journal 66(7):417.


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GYORGY, P., M. FORBES, H. GOLDBLATT. 1958. FOOD EMULSIFIERS, EFFECT OF NONIONIC EMULSIFIERS ON EXPERIMENTAL DIETARY IN JURY OF THE LIVER IN RATS. Journal of Agricultural and Food Chemistry 6:139.


Gyorgy, P., K. Murata, H. Ikehata. 1964. Antioxidants Isolated From Fermented Soybean (Tempeh). Nature 203:870.


Gyorgy, P., K. Murata, Y. Sugimoto. 1974. Studies on antioxidant activity of tempeh oil. J.A.O.C.S. 51:37.
The addition of tempeh oil to protect cottonseed, soy, corn and safflower oils from autoxidation was investigated. Peroxide values were used to measure autoxidation


Gyorgy, P., K. Murata, Y. Sugimoto. 1974. Studies on antioxidant activity of tempeh oil. Journal American Oil Chemists Society 51:377.
The addition of tempeh oil to protect cottonseed, soy, corn and safflower oils from autoxidation was investigated. Peroxide values were used to measure autoxidation.


Gyrisco, G. G., D.J. Lisk, S.N. Fertig, E.W. Huddleston, F.H. Fox, R.F. Holland, G.W. Trimberger. 1060. Insecticide Residues In Milk. The Effects Of Feeding High Levels Of Sevin On Residue, Flavor, And Odor Of The Milk Of Dairy Cattle. Journal of Agricultural and Food Chemistry 8:409.


Gyrisco, G. G., L.B. Norton, G.W. Trimberger, R.F. Holland, P.J. Mcenerney, A.A. Muka. 1959. Insecticide Residues In Milk, Effects Of Feeding Low Levels Of Insecticide Residues On Hay To Dairy Cattle On Flavor And Residues In Milk. Journal of Agricultural and Food Chemistry 7:707.


Gysin, H., A. Margot. 1958. Insecticide Preparation And Properties. Chemistry And Toxicological Properties Of O.O-Diethyl-O-(2-Isopropyl-4-Methyl-6- Pyrimidinyl) Phosphorothioate (Diazinon). Journal of Agricultural and Food Chemistry 6:900.




Updated: Wednesday, May 23, 2012.

Chapter

 

page

 

List of Illustrations

viii

 

Acknowledgements

ix

 

Abbreviations

X

 

Preface

xi

 

Introduction:Food, Substance and symbol

1

1

Diet

12

2

Food and the economy

22

3

Food crisi

34

4

Malnutrition

43

5

Otherness

62

6

Forbidden foods

82

7

Food and the family

100

8

Haves and have nots

113

9

Youa re with whom you eat

128

 

Conclusion:Choice and necessity

139

 

Bibliographical Essay

144

 

Bibliography

149

 

Index

169