AUTH PABLO, I. S.; SILVERMAN, G. J.; GOLDBLITH, S. A.<BR>
TITL MICROBIAL GROWTH PATTERNS OF REHYDRATED FREEZE-DRIED FOODS. I. SHRIMP<BR>
YEAR 1966<BR>
JOUR JOURNAL OF FOOD SCIENCE 31:419<BR>
KEY FREEZE-DRIED SHRIMP, SHRIMP, FISH REHYDRATION<P>
AUTH PABLO, I. S.; SILVERMAN, G. J.; GOLDBLITH, S. A.<P>
TITL MICROBIAL GROWTH PATTERNS OF REHYDRATED FREEZE-DRIED FOODS. II. CHICKEN<P>
YEAR 1966<P>
JOUR JOURNAL OF FOOD SCIENCE 31:245<P>
KEY FREEZE-DRIED CHICKEN, CHICKEN REHYDRATION<P>
AUTH PACE, J. K.; WHITACRE, J.
TITL FACTORS AFFECTING RETENTION OF B VITAMINS IN CORN BREAD MADE WITH ENRICHED MEAL. I. THE RELATION OF PH TO THE RETENTION OF THIAMINE, RIBOFLAVIN, AND NIACIN IN CORN BREAD
YEAR 1953
JOUR FOOD RESEARCH 18:231
KEY CORN BREAD, VITAMIN ENRICHMENT, NIACIN, THIAMIN, RIBOFLAVIN, CORN MEAL ENRICHMENT
AUTH PACE, J. K.; WHITACRE, J.
TITL FACTORS AFFECTING RETENTION OF B VITAMINS IN CORN BREAD MADE WITH ENRICHED MEAL. II. RELATION OF CRUST AND CRUMB AND OF BAKING UTENSIL TO RETENTION OF THIAMINE IN CORN BREAD
YEAR 1953
JOUR FOOD RESEARCH 18:239
KEY CORN BREAD, BAKED PRODUCT, CRUST, CORN BREAD, BAKED PRODUCT, CRUMB, CORN BREAD, BAKED PRODUCT, UTENSIL, CORN BREAD, BAKED PRODUCT, THIAMIN, ENRICHMENT, CORN MEAL, ENRICHMENT
AUTH PACE, J. K.; WHITACRE, J.
TITL FACTORS AFFECTING RETENTION OF B VITAMINS IN CORN BREAD MADE WITH ENRICHED MEAL. III. RETENTION OF THIAMINE IN CORN MUFFINS MADE WITH COMMERCIAL MIXES AND IN CORN BREAD MADE WITH SELF-RISING MEALS
YEAR 1953
JOUR FOOD RESEARCH 18:245
KEY CORN BREAD, BAKED PRODUCT, THIAMIN, CORN MUFFIN, BAKED PRODUCT, THIAMIN, SELF-RISING CORN MEAL, MUFFIN, ENRICHMENT, CORN MEAL, ENRICHMENT
AUTH PACE, W. E.; WESTPHAL, W. B.; GOLDBLITH, S. A.
TITL DIELECTRIC PROPERTIES OF COMMERCIAL COOKING OILS
YEAR 1968
JOUR JOURNAL OF FOOD SCIENCE 33:30
KEY COOKING OIL, DIELECTRIC PROPERTY
AUTH PACE, W. E.; WESTPHAL, W. B.; GOLDBLITH, S. A.; VAN DYKE, D.
TITL DIELECTRIC PROPERTIES OF POTATOES AND POTATO CHIPS
YEAR 1968
JOUR JOURNAL OF FOOD SCIENCE 33:37
KEY POTATO, VEGETABLE, DIELECTRIC PROPERTY, POTATO CHIP, DIELECTRIC PROPERTY, DIELECTRIC PROPERTY
AUTH PACKMAN, E. W.; ABBOTT, D. D.; HARRISON, J. W. E.
TITL INSECTICIDE-RODENTICIDE TOXICOLOGY, THE ACUTE ORAL TOXICITY IN RATS OF SEVERAL DIET-ARSENIC TRIOXIDE MIXTURES
YEAR 1961
JOUR JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 9:271
KEY INSECTICIDE, ARSENIC TRIOXIDE, TOXICOLOGY
AUTH PADFIELD, C. A. S.
TITL FACTORS AFFECTING INCIDENCE OF SUPERFICIAL SCALD IN THE ROME BEAUTY APPLE AND ITS COLOURED SPORT, FRIMLEY BEAUTY
YEAR 1955
JOUR NEW ZEALAND JOURNAL OF SCIENCE AND TECHNOLOGY, A., AGR. RES. SECT. 37(4,DECEMBER):312
KEY APPLE, FRUIT, SCALDING, APPLE, FRUIT, COLOR
AUTH PADWAL-DESAL, S. R.; AHMED, E. M.; DENNISON, R. A.
TITL SOME PROPERTIES OF MITOCHONDRIA FROM IRRADIATED TOMATO FRUIT
YEAR 1969
JOUR JOURNAL OF FOOD SCIENCE 34:335
KEY IRRADIATED TOMATO, FRUIT, TOMATO, FRUIT, MITOCHONDRIA
AUTH PAEZ, A. V.; HELM, J. L.; ZUBER, M. S.
TITL LYSINE CONTENT OF OPAQUE-2 MAIZE KERNELS HAVING DIFFERENT PHENOTYPES
YEAR 1969
JOUR CROP SCIENCE 9:251
KEY OPAQUE CORN, LYSINE, OPAQUE CORN, KERNEL
AUTH PAEZ, A. V.; HELM, J. L.; ZUBER, M. S.
TITL QUANTITATIVE MEASUREMENT OF LIGHT TRANSMISSION THROUGH CORN ENDOSPERM
YEAR 1968
JOUR CEREAL CHEMISTRY 45:595
KEY CORN ENDOSPERM, LIGHT TRANSMISSION
AUTH PAEZ, L. E.; HULTIN, H. O.
TITL RESPIRATION OF POTATO MITOCHONDRIA AND WHOLE TUBERS AND RELATION TO SUGAR ACCUMULATION
YEAR 1970
JOUR JOURNAL OF FOOD SCIENCE 35:46
KEY POTATO, MITOCHONDRIA, POTATO, SUGAR
AUTH PAGAN, C.; MORRIS, M. P.
TITL DERRIS DEPOSITS. FATE OF DEPOSITS ON YOUNG PLANTS
YEAR 1953
JOUR JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 1:580
KEY DERRIS
AUTH PAGE, E.; HANNING, F. M.
TITL VITAMIN B6 AND NIACIN IN POTATOES: RETENTION AFTER STORAGE AND COOKING
YEAR 1963
JOUR JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION 42:42
KEY POTATO, VITAMIN B6, POTATO, NIACIN, POTATO, COOKING, POTATO, STORAGE
AUTH PAGE, N. R.; COOPER, H. P.
TITL MINOR PLANT NUTRIENTS. LESS-SOLUBLE BORON COMPOUNDS FOR CORRECTING BORON NUTRITIONAL DEFICIENCIES
YEAR 1955
JOUR JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 3:222
KEY BORON DEFICIENCY
AUTH PAIGE, M. D.; KELLY, M. C.
TITL CHOCOLATE BEVERAGES FOR THE SCHOOL LUNCH
YEAR 1939
JOUR JOURNAL OF HOME ECONOMICS 31:305
KEY CHOCOLATE BEVERAGE, SCHOOL LUNCH, CHOCOLATE MILK
AUTH PAINE, F. A.
TITL HOW ARE THE DESIRED QUALITIES ACHIEVED: PACKAGING CONTROL
YEAR 1968
JOUR JOURNAL OF FOOD TECHNOLOGY 3:443
KEY PACKAGING, PRESERVATION
AUTH PAINE, F. A.
TITL SYMPOSIUM ON QUALITY CONTROL IN THE FOOD INDUSTRY: PACKAGING CONTROL
YEAR 1968
JOUR JOURNAL OF FOOD TECHNOLOGY 3:443
KEY QUALITY CONTROL, PACKAGING CONTROL
AUTH PAINTER, R. R.; KILGORE, W. W.; OUGH, C. S.
TITL DISTRIBUTION OF PESTICIDES IN FERMENTATION PRODUCTS OBTAINED FROM ARTIFICIALLY FORTIFIED GRAPE MUSTS
YEAR 1963
JOUR JOURNAL OF FOOD SCIENCE 28:342
KEY PARATHION, TRITHION, SEVIN, DDT, CHLORDAN, PESTICIDE, FERMENTATION, BRIX, GRAPE MUST, SARRHAROMYCES CEREVISIAE VAR. ELLIPSOIDEUS, KELTHANE, TEDION, ENDRIN, CHOLINESTERASE
AUTH PALEY, C.
TITL CHEMICAL TASTE IN MILK
YEAR 1942
JOUR JOURNAL OF MILK TECHNOLOGY 5:165
KEY MILK TASTE
AUTH PALEY, C.; RUBEN, S.
TITL RAPID METHOD FOR DETERMINING FAT CONTENT OF DRIED EGGS
YEAR 1946
JOUR FOOD ENGINEERING 18:1194
KEY BABCOCK METHOD, PALEY METHOD BOTTLE, DRIED EGG, FAT
AUTH PALMER, H. H.; IJICHI, K.; CIMIO, S. L.; ROFF, H.
TITL SALTED EGG YOLKS. 1. VISCOSITY AND PERFORMANCE OF PASTEURIZED AND FROZEN SAMPLES
YEAR 1969
JOUR FOOD TECHNOLOGY 23:1480
KEY SALTING, EGG YOLK, EGG YOLK, EGG PASTEURIZATION, FROZEN EGG YOLK, EGG YOLK, EGG VISCOSITY
AUTH PALMER, H. H.; IJICHI, K.; ROFF, H.
TITL SUGARED EGG YOLKS: EFFECTS OF PASTEURIZATION AND FREEZING ON PERFORMANCE AND VISCOSITY
YEAR 1969
JOUR FOOD TECHNOLOGY 23(2):1581
KEY SUGARED EGG YOLK, EGG YOLK, EGG PASTEURIZATION, EGG YOLK, EGG VISCOSITY, FROZEN EGG YOLK
AUTH PALMER, H. H.; KLOSE, A. A.; SMITH, S.; CAMBELL, A. A.
TITL EVALUATION OF TOUGHNESS DIFFERENCES IN CHICKENS IN TERMS OF CONSUMER REACTION
YEAR 1965
JOUR JOURNAL OF FOOD SCIENCE 30(5):898
KEY CHICKEN, CONSUMER EVALUATION, CHICKEN TENDERNESS, SENSORY EVALUATION
AUTH PALMER, I. S.; BONHORST, C. W.
TITL SELENIUM POISONING. MODIFICATION OF SELENITE METABOLISM BY ARSENITE
YEAR 1957
JOUR JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 5:928
KEY SELENIUM, ARSENITE
AUTH PALMER, K. J.; ELSKEN, R. H.
TITL MOISTURE DETERMINATION. DETERMINATION OF WATER BY NUCLEAR MAGNETIC RESONANCE IN HYGROSCOPIC MATERIALS CONTAINING SOLUBLE SOLIDS
YEAR 1956
JOUR JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 4:165
KEY MOISTURE, NUCLEAR MAGNETIC RESONANCE, WATER
AUTH PALMER, L. S.
TITL BITTER MILK OF ADVANCED LACTATION-A LIPASE FERMENTATION
YEAR 1922
JOUR JOURNAL OF DAIRY SCIENCE 5:201
KEY MILK, TASTE, MILK, BITTERNESS, LACTATION
AUTH PALMER, L. S.
TITL IS LIPASE A NORMAL CONSTITUENT OF COW'S MILK?
YEAR 1922
JOUR JOURNAL OF DAIRY SCIENCE 5:51
KEY MILK, LIPASE
AUTH PALMER, L. S.; COMBS, W. B.
TITL RELATION OF THE ENZYMES OF BUTTER TO THE PRODUCTION OF TALLOWINESS BY COPPER SALTS AND OVER-NEUTRALIZATIION
YEAR 1919
JOUR JOURNAL OF DAIRY SCIENCE 2:444
KEY BUTTER, TALLOWINESS, BUTTER, ENZYME
AUTH PALMER, L. S.; CROCKETT, D. P.
TITL THE COMPOSITION AND MARKET QUALITIES OF BUTTER WHEN CORN SILAGE IS FED WITH COTTONSEED MEAL
YEAR 1917
JOUR JOURNAL OF DAIRY SCIENCE 1:235
KEY COTTONSEED MEAL, CORN SILAGE, COW DIET, BUTTERFAT, MOISTURE, CHURNING, BUTTERFAT, FAT, BUTTERFAT, CURD, BUTTERFAT, ASH, BUTTERFAT, SALT, BUTTERFAT, BODY, BUTTERFAT, IODINE VALUE, SAPONIFICATION VALUE, REICHERT-MEISSL NUMBER, MELTING POINT, STANDING-UP TEMPERATURE
AUTH PALMER, L. S.; DAHLE, C. D.
TITL THE STRUCTURE OF POWDERED MILK AND ITS POSSIBLE RELATION TO THE KEEPING QUALITY OF WHOLE MILK POWDERS
YEAR 1922
JOUR JOURNAL OF DAIRY SCIENCE 5:240
KEY WHOLE MILK POWDER, MILK POWDER
AUTH PALMER, L. S.; DAHLE, C. D.
TITL A STUDY OF THE CHEMICAL AND PHYSICAL PROPERTIES OF REMADE MILK
YEAR 1922
JOUR JOURNAL OF DAIRY SCIENCE 5:1
KEY MILK
AUTH PALMER, L. S.; ECKLES, C. H.
TITL THE INFLUENCE OF THE STAGE OF GESTATION ON THE COMPOSITION AND PROPERTIES OF MILK
YEAR 1917
JOUR JOURNAL OF DAIRY SCIENCE 1:185
KEY MILK, SOLID, PROTEIN, MILK POWDER, FAT, ASH, MOISTURE, CHURNING, BUTTER, CURD
AUTH PALMER, W. B.
TITL ''GASED'' CREAM
YEAR 1938
JOUR JOURNAL OF MILK TECHNOLOGY 1(5):8
KEY WHIPPING CREAM, CREAM, WHIPPING CREAM, OVERRUN
AUTH PALMSTROM, D. E.
TITL A BRITISH-TRAINED DIETITIAN LOOKS AT FOOD AND FOOD HABITS IN NORWAY
YEAR 1947
JOUR NUTRITION. DIETETICS. CATERING 1:31
KEY HABIT, NORWEGIAN FOOD HABIT
AUTH PAN, H. P.
TITL BITTERNESS IN CELERY
YEAR 1961
JOUR JOURNAL OF FOOD SCIENCE 26:337
KEY CELERY, BITTERNESS
AUTH PANALAKS, T.; PELLETIER, O.
TITL THE EFFECT OF STORAGE ON ASCORBIC ACID CONTENT OF GAMMA RADIATED POTATOES
YEAR 1960
JOUR FOOD RESEARCH 25:33
KEY POTATO STORAGE, POTATO ASCORBIC ACID, IRRADIATED POTATO, GAMMA RADIATION
AUTH PANGBORN, R. M.
TITL RELATIVE TASTE INTENSITIES OF SELECTED SUGARS AND ORGANIC ACIDS
YEAR 1963
JOUR JOURNAL OF FOOD SCIENCE 28:726
KEY THRESHOLD TEST, SUCROSE, GLUCOSE, FRUCTOSE, LACTOSE, CITRIC ACID, ACETIC ACID, TARTARIC ACID, LACTIC ACID, TASTE INTENSITY
AUTH PANGBORN, R. M.
TITL TASTE INTERRELATIONSHIPS
YEAR 1960
JOUR FOOD RESEARCH 25:245
KEY TASTE
AUTH PANGBORN, R. M.
TITL TASTE INTERRELATIONSHIPS. II. SUPRATHRESHOLD SOLUTIONS OF SUCROSE AND CITRIC ACID
YEAR 1961
JOUR JOURNAL OF FOOD SCIENCE 26:648
KEY TASTE THRESHOLD, SUCROSE, CITRIC ACID
AUTH PANGBORN, R. M.
TITL TASTE INTERRELATIONSHIPS. III. SUPRATHRESHOLD SOLUTIONS OF SUCROSE AND SODIUM CHLORIDE
YEAR 1962
JOUR JOURNAL OF FOOD SCIENCE 27:495
KEY TASTE THRESHOLD, SUCROSE, SODIUM CHLORIDE
AUTH PANGBORN, R. M.; CHRISP, R. B.
TITL TASTE INTERRELATIONSHIPS. VI. SUCROSE, SODIUM CHLORIDE, AND CITRIC ACID IN CANNED TOMATO JUICE
YEAR 1964
JOUR JOURNAL OF FOOD SCIENCE 29:490
KEY CANNED TOMATO JUICE, TOMATO JUICE, TASTE, SODIUM CHLORIDE, SUCROSE, CITRIC ACID
AUTH PANGBORN, R. M.; SIMONE, M.; NICKERSON, T. A.
TITL THE INFLUENCE OF SUGAR IN ICE CREAM. 1. CONSUMER PREFERENCES FOR VANILLA ICE CREAM
YEAR 1957
JOUR FOOD TECHNOLOGY 11:679
KEY ICE CREAM, SUGAR, VANILLA ICE CREAM, ICE CREAM, CONSUMER PREFERENCE, CONSUMER PREFERENCE
AUTH PANGBORN, R. M.; TRABUE, I. M.
TITL TASTE INTERRELATIONSHIPS. V. SUCROSE, SODIUM CHLORIDE, AND CITRIC ACID IN LIMA BEAN PUREE
YEAR 1964
JOUR JOURNAL OF FOOD SCIENCE 29:233
KEY LIMA BEAN PUREE, LIMA BEAN, TASTE, SUCROSE, SODIUM CHLORIDE, CITRIC ACID
AUTH PANGBORN, R. M.; VAUGHN, R. H.; YORK II, G. K.; ESTELLE, M.
TITL EFFECT OF SUGAR, STORAGE TIME AND TEMPERATURE ON DILL PICKLE QUALITY
YEAR 1959
JOUR FOOD TECHNOLOGY 13:489
KEY DILL PICKLE, STORAGE
AUTH PANKEY, R. D.; DRAUDT, H. N.; DESROSIER, N. W.
TITL CHARACTERIZATION OF THE STARCH OF SPIRODELA POLYRRHIZA
YEAR 1965
JOUR JOURNAL OF FOOD SCIENCE 30:627
KEY STARCH, SPIRODELA POLYRRHIZA STARCH
AUTH PANKEY, R. R.; STADELMAN, W. J.
TITL EFFECT OF DIETARY FATS ON SOME CHEMICAL AND FUNCTIONAL PROPERTIES OF EGGS
YEAR 1969
JOUR JOURNAL OF FOOD SCIENCE 34:312
KEY DIETARY FAT, EGG
AUTH PANUSHKA, J. B.; COOPER, P. W.; JOSEPH, J.
TITL BLACK LIGHT: SUPER SLEUTH
YEAR 1956 JUNE
JOUR FOOD ENGINEERING 28(6):52
KEY BLACK LIGHT, EGG SPOILAGE, MILKSTONE, ADULTERATION, STALING, EGG, FLUORESCENCE, WALNUT, STORAGE, HAZELNUT, STORAGE, ALMOND, STORAGE, OLIVE OIL, STORAGE, RODENT, SAFETY
AUTH PAR, A. A.; HENRICKSON, R. L.
TITL NITRIC OXIDE IN PRE- AND POST-CHILL PROCESSED HAM
YEAR 1970
JOUR FOOD TECHNOLOGY 24:1160
KEY PORK, NITRIC OXIDE PIGMENT, BICEPS FEMORIS, SEMIMEMBRANOSUS, ADDUCTOR, QUADRICEP, VASTUS LATERALIS, RECTUS FEMORIS, VASTUS INTERMEDIUS, VASTUS MEDIALIS, BRINE
AUTH PAREKH, K. G.; SOLBERG, M.
TITL COMPARATIVE GROWTH OF CLOSTRIDIUM PERFRINGENS IN CARBON DIOXIDE AND NITROGEN ATMOSPHERES
YEAR 1970
JOUR JOURNAL OF FOOD SCIENCE 35:156
KEY CLOSTRIDIUM PERFRINGEN, CARBON DIOXIDE ATMOSPHERE
AUTH PARENT, G.; THOEN, D.
TITL FOOD VALUE OF EDIBLE MUSHROOMS FROM UPPER-SHABA REGION
YEAR 1977
JOUR ECONOMIC BOTANY 31(4):436
KEY VEGETABLE, AFRICA, MUSHROOM
AUTH PARFITT, E. H.
TITL METHODS USED BY THE DAIRY INDUSTRY TO IMPROVE SANITARY CONTROL THROUGH EQUIPMENT DESIGN. DIARY PRODUCTS AND LIQUID FOODS
YEAR 1948
JOUR FOOD TECHNOLOGY 2:39
KEY SANITATION, DAIRY INDUSTRY SANITATION
AUTH PARISER, E. R.; HAMMERLE, O. A.
TITL SOME CULTURAL AND ECONOMIC LIMITATIONS ON THE USE OF FISH AS FOOD
YEAR 1966 MAY
JOUR FOOD TECHNOLOGY 20:5
KEY FISH, TABOO
AUTH PARISH, D. H.; ROBINSON, K. L.
TITL LOW-TEMPERATURE VACUUM DRYING OF HERBAGE
YEAR 1951
JOUR JOURNAL OF THE SCIENCE OF AND FOOD AGRICULTURE 2:457
KEY DRIED HERBAGE, HERBAGE, VACUUM DRYING
AUTH PARKER, H. K.
TITL FLOUR TREATMENT WITH DYOX
YEAR 1951
JOUR BAKERS DIGEST 25(1):10
KEY DYOX, FERMENTATION GAS RETENTION, FLOUR, MATURING AGENT, FLOUR, OXIDATION, FLOUR, NITROGEN TRICHLORIDE, FLOUR, CHLORIDE DIOXIDE, FLOUR, AGING, FLOUR, COLOR, SPRING WHEAT, WINTER WHEAT, CLEAR FLOUR, FLOUR, BREAD, GRAIN, BREAD, TEXTURE, BREAD, CRUMB, TEXTURE, BREAD, SHELF LIFE, SPONGE DOUGH PROCESS
AUTH PARKER, M. E.
TITL SANITATION ENGINEERING AND THE FOOD TECHNOLOGIST
YEAR 1947
JOUR FOOD TECHNOLOGY 1:56
KEY TECHNOLOGY, SANITATION ENGINEERING
AUTH PARKER, M. E.; SHADWICK, G. W. JR.
TITL CHEMICAL DETERMINATION OF AROMA IN BUTTER AND BUTTER CULTURES
YEAR 1937
JOUR FOOD RESEARCH 2@D227
KEY BUTTER, BUTTER, RIPENING, FLAVOR, ACETIC ACID, ACETYLMETHYLCARBINOL, PROTEIN, DIACETYL, PROPIONIC ACID, ACID, BUTTER, BUTTER, RIPENING, FLAVOR, ACETIC ACID, ACETYLMETHYLCARBINOL, PROTEIN, DIACETYL, PROPIONIC ACID, ACID, RIPENING, BUTTER, RIPENING, FLAVOR, ACETIC ACID, ACETYLMETHYLCARBINOL, PROTEIN, DIACETYL, PROPIONIC ACID, ACID, FLAVOR, BUTTER, RIPENING, FLAVOR, ACETIC ACID, ACETYLMETHYLCARBINOL, PROTEIN, DIACETYL, PROPIONIC ACID, ACID, ACETIC ACID, BUTTER, RIPENING, FLAVOR, ACETIC ACID, ACETYLMETHYLCARBINOL, PROTEIN, DIACETYL, PROPIONIC ACID, ACID, ACETYLMETHYLCARBINOL, BUTTER, RIPENING, FLAVOR, ACETIC ACID, ACETYLMETHYLCARBINOL, PROTEIN, DIACETYL, PROPIONIC ACID, ACID, PROTEIN, BUTTER, RIPENING, FLAVOR, ACETIC ACID, METYLMETHYLCARBINOL, PROTEIN, DIACETYL, PROPIONIC ACID, ACID, DIACETYL, BUTTER, RIPENING, FLAVOR, ACETIC ACID, ACETYLMETHYLCARBINOL, PROTEIN, DIACETYL, PROPIONIC ACID, ACID, PROPIONIC ACID, BUTTER, RIPENING, FLAVOR, ACETIC ACID, METYLMETHYLCARBINOL, PROTEIN, DIACETYL, PROPIONIC ACID, ACID, ACID, BUTTER, RIPENING, FLAVOR, ACETIC ACID, ACETYLMETHYLCARBINOL, PROTEIN, DIACETYL, PROPIONIC ACID, ACID, AROMA
AUTH PARKIN, E. A.
TITL BIOLOGICAL TESTS OF INSECTICIDES FOR STORED PRODUCT INSECTS
YEAR 1951
JOUR JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2:136
KEY INSECTICIDE
AUTH PARKINSON, C.; SHERMAN, P.
TITL THE INFLUENCE OF TURBULENT FLOW ON THE SENSORY ASSESSMENT OF VISCOSITY IN THE MOUTH
YEAR 1971
JOUR JOURNAL OF TEXTURE STUDIES 2:451
KEY SENSORY EVALUATION, VISCOSITY, MOUTHFEEL
AUTH PARKINSON, T. L.
TITL THE CHEMICAL COMPOSITION OF EGGS
YEAR 1966
JOUR JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 17:101
KEY EGG WHITE, EGG, OVALBUMIN, EGG, CONALBUMIN, EGG, OVOMUCOID, EGG, LYSOZYME, EGG, OVOMUCIN, EGG, APOPROTEIN, EGG, FLAVOPROTEIN, EGG, OVOINHIBITOR, EGG, AVIDIN, EGG, GLOBULIN, EGG, EGG YOLK, EGG, LIPOPROTEIN, EGG, LIPOVITELLIN, EGG, PHOSVITIN, EGG, LIPID, EGG, LIVETIN, EGG, PHOSPHOPROTEIN, EGG, CHOLESTEROL, EGG, FREE FATTY ACID, EGG, NITROGEN, EGG, SULFUR, EGG, PHOSPHOLIPID, EGG, LECITHIN, EGG, LYSOLECITHIN, EGG, SPHINGOMYELIN, EGG, PLASMALOGEN, EGG, CAROTENOID, EGG, PHOSPHATIDYL ETHANOLAMINE
AUTH PARKINSON, T. L.
TITL THE DETERMINATION OF ASCORBIC ACID IN CANNED FOODS CONTAINING FERROUS IRON
YEAR 1952
JOUR JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 3:555
KEY FERROUS IRON, ASCORBIC ACID, CANNED FOOD
AUTH PARKINSON, T. L.
TITL FRACTIONATION OF THE LIPIDS OF RAW EGG
YEAR 1975
JOUR JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 26:1639
KEY EGG, TRIGLYCERIDE, EGG, CHOLESTEROL, EGG, CEPHALIN, EGG, LECITHIN, EGG, STEROL ESTER
AUTH PARKINSON, T. L.
TITL THE ISOLATION OF AN ANTHOCYANIN AND CHLOROGENIC ACID FROM CANNED VICTORIA PLUMS
YEAR 1954
JOUR JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 5:239
KEY PLUM, PLUM, ANTHOCYANIN, PLUM, CHLOROGENIC ACID
AUTH PARKINSON, T. L.
TITL SEPARATION OF THE PROTEINS OF EGG WHITE AND EGG YOLK AND A STUDY OF THEIR INTERACTIONS IN WHOLE EGG II. LIPID AND PHOSPHORUS CONTENTS AND MOLECULAR WEIGHTS OF SOME FRACTIONS
YEAR 1972
JOUR JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 23:659
KEY EGG WHITE, EGG YOLK, WHOLE EGG, EGG, PHOSPHORUS, EGG, LIPOPROTEIN, EGG, PROTEIN, EGG, LIPID
AUTH PARKS, J. R.; HANDLEMAN, A. R.; BARNETT, J. C.; WRIGHT, F. H.
TITL METHODS FOR MEASURING REACTIVITY OF CHEMICAL LEAVENING SYSTEMS. 1. DOUGH RATE OF REACTION
YEAR 1960
JOUR CEREAL CHEMISTRY 37:503
KEY DOUGH, CHEMICAL LEAVENING AGENT, LEAVENING AGENT
AUTH PARKS, T. B.; ROSE, E. R.
TITL THE COPPER, IRON AND MANGANESE CONTENT OF FISH
YEAR 1933
JOUR JOURNAL OF NUTRITION 6:95
KEY FISH, COPPER, FISH, IRON, FISH, MANGANESE
AUTH PARLIMENT, T. H.; KOLOR, M. G.
TITL IDENTIFICATION OF THE MAJOR VOLATILE COMPONENTS OF BLUEBERRY
YEAR 1975
JOUR JOURNAL OF FOOD SCIENCE 40:762
KEY BLUEBERRY
AUTH PARMAN, G. K.
TITL FORTIFICATION OF CEREALS AND CEREAL PRODUCTS WITH PROTEINS AND AMINO ACIDS
YEAR 1968
JOUR JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 16:168
KEY FORTIFICATION, CEREAL PROTEIN, CEREAL AMINO ACID
AUTH PARODI, P. W.
TITL OBSERVATIONS ON THE VARIATION IN FATTY ACID COMPOSITION OF MILKFAT
YEAR 1972
JOUR AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY 27:90
KEY MILK, FAT, FATTY ACID
AUTH PARR, G. E.
TITL DRUG RESIDUES IN MILK. DETERMINATION OF NITROFURAZONE IN MILK
YEAR 1962
JOUR JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 10:291
KEY MILK, NITROFURAZONE
AUTH PARRINDER, E. G.
TITL IBADAN ANNUAL FESTIVAL
YEAR 1951
JOUR AFRICA. JOURNAL OF THE INTERNATIONAL INSTITUTE OF AFRICAN LANGUAGES AND CULTURE 14(1):54
KEY AFRICA, FESTIVAL
AUTH PARRISH JR., F. C.; BAILEY, M. E.
TITL PHYSICOCHEMICAL PROPERTIES AND PARTIAL PURIFICATION OF PORCINE MUSCLE CATHEPSIN
YEAR 1966
JOUR JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 14:232
KEY PORK, CATHEPSIN
AUTH PARRISH JR., F. C.; BAILEY, M. E.
TITL PHYSICOCHEMICAL PROPERTIES OF BOVINE MUSCLE PARTICULATE CATHEPSIN
YEAR 1967
JOUR JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 15:88
KEY BEEF, CATHEPSIN, CATHEPSIN, ELECTRON MICROSCOPY
AUTH PARRISH JR., F. C.; CHENG, C. S.
TITL HEAT-INDUCED CHANGES IN MYOFIBRILLAR PROTEINS OF BOVINE LONGISSIMUS MUSCLE
YEAR 1979
JOUR JOURNAL OF FOOD SCIENCE 44:22
KEY LONGISSIMUS DORSI, BEEF, MYOFIBRILLAR PROTEIN
AUTH PARRISH JR., F. C.; GOLL, D. E.; NEWCOMB II., W. J.; DE LUMEN, B. O.; CHAUDHRY, H. M.; KLINE, E. A.
TITL MOLECULAR PROPERTIES OF POST-MORTEM MUSCLE. 7. CHANGES IN NONPROTEIN NITROGEN AND FREE AMINO ACIDS OF BOVINE MUSCLE
YEAR 1969
JOUR JOURNAL OF FOOD SCIENCE 34:196
KEY WARNER-BRATZLER SHEAR APPARATUS, LONGISSIMUS DORSI, KJELDAHL NITROGEN, BEEF, POSTMORTEM, BEEF, SARCOPLASMIC PROTEIN, BEEF, NONPROTEIN NITROGEN, BEEF, SHEAR VALUE, BEEF, FREE AMINO NITROGEN, BEEF, PH, BEEF, FAT, BEEF, MOISTURE
AUTH PARRISH JR., F. C.; OLSON, D. G.; MINER, B. E.; YOUNG, R. B.; SNELL, R. L.
TITL RELATIONSHIP OF TENDERNESS MEASUREMENTS MADE BY THE ARMOUR TENDEROMETER TO CERTAIN OBJECTIVE, SUBJECTIVE AND ORGANOLEPTIC PROPERTIES OF BOVINE MUSCLE
YEAR 1973
JOUR JOURNAL OF FOOD SCIENCE 38:1214
KEY BEEF, TENDERNESS, ARMOUR TENDEROMETER
AUTH PARRISH JR., F. C.; RUST, R. E.; POPENHAGEN, G. R.; MINER, B. E.
TITL EFFECT OF POST-MORTEM AGING TIME AND TEMPERATURE ON BEEF MUSCLE ATTRIBUTES
YEAR 1969
JOUR JOURNAL OF ANIMAL SCIENCE 29:398
KEY BEEF, AGING
AUTH PARRISH JR., F. C.; YOUNG, R. B.; MINER, B. E.; ANDERSEN, L. D.
TITL EFFECT OF POSTMORTEM CONDITIONS ON CERTAIN CHEMICAL, MORPHOLOGICAL AND ORGANOLEPTIC PROPERTIES OF BOVINE MUSCLE
YEAR 1973
JOUR JOURNAL OF FOOD SCIENCE 38:690
KEY BEEF, POSTMORTEM
AUTH PARRISH, D. B.; MITCHELL, H. L.
TITL ALFALFA CAROTENE, AVAILABILITY TO THE CHICK OF THE CAROTENE OF STABILIZED ALFALFA MEAL
YEAR 1958
JOUR JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 6:621
KEY ALFALFA MEAL, CAROTENE, CHICK RATION
AUTH PARRISH, F. C.; BAILEY, M. E.; NAUMANN, H. D.
TITL HYDROXYPROLINE AS A MEASURE OF BEEF TENDERNESS
YEAR 1962
JOUR FOOD TECHNOLOGY 16(2):68
KEY BEEF, TENDERNESS, BEEF, HYDROXYPROLINE
AUTH PARRISH, F. C.; OLSON, D. G.; MINER, B. E.; RUST, R. E.
TITL EFFECT OF DEGREE OF MARBLING AND INTERNAL TEMPERATURE OF DONENESS ON BEEF RIB STEAKS
YEAR 1973
JOUR JOURNAL OF ANIMAL SCIENCE 37:430
KEY BEEF, ENDPOINT TEMPERATURE, LONGISSIMUS DORSI, BEEF, MOISTURE, BEEF, FAT, SENSORY EVALUATION, ELECTRONIC OVEN, WARNER-BRATZLER SHEAR APPARATUS, BEEF, COOKING LOSS, BEEF, FLAVOR, STEAK, BEEF, TENDERNESS, BEEF, JUICINESS, BEEF, ACCEPTABILITY, BEEF, STEAK, BEEF, MARBLING, BEEF, COOKING TEMPERATURE
AUTH PARRY, E. W.
TITL PREVALENCE OF CLOSTRIDIUM BOTULINUM IN SOILS OF CENTRAL NEW YORK STATE
YEAR 1946
JOUR FOOD RESEARCH 11:203
KEY CLOSTRIDIUM BOTULINUM
AUTH PARRY, J. W.
TITL THE STORY OF SPICES
YEAR 1955
JOUR ECONOMIC BOTANY 9:190
KEY SPICE
AUTH PARSEGIAN, V. A.; NINHAM, B. W.
TITL TEMPERATURE-DEPENDENT VAN DER WAALS FORCES
YEAR 1970
JOUR BIOPHYSICAL JOURNAL 10(PART 2):664
KEY VAN DER WAALS FORCES, LIPID-WATER, HYDROPHOBIC BOND
AUTH PARSONS, H. T.
TITL EFFECT OF DIFFERENT COOKING METHODS ON SOYBEAN PROTEINS
YEAR 1943
JOUR JOURNAL OF HOME ECONOMICS 35:211
KEY SOYBEAN, COOKING, SOYBEAN, PROTEIN, SOYBEAN, BAKING, SOYBEAN, COLOR, SOYBEAN, STEAMING, SOYBEAN, BOILING, SOYBEAN, MEAL
AUTH PARSONS, H. T.; LEASE, J. G.
TITL VARIATIONS IN THE POTENCY OF CERTAIN FOODSTUFFS IN THE CURE OF DERMATITIS INDUCED IN RATS BY DIETARY EGG WHITE
YEAR 1934
JOUR JOURNAL OF NUTRITION 8:57
KEY DERMATITIS, EGG WHITE, RAT RATION
AUTH PARSONS, H. T.; STEVENSON, I.; MULLEN, I.; HORN, C.
TITL LOSS OF VITAMIN A DURING THE BAKING OF THIN BUTTER COOKIES
YEAR 1931
JOUR CORNELL HOTEAL AND RESTAURANT ADMINISTRATION QUARTERLY 15(1):37
KEY COOKIE, VITAMIN A
AUTH PARSONS, J. G.; KEENEY, P. G.; PATTON, S.
TITL IDENTIFICATION AND QUANTITATIVE ANALYSIS OF PHOSPHOLIPIDS IN COCOA BEANS
YEAR 1969
JOUR JOURNAL OF FOOD SCIENCE 34:497
KEY COCOA BEAN, PHOSPHOLIPID
AUTH PARTMANN, W. J.
TITL CONTRACTIBILITY OF MUSCLE FIBRES AS A POSSIBLE AID TO JUDGING TEXTURAL CHANGES IN FROZEN MEATS AND FISH
YEAR 1971
JOUR JOURNAL OF TEXTURE STUDIES 2:328
KEY FISH, FIBER, MEAT, FIBER, MEAT, TEXTURE, FISH, TEXTURE, FROZEN FISH, FROZEN MEAT
AUTH PARTMANN, W. J.
TITL EFFECT OF LOW TEMPERATURE, SODIUM NITRITE, SODIUM CHLORIDE, AND FORMALDEHYDE ON THE APYRASE SYSTEM OF THE MUSCULAR TISSUE
YEAR 1957
JOUR FOOD RESEARCH 22:51
KEY SODIUM NITRITE, SODIUM CHLORIDE, FORMALDEHYDE, APYRASE SYSTEM
AUTH PARTMANN, W. J.
TITL POST-MORTEM CHANGES IN CHILLED AND FROZEN MUSCLE
YEAR 1963
JOUR JOURNAL OF FOOD SCIENCE 28:15
KEY MEAT, POSTMORTEM, FROZEN MEAT
AUTH PARTRIDGE, S. M.
TITL ANILINE HYDROGEN PHTHALATE AS A SPRAYING REAGENT FOR CHROMATOGRAPHY OF SUGARS
YEAR 1949
JOUR NATURE 164:443
KEY ANILINE HYDROGEN PHTHALATE, SUGAR
AUTH PARTRIDGE, S. M.
TITL CHONDROITIN SULFATE-PROTEIN OF BOVINE CARTILAGE
YEAR 1966
JOUR FEDERATION PROCEEDINGS 25:994
KEY BEEF, CARTILAGE, BEEF, CHONDROITIN
AUTH PARTRIDGE, S. M.
TITL ELASTIN
YEAR 1962
JOUR ADVANCES IN PROTEIN CHEMISTRY 17:227
KEY REVIEW ARTICLE, ELASTIN
AUTH PARTRIDGE, S. M.
TITL ELASTIN, BIOSYNTHESIS AND STRUCTURE
YEAR 1969
JOUR GERONTOLGIA 15:85
KEY ELASTIN, LYSINE, DESMOSINE, ISODESMOSINE, HYDROXYPROLINE, ELECTRON MICROSCOPY
AUTH PARTRIDGE, S. M.; WESTALL, R. G.
TITL FILTER-PAPER PARTITION CHROMATOGRAPHY OF SUGARS. 1. GENERAL DESCRIPTION AND APPLICATION TO THE QUALITATIVE ANALYSIS OF SUGARS IN APPLE JUICE, EGG WHITE AND FOETAL BLOOD OF SHEEP
YEAR 1948
JOUR BIOCHEMICAL JOURNAL 42:238
KEY SUGAR ANALYSIS, APPLE JUICE, SUGAR, EGG WHITE, SUGAR, FOETAL BLOOD SUGAR
AUTH PARTSCH, G.; ALTMANN, H.
TITL RADIO RESISTANCE OF BYSSOCHLAMYS FULVA ASCOSPORES AS SHOWN BY STORAGE TESTS
YEAR 1970
JOUR JOURNAL OF FOOD SCIENCE 35:251
KEY BYSSOCHLAMYS FULVA ASCOSPORE
AUTH PASARELA, N. R.; BROWN, R. G.; SHAFFER, C. B.
TITL INSECTICIDE RESIDUES IN MEAT AND MILK, FEEDING OF MALATHION TO CATTLE: RESIDUES ANALYSES OF MILK AND TISSUE
YEAR 1962
JOUR JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 10:7
KEY INSECTICIDE, MALATHION, MILK, MEAT
AUTH PASARELA, N. R.; TONDREAU, R. E.; BOHN, W. R.; GALE, G. O.
TITL GAS CHROMATOGRAPHIC DETERMINATION OF FAMPHUR AND ITS OXYGEN ANALOG RESIDUES IN BOVINE MILK, BLOOD, AND EDIBLE TISSUES
YEAR 1967
JOUR JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 15:920
KEY FAMPHUR, MILK, BEEF, BLOOD, BEEF
AUTH PASARELA, N. R.; WALDRON, A. C.
TITL FLUOROMETRIC METHOD FOR MICROGRAM QUANTITIES OF ETHYLENEDIAMINE RESIDUES IN MILK
YEAR 1967
JOUR JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 15:221
KEY MILK, ETHYLENEDIAMINE
AUTH PASCH, J. H.; VON ELBE, J. H.
TITL BETANINE DEGRADATION AS INFLUENCED BY WATER ACTIVITY
YEAR 1975
JOUR JOURNAL OF FOOD SCIENCE 40:1145
KEY BETANINE, WATER ACTIVITY
AUTH PASCH, J. H.; VON ELBE, J. H.; DINESEN, N.
TITL BETAINES AS NATURAL FOOD COLORANTS
YEAR 1975
JOUR FOOD PRODUCT DEVELOPMENT 9(9):38
KEY BETAINE, COLORANT, BETANINE, BEET, PIGMENT, HUNTER REFLECTANCE VALUE, ADDITIVE, STORAGE, RASPBERRY, STRAWBERRY, ICE CREAM, SHERBET, BIXIN, SENSORY EVALUATION
AUTH PATASHNIK, M.; KUDO, G.; MIYAUCHI, D.
TITL BONE PARTICLE CONTENT OF SOME MINCED FISH MUSCLE PRODUCTS
YEAR 1974
JOUR JOURNAL OF FOOD SCIENCE 39:588
KEY FISH, BONE, MINCED FISH
AUTH PATASHNIK, M.; MIYAUCHI, D.; KUDO, G.
TITL OBJECTIVE EVALUATION OF TEXTURE OF MINCED BLACK ROCKFISH (SEBASTES SPP.) DURING FROZEN STORAGE
YEAR 1976
JOUR JOURNAL OF FOOD SCIENCE 41:609
KEY FROZEN FISH, ROCKFISH, STORAGE, TEXTURE
AUTH PATCHETT, G. G.; BATCHELDER, G. H.
TITL INSECTICIDE-MITICIDE RESIDUES, DETERMINATION OF TRITHION CROP RESIDUES BY CHOLINESTERASE INHIBITION MEASUREMENT
YEAR 1960
JOUR JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 8:54
KEY CHOLINESTERASE INHIBITOR, INSECTICIDE, MITICIDE
AUTH PATCHETT, G. G.; BATCHELDER, G. H.
TITL PURIFICATION OF PESTICIDES. MULTIMOLECULAR ABSORPTION CHROMATOGRAPHY FOR PURIFICATION OF GRAM QUANTITIES OF PESTICIDES
YEAR 1961
JOUR JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 9:395
KEY PESTICIDE
AUTH PATE, T. D.; SHULER, R. O.; MANDIGO, R. W.
TITL THE INFLUENCE OF GLUCONO DELTA LACTONE ON CURED HAM COLOR AND COLOR STABILITY
YEAR 1971
JOUR JOURNAL OF FOOD SCIENCE 36:48
KEY GLUCONO DELTA LACTONE, CURED HAM, HAM, COLOR
AUTH PATEL, A. R.; HARPER, W. J.
TITL UTILIZATION OF ACID WHEY IN ICE CREAM
YEAR 1977
JOUR DAIRY AND ICE CREAM FIELD 160(6):70A
KEY COTTAGE CHEESE WHEY, ICE CREAM, VISCOSITY, ICE CREAM, MELTING, ICE CREAM, OVERRUN
AUTH PATEL, D. S.; PHAFF, H. F.
TITL ON THE ACTION OF PURIFIED ''TOMATO POLYGALACTURONASE''
YEAR 1958
JOUR FOOD RESEARCH 23:693
KEY TOMATO POLYGALACTURONASE
AUTH PATEL, D. S.; PHAFF, H. J.
TITL PROPERTIES OF PURIFIED TOMATO POLYGALACTURONASE
YEAR 1960
JOUR FOOD RESEARCH 25:47
KEY TOMATO POLYGALACTURONASE
AUTH PATEL, D. S.; PHAFF, H. J.
TITL STUDIES ON THE PURIFICATION OF TOMATO POLYGALACTURONASE
YEAR 1960
JOUR FOOD RESEARCH 25:37
KEY TOMATO POLYGALACTURONASE
AUTH PATEL, K. N.; NICKERSON, T. A.
TITL INFLUENCE OF SUCROSE, GLUCOSE AND LACTOSE ON LOSS OF WATER FROM SOLUTIONS
YEAR 1971
JOUR JOURNAL OF FOOD SCIENCE 36:495
KEY SUCROSE, GLUCOSE, LACTOSE
AUTH PATEL, K.; JOHNSON, J. A.
TITL HORSEBEAN PROTEIN SUPPLEMENTS IN BREADMAKING. II. EFFECT ON PHYSICAL DOUGH PROPERTIES, BAKING QUALITY, AND AMINO ACID COMPOSITION
YEAR 1975
JOUR CEREAL CHEMISTRY 52:791
KEY HORSEBEAN, AMINO ACID, BREAD, AMINO ACID, BREAD, QUALITY, BREADMAKING
AUTH PATEL, M. C.; LUND, D. B.; OLSON, N. F.
TITL FACTORS AFFECTING SYNERESIS OF RENNETED MILK GELS
YEAR 1972
JOUR JOURNAL OF DAIRY SCIENCE 55:913
KEY RENNET, MILK, GEL
AUTH PATHAK, C. L.
TITL NUTRITIONAL ADAPTATION TO LOW DIETARY INTAKES OF CALORIES, PROTEINS, VITAMINS, AND MINERALS IN THE TROPICS
YEAR 1958
JOUR AMERICAN JOURNAL OF CLINICAL NUTRIION 6(2):151
KEY DIETARY PROTEIN, DIETARY VITAMIN, DIETARY MINERAL, CALORIE
AUTH PATHAK, S. P.; AGARWAL, C. V.
TITL THE COMPONENT ACIDS AND GLYCERIDES OF AN INDIAN TIGER (FELIS TIGRIS) FAT
YEAR 1952
JOUR JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 3:136
KEY INDIAN TIGER FAT, ACID, INDIAN TIGER FAT, GLYCERIDE
AUTH PATIL, B. C.; SALUNKHE, D. K.; SINGH, B.
TITL METABOLISM OF SOLANINE AND CHLOROPHYLL IN POTATO TUBERS AS AFFECTED BY LIGHT AND SPECIFIC CHEMICALS
YEAR 1971
JOUR JOURNAL OF FOOD SCIENCE 36:474
KEY POTATO, SOLANINE, POTATO, CHLOROPHYLL
AUTH PATRICK JR., T. M.
TITL THE REACTION OF ALDEHYDES WITH ALDIMINES
YEAR 1952
JOUR JOURNAL OF THE AMERICAN CHEMICAL SOCIETY 74:2984
KEY ALDEHYDE, ALDIMINES, BROWNING REACTION
AUTH PATRICK, R.; HILL, E. C.
TITL ENTEROCOCCUS-LIKE ORGANISMS IN CITRUS JUICES
YEAR 1958
JOUR FOOD TECHNOLOGY 12:337
KEY CITRUS, ENTEROCOCCI
AUTH PATRICK, R.; NEWHALL, W. F.
TITL FUNGICIDE EVALUATION, FUNGICIDAL ACTIVITY OF SOME NEW AMINO ALCOHOLS SYNTHESIZED FROM CITRUS (?)-LIMONENE
YEAR 1960
JOUR JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 8:397
KEY FUNGICIDE, CITRUS, LIMONENE, CITRUS, AMINO ACID
AUTH PATRON, A.; LEVINE, A. S.; FELLERS, C. R.
TITL TYROSINE CRYSTALS IN GLASS-PACKED CAVIAR
YEAR 1950
JOUR FOOD TECHNOLOGY 4:17
KEY CAVIAR, TYROSINE
AUTH PATTEE, H. E.; BEASLEY, E. O.; SINGLETON, J. A.
TITL ISOLATION AND IDENTIFICATION OF VOLATILE COMPONENTS FROM HIGH-TEMPERATURE CURED OFF-FLAVOR PEANUTS
YEAR 1965
JOUR FOOD RESEARCH 30:388
KEY PEANUT, FLAVOR, PEANUT, CURING
AUTH PATTEE, H. E.; SALUNKHE, D. K.; SATHE, S. K.; REDDY, N. R.
TITL LEGUME LIPIDS
YEAR 1982
JOUR CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 17(2):97
KEY STORAGE BODY, LEGUME, LIPID, PEANUT, SOYBEAN, COTYLEDON, ESSENTIAL FATTY ACID, LINOLEIC ACID, LINOLENIC ACID, BEAN, WINGED BEAN, COWPEA, CHICKPEA, BLACKEYE PEA, LENTIL, LIMA BEAN, BEAN, LEGUME, PEA, AMINO ACID, KIDNEY BEAN, CARBOHYDRATE, PEROXIDASE, VITAMIN, FLAVOR, PROTEIN CONCENTRATE, SOYBEAN FLOUR, PROTEIN ISOLATE, HYDROLYTIC RANCIDITY, RANCIDITY, SENSORY EVALUATION, ORANGE, PEA, ZUCCHINI SQUASH, TURNIP, SQUASH, PEAR, BANANA, TOMATO, CELERY, RHUBARB, APPLE, CUCUMBER, ONION, GREEN BEAN, CARROT, CABBAGE, CORN, RUTABEGA, LIPID OXIDATION, RADISH, PEPPER, ASPARAGUS, POTATO, SWEET POTATO, ALFALFA SEED, FLAXSEED, OAT SEED, BARLEY SEED, PEA SEED, CORN GERM, LIPOXYGENASE
AUTH PATTEE, H. E.; SWAISGOOD, H. E.
TITL PEANUT ALCOHOL DEHYDROGENASE. 1. ISOLATION AND PURIFICATION
YEAR 1968
JOUR JOURNAL OF FOOD SCIENCE 33:250
KEY PEANUT, ALCOHOL DEHYDROGENASE
AUTH PATTERSON, M. I.; MARBLE, B. B.
TITL DIETETIC FOODS
YEAR 1965
JOUR AMERICAN JOURNAL OF CLINICAL NUTRITION 16:441
KEY DIABETIC FOOD, DIETARY , DIETETIC FOOD, LOW CALORIE , SODIUM RESTRICTED DIET
AUTH PATTERSON, R. L. S.; EDWARDS, R. A.
TITL VOLATILE AMINE PRODUCTION IN UNCURED PORK DURING STORAGE
YEAR 1975
JOUR JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 26:1371
KEY VOLATILE AMINE, PORK, STORAGE, ODOR, AMMONIA, BACTERIA, METHYLAMINE, DIMETHYLAMINE, TRIMETHYLAMINE
AUTH PATTERSON, R. L. S.; MOTTRAM, D. S.
TITL THE OCCURRENCE OF VOLATILE AMINES IN UNCURED AND CURED PORK MEAT AND THEIR POSSIBLE ROLE IN NITROSAMINE FORMATION IN BACON
YEAR 1974
JOUR JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 25:1419
KEY PORK, NITROSAMINE, BACON, NITROSAMINE, PORK, CURING, VOLATILE AMINE, NITROSAMINE
AUTH PATTERSON, R. L. S.; TAYLOR, A. A.; MOTTRAM, D. S.; GOUGH, T. A.
TITL LOCALIZED OCCURRENCE OF N-NITROSOPYRROLIDINE IN FRIED BACON
YEAR 1976
JOUR JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 27:257
KEY FRIED BACON, BACON, NITROSOPYRROLIDINE
AUTH PATTON, A. R.
TITL A COMPARISON OF THE GLYCINE CONTENTS OF THE PROTEINS OF NORMAL AND CHONDRO-DYSTROPHIC CHICK EMBRYOS AT DIFFERENT STAGES OF DEVELOPMENT
YEAR 1937
JOUR JOURNAL OF NUTRITION 13:123
KEY GLYCINE, CHONDRODYSTROPHIC CHICK
AUTH PATTON, A. R.; FOREMAN, E. M.
TITL DETECTION OF GLUTAMATE AND HYDROLYSATE ADDED TO FOODS
YEAR 1950
JOUR FOOD TECHNOLOGY 4:83
KEY GLUTAMATE, HYDROLYSATE
AUTH PATTON, A. R.; PALMER, L. S.
TITL THE AMINO ACID CONTENT OF EGGS AND CHICKS: RELATION TO DIET AND TO INCIDENCE OF CHONDRODYSTROPHY
YEAR 1936
JOUR JOURNAL OF NUTRITION 11:129
KEY CHONDRODYSTROPHIC CHICK, EGG, AMINO ACID
AUTH PATTON, A. R.; SALANDER, R. C.; PIANO, M.
TITL LYSINE DESTRUCTION IN CASEIN-GLUCOSE INTERACTION MEASURED BY QUANTITATIVE PAPER CHROMATOGRAPHY
YEAR 1954
JOUR FOOD RESEARCH 19:444
KEY CASEIN, GLUCOSE
AUTH PATTON, M. B.; EPPRIGHT, E. S.; MARLATT, A. L.; HATHAWAY, M. L.
TITL WORKING TOGETHER FOR A BETTER UNDERSTANDING OF THE NUTRITION OF SCHOOL CHILDREN
YEAR 1953
JOUR JOURNAL OF HOME ECONOMICS 45:161
KEY CHILD NUTRITION, SCHOOL CHILDREN, BLOOD, HEMOGLOBIN, BLOOD, ASCORBIC ACID, BLOOD, VITAMIN A, BLOOD, CAROTENOID, BLOOD, ALKALINE PHOSPHATASE
AUTH PATTON, M. B.; MILLER, L. H.
TITL EFFECT OF CRUSHED ICE REFRIGERATION ON CONSERVATION OF VITAMIN C CONTENT AND ON RETENTION OF WEIGHT OF OHIO-GROWN VEGETABLES
YEAR 1947
JOUR FOOD RESEARCH 12:222
KEY VEGETABLE, ASCORBIC ACID, VEGETABLE, ICE REFRIGERATION
AUTH PATTON, P. C.
TITL PLANNING FOR MICROCOMPUTERS IN HIGHER EDUCATION
YEAR 1981 FALL
JOUR EDUCOM BULLETIN P. 2
KEY MICROCOMPUTER, COMPUTER, SOLAR ENERGY, COMPUTER-ASSISTED INSTRUCTION
AUTH PATTON, S.
TITL FLAVOR THRESHOLDS OF VOLATILE FATTY ACIDS
YEAR 1964
JOUR JOURNAL OF FOOD SCIENCE 29:679
KEY FLAVOR THRESHOLD, VOLATILE FATTY ACID
AUTH PATTON, S.
TITL HEAT EFFECTS ON MILK. REVIEW OF ORGANIC CHEMICAL EFFECTS OF HEAT ON MILK
YEAR 1958
JOUR JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 6:132
KEY MILK
AUTH PATTON, S.
TITL RESPONSE OF EPIHYDRIN ALDEHYDE AND GLYCERALDEHYDE IN THE THIOBARBITURIC ACID TEST FOR FAT OXIDATION
YEAR 1960
JOUR FOOD RESEARCH 25:554
KEY FAT OXIDATION, EPIHYDRIN ALDEHYDE, THIOBARBITURIC ACID TEST
AUTH PATTON, S.; BARNES, I. J.
TITL THE ODOR AND FLAVOR OF METHIONAL
YEAR 1958
JOUR FOOD RESEARCH 23:221
KEY METHIONAL, ODOR, METHIONAL, FLAVOR
AUTH PATTON, S.; JOSEPHSON, D. V.
TITL A METHOD FOR DETERMINING SIGNIFICANCE OF VOLATILE FLAVOR COMPOUNDS IN FOODS
YEAR 1957
JOUR FOOD RESEARCH 22:316
KEY FLAVOR VOLATILE
AUTH PATTON, S.; KEENEY, P. G.
TITL FLAVOR IN FOODS-- A CUMULATIVE REVIEW
YEAR 1957
JOUR FOOD RESEARCH 22:524
KEY FLAVOR
AUTH PATTON, S.; KESLER, E. M.
TITL SATURATION IN MILK AND MEAT FATS
YEAR 1967
JOUR SCIENCE 156:1365
KEY MILK FAT, MEAT, FAT
AUTH PAUL, J. L.; CARLSON, R. M.
TITL NITRATE DETERMINATION IN PLANT EXTRACTS BY NITRATE ELECTRODE
YEAR 1968
JOUR JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 16:766
KEY PLANT, NITRATE
AUTH PAUL, M. E.; POTTER, N. N.
TITL BACTERIAL GROWTH IN WHOLE EGG AND EGG SUBSITUES INCLUDING INOCULATION WITH STAPHYLOCOCCUS AUREUS AND CLOSTRIDIUM PERFRINGENS
YEAR 1978
JOUR JOURNAL OF FOOD SCIENCE 43:803
KEY EGG, STAPHYLOCOCCUS AUREUS, EGG, CLOSTRIDIUM PERFRINGEN
AUTH PAUL, P. C.
TITL THE RABBIT AS A SOURCE OF EXPERIMENTAL MATERIAL FOR MEAT STUDIES
YEAR 1964
JOUR JOURNAL OF FOOD SCIENCE 29:865
KEY RABBIT, ENDPOINT TEMPERATURE, RABBIT, STORAGE
AUTH PAUL, P. C.
TITL RESEARCH IN FOODS
YEAR 1958
JOUR JOURNAL OF HOME ECONOMICS 50:110
KEY RESEARCH
AUTH PAUL, P. C.
TITL STORAGE-AND HEAT-INDUCED CHANGES IN THE MICROSCOPIC APPEARANCE OF RABBIT MUSCLE
YEAR 1965
JOUR JOURNAL OF FOOD SCIENCE 30:960
KEY RABBIT
AUTH PAUL, P. C.
TITL TENDERNESS AND CHEMICAL COMPOSITION OF BEEF. I. VARIATIONS AMONG ANIMALS TREATED ALIKE
YEAR 1962
JOUR FOOD TECHNOLOGY 16(11):115
KEY BEEF, TENDERNESS
AUTH PAUL, P. C.
TITL TENDERNESS AND CHEMICAL COMPOSITION OF BEEF. II. VARIATIONS DUE TO ANIMAL TREATMENT AND TO EXTENT OF HEATING
YEAR 1962
JOUR FOOD TECHNOLOGY 16(11):117
KEY STILBESTROL, SEMITENDINOSUS, BEEF, TENDERNESS, BEEF, SHEAR FORCE, WARNER-BRATZLER SHEAR APPARATUS
AUTH PAUL, P. C.; BUCHTER, L.; WIERENGA, A.
TITL SOLUBILITY OF RABBIT MUSCLE PROTEINS AFTER VARIOUS TIME-TEMPERATURE TREATMENTS
YEAR 1966
JOUR JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 14:490
KEY RABBIT, PROTEIN
AUTH PAUL, P. C.; COLE, B. I.; FRIEND, J. C.
TITL PRECOOKED FROZEN VEGETABLES
YEAR 1952
JOUR JOURNAL OF HOME ECONOMICS 44:199
KEY PRECOOKED FROZEN ASPARAGUS, PRECOOKED FRO0EN CARROT, PRECOOKED FROZEN GREEN BEAN, PRECOOKED FROZEN BROCCOLI, PRECOOKED FROZEN CAULIFLOWER, ASPARAGUS, FLAVOR, ASPARAGUS, TEXTURE, ASPARAGUS, COLOR, ASPARAGUS, ASCORBIC ACID, CARROT, FLAVOR, CARROT, TEXTURE, CARROT, COLOR, CARROT, ASCORBIC ACID, GREEN BEAN, FLAVOR, GREEN BEAN, TEXTURE, GREEN BEAN, COLOR, GREEN BEAN, ASCORBIC ACID, BROCCOLI, FLAVOR, BROCCOLI, TEXTURE, BROCCOLI, COLOR, BROCCOLI, ASCORBIC ACID, CAULIFLOWER, FLAVOR, CAULIFLOWER, TEXTURE, CAULIFLOWER, COLOR, CAULIFLOWER, ASCORBIC ACID
AUTH PAUL, P. C.; LANGWORTHY, K.
TITL ACCEPTABILITY OF MONOSODIUM GLUTAMATE IN FRANKFURTERS AND PORK SAUSAGE
YEAR 1952
JOUR JOURNAL OF HOME ECONOMICS 44:284
KEY FRANKFURTER, PORK, SAUSAGE, MONOSODIUM GLUTAMATE
AUTH PAUL, P. C.; MANDIGO, R. W.; ARTHAUD, V. H.
TITL TEXTURAL AND HISTOLOGICAL DIFFERENCES AMONG 3 MUSCLES IN THE SAME CUT OF BEEF
YEAR 1970
JOUR JOURNAL OF FOOD SCIENCE 35:505
KEY BEEF, FAT, POLAR PLANIMETER, BEEF, SHEAR, WARNER- BRATZLER SHEAR APPARATUS, PENETRATION DEVICE, BEEF, HISTOLOGY, BEEF, CONNECTIVE TISSUE
AUTH PAUL, P. C.; MCCRAE, S. E.; HOFFERBER, L. M.
TITL HEAT-INDUCED CHANGES IN EXTRACTABILITY OF BEEF MUSCLE COLLAGEN
YEAR 1973
JOUR JOURNAL OF FOOD SCIENCE 38:66
KEY BEEF, COLLAGEN
AUTH PAUL, P. C.; SORENSON, C. I.; ABPLANALP, H.
TITL VARIABILITY IN TENDERNESS OF CHICKEN
YEAR 1959
JOUR FOOD RESEARCH 24:205
KEY CHICKEN TENDERNESS
AUTH PAUL, P. C.; TORTEN, J.; SPURLOCK, G. M.
TITL EATING QUALITY OF LAMB. I. EFFECT OF AGE
YEAR 1964
JOUR FOOD TECHNOLOGY 18:1779
KEY LAMB, AGE
AUTH PAUL, P. C.; TORTEN, J.; SPURLOCK, G. M.
TITL EATING QUALITY OF LAMB. III. OVER-ALL COMPARISONS AND INTERRELATIONSHIPS
YEAR 1964
JOUR FOOD TECHNOLOGY 18:1785
KEY LAMB
AUTH PAUL, P.; BATCHER, O. M.; FULDE, L.
TITL DRY MIX AND FROZEN BAKED PRODUCTS. I. DRY MIX AND FROZEN CAKE
YEAR 1954
JOUR JOURNAL OF HOME ECONOMICS 46:249
KEY YELLOW CAKE, CRUMB COLOR, YELLOW CAKE, FLAVOR, YELLOW CAKE, STORAGE, YELLOW CAKE, CRUST COLOR, YELLOW CAKE, TEXTURE, YELLOW CAKE, TENDERNESS, YELLOW CAKE, VOLUME, YELLOW CAKE, ACCEPTABILITY, YELLOW CAKE, COMPRESSIBILITY, WHITE CAKE, CRUMB COLOR, WHITE CAKE, FLAVOR, WHITE CAKE, STORAGE, WHITE CAKE, CRUST COLOR, WHITE CAKE, TEXTURE, WHITE CAKE, TENDERNESS, WHITE CAKE, VOLUME, WHITE CAKE, ACCEPTABILITY, WHITE CAKE, COMPRESSIBILITY, WHITE CAKE, BATTER, SPECIFIC GRAVITY, YELLOW CAKE, BATTER, SPECIFIC GRAVITY, FROZEN YELLOW CAKE, FROZEN WHITE CAKE, CAKE, MIX, WHITE CAKE, BATTER, VISCOSITY, YELLOW CAKE, BATTER, VISCOSITY, MACMICHAEL VISCOMETER
AUTH PAUL, P.; BATCHER, O. M.; GAFFNER, K.
TITL DRY MIX AND FROZEN BAKED PRODUCTS. II. DRY MIX AND FROZEN MUFFIN
YEAR 1954
JOUR JOURNAL OF HOME ECONOMICS 46:253
KEY FROZEN MUFFIN, SEED DISPLACEMENT, MUFFIN, STORAGE, MUFFIN, APPEARANCE, MUFFIN, CRUST COLOR, MUFFIN, CRUMB COLOR, MUFFIN, ODOR, MUFFIN, FLAVOR, MUFFIN, TENDERNESS, MUFFIN, TEXTURE, MUFFIN, ACCEPTABILITY, MUFFIN, VOLUME, MUFFIN, MIX, MUFFIN, THAWING
AUTH PAUL, P.; BEAN, M.
TITL METHOD FOR BRAISING BEEF ROUND STEAKS
YEAR 1956
JOUR FOOD RESEARCH 21:75
KEY BEEF, COOKING TIME, BEEF, SEMIMEMBRANOSUS, BEEF, SEMITENDINOSUS, BEEF, ADDUCTOR, BEEF, BICEPS FEMORIS, BEEF, VASTUS MEDIALIS, BEEF, INTERMEDIALIS, BEEF, OVEN TEMPERATURE, FROZEN BEEF, BEEF, ENDPOINT TEMPERATURE, BEEF, COOKING TIME, BEEF, COOKING METHOD
AUTH PAUL, P.; BRATZLER, L. J.
TITL STUDIES ON TENDERNESS OF BEEF. III. SIZE OF SHEAR CORES: END TO END VARIATION IN THE SEMIMEMBRANOSUS AND ADDUCTOR
YEAR 1955
JOUR FOOD RESEARCH 20:635
KEY SEMIMEMBRANOSUS, ADDUCTOR, BEEF, GRADE, BEEF, SHEAR VALUE, DEEP FAT FRYING, BEEF, PH, BEEF, STORAGE
AUTH PAUL, P.; BRATZLER, L. J.; FARWELL, E. D.; KNIGHT, K.
TITL STUDIES ON TENDERNESS OF BEEF. I. RATE OF HEAT PENETRATION
YEAR 1952
JOUR FOOD RESEARCH 17:504
KEY BEEF, HEAT PENETRATION, BEEF, COOKING TIME, BEEF, GRADE, BEEF, SEMITENDINOSUS, BEEF, BICEPS FEMORIS, BEEF, ENDPOINT TEMPERATURE, BEEF, COOKING LOSS
AUTH PAUL, P.; CHILD, A. M.
TITL EFFECT OF FREEZING AND THAWING BEEF MUSCLE UPON PRESS FLUID, LOSSES, AND TENDERNESS
YEAR 1937
JOUR FOOD RESEARCH 2@D339
KEY FREEZING, THAWING, BEEF, PRESS FLUID, COOKING LOSS, TENDERNESS, DRIP LOSS, TOTAL MOISTURE, SHEAR VALUE, MINNESOTA SHEAR STRESS APPARATUS, FROZEN BEEF, DRIP LOSS, MOISTURE, SHEAR VALUE, MINNESOTA SHEAR STRESS APPARATUS, FROZEN BEEF,
AUTH PAUL, P.; EINBECKER, B.; KELLEY, L.; JACKSON, M.; JACKSON, L.; MARSHALL, R.E.; ROBERTSON, W. F.; OHLSON, M. A.
TITL THE NUTRITIVE VALUE OF CANNED FOODS. II. CHANGES IN ASCORBIC ACID OF VEGETABLES DURING STORAGE PRIOR TO CANNING
YEAR 1949
JOUR FOOD TECHNOLOGY 3:228
KEY VEGETABLE, CANNING, VEGETABLE, ASCORBIC ACID, VEGETABLE, STORAGE
AUTH PAUL, P.; FERLEY, M.
TITL PALATABILITY AND ASCORBIC ACID CONTENT OF BROCCOLI FROZEN UNDER DIFFERENT CONDITIONS
YEAR 1954
JOUR FOOD RESEARCH 19:272
KEY BROCCOLI, ASCORBIC ACID, BROCCOLI, PALATABILITY, FROZEN BROCCOLI
AUTH PAUL, P.; LOWE, B.; MCCLURG, B. R.
TITL CHANGES IN HISTOLOGICAL STRUCTURE AND PALATABILITY OF BEEF DURING STORAGE
YEAR 1944
JOUR FOOD RESEARCH 9:221
KEY SEMIMEMBRANOSUS, BICEPS FEMORIS, GASTROCNEMIUS, BEEF, COOKING LOSS, BEEF, EVAPORATION LOSS, BEEF, DRIP LOSS, BEEF, ENDPOINT TEMPERATURE, BEEF, COOKING TIME, BEEF, HISTOLOGY
AUTH PAUL, P.; MCLEAN, B. B.
TITL STUDIES ON VEAL. I. EFFECT OF DIFFERENT INTERNAL TEMPERATURES ON VEAL ROASTS FROM CALVES OF THREE DIFFERENT WEIGHTS
YEAR 1946
JOUR FOOD RESEARCH 11:107
KEY VEAL, CALF, COOKING LOSS, DRIP LOSS, EVAPORATION LOSS, COOKING TIME, COLOR, FLAVOR, TEXTURE, CARCASS, NITROGEN, ENDPOINT TEMPERATURE
AUTH PAUL, P.; MCLEAN, B. B.
TITL STUDIES ON VEAL. II. VARIATIONS BETWEEN SOME MUSCLES OF THE HIND QUARTER
YEAR 1946
JOUR FOOD RESEARCH 11:116
KEY VEAL, COOKING LOSS, DRIP LOSS, EVAPORATION LOSS, JUICINESS, TENDERNESS, COOKING TIME, CARCASS, NITROGEN, SEMITENDINOSUS, SEMIMEMBRANOSUS, GASTROCNEMIUS VASTUS LATERALIS, ADDUCTOR VASTUS MEDIALIS, COLOR
AUTH PAUL, P.; MORR, M. L.; BRATZLER, L.; OHLSON, M. A.
TITL EFFECT OF BONING ON COOKING LOSSES AND PALATABILITY OF BEEF
YEAR 1950
JOUR FOOD TECHNOLOGY 4:348
KEY BEEF, BONING, BEEF, COOKING LOSS
AUTH PAUL, P.; PLUMMER, J.
TITL HOME STORAGE OF NONFAT DRY MILK SOLIDS
YEAR 1949
JOUR JOURNAL OF HOME ECONOMICS 41:198
KEY NONFAT DRY MILK, MOISTURE, NONFAT DRY MILK, TITRATABLE ACID, NONFAT DRY MILK, ODOR, NONFAT DRY MILK, SOLUBILITY INDEX, NONFAT DRY MILK, PACKAGING, NONFAT DRY MILK, COLOR, NONFAT DRY MILK, FLAVOR, NONFAT DRY MILK, BODY, PACKAGING, CELLOPHANE, GLASS CONTAINER, JAR, BEVERAGE
AUTH PAUL, P.; SWEEN, E.; BITTNER, B.
TITL DRY MIX AND FROZEN BAKED PRODUCTS. III. DRY MIX AND FROZEN GINGERBREAD
YEAR 1955
JOUR JOURNAL OF HOME ECONOMICS 47:256
KEY GINGERBREAD, STORAGE, GINGERBREAD, VOLUME, GINGERBREAD, APPEARANCE, GINGERBREAD, FLAVOR, GINGERBREAD, TEXTURE, GINGERBREAD, CRUMB COLOR, GINGERBREAD, CRUST COLOR, GINGERBREAD, TENDERNESS, GINGERBREAD, PH, GINGERBREAD, BATTER, PH, GINGERBREAD, ACCEPTABILITY, GINGERBREAD, MIX, FROZEN GINGERBREAD
AUTH PAUL, P.; SYMONDS, H.; VAROZZA, A.; STEWART, G. F.
TITL EFFECT OF GLUCOSE REMOVAL ON STORAGE STABILITY OF EGG YOLK SOLIDS
YEAR 1957
JOUR FOOD TECHNOLOGY 11:494
KEY DOUGHNUT, EGG YOLK, GLUCOSE, FAT ABSORPTION
AUTH PAULEY, W. E.
TITL THESE STREAMLINE ORDERING SYSTEMS CAN CUT COSTS
YEAR 1966
JOUR HOSPITALS. JOURNAL OF THE AMERICAN HOSPITAL ASSOCIATION 40(DECEMBER 1):96
KEY PURCHASING, SERVICE
AUTH PAULIS, J. W.; WALL, J. S.
TITL ALBUMINS AND GLOBULINS IN EXTRACTS OF CORN GRAIN PARTS
YEAR 1969
JOUR CEREAL CHEMISTRY 46:263
KEY CORN, ALBUMIN, CORN, GLOBULIN
AUTH PAULIS, J. W.; WALL, J. S.
TITL COMPARISON OF THE PROTEIN COMPOSITIONS OF SELECTED CORNS AND THEIR WILD RELATIVES, TEOSINTE AND TRIPSACUM
YEAR 1977
JOUR JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 25:265
KEY CORN, PROTEIN, TEOSINTE, PROTEIN, TRIPSACUM, PROTEIN
AUTH PAULIS, J. W.; WALL, J. S.; KWOLEK, W. F.
TITL A RAPID TURBIDIMETRIC ANALYSIS FOR ZEIN IN CORN AND ITS CORRELATION WITH LYSINE CONTENT
YEAR 1974
JOUR JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 22:313
KEY CORN, ZEIN, CORN, LYSINE, TURBIDIMETRIC MEASUREMENT
AUTH PAULIS, J. W.; WALL, J. S.; KWOLEK, W. F.; DONALDSON, G. L.
TITL SELECTION OF HIGH-LYSINE CORNS WITH VARIED KERNEL CHARACTERISTICS AND COMPOSITIONS BY A RAPID TURBIDIMETRIC ASSAY FOR ZEIN
YEAR 1974
JOUR JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 22(2):318
KEY TURBIDIMETRIC MEASUREMENT, HIGH LYSINE CORN, CORN,PROTEIN, OPAQUE CORN, FLOURY CORN
AUTH PAULSEN, G.
TITL ELECTRONIC MAIL
YEAR 1981
JOUR AGRICULTURAL LIBRARIES INFORMATION NOTES 7(6):9
KEY ELECTRONIC MAIL
AUTH PAULSEN, M. R.; BRUSEWITZ, G. H.; CLARY, B. L.; ODELL, G. V.; POMINSKI
TITL AFLATOXIN CONTENT AND SKIN REMOVAL OF SPANISH PEANUTS AS AFFECTED BY TREATMENTS WITH CHEMICALS, WATER SPRAY, HEATED AIR, AND LIQUID NITROGEN
YEAR 1976
JOUR JOURNAL OF FOOD SCIENCE 41:667
KEY PEANUT, PEANUT, AFLATOXIN, PEANUT, PROCESSING
AUTH PAULSEN, T. M.; HOLT, K. E.; ANDERSON, R. E.
TITL DETERMINATION OF WATER-DISPERSIBLE PROTEIN IN SOYBEAN OIL MEALS AND FLOURS
YEAR 1960
JOUR JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY 37:165
KEY SOYBEAN, MEAL, SOYBEAN, OIL, SOYBEAN, FLOUR, SOYBEAN, PROTEIN WATER DISPERSIBILITY
AUTH PAULSEN, T. M.; HORAN, F. E.
TITL FUNCTIONAL CHARACTERISTICS OF EDIBLE SOYA FLOURS
YEAR 1965
JOUR CEREAL SCIENCE TODAY 10(1):14
KEY SOYBEAN FLOUR, WATER DISPERSIBILITY PROTEIN, SOYBEAN FLOUR, PH, SOYBEAN FLOUR, BULK DENSITY, SOYBEAN FLOUR, PARTICLE SIZE, PROTEIN DISPERSIBILITY INDEX
AUTH PAULSON, K. N.; STEVENS, M. A.
TITL RELATIONSHIPS AMONG TITRATABLE ACIDITY, PH AND BUFFER COMPOSITION OF TOMATO FRUITS
YEAR 1974
JOUR JOURNAL OF FOOD SCIENCE 39:354
KEY TOMATO, TITRATABLE ACID,PH, BUFFER
AUTH PAULSON, R. J.; MARION, W. W.
TITL MOISTURE AND CALORIE CONTENT OF MALE TURKEY BREAST AND THIGH
YEAR 1973
JOUR JOURNAL OF FOOD SCIENCE 38:1082
KEY TURKEY, MOISTURE, TURKEY, CALORIE, TURKEY, BREAST, TURKEY, THIGH
AUTH PAWAR, S. S.; MAGAR, N. G.
TITL BIOCHEMICAL CHANGES IN CATFISH, TILAPIA, AND MRIGAL FISH DURING RIGOR MORTIS
YEAR 1965
JOUR JOURNAL OF FOOD SCIENCE 30:121
KEY CATFISH, ADENOSINE TRIPHOSPHATE, CATFISH, RIGOR MORTIS, CATFISH, CREATINE PHOSPHATE, CATFISH, LACTIC ACID, CATFISH, GLYCOGEN, CATFISH, RIBOSE, CATFISH, TRIMETHYLAMINE, CATFISH, RIBOSE, TILAPIA FISH, TILAPIA FISH, RIGOR MORTIS, TILAPIA FISH, CREATINE PHOSPHATE, TILAPIA FISH, LACTIC ACID, TILAPIA FISH, GLYCOGEN, TILAPIA FISH, RIBOSE, TILAPIA FISH, TRIMETHYLAMINE, TILAPIA FISH, RIBOSE, MRIGAL FISH, ADENOSINE TRIPHOSPHATE, MRIGAL FISH, RIGOR MORTIS, MRIGAL FISH, CREATINE PHOSPHATE, MRIGAL FISH, LACTIC ACID, MRIGAL FISH, GLYCOGEN, MRIGAL FISH, RIBOSE, MRIGAL FISH, TRIMETHYLAMINE, MRIGAL FISH, RIBOSE
AUTH PAWAR, S. S.; MAGAR, N. G.
TITL CHEMICAL CHANGES DURING FROZEN STORAGE OF POMPHRETS, MACKEREL, AND SARDINES
YEAR 1966
JOUR JOURNAL OF FOOD SCIENCE 31:87
KEY FROZEN POMPHRET, FROZEN MACKEREL, FROZEN SARDINE, POMPHRET, STORAGE, MACKEREL, STORAGE, SARDINE, STORAGE
AUTH PAYAWAL, S. R.; LOWE, B.; STEWART, G. F.
TITL PASTEURIZATION OF LIQUID-EGG PRODUCTS. II. EFFECT OF HEAT TREATMENTS ON APPEARANCE AND VISCOSITY
YEAR 1946
JOUR FOOD RESEARCH 11:246
KEY EGG PASTEURIZATION, EGG VISCOSITY
AUTH PAYNE JR., J. H.; WEBBER, R. T.
TITL FERTILIZER CALCULATIONS. THE CALCULATION OF FORMULATIONS FOR GRANULAR FERTILIZERS
YEAR 1960
JOUR JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 8:164
KEY FERTILIZER
AUTH PAYNE JR., L. K.; STANSBURY JR., H. A.; WEIDEN, M. H. J.
TITL SYNTHESIS AND INSECTICIDAL PROPERTIES OF SOME CHOLINERGIC TRI SUBSTITUTED ACETALDEHYDE O- (METHYLCARBAMOYL)OXIMES
YEAR 1966
JOUR JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 14:356
KEY INSECTICIDE
AUTH PAYNE JR., L. K.; STOLLINGS, H. W.; STROW JR., C. B.
TITL SYNTHESIS, BIOLOGICAL ACTIVITIES, AND PROPERTIES OF SYN AND ANTI EXO-3-CHLORO-ENDO-6-CYANO-2-NORBORNANONE O- (METHYLCARBAMOYL)OXIMES. ABSOLUTE STRUCTURE OF TRANID MITICIDE
YEAR 1967
JOUR JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 15:883
KEY MITICIDE
AUTH PAYNE JR., W. R.
TITL PROTEIN TYPING OF FISH, PORK, AND BEEF BY DISC ELECTROPHORESIS
YEAR 1963
JOUR JOURNAL OF THE ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTRY 46:1003
KEY FISH PROTEIN, PORK, PROTEIN, BEEF, PROTEIN, DISC ELECTROPHORESIS
AUTH PAYNE, D. S.; STUART, L. S.
TITL SOYBEAN PROTEIN IN HUMAN NUTRITION
YEAR 1944
JOUR ADVANCES IN PROTEIN CHEMISTRY 1:187
KEY REVIEW ARTICLE, SOYBEAN, PROTEIN
AUTH PAYNE, H.
TITL SOME APPLICATIONS OF FOOD TECHNOLOGY TO THE DEFINITIONS OF LABEL TERMS FOR CANNED FOODS
YEAR 1949
JOUR FOOD TECHNOLOGY 3:344
KEY CANNED FOOD, LABELING
AUTH PAYNE, H.; HANNA, W.
TITL PHOSPHORUS AVAILABILITY, CORRELATIONS AMONG SOIL PHOSPHORUS FRACTIONS, EXTRACTABLE PHOSPHORUS, AND PLANT CONTENT OF PHOSPHORUS
YEAR 1965
JOUR JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 13:322
KEY PHOSPHORUS
AUTH PAYNTER, O. E.; TUSING, T. W.; MCCOLLISTER, D. D.; ROWE, V. K.
TITL HERBICIDE TOXICOLOGY. TOXICOLOGY OF DALAPON SODIUM (2,2-DICHLOROPROPIONIC ACID, SODIUM SALT)
YEAR 1960
JOUR JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 8:47
KEY HERBICIDE
AUTH PAYNTER, V. A.; JEN, J. J.
TITL COMPARATIVE EFFECTS OF LIGHT AND ETHEPHON ON THE RIPENING OF DETACHED TOMATOES
YEAR 1976
JOUR JOURNAL OF FOOD SCIENCE 41:1366
KEY TOMATO, RIPENING, TOMATO, ETHEPHON
AUTH PAYNTER, V. A.; JEN, J. J.
TITL PECTIC ENZYMES IN RIPENING PEACHES INFECTED WITH MONILINIA FRUCTICOLA
YEAR 1974
JOUR JOURNAL OF FOOD SCIENCE 39:1195
KEY PEACH, RIPENING, MONILINIA FRUCTICOLA, PEACH, PECTIC ENZYME
AUTH PAYTON, S. B.; CARLIN, A. F.
TITL QUALITY OF FROZEN TURKEY CREPES IN RELATION TO ANTIOXIDANTS USED AND LENGTH OF STORAGE AT 0 DEGREES F
YEAR 1973
JOUR HOME ECONOMICS RESEARCH JOURNAL 2:21
KEY TURKEY CREPE, OFF-FLAVOR, TURKEY CREPE, FLAVOR, TURKEY CREPE, TENDERNESS, FROZEN TURKEY CREPE, SAUCE, CREAM SAUCE, APPEARANCE, CREAM SAUCE, CONSISTENCY
AUTH PAZUR, J. H.; SANDSTEDT, R. M.
TITL IDENTIFICATION OF THE REDUCING SUGARS IN AMYLOLYSATES OF STARCH AND STARCH-OLIGOSACCHARIDES
YEAR 1954
JOUR CEREAL CHEMSITRY 31:416
KEY STARCH, OLIGOSACCHARIDE, STARCH, REDUCING SUGAR, AMYLOLYSATE
AUTH PEARCE, G. W.; JENSEN, J. A.
TITL TRACER STUDIES--INSECTICIDES, PREPARATION OF CARBON-14 LABELED DDT
YEAR 1953
JOUR JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 1:776
KEY INSECTICIDE
AUTH PEARCE, J. A.
TITL FLUORESCENCE CHANGES IN SOLUTIONS OF GLUCOSE AND GLYCINE AND FOR ACETALDEHYDE AND AMMONIA
YEAR 1950
JOUR FOOD TECHNOLOGY 4:416
KEY FLUORESCENCE, GLUCOSE, GLYCINE, ACETALDEHYDE, AMMONIA
AUTH PEARCE, J. A.; BRYCE, W. A.
TITL FLUORESCENCE SPECTRA OF EXTRACTS OF DRIED WHOLE EGG POWDER
YEAR 1947
JOUR FOOD TECHNOLOGY 1(3):310
KEY DRIED WHOLE EGG POWDER, DRIED EGG FLUORESCENCE
AUTH PEARCE, W. E.; WHEATON, E.
TITL AUTOSTERILIZATION OF THERMOPHILIC SPORES IN CANNED FOODS
YEAR 1952
JOUR FOOD RESEARCH 17:487
KEY CANNED FOOD, AUTOSTERILIZATION, THERMOPHILIC SPORE
AUTH PEARL, I. A.; DICKEY, E. E.
TITL STUDIES OF LIGNIN AND RELATED PRODUCTS
YEAR 1951
JOUR JOURNAL OF THE AMERICAN CHEMICAL SOCIETY 73:863
KEY LIGNIN
AUTH PEARSALL, D. M.
TITL PHYTOLITH ANALYSIS OF ARCHEOLOGICAL SOILS: EVIDENCE FOR MAIZE CULTIVATION IN FORMATIVE ECUADOR
YEAR 1978
JOUR SCIENCE 199:177
KEY ARCHAEOLOGY, CORN, CORN, PHYTOLITH ANALYSIS
AUTH PEARSE, H. L.; NOVELLIE, L.
TITL SOUTH AFRICAN TOBACCOS. I. PRELIMINARY IDENTIFICATION OF AMINO-ACIDS AND OTHER CONSTITUENTS
YEAR 1953
JOUR JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 4:108
KEY TOBACCO, AMINO ACID
AUTH PEARSON, A. M.
TITL MEAT EXTENDERS
YEAR 1976
JOUR BIOSCIENCE 26(4):249
KEY MEAT EXTENDER, SOYBEAN FLOUR,, SOYBEAN GRITS, SOYBEAN CONCENTRATE, SOYBEAN ISOLATE, SCHOOL LUNCH, SOYBEAN MEAL, PEANUT, COTTONSEED MEAL, PEANUT, LINSEED MEAL, PEANUT, PEANUT MEAL, PEANUT, COPRA, PEANUT, FISH CAKE, PEANUT, DRIED MILK, PEANUT, MILK, , PEANUT, MEAT, SCRAP, PEANUT, GLUTEN FEED, PEANUT, GLUTEN MEAL, PEANUT
AUTH PEARSON, A. M.
TITL A REVIEW: SOME FACTORS THAT MAY ALTER CONSUMPTION OF ANIMAL PRODUCTS
YEAR 1976
JOUR JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION 69:522
KEY ANIMAL
AUTH PEARSON, A. M.; BATEN, W. D.; SIMON, M.
TITL THE INFLUENCE OF SALT UPON PANEL SCORES OF IRRADIATED AND UNIRRADIATED BEEF ROASTS
YEAR 1958
JOUR FOOD RESEARCH 23:384
KEY IRRADIATED BEEF, BEEF, SENSORY EVALUATION
AUTH PEARSON, A. M.; BRATZLER, L. J.; BATZER, O. F.; SLIWINSKI, R. A.; CHANG, L.
TITL THE INFLUENCE OF LEVEL OF IRRADIATION, TEMPERATURE AND LENGTH OF STORAGE UPON THE LEVEL OF CERTAIN CHEMICAL COMPONENTS AND PANEL SCORES FOR PRECOOKED BEEF, PORK AND VEAL
YEAR 1959
JOUR FOOD RESEARCH 24:633
KEY GAMMA RADIATION, PRECOOKED BEEF, PRECOOKED PORK, PRECOOKED VEAL, IRRADIATED VEAL, IRRADIATED PORK, IRRADIATED BEEF
AUTH PEARSON, A. M.; BRATZLER, L. J.; COSTILOW, R. N.
TITL THE EFFECTS OF PRE-IRRADIATION HEAT INACTIVATION OF ENZYMES ON PALATABILITY OF BEEF AND PORK
YEAR 1960
JOUR FOOD RESEARCH 25:681
KEY BEEF, PORK, , LONGISSIMUS DORSI, SMOKED BEEF, SMOKED PORK, ENZYME INACTIVATION, BEEF, TEXTURE, BEEF, ENZYME, PORK, TEXTURE, PORK, ENZYME
AUTH PEARSON, A. M.; BRATZLER, L. J.; GERNON JR., G. D.
TITL THE EFFECTS OF PRE- AND POST-ENZYME INACTIVATION STORAGE ON IRRADIATED BEEF AND PORK ROASTS
YEAR 1960
JOUR FOOD RESEARCH 25:687
KEY IRRADIATED BEEF, STORAGE, BEEF, ROAST, IRRADIATED PORK, STORAGE, PORK, ROAST, BEEF, ENZYME, PORK, ENZYME
AUTH PEARSON, A. M.; BURNSIDE, J. E.; EDWARDS, H. M.; GLASSCOCK, R. S.; CUNHA, T. J.; NOVAK, A. F.
TITL VITAMIN LOSSES IN DRIP OBTAINED UPON DEFROSTING FROZEN MEAT
YEAR 1951
JOUR FOOD RESEARCH 16:85
KEY FROZEN MEAT, MEAT, THAWING, MEAT, VITAMIN, DRIP LOSS
AUTH PEARSON, A. M.; CARSE, W. A.; DAVEY, C. L.; LOCKER, R. H.; HAGYARD, C. J.; KIRTON, A. H.
TITL INFLUENCE OF EPINEPHRINE AND CALCIUM UPON GLYCOLYSIS, TENDERNESS AND SHORTENING OF SHEEP MUSCLE
YEAR 1973
JOUR JOURNAL OF FOOD SCIENCE 38:1124
KEY SHEEP, SHORTENING, SHEEP, TENDERNESS, SHEEP, CALCIUM, SHEEP, EPINEPHRINE, SHEEP, GLYCOLYSIS
AUTH PEARSON, A. M.; HARRINGTON, G.; WEST, R. G.; SPOONER, M.
TITL THE BROWNING PRODUCED BY HEATING FRESH PORK. 1. THE RELATION OF BROWNING INTENSITY TO CHEMICAL CONSTITUENTS AND PH
YEAR 1962
JOUR JOURNAL OF FOOD SCIENCE 27:177
KEY PORK, BROWNING, PORK, PH
AUTH PEARSON, A. M.; MILLER, J. I.
TITL THE INFLUENCE OF RATE OF FREEZING AND LENGTH OF FREEZER-STORAGE UPON THE QUALITY OF BEEF OF KNOWN ORIGIN
YEAR 1950
JOUR JOURNAL OF ANIMAL SCIENCE 9:13
KEY FREEZER STORAGE, LONGISSIMUS DORSI, FROZEN BEEF, BEEF, COLOR, DRIP LOSS, WATER, BEEF, EXPRESSIBLE FLUID, BEEF, WEIGHT LOSS, BEEF, COOKING LOSS, BEEF, GRADE, CARCASS GRADE, DRESSING PERCENTAGE, BEEF, PALATABILITY, BEEF, TENDERNESS, FREEZING RATE, BEEF, SHEAR VALUE
AUTH PEARSON, A. M.; TARLADGIS, B. G.; SPOONER, M. E.; QUINN, J. R.
TITL THE BROWNING PRODUCED ON HEATING FRESH PORK. II. THE NATURE OF THE REACTION
YEAR 1966
JOUR JOURNAL OF FOOD SCIENCE 31:184
KEY PORK, BROWNING
AUTH PEARSON, A. M.; WENHAM, L. M.; CARSE, W. A.; MCLEOD, K.; DAVEY, C. L.; KIRTON, A. H.
TITL OBSERVATIONS ON THE CONTRIBUTION OF FAT AND LEAN TO THE AROMA OF COOKED BEEF AND LAMB
YEAR 1973
JOUR JOURNAL OF ANIMAL SCIENCE 36:511
KEY BEEF, FAT, LAMB, FAT, BEEF, AROMA, LAMB, AROMA, SENSORY EVALUATION
AUTH PEARSON, A. M.; WEST, R. G.; LUECKE, R. W.
TITL THE VITAMIN AND AMINO ACID CONTENT OF DRIP OBTAINED UPON DEFROSTING FROZEN PORK
YEAR 1959
JOUR FOOD RESEARCH 24:515
KEY FROZEN PORK, PORK, AMINO ACID, PORK, DRIP, PORK, VITAMIN
AUTH PEARSON, D.
TITL APPLICATION OF CHEMICAL METHODS FOR THE ASSESSMENT OF BEEF QUALITY. I.-GENERAL CONSIDERATIONS, SAMPLING AND THE DETERMINATION OF BASIC COMPONENTS
YEAR 1968
JOUR JOURNAL OF THE SCIENCE FOOD AND AGRICULTURE 19:364
KEY BEEF, MOISTURE, BEEF, FAT, BEEF, PROTEIN, BEEF, ODOR
AUTH PEARSON, D.
TITL APPLICATION OF CHEMICAL METHODS FOR THE ASSESSMENT OF BEEF QUALITY. II. METHODS RELATED TO PROTEIN BREAKDOWN
YEAR 1968
JOUR JOURNAL OF THE SCIENCE FOOD AND AGRICULTURE 19:366
KEY BEEF, NITROGEN, BEEF, TYROSINE
AUTH PEARSON, D.
TITL APPLICATION OF CHEMICAL METHODS FOR THE ASSESSMENT OF BEEF QUALITY. III. METHODS RELATED TO FAT SPOILAGE
YEAR 1968
JOUR JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 19:553
KEY BEEF, FAT, SPOILAGE, BEEF, FREE FATTY ACID, KREIS TEST, PEROXIDE VALUE, IODINE VALUE, THIOBARBITURIC ACID TEST
AUTH PEARSON, D.
TITL APPLICATION OF CHEMICAL METHODS FOR THE ASSESSMENT OF BEEF QUALITY. IV. PHYSICOCHEMICAL AND MISCELLANEOUS METHODS
YEAR 1968
JOUR JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 19:556
KEY BEEF, QUALITY
AUTH PEARSON, D.
TITL ASSESSMENT OF MEAT FRESHNESS IN QUALITY CONTROL EMPLOYING CHEMICAL TECHNIQUES: A REVIEW
YEAR 1968
JOUR JOURNAL OF THE SCIENCE FOOD AND AGRICULTURE 19:357
KEY MEAT, SPOILAGE, MEAT, QUALITY, REVIEW ARTICLE
AUTH PEARSON, D.
TITL THE CORRELATION OF THE EXTRACT-RELEASE VOLUME OF STORED BEEF WITH OTHER SPOILAGE VALUES
YEAR 1968
JOUR JOURNAL OF FOOD TECHNOLOGY 3:207
KEY BEEF, SPOILAGE, EXTRACT-RELEASE VOLUME, BEEF, PH, BEEF, PROTEIN, BEEF, WATER, BEEF, NITROGEN
AUTH PEARSON, D.
TITL SYMPOSIUM ON QUALITY CONTROL IN THE FOOD INDUSTRY: CHEMICAL AND PHYSICAL QUALITIES
YEAR 1968
JOUR JOURNAL OF FOOD TECHNOLOGY 3:389
KEY CHEMICAL PROPERTIES, PHYSICAL PROPERTIES, QUALITY CONTROL
AUTH PEARSON, F. A.
TITL MILK PRICES AND COST OF MILK PRODUCTION
YEAR 1920
JOUR JOURNAL OF DAIRY SCIENCE 3:180
KEY MILK PRODUCTION, MILK PRICE
AUTH PEARSON, J. R.; ALDRICH, F. D.; STONE, A. W.
TITL IDENTIFICATION OF ALDRIN ARTIFACT
YEAR 1967
JOUR JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 15:938
KEY ALDRIN
AUTH PEARSON, P. B.; HART, E. B.; BOHSTEDT, G.
TITL THE EFFECT OF THE QUALITY OF PROTEIN ON THE ESTROUS CYCLE
YEAR 1937
JOUR JOURNAL OF NUTRITION 14:329
KEY PROTEIN, ESTROUS CYCLE
AUTH PEARSON, P. B.; LUECKE, R. W.
TITL THE B VITAMIN CONTENT OF RAW AND COOKED SWEET POTATOES
YEAR 1945
JOUR FOOD RESEARCH 10:325
KEY SWEET POTATO, VITAMIN B
AUTH PEART, M. V.; KERN, S. T.; DEWITT, D. P.
TITL OPTIMIZING OVEN RADIANT ENERGY USE
YEAR 1980
JOUR HOME ECONOMICS RESEARCH JOURNAL 8:242
KEY RADIANT ENERGY, RANGE ENERGY USE, CONVENTIONAL ELECTRIC RANGE, CAKE, DONENESS, RADIANT POWER, CAKE, PAN RADIOMETER, YELLOW CAKE, DONENESS, BI-RADIANT RANGE, PORCELAIN LINING, FOIL LINING, CAKE, BAKING TIME, CAKE, TEMPERATURE, CAKE, BAKING UTENSIL
AUTH PEASE, H. L.
TITL DETERMINATION OF RESIDUES OF CHLORONE B AND A METABOLITE BY MICROCOULOMETRIC GAS CHROMATOGRAPHY
YEAR 1967
JOUR JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 15:917
KEY CHLORONE
AUTH PEASE, H. L.
TITL DETERMINATION OF TERBACIL RESIDUES USING A MICROCOULOMETRIC GAS CHROMATOGRAPHY
YEAR 1968
JOUR JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 16:54
KEY TERBACIL, MICROCOULOMETRIC GAS CHROMATOGRAPHY
AUTH PEASE, H. L.
TITL HERBICIDE METHOD. DETERMINATION OF SULFAMATE RESIDUES
YEAR 1966
JOUR JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 14:140
KEY HERBICIDE, SULFAMATE
AUTH PEASE, H. L.
TITL HERBICIDE RESIDUES. DETERMINATION OF BROMACIL RESIDUES
YEAR 1966
JOUR JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 14:94
KEY HERBICIDE, BROMACIL
AUTH PEASE, H. L.
TITL HERBICIDE RESIDUES. SEPARATION AND COLORIMETRIC DETERMINATION OF MONURON AND DIURON RESIDUES
YEAR 1962
JOUR JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 10:279
KEY HERBICIDE, MONURON, DIURON
AUTH PEASE, H. L.; KIRKLAND, J. J.
TITL DETERMINATION OF METHOMYL RESIDUES USING MICROCOULOMETRIC GAS CHROMATOGRAPHY
YEAR 1968
JOUR JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 16:554
KEY METHOMYL, MICROCOULOMETRIC GAS CHROMATOGRAPHY
AUTH PECOT, R. K.; JAEGER, C. M.; WATT, B. K.
TITL PROXIMATE COMPOSITION OF BEEF FROM CARCASS TO COOKED MEAT: METHOD OF DERIVATION AND TABLES OF VALUES
YEAR 1965
JOUR AGRICULTURE RESEARCH SERVICE, UNITED STATES DEPARTMENT OF AGRICULTURE. HOME ECONOMICS RESEARCH REPORT NUMBER 31
KEY BEEF, GRADE, WATER, PROTEIN, FAT, BONE, EDIBLE PORTION, ASH, CALORIE, WATER, MEAT YIELD
AUTH PECOT, R. K.; JAEGER, C. M.; WATT, B. K.
TITL PROXIMATE COMPOSITION OF BEEF FROM CARCASS TO COOKED MEAT: METHOD OF DERIVATION AND TABLES OF VALUES
YEAR 1965 DECEMBER
JOUR AGRICULTURAL RESEARCH SERVICE, UNITED STATES DEPARTMENT OF AGRICULTURE, HOME ECONOMICS RESEARCH REPORT NO. 31
KEY BEEF, GRADE, KIDNEY, FAT, WATER, PROTEIN, BONE
AUTH PEDERSON, C. S.
TITL THE PRESERVATION OF GRAPE JUICE. I. PASTEURIZATION OF CONCORD GRAPE JUICE
YEAR 1936
JOUR FOOD RESEARCH 1:9
KEY TARTRATE, STORAGE, PASTEURIZATION, OPEN KETTLE, BOTTLE SIZE, HEAT PENETRATION, HEATING TIME, GRAPE JUICE, TOTAL PLATE COUNT, GRAPE JUICE, MOLD, GRAPE JUICE, YEAST, AGAR EXTRACT-PEPTONE-GLUCOSE
AUTH PEDERSON, C. S.
TITL THE PRESERVATION OF GRAPE JUICE. III. STUDIES ON THE COOL STORAGE OF GRAPE JUICE
YEAR 1936
JOUR FOOD RESEARCH 1:301
KEY STORAGE, GRAPE JUICE, TEMPERATURE, GRAPE JUICE, MICROORGANISM, GRAPE JUICE, PLATE COUNT, TOTAL PLATE COUNT, GRAPE JUICE, GRAPE JUICE, BENZOATE, GRAPE JUICE, YEAST, GRAPE JUICE, BACTERIA, GRAPE JUICE, MOLD, GRAPE JUICE, FERMENTATION,
AUTH PEDERSON, C. S.
TITL SIGNIFICANCE OF BACTERIA IN FROZEN VEGETABLES
YEAR 1947
JOUR FOOD RESEARCH 12:429
KEY FROZEN VEGETABLE, BACTERIA
AUTH PEDERSON, C. S.
TITL SOME NEW PROBLEMS IN SAUERKRAUT MANUFACTURE
YEAR 1943
JOUR PROCEEDINGS. INSTITUTE OF FOOD TECHNOLOGISTS. ST. LOUIS, JUNE 2, 3, AND 4, 1943. THE GARRARD PRESS, CHAMPAIGN, ILLINOIS. P. 170
KEY DRIED SAUERKRAUT, SAUERKRAUT, DEHYDRATION, SAUERKRAUT, FLAVOR, SAUERKRAUT, MOISTURE LOSS, SAUERKRAUT, COLOR, SAUERKRAUT, PRODUCTION
AUTH PEDERSON, C. S.; ALBURY, M. N.
TITL FACTORS AFFECTING THE BACTERIAL FLORA IN FERMENTING VEGETABLES
YEAR 1953
JOUR FOOD RESEARCH 18:290
KEY VEGETABLE, BACTERIA, VEGETABLE, FERMENTATION, FERMENTATION
AUTH PEDERSON, C. S.; BEAVENS, E. A.; GORESLINE, H. E.
TITL PRESERVATION OF GRAPE JUICE. IV. PASTEURIZATION OF JUICES OR MUSTS PREPARED FROM SEVERAL VARIETIES OF GRAPES
YEAR 1936
JOUR FOOD RESEARCH 1:325
KEY GRAPE JUICE, TOTAL PLATE COUNT, HYDROGEN ION CONCENTRATION, HEATING RATE, SPORE FOAM, PH, THERMOCOUPLE, SPECIFIC GRAVITY, TITRATABLE ACID, TARTARIC ACID, STORAGE, OPEN KETTLE, PRESSED COLD GRAPE, TEMPERATURE TIME RELATIONSHIP, PASTEURIZATION
AUTH PEDERSON, C. S.; BREED, R. S.
TITL FERMENTATION OF COFFEE
YEAR 1946
JOUR FOOD RESEARCH 11:99
KEY COFFEE, FERMENTATION
AUTH PEDERSON, C. S.; KELLY, C. D.
TITL ACCURACY OF CERTAIN METHODS USED IN ANALYSIS OF SAUERKRAUT
YEAR 1936
JOUR FOOD RESEARCH 1:277
KEY SAUERKRAUT, SAUERKRAUT, ACID, SAUERKRAUT, SALT, SAUERKRAUT, SALOMETER, SAUERKRAUT, HYDROMETER, SAUERKRAUT, FERMENTATION, SAUERKRAUT, TEXTURE, SAUERKRAUT, COLOR, SAUERKRAUT, FLAVOR, SAUERKRAUT, PICKLE, SAUERKRAUT, BRINE, SAUERKRAUT JUICE, SAUERKRAUT, SPECIFIC GRAVITY, SAUERKRAUT, LACTIC ACID, SAUERKRAUT, ACETIC ACID, SAUERKRAUT, PROTEIN, SAUERKRAUT, ALCOHOL, SAUERKRAUT, CARBON DIOXIDE, SAUERKRAUT, ACID, SAUERKRAUT, DRY MATTER, SAUERKRAUT, PEPTONE, SAUERKRAUT, ASH, SAUERKRAUT, SUGAR, SAUERKRAUT, SALT, SAUERKRAUT, SAUERKRAUT, SAUERKRAUT, SAUERKRAUT, VOLATILE ACID, SAUERKRAUT, SAUERKRAUT, ORGANIC ACID
AUTH PEDERSON, C. S.; WHITCOMBE, J.; ROBINSON, W. B.
TITL THE ASCORBIC ACID CONTENT OF SAUERKRAUT
YEAR 1956
JOUR FOOD TECHNOLOGY 10:365
KEY SAUERKRAUT, ASCORBIC ACID
AUTH PEELER, J. P. K.; SITNAI, O.
TITL REVERSE OSMOSIS CONCENTRATION OF CARBOHYDRATE SOLUTIONS: PROCESS MODELLING AND COSTING
YEAR 1974
JOUR JOURNAL OF FOOD SCIENCE 39:744
KEY REVERSE OSMOSIS CONCENTRATION, CARBOHYDRATE
AUTH PEELLE, E.
TITL HOW TO MAKE TELECOMMUTING WORK
YEAR 1982
JOUR PERSONAL COMPUTING 6(5):38
KEY TELECOMMUTING, TECHNOLOGICAL REVOLUTION, TELECOMMUNICATION
AUTH PEEPLES , M. L.; HUTCHESON, R. M.
TITL A METHOD FOR DETERMINING LACTOSE AND SUCROSE CONTENTS IN ICE CREAM
YEAR 1978
JOUR JOURNAL OF FOOD SCIENCE 43:799
KEY GLUCOSE, BETA-GALACTOSIDASE, ICE CREAM, LACTOSE, REDUCING SUGAR, SUCROSE, ICE CREAM, METHODOLOGY
AUTH PEEPLES, M. L.
TITL FORCED CONVECTION HEAT TRANSFER CHARACTERISTICS OF FLUID MILK PRODUCTS. A REVIEW
YEAR 1962
JOUR JOURNAL OF DAIRY SCIENCE 45:297
KEY THERMAL CONDUCTIVITY, SPECIFIC HEAT, CONCENTRATED MILK, MILK, BUTTERMILK, WHEY, SKIM MILK
AUTH PEET, L. J.; LOWE, B.
TITL STARTING BAKED PRODUCTS IN COLD VERSUS PREHEATED OVENS
YEAR 1937 MAY
JOUR AGRICULTURAL EXPERIMENT STATION, IOWA STATE COLLEGE OF AGRICULTURE AND MECHANICAL ARTS, AMES, IOWA. RESEARCH BULLETIN 213
KEY BAKING, LAYER CAKE, CAKE MIXING, SENSORY EVALUATION, TEXTURE, VELVETINESS, VOLUME, FLAVOR, ANGEL CAKE, TENSILE STRENGTH, BISCUIT, CREAM PUFF, TENDERNESS, CRUMB COLOR, GRAIN, YEAST ROLL
AUTH PEET, L. J.; PATTISON, A.
TITL PERFORMANCE OF COMBINATION RANGE OVENS COAL-ELECTRICITY AND COAL-BOTTLED GAS
YEAR 1943
JOUR JOURNAL OF HOME ECONOMICS 35:168
KEY GAS RANGE OVEN, COAL-ELECTRICITY RANGE OVEN, CAKE BAKING, OVEN TEMPERATURE
AUTH PEET, L. J.; SMITH, E. A.; NELSON, P. M.
TITL MEAT IN NUTRITION. III. HEMOGLOBIN FORMATION
YEAR 1930
JOUR JOURNAL OF NUTRITION 3:325
KEY MEAT, HEMOGLOBIN, RAT GROWTH, BEEF, PROTEIN
AUTH PEET, L.; NELSON, P. M.; SMITH, E. A.
TITL MEAT IN NUTRITION. II. SOME DIETARY FACTORS INFLUENCING LACTATION
YEAR 1930
JOUR JOURNAL OF NUTRITION 3:313
KEY MEAT, LACTATION
AUTH PEGEL, K. H.
TITL COFFEE'S LINK TO CANCER
YEAR 1981
JOUR SCIENCE 59(JULY 20):4
KEY COFFEE, DITERPENOID GLYCOSIDE, ATRACTYLOSIDE, RHIZOME, CARBOXYATRACTYLOSIDE, ATRACTYLIGENIN, COCKLEBURR, OXIDATIVE PHOSPHORYLATION
AUTH PELEG, M.
TITL TEXTURE PROFILE ANALYSIS PARAMETERS OBTAINED BY AN INSTRON UNIVERSAL TESTING MACHINE
YEAR 1976
JOUR JOURNAL OF FOOD SCIENCE 41:721
KEY TEXTURE PROFILE, UNIVERSAL TESTING MACHINE, CHEWINESS, GUMMINESS, COHESIVENESS
AUTH PELEG, M.; CALZADA, J. F.
TITL STRESS RELAXATION OF DEFORMED FRUITS AND VEGETABLES
YEAR 1976
JOUR JOURNAL OF FOOD SCIENCE 41:1325
KEY FRUIT,, TEXTURE, VEGETABLE,, TEXTURE, POTATO, TEXTURE, PEAR,, TEXTURE, APPLE, TEXTURE, VEGETABLE, DEFORMATION, FRUIT, DEFORMATION
AUTH PELEG, M.; GOMEZ BRITO, L.
TITL ESTIMATION OF THE COMPONENTS OF A PENETRATION FORCE ON SOME TROPICAL FRUITS
YEAR 1975
JOUR JOURNAL OF FOOD SCIENCE 40:1030
KEY PENETRATION, TROPICAL FRUIT, TEXTURE
AUTH PELEG, M.; GOMEZ BRITO, L.
TITL RED COMPONENT OF THE EXTERNAL COLOR AS A MATURITY INDEX OF PAPAYA FRUITS
YEAR 1975
JOUR JOURNAL OF FOOD SCIENCE 40:1105
KEY PAPAYA, MATURITY INDEX, PAPAYA, COLOR
AUTH PELEG, M.; GOMEZ BRITO, L. G.
TITL EXTERNAL COLOR AS A MATURITY INDEX OF PAPAYA FRUITS
YEAR 1974
JOUR JOURNAL OF FOOD SCIENCE 39:701
KEY PAPAYA, MATURITY INDEX, PAPAYA, COLOR
AUTH PELEG, M.; GOMEZ BRITO, L. G.;; MALEVSKI, Y.
TITL COMPRESSIVE FAILURE PATTERNS OF SOME JUICY FRUITS
YEAR 1976
JOUR JOURNAL OF FOOD SCIENCE 41:1320
KEY FRUIT, COMPRESSION
AUTH PELEG, M.; MANNHEIM, C. H.
TITL PRODUCTION OF FROZEN ORANGE-JUICE CONCENTRATE FROM CENTRIFUGALLY SEPARATED SERUM AND PULP
YEAR 1970
JOUR JOURNAL OF FOOD SCIENCE 35:649
KEY FROZEN ORANGE JUICE CONCENTRATE, ORANGE JUICE CONCENTRATE
AUTH PELEG, M.; MANNHEIM, C. H.; PASSY, N.
TITL FLOW PROPERTIES OF SOME FOOD POWDERS
YEAR 1973
JOUR JOURNAL OF FOOD SCIENCE 38:959
KEY POWDER, FLOW
AUTH PELEG, M.; NORMAND, M. D.
TITL A COMPUTER ASSISTED ANALYSIS OF SOME THEORETICAL RATE EFFECTS IN MASTICATION AND IN DEFORMATION TESTING OF FOODS
YEAR 1982
JOUR JOURNAL OF FOOD SCIENCE 47:1572
KEY RHEOLOGY, STRESS-STRAIN, SIMULATION, VISCOSITY,, MASTICATION, COMPRESSIBLE MODEL, YIELDING MODEL
AUTH PELEG, Y.; BROWN, R. C.
TITL METHOD FOR EVALUATING THE FILTERABILITY OF WINE AND SIMILAR FLUIDS
YEAR 1976
JOUR JOURNAL OF FOOD SCIENCE 41:805
KEY WINE
AUTH PELISSIER, J. P.; MANCHON, P.
TITL COMPARATIVE STUDY OF THE BITTER TASTE OF ENZYMIC HYDROLYSATES FROM COW, EWE AND GOAT CASEINS
YEAR 1976
JOUR JOURNAL OF FOOD SCIENCE 41:231
KEY HYDROLYSATE, COW, CASEIN, TASTE, EWE, ENZYMIC HYDROLYSATE, EWE, CASEIN, TASTE, GOAT, ENZYMIC HYDROLYSATE, GOAT, CASEIN, TASTE
AUTH PELLETIER, O.
TITL DETERMINATION OF CYSTINE AS CYSTEIC ACID AFTER LOW VOLTAGE PAPER ELECTROPHORESIS
YEAR 1966
JOUR JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 14:496
KEY CYSTINE, CYSTEIC ACID, PAPER ELECTROPHORESIS
AUTH PELLETIER, O.; MADERE, R.
TITL COMPARISON OF AUTOMATED AND MANUAL PROCEDURES FOR DETERMINING THIAMINE AND RIBOFLAVIN IN FOODS
YEAR 1975
JOUR JOURNAL OF FOOD SCIENCE 40:374
KEY THIAMIN, RIBOFLAVIN
AUTH PELOSI, M.
TITL HEAT EXCHANGERS..PERFORMANCE DATA...COSTS...APPLICATIONS
YEAR 1972
JOUR FOOD ENGINEERING 44(2):79
KEY HEAT EXCHANGER, HEAT EXCHANGER , HEAT EXCHANGER, JACKETED KETTLE, PLATE HEAT EXCHANGER, TUBULAR HEAT EXCHANGER, SPIRAL HEAT EXCHANGER, SCRAPED SURFACE HEAT EXCHANGER, SHELL AND TUBE HEAT EXCHANGER
AUTH PELROY, G. A.; SPINELLI, J.
TITL AVAILABILITY OF AMINO ACIDS IN SARCOPLASMIC FISH PROTEINS COMPLEXED WITH SODIUM HEXAMETAPHOSPHATE
YEAR 1971
JOUR JOURNAL OF FOOD SCIENCE 36:144
KEY SODIUM HEXAMETAPHOSPHATE, FISH PROTEIN, SARCOPLASM, AMINO ACID
AUTH PELSHENKE, P. E.
TITL THE NEWER KNOWLEDGE OF THE BAKING QUALITY OF RYE FLOUR
YEAR 1951
JOUR BAKERS DIGEST 25(3):61
KEY RYE FLOUR, WATER ABSORPTION, RYE FLOUR, PROTEIN, RYE, STARCH, WHEAT, STARCH, OVEN SPRING, RYE, GLUCOSE, RYE, MALTASE, RYE, DIASTATIC ACTIVITY, RYE, GUM, DOUGH, YIELD, WHEAT, GLUCOSE, RYE, MALTASE, WHEAT, DIASTATIC ACTIVITY, WHEAT, MALTASE, BREAD, CRUST COLOR
AUTH PELSHENKE, P. F.
TITL SOME FERMENTATIVE ASPECTS OF CONTINUOUS MIXING
YEAR 1954
JOUR BAKERS DIGEST 28(2):24
KEY CONTINUOUS MIXING, RYE, WHEAT, SALT-RISING BREAD, PLASMOLYZED YEAST, ZWIEBACK, SOUR DOUGH
AUTH PELSHENKE, P. F.; HAMPEL, G.
TITL STARCH DEFORMATION AND DEAD MILLED FLOURS
YEAR 1952
JOUR BAKERS DIGEST 26(6):109
KEY FLOUR, MILLING, STARCH GRANULE, WHEAT STARCH, RYE STARCH, POTATO STARCH, BREAD
AUTH PENCE, J. W.
TITL PANARY FERMENTATION, CURRENT STATUS OF PROBLEMS
YEAR 1953
JOUR JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 1:157
KEY PANARY FERMENTATION
AUTH PENCE, J. W.; ELDER, A. H.
TITL THE ALBUMIN AND GLOBULIN PROTEINS OF WHEAT
YEAR 1953
JOUR CEREAL CHEMISTRY 30:275
KEY WHEAT, ALBUMIN, WHEAT, GLOBULIN
AUTH PENCE, J. W.; ELDER, A. H.; MECHAM, D. K.
TITL SOME EFFECTS OF SOLUBLE FLOUR COMPONENTS ON BAKING BEHAVIOR
YEAR 1950
JOUR BAKERS DIGEST 24(3):52
KEY FLOUR
AUTH PENCE, J. W.; EREMIA, K. M.; WEINSTEIN, N. E.; MECHAM, D. K.
TITL STUDIES ON THE IMPORTANCE OF STARCH AND PROTEIN SYSTEMS OF INDIVIDUAL FLOURS IN LOAF VOLUME PRODUCTION
YEAR 1959
JOUR CEREAL CHEMISTRY 36:199
KEY BREAD LOAF VOLUME, WHEAT FLOUR, PROTEIN, WHEAT FLOUR, STARCH
AUTH PENCE, J. W.; HANAMOTO, M.
TITL STUDIES ON THE FREEZING AND DEFROSTING OF CAKES
YEAR 1959
JOUR FOOD TECHNOLOGY 13:99
KEY CAKE, FREEZING, CAKE, THAWING
AUTH PENCE, J. W.; LUBISICH, T. M.; MECHAM, D. K.; SMITH, G. S.
TITL EFFECTS OF TEMPERATURE AND AIR VELOCITY ON RATE OF FREEZING OF COMMERCIAL BREAD
YEAR 1955
JOUR FOOD TECHNOLOGY 9:342
KEY BREAD FREEZING
AUTH PENCE, J. W.; MECHAM, D. K.; OLCOTT, H. S.
TITL NUTRIENTS IN WHEAT PRODUCTS. REVIEW OF PROTEINS OF WHEAT FLOUR
YEAR 1956
JOUR JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 4:712
KEY WHEAT FLOUR, PROTEIN
AUTH PENCE, J. W.; STANDRIDGE, N. N.; COPLEY, M. J.
TITL EFFECT OF TEMPERATURE AND RELATIVE HUMIDITY ON THE RATE OF DEFROSTING OF COMMERCIAL BREAD
YEAR 1956
JOUR FOOD TECHNOLOGY 10:492
KEY BREAD, THAWING
AUTH PENCE, J. W.; STANDRIDGE, N. N.; LUBISICH, T. M.; MECHAM, D. K.; OLCOTT, H.S.
TITL STUDIES ON THE PRESERVATION OF BREAD BY FREEZING
YEAR 1955
JOUR FOOD TECHNOLOGY 9:495
KEY BREAD FREEZING
AUTH PENCE, J. W.; WEINSTEIN, N. E.; MECHAM, D. K.
TITL DIFFERENCE IN THE DISTRIBUTION OF COMPONENTS IN ALBUMIN PREPARATIONS FROM DURUM AND COMMON WHEAT FLOURS
YEAR 1954
JOUR BAKERS DIGEST 28:57
KEY DURUM WHEAT, ALBUMIN, WHEAT, ALBUMIN, PAPER ELECTROPHORESIS
AUTH PENDERGAST, D. M.
TITL EXCAVATIONS AT ALTUN HA, BELIZE, 1964-1970
YEAR 1979
JOUR ROYAL ONTARIO MUSEUM PUBLICATIONS IN ARCHAEOLOGY, ROYAL ONTARIO MUSEUM, TORONTO
KEY MAYAN SITE, CACHE, BURIAL, TOMB, POTTERY
AUTH PENFIELD, M. P.; BARKER, C. L.; MEYER, B. H.
TITL TENSILE PROPERTIES OF BEEF SEMITENDINOSUS MUSCLE AS AFFECTED BY HEATING RATE AND END POINT TEMPERATURE
YEAR 1976
JOUR JOURNAL OF TEXTURE STUDIES 7(1):77
KEY BEEF, TENSILE PROPERTY, SEMITENDINOSUS, BEEF, HEATING RATE, ENDPOINT TEMPERATURE, UNIVERSAL TESTING MACHINE, BREAKING STRENGTH, WARNER- BRATZLER SHEAR APPARATUS
AUTH PENFIELD, M. P.; MEYER, B. H.
TITL CHANGES IN TENDERNESS AND COLLAGEN OF BEEF SEMITENDINOSUS MUSCLE HEATED AT TWO RATES
YEAR 1975
JOUR JOURNAL OF FOOD SCIENCE 40:150
KEY HYDROXYPROLINE TEST, HEATING RATE, BEEF, COOKING TIME, BEEF, TEMPERATURE TIME RELATIONSHIP, BEEF, SHEAR VALUE, BEEF, ENZYME, PROTEOLYTIC ENZYME
AUTH PENG, A. C.; GEISMAN, J. R.
TITL LIPID AND FATTY ACID COMPOSTITION OF CUCUMBERS AND THEIR CHANGES DURING STORAGE OF FRESH-PACK PICKLES
YEAR 1976
JOUR JOURNAL OF FOOD SCIENCE 41:859
KEY CUCUMBER, LIPID, CUCUMBER, FATTY ACID, PICKLE, LIPID, PICKLE, STORAGE, PICKLE, FATTY ACID
AUTH PENG, G. V.; MARKAKIS, P.
TITL EFFECT OF PHENOLASE ON ANTHOCYANINS
YEAR 1963
JOUR NATURE 199:597
KEY ANTHOCYANIN, PHENOLASE
AUTH PENGILLY, C. ; HARRISON, D. L.
TITL EFFECT OF HEAT TREATMENT ON THE ACCEPTABILITY OF PORK
YEAR 1966
JOUR FOOD TECHNOLOGY 20(3):330
KEY PORK
AUTH PENNELL, M. D.; WIENS, W. D.; RASPER, J.; MOTZOK, I.; ROSS, H. U.
TITL FACTORS AFFECTING THE RELATIVE BIOLOGICAL VALUE OF FOOD GRADE ELEMENTAL IRON POWDERS FOR RATS AND HUMANS
YEAR 1975
JOUR JOURNAL OF FOOD SCIENCE 40:879
KEY IRON POWDER, BIOLOGICAL VALUE, RAT RATION
AUTH PENNER, K. K.; BOWERS, J. A.
TITL FLAVOR AND CHEMICAL CHARACTERISTICS OF CONVENTIONALLY AND MICROWAVE REHEATED PORK
YEAR 1973
JOUR JOURNAL OF FOOD SCIENCE 38:553
KEY PORK, FLAVOR, PORK, MICROWAVE COOKING
AUTH PENNISTON, V. A.; HEDRICK, L. R.
TITL THE REDUCTION OF BACTERIAL COUNT IN EGG PULP BY USE OF GERMICIDES IN WASHING DIRTY EGGS
YEAR 1947
JOUR FOOD TECHNOLOGY 1(2):240
KEY GERMICIDE, EGG WASHING, EGG BACTERIA
AUTH PENNY, I. F.
TITL THE ACTION OF A MUSCLE PROTEINASE ON THE MYOFIBRILLAR PROTEINS OF BOVINE MUSCLE
YEAR 1974
JOUR JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 25:1273
KEY BEEF, PROTEINASE, BEEF, MYOFIBRILLAR PROTEIN
AUTH PENNY, I. F.
TITL CONDITIONING OF BOVINE MUSCLE. I. COMPOSITION OF THE PROTEINS OF THE MYOFIBRIL
YEAR 1970
JOUR JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 21:297
KEY BEEF, MYOFIBRILLAR PROTEIN
AUTH PENNY, I. F.
TITL CONDITIONING OF BOVINE MUSCLE. II. CHANGES IN THE COMPOSITION OF EXTRACTS OF MYOFIBRILS AFTER CONDITIONING
YEAR 1970
JOUR JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 21:303
KEY BEEF, MYOFIBRIL
AUTH PENNY, I. F.
TITL CONDITIONING OF BOVINE MUSCLE. III. THE A-ACTININ OF BOVINE MUSCLE
YEAR 1972
JOUR JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 23:403
KEY BEEF, ACTININ
AUTH PENNY, I. F.
TITL THE EFFECT OF POST-MORTEM CONDITIONS ON THE EXTRACTABILITY AND ADENOSINE TRIPHOSPHATE ACTIVITY OF MYOFIBRILLAR PROTEINS ON RABBIT MUSCLE
YEAR 1967
JOUR JOURNAL OF FOOD TECHNOLOGY 2:325
KEY RABBIT, MYOFIBRILLAR PROTEIN, RABBIT, ADENOSINE TRIPHOSPHATE, RABBIT, POSTMORTEM
AUTH PENNY, I. F.
TITL THE EFFECT OF TEMPERATURE ON THE DRIP, DENATURATION AND EXTRACELLULAR SPACE OF PORK LONGISSIMUS DORSI MUSCLE
YEAR 1977
JOUR JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 28:329
KEY PORK, PORK, LONGISSIMUS DORSI, PORK, PH, PORK, MYOFIBRIL, PORK, SARCOPLASMIC PROTEIN, PORK, PIG, PORK, EXUDATE, PORK, DRIP LOSS, PORK, BIURET METHOD, PORK, PROTEIN, PORK, ADENOSINE TRIPHOSPHATASE, PORK, POSTMORTEM GLYCOLYSIS
AUTH PENNY, I. F.
TITL PROTEIN DENATURATION AND WATER-HOLDING CAPACITY IN PORK MUSCLE
YEAR 1969
JOUR JOURNAL OF FOOD TECHNOLOGY 4:269
KEY PORK, MYOFIBRIL, LONGISSIMUS DORSI, PORK, PH, PORK, WATER-HOLDING CAPACITY
AUTH PENNY, I. F.; VOYLE, C. A.; DRANSFIELD, E.
TITL THE TENDERIZING EFFECT OF A MUSCLE PROTEINASE ON BEEF
YEAR 1974
JOUR JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 25:703
KEY BEEF, PROTEINASE, BEEF, TENDERIZATION
AUTH PENNY, I. F.; VOYLE, C. A.; LAWRIE, R. A.
TITL A COMPARISON OF FREEZE-DRIED BEEF MUSCLES OF HIGH OR LOW ULTIMATE PH
YEAR 1963
JOUR JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 14:535
KEY FREEZE-DRIED BEEF, BEEF, PH
AUTH PENSABENE, J. W.; FEINBERG, J. I.; DOOLEY, C. J.; PHILLIPS, J. G.; FIDDLER, W.
TITL EFFECT OF PORK BELLY COMPOSITION AND NITRITE LEVEL ON NITROSAMINE FORMATION IN FRIED BACON
YEAR 1979
JOUR JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 27:842
KEY FRIED BACON, BACON, NITROSAMINE, PORK, BELLY, BACON, FAT, BACON, MOISTURE, BACON, PROTEIN, NITRITE, NITRATE
AUTH PENSABENE, J. W.; FIDDLER, W.; DOOLEY, C. L.; DOERR, R. C.; WASSERMANN, A. E.
TITL SPECTRAL AND GAS CHROMATOGRAPHIC CHARACTERISTICS OF SOME N-NITROSAMINES
YEAR 1972
JOUR JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 20:274
KEY NITROSOAMINE
AUTH PENSABENE, J. W.; FIDDLER, W.; GATES, R. A.; FAGAN, J. C.; WASSERMAN, A. E.
TITL EFFECT OF FRYING AND OTHER COOKING CONDITIONS ON NITROSOPYRROLIDINE FORMATION IN BACON
YEAR 1974
JOUR JOURNAL OF FOOD SCIENCE 39:314
KEY BACON, NITROSOPYRROLIDINE, BACON, FRYING, BACON, COOKING
AUTH PENSABENE, J. W.; FIDDLER, W.; MERGENS, W.; WASSERMAN, A. E.
TITL EFFECT OF A-TOCOPHEROL FORMULATIONS ON INHIBITION OF NITROSOPYRROLIDINE FORMULATIONS ON INHIBITION OF NITROSOPYRROLIDINE FORMATION IN MODEL SYSTEMS
YEAR 1978
JOUR JOURNAL OF FOOD SCIENCE 43:801
KEY TOCOPHEROL, NITROSOPYRROLIDINE
AUTH PENSABENE, J.; FIDDLER, W.; FEINBERG, J.; WASSERMAN, A. E.
TITL EVAUALTION OF ASCORBYL MONOESTERS FOR THE INHIBITION OF NITROSOPYRROLIDINE FORMATION IN A MODEL SYSTEM
YEAR 1976
JOUR JOURNAL OF FOOD SCIENCE 41:199
KEY ASCORBYL MONOESTER, NITROSOPYRROLIDINE
AUTH PENTZER, W. T.
TITL HANDLING AND STORAGE OF FRUITS AND VEGETABLES FOR PROCESSING
YEAR 1947
JOUR FOOD TECHNOLOGY 1:565
KEY FRUIT, HANDLING, FRUIT, STORAGE, FRUIT, PROCESSING, VEGETABLE, STORAGE, VEGETABLE, HANDLING, VEGETABLE, PROCESSING
AUTH PENTZER, W. T.
TITL PERFORMANCE TESTS ON REFRIGERATOR CARS
YEAR 1949
JOUR FOOD TECHNOLOGY 3:410
KEY REFRIGERATOR CAR
AUTH PENTZER, W. T.
TITL TEMPERATURES REQUIRED BY FRUITS AND VEGETABLES AFTER HARVEST
YEAR 1951
JOUR FOOD TECHNOLOGY 5:440
KEY VEGETABLE, STORAGE, FRUIT, STORAGE
AUTH PEPLINSKI, A. J.; BREKKE, O. L.; GRIFFIN, E. L.; HALL, G.; HILL, L. D.
TITL CORN QUALITY AS INFLUENCED BY HARVEST AND DRYING CONDITIONS
YEAR 1975
JOUR CEREAL FOODS WORLD 20:145
KEY CORN, QUALITY, YELLOW CORN, CORN, NITROGEN SOLUBILITY
AUTH PEPPER, F. H.; PEARSON, A. M.
TITL IDENTIFICATION OF COMPONENTS OF DIALYZABLE FRACTION OF BEEF ADIPOSE TISSUE
YEAR 1974
JOUR JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 22:491
KEY BEEF, ADIPOSE TISSUE
AUTH PEPPER, F. H.; SCHMIDT, G. R.
TITL EFFECT OF BLENDING TIME, SALT, PHOSPHATE AND HOT-BONED BEEF ON BINDING STRENGTH AND COOK YIELD OF BEEF ROLLS
YEAR 1975
JOUR JOURNAL OF FOOD SCIENCE 40:227
KEY BEEF, ROLL, BINDING, BEEF, ROLL, YIELD
AUTH PEPPLER, H. J.
TITL FOOD YEAST PROTEIN. AMINO ACID COMPOSITION OF YEAST GROWN ON DIFFERENT SPENT SULFITE LIQUORS
YEAR 1965
JOUR JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 13:34
KEY YEAST, PROTEIN, YEAST, AMINO ACID, YEAST, PRODUCTION
AUTH PERCIVAL, S. S.; SCHNEEMAN, B. O.
TITL INTESTINAL RESPONSE TO FEEDING HEAT DAMAGED CASEIN IN RATS
YEAR 1980
JOUR JOURNAL OF FOOD SCIENCE 45:155
KEY RAT RATION, CASEIN
AUTH PERDUE, R. JR.; CREECH, J. L.
TITL QUADRANGULAR BAMBOO
YEAR 1961
JOUR ECONOMIC BOTANY 15(1):87
KEY VEGETABLE, JAPAN
AUTH PEREIRA, E. N.; MATSUURA, T.; SOURIRAJAN, S.
TITL REVERSE OSMOSIS SEPARATIONS AND CONCENTRATIONS OF FOOD SUGARS
YEAR 1976
JOUR JOURNAL OF FOOD SCIENCE 41:672
KEY REVERSE OSMOSIS, SUGAR
AUTH PERERA, A. O.; LEKLEM, J. E.; MILLER, L. T.
TITL STABILITY OF VITAMIN B-6 DURING BREAD MAKING AND STORAGE OF BREAD AND FLOUR
YEAR 1979
JOUR CEREAL CHEMISTRY 56:577
KEY BREAD, VITAMIN B6, WHEAT FLOUR, VITAMIN B6
AUTH PEREZ, B. S.; JONES, N. R.
TITL EFFECTS OF TETRACYCLINE ANTIBIOTICS ON THE PRODUCTS OF ANSERINASE ACTION IN CHILL STORED HADDOCK (GADUS AEGLEFINUS) MUSCLE
YEAR 1962
JOUR JOURNAL OF FOOD SCIENCE 27:69
KEY TETRACYCLINE ANTIBIOTIC, ANSERINASE, HADDOCK, STORAGE
AUTH PEREZ, C. M.; JULIANO, B. O.
TITL TEXTURE CHANGES AND STORAGE OF RICE
YEAR 1981
JOUR JOURNAL OF TEXTURE STUDIES 12(3):321
KEY RICE, RICE FLOUR, KJELDAHL NITROGEN, AMYLOGRAPH, CONSISTENCY, GEL, VISCOSITY, IODINE NUMBER, BRABENDER VISCOAMYLOGRAPH, AMYLOSE, UNIVERSAL TESTING MACHINE, STICKINESS, ALKALI SPREADING VALUE, FAT
AUTH PERFETTI, G. A.; DAVIS, R. T. JR.; SERRA, G.; LAUBSCHER, A. N.
TITL METHOD FOR POST-PROCESS DETERMINATION OF FOOD-CAN CLOSING TEMPERATURE
YEAR 1965
JOUR FOOD TECHNOLOGY 19(8):108(1290)
KEY PROCESSING TIME, CAN CLOSING TEMPERATURE
AUTH PERI, C.; DUNKLEY, W. L.
TITL REVERSE OSMOSIS OF COTTAGE CHEESE WHEY. 1. INFLUENCE OF COMPOSITION OF THE FEED
YEAR 1971
JOUR JOURNAL OF FOOD SCIENCE 36:25
KEY REVERSE OSMOSIS, COTTAGE CHEESE WHEY
AUTH PERI, C.; DUNKLEY, W. L.
TITL REVERSE OSMOSIS OF COTTAGE CHEESE WHEY. 2. INFLUENCE OF FLOW CONDITIONS
YEAR 1971
JOUR JOURNAL OF FOOD SCIENCE 36:395
KEY COTTAGE CHEESE WHEY, REVERSE OSMOSIS
AUTH PERI, C.; POMPEI, C.; ROSSI, F.
TITL PROCESS OPTIMIZATION IN SKIM MILK PROTEIN RECOVERY AND PURIFICATION BY ULTRAFILTRATION
YEAR 1973
JOUR JOURNAL OF FOOD SCIENCE 38:135
KEY SKIM MILK, PROTEIN ULTRAFILTRATION
AUTH PERKINS, A. E.
TITL CORRECTION FOR VOLUME OF PRECIPITATE IN THE POLARIMETRIC DETERMINATION OF LACTOSE IN MILK
YEAR 1920
JOUR JOURNAL OF DAIRY SCIENCE 3:134
KEY MILK, LACTOSE
AUTH PERKINS, W. E.; ASHTON, D. H.; EVANCHO, G. M.
TITL INFLUENCE OF THE Z VALUE OF CLOSTRIDIUM BOTULINUM ON THE ACCURACY OF PROCESS CALCULATIONS
YEAR 1975
JOUR JOURNAL OF FOOD SCIENCE 40:1189
KEY TEMPERATURE TIME RELATIONSHIP, Z VALUE, CLOSTRIDIUM BOTULINUM, THERMAL DEATH TIME, FO VALUE
AUTH PERLIN, A. S.
TITL WATER SOLUBLE PENTOSANS OF WHEAT FLOUR
YEAR 1950
JOUR BAKERS DIGEST 24(3):53
KEY POLYSACCHARIDE, WHEAT FLOUR, GLUCOSE, WHEAT FLOUR, XYLOSE, WHEAT FLOUR, ARABINOSE, WHEAT FLOUR, DEXTRIN, WHEAT FLOUR, PENTOSAN, WHEAT FLOUR
AUTH PERLMAN, L.; MORGAN, A. F.
TITL STABILITY OF B VITAMINS IN GRAPE JUICES AND WINES
YEAR 1945
JOUR FOOD RESEARCH 10:334
KEY GRAPE JUICE, VITAMIN B, WINE, VITAMIN B
AUTH PERLMANN, G. E.
TITL THE NATURE OF PHOSPHORUS LINKAGES IN PHOSPHOPROTEINS
YEAR 1955
JOUR ADVANCES IN PROTEIN CHEMISTRY 10:6
KEY REVIEW ARTICLE, PHOSPHOPROTEIN
AUTH PERLOFF, B.
TITL NUTRIENT DATA BANKS - WHAT THEY ARE AND WHAT THEY CONTAIN
YEAR 1981 MAY 18-20
JOUR PROCEEDINGS OF THE SIXTH NATIONAL NUTRIENT DATA BANK CONFERENCE. OMAHA, NEBRASKA. P. 7
KEY NUTRIENT DATABASE
AUTH PERLOFF, B. P.; BUTRUM, R. R.
TITL FOLACIN IN SELECTED FOODS
YEAR 1977
JOUR JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION 70:161
KEY FOLACIN, FOLACIN
AUTH PERMAN, V.; REHFELD, C. E.; SAUTTER, J. H.; SCHULTZE, M. O.
TITL TOXICITY IN OIL MEAL. BIOASSAY FOR TOXIC FACTOR IN TRICHLOROETHYLENE-EXTRACTED SOYBEAN OIL MEAL
YEAR 1956
JOUR JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 4:959
KEY SOYBEAN, OIL, MEAL, TOXICITY, TRICHLORETHYLENE EXTRACTION
AUTH PERRIN, C. H.; FERGUSON, P. A.
TITL THE RAPID DETERMINATION OF MOISTURE IN MEAT PRODUCTS
YEAR 1957
JOUR JOURNAL OF THE ASSOCIATION OF OFFICIAL AGRICULTURAL CHEMISTS 40:1093
KEY MEAT, MOISTURE ANALYSIS, MEAT, OVEN METHOD
AUTH PERRY, A. K.; PETERS, C. R.; VAN DUYNE, F. O.
TITL EFFECT OF VARIETY AND COOKING METHOD ON COOKING TIMES, THIAMINE CONTENT AND PALATABILITY OF SOYBEANS
YEAR 1976
JOUR JOURNAL OF FOOD SCIENCE 41:1330
KEY SOYBEAN, THIAMIN, SOYBEAN, COOKING
AUTH PERRY, A. S.
TITL METABOLISM OF INSECTICIDES BY VARIOUS INSECT SPECIES
YEAR 1960
JOUR JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 8:266
KEY INSECTICIDE, INSECT
AUTH PERRY, A. S.; JENSEN, J. A.; PEARCE, G. W.
TITL RESISTANCE TO INSECTICIDES. COLORIMETRIC AND RADIOMETRIC DETERMINATIONS OF DDT AND ITS METABOLITES IN RESISTANT HOUSEFLIES
YEAR 1955
JOUR JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 3:1008
KEY HOUSEFLY, DDT, INSECTICIDE
AUTH PERRY, A. S.; MILLER, S.; BUCKNER, A. J.
TITL INSECT METABOLISM OF INSECTICIDES. THE ENZYMATIC IN VITRO DEGRADATION OF DDT BY SUSCEPTIBLE AND DDT-RESISTANT BODY LICE
YEAR 1963
JOUR JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 11:457
KEY INSECTICIDE, DDT, BODY LICE
AUTH PERRY, G. A.; LAWRENCE, R. L.
TITL FOOD ADDITIVES, PRESERVATIVE EFFECT OF SORBIC ACID ON CREAMED COTTAGE CHEESE
YEAR 1960
JOUR JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 8:374
KEY COTTAGE CHEESE, SORBIC ACID
AUTH PERRY, H.; TOWNSEND, C. T.; ANDERSEN, A. A.; BERRY, J. A.
TITL STUDIES ON CLOSTRIDIUM BOTULINUM IN FROZEN PACK VEGETABLES
YEAR 1948
JOUR FOOD TECHNOLOGY 2:180
KEY CLOSTRIDIUM BOTULINUM, FROZEN VEGETABLE
AUTH PERRY, R. L.
TITL HOME COMPUTERS: APPLIANCES OF THE FUTURE
YEAR 1981 SUMMER
JOUR DATSUN DISCOVERY 5(2):4
KEY COMPUTER
AUTH PERSONIUS, C. J.
TITL THE CURRENT SITUATION AND TRENDS PERTINENT TO THE FUTURE DEVELOPMENT OF FOOD AND NUTRITION
YEAR 1959
JOUR JOURNAL OF HOME ECONOMICS 51:577
KEY TECHNOLOGY, QUALITY CONTROL, NUTRITION
AUTH PERSONIUS, C.; BOARDMAN, E.; AUSHERMAN, A. R.
TITL SOME FACTORS AFFECTING THE BEHAVIOR OF CHEDDAR CHEESE IN COOKING
YEAR 1944
JOUR FOOD RESEARCH 9:304
KEY CHEDDAR CHEESE, COOKING
AUTH PERSSON, T.; VON SYDOW, E.
TITL THE AROMA OF CANNED BEEF: APPLICATION OF REGRESSION MODELS RELATING SENSORY AND CHEMICAL DATA
YEAR 1974
JOUR JOURNAL OF FOOD SCIENCE 39:537
KEY CANNED BEEF, AROMA
AUTH PERSSON, T.; VON SYDOW, E.
TITL AROMA OF CANNED BEEF: GAS CHROMATOGRAPHIC AND MASS SPECTROMETRIC ANALYSIS OF THE VOLATILES
YEAR 1973
JOUR JOURNAL OF FOOD SCIENCE 38:377
KEY CANNED BEEF, AROMA, CANNED BEEF, VOLATILE
AUTH PERSSON, T.; VON SYDOW, E.
TITL THE AROMA OF CANNED BEEF: PROCESSING AND FORMULATION ASPECTS
YEAR 1974
JOUR JOURNAL OF FOOD SCIENCE 39:406
KEY CANNED BEEF, BEEF, CANNING
AUTH PERSSON, T.; VON SYDOW, E.; AKESSON, C.
TITL THE AROMA OF CANNED BEEF: MODELS FOR CORRELATION OF INSTRUMENTAL AND SENSORY DATA
YEAR 1973
JOUR JOURNAL OF FOOD SCIENCE 38:682
KEY CANNED BEEF, AROMA
AUTH PERSSON, T.; VON SYDOW, E.; AKESSON, C.
TITL AROMA OF CANNED BEEF: SENSORY PROPERTIES<