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Properties of margarine and spread from wax-vegetable oil organogel
(Jul 2013)
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Pre-harvest muskmelon fruit cracking: causes and potential remedies
(Jun 2013)
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Effect of tocopherols on the anti-polymerization activity of oryzanol and corn steryl ferulates in soybean oil
(Jun 2013)
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Antioxidant properties of rice bran oil-based extraction products
(May 2013)
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Sesamol as a natural antioxidant for frying oil
(May 2013)
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Development of flavor lexicon for fresh pressed and processed blueberry juice
(Apr 2013)
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Postharvest biology, quality and shelf-life of buckwheat microgreens
(Apr 2013)
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Analysis of phenolic compounds extracted from peanut seed testa
(Apr 2013)
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No evidence found for Diels-Alder reaction products in soybean oil oxidized at the frying temperature by NMR study
(Mar 2013)
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Antioxidant activity of sesamol in soybean oil under frying conditions
(Jan 2013)
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Impact of cooking formulation on flavor and hydrophilic oxygen radical absorption capacity values of whole grain pigmented rice
(Jan 2013)
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Utilization of vegetable oils as frying oil and for trans-fat free food products
(Dec 2012)
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Compositional and Mechanical Properties of Peanuts Roasted to Equivalent Colors using Different Time/Temperature Combinations
(Dec 2012)
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Kl-impregnated Oyster Shells as a Solid Catalyst for Soybean Oil Transesterificaton
(Dec 2012)
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Positive Effects of Converting a Food and Bioprocessing Analysis Course to an Inquiry-Guided Approach
(Nov 2012)
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LC-MS and GC-TOFMS analysis of maclura pomifera extracts
(Nov 2012)
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Analysis of phenolic compounds from corn, oat, and wheat bran extracts by LC-MS-PDA
(Nov 2012)
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Density and Refractive Index Measurements of Peanut Oil to Determine Oleic and Linoleic Acid Content
(Nov 2012)
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Value-Added Processing of Peanut Skins: Antioxidant Capacity, Total Phenolics, and Procyanidin Content of Spray Dried Extracts
(Oct 2012)
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Process Development for Spray Drying a Value-Added Extract from Aflatoxin Contaminated Peanut Meal
(Sep 2012)
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Assessment and Characterization of Oil from Roasted Peanut Skins
(Sep 2012)
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Flavor and Antioxidant Capacity of Peanut Paste and Peanut Butter Supplemented with Peanut Skins
(Aug 2012)
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Breast muscle tissue characteristics in growing broilers
(Jul 2012)
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Relationship of muscle exudate protein characteristics to broiler breast meat quality
(Jul 2012)
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Influence of hard water ions on the growth rate of Salmonella Typhimurium
(Jul 2012)
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Impact of carcass scalding and chilling methods on the functionality of early-deboned broiler breast fillets
(Jul 2012)
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Cost analysis of poultry feed formulated with fly larvae
(Jul 2012)
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Effects of fillet weight on sensory descriptive flavor and texture profiles of broiler breast meat
(Jul 2012)
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Lysophosphatidylethanolamine effects upon volatiles and quality of fresh-cut cantaloupe melon.
(Jun 2012)
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Trans-fat free margarine from organogel formed by a plant wax
(Jun 2012)
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Extending the shelf life of edible flowers with controlled release of 1-methylcyclopropene and modified atmosphere packaging
(Jun 2012)
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Co-product recovery from biomass during ethanol production
(Jun 2012)
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Alterations in the sarcoplasmic protein fraction of beef muscle with postmortem aging and hydrodynamic pressure processing
(Jun 2012)
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Solid fat content measurement as an alternative to total polar compound analysis
(May 2012)
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Solid fat content measurement as a substitute for total polar compound analysis
(May 2012)
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Phytosterol moiety effects on stability, tocopherol interaction, and anti-polymerization activity of phytosteryl ferulates
(May 2012)
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Lignans as antioxidants for soybean oil at frying temperature
(May 2012)
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Waxes as organogelator for soybean oil
(May 2012)
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Postmortem aging and freezing and thawing storage enhance ability of early deboned chicken pectoralis major muscle to hold added salt water
(May 2012)
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Effect of cultural system and essential oil treatment on antioxidant capacity in raspberries
(May 2012)
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Antioxidant and antimicrobial properties of essential oil constituents encapsulated in zein nanoparticles prepared by liquid-liquid dispersion method
(Apr 2012)
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Postharvest biology, quality and shelf-life of buckwheat microgreens
(Apr 2012)
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Whole grain rice flavor asssociated with assorted bran colors
(Mar 2012)
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Structural effect of lignans and sesamol on polymerization of soybean oil at frying temperature
(Jan 2012)
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Physiological, volatile, and SEM surface effects resulting from cutting and dipping treatments in cantaloupe
(Nov 2011)
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Water chemistry and antimicrobial treatment in poultry processing
(Oct 2011)
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Organogel formation of soybean oil with waxes
(Oct 2011)
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Measurement of lipid supplements in poultry feed by infrared spectroscopy
(Oct 2011)
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Encapsulation of food and feed additives using lipid nanoparticles
(Oct 2011)
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Organically versus conventionally grown produce: Common production inputs, nutritional quality, and nitrogen delivery between the two systems
(Sep 2011)
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Multi-hierarchical self-assembly of a collagen mimetic peptide from triple helix to nanofibre and hydrogel
(Aug 2011)
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Influence of bleaching on flavor of 34% whey protein concentrate and residual benzoic acid concentration in dried whey products
(Aug 2011)
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Comparison of the impact of y-oryzanol and corn steryl ferulates on the polymerization of soybean oil during frying
(Jul 2011)
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Groundnut (Peanut) Oil
(Jul 2011)
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Effect of Different Time/Temperature Roast Combinations on Peanut Flavor-Descriptive Sensory, Electronic Nose and Electronic Eye Characterization
(Jun 2011)
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Effect of Different Time/Temperature Roast Combinations on
Nutritional and Mechanical Properties of Peanuts
(Jun 2011)
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Potential of Spray Dried Peanut Skin Extract as a Food Ingredient with Antioxidant Properties
(Jun 2011)
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Evidence for fat, oil and grease (FOG) deposit formation mechanisms in sewer lines
(May 2011)
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Oxidative stability of distillers grains oils
(May 2011)
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Gas chromatographic analysis of plant sterols
(Apr 2011)
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Pilot scale production of angiotensin I-converting enzyme (ACE) inhibitory peptides from aflatoxin contaminated peanut meal
(Mar 2011)
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Carotene and novel apocarotenoid concentrations in orange-fleshed Cucumis melo melons: determinations of beta-carotene bioaccessability and bioavailability
(Mar 2011)
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Sensory and sensory-related quality of fresh-cut produce under MAP
(Jan 2011)
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Introduction
(Jan 2011)
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Composition and oxidative stability of crude oil extracts of corn germ and distillers grains
(Jan 2011)
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Water chemistry and poultry processing water quality
(Oct 2010)
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Quantification of Peanut and Oilseed Texture as a Function of Processing
(Jul 2010)
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