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United States Department of Agriculture

Agricultural Research Service

Sensory Properties of Foods
item Descriptive texture analyses of cooked broiler breast fillets with the wooden condition after fresh and frozen storage (Jul 2017)
item Nutritional chemistry of the peanut (Arachis hypogaea) (Jun 2017)
item Freezing-thawing and sub-sampling influence the marination performance of chicken breast meat (Jun 2017)
item Descriptive texture analyses of cooked patties made of chicken breast with the woody breast condition (Jun 2017)
item Effect of precooking and polyphosphate treatment on the quality of catfish fillets cooked in pouch in boiling water (May 2017)
item Impact of eliminating the carcass chilling step in the production of pre-cooked chicken breast meat (Apr 2017)
item Predicting color traits of intact broiler breast fillets using visible and infrared-light (Apr 2017)
item The woody breast condition affects texture characteristics of both raw and cooked chicken breast meat (Apr 2017)
item Prediction of pH of fresh chicken breast fillets by VNIR hyperspectral imaging (Mar 2017)
item Application of differential pulse voltammetry to determine the efficiency of stripping tocopherols from commercial fish oil (Mar 2017)
item Advances in NMR Spectroscopy for Lipid Oxidation Assessment (Mar 2017)
item Effect of precooking and polyphosphate treatment on the quality of microwave cooked catfish fillets (Feb 2017)
item Oil-structuring characterization of natural waxes in canola oil oleogels: Rheological, thermal, and oxidative properties (Feb 2017)
item Development of a lexicon for cashew nuts (Feb 2017)
item Utilization of oleogels as a replacement for solid fat in aerated baked goods: Physicochemical, rheological, and tomographic characterization (Jan 2017)
item Measurement of Soy Contents in Ground Beef Using Near-Infrared Spectroscopy (Jan 2017)
item Gender and dose dependent ovalbumin induced hypersensitivity responses in murine model of food allergy (Jan 2017)
item Mild concentration of ethanol in combination with ascorbic acid inhibits browning and maintains quality of fresh-cut lotus root (Jan 2017)
item Reliability of ^1^H NMR analysis for assessment of lipid oxidation at frying temperatures (Jan 2017)
item Nutrition education and promotion in the U.S (Dec 2016)
item Influence of in-package cold plasma treatment on microbiological shelf life and appearance of fresh chicken breast fillets (Dec 2016)
item Development of navy bean-soybean milk substitute beverages and evaluation of its nutritional and physical properties (Nov 2016)
item New antioxidants and antioxidant systems for improvement of the stability of vegetable oils and fish oils (Nov 2016)
item Antioxidant activity of amino acids in soybean oil at frying temperature: Structural effects and synergism with tocopherols (Nov 2016)
item Minimizing the negative flavor attributes and evaluating consumer acceptance of chocolate fortified with peanut skin extracts (Nov 2016)
item Emerging Meat Quality Defects in the Broiler Industry (Oct 2016)
item Characterization of peanuts after dry roasting, oil roasting, and blister frying (Oct 2016)
item Kinetics of color development of peanuts during dry roasting using a batch roaster (Sep 2016)
item Effect of wooden breast condition on water-holding capacity of broiler breast pectoralis major (Sep 2016)
item Effect of the wooden breast condition on shear force and texture profile analysis of raw and cooked broiler pectoralis major (Aug 2016)
item Organogel as a replacement of saturated fat in food products (Aug 2016)
item Reliability of proton NMR spectroscopy for the assessment of frying oil oxidation (Jul 2016)
item Natural wax organogels for cookies (Jul 2016)
item Evaluation of Catfish Skin Hydrolysates as a Glazing Material for Air-Blast Frozen Shrimp (Jul 2016)
item Effects of Vacuum Tumbling with Chitosan and Water Soluble Chitosan on the Shelf Life of Catfish Fillets in Refrigerated Storage (Jul 2016)
item Effect of Pre-cooking and Addition of Phosphate on the Quality of Catfish Fillets Baked in Convention Oven (Jul 2016)
item Characterization and value-added utilization of proteins extracted from the by-products from catfish fillet processing plant (Jul 2016)
item Instrumental texture characteristics of broiler pectoralis major with the woody breast condition (Jul 2016)
item Effect of Myopathies on Meat Quality and Protein Characteristics of Broiler Breast Meat. (Jul 2016)
item Effect of sampling location on L* values and pH measurements and their relationship in broiler breast fillets (Jul 2016)
item Marination performance of broiler breast fillets. (Jul 2016)
item Development of metal-organic framework for gaseous plant hormone encapsulation to manage ripening of climacteric produce (Jun 2016)
item Inactivation of spoilage bacteria in package by dielectric barrier discharge atmospheric cold plasma - treatment time effects (May 2016)
item Properties of cookies made with natural wax-vegetable oil organogels (May 2016)
item Amino acids as antioxidants for frying oil (May 2016)
item Peanut fatty acids and their impact on human health (May 2016)
item Microgreens of brassicaceae: mineral composition and content of 30 varieties (May 2016)
item Physical Properties of Microencapsulated ¿-3 Salmon oil with Egg White Powder (Mar 2016)
item Water holding capacity in poultry breast meat. (Mar 2016)
item Peanut oil stability and physical properties across a range of industrially relevant O/L ratios (Feb 2016)
item Wooden breast condition results in reduced thaw loss in frozen-thawed broiler breast fillets (Jan 2016)
item Comparison of objective texture measurements in raw and cooked wooden breast meat. (Jan 2016)
item Peanut composition, flavor, and nutrition (Jan 2016)
item Organogels of vegetable oil with plant wax – trans/saturated fat replacements (Jan 2016)
item Detection of corn adulteration in Brazilian coffee (Coffea arabica) by tocopherol profiling and near-infrared (NIR) spectroscopy (Nov 2015)
item Quantifying fat, oil, and grease deposit formation kinetics (Nov 2015)
item Utilization of Peanut Skin Extracts as Functional Food Ingredients (Nov 2015)
item NMR spectroscopy for evaluation of lipid oxidation (Sep 2015)
item Cleavable ester linked magnetic nanoparticles for labeling of solvent exposed primary amine groups of peptides/proteins (Sep 2015)
item NMR spectroscopy for assessing lipid oxidation (Aug 2015)
item Effects of plant polyphenols and a-tocopherol on lipid oxidation, microbiological characteristics, and biogenic amines formation in dry-cured bacons (Mar 2015)
Last Modified: 07/26/2017
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