Showing 1 - 20 results of 99 for search '"Food Science (0359)"', query time: 0.93s Refine Results
  1. 1
    Acrylamide formation and mitigation in processed potato products.
    by Praegitzer, Sara Marie
    Published 2011
    Subjects: “...Food Science (0359)...”
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  2. 2
    Carbohydrate components of pomace in corn-based extrudates: interactions, expansion dynamics, and structure-texture relationships
    by Karkle, Elisa Noemberg Lazzari
    Published 2011
    Subjects: “...Food Science (0359)...”
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  3. 3
    IInhibition of heterocyclic amines in beef patties by spices
    by Nimkar, Manasi
    Published 2013
    Subjects: “...Food Science (0359)...”
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  4. 4
    Quality attributes of ready-to-eat bison meat snacks during 40°C accelerated storage
    by Heitschmidt, James Daniel
    Published 2015
    Subjects: “...Food Science (0359)...”
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  5. 5
    High pressure processing as an alternative food preservation technology and its applications for fruits and vegetables.
    by Abdel Karim, Pia
    Published 2011
    Subjects: “...Food Science (0359)...”
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  6. 6
    A quantitative method to evaluate the effect of xylanases in baking
    by Stinson, Jesse
    Published 2015
    Subjects: “...Food Science (0359)...”
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  7. 7
    New processing alternatives for production of low fat and ash sorghum flour
    by Iva, Florin I.
    Published 2012
    Subjects: “...Food Science (0359)...”
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  8. 8
    Factors in hard winter wheat affecting water absorption tolerance
    by Buckley, Elyse
    Published 2013
    Subjects: “...Food Science (0359)...”
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  9. 9
    The effects of non-nutritive sweeteners in Florence’s Homestyle Cha-Cha
    by Boone, Leslie
    Published 2011
    Subjects: “...Food Science (0359)...”
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  10. 10
    Sucrose reduction in white layer cake
    by Mohammad, Tasnim
    Published 2014
    Subjects: “...Food Science (0359)...”
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  11. 11
    Supplier assessment: a commitment to food safety
    by Compeau, Elizabeth
    Published 2013
    Subjects: “...Food Science (0359)...”
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  12. 12
    Evaluation of enrichment, transport, and detection methods relating to Shiga toxin-producing Escherichia coli (STEC)
    by Baumann, Nicholas W. L.
    Published 2014
    Subjects: “...Food Science (0359)...”
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  13. 13
    Enzymatic hydrolysis of whole grain amaranth
    by Lutz, Jill
    Published 2014
    Subjects: “...Food Science (0359)...”
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  14. 14
    Feasibility of using zein in gluten-free baking
    by Bloom, Rachel
    Published 2015
    Subjects: “...Food Science (0359)...”
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  15. 15
    Descriptive analysis of pecan cultivars, a comparison of raw and roasted pecans, and how pecan flavor changes over time
    by Magnuson, Shelby M.
    Published 2015
    Subjects: “...Food Science (0359)...”
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  16. 16
    Campylobacter, chicken, and the regulatory performance standard
    by Smith, Janet
    Published 2013
    Subjects: “...Food Science (0359)...”
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  17. 17
    Structural changes induced in waxy maize starch and normal wheat starch by maltogenic amylases
    by Grewal, Navneet Kaur
    Published 2014
    Subjects: “...Food Science (0359)...”
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  18. 18
    Enhancing cysteine content in yogurt with addition of whey protein isolate and its sensory evaluation
    by Bala, Soumya
    Published 2013
    Subjects: “...Food Science (0359)...”
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  19. 19
    An overview of emerging trends in pathogen reduction in the processing of fruit juices
    by Campbell, Ian Gavin A.
    Published 2014
    Subjects: “...Food Science (0359)...”
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  20. 20
    Characterization and evaluation of heat treated wheat flours
    by Khamis, Moses
    Published 2014
    Subjects: “...Food Science (0359)...”
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