Analysis of volatile heteroatomic meat flavor principles by purge-and-trap/gas chromatography-mass spectrometry von Vercellotti, John R, Kuan, Jui Chang W, Liu, Ray H, Legendre, Michael G, St. Angelo, Allen J, Dupuy, Harold P

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Response of beef flavor to oxygen depletion and an antioxidant-chelator mixture von Spanier, Arthur M, St. Angelo, Allen J, Shaffer, Gary P

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Uracil as a potentially useful indicator of spoilage in egg products von Morris, C.E. (USDA, ARS, Southern Regional Research Center, New Orleans, LA), Hoerning, E.F, St Angelo, A.J

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Castor bean lipase: action on its endogenous substrate von ORY, R L, ST ANGELO, A J, ALTSCHUL, A M

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Studies of lipid-protein interaction in stored raw peanuts and peanut flours von St. Angelo, Allen J, Graves, Elena E

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Comparison of methods for determining peroxidation in processed whole peanut products von St. Angelo, Allen J., Ory, Robert L., Brown, Lawrence E.

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Analysis of lipids from cooked beef by thin-layer chromatography with flame-ionization detection von St Angelo, A.J, James, C. Jr

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Activities of Five Acid Phosphatases in Purple, Green, and White Eggplants von Flick, Jr, George J, Ory, Robert L, St Angelo, Allen J

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Role of lipoxygenase and lipid oxidation in quality of oilseeds von St. Angelo, Allen J, Kuck, James C, Ory, Robert L

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Chemical composition and biochemical properties of mirlitons (Sechium edule) and purple, green, and white eggplants (Solanum melongena) von Flick, George J, Burnette, Florence S, Aung, Louis H, Ory, Robert L, St. Angelo, Allen J

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Properties of a purified proteinase from hempseed von St. Angelo, Allen J., Ory, Robert L., Hansen, Hans J.

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Lipolysis and the Free Fatty Acid Pool in Seedlings von Allen J. St. Angelo, Altschul, Aaron M.

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Effects of lipoperoxides on proteins in raw and processed peanuts von St. Angelo, Allen J, Ory, Robert L

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The acid lipase of the castor bean. Properties and substrate specificity von Ory, Robert L., Angelo, Allen J. St, Altschul, Aaron M.

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Comparison of nutrient composition and of enzyme activity in purple, green, and white eggplants von Flick, George J, Ory, Robert L, St. Angelo, Allen J

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Symposium on Effects of Oxidized Lipids on Food Proteins and Flavor von Ory, Rpbert L, St. Angelo, Allen J

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Lipid degradation during seed deterioration [Enzyme properties] von St Angelo A.J, Ory R.L

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Investigation of fish oil quality by direct capillary gas chromatography von St Angelo, A.J, Dupuy, H.P, Flick, G.J. Jr

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Lipolysis and the Free Fatty Acid Pool in Seedlings 1 von Angelo, Allen J. St, Altschul, Aaron M.

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Decreased lipolysis in peanuts by a pyridazinone bioregulator von St Angelo, A.J, Ory, R.L, Rittig, F.R

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