Low temperature blanching effects on chemistry, firmness and structure of canned green beans and carrots von Stanley, D.W. (University of Guelph, Guelph, Ontario, Canada.), Bourne, M.C, Stone, A.P, Wismer, W.V

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Testing manufacturing strategy formulation processes von Platts, K.W., Mills, J.F., Bourne, M.C., Neely, A.D., Richards, A.H., Gregory, M.J

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Optimization of low temperature blanching of frozen jalapeno pepper (Capsicum annuum) using response surface methodology von Quintero-Ramos, A. (Instituto Tecnologico de Durango, Dgo, Mexico.), Bourne, M.C, Barnard, J, Anzaldua-Morales, A

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Low temperature blanching affects firmness and rehydration of dried cauliflower florets von Garcia-Reverter, J. (AINIA, Paterna, Valencia, Spain), Bourne, M.C, Mulet, A

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Selection and use of postharvest technologies as a component of the food chain von Bourne, M.C

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Cultivar, specific gravity and location in tuber affect puncture force of raw potatoes von Anzaldua-Morales, A. (Universidad Autonoma de Chihauhua, Chihuahua Chih., Mexico), Bourne, M.C, Shomer, I

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Water absorption and swelling in dry bean seeds von Del Valle, J.M. (University of Guelph, Guelph, Ontario, Canada), Stanley, D.W, Bourne, M.C

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Kinetics of radiation softening of carrot von Bourne, M.C.

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Crispness in foods--review von Vickers, Z, Bourne, M.C

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Texture and Rehydration of Dehydrated Carrots as Affected by Low Temperature Blanching von QUINTERO-RAMOS, A., BOURNE, M.C., ANZALDÚA-MORALES, A.

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Calibration of rheological techniques used for foods von Bourne, Malcolm C.

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Blanch temperature/time effects on rheological properties of applesauce von Usiak, A.M.G. (Cornell University, Geneva, NY.), Bourne, M.C, Rao, M.A

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effect of level of skin on the quality of chicken frankfurters von Baker, R.C, Darfler, J.M, Bourne, M.C

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Effect of Storage Time, Relative Humidity and Temperature on the Cookability of Whole Red Kidney Beans and on the Cell Wall Components of the Cotyledons von Rozo, C., Bourne, M.C., Hood, L.F., Van Soest, P.J.

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Kinetic of softening of carrot by gamma radiation von Bourne, M.C. (Cornell University, Geneva, NY.)

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Relationships between the hard-to-cook phenomenon in red kidney beans and water absorption, puncture force, pectin, phytic acid, and minerals von Moscoso, W, Bourne, M.C, Hood, L.F

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Measuring hardness distribution of cooked rice by single-grain puncture von Perez, C.M. (The International Rice Research Institute, Manila, Philippines.), Bourne, M.C, Juliano, B.O

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Editorial Note von BOURNE, M.C., SHERMAN, P.

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Editorial Note von BOURNE, M.C., SHERMAN, P.

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Editorial Note von BOURNE, M.C., SHERMAN, P.

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