Review of the Book Expectations and the Food Industry von Clydesdale, F.M

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Consumer age affects response to sensory characteristics of a cherry flavored beverage von Philipsen, D.H. (American Home Products, Milton, PA.), Clydesdale, F.M, Griffin, R.W, Stern, P

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Review of the Book Expectations and the Food Industry: The Impact of Color and Appearance By John B. Hutchings von Clydesdale, F.M

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Antioxidant effect of aqueous extracts from wheat based ready-to-eat breakfast cereals von Baublis, A, Decker, E.A, Clydesdale, F.M

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A proposal for the establishment of scientific criteria for health claims for functional foods von Clydesdale, F.M

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Psychophysical Relationships Between Perceived Sweetness and Color in Lemon- and Lime-Flavored Drinks von ROTH, H.A., RADLE, L.J., GIFFORD, S.R., CLYDESDALE, F.M.

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Influence of relative refractive index on optical properties of emulsions von CHANTRAPORNCHAI, W, CLYDESDALE, F. M, MCCLEMENTS, D. J

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Influence of Flocculation on Optical Properties of Emulsions von Chantrapornchai, W., Clydesdale, F.M., McClements, D. J.

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Zinc and calcium solubility from instant tea and coffee with and without the addition of milk von Desrosiers, T. (Universite Laval, Quebec, Canada), Clydesdale, F.M

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Effect of Enzymatic Digestion, pH and Molecular Weight on the Iron Solubilizing Properties of Chicken Muscle von POUTZ, M.L., CLYDESDALE, F.M.

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Psychophysical relationship between sweetness and redness in strawberry-flavored drinks von Johnson, J.L, Dzendolet, E, Clydesdale, F.M

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Nutrition and the consumer von Clydesdale, F.M.

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The psychophysical relationship between color and sodium chloride concentrations in model systems von Gifford, S.R, Clydesdale, F.M

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Effects of iron alone and in combination with calcium, zinc and copper on the mineral-binding capacity of wheat bran von Platt, S.R, Clydesdale, F.M

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Effect of acid pretreatment on the stability of EDTA, cysteine, lactic and succinic acid complexes of various iron sources in a wheat flake cereal von Nadeau, D.B, Clydesdale, F.M

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Effect of sucrose, fructose and aspartame on fortificant iron solubility in a wheat flake cereal von Nadeau, D.B, Clydesdale, F.M

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Effectiveness of organic acids to solubilize iron from a wheat-soy drink von Rizk, S.W, Clydesdale, F.M

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Nutritional consequences of technology [Food processing, USA] von Clydesdale, F.M

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Effect of pepsin treatment on the chemical iron profile of soy-based foods supplemented with selected iron sources and enhancers von Rizk, S.W, Clydesdale, F.M

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Effect of acid pretreatment on the stability of citric and malic acid complexes with various iron sources in a wheat flake cereal von Nadeau, D.B, Clydesdale, F.M

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