The expression of cervical prostaglandin EP3 receptor mRNA after the administration of mifepristone von Wagner, M-S, Cremer, ML, Economidis, MA, Yang, G, Felix, JC, Jain, JK

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Sensory quality and energy use for baking of molasses cookies prepared with bleached and unbleached flour and baked in infrared, forced air convection, and conventional deck ovens von Heist, J. (The Ohio State Univ., Columbus, OH), Cremer, M.L

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Sensory quality of turkey rolls roasted and held in an institutional convection oven with and without chilled storage von CREMER, MARION L.

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Sensory Quality and Energy Use for Scrambled Eggs and Beef Patties Heated in Institutional Microwave and Convection Ovens von CREMER, MARION L.

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Microwave Heating of Scrambled Eggs in a Hospital Foodservice System von CREMER, M. L.

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Sensory quality of turkey breasts and energy consumption for roasting in a convection oven and reheating in infrared, microwave, and convection ovens von Cremer, M.L, Richman, D.K

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Sensory quality of spaghetti with meat sauce after varying holding treatments and heating in institutional microwave and convection ovens von Cremer, Marion L

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Satellite food service system: time and temperature and microbiological and sensory quality of precooked frozen hamburger patties von Cremer, M.L, Chipley, J.R

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Time, temperature, microbial and sensory quality assessment of chicken and noodles in a hospital foodservice system von Cremer, M.L, Yum, T.K.K, Banwart, G.J

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Effects of packaging, equipment, and storage time on sensory characteristics of beef stew von Pizzimenti, Karen V, Cremer, Marion L

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HOSPITAL READY-PREPARED TYPE FOODSERVICE SYSTEM: TIME AND TEMPERATURE CONDITIONS, SENSORY AND MICROBIOLOGICAL QUALITY OF SCRAMBLED EGGS von CREMER, M. L., CHIPLEY, J. R.

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Effects of packaging, equipment, and storage time on energy used for reheating beef stew von Cremer, M.L. (The Ohio State University, Columbus, OH), Pizzimenti, K.V

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Satellite food-service system assessment in terms of time and temperature conditions and microbiological and sensory quality of spaghetti and chili von CREMER, M. L., CHIPLEY, J. R.

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TIME AND TEMPERATURE, MICROBIOLOGICAL AND SENSORY QUALITY OF MEAT LOAF IN A COMMISSARY FOODSERVICE SYSTEM TRANSPORTING HEATED FOOD von CREMER, M. L., CHIPLEY, J. R.

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Diabetes mellitus, fasting blood glucose concentration, and risk of vascular disease: a collaborative meta-analysis of 102 prospective studies von Sarwar, N, Gao, P, Seshasai, S R Kondapally, Gobin, R, Kaptoge, S, Di Angelantonio, E, Ingelsson, E, Lawlor, D A, Selvin, E, Stampfer, M, Stehouwer, C D A, Lewington, S, Pennells, L, Thompson, A, Sattar, N, White, I R, Ray, K K, Danesh, J

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Blushing May Signify Guilt: Revealing Effects of Blushing in Ambiguous Social Situations von de Jong, Peter J, Peters, Madelon L, De Cremer, David

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Seismic patterns of a muddy contourite fan (Vema Channel, South Brazilian Basin) and a sandy distal turbidite deep-sea fan (Cap Ferret system, Bay of Biscay): a comparison von Faugères, J.C., Imbert, P., Mézerais, M.L., Crémer, M.

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The carbonyl oxide-aldehyde complex: a new intermediate of the ozonolysis reaction von Cremer, Dieter, Kraka, Elfi, McKee, M.L., Radharkrishnan, T.P.

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Isolation of Rubella Virus from Brain in Chronic Progressive Panencephalitis von Cremer, Natalie E, Oshiro, L. S, Weil, M. L, Lennette, E. H, Itabashi, H. H, Carnay, L

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OPEC and the monopoly price of world oil von Cremer, Jacques, Weitzman, Martin L.

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