Changes in texture, cooking losses, and myofibrillar structure of bovine M. semitendinosus during heating von Palka, Krystyna, Daun, Henryk

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Influence of PROP taster status and maternal variables on energy intake and body weight of pre-adolescents von Goldstein, Gretchen L, Daun, Henryk, Tepper, Beverly J

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Inhibitory effects of hexahydro-β-acids in LPS-stimulated murine macrophage von Tang, Wenping, Chen, Li-Hua, Daun, Henryk, Ho, Chi-Tang, Pan, Min-Hsiung

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Adiposity in Middle-aged Women is Associated with Genetic Taste Blindness to 6-n-Propylthiouracil von Goldstein, Gretchen L, Daun, Henryk, Tepper, Beverly J

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Application and characteristics of polymer adsorption method used to analyze flavor volatiles from peanuts von Buckholz, L. L, Withycombe, D. A, Daun Henryk

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Starch/Solute Interaction in Water Sorption as Affected by Pretreatment von CARRILLO, PEDRO J., GILBERT, SEYMOUR G., DAUN, HENRYK

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Migration of plasticizers from polyvinylchloride packaging films to meat [Contamination] von DAUN, HENRYK, GILBERT, SEYMOUR G.

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ISOLATION AND IDENTIFICATION OF 3,3′,5,5′-TETRA-BIS-(TERTBUTYL)-STILBENEQUINONE FROM EDIBLE OIL WITH ADDED BHT von LEVENTHAL, BEATRICE, DAUN, HENRYK, GILBERT, SEYMOUR G.

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EFFECT OF OXYGEN-ENRICHED ATMOSPHERES ON STORAGE QUALITY OF PACKAGED FRESH MEAT von DAUN, HENRYK, SOLBERG, MYRON, FRANKE, WILLIAM, GILBERT, SEYMOUR

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Use of GC-MS technique for identification of oxygenated volatile thermal degradation products of canthaxanthin von Roshdy, Tarik H, Daun, Henryk

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Characterization of beta-carotene thermal degradation products in a model food system von Onyewu, P.N, Ho, C.T, Daun, H

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Formation of two thermal degradation products of .beta.-carotene von Onyewu, Philip N, Daun, Henryk, Ho, Chi Tang

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Identificationo f soy protein in meat by pyrolysis—high-resolution gas chromatography von Raghavan, Sree K., Ho, Chi-Tang, Daun, Henryk

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Effects of extrusion conditions on sensory properties of corn meal extrudates von Chen, J. (Rutgers Univ., New Brunswick, NJ), Serafin, F.L, Pandya, R.N, Daun, H

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Effect of Cysteine Addition on the Volatile Compounds Released at the Die during Twin-screw Extrusion of Wheat Flour von Hwang, Chin-Fa, Riha III, William E., Jin, Baoping, Karwe, Mukund V., Hartman, Thomas G., Daun, Henryk, Ho, Chi-Tang

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Quantitative Comparison of the Stability of Anthocyanins from Brassica oleracea and Tradescantia pallida in Non-Sugar Drink Model and Protein Model Systems von SHI, Z.ULIN, FRANCIS, F.REDERICK J., DAUN, H.ENRYK

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INSTRUMENTAL AND SENSORY CHARACTERISTICS OF ORANGE OIL OXIDATION von BUCKHOLZ JR, LAWRENCE L., DAUN, HENRYK

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Water sorption of gliadin von Il, B. (Rutgers University, New Brunswick, NJ), Daun, H, Gilbert, S.G

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Starch/sucrose interactions by organic probe analysis: an inverse gas chromatography study von Carrillo, P.J, Gilbert, S.G, Daun, H

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Storage quality of bananas packaged in selected permeability films von Daun, H, Gilbert, S.G, Ashkenazi, Y, Henig, Y

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