Optimizing consumer acceptability of 100% chocolate through roasting treatments and effects on bitterness and other important sensory characteristics von McClure, Alan P., Hopfer, Helene, Grün, Ingolf U.

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Quantitative analysis and response surface modeling of important bitter compounds in chocolate made from cocoa beans with eight roast profiles across three origins von McClure, Alan P., Spinka, Christine M., Grün, Ingolf U.

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Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef von Ahn, J, Grun, I.U, Mustapha, A

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Antimicrobial and antioxidant activities of natural extracts in vitro and in ground beef von JUHEE AHN, GRÜN, Ingolf U, MUSTAPHA, Azlin

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Comparison of Two Adsorbent Based de-Bittering Procedures for Neem (Azadirachta indica A. Juss) Tea- Effect on Polyphenols, Anti-Oxidant Capacity, Color and Volatile Profile von Datta, Abhinandya, Grün, Ingolf U, Kwasniewski, Misha T, Fernando, Lakdas N

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Quantitation of hexanal by automated SPME for studying dietary influences on the oxidation of pork von Fernando, Lakdas N., Berg, Eric P., Grün, Ingolf U.

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Heterocyclic amines: 2 inhibitory effects of natural extracts on the formation of polar and nonpolar heterocyclic amines in cooked beef von Ahn, J.H, Grun, I.U

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Heterocyclic Amines: 1. Kinetics of Formation of Polar and Nonpolar Heterocyclic Amines as a Function of Time and Temperature von Ahn, Juhee, Grün, Ingolf U

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Changes in the Profile of Genistein, Daidzein, and Their Conjugates during Thermal Processing of Tofu von Grün, Ingolf U, Adhikari, Koushik, Li, Chunqin, Li, Yong, Lin, Bin, Zhang, Jiuli, Fernando, Lakdas N

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Application of GPA and PLSR in correlating sensory and chemical data sets von Chung, Seo-Jin, Heymann, Hildegarde, Grün, Ingolf U

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Effect of End‐point Temperature and Degree of Doneness on Sensory and Instrumental Flavor Profile of Beefsteaks von Lorenzen, Carol L, Davuluri, Vijay K, Adhikari, Koushik, Grün, Ingolf U

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Effects of Rhodium Heterogeneous Catalyst and Isomerization Conditions on Linoleic Acid Conjugation of Soybean Oil von Pakdeechanuan, Patcharin, Intarapichet, Kanok-Orn, Fernando, Lakdas N, Grün, Ingolf U

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RELEASE OF ARTIFICIAL CHERRY FLAVOR FROM ICE CREAMS VARYING IN FAT AND FAT REPLACERS von CHUNG, SEO-JIN, HEYMANN, HILDEGARDE, GRÜN, INGOLF U.

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Corrigendum to: “Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef” von Ahn, Juhee, Grün, Ingolf U., Mustapha, Azlin

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Changes in Headspace Volatiles and Peroxide Values of Undeodorized Menhaden Oil over 20 Weeks of Storage von Grün, Ingolf U, Barbeau, W. E, Crowther, Jane B

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Determination of vitamin B6, available lysine and .epsilon.-pyridoxyllysine in a new instant baby food product von Grun, Ingolf U, Barbeau, William E, Chrisley, Barbara M, Driskell, Judy A

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Reducing oxidation of meat von Grun, I.U, Ahn, J, Clarke, A.D, Lorenzen, C.L

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