Use of food attitudes and behaviors in determination of the personality characteristic of openness: A pilot study von Rajagopal, Lakshman, Hamouz, Fayrene L.

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Vitamin and mineral content of value cuts from beef steers fed distiller's grains von Driskell, Judy A., Kim, Young-Nam, Giraud, David W., Hamouz, Fayrene L., de Mello, Amilton S., Erickson, Galen E., Calkins, Chris R.

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EFFECTS OF COOKING METHODS ON SENSORY QUALITIES AND CAROTENOID RETENTION IN SELECTED VEGETABLES von NUNN, MONIQUE D., GIRAUD, DAVID W., PARKHURST, ANNE M., HAMOUZ, FAYRENE L., DRISKELL, JUDY A.

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CAROTENOID RETENTION AND SENSORY CHARACTERISTICS OF SELECTED VEGETABLES PREPARED BY INDUCTION STIR-FRYING von RAJAGOPAL, LAKSHMAN, GIRAUD, DAVID W., HAMOUZ, FAYRENE L., DRISKELL, JUDY A.

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Microbial evaluation of vegetable ingredients in salad bars von Albrecht, J.A. (University of Nebraska, Lincoln, NE.), Homouz, F.L, Sumner, S.S, Melch, V

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SENSORY EVALUATION OF BROILED AND GRILLED BISON PATTIES BY TRAINED PANELISTS1 von McCLENAHAN, JAYNE M., HAMOUZ, FAYRENE L., SETIAWAN, BUDI, MARCHELLO, MARTIN J., DRISKELL, JUDY A.

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SENSORY EVALUATION OF BROILED AND GRILLED BISON PATTIES BY TRAINED PANELISTS von McCLENAHAN, JAYNE M., HAMOUZ, FAYRENE L., SETIAWAN, BUDI, MARCHELLO, MARTIN J., DRISKELL, JUDY A.

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Visualizing World Hunger von Hampl, Jeffrey S., van Zyl, Christina M., Hamouz, Fayrene L., Betts, Nancy M.

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EFFECTS OF COOKING METHODS ON SENSORY QUALITIES AND CAROTENOID RETENTION IN SELECTED VEGETABLES1 von NUNN, MONIQUE D., GIRAUD, DAVID W., PARKHURST, ANNE M., HAMOUZ, FAYRENE L., DRISKELL, JUDY A.

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EFFECTS OF COOKING METHODS ON SENSORY QUALITIES AND CAROTENOID RETENTION IN SELECTED VEGETABLES 1 von NUNN, MONIQUE D., GIRAUD, DAVID W., PARKHURST, ANNE M., HAMOUZ, FAYRENE L., DRISKELL, JUDY A.

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Vegetable choices and cookery methods of Nebraskans von Lewis, N.M, Albrecht, J.A, Schnepf, M.I, Hamouz, F.L, Driskell, J.A, Goertz, J.A

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SENSORY EVALUATION OF BROILED AND GRILLED BISON PATTIES BY TRAINED PANELISTS 1 von McCLENAHAN, JAYNE M., HAMOUZ, FAYRENE L., SETIAWAN, BUDI, MARCHELLO, MARTIN J., DRISKELL, JUDY A.

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IMPACT OF FOODSERVICE EQUIPMENT AND TEMPERATURES ON QUALITY CHARACTERISTICS OF BONELESS PORK CHOPS 1 von HAMOUZ, FAYRENE L., EILERT, SCOTT J., MANDIGO, ROGER W., CALKINS, C.R.

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IMPACT OF FOODSERVICE EQUIPMENT AND TEMPERATURES ON QUALITY CHARACTERISTICS OF BONELESS PORK CHOPS1 von HAMOUZ, FAYRENE L., EILERT, SCOTT J., MANDIGO, ROGER W., CALKINS, C.R.

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SELENIUM AND TOCOPHEROL CONTENT OF COOKED PORK ROASTS1 von DRISKELL, JUDY A., SUN, JIDONG, GIRAUD, DAVID W., HAMOUZ, FAYRENE L., BATENHORST, JUDITH H.

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SELENIUM AND TOCOPHEROL CONTENT OF COOKED PORK ROASTS 1 von DRISKELL, JUDY A., SUN, JIDONG, GIRAUD, DAVID W., HAMOUZ, FAYRENE L., BATENHORST, JUDITH H.

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Impact of foodservice equipment and temperatures on quality characteristics of boneless pork chops von Hamouz, F.L. (Nebraska Agricultural Research Division, Lincoln, NE.), Eilert, S.J, Mandigo, R.W, Calkins, C.R

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Selenium and tocopherol content of cooked pork roasts von Driskell, J.A. (University of Nebraska, Lincoln, NE.), Sun, J, Giraud, D.W, Hamouz, F.L, Batenhorst, J.H

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SENSORY AND NUTRITIVE QUALITIES OF PORK STRIPS PREPARED BY THREE HOUSEHOLD COOKING TECHNIQUES 1 von YANG, JING, SULAEMAN, AHMAN, SETIAWAN, BUDI, ATUGHONU, ATO, GIRAUD, DAVID, HAMOUZ, FAYRENE L., DRISKELL, JUDY A.

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SENSORY AND NUTRITIVE QUALITIES OF PORK STRIPS PREPARED BY THREE HOUSEHOLD COOKING TECHNIQUES1 von YANG, JING, SULAEMAN, AHMAN, SETIAWAN, BUDI, ATUGHONU, ATO, GIRAUD, DAVID, HAMOUZ, FAYRENE L., DRISKELL, JUDY A.

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