Chilling-associated softening of tomato fruit is related to increased pectinmethylesterase activity von MARANGONI, ALEJANDRO G., JACKMAN, ROBERT L., STANLEY, DAVID W.

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Creep behaviour of tomato pericarp tissue as influenced by ambient temperature ripening and chilled storage von Jackman, R.L. (University of Guelph, Guelph, ON, Canada.), Stanley, D.W

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Ultraviolet Absorption and Fluorescence Properties of Whey-Potato and Whey-Pea Protein Composites von Jackman, R.L., Yada, R.Y.

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Anthocyanins as food colorants--a review von Jackman, R.L, Yada, R.Y, Tung, M.A, Speers, R.A

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The effects of turgor pressure on puncture and viscoelastic properties of tomato tissue von Jackman, R.L. (ORTECH International, Mississauga, Ontario, Canada), Marangoni, A.G, Stanley, D.W

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Chilling injury. A review of possible mechanisms von Parkin, K.L. (University of Wisconsin, Madison, WI), Marangoni, A, Jackman, R.L, Yada, R.Y, Stanley, D.W

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Influence of the skin on puncture properties of chilled and nonchilled tomato fruit von Jackman, R.L, Stanley, D.W

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Area- and perimeter-dependent properties and failure of mature-green and red-ripe tomato pericarp tissue von Jackman, R.L. (ORTECH International, Mississauga, Ontario, Canada), Stanley, D.W

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Hard-to-cook defect in black beans: the contribution of proteins to salt soaking effects von del Valle, J.M., Cottrell, T.J., Jackman, R.L., Stanley, D.W.

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CHILLING INJURY. A REVIEW OF QUALITY ASPECTS von JACKMAN, R.L., YADA, R.Y., MARANGONI, A., PARKIN, K.L., STANLEY, D.W.

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A review: separation and chemical properties of anthocyanins used for their qualitative and quantitative analysis von Jackman, R.L, Tung, M.A

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Effects of chilling on tomato fruit texture von Jackman, R.L, Gibson, H.J, Stanley, D.W

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Tomato pericarp tissue resonance and its use in texture evaluation von JACKMAN, ROBERT L., TREGUNNO, NANCY B., GOFF, H. DOUG, STANLEY, DAVID W.

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Tomato polygalacturonase extractability von Jackman, R.L. (University of Guelph, Guelph, Ontario, Canada.), Gibson, H.J, Stanley, D.W

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The Role of Protein Engineering in Food Research — a Review von Jackman, R.L., Yada, R.Y.

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Chilling injury. A review of quality aspects von Jackman, R.L, Yada, R.Y, Marangoni, A, Parkin, K.L, Stanley, D.W

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Secondary structure prediction and determination of proteins - a review von YADA, R.Y., JACKMAN, R.L., NAKAI, S.

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REFRIGERATION SYSTEM von R.L. JACKMAN, A.R. CLENCIE

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21. Textural and Enzymatic Studies of the Effects of Chilling Temperatures on the Ripening Process in Mature Green Tomato Fruit von Marangoni, A.G., Jackman, R.L., Stanley, D.W.

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Emulsification Properties of Vegetable Proteins von Jackman, R.L., Yada, R.Y., Paulson, A.T.

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