(-)-Epicatechin Content in Fermented and Unfermented Cocoa Beans von KIM, H., KEENEY, P. G.

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ISOLATION AND CHARACTERIZATION OF MICROORGANISMS INVOLVED IN THE FERMENTATION OF TRINIDAD'S CACAO BEANS von OSTOVAR, K., KEENEY, P. G.

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Effect of Some Citrate and Phosphate Salts on Stability of Fat Emulsion in Ice Cream von Keeney, P. G

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Establishing the Presence of Distearyl Triglycerides in a High-Melting Fraction of Milk Fat Using Silicic Acid Chromatography von Keeney, P. G

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APPLICATION OF HIGH‐PRESSURE LIQUID CHROMATOGRAPHY TO THE STUDY OF VARIABLES AFFECTING THEOBROMINE AND CAFFEINE CONCENTRATIONS IN COCOA BEANS von TIMBIE, D. J., SECHRIST, L., KEENEY, P. G.

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Identification and quantitation of free neutral carbohydrates in milk products by gas-liquid chromatography and mass-spectrometry von Reineccius, G.A, Kavanagh, T.E, Keeney, P.G

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Latin American Development von Tosi, Lucia, Keeney, P. G.

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Factors affecting composition and Yield of a Foam Fraction Recovered from Ice Cream von Keeney, P. G, Maga, J. A

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Implication of Bacillus subtilis in the synthesis of tetramethylpyrazine during fermentation of cocoa beans von Zak, D.L, Ostovar, K, Keeney, P.Q

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Phospholipid concentration in cocoa butter and its relationship to viscosity in dark chocolate von Parsons, J. G., Keeney, P. G.

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Elimination of 9-Decenoic Acid as a Precursor of δ-Decalactone in Milk Fat von Keeney, P.G., Patton, Stuart

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Effect of Several Natural Phospholipids and a Cerebroside on Lipolytic Activity of Bovine Milk von Campbell, L. B, Watrous, G. H., Jr, Keeney, P. G

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Method of analysis for (-)-epicatechin in cocoa beans by high performance liquid chromatography [Flavors] von KIM, H., KEENEY, P. G.

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Mold induced changes in cacao lipids von Kavanagh, T. E., Reineccius, G. A., Keeney, P. G., Weissberger, W.

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Certain Factors Affecting the Concentration of Active Sulfhydryl Compounds in Heated Cream von Gould, I. A, Keeney, P. G

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Various interactions in chocolate flavor von Keeney, P. G.

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Changes in lipid components of seeds during growth and ripening of cacao fruit von Lehrian, D. W., Keeney, P. G.

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Changes in cocoa proteins during ripening of fruit, fermentation, and further processing of cocoa beans von Zak, Dennis L, Keeney, Philip G

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The Coconut-Like Flavor Defect of Milk Fat. I. Isolation of the Flavor Compound from Butter Oil and its Identification as δ-Decalactone von Keeney, P.G., Patton, Stuart

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The Coconut-Like Flavor Defect of Milk Fat. II. Demonstration of δ-Decalactone in Dried Cream, Dry Whole Milk, and Evaporated Milk von Keeney, P.G., Patton, Stuart

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