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

Volltext

Effect of Some Citrate and Phosphate Salts on Stability of Fat Emulsion in Ice Cream1 von Keeney, P.G.

Volltext

Establishing the Presence of Distearyl Triglycerides in a High-Melting Fraction of Milk Fat Using Silicic Acid Chromatography1,2 von Keeney, P.G.

Volltext

Hydrogenated milk fat as an inhibitor of the fat bloom defect in dark chocolate von Campbell, L.B, Andersen, D.A, Keeney, P.G

Volltext

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

Volltext

Factors affecting composition and Yield of a Foam Fraction Recovered from Ice Cream1 von Keeney, P.G., Maga, J.A.

Volltext

Certain Factors Affecting the Concentration of Active Sulfhydryl Compounds in Heated Cream1 von Gould, I.A., Keeney, P.G.

Volltext

The Coconut-Like Flavor Defect of Milk Fat. I. Isolation of the Flavor Compound from Butter Oil and its Identification as δ-Decalactone1 von Keeney, P.G., Patton, Stuart

Volltext

The Coconut-Like Flavor Defect of Milk Fat. II. Demonstration of δ-Decalactone in Dried Cream, Dry Whole Milk, and Evaporated Milk1 von Keeney, P.G., Patton, Stuart

Volltext

Elimination of 9-Decenoic Acid as a Precursor of δ-Decalactone in Milk Fat1 von Keeney, P.G., Patton, Stuart

Volltext

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

Volltext

Identification and Quantitation of Free Neutral Carbohydrates in Milk Products by Gas-Liquid Chromatography and Mass Spectrometry1 von Reineccius, G.A., Kavanagh, T.E., Keeney, P.G.

Volltext

Hydrogenated Milk Fat as an Inhibitor of the Fat Bloom Defect in Dark Chocolate1 von Campbell, L.B., Andersen, D.A., Keeney, P.G.

Volltext

Effect of Several Natural Phospholipids and a Cerebroside on Lipolytic Activity of Bovine Milk1 von Campbell, L.B., Watrous, G.H., Keeney, P.G.

Volltext

Comparison of several types of cocoa beans relative to fractionated protein components von Timbie, Douglas J, Keeney, Philip G

Volltext

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

Volltext

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

Volltext

The Coconut-like Flavor Defect from Milk Fat. III. Observations on the Origin of δ-Decalactone in Fat-Containing Dairy Products1,2 von Mattick, L.R., Patton, Stuart, Keeney, P.G.

Volltext

Extraction, fractionation, and amino acid composition of Brazilian Comun cacao proteins von Timbie, Douglas J, Keeney, Philip G

Volltext

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

Volltext