Population balance modeling. Promise for the future von Ramkrishna, Doraiswami, Mahoney, Alan W

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Efficient solution of population balance equations with discontinuities by finite elements von Mahoney, Alan W., Ramkrishna, Doraiswami

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Integrated run-to-run and on-line model-based control of particle size distribution for a semi-batch precipitation reactor von Lee, Kangwook, Lee, Jay H., Yang, Dae R., Mahoney, Alan W.

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Inverse problems in population balances: Growth and nucleation from dynamic data von Mahoney, Alan W., Doyle III, Francis J., Ramkrishna, Doraiswami

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Heme and Total Iron in Ready-to-Eat Chicken von Clark, Eli M, Mahoney, Arthur W, Carpenter, Charles E

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Effect of heat treatment on bioavailability of meat and hemoglobin iron fed to anemic rats von Jansuittivechakul, O, Mahoney, A.W, Cornforth, D.P, Hendricks, D.G, Kangsadalampai, K

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Effects of processing methods and agronomic variables on carotene contents in forages and predicting carotene in alfalfa hay with near-infrared reflectance spectroscopy von Park, Y. W, Anderson, M. J, Walters, J. L, Mahoney, A. W

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Solution Visible Difference Spectral Properties of Fe3+-L-Amino Acid Complexes at pH 6.60 von Reddy, I. Mohan, Mahoney, Arthur W

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Bioavailability to Anemic Rats of Iron from Fresh, Cooked or Nitrosylated Hemoglobin and Myoglobin von Park, Y.W., Mahoney, A.W., Cornforth, D.P., Collinge, S.K., Hendricks, D.G.

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Heme iron content in selected ready-to-serve beef products von Kalpalathika, P. V. Mrudula, Clark, Eli M, Mahoney, Arthur W

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Iron fortification of process Cheddar cheese von Zhang, Dejia, Mahoney, Arthur W

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Bioavailability of total iron from meat, spinach (Spinacea oleracea L.) and meat–spinach mixtures by anaemic and non-anaemic rats von Zhang, D., Hendricks, D. G., Mahoney, A. W.

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Gastric acid production, iron status and dietary phytate alter enhancement by meat of iron absorption in rats von Kim, Y, Carpenter, C.E, Mahoney, A.W

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Discovering novel cancer therapies: A computational modeling and search approach von Mahoney, A.W., Smith, B.G., Flann, N.S., Podgorski, G.J.

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Effect of ferric chloride on chymosin hydrolysis and rennet clotting time of milk von Reddy, I.M. (Utah State University, Logan, UT), Mahoney, A.W

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Bioavailability of iron-milk-protein complexes and fortified cheddar cheese von Zhang, D.J. (Utah State University, Logan, UT), Mahoney, A.W

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Effect of iron fortification on quality of cheddar cheese. 2. Effect of aging and fluorescent light on pilot scale cheeses von Zhang, D. (Utah State University, Logan), Mahoney, A.W

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Bioavailability of iron in goat milk compared with cow milk fed to anemic rats von Park, Y.W, Mahoney, A.W, Hendricks, D.G

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Mineral concentrations and variations in fast-food samples analyzed by x-ray fluorescence von Nielson, Kirk N, Mahoney, Arthur W, Williams, Lisa S, Rogers, Vern C

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X-ray fluorescence and atomic absorption spectrophotometry measurements of manganese, iron, copper, and zinc in selected foods von Nielson, Kirk K, Mahoney, Arthur W, Rogers, Vern C

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