Comparison of triangle and tetrad discrimination methodology in an applied manner von Burns, Sara L., Penfield, Marjorie P., Saxton, Arnold M., Luckett, Curtis R.

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Labeling of vanilla type affects consumer perception of vanilla ice cream von Parker, A.R, Penfield, M.P

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Heat intensity and warmed-over flavor in precooked chicken patties formulated at 3 fat levels and 3 pepper levels von Emrick, M.E, Penfield, M.P, Bacon, C.D, Van Laack, R.V.L, Brekke, C.J

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Speech analysis techniques: a potential model for the study of mastication sounds von Brochetti, D, Penfield, M.P, Burchfield, S.B

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CAPSAICIN HEAT INTENSITY - CONCENTRATION, CARRIER, FAT LEVEL, AND SERVING TEMPERATURE EFFECTS von BARON, ROBERT F., PENFIELD, MARJORIE P.

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Snack crackers containing whole-grain triticale flour: crispness, taste, and acceptability von KAHN, CHRISTINE B., PENFIELD, MARJORIE P.

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Storage conditions affect quality of noodles with added soy flour and sweet potato von Pangloli, Philipus, Collins, James L., Penfield, Marjorie P.

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Factors associated with food expenditures of elderly persons living alone von Axelson, M.L, Penfield, M.P

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Residual alkaline phosphatase activity in pasteurized milk heated at various temperatures : Measurement with the Fluorophos and Scharer rapid phosphatase tests von ANGELINO, P. D, CHRISTEN, G. L, PENFIELD, M. P, BEATTIE, S

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State of the art: Food research von Penfield, Marjorie P., Axelson, Marta L.

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Microcomputer programs for diet analysis: A comparative evaluation von Penfield, Marjorie P., Costello, Carol A.

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Food intakes of working and nonworking adolescents von Skinner, Jean D., Salvetti, Nancy N., Penfield, Marjorie P.

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Development and validation of an instrument for characterizing food-related behavior von Williams, Alice C., Penfield, Marjorie P.

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SAMPLE/RINSE TEMPERATURE EFFECTS ON DISCRIMINATION OF SWEET AND SALTY DIFFERENCES IN A FOOD SYSTEM von HANGER, LISA Y., PENFIELD, MARJORIE P.

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Barley flour level and salt level selection for a whole-grain bread formula von Swanson, R.B. (Univ. of Alaska, Fairbanks, AK), Penfield, M.P

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Turbot fillet sections cooked by microwave and conventional heating methods: Objective and sensory evaluation von Madeira, K, Penfield, M.P

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CHANGES IN TENDERNESS AND COLLAGEN OF BEEF SEMlTENDlNOSUS MUSCLE HEATED AT TWO RATES von PENFIELD, MARJORIE P., MEYER, BERNADINE H.

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Yeast bread containing distillers' dried grain: dough development and bread quality von Brochetti, D. (The University of Tennessee, Knoxville, TN), Penfield, M.P, Heim-Edelman, M.F

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Food- and nutrition-related attitudes of elderly persons living alone von Axelson, Marta L., Penfield, Marjorie P.

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Sensory characteristics of bakery products containing distillers' dried grain from corn, barley, and rye von Brochetti, D. (Agricultural Experiment Station, The University of Tennessee, Knoxville), Penfield, M.P

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