Application of Chitosan Films Enriched with Oregano Essential Oil on Bologna – Active Compounds and Sensory Attributes von Chi, S., Zivanovic, S., Penfield, M. P.

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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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Flavor and Storage Stability of Potato Chips Fried in Cottonseed and Sunflower Oils and Palm Olein/Sunflower Oil Blends von Pangloli, P., Melton, S.L., Collins, J.L., Penfield, M.P., Saxton, A.M.

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Unrefined, dried apple pomace as a potential food ingredient von Carson, K.J. (International Dairy Foods Association, Washington, DC.), Collins, J.L, Penfield, M.P

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Perception of Heat in Cheese Sauces as Affected by Capsaicin Concentration, Fat Level, Fat Mimetic and Time von Carden, L. A., Penfield, M.P., Saxton, A. M.

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Signal Delay in RC Tree Networks von Rubinstein, J., Penfield, P., Horowitz, M.A.

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Education via advanced technologies von Penfield, P., Larson, R.C.

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

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Potato chips fried in canola and/or cottonseed oil maintain high quality von Melton, S.L, Trigiano, M.K, Penfield, M.P, Yang, R

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Rancid flavor of milk: relationship of acid degree value, free fatty acids, and sensory perception von Duncan, S.E. (Virginia Polytechnic Institute and State Univ., Blacksburg, VA), Christen, G.L, Penfield, M.P

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Chemical, physical and sensory attributes of formed and frozen, baked sweetpotato von Collins, J.L. (University of Tennessee, Knoxville, TN.), Liao, J.Y, Penfield, M.P

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Restructured reindeer steak quality as affected by antioxidants and frozen storage von Swanson, R.B, Penfield, M.P, Dorko, C.L, Baron, R.F

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Particle size of encapsulated sodium bicarbonates: Effect on refrigerated batter and muffins baked in conventional and microwave ovens von Dorko, C.L, Penfield, M.P

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Melt point of encapsulated sodium bicarbonates: Effect on refrigerated batter and muffins baked in conventional and microwave ovens von Dorko, C.L, Penfield, M.P

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Panelist texture preferences affect sensory evaluation of green bean cultivars (Phaseolus vulgaris L.) von Baron, R.F. (Univ. of Tennessee, Knoxville, TN), Penfield, M.P

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De-Embedding and Unterminating von Bauer, R.F., Penfield, P.

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