Sensory aspects of consumer choices for meat and meat products von Resurreccion, A.V.A

Volltext

Development of a reversed-phase high performance liquid chromatography (RP-HPLC) procedure for the simultaneous determination of phenolic compounds in peanut skin extracts von Francisco, Maria Leonora dL, Resurreccion, A.V.A.

Volltext

Maximising resveratrol and piceid contents in UV and ultrasound treated peanuts von Sales, Jocelyn M., Resurreccion, A.V.A.

Volltext

Phenolic profile, antioxidants, and sensory acceptance of bioactive-enhanced peanuts using ultrasound and UV von Sales, Jocelyn M., Resurreccion, A.V.A.

Volltext

Sensory profiling of electron-beam irradiated ready-to-eat poultry frankfurters von Johnson, Adrianne M., Resurreccion, A.V.A.

Volltext

Sensory differentiation of shrimp using a trained descriptive analysis panel von Erickson, M.C., Bulgarelli, M.A., Resurreccion, A.V.A., Vendetti, R.A., Gates, K.A.

Volltext

Predicting Consumer Acceptance Ratings of Cracker-coated and Roasted Peanuts from Descriptive Analysis and Hexanal Measurements von Grosso, N.R, Resurreccion, A.V.A

Volltext

Optimization of trans-Resveratrol Concentration and Sensory Properties of Peanut Kernels by Slicing and Ultrasound Treatment, Using Response Surface Methodology von Rudolf, J.L, Resurreccion, A.V.A

Volltext

Consumer-Based Optimization of a Third-Generation Product Made from Peanut and Rice Flour von Choi, I.-D, Phillips, R.D, Resurreccion, A.V.A

Volltext

Consumer acceptance of roasted peanuts affected by storage temperature and humidity conditions von Lee, C.M., Resurreccion, A.V.A.

Volltext

Development of a reverse-phase high-performance liquid chromatography method for analyzing trans-resveratrol in peanut kernels von Rudolf, J.L., Resurreccion, A.V.A., Saalia, F.K., Phillips, R.D.

Volltext

Descriptive sensory analysis of irradiated frozen or refrigerated chicken von Hashim, I.B. (University of Georgia, Griffin, GA.), Resurreccion, A.V.A, McWatters, K.H

Volltext

Functionality of Palm Oil as a Stabilizer in Peanut Butter von Aryana, K.J, Resurreccion, A.V.A, Chinnan, M.S, Beuchat, L.R

Volltext

A WARM-UP SAMPLE IMPROVES RELIABILITY OF RESPONSES IN DESCRIPTIVE ANALYSIS von PLEMMONS, L.E., RESURRECCION, A.V.A.

Volltext

Improved Correlation Between Sensory and Instrumental Measurement of Peanut Butter Texture von Lee, C.M, Resurreccion, A.V.A

Volltext

Sensory profiling and characterization of chocolate peanut spread using response surface methodology von Chu, C.A, Resurreccion, A.V.A

Volltext

SENSORY PROFILES AND HEXANAL CONTENT OF CRACKER-COATED AND ROASTED PEANUTS STORED UNDER DIFFERENT TEMPERATURES von GROSSO, N.R, RESURRECCION, A.V.A, WALKER, G.M, CHINNAN, M.S

Volltext

Descriptive profiles of roasted peanuts stored at varying temperatures and humidity conditions von Lee, C.M, Resurreccion, A.V.A

Volltext

Manual sorting to eliminate aflatoxin from peanuts von Galvez, F.C.F, Francisco, M.L.D.L, Villarino, B.J, Lustre, A.O, Resurreccion, A.V.A

Volltext

Antioxidant capacity and sensory profiles of peanut skin infusions von Francisco, Maria Leonora dL, Resurreccion, A.V.A.

Volltext