Effect of barley beta-glucan in durum wheat pasta on human glycemic response von Yokoyama, W.H. (USDA, WRRC, Albany, CA.), Hudson, C.A, Knuckles, B.E, Chiu, M.C.M, Sayre, R.N, Turnlund, J.R, Schneeman, B.O

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Nutritional qualities of stabilized and raw rice bran for chicks von Sayre, R N, Earl, L, Kratzer, F H, Saunders, R M

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Tenderness changes associated with cutting up poultry shortly after warm evisceration von Klose, A.A, Sayre, R.N, Pool, M.F

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Cholesterol response and fatty streak formation in hamsters fed two levels of saturated fat and various levels of cholesterol von Kahlon, Talwinder S., Chow, Faye I., Irving, Delilah W., Sayre, Robert N.

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Tenderness of dystrophic chicken meat von Scholtyssek, S, Bele, L.M, Sayre, R.N, Klose, A.A, Peterson, D.W

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Rice bran stabilization by extrusion cooking for extraction of edible oil von Randall, J.M, Sayre, R.N, Schultz, W.G, Fong, R.Y, Mossman, A.P, Tribelhorn, R.E, Saunders, R.M

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Extraction and refining of edible oil from extrusion-stabilized rice bran von Sayre, R.N, Nayyar, D.K, Saunders, R.M

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Chicken myofibril fragmentation in relation to factors influencing tenderness von Sayre, R.N

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Semiarid legume crops as protein resources [Prosopis, Leucaena, Acacia, Geoffroea, Olneya] von Becker, R., Sayre, R. N., Saunders, R. M.

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Post-mortem changes in extractability of myofibrillar protein from chicken pectoralis von Sayre, R.N

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Protein solubility as influenced by physiological conditions in the muscle von Sayre, R.N, Briskey, E.J

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Development and application of an apparatus for continuous measurement of muscle extensibility and elasticity before and during rigor mortis von Briskey, E.J, Sayre, R.N, Cassens, R.G

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Rice bran in swine rations von Calvert C, Parker K, Parker J, Sayre R.N, Saunders R.M

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Oil content of French fries as affected by blanch temperatures, fry temperatures and melting point of frying oils von Nonaka, M., Sayre, R. N., Weaver, M. L.

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Processing characteristics of porcine muscle related to pH and temperature during rigor mortis development and to gross morphology 24 hr post-mortem von Sayre, R.N, Kiernat, B, Briskey, E.J

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Effect of Hot Cutting and Related Factors in Commercial Broiler Processing on Tenderness von Klose, A.A., Sayre, R.N., de Fremery, D., Pool, M.F.

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Effect of excitement, fasting, and sucrose feeding on porcine muscle phosphorylase and post-mortem glycolysis von Sayre, R.N, Briskey, E.J, Hoekstra, W.G

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French fry quality related to specific gravity and solids content variation among potato strips within the same tuber von Sayre, R. N., Nonaka, M., Weaver, M. L.

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Muscle protein extractability as influenced by conditions of post-mortem glycolysis von Briskey, E.J, Sayre, R.N

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Myosin stability in intact chicken muscle and a protein component released after aging von Wu, C.S.C, Sayre, R.N

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