Amino acid composition and nitrogen-to-protein conversion factors for animal and plant foods von Sosulski, Frank W, Imafidon, Gilbert I

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Structural and Compositional Characteristics of Canaryseed (Phalaris canariensis L.) von Abdel-Aal, El-Sayed M, Hucl, Pierre J, Sosulski, Frank W

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Free, esterified, and insoluble-bound phenolic acids. 3. Composition of phenolic acids in cereal and potato flours von Sosulski, Frank, Krygier, Krzysztof, Hogge, Lawrence

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Nonprotein nitrogen contents of animal and plant foods von Imafidon, Gilbert I, Sosulski, Frank W

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Nucleic acid nitrogen of animal and plant foods von Imafidon, Gilbert I, Sosulski, Frank W

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Amino acid composition of malts: effect of germination and gibberellic acid on hulled and hulless barley and utility wheat von Singh, T, Sosulski, Frank W

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Quantitation of free and hydrolyzable phenolic acids in seeds by capillary gas-liquid chromatography von Dabrowski, Kazimierz J, Sosulski, Frank W

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Wheat as a feedstock for fuel ethanol von SOSULSKI, K, SOSULSKI, F

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Condensed Tannins in Canola Hulls von Naczk, Marian, Nichols, Tom, Pink, David, Sosulski, Frank

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Phenolic constituents in sunflower flour von Sabir, Mohammad A, Sosulski, Frank W, Kernan, Jack A

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Polymetaphosphate and oxalate extraction of sunflower pectins von Sabir, Mohammad A, Sosulski, Frank W, Campbell, Stewart J

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Gel chromatography of sunflower proteins von Sabir, Mohammad A, Sosulski, Frank W, MacKenzie, Samuel L

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Structural and Compositional Characteristic s of Canaryseed ( Phalaris canariensis L.) von Abdel-Aal, El-Sayed M., Hucl, Pierre J., Sosulski, Frank W.

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Effect of heat treatments on canola press oils. II. Oxidative stability von Prior, Elizabeth M., Vadke, Vivekenand S., Sosulski, Frank W.

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Nutritional, functional and sensory properties of wheat, rice and fababean blends texturized by drum drying von Abdel-Aal, El-Sayed M., Sosulski, Frank W., Shehata, A. Adel Y., Youssef, Mohamed M.

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Functional Properties of Dry Milled Fractions From Wild Oats (Avena fatua L.) von CHANG, PETER R., SOSULSKI, FRANK W.

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Ultracentrifugation of salt-soluble proteins in ten legume species von Chakraborty, Pratap, Sosulski, Frank, Bose, Arovinda

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DEHULLING OF RAPESEED OR MUSTARD DEFATTED MEALS von SOSULSKI, FRANK W, ZADERNOWSKI, RYSZARD

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Production of legume pasta products by a high temperature extrusion process von WANG, NING, SOSULSKI, FRANK W, TYLER, ROBERT T, BHIRUD, PRAKASH R

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Aqueous alcoholic alkaline process for cationization and anionization of normal, waxy, and high amylose starches from cereal, legume, tuber and root sources von SOSULSKI, FRANK W, TYLER, ROBERT T, KWEON, MEERA, BHIRUD, PRAKASH R

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