Correlation of sensory, instrumental and chemical attributes of beef as influenced by meat structure and oxygen exclusion von Spanier, A.M. (USDA/ARS, Southern Regional Research Center, New Orleans, LA), Vercellotti, J.R, James, C. Jr

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Stability of dried filled milks von KADAN, R.S., ZIEGLER JR, G.M., BEIT, K.L., GRIMM, C.C., VERCELLOTTI, J.R., WAN, P.J.

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Use of Differential Scanning Calorimetry and Thermogravimetric Analysis To Characterize the Thermal Degradation of Crystalline Sucrose and Dried Sucrose−Salt Residues von Eggleston, Gillian, Trask-Morrell, Brenda J, Vercellotti, John R

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Analysis of trace volatiles in food and beverage products involving removal at a mild temperature under vacuum von Vercellotti, J.R., St. Angelo, A.J., Legendre, M.G., Sumrell, G., Dupuy, H.P., Flick, G.J.

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Evidence of Stress Proteins and a Potential Maturity Marker in Peanuts von Chung, Si-Yin, Vercellotti, John R, Sanders, Timothy H

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Chemical and instrumental analyses of warmed-over flavor in beef von St Angelo, A.J, Vercellotti, J.R, Legendre, M.G, Vinnett, C.H, Kuan, J.W, James, C. Jr, Dupuy, H.P

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Enzyme-Amplified Microtiter Plate Assay for Ethanol: Its Application to the Detection of Apparent Ethanol in Peanuts von Chung, Si-Yin, Vercellotti, John R, Sanders, Timothy H

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High-performance liquid chromatography of sterigmatocystin and other metabolites of Aspergillus versicolor von Kingston, D.G.I., Chen, P.N., Vercellotti, J.R.

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A comparison of the flavor and compositional quality of peanuts from several origins von Bett, K.L., Vercellotti, J.R., Lovegren, N.V., Sanders, T.H., Hinsch, R.T., Rasmussen, G.K.

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Effects of salts on the initial thermal degradation of concentrated aqueous solutions of sucrose von Eggleston, G, Vercellotti, J.R, Edye, L.A, Clarke, M.A

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Increase of glycolytic enzymes in peanuts during peanut maturation and curing: evidence of anaerboic metabolism von Chung, S.Y. (Southern Regional Research Center, ARS, USDA, New Orleans, LA.), Vercellotti, J.R, Sanders, T.H

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Correlation of Bovine Serum Macroglobulin and Calcium at Parturition von Barnett, L.B., Vercellotti, J.R., Cragle, R.G., Doherty, D.G.

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Effect of maturity on roast color and descriptive flavor of peanuts von Sanders, T.H. (USDA, ARS, National Peanut Research Laboratory, Dawson, GA), Vercellotti, J.R, Crippen, K.L, Civille, G.V

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Interaction of maturity and curing temperature on descriptive flavor of peanuts von Sanders, T.H. (USDA, ARS, National Peanut Research Laboratory, Dawson, GA), Vercellotti, J.R, Blankenship, P.D, Crippen, K.L, Civille, G.V

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Confirmation of sugars and reductones in complex peanut flavor precursor extracts by ion chromatography and methylation analysis von Vercellotti, J.R., Munchausen, L.L., Sanders, T.H., Garegg, P.J., Seffers, P.

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Analysis of volatile heteroatomic meat flavor principles by purge-and-trap/gas chromatography-mass spectrometry von Vercellotti, John R, Kuan, Jui Chang W, Liu, Ray H, Legendre, Michael G, St. Angelo, Allen J, Dupuy, Harold P

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Behavior of water structure-breaking and structure-enhancing solutes on the thermal degradation of concentrated solutions of sucrose von Eggleston G, Vercellotti J.R, Edye L, Clarke M.A

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Hexosamine biosynthesis and accumulation by fungi in liquid and soild media von Cochran, T.W, Vercellotti, J.R

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Quality factors in exported peanuts from Argentina, China and the United States von Sanders, T.H. (USDA, ARS, Market Quality and Handling Research, North Carolina State University, Raleigh, NC), Vercellotti, J.R, Crippen, K.L, Hinsch, R.T, Rasmussen, G.K, Edwards, J.H

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REDUCING THE NOISE CONTAINED IN DESCRIPTIVE SENSORY DATA von BETT, K.L., SHAFFER, G.P., VERCELLOTTI, J.R., SANDERS, T.H., BLANKENSHIP, P.D.

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