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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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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Increase of Glycolytic Enzymes in Peanuts during Peanut Maturation and Curing:  Evidence of Anaerobic Metabolism von Chung, Si-Yin, Vercellotti, John R, Sanders, Timothy H

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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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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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Development of an enzyme-linked immunosorbent assay for geosmin von Chung, Si Yin, Vercellotti, John R, Johnsen, Peter B, Klesius, Phillip H

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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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Resolution-enhanced 1H-n.m.r. spectra of dermatan sulfate and chondroitin sulfates: conformation of the uronic acid residues von Gatti, Giuseppe, Casu, Benito, Torri, Giangiacomo, Vercellotti, John R.

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Electroreduction and related studies on 2-aminoacrylic acid derivatives. Part I. Electroreactivity of 2-acetamidocinnamic acid von Schluter, Duane N., Mamantov, Gleb, Vercellotti, John R.

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Electroreduction and related studies on 2-aminoacrylic acid derivatives. Part II. Electroreactivity of 2-acetamidoacrylic acid von Schluter, Duane N., Mamantov, Gleb, Vercellotti, John R.

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DEVELOPMENT OF A LEXICON FOR THE DESCRIPTION OF PEANUT FLAVOR von JOHNSEN, PETER B., CIVILLE, GAIL VANCE, VERCELLOTTI, JOHN R., SANDERS, TIMOTHY H., DUS, CLARE A.

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Behavior of Water Structure-Breaking and Structure-Enhancing Solutes on the Thermal Degradation of Concentrated Solutions of Sucrose1 von Eggleston, Gillian, Vercellotti, John R., Edye, Les, Clarke, Margaret A.

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PURIFIED BETA GLUCAN COMPOSITION von KLEIN ELIAS, BAHL ARUN K, VERCELLOTTI JOHN R, VERCELLOTTI SHARON V

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A LEXICON OF POND-RAISED CATFISH FLAVOR DESCRIPTORS von JOHNSEN, PETER B., CIVILLE, GAIL VANCE, VERCELLOTTI, JOHN R.

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Purified beta glucan composition von KLEIN ELIAS, BAHL ARUN K, VERCELLOTTI JOHN R, VERCELLOTTI SHARON V

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Purified beta glucan composition von Bahl, Arun K, Vercellotti, Sharon V, Vercellotti, John R, Klein, Elias

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Methods of purifying beta glucans von KLEIN ELIAS, BAHL ARUN K, VERCELLOTTI JOHN R, VERCELLOTTI SHARON V

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Methods of purifying beta glucans von Bahl, Arun K, Vercellotti, Sharon V, Vercellotti, John R, Klein, Elias

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Purified Beta Glucan Composition von KLEIN ELIAS, BAHL ARUN K, VERCELLOTTI JOHN R, VERCELLOTTI SHARON V

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