Quality of Broiled Beef Patties Supplemented with Wheat Germ Protein Flour von ROCHA-GARZA, ANA E., ZAYAS, JOSEPH F.

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Physical Characteristics and Microstructure of Reduced-fat Frankfurters as Affected by Salt and Emulsified Fats Stabilized with Nonmeat Proteins von Su, Y.K., Bowers, J.A., Zayas, J.F.

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Effect of ultrasonic treatment on the extraction of chymosin von Zayas, J.F

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Ajowan as a Source of Natural Lipid Antioxidant von Mehta, Rajesh L., Zayas, Joseph F., Yang, Shie-Shien

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FUNCTIONAL PROPERTIES OF SORGHUM FLOUR AS AN EXTENDER IN GROUND BEEF PATTIES von HUANG, JEN-CHIEH, ZAYAS, JOSEPH F., BOWERS, JANE A.

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Antioxidative effect of ajowan in a model system von Mehta, R.L, Zayas, J.F

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FUNCTIONAL PROPERTIES OF SORGHUM FLOUR AS AN EXTENDER IN GROUND BEEF PATTIES 1 von HUANG, JEN‐CHIEH, ZAYAS, JOSEPH F., BOWERS, JANE A.

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EFFECT of WHEAT GERM PROTEIN FLOUR ON the QUALITY CHARACTERISTICS of BEEF PATTIES COOKED ON A GRIDDLE1 von ROCHA‐GARZA, ANA ELIA, ZAYAS, JOSEPH F.

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Effect of Ultrasonic Treatment on the Extraction of Chymosin1 von Zayas, Joseph F.

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Structural and water binding properties of meat emulsions prepared with emulsified and unemulsified fat von Zayas, J.F

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Properties and quality characteristics of rennin extracted by ultrasound von Zayas, Joseph F.

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ANTIOXIDATIVE EFFECT of ISUBGOL IN MODEL and IN LIPID SYSTEM1 von MEHTA, RAJESH L., ZAYAS, JOSEPH F., YANG, SHEE‐SHIEN

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Properties and quality characteristics of crystalline insulin extracted by ultrasound von Zayas, Joseph F.

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Effect of wheat germ protein flour on the quality characteristics of beef patties cooked on a griddle von Rocha-Garza, A.E. (Department of Foods and Nutrition, Justin Hall, Manhattan, KS.), Zayas, J.F

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Microstructural Comparisons of Meat Emulsions Prepared with Corn Protein Emulsified and Unemulsified Fat von LIN, C. S., ZAYAS, JOSEPH F.

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Antioxidative effect of isubgol in model and in lipid system von Mehta, R.L. (Kansas State University, Manhattan, KS.), Zayas, J.F, Yang, S.S

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THE INFLUENCE OF MICROWAVE HEATING ON THE TEXTURAL PROPERTIES OF MEAT AND COLLAGEN SOLUBILIZATION1 von ZAYAS, JOSEPH F., NAEWBANIJ, JOYCELYN O.

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The influence of microwave heating on the textural properties of meat and collagen solubilization von Zayas, J.F, Naewbanij, J.O

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Comminuted meat products supplemented with corn germ protein von LIN, CHYI-SHEN, ZAYAS, JOSEPH F

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Deep Subsurface Life from North Pond: Enrichment, Isolation, Characterization and Genomes of Heterotrophic Bacteria von Russell, Joseph A, León-Zayas, Rosa, Wrighton, Kelly, Biddle, Jennifer F

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