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1993
Formation of Polycyclic Aromatic Hydrocarbons on the Surfaces of Ultra-High Temperature Treated Meat, Michelle T. Foote
Anaerobic Treatment of Whey Permeate Using Upflow Sludge Blanket Bioreactors, Seokhwan Hwang
A Study of Factors Controlling Physical Properties of Mozzarella Cheese and the Manufacture of a Reduced Fat Mozzarella Cheese, Richard Kevin Merrill
Sensory and Functional Properties of Wheat Stored Under Home Conditions, Marilyn M. Shumway
1992
Genetics and Applications of Nisin Production in Lactococcus lactis subsp. lactis and Conjugal Exchange of This Trait, Jeffery R. Broadbent
Properties of Low-Fat Yogurt Made from Ultrafiltered and Ultra-High Temperature Treated Milk, Richard Alan Dargan
Characterization of Pigments Responsible for Red or Pink Discoloration in Cooked Pork, Viswasrao M. Ghorpade
Estimation of Selected Milk Protein Genetic Variants by Multi-Component Analysis of Amino Acid Profiles, Carol M. Hollar
A New Method for Measuring Macroparticulate Systems Applied to Measuring Syneresis of Renneted Milk Gels, Jonathan R. Maynes
The Role of Lactose in the Age Gelation of Ultra-High-Temperature Processed Concentrated Skim Milk, Venkatachalam Narayanaswamy
Effects of Stabilizers and pH Adjustments on Milk Proteins in UHT-Treated Citrus Juice/Skim Milk Blend Drink, Sandra M. Newman
Zeta-Potential of Casein Micelles as a Factor in Age Gelation of Ultra-High Temperature Processed Concentrated Skim Milk, Douglas W. Olson
Characteristics Related to the Incidence of Osteoporosis in Two Distinct Female Populations, Deborah A. Pyke
Influence of Process Parameters in the Manufacture of Cottage Cheese Curd from Ultrafiltered Skim Milk, Ronald Michael Raynes
Changes Over Time in Sensory Thresholds of Individuals with Diabetes Mellitus and the Relationship to Food Preference, Marnie Ricks Spencer
The Effect of Computer-Assisted Nutrition Education on Nutrition Knowledge, Nutrition Status, Dietary Compliance, and Quality of Life of Hemodialysis Patients, Julianne Stewart
1991
Enzyme-Hydrolyzed Retentate for the Development of a Whipped Topping Mix, Shirley Ann Bond
Survival of Lactobacillus acidophilus and Bifidobacteria bifidum in Ice Cream for Use as a Probiotic Food, Sharareh Hekmat
Meat Effects on Nonheme Iron Absorption, Yunji Kim
Rapid Determination of Milk Components and Detection of Adulteration Using Fourier Transform Infrared Technology, Ivan Von Mendenhall
Factors Affecting Moisture Distribution in 290-Kilogram Stirred-Curd Cheddar Cheese Blocks, Robert S. Reinbold
Determining the Validity of Methods Used in Meat Iron Analysis, Padmashri Ummadi
Effects of Heat Treatment of Ultrafiltered Milk on its Rennet Coagulation Time and on Whey Protein Denaturation, Bashir H. Yousif
An Automated Reflectance Color Meter Instrument for Microbiological and Enzymic Assays, Tsz-Ching Yuan
Biological Detoxification of Mercury Contaminated Soil, Shiying Zhang
1990
Interrelationships among Magnesium Deficiency, Ketogenic Diet, and Fasting on Seizure Susceptibility, Hamdia Mohammed Shahwan AI-Hamdani
Substrate Concentration, Calcium Concentration and κ-Casein Hydrolysis in Milk Coagulation, Fenjin He
Purification and Immunological Reactivity of Commercial Microbial Milk Clotting Enzyme Preparations, Chima I. Osuala
1989
Plasmin in Milk: Activity Measurement, Effect of Environmental Factors, and Correlation with Milk Coagulation, Eric D. Bastian
Influence of Processing Parameters on Nutrient Recovery During Ultrafiltration of Milk and Meltability of Pasteurized Process Cheese Food Made from the Retentate, Susan Kay Fortier Collinge
Chemical Evaluation and Biological Vitamin A Activity of the Major Carotenoids in the Hybrid Carrot Beta III, Cynthia M. Schweitzer
Proteolytic Activity of Some Milk-Clotting Enzymes on K-casein and K-casein Macropeptide, Khalid M. Shammet
Effect of Proteolytic Activity of the Lactic Cultures on Mozzarella Cheese Quality, Wen-Hsu Amos Wang
A Longitudinal Study of Dietary Intake and Influence of Iron Status on Infants' and Toddlers' Mental and Motor Development, Steven Matley Wood
Change in Serum Iron as a Measure of Bioavailability of Dietary Iron, Mary Beth Wright
1988
Maternal Iron Parameters and Diet: Influence on Infant Iron Parameters and Development, Janet Bradshaw Anderson
Using Adaptive Conjoint Analysis and Market Simulations to Determine the Effect and Usefulness of Nutrition Label Information in Consumer Purchase Decisions, Constance J. Geiger
Evaluation of Frogurt: A New Product Prepared by Fermentation of Ice Cream Mix, Morteza Mashayekh
Measurement of Proteins in Milk and Dairy Products, Marie K. Walsh
1987
Ultrafiltration: Retentate-Permeate Partitioning of Milk Constituents, Eric Douglas Bastian
Effects of Starter Cultures on Short-to Medium-Chain Free Fatty Acid Content and Sensory Properties of Mutton Summer Sausage, Robert M. Essiaw-Quayson
Effects of Exercise and Cheese Supplemented Diet on Cholesterol and Lipoprotein Fractions in Free-Living Young Human Subjects, Kathleen A. Gabel
Cholesterol-Lowering of Pantethine is Due to the Hydrolysis Product Cysteamine, Caran Graves
Vitamin A Status, Anthropometric Measurements, and Food Practices of Women of Childbearing Age and Their Preschool Children in Northeast Brazil, Susan Ahlstrom Henderson
Plasmid-Linked Maltose Utilization in Lactobacillus spp. Isolated from Meat, Mei-Ling Liu
Nutritional Intake and Physical Activity of an Adult Population with Diabetes Mellitus Using the Continuous Subcutaneous Insulin Infusion Pump, Teresa Jean Matheny
Fluoride Content in Home-Canned Fruits in Utah, Sydney Ann McDonald
Cottage Cheese from Ultrafiltered Skimmilk by Direct Acidification, Jorge Ricardo Ocampo-Garcia
Factors Affecting Growth of Proteinase Positive and Proteinase Negative Streptococcus cremoris UC310 in Ultrafiltered Milk Retentate, Brent Karl Pope
Iron Bioavailability of Meat:Bread Mixtures and Meat Loaves Fed to Anemic and Healthy Rats, Abdullah M. Thannoun
The Effect of Ultrafiltration on Protein Quality of Skimmilk and Cottage Cheese, Rita Y. Y. Tung
Effect of Proteolytic Enzymes on Transfection and Transformation of Streptococcus lactis Protoplasts and Transformation of Streptococcus cremoris, Steven A. Woskow
1986
A Model for Estimating Available Iron from Total Nutrient Intakes, Ann Marie Black
Natural Cheese from Prefermented Whole Milk Retentate, Charles Gordon Brown
The Effect of Dietary Calcium and Phosphorus Levels on Audiogenic Seizure Susceptibility and Brain Neurotransmitters in Magnasium Deficient Rats, Rachaneeporn Chaistitwanich
Pantothenic Acid Status of Adolescents, Brenda Ringer Eissenstat
Effects of Micrococci on Improving Sensory Acceptability of Mutton Summer Sausage, Hoon Jung
Manufacture of White Soft Cheese from Ultrafiltered Whole Milk Retentate, Khalid Mohamed Shammet
Effect of Oxidation-Reduction Potential on Hemochrome Formation and Resultant Pink Color Defect of Cooked Turkey Rolls, Farzaneh Vahabzadeh
1985
Reduction of Sodium Nitrite and Sodium Chloride in a Cured Meat Product by Using Acid Development to Inhibit Botulinal Toxin Formation, Angsana Assamongkorn
Factors Which Influence the Development of Bloom (Redness) in Dark Colored Muscle, William Russell Egbert
Anthropometry, Metabolic Control and Dietary Intake of Youth with Insulin-Dependent Diabetes Mellitus, Rochelle A. Follaco Clark
Effect of Iron on Residual Nitrite Level in Ground Pork and Model Systems, Changmin Kim
Dietary Sodium Bicarbonate and Magnesium Oxide for Early Postpartum Lactating Dairy Cows: Effects Upon Milk Coagulation Parameters, Shu-Chuan Lee
Iron Requirement of Clostridium Botulinum Type A and Characterization of Iron-Sulfur Proteins in Nitrite Treated and Untreated Botulinal Cells, Divya Shree A. Reddy
Effect of Proteolytic Activity of Streptococcus cremoris on Cottage Cheese Yield, Gary W. Stoddard
Effects of Bulk Starter Media and Proteolytic Lactic Streptococci on Protein Loss in Cheddar Curd Manufacture, Steven A. Winkel
1984
The Relationship Between Milk Composition and Swiss Cheese Yields, Adnan S. Ba-Jaber
Synthesis of 6-Aminopenicillanic Acid-Protein Conjugates for Development of Enzyme Immunoassay for B-Lactam Antibiotics, Alice Ann Heth
Survival of Porcine Pepsin During Cheddar Cheese Making and Its Effect on Casein During Cheese Ripening, Gheyath H. Majeed
Some Indicators of Manganese and Copper Adequacy in Some Infant Formulas for Baby Pigs and Infants, Robin Hope Marcus
Comparison of Several Forms of Equations for Predicting Cheddar Cheese Yield from Milk Composition, Craig A. Moore
Evaluation and Improvement of Coagulation Properties of Milk for Manufacturing, Leslie M. Okigbo
Dietary Intake of Persons with Type I Diabetes Who Use Continuous Subcutaneous Insulin Infusion Pumps, Laurie J. Schaetzel-Hill
Protein Recovery and Coagulation Properties of Commercial and Fractionated Milk Clotting Enzymes, Khalida A. Shaker
A Lactic Culture Stimulant Blend from Kluyveromyces fragilis and Whey, Steven L. Wright
Effect of Casein/Fat Ratio on Milk Fat Recovery in Cheddar Cheese, Nana A. Yiadom-Farkye
1983
A Method for Separating Casein Micelles from Whey Proteins for Determining Casein in Milk, Robert N. Carpenter
The Effect of Long Term Storage of Nonfat Dry Milk On Sensory Quality and on the Development Of Oxidative Derivatives of Sterols, Nancy R. Driscoll
Using Videodisc Technology and the Index of Nutritional Quality to Teach Dietary Guidance to Young Adults, Glenda Wigginton Edmunds
Selection and Preparation of Lactic Culture Starters for Manufacture of Cheddar Cheese, Aly Youssef Gamay
The Effect of Heat Treatment on Meat Heme and Nonheme Iron Bioavailability for the Anemic Rat, Oranong Jansuittivechakul
A Study of the Action of Bovine Cathepsin D on Intramuscular Connective Tissue, Elimosaria Elikalia Maeda
Enzymic Milk Coagulation: Casein Micelle Aggregation and Curd Formation, Donald J. McMahon
Development, Implementation and Evaluation of an Education Course for the Utah State University Coordinated Undergraduate Medical Dietetics Program, Cynthia Olson Obermiller
Meltability and Rheology of Model Process Cheese Containing Acid and Rennet Casein, Paul Alexander Savello
Longitudinal Pantothenic Acid Status of Pregnant and Lactating Women, Won Oack Song
An Evaluation of Various Methods of Roasting Whole Turkeys From the Frozen State, Kim Merida-Klemmedson Teot
Effects of Heat Treatment and Post-Treatment Holding Time on Rennet-Clotting Properties of Milk, Zeynep Ustunol
Efficiency of Converting Iron into Hemoglobin as an Assay for Evaluating Iron Bioavailability, Paul Whittaker
1982
Prediction of Mozzarella Cheese Yield from Milk Composition, Hamzah M. Abu-Tarboush
Improved Fermentation Process for Producing Methane from Cheese Whey, AbdulRaman Y. Awad
A Nutrition Education Componenet for Migrant Children Based on the K-6 Nutrient-Density Curriculum, Sandra Beadleson
A Comparative Study of Seizure Susceptibility and Serum Calcium, Magnesium and Phosphorus Profiles of Magnesium Deficient Rats, Nicole H. Bernhard
Associative Growth of Paired Lactic Streptococci in pH Controlled Whey-Based Media, Carol Lee Hansen
The Derivation and Validation of a Workable Food Listing System for Use in Evaluation of Food Consumption, Georgia C. Lauritzen
