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1982
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
The Relationship Between Milk Composition and Swiss Cheese Yields, Gheyath H. Majeed
The Relative Roles of Initial and Residual Sodium Nitrite on Germination of Clostridium botulinum Spores in Meat, Orchid Mettanant
Comparison of Growth in Preterm, Low-Birth-Weight Infants Fed Human Milk Versus Standard Infant Formula from 40-56 Weeks Postconceptual Age, Laurie Jean Moyer
Seasonal Variation in the Ability of Milk and Whey to Support Lactic Culture Growth, Rick Cameron Norton
Variations in the Coagulation Properties of Milk from Individual Cows, Leslie M. Okigbo
Evaluation of Heme and Free Iron Binding Agents As Substitutes for Sodium Nitrite in Cured Meat, Farzaneh Vahabzadeh
Use and Evaluation of the Nutrient Density Concept for Assessing the Impact of Socioeconomic Factors on Nutritional Quality of Diets, Carol Thompson Windham
1981
Factors Affecting the Measurement of Undenatured Whey Protein Nitrogen in Dried Whey by a Modified Harland-Ashworth Test, Reyad M. Aboumahmoud
An Investigation of the Rework Defect in Process Cheese, Patricia Ramirez Baca
Examination of the Effect of Physical Exercise on Metabolic Control in Type I Insulin-Dependent Youth with Diabetes Mellitus, Gayle Ann Brazzi
Effect of Atmospheric Oxidation on Bioavailability of Meat Iron and Liver Weights in Rats, Kathleen M. Cardon
Bovine Muscle Cathepsin D: Purification and Proteolytic Activity on Muscle Proteins, Paul Hwaleun Fan
The Effects of Myoglobin, Nitrosylmyoglobin, and Free Iron on the Growth of Clostridium botulinum in Cured Meat, Susan K. Fortier Collinge
Comparison of Skim Milk Starter, Whey Base Starter and a Direct Set Method on the Yield, Quality and Economics of Cottage Cheese Production, Wayne G. Geilman
Vitamin A and Vitamin E Status of Persons on Hemodialysis, Kathleen S. Johnson
Bioavailability of Calcium, Fluoride and Iron in Mechanically-Deboned Beef Fed to Growing Rats, Kathryn McLaughlin
Investigations on the Great Northern Beans (Phaseolus vulgaris L.): Protein Functionality, Antinutrients, Flatus Factors, Fermentation, and Carbohydrates, Shridhar K. Sathe
1980
Accumulation of Formaldehyde and its Relation to Postmortem Aging of Non-Gadoid Fish Species, Mohamad A. Al-Kanhal
Variations in Volatiles from Lamb Adipose Tissue, Yn-Mei Chen
Pantothenic Acid Status in an Elderly Population, Nedra K. Christensen
A Nutrition Education Component for High School Health Curriculums, Mary Jane German
Evaluation of a Wescor Dew Point Microvoltmeter Model HR 33T for Measuring Water Activity in Foods, Ranga N. Kidambi
The Effects of Dietary Calcium and/or Iron Deficiency upon Murine Intestinal Calcium Binding Protein Activity and Calcium Absorption, Catherine M. McDonald
Optimum Enzyme Treatment for Liberation and Assay of Pantothenic Acid in Blood, Jan Pearson
Microstructure and Rheology of Process Cheese, Abdelaziz Hassan Rayan
A Growth Study on Children/Adolescents with Insulin Dependent Diabetes Mellitus, Noreen Brown Schvaneveldt
The Effect of Informed Consent Procedures on Sensory Panel Studies, Roxanne E. Smith
The Effects of a Calcium Pectinate Film upon Shrinkage, Palatability and Surface Microbial Growth on Carcasses and Selected Beef and Poultry Cuts, Clifford Arthur Stubbs
Energetics of Home Dehydration; The Effect on Product Cost and Quality, Crystal Ann Willis
1979
The Incidence of Lactose Malabsorption Among Cache Valley Young Adults, Eileen Donna Cowles
Nutrient Intakes of an Elderly Nursing Home Population, Gaynell Hutson
Cheese Flavor Development in Ultrafiltered Whole Milk Concentrates, David Long-Ying Hwang
Production of Quick-Cooking Beans (Phaseolus vulgaris L.): Investigations on Antinutrients and Quality, Vishalakshi G. Iyer
Isolation of Bacteriophage Resistant Lactic Culture Strains with Known Temperature Sensitivity, Luna Ying-Chung Jeng
The Effects of Added Dietary Fat on Turkey Carcass Composition, Steven Ray Jensen
Effects of Social and Demographic Characteristics, Knowledge of Coronary Heart Disease and Dietary Practices on the Level of Serum Cholesterol, Wendy Whanghea Kim
Enlightening Consumer Nutrition Decisions: Comparison of a Graphical Nutrient Density Labeling Format With the Current Food Labeling System, Kristy Gregerson Mohr
An Evaluation of Heat Treatment and Ultrafiltration of Skim Milk for Increasing Cottage Cheese Yields, Rajagopalan Narasimhan
Incorporating the Index of Nutritional Quality in the Nutrition Education of WIC Recipients, Mary J. Roth
Investigations on Improvement of Acceptability and Evaluation of the Nutritive Value of Processed Cabbage and its Effects on the Tumorigenicity in Mice, Chareonsri Srisangnam
Effects of Acid Fermentation, Dry-Heat and Wet-Heat Processing on the Bioavailability of Calcium, Iron and Fluoride in Mechanically-Deboned Beef, Tzy-Bin Nancy Tso
Estimation of the Pantothenic Acid Content of Foods Using a Microbiological Assay and a Radioimmunoassay, Joan Howe Walsh
1978
Quantitation of Formaldehyde Resulting from Oxidative Deterioration of Unsaturated Fatty Acids, Stanley J. Andrews
The Effect of High Protein, Low Pyridoxine Diet on Calcium Retention in Rats, Julia S. Bottom
Magnesium Deficiency and Excitability in the Rat: An Examination of Selected Biochemical and Physiological Events Relating Magnesium Status to Behavior, Douglas Robinson Buck
The Sensory Evaluation of Food Products Made with Varying Levels of Sucrose and Fructose and of Threshold Measurements of Individuals with Diabetes Mellitus, Sherrie Lynn Hardy
Comparative Analysis of WIC Participants in the Bear River Health District, Cynthia S. Israelsen
Biochemical Investigations of Black Gram (Phaseolus mungo L.) and Rice (Oryza sativa L.) Proteins and Their Improved Nutritional Functionality in the Fermented Product—Idli, Vinodkumar W. Padhye
1977
The Development and Evaluation of a Nutrient Density Based Nutrition Education Program for Elementary Schools, Guendoline Brown
A Process Incorporating Ultrafiltration Concentrated Whey Solids Into Cheese For Increased Cheese Yield, Rodney Jay Brown
The Iron Bioavailability of Mechanically-Deboned Meats, Bonnie Rae Anderson Farmer
Milko-Tester Analysis of Milkfat Content of Churned and Nonchurned Samples from Jersey and Holstein Dairy Cattle, Kazuko Monobe
The Relationship of Molybdenum to Iron Status in Pregnancy and Anemia in Rats and Humans, Jo Ann Mortensen
A Field Study in the Use of Dietary and Urinary Variables in Determining Osteoporosis in Elderly People, Jane Steger Osborn
A Self-Instructional, Multi-Media Approach to Facilitate the Teaching of the Index of Nutritional Quality, Claudia Kay Probart
Persistence of Mucor miehei Protease in Cheddar Cheese and Pasteurized Whey and Its Effect on Sterile Milk Products, Randall Kirk Thunell
Two Generational Study on the Effect of Different Levels of Fluoride on Rat Bone and Teeth, Madhav Prasad Upadhyay
1976
Some Effects of Mechanical Deboning on the Composition and the Bioavailability of Protein and Iron in Turkey Frame Meat, Lowell C. Allred
Quantitation of Aliphatic Aldehydes in Rancid Turkey Meat Using a Substituted Hydrazone, Stanley J. Andrews
Heat Stability of Residual Milk Clotting Enzymes in Cheese Whey, James Winter Duersch
Selected Vitamin Status of Elderly People in Southern Utah Measured Biochemically and Dietarily, and Correlated to Their Perceived Status, Karen Sims Faddis
Evaluation of the Nutritional Needs of the Elderly Residents in Southwestern Utah, Sharon Fisher
The Role of Zinc in Insulin Metabolism in the Pancreas of the Rat, Chih-Chi Liaw
Effects of Fluoride Availability on Fluoride Content of Deciduous Teeth of Children and Bone Measurements of the Mothers in Some Utah Communities, Monika Margareta Lowgren
A Longitudinal Study, Part III: The Relationship of Weight, Health Status, Diet and Anxiety to Serum Cholesterol Levels in Adults, Kristine S. Saunders
1975
Manufacture of Cottage Cheese Utilizing a pH-controlled, Whey-Based Lactic Culture, Yen-Luon Chen
Effect of Zinc Nutriture and Contraceptive Steroid Injection on Body Composition of Young Female Rats, Sang Ai Hahn
The Influence of a Nutrition Education Program on Preschool Children, Nida Diane Houston
Evaluation of a Vapor Pressure Osmometer for Determination of Added Water in Milk, Kietipong Pensiripun
Effect of Processing on Aliphatic Aldehyde Content of Turkey Meat, Carolyn G. Ponce
Anthocyanins of Fresh and Stored Freeze-Dried Sour Cherries in Compressed Form, Suwan Potewiratananond
Mechanical Desinewing of Meat, Kamchorn Tantikarnjathep
Applicability of an Electronic Semiautomatic Somatic Cell Counter to Dairy Herd Improvement Milk Sample Testing, Nianwei Wang
Milk Protein Analysis by Automated Ultraviolet Spectroscopy, R. Ford Wilkinson
1974
Extractable-Emulsifying Capacity of Hand and Mechanically Deboned Mutton and Organoleptic Acceptability of Various Mutton Salami Formulations, Jack Robert Anderson
Determination of Optimum Quality in Ground Turkey Formulation, Juntip Chongdarakul
A Study Concerning Sources of Information and Knowledge about Fluoride in Logan, Milford, and Helper, Utah, Marilyn Lorraine Geddes
Effects of X-Ray Induced Achlorhdria on the Utilization of Dietary Calcium and Iron From Different Salts by Rats, Reid Scott Holbrook
Distribution of Milk Clotting Enzymes Between Curd and Whey and Their Survival During Cheddar Cheese Manufacture, David G. Holmes
Manufacture of Monterey Cheese From Preacidified Milk, Faisal O. Mohamed
Procedure for Measuring Residual Endothia Parasitica Protease in Curd and Whey From Freshly Coagulated Milk, Raman B. Patel
Effect of Added Calcium Ions on Relative Milk-Clotting Activities of Commercial Milk Clotting Enzymes, Nuchanart Pavenayotin
The Development of an Index of Food Quality, Ann Woolley Sorenson
Production and Quality Evaluation of Compressed Freeze-Dehydrated Sour Cherries and Their Pies, Chareonsri Srisangnam
1973
Phosphate Requirements for a Whey-Based Lactic Bacteriophage Resistant Medium Under pH Control, Napasri Ausavanodom
Some Factors Affecting the Body and Texture of Direct Acid Cottage Cheese, Chandarrao G. Kale
Nutritional Anemias in Selected Countries, Wun-Yuan Mei
The Development of an Improved Milk Substrate for Rennet Coagulation Assay on an Automatic Clot-Timer, Mark Brimhall Stevens
1972
Purification and Characterization of a Protease From a Lamb Gastric Extract Used for Cheese Flavor Improvement, Ramjibhai V. Chaudhari
The Effect of Heat Treatment of Fresh Frozen Vells on Rennin Extractability, LeEsther Mifflin Holm
