Search Results - "Brannan, R.G" :: K.UTB vyhledávací portál | TBU Library Retrieval Portal

Effect of grape seed extract on descriptive sensory analysis of ground chicken during refrigerated storage

Effect of grape seed extract on descriptive sensory analysis of ground chicken during refrigerated storage

by Brannan, R.G.
Published in Meat science (01.04.2009)

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Journal Article

Effect of Grape Seed Extract on Physicochemical Properties of Ground, Salted, Chicken Thigh Meat during Refrigerated Storage at Different Relative Humidity Levels

Effect of Grape Seed Extract on Physicochemical Properties of Ground, Salted, Chicken Thigh Meat during Refrigerated Storage at Different Relative Humidity Levels

by Brannan, R.G
Published in Journal of food science (2008)

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Comparison of the Antioxidative Effect of Extracts from Different Varieties of Pawpaw

Comparison of the Antioxidative Effect of Extracts from Different Varieties of Pawpaw

by Black, K.J, Peters, T.E, Brannan, R.G
Published in Journal of the Academy of Nutrition and Dietetics (01.09.2014)

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Reduction of Oil Absorption in Deep-Fried, Battered, and Breaded Chicken Patties Using Whey Protein Isolate as a Postbreading Dip: Effect on Flavor, Color, and Texture

Reduction of Oil Absorption in Deep-Fried, Battered, and Breaded Chicken Patties Using Whey Protein Isolate as a Postbreading Dip: Effect on Flavor, Color, and Texture

by Mah, E, Brannan, R.G
Published in Journal of food science (2009)

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Honey inhibits lipid oxidation in ready-to-eat ground beef patties

Honey inhibits lipid oxidation in ready-to-eat ground beef patties

by Johnston, J.E., Sepe, H.A., Miano, C.L., Brannan, R.G., Alderton, A.L.
Published in Meat science (01.08.2005)

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Reduction of Oil Absorption in Deep-Fried, Battered, and Breaded Chicken Patties Using Whey Protein Isolate as a Postbreading Dip: Effect on Lipid and Moisture Content

Reduction of Oil Absorption in Deep-Fried, Battered, and Breaded Chicken Patties Using Whey Protein Isolate as a Postbreading Dip: Effect on Lipid and Moisture Content

by Mah, E, Price, J, Brannan, R.G
Published in Journal of food science (01.10.2008)

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ANALYSIS OF TEXTURE OF BONELESS, FULLY FRIED BREADED CHICKEN PATTIES AS AFFECTED BY PROCESSING FACTORS

ANALYSIS OF TEXTURE OF BONELESS, FULLY FRIED BREADED CHICKEN PATTIES AS AFFECTED BY PROCESSING FACTORS

by BRANNAN, R.G.
Published in Journal of food quality (01.04.2008)

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Quantification of Antioxidants in Channel Catfish during Frozen Storage

Quantification of Antioxidants in Channel Catfish during Frozen Storage

by Brannan, Robert G, Erickson, Marilyn C
Published in Journal of agricultural and food chemistry (1996)

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Electron beam irradiation, oxygen, and temperature effects on nucleotide degradation in stored aquaculture hybrid striped bass fillets

Electron beam irradiation, oxygen, and temperature effects on nucleotide degradation in stored aquaculture hybrid striped bass fillets

by Karahadian, C, Brannan, R.G, Heath, J.L
Published in Journal of food quality (01.04.1997)

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Sensory assessment of frozen stored channel catfish in relation to lipid oxidation

Sensory assessment of frozen stored channel catfish in relation to lipid oxidation

by Brannan, R.G. (University of Georgia Agricultural Experiment Stations, Griffin, GA.), Erickson, M.C
Published in Journal of aquatic food product technology (05.06.1996)

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Evaluation of hydroperoxide content and nucleotide-based indicators in assessing freshness of stored aquaculture and wild-captured striped bass fillets

Evaluation of hydroperoxide content and nucleotide-based indicators in assessing freshness of stored aquaculture and wild-captured striped bass fillets

by Karahadian, C. (Purdue University, West Lafayette, IN.), Fowler, K.P, Brannan, R.G
Published in Journal of aquatic food product technology (1995)

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