Oral Digestion and Perception of Starch: Effects of Cooking, Tasting Time, and Salivary α-Amylase Activity
Lapis, Trina J, Penner, Michael H, Balto, Amy S, Lim, Juyun
Published in Chemical senses (01.10.2017)
Published in Chemical senses (01.10.2017)
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On the use of differential solubility in aqueous ethanol solutions to narrow the DP range of food-grade starch hydrolysis products
Balto, Amy S., Lapis, Trina J., Silver, Rachel K., Ferreira, Andrew J., Beaudry, Christopher M., Lim, Juyun, Penner, Michael H.
Published in Food chemistry (15.04.2016)
Published in Food chemistry (15.04.2016)
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Journal Article
Supplementing long‐chain n‐3 polyunsaturated fatty acids in canned wild Pacific pink salmon with Alaska salmon oil
Lapis, Trina J., Oliveira, Alexandra C. M., Crapo, Charles A., Himelbloom, Brian, Bechtel, Peter J., Long, Kristy A.
Published in Food science & nutrition (01.01.2013)
Published in Food science & nutrition (01.01.2013)
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Journal Article
Supplementing long‐chain n ‐3 polyunsaturated fatty acids in canned wild P acific pink salmon with A laska salmon oil
Lapis, Trina J., Oliveira, Alexandra C. M., Crapo, Charles A., Himelbloom, Brian, Bechtel, Peter J., Long, Kristy A.
Published in Food science & nutrition (01.01.2013)
Published in Food science & nutrition (01.01.2013)
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CHEMICAL COMPOSITION OF BLACK ROCKFISH (SEBASTES MELANOPS) FILLETS AND BYPRODUCTS: BLACK ROCKFISH COMPOSITION
OLIVEIRA, ALEXANDRA C.M., BECHTEL, PETER J., LAPIS, TRINA J., BRENNER, KATHRYN A., ELLINGSON, RHIANNON
Published in Journal of food processing and preservation (01.08.2011)
Published in Journal of food processing and preservation (01.08.2011)
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