Now showing items 240-259 of 259

    Survival and exopolysaccharide production of lactic acid bacteria grown on grape pomace
    Survival of freeze-dried probiotics in soy protein powder
    Switchgrass production in the central claypan region of Missouri
    Synthesis and application of semiconductor quantum dots in novel sensing applications
    Temporary public eating places: food safety knowledge and practices
    Time delay compensation in finite-order models of acoustic wave propagation in homogenous media
    Tourist motivation to use homestays in Thailand and their satisfaction based on the destination's cultural and heritage based attribute
    Transfer of Listera monocytogenes and Escherichia coli 0157:H7 during food processing
    Transillumination Optical Tomography of Tissue-Engineered Blood Vessels: A Monte Carlo Simulation
    True depth resolved polarization sensitive optical coherence tomography
    Understanding and Preventing Freeze Damage in Vineyards: Workshop Proceedings
    The use of a food based social network site in culinary education
    Use of Citrus Fiber in Ground Beef Meatballs as a Functional Ingredient
    The use of fats in cooking
    The use of supercritical fluids to process biomass for fuel
    Using Biodiesel as a Lubricity Additive for Petroleum Diesel Fuel
    Vascular smooth muscle calcium waves in isolated arterioles : interactions between intraluminal pressure and intracellular calcium handling
    Visible reflectance spectroscopy to observe the effect of copper embedded socks on erythema in feet
    WG - Wine and Grape (Univerisity of Missouri--Columbia. Extension) ; 1002
    Work engagement of hospitality employees: examining work stresses as antecedents and customer orientation and employee voice as outcomes