Browsing Food Science Program (MU) by Title

Now showing items 95-114 of 216

    Title
    Factors affecting the growth of dairy animals [1]
    Fatty acid composition of bovine lipids as influenced by sex and management [1]
    Foaming properties of whey protein isolate and [lambda]-carrageenan mixed systems [1]
    Fortification of pasta with chickpea and quinoa flours [1]
    Functionality of Azadirachta indica A. Juss (neem) in beverages [1]
    General consideration of the calcium and phosphorus in the ration of growing cattle [1]
    Gold-core silver-shell nanoparticle as a SERS substrate for the detection of pesticides in tea [1]
    Green synthesis approach and applications of engineered nanomaterials in food safety [1]
    Guest perceptions of wait times using tablet technology in restaurant environment [1]
    High resolution meltcurve PCR assay for detection of salmonella and escherichia coli O157:H7 in foods [1]
    High resolution meltcurve polymerase chain reaction assay for detection of salmonella and e. coli O157:H7 in foods [1]
    High-intensity ultrasound-assisted alkaline extraction of soy protein : optimization, modeling, physicochemical and functional properties [1]
    Hotel job characteristics in china and the United States, an application of the job characteristics model to turnover intention [1]
    Human resource management practices and organizational commitment and intention to leave: the mediating role of perceived organizational support and psychological contracts [1]
    Identification of host-specific intervening sequences within 16S rDNA of fecal bacteria and their application for microbial source tracking in water (volume 1) [1]
    Impact of foliar molybdenum application in acutely deficient vineyard on wine quality [1]
    The impact of YouTube travel vlogs on destination image and viewer's travel intention : the difference between high and low trip involvement groups [1]
    Impacts of bottle storage on wine flavor and underlying chemistry [1]
    The impacts of ion exchange on the volatile composition of wine and the characterization of Missouri wine aromas [1]
    Improved functional properties and health benefits of whey protein by interaction with polysaccharides [1]