Now showing items 1-20 of 118

    Agricultural science teachers and the concern for arc welding shop ventilation safety [1]
    Anthocyanins from Norton pomace and color stability analysis for use as a colorant in plain Greek yogurt [1]
    Antibacterial, plasmonic, and toxic properties of engineered nanoparticles [1]
    Application of natural, non-nutritive, high-potency sweeteners and sugar alcohols individually and in combination in an acidified protein beverage model [1]
    Application of real-time PCR for detection of antibiotic resistant pathogens and Shiga-toxin producing Escherichia coli [1]
    Application of Soluble Whey Protein-Carboxymethylcellulose Complex in Emulsion and Acid-induced Gelation [1]
    Application of surface enhanced Raman spectroscopy to food safety issues [1]
    Application of whey protein-polysaccharide complexes in aerated dairy gels [1]
    Applications of lactic acid and its derivatives in meat products and methods to analyze related additives in restructured meat [1]
    Applications of novel nanomaterials to improve food safety [1]
    Better beer : an exploratory analysis of craft beer flavor preferences and market segmentation. [1]
    Bioactivities of selected Sutherlandia frutescens (L.) R. Br. leaf extracts [1]
    Characterization of berry ripening in Missouri Norton wine grapes [1]
    Characterization of zinc oxide nanoparticles and their applications in food safety [1]
    Coenzyme Q₁₀ content, composition, texture and physiochemical characteristics of pasta fortified with freeze-dried beef heart [1]
    Color stability of sorghum 3-deoxyanthocyanins against sulfite and ascorbic acid degradation: pH influence [1]
    Combating high pH/high TA Missouri wines and its impact on non-volatile and sensory characteristics [1]
    Comparison of sensory characteristics, and instrumental flavor compounds analysis of milk produced by three production methods [1]
    Comparison of the performance of three Raman spectroscopy substrates for detection of food contaminants. [1]
    Comparison of the performance of three SERS substrates for detection of food contaminants [1]