Now showing items 1-20 of 117

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