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4 research outputs found
FORMATION OF A POTATO CHIP-LIKE FLAVOR FROM METHIONINE UNDER DEEP-FAT FRYING CONDITIONS
Author
Ballance P.E.
Buttery R.G.
+7 more
Deck R.E.
Dornseifer T.P.
Dornseifer T.P.
Eode K.E.
Fitzpatrick T.J.
Hem W.J.
Rizzi G.P.
Publication venue
'Wiley'
Publication date
Field of study
No full text
Crossref
SEPARATION OF FLAVOR COMPOUNDS FROM LIPIDS IN A MODEL SYSTEM BY MEANS OF MEMBRANE DIALYSIS
Author
Angelini P.
Arnold R.G.
+17 more
Bruyn J.
Chang S.S.
Dornseifer T.P.
Dulley J.R.
Duncan D.B.
Dupuy H.P.
Forss D.A.
Grot W.
Hunter I.R.
Kramlich W.E.
Merritt C.
Nawar W.W.
Nawar W.W.
Nelson P.E.
Snedecor G.W.
Teranishi R.
Weurman C.
Publication venue
'Wiley'
Publication date
Field of study
No full text
Crossref
Potato Chips Fried in Canola and/or Cottonseed Oil Maintain High Quality
Author
AOAC
AOCS
+19 more
Au-Yeung C.Y.
Butte R.G.
Buttery R. G.
Buttery R.G.
Covington R.M.
Deck R.E.
Dornseifer T.P.
Fuller G.
Gould W.
Holden R.
Macleod A.J.
Mehlenbacher V.C.
Mookherjee B.D.
Pokorny J.
Pomeranz Y.
SAS Institute Inc.
Stevenson S.G.
Vaisey-Genser M.
Weiss T.J.
Publication venue
'Wiley'
Publication date
Field of study
No full text
Crossref
ISOLATION AND IDENTIFICATION OF VOLATILE COMPOUNDS FROM POTATO CHIPS
Author
Bondarovich H.A.
Buttery R.G.
+39 more
Buttery R.G.
Buttery R.G.
Casey J.C.
Casey J.C.
Cenker M.
Deck R.E.
Domseifer T.P.
Dornseifer T.P.
Gautschi F.
Gianturco M.A.
Goldman I.M.
Gumbmann M.R.
Herz K.O.
Kawada T.
Kawada T.
Klein B.
Klein B.
Krishnamurthy R.G.
Langdon W.K.
Langdon W.K.
Manley C.H.
Marion J.P.
Mason M.E.
Mookherjee B.D.
Neurath G.
Reddy B.R.
Reymond D.
Rizzi G.P.
Sapers G.M.
Schormueller J.
Smouse T.H.
Stoll M.
Swain T.
Viani R.
Wal B.
Walradt J.P.
Wilkens W.F.
Wishner L.A.
Yasuda K.
Publication venue
'Wiley'
Publication date
Field of study
No full text
Crossref