Biblio
Found 179 results
Author [ Title] Type Year Filters: First Letter Of Last Name is Q [Clear All Filters]
“Effects of Supplement Type and Feeding Frequency on Performance and Physiological Responses of Yearling Brahman-Crossbred Steers1”, The Professional Animal Scientist, vol. 23, no. 5, pp. 476 - 481, 2007.
, “Effects of steroid ablation and progestin replacement on the transcriptome of the primate corpus luteum during simulated early pregnancy”, MHR: Basic science of reproductive medicine, vol. 201112157117181391492215071326313657795714125821511418093445315011608849150637552691441770108695, no. 3, pp. 222 - 234, 2013.
, “Effects of Soil NPK Supply on Pinot noir Wine Phenolics and Aroma Composition”, American Journal of Enology and Viticulture, vol. 69, no. 4, pp. 371 - 385, 2018.
, “Effects of preshipping management on measures of stress and performance of beef steers during feedlot receiving”, Journal of Animal Science, vol. 86, no. 8, pp. 2016 - 2023, 2008.
, “The effect of wine closures on volatile sulfur and other compounds during post-bottle ageing”, Flavour and fragrance journal, vol. 28, pp. 118–128, 2013.
, “Effect of postharvest dehydration on the composition of pinot noir grapes (Vitis vinifera L.) and wine.”, Food Chem, vol. 109, no. 4, pp. 755-62, 2008.
, “The Effect of Pellet Processing and Exposure Time on Dry Hop Aroma Extraction”, vol. 1104, pp. 203 - 215, 2012.
, “Effect of high-pressure-moderate-temperature processing on the volatile profile of milk.”, J Agric Food Chem, vol. 54, no. 24, pp. 9184-92, 2006.
, “Effect of high-pressure treatment on microbiology, proteolysis, lipolysis and levels of flavour compounds in mature blue-veined cheese”, Innovative food science & emerging technologies, vol. 11, pp. 68–77, 2010.
, “Effect of high-pressure treatment of milk for cheese manufacture on proteolysis, lipolysis, texture and functionality of Cheddar cheese during ripening”, Innovative Food Science & Emerging Technologies, vol. 13, pp. 23–30, 2012.
, “Effect of grape bunch sunlight exposure and UV radiation on phenolics and volatile composition of Vitis vinifera L. cv. Pinot noir wine.”, Food Chem, vol. 173, pp. 424-31, 2015.
, “Effect of flaxseed supplementation rate and processing on the production, fatty acid profile, and texture of milk, butter, and cheese”, Journal of Dairy Science, vol. 96, no. 2, pp. 1177 - 1188, 2013.
, “Effect of flaxseed supplementation rate and processing on the production, fatty acid profile, and texture of milk, butter, and cheese”, Journal of Dairy Science, vol. 96, no. 2, pp. 1177 - 1188, 2013.
, Effect of Edible Coating on Volatile Compounds of Hardy Kiwifruit during Storage, vol. 1035. Washington, DC: American Chemical Society, 2010, pp. 79 - 94.
, Effect of Edible Coating on Volatile Compounds of Hardy Kiwifruit during Storage, vol. 1035. Washington, DC: American Chemical Society, 2010, pp. 79 - 94.
, “Dry leaf and steviol glycoside productivity of Stevia rebaudiana in the Western United States”, HortScience, vol. 51, pp. 1220–1227, 2016.
, “Distribution of volatile composition in 'marion' ( rubus species hyb) blackberry pedigree.”, J Agric Food Chem, vol. 58, no. 3, pp. 1860-9, 2010.
, “Discovery & Characterization of Therapeutically Targetable Ntrk Point Mutations in LeukemiaDisclosures”, Blood, vol. 134, no. Supplement_1, pp. 1256 - 1256, 2019.
, “Differential Expression of Genes Involved in Host Recognition, Attachment, and Degradation in the Mycoparasite Tolypocladium ophioglossoides.”, G3 (Bethesda, Md.), vol. 6, pp. 731-41, 2016.
, “Differential Expression of Genes Involved in Host Recognition, Attachment, and Degradation in the Mycoparasite Tolypocladium ophioglossoides.”, G3 (Bethesda, Md.), 2016.
, “Differential Expression of Genes Involved in Host Recognition, Attachment, and Degradation in the Mycoparasite Tolypocladium ophioglossoides.”, G3 (Bethesda, Md.), 2016.
, “Development of volatile sulfur compounds in heat-shocked and pasteurized milk cheese”, International dairy journal, vol. 18, pp. 811–818, 2008.
, “Development of C13-norisoprenoids, carotenoids and other volatile compounds in Vitis vinifera L. Cv. Pinot noir grapes.”, Food Chem, vol. 192, pp. 633-41, 2016.
, “Determination of aroma compounds in Parmigiano Reggiano cheese by a dynamic headspace -gas chromatography/olfactometry”, Flavour and Fragrance, vol. 18, pp. 253-260, 2003.
, “Depleted serum vitamin E concentrations precede left displaced abomasum in early-lactation dairy cows”, Journal of Dairy Science, vol. 96, no. 5, pp. 3012 - 3022, 2013.
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