53 results on '"King, Joan M."'
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2. Development of Gluten-Free Bread Using Teosinte (Dioon mejiae) Flour in Combination with High-Protein Brown Rice Flour and High-Protein White Rice Flour
3. Comparison of the thermal and rheological properties of Frontière brown rice flour, tapioca starch and potato starch and mixture effects on pasting properties in aqueous systems
4. High‐protein rice flour in the development of gluten‐free pasta
5. Total Utilization-Upcycling of Mushroom Protein By-Product: Characterization and Assessment as an Alternative Batter Ingredient for Fried Shrimp
6. High protein brown rice flour, tapioca starch & potato starch in the development of gluten-free cupcakes
7. Physicochemical properties of Frontière rice flour and its application in a gluten‐free cupcake
8. Efficacy of gaseous chlorine dioxide in reducing Salmonella enterica, E. coli O157:H7, and Listeria monocytogenes on strawberries and blueberries
9. Ozonation of Hydrocolloids
10. Effectiveness of Aqueous Chlorine Dioxide in Minimizing Food Safety Risk Associated with Salmonella, E. coli O157:H7, and Listeria monocytogenes on Sweet Potatoes
11. High Protein Rice Flour in the Development of Gluten-Free Bread
12. High‐protein rice flour in the development of gluten‐free muffins
13. Catfish Off-Flavors and Their Elimination
14. Procyanidin B2 rich cocoa extracts inhibit inflammation in Caco-2 cell model of in vitro celiac disease by down-regulating interferon-gamma- or gliadin peptide 31-43-induced transglutaminase-2 and interleukin-15
15. Effect of residual chlorine and organic acids on survival and attachment of Escherichia coli O157: H7 and Listeria monocytogenes on spinach leaves during storage
16. Effect of bambara groundnut supplementation on the physicochemical properties of rice flour and crackers
17. Impact of chitosan application technique on refrigerated catfish fillet quality
18. Challenges of Designing and Implementing High Consequence Infectious Disease Response
19. Development of water-soluble chitosan powder and its antimicrobial effect against inoculated Listeria innocua NRRL B-33016 on shrimp
20. Market Surveys to Determine Availability of Reduced Glycemic Load/High Fiber Products
21. Development of Reduced Glycemic Load/High Fiber Ravioli Using Bean Flour
22. Gluten‐free muffins: effects of sugar reduction and health benefit information on consumer liking, emotion, and purchase intent
23. Application of Edible Films Containing Oregano (Origanum vulgare) Essential Oil on Queso Blanco Cheese Prepared with Flaxseed (Linum usitatissimum) Oil
24. Incorporating flaxseed (linum usitatissimum) oil into queso blanco at different stages of the cheese manufacturing process
25. Alleviation of Pesticide Residue in Surface Water
26. Comparison of the activities of hydrophilic anthocyanins and lipophilic tocols in black rice bran against lipid oxidation
27. Evaluation of Green Tea Extract as a Glazing Material for Shrimp Frozen by Cryogenic Freezing
28. Physicochemical Properties and Consumer Acceptance of Wheat-Germinated Brown Rice Bread during Storage Time
29. Resistant Starch, Fermented Resistant Starch, and Short-Chain Fatty Acids Reduce Intestinal Fat Deposition in Caenorhabditis elegans
30. Physical and nutritional properties of catfish roe spray dried protein powder and its application in an emulsion system
31. Amino Acid Additives Effects on Sweet Potato Starch Thermal Properties
32. Lutein from Ozone-Treated Corn Retains Antimutagenic Properties
33. Determination of Melting Points, Specific Heat Capacity and Enthalpy of Catfish Visceral Oil During the Purification Process
34. Improving Extraction of Lutein from Egg Yolk Using an Ultrasound‐Assisted Solvent Method
35. Thermal degradation of FA and catfish and menhaden oils at different refining steps
36. Effects of purification process on rheological properties of catfish oil
37. Oil production from catfish viscera
38. Microwave-assisted catfish liver oil extraction and FA analysis
39. Nutritional Properties of the Marine Rotifer Brachionus plicatilis Fed the Freshwater Microalgae Selenastrum capricornutum
40. Pasting Property Differences of Commercial and Isolated Rice Starch with Added Lipids and β-Cyclodextrin
41. Riboflavin-photosensitized singlet oxygen oxidation product of vitamin D2
42. FA composition of crude oil recovered from catfish viscera
43. QUENCHING MECHANISMS AND KINETICS OF CAROTENOIDS IN RIBOFLAVIN PHOTOSENSITIZED SINGLET OXYGEN OXIDATION OF VITAMIN D2
44. Riboflavin Photosensitized Singlet Oxygen Oxidation of Vitamin D
45. Liquid Chromatographic Determination of the Processing Aid 4-Hexylresorcinol in Shrimp
46. Collaboration and the Research Process
47. Developing an Instrument for the Assessment of Family Dynamics
48. A Group Dynamics View
49. THE INITIAL INTERVIEW: Basis for Assessment in Crisis Intervention
50. Denial
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