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pro vyhledávání: '"David S. Himmelsbach"'
Autor:
David S. Himmelsbach
Publikováno v:
Forage Cell Wall Structure and Digestibility
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b7ec76a5971507659aa79f5e7fa5ea4f
https://doi.org/10.2134/1993.foragecellwall.c11
https://doi.org/10.2134/1993.foragecellwall.c11
Autor:
Ronald A. Holser, David S. Himmelsbach
Publikováno v:
Vibrational Spectroscopy. 51:142-145
The condensation of glycerol and adipic acid was studied by 2D correlation spectroscopy in combination with MCR to identify spectral changes associated with this polymerization reaction and to describe the development of structure in the polymer. Thi
Publikováno v:
Applied Spectroscopy. 62:661-670
During harvest, a variety of plant based contaminants are collected along with cotton lint. The USDA previously created a mid-infrared, attenuated total reflection (ATR), Fourier transform infrared (FT-IR) spectral library of cotton contaminants for
Publikováno v:
Journal of Agricultural and Food Chemistry. 56:4039-4046
Interesterified plastic fats were produced with trans-free substrates of fully hydrogenated soybean oil, extra virgin olive oil, and palm stearin in a weight ratio of 10:20:70, 10:40:50, and 10:50:40, respectively, by lipase catalysis. The major fatt
Publikováno v:
Cereal Chemistry Journal. 85:384-390
Rapid visco analysis (RVA) and differential scannning calorimetry (DSC) provided overall assessments of the effects of variable temperature soaking at 30, 50, 70, and 90°C and steaming at 4, 8, and 12 min. Calculation of the relative parboiling inde
Autor:
Miryeong Sohn, Wynse S. Brooks, Carl A. Griffey, Kevin B. Hicks, Franklin E. Barton, David S. Himmelsbach
Publikováno v:
Applied Spectroscopy. 62:427-432
This study was conducted to develop calibration models for determining quality parameters of whole kernel barley using a rapid and nondestructive near-infrared (NIR) spectroscopic method. Two hundred and five samples of whole barley grains of three w
Publikováno v:
Journal of Food Quality. 30:1068-1082
To assess the variation in quality of chicken breast fillets available from retail supermarkets, six brands of boneless, skinless fillets without additives were obtained from the fresh counter at grocery stores in Athens, GA, and the surrounding area
Autor:
Chanhui Lee, Elizabeth A. Richardson, Zheng-Hua Ye, Brooks McPhail, David S. Himmelsbach, Ruiqin Zhong
Publikováno v:
Plant and Cell Physiology. 48:1659-1672
Xylan, cellulose and lignin are the three major components of secondary walls in wood, and elucidation of the biosynthetic pathway of xylan is of importance for potential modification of secondary wall composition to produce wood with improved proper
Publikováno v:
Journal of Agricultural and Food Chemistry. 55:4327-4333
Fourier transform mid-infrared (FT-IR) spectroscopy was investigated as a method of analysis for trans fatty acid content of cereal products without the need for prior oil extraction. Spectra were obtained, with an FT-IR spectrometer equipped with an
Autor:
Danny E. Akin, W. Herbert Morrison, Luanne L. Rigsby, Franklin E. Barton, David S. Himmelsbach, Kevin B. Hicks
Publikováno v:
Applied Biochemistry and Biotechnology. 129:104-116