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Purification and characterization of arylsulfatase from Sphingomonas sp. AS6330.

Autor: Kim, J.-H., Byun, D.-S., Godber, J. S., Choi, J.-S., Choi, W.-C., Kim, H.-R.

Publikováno v: Applied Microbiology & Biotechnology; 2004, Vol. 63 Issue 5, p553-559, 7p, 1 Black and White Photograph, 2 Charts, 5 Graphs

Oxidative Stability and Textural Quality of Restructured Beef Roasts as Affected by End-point Cooking Temperatures, Storage and the Incorporation of Surimi.

Autor: TANCHOTIKUL, U., GODBER, J. S., ARGANOSA, G. A., McMILLIN, K. W., SHAO, K. P.

Publikováno v: Journal of Food Science (Wiley-Blackwell); Mar1989, Vol. 54 Issue 2, p280-283, 4p

Effect of blanch time on the development of mushiness in ice-stored crawfish meat packed with adhering hepatopancreas

Autor: Hackney, C. R., Moody, M. W., Marshall, G. A., Godber, J. S.

Publikováno v: Journal of Food Science (Wiley-Blackwell); Nov/Dec1987, Vol. 52 Issue 6, p1504, 0p

Antioxidant activity of tocopherols, tocotrienols, and gamma-oryzanol components from rice bran against cholesterol oxidation accelerated by 2,2'-azobis(2-methylpropionamidine) dihydrochloride.

Autor: Xu Z; Department of Food Science, Louisiana Agricultural Experimental Station, Louisiana State University Agricultural Center, Baton Rouge, Louisiana 70803, USA., Hua N, Godber JS

Publikováno v: Journal of agricultural and food chemistry [J Agric Food Chem] 2001 Apr; Vol. 49 (4), pp. 2077-81.