Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Janet M. Johnson"'
Autor:
Janet M Johnson
Publikováno v:
Partnership: The Canadian Journal of Library and Information Practice and Research, Vol 2, Iss 1 (2007)
Book Review of Jones, Patrick, Maureen L. Hartman and Patricia Taylor. Connecting With Reluctant Teen Readers. Tips, Titles and Tools. New York: Neal Schuman, 2006. 314p. $59.95 USD. ISBN 1-55570-571-5. ∞
Externí odkaz:
https://doaj.org/article/6557c6910e92440fb277147410efa809
Autor:
Carl A. Griffey, Sabine S. Schwarzlaff, C.H. Harris, Maria G. Uriyo, William E. Barbeau, Janet M. Johnson
Publikováno v:
Journal of the Science of Food and Agriculture. 83:29-38
When translocated into wheat, the short arm of the 1R chromosome of rye carries with it linked resistance genes to powdery mildew, stripe rust, leaf rust and stem rust. The translocation is also reported to increase yield potential of hard wheats. Ho
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::36dc05cdac45308ca47700178c2c2052
https://doi.org/10.1002/jsfa.1274
https://doi.org/10.1002/jsfa.1274
Publikováno v:
Cereal Chemistry Journal. 76:467-472
Forty grain samples, derived from six soft red winter wheat lines with 1BL/1RS and four genotypes without the translocation, grown in four diverse environments, were used to assess test weight, flour yield, protein content of grain and flour, rheolog
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8e8810ae953a9fd5685b3d9593d4c860
https://doi.org/10.1094/cchem.1999.76.4.467
https://doi.org/10.1094/cchem.1999.76.4.467
Publikováno v:
Journal of Nutrition Education. 30:149-154
The frequency of calcium and weight loss advertisements, articles, and columns (N = 611) in teen-focused versus women's magazines was investigated in this study. A young woman retains the opportunity to increase her bone density through her late twen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7f16ad5681188a377957c026829723ac
https://doi.org/10.1016/s0022-3182(98)70305-x
https://doi.org/10.1016/s0022-3182(98)70305-x
Publikováno v:
Journal of Food Quality. 19:217-229
All purpose flour was partially replaced with locust bean (LBG) and guar gums at 0% (control), 2% and 4% replacement levels in a bread product. All bread treatments were evaluated objectively and subjectively. Two percent LBG replacement significantl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::690f61319f706e1782d7eeeab59fa46f
https://doi.org/10.1111/j.1745-4557.1996.tb00417.x
https://doi.org/10.1111/j.1745-4557.1996.tb00417.x
Autor:
Rosemary Carruci Goss, Rebecca P. Lovingood, Nancy A. Barclay, Betty S. Young, Janet M. Johnson, Walter F. O'Brien
Publikováno v:
Home Economics Research Journal. 22:324-339
A matrix was developed to provide a framework to organize information and compare the relative cost in monetary and human resources of owning and using traditional and innovative residential major cooking appliances. Laboratory data collected by the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f6d383246643d663662afa2592d58f70
https://doi.org/10.1177/0046777494223005
https://doi.org/10.1177/0046777494223005
Publikováno v:
Journal of Agricultural and Food Chemistry. 40:1943-1947
Coker 916 whole wheat flour was made into a simulated whole wheat spaghetti by extrusion cooking (single screw, 50 psi, 93 o C) and a flaked product by drum-drying (152 o C). Both single-screw extrusion and drum-drying resulted in substantial reducti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b91dac168e58267549f0e1e55cf8bcb9
https://doi.org/10.1021/jf00022a043
https://doi.org/10.1021/jf00022a043
Autor:
Janet M. Johnson, Frank D. Conforti
Publikováno v:
Journal of Food Quality. 15:333-347
The viscoelastic properties of six Coker 916 flours with different protein contents were analyzed along with their baking properties. The wheat grain was grown under different amounts of nitrogen, which resulted in the variation of protein content. A
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::531747cf45071fe7fb6ce28f09d766b6
https://doi.org/10.1111/j.1745-4557.1992.tb00960.x
https://doi.org/10.1111/j.1745-4557.1992.tb00960.x
Publikováno v:
Journal of Nutrition Education. 26:146-148
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::59448bc9d6f8f85caeabd5ae4461dd5f
https://doi.org/10.1016/s0022-3182(12)80391-8
https://doi.org/10.1016/s0022-3182(12)80391-8
Autor:
Janet M. Johnson, C.H. Harris
Publikováno v:
Journal of Food Quality. 10:417-424
The purpose of this study was to utilize high performance liquid chromatography (HPLC) and colorimetric methodology to monitor specified products of nonenzymatic browning in cakes prepared with high fructose corn syrup. Cakes were prepared with diffe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bb965381e0f74cecdcf0592ca3c094e5
https://doi.org/10.1111/j.1745-4557.1988.tb00301.x
https://doi.org/10.1111/j.1745-4557.1988.tb00301.x