Zobrazeno 1 - 10
of 32
pro vyhledávání: '"Linda Hoover"'
Autor:
J. C. Howe, J.C. Brooks, Linda Hoover, Brent J. Shriver, Janice Boyce, E. Hentges, J.M. Leheska, Markus F. Miller, Leslie D. Thompson
Publikováno v:
Journal of Animal Science. 86:3575-3585
The objectives of this study were to determine the nutrient composition of grass-fed beef in the United States for inclusion in the USDA National Nutrient Database for Standard Reference, and to compare the fatty acid composition of grass-fed and con
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::99816d2821aed910d149d8e3a2e60ec9
https://doi.org/10.2527/jas.2007-0565
https://doi.org/10.2527/jas.2007-0565
Publikováno v:
Nutrition & Food Science. 37:234-245
PurposeThe purpose of this study is to compare the oxidative stability of non‐hydrogenated cottonseed oil with that of the partially hydrogenated oils commonly used as a deep‐fat frying medium by the restaurant industry when used to prepare Frenc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3507f84933fbab297288e0442c2fb4be
https://doi.org/10.1108/00346650710774604
https://doi.org/10.1108/00346650710774604
Autor:
Janice Boyce, Linda Hoover, J.C. Brooks, Mark F. Miller, Jennifer M. Leheska, Leslie D. Thompson
Publikováno v:
Journal of Food Science. 71:S249-S252
The aim of this study was to evaluate the phenolic content and sensory attributes of precooked pork breakfast sausage patties enhanced with blueberry puree (BBP) or dried plum puree (DPP). Five treatments at a standardized percent fat were evaluated,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::613bb05e6b707834e51e3c41cc7fe6bc
https://doi.org/10.1111/j.1365-2621.2006.tb15649.x
https://doi.org/10.1111/j.1365-2621.2006.tb15649.x
Publikováno v:
Journal of Assisted Reproduction and Genetics. 20:409-412
Purpose: To compare pregnancy, implantation, and multiple gestation rates resulting from day 3 and day 5 embryo transfers after in vitro fertilization emphasizing a subset of patients who met criteria for day 5 transfer but elected to undergo day 3 t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::33f7f7ebdffb2f67f7db685bb9ea489f
https://doi.org/10.1023/a:1026240827476
https://doi.org/10.1023/a:1026240827476
Autor:
Linda Hoover, Cathryn Crockett
Publikováno v:
Journal of Foodservice Business Research. 5:75-88
The competition for meeting consumer preferences for beef steak in the casual dining restaurant is increasing. In order to better understand these preferences researchers employed Sapp's expanded rational expectations intention model, a depiction of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::247092ca5d04e2a7150ad9f3139273ff
https://doi.org/10.1300/j369v05n02_06
https://doi.org/10.1300/j369v05n02_06
Publikováno v:
Journal of Nutrition Education and Behavior. 49:S35
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::19c0faa58f0dbd812f1f83f2d681dee4
https://doi.org/10.1016/j.jneb.2017.05.318
https://doi.org/10.1016/j.jneb.2017.05.318
Publikováno v:
International Journal of Hospitality & Tourism Administration. 1:111-127
Summary The impact which environmental law and management has had in the hospitality industry is substantial. Hotels have begun conservation and recycling programs as a means of reducing energy cost and solid waste. A significant number of environmen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3eee9c67cc43c8ceb001aee6f7cae1bc
https://doi.org/10.1300/j149v01n03_07
https://doi.org/10.1300/j149v01n03_07
Publikováno v:
Journal of Hospitality & Tourism Research. 24:252-262
American consumers expect variety in their food choices and dining experiences. Marketers and producers are using innovation to keep pace with consumers’ desires for new and unusual food items. Exotic game such as emu offers consumers new experienc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cbf5a9e5430794c57285be8d69aa81ac
https://doi.org/10.1177/109634800002400208
https://doi.org/10.1177/109634800002400208
Publikováno v:
Journal of Food Science. 64:167-170
Trained sensory panel scores and Warner-Bratzier shear values (WBS) of emu meat cooked to three end-point temperatures (60, 66, and 75 degrees C), obtained from two bird types (breeder quality, BQ; and nonbreeder quality, NBQ), and from five carcass
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6922e923f7b4cd876e6c6e61224db77b
https://doi.org/10.1111/j.1365-2621.1999.tb09884.x
https://doi.org/10.1111/j.1365-2621.1999.tb09884.x
Publikováno v:
Journal of Hospitality & Tourism Research. 21:43-60
An alliance of beef-related groups has been formed to investigate the feasibility of developing a beef appetizer for casual dining restaurants. Focus groups were employed to gather qualitative information from casual dining restaurant consumers and k
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::95ca2922a4289dde48a6b89651208bc5
https://doi.org/10.1177/109634809802100304
https://doi.org/10.1177/109634809802100304