Zobrazeno 1 - 10
of 92
pro vyhledávání: '"S.M. Kappes"'
Publikováno v:
Journal of Food Science. 71:S597-S602
Significant mouthfeel differences between diet and regular cola carbonated beverages have been reported; however, the underlying cause of those differences is not well understood. One avenue explored here is the connection between mouthfeel differenc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::04f0938874351bb470446ffd782d1927
https://doi.org/10.1111/j.1750-3841.2006.00174.x
https://doi.org/10.1111/j.1750-3841.2006.00174.x
Publikováno v:
Journal of Food Science. 71:S583-S589
Obesity trends have increased product development efforts lu replace bulk sweeteners with alternative sweetening systems without changing the full calorie sensory experience. Sweetness and bitterness intensilies and temporal properties of alternative
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::31b401c4a0ef5b38ae913ea24262f44e
https://doi.org/10.1111/j.1750-3841.2006.00162.x
https://doi.org/10.1111/j.1750-3841.2006.00162.x
Publikováno v:
Journal of Food Science. 71:S590-S595
Training panelists to focus on and evaluate a specific set of attributes is difficult. While every attempt is made to eliminate bias, such as methodology, panel influence, and product differences, unknown halo/horns effects may still influence the da
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fe160f3fbfbf958dae8d727c8b3bbc25
https://doi.org/10.1111/j.1750-3841.2006.00161.x
https://doi.org/10.1111/j.1750-3841.2006.00161.x
Publikováno v:
Journal of food science. 73(1)
The moisture sorption behavior of freeze-dried amorphous sucrose was investigated using a dynamic humidity generating instrument, the Dynamic Vapor Sorption (DVS) instrument. The kinetic moisture sorption profiles of freeze-dried amorphous sucrose sa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::92f3cad6d08c332cc08d6254020ab05c
https://pubmed.ncbi.nlm.nih.gov/18211350
https://pubmed.ncbi.nlm.nih.gov/18211350
Publikováno v:
Journal of food science. 72(1)
Bulk sweeteners provide functional properties in beverages, including sweet taste, bulking, bitter masking, structure, and mouthfeel. Diet beverages come closer to the taste of regular beverages using a blend of high-intensity sweeteners; however, so
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7bc729de5717ce7457fd367b1c1bd76b
https://pubmed.ncbi.nlm.nih.gov/17995891
https://pubmed.ncbi.nlm.nih.gov/17995891
Autor:
S.M. Kappes
Publikováno v:
Theriogenology. 51(1)
A number of recent advances in genomic research will change and improve livestock production in the near future. Genetic linkage maps have been developed for a number of livestock species including cattle, sheep, and pigs. These maps allow scientists
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bc1984bee3784f9725f05c7803aa7daa
https://pubmed.ncbi.nlm.nih.gov/10729068
https://pubmed.ncbi.nlm.nih.gov/10729068
Autor:
F.R. Holbrook, J.A. Acree, A.J. Luedke, G.S. Ross, J.E. Pearson, S.M. Kappes, Sherrill E. Echternkamp
Publikováno v:
Theriogenology. 36(4)
Sixty heifers were infected with bluetongue virus (BTV) by the bites of the vector and by inoculation with insect origin virus. During the acute and convalescent stages of the infection, embryos were collected nonsurgically from these animals and was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f0336aef393aca1de5a1edb7984b919d
https://pubmed.ncbi.nlm.nih.gov/16727038
https://pubmed.ncbi.nlm.nih.gov/16727038
Publikováno v:
Theriogenology. 32:131-137
The objective of this study was to assess whether the exposure of zona pellucida-intact bovine embryos to the proteolytic enzyme, trypsin, during embryo washing has a detrimental effect on their subsequent survival and development. Embryos were colle
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::04c38b3584a6ef4a1c612b505c180c10
https://doi.org/10.1016/0093-691x(89)90529-3
https://doi.org/10.1016/0093-691x(89)90529-3
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