Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Wayne R. Moore"'
Autor:
Frank T Orthoefer, Sara E. Schaefer, Wayne R Moore, Michael L. Dunn, Suzanne P. Murphy, Peter J. Garlick, Bernhard van Lengerich, Elizabeth H Turner, Lisa E. Fleige
Publikováno v:
Nutrition Reviews. 68:290-315
Fortified blended foods (FBFs) were introduced into the Food for Peace program (also known as US Public Law 480) in the 1960s. Minimal changes have since been made to their formulations. A Food Aid Quality Enhancement Project to assess the nutritiona
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f684e6db00a4e737faa4a23009500ca6
https://doi.org/10.1111/j.1753-4887.2010.00288.x
https://doi.org/10.1111/j.1753-4887.2010.00288.x
Autor:
D Sullivan, Wayne R Moore, L Skogerson, Jonathan W. DeVries, Jeffrey S. King, E Rasgorshek, J Carson, John F. MacDonald, C McCullough, S Schorn, M Sussman, M Weibel, P Golz, J DeVries, S Noggle, Lynne Hare, J Fontana, P Chaudhari, John L. Macdonald, D Sullins
Publikováno v:
Journal of AOAC INTERNATIONAL. 93:638-649
Two multilaboratory investigations were conducted by SUSTAIN to assess variability in the measurement of vitamin A, the marker used to verify levels of vitamin premix addition to enriched/fortified food aid products, including the widely distributed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::34749fca9bc516ff47f2196364a7a1c3
https://doi.org/10.1093/jaoac/93.2.638
https://doi.org/10.1093/jaoac/93.2.638
Autor:
Carel Wreesmann, Mario Rodenstein, Wayne R Moore, Thomas H. Bothwell, Fred Grant, Hugo Streekstra, Elizabeth Turner, Zdenek Kratky
Publikováno v:
International Journal for Vitamin and Nutrition Research. 74:463-466
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::26b5f2594d176155351fef7cc2ab8f42
https://doi.org/10.1024/0300-9831.74.6.463
https://doi.org/10.1024/0300-9831.74.6.463
Autor:
Acsw Wayne R. Moore PhD
Publikováno v:
Journal of Gay & Lesbian Social Services. 14:23-41
Health and community support services for patients with Alzheimer's disease and their caregivers are primarily structured and provided from a heterosexist perspective. These services are often insensitive to the needs of lesbian and gay caregivers. T
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::38979d0c25f9e1d7999f3fa99d3a0d16
https://doi.org/10.1300/j041v14n03_02
https://doi.org/10.1300/j041v14n03_02
Autor:
Wayne R. Moore
Publikováno v:
Clinical Gerontologist. 21:61-71
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a9a1da42544e60060ec7a28a18a2d2bc
https://doi.org/10.1300/j018v21n02_06
https://doi.org/10.1300/j018v21n02_06
Autor:
Wayne R. Moore, Decai Zhang
Publikováno v:
Journal of the Science of Food and Agriculture. 79:805-809
Commercial hard red spring, hard red winter, soft white and durum wheat brans were used to evaluate the particle size effect of wheat bran on bread baking performance and bread sensory quality. Three different particle size bran samples were obtained
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f39dd623a9549eaf99ae6057018ab830
https://doi.org/10.1002/(sici)1097-0010(19990501)79:6<805::aid-jsfa285>3.0.co
https://doi.org/10.1002/(sici)1097-0010(19990501)79:6<805::aid-jsfa285>3.0.co
Publikováno v:
Cereal Chemistry Journal. 75:602-605
Hydrothermal treatments, which are routine in oat processing, have profound effects on oat flour dough rheological properties. The influence of roasting and steam treatments of oat grain on dough mixing and breadbaking properties was investigated whe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e3b20b66e0dbe944a6056580908d3a4d
https://doi.org/10.1094/cchem.1998.75.5.602
https://doi.org/10.1094/cchem.1998.75.5.602
Publikováno v:
Cereal Chemistry Journal. 75:433-438
Effects of hydrothermal treatments (steaming, roasting) of oat grain on β-glucan extractability and rheological properties were tested on oat cultivars with low (Robert) and high (Marion) β-glucan content. Steaming of grain reduced the amount of β
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::42db4f294bdcf6f3955bf51bc6cc7de7
https://doi.org/10.1094/cchem.1998.75.4.433
https://doi.org/10.1094/cchem.1998.75.4.433
Publikováno v:
Cereal Chemistry Journal. 74:722-726
Oat grain is routinely kilned and steamed before milling to develop flavor and to inactivate lipid-degrading enzymes. Heat treatments can significantly affect viscous properties, which have functional and nutritional importance. Oat flour slurries (2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7fb5a3c9a6c7bf0ae7d226acc8fdb92d
https://doi.org/10.1094/cchem.1997.74.6.722
https://doi.org/10.1094/cchem.1997.74.6.722
Autor:
Wayne R. Moore, Decai Zhang
Publikováno v:
Journal of the Science of Food and Agriculture. 74:490-496
Commercial hard red spring, hard red winter, soft white and durum wheat brans were used to investigate the effect of wheat bran particle size on the rheological properties of doughs. Wheat brans were first coarsely ground and passed through a bran fi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aac8a1767a1d5a5c6f38481caa317f3c
https://doi.org/10.1002/(sici)1097-0010(199708)74:4<490::aid-jsfa822>3.0.co
https://doi.org/10.1002/(sici)1097-0010(199708)74:4<490::aid-jsfa822>3.0.co