المؤلفون: Maria G. S. Uriyo, William E. Barbeau, Janet M. Johnson, Frank D. Conforti, Carl A. Griffey, C. Gene Haugh, Dr. William, E. Barbeau

المساهمون: The Pennsylvania State University CiteSeerX Archives

المصدر: http://scholar.lib.vt.edu/theses/available/etd-32498-16139/unrestricted/etd.pdf.

مصطلحات موضوعية: Soft Wheat Flour, Cookie Diameter, AWRC, Dough Rheology, Stickiness, NMR

وصف الملف: application/pdf

Relation: http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.554.9978; http://scholar.lib.vt.edu/theses/available/etd-32498-16139/unrestricted/etd.pdf

الاتاحة: http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.554.9978
http://scholar.lib.vt.edu/theses/available/etd-32498-16139/unrestricted/etd.pdf

المؤلفون: Frank D. Conforti, W.N. Eigel, Amal Almohanna, William E. Barbeau

المصدر: Journal of American College Health. 63:307-314

مصطلحات موضوعية: Blood Glucose, Male, Gerontology, Internationality, Adolescent, Universities, Food habits, Blood Pressure, Weight Gain, Body weight, Young Adult, Humans, Medicine, Fasting blood glucose level, Students, Virginia tech, business.industry, Virginia, Public Health, Environmental and Occupational Health, Acculturation, Dietary acculturation, Blood pressure, Female, medicine.symptom, business, Weight gain, Diet Therapy, Demography

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d4939fdd029726e0e78e8647e1bf08ba
https://doi.org/10.1080/07448481.2015.1025075

المؤلفون: Susan E. Duncan, Annelisse Aigster, William E. Barbeau, Frank D. Conforti

المصدر: LWT - Food Science and Technology. 44:2159-2165

مصطلحات موضوعية: food.ingredient, Water activity, Retrogradation (starch), Starch, Sweetness, chemistry.chemical_compound, Crunchiness, food, chemistry, Amylose, Chewiness, Food science, Resistant starch, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::f1da3c2b6aa6849f41f5fd4869f76c53
https://doi.org/10.1016/j.lwt.2011.07.018

المؤلفون: Katherine F. Cachaper, Frank D. Conforti

المصدر: International Journal of Consumer Studies. 33:89-93

مصطلحات موضوعية: Marketing, Economics and Econometrics, Antioxidant, biology, medicine.medical_treatment, Public Health, Environmental and Occupational Health, food and beverages, Ascorbic acid, biology.organism_classification, Sensory analysis, chemistry.chemical_compound, chemistry, Functional food, medicine, Butylated hydroxytoluene, Food science, Butylated hydroxyanisole, Aftertaste, Applied Psychology, Aroma

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::56cccadd16745e1aa25b3d83acf1f609
https://doi.org/10.1111/j.1470-6431.2008.00729.x

المؤلفون: Frank D. Conforti, Jocelyn A. Totty

المصدر: International Journal of Food Science & Technology. 42:1101-1106

مصطلحات موضوعية: biology, Chemistry, Flesh, Rosaceae, fungi, Food preservation, Titratable acid, equipment and supplies, Shelf life, biology.organism_classification, Sensory analysis, Industrial and Manufacturing Engineering, Soluble solids, bacteria, Food science, Starch breakdown, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::c107083726657bf6cae39301b970c688
https://doi.org/10.1111/j.1365-2621.2006.01365.x

المؤلفون: Sarah F. Davis, Frank D. Conforti

المصدر: International Journal of Food Science and Technology. 41:95-101

مصطلحات موضوعية: biology, Chemistry, Linaceae, digestive, oral, and skin physiology, food and beverages, biology.organism_classification, Industrial and Manufacturing Engineering, Yeast, fluids and secretions, Cereal product, Peroxide value, Food science, FLAXSEED MEAL, Soya flour, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::475d5ac74bb90243807a3040b1a894a6
https://doi.org/10.1111/j.1365-2621.2006.01410.x

المؤلفون: Frank D. Conforti, Jennifer A. Ball

المصدر: Journal of Food Quality. 25:107-116

مصطلحات موضوعية: Chlorophyll content, Chemistry, Perforation (oil well), Ascorbic acid, chemistry.chemical_compound, Botany, Postharvest, Bell peppers, Dehydroascorbic acid, Food science, Safety, Risk, Reliability and Quality, Quality characteristics, Respiration rate, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::821a2cf2e0a3c36ca1b4b72342f5745a
https://doi.org/10.1111/j.1745-4557.2002.tb01012.x

المؤلفون: Frank D. Conforti

مصطلحات موضوعية: Chemistry

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::dc713893bde38db8f14fa5727d861647
https://doi.org/10.1002/9781118792001.ch32

المؤلفون: Leslie Archilla, Frank D. Conforti

المصدر: International Journal of Consumer Studies. 25:238-245

مصطلحات موضوعية: Marketing, Economics and Econometrics, Sucrose, Chemistry, Public Health, Environmental and Occupational Health, food and beverages, Sweetness, Maltodextrin, Tenderness, chemistry.chemical_compound, medicine, High fructose, Food science, medicine.symptom, Sugar, Applied Psychology, White layer

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::c9aa02f441d711c88b2799d6666bd815
https://doi.org/10.1046/j.1470-6431.2001.00178.x

المؤلفون: Frank D. Conforti, Patricia Nee, Leslie Archilla

المصدر: Journal of Consumer Studies and Home Economics. 25:3-8

مصطلحات موضوعية: General Medicine

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::3664354b266939b5f5f09730eefb3063
https://doi.org/10.1046/j.1470-6431.2001.00138.x

المؤلفون: Patricia Nee, Leslie Archilla, Frank D. Conforti

المصدر: International Journal of Consumer Studies. 25:3-8

مصطلحات موضوعية: Marketing, Economics and Econometrics, Sucrose, Water activity, Fat reduction, Fat substitute, Public Health, Environmental and Occupational Health, food and beverages, Maltodextrin, chemistry.chemical_compound, Human nutrition, chemistry, High fructose, Food science, Applied Psychology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::64a06e52ab1628e7a9ee071d5291eec4
https://doi.org/10.1111/j.1470-6431.2001.00138.x

المؤلفون: Matthew J. Strait, Frank D. Conforti

المصدر: Journal of Consumer Studies and Home Economics. 23:231-237

مصطلحات موضوعية: animal structures, Water activity, biology, Moisture, Chemistry, fungi, food and beverages, General Medicine, Tenderness, chemistry.chemical_compound, medicine, biology.protein, DATEM, Frozen storage, Amylase, Food science, medicine.symptom, Sugar, Water content

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::21c942c5dbb94473215deed46ba767a8
https://doi.org/10.1046/j.1365-2737.1999.00113.x

المؤلفون: Pamela M. Smith, Frank D. Conforti

المصدر: Journal of Consumer Studies and Home Economics. 22:91-96

مصطلحات موضوعية: chemistry.chemical_classification, Chemistry, Fat substitute, Sodium, chemistry.chemical_element, General Medicine, Carbohydrate, Sensory analysis, Diacetyl, chemistry.chemical_compound, Enzyme, Tartaric acid, DATEM, Food science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2fc55407e88d78da71129948bbad48f9
https://doi.org/10.1046/j.1365-2737.1998.00204.x

المؤلفون: Frank D. Conforti, Robin L. Canterella

المصدر: Journal of Food Quality. 21:85-94

مصطلحات موضوعية: chemistry.chemical_classification, Enzyme, chemistry, biology, Moisture, Fat substitute, biology.protein, A protein, Food science, Amylase, Safety, Risk, Reliability and Quality, Food Science, Fungal protease

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::72a39093033dda8930ae8c2feac2aca7
https://doi.org/10.1111/j.1745-4557.1998.tb00506.x

المؤلفون: Susan E. Duncan, Frank D. Conforti, Stacey A. Charles

المصدر: Journal of Food Quality. 20:247-256

مصطلحات موضوعية: Baking powder, animal structures, food.ingredient, food, Pectin, Fat substitute, Chemistry, food and beverages, Oat bran, Food science, Carbohydrate, Safety, Risk, Reliability and Quality, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::434fdcd1d2f9495c1cfa3c080ed8c508
https://doi.org/10.1111/j.1745-4557.1997.tb00468.x

المؤلفون: Michelle L. Giuffrida, Frank D. Conforti

المصدر: Poultry Science. 74:1224-1231

مصطلحات موضوعية: chemistry.chemical_compound, chemistry, Thiobarbituric acid, Heating temperature, Iron content, Animal Science and Zoology, General Medicine, Oxidative phosphorylation, Food science, Sensory analysis, Nonheme iron, Flavor

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::987a0cdae06c52a9b7e6f212ba4c34f7
https://doi.org/10.3382/ps.0741224

المؤلفون: Frank D. Conforti

المصدر: International Journal of Dairy Technology. 47:69-75

مصطلحات موضوعية: Melting rate, chemistry.chemical_compound, Sucrose, chemistry, Fat content, Process Chemistry and Technology, Ice cream, High fructose, Bioengineering, Food science, Maltose, Sweetness, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::da35ffeb24fba71c928fb9c132dfc32a
https://doi.org/10.1111/j.1471-0307.1994.tb01275.x

المؤلفون: C.H. Harris, Frank D. Conforti, Janet T. Rinehart

المصدر: Journal of Chromatography A. 645:83-88

مصطلحات موضوعية: Chromatography, Starch, Elution, Organic Chemistry, Wheat flour, Analytical chemistry, food and beverages, General Medicine, Biochemistry, High-performance liquid chromatography, Light scattering, Analytical Chemistry, Solvent, chemistry.chemical_compound, chemistry, Chromatography detector, Ternary operation

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::b918319869ec62fc6dfa4065e3d39e84
https://doi.org/10.1016/0021-9673(93)80620-n

المؤلفون: Frank D. Conforti

المصدر: International Journal of Dairy Technology. 46:57-61

مصطلحات موضوعية: Sucrose, High-fructose corn syrup, Process Chemistry and Technology, Flavour, Bioengineering, Fructose, Maltose, Sweetness, Sensory analysis, chemistry.chemical_compound, chemistry, Ice cream, Food science, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::398196c406d0e1a36a245df03defa9c3
https://doi.org/10.1111/j.1471-0307.1993.tb00861.x

المؤلفون: Janet M. Johnson, Frank D. Conforti

المصدر: Journal of Food Quality. 15:333-347

مصطلحات موضوعية: Farinograph, Protein content, Wheat grain, Chemistry, fungi, polycyclic compounds, Wheat flour, food and beverages, Food science, Safety, Risk, Reliability and Quality, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::531747cf45071fe7fb6ce28f09d766b6
https://doi.org/10.1111/j.1745-4557.1992.tb00960.x