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Geometrical isomers of essential fatty acids in liquid infant formulas
National licenceElsevier | 1993| -
Flavor and oxidative stability of roasted high oleic acid peanuts
Online Contents | 1995|Contributors: O'Keefe, S.F. -
Stability of non-pasteurized, refrigerated muscadine grape juice
Online Contents | 1995|Contributors: O'Keefe, S.F. -
Preliminary studies on SDS-PAGE and isoelectric focusing identification of sturgeon sources of caviar
Online Contents | 1996|Contributors: O'Keefe, S.F. -
Modification of fatty acids in milk by feeding calcium-protected high oleic sunflower oil
Online Contents | 1996|Contributors: O'Keefe, S.F. -
Flavor quality and texture of modified fatty acid high monoene, low saturate butter
Online Contents | 1996|Contributors: O'Keefe, S.F. -
Effect of processing on the phenolics and color of Cabernet Sauvignon, Chambourcin, and Noble wines and juices
Online Contents | 1996|Contributors: O'Keefe, S.F. -
Supercritical carbon dioxide extraction efficiency for carotenes from carrots by RSM
Online Contents | 1996|Contributors: O'Keefe, S.F. -
Sensory attributes and volatile components of stored strawberry juice
Online Contents | 1998|Contributors: O'Keefe, S.F. -
SENSORY EVALUATION - Sensory characteristics of cottage cheese whey and grapefruit juice blends and changes during processing
Online Contents | 1999|Contributors: O'Keefe, S.F. -
Effect of Chocolate Coating on Oxidative Stability of Normal and High Oleic Peanuts
Online Contents | 2000|Contributors: O'Keefe, S.F. -
Sensory and Nutritive Qualities of Food - Flavor and Oxidative Stability of Peanut-Sesame-Soy Blends
Online Contents | 2000|Contributors: O'Keefe, S.F. -
Sensory and Nutritive Qualities of Food - Comparison of Cheeses Made from Milk Having Normal and High Oleic Fatty Acid Compositions
Online Contents | 2000|Contributors: O'Keefe, S.F.
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