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Enhanced Lipid Stability in Whole Wheat Flour by Lipase Inactivation and Antioxidant Retention
British Library Online Contents | 2008| -
Effect of Micronutrient Fortification on Nutritional and Other Properties of Nixtamal Tortillas
British Library Online Contents | 2008| -
Storage, preparation and usage of fortified food aid among Guatemalan, Ugandan, and Malawian beneficiaries: A field study report
British Library Online Contents | 2008| -
Effects of Seasonal Variation on Sensory Properties and Total Phenolic Content of 5 Lettuce Cultivars
Online Contents | 2010|Contributors: Pike, O.A. -
Cholesterol autoxidation inhibition varies among several natural antioxidants in an aqueous model system
Online Contents | 1993|Contributors: Pike, O.A. -
Enhanced Lipid Stability in Whole Wheat Flour by Lipase Inactivation and Antioxidant Retention.
Online Contents | 2008|Contributors: Pike, O.A. -
Antioxidant effects on retinyl palmitate stability and isomerization in nonfat dry milk during thermally accelerated storage
Online Contents | 2014|Contributors: Pike, O.A. -
Antioxidant inhibition of cholesterol oxidation in a spray-dried food system during accelerated storage
Online Contents | 1995|Contributors: Pike, O.A. -
S: Sensory and Nutritive Qualities of Food - Sensory and Nutritional Quality of Nonfat Dry Milk in Long-term Residential Storage
Online Contents | 2004|Contributors: Pike, O.A. -
Food Chemistry and Toxicology - Effect of Antioxidants on Cholesterol Oxidation in Spray-dried Egg Yolk during Extended Ambient Storage
Online Contents | 2002|Contributors: Pike, O.A. -
Food Chemistry and Toxicology - Composition of Atriplex hortensis, Sweet and Bitter Chenopodium quinoa Seeds
Online Contents | 2002|Contributors: Pike, O.A. -
Effect of end-user preparation methods on vitamin content of fortified humanitarian food-aid commodities
Online Contents | 2009|Contributors: Pike, O.A. -
Effect of Micronutrient Fortification on Nutritional and Other Properties of Nixtamal Tortillas.
Online Contents | 2008|Contributors: Pike, O.A. -
Sensory, Mechanical, and Microscopic Evaluation of Staling in Low-Protein and Gluten-Free Breads.
Online Contents | 2007|Contributors: Pike, O.A.
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