D. R. Thompson

发表

INITIAL LOSSES OF AVAILABLE LYSINE IN MODEL SYSTEMS

J. C. Wolf, D. R. Thompson, G. Reineccius, 1977 .

Thermal Inactivation of Clostridium perfringens After Growth at Several Constant and Linearly Rising Temperatures

Frank F. Busta, D. R. Thompson, R. J. Roy, 1981 .

Lysine Retention in Food During Extrusion-Like Processing

Gary A Reineccius, J. C. Wolf, D. R. Thompson, 1976 .

Freezing Time Prediction for Slab Shape Foodstuffs by an Improved Analytical Method

Y. Hung, D. R. Thompson, Y. C. Hung, 1983 .

Quantitative Determination of Pea Losses as Affected by Conventional Water Blanching

D. R. Thompson, M. Shams, 1987 .

Simulating Foodborne Pathogens in Poultry Production and Processing to Defend Against Intentional Contamination

S. Ricke, D. R. Thompson, S. Lankford, 2017, Journal of the Arkansas Academy of Science.

Specialized internodal pathways.

D. R. Thompson, 1983, International journal of cardiology.

Relative Importance of Food Composition in Free Lysine and Methionine Losses During Elevated Temperature Processing

J. C. Wolf, D. R. Thompson, G. Reineccius, 1981 .

FLAVOR COMPOUNDS RELATED TO THE WARMED-OVER FLAVOR OF TURKEY

E. L. Ruenger, D. R. Thompson, G. Reineccius, 1978 .

PREDICTING AVAILABLE LYSINE LOSSES DURING HEAT PROCESSING

J. C. Wolf, D. R. Thompson, G. Reineccius, 1982 .

LOSSES IN AVAILABLE LYSINE DURING THERMAL PROCESSING OF SOY PROTEIN MODEL SYSTEMS

D. R. Thompson, J. Jokinen, G. A. RElNECCIUS, 2008 .

KINETICS OF AVAILABLE LYSINE LOSSES IN A SOY PROTEIN ISOLATE: CONFIRMATION OF THE ‘TRANSITION PHASE’ BY PROTEIN EFFICIENCY RATIO TESTS

J. C. Wolf, D. R. Thompson, P. Hegarty, 1979 .

Ion radicals. XIII. Spectroscopic and cryoscopic characterization of ions and ion radicals from phenothiazine and N‐methylphenothiazine in sulfuric acid solutions

D. R. Thompson, H. Shine, C. Veneziani, 1967 .

HOME CANNING OF FOOD: RISKS RESULTING FROM ERRORS IN PROCESSING

E. A. Zottola, D. R. Thompson, I. D. Wolf, 1979 .

HOME CANNING OF FOOD: EVALUATION OF CURRENT RECOMMENDED METHODS

E. A. Zottola, D. R. Thompson, I. D. Wolf, 1978 .

Changes in Texture of Green Peas during Freezing and Frozen Storage

Y. Hung, D. R. Thompson, 1989 .

Hyperthermophilic xylanases.

D. R. Thompson, P. Bergquist, M. Gibbs, 2001, Methods in enzymology.

Use of a rapid muscle protein solubility technique to predict beef muscle yield as a function of time temperature salt and phosphate

D. R. Thompson, P. Addis, D. A. Nelson, 1977 .

RESPONSE SURFACE EXPERIMENTATION1

D. R. Thompson, 1982 .

THE pH OF 107 VARIETIES OF MINNESOTA‐GROWN TOMATOES

E. A. Zottola, D. R. Thompson, I. D. Wolf, 1979 .

HOME CANNING OF FOOD: EFFECT OF A HIGHER PROCESS TEMPERATURE (250°F) ON THE SAFETY OF LOW‐ACID FOODS

E. A. Zottola, D. R. Thompson, I. D. Wolf, 1978 .

THERMAL INACTIVATION OF Clostridium sporogenes PA 3679 AND Bacillus stearothermophilus 1518 IN LOW‐ACID HOME‐CANNED FOODS

E. A. Zottola, D. R. Thompson, M. Wallace, 1978 .

Available Lysine Losses in a Real Food System

J. C. Wolf, D. R. Thompson, 1979 .

COMPARISONS BETWEEN MODEL PREDICTIONS AND MEASURED VALUES FOR AVAILABLE LYSINE LOSSES IN A MODEL FOOD SYSTEM

J. C. Wolf, D. R. Thompson, G. Reineccius, 1978 .

Solute concentration measurement of an important organic compound using ATR-UV spectroscopy

M. W. Wood-Kaczmar, Alan Jones, D. R. Thompson, 2005 .

POTENTIAL FOR UTILIZING 11S SOY GLOBULAR PROTEIN TO STUDY TEXTURE FORMATION1

J. C. Wolf, D. R. Thompson, D. P. Bresnahan, 1981 .

Investigation of the Energetics of Water Binding in Dehydrated Foods at Very Low Moisture Levels in Relation to Quality Parameters

F. W. Bakker-Arkema, P. O. Ngoddy, D. Heldman, 1972 .

Clostridium perfringens POPULATION DYNAMICS DURING CONSTANT AND RISING TEMPERATURES IN BEEF

D. R. Thompson, F. Busta, C. Allen, 1979 .

The formation of the thioxanthylium ion from thioxanthene 10-oxide in concentrated sulfuric acid and from dithioxanthyl.

D. R. Thompson, H. Shine, L. Hughes, 1966 .