J. Warthesen

发表

Kinetics of Thiamin and Riboflavin Loss in Pasta as a Function of Constant and Variable Storage Conditions

Theodore P. Labuza, T. Labuza, J. Kamman, 1981 .

Influence of pH and light on the kinetics of vitamin B6 degradation

J. Warthesen, B. Saidi, 1983 .

Some functional properties of acylated wheat gluten

J. Warthesen, K. Barber, 1982 .

Estimation and fortification of vitamin D3 in pasteurized process cheese.

V. V. Mistry, J. Warthesen, P. Upreti, 2002, Journal of dairy science.

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

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

Analysis and Stability of Orotic Acid in Milk

J. Warthesen, B. Saidi, 1989 .

Riboflavin Photochemical Degradation in Pasta Measured by High Performance Liquid Chromatography

T. Labuza, J. Warthesen, E. Woodcock, 1982 .

Influence of milk fat, milk solids, and light intensity on the light stability of vitamin A and riboflavin in lowfat milk.

A. M. Gaylord, J. Warthesen, D. E. Smith, 1986, Journal of dairy science.

Degradation of Vitamin A Palmitate in Corn Flakes During Storage

J. Warthesen, Y. Kim, E. Strand, 2000 .

Kinetic model for photoisomerization and concomitant photodegradation of β-carotenes

J. Warthesen, C. A. Pesek, 1990 .

A kinetic model for equilibration of isomeric .beta.-carotenes

P. Taoukis, J. Warthesen, C. A. Pesek, 1990 .

Mobile Phases in Reverse‐Phase HPLC for the Determination of Bitter Peptides in Cheese

J. Warthesen, K. D. Lee, 1996 .

Antioxidant activity of nontocopherol hazelnut (Corylus spp.) phenolics.

J. Warthesen, H. Schafer, H. C. Yurttas, 2000 .

AN ABSTRACT OF THE THESIS OF Joseph John Warthesen for the degree Doctor of Philosophy

A. Thesis, J. Warthesen, 2011 .

Stability of Spray‐Dried Encapsulated Carrot Carotenes

J. Warthesen, L. A. Wagner, Lori A. Wagner, 1995 .

Cheese Whey Detection in Frozen Desserts

J. Warthesen, R. Josephson, Dona J. Holloway-Thomas, 1980 .

LYSINOALANINE DETERMINATION IN PROTEINS USING HIGH-PRESSURE LIQUID CHROMATOGRAPHY

J. Warthesen, J. Wood-Rethwill, 1980 .

Degradation of Lycopene, α‐Carotene, and β‐Carotene During Lipid Peroxidation

J. Warthesen, T. Anguelova, 2000 .

Effect of milk fermentation on riboflavin content and stability

J. Warthesen, B. Saidi, 1993 .

Removal of bitterness from the bitter peptides extracted from cheddar cheese with peptidases from Lactococcus lactis ssp. cremoris SK11.

J. Warthesen, K. D. Lee, C. G. Lo, 1996 .

Carotenoid Photostability in Raw Spinach and Carrots During Cold Storage

J. Warthesen, L. Kopas-Lane, 1995 .

Isolation, characterization, and influence of native, nonstarter lactic acid bacteria on Cheddar cheese quality.

J. Warthesen, D. O'sullivan, P. Swearingen, 2001, Journal of dairy science.

Beta-casomorphins: analysis in cheese and susceptibility to proteolytic enzymes from Lactococcus lactis ssp. cremoris.

J. Warthesen, M. Muehlenkamp, 1996, Journal of dairy science.

Analysis and heat stability of taurine in milk

J. Warthesen, B. Saidi, 1990 .

Cookery Methods for Vegetables: Influence on Sensory Quality, Nutrient Retention, and Energy Consumption

Z. Vickers, J. Warthesen, I. D. Wolf, 1984 .

Photodegradation of Carotenoids in a Vegetable Juice System

J. Warthesen, C. A. Pesek, 1987 .

D. E. Smith, J. Warthesen, M. Zahar, 1987, Journal of dairy science.

Effect of Fluorescent Light on the Isomerization of Retinyl Palmitate in Skim Milk

A. M. Gaylord, J. Warthesen, D. E. Smith, 1986 .

Formation of heterocyclic N-nitrosamines from the reaciton of nitrite and selected primary diamines and amino acids.?l.

J. Warthesen, L. M. Libbey, R. Scanlan, 1975, Journal of agricultural and food chemistry.

The kinetics of lumichrome in skim milk using nonlinear regression analysis

J. Warthesen, S. L. Palanuk, 1988 .

Nitrite in Meat

J. Warthesen, P. Addis, R. Epley, 1992 .

TOTAL AND AVAILABLE LYSINE DETERMINATIONS USING HIGH‐PRESSURE LIQUID CHROMATOGRAPHY

W. R. Peterson, J. Warthesen, W. Peterson, 1979 .

Lycopene stability in tomato powders.

J. Warthesen, T. Anguelova, 2000 .

Comparison of Three Extraction Procedures to Characterize Cheddar Cheese Proteolysis

J. Warthesen, A. Tieleman, 1991 .

Heat and Fermentation Effects on Total Nonprotein Nitrogen and Urea in Milk

J. Warthesen, B. Saidi, 1993 .

THIAMIN AND RIBOFLAVIN ANALYSIS BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY

T. Labuza, J. Kamman, J. Warthesen, 1980 .

High-pressure liquid chromatographic determination of hypoxanthine in refrigerated fish.

P. Waletzko, J. Warthesen, F. Busta, 1980, Journal of agricultural and food chemistry.

Effect of β-carotene on vitamin A light stability in fortified milk

J. Warthesen, D. E. Smith, M. Zahar, 1992 .

ANALYSIS OF SUGARS IN MILK AND ICE CREAM BY HIGH PRESSURE LIQUID CHROMATOGRAPHY

J. Warthesen, P. L. Kramer, 1979 .

Characterization of the Photodegradation of β-Carotene in Aqueous Model Systems

J. Warthesen, C. A. Pesek, 1988 .

Effect of heat and homogenization on riboflavin photolysis in milk

J. Warthesen, B. Saidi, 1995 .

Vitamin D stability in milk

J. Warthesen, Shelly A. Renken, 1993 .

Effect of Carrier Type and Amount on Vitamin A Light Degradation in Fortified Lowfat and Skim Milks

J. Warthesen, D. E. Smith, M. Zahar, 1986 .

Thiamine nutrition, synthesis, and retention in relation to lake trout reproduction in the Great Lakes.

J. Warthesen, D. Honeyfield, J. Fitzsimons, 1998 .

Evaluation of Several Nonstarter Lactobacilli for Their Influence on Cheddar Cheese Slurry Proteolysis

J. Warthesen, M. R. Muehlenkamp-Ulate, 1999 .