D. Stanley

发表

Solubility of beef and chicken myofibrillar proteins in low ionic strength media

D. Stanley, A. P. Stone, H. Hultin, 1994 .

Hard-to-cook defect in black beans. Soaking and cooking processes

D. Stanley, M. Hincks, A. McCannel, 1987 .

PREDICTING MEAT TENDERNESS FROM MUSCLE TENSILE PROPERTIES

W. Hines, J. deMan, D. Stanley, 1972 .

Rheological properties of dextran related to food applications

H. Goff, D. Stanley, A. P. Stone, 1994 .

STRUCTURAL DEVELOPMENT IN ICE CREAM—DYNAMIC RHEOLOGICAL MEASUREMENTS

H. Goff, D. Stanley, A. P. Stone, 1995 .

Protoelytic Activity in North American Squid and Its Relation to Quality

D. Stanley, H. Hultin, 1984 .

CHILLING INJURY. A REVIEW OF QUALITY ASPECTS

Rickey Y. Yada, David W. Stanley, Robert L. Jackman, 1988 .

Environmental stresses affect tomato microsomal membrane function differently than natural ripening and senescence

A. Marangoni, D. Stanley, T. Palma, 1995 .

FAILURE MECHANISMS OF TOMATO PERICARP TISSUE SUGGESTED BY LARGE AND SMALL DEFORMATION TESTS

D. Stanley, R. L. Jackman, 1992 .

Textural and Microstructural Changes in Corn Starch as a Function of Extrusion Variables

D. Stanley, F. R. Voort, J. Owusu-Ansah, 1984 .

A RE‐EXAMINATION OF MUSCLE PROTEIN SOLUBILITY

D. Stanley, H. Hultin, Y. Feng, 1995 .

EFFECTS OF SOAKING TIME AND COOKING CONDITIONS ON TEXTURE AND MICROSTRUCTURE OF COWPEAS (Vigna unguiculata)

P. Voisey, D. Stanley, S. Sefa-Dedeh, 1978 .

Mechanisms of fish muscle gelation.

D. Stanley, A. P. Stone, 1992 .

EFFECT OF STORAGE TIME AND CONDITIONS ON THE HARD-TO-COOK DEFECT IN COWPEAS (Vigna unguiculata)

P. Voisey, D. Stanley, S. Sefa-Dedeh, 1979 .

A comparison of microstructures of Cheddar cheese curd manufactured with calf rennet, bovine pepsin, and porcine pepsin

D. Stanley, D. Irvine, D. Biggs, 1976, Journal of Dairy Research.

Microstructure of Cheddar cheese: sample preparation and scanning electron microscopy

D. Stanley, D. Irvine, D. Biggs, 1976, Journal of Dairy Research.

A Possible Mechanism for Thermal Texturization of Soybean Protein

D. Stanley, L. Burgess, 1976 .

Structure and stability of the glassy state in rapidly and slowly cooled carbohydrate solutions

H. Goff, D. Stanley, A. Carrington, 1996 .

Isometric contraction in glycerinated skeletal muscle of horseshoe crab and rabbit. 3. Relaxation.

D. Stanley, G. W. de Villafranca, 1971, Comparative biochemistry and physiology. B, Comparative biochemistry.

DIFFERENTIAL SCANNING CALORIMETRY CAN DETERMINE KINETICS OF THERMAL DENATURATION OF BEEF MUSCLE PROTEINS

K. Parkin, D. Stanley, C. Findlay, 1986 .

LOCALIZATION OF MYROSINASE (THIOGLUCOSIDE GLUCOHYDROLASE, EC 3.2.3.1) IN COTYLEDON CELLS OF RAPESEED

T. Beveridge, D. Stanley, F. R. Voort, 1981 .

TOMATO POLYGALACTURONASE EXTRACTABILITY

D. Stanley, R. L. Jackman, H. J. Gibson, 1995 .

Chilling-Associated Softening of Tomato Fruit is Related to Increased Pectinmethylesterase Activity

A. Marangoni, D. Stanley, R. L. Jackman, 1995 .

Effects of chilling on tomato fruit texture

D. Stanley, R. L. Jackman, H. J. Gibson, 1992 .

Selenium deficiency with the duck: changes in plasma free fatty acid level from hatching to onset of gross pathology.

R. G. Brown, E. Moran, D. Stanley, 1973, Canadian journal of zoology.

THE EFFECTS OF TURGOR PRESSURE ON PUNCTURE AND VISCOELASTIC PROPERTIES OF TOMATO TISSUE

A. Marangoni, D. Stanley, R. L. Jackman, 1992 .

of Tomato Fruit

A. Marangoni, D. Stanley, N. Ontario, 1990 .

Physical and Biochemical Changes in the Microsomal Membranes of Tomato Fruit Associated with Acclimation to Chilling

A. Marangoni, D. Stanley, Z. Butuner, 1990 .

AREA‐ AND PERIMETER‐DEPENDENT PROPERTIES AND FAILURE OF MATURE‐GREEN AND RED‐RIPE TOMATO PERICARP TISSUE

D. Stanley, R. L. Jackman, 1992 .

Stability of Bovine Muscle Connective Tissues

D. Stanley, V. Bernal, 1987 .

Interactions in Protein/Polysaccharide/Calcium Gels

J. L. Smith, D. Stanley, V. Bernal, 1987 .

PROTEIN‐PHYTATE INTERACTIONS IN SOYBEANS. II. MECHANISM OF PROTEIN‐PHYTATE BINDING AS AFFECTED BY CALCIUM

D. Stanley, F. R. Voort, C. Prattley, 1982 .

PROTEIN‐PHYTATE INTERACTIONS IN SOYBEANS. I. LOCALIZATION OF PHYTATE IN PROTEIN BODIES AND GLOBOIDS

D. Stanley, C. Prattley, 1982 .

PROTEIN‐PHYTATE INTERACTION IN SOYBEANS. III. THE EFFECT OF PROTEIN‐PHYTATE COMPLEXES ON ZINC BIOAVAILABILITY

T. Smith, D. Stanley, F. R. Voort, 1982 .

Examination of a Commercial Restructured Beef Product Using Scanning Electron Microscopy

D. Stanley, V. Bernai, 1986 .

NONENZYMATIC LIGNIFICATION OF ASPARAGUS

J. L. Smith, D. Stanley, K. W. Baker, 1987 .

Hard-to-Cook Defect in Black Beans — Effect of Pretreatment and Storage Condition on Extractable Phenols and Peroxidase Activity

J. Aguilera, D. Stanley, L. Plhak, 1987 .

A review of postharvest events in cherimoya

J. Aguilera, D. Stanley, T. Palma, 1993 .

Muscle protein gelation at low ionic strength

D. Stanley, A. P. Stone, 1994 .

Multiple mechanisms of bean hardening

D. Stanley, M. Hincks, 1986 .

Starch gelatinization in cold temperature sweetening resistant potatoes.

R. Yada, D. Stanley, M. J. Leszkowiat, 1990 .

HPLC Separation of Bitter Peptides from Cheddar Cheese

D. Stanley, H. M. Champion, 1982 .

The Influence of Polysaccharides on the Glass Transition in Frozen Sucrose Solutions and Ice Cream

H. Goff, D. Stanley, T. J. Maurice, 1993 .

Microstructure of Rapeseed

M. A. Tung, J. deMan, D. Stanley, 1976 .

Protein-Phytate Interactions in Soybeans

T. Smith, D. Stanley, F. R. Voort, 1981 .

Principles of food processing

D. Stanley, 1997 .

CHILLING INJURY. A REVIEW OF POSSIBLE MECHANISMS

R. Yada, A. Marangoni, K. Parkin, 1989 .

Attachment of radiotransmitters to one-day-old sage grouse chicks

J. Connelly, K. P. Reese, Nathan A. Burkepile, 2002 .

Properties and Structure of Amylose-Glyceryl Monostearate Complexes Formed in Solution or on Extrusion of Wheat Flour

D. W. Stanley, Costas G. Biliaderis, C. Biliaderis, 1989 .

Reversible and irreversible components of bean hardening

J. Valle, D. Stanley, 1995 .

Textural implications of the microstructure of legumes

D. Stanley, S. Sefa-Dedeh, 1979 .

A REVIEW OF TEXTURAL DEFECTS IN COOKED RECONSTITUTED LEGUMES —THE INFLUENCE OF STRUCTURE AND COMPOSITION

J. Aguilera, D. Stanley, 1985 .

STRUCTURAL AND MECHANICAL PROPERTIES OF TEXTURED PROTEINS

J. deMan, D. Stanley, 1978 .

Texture-Structure Relationships in Texturized Soy Protein IV. Influence of Process Variables on Extrusion Texturization

D. Stanley, T. J. Maurice, 1978 .

Texture-Structure Relationships in Texturized Soy Protein. III. Textural Evaluation of Extruded Products

D. Stanley, L. Burgess, T. J. Maurice, 1976 .

FATE OF WATER SOLUBLE SOY PROTEIN DURING THERMOPLASTIC EXTRUSION

J. deMan, D. Stanley, D. Gumming, 1973 .

Texture — Strueture Relationships in Texturized Soy Protein II. Textural Properties and Ultrastructure of an Extruded Soybean Product

John M. deMan, David W. Stanley, J. deMan, 1972 .

Microstructural principles of food processing and engineering

José Miguel Aguilera, David W. Stanley, J. Aguilera, 1999 .

A REVIEW OF TEXTURAL DEFECTS IN COOKED RECONSTITUTED LEGUMES– THE INFLUENCE OF STORAGE AND PROCESSING

J. Aguilera, D. Stanley, 1985 .

Microwave treatment of dehulled rapeseed to inactivate myrosinase and its effect on oil and meal quality

D. Stanley, F. R. Voort, P. Maheshwari, 1980 .

Respiratory Behavior of Cherimoya (Annona cherimola Mill.) under Controlled Atmospheres

J. Aguilera, D. Stanley, J. P. Zoffoli, 1993 .

An HPLC method for simultaneous quantitation of individual isothiocyanates and oxazolidinethione in myrosinase digests of rapeseed meal

D. Stanley, F. R. Voort, J. Gray, 1979 .

TOUGHENING IN BLANCHED ASPARAGUS: IDENTIFICATION OF PHENOLIC COMPOUNDS AND EVIDENCE FOR A FREE RADICAL MECHANISM

D. Stanley, Jeff L. Smith, 1989 .

Hard-To-Cook Defect in Black Beans — Peroxidase Characterization and Effect of Heat Pretreatment and Storage Conditions on Enzyme Inactivation

J. Aguilera, D. Stanley, L. Plhak, 1989 .

A Low-Temperature Scanning Electron Microscopy Study of Ice Cream. II. Influence of Selected Ingredients and Processes

H. Goff, D. Stanley, K. Caldwell, 1992 .

Membrane effects in postharvest physiology

A. Marangoni, D. Stanley, T. Palma, 1996 .

Perspectives in the textural evaluation of plant foods

David W. Stanley, Robert L. Jackman, D. Stanley, 1995 .

Modeling of bean hardening kinetics during storage

J. Valle, J. Aguilera, D. Stanley, 1993 .

Microstructural Changes During Ripening of Cheddar Cheese Produced With Calf Rennet, Bovine Pepsin, and Porcine Pepsin

D. Stanley, D. Irvine, D. Biggs, 1979 .

Cheddar Cheese Made With Bovine Pepsin II. Texture—Microstructure—Composition Relationships

D. Stanley, D. Emmons, 1977 .

Measurement of Tomato Fruit Firmness

David W. Stanley, Robert L. Jackman, Alejandro G. Marangoni, 1990 .

Tomato Peroxidase: Rapid Isolation and Partial Characterization

E. Brown, R. Yada, A. Marangoni, 1989 .

Low Temperature Blanching Effects on Chemistry, Firmness and Structure of Canned Green Beans and Carrots

M. Bourne, W. Wismer, D. Stanley, 1995 .

A possible role for condensed tannins in bean hardening

D. Stanley, 1992 .

SEED COAT EFFECTS IN COOKED RECONSTITUTED BEAN TEXTURE

D. Stanley, L. Plhak, X. Wu, 1989 .

LIGNIFICATION: EVIDENCE FOR A ROLE IN HARD-TO-COOK BEANS

D. Stanley, M. Hincks, 1987 .

Hard-to-cook defect in black beans. Protein and starch considerations

D. Stanley, A. Hohlberg, 1987 .

Contribution of sucrose to nonenzymatic browning in potato chips.

Rickey Y. Yada, David W. Stanley, R. Yada, 1990 .

WATER ABSORPTION and SWELLING IN DRY BEAN SEEDS

J. Valle, M. Bourne, D. Stanley, 1992 .

Comparison of Methods Used to Characterize Water Imbibition in Hard‐To‐Cook Beans

D. Stanley, L. Plhak, K. Caldwell, 1989 .

Cheddar Cheese Made with Chicken Pepsin

D. Stanley, H. Modler, D. Emmons, 1980 .

Cheddar Cheese Made with Bovine Pepsin. I. Yield and Quality of Cheese.5

D. Stanley, R. Giroux, D. B. Emmonsce, 1976 .

ROLE OF NITRITE IN CURED MEAT FLAVOR: SENSORY ANALYSIS

D. Stanley, W. Usborne, J. Gray, 1980 .

Effect of Low Temperature Storage on Sugar Concentrations and Chip Color of Certain Processing Potato Cultivars and Selections

R. Yada, K. Parkin, B. Grodzinski, 1987 .

Ultrastructural Changes Associated with Chilling Injury in Mature-green Tomato Fruit

R. Yada, A. Marangoni, D. Stanley, 1989, Journal of the American Society for Horticultural Science.

Phase transitions in microsomal membranes from chilling sensitive and chilling resistant tomato plants and fruit

A. Marangoni, D. Stanley, 1989 .

A Low-Temperature Scanning Electron Microscopy Study of Ice Cream. I Techniques and General Microstructure

H. Goff, D. Stanley, K. Caldwell, 1992 .

Studies on the long-term storage of mature, green tomato fruit

A. Marangoni, D. Stanley, 1991 .

Chilling Injury and Modified Atmosphere Storage of Mature Green Tomatoes

E. Brown, R. Yada, D. Stanley, 1989 .

Microstructual evaluation of chilling injury in mature green tomato fruit

A. Marangoni, D. Stanley, A. Smith, 1989 .

Biological membrane deterioration and associated quality losses in food tissues.

D W Stanley, D. Stanley, 1991, Critical reviews in food science and nutrition.

Detoxification of Rapeseed Products.

D. Stanley, J. Gray, P. Maheshwari, 1981, Journal of food protection.

The Heat Stability of Allyl Glucosinolate (Sinigrin) in Aqueous and Model Systems

D. Stanley, F. R. Voort, J. Gray, 1980 .

Functional Properties of Microwave-Heated Soybean Proteins

D. Stanley, T. J. Maurice, D. L. Armstrong, 1979 .

INFLUENCE OF THE SKIN ON PUNCTURE PROPERTIES OF CHILLED AND NONCHILLED TOMATO FRUIT

D. Stanley, R. L. Jackman, 1994 .

Hard-to-Cook Defect in Black Beans: The Effect of Soaking in Various Aqueous Salt Solutions

J. Valle, D. Stanley, L. A. Garcia-Vela, 1991 .

Low temperature sweetening in susceptible and resistant potatoes: starch structure and composition

R. Yada, D. Stanley, R. Coffin, 1990 .

Relationship of Loss of Membrane Functionality and Hard‐to‐Cook Defect in Aged Beans

D. Stanley, J. C. Richardson, 1991 .

Protein-Lipid Interactions in Soy Films

D. Stanley, C. Farnum, J. Gray, 1976 .

THE MICROSTRUCTURE OF MUSCLE TISSUE — A BASIS FOR MEAT TEXTURE MEASUREMENT

D. Stanley, H. Swatland, 1976 .

Determination of TBA number by high performance liquid chromatography

F. R. van de Voort, D. W. Stanley, D. Stanley, 1981 .

New dimensions in microstructure of food products

José Miguel Aguilera, David W. Stanley, Kenneth W Baker, 2000 .

Genome-wide characterization of miRNA and siRNA pathways in the parasitoid wasp Pteromalus puparum

Fang Wang, Q. Fang, Shan Xiao, 2022, Journal of Integrative Agriculture.

Hydrocolloid/Milk Gel Formation and Properties

V. Davidson, H. Goff, D. Stanley, 1992 .

A Review of the Muscle Cell Cytoskeleton and Its Possible Relation to Meat Texture and Sarcolemma Emptying

D. Stanley, 1983 .

Respiratory Enzyme Activity in Low Temperature Sweetening of Susceptible and Resistant Potatoes

R. Yada, D. Stanley, R. Coffin, 1990 .

The microstructure of food protein assemblies

J. Aguilera, D. Stanley, 1993 .

Structure of Contracted Porcine Psoas Muscle as Related to Texture

H. D. Geissinger, D. Stanley, 1972 .

Technical note: Methylcellulose as a binder for reformed beef

D. Stanley, V. Bernal, 2007 .

Improved Utilization of Fish Protein – Co-extrusion of Mechanically Deboned Salted Minced Fish

B. Murray, D. Stanley, T. Gill, 1980 .

Physical and Chemical Characteristics of Free and Stretched Rabbit Muscle

D. Stanley, E. M. Buck, E. Comissiong, 1970 .

Texture-structure relationships in foamed dairy emulsions

H. Goff, D. Stanley, A. Smith, 1996 .

SURFACE ULTRASTRUCTURE AND TENSILE PROPERTIES OF CATHEPSIN AND COLLAGENASE TREATED MUSCLE FIBERS

D. Stanley, M. Eino, 1973 .

EVALUATION OF CERTAIN PHYSICAL PROPERTIES OF MEAT USING A UNIVERSAL TESTING MACHINE

D. W. Stanley, D. Stanley, G. P. Pearson, 1971 .

Texturization of Peanut Proteins by Surface Film Formation 2. Changes in Lipid Distribution and Surface Tension Properties

D. Stanley, Y. Aboagye, 1985 .

Differential Scanning Calorimetry of Beef Muscle: Influence of Postmortem Conditioning

D. Stanley, C. Findlay, 1984 .

Changes in the Melting Characteristics of Bovine Tendon Collagen Induced by a Bacterial Collagenase

D. Stanley, V. Bernal, 1986 .

Differential Scanning Calorimetry of Beef Muscle: Influence of Sarcomere Length

D. Stanley, C. Findlay, 1984 .

Cowpea proteins. 1. Use of response surface methodology in predicting cowpea (Vigna unguiculata) protein extractability.

D. Stanley, S Sefa-Dedeh, D Stanley, 1979, Journal of agricultural and food chemistry.

Cowpea proteins. 2. Characterization of water-extractable proteins.

D. Stanley, S. Sefa-Dedeh, 1979, Journal of agricultural and food chemistry.

TEXTURE—STRUCTURE RELATIONSHIPS IN SCALLOP

D. Stanley, C. Findlay, 1984 .

Utilization of protein resources

D. Stanley, D. Lees, E. Murray, 1981 .

Measurement of total solids in foods by transmission infrared spectroscopy

D. Stanley, D. Biggs, 1972 .

Alleviating mortality associated with a vitamin E-selenium deficiency by dietary ascorbic acid.

R. G. Brown, E. Moran, D. Stanley, 1975, Poultry science.

Water‐Holding Capacity in Hard‐to‐Cook Beans (Phaseolus vulgaris): Effect of pH and Ionic Strength

D. Stanley, L. A. Garcia-Vela, 1989 .

Thermomechanical properties of beef muscle.

D. Stanley, C. Findlay, E. Gullett, 1986, Meat science.

INHIBITION OF EMPTYING OF SKELETAL MUSCLE CELL SEGMENTS BY ADENINE NUCLEOTIDES AND POLYVALENT CATIONS

D. Stanley, H. Hultin, E. Comissiong, 1971, The Journal of cell biology.

Understanding the materials used in foods — Food materials science

D. Stanley, 1994 .

Hard beans: a problem for growers, processors, and consumers

D. Stanley, 1992 .

Stability and inheritance of storage-induced hardening in 20 common bean cultivars

T. Michaels, D. Stanley, 1991 .

STORAGE‐INDUCED HARDENING IN 20 COMMON BEAN CULTIVARS

T. Michaels, D. Stanley, L. Plhak, 1990 .

Fluorescence Intensity Indicates Bean Hardening

D. Stanley, L. Plhak, 1989 .

SENSORY AND OBJECTIVE EVALUATION OF A RESTRUCTURED BEEF PRODUCT

D. Stanley, E. Gullett, V. Bernal, 1988 .

Protein denaturation and starch gelatinization in hard-to-cook beans

D. Stanley, L. A. Garcia-Vela, 1989 .

Quality Factors in Cooked North Atlantic Squid

D. Stanley, H. Hultin, 1982 .

Texturization of Peanut Proteins by Surface Film Formation 1. Influence of Process Parameters on Film Forming Properties

David W. Stanley, D. Stanley, Y. Aboagye, 1985 .

Improved Utilization of Fish Protein—Quality Enhancement of Mechanically Deboned Fish

D. Stanley, T. Gill, J. Dingle, 1979 .

Texture — Structure Relationships in Texturized Soy Protein 1. Textural Properties and Ultrastructure of Rehydrated Spun Soy Fibers

J. deMan, D. Stanley, D. Cumming, 1972 .

Estimating Population Limits Using Tolerance Intervals

D. Stanley, K. Mullen, 1978 .

Selenium deficiency in the duck: serum ascorbic acid levels in developing muscular dystrophy.

R. G. Brown, E. Moran, D. Stanley, 1974, Poultry Science.

TEXTURE‐STRUCTURE RELATIONSHIPS IN BACON LEAN1

P. Voisey, D. Stanley, H. Swatland, 1980 .

Interpretation of Instrumental Results in Measuring Bacon Crispness and Brittleness

P. Voisey, D. Stanley, 1979 .

Quick-freeze differential scanning calorimetry and saturation transfer electron spin resonance: novel techniques for assessing phase transitions in biological membranes.

A. Marangoni, D. Stanley, 1988, Biochemical and biophysical research communications.

Isometric contraction in glycerinated skeletal muscle of horseshoe crab and rabbit. I. Relation of tension to muscle fiber dimensions.

D. Stanley, G. W. de Villafranca, 1970, Comparative biochemistry and physiology.

Actomyosin solubility and skeletal muscle cell emptying of horseshoe crab.

D. Stanley, 1970, Comparative biochemistry and physiology.

MECHANISM OF EMPTYING OF SKELETAL MUSCLE CELL SEGMENTS

D. Stanley, H. Hultin, 1968, The Journal of cell biology.

CREEP BEHAVIOUR OF TOMATO PERICARP TISSUE AS INFLUENCED BY AMBIENT TEMPERATURE RIPENING AND CHILLED STORAGE

David W. Stanley, Robert L. Jackman, D. Stanley, 1995 .

Methods in Food Analysis, Second, M. Joslyn (Ed.). Academic Press, New York (1970), 845 pages. Price $35.00

D. Stanley, 1972 .

Properties of dextran as a cryoprotectant in ice cream

H. Goff, D. Stanley, R. Mccurdy, 1994 .

Effect of Extrusion Variables on Product Moisture and Extrusion Crystallinity of Corn Starch

D. Stanley, F. R. Voort, J. Owusu-Ansah, 1982 .

Insects in hypoxia.

D. Stanley, D. Stanley, W. W. Hoback, 2001, Journal of insect physiology.

KINETICS OF BEAN PROTEIN THERMAL DENATURATION

D. Stanley, A. Hohlberg, 1987 .

Image Analysis of Food Microstructure

David W. Stanley, D. Stanley, 2005 .