K. Crippen

发表

Effect of Maturity on Roast Color and Descriptive Flavor of Peanuts

Timothy H. Sanders, Gail Vance Civille, John R. Vercellotti, 1989 .

Quality factors in exported peanuts from agrentina, China and the united states

T. Sanders, J. Edwards, J. Vercellotti, 1992 .

Landfill and Wastewater Treatment RNG Chemical and Physical Profiling: Increasing the Database Set

K. Crippen, K. Wiley, A. Janos, 2011 .

Chemical and sensory studies of antioxidant-treated beef

H. P. Dupuy, A. J. Angelo, K. Crippen, 1990 .

Defining Roasted Peanut Flavor Quality. Part 2. Correlation of GC Volatiles and Sensory Flavor Attributes

N. Lovegren, J. Vercellotti, K. Crippen, 1992 .

Acceleration of tenderization/inhibition of warmed-over flavor by calcium chloride-antioxidant infusion into lamb carcasses.

J. Crouse, M. Koohmaraie, A. J. Angelo, 1991 .

Defining Roasted Peanut Flavor Quality. Part 1. Correlation of GC Volatiles With Roast Color as an Estimate of Quality

T. Sanders, N. Lovegren, J. Vercellotti, 1992 .

Off-Flavors in Peanuts and Peanut Products

N. Lovegren, R. Ory, K. Crippen, 1992 .

Interaction of Maturity and Curing Temperature on Descriptive Flavor of Peanuts

G. Civille, P. Blankenship, T. Sanders, 1989 .

Interaction of Curing Temperature and Inherent Maturity Distributions on Descriptive Flavor of Commercial Grade Sizes of Florunner Peanuts1

P. Blankenship, T. Sanders, J. Vercellotti, 1990 .

Effects of Grind Size, Sucrose Concentration and Salt Concentration on Peanut Butter Texture

D. D. Hamann, C. T. Young, K. Crippen, 1989 .