F. Fenton

发表

Vitamin C Retention as a Criterion of Quality and Nutritive Value in Vegetables1

F. Fenton, 1940, Journal of the American Dietetic Association.

Effect of thawing and cooking methods on palatability and nutritive value of frozen ground meat. II. Beef.

P. Ramstad, F. Fenton, K. Causey, 1950, Food research.

THIAMIN CONTENT OF FRESH AND FROZEN PEAS AND CORN BEFORE AND AFTER COOKING1,2

D. Tressler, F. Fenton, B. Barnes, 1943 .

Ascorbic acid content of five quick-frozen vegetables as affected by composition of cooking utensil and volume of cooking water.

D. Tressler, J. A. Mcintosh, F. Fenton, 1942 .

Retention of vitamins and palatability in large-scale food service of unsulfited, dehydrated cabbage.

F. Fenton, E. Gleim, 1946, Food research.

Vitamin retention in frozen peas and frozen green beans in quantity food service.

F. Fenton, A. M. Briant, V. E. MacKENZIE, 1946, Journal of the American Dietetic Association.

Ascorbic Acid, Thiamin, and Riboflavin Retention in Fresh Spinach in Institution Food Service1

J. B. Jones, F. Fenton, K. Cutlar, 1944, Journal of the American Dietetic Association.

ASCORBIC ACID, THIAMIN, RIBOFLAVIN, AND CAROTENE CONTENTS OF ASPARAGUS AND SPINACH IN THE FRESH, STORED, AND FROZEN STATES, BOTH BEFORE AND AFTER COOKING 1,2

D. Tressler, F. Fenton, E. Gleim, 1944 .

Ascorbic Acid, Thiamin, and Riboflavin Retention in Quick-Frozen Broccoli in Institution Food Service1

J. B. Jones, F. Fenton, K. W. Harris, 1944, Journal of the American Dietetic Association.

PALATABILITY STUDIES 1 OF COMMERCIALLY DEHYDRATED VEGETABLES

H. H. Gifft, F. Fenton, 1943 .

EFFECT OF DIFFERENT COOKING METHODS ON THE VITAMIN C CONTENT OF QUICK-FROZEN BROCCOLI1,2

D. Tressler, F. Fenton, B. Barnes, 1943 .

Losses of vitamin C during cooking of parsnips.

F. Fenton, E. J. Brown, 1942 .

LOSS OF VITAMIN C DURING COOKING OF RHUBARB

F. Fenton, E. J. Brown, H. Schuele, 1941 .

Losses of vitamin C during commercial freezing, defrosting, and cooking of frosted peas.

D. Tressler, F. Fenton, 1938 .

Losses of Vitamin C during Boiling and Steaming of Carrots.

C. King, D. Tressler, S. C. Camp, 1938 .

Dielectric vs. stewpan cookery; comparison of palatability and vitamin retention in frozen peas.

F. Fenton, H. B. Stevens, 1951, Journal of the American Dietetic Association.

Effect of fluctuating storage temperatures on quality of frozen foods.

W. Gortner, F. Volz, F. Fenton, 1948 .

Home-freezing vs. home-canning of peas: palatability, ascorbic acid, total solids, and color.

E. Bamford, F. Fenton, 1953, Journal of the American Dietetic Association.

Losses of vitamin C during the cooking of peas.

C. King, D. Tressler, F. Fenton, 1936 .

Losses of Vitamin C during the Cooking of Swiss Chard.

C. King, D. Tressler, S. C. Camp, 1937 .

Effects of four cooking pressures on locally grown broccoli: cooking time, palatability, ascorbic acid, thiamine, and riboflavin.

F. Fenton, K. Causey, Isabelle Trefethen, 1951 .

EFFECTS OF THREE LEVELS OF NUTRITION AND AGE OF ANIMAL ON THE QUALITY OF BEEF. II. COLOR, TOTAL IRON CONTENT, AND pH

M. Jacobson, F. Fenton, 1956 .

Objective and subjective studies on factors affecting toughness and stringiness of kale (Brassica oleracea acephala).

K. Longrée, F. Fenton, 1950, Food research.

Effect of quantity preparation procedures on vitamin retention; canned peas.

F. Fenton, E. Gleim, 1945, Journal of the American Dietetic Association.

EFFECTS OF THREE LEVELS OF NUTRITION AND AGE OF ANIMAL ON THE QUALITY OF BEEF. I. PALATABILITY, COOKING DATA, MOISTURE, FAT, AND NITROGEN

M. Jacobson, F. Fenton, 1956 .

Effect of holding on bacterial count and palatability of meat loaves before and after freezing and after reheating.

K. Longrée, F. Fenton, K. W. Harris, 1952, Journal of the American Dietetic Association.

Effect of thawing and cooking methods on palatability and nutritive value of frozen ground meat. III. Lamb.

P. Ramstad, F. Fenton, K. Causey, 1950, Food research.

EFFECT OF SPROUTING and COOKING OF SOYBEANS ON PALATABILITY, LYSINE, TRYPTOPHANE, THIAMINE, and ASCORBIC ACID

F. Fenton, Chuanmao Wu, 1953 .

Vitamin retention and palatability of evaporated apricots.

F. Fenton, E. Gleim, V. M. Chappell, 1947, Journal of the American Dietetic Association.

Effect of reheating on palatability, nutritive value, and bacterial count of frozen cooked foods.

F. Fenton, K. Causey, 1951, Journal of the American Dietetic Association.

Effect of reheating on palatability nutritive value, and bacterial count of frozen cooked foods II. meat dishes.

F. Fenton, K. Causey, 1951, Journal of the American Dietetic Association.