Search Results - "McDANIEL, M.R."

Effects of supplementing milk replacer with essential amino acids on blood metabolites, immune response, and nitrogen metabolism of Holstein calves exposed to an endotoxin by Zubia, K.M., Akter, A., Carter, B.H., McDaniel, M.R., Duff, G.C., Löest, C.A.

“…This study evaluated the effects of supplementing calf milk replacer with essential AA on immune responses, blood metabolites, and nitrogen metabolism of 32…”
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Development of a Sensory Descriptive Profile for `Gala' Apple by Plotto, A, McDaniel, M.R, Mattheis, J.P

“…`Gala' is an early maturing apple variety that has a distinctive aroma and flavor. Its storage season is short and flavor volatile production is reduced…”
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Carbonation interactions with sweetness and sourness by Yau, N.J.N. (Oregon State Univ., Corvallis, OR), McDaniel, M.R

“…The effects of CO2 level on sweetness and of sweetener level on carbonation perception were measured in two sweetened systems. The effects of CO2 level on…”
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Development of a Flavor Profile of `Gala' Apples Using OSME Sensory Technique by Plotto, A, McDaniel, M.R, Mattheis, J.P

“…`Gala' is an early season apple variety that has a distinctive aroma and flavor. Studies were conducted to identify volatile compounds that contribute to…”
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Modification of fruit flavors by aspartame and sucrose by Wiseman, J.J. (Pepsico Inc., Valhalla, NY), McDaniel, M.R

“…Power functions for fruitiness intensity of fruit flavored (orange and strawberry) solutions unsweetened and sweetened with equi-sweet concentrations of…”
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Preference mapping of Cheddar cheese with varying maturity levels by Young, N D, Drake, M, Lopetcharat, K, McDaniel, M R

“…The objective of this study was to evaluate the flavor profile and acceptability of 7 Cheddar cheeses of varying maturity using descriptive analysis and…”
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Sensory characterization of human milk by McDaniel, M R, Barker, E, Lederer, C L

“…Fore and hind milks from a single morning feed collected from 24 nursing mothers over 3 consecutive d were evaluated for sweetness, viscosity, and mouthcoat by…”
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Rate of maillard browning in sweet whey powder by Sithole, R, McDaniel, M R, Goddik, L Meunier

“…The objective of this study was to evaluate the rate of Maillard browning in 3 commercial sweet whey powders (WC1, WC2, and MW1), under accelerated shelf-life…”
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Effect of sulphur dioxide and storage temperature on the sensory properties of clarified apple juice by McDaniel, M.R. (Oregon State Univ., Corvallis, OR), Lederer, C.L, Flores, J.H, Heatherbell, D.A

“…Red Delicious apple juice was processed by ultrafiltration (UF) with SO2 (minimum oxidation) and without SO2 (maximum oxidation) and stored for 12 months at 2…”
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Physicochemical, microbiological, aroma, and flavor profile of selected commercial sweet whey powders by Sithole, R, McDaniel, M.R, Meunier Goddik, L

“…Cheddar whey powders from the West Coast, Midwest, and East Coast regions of the United States were analyzed for composition, microbial content, solubility,…”
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Characterization of 'Gala' apple aroma and flavor: differences between controlled atmosphere and air storage by Plotto, A, McDaniel, M.R, Mattheis, J.P

“…Aroma and flavor characters of 'Gala' apples [Malus sylvestris (L.) Mill. var. domestica (Borkh.) Mansf. 'Gala'] were identified by 10 trained panelists. A…”
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Source Apportionment of Airborne Fine Particulate Matter in an Underground Mine by McDonald, Jacob D., Zielinska, Barbara, Sagebiel, John C., McDaniel, Mark R., Mousset-Jones, Pierre

“…The chemical mass balance source apportionment technique was applied to an underground gold mine to assess the contribution of diesel exhaust, rock dust, oil…”
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Odor analysis of Pinot noir wines from grapes of different maturities by a gas chromatography-olfactometry technique (Osme) by Miranda-Lopez, R. (Oregon State University, Corvallis, OR), Libbey, L.M, Watson, B.T, McDaniel, M.R

“…Pinot noir character varies significantly with vintage and with maturity within a given vintage. Our objective was to use a gas chromatography-olfactometry…”
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Method development for assessing the complete process of crumbling cheese using hand evaluation by Sandra, S, Stanford, M.A, McDaniel, M.R, Goddik, L.M

“…Cheese sensory evaluation was conducted by trained panelists (n = 8) on 4 commercial cheese samples (feta, Monterey Jack, 2 brands of Queso Fresco) in…”
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Cavity-induced antiguiding in a selectively oxidized vertical-cavity surface-emitting laser by Oh, T.-H., McDaniel, M.R., Huffaker, D.L., Deppe, D.G.

“…Cavity-induced antiguiding of a lasing mode is demonstrated in a vertical-cavity surface-emitting laser (VCSEL). Selective oxidation of a distributed Bragg…”
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Eating quality of 'Gala' and 'Fuji' apples from multiple harvests and storage durations by Plotto, A, Azarenko, A.N, McDaniel, M.R, Crockett, P.W, Mattheis, J.P

“…Eating quality of 'Gala' and 'Fuji' apples (Malus domestica Borkh.) from multiple harvests and storage durations was assessed using an untrained consumer…”
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Development of a Flavor Profile of `Gala' Apples Using OSME Sensory Technique by Plotto, A., McDaniel, M.R., Mattheis, J.P.

“…`Gala' is an early season apple variety that has a distinctive aroma and flavor. Studies were conducted to identify volatile compounds that contribute to…”
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Developing noodles from US wheat varieties for the Far East market: sensory perspective by Janto, Mimi, Pipatsattayanuwong, Siriporn, Kruk, Mark W, Hou, Guoquan, McDaniel, Mina R

“…This study was undertaken to better understand the noodle texture profile of fresh and wet noodle styles in Taiwan, Thailand and Malaysia in order to meet…”
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Composition and sensory characterization of red raspberry juice concentrated by direct-osmosis or evaporation by Wrolstad, R.E, McDaniel, M.R, Durst, R.W, Micheals, N, Lampi, K.A, Beaudry, E.G

“…Raspberries were processed into juice and concentrated to 45 Brix by two processes: Osmotek's cold, direct-osmotic concentration process and conventional…”
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Sweet corn germ enzymes affect odor formation by Theerakulkait, C. (Kasetsart University, Bangkok, Thailand.), Barrett, D.M, McDaniel, M.R

“…Descriptive sensory analysis of a homogenate of frozen stored unblanched sweet corn indicated that mean overall intensity and most descriptors describing…”
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