Addition of corn gluten meal and zein to ground pork of various fat percentagesREITMEIER, C. A; PRUSA, K. J.Journal of food quality. 1990, Vol 13, Num 4, pp 271-281, issn 0146-9428, 11 p.Article

Consumer sensory evaluation and flavor analyses of pasteurized and irradiated apple cider with potassium sorbateYULIANTI, F; REITMEIER, C. A; BOYLSTON, T. D et al.Journal of food science. 2004, Vol 69, Num 5, pp S193-S197, issn 0022-1147Article

Composition, cooking loss, color and compression of ground pork with dry- and wet-milled corn germ mealsREITMEIER, C. A; PRUSA, K. J.Journal of food science. 1991, Vol 56, Num 1, pp 216-219, issn 0022-1147, 4 p.Article

Addition of dry- and wet-milled corn germ flours to model system frankfurters of three fat levelsREITMEIER, C. A; PRUSA, K. J.Journal of food quality. 1990, Vol 13, Num 4, pp 283-293, issn 0146-9428, 11 p.Article

Cholesterol content and sensory analysis of ground pork as influenced by fat level and heating = Influences de la teneur en graisse et du chauffage sur la teneur en cholestérol et les propriétés organoleptiques de la viande hachée de porcREITMEIER, C. A; PRUSA, K. J.Journal of food science. 1987, Vol 52, Num 4, pp 916-918, issn 0022-1147Article

Sensory descriptive analysis of soymilkTORRES-PENARANDA, A. V; REITMEIER, C. A.Journal of food science. 2001, Vol 66, Num 2, pp 352-356, issn 0022-1147Article

Objective and sensory evaluation of fresh fruit of day-neutral strawberry cultivarsREITMEIER, C. A; NONNECKE, G. R.HortScience. 1991, Vol 26, Num 7, pp 843-845, issn 0018-5345Article

Mixed model analysis of sensory characteristics of irradiated apple ciderWANG, H; REITMEIER, C. A; GLATZ, B. A et al.Journal of food science. 2003, Vol 68, Num 4, pp 1498-1503, issn 0022-1147, 6 p.Article

Processing of lipoxygenase-free soybeans and evaluation in foodsKING, J. M; CHIN, S. M; SVENDSEN, L. K et al.Journal of the American Oil Chemists' Society. 2001, Vol 78, Num 4, pp 353-360, issn 0003-021XArticle

Production of textile fibers from zein and a soy protein-zein blendZHANG, M; REITMEIER, C. A; HAMMOND, E. G et al.Cereal chemistry. 1997, Vol 74, Num 5, pp 594-598, issn 0009-0352Article

Reduction of Escherichia coli O157:H7 counts on whole fresh apples by treatment with sanitizersWISNIEWSKY, M. A; GLATZ, B. A; GLEASON, M. L et al.Journal of food protection. 2000, Vol 63, Num 6, pp 703-708, issn 0362-028XArticle

Sensory evaluation of jams made from three eastern thornless and marion blackberriesHALAT, M. S; REITMEIER, C. A; TAKEDA, F et al.Journal of food quality. 1997, Vol 20, Num 3, pp 177-188, issn 0146-9428Article

Quality of electron beam irradiated strawberriesYU, L; REITMEIER, C. A; GLEASON, M. L et al.Journal of food science. 1995, Vol 60, Num 5, pp 1084-1087, issn 0022-1147Article

Properties of fibers produced from soy protein isolate by extrusion and wet-spinningHUANG, H. C; HAMMOND, E. G; REITMEIER, C. A et al.Journal of the American Oil Chemists' Society. 1995, Vol 72, Num 12, pp 1453-1460, issn 0003-021XArticle