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MINERAL COMPOSITION OF PECAN NUTMEATS.SENTER SD.1976; J. FOOD SCI.; U.S.A.; DA. 1976; VOL. 41; NO 4; PP. 963-964; BIBL. 13 REF.Article

IDENTIFICATION OF SOME VOLATILE PRODUCTS FROM MILDLY OXIDIZED PECAN OILHORVAT RJ; SENTER SD.1980; J. AMER. OIL. CHEMISTS' SOC.; USA; DA. 1980; VOL. 57; NO 3; PP. 111; BIBL. 10 REF.Article

LIPIDS CONSTITUENTS OF BLACK WALNUT KERNELSSENTER SD; HORVAT RJ.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 1; PP. 266-268; BIBL. 13 REF.Article

CONDITIONING PECANS WITH STEAM TO IMPROVE SHELLING EFFICIENCY AND STORAGE STABILITY.FORBUS WR JR; SENTER SD.1976; J. FOOD SCI.; U.S.A.; DA. 1976; VOL. 41; NO 4; PP. 794-798; BIBL. 11 REF.Article

EFFECTS OF ACETYLATED MONOGLYCERIDE COATINGS ON PECAN KERNEL SHELF-LIFESENTER SD; FORBUS WR JR.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 6; PP. 1752-1755; BIBL. 22 REF.Article

GLC-MS ANALYSIS OF FATTY ACIDS FROM FIVE BLACK WALNUT CULTIVARSSENTER SD; HORVAT RJ; FORBUS WR et al.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 5; PP. 1753-1755; 2 P.; BIBL. 8 REF.Article

COMPARATIVE GLC-MS ANALYSIS OF PHENOLIC ACIDS OF SELECTED TREE NUTS = ANALYSE, PAR CHROMATOGRAPHIE GAZ-LIQUIDE ET PAR SPECTROMETRIE DE MASSE, DES ACIDES PHENOLIQUES DE CERTAINS FRUITS SECSSENTER SD; HORVAT RJ; FORBUS WR et al.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 3; PP. 798-824; 3 P.; BIBL. 11 REF.; 1 FIG./1 TABL.Article

LEUCOANTHOCYANIDIN OXIDATION IN PECAN KERNELS: RELATION TO DISCOLORATION AND KERNEL QUALITY.SENTER SD; FORBUS WR JR; SMIT CJB et al.1978; J. FOOD SCI.; U.S.A.; DA. 1978; VOL. 43; NO 1; PP. 128-134; BIBL. 23 REF.Article

RELATION BETWEEN PHENOLIC ACID CONTENT AND STABILITY OF PECANS IN ACCELERATED STORAGESENTER SD; HORVAT RJ; FORBUS WR JR et al.1980; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1980; VOL. 45; NO 5; PP. 1380-1392; 4 P.; BIBL. 23 REF.Article

EFFECT OF DIFFERENT CONCENTRATIONS OF SUCCINIC ACID-2,2-DIMETHYLHYDRAZIDE ON THE FLAVOR OF PUREE FROM FRESH AND CANNED FREESTONE PEACHES = EFFETS DE DIFFERENTES CONCENTRATIONS EN DIMETHYL-2,2 HYDRAZIDE DE L'ACIDE SUCCINIQUE SUR LA FLAVEUR DE PUREES PREPAREES AVEC DES PECHES A NOYAU NON ADHERENT FRAICHES OU EN BOITESENTER SD; LYON BG; HORTON BD et al.1975; J. FOOD SCI.; U.S.A.; DA. 1975; VOL. 40; NO 5; PP. 1103-1104; BIBL. 12REF.Article

PHYSICAL PROPERTIES OF PECANS RELATING TO SHELLING EFFICIENCY = INFLUENCE DES PROPRIETES PHYSIQUES DES NOIX DE PECANE SUR LEUR APTITUDE A L'ECALAGEFORBUS WR JR; SENTER SD; WILSON RL et al.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 3; PP. 800-816; 5 P.; BIBL. 9 REF.; 5 TABL.Article

CORRELATION OF OBJECTIVE AND SUBJECTIVE MEASUREMENTS OF PECAN KERNEL QUALITYFORBUS WR JR; SENTER SD; LYON BG et al.1980; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1980; VOL. 45; NO 5; PP. 1376-1379; BIBL. 14 REF.Article

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