Prevention of lipid oxidation in pre-cooked Turkey meat patties with hot packaging and antioxidant combinationsAHN, D. U; WOLFE, F. H; SIM, J. S et al.Journal of food science. 1993, Vol 58, Num 2, pp 283-287, issn 0022-1147Article

Multimedia asynchronous distributed education : A review and case study = Education asynchrone distribuée par multimédia : revue et étude de casRICKETTS, J; WOLFE, F. H; NORVELLE, E et al.Social science computer review. 2000, Vol 18, Num 2, pp 132-146, issn 0894-4393Article

Feeding dietary oils with tocopherols : Effects on internal qualities of eggs during storageCHERIAN, G; WOLFE, F. H; SIM, J. S et al.Journal of food science. 1996, Vol 61, Num 1, pp 15-18, issn 0022-1147Article

Chicken skeletal muscle has three Ca²⁺-dependent proteinasesWOLFE, F. H; SATHE, S. K; GOLL, D. E et al.Biochimica et biophysica acta. 1989, Vol 998, Num 3, pp 236-250, issn 0006-3002, 15 p.Article

Porosity in cooked beef from controlled atmosphere packaging is caused by rapid CO₂ gas evolutionBRUCE, H. L; WOLFE, F. H; JONES, S. D. M et al.Food research international. 1996, Vol 29, Num 2, pp 189-194, issn 0963-9969, 5 p.Article

Manufacturing processes influence the proteolytic action of rennin on casein in several dairy productsSBIKOWSKA, A; DZIUBA, J; OZIMEK, L et al.Food research international. 1993, Vol 26, Num 1, pp 19-26, issn 0963-9969Article

Failure to find Ca²⁺-dependent proteinase (calpain) activity in a plant species, Elodea densaWOLFE, F. H; SZPACENKO, A; MCGEE, K et al.Life sciences (1973). 1989, Vol 45, Num 22, pp 2093-2101, issn 0024-3205Article

Telecommunications/multimedia : Distributed learning course creation = Télécommunications/multimédia : création de cours à enseignement distribuéCARPENTER, E. H; WOLFE, F. H; RICKETTS, J et al.Social science computer review. 1999, Vol 17, Num 3, pp 357-381, issn 0894-4393Article

Dietary α-linolenic acid and mixed tocopherols, and packaging influences on lipid stability in broiler chicken breast and leg muscleAHN, D. U; WOLFE, F. H; SIM, J. S et al.Journal of food science. 1995, Vol 60, Num 5, pp 1013-1018, issn 0022-1147Article

Lipid oxidation and sensory characteristics of fresh and cured sausages from α-linolenic acid enriched porkAHN, D. U; LUTZ, S; CHERIAN, G et al.Journal of food quality. 1995, Vol 18, Num 5, pp 397-413, issn 0146-9428Article

Gas production during the storage of Swiss cheeseFEDIO, W. M; OZIMEK, L; WOLFE, F. H et al.Milchwissenschaft. 1994, Vol 49, Num 1, pp 3-8, issn 0026-3788Article

Determination of basic components in white wines by HPLC, FT-IR spectroscopy, and electrophoretic techniquesGORINSTEIN, S; MOSHE, R; DEUTSCH, J et al.Journal of food composition and analysis (Print). 1992, Vol 5, Num 3, pp 236-245, issn 0889-1575Article

Packaging cooked Turkey meat patties while thot reduces lipid oxidationAHN, D. U; WOLFE, F. H; SIM, J. S et al.Journal of food science. 1992, Vol 57, Num 5, pp 1075-1077, issn 0022-1147, 1115 [3 p.]Article