A COMPARISON OF DOUGH PREPARATION PROCEDURE FOR SCANNING ELECTRON MICROSCOPY.VARRIANO MARSTON E.1977; FOOD TECHNOL.; U.S.A.; DA. 1977; VOL. 31; NO 10; PP. 32-36 (4P.); BIBL. 20 REF.Article

HARD-TO-COOK PHENOMENON IN BEANS: STRUCTURAL CHANGES DURING STORAGE AND IMBIBITIONVARRIANO MARSTON E; JACKSON GM.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 5; PP. 1379-1385; BIBL. 37 REF.Article

NOTE ON MINERAL CONTENT AND LOCATION IN PEARL MILLETVARRIANO MARSTON E; HOSENEY RC.1980; CEREAL CHEM.; USA; DA. 1980; VOL. 57; NO 2; PP. 150-152; BIBL. 14 REF.Article

BREAD STALING: X-RAY DIFFRACTION STUDIES ON BREAD SUPPLEMENTED WITH ALPHA -AMYLASES FROM DIFFERENT SOURCESDRAGSDORF RD; VARRIANO MARSTON E.1980; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1980; VOL. 57; NO 5; PP. 310-314; BIBL. 19 REF.Article

STUDIES ON THE CHARACTERISTICS OF BLACK BEAN STARCHLAI CC; VARRIANO MARSTON E.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 2; PP. 528-544; (6 P.); BIBL. 19 REF.Article

PEARL MILLET AMYLASES. II: ACTIVITY TOWARD INTACT AND HEATED STARCH GRANULESBELEIA A; VARRIANO MARSTON E.1981; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1981; VOL. 58; NO 5; PP. 437-440; BIBL. 12 REF.Article

LIPID CONTENT AND FATTY ACID COMPOSITION OF FREE AND BOUND LIPIDS IN PEARL MILLETSLAI CC; VARRIANO MARSTON E.1980; CEREAL. CHEM.; ISSN 0009-0352; USA; DA. 1980; VOL. 57; NO 4; PP. 271-274; BIBL. 16 REF.Article

COMPARISON OF NEPHELOMETRIC AND PHADEBAS METHODS OF DETERMINING ALPHA-AMYLASE ACTIVITY IN WHEAT FLOUR SUPPLEMENTED WITH BARLEY MALT. = COMPARAISON DES METHODES NEPHELOMETRIQUES ET DE PHADEBAS POUR L'EVALUATION DE L'ACTIVITE DE L'ALPHA-AMYLASE DANS LES FARINES DE BLE COMPLEMENTEES PAR DU MALT D'ORGE.HSU E; VARRIANO MARSTON E.1983; CEREAL CHEMISTRY.; ISSN 0009-0352; USA; DA. 1983; VOL. 60; NO 1; PP. 46-50; BIBL. 20 REF.; 6 FIG./4 TABL.Article

HARD-TO-COOK PHENOMENON IN BEANS: EFFECTS OF ACCELERATED STORAGE ON WATER ABSORPTION AND COOKING TIMEJACKSON GM; VARRIANO MARSTON E.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 3; PP. 799-803; BIBL. 15 REF.Article

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ALPHA -AMYLASE ACTIVITY AND PREHARVEST SPROUTING DAMAGE IN KANSAS HARD WHITE WHEATHUANG G; VARRIANO MARSTON E.1980; J. AGRIC. FOOD CHEM.; USA; DA. 1980; VOL. 28; NO 3; PP. 509-512; BIBL. 21 REF.Article

PEARL MILLET AMYLASES. I: PROPERTIES OF PARTIALLY PURIFIED ALPHA-AMYLASEBELEIA A; VARRIANO MARSTON E.1981; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1981; VOL. 58; NO 5; PP. 433-437; BIBL. 26 REF.Article

APPLICATION OF MULTIPLE INTERNAL REFLECTION SPECTROSCOPY TO THE STUDY OF FOOD SURFACESFINN JW; VARRIANO MARSTON E.1981; J. AGRIC. FOOD CHEM.; ISSN 0021-8561; USA; DA. 1981; VOL. 29; NO 2; PP. 344-348; BIBL. 7 REF.Article

CHANGES IN PEARL MILLET MEAL DURING STORAGELAI CC; VARRIANO MARSTON E.1980; CEREAL. CHEM.; ISSN 0009-0352; USA; DA. 1980; VOL. 57; NO 4; PP. 275-277; BIBL. 17 REF.Article

EFFECTS OF ASCORBIC ACID IN CASEIN VS. SORGHUM GRAIN DIETS IN GUINEA PIGSKLOPFENSTEIN CF; VARRIANO MARSTON E; HOSENEY RC et al.1981; NUTR. REP. INT.; ISSN 0029-6635; USA; DA. 1981; VOL. 24; NO 5; PP. 1017-1028; BIBL. 32 REF.Article

FLOUR CHLORINATION. 1. CHLORINE LOCATION AND QUANTITATION IN AIR-CLASSIFIED FRACTIONS AND PHYSICOCHEMICAL EFFECTS ON STARCH. = LA CHLORATION DE LA FARINE. 1. IDENTIFICATION ET DOSAGE DU CHLORE DANS LES FRACTIONS CLASSIFIEES PAR AIR ET EFFETS PHYSICOCHIMIQUES SUR L'AMIDON.HUANG G; FINN JW; VARRIANO MARSTON E et al.1982; CEREAL CHEMISTRY.; ISSN 0009-0352; USA; DA. 1982; VOL. 59; NO 6; PP. 496-500; BIBL. 21 REF.; 3 FIG./25 TABL.Article

FLOUR CHLORINATION. 2. EFFECTS ON WATER BINDING. = LA CHLORATION DE LA FARINE. 2. EFFETS SUR LA LIAISON DE L'EAU.HUANG G; FINN JW; VARRIANO MARSTON E et al.1982; CEREAL CHEMISTRY.; ISSN 0009-0352; USA; DA. 1982; VOL. 59; NO 6; PP. 500-506; BIBL. 33 REF.; 9 FIG./4 TABL.Article

An infrared microspectroscopy method for determining deterrent penetration in nitrocellulose-based propellant grainsVARRIANO-MARSTON, E.Journal of applied polymer science. 1987, Vol 33, Num 1, pp 107-116, issn 0021-8995Article

EFFECTS OF FLOUR COMPONENTS AND DOUGH INGREDIENTS ON STARCH GELATINIZATION. = EFFETS DES COMPOSANTS DE LA FARINE ET DES INGREDIENTS DE LA PATE SUR LA GELATINISATION DE L'AMIDON.GHIASI K; HOSENEY RC; VARRIANO MARSTON E et al.1983; CEREAL CHEMISTRY.; ISSN 0009-0352; USA; DA. 1983; VOL. 60; NO 1; PP. 58-61; BIBL. 19 REF.; 6 FIG./3 TABL.Article

GELATINIZATION OF WHEAT STARCH. III: COMPARISON BY DIFFERENTIAL SCANNING CALORIMETRY AND LIGHT MICROSCOPYGHIASI K; HOSENEY RC; VARRIANO MARSTON E et al.1982; CEREAL. CHEM.; ISSN 0009-0352; USA; DA. 1982; VOL. 59; NO 4; PP. 258-262; BIBL. 22 REF.Article

GELATINIZATION OF WHEAT STARCH. IV: AMYLOGRAPH VISCOSITYGHIASI K; VARRIANO MARSTON E; HOSENEY RC et al.1982; CEREAL. CHEM.; ISSN 0009-0352; USA; DA. 1982; VOL. 59; NO 4; PP. 262-265; BIBL. 10 REF.Article

MICROBIOLOGY OF CRACKER SPONGE FERMENTATIONFIELDS ML; HOSENEY RC; VARRIANO MARSTON E et al.1982; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1982; VOL. 59; NO 1; PP. 23-26; BIBL. 18 REF.Article

EFFECTS OF ASCORBIC ACID IN GUINEA PIGS FED MILLET AND SORGHUM GRAIN DIETSKLOPFENSTEIN CF; HOSENEY RC; VARRIANO MARSTON E et al.1981; NUTR. REP. INT.; ISSN 0029-6635; USA; DA. 1981; VOL. 24; NO 6; PP. 1099-1107; BIBL. 17 REF.Article

EFFECTS OF SURFACTANTS ON AIR INCORPORATION IN DOUGH AND THE CRUMB GRAIN OF BREADJUNGE RC; HOSENEY RC; VARRIANO MARSTON E et al.1981; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1981; VOL. 58; NO 4; PP. 338-342; BIBL. 5 REF.Article

CHLORINE TREATMENT OF CAKE FLOURS. I: EFFECT OF LIPIDSJOHNSON AC; HOSENEY RC; VARRIANO MARSTON E et al.1979; CEREAL CHEM.; USA; DA. 1979; VOL. 56; NO 4; PP. 333-335; BIBL. 22 REF.Article