Browsing Programs, Centers, Institutes, and Other Offices by Title

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Browsing Programs, Centers, Institutes, and Other Offices by Title

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  • Wendelburg, J.W.; Lambert, D.L.; Thippareddi, H.; Kastner, Curtis L.; Phebus, Randall K.; Marsden, James L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2002)
    Prime rib is generally prepared by cooking to low temperatures for long times to attain the desired tenderness and juiciness. Destruction of Salmonella spp. in blade tenderized prime rib was examined by following ...
  • Hai-Jew, Shalin (2008)
    Discovery learning spaces may be created in online learning environments to encourage learner-directed training and learning. Such “autodidaxy” learning tends to be autonomous and learner-directed. This chapter addresses ...
  • Kastner, Justin; Powell, Douglas A.; Crowley, Terry; Huff, Karen (2005)
    A century before bovine spongiform encephalopathy, Great Britain and North America grappled with an equally maddening disease in cattle: pleuro-pneumonia. The subject of a decades-long trade dispute in the nineteenth-century ...
  • Schwulst, Frank J.; Banbury, Evans E. (Kansas Agricultural Experiment Station, 1977)
  • Moyer, Joseph L. (Kansas Agricultural Experiment Station, 1981)
  • Norwood, Charles A. (Kansas Agricultural Experiment Station, 1982)
  • Olds, David A.; Fung, Daniel Y. C.; Shanklin, Carol W. (2005)
    Cross-containination of food contact surfaces in retail foodservice establishments may result in outbreaks of foodborne illness. Traditional microbiological sampling collection methods that use swab tests or agar surface ...
  • Adhikari, Koushik; Dooley, Lauren. M.; Chambers, Edgar, IV; Bhumiratana, Natnicha (2010)
    This study determined the sensory characteristics of ultrapasteurized (UP) lactose-free milk of different fat contents, and compared them with regular milk. Nine milk samples (six UP lactose-free and three regular) containing ...
  • Thompson, Kelly R.; Chambers, Delores H.; Chambers, Edgar, IV (2009)
    This study was conducted to define and compare sensory characteristics of high quality Italian gelati to ice creams produced in the United States. Trained descriptive sensory panelists evaluated gelato samples in Italy, ...
  • Duttlinger, A.W.; Houser, Terry A.; Tokach, Michael D.; Dritz, Steven S.; Prusa, K.J.; Huskey, L.; DeRouchey, Joel M.; Nelssen, Jim L.; Goodband, Robert D. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009)
    Sensory characteristics were evaluated on a total of 80 loins from pigs fed diets containing glycerol, ractopamine HCl (RAC), and a combination of glycerol and RAC during the last 28 d prior to harvest. A total of 1,054 ...
  • Luchsinger, S.E.; Kropf, Donald H.; Garc a Zepeda, C.M.; Marsden, James L.; Hunt, Melvin C.; Hollingsworth, M.E.; Stroda, Sally L.; Chambers, Edgar, IV; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1996)
    Irradiation had minimal effects on flavor and texture of frozen or chilled vacuum-packaged boneless beef steaks. A dose level of 3.5 kilograys (kGy) reduced beef aroma in chilled steaks. Irradiation did not influence internal ...
  • Luchsinger, S.E.; Kropf, Donald H.; Garc a Zepeda, C.M.; Marsden, James L.; Hunt, Melvin C.; Hollingsworth, M.E.; Stroda, Sally L.; Chambers, Edgar, IV; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1996)
    Irradiation did not influence bitter, bloody, burnt, chemical, fat-like, juiciness, liver-like, beef identity, metallic, rancid, sour, sweet, and toughness flavor/textural attributes, beef aroma, or off-odor in precooked ...
  • Luchsinger, S.E.; Kropf, Donald H.; Garc a Zepeda, C.M.; Marsden, James L.; Hunt, Melvin C.; Hollingsworth, M.E.; Stroda, Sally L.; Chambers, Edgar, IV; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1996)
    Irradiation of raw ground beef patties had minimal effects on flavor and aroma of patties after cooking. Oxidative rancidity increased when patties were irradiated in aerobic but not in vacuum packages. Irradiation of ...
  • Francis, L.L; Kong, S.H.; Chambers, Delores H.; Jeon, I.J.; Simmons, S.R.; Schmidt, Karen A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2004)
    Many people seem to prefer to drink milk when it is cold. Research describing flavor and aftertaste of milk, and then correlating these traits with their chemical composition, has not previously been done. The ...
  • Garcia, Jane Mertz; Chambers, Edgar, IV; Matta, Ziad; Clark, Megan (2008)
    This study reports the viscosity (thickness) of nectar- and honey-thick liquids measured at a typical serving temperature. Centipoise (cP) measurements were compared for three products (two starch and one gum-based thickener) ...
  • Kropf, Donald H.; Allen, Dell M.; Thouvenelle, G.J. (Kansas State University. Agricultural Experiment Station, 1975)
    Thirty carcasses, ten each from three groups-short-fed concentrate rations for about 70 days, grass-fed on Flint Hill pasture without supplemental feeding until slaughter in mid-to-late October, and long-fed concentrate ...
  • Narayanan, Sruthi; Aiken, Robert M.; Prasad, Vara; Xin, Zhanguo; Paul, George; Yu, Jianming (2014)
    Leaf area index (LAI) is a widely used physiological parameter to quantify the vegetative canopy structure of crops. Over the years, several models to estimate LAI have been developed with various degrees of complexity and ...
  • Rosario, B. Macias; McVay, L.; Aramouni, Fadi M.; Schmidt, Karen A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2003)
    Milk is widely considered one of the world’s most valuable foods. As a raw material, it is available in various forms, and is found in an ever-increasing variety of nutritional products. Milk is a complex biological fluid ...
  • Erickson, Larry E.; Babcock, Michael; Boguski, Terrie; Brase, Gary; Griswold, Wendy; Kramer, Kimberly W.; Leven, Blase; Mirafzal, Behrooz; Natarajan, Bala; Pahwa, Anil (Kansas State University, 2012)
    Smart solar powered charge stations (SSPCS) and smart microgrids that control power flow to electric vehicles at work sites, shopping malls, restaurants, schools, parks, etc. will become important as the number of electric ...
  • Warner, Jeffrey (2012)
    Veterans receiving healthcare at Veterans Administration (VA) facilities have free access to a multi-level weight loss program called MOVE! MOVE is an acronym for Managing Overweight/Obesity in Veterans Everywhere. Although ...