Browsing Additional Programs, Centers, Institutes, and Offices by Published Date "2008"

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Browsing Additional Programs, Centers, Institutes, and Offices by Published Date "2008"

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  • Wang, Weiqun; Ayella, Allan; Jiang, Yu; Ouyang, Ping; Qu, Hongyan (John Wiley & Sons, Inc., 2008-05-08)
    Consumption of dietary fibers, particularly fibers from wheat bran, has been associated with a reduced risk of colorectal cancer. However, the experimental evidence by using different fiber sources on colon cancer prevention ...
  • Daniel, M.J.; Arnett, A.M.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009-12-09)
    Because the beef industry commonly uses marbling as an indicator of meat palatability, determining the most cost effective methods of increasing quality grade in cattle is a high priority. Previous research showed that ...
  • Garcia, Jane Mertz; Chambers, Edgar, IV; Matta, Ziad; Clark, Megan (2008-05-27)
    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) ...
  • Hai-Jew, Shalin (2010-04-06)
    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 ...
  • Arnett, A.M.; Daniel, M.J.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009-12-09)
    Marbling continues to be a major factor affecting profitability for beef producers, processors, retailers, and restaurateurs. However, feeding animals to ‘fatten’ is quite inefficient, requiring about 2.25 times more energy ...
  • Howells, Amber D.; Roberts, Kevin R.; Shanklin, Carol W.; Pilling, Valerie K.; Brannon, Laura A.; Barrett, Betsy B. (2008-08-27)
    Limited research has been conducted to assess employees' perceptions of barriers to implementing food safety practices. Focus groups were conducted with two groups of restaurant employees to identify perceived barriers ...
  • Lauer, Jacob; Kastner, Justin; Nutsch, Abbey L. (2009-02-03)
    This multidisciplinary research project examined the role of primary care physicians in past pandemic flu responses and current planning efforts. Project researchers gathered and synthesized historical research, state and ...
  • Jiang, Yu; Wang, Weiqun (2009-03-03)
    Weight control via dietary caloric restriction and/or physical activity has been demonstrated in animal models for cancer prevention. However, the underlying mechanisms are not fully understood. Body weight loss due to ...
  • Grobbel, J.P.; Dikeman, Michael E.; Milliken, George A.; Hunt, Melvin C. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009-12-09)
    Case-ready meat provides many benefits, including quality and safety. Meat packaged in high-oxygen (HiO2) modified atmosphere packaging (MAP) has a desirable bright red display color but may have increased off- flavors ...
  • Grobbel, J.P.; Dikeman, Michael E.; Milliken, George A.; Hunt, Melvin C. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009-12-09)
    Several meat quality traits affect consumers’ overall purchase decisions and satisfaction with meat products, but color is the major factor affecting purchasing decisions. According to some researchers, tenderness is the ...
  • Raines, C.; Hunt, Melvin C.; Unruh, John A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009-12-09)
    It is widely accepted that meat color is the most important influencer of consumers’ meat purchasing decisions. Understanding how ground cow meat discolors is, and will continue to be, very important as a large influx of ...
  • Anderson, Dawn; Moxley, Virginia; Maes, Sue; Reinert, Dana (2009-09-17)
    Higher education institutions are confronted with increasing demand for electronic access to educational opportunities, improved academic quality and accountability, and new academic programs that address workforce and ...
  • Kidd, Tandalayo; Johannes, Elaine; Simonson, Larry; Medeiros, Denis (2008-07-10)
    Nearly 9 million children and adolescents are overweight in the United States. The prevalence of overweight children aged 6-11 and overweight adolescents aged 12-19 has more than tripled in the past 30 years.1 Recognizing ...
  • Unknown author (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2013-12-06)
  • Kansas State University. Agricultural Experiment Station and Cooperative Extension Service (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2013-04-02)
    Turfgrass Research 2008 contains results of projects conducted by K-State faculty and graduate students. Some of these results will be presented at the Kansas Turfgrass Field Day, August 7, 2008, at the Rocky Ford Turfgrass ...
  • Pilling, Valerie K.; Brannon, Laura A.; Shanklin, Carol W.; Howells, Amber D.; Roberts, Kevin R. (2008-06-13)
    Current national food safety training programs appear ineffective at improving food safety practices in foodservice operations, given the substantial number of Americans affected by foodborne illnesses after eating in ...
  • Ok, Chihyung; Shanklin, Carol W.; Back, Ki-Joon (2008-08-15)
    Using college students as research subjects in consumer research may or may not be appropriate. This paper discusses external validity of research findings using student subjects as surrogates for consumers in experimental, ...
  • Bradburn, Ryan (2008-09-03)
    Since the advent as the Bureau of Animal Industry in 1884, the United States Department of Agriculture (USDA) has had an evolving role working to protect the U.S. food supply. The agency’s role in food safety was redefined ...
  • Pilling, Valerie K.; Brannon, Laura A.; Shanklin, Carol W.; Roberts, Kevin R.; Barrett, Betsy B.; Howells, Amber D. (International Association for Food Protection, 2008-05-19)
    Very little research has evaluated how different types of food safety training requirements in foodservice establishments affect food handlers' performance. Foodservice employees (n = 242) from randomly selected restaurants ...

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