Tammy D. Crowe, Ph.D.
Affiliations: | 2001 | Iowa State University, Ames, IA, United States |
Area:
Food Science and Technology AgricultureGoogle:
"Tammy Crowe"Mean distance: (not calculated yet)
Parents
Sign in to add mentor| Pamela J. White | grad student | 2001 | Iowa State | |
| (Flavor and oxidative stability of walnuts partially defatted using supercritical carbon dioxide.) | ||||
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Publications
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| Crowe TD, White PJ. (2003) Oxidative stability of walnut oils extracted with supercritical carbon dioxide Journal of the American Oil Chemists' Society. 80: 575-578 |
| Crowe TD, White PJ. (2003) Oxidation, flavor, and texture of walnuts reduced in fat content by supercritical carbon dioxide Journal of the American Oil Chemists' Society. 80: 569-574 |
| Crowe TD, Crowe TW, Johnson LA, et al. (2002) Impact of Extraction Method on Yield of Lipid Oxidation Products from Oxidized and Unoxidized Walnuts Journal of the American Oil Chemists' Society. 79: 453-456 |
| Crowe TD, White PJ. (2001) Adaptation of the AOCS Official Method for Measuring Hydroperoxides from Small-Scale Oil Samples Journal of the American Oil Chemists' Society. 78: 1267-1269 |