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| 1 | Ruminal microbial and fermentative changes associated with experimentally induced subaeute acidosis in steers显示文摘 | Goad D W Goad C L | 1998 | Journal of Animal Science1998，76，1： | 1 |
| 2 | Kernel color variability of hard white and hard red winter wheat显示文摘 | WU J CARVER B F GOAD C L | 1999 | Crop Sci1999，30，： | 1 |
| 3 | Use of dietary cation anion difference for control of urolithiasis risk factors in goats显示文摘 | Jones M L Streeter R N Goad C L | 2009 | American Journal of Veterinary Research2009，70，1： | 1 |
| 4 | Use of dietary cation anion dif- ference for control of urolithiasis risk factors in goats显示文摘 | Jones M L Streeter R N Goad C L | 2009 | American Journal of Veterinary Research2009，70，1： | 1 |
| 5 | Use of di- etary cation anion difference for control of urolithiasis risk factors in goats 显示文摘 | JONES M L STREETER R N GOAD C L | 2009 | American Journal of Veterina- ry Research2009，70，1： | 1 |
| 6 | Ruminal microbial and fermentative changes associated with experi- mentally induces subacute acidosis in steers 显示文摘 | Goad D W Goad C L Nagaraja T G | 1998 | J Anirfi Sci1998，76，： | 1 |
| 7 | Ruminal microbial and fermentative changes associated with experimentally induced subacute acidosis in steers 显示文摘 | Goad D W Goad C L Nagaraja T G | 1998 | J Anita Sci1998，76，： | 1 |
| 8 | Ruminal microbial and fermentative changes associated with experimentally induced subacute acidosis in steers显示文摘 | Goad D W Goad C L Nagaraja T G | 1998 | Journal of Animal Science1998，76，1： | 1 |
| 9 | Ruminal microbial and fermentative changes associatedwith experimentally induced subacute acidosis in steers显示文摘 | Goad D W Goad C L Nagaraja T G | 1998 | J Anim Sci1998，76，： | 1 |
| 10 | Ruminal microbial and fermentative changes associated with experimentally induced subacute acidosis in steers 显示文摘 | Goad D W Goad C L | 1998 | Journal of Animal Science1998，76，1： | 1 |
| 11 | Ruminal microbial and fer- mentative changes associated with experimentally induced subacute acidosis in steers 显示文摘 | Goad D W Goad C L Nagaraja T G | 1998 | Australas J Anim Sci1998，76，1： | 1 |
| 12 | Ruminal microbial and fermentative changes associated with experimentally induced subacute acidosis in steers显示文摘 | Goad D W Goad C L Nagaraja T G | 1998 | Journal of Animal Science1998，76，： | 1 |
| 13 | Ruminal micro- bial and fermentative changes associated with experimental- ly induced subacute acidosis in steers 显示文摘 | GOAD D W GOAD C L NAGARAJA T G | 1998 | Journal of Animal Seienee1998，76，1： | 1 |
| 14 | Ruminal microbial and fermentative changes associated with experimentally induced subacute acidosis in steers显示文摘 | GOAD D W GOAD C L | 1998 | Journal of Animal Science1998，76，1： | 1 |
| 15 | Ruminal microbial and fermentative changes associated with experimentally induced subacute acidosis in steers显示文摘 | GOAD D W GOAD C L | 1998 | Journal of Animal Science1998，76，1： | 1 |
| 16 | Effect of Glutathione and Storage Time on Rheological Properties of Per-proofed Frozen Dough显示文摘The effect of reduced glutathione (GSH) on fresh and pre-proofed frozen dough rheological properties were investigated using dynamic stress rheometry and small scale extensibility with the addition of three levels (80×10-6, 160× 10-6 and 240×10-6 GSH) and six storage times (0 and 1 day, 2, 4, 6 and 8 weeks). Three relaxation times (1, 13 and 26min) after loading the dough in the rheometer were used to determine storage (G’) and loss (G”) moduli. Correlations for G’ (r=0.678 and 0.622 at 0.05, and 10Hz, respectively) and G” (r=0.699, and 0.690 at 0.05, and 10Hz, respectively) were observed with the area under the extension curve at 26 min relaxation time. The addition of GSH to fresh dough reduced G’ (16.4% to 55.9%) and G” (13.7% to 52.2%). Freezing and frozen storage caused increase in G’ and G”. The addition of GSH reduced dough strength indicated by the reduction in maximum resistance to extension (Rmax) and the ratio of maximum resistance to extensibility (Rmax/E). The reduction in Rmax across all relaxation times ranged from 16.2% to 59.4%. An increase in dough extension (E) was observed with 240×10-6 GSH at all frozen storage and rest period times. Addition of GSH caused an increase of liquid phase (30.6% to 35.3%) in fresh dough and frozen dough (10.3% to 20.7%) after one day frozen storage. Negative correlations of water content in the solid phase with dough extensibility and area under the extensibility curve were found (r=-0.594 and-0.563, respectively, p<0.001). This suggests a loss of dough extensibility and strength as the water holding capacity of the dough components changes during frozen storage. | J Uriyapongson C L Goad P Rayas-Duarte | 2006 | 食品科学2006，27，10： | 0 |
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