Aaron J. Fox

Works (3)

Updated: July 5th, 2023 15:45

2013 journal article

Crop and field border effects on weed seed predation in the southeastern U.S. coastal plain

Agriculture, Ecosystems & Environment, 177, 58–62.

By: A. Fox n, S. Reberg-Horton n , D. Orr n, C. Moorman n  & S. Frank n 

Contributors: A. Fox n, S. Reberg-Horton n , D. Orr n, C. Moorman n  & S. Frank n 

author keywords: Weed seed predation; Habitat management; Carabidae; Solenopsis invicta; Gryllus; Mice
topics (OpenAlex): Weed Control and Herbicide Applications; Plant and animal studies; Ecology and Vegetation Dynamics Studies
TL;DR: The results show that increasing vegetative diversity in field borders is not always an effective method for conserving weed seed predators, but that higher quality habitat inside the crop field can be achieved by increasing ground cover. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
14. Life Below Water (OpenAlex)
15. Life on Land (Web of Science)
Sources: Web Of Science, ORCID, NC State University Libraries, Crossref
Added: August 6, 2018

2013 article

The Influence of Bleaching Agent and Temperature on Bleaching Efficacy and Volatile Components of Fluid Whey and Whey Retentate

Fox, A. J., Smith, T. J., Gerard, P. D., & Drake, M. A. (2013, September 16). Journal of Food Science.

By: A. Fox n, T. Smith n, P. Gerard * & M. Drake n

author keywords: annatto; bleaching; whey
MeSH headings : Aldehydes / analysis; Benzoyl Peroxide / chemistry; Bixaceae; Bleaching Agents / chemistry; Carotenoids / analysis; Cheese / analysis; Color; Food Handling / methods; Gas Chromatography-Mass Spectrometry; Hydrogen Peroxide / chemistry; Milk Proteins / chemistry; Plant Extracts / analysis; Solid Phase Microextraction; Taste; Temperature; Volatile Organic Compounds / analysis; Whey Proteins
topics (OpenAlex): Meat and Animal Product Quality; Fermentation and Sensory Analysis; Proteins in Food Systems
TL;DR: The results suggest that the highest bleaching efficacy (within the parameters evaluated) in liquid whey is achieved using BP at 5 or 50 °C and at50 °C with HP or BP in whey protein retentate. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2012 article

Influence of Storage, Heat Treatment, and Solids Composition on the Bleaching of Whey with Hydrogen Peroxide

Li, X. E., Campbell, R. E., Fox, A. J., Gerard, P. D., & Drake, M. A. (2012, July 1). Journal of Food Science.

By: X. Li*, R. Campbell n, A. Fox n, P. Gerard  n & M. Drake n

author keywords: bleach; norbixin; storage; whey
MeSH headings : Animals; Bleaching Agents / chemistry; Carotenoids / analysis; Color; Dairy Products; Food Handling / methods; Food Storage / methods; Hydrogen Peroxide / chemistry; Milk Proteins / analysis; Milk Proteins / chemistry; Pasteurization / methods; Taste; Temperature; Volatile Organic Compounds / analysis; Volatile Organic Compounds / chemistry; Whey Proteins
topics (OpenAlex): Botanical Research and Applications; Microencapsulation and Drying Processes; Fermentation and Sensory Analysis
TL;DR: It is established that liquid storage and whey composition are critical processing points that influenceBleaching efficacy of whey and processing steps, particularly holding times and solids composition, influence bleaching efficacy. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

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