Works (20)

2006 journal article

Descriptive flavor analysis of bacon and pork loin from lean-genotype gilts fed conjugated linoleic acid and supplemental fat

Journal of Animal Science, 84(12), 3381–3386.

By: L. Gatlin, M. See, D. Larick & J. Odle

Source: NC State University Libraries
Added: August 6, 2018

2005 journal article

Finding future food scientists

Food Technology, 59(5), 100.

By: D. Larick

Source: NC State University Libraries
Added: August 6, 2018

2004 journal article

Effects of vitamin C supplementation on plasma ascorbic acid and oxalate concentrations and meat quality in swine

Journal of Animal Science, 82(7), 2004–2012.

By: S. Pion, E. Van Heugten, M. See, D. Larick & S. Pardue

Source: NC State University Libraries
Added: August 6, 2018

2004 journal article

Sensory texture and mechanical properties of stranded and particulate whey protein emulsion gels

Journal of Food Science, 69(9), S333–339.

By: E. Gwartney, D. Larick & E. Foegeding

Source: NC State University Libraries
Added: August 6, 2018

2004 journal article

The effect of Lactococcus lactis starter cultures on the oxidative stability of liquid whey

Journal of Dairy Science, 87(2), 300–307.

By: R. Tomaino, L. Turner & D. Larick

Source: NC State University Libraries
Added: August 6, 2018

2003 journal article

Determining flavor and flavor variability in commercially produced liquid cheddar whey

Journal of Dairy Science, 86(2), 439–448.

By: M. Whetstine, J. Parker, M. Drake & D. Larick

Source: NC State University Libraries
Added: August 6, 2018

2003 journal article

Storage stability of pork from Berkshire and Hampshire sired pigs following dietary supplementation with vitamin E

Journal of Muscle Foods, 14(1), 67–80.

By: E. Van Heugten, J. Hasty, M. See & D. Larick

Source: NC State University Libraries
Added: August 6, 2018

2003 journal article

The impact of fortification with conjugated linoleic acid (CLA) on the quality of fluid milk

Journal of Dairy Science, 86(1), 43–51.

By: W. Campbell, M. Drake & D. Larick

Source: NC State University Libraries
Added: August 6, 2018

2002 journal article

Conjugated linoleic acid in combination with supplemental dietary fat alters pork fat quality

Journal of Nutrition, 132(10), 3105–3112.

By: L. Gatlin, M. See, D. Larick, X. Lin & J. Odle

Source: NC State University Libraries
Added: August 6, 2018

2002 journal article

Effect of vitamin E on improving fresh pork quality in Berkshire- and Hampshire-sired pigs

Journal of Animal Science, 80(12), 3230–3237.

By: J. Hasty, E. Van Heugten, M. See & D. Larick

Source: NC State University Libraries
Added: August 6, 2018

2002 journal article

Recovery and utilization of useful by-products from egg processing wastewater by electrocoagulation

Poultry Science, 81(6), 785–792.

By: L. Xu, B. Sheldon, D. Larick & R. Carawan

Source: NC State University Libraries
Added: August 6, 2018

2002 journal article

The texture of commercial full-fat and reduced-fat cheese

Journal of Food Science, 67(2), 812–816.

By: E. Gwartney, E. Foegeding & D. Larick

Source: NC State University Libraries
Added: August 6, 2018

2001 journal article

Analysis of free fatty acids in whey products by solid-phase microextraction

Journal of Agricultural and Food Chemistry, 49(8), 3993–3998.

By: R. Tomaino, J. Parker & D. Larick

Source: NC State University Libraries
Added: August 6, 2018

2001 journal article

Chemical profiles of hydrolyzed milk samples after treatment with commercial enzymes

Journal of Food Science, 66(8), 1100–1107.

By: J. Brindisi, J. Parker, L. Turner & D. Larick

Source: NC State University Libraries
Added: August 6, 2018

2001 journal article

IFT research needs report - Diet and health research needs

Food Technology, 55(5), 189–191.

By: M. Camire, L. Ausman, E. Decker, D. Larick, S. Nielsen, R. Patrick, D. Peterson, J. Regenstein ...

Source: NC State University Libraries
Added: August 6, 2018

2001 journal article

Recovery and characterization of by-products from egg processing plant wastewater using coagulants

Poultry Science, 80(1), 57–65.

By: L. Xu, B. Sheldon, R. Carawan, D. Larick & A. Chao

Source: NC State University Libraries
Added: August 6, 2018

1992 journal article

Volatile compound content and fatty acid composition of pork as influenced by linoleic acid content of the diet

Journal of Animal Science, 70(5), 1397.

By: D. Larick, B. Turner, W. Schoenherr, M. Coffey & D. Pilkington

Source: NC State University Libraries
Added: August 6, 2018

1990 journal article

Flavor characteristics of forage- and grain-fed beef as influenced by phospholipid and fatty acid compositional differences

Journal of Food Science, 55(2), 312.

By: D. Larick & B. Turner

Source: NC State University Libraries
Added: August 6, 2018

1989 journal article

Influence of finishing diet on the phospholipid composition and fatty acid profile of individual phospholipids in lean muscle of beef cattle

Journal of Animal Science, 67(9), 2282.

By: D. Larick & B. Turner

Source: NC State University Libraries
Added: August 6, 2018

1989 journal article

Influence of phospholipid content and fatty acid composition of individual phospholipids in muscle from bison, Hereford and Brahman steers on flavor

Journal of Food Science, 54(3), 521.

By: D. Larick, B. Turner, R. Koch & J. Crouse

Source: NC State University Libraries
Added: August 6, 2018