Duane Larick
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Works (20)
Updated: July 5th, 2023 16:00
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.
co-author countries:
United States of America 🇺🇸
Contributors: L. Averette Gatlin, M. See n, n & J. Odle n
author keywords: pork quality; conjugated linoleic acid; sensory analysis; supplemental fat; taste panel
MeSH headings : Animal Feed; Animals; Diet; Dietary Fats / pharmacology; Dietary Supplements; Female; Genotype; Linoleic Acid / pharmacology; Linoleic Acids, Conjugated / pharmacology; Meat / standards; Random Allocation; Swine / genetics
Sources: Web Of Science, ORCID
Added: August 6, 2018
2005 journal article
Finding future food scientists
Food Technology, 59(5), 100.
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.
MeSH headings : Animal Feed; Animals; Antioxidants / administration & dosage; Antioxidants / metabolism; Antioxidants / pharmacokinetics; Ascorbic Acid / administration & dosage; Ascorbic Acid / blood; Ascorbic Acid / pharmacokinetics; Dietary Supplements; Dose-Response Relationship, Drug; Female; Hydrocortisone / blood; Male; Meat / standards; Nutritional Status; Oxalates / blood; Oxalates / metabolism; Random Allocation; Swine / blood; Swine / metabolism
academic.oup.com (publisher PDF)
Sources: NC State University Libraries, ORCID
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.
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.
co-author countries:
United States of America 🇺🇸
author keywords: Lactococcus lactis; oxidative stability; whey
MeSH headings : Cheese / analysis; Drug Stability; Fatty Acids, Nonesterified / analysis; Humans; Lactococcus lactis / metabolism; Linoleic Acid / analysis; Lipid Peroxidation; Milk Proteins / chemistry; Odorants / analysis; Oxidation-Reduction; Taste; Volatilization; Whey Proteins
Source: Web Of Science
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.
co-author countries:
United States of America 🇺🇸
author keywords: whey flavor; starter culture; oxidative stability
MeSH headings : Amino Acids / analysis; Cheese / analysis; Fatty Acids, Nonesterified / analysis; Female; Humans; Hydrolysis; Male; Milk Proteins / chemistry; Milk Proteins / metabolism; Odorants / analysis; Taste; Volatilization; Whey Proteins
Source: Web Of Science
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.
co-author countries:
United States of America 🇺🇸
Sources: NC State University Libraries, ORCID
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.
MeSH headings : Adolescent; Adult; Animals; Antioxidants / pharmacology; Cattle / metabolism; Cattle / physiology; Chromatography, Gas; Consumer Behavior; Dairying / methods; Fatty Acids / analysis; Female; Food Handling / methods; Food, Fortified; Humans; Lactation / metabolism; Linoleic Acid / administration & dosage; Linoleic Acid / metabolism; Lipase / metabolism; Lipid Metabolism; Male; Milk / chemistry; Milk / microbiology; Milk / standards; Oxidation-Reduction; Stereoisomerism; Taste; Time Factors
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
The Journal of Nutrition, 132(10), 3105–3112.
co-author countries:
United States of America 🇺🇸
author keywords: conjugated linoleic acid; fatty acid composition; pork; supplemental fat; swine
MeSH headings : Adipose Tissue / anatomy & histology; Adipose Tissue / chemistry; Adipose Tissue / metabolism; Animal Feed / standards; Animals; Body Composition / drug effects; Dietary Fats / administration & dosage; Dietary Supplements; Fatty Acids / analysis; Female; Isomerism; Linoleic Acid / administration & dosage; Linoleic Acid / metabolism; Meat / standards; Muscle, Skeletal / anatomy & histology; Muscle, Skeletal / chemistry; Muscle, Skeletal / metabolism; Random Allocation; Swine / genetics; Swine / growth & development
Sources: Web Of Science, ORCID, Crossref
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.
co-author countries:
United States of America 🇺🇸
MeSH headings : Adipose Tissue / anatomy & histology; Adipose Tissue / metabolism; Animals; Antioxidants / pharmacology; Body Composition / drug effects; Dose-Response Relationship, Drug; Eating; Female; Genotype; Male; Meat / standards; Muscle, Skeletal / anatomy & histology; Muscle, Skeletal / metabolism; Random Allocation; Sex Characteristics; Swine / genetics; Swine / growth & development; Swine / physiology; Thiobarbituric Acid Reactive Substances / analysis; Vitamin E / pharmacology; Weight Gain / drug effects
Sources: NC State University Libraries, ORCID
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.
author keywords: egg processing plant wastewater; by-product recovery; digestibility; electrocoagulation; nutritional analysis
MeSH headings : Agriculture; Animal Feed; Animals; Chickens; Conservation of Natural Resources; Eggs; Electrocoagulation; Humans; Waste Disposal, Fluid; Water Purification / methods
Source: Web Of Science
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.
co-author countries:
United States of America 🇺🇸
author keywords: cheese; texture; sensory; fracture; reduced-fat
Source: Web Of Science
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.
co-author countries:
United States of America 🇺🇸
author keywords: whey; solid-phase microextraction; SPME; Lactococcus lactis; starter culture; lipolysis; free fatty acids; response factors; standard curve; quantitation
MeSH headings : Cheese; Fatty Acids, Nonesterified / analysis; Lactococcus lactis / metabolism; Milk Proteins / analysis; Reference Standards; Spectrophotometry, Ultraviolet; Whey Proteins
Source: Web Of Science
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.
co-author countries:
United States of America 🇺🇸
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.
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.
co-author countries:
United States of America 🇺🇸
MeSH headings : Animal Feed; Animal Husbandry; Animals; Chickens; Coagulants; Conservation of Natural Resources; Eggs; Industry; Waste Disposal, Fluid; Water Pollutants / analysis
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), 1397–1403.
co-author countries:
United States of America 🇺🇸
author keywords: VOLATILE COMPOUNDS; FATTY ACIDS; DIET; PORK
MeSH headings : Adipose Tissue / chemistry; Adipose Tissue / growth & development; Animal Feed; Animals; Dietary Fats / administration & dosage; Fatty Acids / analysis; Female; Hydrogen-Ion Concentration; Linoleic Acids / administration & dosage; Male; Meat / analysis; Meat / standards; Muscle Development; Muscles / chemistry; Swine / growth & development; Swine / metabolism; Taste; Volatilization
Source: Web Of Science
Added: August 6, 2018
1990 journal article
FLAVOR CHARACTERISTICS OF FORAGE-FED AND GRAIN-FED BEEF AS INFLUENCED BY PHOSPHOLIPID AND FATTY-ACID COMPOSITIONAL DIFFERENCES
JOURNAL OF FOOD SCIENCE, 55(2), 312-&.
co-author countries:
United States of America 🇺🇸
Source: Web Of Science
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), 2282–2293.
co-author countries:
United States of America 🇺🇸
Source: Web Of Science
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), 521–526.
co-author countries:
United States of America 🇺🇸
Source: Web Of Science
Added: August 6, 2018
