Works (20)

Updated: April 11th, 2023 10:13

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 n, M. See n, D. Larick & J. Odle

author keywords: pork quality; conjugated linoleic acid; sensory analysis; supplemental fat; taste panel
Sources: Web Of Science, ORCID
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 n, E. Heugten n, M. See n, D. Larick & S. Pardue

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.

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

author keywords: Lactococcus lactis; oxidative stability; whey
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.

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

author keywords: whey flavor; starter culture; oxidative stability
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.

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

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.

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

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

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

author keywords: conjugated linoleic acid; fatty acid composition; pork; supplemental fat; swine
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.

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

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.

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

author keywords: egg processing plant wastewater; by-product recovery; digestibility; electrocoagulation; nutritional analysis
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.

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

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.

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

author keywords: whey; solid-phase microextraction; SPME; Lactococcus lactis; starter culture; lipolysis; free fatty acids; response factors; standard curve; quantitation
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.

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), 1397–1403.

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

author keywords: VOLATILE COMPOUNDS; FATTY ACIDS; DIET; PORK
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-&.

By: D. Larick & B. Turner n

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.

By: D. Larick & B. Turner n

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.

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

Source: Web Of Science
Added: August 6, 2018