Duane Larick

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.

Finding future food scientists

Food Technology, 59(5), 100.

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.

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

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

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

JOURNAL OF DAIRY SCIENCE, 87(2), 300–307.

Determining flavor and flavor variability in commercially produced liquid cheddar whey

JOURNAL OF DAIRY SCIENCE, 86(2), 439–448.

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

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

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

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

Conjugated Linoleic Acid in Combination with Supplemental Dietary Fat Alters Pork Fat Quality

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

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

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

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

POULTRY SCIENCE, 81(6), 785–792.

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

JOURNAL OF FOOD SCIENCE, 67(2), 812–816.

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

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 49(8), 3993–3998.

Chemical profiles of hydrolyzed milk samples after treatment with commercial enzymes

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

IFT research needs report - Diet and health research needs

Food Technology, 55(5), 189–191.

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

Poultry Science, 80(1), 57–65.

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.

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-&.

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.

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.