Duane Larick

Gatlin, L. A., See, M. T., Larick, D. K., & Odle, J. (2006). 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. https://doi.org/10.2527/jas.2005-721

Larick, D. K. (2005). Finding future food scientists. Food Technology, 59(5), 100.

Pion, S. J., Van Heugten, E., See, M. T., Larick, D. K., & Pardue, S. (2004). 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. https://doi.org/10.2527/2004.8272004x

Gwartney, E. A., Larick, D. K., & Foegeding, E. A. (2004). Sensory texture and mechanical properties of stranded and particulate whey protein emulsion gels. Journal of Food Science, 69(9), S333–339. https://doi.org/10.1111/j.1365-2621.2004.tb09945.x

Tomaino, R. M., Turner, L. G., & Larick, D. K. (2004). The  effect of Lactococcus lactis starter cultures on the oxidative stability of liquid whey. Journal of Dairy Science, 87(2), 300–307. https://doi.org/10.3168/jds.S0022-0302(04)73168-9

Whetstine, M. E. C., Parker, J. D., Drake, M. A., & Larick, D. K. (2003). Determining flavor and flavor variability in commercially produced liquid cheddar whey. Journal of Dairy Science, 86(2), 439–448. https://doi.org/10.3168/jds.s0022-0302(03)73622-4

Van Heugten, E., Hasty, J. L., See, M. T., & Larick, D. K. (2003). Storage stability of pork from Berkshire and Hampshire sired pigs following dietary supplementation with vitamin E. Journal of Muscle Foods, 14(1), 67–80. https://doi.org/10.1111/j.1745-4573.2003.tb00346.x

Campbell, W., Drake, M. A., & Larick, D. K. (2003). The impact of fortification with conjugated linoleic acid (CLA) on the quality of fluid milk. Journal of Dairy Science, 86(1), 43–51. https://doi.org/10.3168/jds.S0022-0302(03)73582-6

Gatlin, L. A., See, M. T., Larick, D. K., Lin, X., & Odle, J. (2002). Conjugated linoleic acid in combination with supplemental dietary fat alters pork fat quality. Journal of Nutrition, 132(10), 3105–3112. https://doi.org/10.1093/jn/131.10.3105

Hasty, J. L., Van Heugten, E., See, M. T., & Larick, D. K. (2002). Effect of vitamin E on improving fresh pork quality in Berkshire- and Hampshire-sired pigs. Journal of Animal Science, 80(12), 3230–3237. https://doi.org/10.2527/2002.80123230x

Xu, L. J., Sheldon, B. W., Larick, D. K., & Carawan, R. E. (2002). Recovery and utilization of useful by-products from egg processing wastewater by electrocoagulation. Poultry Science, 81(6), 785–792. https://doi.org/10.1093/ps/81.6.785

Gwartney, E., Foegeding, E. A., & Larick, D. K. (2002). The texture of commercial full-fat and reduced-fat cheese. Journal of Food Science, 67(2), 812–816. https://doi.org/10.1111/j.1365-2621.2002.tb10682.x

Tomaino, R. M., Parker, J. D., & Larick, D. K. (2001). Analysis of free fatty acids in whey products by solid-phase microextraction. Journal of Agricultural and Food Chemistry, 49(8), 3993–3998. https://doi.org/10.1021/jf001503r

Brindisi, J. A., Parker, J. D., Turner, L. G., & Larick, D. K. (2001). Chemical profiles of hydrolyzed milk samples after treatment with commercial enzymes. Journal of Food Science, 66(8), 1100–1107. https://doi.org/10.1111/j.1365-2621.2001.tb16088.x

Camire, M. E., Ausman, L. M., Decker, E., Larick, D., Nielsen, S. S., Patrick, R., … Zawel, S. (2001). IFT research needs report - Diet and health research needs. Food Technology, 55(5), 189–191.

Xu, L. J., Sheldon, B. W., Carawan, R. E., Larick, D. K., & Chao, A. C. (2001). Recovery and characterization of by-products from egg processing plant wastewater using coagulants. Poultry Science, 80(1), 57–65. https://doi.org/10.1093/ps/80.1.57

Larick, D. K., Turner, B. E., Schoenherr, W. D., Coffey, M. T., & Pilkington, D. H. (1992). 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. https://doi.org/10.2527/1992.7051397x

Larick, D. K., & Turner, B. E. (1990). Flavor characteristics of forage- and grain-fed beef as influenced by phospholipid and fatty acid compositional differences. Journal of Food Science, 55(2), 312. https://doi.org/10.1111/j.1365-2621.1990.tb06751.x

Larick, D. K., & Turner, B. E. (1989). 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. https://doi.org/10.2527/jas1989.6792282x

Larick, D. K., Turner, B. E., Koch, R. M., & Crouse, J. D. (1989). 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. https://doi.org/10.1111/j.1365-2621.1989.tb04641.x