Biblio

L. Davis, Jung, J., Colonna, A., Hasenbeck, A., and Zhao, Y., “Quality and consumer acceptance of berry fruit pomace fortified specialty mustard”, Journal of Food Science , vol. 83, no. 7, pp. 1921-32, 2018.

L. Davis, Jung, J., Colonna, A., Hasenbeck, A., Gouw, V., and Zhao, Y., “Quality and Consumer Acceptance of Berry Fruit Pomace-Fortified Specialty Mustard”, Journal of Food Science, vol. 831522857173427801161352776061537151746536130514681383979491, no. 7141529633261411236521393-4, pp. 1921 - 1932, 2018.

L. R. Winkler, Hasenbeck, A., Murphy, K. M., and Hermes, J. C., “Replacing Corn and Wheat in Layer Diets with Hulless Oats Shows Effects on Sensory Properties and Yolk Quality of Eggs”, Frontiers in Nutrition, vol. 4107469645768667278923527263149412267655132467577908873, 2017.

A. Hasenbeck, Cho, S., Meullenet, çois, Tokar, T., Yang, F., Huddleston, E. A., and Seo, H. - S., “Color and illuminance level of lighting can modulate willingness to eat bell peppers”, Journal of the Science of Food and Agriculture, vol. 949918688153792712402592361922411322024111104355748732411504, no. 10, pp. 2049 - 2056, 2014.