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Dive into the research topics where J. L. Collins is active.

Publication


Featured researches published by J. L. Collins.


Journal of Food Science | 1994

Unrefined, dried apple pomace as a potential food ingredient

K.J. Carson; J. L. Collins; Marjorie P. Penfield


Journal of Food Science | 1976

CHANGES IN TRYPSIN INHIBITORY ACTIVITY IN SOME SOYBEAN VARIETIES DURING MATURATION AND GERMINATION

J. L. Collins; G. G. Sanders


Journal of Food Science | 1997

Chemical, Physical and Sensory Attributes of Noodles with Added Sweetpotato and Soy Flour

J. L. Collins; P. Pangloli


Journal of Food Science | 1981

Peanut Hull Flour as a Potential Source of Dietary Fiber

J. L. Collins; A. R. Post


Journal of Food Science | 1980

HEAT INACTIVATION OF TRYPSIN INHIBITOR IN FRESH GREEN SOYBEANS AND PHYSIOLOGICAL RESPONSES OF RATS FED THE BEANS

J. L. Collins; B. F. Beaty


Journal of Food Science | 2002

Flavor and Storage Stability of Potato Chips Fried in Cottonseed and Sunflower Oils and Palm Olein/Sunflower Oil Blends

Philipus Pangloli; S.L. Melton; J. L. Collins; Marjorie P. Penfield; Arnold M. Saxton


Journal of Food Science | 1994

Cowpeas tannins related to cultivar, maturity, dehulling and heating

M.-J. Chang; J. L. Collins; James W. Bailey; D.L. Coffey


Journal of Food Science | 1972

PRELIMINARY STUDIES ON SOME PROPERTIES OF INTERMEDIATE MOISTURE, DEEP‐FRIED FISH FLESH

J. L. Collins; C. C. Chen; J. R. Park; J. O. Mundt; I. E. McCARTY; M. R. Johnston


Journal of Food Science | 1991

Production and Evaluation of Milk-sweet Potato Mixtures Fermented with Yogurt Bacteria

J. L. Collins; C.B. Ebah; J. R. Mount; B.J. Demott; F. A. Draughon


Journal of Food Science | 1982

Peanut Hull Flour as Dietary Fiber in Wheat Bread

J. L. Collins; S. M. Kalantari; A. R. Post

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J. R. Mount

University of Tennessee

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A. R. Post

University of Tennessee

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B.J. Demott

University of Tennessee

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C.B. Ebah

University of Tennessee

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D.L. Coffey

University of Tennessee

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A. K. Yu

University of Tennessee

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