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Publication


Featured researches published by R. P. Bates.


American Journal of Enology and Viticulture | 1995

Changes in Phenols, Color, and Sensory Characteristics of Muscadine Wines by Pre- and Post-Fermentation Additions of PVPP, Casein, and Gelatin

Charles A. Sims; Janet S. Eastridge; R. P. Bates


Journal of Food Science | 1981

Influence of Soaking and Cooking upon the Softening and Eating Quality of Black Beans (Phaseolus vulgaris)

C. A. B. Silva; R. P. Bates; J. C. Deng


Journal of Food Science | 1997

Browning susceptibility and changes in composition during storage of carambola slices

A. Weller; Charles A. Sims; R. F. Matthews; R. P. Bates; Jeffrey K. Brecht


Journal of Food Science | 1972

SOY PROTEIN‐LIPID FILMS. 1. Studies on the Film Formation Phenomenon

L. C. Wu; R. P. Bates


Journal of Food Science | 1977

PROTEIN QUALITY OF GREEN‐MATURE, DRY MATURE AND SPROUTED SOYBEANS

R. P. Bates; F. W. Knapp; Paul E. Araujo


Journal of Food Science | 1973

INFLUENCE OF INGREDIENTS UPON EDIBLE PROTEIN‐LIPID FILM CHARACTERISTICS

L. C. Wu; R. P. Bates


Journal of Food Science | 1972

SOY PROTEIN‐LIPID FILMS. 2. Optimization of Film Formation

L. C. Wu; R. P. Bates


Journal of Food Quality | 1991

Viscosity reduction and prevention of browning in the preparation of clarified banana juice

E.K. Koffi; Charles A. Sims; R. P. Bates


Journal of Food Science | 1981

Influence of Pre-Soaking on Black Bean Cooking Kinetics

C. A. B. Silva; R. P. Bates; J. C. Deng


Journal of Food Science | 1978

ASCORBIC ACID AS AN ANTIOXIDANT IN FISH FLESH AND ITS DEGRADATION

J. C. Deng; M. Watson; R. P. Bates; E. Schroeder

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L. C. Wu

University of Florida

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A. Weller

University of Florida

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