H. N. Draudt

The Effect of Heating Time and Temperature on the Shear of Beef Semitendinosus Muscle ^a

Sharon Marie Machlik, H. N. Draudt · Journal of Food Science · 1963 · 102 citations

Animal Physiology, Small Cylinders, Muscle Function +14

Qualities of beef as affected by cooking at very low temperatures for long periods of time.

Vianna D. Bramblett, R. L. HOSTETLER, Gladys E. Vail et al. · Food technology · 1959 · 59 citations

Low Temperatures, Long Periods, Animal Science +8

Browning in Freeze-Dried Fruits, Effect of Moisture Content of Freeze-Dried Peaches and Bananas on Changes during Storage Related to Oxidative and Carbonyl-Amine Browning

H. N. Draudt, I-Yih Huang · Journal of Agricultural and Food Chemistry · 1966 · 13 citations

Nutrition, Engineering, Food Analysis +16

Effect of heating on the behavior of meat pigments

H. N. Draudt · 1969 · 12 citations

Food Chemistry, Thermal Processing, Meat Pigments +4

Proteolytic Action of Pepsin on Glutenin

S. Oka, F.J. Babel, H. N. Draudt · Journal of Food Science · 1965 · 11 citations

Glutenin Dispersion, Protein Chemistry, Biochemistry +11