Z.J. Hawrysh

Oat Bran Concentrate Bread Products Improve Long-Term Control of Diabetes

Mary E. Pick, Z.J. Hawrysh, M. Gee et al. · Journal of the American Dietetic Association · 1996 · 172 citations

Diabetes Management, Nutrition, Diabetes +1

Response Surface Methodology in the Development of Rice Flour Yeast Breads: Sensory Evaluation

G.L. Ylimaki, Z.J. Hawrysh, R. T. Hardin et al. · Journal of Food Science · 1991 · 78 citations

Food Chemistry, Engineering, Response Surface Methodology +13

Application of Response Surface Methodology to the Development of Rice Flour Yeast Breads: Objective Measurements

G.L. Ylimaki, Z.J. Hawrysh, R. T. Hardin et al. · Journal of Food Science · 1988 · 64 citations

Food Chemistry, Engineering, Instron Firmness +8

Suprathreshold sour taste intensity and pleasantness perception with age

Jaya Chauhan, Z.J. Hawrysh · Physiology & Behavior · 1988 · 49 citations

Behavioral Neuroscience, Biological Psychology, Social Sciences +7

Barley Bread products improve glycemic control of Type 2 subjects

Mary E. Pick, Z.J. Hawrysh, M. Gee et al. · International Journal of Food Sciences and Nutrition · 1998 · 48 citations

Nutrition, Waxy Hulless Barley, Diabetes +15