J. E. McGhee

Determination of trypsin inhibitor activity of soy products: a collaborative analysis of an improved procedure

M.L. Kakade, J. J. Rackis, J. E. McGhee et al. · 1974 · 854 citations

Food Chemistry, Food Safety, Trypsin Inhibitor Activity +15

Lipoxidase deactivation to improve stability, odor and flavor of full‐fat soy flours

G. C. Mustakas, Wolfgang Albrecht, J. E. McGhee et al. · Journal of the American Oil Chemists Society · 1969 · 76 citations

Lipid Analysis, Flavoromics, Food Analysis +18

Ethanol production by immobilized <i>Saccharomyces cerevisiae</i>, <i>Saccharomyces uvarum</i>, and <i>Zymomonas mobilis</i>

J. E. McGhee, Grant St. Julian, R. W. Detroy et al. · Biotechnology and Bioengineering · 1982 · 64 citations

Biological threshold levels of soybean trypsin inhibitors by rat bioassay

J. J. Rackis, J. E. McGhee · 1975 · 58 citations

Nutrition, Food Analysis, Moist Heat +20

FULL‐FAT SOY FLOUR EXTRUSION COOKED: PROPERTIES AND FOOD USES

G. N. Bookwalter, G. C. Mustakas, W. F. Kwolek et al. · Journal of Food Science · 1971 · 44 citations

Food Chemistry, Nutrition, Health Sciences +14