1. Agricultural Sciences: Re: Why does a banana touching an apple cause a 'bruise' on the apple? , Alfred Bushway, Professor of Food Science Thu Oct 5 09:07:53 2000
2. General Biology: Re: Why would it be better to eat your dessert before your regular meal?, Alfred Bushway, Professor of Food Science Thu Jan 17 12:37:21 2002
3. Botany: Re: How does vitamin c content in oranges change when exposed to light , Alfred Bushway, Professor of Food Science Wed Oct 25 13:49:43 2000
4. Agricultural Sciences: Re: Dangers of canola oil, Alfred Bushway, Professor of Food Science Mon Mar 5 15:46:36 2001
5. Chemistry: Re: Are there ways to test foods for sulfur dioxide, if so how?, Alfred Bushway, Professor of Food Science Wed May 31 10:37:16 2000
6. Chemistry: Re: How can I easily determine the percentage of sucrose in a spice blend?, Alfred Bushway, Professor of Food Science Thu Nov 18 08:14:02 1999
7. Botany: Re: How can I measure ethanol content in fermenting fruit?, Alfred Bushway, Professor of Food Science Tue Jan 18 15:21:24 2005
8. Biochemistry: Re: What acids account for the acidity of tomatoes?, Alfred Bushway, Professor of Food Science Thu Jun 24 12:02:20 1999
9. Biochemistry: Re: What is in black walnut hulls that can stain skin for so long?, Alfred Bushway, Professor of Food Science Thu Apr 13 13:39:51 2000
10. Agricultural Sciences: Re: why do some potatoes turn black on the inside on cooking ?, Alfred Bushway, Professor of Food Science Thu Jan 20 08:11:36 2000
11. General Biology: Re: How does fruit rot (what happens) and what gases are produced when it does?, Alfred Bushway, Professor of Food Science Fri Sep 21 10:25:30 2001
12. Agricultural Sciences: Re: how can you ripen apples after picking, Alfred Bushway, Professor of Food Science Mon Aug 28 14:42:35 2000
13. Biochemistry: Re: Do you have to consume a pound of food to gain a pound?, Alfred Bushway, Professor of Food Science Mon Jan 12 08:36:25 2004
14. Chemistry: Re: What veggies would work best to make fuel., Alfred Bushway, Professor of Food Science Mon Oct 1 10:32:15 2001
15. Biochemistry: Re: What are the vitamins/minerals/elements in a butterhead lettuce?, Alfred Bushway, Professor of Food Science Tue Nov 28 07:25:11 2000
16. Chemistry: Re: How is calcium stored in liquid vs. non-liquid foods (milk vs. cerials etc), Alfred Bushway, Professor of Food Science Fri Sep 29 08:47:38 2000
17. Chemistry: Re: Does any chemical react with carotene in such a way as to be able to id it?, Alfred Bushway, Faculty, Food Science & Human Nutrition, University of Maine Tue Jun 1 07:54:07 1999
18. Botany: Re: how does the UV light or vacuum makes the fruits last longer and why?, Alfred Bushway, Professor of Food Science Tue Apr 6 14:01:16 2004
19. Biochemistry: Re: sodium metabisulfate for a browning inhibitor for apples, Alfred Bushway, Professor of Food Science Thu Mar 30 07:49:43 2000
20. Botany: Re: On a celllar or tissue level, where does orange juice come from? , Alfred Bushway, Professor of Food Science Thu Oct 14 11:55:43 1999
21. Anatomy: Re: the question is in the comments box, Alfred Bushway, Professor of Food Science Mon Apr 7 07:04:12 2003
22. Zoology: Re: Is all milk white?, Alfred Bushway, Professor of Food Science Mon May 15 12:52:02 2000
23. Other: Re: When at room temperature why does the lime rot faster than the lemon?, Alfred Bushway, Professor of Food Science Fri Apr 13 09:35:33 2001
24. Biochemistry: Re: how much silicon dioxide is safe to mix with dried foods for non-caking, Alfred Bushway, Professor of Food Science Tue Aug 1 09:04:18 2000
25. Biochemistry: Re: Is there a way one can measure the amount of trans fat in a food?, Alfred Bushway, Professor of Food Science Tue Dec 21 09:51:27 2004