1. Anatomy: Re: what edible products are made from animal bone marrow?, Joe Regenstein, Faculty, Food Science Wed Mar 31 15:27:38 2010
2. Chemistry: Re: How does low fat mayonnaise possess the same properties as full fat, Joe Regenstein, Faculty, Food Science Fri May 13 06:56:47 2005
3. Chemistry: Re: Why does heavy whipping cream turn into butter when vigorously shaked?, Joe Regenstein, Faculty, Food Science Fri Mar 31 08:38:01 2006
4. Cell Biology: Re: What is the molecular structure of a Chicken Eggshell-what makes it so strong?, Joe Regenstein, Faculty, Food Science, Cornell University Tue Feb 23 14:22:01 1999
5. Agricultural Sciences: Re: Can we do protein analysis of eggs at home?, Joe Regenstein, Faculty, Food Science Thu Jan 5 13:26:08 2006
6. Zoology: Re: How often do chickens lay eggs? Does it depend on whether eggs gathered ?, Joe Regenstein, Faculty, Food Science Fri Jun 16 08:15:12 2000
7. General Biology: Re: Why do different breads shrink different amounts when toasted?, Joe Regenstein, Faculty, Food Science Thu Dec 4 10:05:55 2003
8. Biochemistry: Re: Is olive oil based margarine healthier than regular margarine or butter?, Joe Regenstein, Faculty, Food Science Fri May 21 09:10:54 2010
9. General Biology: Re: Sardines and vitamin D, Joe Regenstein, Faculty, Food Science Thu Jan 15 11:54:03 2004
10. Chemistry: Re: Is taste affected: coffee into cream rather than cream into coffee?, Joe Regenstein, Faculty, Food Science Fri May 8 17:54:00 2009
11. Agricultural Sciences: Re: Why do chickens lay unfertilized eggs?, Joe Regenstein, Faculty, Food Science Wed Sep 15 14:18:29 1999
12. General Biology: Re: How are the eggs (chicken) hard shelled made and why?, Joe Regenstein, Faculty, Food Science Tue Sep 21 06:22:03 1999
13. Agricultural Sciences: Re: can a broiler chicken be genetically modified to be like a native chicken?, Joe Regenstein, Faculty, Food Science Sun Aug 19 04:50:59 2007
14. Agricultural Sciences: Re: how I can make soy protein ?, Joe Regenstein, Faculty, Food Science Wed Jul 21 10:21:37 1999
15. Chemistry: Re: I dont understand why a butter is a solid at room temperature. can you help, Joe Regenstein, Faculty, Food Science Wed Feb 27 08:40:18 2002
16. Chemistry: Re: Why does boiling stock with egg whites and egg shell clarify it?, Joe Regenstein, Faculty, Food Science Tue Jul 26 16:08:49 2005
17. Zoology: Re: Do Hoki Fish Have Scales?, Joe Regenstein, Faculty, Food Science Thu Sep 13 07:19:24 2012
18. Zoology: Re: How many animals only have split hooves or , Joe Regenstein, Faculty, Food Science Tue Jan 25 13:28:06 2000
19. Other: Re: Does the type of milk in rice krispies cereal affect how long they pop?, Joe Regenstein, Faculty, Food Science Mon Feb 6 05:50:49 2006
20. Chemistry: Re: Why does some food stick like glue to the plate after eating?, Joe Regenstein, Faculty, Food Science Mon Oct 1 08:09:38 2001
21. Agricultural Sciences: Re: Does the processing of food affect the gases produced during digestion?, Joe Regenstein, Faculty, Food Science Thu Dec 9 12:15:50 1999
22. General Biology: Re: Why don't Chilean cherries float?, Joe Regenstein, Faculty, Food Science Fri Jan 2 13:04:46 2009
23. General Biology: Re: Experiment on Bacon when not cooked properly grows worms?, Joe Regenstein, Faculty, Food Science Sat Oct 23 16:47:37 2004
24. Physics: Re: What, on a particle level, happens when 'cornstarch slurry' turns solid?, Joe Regenstein, Faculty, Food Science Wed Jan 17 08:39:01 2007
25. Zoology: Re: why are chicken eggs different colors, Joe Regenstein, Faculty, Food Science Tue Sep 28 07:18:38 1999