Publications

food preparation in colonial america. a bicentennial study.	both regional and national influences have pervaded america's culinary arts from colonial times until the present. in the south, for instance, indigenous foods, such as sweet potatoes--as well as an abundance of fruits and fowl--were commonly served. in the north, maple sirup was a new england product, as was codfish. throughout the colonies, corn was easily grown and became a staple. immigrants from the old world brought their recipes to meld or adapt to conditions they met here. recounted als ...	1976	777076
compounds formed by treatment of corn (zea mays) with nitrous acid.	nitrohexane has been identified as a major product formed following treatment of corn (zea mays) with nitrous acid. preliminary evidence suggests that another compound isolated from the nitrosated corn is an unsaturated nitrolic acid. as an aid to the analysis of n-nitro compounds, we have characterized the response of a chemiluminescence detector (thermal energy analyzer) as a function of pyrolysis chamber temperature for several nitrosamines and for an aliphatic c-nitroso compound, an aromatic ...	1980	7228261
evaluation of oils and microbial pathogens for control of lepidopteran pests of sweet corn in new england.	vegetable and mineral oil, beauveria bassiana (balsamo) and bacillus thuringiensis subsp. kurstaki berliner were evaluated for control of ostrinia nubilalis (hübner) (lepidoptera: pyralidae), helicoverpa zea (boddie) (lepidoptera: noctuidae) and spodoptera frugiperda (j. e. smith) (lepidoptera: noctuidae) in sweet corn (zea mays l.). field experiments in maine and massachusetts during 1993 and 1994 evaluated oils and pathogens singly or in combinations, using a single application directly to the ...	2003	14977100