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Soybean Entomology 2015 Presentation Now Available

This link (Soybean 2015) provides a recorded presentation intended for agent training or broadcast in grower meetings.  Please report broadcast usage to Dominic Reisig (ddreisig@ncsu.edu) for his records.

This link (Soybean 2015) provides a PowerPoint of the recorded presentation above.  Please report use of this PowerPoint to Dominic Reisig (ddreisig@ncsu.edu) for his records.

Dr. Dominic Reisig

Assistant Professor and Extension Specialist Entomology - NC State University

Source:ncsu.edu

 


Trending Video

2. Unpacking the Complex Nature of Flavour Chemistry in Pea

Video: 2. Unpacking the Complex Nature of Flavour Chemistry in Pea


>> Guidance for Analyzing Flavour Compounds in Peas
>> Relevance of gustation and somatosensory perceptions in research
>> Strategies for identifying perceptible flavour molecules in peas
>> Importance of sensory-guided approaches
>> Research Highlights: Impact of ultra-high temperature processing and storage conditions on pea protein aroma, Molecular origins of off-tastes in pea, Umami in pea protein – MSG levels in commercial samples and importance of umami-enhancing compounds, NMR methods to evaluate protein-flavour binding behaviour and mechanisms

This video is part of the Pulse Discovery Series: Addressing Flavour Challenges in Pulse Ingredients, an in-depth course exploring flavour drivers, processing considerations, and formulation strategies for pulse ingredients.