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  1. 2021 IFT Achievement Awards

    https://fst.osu.edu/home/slides/2021-ift-achievement-awards

    https://fst.osu.edu/news/balasubramaniam-receives-2021-ift-achievement-award_blank Image Slide ...

  2. Scientists on the scent of flavor enhancement

    https://fst.osu.edu/news/scientists-scent-flavor-enhancement

    This story was written and published by Ohio State Research News Researchers study sense of smell ... flavor development, researchers are exploring how the route an aroma takes to get to the olfactory ... known as the “duality of smell,” which posits that how we perceive what we’re smelling depends on which ...

  3. Selecting, Storing, and Serving Ohio Eggplant

    https://ohioline.osu.edu/factsheet/hyg-5517

    RD, Specialist, Ohio State University Extension, Tuscarawas County Original author 2009: Barbara A. ... 2021. nchfp.uga.edu. University of New Hampshire Cooperative Extension. Baba Ganoush (Eggplant Dip). ...

  4. Balasubramaniam receives 2021 IFT Achievement Award

    https://fst.osu.edu/news/balasubramaniam-receives-2021-ift-achievement-award

    the 2021 IFT Research and Development Award recipient.  The IFT Achievement Awards recognize an ... Journal of Food, Agriculture, Nutrition and Development Ruth Oniang’o is the 2021 recipient of the IFT ... of Food Agriculture, Nutrition and Development, a peer-reviewed journal that chronicles recent ...

  5. Selecting, Storing, and Using Fresh Herbs

    https://ohioline.osu.edu/factsheet/hyg-5520

    State University Extension, Union County Revised 2009: Julie Kennel Shertzer, Program Specialist, Human ... Nutrition Originally reviewed: Lydia C. Medeiros, Specialist Food and Nutrition, The Ohio State University ... and Robert Precheur, Specialist Horticulture, Ohio State University Extension Original author: Barbara ...

  6. Selecting, Storing, and Serving Ohio Greens

    https://ohioline.osu.edu/factsheet/hyg-5519

    Ohio State University Extension Originally reviewed 2009: Lydia Medeiros, PhD, RD, Specialist, Ohio ... development. Greens should be crisp, never wilted. Select only an amount that can be used in a short period of ...

  7. Selecting, Storing, and Serving Ohio Grapes

    https://ohioline.osu.edu/factsheet/HYG-5518

    Program Specialist, Human Nutrition  Original author: Barbara H. Drake Ohio grapes are grown for ...

  8. Selecting, Storing, and Serving Ohio Sweet Corn

    https://ohioline.osu.edu/factsheet/hyg-5516

    Lydia Medeiros, Ph.D., R.D., Specialist, Ohio State University Extension Original author 2009: Barbara ... to create “grill marks.” Move ears to an indirect heat area of the grill to finish cooking. Season ...

  9. Selecting, Storing, and Serving Ohio Cabbage

    https://ohioline.osu.edu/factsheet/hyg-5513

    HYG-5513 Family and Consumer Sciences 07/19/2021 Revised 2021: Amy Meehan, Program Specialist ... PhD, RD, Specialist, Ohio State University Extension Original author 2009: Barbara A. Brahm, Educator, ... back as the early days of Greece. Other vegetables that have developed from the early strains of ...

  10. Selecting, Storing, and Serving Ohio Peppers

    https://ohioline.osu.edu/factsheet/hyg-5528

    Specialist, Ohio State University Extension Original author 2009: Barbara A. Brahm, Educator, Emeritus, Family ... Extension. n.d.  Recipes from the trusted kitchen at Cornell Cooperative Extension: Stuffed Pepper ...

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