Denny Davis

Effects of fire on properties of forest soils: a review

Phenolic compounds and polyphenoloxidase in relation to browning in grapes and wines

Some properties of potatoes and their starches I. Cooking, textural and rheological properties of potatoes

Qualitative Methods Used in the Assessment of Engineering Education

Remote sensing techniques to assess active fire characteristics and post-fire effects

State of Qualitative Research in Engineering Education: Meta‐Analysis of JEE Articles, 2005–2006

Understanding Student Differences

Fire intensity, fire severity and burn severity: a brief review and suggested usage

Development of a Work Sampling Methodology for Behavioral Observations: Application to Teamwork

Designing and Teaching Courses to Satisfy the ABET Engineering Criteria

Phenolic compounds and their role in oxidative processes in fruits

Evaluation of competency methods in engineering education: a systematic review

When It's Hot, It's Hot... Or Maybe It's Not! (Surface Flaming May Not Portend Extensive Soil Heating)

Inductive Teaching and Learning Methods: Definitions, Comparisons, and Research Bases

Morphological, thermal and rheological properties of starches from different botanical sources

The Role of the Laboratory in Undergraduate Engineering Education

Pedagogies of Engagement: Classroom-Based Practices

Thermal Resistance of Microorganisms and Polyphenol Oxidase as Related to Solar Pasteurization of Concord Grape Juice

Rheological Modeling of Cooked Potatoes

Analysis of Heat Transfer in Soil During Open Field Burning

Textural and Rheological Properties of Cooked Potatoes

Designing Sound Scoring Criteria for Assessing Student Performance

Engineering Design Assessment Processes and Scoring Scales for Program Improvement and Accountability