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Journal of Food Science|January 11, 2017
Essential Oils Against Pathogen and Spoilage Microorganisms of Fruit Juices: Use of Versatile Antimicrobial Delivery SystemsValentina Trinetta, Mark T Morgan, John N Coupland, et al.Journal of Agricultural and Food Chemistry|October 20, 2015
Assessing Interactions between Lipophilic and Hydrophilic Antioxidants in Food EmulsionsErwann Durand, Yu Zhao, John N Coupland, et al.Journal of Dairy Science|April 21, 2020
Effect of high-pressure-jet processing on the physiochemical properties of low-fat ice cream mixGrace L Voronin, Robert Roberts, Tara L Felix, et al.Journal of Food Science|November 15, 2022
Partitioning of caffeine and quinine in oil-in-water emulsions and effects on bitternessKelsey Tenney, John E Hayes, Alyssa J Bakke, et al.Journal of Dairy Science|May 1, 2017
Effect of fat content on the physical properties and consumer acceptability of vanilla ice creamM Laura Rolon, Alyssa J Bakke, John N Coupland, et al.Journal of Colloid and Interface Science|August 12, 2015
Effect of lipophilization on the distribution and reactivity of ingredients in emulsionsWai Fun Leong, Claire C Berton-Carabin, Ryan J Elias, et al.The Journal of Dairy Research|September 22, 2005
Chemical and sensory analysis of strawberry flavoured yogurt supplemented with an algae oil emulsionCelia P Chee, Jason J Gallaher, Darinka Djordjevic, et al.Pageof 2