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Critical Reviews in Food Science and Nutrition|November 4, 2015
Thermal pasteurization of ready-to-eat foods and vegetables: Critical factors for process design and effects on qualityJing Peng, Juming Tang, Diane M Barrett, et al.Journal of Agricultural and Food Chemistry|August 9, 2002
Relationship between MALDI-TOF analysis of beta-CN f193-209 concentration and sensory evaluation of bitterness intensity of aged cheddar cheeseElly Soeryapranata, Joseph R Powers, Fatma Fajarrini, et al.Journal of Agricultural and Food Chemistry|November 10, 2005
Enzyme-electropolymer-based amperometric biosensors: an innovative platform for time-temperature integratorsJosé I Reyes-De-Corcuera, Ralph P Cavalieri, Joseph R Powers, et al.Food Chemistry|January 13, 2019
Determination of total phenolic content and antioxidant capacity of onion (Allium cepa) and shallot (Allium oschaninii) using infrared spectroscopyXiaonan Lu, Jun Wang, Hamzah M Al-Qadiri, et al.Journal of Food Protection|March 18, 2006
Reduction of Salmonella enterica serovar enteritidis on the surface of raw shelled almonds by exposure to steamSun-Young Lee, Se-wook Oh, Hyun-Jung Chung, et al.Pageof 2