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Journal of Food Science
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September 3, 2009
Relationship between in-line viscosity and Bostwick measurement during ketchup production
Kathryn L McCarthy, Michael J McCarthy
Journal of Food and Drug Analysis
|
September 16, 2017
Characterization of yogurts made with milk solids nonfat by rheological behavior and nuclear magnetic resonance spectroscopy
Hai-Yan Yu, Li Wang, Kathryn L McCarthy
Journal of Food Science
|
January 21, 2012
Impact of storage time and temperature on thermal inactivation of Salmonella Enteritidis PT 30 on oil-roasted almonds
Shirin J Abd, Kathryn L McCarthy, Linda J Harris
Journal of Food Science
|
May 25, 2010
Oil migration in 2-component confectionery systems
Winston L Lee, Michael J McCarthy, Kathryn L McCarthy
Journal of Food Science
|
March 16, 2012
Oil migration in chocolate and almond product confectionery systems
Aylin Altan, David M Lavenson, Michael J McCarthy, et al.
Journal of Food Science
|
March 6, 2012
Effect of cocoa butter structure on oil migration
Fatemeh Maleky, Kathryn L McCarthy, Michael J McCarthy, et al.
Journal of Food Science
|
May 25, 2010
Experimental and analytical temperature distributions during oven-based convection heating
Kathryn L McCarthy, Michael J McCarthy, Vineet Rakesh, et al.
Journal of Food Science
|
January 19, 2012
Uptake of divalent ions (Mn+2 and Ca+2) by heat-set whey protein gels
Mecit H Oztop, Kathryn L McCarthy, Michael J McCarthy, et al.
Journal of Food Protection
|
July 10, 2010
Reduction of Salmonella on inoculated almonds exposed to hot oil
Wen-Xian Du, Shirin J Abd, Kathryn L McCarthy, et al.
Journal of Food Science
|
May 4, 2011
Image analysis of microstructural changes in almond cotyledon as a result of processing
Aylin Altan, Kathryn L McCarthy, Rohan Tikekar, et al.
Page
of 2
Search research articles
Search
Showing results (1-10 of 14) with videos related to
Sort By:
Page
of 2
Journal of Food Science
|
September 3, 2009
Relationship between in-line viscosity and Bostwick measurement during ketchup production
Kathryn L McCarthy, Michael J McCarthy
Journal of Food and Drug Analysis
|
September 16, 2017
Characterization of yogurts made with milk solids nonfat by rheological behavior and nuclear magnetic resonance spectroscopy
Hai-Yan Yu, Li Wang, Kathryn L McCarthy
Journal of Food Science
|
January 21, 2012
Impact of storage time and temperature on thermal inactivation of Salmonella Enteritidis PT 30 on oil-roasted almonds
Shirin J Abd, Kathryn L McCarthy, Linda J Harris
Journal of Food Science
|
May 25, 2010
Oil migration in 2-component confectionery systems
Winston L Lee, Michael J McCarthy, Kathryn L McCarthy
Journal of Food Science
|
March 16, 2012
Oil migration in chocolate and almond product confectionery systems
Aylin Altan, David M Lavenson, Michael J McCarthy, et al.
Journal of Food Science
|
March 6, 2012
Effect of cocoa butter structure on oil migration
Fatemeh Maleky, Kathryn L McCarthy, Michael J McCarthy, et al.
Journal of Food Science
|
May 25, 2010
Experimental and analytical temperature distributions during oven-based convection heating
Kathryn L McCarthy, Michael J McCarthy, Vineet Rakesh, et al.
Journal of Food Science
|
January 19, 2012
Uptake of divalent ions (Mn+2 and Ca+2) by heat-set whey protein gels
Mecit H Oztop, Kathryn L McCarthy, Michael J McCarthy, et al.
Journal of Food Protection
|
July 10, 2010
Reduction of Salmonella on inoculated almonds exposed to hot oil
Wen-Xian Du, Shirin J Abd, Kathryn L McCarthy, et al.
Journal of Food Science
|
May 4, 2011
Image analysis of microstructural changes in almond cotyledon as a result of processing
Aylin Altan, Kathryn L McCarthy, Rohan Tikekar, et al.
Page
of 2