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Annual Review of Food Science and Technology|January 13, 2018
Shelf Life of Food Products: From Open Labeling to Real-Time MeasurementsMaria G CorradiniFood Chemistry|May 16, 2015
Predicting anthocyanins' isothermal and non-isothermal degradation with the endpoints methodMicha Peleg, Amy D Kim, Mark D NormandBulletin of Mathematical Biology|April 5, 2003
Estimating microbial inactivation parameters from survival curves obtained under varying conditions--the linear caseMicha Peleg, Mark D Normand, Osvaldo H CampanellaJournal of Food Science|May 4, 2011
Concentration and application order effects of sodium benzoate and eugenol mixtures on the growth inhibition of Saccharomyces cerevisiae and Zygosaccharomyces bailiiYumei Dai, Lynne A McLandsborough, Jochen Weiss, et al.Journal of Food Protection|March 6, 2010
Modeling the efficacy of triplet antimicrobial combinations: yeast suppression by lauric arginate, cinnamic acid, and sodium benzoate or potassium sorbate as a case studyYumei Dai, Mark D Normand, Jochen Weiss, et al.Critical Reviews in Food Science and Nutrition|November 29, 2016
Modeling the degradation kinetics of ascorbic acidMicha Peleg, Mark D Normand, William R Dixon, et al.Journal of Food Science|April 24, 2014
Antimicrobial N-halamine modified polyethylene: characterization, biocidal efficacy, regeneration, and stabilityLuis J Bastarrachea, Lynne A McLandsborough, Micha Peleg, et al.Food Chemistry|December 30, 2021
Temperature-dependence of riboflavin phosphorescence in cryosolventsYan Wang, Maria G Corradini, Richard D LudescherCurrent Research in Food Science|March 10, 2022
Vibrational and fluorescence spectroscopy to study gluten and zein interactions in complex dough systemsAzin Sadat, Maria G Corradini, Iris J JoyeGels (Basel, Switzerland)|August 25, 2023
Bigels as Delivery Systems: Potential Uses and Applicability in FoodAlyssa Francavilla, Maria G Corradini, Iris J JoyePageof 9