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Carbohydrate Research|November 19, 2013
Influence of antioxidant structure on local molecular mobility in amorphous sucroseJun Liang, Maria G Corradini, Richard D LudescherApplied Spectroscopy|August 9, 2015
Revisiting time-resolved protein phosphorescenceAndrew R Draganski, Maria G Corradini, Richard D LudescherJournal of Food Science|September 22, 2025
Plant-Based Analogs: Potential Chemical Risks & Mitigation StrategiesChinaza Arinzechukwu, Justin Tang, Chang Chen, et al.Advances in Food and Nutrition Research|August 5, 2024
Virtualization and digital twins of the food supply chain for enhanced food safetyMaria G Corradini, Angie K Homez-Jara, Chang ChenFood Chemistry|December 31, 2017
Effect of ripening inhibitor type on formation, stability, and antimicrobial activity of thyme oil nanoemulsionVictor Ryu, David J McClements, Maria G Corradini, et al.Journal of Colloid and Interface Science|September 4, 2019
Impact of ripening inhibitors on molecular transport of antimicrobial components from essential oil nanoemulsionsVictor Ryu, Maria G Corradini, David J McClements, et al.Food Science & Nutrition|March 9, 2019
Sodium reduction strategies through use of meat extenders (white button mushrooms vs. textured soy) in beef pattiesKristin M Wong, Maria G Corradini, Wesley Autio, et al.Journal of Agricultural and Food Chemistry|October 2, 2007
Properties of low-moisture viscoplastic materials consisting of oil droplets dispersed in a protein-carbohydrate-glycerol matrix: effect of oil concentrationYeun Suk Gu, Maria G Corradini, D Julian McClements, et al.Journal of Agricultural and Food Chemistry|January 19, 2006
Properties of low moisture composite materials consisting of oil droplets dispersed in a protein-carbohydrate-glycerol matrix: effect of continuous phase compositionYeun Suk Gu, Maria G Corradini, D Julian McClements, et al.Food Chemistry|February 8, 2022
Degradation kinetics of C-Phycocyanin under isothermal and dynamic thermal treatmentsMarco Faieta, Cally Toong, Maria G Corradini, et al.Pageof 9