@article{perez-diaz_kelling_hale_breidt_mcfeeters_2007, title={Lactobacilli and tartrazine as causative a agents of red-color spoilage in cucumber pickle products}, volume={72}, ISSN={["0022-1147"]}, DOI={10.1111/j.1750-3841.2007.00460.x}, abstractNote={ABSTRACT:  The cucumber pickling industry has sporadically experienced spoilage outbreaks in pickled cucumber products characterized by development of red color on the surface of the fruits. Lactobacillus casei and Lactobacillus paracasei were isolated from 2 outbreaks of this spoilage that occurred about 15 y apart during the last 3 decades. Both organisms were shown to produce this spoilage when inoculated into pickled cucumbers while concomitantly degrading the azo dye tartrazine (FD&C yellow nr 5). This food dye is used as a yellow coloring in the brine cover solutions of commercial pickled cucumber products. The red color does not occur in the absence of tartrazine, nor when turmeric is used as a yellow coloring in the pickles. Addition of sodium benzoate to the brine cover solutions of a pickled cucumber product, more specifically hamburger dill pickles, prevented growth of these lactic acid bacteria and the development of the red spoilage.}, number={7}, journal={JOURNAL OF FOOD SCIENCE}, author={Perez-Diaz, I. M. and Kelling, R. E. and Hale, S. and Breidt, F. and McFeeters, R. F.}, year={2007}, month={Sep}, pages={M240–M245} }
 @article{zhang_farkas_hale_2002, title={Precooking and cooling of skipjack tuna (Katsuwonas pelamis): A numerical simulation}, volume={35}, ISBN={0023-6438}, DOI={10.1006/fstl.2002.0912}, abstractNote={Abstract A numerical simulation of the commercial tuna precooking and cooling process was developed as an aid to improving these critical thermal processing steps. Using the finite element method, a two-dimensional model of a tuna consisting of three regions, muscle, backbone, and viscera, was developed. Results from previous research on thermal properties of skipjack tuna were applied in the model. Preprocessor software, GAMBIT 1.1, and commercial finite element software, FIDAP 8.52, were used. The model was tested via comparison with experimental data collected in a commercial processing facility and a pilot plant. Good agreement between the simulation and experimental results was obtained.}, number={7}, journal={Food Science & Technology = Lebensmittel-Wissenschaft & -Technologie}, author={Zhang, J. and Farkas, B. E. and Hale, S. A.}, year={2002}, pages={607–616} }
 @article{bell_farkas_hale_lanier_2001, title={Effect of thermal treatment on moisture transport during steam cooking of skipjack tuna (Katsuwonas pelamis)}, volume={66}, ISSN={["0022-1147"]}, DOI={10.1111/j.1365-2621.2001.tb11337.x}, abstractNote={ABSTRACT:  Moisture and mass loss were determined during atmospheric steam cooking of skipjack tuna by measurement of muscle moisture content in whole fish and on‐line measurement of mass and temperature in fillets. Thermal denaturation temperatures of muscle proteins were measured by differential scanning calorimetry. Muscle moisture content and mass loss were dependent on muscle temperature. Temperature distribution was predicted and mass loss rates were calculated in fillets. A decreasing rate of mass loss was followed by a steady rate period and a resumption of a decreasing rate period. The increased loss of mass during the steady period corresponded to thermal denaturation temperatures of muscle proteins. Changes in mass loss rates resulted from a gradient of muscle changes produced by the temperature gradient created during cooking.}, number={2}, journal={JOURNAL OF FOOD SCIENCE}, author={Bell, JW and Farkas, BE and Hale, SA and Lanier, TC}, year={2001}, month={Mar}, pages={307–313} }
 @article{hale_young_1995, title={Automatic control of micropropagation medium sucrose concentration}, volume={38}, DOI={10.13031/2013.27945}, abstractNote={A whole plant liquid/membrane micropropagation bioreactor system was modified to allow the culture process to operate semicontinuously. The medium composition control (MCC) system allowed bioreactor medium to be sampled automatically at 3-h intervals and an aliquot analyzed for sucrose and dextrose concentration. Data obtained were used as the input to a three-state on/off control system which maintained medium sucrose within a preset threshold of ±5% of the desired concentration and medium volume levels within a ±2.5% threshold. The MCC system performance testing, without explant tissue, showed it to respond within these design limits when disturbances and setpoint changes were imposed on the system. Stage 1 Nicotiana tabacum (tobacco) explants cultured in the MCC system were found to have both large fresh weight gains and prolific shoot production. The MCC-grown explants showed increased tissue fresh weight gains over previous bioreactor studies including treatments on conventional agar-based medium, on static-liquid medium, in a liquid/membrane bioreactor with seven-day fresh medium replacement and in a liquid/membrane bioreactor equipped for monitoring sucrose concentrations.}, number={4}, journal={Transactions of the ASAE}, publisher={American Society of Agricultural Engineers (ASAE)}, author={Hale, S. A. and Young, R. E.}, year={1995}, pages={1229} }
 @article{hale_young_1994, title={MICROPROPAGATION MEDIUM COMPOSITION ONLINE SENSING SYSTEM-DEVELOPMENT}, volume={39}, ISSN={["0167-6857"]}, DOI={10.1007/BF00037587}, number={1}, journal={PLANT CELL TISSUE AND ORGAN CULTURE}, author={HALE, SA and YOUNG, RE}, year={1994}, month={Oct}, pages={19–25} }