Roger L. Thompson

Truong, V.-D., Pascua, Y. T., Reynolds, R., Thompson, R. L., Palazoglu, T. K., Mogol, B. A., & Gokmen, V. (2014). Processing Treatments for Mitigating Acrylamide Formation in Sweetpotato French Fries. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 62(1), 310–316. https://doi.org/10.1021/jf404290v

Teow, C. C., Truong, V.-D., McFeeters, R. F., Thompson, R. L., Pecota, K. V., & Yencho, G. C. (2007). Antioxidant activities, phenolic and beta-carotene contents of sweet potato genotypes with varying flesh colours. FOOD CHEMISTRY, 103(3), 829–838. https://doi.org/10.1016/j.foodchem.2006.09.033

Johanningsmeier, S., McFeeters, R. F., Fleming, H. P., & Thompson, R. L. (2007). Effects of Leuconostoc mesenteroides starter culture on fermentation of cabbage with reduced salt concentrations. JOURNAL OF FOOD SCIENCE, 72(5), M166–M172. https://doi.org/10.1111/j.1750-3841.2007.00372.x

Johanningsmeier, S. D., Fleming, H. P., Thompson, R. L., & McFeeters, R. F. (2005). Chemical and sensory properties of sauerkraut produced with Leuconostoc mesenteroides starter cultures of differing malolactic phenotypes. JOURNAL OF FOOD SCIENCE, 70(5), S343–S349. https://doi.org/10.1111/j.1365-2621.2005.tb09989.x

Fasina, O. O., Fleming, H. P., Humphries, E. G., Thompson, R. L., & Reina, L. R. (2003). Crossflow filtration of brine from cucumber fermentation. Applied Engineering in Agriculture, 19(1), 107–113. https://doi.org/10.13031/2013.12722

Fasina, O., Fleming, H., & Thompson, R. (2002). Mass transfer and solute diffusion in brined cucumbers. JOURNAL OF FOOD SCIENCE, 67(1), 181–187. https://doi.org/10.1111/j.1365-2621.2002.tb11380.x

Fleming, H. P., Pharr, D. M., & Thompson, R. L. (1982). Altered brining properties of produce by a method of pre-brining exposure of the fresh produce to oxygen or carbon dioxide. Washington, DC: U.S. Patent and Trademark Office.

Etchells, J. L., Bell, T. A., Fleming, H. P., & Thompson, R. L. (1976). Controlled bulk vegetable fermentation. Washington, DC: U.S. Patent and Trademark Office.