@misc{lloyd_coronel_flint_2008, title={Chocolate coated beverage creamer}, volume={7,445,804}, number={2008 Nov. 4}, author={Lloyd, B. and Coronel, P. and Flint, M.}, year={2008} }
 @misc{farkas_lloyd_keener_2007, title={Dynamic radiant food preparation methods and systems}, volume={7,307,243}, publisher={Washington, DC: U.S. Patent and Trademark Office}, author={Farkas, B. E. and Lloyd, B. J. and Keener, K. M.}, year={2007} }
 @article{lloyd_farkas_keener_2004, title={Quality comparison of French fry style potatoes produced by oven heating, immersion frying and controlled dynamic radiant heating}, volume={28}, ISSN={["1745-4549"]}, DOI={10.1111/j.1745-4549.2004.23075.x}, abstractNote={The effect of finish heating method (oven heating, immersion frying and controlled dynamic radiant (CDR) heating) on mechanical properties, color and sensory properties of par-fried French fries was evaluated. Peak breaking force was highest for CDR-heated French fries. An equivalent b value (yellowness) for the crust of immersion-fried and CDR-heated French fries was found by using color analysis. Sensory evaluation indicated overall acceptability of CDR-heated French fries equivalent to immersion fried-French fried potatoes. Finish heating of par-fried French fries using CDR heating showed promise to produce a reduced-fat fried product, as well as an alternative process to traditional immersion finish frying.}, number={6}, journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION}, author={Lloyd, BJ and Farkas, BE and Keener, KM}, year={2004}, pages={460–472} }
 @article{lloyd_cnossen_siebenmorgen_2001, title={Evaluation of two methods for separating head rice from brokens for head rice yield determination}, volume={17}, DOI={10.13031/2013.6902}, abstractNote={Milled rice from a laboratory mill and a commercial–scale mill was evaluated for head rice yield using a shaker 
table and a machine–vision system called the GrainCheck. Comparisons were made for both medium– and long–grain rice 
varieties. For each variety, samples with different levels of broken kernels were analyzed to determine the performance of 
the two instruments over a range of head rice yields. Percentage head rice was also measured by the FGIS for commercially 
milled samples to compare the shaker table and the GrainCheck with an official measurement. Head rice yield values were 
found significantly different between the two instruments for all of the laboratory–milled samples but the mean head rice yield 
variation was equivalent for both instruments. Commercially milled rice showed that the FGIS and GrainCheck percentage 
whole kernel measurements were equivalent while the shaker table average was seven percentage points less. Similar trends 
were found for both varieties.}, number={5}, journal={Applied Engineering in Agriculture}, author={Lloyd, B. J. and Cnossen, A. G. and Siebenmorgen, T. J.}, year={2001}, pages={643–648} }