Brian E Farkas

Determination and modeling of contact angle of Canola oil and olive oil on a PTFE surface at elevated temperatures using air or steam as surrounding media

LWT-FOOD SCIENCE AND TECHNOLOGY, 65, 304–310.

Effect of high-pressure processing of bovine colostrum on immunoglobulin G concentration, pathogens, viscosity, and transfer of passive immunity to calves

JOURNAL OF DAIRY SCIENCE, 99(11), 8575–8588.

High pressure effects on heat-induced gelation of threadfin bream (Nemipterus spp.) surimi

JOURNAL OF FOOD ENGINEERING, 146, 23–27.

The Effect of Feed Solids Concentration and Inlet Temperature on the Flavor of Spray Dried Whey Protein Concentrate

JOURNAL OF FOOD SCIENCE, 79(1), C19–C24.

The effect of acidification of liquid whey protein concentrate on the flavor of spray-dried powder

JOURNAL OF DAIRY SCIENCE, 97(7), 4043–4051.

Transglutaminase and high pressure effects on heat-induced gelation of Alaska pollock (Theragra chalcogramma) surimi

JOURNAL OF FOOD ENGINEERING, 131, 154–160.

Effect of infrared finishing process parameters on physical, mechanical, and sensory properties of par-fried, infrared-finished gluten-free donuts

JOURNAL OF FOOD ENGINEERING, 117(3), 399–407.

Physical Properties of Gluten-Free Donuts

JOURNAL OF FOOD QUALITY, 36(1), 32–40.

Impact of Infrared Finishing on the Mechanical and Sensorial Properties of Wheat Donuts

JOURNAL OF FOOD SCIENCE, 77(9), E224–E230.

Inactivation of bacterial pathogens in human milk by high-pressure processing

JOURNAL OF FOOD PROTECTION, 71(1), 109–118.

Dynamic radiant food preparation methods and systems

Washington, DC: U.S. Patent and Trademark Office.

Effects of high-pressure processing on immunoglobulin A and lysozyme activity in human milk

JOURNAL OF HUMAN LACTATION, 23(3), 253–261.

A model for temperature and moisture distribution during continuous microwave drying

Journal of Food Process Engineering, 28(1), 68–87.

Cooling effects on processed cheese functionality

JOURNAL OF FOOD PROCESS ENGINEERING, 27(5), 392–412.

Optimization of incorporation of low-molecular-weight cryoprotectants into intact fish muscle

JOURNAL OF FOOD SCIENCE, 69(4), E164–E171.

Quality comparison of French fry style potatoes produced by oven heating, immersion frying and controlled dynamic radiant heating

JOURNAL OF FOOD PROCESSING AND PRESERVATION, 28(6), 460–472.

A statistical analysis of creaming variables impacting process cheese melt quality

JOURNAL OF FOOD QUALITY, 26(4), 299–321.

Rheological characterization of process cheese using tube viscometry

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 6(2), 259–267.

Thermal and dielectric properties of sweetpotato puree

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 6(3), 461–472.

Cooling of shell eggs with cryogenic carbon dioxide: a finite element analysis of heat transfer

Food Science & Technology = Lebensmittel-Wissenschaft & -Technologie, 35(7), 568–574.

Effects of retorting and storage on liquid mass transfer in canned skipjack (Katsuwonas pelamis) muscle

JOURNAL OF FOOD PROCESSING AND PRESERVATION, 26(4), 267–278.

Image processing method to determine surface area and volume of axi-symmetric agricultural products

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 5(3), 641–653.

Parametric analysis of cryogenic carbon dioxide cooling of shell eggs

POULTRY SCIENCE, 81(11), 1758–1765.

Precooking and cooling of skipjack tuna (Katsuwonas pelamis): A numerical simulation

Food Science & Technology = Lebensmittel-Wissenschaft & -Technologie, 35(7), 607–616.

Rheological characterization of skim milk stabilized with carrageenan at high temperatures

JOURNAL OF FOOD SCIENCE, 67(2), 649–652.

Effect of thermal treatment on moisture transport during steam cooking of skipjack tuna (Katsuwonas pelamis)

JOURNAL OF FOOD SCIENCE, 66(2), 307–313.

Thermal properties of skipjack tuna (Katsuwonus pelamis)

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 4(1), 81–90.

Use of ablation to determine the convective heat transfer coefficient in two-phase flow

JOURNAL OF FOOD PROCESS ENGINEERING, 24(5), 315–330.

Analysis of convective heat transfer during immersion frying

DRYING TECHNOLOGY, 18(6), 1269–1285.

Gas exchange into shell eggs from cryogenic cooling

Keener, K. M., Lacrosse, J. D., Farkas, B. E., Curtis, P. A., & Anderson, K. E. (2000, February). POULTRY SCIENCE, Vol. 79, pp. 275–280.

Influence of oil temperature on convective heat transfer during immersion frying

JOURNAL OF FOOD PROCESSING AND PRESERVATION, 24(2), 143–162.

Physical and thermal properties of three sweetpotato cultivars (Ipomoea batatas L.)

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 3(3), 433–446.

The influence of rapid air cooling and carbon dioxide cooling and subsequent storage in air and carbon dioxide on shell egg quality

Keener, K. M., LaCrosse, J. D., Curtis, P. A., Anderson, K. E., & Farkas, B. E. (2000, July). POULTRY SCIENCE, Vol. 79, pp. 1067–1071.

A method for determining the convective heat transfer coefficient during immersion frying

JOURNAL OF FOOD PROCESS ENGINEERING, 22(3), 201–214.

Detection of discoloration in thermally processed blue crab meat

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 79(5), 786–791.

Development of a quantitative video-based visualization method to characterize the flow behavior of food particulates in a model continuous aseptic sterilizer

JOURNAL OF FOOD PROCESS ENGINEERING, 22(2), 141–160.

Modeling the temperature effect on the flow behavior of sweet potato puree

JOURNAL OF FOOD PROCESS ENGINEERING, 22(3), 235–247.

New line intersection procedure for the equivalent point method of thermal evaluation

[Review of ]. JOURNAL OF FOOD SCIENCE, 64(4), 565–570.

Use of a mutant strain for evaluating processing strategies to inactivate Vibrio vulnificus in oysters

JOURNAL OF FOOD PROTECTION, 62(6), 592–600.