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 - Aydar, Alev Y.; Rodriguez-Martinez, Veronica; Farkas, Brian E. (LWT-FOOD SCIENCE AND TECHNOLOGY, 2016)
Keywords: Contact angle; Interfacial tension; Vegetable oil; Steam; High temperature

Effect of high-pressure processing of bovine colostrum on immunoglobulin G concentration, pathogens, viscosity, and transfer of passive immunity to calves - Foster, Derek M.; Poulsen, Keith P.; Sylvester, Hannah J.; Jacob, Megan E.; Casulli, Kaitlyn E.; Farkas, Brian E. (JOURNAL OF DAIRY SCIENCE, 2016)
Keywords: high-pressure processing; bovine colostrum; pasteurization; Mycobacterium avium ssp paratuberculosis

High pressure effects on heat-induced gelation of threadfin bream (Nemipterus spp.) surimi - Zhu, Zhiwei; Lanier, Tyre C.; Farkas, Brian E. (JOURNAL OF FOOD ENGINEERING, 2015)
Keywords: High pressure; Setting; Heat-induced gelation; Threadfin bream; Surimi

The Effect of Feed Solids Concentration and Inlet Temperature on the Flavor of Spray Dried Whey Protein Concentrate - Park, Curtis W.; Bastian, Eric; Farkas, Brian; Drake, Mary Anne (JOURNAL OF FOOD SCIENCE, 2014)
Keywords: flavor; free fat; whey protein

The effect of acidification of liquid whey protein concentrate on the flavor of spray-dried powder - Park, Curtis W.; Bastian, Eric; Farkas, Brian; Drake, MaryAnne (JOURNAL OF DAIRY SCIENCE, 2014)
Keywords: spray-dried whey powder; off-flavor; pre-acidification; whey protein concentrate

Transglutaminase and high pressure effects on heat-induced gelation of Alaska pollock (Theragra chalcogramma) surimi - Zhu, Zhiwei; Lanier, Tyre C.; Farkas, Brian E.; Li, BianSheng (JOURNAL OF FOOD ENGINEERING, 2014)
Keywords: High pressure; Transglutaminase; Setting; Heat-induced gelation; Alaska pollock; Surimi

Effect of infrared finishing process parameters on physical, mechanical, and sensory properties of par-fried, infrared-finished gluten-free donuts - Melito, Helen S.; Farkas, Brian E. (JOURNAL OF FOOD ENGINEERING, 2013)
Keywords: Frying; Infrared; Donut; Gluten-free; Fat content; Process

Physical Properties of Gluten-Free Donuts - Melito, Helen; Farkas, Brian E. (JOURNAL OF FOOD QUALITY, 2013)

Impact of Infrared Finishing on the Mechanical and Sensorial Properties of Wheat Donuts - Melito, Helen S.; Farkas, Brian E. (JOURNAL OF FOOD SCIENCE, 2012)
Keywords: donut; fat content; frying; infrared; process

Inactivation of bacterial pathogens in human milk by high-pressure processing - Viazis, S.; Farkas, B. E.; Jaykus, L. A. (JOURNAL OF FOOD PROTECTION, 2008)

Dynamic radiant food preparation methods and systems - Farkas, B. E.; Lloyd, B. J.; Keener, K. M. (2007)

Effects of high-pressure processing on immunoglobulin A and lysozyme activity in human milk - Viazis, Stelios; Farkas, Brian E.; Allen, Jonathan C. (JOURNAL OF HUMAN LACTATION, 2007)
Keywords: human milk; milk banking; high-pressure processing; IgA; lysozyme

A model for temperature and moisture distribution during continuous microwave drying - Boldor, D.; Sanders, T. H.; Swartzel, K. R.; Farkas, B. E. (Journal of Food Process Engineering, 2005)

Cooling effects on processed cheese functionality - Zhong, QX; Daubert, CR; Farkas, BE (JOURNAL OF FOOD PROCESS ENGINEERING, 2004)

Optimization of incorporation of low-molecular-weight cryoprotectants into intact fish muscle - Goeller, LM; Amato, PM; Farkas, BE; Green, DP; Lanier, TC; Kong, CS (JOURNAL OF FOOD SCIENCE, 2004)
Keywords: diffusion; vacuum; trout; sorbitol; ATPase

Quality comparison of French fry style potatoes produced by oven heating, immersion frying and controlled dynamic radiant heating - Lloyd, BJ; Farkas, BE; Keener, KM (JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2004)

A statistical analysis of creaming variables impacting process cheese melt quality - Glenn, TA; Daubert, CR; Farkas, BE; Stefanski, LA (JOURNAL OF FOOD QUALITY, 2003)

Rheological characterization of process cheese using tube viscometry - Leach, MR; Farkas, BE; Daubert, CR (INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2003)
Keywords: process cheese; tube viscometry; rheology

Thermal and dielectric properties of sweetpotato puree - Fasina, OO; Farkas, BE; Fleming, HP (INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2003)

Cooling of shell eggs with cryogenic carbon dioxide: a finite element analysis of heat transfer - Sabliov, C. M.; Farkas, B. E.; Keener, K. M.; Curtis, P. A. (Food Science & Technology = Lebensmittel-Wissenschaft & -Technologie, 2002)

Effects of retorting and storage on liquid mass transfer in canned skipjack (Katsuwonas pelamis) muscle - Bell, JW; Farkas, BE; Hale, SA; Lanier, TC (JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2002)

Image processing method to determine surface area and volume of axi-symmetric agricultural products - Sabliov, CM; Boldor, D; Keener, KM; Farkas, BE (INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2002)

Parametric analysis of cryogenic carbon dioxide cooling of shell eggs - Sabliov, CM; Farkas, BE; Keener, KM; Curtis, PA (POULTRY SCIENCE, 2002)
Keywords: shell eggs; cryogenic cooling; simulation

Precooking and cooling of skipjack tuna (Katsuwonas pelamis): A numerical simulation - Zhang, J.; Farkas, B. E.; Hale, S. A. (Food Science & Technology = Lebensmittel-Wissenschaft & -Technologie, 2002)

Rheological characterization of skim milk stabilized with carrageenan at high temperatures - Anderson, AD; Daubert, CR; Farkas, BE (JOURNAL OF FOOD SCIENCE, 2002)
Keywords: concentration; temperature; superposition; rheology; carrageenan

Effect of thermal treatment on moisture transport during steam cooking of skipjack tuna (Katsuwonas pelamis) - Bell, JW; Farkas, BE; Hale, SA; Lanier, TC (JOURNAL OF FOOD SCIENCE, 2001)
Keywords: thermal; transport; cooking; skipjack; tuna

Thermal properties of skipjack tuna (Katsuwonus pelamis) - Zhang, JR; Farkas, BE; Hale, SA (INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2001)

Use of ablation to determine the convective heat transfer coefficient in two-phase flow - Tessneer, WA; Farkas, BE; Sandeep, KP (JOURNAL OF FOOD PROCESS ENGINEERING, 2001)

Analysis of convective heat transfer during immersion frying - Farkas, BE; Hubbard, LJ (DRYING TECHNOLOGY, 2000)
Keywords: boiling; food dehydration; high temperature drying; moving boundary; porous media

Gas exchange into shell eggs from cryogenic cooling - Keener, KM; Lacrosse, JD; Farkas, BE; Curtis, PA; Anderson, KE (POULTRY SCIENCE, 2000)
Keywords: cryogenic cooling; gas composition; nitrogen; carbon dioxide; shell egg

Influence of oil temperature on convective heat transfer during immersion frying - Hubbard, LJ; Farkas, BE (JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2000)

Physical and thermal properties of three sweetpotato cultivars (Ipomoea batatas L.) - Stewart, HE; Farkas, BE; Blankenship, SM; Boyette, MD (INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2000)

The influence of rapid air cooling and carbon dioxide cooling and subsequent storage in air and carbon dioxide on shell egg quality - Keener, KM; LaCrosse, JD; Curtis, PA; Anderson, KE; Farkas, BE (POULTRY SCIENCE, 2000)
Keywords: rapid cooling; carbon dioxide; shell eggs; Haugh units

A method for determining the convective heat transfer coefficient during immersion frying - Hubbard, LJ; Farkas, BE (JOURNAL OF FOOD PROCESS ENGINEERING, 1999)

Detection of discoloration in thermally processed blue crab meat - Requena, DD; Hale, SA; Green, DP; McClure, WF; Farkas, BE (JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1999)
Keywords: blue crab meat; colorimetry; meat discoloration; reflectance

Development of a quantitative video-based visualization method to characterize the flow behavior of food particulates in a model continuous aseptic sterilizer - Shefet, SM; Sheldon, BW; Farkas, BE; Swartzel, KR (JOURNAL OF FOOD PROCESS ENGINEERING, 1999)

Modeling the temperature effect on the flow behavior of sweet potato puree - Kyereme, M; Hale, SA; Farkas, BE (JOURNAL OF FOOD PROCESS ENGINEERING, 1999)

New line intersection procedure for the equivalent point method of thermal evaluation - Kyereme, M; Swartzel, KR; Farkas, BE (JOURNAL OF FOOD SCIENCE, 1999)
Keywords: Equivalent Point; Line Intersection; thermal evaluation; sterilization value; process calculation

Use of a mutant strain for evaluating processing strategies to inactivate Vibrio vulnificus in oysters - Dombroski, CS; Jaykus, LA; Green, DP; Farkas, BE (JOURNAL OF FOOD PROTECTION, 1999)