Brian Farkas

Aydar, A. Y., Rodriguez-Martinez, V., & Farkas, B. E. (2016). 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. https://doi.org/10.1016/j.lwt.2015.08.022

Foster, D. M., Poulsen, K. P., Sylvester, H. J., Jacob, M. E., Casulli, K. E., & Farkas, B. E. (2016). 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. https://doi.org/10.3168/jds.2016-11204

Zhu, Z., Lanier, T. C., & Farkas, B. E. (2015). High pressure effects on heat-induced gelation of threadfin bream (Nemipterus spp.) surimi. JOURNAL OF FOOD ENGINEERING, 146, 23–27. https://doi.org/10.1016/j.jfoodeng.2014.08.021

Park, C. W., Bastian, E., Farkas, B., & Drake, M. A. (2014). 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. https://doi.org/10.1111/1750-3841.12279

Park, C. W., Bastian, E., Farkas, B., & Drake, M. A. (2014). The effect of acidification of liquid whey protein concentrate on the flavor of spray-dried powder. JOURNAL OF DAIRY SCIENCE, 97(7), 4043–4051. https://doi.org/10.3168/jds.2013-7877

Zhu, Z., Lanier, T. C., Farkas, B. E., & Li, B. S. (2014). Transglutaminase and high pressure effects on heat-induced gelation of Alaska pollock (Theragra chalcogramma) surimi. JOURNAL OF FOOD ENGINEERING, 131, 154–160. https://doi.org/10.1016/j.jfoodeng.2014.01.022

Melito, H. S., & Farkas, B. E. (2013). 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. https://doi.org/10.1016/j.jfoodeng.2013.03.012

Melito, H., & Farkas, B. E. (2013). Physical Properties of Gluten-Free Donuts. JOURNAL OF FOOD QUALITY, 36(1), 32–40. https://doi.org/10.1111/jfq.12008

Melito, H. S., & Farkas, B. E. (2012). Impact of Infrared Finishing on the Mechanical and Sensorial Properties of Wheat Donuts. JOURNAL OF FOOD SCIENCE, 77(9), E224–E230. https://doi.org/10.1111/j.1750-3841.2012.02847.x

Viazis, S., Farkas, B. E., & Jaykus, L. A. (2008). Inactivation of bacterial pathogens in human milk by high-pressure processing. JOURNAL OF FOOD PROTECTION, 71(1), 109–118. https://doi.org/10.4315/0362-028X-71.1.109

Farkas, B. E., Lloyd, B. J., & Keener, K. M. (2007). Dynamic radiant food preparation methods and systems. Washington, DC: U.S. Patent and Trademark Office.

Viazis, S., Farkas, B. E., & Allen, J. C. (2007). Effects of high-pressure processing on immunoglobulin A and lysozyme activity in human milk. JOURNAL OF HUMAN LACTATION, 23(3), 253–261. https://doi.org/10.1177/0890334407303945

Boldor, D., Sanders, T. H., Swartzel, K. R., & Farkas, B. E. (2005). A  model for temperature and moisture distribution during continuous microwave drying. Journal of Food Process Engineering, 28(1), 68–87. https://doi.org/10.1111/j.1745-4530.2005.00387.x

Zhong, Q. X., Daubert, C. R., & Farkas, B. E. (2004). Cooling effects on processed cheese functionality. JOURNAL OF FOOD PROCESS ENGINEERING, 27(5), 392–412. https://doi.org/10.1111/j.1745-4530.2004.00390.x

Goeller, L. M., Amato, P. M., Farkas, B. E., Green, D. P., Lanier, T. C., & Kong, C. S. (2004). Optimization of incorporation of low-molecular-weight cryoprotectants into intact fish muscle. JOURNAL OF FOOD SCIENCE, 69(4), E164–E171. https://doi.org/10.1111/j.1365-2621.2004.tb06342.x

Lloyd, B. J., Farkas, B. E., & Keener, K. M. (2004). 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. https://doi.org/10.1111/j.1745-4549.2004.23075.x

Glenn, T. A., Daubert, C. R., Farkas, B. E., & Stefanski, L. A. (2003). A statistical analysis of creaming variables impacting process cheese melt quality. JOURNAL OF FOOD QUALITY, 26(4), 299–321. https://doi.org/10.1111/j.1745-4557.2003.tb00247.x

Leach, M. R., Farkas, B. E., & Daubert, C. R. (2003). Rheological characterization of process cheese using tube viscometry. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 6(2), 259–267. https://doi.org/10.1081/JFP-120017847

Fasina, O. O., Farkas, B. E., & Fleming, H. P. (2003). Thermal and dielectric properties of sweetpotato puree. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 6(3), 461–472. https://doi.org/10.1081/JFP-120021459

Sabliov, C. M., Farkas, B. E., Keener, K. M., & Curtis, P. A. (2002). 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. https://doi.org/10.1006/fstl.2002.0915

Bell, J. W., Farkas, B. E., Hale, S. A., & Lanier, T. C. (2002). 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. https://doi.org/10.1111/j.1745-4549.2002.tb00484.x

Sabliov, C. M., Boldor, D., Keener, K. M., & Farkas, B. E. (2002). Image processing method to determine surface area and volume of axi-symmetric agricultural products. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 5(3), 641–653. https://doi.org/10.1081/JFP-120015498

Sabliov, C. M., Farkas, B. E., Keener, K. M., & Curtis, P. A. (2002). Parametric analysis of cryogenic carbon dioxide cooling of shell eggs. POULTRY SCIENCE, 81(11), 1758–1765. https://doi.org/10.1093/ps/81.11.1758

Zhang, J., Farkas, B. E., & Hale, S. A. (2002). Precooking and cooling of skipjack tuna (Katsuwonas pelamis): A numerical simulation. Food Science & Technology = Lebensmittel-Wissenschaft & -Technologie, 35(7), 607–616. https://doi.org/10.1006/fstl.2002.0912

Anderson, A. D., Daubert, C. R., & Farkas, B. E. (2002). Rheological characterization of skim milk stabilized with carrageenan at high temperatures. JOURNAL OF FOOD SCIENCE, 67(2), 649–652. https://doi.org/10.1111/j.1365-2621.2002.tb10654.x

Bell, J. W., Farkas, B. E., Hale, S. A., & Lanier, T. C. (2001). Effect of thermal treatment on moisture transport during steam cooking of skipjack tuna (Katsuwonas pelamis). JOURNAL OF FOOD SCIENCE, 66(2), 307–313. https://doi.org/10.1111/j.1365-2621.2001.tb11337.x

Zhang, JR, Farkas, B. E., & Hale, S. A. (2001). Thermal properties of skipjack tuna (Katsuwonus pelamis). INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 4(1), 81–90. https://doi.org/10.1081/JFP-100000345

Tessneer, W. A., Farkas, B. E., & Sandeep, K. P. (2001). Use of ablation to determine the convective heat transfer coefficient in two-phase flow. JOURNAL OF FOOD PROCESS ENGINEERING, 24(5), 315–330. https://doi.org/10.1111/j.1745-4530.2001.tb00546.x

Farkas, B. E., & Hubbard, L. J. (2000). Analysis of convective heat transfer during immersion frying. DRYING TECHNOLOGY, 18(6), 1269–1285. https://doi.org/10.1080/07373930008917776

Keener, K. M., Lacrosse, J. D., Farkas, B. E., Curtis, P. A., & Anderson, K. E. (2000, February). Gas exchange into shell eggs from cryogenic cooling. POULTRY SCIENCE, Vol. 79, pp. 275–280. https://doi.org/10.1093/ps/79.2.275

Hubbard, L. J., & Farkas, B. E. (2000). Influence of oil temperature on convective heat transfer during immersion frying. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 24(2), 143–162. https://doi.org/10.1111/j.1745-4549.2000.tb00410.x

Stewart, H. E., Farkas, B. E., Blankenship, S. M., & Boyette, M. D. (2000). Physical and thermal properties of three sweetpotato cultivars (Ipomoea batatas L.). INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 3(3), 433–446. https://doi.org/10.1080/10942910009524647

Keener, K. M., LaCrosse, J. D., Curtis, P. A., Anderson, K. E., & Farkas, B. E. (2000, July). The influence of rapid air cooling and carbon dioxide cooling and subsequent storage in air and carbon dioxide on shell egg quality. POULTRY SCIENCE, Vol. 79, pp. 1067–1071. https://doi.org/10.1093/ps/79.7.1067

Hubbard, L. J., & Farkas, B. E. (1999). A method for determining the convective heat transfer coefficient during immersion frying. JOURNAL OF FOOD PROCESS ENGINEERING, 22(3), 201–214. https://doi.org/10.1111/j.1745-4530.1999.tb00481.x

Requena, D. D., Hale, S. A., Green, D. P., McClure, W. F., & Farkas, B. E. (1999). Detection of discoloration in thermally processed blue crab meat. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 79(5), 786–791. https://doi.org/10.1002/(SICI)1097-0010(199904)79:5<786::AID-JSFA253>3.0.CO;2-6

Shefet, S. M., Sheldon, B. W., Farkas, B. E., & Swartzel, K. R. (1999). 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. https://doi.org/10.1111/j.1745-4530.1999.tb00477.x

Kyereme, M., Hale, S. A., & Farkas, B. E. (1999). Modeling the temperature effect on the flow behavior of sweet potato puree. JOURNAL OF FOOD PROCESS ENGINEERING, 22(3), 235–247. https://doi.org/10.1111/j.1745-4530.1999.tb00483.x

Kyereme, M., Swartzel, K. R., & Farkas, B. E. (1999). [Review of New line intersection procedure for the equivalent point method of thermal evaluation]. JOURNAL OF FOOD SCIENCE, 64(4), 565–570. https://doi.org/10.1111/j.1365-2621.1999.tb15086.x

Dombroski, C. S., Jaykus, L. A., Green, D. P., & Farkas, B. E. (1999). Use of a mutant strain for evaluating processing strategies to inactivate Vibrio vulnificus in oysters. JOURNAL OF FOOD PROTECTION, 62(6), 592–600. https://doi.org/10.4315/0362-028X-62.6.592