Caitlin Skinner

Breidt, F., Skinner, C. R., Shriner, M., Ruinsky, M., Yang, S. Y., Wine, R. P., & Johnston, L. (2023). IngredientDB: A GUI-based Matlab database program for estimating the pH of acid or acidified food formulations from buffer capacity models. SOFTWAREX, 24. https://doi.org/10.1016/j.softx.2023.101545

Fragedakis, N., Skinner, C. R. R., Shriner, M., Ruinsky, M., Yang, S. Y., Wine, R. P. P., … Breidt, F. (2023, June 15). Modeling the formulation pH of elderberry syrup with multiple weak acids. JOURNAL OF FOOD SCIENCE. https://doi.org/10.1111/1750-3841.16664

Breidt, F., & Skinner, C. (2022). Buffer Models for pH and Acid Changes Occurring in Cucumber Juice Fermented with Lactiplantibacillus pentosus and Leuconostoc mesenteroides. JOURNAL OF FOOD PROTECTION, 85(9), 1273–1281. https://doi.org/10.4315/JFP-22-068