George N. Stoforos

LaFountain, L. J., Johanningsmeier, S. D., Breidt, F., Jr., Stoforos, G. N., & Price, R. E. (2022, March 15). Effects of a brief blanching process on quality, safety, and shelf life of refrigerated cucumber pickles. JOURNAL OF FOOD SCIENCE. https://doi.org/10.1111/1750-3841.16112

Stoforos, G. N., Rezaei, F., Simunovic, J., & Sandeep, K. P. (2021). Enhancement of continuous flow cooling using hydrophobic surface treatment. JOURNAL OF FOOD ENGINEERING, 300. https://doi.org/10.1016/j.jfoodeng.2021.110524

Stoforos, G. N., & Simunovic, J. (2018). Computer-aided design and experimental testing of continuous flow cooling of viscous foods. JOURNAL OF FOOD PROCESS ENGINEERING, 41(8). https://doi.org/10.1111/jfpe.12913

Stoforos, G. N., Farkas, B. E., & Simunovic, J. (2016, October). Thermal mixing via acoustic vibration during continuous flow cooling of viscous food products. FOOD AND BIOPRODUCTS PROCESSING, Vol. 100, pp. 551–559. https://doi.org/10.1016/j.fbp.2016.07.008