@article{melito_farkas_2013, title={Effect of infrared finishing process parameters on physical, mechanical, and sensory properties of par-fried, infrared-finished gluten-free donuts}, volume={117}, ISSN={["1873-5770"]}, DOI={10.1016/j.jfoodeng.2013.03.012}, abstractNote={Infrared radiation (IR) can simulate the heat flux created during the frying process, yielding products with fried-like textures but lower fat content. The objective of this study was to determine the process parameters needed to produce partially-fried, infrared-finished gluten-free (GF) donuts having similar instrumental and sensorial properties to fully-fried wheat and GF donuts but lower fat content. Eight different IR oven parameter settings were tested. All GF donuts had significantly lower (p ⩽ 0.05) fat content (23.7–28.2%) than the wheat control (33.7%). Several IR oven parameters yielded donuts that were instrumentally similar to the wheat and GF controls. All IR-finished GF donuts received significantly lower overall acceptance scores (3.81–3.44) than the wheat control (6.94), although they had similar sensory scores to the GF control (4.54). Infrared radiation may be used to finish-fry partially-fried GF donuts to produce donuts significantly lower in fat, yet instrumentally and sensorially similar to fully-fried GF donuts.}, number={3}, journal={JOURNAL OF FOOD ENGINEERING}, author={Melito, Helen S. and Farkas, Brian E.}, year={2013}, month={Aug}, pages={399–407} }
 @article{melito_farkas_2013, title={Physical Properties of Gluten-Free Donuts}, volume={36}, ISSN={["1745-4557"]}, DOI={10.1111/jfq.12008}, abstractNote={Abstract}, number={1}, journal={JOURNAL OF FOOD QUALITY}, author={Melito, Helen and Farkas, Brian E.}, year={2013}, month={Feb}, pages={32–40} }
 @article{melito_daubert_foegeding_2013, title={Relating Large Amplitude Oscillatory Shear and Food Behavior: Correlation of Nonlinear Viscoelastic, Rheological, Sensory and Oral Processing Behavior of Whey Protein Isolate/-Carrageenan Gels}, volume={36}, ISSN={["1745-4530"]}, DOI={10.1111/jfpe.12015}, abstractNote={Abstract}, number={4}, journal={JOURNAL OF FOOD PROCESS ENGINEERING}, author={Melito, H. S. and Daubert, C. R. and Foegeding, E. A.}, year={2013}, month={Aug}, pages={521–534} }
 @article{melito_daubert_foegeding_2013, title={Relationships between Nonlinear Viscoelastic Behavior and Rheological, Sensory and Oral Processing Behavior of Commercial Cheese}, volume={44}, ISSN={["1745-4603"]}, DOI={10.1111/jtxs.12021}, abstractNote={Abstract}, number={4}, journal={JOURNAL OF TEXTURE STUDIES}, author={Melito, H. S. and Daubert, C. R. and Foegeding, E. A.}, year={2013}, month={Aug}, pages={253–288} }
 @article{melito_daubert_foegeding_2012, title={Creep and large-amplitude oscillatory shear behavior of whey protein isolate/kappa-carrageenan gels}, volume={22}, number={6}, journal={Applied Rheology}, author={Melito, H. S. and Daubert, C. R. and Foegeding, E. A.}, year={2012}, pages={296–309} }
 @article{melito_farkas_2012, title={Impact of Infrared Finishing on the Mechanical and Sensorial Properties of Wheat Donuts}, volume={77}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2012.02847.x}, abstractNote={Abstract:  Infrared radiation may be used to simulate an immersion frying heat flux and create products with fried‐like textures but lower fat contents. The objective of this study was to determine the process parameters needed to produce partially‐fried, infrared‐finished donuts comparable to fully‐fried (control) donuts. A total of 8 different sets of infrared oven parameters (emitter height and belt speed) were tested. Instrumental analysis showed that all infrared‐finished donuts had significantly (P≤ 0.05) lower fat content (25.6% to 30.6%) than the control (33.7%). Setting the infrared emitters in a height gradient from 70 to 50 mm or at a constant height of 60 mm above the belt produced donuts that were most instrumentally similar to the control. Infrared‐finished donuts had comparable (P≤ 0.05) overall acceptance scores to the control, 5.28 to 5.85 versus 5.83, respectively. Infrared radiation may be used to finish‐fry partially‐fried donuts, yielding a product similar to a fully‐fried donut but with significantly lower fat content.}, number={9}, journal={JOURNAL OF FOOD SCIENCE}, author={Melito, Helen S. and Farkas, Brian E.}, year={2012}, month={Sep}, pages={E224–E230} }
 @article{melito_daubert_foegeding_2012, title={Validation of a large amplitude oscillatory shear protocol}, volume={113}, ISSN={["0260-8774"]}, DOI={10.1016/j.jfoodeng.2012.05.008}, abstractNote={Oscillatory shear rheology plays a valuable role in assessing rheological properties of viscoelastic materials. In the linear viscoelastic region (LVR), the stress response to a strain input comprises only the first harmonic. Beyond the LVR, higher-order harmonics have significant contributions, which are not accounted for in the traditional calculation of viscoelastic moduli. Previous study has developed a mathematical framework that accounted for higher-order harmonics during large amplitude oscillatory shear (LAOS), yielding a physical interpretation to nonlinear data. However, this protocol was not formally validated with model elastic and viscous systems. To that end, a model elastic solid and viscous liquid were tested using LAOS to compare the protocol to standard oscillatory data and the known nonlinear properties of both systems. Good agreement (α = 0.05) was shown between first-order harmonic viscoelastic moduli data for both systems in the linear region. The protocol correctly indicated linear-to-nonlinear transitions of the elastic system, strain-independent linear behavior of the viscous system, and strain-hardening behavior of the elastic system in the nonlinear region. These results indicate the validity of the protocol, which may be applied to food systems to give valuable insights into nonlinear behavior and elucidate structural keys to texture design.}, number={1}, journal={JOURNAL OF FOOD ENGINEERING}, author={Melito, H. S. and Daubert, C. R. and Foegeding, E. A.}, year={2012}, month={Nov}, pages={124–135} }