@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}, DOI={10.1016/j.jfoodeng.2013.03.012}, number={3}, journal={Journal of Food Engineering}, author={Melito, H. S. and Farkas, B. E.}, year={2013}, pages={399–407} }
 @article{melito_farkas_2013, title={Physical properties of gluten-free donuts}, volume={36}, DOI={10.1111/jfq.12008}, number={1}, journal={Journal of Food Quality}, author={Melito, H. and Farkas, B. E.}, year={2013}, 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}, DOI={10.1111/jfpe.12015}, number={4}, journal={Journal of Food Process Engineering}, author={Melito, H. S. and Daubert, C. R. and Foegeding, E. A.}, year={2013}, 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}, DOI={10.1111/jtxs.12021}, number={4}, journal={Journal of Texture Studies}, author={Melito, H. S. and Daubert, C. R. and Foegeding, E. A.}, year={2013}, 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}, DOI={10.1111/j.1750-3841.2012.02847.x}, number={9}, journal={Journal of Food Science}, author={Melito, H. S. and Farkas, B. E.}, year={2012}, pages={E224–230} }
 @article{melito_daubert_foegeding_2012, title={Validation of a large amplitude oscillatory shear protocol}, volume={113}, DOI={10.1016/j.jfoodeng.2012.05.008}, number={1}, journal={Journal of Food Engineering}, author={Melito, H. S. and Daubert, C. R. and Foegeding, E. A.}, year={2012}, pages={124–135} }