Joscelin Diaz

Diaz, J. T., Foegeding, E. A., & Lila, M. A. (2021). Whey protein-polyphenol aggregate particles mitigate bar hardening reactions in high protein bars. LWT-FOOD SCIENCE AND TECHNOLOGY, 138. https://doi.org/10.1016/j.lwt.2020.110747

Franco, W., Perez-Diaz, I. M., Connelly, L., & Diaz, J. T. (2020). Isolation of Exopolysaccharide-Producing Yeast and Lactic Acid Bacteria from Quinoa (Chenopodium Quinoa) Sourdough Fermentation. FOODS, 9(3). https://doi.org/10.3390/foods9030337

Diaz, J. T., Perez-Diaz, I. M., Messer, N., & Safferman, S. I. (2018). Physical properties of NaCl-free cucumber fermentation cover brine containing CaCl2 and glycerin and apparent freezing injury of the brined fruits. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 42(4). https://doi.org/10.1111/jfpp.13582

Zhai, Y., Perez-Diaz, I. M., & Diaz, J. T. (2018). [Review of Viability of commercial cucumber fermentation without nitrogen or air purging]. TRENDS IN FOOD SCIENCE & TECHNOLOGY, 81, 185–192. https://doi.org/10.1016/j.tifs.2018.05.017

Zhai, Y., Pérez-Díaz, I. M., Diaz, J. T., Lombardi, R. L., & Connelly, L. E. (2017). Evaluation of the use of malic acid decarboxylase-deficient starter culture in NaCl-free cucumber fermentations to reduce bloater incidence. Journal of Applied Microbiology, 124(1), 197–208. https://doi.org/10.1111/jam.13625

Diaz, J. T., Pérez-Díaz, I. M., Simunovic, J., & Sandeep, K. P. (2017). Winterization strategies for bulk storage of cucumber pickles. Journal of Food Engineering, 212, 12–17. https://doi.org/10.1016/j.jfoodeng.2017.03.027

Diaz, J. T., Veal, M. W., & Chinn, M. S. (2014). Development of NIRS models to predict composition of enzymatically processed sweetpotato. Industrial Crops and Products, 59, 119–124. https://doi.org/10.1016/j.indcrop.2014.05.012

Diaz, J. T., Chinn, M. S., & Truong, V.-D. (2014). Simultaneous saccharification and fermentation of industrial sweetpotatoes for ethanol production and anthocyanins extraction. INDUSTRIAL CROPS AND PRODUCTS, 62, 53–60. https://doi.org/10.1016/j.indcrop.2014.07.032

Lucia, L. A., Jameel, H., Banerjee, S., Venditti, R., Phillips, R., & Diaz, J. (2010). Green liquor as a novel pretreatment agent to derive higher value wood products. Research Progress in Paper Industry and Biorefinery (4th ISETPP), vols 1-3, 708–711.

Diaz, J., Bittencourt, E., & Lucia, L. (2010). Modified green liquor (MGL) for bioenergy production: a novel and potentially more efficient wood pretreatment methodology
relative to existing methods. O Papel, 71(11), 35–43.