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2021 journal article
Formulation and Stability of Cellulose-Based Delivery Systems of Raspberry Phenolics
PROCESSES, 9(1).
2020 journal article
Cellulose as a Delivery System of Raspberry Juice Volatiles and Their Stability
MOLECULES, 25(11).
2019 journal article
Acid Inhibition on Polyphenol Oxidase and Peroxidase in Processing of Anthocyanin-Rich Juice and Co-product Recovery from Purple-Fleshed Sweetpotatoes
JOURNAL OF FOOD SCIENCE, 84(7), 1730–1736.
2019 article
Retention of linalool and eugenol in hydrogels
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.
2018 journal article
Computer-aided design and experimental testing of continuous flow cooling of viscous foods
JOURNAL OF FOOD PROCESS ENGINEERING, 41(8).
2017 journal article
Winterization strategies for bulk storage of cucumber pickles
Journal of Food Engineering, 212, 12–17.
2016 journal article
Thermal mixing via acoustic vibration during continuous flow cooling of viscous food products
Food and Bioproducts Processing: Transactions of the Institution of Chemical Engineers, Part C., 100, 551–559.
2015 journal article
Mitochondrial DNA fragmentation as a molecular tool to monitor thermal processing of plant-derived, low-acid foods, and biomaterials
Journal of Food Science, 80(8), M1804–1814.
2015 journal article
Mitochondrial DNA fragmentation to monitor processing parameters in high acid, plant-derived foods
Journal of Food Science, 80(12), M2892–2898.
2013 journal article
Effects of acid, salt, and soaking time on the dielectric properties of acidified vegetables
International Journal of Food Properties, 16(4), 917–927.
2013 journal article
Quality evaluation of packaged acidified vegetables subjected to continuous microwave pasteurization
Lebensmittel-Wissenchaft + Technologie = Food Science + Technology, 54(1), 157–164.
2011 journal article
Improvement of heating uniformity in packaged acidified vegetables pasteurized with a 915MHz continuous microwave system
Journal of Food Engineering, 105(1), 149–160.
2009 review
Overview of RFID technology and Its applications in the food industry
[Review of ]. Journal of Food Science, 74(8), R101–106.
2008 journal article
Continuous flow microwave-assisted processing and aseptic packaging of purple-fleshed sweetpotato purees
Journal of Food Science, 73(9), E455–462.
2008 journal article
Design of conservative simulated particles for validation of a multiphase aseptic process
Journal of Food Science, 73(5), E193–201.
2008 journal article
Dielectric properties of pumpable food materials at 915 MHz
International Journal of Food Properties, 11(3), 508–518.
2008 journal article
Dielectric properties of sweet potato purees at 915 MHZ as affected by temperature and chemical composition
International Journal of Food Properties, 11(1), 158–172.
2008 journal article
Overcoming issues associated with the scale-up of a continuous flow microwave system for aseptic processing of vegetable purees
Food Research International, 41(5), 454–461.
2008 journal article
Sterilization solutions for aseptic processing using a continuous flow microwave system
Journal of Food Engineering, 85(4), 528–536.
2008 journal article
Thermophysical and dielectric properties of salsa con queso and its vegetable ingredients at sterilization temperatures
International Journal of Food Properties, 11(1), 112–126.
2007 journal article
Feasibility of aseptic processing of a low-acid multiphase food product (salsa con queso) using a continuous flow microwave system
Journal of Food Science, 72(3), E121–124.
2007 journal article
Feasibility of utilizing bioindicators for testing microbial inactivation in sweetpotato purees processed with a continuous-flow microwave system
Journal of Food Science, 72(5), E235–242.
2007 journal article
Measurement of dielectric properties of pumpable food materials under static and continuous flow conditions
Journal of Food Science, 72(4), E177–183.
2007 patent
Method and system for conservative evaluation, validation and monitoring of thermal processing
Washington, DC: U.S. Patent and Trademark Office.
2007 patent
Thermal gelation of foods and biomaterials using rapid heating
Washington, DC: U.S. Patent and Trademark Office.
2006 patent
Method and system for conservative evaluation, validation and monitoring of thermal processing
Washington, DC: U.S. Patent and Trademark Office.
2006 patent
Methods, systems, and devices for evaluation of thermal treatment
Washington, DC: U.S. Patent and Trademark Office.
2005 journal article
Aseptic processing of sweetpotato purees using a continuous flow microwave system
Journal of Food Science, 70(9), E531–536.
2005 journal article
Comparison of sensory, microbiological, and biochemical parameters of microwave versus indirect UHT fluid skim milk during storage
Journal of Dairy Science, 88(12), 4172–4182.
2004 chapter
Aseptic processing: Basic principles and advantages
In Handbook of food science, technology, and engineering. Vol. 3 (pp. 123–121-12312). Boca Raton: Taylor & Francis.
2004 chapter
Developments in aseptic processing
In Improving thermal processing (pp. 177–187).
2004 journal article
Dielectric properties of in-shell and shelled peanuts at microwave frequencies
Transactions of the ASAE, 47(4), 1159–1169.
2004 patent
Method and system for conservative evaluation, validation and monitoring of thermal processing
Washington, DC: U.S. Patent and Trademark Office.
2004 patent
System for measuring residence time for a particulate containing food product
Washington, DC: U.S. Patent and Trademark Office.
2003 patent
Plurality of particles made of a detectable magnetic implant and a carrier in combination with a plurality of magnetic field sensors
Washington, DC: U.S. Patent and Trademark Office.
2003 journal article
Temperature profiles within milk after heating in a continuous-flow tubular microwave system operating at 915 MHz
Journal of Food Science, 68(6), 1976–1981.
2000 patent
Method for conservatively evaluating continuous thermal treatment process for a particulate-containing food product stream
Washington, DC: U.S. Patent and Trademark Office.
1999 patent
Method and system for residence time measurement of simulated food particles in continuous thermal food processing and simulated food particles for use in same
Washington, DC: U.S. Patent and Trademark Office.