Food, Bioprocessing and Nutrition Sciences

Adaptation of oral processing to the fracture properties of soft solids

Journal of Texture Studies, 45(1), 47–61.

The effect of feed solids concentration and inlet temperature on the flavor of spray dried whey protein concentrate

Journal of Food Science, 79(1), C19–24.

Potential ACE-inhibitory activity and nanoLC-MS/MS sequencing of peptides derived from aflatoxin contaminated peanut meal

Lebensmittel-Wissenchaft + Technologie = Food Science + Technology, 56(2), 537–542.

Phytochemical changes in phenolics, anthocyanins, ascorbic acid, and carotenoids associated with sweetpotato storage and impacts on bioactive properties

Food Chemistry, 145, 717–724.

Lactobacillus buchneri genotyping on the basis of clustered regularly interspaced short palindromic repeat (CRISPR) locus diversity

Applied and Environmental Microbiology, 80(3), 994–1001.

Development and evaluation of aptamer magnetic capture assay in conjunction with real-time PCR for detection of Campylobacter jejuni

Lebensmittel-Wissenchaft + Technologie = Food Science + Technology, 56(2), 256–260.

Short communication: Development of a novel method for the extraction of norbixin from whey and its subsequent quantification via high performance liquid chromatography

Journal of Dairy Science, 97(3), 1313–1318.

Processing treatments for mitigating acrylamide formation in sweetpotato french fries

Journal of Agricultural and Food Chemistry, 62(1), 310–316.

Characterizing endogenous and exogenous peroxidase activity for bleaching of fluid whey and retentate

Journal of Dairy Science, 97(3), 1225–1232.

Variability of sugars in staple-type sweet potato (Ipomoea batatas) cultivars: The effects of harvest time and storage

International Journal of Food Properties, 17(2), 410–420.