Food, Bioprocessing, and Nutrition Sciences

Pasteurized milk sedimentation defect: A history lesson

Dairy, Food and Environmental Sanitation, 17(2), 81.

Relative immunogenicity of beta-lactoglobulin, bovine serum albumin, and a model acid whey product

NUTRITION RESEARCH, 17(3), 505–514.

Method of making a lactococcal bacteriocin

Washington, DC: U.S. Patent and Trademark Office.

Social and demographic influences on environmental attitudes

Southern Rural Sociology, 13(1), 89–107.

Physical, compositional, and sensory properties of French fry-type products from five sweetpotato selections

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 45(2), 383–388.

Effect of maturity and curing on peanut proteins: Changes in protein surface hydrophobicity

In C.-T. H. F. Shahidi & N. Chuyen (Eds.), Process-induced chemical changes in food.

Effect of peanut blanching protocols on bed and seed temperatures, seed moisture, and blanchability

Peanut Science, 24(1997), 42–46.

Rapid and efficient purification method for small, hydrophobic, cationic bacteriocins: purification of lactococcin B and pediocin PA-1

Applied and Environmental Microbiology, 63(1), 305–309.

Electric field effects on the thermal conductivity of milk chocolate determined using the ''mirror image method''

JOURNAL OF FOOD PROCESS ENGINEERING, 20(1), 77–89.

A review of the interactions between milk proteins and dairy flavor compounds

In Food proteins and lipids (Advances in experimental medicine and biology ; v. 415) (pp. 67–76).

Residence Time Distribution of particles during two-phase non-Newtonian flow in conventional as compared with helical holding tubes

JOURNAL OF FOOD SCIENCE, 62(4), 647–652.

Phosphatidylcholine biosynthesis in soybeans: The cloning and characterization of genes encoding enzymes of the nucleotide pathway

In M. U. K. J. P. Williams & N. W. Lem (Eds.), Physiology, biochemistry, and molecular biology of plant lipids (pp. 110–112).

Quality control in feed manufacturing

Feedstuffs, 69(30), 138–141.

The properties of heat-induced whey protein concentrate gels produced from lactic whey containing only beta-lactoglobulin A, only beta-lactoglobulin B, or a mixture of beta-lactoglobulin A and B

Milk protein polymorphism: Proceedings of the IDF seminar held in Palmerston North, New Zealand, February 1997, (1997), 146–157. Brussels: International Dairy Federation.

Proton magnetic resonance measurement of self-diffusion coefficient of water in sucrose solutions, citric acid solutions, fruit juices, and apple tissue

Transactions of the ASAE, 40(6), 1633–1641.

Microogranisms and food

In Acidified foods: Principles of handling and preservation (2nd ed.). St. Charles, Ill.: Pickle Packers International, Inc.

Method of eliminating genetic routes for bacteriophage evolution and products produced thereby

Washington, DC: U.S. Patent and Trademark Office.

Method for the pasteurization of egg products using radio waves

Washington, DC: U.S. Patent and Trademark Office.

Immersion heat treatments for inactivation of Salmonella enteritidis with intact eggs

JOURNAL OF APPLIED MICROBIOLOGY, 83(4), 438–444.

Using lactic acid bacteria to improve the safety of minimally processed fruits and vegetables

Food Technology, 51(9), 44–464851.