publication venue for
- Integrated electron beam irradiation treatment with hydrogen peroxide aqueous solution to inactivate Salmonella on grape tomatoes. 45. 2022
- Agent-based simulation of cross-contamination of Escherichia coli O157:H7 On lettuce during processing with temperature fluctuations during storage in a produce facility. Part 1: Model development. 45. 2022
- Agent-based simulation of cross-contamination of Escherichia coli O157:H7 on lettuce during processing and temperature fluctuations during storage in a produce facility. Part 2: Model implementation. 45. 2022
- Calcium chloride impregnation of potato slices using ultrasound to reduce oil absorption during frying. 44. 2021
- New GrapefruitMilk Permeate Beverage. 40:e12313-e12313. 2017
- BATCH VACUUM FRYING SYSTEM ANALYSIS FOR POTATO CHIPS. 35:863-873. 2012
- EDITORIAL. 33:1-1. 2010
- Treatment of cultivated highbush blueberries (Vaccinium corymbosum L.) with electron beam irradiation: Dosimetry and product quality. 31:155-172. 2008
- Optimizing electron beam irradiation of "Tommy Atkins" mangoes (Mangifera Indica L.). 30:436-457. 2007
- Monte Carlo-based food irradiation simulator. 29:72-88. 2006
- MODELING THE BEHAVIOR OF LISTERIA MONOCYTOGENES IN pHMODIFIED CHICKEN SALAD DURING COLD STORAGE AND TEMPERATURE ABUSE CONDITIONS. 29:89-117. 2006
- Kinetics of acrylamide formation during traditional and vacuum frying of potato chips. 28:478-493. 2005
- Impingement drying of potato chips. 25:63-90. 2002
- A MODEL FOR PREDICTING THE GROWTH OF LISTERIA MONOCYTOGENES IN PACKAGED WHOLE MILK. 24:231-251. 2001
- TEXTURAL AND VISCOELASTIC CHANGES OF CANNED BISCUIT DOUGH DURING MICROWAVE AND CONVENTIONAL BAKING. 20:383-399. 1997
- PREDICTING the COOLING TIME FOR IRREGULAR SHAPED FOOD PRODUCTS. 19:385-401. 1996
- SIMULTANEOUS HEAT AND MASS-TRANSFER DURING THE DEEP FAT FRYING OF TORTILLA CHIPS. 18:307-320. 1995
- COMPUTER SIMULATION of MICROBIAL GROWTH DURING FREEZING and FROZEN FOOD STORAGE. 10:249-268. 1988