publication venue for
- Nanostructured antifouling coatings for galvanized steel food storage and container surfaces to enhance hygiene and corrosion resistance against bacterial, fungal, and mud contamination. 363:111784-111784. 2024
- Response to "Isochoric freezing': Ambitions and reality". 349:111461-111461. 2023
- Development of durable and superhydrophobic nanodiamond coating on aluminum surfaces for improved hygiene of food contact surfaces. 298:110487-110487. 2021
- A shift from the isobaric to the isochoric thermodynamic state can reduce energy consumption and augment temperature stability in frozen food storage. 251:1-10. 2019
- Technology for processing of potato chips impregnated with red rootbeet phenolic compounds. 228:57-68. 2018
- Quantifying growth of cold-adapted Listeria monocytogenes and Listeria innocua on fresh spinach leaves at refrigeration temperatures. 224:17-26. 2018
- Development and characterization of geraniol-loaded polymeric nanoparticles with antimicrobial activity against foodborne bacterial pathogens. 170:64-71. 2016
- Surface modification of food processing and handling gloves for enhanced food safety and hygiene. 187:82-91. 2016
- A comparative study for improving prediction of total viable count in beef based on hyperspectral scattering characteristics. 162:38-47. 2015
- Improving phytosanitary irradiation treatment of mangoes using Monte Carlo simulation. 149:137-143. 2015
- Priming with nano-aerosolized water and sequential dip-washing with hydrogen peroxide: An efficient sanitization method to inactivate Salmonella Typhimurium LT2 on spinach. 161:8-15. 2015
- Priming with nano-aerosolized water and sequential dip-washing with hydrogen peroxide: An efficient sanitization method to inactivate Salmonella Typhimurium LT2 on spinach (vol 161, pg 8, 2015). 165:189-189. 2015
- Process synthesis for antioxidant polyphenolic compounds production from Matisia cordata Bonpl. (zapote) pulp. 134:5-15. 2014
- Two-stage frying process for high-quality sweet-potato chips. 118:31-40. 2013
- Bactericidal effects of nonthermal low-pressure oxygen plasma on S. typhimurium LT2 attached to fresh produce surfaces. 119:425-432. 2013
- Physical and thermal properties of potato chips during vacuum frying. 104:272-283. 2011
- Prediction of targeted Salmonella enterica serovar typhimurium inactivation in fresh cut cantaloupe (Cucumis melo L.) using electron beam irradiation. 103:409-416. 2011
- Simulation of pathogen inactivation in whole and fresh-cut cantaloupe (Cucumis melo) using electron beam treatment. 97:425-433. 2010
- The effect of a de-oiling mechanism on the production of high quality vacuum fried potato chips. 92:297-304. 2009
- Global optimization of process conditions in batch thermal sterilization of food. 87:485-494. 2008
- Validation of irradiation of broccoli with a 10 MeV electron beam accelerator. 86:595-603. 2008
- 3-D dose distributions for optimum radiation treatment planning of complex foods. 79:312-321. 2007
- Development and validation of a methodology for dose calculation in electron beam irradiation of complex-shaped foods. 74:359-369. 2006
- A system dynamics modeling framework for the strategic supply chain management of food chains. 70:351-364. 2005
- Multi-stage onboard inventory management policies for food and beverage items in cruise liner operations. 70:269-279. 2005
- Modeling the structural changes of tortilla chips during frying. 60:167-175. 2003
- Monte Carlo simulation and dose distribution of low energy electron irradiation of an apple. 60:31-39. 2003
- Modeling the kinetics of corn tortilla staling using stress relaxation data. 53:237-247. 2002
- Mathematical modeling of impingement drying of corn tortillas. 50:121-128. 2001
- A new approach to describe oil absorption in fried foods: a simulation study. 35:1-22. 1998
- Spatial distribution of oil after deep-fat frying of tortilla chips from a stochastic model. 27:279-290. 1996