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Sensory Properties of Foodsitem
                            Consumers’ acceptance, emotions, and responsiveness to information cues for air-fried catfish (Ictalurus punctatus) skin chips
                                        (Apr 2023)item
                            Factors Influencing Consumers’ Willingness-to-Try Seafood Byproducts
                                        (Mar 2023)item
                            Dietary uptake of geosmin in Rainbow Trout (Oncorhynchus mykiss)
                                        (Mar 2023)item
                            Two MYB activators of anthocyanin biosynthesis exhibit specialized activity in petiole and fruit of diploid strawberry
                                        (Mar 2023)item
                            Increasing the firmness of wax-based oleogels using ternary mixtures of sunflower wax with beeswax:candelilla wax combinations
                                        (Jan 2023)item
                            Effects of a novel combination of gallic acid, hydrogen peroxide and lactic acid on pathogen inactivation and shelf-life of baby spinach
                                        (Jan 2023)item
                            Bicarbonates and carbonates as antioxidants in vegetable oils at frying temperatures
                                        (Dec 2022)item
                            Variations in phytochemical content and composition in distillers corn oil from 30 U.S. ethanol plants
                                        (Dec 2022)item
                            Microgreens for home, commercial, and space farming – a comprehensive update of the most recent developments
                                        (Dec 2022)item
                            Agarose hydrogel composite supports microgreen growth with continuous water supply under terrestrial and microgravitational conditions
                                        (Nov 2022)item
                            Seed to seed variation of proteins from yellow pea (Pisum sativum L.)
                                        (Aug 2022)item
                            An integrated food freshness sensor array system augmented by metal-organic framework mixed-matrix membrane and deep learning
                                        (Jul 2022)item
                            Sequential application of peracetic acid and UV irradiation (PAAUV/PAA) for improved bacterial inactivation in fresh-cut produce wash water
                                        (Jul 2022)item
                            Instrumental texture differentiation of Channel (Ictalurus punctatus) and Hybrid (Channel x Blue, Ictalurus furcatus) catfish fillets
                                        (Jun 2022)item
                            Biochemical analysis of protein compositions among pea (Pisum sativum) cultivars grown in the Northwest U.S.
                                        (Jun 2022)item
                            Feasibility of hemp seed oil oleogels structured with natural wax as solid fat replacement in margarine
                                        (Jun 2022)item
                            Antioxidant activity of amino acid sodium and potassium salts in vegetable oils at frying temperatures
                                        (Apr 2022)item
                            Coprocessing corn germ meal for oil recovery and ethanol production: a process model for lipid-producing energy crops
                                        (Mar 2022)item
                            Texture and flavor evaluation of peanut butter stabilized with natural waxes
                                        (Mar 2022)item
                            Determining effects of temperature abuse timing on shelf life of RTE baby spinach through microbial growth models and its correlation with sensory quality
                                        (Mar 2022)item
                            Effects of catfish (Ictalurus punctatus) bone powder on consumers’ liking, emotions, and purchase intent of fried catfish strips
                                        (Feb 2022)item
                            Biopolymer-based sanitizers for fresh produce, traditional application vs dry engineered water nanostructures approach
                                        (Jan 2022)item
                            Utilization of oleogels with binary oleogelator blends for filling creams low in saturated fat
                                        (Dec 2021)item
                            Integrated portable shrimp-freshness prediction platform based on ice-templated metal-organic framework colorimetric combinatorics and deep convolutional neural networks
                                        (Dec 2021)item
                            Seasonal variation, fractional isolation and nanoencapsulation of antioxidant compounds of indian blackberry (Syzygium cumini)
                                        (Nov 2021)item
                            Proximate composition and nutritional attributes of ready-to-cook catfish products
                                        (Nov 2021)item
                            Enzyme- and relative humidity-responsive antimicrobial fibers as active food packaging materials
                                        (Oct 2021)item
                            Development of metal-organic framework stabilized high inner phase Pickering emulsions based on computer simulation for curcumin encapsulation
                                        (Sep 2021)item
                            Charting the future of e-grocery: An evaluation of the use of digital imagery as a sensory analysis tool for fresh fruits
                                        (Aug 2021)item
                            Effect of endogenous wheat gluten lipids on the non-linear LAOS rheological properties of the gluten network
                                        (Jul 2021)item
                            Polydopamine-coated chitosan hydrogel beads for synthesis and immobilization of silver nanoparticles to simultaneously enhance antimicrobial activity and adsorption kinetics
                                        (Jul 2021)item
                            Antioxidant activity of osage orange extract in soybean oil and fish oil during storage
                                        (Jul 2021)item
                            Amino acid derivatives as natural antioxidants for frying
                                        (Jul 2021)item
                            Development of novel biopolymer-based dendritic nanocomplexes for encapsulation of phenolic bioactive compounds: a proof-of-concept study
                                        (Jun 2021)item
                            Numerical simulation and experimental validation of bacterial detachment using a spherical produce model in an industrial-scale flume washer
                                        (Jun 2021)item
                            Determining bacterial load and water quality of tomato flume tanks in Florida packinghouses
                                        (Jun 2021)item
                            Incorporation of yellow pea flour into white pan bread
                                        (May 2021)item
                            NMR spectroscopy as a powerful tool for identification of polymers and other oxidation products in frying oil
                                        (Apr 2021)item
                            Antioxidant activity of Osage orange extract in soybean oil and fish oil during storage
                                        (Dec 2020)item
                            Recoveries of oil and hydrolyzed sugars from corn germ meal by hydrothermal pretreatment: a model feedstock for lipid-producing energy crops
                                        (Nov 2020)item
                            Consumers’ willingness-to-pay for convenient catfish products: Results from experimental auctions in Arkansas
                                        (Nov 2020)item
                            Convenient (Ready-to-Cook) Catfish products:  The development process, sensory attributes and consumers’ evaluation
                                        (Nov 2020)item
                            Properties of margarines prepared from soybean oil oleogels with mixtures of candelilla wax and beeswax
                                        (Sep 2020)


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