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Cricket (Acheta domesticus) protein hydrolysates’ impact on the physicochemical, structural and sensory properties of tortillas and tortilla chips

Journal of insects as food and feed, 2021-01, Vol.7 (1), p.109-120

2021

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Differentiation of live, dead and treated cells of Escherichia coli O157:H7 using FT‐IR spectroscopy

Journal of applied microbiology, 2012-04, Vol.112 (4), p.743-751

2012

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REVIEW OF MID-INFRARED FOURIER TRANSFORM-INFRARED SPECTROSCOPY APPLICATIONS FOR BACTERIAL DETECTION

Journal of rapid methods and automation in microbiology, 2007-06, Vol.15 (2), p.146-175

2007

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Detection of Escherichia coli O157:H7 and Salmonella Typhimurium Using Filtration followed by Fourier-Transform Infrared Spectroscopy

Journal of food protection, 2006-08, Vol.69 (8), p.1777-1784

2006

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Differentiation of outer membrane proteins from Salmonellaenterica serotypes using Fourier transform infrared spectroscopy and chemometrics

Letters in applied microbiology, 2006-03, Vol.42 (3), p.229-234

2006

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Interaction of Environmental Moisture with Powdered Green Tea Formulations: Effect on Catechin Chemical Stability

Journal of agricultural and food chemistry, 2008-06, Vol.56 (11), p.4068-4077

2008

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Deliquescence lowering in food ingredient mixtures

Journal of food science, 2006, Vol.71 (1), p.E10-E16

2006

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Differentiation of live, dead and treated cells of Escherichia coli O157:H7 using FT-IR spectroscopy: Differentiation of treated and live cells of E. coli

Journal of applied microbiology, 2012-04, Vol.112 (4), p.743-751

2012

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Use of Fourier transform infrared spectra of crude bacterial lipopolysaccharides and chemometrics for differentiation of Salmonella enterica serotypes

Journal of applied microbiology, 2005-01, Vol.99 (2), p.411-417

2005

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Detection and differentiation of live and heat-treated Salmonella enterica serovars inoculated onto chicken breast using Fourier transform infrared (FT-IR) spectroscopy: FT-IR detection of Salmonella enterica from chicken

Journal of applied microbiology, 2010-12, Vol.109 (6), p.2019-2031

2010

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A bioluminescence-based assay for enumeration of lytic bacteriophage

Journal of microbiological methods, 2009-10, Vol.79 (1), p.18-22

2009

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Evaluating the solubility of powdered food ingredients using dynamic nuclear magnetic resonance (NMR) relaxometry

Food science & technology, 2007, Vol.40 (1), p.36-42

2007

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Differentiation of crude lipopolysaccharides from Escherichia coli strains using fourier transform infrared spectroscopy and chemometrics

Journal of food science, 2006-03, Vol.71 (2), p.M57-M61

2006

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Impact of Deliquescence on the Chemical Stability of Vitamins B1, B6, and C in Powder Blends

Journal of agricultural and food chemistry, 2008-08, Vol.56 (15), p.6471-6479

2008

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Effects of heat and β-lactoglobulin on distribution of fluorescently labeled tissue- and urokinase-type plasminogen activators in a model milk system

International dairy journal, 2007-05, Vol.17 (5), p.448-458

2007

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Water vapor permeability, mechanical, and structural properties of edible β-casein films

International dairy journal, 2000, Vol.10 (5), p.353-358

2000

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Implementing a Total Quality Management Approach in the Design, Delivery, and Redesign of a Statistical Process Control Course

Journal of food science education, 2003-07, Vol.2 (3), p.41-46

2003

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Cricket (Acheta domesticus) protein hydrolysates’ impact on the physicochemical, structural and sensory properties of tortillas and tortilla chips

Differentiation of live, dead and treated cells of Escherichia coli O157:H7 using FT‐IR spectroscopy

REVIEW OF MID-INFRARED FOURIER TRANSFORM-INFRARED SPECTROSCOPY APPLICATIONS FOR BACTERIAL DETECTION

Detection of Escherichia coli O157:H7 and Salmonella Typhimurium Using Filtration followed by Fourier-Transform Infrared Spectroscopy

Differentiation of outer membrane proteins from Salmonellaenterica serotypes using Fourier transform infrared spectroscopy and chemometrics

Interaction of Environmental Moisture with Powdered Green Tea Formulations: Effect on Catechin Chemical Stability

Deliquescence lowering in food ingredient mixtures

Differentiation of live, dead and treated cells of Escherichia coli O157:H7 using FT-IR spectroscopy: Differentiation of treated and live cells of E. coli

Use of Fourier transform infrared spectra of crude bacterial lipopolysaccharides and chemometrics for differentiation of Salmonella enterica serotypes

Detection and differentiation of live and heat-treated Salmonella enterica serovars inoculated onto chicken breast using Fourier transform infrared (FT-IR) spectroscopy: FT-IR detection of Salmonella enterica from chicken

A bioluminescence-based assay for enumeration of lytic bacteriophage

Evaluating the solubility of powdered food ingredients using dynamic nuclear magnetic resonance (NMR) relaxometry

Differentiation of crude lipopolysaccharides from Escherichia coli strains using fourier transform infrared spectroscopy and chemometrics

Impact of Deliquescence on the Chemical Stability of Vitamins B1, B6, and C in Powder Blends

Effects of heat and β-lactoglobulin on distribution of fluorescently labeled tissue- and urokinase-type plasminogen activators in a model milk system

Water vapor permeability, mechanical, and structural properties of edible β-casein films

Implementing a Total Quality Management Approach in the Design, Delivery, and Redesign of a Statistical Process Control Course

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