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Effect of ripening inhibitor type on formation, stability, and antimicrobial activity of thyme oil nanoemulsion

Food chemistry, 2018-04, Vol.245, p.104-111

2018

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Comparing and Correlating Solubility Parameters Governing the Self-Assembly of Molecular Gels Using 1,3:2,4-Dibenzylidene Sorbitol as the Gelator

Langmuir, 2014-12, Vol.30 (47), p.14128-14142

2014

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Bigels as Delivery Systems: Potential Uses and Applicability in Food

Gels, 2023-08, Vol.9 (8), p.648

2023

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Vibrational and fluorescence spectroscopy to study gluten and zein interactions in complex dough systems

Current research in food science, 2022-01, Vol.5, p.479-490

2022

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Microbial growth curves: what the models tell us and what they cannot

Critical reviews in food science and nutrition, 2011-12, Vol.51 (10), p.917-945

2011

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Extraction, Identification, and Quantification of Polyphenols from the Theobroma cacao L. Fruit: Yield vs. Environmental Friendliness

Foods, 2024-08, Vol.13 (15), p.2397

2024

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Sodium reduction strategies through use of meat extenders (white button mushrooms vs. textured soy) in beef patties

Food science & nutrition, 2019-02, Vol.7 (2), p.506-518

2019

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Mechanism of Synergistic Photoinactivation Utilizing Curcumin and Lauric Arginate Ethyl Ester against Escherichia coli and Listeria innocua

Foods, 2023-11, Vol.12 (23), p.4195

2023

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Probabilistic Model of Microbial Cell Growth, Division, and Mortality

Applied and Environmental Microbiology, 2010-01, Vol.76 (1), p.230-242

2010

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Dynamic Model of Heat Inactivation Kinetics for Bacterial Adaptation

Applied and Environmental Microbiology, 2009-04, Vol.75 (8), p.2590-2597

2009

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Use of Micellar Delivery Systems to Enhance Curcumin’s Stability and Microbial Photoinactivation Capacity

Foods, 2021-07, Vol.10 (8), p.1777

2021

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Arrhenius Equation Revisited

Critical reviews in food science and nutrition, 2012-01, Vol.52 (9), p.830-851

2012

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Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumption

NPJ science of food, 2024-08, Vol.8 (1), p.54-10

2024

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Impact of ripening inhibitors on molecular transport of antimicrobial components from essential oil nanoemulsions

Journal of colloid and interface science, 2019-11, Vol.556, p.568-576

2019

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Mapping deterioration in electrospun zein nonwoven nanostructures encapsulating corn oil

Current research in food science, 2024-01, Vol.9, p.100801, Article 100801

2024

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Physicochemical differences between malanga (Xanthosoma sagittifolium) and potato (Solanum tuberosum) tubers are associated with differential effects on the gut microbiome

Journal of functional foods, 2018-06, Vol.45, p.268-276

2018

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Role of Solid Fat Content in Oxidative Stability of Low-Moisture Cracker Systems

Antioxidants, 2022-10, Vol.11 (11), p.2139

2022

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Degradation kinetics of C-Phycocyanin under isothermal and dynamic thermal treatments

Food chemistry, 2022-07, Vol.382, p.132266-132266, Article 132266

2022

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Temperature-dependence of riboflavin phosphorescence in cryosolvents

Food chemistry, 2022-05, Vol.376, p.131928-131928, Article 131928

2022

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Evaluation of a Stochastic Inactivation Model for Heat-Activated Spores of Bacillus spp

Applied and Environmental Microbiology, 2010-07, Vol.76 (13), p.4402-4412

2010

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Artificial Intelligence technology in food safety: A behavioral approach

Trends in food science & technology, 2022-05, Vol.123, p.376-381

2022

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Morphological changes and color development during cookie baking—Kinetic, heat, and mass transfer considerations

Journal of food science, 2024-07, Vol.89 (7), p.4331-4344

2024

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Stochastic and Deterministic Model of Microbial Heat Inactivation

Journal of food science, 2010-03, Vol.75 (2), p.R59-R70

2010

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Wheat milling across history altered sugar bioaccessibility assessed using TIM-1 in vitro digestion model

Food research international, 2023-12, Vol.174 (Pt 1), p.113521-113521, Article 113521

2023

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The digestive fate of beef versus plant-based burgers from bolus to stool

Food research international, 2023-05, Vol.167, p.112688-112688, Article 112688

2023

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Effect of ripening inhibitor type on formation, stability, and antimicrobial activity of thyme oil nanoemulsion

Comparing and Correlating Solubility Parameters Governing the Self-Assembly of Molecular Gels Using 1,3:2,4-Dibenzylidene Sorbitol as the Gelator

Bigels as Delivery Systems: Potential Uses and Applicability in Food

Vibrational and fluorescence spectroscopy to study gluten and zein interactions in complex dough systems

Microbial growth curves: what the models tell us and what they cannot

Extraction, Identification, and Quantification of Polyphenols from the Theobroma cacao L. Fruit: Yield vs. Environmental Friendliness

Sodium reduction strategies through use of meat extenders (white button mushrooms vs. textured soy) in beef patties

Mechanism of Synergistic Photoinactivation Utilizing Curcumin and Lauric Arginate Ethyl Ester against Escherichia coli and Listeria innocua

Probabilistic Model of Microbial Cell Growth, Division, and Mortality

Dynamic Model of Heat Inactivation Kinetics for Bacterial Adaptation

Use of Micellar Delivery Systems to Enhance Curcumin’s Stability and Microbial Photoinactivation Capacity

Arrhenius Equation Revisited

Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumption

Impact of ripening inhibitors on molecular transport of antimicrobial components from essential oil nanoemulsions

Mapping deterioration in electrospun zein nonwoven nanostructures encapsulating corn oil

Physicochemical differences between malanga (Xanthosoma sagittifolium) and potato (Solanum tuberosum) tubers are associated with differential effects on the gut microbiome

Role of Solid Fat Content in Oxidative Stability of Low-Moisture Cracker Systems

Degradation kinetics of C-Phycocyanin under isothermal and dynamic thermal treatments

Temperature-dependence of riboflavin phosphorescence in cryosolvents

Evaluation of a Stochastic Inactivation Model for Heat-Activated Spores of Bacillus spp

Artificial Intelligence technology in food safety: A behavioral approach

Morphological changes and color development during cookie baking—Kinetic, heat, and mass transfer considerations

Stochastic and Deterministic Model of Microbial Heat Inactivation

Wheat milling across history altered sugar bioaccessibility assessed using TIM-1 in vitro digestion model

The digestive fate of beef versus plant-based burgers from bolus to stool

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