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Plant-Based Dietary Practices and Socioeconomic Factors That Influence Anemia in India

Nutrients, 2021-10, Vol.13 (10), p.3538

2021

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Comparing the Effects of Concord Grape ( Vitis labrusca L.) Puree, Juice, and Pomace on Intestinal Morphology, Functionality, and Bacterial Populations In Vivo ( Gallus gallus )

Nutrients, 2022-08, Vol.14 (17), p.3539

2022

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High Pressure Processing vs. Thermal Pasteurization of Whole Concord Grape Puree: Effect on Nutritional Value, Quality Parameters and Refrigerated Shelf Life

Foods, 2021-10, Vol.10 (11), p.2608

2021

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Empire Apple ( Malus domestica ) Juice, Pomace, and Pulp Modulate Intestinal Functionality, Morphology, and Bacterial Populations In Vivo ( Gallus gallus )

Nutrients, 2022-11, Vol.14 (23), p.4955

2022

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Consumer Acceptance and Physicochemical Properties of a Yogurt Beverage Formulated with Upcycled Yogurt Acid Whey

Beverages (Basel), 2024-03, Vol.10 (1), p.18

2024

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Changes in the Glutinous Rice Grain and Physicochemical Properties of Its Starch upon Moderate Treatment with Pulsed Electric Field

Foods, 2021-02, Vol.10 (2), p.395

2021

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Prevention of the Retrogradation of Glutinous Rice Gel and Sweetened Glutinous Rice Cake Utilizing Pulsed Electric Field during Refrigerated Storage

Foods, 2022-04, Vol.11 (9), p.1306

2022

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Supplemental Microalgal Iron Helps Replete Blood Hemoglobin in Moderately Anemic Mice Fed a Rice-Based Diet

Nutrients, 2020-07, Vol.12 (8), p.2239

2020

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Effect of Water Activity on the Thermal Tolerance and Survival of Salmonella enterica Serovars Tennessee and Senftenberg in Goat's Milk Caramel

Journal of food protection, 2017-06, Vol.80 (6), p.922-927

2017

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Comprehensive Review of Patulin Control Methods in Foods

Comprehensive reviews in food science and food safety, 2005-01, Vol.4 (1), p.8-21

2005

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Iron from Co-Encapsulation of Defatted Nannochloropsis Oceanica with Inulin Is Highly Bioavailable and Does Not Impact Wheat Flour Shelf Life or Sensorial Attributes

Foods, 2023-02, Vol.12 (3), p.675

2023

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Multi-porous quaternized chitosan/polystyrene microbeads for scalable, efficient heparin recovery

Chemical engineering journal (Lausanne, Switzerland : 1996), 2018-09, Vol.348, p.399-408

2018

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Evaluation of high pressure processing (HPP) inactivation of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in acid and acidified juices and beverages

International journal of food microbiology, 2021-02, Vol.339, p.109034, Article 109034

2021

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Decreasing pH results in a reduction of anthocyanin coprecipitation during cold stabilization of purple grape juice

Molecules (Basel, Switzerland), 2015-01, Vol.20 (1), p.556-572

2015

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Phenolic and carotenoid composition of canned peaches (Prunus persica) and apricots (Prunus armeniaca) as affected by variety and peeling

Food research international, 2013-11, Vol.54 (1), p.448-455

2013

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Effects of replacing buttermilk with yogurt acid whey in ranch dressing

Journal of dairy science, 2019-09, Vol.102 (9), p.7874-7883

2019

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Assessment of the Validity of Maturity Metrics for Predicting the Volatile Composition of Concord Grape Juice

Journal of food science, 2012-03, Vol.77 (3), p.C319-C325

2012

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Characterization and the Effect of Maturity at Harvest on the Phenolic and Carotenoid Content of Northeast USA Apricot (Prunus armeniaca) Varieties

Journal of agricultural and food chemistry, 2013-12, Vol.61 (51), p.12700-12710

2013

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Role of pectin and haze particles in membrane fouling during cold microfiltration of apple cider

Journal of food engineering, 2017-05, Vol.200, p.47-58

2017

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Thermal Resistance of Xerophilic Fungi in Low-Water-Activity (0.70 to 0.80) Confectionery Model Foods

Journal of food protection, 2019-03, Vol.82 (3), p.390-394

2019

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Influence of Storage Temperature and Apple Variety on Patulin Production by Penicillium expansum

Journal of food protection, 2009-05, Vol.72 (5), p.1030-1036

2009

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Fate of Spoilage and Pathogenic Microorganisms in Acidified Cold-Filled Hot Pepper Sauces

Journal of food protection, 2019-10, Vol.82 (10), p.1736-1743

2019

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Chemical Characterization of Red Wine Grape (Vitis vinifera and Vitis Interspecific Hybrids) and Pomace Phenolic Extracts and Their Biological Activity against Streptococcus mutans

Journal of agricultural and food chemistry, 2007-12, Vol.55 (25), p.10200-10207

2007

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Effect of acid adaptation and acid shock on thermal tolerance and survival of Escherichia coli O157:H7 and O111 in apple juice

Journal of food protection, 2014-10, Vol.77 (10), p.1656-1663

2014

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Ascorbic acid and selected preservatives influence effectiveness of UV treatment of apple juice

Food science & technology, 2017-01, Vol.75, p.9-16

2017

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Plant-Based Dietary Practices and Socioeconomic Factors That Influence Anemia in India

Comparing the Effects of Concord Grape ( Vitis labrusca L.) Puree, Juice, and Pomace on Intestinal Morphology, Functionality, and Bacterial Populations In Vivo ( Gallus gallus )

High Pressure Processing vs. Thermal Pasteurization of Whole Concord Grape Puree: Effect on Nutritional Value, Quality Parameters and Refrigerated Shelf Life

Empire Apple ( Malus domestica ) Juice, Pomace, and Pulp Modulate Intestinal Functionality, Morphology, and Bacterial Populations In Vivo ( Gallus gallus )

Consumer Acceptance and Physicochemical Properties of a Yogurt Beverage Formulated with Upcycled Yogurt Acid Whey

Changes in the Glutinous Rice Grain and Physicochemical Properties of Its Starch upon Moderate Treatment with Pulsed Electric Field

Prevention of the Retrogradation of Glutinous Rice Gel and Sweetened Glutinous Rice Cake Utilizing Pulsed Electric Field during Refrigerated Storage

Supplemental Microalgal Iron Helps Replete Blood Hemoglobin in Moderately Anemic Mice Fed a Rice-Based Diet

Effect of Water Activity on the Thermal Tolerance and Survival of Salmonella enterica Serovars Tennessee and Senftenberg in Goat's Milk Caramel

Comprehensive Review of Patulin Control Methods in Foods

Iron from Co-Encapsulation of Defatted Nannochloropsis Oceanica with Inulin Is Highly Bioavailable and Does Not Impact Wheat Flour Shelf Life or Sensorial Attributes

Multi-porous quaternized chitosan/polystyrene microbeads for scalable, efficient heparin recovery

Evaluation of high pressure processing (HPP) inactivation of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in acid and acidified juices and beverages

Decreasing pH results in a reduction of anthocyanin coprecipitation during cold stabilization of purple grape juice

Phenolic and carotenoid composition of canned peaches (Prunus persica) and apricots (Prunus armeniaca) as affected by variety and peeling

Effects of replacing buttermilk with yogurt acid whey in ranch dressing

Assessment of the Validity of Maturity Metrics for Predicting the Volatile Composition of Concord Grape Juice

Characterization and the Effect of Maturity at Harvest on the Phenolic and Carotenoid Content of Northeast USA Apricot (Prunus armeniaca) Varieties

Role of pectin and haze particles in membrane fouling during cold microfiltration of apple cider

Thermal Resistance of Xerophilic Fungi in Low-Water-Activity (0.70 to 0.80) Confectionery Model Foods

Influence of Storage Temperature and Apple Variety on Patulin Production by Penicillium expansum

Fate of Spoilage and Pathogenic Microorganisms in Acidified Cold-Filled Hot Pepper Sauces

Chemical Characterization of Red Wine Grape (Vitis vinifera and Vitis Interspecific Hybrids) and Pomace Phenolic Extracts and Their Biological Activity against Streptococcus mutans

Effect of acid adaptation and acid shock on thermal tolerance and survival of Escherichia coli O157:H7 and O111 in apple juice

Ascorbic acid and selected preservatives influence effectiveness of UV treatment of apple juice

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