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The Effect of Ultrasonic Water Treatment on the Change in the Microstructure of Wheat Grain, Dough, and Wheat Flour Bread

International journal of food science, 2022, Vol.2022, p.1986438-11

2022

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Profiling Anthocyanins in Thai Purple Yams (Dioscorea alata L.)

International Journal of Food Science, 2020, Vol.2020 (2020), p.1-10

2020

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Evaluation of structural and functional properties of citrus pectin film enriched with green tea extract

Polymer engineering and science, 2023-08, Vol.63 (8), p.2522-2533

2023

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Investigation and mechanism of headspace corrosion in metal cans filled chicken noodle soup

Packaging technology & science, 2024-03, Vol.37 (3), p.187-197

2024

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The effect of citric acid concentrations on the mechanical, thermal, and structural properties of starch edible films

International journal of food science & technology, 2024-03, Vol.59 (3), p.1801-1813

2024

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Efficacies of sodium hypochlorite and quaternary ammonium sanitizers for reduction of norovirus and selected bacteria during ware-washing operations

PloS one, 2012-12, Vol.7 (12), p.e50273

2012

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Packaging for Nonthermal Processing of Food

Second edition., 2018

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Incorporation of vitamin E into chitosan and its effect on the film forming solution (viscosity and drying rate) and the solubility and thermal properties of the dried film

Food hydrocolloids, 2014-03, Vol.35, p.78-84

2014

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Development of antiviral and bacteriostatic chitosan‐based food packaging material with grape seed extract for murine norovirus, Escherichia coli and Listeria innocua control

Food science & nutrition, 2020-11, Vol.8 (11), p.6174-6181

2020

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Antimicrobial Activity of Chitosan-Based Films Enriched with Green Tea Extracts on Murine Norovirus, Escherichia coli, and Listeria innocua

International Journal of Food Science, 2020, Vol.2020 (2020), p.1-9

2020

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Role and Importance of Functional Food Packaging in Specialized Products for Vulnerable Populations: Implications for Innovation and Policy Development for Sustainability

Foods, 2022-09, Vol.11 (19), p.3043

2022

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Efficacy of neutral electrolyzed water for sanitization of cutting boards used in the preparation of foods

Journal of food engineering, 2012-06, Vol.110 (4), p.541-546

2012

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Transmission Electron Microscopic Analysis Showing Structural Changes to Bacterial Cells Treated with Electrolyzed Water and an Acidic Sanitizer

Journal of food science, 2012-04, Vol.77 (4), p.M182-M187

2012

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Reduction in microbial survival on food contact surfaces by a spray coated polymerized quaternary ammonium compound

Food science & nutrition, 2020-05, Vol.8 (5), p.2472-2477

2020

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Effect of micro‐pattern topography on the attachment and survival of foodborne microorganisms on food contact surfaces

Journal of food safety, 2018-02, Vol.38 (1), p.n/a

2018

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Corrosion in Tinplate Cans Used for Food Storage, Part 1: EIS Analysis of BPA-NI Coating

Corrosion (Houston, Tex.), 2021-04, Vol.77 (4), p.386-401

2021

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Corrosion in Tinplate Cans Used for Food Storage, Part 2: Characterization and Corrosion Phenomena in BPA-NI Coated Cans

Corrosion (Houston, Tex.), 2021-07, Vol.77 (7), p.700-711

2021

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Development of Seed Butter Made with Pumpkin, Sesame, and Sunflower Seeds and the Influence of Natural Antimicrobials and Stabilizers on Its Shelf Life

International journal of food science, 2021, Vol.2021, p.6630636-9

2021

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Identification of Corrosive Volatile Compounds Found in the Headspace of Chicken Noodle Soup Retorted in Metal Cans

International journal of food science, 2023, Vol.2023, p.1-16

2023

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The effect of different percent loadings of nanoparticles on the barrier and thermal properties of nylon 6 films

Innovative food science & emerging technologies, 2013-10, Vol.20, p.276-280

2013

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Uptake of Polychlorinated Biphenyls (PCBs) from an Aqueous Medium by Polyethylene, Polyvinyl Chloride, and Polystyrene Films

Journal of agricultural and food chemistry, 2005-01, Vol.53 (1), p.164-169

2005

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Heat‐induced compounds development in processed tomato and their influence on corrosion initiation in metal food cans

Food science & nutrition, 2021-08, Vol.9 (8), p.4134-4145

2021

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Inactivation of Clostridium sporogenes spores on stainless-steel using heat and an organic acidic chemical agent

Journal of food engineering, 2012-06, Vol.110 (3), p.493-496

2012

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effect of high pressure processing on the morphology of polyethylene films tested by differential scanning calorimetry and X-ray diffraction and its influence on the permeability of the polymer

Journal of applied polymer science, 2009-04, Vol.112 (1), p.107-113

2009

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Incorporation of Selected Antimicrobial Small Molecule Compounds into Tapioca Starch and the Effects on Thickness, Moisture, and Oxygen Mass Transfer, and Mechanical Properties of the Films

Starch - Stärke, 2018-05, Vol.70 (5-6), p.n/a

2018

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The Effect of Ultrasonic Water Treatment on the Change in the Microstructure of Wheat Grain, Dough, and Wheat Flour Bread

Profiling Anthocyanins in Thai Purple Yams (Dioscorea alata L.)

Evaluation of structural and functional properties of citrus pectin film enriched with green tea extract

Investigation and mechanism of headspace corrosion in metal cans filled chicken noodle soup

The effect of citric acid concentrations on the mechanical, thermal, and structural properties of starch edible films

Efficacies of sodium hypochlorite and quaternary ammonium sanitizers for reduction of norovirus and selected bacteria during ware-washing operations

Packaging for Nonthermal Processing of Food

Incorporation of vitamin E into chitosan and its effect on the film forming solution (viscosity and drying rate) and the solubility and thermal properties of the dried film

Development of antiviral and bacteriostatic chitosan‐based food packaging material with grape seed extract for murine norovirus, Escherichia coli and Listeria innocua control

Antimicrobial Activity of Chitosan-Based Films Enriched with Green Tea Extracts on Murine Norovirus, Escherichia coli, and Listeria innocua

Role and Importance of Functional Food Packaging in Specialized Products for Vulnerable Populations: Implications for Innovation and Policy Development for Sustainability

Efficacy of neutral electrolyzed water for sanitization of cutting boards used in the preparation of foods

Transmission Electron Microscopic Analysis Showing Structural Changes to Bacterial Cells Treated with Electrolyzed Water and an Acidic Sanitizer

Reduction in microbial survival on food contact surfaces by a spray coated polymerized quaternary ammonium compound

Effect of micro‐pattern topography on the attachment and survival of foodborne microorganisms on food contact surfaces

Corrosion in Tinplate Cans Used for Food Storage, Part 1: EIS Analysis of BPA-NI Coating

Corrosion in Tinplate Cans Used for Food Storage, Part 2: Characterization and Corrosion Phenomena in BPA-NI Coated Cans

Development of Seed Butter Made with Pumpkin, Sesame, and Sunflower Seeds and the Influence of Natural Antimicrobials and Stabilizers on Its Shelf Life

Identification of Corrosive Volatile Compounds Found in the Headspace of Chicken Noodle Soup Retorted in Metal Cans

The effect of different percent loadings of nanoparticles on the barrier and thermal properties of nylon 6 films

Uptake of Polychlorinated Biphenyls (PCBs) from an Aqueous Medium by Polyethylene, Polyvinyl Chloride, and Polystyrene Films

Heat‐induced compounds development in processed tomato and their influence on corrosion initiation in metal food cans

Inactivation of Clostridium sporogenes spores on stainless-steel using heat and an organic acidic chemical agent

effect of high pressure processing on the morphology of polyethylene films tested by differential scanning calorimetry and X-ray diffraction and its influence on the permeability of the polymer

Incorporation of Selected Antimicrobial Small Molecule Compounds into Tapioca Starch and the Effects on Thickness, Moisture, and Oxygen Mass Transfer, and Mechanical Properties of the Films

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