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Aroma Profile Characterization of Mahi‐Mahi and Tuna for Determining Spoilage Using Purge and Trap Gas Chromatography‐Mass Spectrometry

Journal of food science, 2019-03, Vol.84 (3), p.481-489

2019

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Development of a rapid colorimetric strip method for determination of volatile bases in mahi‐mahi and tuna

Journal of food science, 2021-06, Vol.86 (6), p.2398-2409

2021

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Treating suicidal ideation in the context of depression

BMC psychiatry, 2020-10, Vol.20 (1), p.497-497, Article 497

2020

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Modernizing standards of identity for juice: Evidence from consumer acceptance of orange juice blend

The Journal of consumer affairs, 2023-07, Vol.57 (3), p.1377-1394

2023

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Beyond the Lab: Empirically Supported Treatments in the Real World

Frontiers in psychology, 2020-08, Vol.11, p.1969-1969

2020

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The effect of CO2 concentration on yeast fermentation: rates, metabolic products, and yeast stress indicators

Journal of industrial microbiology & biotechnology, 2023-02, Vol.50 (1)

2023

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Total inactivation of lipoxygenase in whole soya bean by pulsed light and the effect of pulsed light on the chemical properties of soya milk produced from the treated soya beans

International journal of food science & technology, 2018-02, Vol.53 (2), p.457-466

2018

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Southern Region Produce Safety Alliance Grower Training: Using Pre- and Post-Training Knowledge Assessments to Understand Training Effectiveness

Journal of food protection, 2024-05, Vol.87 (5), p.100266-100266, Article 100266

2024

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Sensory evaluation and flavour analysis of soymilk produced from lipoxygenase‐free soya beans after modified processes and pulsed light treatment

International journal of food science & technology, 2018-06, Vol.53 (6), p.1434-1441

2018

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Effects of atmospheric pressure plasma jet treatment on aflatoxin level, physiochemical quality, and sensory attributes of peanuts

Journal of food processing and preservation, 2020-01, Vol.44 (1), p.n/a

2020

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Sensory and chemical characteristics of tomato juice from fresh market cultivars with comparison to commercial tomato juice

Flavour and fragrance journal, 2021-01, Vol.36 (1), p.121-136

2021

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Simultaneous Determination of Amino Acids and Biogenic Amines in Tuna and Mahi-Mahi by Reversed-Phase Ultra-High Performance Liquid Chromatography

Journal of aquatic food product technology, 2019-09, Vol.28 (8), p.848-860

2019

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The Opportunities and Risks of Large Language Models in Mental Health

JMIR mental health, 2024-07, Vol.11, p.e59479-e59479

2024

Volltextzugriff (PDF)

Effects of thermal processing on flavor and consumer perception using tomato juice produced from Florida grown fresh market cultivars

Journal of food processing and preservation, 2022-01, Vol.46 (1), p.n/a

2022

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Quinoa flavonoids and their bioaccessibility during in vitro gastrointestinal digestion

Journal of cereal science, 2020-09, Vol.95, p.103070, Article 103070

2020

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Tocopherol degradation and lipid oxidation during storage of Chenopodium quinoa

Journal of food composition and analysis, 2023-10, Vol.123, p.105549, Article 105549

2023

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The Role of Amaranth, Quinoa, and Millets for the Development of Healthy, Sustainable Food Products—A Concise Review

Foods, 2022-08, Vol.11 (16), p.2442

2022

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Colorimetric Evaluation of Mahi-Mahi and Tuna for Biogenic Amines

Journal of aquatic food product technology, 2017-08, Vol.26 (7), p.781-789

2017

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High Power Ultrasound: Impact on Olive Paste Temperature, Malaxation Time, Extraction Efficiency, and Characteristics of Extra Virgin Olive Oil

Food and bioprocess technology, 2018-03, Vol.11 (3), p.634-644

2018

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Child Sexual Abuse, Early Family Risk, and Childhood Parentification: Pathways to Current Psychosocial Adjustment

Journal of family psychology, 2008-04, Vol.22 (2), p.320-324

2008

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Lifetime physical and sexual abuse and substance use treatment outcomes in men

Journal of substance abuse treatment, 2008-12, Vol.35 (4), p.353-361

2008

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Chemical Characterization of Orange Juice from Trees Infected with Citrus Greening (Huanglongbing)

Journal of food science, 2010-03, Vol.75 (2), p.C199-C207

2010

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Measuring and Predicting Head Space Pressure during Retorting of Thermally Processed Foods

Journal of food science, 2011-04, Vol.76 (3), p.E298-E308

2011

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Physicochemical and Sensory Properties of Cold Pressed Oils from Florida Hamlin and Valencia Oranges Affected by Huanglongbing

Journal of food science, 2017-09, Vol.82 (9), p.2158-2166

2017

Volltextzugriff (PDF)

Outbreaks of Foodborne Disease Associated with Fruit and Vegetable Juices, 1922–2019

EDIS, 2020-10, Vol.2020 (5)

2020

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Aroma Profile Characterization of Mahi‐Mahi and Tuna for Determining Spoilage Using Purge and Trap Gas Chromatography‐Mass Spectrometry

Development of a rapid colorimetric strip method for determination of volatile bases in mahi‐mahi and tuna

Treating suicidal ideation in the context of depression

Modernizing standards of identity for juice: Evidence from consumer acceptance of orange juice blend

Beyond the Lab: Empirically Supported Treatments in the Real World

The effect of CO2 concentration on yeast fermentation: rates, metabolic products, and yeast stress indicators

Total inactivation of lipoxygenase in whole soya bean by pulsed light and the effect of pulsed light on the chemical properties of soya milk produced from the treated soya beans

Southern Region Produce Safety Alliance Grower Training: Using Pre- and Post-Training Knowledge Assessments to Understand Training Effectiveness

Sensory evaluation and flavour analysis of soymilk produced from lipoxygenase‐free soya beans after modified processes and pulsed light treatment

Effects of atmospheric pressure plasma jet treatment on aflatoxin level, physiochemical quality, and sensory attributes of peanuts

Sensory and chemical characteristics of tomato juice from fresh market cultivars with comparison to commercial tomato juice

Simultaneous Determination of Amino Acids and Biogenic Amines in Tuna and Mahi-Mahi by Reversed-Phase Ultra-High Performance Liquid Chromatography

The Opportunities and Risks of Large Language Models in Mental Health

Effects of thermal processing on flavor and consumer perception using tomato juice produced from Florida grown fresh market cultivars

Quinoa flavonoids and their bioaccessibility during in vitro gastrointestinal digestion

Tocopherol degradation and lipid oxidation during storage of Chenopodium quinoa

The Role of Amaranth, Quinoa, and Millets for the Development of Healthy, Sustainable Food Products—A Concise Review

Colorimetric Evaluation of Mahi-Mahi and Tuna for Biogenic Amines

High Power Ultrasound: Impact on Olive Paste Temperature, Malaxation Time, Extraction Efficiency, and Characteristics of Extra Virgin Olive Oil

Child Sexual Abuse, Early Family Risk, and Childhood Parentification: Pathways to Current Psychosocial Adjustment

Lifetime physical and sexual abuse and substance use treatment outcomes in men

Chemical Characterization of Orange Juice from Trees Infected with Citrus Greening (Huanglongbing)

Measuring and Predicting Head Space Pressure during Retorting of Thermally Processed Foods

Physicochemical and Sensory Properties of Cold Pressed Oils from Florida Hamlin and Valencia Oranges Affected by Huanglongbing

Outbreaks of Foodborne Disease Associated with Fruit and Vegetable Juices, 1922–2019

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