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Proteome basis of red color defect in channel catfish (Ictalurus punctatus) fillets

Food science & technology, 2014-06, Vol.57 (1), p.141-148

2014

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A New Approach for Quantifying Purpurogallin in Brewed Beverages Using LC-MS in Combination with Solid Phase Extraction

Foods, 2022-05, Vol.11 (10), p.1429

2022

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Microbial Indicators and Possible Focal Points of Contamination during Production and Processing of Catfish

Foods, 2022-09, Vol.11 (18), p.2778

2022

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Effects of roasting degrees on phenolic compounds and antioxidant activity in coffee beans from different geographic origins

Food science & technology, 2022-10, Vol.168, p.113965, Article 113965

2022

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Effect of Chlorine-Induced Sublethal Oxidative Stress on the Biofilm-Forming Ability of Salmonella at Different Temperatures, Nutrient Conditions, and Substrates

Journal of food protection, 2019-01, Vol.82 (1), p.78-92

2019

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Effect of Chlorine-Induced Sublethal Oxidative Stress on the Biofilm-Forming Ability of Salmonella at Different Temperatures, Nutrient Conditions, and Substrates

Journal of food protection, 2019-01, Vol.82 (1), p.78

2019

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Effect of deboning time on the growth of Salmonella, E. coli, aerobic, and lactic acid bacteria during beef sausage processing and storage

Meat science, 2018-05, Vol.139, p.49-55

2018

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Use of nets treated with food-grade coatings on dry-cured ham to control Tyrophagus putrescentiae infestations without impacting sensory properties

Journal of stored products research, 2018-03, Vol.76, p.30-36

2018

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Effects of temperature, relative humidity, and protective netting on Tyrophagus putrescentiae (Schrank) (Sarcoptiformes: Acaridae) infestation, fungal growth, and product quality of dry cured hams

Journal of stored products research, 2018-06, Vol.77, p.211-218

2018

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Incorporating fermented by-products of Lactobacillus diolivorans in food grade coatings designed for inhibition of Tyrophagus putrescentiae on dry-cured hams

Journal of stored products research, 2018-06, Vol.77, p.77-83

2018

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Biology and integrated pest management of Tyrophagus putrescentiae (Schrank) infesting dry cured hams

Journal of stored products research, 2018-12, Vol.79, p.16-28

2018

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The Effects of Sequential Environmental and Harvest Stressors on the Sensory Characteristics of Cultured Channel Catfish (Ictalurus Punctatus) Fillets

Journal of food science, 2016-08, Vol.81 (8), p.S2031-S2038

2016

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Potassium Acetate and Potassium Lactate Enhance the Microbiological and Physical Properties of Marinated Catfish Fillets

Journal of food science, 2011-05, Vol.76 (4), p.S242-S250

2011

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Effects of Cetylpyridinium Chloride and Peroxyacetic Acid Treatment of Broiler Frames on Salmonella Incidence and Mechanically Separated Chicken Quality

Meat and muscle biology, 2018-07, Vol.2 (1), p.197-204

2018

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Utilization of Buffered Vinegar to Inhibit the Growth of Listeria monocytogenes on Marinated and Cooked Chicken Breast

Meat and muscle biology, 2018-07, Vol.2 (1), p.214-220

2018

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Optimization of Enzymatic Treatments for Deskinning of Catfish Nuggets

Journal of aquatic food product technology, 2014-07, Vol.23 (4), p.385-393

2014

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Optimization of Hot Water Treatment for Sprout and Spoilage Inhibition of Cured Sweet Potato

Journal of food processing and preservation, 2014-02, Vol.38 (1), p.493-498

2014

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Optimization of Hot Water Treatment for Sprout and Spoilage Inhibition of Cured Sweet Potato: Hot Water Treatment of Sweet Potato

Journal of food processing and preservation, 2014-02, Vol.38 (1), p.493-498

2014

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Effects of Phosphate Type on the Quality of Vacuum-Tumbled Catfish Fillets

Journal of aquatic food product technology, 2009-10, Vol.18 (4), p.400-415

2009

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Sensory and Physicochemical Properties of Smoked Catfish Sausages

Journal of aquatic food product technology, 2013-09, Vol.22 (5), p.496-507

2013

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Human Hair as a Nutrient Source for Horticultural Crops

HortTechnology (Alexandria, Va.), 2008, Vol.18 (4), p.592-596

2008

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Effects of Potassium Lactate and Acetate on Listeria monocytogenes Inhibition, Physicochemical and Sensory Properties of Smoked Catfish Fillets

Journal of aquatic food product technology, 2012-07, Vol.21 (4), p.338-350

2012

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Sensory Enhancement of Freshwater Prawns Through Post-Harvest Salt Acclimation

Journal of aquatic food product technology, 2013-03, Vol.22 (2), p.129-136

2013

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43.3: Flat Panel Light Source and High Power Inverter for LCD Backlight Application

SID International Symposium Digest of technical papers, 2000-05, Vol.31 (1), p.1033-1035

2000

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Formulating CAM parameters for surface patterning by grinding process based on unit pattern geometry

International journal of advanced manufacturing technology, 2016-03, Vol.83 (1-4), p.595-609

2016

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Proteome basis of red color defect in channel catfish (Ictalurus punctatus) fillets

A New Approach for Quantifying Purpurogallin in Brewed Beverages Using LC-MS in Combination with Solid Phase Extraction

Microbial Indicators and Possible Focal Points of Contamination during Production and Processing of Catfish

Effects of roasting degrees on phenolic compounds and antioxidant activity in coffee beans from different geographic origins

Effect of Chlorine-Induced Sublethal Oxidative Stress on the Biofilm-Forming Ability of Salmonella at Different Temperatures, Nutrient Conditions, and Substrates

Effect of Chlorine-Induced Sublethal Oxidative Stress on the Biofilm-Forming Ability of Salmonella at Different Temperatures, Nutrient Conditions, and Substrates

Effect of deboning time on the growth of Salmonella, E. coli, aerobic, and lactic acid bacteria during beef sausage processing and storage

Use of nets treated with food-grade coatings on dry-cured ham to control Tyrophagus putrescentiae infestations without impacting sensory properties

Effects of temperature, relative humidity, and protective netting on Tyrophagus putrescentiae (Schrank) (Sarcoptiformes: Acaridae) infestation, fungal growth, and product quality of dry cured hams

Incorporating fermented by-products of Lactobacillus diolivorans in food grade coatings designed for inhibition of Tyrophagus putrescentiae on dry-cured hams

Biology and integrated pest management of Tyrophagus putrescentiae (Schrank) infesting dry cured hams

The Effects of Sequential Environmental and Harvest Stressors on the Sensory Characteristics of Cultured Channel Catfish (Ictalurus Punctatus) Fillets

Potassium Acetate and Potassium Lactate Enhance the Microbiological and Physical Properties of Marinated Catfish Fillets

Effects of Cetylpyridinium Chloride and Peroxyacetic Acid Treatment of Broiler Frames on Salmonella Incidence and Mechanically Separated Chicken Quality

Utilization of Buffered Vinegar to Inhibit the Growth of Listeria monocytogenes on Marinated and Cooked Chicken Breast

Optimization of Enzymatic Treatments for Deskinning of Catfish Nuggets

Optimization of Hot Water Treatment for Sprout and Spoilage Inhibition of Cured Sweet Potato

Optimization of Hot Water Treatment for Sprout and Spoilage Inhibition of Cured Sweet Potato: Hot Water Treatment of Sweet Potato

Effects of Phosphate Type on the Quality of Vacuum-Tumbled Catfish Fillets

Sensory and Physicochemical Properties of Smoked Catfish Sausages

Human Hair as a Nutrient Source for Horticultural Crops

Effects of Potassium Lactate and Acetate on Listeria monocytogenes Inhibition, Physicochemical and Sensory Properties of Smoked Catfish Fillets

Sensory Enhancement of Freshwater Prawns Through Post-Harvest Salt Acclimation

43.3: Flat Panel Light Source and High Power Inverter for LCD Backlight Application

Formulating CAM parameters for surface patterning by grinding process based on unit pattern geometry

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