Authors: McHugh, TH

Citation: Th. Mchugh, Protein-lipid interactions in edible films and coatings, NAHRUNG, 44(3), 2000, pp. 148-151

Authors: Mancini, F McHugh, TH

Citation: F. Mancini et Th. Mchugh, Fruit-alginate interactions in novel restructured products, NAHRUNG, 44(3), 2000, pp. 152-157

Authors: Akdogan, H McHugh, TH

Citation: H. Akdogan et Th. Mchugh, Flow characterization of peach products during extrusion, J FOOD SCI, 65(3), 2000, pp. 471-475

Authors: McHugh, TH Senesi, E

Citation: Th. Mchugh et E. Senesi, Apple wraps: A novel method to improve the quality and extend the shelf life of fresh-cut apples, J FOOD SCI, 65(3), 2000, pp. 480-485

Authors: Akdogan, H McHugh, TH

Citation: H. Akdogan et Th. Mchugh, Twin screw extrusion of peach puree: Rheological properties and product characteristics, J FOOD PROC, 23(4), 1999, pp. 285-305

Authors: McHugh, TH Huxsoll, CC

Citation: Th. Mchugh et Cc. Huxsoll, Extrusion processing of restructured peach and peach/starch gels, FOOD SCIENC, 32(8), 1999, pp. 513-520