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Results: 1-25/28
Authors:
Fernandez-Molina, JJ
Barbosa-Canovas, GV
Swanson, BG
Citation: Jj. Fernandez-molina et al., Emerging technologies for food preservation without the use of heat, ARBOR, 168(661), 2001, pp. 155-170
Authors:
Swanson, BG
Citation: Bg. Swanson, Bor S. Luh - In memoriam, J FOOD PROC, 25(4), 2001, pp. VI-VI
Authors:
Harte, F
San Martin, MF
Lacerda, AH
Lelieveld, HLM
Swanson, BG
Barbosa-Canovas, GV
Citation: F. Harte et al., Potential use of 18 Tesla, static and pulsed magnetic fields on Escherichia coli and Saccharomyces cerevisiae, J FOOD PROC, 25(3), 2001, pp. 223-235
Authors:
Swanson, BG
Citation: Bg. Swanson, Letter from the editor, J FOOD PROC, 25(1), 2001, pp. VI-VI
Authors:
Mao, R
Tang, J
Swanson, BG
Citation: R. Mao et al., Water holding capacity and microstructure of gellan gels, CARBOHY POL, 46(4), 2001, pp. 365-371
Authors:
Tang, J
Mao, R
Tung, MA
Swanson, BG
Citation: J. Tang et al., Gelling temperature, gel clarity and texture of gellan gels containing fructose or sucrose, CARBOHY POL, 44(3), 2001, pp. 197-209
Authors:
Yang, J
Dunker, AK
Powers, JR
Clark, S
Swanson, BG
Citation: J. Yang et al., beta-Lactoglobulin molten globule induced by high pressure, J AGR FOOD, 49(7), 2001, pp. 3236-3243
Authors:
Lee, MR
Swanson, BG
Baik, BK
Citation: Mr. Lee et al., Influence of amylose content on properties of wheat starch and breadmakingquality of starch and gluten blends, CEREAL CHEM, 78(6), 2001, pp. 701-706
Authors:
Lau, MH
Tang, J
Swanson, BG
Citation: Mh. Lau et al., Kinetics of textural and color changes in green asparagus during thermal treatments, J FOOD ENG, 45(4), 2000, pp. 231-236
Authors:
Dutreux, N
Notermans, S
Gongora-Nieto, MM
Barbosa-Canovas, GV
Swanson, BG
Citation: N. Dutreux et al., Effects of combined exposure of Micrococcus luteus to nisin and pulsed electric fields, INT J F MIC, 60(2-3), 2000, pp. 147-152
Authors:
Dutreux, N
Notermans, S
Wijtzes, T
Gongora-Nieto, MM
Barbosa-Canovas, GV
Swanson, BG
Citation: N. Dutreux et al., Pulsed electric fields inactivation of attached and free-living Escherichia coli and Listeria innocua under several conditions, INT J F MIC, 54(1-2), 2000, pp. 91-98
Authors:
Hsieh, HM
Swanson, BG
Lumpkin, TA
Citation: Hm. Hsieh et al., Abrasion, grinding, cooking and the composition and physical characteristics of Azuki Koshi an, J FOOD PROC, 24(2), 2000, pp. 87-106
Authors:
Mao, R
Tang, J
Swanson, BG
Citation: R. Mao et al., Texture properties of high and low acyl mixed gellan gels, CARBOHY POL, 41(4), 2000, pp. 331-338
Authors:
Mao, R
Tang, J
Swanson, BG
Citation: R. Mao et al., Relaxation time spectrum of hydrogels by CONTIN analysis, J FOOD SCI, 65(3), 2000, pp. 374-381
Authors:
Ibarz, A
Sangronis, E
Barbosa-Canovas, GV
Swanson, BG
Citation: A. Ibarz et al., Texture of egg gels induced by high hydrostatic pressure, FOOD SC TEC, 5(3), 1999, pp. 191-201
Authors:
Berrios, JD
Swanson, BG
Cheong, WA
Citation: Jd. Berrios et al., Physico-chemical characterization of stored black beans (Phaseolus vulgaris L.), FOOD RES IN, 32(10), 1999, pp. 669-676
Authors:
Hsieh, HM
Swanson, BG
Lumpkin, TA
Citation: Hm. Hsieh et al., Starch gelatinization and microstructure of azuki an granules prepared from whole, abraded, or ground beans, FOOD SCIENC, 32(8), 1999, pp. 469-480
Authors:
Mao, RS
Tang, JM
Swanson, BG
Citation: Rs. Mao et al., Texture properties of gellan gels as affected by temperature, J TEXT STUD, 30(4), 1999, pp. 409-433
Authors:
Mao, RS
Tang, JM
Swanson, BG
Citation: Rs. Mao et al., Effect of pH buffers on mechanical properties of gellan gels, J TEXT STUD, 30(2), 1999, pp. 151-166
Authors:
Mao, R
Tang, J
Swanson, BG
Citation: R. Mao et al., Gelling temperatures of gellan solutions as affected by citrate buffers, J FOOD SCI, 64(4), 1999, pp. 648-652
Authors:
Palou, E
Lopez-Malo, A
Barbosa-Canovas, GV
Welti-Chanes, J
Swanson, BG
Citation: E. Palou et al., Polyphenoloxidase activity and color of blanched and high hydrostatic pressure treated banana puree, J FOOD SCI, 64(1), 1999, pp. 42-45
Authors:
Bruhn, RE
Pedrow, PD
Olsen, RG
Barbosa-Canovas, GV
Swanson, BG
Citation: Re. Bruhn et al., Heat conduction in microbes exposed to pulsed electric fields, IEEE DIELEC, 5(6), 1998, pp. 878-885
Authors:
Hsieh, HM
Swanson, BG
Lumpkin, TA
Citation: Hm. Hsieh et al., Azuki bean sizes and ama-natto preparation, FOOD RES IN, 31(9), 1998, pp. 629-634
Authors:
Lopez-Malo, A
Palou, E
Barbosa-Canovas, GV
Welti-Chanes, J
Swanson, BG
Citation: A. Lopez-malo et al., Polyphenoloxidase activity and color changes during storage of high hydrostatic pressure treated avocado puree, FOOD RES IN, 31(8), 1998, pp. 549-556
Authors:
Palou, E
Lopez-Malo, A
Barbosa-Canovas, GV
Welti-Chanes, J
Davidson, PM
Swanson, BG
Citation: E. Palou et al., High hydrostatic pressure come-up time and yeast viability, J FOOD PROT, 61(12), 1998, pp. 1657-1660