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Citation: A. Prakash et al., ASSESSMENT OF MICROWAVE STERILIZATION OF FOODS USING INTRINSIC CHEMICAL MARKERS, The Journal of microwave power and electromagnetic energy, 32(1), 1997, pp. 50-57

Authors: BARRETT AH CARDELLO AV PRAKASH A MAIR L TAUB IA LESHER LL

Citation: Ah. Barrett et al., OPTIMIZATION OF DEHYDRATED EGG QUALITY BY MICROWAVE-ASSISTED FREEZE-DRYING AND HYDROCOLLOID INCORPORATION, Journal of food processing and preservation, 21(3), 1997, pp. 225-244

Authors: KIM HJ LESZYK J TAUB IA

Citation: Hj. Kim et al., DIRECT OBSERVATION OF PROTEIN GLYCOSYLATION BY MATRIX-ASSISTED LASER-DESORPTION IONIZATION TIME-OF-FLIGHT MASS-SPECTROMETRY, Journal of agricultural and food chemistry, 45(6), 1997, pp. 2158-2165

Authors: KIM HJ CHOI YM YANG APP YANG TCS TAUB IA GILES J DITUSA C CHALL S ZOLTAI P

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Authors: KIM HJ CHOI YM YANG TCS TAUB IA TEMPEST P SKUDDER P TUCKER G PARROTT DL

Citation: Hj. Kim et al., VALIDATION OF OHMIC HEATING FOR QUALITY ENHANCEMENT OF FOOD-PRODUCTS, Food technology, 50(5), 1996, pp. 253

Authors: BARRETT AH CARDELLO AV LESHER LL TAUB IA

Citation: Ah. Barrett et al., CELLULARITY, MECHANICAL FAILURE, AND TEXTURAL PERCEPTION OF CORN MEALEXTRUDATES, Journal of texture studies, 25(1), 1994, pp. 77-95