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Improving the safety of home-dried foods through modification of treatments and educational programs.

In situ microstructure and gelation properties of heat- induced beta-lactoglobulin gels.

Inhibition of the malolactic fermentation by Saccharomyces cerevisiae during the alcoholic fermentation

Osborne, James Peter.,

Innovations in Food Packaging

Academic Press (2005-07-20)

Technology & Engineering,

Instrumental Methods in Food and Beverage Analysis

David L. B. Wetzel, George Charalambous,

Elsevier Publishing Company (1998-01-01)

Technology & Engineering,

International food safety handbook
science, international regulation, and control

Marcel Dekker

Investigations into the mechanisms responsible for the yield stress of protein based foams.

Isolation and characterization of nonstarter Lactobacillus spp. in Swiss cheese and assessment of their role on Swiss cheese quality.

Isolation, metabolism and bioavailability study of polymethoxyflavonoids.