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Theses/Patents/Publications NC-136Termination report

THESES/DISSERTATIONS 2000-2005

1. Abu-Ali J. 2002. Effect of machine and solution properties on electrostatic coating efficiency. PhD dissertation. Ohio State University.

2. Agrawal E. 2000. Evaluation of Fluid Foods Using a Helical Ribbon Viscometer. MSc thesis. Michigan State University.

3. Akdemir G. 2001. Inactivation of pathogenic microorganisms by pulsed electric fields. PhD dissertation. Ohio State University.

4. Amefia A. 2005. Improved functionality of food additives with electrostatic coating M.S. Thesis, The Ohio State University

5. Anand A. 2003. Biosensors for food safety. MSc thesis. Texas A&M University, TX. 6. Anderson, B. 2004. Modeling heat and mass transfer during air impingement thawing of frozen foods.

Ph.D. Thesis, Department of Biological and Agricultural Engineering, University of California, Davis.7. Anderson, M. 2004. Rheological characterization of aseptically packaged pudding. M.S. Thesis,

Department of Biological and Agricultural Engineering, University of California, Davis.8. Apaiah RK. 2000. Effect of storage and processing temperature on tomato sauce quality. MSc thesis. Ohio

State University.9. Ayhan Z. 2000. Packaging requirements for pulsed electric field processed orange juice. PhD dissertation.

Ohio State University. 10. Baker, B. S. 2004. Measurement of yield stress in chocolate using the vane method. M.S. thesis,

Pennsylvania State University, University Park, PA. 191pp.11. Barbosa RD. 2003. Temperature and Concentration Dependence of Density and Heat Capacity of Model

Liquid Foods. PhD dissertation. University of Florida. 12. Bhavsar H. 2004. Effect of partially defatted soy flour on physical and microbial properties of water-blown

polyurethane foam. MSc thesis. University of Missouri-Columbia, MO.13. Branch JK. 2001. Effect of Formulation and Particle Size on the Rheological Properties of Salad Dressing.

MSc thesis. Michigan State University.14. Braud L. 2000. Mathematical Modeling of Impingement Drying of Corn Tortillas. MSc thesis. Texas A&M

University, TX. 15. Breidinger SL. 2000. Yield Stress of Cream Cheese. MSc thesis. Michigan State University.16. Brescia B. 2002. Low energy electron irradiation of an apple. MSc thesis. Texas A&M University, TX. 17. Caixeta AT. 2001. Impingement drying of potato chips. MSc thesis. Texas A&M University, TX. 18. Carlson TR. 2002. Effect of water activity and humidity on the thermal inactivation of Salmonella during

heating of meat. MSc thesis. Michigan State University. 19. Carman K. 2000. Rheology of corn dough. MSc thesis. Texas A&M University, TX. 20. DeJongh JJ. 2002. Rheology and Sensory Analysis of Hot Cereals. MSc thesis. Michigan State

University.21. Doddapaneni R. 2001. Optimum Cooking Conditions for Mechanical Screw-pressing of Crambe. MSc

thesis. Fargo: North Dakota State University. 22. Drewett, Ellen, Effects of Processing Conditions and Formulation on Ice Crystallization in a Scraped

Surface Freezer, MS Thesis (2005).23. Estrada-Girón Y.. 2004. High pressure treatment on selected soymilk components. Ph.D. Thesis24. First L. 2001. A study of quality attributes and physical properties of soy-enriched pasta as a function of

formulation and processing conditions. MSc thesis. Ohio State University.25. Friant NR. 2002. Drying rate of individual ears of corn. MSc thesis. Michigan State University. 26. Garayo J. 2001. Vacuum frying of potato chips. MSc thesis. Texas A&M University, TX. 27. Gentry TS. 2003. The Design of a Continuous Flow Microwave Pasteurization System for Apple Cider

Using 5-Hydroxymethylfurfural as a Measure of process Lethality. DPhil thesis. Ithaca, NY: Cornell University.

28. Gerard KA. 2001. Microwave heat treatment of apple mash and its effects on juice yield and quality. MSc thesis. Ithaca, NY: Cornell University.

29. Goodman C. 2000. Flavor, viscosity, and color analyses of hot and cold break tomato juices. MSc thesis. Ohio State University.

30. Granda, C. 2005. KINETICS OF ACRYLAMIDE FORMATION IN POTATO CHIPS. M.S. Thesis. Biological and Agricultural Engineering Department, Texas A&M University.

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31. Guerrero Beltrán J.A. and Barbosa-Cánovas G.V.. 2004. Nonthermal approaches to process fruit products. Ph.D. Thesis

32. Halgerson J, 2000. A comparative study of the barrier and mechanical properties of edible protein films. MSc thesis. Ohio State University.

33. Han L. 2003. Physical and sensory properties of oat cakes. MSc thesis. University of Missouri-Columbia, MO.

34. Harris KL. 2002. Assessment of line-level training needs related to commercial production of fully-cooked meat and poultry products. MSc thesis. Michigan State University.

35. Holly Corwin, 2000. Combined carbon dioxide and high pressure inactivation of pectin methylesterase, polyphenol oxidase, Lactobacillus plantarum and Escherichia coli. MSc thesis. Ohio State University.

36. Hopper AC, 2000. Pressure-induced conformational changes in whey protein isolate. MSc thesis. Ohio State University.

37. Huang X. 2003. Texture and sensory properties of pear fruit leather. MSc thesis. University of Missouri-Columbia, MO.

38. Islam MT. 2004. Modeling of In-bin Reverse-airflow Ear-maize Drying: Optimizing Capacity and Cost. PhD dissertation. Michigan State University.

39. Jaesung Lee, 2004. Calorimetric and microbiological evaluation of bacteria after exposure to food preservation treatments, Ph.D Dissertation, The Ohio State University.

40. Joshi N. 2003. Effect of calcium in functional and rheological characteristics of Mozzarella cheese. Unpublished PhD thesis. Brookings, SD: South Dakota State University.

41. Kandala, R. 2005. Improvement of the quality attributes of commercially sterile egg product by the use of improved formulations and optimized thermal process. Ph. D. Dissertation, Department of Food Science and Technology, University of Georgia, Athens GA.

42. Katsuno Y. 2004. Effect of extrusion cooking on strawberry anthocyanins. MSc thesis. University of Missouri-Columbia, MO.

43. Kawas ML. 2000. PQA Characterization during deep-fat frying of tortilla chips. MSc thesis. Texas A&M University, TX.

44. Kiefer, B. A. 2004. Thermal and mechanical determination of glass transition temperature in saccharide mixture. M.S. thesis, Pennsylvania State University, University Park, PA. 68pp.

45. Kumar VR. 2001. Stochastic modeling and visualization of a tortilla chip. MSc thesis. Texas A&M University, TX.

46. Lai KPK. 2003. Modeling Thermal and Mechanical Degradation of Anthocyanins in Extrusion Processing. MSc thesis. Michigan State University.

47. Lee SS. 2000. Effect of Controlled Mixing on the Rheological Properties of Deep Frying Batters at Different Percent Solids. MSc thesis. Michigan State University.

48. Lee, Jinjoo. 2005. Study of moisture migration through porous media. Master of Science Degree in Food Science, University of California, Davis.

49. Li S. 2003. Pulsed Electric Field Processing of Functional Foods. PhD dissertation. Ohio State University. 50. Limanond. B. 2000. Modeling the Aging Phenomena (Staling) in Corn Tortilla. PhD dissertation. Texas

A&M University, TX. 51. Liu CC. 2002. Functionality and Biodegradability of Biopolymer-Based Films. PhD dissertation in Food

Science and Technology. Texas A&M University, TX. 52. Meng Y. 2003. Rheological and Structural Properties of Foods Thickened with Different Starches and

Their Pharyngeal Transport: A Computer-Aided Study in Dysphagia. PhD thesis. Ithaca, NY: Cornell University.

53. Miller MJ. 2000. Effect of salt size and shape on non-electrostatic and electrostatic coating of popcorn. MSc thesis. Ohio State University.

54. Millsap SC. 2002. Modeling condensing-convective boundary conditions in moist air impingement ovens. MSc thesis. Michigan State University.

55. Min S. 2003. Extending Shelf Life of Juices by Pulsed Electric Fields. PhD dissertation. Ohio State University.

56. Moody V. 2003. Thermal Inactivation Kinetics of E. coli and Alicyclobacillus terrestrius in Orange Juice: Impact of Parameter Estimation Methods on Pasteurization Process Design. PhD dissertation. University of Florida.

57. Moreno, M.A. 2005. EFFECT OF ELECTRON BEAM IRRADIATION ON QUALITY AND SHELF-LIFE OF TOMMY ATKINS MANGO (Mangifera indica L.) AND BLUEBERRY (Vaccinium

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corymbosum L.). M.S. Thesis. Biological and Agricultural Engineering Department, Texas A&M University.

58. Northeimer E. 2000. A study of mixing in a twin screw extruder. MSc thesis. Davis, CA: University of California.

59. Olivas Orozco G.I. 2004. Edible films and coatings for the preservation of minimally processed fruits. Ph.D. Thesis

60. Omura AP. 2002. MSc thesis. Interrupted Helical Screw Impeller to Characterize Fluid Foods with Large Particulates. Michigan State University.

61. Pan MR. 2000. New high quality fat replacers from whey proteins. PhD dissertation. University of Missouri-Columbia, MO.

62. Parthasarathy, Lavanya. 2005. Optical and electrochemical characterization of biomacromolecular interactions at fluid-like interfaces, Ph.D. Thesis, Department of Chemical Engineering and Materials Science, Michigan State University, East Lansing, MI.

63. Rakhith, U-C. 2004. Thermal conductivity measurement of dry and intermediate moisture porous food materials, M.Sc. Thesis, The Ohio State University.

64. Rakotonirainy A. 2000. Finishing processes for zein biodegradable films. PhD thesis. University of Illinois.65. Ratanatriwong P. 2001. Product development for PEF processing. MSc thesis. Ohio State University. 66. Ratphitagsanti, W. 2004. Processing and properties of strawberry leather. MS Thesis, University of

Missouri-Columbia.67. Reynolds RL. 2001. Human Sensory Firmness Scale Based on Gelatin Gels. MSc thesis. Michigan State

University.68. Rivadeneira, R. 2004. DEVELOPMENT OF A CHEMICAL DOSIMETER FOR ELECTRON BEAM

FOOD IRRADIATION. M.S. Thesis. Biological and Agricultural Engineering Department, Texas A&M University.

69. Rodriguez, O. 2005. EFFECT OF ELECTRON BEAM IRRADIATION AND SUGAR CONTENT ON KINETICS OF MICROBIAL SURVIVAL. M.S. Thesis. Biological and Agricultural Engineering Department, Texas A&M University.

70. Salengke S. 2000. Electrothermal effects of ohmic heating on biomaterials: temperature monitoring, heating of solid-liquid mixtures, and pretreatment effects on drying rate and oil uptake. PhD dissertation. Ohio State University.

71. Sandeep Rajan. 2005. Inactivation kinetics of bacterial spores in egg patties by pressure-assisted thermal processing. MS Thesis. Food Science and Nutrition. Ohio State University.

72. Sarkar, A. 2004. Numerical modeling and experimental studies on air impingement freezing under slot jets. Ph.D. Thesis, Department of Biological and Agricultural Engineering, University of California, Davis.

73. Schmid AH. 2002. The Effect of Extruding Wheat at Lower Temperatures on Thiamin Loss and Physical Attributes when Using Carbon Dioxide Gas as a Puffing Agent. MSc thesis. Michigan State University.

74. Seacheol M. 2000. The effect of water activity on the inactivation of Enterobacter cloacae by pulsed electric field treatment. MSc thesis. Ohio State University.

75. Sensoy I. 2002.Ohmic and moderate electric field treatment of foods: studies on heat transfer modeling, blanching, drying, rehydration and extraction. PhD dissertation. Ohio State University.

76. Shetty, A. 2004. Oil migration in fat-based confectionery. M.S. thesis, Pennsylvania State University, University Park, PA.

77. Shukla C. 2003. Development of pet foods using distiller’s dried grain. Unpublished MSc thesis. Brookings, SD: South Dakota State University.

78. Sumawi H. 2005. Positive vs. negative electrostatic coating using food powders M.S. Thesis, The Ohio State University

79. Sun, T. and J.R. Powers. 2005. Antioxidant activity and phenolic contents of asparagus juice affected by treatment with pectolytic preparations. PhD. Thesis.

80. Suparno M. 2004. Modeling Thermal and Mechanical Effects of Extrusion on Thiamin Retention in Extruded Wheat Flour. Michigan State University.

81. Tattiyakul J. 2001. Thermorheology and heat transfer to a canned starch dispersion under agitation: numerical simulation and experiment. PhD thesis. Ithaca: Cornell University.

82. Tellez-Garay A. 2000. Characterization and Development of Alternative Plastic Films for Food Packaging Applications. MSc thesis. Texas A&M University, TX.

83. Thomas AE. 2002. Using Moisture Transport Properties of Rice Seed Components for Identifying Fissure Resistance. MSc thesis. Texas A&M University, TX.

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84. Useo J-M. 2000. Application of zein films as protective coverings for round hay bales. MSc thesis. University of Illinois.

85. Vaidya, Sachin. S. 2005. Adsorption and interactions of biomacromolecules at fluid-like interfaces, Ph.D. Thesis, Department of Chemical Engineering and Materials Science, Michigan State University, East Lansing, MI.

86. Vembu, K. 2004. Temperature distribution during ohmic thawing of Tylose. M.S. Research Report. The Ohio State University.

87. Wang Q. 2004. Investigation of protein-fatty acid interactions in zein films. PhD thesis. University of Illinois.

88. Watkins AE. 2004. A Combined Convection Cooking and Salmonella Inactivation Model for Ground Meat and Poultry Products. PhD thesis. Michigan State University.

89. Wongsa-Ngasri, P. 2004. Ohmic heating of biomaterials: peeling and effects of rotating electric field. Ph.D. Dissertation, The Ohio State University.

90. Wu WY. 2004. Processing and properties of extruded flaxseed-corn puff. MSc thesis. University of Missouri-Columbia, MO.

91. Yajnik MM. 2003. Thermal and Mechanical Effects on Retention of Food-grade Beta-carotene During Extrusion Processing. MSc thesis. Michigan State University.

92. Yamsaengsung R. 2000. Modeling structural changes during Deep-fat frying of tortilla chips. PhD dissertation. Texas A&M University, TX.

93. Yeom HW. 2000. Effects of pulsed electric fields on the quality of foods. PhD dissertation. Ohio State University.

94. Zhai L. 2001. Microstructure Properties of Cheeses at High Temperatures. Unpublished MSc thesis. Brokkings, SD: South Dakota State University.

95. Zhuang S. 2003. Puffing of potato rice blends using a rice cake machine. MSc thesis. University of Missouri-Columbia, MO.

PATENTS- 2000-2005

1. Lloyd BJ, Keener KM, Farkas BE, inventors. 2004 May 4. Dynamic radiant frying process to produce fried foods. U.S. patent NCSU File # 02-149.

2. Padua GW, Ha TT, Rakotonirainy A. 2003. Method of Manufacturing Improved Corn Zein Resin Films and Articles Prepared Therefrom. U.S. Patent 6,635,206.

3. Ruan, R, B. Lundberg, L Gu, L Chen, P Addis, and J Johnson. 2002. Cellulose fiber-based compositions and their method of manufacture (new process). U.S. Patent approved.

4. Ruan, R, H Ma, M Zhang, P Chen, D Oyen. 2001. Method and apparatus for non-thermal pasteurization. U. S. Patent pending. U.S. Patent approved.

5. Ruan, R, L Xu, L Yi, L Chen, J Johnson, and P Addis. 2000. Cellulose fiber compositions and films and their manufacture process. International patent pending. Application No. PCT/US98/15396.

6. Ruan, R, L Xu, L Yi, L Chen, J Johnson, and P Addis. 2000. Cellulose fiber compositions and films. U.S. Patent No.: 6,083,582. Issue date: July 4, 2000.

7. Simunovic J, Swartzel KR, Adles EJ. 2004 Aug 17. Method and system for conservative evaluation, validation and monitoring of thermal processing. U.S. patent 6,776,523.

8. Swartzel KR, Simunovic J. 2003 Mar 25. Plurality of particles made of a detectable magnetic implant and a carrier in combination with a plurality of magnetic field sensors. U.S. patent 6,536,947.

9. Swartzel KR, Simunovic J. 2004 Jul 27. System for measuring residence time for a particulate containing food product. U.S. patent 6,766,699.

PUBLICATIONS – 2000-2005

1. Abonyi BI, Feng H, Tang J, Edwards CG, Chew BP, Mattinson DS, Fellman JK. 2002. Quality retention in strawberries and carrots dried with refractance window system. J Food Sci 67(2):1051-1056.

2. Acquarone VM, Rao MA. 2003. Influence of sucrose on the rheology and granule size of cross-linked waxy maize starch dispersions heated at two temperatures. Carbohydrate Polymers 51: 451-458.

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3. Adleman R, Hartel RW. 2001. Lipid Crystallization and its Effect on the Physical Structure of Ice Cream. In: Garti N, Sato K, editors. Crystallization Processes in Fats and Lipid Systems. p 381-427.

4. Alexandre EB, Barbosa-Cánovas GV, Martín-Belloso O. 2003. Microbial and Enzymatic Changes in Fruit Juice Induced by High-Intensity Pulsed Electric Fields. Food Reviews Int 19(3):253-273.

5. Al-Holy M, Quinde Z, Guan D, Tang J, Rasco B. 2004. Thermal inactivation of listeria innocua in salmon (Oncorhynchus keta) caviar using conventional glass and novel aluminum TDT tubes. J Food Prot 67(2): 383-386.

6. Alpas H, Lee J, Bozoglu F, Kaletunç G. 2003. Evaluation of high hydrostatic pressure-sensitivity of Staphylococcus aureus and Escherichia coli O157:H7 by differential scanning calorimetry. Int J Food Microbiol 87:229-237.

7. Anantheswaran, RC, Ramaswamy, HS. 2001. Bacterial destruction and enzyme inactivation during microwave heating. In: Handbook of Microwave Technology for Food Application (Ed. Datta & Anantheswaran). Pg. 191 Marcell Dekker, Inc.

8. Anantheswaran, RC, Roy, S. 2002. Factors affecting shelf life of fresh mushrooms. In: Manual for the cultivation of Pleurotus (Ed.J.E. Sanchez-Vazquez & D. Royse). Pg. 239. ECOSUR, Mexico

9. Anantheswaran, RC, Swanderski, J. 2003. Effect of electrical shielding and salt concentration on microwave heating in cylindrical containers. J. Microwave Power & Electromagnetic Energy 37(4):191.

10. Anantheswaran, RC. 2000. Irradiation: Is it consumer friendly? Case Studies in Science Collection. A web based collection of cases peer reviewed and published by the University of Buffalo, Buffalo, NY.

11. Anderson BA, Singh RP, Rovedo CO. 2003. Use of phytoglycogen extracted from corn to increase the bowl-life of breakfast cereal. J Food Proc Eng 26(3):315-322.

12. Anderson, B. A., A. Sarkar, J. F. Thompson, and R. P. Singh. 2004. Commercial-scale forced-air cooling of packaged strawberries. Transactions of the ASAE (American Society of Agricultural Engineering) 47(1):183-290.

13. Anderson, B. A., S. Sun, F. Erdogdu, and R. P. Singh. 2004. Thawing and freezing of selected meat products in household refrigerators. International Journal of Refrigeration 27(1):63-72.

14. Anderson, B.A. and R. P. Singh. 2005. Moisture diffusivity in Tylose gel (Karlsruhe test material). Journal of Food Science 70(5): E331-337

15. Andrews L, Jahncke ML, Mallikarjunan P. 2003. Low dose gamma irradiation to reduce pathogenic Vibrios in live oysters (Crassostrea virginica). J Aquatic Food Product Technol 12(3): 71-82.

16. Antonova I, Mallikarjunan P, Chinnan MS. 2001. Edible protein-based coatings for fried foods In: Gennadios A, editor. Protein Based Edible Films. Boca Raton, FL: CRC Press, p 517-526.

17. Antonova I, Mallikarjunan P, Duncan SE. 2003. Correlating objective measurements of crispness in breaded fried chicken nuggets with sensory crispness. J Food Sci 68(4):1308-1315.

18. Antonova I, Mallikarjunan P, Duncan SE. 2004. Sensory assessment of crispness in a breaded fried food held under a heat lamp. Foodservice Research International. Forthcoming.

19. Antonova, I., P. Mallikarjunan, S. E. Duncan, 2004. Sensory assessment of crispness in a breaded fried food held under a heat lamp. Foodservice Research International, 14(3): 189-200.

20. Apaiah RK, Barringer SA. 2001. Quality loss during tomato paste production versus sauce storage. J Food Process Pres 25(4): 237-250.

21. Apaiah RK, Goodman CL, Barringer SA. 2001. Quality differences between fresh pack and remanufactured tomato sauce. J Food Process Pres 25(6):431-445.

22. Ariefdjohan MW, Nelson PE, Singh RK, Bhunia AK, Balasubramaniam VM, Singh N. 2004. The use of high hydrostatic pressure treatment in eliminating Escherichia coli O157: H7 and Listeria monocytogenes in alfalfa seeds. J of Food Sci 69(5):M117-20.

23. Arora A, Chism G, Shellhammer TH. 2003. Rheology and stability of simple food emulsions treated with high pressure. J Agric Food Chem 51(9):2591-2596.

24. Assiry AM, Sastry SK, Samaranayake CP. 2003. Degradation kinetics of ascorbic acid during ohmic heating with stainless steel electrodes. J Appl Electrochem 33:187-196.

25. Assiry, A.M., Sastry, S.K., and Samaranayake, C. 2005. Influence of temperature, electrical conductivity, power and pH on ascorbic acid degradation kinetics during ohmic heating with stainless steel electrodes. Bioelectrochemistry (in press).

26. Awad, S, A. Hassan and K. Muthukumarappan. 2005. Application of exopolysaccharide-producing cultures in reduced fat Cheddar cheese. Viscoelastic properties. J. Dairy Sci. 88 (12) accepted.

27. Awad, S, A. Hassan and K. Muthukumarappan. 2005. Application of exopolysaccharide-producing cultures in reduced fat Cheddar cheese. Texture and melting properties. J. Dairy Sci. 88 (11) accepted

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28. Awuah, G.B. , H.S. Ramaswamy, A. Economides and P. Mallikarjunan. 2005. Inactivation of E. coli k-12 and Listeria innocua in milk using radio frequency (RF) heating. Innovative Food Sci & Emerging Tech 6(4): 396-402.

29. Ayhan Z, Li CT, Ndife MK, Zhang QH. 2001. Serving size and gender effects on product (Lemonade) acceptance and just-right attribute ratings. Turkish J Agric and Forestry 25(3):157-168.

30. Ayhan Z, Streaker CB, Zhang QH. 2001. Design, construction, and validation of a sanitary glove box packaging system for product shelf life studies. J of Food Proc and Preservation 25(3):183-196.

31. Ayhan Z, Yeom HW, Zhang QH Min DB. 2000. Flavor, color and vitamin C retention of pulsed electric field processed orange juice in different packaging materials. J Agr Food Chem 49:669-674.

32. Ayhan Z, Zhang QH, Farahbakhsh B, Kneller M. 2001. Inspection of seal integrity of food packages using ultrasound and pressure differential techniques. Applied Eng in Agric 17(2):179-192.

33. Ayhan Z, Zhang QH, Min DB. 2002. Effects of pulsed electric field processing and storage on stability and quality of single strength orange juice. J Food Prot 65:1623-1627.

34. Ayhan Z, Zhang QH. 2000. Wall thickness distribution on thermoformed food containers produced by a Benco aseptic packaging machine. J Polymer Eng Sci 40(1):1-10.

35. Bakalis S, Karwe MV. 2002. Velocity distributions and volume flow rates in the nip and translational regions of a co-rotating, self-wiping, twin-screw extruder. J Food Eng 51(4):273-282.

36. Ballard T, Mallikarjunan P. 2003. Crispness enhancement using edible coatings in breaded fried foods. In: Mallikarjunan P, Singh RP, editors. Eighth Conference of Food Engineering COFE 2003. New-York: American Institute of Chemical Engineers. p 9-17.

37. Banga JR, Pan Z, Singh R P. 2001. On the optimal control of contact cooking processes. Trans IChemE 79C:145-151.

38. Barbosa-Cánovas G. V. and Juliano P. 2005. Physical and Chemical Properties of Food Powders. In: “Encapsulated and Powdered Foods”. Charles Onwulata, ed. Taylor & Francis. pp. 39-74.

39. Barbosa-Cánovas G.V. and Juliano P. 2004. “Adaptation of Classical Processes to New Technical Developments and Quality Requirements.” Journal of Food Science. 69(5):E240-50.

40. Barbosa-Cánovas G.V. and P. Juliano. 2005. “Compression and Compaction Characteristics of Selected Food Powders.” Advances in Food Nutrition and Research. Vol. 49 (6) :233-307.

41. Barbosa-Cánovas G.V. and P. Juliano. 2005. Desorption Phenomena in Food Dehydration Processes. In: Water Activity in Foods: Fundamentals and Applications. G.V. Barbosa-Cánovas, A. Fontana, S. Schmidt and T. Labuza, Eds. Iowa State Press.

42. Barbosa-Cánovas G.V., Ortega-Rivas E., Juliano P. and Yan H. 2005. Food Powders. New York: Springer-Verlag.

43. Barbosa-Cánovas G.V., P. Juliano and M. Peleg. 2005. Engineering Properties of Foods. Encyclopedia of Life Support Sciences (EOLSS). EOLSS Publishers Co Ltd. Oxford, U.K.

44. Barbosa-Cánovas G.V., Tapia M. and Cano M.P., Eds. 2005. Novel Food Processing Technologies. Boca Ratón, FL. CRC Press.

45. Barbosa-Cánovas GV, Fernández-Molina JJ, Swanson BG. 2001. Pulsed electric fields: A novel technology for food preservation. Agro-Food Industry Hi-Tech 12(2):9-14.

46. Barbosa-Cánovas GV, Góngora-Nieto MM, Swanson BG. 2000. Processing fruit and vegetable juices by pulsed electric field technology. In: Design of minimal processing technologies for fruits and vegetables. Aspen Publishers.

47. Barbosa-Cánovas GV, Gould GW, editors. 2000. Innovations in Food Processing. Lancaster, PA: Technomic Publishing Co., Inc.

48. Barbosa-Cánovas GV, Ma L, Barletta BJ. 2000. Food Engineering Laboratory Manual (in Spanish). Zaragoza, Spain: Acribia S.A.

49. Barbosa-Cánovas GV, Moreira RG. 2001. Drying. Special Issue: J Food Eng 49(4).50. Barbosa-Cánovas GV, Pierson MD, Zhang QH, Schaffner DW. 2000. High voltage arc discharge. J Food

Sci Supplement: Kinetics of microbial inactivation for alternative food processing technologies. 80-81.51. Barbosa-Canovas GV, Pierson MD, Zhang QH, Schaffner DW. 2000. Pulsed electric fields. J Food Sci

65(8):65s-79s.52. Barbosa-Cánovas GV, Rodríguez JJ. 2002. Update on nonthermal food processing technologies: Pulsed

electric fields, high hydrostatic pressure, irradiation and ultrasound. Food Australia 54(11): 513-520.53. Barbosa-Cánovas GV, San Martín MF, Harte FM, Swanson BG. 2001. Magnetic Fields as a Potential

Nonthermal Technology for the Inactivation of Microorganisms. In: Juneja VK, Sofos JN, editors. Inactivation of Foodborne Microorganisms. New York: Marcel Dekker.

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54. Barbosa-Canovas GV, Schaffner DW, Pierson MD and Zhang QH. 2000. Pulsed X-rays. J Food Sci 65(8):96s-97s.

55. Barbosa-Canovas GV, Schaffner DW, Pierson MD and Zhang QH. 2000. Oscillating magnetic fields. J Food Sci 65(8):86s-89s.

56. Barbosa-Canovas GV, Schaffner DW, Pierson MD and Zhang QH. 2000. Pulsed light technology. J Food Sci 65(8):82s-85s.

57. Barbosa-Cánovas GV, Schaffner DW, Pierson MD, Zhang QH. 2000. Oscillating magnetic fields. J Food Sci Supplement: Kinetics of microbial inactivation for alternative food processing technologies. 86-89.

58. Barbosa-Cánovas GV, Sepúlveda DR. 2002. Food Preservation by High Intensity Pulsed Electric Fields. The International Review of Food Science and Technology 1: 90-92.

59. Barbosa-Cánovas GV, Vega-Mercado H. 2000. Dehydration of Foods (in Spanish). Zaragoza, Spain: Acribia S.A.

60. Barbosa-Cánovas GV, Yan H. 2003. Powder Characteristics of Preprocessed Cereal Flours. In: Kaletunç G, Breslauer KJ, editors. Characterization of Cereals and Flours: Properties, Analysis, and Applications. New York: Marcel Dekker.

61. Barbosa-Canovas GV, Zhang QH, Pierson MD and Schaffner DW. 2000. High voltage arc discharge. J of Food Sci 65(8):80s-81s.

62. Barbosa-Cánovas GV, Zhang QH. 2001. Pulsed Electric Fields in Food Processing: Fundamentals Aspects and Applications. Lancaster, PA: Technomic Publishing Co., Inc.

63. Barbosa-Cánovas GV. 2002. Key Goals of Emerging Technologies for Inactivating Bacteria. Food Safety 8(4): 34-42.

64. Barbosa-Cánovas, G. V. and Juliano, P. 2005. Food Engineering. Encyclopedia of Life Support Sciences (EOLSS). Theme 5.10. EOLSS Publishers Co Ltd. Oxford, U.K.

65. Barrett A, Cardello A, Maguire P, Richardson M, Kaletunç G, Lesher L. 2002. Effects of sucrose ester, dough conditioner, and storage temperature on long-term textural stability of shelf-stable bread. Cereal Chem 79:806-811.

66. Barrett, A. H., Marando, G., Leung, H., and Kaletunc, G. 2004. Effect of Different Enzymes on the Textural Stability of Shelf-Stable Bread, Cereal Chem. 82(2):152-157.

67. Barrett, Ann H.; Marando, Gina; Leung, Henry; Kaletunc, Gonul. 2005. Effect of different enzymes on the textural stability of shelf-stable bread. Cereal Chemistry, 82(2), 152-157.

68. Barringer SA, Abu-Ali J, Chung H-J. 2005. Electrostatic powder coating of sodium erythorbate and GDL to improve color and decrease microbial counts on meat. Innov Food Sci Emerg Technol 6(2): 189-193.

69. Barringer SA. 2002. Effect of growing conditions, processing and storage on the quality of tomato products. Foods and Food Ingredients Journal of Japan 204:30-36.

70. Bashor MP, Curtis PA, Keener KM, Sheldon BW, Kathariou S, Osborne JA. 2004. Effects of carcass washers on Campylobacter contamination in large broiler processing plants. J Poultry Sci 83(7):1232-1239.

71. Batmaz, E., Sandeep, K.P. 2004. Overall heat transfer coefficient in a triple tube heat exchanger. Journal of Heat and Mass Transfer. Vol. 41: 271-279.

72. Baumann A, Martin SE, Feng H. 2005. Power ultrasound treatment of Listeria monocytogenes in apple cider. Journal of Food Protection, accepted.

73. Bendicho S, Barbosa-Cánovas GV, Martín O. 2002. Milk Processing by High Intensity Pulsed Electric Fields. Trends in Food Science and Technology 13 (6-7): 195-204.

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249.Giner J, Gimeno V, Espachs A, Élez P, Barbosa-Cánovas GV, Martín O. 2000. Inhibition of Tomato (Licopersicon Esculentum Mill.) Pectin Methylesterase by Pulsed Electric Fields. Innov Food Sci Emerg Technol 1:57-67.

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273.Guerrero-Beltran J.A., B.G. Swanson, and G.V. Barbosa-Canovas. 2005. “Inhibition of polyphenoloxidase in mango puree with 4-hexylresorcinol, cysteine and ascorbic acid.” Lebensmittel-Wissenschaft und-Technologie, 38 (6) 625-30.

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282.Hansen J, Wang S, Tang J. 2004. A cumulated lethal time model to evaluate efficacy of heat treatments for codling moth Cydia pomonella (L) (Lepidoptera: Tortricidae) in cherries. Postharvest Biol Technol 33(3): 309-317.

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320.Ibarz A, Sangronis E, Barbosa-Cánovas GV, Swanson BG. 2000. Browning of Apple Slices Treated with High Hydrostatic Pressure. In: Barbosa-Cánovas GV, Gould G, editors. Innovations in Food Processing. Lancaster, PA: Technomic Publishing Co. Inc.

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348.Joshi NS, Muthukumarappan K, Dave RI. 2004. Effect of calcium on microstructure and meltability of part skim Mozzarella cheese. J Dairy Sci 87:1975-1985.

349.Joshi NS, Muthukumarappan K, Dave RI. 2004. Viscoelastic properties of part skim Mozzarella cheese: effect of calcium, storage and test temperature. Int J Food Prop 7(2):239-252.

350.Juliano P., B. Muhunthan, and G.V. Barbosa-Cánovas. 2005. Friction in the Flowability Characterization of Food Powders. Journal of Food Engineering 72(2):157-166.

351.Jun, S., and Sastry, S.K. 2005. Modeling and Optimization of Ohmic Heating of Foods inside a Flexible Package. J. Food Proc. Engr. (Accepted for publication).

352.Jun, S., Heskitt, B.F., Sastry, S.K., Mahna, R, Marcy, J.E., and Perchonok, M.H. 2005. Reheating and sterilization technology for food, waste and water: design and development considerations for package and enclosure. Paper no. 05ICES-299, Refereed Proceedings of the ICES 35 Conference, Rome, Italy.

353.Kaletunç G, Breslauer KJ. 2003. Calorimetry of Pre- and Post-Extruded Cereal Flours. In: Kaletunc G, Breslauer K, editors. Characterization of Cereals and Flours: Properties, Analysis, and Applications. New York: Marcel Dekker. p 1-35.

354.Kaletunç G, Breslauer KJ. 2003. Characterization of Cereals and Flours: Properties, Analysis, and Applications. New York:Marcel Dekker. 620 p.

355.Kaletunç G. 2001. Thermal analysis of bacteria using differential scanning calorimetry in “Novel Processes and Control Technologies in the Food Industry”, eds. F. Bozoglu, T. Deak, and B. Ray, NATO Science Series, IOS Press, 227

356.Kaletunç G. 2003. Construction of State Diagrams for Cereal Processing. In: Kaletunc G, Breslauer K, editors. Characterization of Cereals and Flours: Properties, Analysis, and Applications. New York: Marcel Dekker. p 1-35.

357.Kaletunç G. 2003. Phase Diagrams. In: Heldman D, editor. The Encyclopedia of Agricultural, Food, and Biological Engineering. New York: Marcel Dekker. p 745-750.

358.Kaletunc, G., Lee, J., Alpas, H., and Bozoglu, F. 2004. Evaluation of structural changes induced by high hydrostatic pressure in Leuconostoc mesenteroides. Applied and Environmental Microbiology (2004), 70(2), 1116-1122.

359.Kapoor B, Bhattacharya M. 2000. Dynamic and extensional properties of starch in dimethylsulfoxide. Carbohydrate Polymers 42:323-335.

360.Kapoor B, Bhattacharya M. 2000. Steady shear and transient properties of starch in dimethylsulfoxide. Carbohydrate Polymers 44(3):217-231.

361.Kawas ML, Moreira RG. 2000. Characterization of product quality attributes of tortilla chips during the frying process. J of Food Eng 47(2):97-107.

362.Kawas ML, Moreira RG. 2001. Effect of degree of starch gelatinization on product quality attributes of tortilla chips during frying. J Food Sci 66(2):195-210.

363.Keener KM, Anderson KE, Curtis PA, Tharrington JE. 2004. Determination of cooling rates and carbon dioxide uptake in commercially processed shell eggs using cryogenic carbon dioxide gas. J Poultry Sci 83:89-94.

364.Keener KM, Bashor MP, Curtis PA, Sheldon BW, Kathariou S. 2004. Campylobacter contamination and poultry processing. CRFSFS 3(2):105-116.

365.Keener KM, Bottcher RW, Munilla RE. 2004. Dust and odor emissions from tunnel ventilated swine buildings. Appl Eng Agric 20(3):343-347.

366.Khan M, Huff HE, Hsieh F, Grebing S, Porter J, Li Y. 2003. Retention of nutritional quality of soybean during extrusion cooking. Pak J Sci Ind Res 46(5):389-394.

367.Kim J, Lee J, Hsieh F, Eun J. 2001. Rice cake production using black rice and medium-grain brown rice. Food Sci Biotechnol 10(3):315-322.

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368.Kim Y, Feng H, Toshkov SA, Fan X. 2005. Effect of sequential treatment of warm water dip and low dose gamma irradiation on the quality of fresh-cut green onions, Journal of Food Science 70(3): M179-185.

369.Kim, J., Rivadeneira, R.G., Castell-Perez, M.E. and Moreira, R.G. 2005. Development and validation of a methodology for dose calculation in electron beam irradiation of complex-shaped foods. Journal of Food Engineering, In Press, corrected proof, Available online May2005.

370.Kim, J., Rivadeneira, R.G., Castell-Perez, M.E. and Moreira, R.G. 2005. Development and validation of a methodology for dose calculation in electron beam irradiation of complex-shaped foods. Journal of Food Engineering, In Press, corrected proof, Available online May2005.

371.Kleen D, Padua G, Engeseth N. 2002. Stabilization of lipids in a biodegradable zein-oleate film by incorporation of antioxidants. Cereal Chem. 79:687-694.

372.Kocer, D. and M.V. Karwe, “Thermal transport in a multiple jet impingement oven,” Journal of Food Process Engineering, Vol. 8, pp. 378-396, 2005.

373.Köksel, Ng PKW, Steffe JF. 2001. Effects of transglutamininase enzyme on fundamental rheological properties of sound and insect damaged wheat flour doughs. Cereal Chem 78: 26-30.

374.Kolbe,E, Wilson LA, Hartel R. 1999. A round robin evaluation of differential scanning calorimetry to measure transition enthalpy and temperatures. J Food Eng 40:95-99.

375.Kollengode A, Hanna MA. 2001. Developments in flavorings of extrusion cooked products. Research Advances in Food Sci 2:55-62.

376.Komarov V, Tang J. 2004. Dielectric permittivity and loss factor of tap water at 915 MHz. Microw Opti Technol Let 42(5): 419-420.

377.Konda, G., V. Gumudavelli, J. Subbiah, F. Williams, and H. Thippareddi. 2005. Effect of medium conductivity on inactivation of E. coli using pulsed electric fields. Paper # 056036. Presented at 2005 ASAE Annual Meeting.

378.Kubantseva N, Hartel RW, Swearingen PA. 2004. Factors affecting solubility of calcium lactate in aqueous solutions. J Dairy Sci 87(4):863-867.

379.Kubantseva N, Hartel RW. 2002. Solubility of calcium lactate in aqueous solution. Food Reviews Int 18(2/3):135-150.

380.Kulkarni, M. and Takhar, P.S. (2005), Dynamic viscoelastic properties and glass-transition behavior of pasta, In preparation for submission to special issue of Journal of Texture Studies.

381.Kulshrestha SA, Sastry SK. 2003. Frequency and voltage effects on enhanced diffusion during Moderate Electric Field (MEF) treatment. Innovt Food Sci & Emerg Technol 4(2):189-194.

382.Kumar VR, Moreira RG, Barrufet M. 2003. Modeling the structural changes of a food product during frying. J Food Eng 60(2):165-175.

383.Kumar, A., G.M. Ganjyal, D. Jones and M.A. Hanna. Digital image processing for measurement of residence time distribution in a laboratory extruder. Journal of Food Engineering. In Press .

384.Lai KP, Steffe JF, Ng PKW. 2000. Average shear rate in the RVA mixing system. Cereal Chemistry 77: 714-716.

385.Lan Y, Fang Q, Kocher MF, Hanna MA. 2000. Thermal properties of tapioca starch. Int. J Food Properties 3(1):105-116.

386.Lau H, Tang J, Taub IA, Yang TCS, Edwards CG, Mao R. 2003. Kinetics of chemical marker formation in whey protein gels for studying high temperature short rime microwave sterilization. J Food Eng 60: 397-405.

387.Lau MH, Paulson A, Tang J. 2001. Effect of polymer ratio and calcium concentration on gelation properties of gellan/gelatin mixed gels. Food Res Int 34:879-86l.

388.Lau MH, Tang J, Paulson A. 2000. Texture profile and turbidity of gellan/gelatin mixed gels. Food Res Int 33:665-671.

389.Lau MH, Tang J, Swanson BG. 2000. Kinetics of textural and color changes in asparagus during thermal processing. J Food Eng 45: 231-236.

390.Lau MH, Tang J. 2002. Pasteurization of pickled asparagus using 915 MHz microwaves. J Food Eng 51(4): 283-290.

391.Leach MR, Farkas BE, Daubert CR. 2003. Rheological characterization of process cheese using tube viscometry. Int J of Food Properties 6(2): 259-267.

392.Lee GH, Kang WS, Hsieh F. 2004. The thin-layer drying characteristics of chicory root slices. Trans. ASAE. Forthcoming.

393.Lee J, Kaletunc G. 2002. Calorimetric determination of inactivation parameters of microorganisms. J Appl Microbiol 93:178-189.

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394.Lee J, Kaletunç G. 2002. Evaluation of the heat inactivation of Escherichia coli and Lactobacillus plantarum by differential scanning calorimetry. Appl Environ Microbiol 68:5379-5386.

395.Lee Jaesung; Kaletunc Gonul 2005. Evaluation by differential scanning calorimetry of the effect of acid, ethanol, and NaCl on Escherichia coli. Journal of food protection 68(3), 487-93.

396.Lee L, Ng PKW, Steffe JF. 2002. Biochemical studies of proteins in non-developed, partially developed, and developed doughs. Cereal Chem 79:654-661.

397.Lee L, Ng PKW, Whallon JH, Steffe JF. 2001. Relationships between rheological properties and microstructural characteristics of non-developed, partially developed, and developed doughs. Cereal Chem 78:447-452.

398.Lee L, NgPKW, Steffe JF. 2002. A modified procedure (one-stage fermentation) for evaluating flour cracker-making potential. Food Eng Progress 6:201-207.

399.Lee S, Ng PKW, Steffe JF. 2002. Effect of controlled mixing on the rheological properties of deep-fat frying batters at different percent solids. J Food Process Eng 25:381-394.

400.Lee Y, Bobroff S, McCarthy KL. March 2002. Rheological characterization of tomato concentrates and the effect on uniformity of processing. Chem Eng Communications 189(3):339-351.

401.Lee, G., Huff, H.E. and Hsieh, F. 2005. Overall heat transfer coefficient between cooling die and extruded product. Trans. ASAE, 48(4):1461-1469.

402.Lee, G.H., Kang, W.S. and Hsieh, F. 2004. Thin-layer drying characteristics of chicory root slices. Trans. ASAE, 47(5):1619-1624.

403.Lenz, P.A. and R.W. Hartel, Empirical models for predicting crystallization in confections, Manufacturing Confectioner, 85(8), 55-64 (2005).

404.Levenson, D and R.W. Hartel, Nucleation of Amorphous Sucrose-Corn Syrup Mixtures, J. Food Eng., 69(1), 9-15 (2005).

405.Li S, Zhang QH. 2001. Advances in the development of functional foods from buckwheat. Critical Reviews in Food Science & Nutrition 41(6):451-464.

406.Li SQ, Zhang QH, Lee YZ, Pham TV. 2003. Effects of pulsed electric fields and thermal processing on the stability of Bovine Immunoglobulin G (IgG) in enriched soymilk. J Food Sci 68(4):1201-1207.

407.Li, S., Zhang, H.Q., Jin, Z.T. and Hsieh, F. 2005. Textural modification of soya bean/corn extrudates as affected by moisture content, screw speed and soya bean concentration. Intern. J. Food Sci. Technol., 40(7):731-741.

408.Liang B, Hartel RW. 2004. Effects of Milk Powders in Milk Chocolate. J Dairy Sci 87(1):20-31. 409.Liang B, Shi Y, Hartel RW. 2003. Phase Equilibrium and Crystallization Behavior of Mixed Lipid

Systems. J Am Oil Chem. Soc 80(4):301-306. 410.Liang M, Hsieh F. 2001. Evaluating energy consumption and efficiency of a twin-screw extruder. J Food

Sci 67(5):1803-1807.411.Liang M, Huang S, Huff HE, Kerley M, Hsieh F. 2002. Extrusion cooking of rapeseed meal for feeding

value improvement. Appl Eng Agr 18(3):325-330.412.Liang, L, Anantheswaran, RC, Bradley, MJ, Long, BR. 2002. Characterization of Guided Microwave

Spectrometry using water-ethanol mixtures. J. Microwave Power & Electromagnetic Energy 37(1):63.413.Liao HJ, Rao MA, Datta AK. 2000. Role of thermorheological behavior in simulation of continuous

sterilization of starch dispersion. IChemE Transactions Part C - Food and Bioproducts Processing 78 (C1): 48-56.

414.Lima I, Singh RP. 2001. Mechanical properties of a fried crust. J Texture Studies 32(1):31-40415.Lima M, Heskitt BF, Sastry SK. 2001. Diffusion of beet dye during electrical and conventional heating at

steady-state temperature. J Food Proc Engr 24(5):331-340.416.Limanond B, Castell-Perez ME, Moreira RG. 2002. Modeling Staling of Corn Tortilla. J Food Eng

53(3):237-247. 417.Limanond B, Castell-Perez ME, Moreira RG. 2003. Quantifying Texture Changes in Corn Tortillas due to

Staling. J Texture Studies 33(1):215-219.418.Lin S, Huff HE, Hsieh F. 2000. Texture and chemical characteristics of soy protein meat analog extruded at

high moisture. J Food Sci 65:264-269.419.Lin S, Huff HE, Hsieh F. 2001. Extruder responses, sensory characteristics, and structural properties of

high moisture soy protein meat analog. J Food Sci 67(3):1066-1072.420.Liu CC, Tellez MA, Castell-Perez ME. 2004. Physical and Mechanical Properties of Peanut Protein Films.

Lebensm Wiss Technol/Food Sci and Technol 37(7):731-738.

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421.Liu SX, Mamidiaplly PK, Vane LM, Peng M. 2004. Concentration Polarization Analysis of a Developing Flow in A Pervaporation Process. Chem Eng Communications. Forthcoming.

422.Liu SX, Mamidiaplly PK. 2004. Quality Comparison of Crude Rice Bran Oil Extracted with d-Limonene and Hexane. Accepted to Cereal Chem.

423.Liu SX, Peng M, Tu S, Li H, Cai L, Yu X. 2003. Single-Screw Extrusion: Extrusion and Extrudate Characteristics of Lean Pork-Soy Flour Blend. J Food Eng and Preservation 27(5):401-410.

424.Liu SX, Peng M, Vane LM. 2004. CFD Modeling of Pervaporative Mass Transfer in the Boundary Layer. Chem Eng Sci. Forthcoming.

425.Liu SX, Vane LM, Peng M. 2004. Theoretical Analysis of Concentration Polarization Effect on VOC Removal by Pervaporation. J Hazardous Substance Research 4(5):1-21.

426.Liu Y, Hsieh F, Heymann H, Huff HE. 2000. Effect of process conditions on the physical properties of extruded oat-corn puff. J Food Sci 65:1253-1259.

427.Liu ZS, Chang KC. 2003. Development of a titration method for predicting the optimal concentrations of coagulants for making filled tofu. J Agric Food Chem 51:5214-5221.

428.Liu, C.C., Tellez, M.A and Castell-Perez, M.E. 2004. Physical and Mechanical Properties of Peanut Protein Films. Lebensmittel-Wissenschaft und-Technologie/Food Science and Technology, 37(7): 731-738.

429.Liu, C.C., Tellez, M.A and Castell-Perez, M.E. 2004. Physical and Mechanical Properties of Peanut Protein Films. Lebensmittel-Wissenschaft und-Technologie/Food Science and Technology, 37(7): 731-738.

430.Liu, S. X. and Mamidiaplly, P. K., “Quality Comparison of Crude Rice Bran Oil Extracted with d-Limonene and Hexane,” Cereal Chemistry, 82(2): 209-215, 2005.

431.Liu, S. X., “Modeling of Thermal Processing of Foods” in Handbook of Food Science, Technology and Food Engineering, Vol. 3, ed., Y. H. Hui, Taylor & Francis, pp. 1101-1115, 2005.

432.Liu, S.X. "Membrane Technology For Postharvest Processing of Vegetables and Fruits" Stewart Postharvest Review, 2:1-11, 2005.

433.Liu, S.X. and M. Peng, “Verification of Mass Transfer Simulation with CFD Using Highly Accurate Solutions,” Computers and Electronics in Agriculture, 49(2): 309-314, 2005.

434.Liu, S.X., P.K. Mamidiaplly, L.M. Vane, M. Peng, “Concentration Polarization Analysis at the Entrance Region of a Flat Sheet Pervaporation Module for VOC Removal,” Chemical Engineering Communications, 192:1-19, 2005.

435.Liu, S.X., Peng, M., and L.M. Vane, “CFD Modeling of Pervaporative Mass Transfer in the Boundary Layer,” Chemical Engineering Science, 59:5853-5957, 2004.

436.Liu, S.X., Peng, M., and L.M. Vane, “CFD Simulation of Effect of Baffle on Mass Transfer in a Slit-Type Pervaporation Module,” in press, Journal of Membrane Science, 15 pages, 2005.

437.llatta, A. K. 2005. Hydraulic permeability of food tissues. Accepted pending minor revisions in the International Journal of Food Properties.

438.llatta, A. K., G. Sumnu and G.S.V. Raghavan. 2005. Dielectric properties of foods. In Engineering Properties of Foods. Edited by M. A. Rao, S.S.H. Rizvi and A. K. Datta, Marcel Dekker, Inc., New York, NY.

439.Lloyd BJ, Farkas BE, Keener KM. 2004. Measurement of spectral emissivity from infrared sources. J Microwave Power. Accepted.

440.Lloyd, B.J., B.E. Farkas, and K.M. Keener. 2004. Quality comparison of French fry style potatoes produced by oven heating, immersion frying, and controlled dynamic radiant (CDR) heating. Journal of Food Processing and Preservation. 28(12):460:472

441.Lloyd, B.J., Farkas, B.E. and Keener, K.M. 2004. Characterization of Radiant Emitters used in Food Processing. Int. J. of Microwave Power and Electromagnetic Energy, 38(4).

442.Lo, Y.M., D. Cao, S. Argin-Soysal, J. Wang, and T.S. Hahm. 2005. Recovery of protein from poultry processing wastewater using membrane ultrafiltration. Bioresource Technology, 96: 687-698.

443.Lo, Y.M., K.L. Robbins, S. Argin-Soysal and L.N. Sadar. 2003. Viscoelastic effects on the diffusion properties of curdlan gels. Journal of Food Science, 68 (6): 2057-2063.

444.Lonchampt P, Hartel RW. 2004. Comparative Review of Fat Bloom in Chocolate and Compound Coatings. European J Lipid Sci Technol 106:241-274.

445.López D, Mendoza-Sánchez P, Kongraksawech T, Velazquez, G, Huerta-Ruelas J, Torres JA. 2004. In-line/real-time optical polarization measurements in food systems. Journal of Food Engineering. In review.

446.López, D., Mendoza-Sánchez, P., Torres, J.A., Ramos, G., Pless, R.C., Huerta-Ruelas, J. 2004. Optical rotation measurements in food industry processes. In Proceedings of the International Simposium of Metrology, Oct 25-27, Querétaro, México.

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447.López-Gómez A. and G.V. Barbosa-Cánovas. 2005. Food Plant Design. Boca Raton, FL. CRC Press.448.López-Malo A, Palou E, Barbosa-Cánovas GV, Swanson BG, Welti-Chanes J. 2000. Minimally Processed

Foods with High Hydrostatic Pressure. In: Trends in Food Engineering. Lozano JE, Añón MC, Parada E, Barbosa-Cánovas GV, editors. Lancaster, PA: Technomic Publishing Co.

449.López-Malo A, Tapia MS, Alzadora SM, Welti-Chanes J, Góngora-Nieto MM, Barbosa-Cánovas GV. 2002. Water activity: Microbiology. Encyclopedia of Food Microbiology. 2635–2640.

450.Losanoff JE, Collier AD, Wagner-Mann CC, Richman BW, Huff HE, Hsieh F, Diaz-Arias A, Jones JW. 2004. Biomechanical comparison of median sternotomy closures. Ann Thorac Surg 77:203-209.

451.Losanoff JE, Foerst JR, Huff HE, Richman BW, Collier AD, Hsieh F, Lee S, Jones JW. 2002. Biomechanical porcine model of median sternotomy closure. J Surg Res 107:108-112.

452.Lozano J, Añón MC, Parada-Arias E, Barbosa-Cánovas GV, editors. 2000. Trends in Food Engineering. Lancaster, PA: Technomic Publishing Co.

453.Lu S, Tong G, Wu YL, Feng H. 2005. Partial purification and characterization of polyphenol oxidase from fresh-cut Chinese water chestnut, Journal of Food Biochemistry, accepted.

454.Lucore LA, Shellhammer TH, Yousef AE. 2000. Inactivation of Listeria monocytogenes Scott A on artificially contaminated frankfurters by high pressure processing. J Food Prot 63(5):662-664.

455.Luechapattanaporn K, Wang Y, Wang J, Tang J, Hallberg LM. 2004. Microbial safety in radio frequency processing of packaged foods. J Food Sci 69(7): M201-M206.

456.Ma L, Chang FJ, Barbosa-Cánovas GV, Swanson BG. 2001. Comparison Study of Pulsed Electric Fields, High Hydrostatic Pressure, and Thermal Processing on the Electrophoretic Patterns of Liquid Whole Egg. In: Barbosa-Cánovas GV, Zhang H, editors. Pulsed electric Fields in Food Processing: Fundamental aspects and applications. Lancaster, PA: Technomic Publishing Co. Inc.

457.Madhusudhan B, Wiesenborn D, Schwarz J, Tostenson K, Gillespie J. 2000. A dry mechanical method for concentrating the lignan secoisolariciresinol diglucoside in flaxseed. Lebensm Wissen Technol 33(4):268-275.

458.Mahapatra, A. K., K. Muthukumarappan and J. L. Julson. 2005. Applications of ozone, bacteriocins and irradiation in food processing: a review. Critical Reviews in Food Science and Technology 45: 445-461.

459.Mallikarjunan P, Antonova I, Chinnan MS. 2001. Modeling water vapor, gas, and solute transport through protein films. In: Gennadios A, editor. Protein Based Edible Films. Boca Raton, FL: CRC Press. p 329-340.

460.Mallikarjunan P, Barbosa-Canovas G. 2001. Seventh Conference of Food Engineering COFE 2001. New York, NY: American Institute of Chemical Engineers. 637p.

461.Mallikarjunan P, Singh RP. 2003. Eighth Conference of Food Engineering COFE 2003. New York, NY: American Institute of Chemical Engineers. 483p.

462.Mallikarjunan P. 2003. Correlating instrumental and sensory measurements of the texture of crisp savory foods. In: Kilcast D, editor. Texture in Food Vol. 1. Cambridge, UK: Woodhead Publishing. p 261-284.

463.Malone AS, Shellhammer TH, Courtney PD. 2002. High pressure effects on the viability, morphology, lysis and cell wall hydrolase activity of Lactococcus lactis subsp. cremoris. Appl Environmental Microbiol 68(9):4357-4363.

464.Malone AS, Wick C, Shellhammer TH, Courtney PD. 2003. High pressure effects on proteolytic and glycolytic enzymes involved in cheese manufacturing. J Dairy Sci 86:1139-1146.

465.Mao R, Tang J, Swanson BG. 2000. Relaxation time spectrum of hydrogels by CONTIN analysis - featured as Concise Reviews and Hypothesis in Food Science. J Food Sci 65(3): 374-381.

466.Mao R, Tang J, Swanson BG. 2000. Texture properties of high and low acyl mixed gellan gels. Carbohydrate Polymers 41(4): 331-338.

467.Mao R, Tang J, Swanson BG. 2001. Water holding capacity and microstructure of gellan gels. Carbohydrate Polymers 46(4): 365-371.

468.Marks BP. 2002. Web-based readiness assessment quizzes. J Eng Edu 91(1):97-102. 469.Marshall R, Goff HD, Hartel RW. 2003. Ice Cream. 6th ed. New York: Kluwer.470.Martini S, Herrera ML, Hartel RW. 2001. Effect of Cooling Rate on Nucleation Behavior of Milk Fat-

Sunflower Oil Blends. J Agric Food Chem 49(7):3223-3229. 471.Martini S, Herrera ML, Hartel RW. 2002. Effect of Cooling Rate on Isothermal Crystallization Behavior of

Milk Fat/Sunflower Oil Blends. J AOCS 79(11):1055-1062.472.Martini S, Herrera ML, Hartel RW. 2002. Effect of Processing Conditions on Microstructure of Milk

Fat/Sunflower Oil Blends. J AOCS 79(11):1063-1068.

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473.Martini S, Puppo MC, Hartel RW, Herrera ML. 2002. Effect of Sucrose Esters and Sunflower Oil Addition on Crystalline Microstructure of a High-Melting Milk Fat Fraction. J Food Sci 67:3419-3426.

474.Martino, K.G., B.P. Marks, D.T. Campos, and M.L. Tamplin. 2005. Quantifying the robustness of a broth-based model for predicting Listeria monocytogenes growth in meat and poultry products. Journal of Food Protection. 68:in press.

475.Matella NJ, Dolan KD, Stoeckle AW, Lee YS, Bennink MR, Uebersax MA. 2005. Use of hydration, germination and α-galactosidase treatments to reduce oligosaccharides in dry beans. J. Food Sci. 70(3): C203-207.

476.McCarthy KL, Gonzalez JJ, McCarthy MJ. 2002. Change in moisture distribution in lasagna pasta post cooking. J Food Sci 67(5):1785-1789.

477.McCarthy KL, Lee Y, Green J, McCarthy MJ. 2002. Magnetic resonance imaging as a sensor system for multiphase mixing. Appl Magnetic Resonance 22:213-222.

478.McCarthy MJ, McCarthy KL. 2002. Integration of tomographic data in process analysis, modeling, and control. IN: Balsa-Canto E, Mora J, Bang JR, Onate E, editors. Computational Techniques in Food Engineering. Barcelona, Spain: International Center for Numerical Methods in Engineering.

479.McCarthy, M.J., Wang, L., and McCarthy, K.L. 2005. Ultrasound properties. IN Rao, M.A., Rizvi, S.S.H., Datta, A.K. (eds.) Engineering Properties of Foods, 3rd ed., Marcel Dekker, Inc., New York. pp. 567-609.

480.McGowan, M.A., Padua, G.W., and Lee, S.-Y. 2005. Development of corn zein chewing gum and evaluation of sensory properties by the Time-Intensity method. J. Food Sci. In print.

481.Mendoza TF, Welt BA, Otwell WS, Teixeira AA, Kristonsson H, Balaban BO. 2003. Kinetic Parameter Estimation of Time-temperature Integrators Intended for use with Packed Fresh Seafood. J Food Sci 69(3): FMS90-FMS96.

482.Mendoza-Sánchez P, López D, Ramos G, Pless R, Huerta-Ruelas J, Torres JA. 2004. An optical rotation measurement system to control processes in the food industry and to study thermal denaturation of food proteins. In: Memorias del Simposio de Metrología. Querétaro, México: Centro Nacional de Metrología (CENAM).

483.Mendoza-Sánchez, P., López, D., Kongraksawech, T., Vazquez, P., Torres, J.A., Ramirez, J.A., Huerta-Ruelas, J. 2005. Laser metrology in food related systems. Proceedings of the Eighth International Symposium on Laser Metrology, International Society for Optical Engineering, R. Rodriguez-Vera, F. Mendoza-Santoyo (editors), vol. 5776, p. 347-354.

484.Metin S, Hartel RW. 2004. Crystallization for Nutritionally-Enhanced Fats and Oils. In: Dunford N, Dunford H, editors. Nutritionally-Enhanced Edible Oil Processing. Champaign, IL: AOCS Press. p 193-210.

485.Metin, S. and R.W. Hartel, Crystallization of Fats, in Bailey’s Fats and Oils, 6th Ed., Vol. 1 (F. Shahidi, Ed.), Wiley, NY, pp. 45-76 (2005).

486.Metin, S. and RW Hartel, Fat Crystallization Technology, in Healthful Lipids (C. Akoh and O. Lai, Eds), AOCS Press, Champaign, IL, pp 145-170 (2005).

487.Michalac S, Alvarez V, Ji T, Zhang QH. 2003. Inactivation of selected microorganisms and properties of pulsed electric field processed milk. J Food Proc and Preservation. 27(2):137-151.

488.Milani AP, Bucklin RA, Teixeira AA, Kibeli HV. 2000. Predicting loads in grain bins by changes in grain moisture content. Trans ASAE 43(6):1789-1793.

489.Milek, I., Cigić, B., Pogačnik, L., Skrt, M., Kaletunc, G., and Poklar Ulrih, N. 2005. Optimization of growth for hyperthermophilic archaeon Aeropyrum pernix on a small batch scale. Canadian Journal of Microbiology, accepted

490.Miller MJ, Barringer SA. 2002. Effect of salt size and shape on non-electrostatic and electrostatic coating of popcorn. J Food Sci 67(1): 198-201.

491.Miller, S., V.M. Balasubramaniam, M. Bennett, E. Grassbaugh, and A. Evans. 2005. Seedling vigor index values following various vegetable seed treatments. In Vegetable Research Results 2004, Hort & Crop Science Series No. 740. Ohio Agricultural Research and Development Center, The Ohio State University, Columbus, OH. pp. 21-23.

492.Millsap, S.C., and B.P. Marks. 2005. Condensing-convective boundary conditions in moist air impingement ovens. Journal of Food Engineering. 70:101-108

493.Min S, Jin ZT, Min SK, Yeom H, Zhang QH. 2003. Commercial Scale Pulsed Electric Field Processing of Orange Juice. J Food Sci 68(4):1265-1271.

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494.Min S, Jin ZT, Zhang QH. 2003. Effects of commercial scale pulsed electric field processing on the quality of tomato juice. J Agric Food Chem 51(11):3338-3344.

495.Min S, Min SK, Zhang QH. 2003. Inactivation kinetics of tomato juice lipoxygenase by pulsed electric fields. J Food Sci 68(6):1995-2001.

496.Min S, Reina L, Zhang QH. 2002. The effect of water activity on the inactivation of Enterobacter cloacae by pulsed electric field treatment. J Food Proc and Preservation 26:323-337.

497.Min S, Zhang QH. 2003. Effects of Commercial-scale pulsed electric field processing on the flavor and color of tomato juice. J Food Sci 68(5).

498.Mitcham EJ, Veltman RH, Feng X, de Castro E, Johnson JA., Simpson TL, Biasi WV, Wang S, Tang J. 2004. Application of radio frequency treatments to control insects in in-shell walnuts. Postharvest Biol Technol 33(1): 93-101.

499.Monsalve-González A, Barbosa-Cánovas GV, Swanson BG, Cavalieri RP. 2000. Textural and Structural Changes in Apples Processed by Combined Methods. In: Barbosa-Cánovas GV, Gould G, editors. Innovations in Food Processing. Lancaster, PA: Technomic Publishing Co. Inc.

500.Montenegro, J, R Ruan, HMa, P Chen. 2002. Inactivation of E. coli O157: H7 Using a Pulsed Non-thermal Plasma System. J. of Food Science 67(2):646-648

501.Moore JC, Dolan KD. 2003. Optimization of oxidation steps used in the fluorometric determination of thiamin in soft wheat flour. Cereal Chem 80:238-240.

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505.Morales-Blancas E, Torres JA. 2004. WAMFoodLab. Laboratorio de Métodos Asistidos por Internet para Cálculos de Ingeniería de Procesos de Alimentos. VirtualPro, April 2004.

506.Moraru CI, Panchapakesan CP, Huang Q, Takhistov P, Liu SX, Kokini JL, 2003. Nanotechnology: A Tool for the Food Science and Technology of the New Millennium. Food Technol 57(12):24-29.

507.Moraru I, Lee TC, Karwe MV, Kokini JL. 2002. Phase behavior of a meat-starch extrudate illustrated on a state diagram. J Food Sci 67(8):3026-3032.

508.Moraru I, Lee TC, Karwe MV, Kokini JL. 2002. Plasticizing and antiplasticizing effects of water and polyols on a meat-starch extruded matrix. J Food Sci 67(9).

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520.Murphy RY, Marks BP, Johnson ER, Johnson MG. 2000. Thermal inactivation kinetics of Salmonella and Listeria in ground chicken breast meat and liquid medium. J Food Sci 65:706-710.

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521.Murphy RY, Marks BP. 2000. Effect of meat temperature on proteins, texture, and cook loss for ground chicken breast patties. Poultry Sci 79:99-104.

522.Muse MR, RW Hartel. 2004. Ice Cream Structural Elements That Affect Melting Rate and Hardness. J Dairy Sci 87(1):1-10.

523.Nelson S O, Datta AK. 2001. Dielectric properties and electrical interaction with food materials. In: Datta AK, Anantheswaran RC, editors. Handbook of Microwave Technology for Food Applications. New York, NY: Marcel Dekker, Inc.

524.Ng PKW, Steffe JF. 2002. Exploring the relationships between flour protein chemistry and dough rheological properties. In: Ng PKW, Wrigley CW, editors. Wheat Quality Elucidation: The Bushuk Legacy. St. Paul, MN: American Association of Cereal Chemists.

525.Ngadi MO, Chinnan MS, Mallikarjunan P. 2003. Enthalpy and heat capacity of fried shrimp at freezing and refrigeration temperatures. Lebensm Wiss Technol 36:75-81.

526.Ngadi MO, Chinnan MS, Mallikarjunan P. 2003. Enthalpy and heat capacity of fried shrimp at freezing and refrigeration temperatures. Lebensm Wiss Technol 36:75-81.

527.Ngadi MO, Mallikarjunan P, Chinnan MS, Radhakrishnan S. 2000. Thermal properties of fried breaded products. J Food Proc Eng 23(1): 73-87.

528.Nienaber U, Shellhammer TH. 2001 High-pressure processing of orange juice: Kinetics of pectinmethylesterase inactivation. J Food Sci 66(2):328-331.

529.Nienaber U, Shellhammer TH. 2001. High-pressure processing of orange juice: Combination treatments and a shelf life study. J Food Sci 66(2):332-336.

530.Nindo C, Feng H, Shen GQ, Tang J, Kang DH. 2003. Energy efficiency and microbial reduction in refractance window drying of pumpkin purees. J Food Proc Pres 27(2): 117-136.

531.Nindo C, Ting S, Wang SW, Tang J, Powers JR. 2003. Evaluation of drying technologies for retention of physical and chemical quality of green asparagus (Asparagus officinalis, L). Food Sci Technol (LWT) 36(5): 507-516.

532.Nindo CI, Tang J, Powers JR, Bolland K. 2004. Energy consumption during refractance window evaporation of selected berry juices. Int J Energy Res 28: 1089-1100.

533.Nindo CI, Tang J, Powers JR, Singh P. 2004. Viscosity of blueberry and raspberry juices for processing applications. J Food Eng. Forthcoming.

534.Niskaran G, Mallikarjunan P, Eifert J. 2004. Effect of fat content on dielectric properties of ground beef patties. Transactions of ASAE. Forthcoming.

535.Niskaran, G., Mallikarjuna, P. and Eifert, J. 2005. Effect of fat content on dielectric properties of ground beef patties. Transactions of ASAE.

536.Nitin N, Karwe MV. 2001. Heat transfer coefficient for cookie-shaped object in a hot air jet impingement oven. J Food Proc Eng 24(1):51-69.

537.Nitin N, Karwe MV. 2004. Numerical simulation and experimental investigation of conjugate heat transfer between a turbulent hot air jet impinging on a cookie-shaped object. J Food Sci 69(2):FEP59-FEP65.

538.Nitin, N. and M.V. Karwe, “Numerical simulation and experimental investigation of conjugate heat transfer between a turbulent hot air jet impinging on a cookie-shaped object,” Journal of Food Science, Vol. 69, Nr. 2, pp. FEP59-FEP65, 2004.

539.Olivas GI, Rodríguez JJ, Sepúlveda DR, Warner H, Clark S, Barbosa-Cánovas GV. 2002. Residual gas volume effect on quality of retort pouch wet-pack pears. J Food Proc Eng 25(4):233-249.

540.Omura AP, Steffe JF. 2001. Centrifugal slump test to determine the yield stress of fluid foods. J Food Sci 66:137-140.

541.Omura AP, Steffe JF. 2003. Mixer viscometry to characterize fluid foods with large particulates. J Food Proc Eng 26:435-445.

542.Orta-Ramirez, A., B.P. Marks, C.R. Warsow, A.M. Booren, and E.T. Ryser. 2005. Enhanced thermal resistance of Salmonella in whole muscle vs. ground beef. Journal of Food Science. 70(7):359-362.

543.Padua GW, Wang Q. 2000. Formation and Properties of Corn Zein Films and Coatings. In: Gennadios A, editor. Protein-Based Films and Coatings. Boca Raton, FL: Technomic Publishing Company, Inc. p 43-67.

544.Palaniappan S, Sastry SK. 2002. Microbial inactivation during ohmic heating. In: Juneja V, Sofas J, editors. Inactivation of Foodborne Microorganisms. New York: Marcel Dekker, Inc. p 451-460.

545.Palazoglu TK, Sandeep KP. 2004. Effect of tube curvature ratio on the residence time distribution of multiple particles in helical tubes. Lebensm Wiss Technol 37: 387-393.

546.Palomeque LA, Góngora-Nieto MM, Bermudez, Barbosa-Cánovas GV, Swanson BG. 2001. Nonthermal Inactivation of endoproteases by Pulsed Electric Fields Technology. In: Barbosa-Cánovas GV, Zhang H,

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547.Palou E, Hernández-Salgado C, López-Malo A, Barbosa-Cánovas GV, Swanson BG, Welti-Chanes J. 2000. High Hydrostatic Pressure-Processed Guacamole. Innov Food Sci Emerg Technol 1:69-75.

548.Palou E, López-Malo A, Barbosa-Cánovas GV, Welti-Chanes J. 2000. Hydrostatic Pressure and Minimal Processing. In: Alzamora SM, Tapia MS, López-Malo A, editors. Minimally Processed Fruits and Vegetables. Fundamentals Aspects and Applications. Gaithersburg, MD: Aspen Pub Inc. p 205-220.

549.Pan Z, Singh RP. 2001. Physical and Thermal Properties of Ground Beef during Cooking. Lebens Wiss Technol 34(7):437-444.

550.Pandrangi S, Barringer SA. 2000. Coagulation of tomato lye peeling waste using ferric chloride. J Food Proc and Preserv 24(4): 303-314.

551.Pandrangi S, Barringer SA. 2000. Effect of applied foliar calcium on ease of peeling of tomato fruit. J Vegetable Crop Production 5(2): 35-44.

552.Pandrangi, S, Elwell, MW, Anantheswaran, RC, LaBorde, LF. 2003. Efficacy of sulfuric acid scarification and disinfectant treatments in eliminating Escherichia coli O157:H7 from alfalfa seeds prior to sprouting. J. Food Science 68:613.

553.Pandrangi, S. and V.M. Balasubramaniam. 2005. High pressure processing of salad and ready meals. In: Emerging Technologies for Food Processing Da-Wen Sun (Ed.) Elsevier Academic Press, London, UK. pp. 33-45.

554.Paredes, D., Morales-Blancas, E., Ah-Hen, K.S, Velazquez, G., Torres, J.A. 2004. Crecimiento microbiano en alimentos refrigerados. In Proceedings of the International Congress of Food Safety, p. 307-321, Reynosa, Tamaulipas, October 12-15, México.

555.Park, S.I., Daeschel, M., Zhao, Y. 2004. Functional properties of antimicrobial lysozyme-chitosan composite films. J. Food Sci. 69(8):M215-221.

556.Park, S.I., Stan, S.D., Daeschel, M.A. and Zhao, Y. 2005. Antifungal Coatings on Fresh Strawberries (Fragaria x ananassa) to Control Mold Growth during Cold Storage. J. Food Sci. 70(4), M202-207.

557.Pathak S, Liu F, Tang J. 2003. Finite difference time domain simulation of single-mode 915 MHz cavities in processing pre-packaged foods. J Microwave Powers Electrom Ene 38(1): 37-48.

558.Pathange, L. P., Mallikarjuran, P., Marini, R. P., O'keefe, S. & Vaughan, D. 2005. Non¬destructive evaluation of apple maturity using an electronic nose system - A statistical approach. J. Food Engineering. In Press.

559.Pearce MD, Marks BP, Meullenet JF. 2001. Effects of postharvest parameters on functional changes during rough rice storage. Cereal Chem 78:354-357.

560.Peng M, Liu SX. 2003. Recovery of Aroma Compound from Dilute Model Blueberry Solution by Pervaporation. J Food Sci 68(9):2706-2710.

561.Peng M, Vane LM, Liu SX. 2004. Numerical Modeling of Mass Transfer and Concentration Polarization of VOC Removal by Pervaporation. Separation Sci Technol 39(6):1239-1257.

562.Pfeiffer, B.J., Franklin, C.L., Hsieh, F, Bank, R.A. and Phillips, C.L. 2005. Alpha 2(l) collagen deficient oim mice have altered biomechanical integrity, collagen content, and collagen crosslinking of their thoracic aorta. Matrix Biol., in press.

563.Pihl, T., and Kaletunc, G. 2004. The evaluation of the effect of crumb density, glycerol, and enzyme addition on the staling of bread using DSC. NATAS, The 32nd Annual Conference Proceedings, Williamsburg, Virginia, October 4-6, 2004.

564.Pollen NR, Daubert CR, Drake MA, Gumpertz ML. 2004. Quantifying properties of fluid food texture. J Texture Studies. Accepted.

565.Pollen, N.R., C.R. Daubert, M.A. Drake and M.L. Gumpertz. 2005. Quantifying properties of fluid food texture. J. Texture Stud. 35: 643-657.

566.Popescu O, Popescu DC, Wilder J, Karwe MV. 2001. A new approach to modeling and control of a food extrusion process using artificial neural network and an expert system. J Food Proc Eng 24(1):17-36.

567.Pornchaleompong P, Balaban MO, Teixeira AA. 2002. Optimizing quality in conduction-heating foods of conical shape. J Food Proc Eng 25(6):539-555.

568.Pornchaloempong P, Balaban MO, Teixeira AA. 2002. Numerical simulation of conduction heating in conically shaped bodies. J Food Proc Eng 25(6):557-570.

569.Puppo MC, Martini S, Hartel RW, Herrera ML. 2002. Effects of Sucrose Esters on Isothermal Crystallization and Rheological Behavior of Blends of Milk Fat Fractions and Sunflower Oil. J Food Sci 67:3412-3418.

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570.Raghupathy Ramaswamy, Tony Jin, V. M. Balasubramaniam, and Howard Zhang. 2005. Pulsed electric field processing. Fact sheet for food processors. FSE 2-05. Ohio State University Extension Fact Sheet (peer-reviewed), Columbus, OH.

571.Raghupathy Ramaswamy, V.M. Balasubramaniam, and S.K. Sastry. Ohmic heating of foods. Fact sheet for food processors. FSE 4-05. Ohio State University Extension Fact Sheet (peer-reviewed) (In press 2005), Columbus, OH.

572.Rajan, S., S. Pandrangi, V.M. Balasubramaniam, and A.E. Yousef. 2005. Inactivation of Bacillus stearothermophilus spores in egg patties by pressure assisted thermal processing. Lebensmittel-Wissenschaft-und-Technologie (In press).

573.Rakotonirainy AM, Padua GW. 2001. Effect of lamination and coating with drying oils on tensile and barrier properties of zein films. J Agr Food Chem 49:2860-2863.

574.Rakotonirainy AM, Wang Q, Padua GW. 2001. Evaluation of zein films as modified atmosphere packaging for fresh broccoli. J Food Sci 66:1108-1111.

575.Ramaswamy, R., V.M. Balasubramaniam, and S.K. Sastry. 2005. Effect of high pressure and irradiation treatments on hydration characteristics of navy beans. International Journal of Food Engineering 1(4) 3:1-17.

576.Ramaswamy, R., V.M. Balasubramaniam, and S.K. Sastry. 2005. Properties of food materials during high pressure processing. In: Encyclopedia of Agricultural, Food, and Biological Engineering. Heldman, D. (Ed.) Marcel Dekker, Inc., New York. (In press).

577.Ranasinghesagara, J., Hsieh, F and Yao, G. 2005. An imaging process method for quantifying fiber formation in meat analogs under high moisture extrusion. J. Food Sci., in press.

578.Rao MA. 2000. Viscosity of food: measurement and application. In: The Encyclopedia of Analytical Chemistry: Instrumentation and Applications. London: John Wiley & Sons Ltd. p 4262-4278.

579.Rao MA. 2003. Phase transitions, food texture and structure. In: McKenna BM, editor. Texture in Food, Volume 1: Semi-Solid Foods. Cambridge, UK: Woodhead Publishing Ltd. p 36-62.

580.Rao MA. 2003. Shear rheology of liquid foods. In: Heldman DR, editor. Encyclopedia of Agricultural and Food Engineering. New York: Marcel Dekker, Inc. p. 880-883.

581.Rao MA. 2003. Shear viscosity measurement. In: Heldman DR, editor. Encyclopedia of Agricultural and Food Engineering. New York: Marcel Dekker, Inc. p 884-888.

582.Rao S and Barringer SA 2005. Timing of calcium treatment on resistance of raw and canned diced tomatoes to mechanical abuse. J Food Process Pres 29(1):1-7.

583.Rao, M. A., S.S.H. Rizvi and A. K. Datta, editors. 2005. Engineering Properties of Foods. CRC Press, Inc., New York, NY.

584.Ratanatriwong P, Barringer SA, J Delwiche. 2003. Sensory preference, coating evenness, dustiness and transfer efficiency of electrostatically coated potato chips. J Food Sci 68(4):1542-1547.

585.Ravindra P, Genovese DB, Foegeding EA, Rao MA. 2004. Rheology of mixed whey protein isolate/cross-linked waxy maize starch gelatinized dispersions. Food Hydrocolloids 18:775-781.

586.Raviyan P, Tang J, Orellana L, Rasco B, 2003. Physicochemical properties of a time-temperature indicator based on immobilization of Aspergillus oryzae alpha-amylase in polyacrylamide gel as affected by degree of cross-linking agent and salt content. J Food Sci 68(7): 2302-2308.

587.Raviyan P, Tang J, Rasco B. 2003. Thermal stability of -Amylase from Aspergillus oryzae entrapped in polyacrylamide Gel. J Agric Food Chem 51: 5462-5466.

588.Raviyan P, Zhang Z, Feng H. 2005. Ultrasonication for food enzyme inactivation: effect of cavitation intensity and temperature on inactivation, Journal of Food Engineering 70(2): 189-196.

589.Reid NB, Marks BP, Gonzalez AR, Siebenmorgen TJ. 2000. Effects of physical properties on the incidence of breakage in canned white potatoes. Am J Potato Res 77:319-324.

590.Ren E, Barbosa-Cánovas GV, Vega-Mercado H. 2000. Packaging and Shelf Life study of Apple Slices Preserved by Combined Methods Technology. In: Innovations in Food Processing. Barbosa-Cánovas GV, Gould G, editors. Lancaster, PA: Technomic Publishing Co. Inc.

591.Resch JJ, Daubert CR, Foegeding EA. 2004. Comparison of drying operations on the rheological properties of whey protein thickening ingredients. Int J Dairy Sci. Forthcoming.

592.Resch, J.J., C.R. Daubert and E.A. Foegeding. 2005. Acidulant effects on the rheological properties of Beta-Lactoglobulin gels and derivatized powders. Food Hydrocolloids. 19: 851-860.

593.Resch, J.J., C.R. Daubert and E.A. Foegeding. 2005. Beta-Lactoglobulin gelation and derivatization: effect of selected acidulants and heating conditions. J. Food Sci. 70(1): C79-86.

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594.Reyes C, Barringer SA. 2005. Evenness of seasoning measured by image analysis, colorimetry and sensory evaluation. J Food Process Pres 29(5): in press.

595.Reyes De Corcuera J.I., Cavalieri R.P. and Powers J.R. 2005. Improved platinization conditions for over 60-fold increase in sensitivity of amperometric biosensors using glucose oxidase immobilized in poly-o-phenylenediamine. J Electroanal. Chem. 575 (2): 229-241

596.Reyes De Corcuera J.I., Cavalieri R.P. Powers J.R. and Kang D.H. 2005. Enzyme electropolymer-based amperometric biosensors: an innovative platform for time-temperature integrators. Journal of Agricultural and Food Chemistry. In Press.

597.Ricks NP, Barringer SA, Fitzpatrick JJ. 2002. Food powder characteristics important to non-electrostatic and electrostatic coating and dustiness. J Food Sci 67(6): 2256-5563.

598.Roberts JS, Gentry TS, Bates AW. 2004. Utilization of dried apple pomace as a press aid to improve the quality of berry juices. J Food Sci 69(4): S181-190.

599.Roberts JS, Kidd DR. 2004. Lactic acid fermentations of onions. Lebensmittel-Wissenschaft und-Technologie. Forthcoming.

600.Roberts JS, Tong CH, Lund DB. 2002. Drying kinetics and time-temperature distribution of pre-gelatinized bread. J Food Sci 67(3):1080-1087.

601.Roberts JS, Tong CH. 2003. The development of an isothermal drying apparatus and evaluation of the diffusion model for hygroscopic porous materials. Int J Food Properties 6(1):165-180.

602.Roberts JS. 2003. Dew point temperature. In: Heldman DR, editor. Encyclopedia of Agricultural and Food Engineering. New York: Marcel Dekker, Inc. p 186-191.

603.Rodrigo D, Martinez A, Harte F, Barbosa-Cánovas GV, Rodrigo M. 2000. Application of Weibull distribution function to study the inactivation of Lactobacillus plantarum in orange-carrot juice by using electric pulses of high intensity. J Food Prot 64(2):259-263.

604.Rodrigo D. F., Sanpedro A. Martinez, G.V. Barbosa-Cánovas, and M. Rodrigo. 2005. Application of PEF in Orange Juice and Derivatives: A Review. In: Novel Food Processing Technologies. G.V. Barbosa-Cánovas, M. Tapia and M.P. Cano, eds. New York: Marcel Dekker.

605.Rodríguez JJ, Barbosa-Cánovas GV, Gutiérrez G, Dorantes L, Yeom HW, Zhang QH. 2003. An update on some key alternative food processing technologies: Microwave Heating, Pulsed Electric Fields, High Hydrostatic Pressure, Irradiation and Ultrasound. In: Gutierrez G, Barbosa-Cánovas GV, editors. Food Science and Food Biotechnology. Boca Raton, FL: CRC Press.

606.Rolfe LA, Huff HE, Hsieh F. 2000. Effects of particle size and processing variables on the properties of an extruded catfish feed. J Aquatic Food Product Technol 10(3):21-33.

607.Rolfe LA, Huff HE, Hsieh F. 2000. The effect of processing conditions on the quality of extruded catfish feed. Trans ASAE 43:1737-1743.

608.Rosalina I, Bhattacharya M. 2001. Flow behavior, stress relaxation, and creep measurements of starch gels. J Texture Studies 32:247-269.

609.Rosalina I, Bhattacharya M. 2002. Dynamic rheological measurements and analysis of starch gels. Carbohydrate Polymers 48:191-202.

610.Ruan, R and L Chen. 2000. Nuclear magnetic resonance techniques in cereal chemistry research. Research Trends 2(1999):1-9.

611.Ruan, R and P Chen. 2001. Nuclear magnetic resonance and magnetic resonance imaging. In Nondestructive Food Quality Evaluation, Sundaram Gunasekaran (Editor). Marcel Dekker, New York, USA.

612.Ruan, R and P Chen. 2001. Nuclear magnetic resonance study of bread staling. In Bread Staling, P. Chinachoti and Y. Vodovotz (Eds). CRC Press, Boca Raton, Florida, USA.

613.Ruan, R, X Ye, P Chen, C Doona, and I Taub. 2001. Ohmic heating. In Thermal Technologies in Food Processing. P. Richardson (Ed.). Woodhead Publishing Limited, Cambridge, England.

614.Ruan, R, X Ye, PChen, C Doona, and I Taub. 2002. Ohmic heating. In The Nutrition Handbook for Food Processors. C. K. Henry, and C. Chapman (Eds). Woodhead Publishing Limited, Cambridge, England.

615.Ruan, R, X Ye, PChen, C Doona, and T Yang. 2003. Developments in Ohmic heating. In Improving thermal processing. Philip Richardson (Ed). Woodhead Publishing Limited, Cambridge, England.

616.Ruhlman KT, Jin ZT, Zhang QH, Chism GW, Harper WJ. 2001. The Reformulation of a cheese sauce and salsa to be processed using Pulsed Electric Fields. In: Barbosa-Canovas GV, Zhang QH, editors. Pulsed Electric Fields in Food Processing. Lancaster, PA: Technomic Publishing Co. p 213-224.

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617.Ruhlman KT, Jin ZT, Zhang QH. 2001. Study on physical properties of liquid foods for pulsed electric field treatment. In: Barbosa-Canovas GV, Zhang QH, editors. Pulsed Electric Fields in Food Processing. Lancaster, PA: Technomic Publishing Co. p 45-56.

618.Salas J, Velázquez G, Torres JA. 2002. Un algoritmo para la medicion en linea de la longitud de tiras flexibles sobrepuestas. In: Memorias del Simposio de Metrología. Querétaro, México: Centro Nacional de Metrologia (CENAM).

619.Salengke, S., and Sastry, S.K. 2005. Effect of ohmic pretreatment on the drying rate of grapes and adsorption isotherm of raisins. Drying Technology 23(3):551-564.

620.Salengke, S., and Sastry, S.K. 2005. Effects of ohmic pretreatment on oil uptake of potato slices during frying and subsequent cooling. J. Food Proc. Engr. (Accepted for publication).

621.Samaranayake, C.P., and Sastry, S.K. 2005. Electrode and pH effects on electrochemical reactions during ohmic heating. J. Electroanalytical Chem. 577(1):125-135.

622.Samaranayake, C.P., Sastry, S.K. and Zhang, Q.H. 2005. Pulsed Ohmic Heating – A Novel Technique for Minimization of Electrochemical Reactions During Processing. J. Food Sci. (In press).

623.Sampedro, F., A. Martinez, M. Rodrigo, D. Rodrigo, and G.V. Barbosa-Cánovas. 2005. “Quality and Safety Aspects of PEF Application in Milk and Milk Products.” Critical Reviews in Food Science and Nutrition. 45:25-47.

624.San Martín MF, Barbosa-Cánovas GV, Swanson BG. 2003. Innovations in Food Processing. Chem Eng Progress 99(3): 54-60.

625.San Martín MF, Harte F, Lelieveld H, Barbosa-Cánovas GV, Swanson BG. 2001. Inactivation effect of an 18-T pulsed magnetic field combined with other technologies on Escherichia coli. J Innov Food Sci & Emerg Technol 2(4):273-277.

626.San Martín-González MF, Barbosa-Cánovas GV, Swanson BG. 2002. Food Processing by High Hydrostatic Pressure. Critical Reviews of Food Science and Nutrition 42(6):627-645.

627.Sandeep KP, Simunovic J, Swartzel KR. 2004. Developments in aseptic processing. In: Improving thermal processing. Woodhead Publishing Limited.

628.Sandeep KP, Simunovic J. 2004. Aseptic processing: Basic principles and advantages. In: Handbook of food technology and engineering. New York: Marcel Dekker, Inc.

629.Sandeep KP. 2003. Liquid food transport systems. In: Encyclopedia of agricultural and food engineering. New York: Marcel Dekker, Inc.

630.Sangronis E, Ibarz A, Barbosa-Cánovas GV, Swanson BG. 2000. Water Absorption and Cooking Quality of Black Beans Treated with High Hydrostatic Pressure. In: Barbosa-Cánovas GV, Gould G, editors. Innovations in Food Processing. Lancaster, PA: Technomic Publishing Co. Inc.

631.Santosa FXB, Padua GW. 2000. Thermal behavior of zein sheets plasticized with oleic acid. Cereal Chem 77(4):459-462.

632.Saravia, H, Houston, JE, Toledo, R,and Nelson, H. 2005. Economic feasibility of recycling chiller water in poultry processing plants by ltrariltration. Proceedings o fthe 2005 Georgia Water Resources Conference, Kathryn J. Hatcher, Editor. Institute of Ecology, University of Georgia, Athens GA 30602

633.Sarkar A, Nitin N, Karwe MV, Singh RP. 2004. Jet Impingement Technology in Food Processing: A Review. J Food Sci 69(4):CRH 113-122.

634.Sarkar A, Nitin N, Karwe MV, Singh RP. 2004. Fluid flow and heat transfer in air jet impingement in food processing. J Food Sci 69(4):113-122.

635.Sarkar A, Singh RP. 2003. Spatial variation of heat transfer coefficient in air impingement applications. J Food Sci 68(3):910-916.

636.Sarkar A, Singh RP. 2004. Air impingement food processing. In: Richardson P, editor. Improving the Thermal Processing of Foods. Cambridge, UK: Woodhead Publishing Limited. 384p.

637.Sarkar, A., and R. P. Singh. 2004. Air impingement technology for food processing: visualization studies. Lebensmittel-Wissehschaft und-Technologie 37:873-879.

638.Sarkar, A., and R. P. Singh. 2004. Modeling flow and heat transfer during freezing of foods in forced airstreams. Journal of Food Science 69(9):488-496.

639.Sarkar, A., N. Nitin, M.V. Karwe, and R.P. Singh, “Jet impingement technology in food processing: a review,” Journal of Food Science, Vol. 69, Nr. 4, pp. CRH 113-122, 2004.

640.Sastry SK, Barach JT. 2000. Ohmic and inductive heating. J Food Sci 65(8): 42s-46s.641.Sastry SK, Cornelius BD. 2002. Aseptic Processing of Foods Containing Solid Particulates. New York:

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783.Wang Q, Wang JF, Geil P, Padua GW. 2004. Zein adsorption to hydrophilic and hydrophobic surfaces investigated by Surface Plasmon Resonance. Biomacromolecules 5(4):1356-1361.

784.Wang Q. and Padua G.W. 2005. Properties of zein films coated with drying oils J. Agric. Food Chem. 53 (9): 3444-3448.

785.Wang S, Ikediala J, Tang J, Hansen JD. 2002. Thermal death kinetics and heating rate effects for 5th instar Cydia pomonella (L) (Lepidoptera: Tortricidae). J Stored Prod Res 38:441-453.

786.Wang S, Ikediala JN, Tang J, Hansen JD, Mictham E, Mao R, Swanson B. 2001. Radio frequency treatments to control codling moth in in-shell walnuts. Postharvest Bio Technol 22 (1):29-38.

787.Wang S, Johnson JA, Tang J, Yin X. 2004. Heating condition effects on thermal resistance of fifth-instar navel orangeworm (Lepidoptera: Pyralidae). J Stored Prod Res. Forthcoming.

788.Wang S, Tang J, Cavalieri R. 2001. Modeling fruit internal heating rates for hot air and hot water treatments. Postharvest Biol Technol 22(3): 257-270.

36


789.Wang S, Tang J, Cavalieri RP, Davis D. 2003. Differential heating of insects in dried nuts and fruits associated with radio frequency and microwave treatments. Trans ASAE 46(4): 1175-1182.

790.Wang S, Tang J, Johnson JA, Hansen JD. 2002. Thermal death kinetics of 5th instar Amyelois transitella (Walker) (Lepidoptera: Pyralidae). J Stored Prod Res 38: 427-440.

791.Wang S, Tang J, Johnson JA, Mitcham E, Hansen JD, Cavalieri R, Bower J, Biasi B. 2002. Process protocols based on radio frequency energy to control field and storage pests in in-shell walnuts. Postharvest Bio Technol 26(3): 265-273.

792.Wang S, Tang J, Johnson JA, Mitcham E, Hansen JD, Hallman G, Drake SR, Wang Y. 2003. Dielectric properties of fruits and insect pests as related to radio frequency and microwave treatments. Biosystems Eng 85(2): 201-212.

793.Wang S, Tang J. 2001. Radio frequency and microwave alternative treatments for insect control in nuts: a review. Int Agric Eng J 10(3&4):105-120.

794.Wang S, Tang J. 2004. Radio frequency heating: a new potential means of postharvest pest control in nuts and dry products. J Zhejiang Univ Sci 5(10): 1169-1174.

795.Wang S, Yin X, Tang J, Hansen J. 2004. Thermal resistance of different life stages of codling moth (Lepidoptera: Tortricidae). J Stored Prod Res 40(5): 565-574.

796.Wang S, Yue J, Tang J, Chen B. 2004. Mathematical modeling of heating uniformity in in-shell walnuts subjected to radio frequency treatments with intermittent stirring. Postharvest Biol. Technol. Forthcoming.

797.Wang WC, Sastry SK. 2000. Effects of thermal and electrothermal pretreatments on hot air drying rate of vegetable tissue. J Food Proc Engr 23(4):299-319.

798.Wang WC, Sastry SK. 2002. Effects of moderate electrothermal treatments on juice yield from cellular tissue. Innov Food Sci & Emerg Technol 3(4):371-377.

799.Wang Y, Lau MH, Tang J, Mao R. 2004. Kinetics of chemical marker M-1 formation in whey protein gels for developing sterilization processes based on dielectric heating. J Food Eng 64: 111-118.

800.Wang Y, Padua GW. 2003. Tensile properties of extruded zein sheets and extrusion blown films. Macromol Mater Eng 288(11):886-893.

801.Wang Y, Padua GW. 2004. Water sorption properties of extruded zein films. J Agric Food Chem 52(10):3100 – 3105.

802.Wang Y, Rakotonirainy AM., Padua GW. 2003. Thermal behavior of zein-based biodegradable films. Starch/Staerke 55:25-29.

803.Wang Y, Wig T, Tang J, Hallberg LM. 2003. Dielectric properties of food relevant to RF and microwave pasteurization and sterilization. J Food Eng 57: 257-268.

804.Wang Y, Wig T, Tang J, Hallberg LM. 2003. Radio frequency sterilization of packaged foods. J Food Sci 68(2): 539-544.

805.Wang, L. J., G.M. Ganjyal, D.D. Jones, C.L. Weller, and M.A. Hanna, M. A. 2005. Modeling of bubble growth dynamics and non-isothermal expansion in starch-based foam during extrusion. Advances in Polymer Technology. 24 (1): 29-45.

806.Wang, L., and R. P. Singh. 2004. Finite element modeling and sensitivity analysis of double-sided contact-heating of initially frozen hamburger patty. Transactions of the ASAE (American Society of Agricultural Engineers) 47(1):147-157.

807.Wei W, Walton JH, McCarthy KL. 2000. Mixing in scraped surface heat exchanger geometry using MRI. J Food Proc Eng 23(6):403-418.

808.Welt BA, Teixeira AA, Balaban MO, Smerage GH, Hintenlang DE, Smittle BJ. 2001. Irradiation as pretreatment to thermal processing. J Food Sci 66(6):844-849.

809.Welti-Chanes J, Barbosa-Cánovas GV, Aguilera JM. 2002. Engineering and Foods for the 21st Century. Boca Raton, FL: CRC Press.

810.Welti-Chanes J, Vélez J, Barbosa-Cánovas GV. 2003. Heat Transfer in food Products. In: Sepúlveda DR, Barbosa-Cánovas GV, editors. Transport Phenomena in Food Processing. Boca Raton, FL: CRC Press.

811.Welti-Chanes J, Vélez J, Barbosa-Cánovas GV. 2003. Transport Phenomena in Food Processing. Boca Raton, FL: CRC Press.

812.Wesche, A.M., B.P. Marks, and E.T. Ryser. 2005. Thermal resistance of heat-, cold-, and starvation-injured Salmonella in irradiated, comminuted turkey. Journal of Food Protection. 68:942-948.

813.Whitaker AM, Barringer SA. 2004. Measurement of contour and volume during cake baking. Cereal Chem 8(2):177-181.

37


814.Wibowo, S., Savant, V., Cherian, G., Savage, T.F., Torres, J.A. 2005. Evaluation as a feed ingredient of surimi wash water protein recovered using a chitosan-alginate complex. Journal of Aquatic Food Product Technology 14(1): 55-72.

815.Wibowo, S., Velazquez, G., Savant, V., Torres, J.A. 2005. Surimi wash water treatment for protein recovery: effect of chitosan-alginate complex concentration and treatment time on protein adsorption. Bioresource Technology 96: 665–671.

816.Wichchukit S, Zorrilla SE, Singh RP. 2001. Contact heat transfer coefficient during double-sided cooking of hamburger patties. J Food Proc and Preservation 25:207-221

817.Wick, C., Nienaber , W, Anggraeni , O, Shellhammer, T.H., Courtney, P.D. 2004. Proteolysis, texture and viable lactic acid bacteria in commercial Cheddar cheeses treated with high pressure. Journal of Dairy Research. 71(2) 107-115.

818.Widlak N, Hartel RW, Narine S. 2001. Crystallization and Solidification Properties of Lipids. Champaign: AOCS Press.

819.Wiesenborn D, Doddapaneni R, Tostenson K, Kangas N. 2001. Cooking indices to predict screw press performance for crambe seed. J Am Oil Chem Soc 78(5):467-471.

820.Wiesenborn D, Doddapaneni R, Tostenson K, Kangas N. 2002. Kinetic characterization of cooking-induced changes in crambe seed prepared for expelling. J Food Eng 55:157-163.

821.Wiesenborn D, Tostenson K, Kangas N. 2003. Continuous, abrasive method for mechanical fractionation of flaxseed. J Am Oil Chem Soc 80(3):295-300.

822.Wiesenborn, D., K. Tostenson, N. Kangas, Y. Zheng, C. Hall III, M. Niehaus, P. Jarvis, J. Schwarz, and W. Twombly. 2005. Processing flaxseed for food and feed uses. Food Science and Biotechnology, 14(3): 305-310.

823.Wijesundera C, Drury L, Muthukumarappan K, Gunasekaran S, Everett DW. 2000. Elucidation of the effect of fat globule size and shape on Cheddar cheese flavor development using a fat-substituted cheese model. Australian J Dairy Technol 55(1): 9-15.

824.Wilson LA, French SJ, Perchonok M. 2005. Use of Irradiation as a HACCP, CCP Step for Bulk Soybeans Prior to Their Transit to Mars: Influence on Microbial Load, Functional Properties, and Yield of Soymilk and Tofu. 35th International Conference on Environmental Systems (ICES), Rome, Italy, July 9-12, 2005. ICES Manuscript #2005-01-2925 p1-14.

825.Wilson LA. 2003. Spices and Flavorings (Flavoring) Crops – Use of spices in the food industry. Encyclopedia Food Science and Nutrition. 5460-5466.

826.Wilson LA. Soya Beans – Uses in the food industry/processing. Encyclopedia Food Science and Nutrition. Forthcoming.

827.Wilson T, Murphy PA. 2001. Health benefits of soy isoflavones. In: Wilson T, Temple NJ, editors. Nutritional Health: Strategies for Disease Prevention. Humana Press, Inc. p 75-88.

828.Wright AJ, Hartel RW, Narine SS, Marangoni AG. 2000. The Effect of Minor Components on Milk Fat Crystallization. J Am Oil Chem Soc 77(5):463-476.

829.Wright AJ, Scanlon MG, Hartel RW, Marangoni AG. 2001. Rheological Properties of Milk Fat and Butter. J Food Sci 66(8):1056-1071.

830.Xing, H., Takhar, P.S., Helms, G. and He, B. (2005), NMR Imaging of Continuous and Intermittent Drying of Pasta, Journal of Food Engineering, In Press.

831.Xu Y, Barringer SA and Alvarez V. 2005. Cause and prevention of molasses gelling. J Food Sci in press832.Xu, Y. 2005. The cause of molasses gelling M.S. Thesis, The Ohio State University833.Yamsaengsung R, Moreira RG. 2002. Modeling the structural change during deep-fat frying of foods. Part

I: Model development. J Food Eng 53(1):1-10.834.Yamsaengsung R, Moreira RG. 2002. Modeling the structural change during deep-fat frying of foods. Part

II: Model validation and sensitivity analysis. J of Food Eng 53(1):11-25.835.Yan H Barbosa-Cánovas GV. 2001. The effect of padding foam on the compression characteristics of some

agglomerated food powders. Food Sci Technol Int 7(5):417-423.836.Yan H, Barbosa-Cánovas GV. 2001. Attrition evaluation for selected agglomerated food powders: the

effect of agglomerate size and water activity. J Food Proc Eng 24:37-49.837.Yan H, Barbosa-Cánovas GV. 2001. Density changes in selected agglomerated food powders due to high

hydrostatic pressure. Lebensm Wiss Technol (lwt) 34:495-501.838.Yan H, Rodríguez JJ, Harte FM, Barbosa-Cánovas GV. 2001. Propiedades físicas de alimentos en polvo.

In: Alvarado JD, Aguilera JM, editors. Métodos para medir propiedades físicas en industrias de alimentos. Chapter 4: Propiedades Electromagnéticas y Electrostáticas. Zaragoza, Spain: Acribia SA.

38


839.Yang R, Li S, Zhang QH. 2004. Effects of pulsed electric fields on the activity of enzymes in aqueous solution. J Food Sci 69(4):FCT241-FCT248.

840.Yang W, Sokhansanj S, Tang J. 2002. Estimation of thermal conductivity of oilseeds using maximum slope method. Biosystems Eng 82(2): 169-176.

841.Yang, J, Paulino, R, Janke-Stedronsky, S. 2004. Total antioxidant capacity of Noni (Morinda citrifolia L) juice and powders as affected by processing and storage. The WORLDNUTRA 2004 Conference. Poster Session: #30.

842.Yang, J, Paulino, R, Janke-Stedronsky, S. 2005. Antioxidant Capacity of Noni Juice and Powders as Affected by Processing and Storage. Food Research International (In preparation).

843.Yao G, Liu K, Hsieh F. 2004. Characterize fiber formation in meat analogs during high moisture extrusion. J Food Sci 69(7):E303-E307.

844.Yao, G., Liu, K. and Hsieh, F. 2004. A new method for characterize fiber formation in meat analogs during high moisture extrusion. J. Food Sci., 69(7):E303-E307.

845.Yeom HW, MacCann KT, Streaker CB, Zhang QH. 2001. Pulsed electric field processing of high acid liquid foods: A review. Advances in Food & Nutrition Research. 44(1):1-32.

846.Yeom HW, McCann KT, Streaker CB, Zhang QH. 2002. Pulsed electric field processing of high acid liquid foods: A review. In: Advances in Food and Nutrition Research. London, UK: Academic Press Ltd.

847.Yeom HW, Streaker CB, Zhang QH, Min DB. 2000. Effects of pulsed electric fields on the quality of orange juice and comparison with heat pasteurization. J Agric Food Chem 48(10):4597-4605.

848.Yeom HW, Streaker CB, Zhang QH, Min DB. 2000. Effects of Pulsed Electric Fields on the Activity of Microorganisms and Pectin Methyl Esterase in Orange Juice. J Food Sci 65(8):1359-1363.

849.Yeom HW, Zhang QH, Chism GW. 2002. Inactivation of pectin methyl esterase in orange juice by pulsed electric fields. J Food Sci 67:2154-2159.

850.Yeom HW, Zhang QH. 2001. Pulsed electric field inactivation of enzymes – A review. In: Barbosa-Canovas GV, Zhang QH, editors. Pulsed Electric Fields in Food Processing. Lancaster, PA: Technomic Publishing Co. p 57-63.

851.Yerramilli L, Karwe MV. 2004. Velocity distributions and mixing in the translational region of a kneading section in a co-rotating twin-screw extruder. Food and Bioproducts Processing, Trans. IChemE (UK), Part C, pp. 5-12.

852.Yerramilli, L. and M. V. Karwe, “Velocity distributions and mixing in the translational region of a kneading section in a co-rotating twin-screw extruder,” Food and Bioproducts Processing, Trans. IChemE (UK), Part C, pp. 5-12, March 2004.

853.Yilmas, Y and Toledo, RT 2004. Major flavanoids in grape seeds and skins: Antioxidant capapcity of catechin, epicathechin and gallic acid. J. Agric. And Food Chem. 52:255-260

854.Yilmas, Y and Toledo, RT. 2004. Health aspects of functional grape seed constituents. Trends in Food Science and Technology 15:422-433

855.Yin H, Li B, Tang J. 2002. Optimal control of microwave sterilization in food processing. Int J Applied Math 10(1):13-31.

856.Yin X, Morris SA, O'Brien WD Jr. 2003. Experimental spatial sampling study of the real-time ultrasonic pulse-echo BAI-mode imaging technique. IEEE Trans Ultrason Ferroelect Freq Contr 22(3):103–115.

857.Yoon WB, McCarthy KL. 2003. Flow behavior of processed cheese melt. J Food Proc Eng 26(6):559-576.858.Yoon WB, McCarthy KL. November 2002. Rheology of yogurt during pipe flow as characterized by MRI.

J Texture Studies 33(5):431-444.859.Youn KS, Rao MA. 2003. Rheology and relationship among rheological parameters of cross-linked waxy

maize starch dispersions heated in fructose solutions. J Food Sci 68: 187-194.860.Yuan, Q., Ghosh, V. & Anantheswaran, R. C. 2005. Respiration rate of fresh mushrooms (Agaricus

bisporus). Mushroom Research (in press).861.Zárate-Rodríguez E, Ortega-Rivas E, Barbosa-Cánovas GV. 2001. Effect of membrane pore size on quality

of ultrafiltered apple juice. Int J Food Sci Technol 36(6):663-667.862.Zárate-Rodríguez E, Ortega-Rivas, Barbosa-Cánovas GV. 2000. Quality changes in Apple Juice as related

to nonthermal processing. J Food Qual 23(3):337-349.863.Zhang H, Datta AK, Taub IA, Doona C. 2001. Electromagnetics, heat transfer, and thermokinetics in

microwave sterilization. Am Institute Chem Eng J 47(9):1957-1968.864.Zhang H, Datta AK. 2000. Coupled electromagnetic and thermal modeling of microwave oven heating of

foods. The Journal of Microwave Power and Electromagnetic Energy 35(2):71-85.

39


865.Zhang H, Datta AK. 2001. Electromagnetics of microwave heating: Magnitude and uniformity of energy absorption. In: Datta AK, Anantheswaran RC, editors. Handbook of Microwave Technology for Food Applications. New York: Marcel Dekker, Inc.

866.Zhang H, Datta AK. 2003. Microwave power absorption in single and multi-component foods. Transactions of the Institution of Chemical Engineers 81C:257-266.

867.Zhang Q H, Streaker Jr CB, Yeom HW. 2001. Design, construction and evaluation of a sanitary pilot plant system (PEF). In: Welti-Chanes, J, editor. Engineering and Food for the 21st Century. CRC Publishing.

868.Zhang QH, Qiu X, Sharma SK. 2002. PEF process improves safety and quality of orange juice. In: Yang XH, Tang J, editors. Advances in Agricultural Science and Technology, Volume 1. Advances in Bioprocess Engineering. New Jersey: World Scientific. p 45-67.

869.Zhang QH, Qiu X, Sharma SK. 2002. PEF process improves safety and quality of orange juice. In: Yang XH, Tang J, editors. Advances in Bioprocessing Engineering. New Jersey: World Scientific.

870.Zhang Z, Feng H, Niu Y, Eckhoff SR. 2005. Starch recovery from degermed corn flour and hominy feed using power ultrasound, Cereal Chemistry, 82(4):447-449.

871.Zhang Z, Niu Y, Eckhoff SR, Feng H. 2005. Sonication enhanced starch separation in a milling process and its effect on the resulting starch, Starch 57: 240-245.

872.Zhang, .1. and A. K. Datta. 2004. Some considerations in modeling of moisture transport in heating of hygroscopic materials. Journal of Drying Technology, 22(8):1983-2008.

873.Zhang, J. and A. K. Datta. 2005. Mathematical modeling of bread baking process. Accepted in the Journal of Food Engineering.

874.Zhang, J., A. K. Datta and S. Mukherjee. 2005. Transport processes and large deformation during baking of bread. American Institute of Chemical Engineers Journal, 5 1(9):2569-2580

875.Zhang, J., C.R. Daubert and E.A. Foegeding. 2005. Characterization of polyacrylamide gels as an elastic model for food gels. Rheologica Acta. 44: 622-630.

876.Zhang, J., C.R. Daubert and E.A. Foegeding. 2005. Fracture analysis of alginate gels. J. Food Sci. 7: E425-431.

877.Zheng Y, Wiesenborn DP, Tostenson K, Kangas N. 2003. Screw pressing of whole and dehulled flaxseed for organic oil. J Am Oil Chem Soc 80(10):1039-1045.

878.Zheng Y, Wiesenborn DP, Tostenson K, Kangas N. 2004. Energy analysis in the screw pressing of whole and dehulled flaxseed. J Food Eng. Forthcoming.

879.Zheng, Y., D.P. Wiesenborn, K. Tostenson, and N. Kangas. 2005. Energy analysis in the screw pressing of whole and dehulled flaxseed. Journal of Food Engineering, 66(2):193-202.

880.Zhong Q, Daubert CR, Farkas BE. 2004. Cooling effects on processed cheese functionality. J Food Proc Eng. Forthcoming.

881.Zhong Q, Daubert CR, Velev O. 2004. Cooling effects on a model rennet casein gel system: part I. Rheological characterization. Langmuir. Forthcoming.

882.Zhong Q, Daubert CR, Velev O. 2004. Cooling effects on a model rennet casein gel system: part II. Permeability and microscopy. Langmuir. Forthcoming.

883.Zhong Q, Sandeep KP, Swartzel KR. 2003. Continuous flow radio frequency heating of liquids. J Food Sci 68(1):217-223.

884.Zhong Q, Sandeep KP, Swartzel KR. 2004. Continuous flow radio frequency heating of particulate foods. J Innov Food Sci & Emerg Technol. Accepted.

885.Zhong, Q., C.R. Daubert and O. Velev. 2004. Cooling effects on a model rennet casein gel system: part I. Rheological characterization. Langmuir. 20: 7399-7405.

886.Zhong, Q., C.R. Daubert and O. Velev. 2004. Cooling effects on a model rennet casein gel system: part II. Permeability and microscopy. Langmuir. 20: 7406-7411.

887.Zhong, Q., Sandeep, K.P., Swartzel, K.R. 2004. Continuous flow radio frequency heating of particulate foods. Journal of Innovative Food Science and Emerging Technologies. Vol. 5(4): 475-483.

888.Ziegler, G. R., Shetty, A., Anantheswaran, R. C. 2004. Nut oil migration through chocolate. The Manufacturing Confectioner. 84(9):118-126.

889.Zitoun KB, Sastry SK, Guezennec Y. 2001. Investigation of three-dimensional interstitial velocity, solids motion and flow structure in solid-liquid flow using Particle Tracking Velocimetry. Int J Multiphase Flow 27(8):1397-1414.

890.Zitoun KB, Sastry SK. 2003. Solid area fraction distribution of solid-liquid food mixtures during flow through a straight tube. J Food Eng 60:81-87.

40


891.Zitoun KB, Sastry SK. 2004. Orientation distribution of solids in continuous solid-liquid flow in a vertical tube. Chem Eng Sci 59:2767-2775.

892.Zorrilla SE, Rovedo CO, Singh RP. 2000. A new approach to correlate textural and cooking parameters with operating conditions during double-sided cooking of meat patties. J of Texture Studies 31(5):499-523.

893.Zorrilla SE, Singh RP. 2000. Heat transfer in meat patties during double-sided cooking. Food Sci and Technol Research 6(2):130-135.

894.Zorrilla SE, Singh RP. 2003. Heat transfer in double-sided cooking of meat patties considering two-dimensional geometry and radial shrinkage. J Food Eng 57(1):57-65.

895.Zorrilla SE, Wichchukit S, Singh RP. 2001. Transport phenomena during double-sided cooking of meat patties. In: Transport Phenomena in Food Processing. Lancaster, PA: Technomic Publishing Co. Inc.

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