selected publications
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academic article
- Quality Changes in Chum Salmon (Oncorhynchus keta) Caviar (ikura) Affected by Thermal Pasteurization, Storage Time, and Packaging Material 2018
- Improving functional properties of pea protein isolate for microencapsulation of flaxseed oil. Journal of Microencapsulation. 34:218-230. 2017
- Dielectric properties and other physical properties of low-acyl gellan gel as relevant to microwave assisted pasteurization process. Journal of Food Engineering. 149:195-203. 2015
- Effect of Oxygen Stress on Growth and Survival of Clostridium perfringens, Campylobacter jejuni, and Listeria monocytogenes under Different Storage Conditions. Journal of Food Protection. 78:691-697. 2015
- Efficacy of acidic and alkaline electrolyzed water for inactivating Escherichia coli O104:H4, Listeria monocytogenes, Campylobacter jejuni, Aeromonas hydrophila, and Vibrio parahaemolyticus in cell suspensions. Food Control. 53:117-123. 2015
- Radio frequency disinfestation treatments for dried fruit: Model development and validation. Journal of Food Engineering. 120:268-276. 2014
- SEASONALITY OF THE THERMAL KINETICS OF COLOR CHANGES IN WHOLE SPINACH (SPINACIA OLERACEA) LEAVES UNDER PASTEURIZATION CONDITIONS. International Journal of Food Properties. 17:2012-2024. 2014
- UV-C light inactivation kinetics of Penicillium expansum on pear surfaces: Influence on physicochemical and sensory quality during storage. Postharvest Biology and Technology. 87:27-32. 2014
- Engineered Nanoparticle Adhesion and Removal from Tomato Surfaces. Journal of Agricultural and Food Chemistry. 61:10183-10190. 2013
- Inactivation of Escherichia coli Population on Fruit Surfaces Using Ultraviolet-C Light: Influence of Fruit Surface Characteristics. Food and Bioprocess Technology. 6:2959-2973. 2013
- Kinetics of quality changes in whole blue mussel (Mytilus edulis) during pasteurization. Food Research International. 53:141-148. 2013
- Radio frequency disinfestation treatments for dried fruit: Dielectric properties. Lwt-food Science and Technology. 50:746-754. 2013
- Trout-Skin Gelatin-Based Edible Films Containing Phenolic Antioxidants: Effect on Physical Properties and Oxidative Stability of Cod-Liver Oil Model Food. Journal of Food Science. 77:E342-E347. 2012