selected publications
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academic article
- Relationships Among Rheological, Sensory, and Wear Behaviors of Cheeses. Journal of Texture Studies. 51:702-721. 2020
- Growth, proximate composition, and sensory characteristics of Rainbow Trout Oncorhynchus mykiss consuming alternative proteins. Aquaculture. 459:223-231. 2016
- Development of a Lexicon for Caviar and Its Usefulness for Determining Consumer Preference. Journal of Food Science. 79:S2533-S2541. 2014
- Determination of total phenolic content and antioxidant capacity of onion (Allium cepa) and shallot (Allium oschaninii) using infrared spectroscopy. Food Chemistry. 129:637-644. 2011
- Determination of Quercetins in Onion (Allium cepa) Using Infrared Spectroscopy. Journal of Agricultural and Food Chemistry. 59:6376-6382. 2011
- Determination of Total Phenolic Content and Antioxidant Activity of Garlic (Allium sativum) and Elephant Garlic (Allium ampeloprasum) by Attenuated Total Reflectance-Fourier Transformed Infrared Spectroscopy. Journal of Agricultural and Food Chemistry. 59:5215-5221. 2011
- The effects of phase-feeding rainbow trout (Oncorhynchus mykiss) with canola oil and Alaskan pollock fish oil on fillet fatty acid composition and sensory attributes. Aquaculture Nutrition. 17:E521-E529. 2011