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. Journal of Aquatic Food Product Technology. 27:200-210. 2018
- Relationship of changes in quality attributes and protein solubility of ground beef under pasteurization conditions. LWT - Food Science and Technology. 61:19-24. 2015
- 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
- Formation of advanced glycation endproducts in ground beef under pasteurisation conditions. Food Chemistry. 172:802-807. 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
- 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
- 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
- Using of infrared spectroscopy to study the survival and injury of Escherichia coli O157:H7, Campylobacter jejuni and Pseudomonas aeruginosa under cold stress in low nutrient media. Food Microbiology. 28:537-546. 2011
- Porosity, Color, Texture, And Microscopic Structure Of Russet Potatoes Dried Using Microwave Vacuum, Heated Air, And Freeze Drying. Applied Engineering in Agriculture. 25:719-724. 2009
- Using whey protein gel as a model food to study dielectric heating properties of salmon (Oncorhynchus gorbuscha) fillets. LWT - Food Science and Technology. 42:1174-1178. 2009
- Thermal effects on chicken and salmon muscles: Tenderness, cook loss, area shrinkage, collagen solubility and microstructure. LWT - Food Science and Technology. 41:1210-1222. 2008
- Dielectric properties of salmon fillets as a function of temperature and composition. Journal of Food Engineering. 87:236-246. 2008
- Salt effect on heat-induced physical and chemical changes of salmon fillet (O-gorbuscha). Food Chemistry. 106:957-966. 2008
- Kinetics of salmon quality changes during thermal processing. Journal of Food Engineering. 83:510-520. 2007
- Characterization of sol-gel transitions of food hydrocolloids with near infra-red spectroscopy. LWT - Food Science and Technology. 40:1018-1026. 2007
- Quality changes of salmon (Oncorhynchus gorbuscha) muscle during thermal processing. Journal of Food Science. 72:S103-S111. 2007
- 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. Journal of Food Science. 68:2302-2308. 2006
- Dielectric properties of salmon (Oncorhynchus keta) and sturgeon (Acipenser transmontanus) caviar at radio frequency (RF) and microwave (MW) pasteurization frequencies. Journal of Food Engineering. 70:564-570. 2005
- Thermal inactivation of Listeria innocua in salmon (Oncorhynchus keta) caviar using conventional glass and novel aluminum thermal-death-time tubes. Journal of Food Protection. 67:383-386. 2004
- Thermal stability of alpha-amylase from Aspergillus oryzae entrapped in polyacrylamide gel. Journal of Agricultural and Food Chemistry. 51:5462-5466. 2003