Flow property measurement of food powders and sensitivity of Jenike’s hopper design methodology to the measured values von Fitzpatrick, J.J, Barringer, S.A, Iqbal, T

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Dielectric Properties of Vegetables and Fruits as a Function of Temperature, Ash, and Moisture Content von Sipahioglu, O, Barringer, S.A

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Effect of a Gelatin Coating on the Shelf Life of Fresh Meat von Antoniewski, M.N, Barringer, S.A, Knipe, C.L, Zerby, H.N

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EFFECTS OF CONCHING TIME AND INGREDIENTS ON PREFERENCE OF MILK CHOCOLATE von PRAWIRA, M, BARRINGER, S.A

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Corona compared with triboelectric charging for electrostatic powder coating von Mayr, M.B, Barringer, S.A

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Effect of Relative Humidity on Coating Efficiency in Nonelectrostatic and Electrostatic Coating von Xu, Y, Barringer, S.A

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Sensory Preference, Coating Evenness, Dustiness, and Transfer Efficiency of Electrostatically Coated Potato Chips von Ratanatriwong, P, Barringer, S.A, Delwiche, J

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Characterization and Modeling of Dielectric Properties of Turkey Meat von Sipahioglu, O., Barringer, S.A., Taub, I., Yang, A.P.P.

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Food Powder Characteristics Important to Nonelectrostatic and Electrostatic Coating and Dustiness von Ricks, N.P, Barringer, S.A, Fitzpatrick, J.J

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COLOR AND TEXTURE DEVELOPMENT OF POTATO CYLINDERS WITH LIQUID SMOKE DURING BAKING, FRYING AND MICROWAVING von ABU-ALI, J.M, BARRINGER, S.A

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Evenness of seasoning measured by image analysis, colorimetry and sensory evaluation von Reyes, C, Barringer, S.A

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Timing of calcium treatment on resistance of raw and canned diced tomatoes to mechanical abuse von Rao, S.N, Barringer, S.A

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ELECTROHYDRODYNAMIC SPRAYING OF CHOCOLATE von GORTY, A.V., BARRINGER, S.A.

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Thermal conductivity models for porous baked foods von Reyes, C, Barringer, S.A, Uchumma-Chemminian, R, Kaletunc, G

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Consumer Acceptability of Viscosity in Processed Tomato Products by African-American, Latino, and Prototypical Consumer Groups von Claybon, K.T, Barringer, S.A

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Electrostatic adhesion in food von Halim, F., Barringer, S.A.

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Factors Dominating Adhesion of NaCl onto Potato Chips von Buck, V.E., Barringer, S.A.

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Effects of carboxymethylcellulose and guar gum on ice crystal propagation in a sucrose-lactose solution von Wang, S.T., Barringer, S.A., Hansen, P.M.T.

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Modeling nonelectrostatic and electrostatic powder coating von Yousuf, Shantanu, Barringer, Sheryl A.

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Determination of Protein Denaturation of Muscle Foods Using the Dielectric Properties von Bircan, C., Barringer, S.A.

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