Review of dense phase CO2 technology: microbial and enzyme inactivation, and effects on food quality von Damar, S, Balaban, M.O

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Quantifying Nonhomogeneous Colors in Agricultural Materials Part I: Method Development von Balaban, M.O

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Effect of High Pressure Treatment on the Quality of Rainbow Trout (Oncorhynchus mykiss) and Mahi Mahi (Coryphaena hippurus) von Yagiz, Y., Kristinsson, H.G., Balaban, M.O., Marshall, M.R.

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Effects of Dense Phase Carbon Dioxide Pasteurization on the Physical and Quality Attributes of a Red Grapefruit Juice von Ferrentino, G, Plaza, M.L, Ramirez-Rodrigues, M, Ferrari, G, Balaban, M.O

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Measurement of High-Pressure Carbon Dioxide Solubility in Orange Juice, Apple Juice, and Model Liquid Foods von Calix, T.F, Ferrentino, G, Balaban, M.O

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Hot and Cold Water Infusion Aroma Profilesof Hibiscus sabdariffa: Fresh Compared with Dried von Ramirez-Rodrigues, M M, Balaban, MO, Marshall, M R, Rouseff, R L

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Quantifying Nonhomogeneous Colors in Agricultural Materials. Part II: Comparison of Machine Vision and Sensory Panel Evaluations von Balaban, M.O, Aparicio, J, Zotarelli, M, Sims, C

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Image Analysis Based Quantification of Bacterial Volume Change with High Hydrostatic Pressure von Pilavtepe-Çelik, M, Balaban, M.O, Alpas, H, Yousef, A.E

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Carbon Monoxide Treatments to Impart and Retain Muscle Color in Tilapia Fillets von Mantilla, D, Kristinsson, H.G, Balaban, M.O, Otwell, W.S, Chapman, F.A, Raghavan, S

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Pasteurization of beer by a continuous dense-phase CO2 system von Dagan, G.F, Balaban, M.O

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Tomato Flavor and Aroma Quality as Affected by Storage Temperature von Maul, F., Sargent, S.A., Sims, C.A., Baldwin, E.A., Balaban, M.O., Huber, D.J.

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continuous high pressure carbon dioxide system for microbial reduction in orange juice von Kincal, D, Hill, W.S, Balaban, M.O, Portier, K.M, Wei, C.I, Marshall, M.R

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Ground Red Peppers:  Capsaicinoids Content, Scoville Scores, and Discrimination by an Electronic Nose von Korel, Fi̇gen, Baǧdatlioǧlu, Neri̇man, Balaban, Murat Ö, Hişil, Yaşar

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Improving pattern recognition of electronic nose data with time-delay neural networks von Zhang, Haoxian, Balaban, Murat Ö., Principe, José C.

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Machine Vision Analysis of Antibrowning Potency for Oxalic Acid: A Comparative Investigation on Banana and Apple von Yoruk, R., Yoruk, S., Balaban, M.O., Marshall, M.R.

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Microbial Inactivation Kinetics during High-Pressure Carbon Dioxide Treatment: Nonlinear Model for the Combined Effect of Temperature and Pressure in Apple Juice von Ferrentino, G, Ferrari, G, Poletto, M, Balaban, M.O

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Effects of low-dose electron beam irradiation on respiration, microbiology, texture, color, and sensory characteristics of fresh-cut cantaloupe stored in modified-atmosphere packag... von Boynton, B.B, Welt, B.A, Sims, C.A, Balaban, M.O, Brecht, J.K, Marshall, M.R

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Cook-related yield loss for pacific white ( Penaeus vannamei) shrimp previously treated with phosphates: effects of shrimp size and internal temperature distribution von Erdogdu, Ferruh, Balaban, Murat O, Otwell, W.Steven, Garrido, Laura

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Volatiles and flavor of five Turkish hazelnut varieties as evaluated by descriptive sensory analysis, electronic nose, and dynamic headspace analysis/gas chromatography-mass spectr... von Alasalvar, C, Odabasi, A.Z, Demir, N, Balaban, M.O, Shahidi, F, Cadwallader, K.R

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Kinetic Parameter Estimation of Time-temperature Integrators Intended for Use with Packaged Fresh Seafood von ENDOZA, T. F. M, WELT, B. A., OTWELL, S., TEIXEIRA, A. A., KRISTONSSON, H., BALABAN, M. O.

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