Microwave-assisted extraction of phenolic antioxidant compounds from peanut skins von Ballard, Tameshia S., Mallikarjunan, Parameswarakumar, Zhou, Kequan, O’Keefe, Sean

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Optimizing the Extraction of Phenolic Antioxidants from Peanut Skins Using Response Surface Methodology von Ballard, Tameshia S, Mallikarjunan, Parameswarakumar, Zhou, Kequan, O’Keefe, Sean F

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effect of edible coatings and pressure frying using nitrogen gas on the quality of breaded fried chicken nuggets von Ballard, T.S, Mallikarjunan, P

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Consumer assessment of crispness of pressure fried chicken nuggets using nitrogen gas von Ballard, Tameshia S, Mallikarjunan, Parameswarakumar, Duncan, Susan E

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Increasing Content Knowledge and Self‐Efficacy of High School Educators through an Online Course in Food Science von Liceaga, Andrea M., Ballard, Tameshia S., Esters, Levon T.

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Incorporating a Modified Problem‐Based Learning Exercise in a Traditional Lecture and Lab‐Based Dairy Products Course von Liceaga, Andrea M., Ballard, Tameshia S., Skura, Brent J.

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Optimizing Microwave-Assisted Extraction of Phenolic Antioxidants from Red Delicious and Jonathan Apple Pomace von Chandrasekar, Vaishnavi, Martín-González, M.F. San, Hirst, Peter, Ballard, Tameshia S.

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Optimizing Microwave‐Assisted Extraction of Phenolic Antioxidants from R ed D elicious and J onathan Apple Pomace von Chandrasekar, Vaishnavi, Martín‐González, M.F. San, Hirst, Peter, Ballard, Tameshia S.

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