Browning and Ascorbic Acid Degradation in Meals Ready‐to‐Eat Pear Rations in Accelerated Shelf Life von Maldonado, José Antonio, Bruins, Rieks B, Yang, Tom, Wright, Alan, Dunne, C. Patrick, Karwe, Mukund V

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Effect of temperature abuse on frozen army rations. Part 1: Developing a heat transfer numerical model based on thermo-physical properties of food von Karthikeyan, J.S., Desai, Kiran M., Salvi, Deepti, Bruins, Rieks, Karwe, Mukund V.

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Effect of temperature abuse on frozen army rations von Karthikeyan, J.S., Desai, Kiran M., Salvi, Deepti, Bruins, Rieks, Schaffner, Donald W., Karwe, Mukund V.

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Effect of temperature abuse on frozen army rations: Part 2: Predicting microbial spoilage von Karthikeyan, J S, Desai, Kiran M, Salvi, Deepti, Bruins, Rieks, Schaffner, Donald W, Karwe, Mukund V

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Browning and Ascorbic Acid Degradation in Meals Ready-to-Eat Pear Rations in Accelerated Shelf Life: Browning in Meals Ready-to-Eat Pear Rations von Maldonado, José Antonio, Bruins, Rieks B., Yang, Tom, Wright, Alan, Dunne, C. Patrick, Karwe, Mukund V.

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IMPROVEMENT OF SHELF LIFE STABILITY OF CAKES von SOZER, NESLI, BRUINS, RIEKS, DIETZEL, CHRISTIE, FRANKE, WILLIAM, KOKINI, JOZEF L.

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Residual gas and storage conditions affect sensory quality of diced pears in flexible retortable pouches von Clark, Stephanie, Warner, Heidi, Rodrı́guez, Jose J., Olivas, Guadalupe I., Sepúlveda, David, Bruins, Rieks, Barbosa-Cánovas, Gustavo V.

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A PRODUCIBILITY MEASURE FOR QUALITY CHARACTERISTICS WITH DESIGN SPECIFICATIONS von Byun, Jai-Hyun, Elsayed, Elsayed A., Chen, Argon C. K., Bruins, Rieks

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Quality Improvement Project for Shelf Stable Bakery Products von Sozer, Nesli, Kokini, Jozef L, Bruins, Rieks, Dietzel, Christie, Franke, William, Trottier, Bob, Harrington, Sue

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