Isolation of Exopolysaccharide-Producing Yeast and Lactic Acid Bacteria from Quinoa ( Chenopodium Quinoa) Sourdough Fermentation von Franco, Wendy, Pérez-Díaz, Ilenys M, Connelly, Lauren, Diaz, Joscelin T

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Formulation of protein-polyphenol particles for applications in food systems von Diaz, Joscelin T, Foegeding, E. Allen, Lila, Mary Ann

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Viability of commercial cucumber fermentation without nitrogen or air purging von Zhai, Yawen, Pérez-Díaz, Ilenys M., Diaz, Joscelin T.

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Winterization strategies for bulk storage of cucumber pickles von Diaz, Joscelin T., Pérez-Díaz, Ilenys M., Simunovic, Josip, Sandeep, K.P.

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Simultaneous saccharification and fermentation of industrial sweetpotatoes for ethanol production and anthocyanins extraction von Diaz, Joscelin T., Chinn, Mari S., Truong, Van-Den

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Whey protein-polyphenol aggregate particles mitigate bar hardening reactions in high protein bars von Diaz, Joscelin T., Foegeding, E. Allen, Lila, Mary Ann

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Foaming and sensory characteristics of protein-polyphenol particles in a food matrix von Diaz, Joscelin T., Foegeding, E. Allen, Stapleton, Lee, Kay, Colin, Iorizzo, Massimo, Ferruzzi, Mario G., Lila, Mary Ann

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Development of NIRS models to predict composition of enzymatically processed sweetpotato von Diaz, Joscelin T., Veal, Matthew W., Chinn, Mari S.

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Physical properties of NaCl-free cucumber fermentation cover brine containing CaCl 2 and glycerin and apparent freezing injury of the brined fruits von Diaz, Joscelin T., Pérez-Díaz, Ilenys M., Messer, Nadya, Safferman, Steven I.

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Physical properties of NaCl‐free cucumber fermentation cover brine containing CaCl2 and glycerin and apparent freezing injury of the brined fruits von Diaz, Joscelin T., Pérez‐Díaz, Ilenys M., Messer, Nadya, Safferman, Steven I.

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