Gallic acid as a protective antioxidant against anthocyanin degradation and color loss in vitamin-C fortified cranberry juice von Roidoung, Sunisa, Dolan, Kirk D., Siddiq, Muhammad

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Total phenolics, antioxidant activity, and functional properties of ‘Tommy Atkins’ mango peel and kernel as affected by drying methods von Sogi, Dalbir Singh, Siddiq, Muhammad, Greiby, Ibrahim, Dolan, Kirk D.

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Reduced retort processing time improves canning quality of fast‐cooking dry beans (Phaseolus vulgaris L.) von Bassett, Amber, Dolan, Kirk D, Cichy, Karen

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Estimation of kinetic parameters of anthocyanins and color degradation in vitamin C fortified cranberry juice during storage von Roidoung, Sunisa, Dolan, Kirk D., Siddiq, Muhammad

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Estimation of Bacteriophage MS2 Inactivation Parameters During Microwave Heating of Frozen Strawberries von Dolan, Kirk D., Miranda, Robyn, Schaffner, Donald W.

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Effect of pectinolytic and cellulytic enzymes on the physical, chemical, and antioxidant properties of blueberry (Vaccinium corymbosum L.) juice von Siddiq, Muhammad, Dolan, Kirk D., Perkins-Veazie, Penelope, Collins, Julie K.

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Value‐Added Processing of Food Legumes Using Extrusion Technology: A Review von Faliarizao, Natoavina, Berrios, Jose De J., Dolan, Kirk D.

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Modeling the Effect of Temperature and Water Activity on the Thermal Resistance of Salmonella Enteritidis PT 30 in Wheat Flour von Smith, Danielle F, Hildebrandt, Ian M, Casulli, Kaitlyn E, Dolan, Kirk D, Marks, Bradley P

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Milk spoilage model predicts that share tables would not meaningfully increase spoilage, and improved storage systems can reduce spoilage von Corea, Paola, Reyes, Gustavo A., Pinto, Gabriella, Peterson, Ben, Prescott, Melissa Pflugh, Dolan, Kirk, Stasiewicz, Matthew J.

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Inverse method to sequentially estimate temperature-dependent thermal conductivity of cherry pomace during nonisothermal heating von Greiby, Ibrahim, Mishra, Dharmendra K., Dolan, Kirk D.

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Modeling the Effects of Product Temperature, Product Moisture, and Process Humidity on Thermal Inactivation of Salmonella in Pistachios during Hot-Air Heating von Casulli, Kaitlyn E., Dolan, Kirk D., Marks, Bradley P.

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Inverse method to estimate anthocyanin degradation kinetic parameters in cherry pomace during non-isothermal heating von Greiby, Ibrahim, Mishra, Dharmendra K., Dolan, Kirk D., Siddiq, Muhammad

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Rapid Inverse Method to Measure Thermal Diffusivity of Low‐Moisture Foods von Muramatsu, Yoshiki, Greiby, Ibrahim, Mishra, Dharmendra K., Dolan, Kirk D.

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Modeling inactivation kinetics for Enterococcus faecium on the surface of peanuts during convective dry roasting von Casulli, Kaitlyn E., Igo, Matthew J., Schaffner, Donald W., Dolan, Kirk D.

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Processing and quality evaluation of dry beans (Phaseolus vulgaris) in flexible pouches von Wang, Weijia, Siddiq, Muhammad, Dolan, Kirk D., Cichy, Karen A.

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Micromeritic, thermal, dielectric, and microstructural properties of legume ingredients: A review von Ahmed, Jasim, Mulla, Mehrajfatema Z., Siddiq, Muhammad, Dolan, Kirk D.

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A review of lentil (Lens culinaris Medik) value chain: Postharvest handling, processing, and processed products von Oduro‐Yeboah, Charlotte, Sulaiman, Rabiha, Uebersax, Mark A., Dolan, Kirk D.

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A novel instrument for rapid measurement of temperature-dependent thermal properties of conduction-heated food up to 140 °C von Mishra, Dharmendra K., Dolan, Kirk D., Beck, James V., Ozadali, Ferhan

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Optimal Design of Complementary Experiments for Parameter Estimation at Elevated Temperature of Food Processing von Benyathiar, Patnarin, Dolan, Kirk D., Mishra, Dharmendra K.

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Parameter Estimation in Food Science von Dolan, Kirk D, Mishra, Dharmendra K

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