Effects of extrusion cooking on the chemical composition and functional properties of dry common bean powders von Ai, Yongfeng, Cichy, Karen A., Harte, Janice B., Kelly, James D., Ng, Perry K.W.

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Consumer acceptance and aroma characterization of navy bean (Phaseolus vulgaris) powders prepared by extrusion and conventional processing methods von Szczygiel, Edward J, Harte, Janice B, Strasburg, Gale M, Cho, Sungeun

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Preliminary quantification of the permeability, solubility and diffusion coefficients of major aroma compounds present in herbs through various plastic packaging materials von Leelaphiwat, Pattarin, Auras, Rafael A, Burgess, Gary J, Harte, Janice B, Chonhenchob, Vanee

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The effect of X-ray irradiation on Salmonella inactivation and sensory quality of almonds and walnuts as a function of water activity von Jeong, Sanghyup, Marks, Bradley P., Ryser, Elliot T., Harte, Janice B.

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Barrier Properties of Polymeric Packaging Materials to Major Aroma Volatiles in Herbs von Leelaphiwat, Pattarin, Auras, Rafael A., Harte, Janice B., Ong, Peter K.C., Chonhenchob, Vanee

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Effects of packaging materials on the aroma stability of Thai ‘tom yam’ seasoning powder as determined by descriptive sensory analysis and gas chromatography–mass spectrometry... von Leelaphiwat, Pattarin, Harte, Janice B, Auras, Rafael A, Ong, Peter KC, Chonhenchob, Vanee

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Milling and physicochemical properties of chickpea (Cicer arietinum L.) varieties von Ravi, Ramasamy, Harte, Janice B.

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Inhibition of Listeria monocytogenes in Full- and Low-Sodium Frankfurters at 4, 7, or 10°C Using Spray-Dried Mixtures of Organic Acid Salts von Sansawat, Thanikarn, Zhang, Lei, Jeong, Jong Y, Xu, Yanyang, Hessell, Gerald W, Ryser, Elliot T, Harte, Janice B, Tempelman, Robert, Kang, Iksoon

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Effects of packaging materials on the aroma stability of Thai ‘tom yam’ seasoning powder as determined by descriptive sensory analysis and gas chromatography-mass spectrometry: Eff... von Leelaphiwat, Pattarin, Harte, Janice B, Auras, Rafael A, Ong, Peter KC, Chonhenchob, Vanee

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Inhibition of Listeria monocytogenes in Full- and Low-Sodium Frankfurters at 4, 7, or 10 degree C Using Spray-Dried Mixtures of Organic Acid Salts von Sansawat, Thanikarn, Zhang, Lei, Jeong, Jong Y, Xu, Yanyang, Hessell, Gerald W, Ryser, Elliot T, Harte, Janice B, Tempelman, Robert, Kang, Iksoon

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Effect of preparation and cooking on contaminant distributions in crustaceans: PCBs in blue crab von Zabik, Mary E, Harte, Janice B, Zabik, Matthew J, Dickmann, Glen

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Sensory firmness scale based on gelatin gels von JONES, Robyn R, STEFFE, James F, HARTE, Janice B

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SENSORY FIRMNESS SCALE BASED ON GELATIN GELS von JONES, ROBYN R., STEFFE, JAMES F., HARTE, JANICE B.

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BAKING COMPOSITION von KELKAR SHANTANU M, HARTE JANICE B, TANOJO AILEEN D, SCHWANNECKE MEGAN K, BIRMINGHAM ERIC T, WALTERS ASHLEY M, GOLDMAN NICOLE R

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