Separation and characterization of phenolic compounds from dry-blanched peanut skins by liquid chromatography–electrospray ionization mass spectrometry von Ma, Yuanyuan, Kosińska-Cagnazzo, Agnieszka, Kerr, William L., Amarowicz, Ryszard, Swanson, Ruthann B., Pegg, Ronald B.

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The effect of grinding at various vacuum levels on the color, phenolics, and antioxidant properties of apple von Kim, Ah-Na, Kim, Hyun-Jin, Kerr, William L., Choi, Sung-Gil

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In vitro release properties of encapsulated blueberry (Vaccinium ashei) extracts von Flores, Floirendo P., Singh, Rakesh K., Kerr, William L., Phillips, Dennis R., Kong, Fanbin

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Characterization of lipid emulsions during in vitro digestion in the presence of three types of nanocellulose von Liu, Lingling, Kerr, William L., Kong, Fanbin

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Pecan color change during storage: Kinetics and Modeling of the Processes von Prabhakar, Himanshu, Bock, Clive H., Kerr, William L., Kong, Fanbin

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The Effects of Okara Ratio and Particle Size on the Physical Properties and Consumer Acceptance of Tofu von Joo, Kay Hyun, Kerr, William L., Cavender, George A.

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Determining degree of roasting in cocoa beans by artificial neural network (ANN)‐based electronic nose system and gas chromatography/mass spectrometry (GC/MS) von Tan, Juzhong, Kerr, William L

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Influence of nano-fibrillated cellulose (NFC) on starch digestion and glucose absorption von Liu, Lingling, Kerr, William L., Kong, Fanbin, Dee, Derek R., Lin, Mengshi

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Neural network prediction of physical property changes of dried carrot as a function of fractal dimension and moisture content von Kerdpiboon, Soraya, Kerr, William L., Devahastin, Sakamon

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Inactivation of Vegetative Cells by Continuous High-Pressure Processing: New Insights on the Contribution of Thermal Effects and Release Device von Cavender, George A., Kerr, William.L.

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Total phenolics content and antioxidant capacities of microencapsulated blueberry anthocyanins during in vitro digestion von Flores, Floirendo P., Singh, Rakesh K., Kerr, William L., Pegg, Ronald B., Kong, Fanbin

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Characterization of pecan shells and their effect on the physical properties and acceptability of smoked chicken breast von Fu, Wenqian, Kerr, William L.

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Postharvest Reduction of Salmonella enterica on Tomatoes Using a Pelargonic Acid Emulsion von White, Elizabeth, Kumar, Govindaraj Dev, da Silva, Andre Luiz Biscaia Ribeiro, Kerr, William L., Cimowsky, Samuel, Widmer, J. Andrew, Dunn, Laurel L.

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Determination of glass transitions in boiled candies by capacitance based thermal analysis (CTA) and genetic algorithm (GA) von Tan, Juzhong, Kerr, William L.

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Effects of steam‐microwave blanching and different drying processes on drying characteristics and quality attributes of Thunbergia laurifolia Linn. leaves von Phahom, Traiphop, Phoungchandang, Singhanat, Kerr, William L

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Total phenolics content, anthocyanins, and dietary fiber content of apple pomace powders produced by vacuum-belt drying von Yan, Huitong, Kerr, William L

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Thermal processing under oxygen–free condition of blueberry puree: Effect on anthocyanin, ascorbic acid, antioxidant activity, and enzyme activities von Kim, Ah-Na, Lee, Kyo-Yeon, Kim, Bo Gyeong, Cha, Si Won, Jeong, Eun Ji, Kerr, William L., Choi, Sung-Gil

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Vacuum Belt Dehydration of Chopped Beetroot (Beta vulgaris) and Optimization of Powder Production Based on Physical and Chemical Properties von Kerr, William L., Varner, Audrey

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Effect of relative humidity, storage days, and packaging on pecan kernel texture: Analyses and modeling von Prabhakar, Himanshu, Kerr, William L., Bock, Clive H., Kong, Fanbin

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Degradation kinetics of phenolic content and antioxidant activity of hardy kiwifruit (Actinidia arguta) puree at different storage temperatures von Kim, Ah-Na, Kim, Hyun-Jin, Chun, Jiyeon, Heo, Ho Jin, Kerr, William L., Choi, Sung-Gil

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