Effect of fish gelatin-gum arabic interactions on structural and functional properties of concentrated emulsions von Anvari, Mohammad, Joyner (Melito), Helen S.

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Impact of Formulation and Saliva on Acid Milk Gel Friction Behavior von Joyner (Melito), Helen S, Pernell, Chris W, Daubert, Christopher R

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Microwave Pasteurization of Cooked Pasta: Effect of Process Parameters on Texture and Quality for Heat-and-Eat and Ready-to-Eat Meals von Joyner (Melito), Helen S., Jones, Kari E., Rasco, Barbara A.

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New insights into the interplay between codon bias determinants in plants von Camiolo, S, Melito, S, Porceddu, A

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Validation of a large amplitude oscillatory shear protocol von Melito, H.S., Daubert, C.R., Foegeding, E.A.

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Root-promoting Biostimulant Enhances Salinity Tolerance in Wild and Cultivated Rocket Salads von Melito, S, Sarais, G, Dessi, D., Santaniello, A, Povero, G, Piga, GK, Giannini, V

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Compositional characterization and rheological properties of an anionic gum from Alyssum homolocarpum seeds von Anvari, Mohammad, Tabarsa, Mehdi, Cao, Rongan, You, Sanguan, Joyner (Melito), Helen S., Behnam, Shabnam, Rezaei, Masoud

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Explaining food texture through rheology von Joyner (Melito), Helen S

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Tuber yield and processing traits of potato advanced selections von Melito, S., D’Amelia, V., Garramone, R., Villano, C., Carputo, D.

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Influence of various hydrocolloids on cottage cheese cream dressing stability von Joyner (Melito), Helen S., Damiano, Hannah

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The effect of storage temperature on blue cheese mechanical properties von Joyner (Melito), Helen S., Francis, Dorothy, Luzzi, Brooke, Johnson, John R.

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Effect of infrared finishing process parameters on physical, mechanical, and sensory properties of par-fried, infrared-finished gluten-free donuts von Melito, Helen S., Farkas, Brian E.

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Effect of formulation on structure-function relationships of concentrated emulsions: Rheological, tribological, and microstructural characterization von Anvari, Mohammad, Joyner (Melito), Helen S.

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Effect of fish gelatin and gum arabic interactions on concentrated emulsion large amplitude oscillatory shear behavior and tribological properties von Anvari, Mohammad, Joyner (Melito), Helen S.

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Altitude and climate influence Helichrysum italicum subsp. microphyllum essential oils composition von Melito, S., Petretto, G.L., Podani, J., Foddai, M., Maldini, M., Chessa, M., Pintore, G.

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Segmentation of the Aorta. Towards the Automatic Segmentation, Modeling, and Meshing of the Aortic Vessel Tree from Multicenter Acquisition: First Challenge, SEG.A. 2023, Held in C... von Pepe, Antonio, Melito, Gian Marco, Egger, Jan

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Impact of Infrared Finishing on the Mechanical and Sensorial Properties of Wheat Donuts von Melito, Helen S., Farkas, Brian E.

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Rheological and sensory behaviors of parboiled pasta cooked using a microwave pasteurization process von Joyner, Helen S., Jones, Kari E., Rasco, Barbara A.

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Sweet basil can be grown hydroponically at low phosphorus and high sodium chloride concentration: Effect on plant and nutrient solution management von Germano, R.P., Melito, S., Cacini, S., Carmassi, G., Leoni, F., Maggini, R., Montesano, F.F., Pardossi, A., Massa, D.

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Rheological innovations for characterizing food material properties von Melito, H S, Daubert, C R

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