Predicting the density and tensile strength of viscoelastic soy powder compacts von Pai, Dhananjay A., Okos, Martin R.

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Modeling pharmaceutical compacts tensile strength based on viscoelastic properties von Pai, Dhananjay A., Hayes, Anna Alsman, Okos, Martin R.

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A method to determine the density of foods using X-ray imaging von Kelkar, Shivangi, Boushey, Carol J., Okos, Martin

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Characterization of structure of gluten-free breads by using X-ray microtomography von Demirkesen, Ilkem, Kelkar, Shivangi, Campanella, Osvaldo H., Sumnu, Gulum, Sahin, Serpil, Okos, Martin

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Novel pearl millet couscous process for West African markets using a low‐cost single‐screw extruder von Moussa, Moustapha, Ponrajan, Amudhan, Campanella, Osvaldo H., Okos, Martin R., Martinez, Mario M., Hamaker, Bruce R.

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Comparison of the specific mechanical energy, specific thermal energy, and functional properties of cold and hot extruded pea protein isolate von Helmick, Harrison, Tonner, Troy, Hauersperger, Daniel, Okos, Martin, Kokini, Jozef L

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Effects of microwave on the drying, checking and mechanical strength of baked biscuits von Ahmad, Saiyad S, Morgan, Mark T, Okos, Martin R

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Acceptability of locally produced ready‐to‐use therapeutic foods in Ethiopia, Ghana, Pakistan and India von Weber, Jacklyn M., Ryan, Kelsey N., Tandon, Rajiv, Mathur, Meeta, Girma, Tsinuel, Steiner‐Asiedu, Matilda, Saalia, Firibu, Zaidi, Shujaat, Soofi, Sajid, Okos, Martin, Vosti, Stephen A., Manary, Mark J.

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Physicochemical characterization of changes in pea protein as the result of cold extrusion von Helmick, Harrison, Tonner, Troy, Hauersperger, Daniel, Ettestad, Sarah, Hartanto, Christabel, Okos, Martin, Liceaga, Andrea, Bhunia, Arun K., Kokini, Jozef L.

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A Theoretical Modeling for Suggesting Unique Mechanism of Adolescent Calcium Metabolism von Wang Hee Lee, Byoung Kwan Cho, Martin R. Okos

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Predicting the quality of dehydrated foods and biopolymers--research needs and opportunities von Achanta, S, Okos, M.R

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Germanosilicate UTL and its rich chemistry of solid-state transformations towards IPC-2 (OKO) zeolite von Mazur, Michal, Kubů, Martin, Wheatley, Paul S., Eliášová, Pavla

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Kinetic Study of the Conversion of Different Substrates to Lactic Acid Using Lactobacillus bulgaricus von Burgos-Rubio, Concepción N., Okos, Martin R., Wankat, Phillip C.

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A mathematical model for the isothermal growth of bubbles in wheat dough von Hailemariam, Leaelaf, Okos, Martin, Campanella, Osvaldo

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Sustainable food processing systems - Path to a zero discharge: reduction of water, waste and energy von Lee, WangHee, Okos, Martin R.

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Density Standards Meeting Organized by Purdue University: A Report von Okos, Martin R., Boushey, Carol

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Moisture transport in shrinking gels during saturated drying von Achanta, Srinivas, Okos, Martin R., Cushman, John H., Kessler, David P.

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Effect of porosity on moisture diffusion during drying of pasta von Waananen, Kurt M., Okos, Martin R.

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Moisture diffusivity in pasta during drying von Bruce Litchfield, J., Okos, Martin R.

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Lateral growth of a wheat dough disk under various growth conditions von Penner, Amy, Hailemariam, Leaelaf, Okos, Martin, Campanella, Osvaldo

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