Whey protein emulsion film performance as affected by lipid type and amount von Shellhammer, T.H. (University of California, Davis, CA.), Krochta, J.M

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High Pressure Effects on Proteolytic and Glycolytic Enzymes Involved in Cheese Manufacturing von Malone, A.S., Wick, C., Shellhammer, T.H., Courtney, P.D.

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Using a change-point model to describe temporal bitter relationships among hop-derived compounds von Fritsch, A., Gitelman, A., Shellhammer, T.H.

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Effect of high pressure processing and addition of glycerol and salt on the properties of water in corn tortillas von Vittadini, E., Clubbs, E., Shellhammer, T.H., Vodovotz, Y.

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Effect of Thermal Processing and Carbon Dioxide-assisted High-pressure Processing on Pectinmethylesterase and Chemical Changes in Orange Juice von Boff, J.M, Truong, T.T, Min, D.B, Shellhammer, T.H

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Inactivation of Listeria monocytogenes Scott A on artificially contaminated frankfurters by high-pressure processing von Lucore, L A, Shellhammer, T H, Yousef, A E

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Effects of Carbon Dioxide in High-Pressure Processing on Pectinmethylesterase in Single-strength Orange Juice von Truong, T.T, Boff, J.M, Min, D.B, Shellhammer, T.H

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Viscoelastic properties of edible lipids von Shellhammer, T.H., Rumsey, T.R., Krochta, J.M.

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Isomerization and Degradation Kinetics of Hop (Humulus lupulus) Acids in a Model Wort-Boiling System von Malowicki, Mark G, Shellhammer, Thomas H

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High-Pressure Processing of Orange Juice: Kinetics of Pectinmethylesterase Inactivation von Nienaber, U., Shellhammer, T.H.

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High-Pressure Processing of Orange Juice: Combination Treatments and a Shelf Life Study von Nienaber, U., Shellhammer, T.H.

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Combined Carbon Dioxide and High Pressure Inactivation of Pectin Methylesterase, Polyphenol Oxidase, Lactobacillus plantarum and Escherichia coli von Corwin, H., Shellhammer, T.H.

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Effects of High Pressure on the Viability, Morphology, Lysis, and Cell Wall Hydrolase Activity of Lactococcus lactis subsp. cremoris von MALONE, A. S, SHELLHAMMER, T. H, COURTNEY, P. D

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Effects of storage on the physico-chemical properties of corn tortillas prepared with glycerol and salt von Clubbs, Elizabeth A., Vittadini, Elena, Shellhammer, Thomas H., Vodovotz, Yael

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Use of phenolic compounds for sensitizing Listeria monocytogenes to high-pressure processing von Vurma, Mustafa, Chung, Yoon-Kyung, Shellhammer, Thomas H., Turek, Evan J., Yousef, Ahmed E.

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Monitoring chemical and microbial changes of cottage cheese using a full-history time-temperature indicator von Shellhammer, T.H. (Univ. of California, Davis, CA), Singh, R.P

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Changes in the mechanical properties of corn tortillas due to the addition of glycerol and salt and selective high pressure treatments von Clubbs, E.A., Vittadini, E., Shellhammer, T.H., Vodovotz, Y.

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Immunoassay method for quantitative determination of nisin in solution and on polymeric films von Leung, P.P., Khadre, M., Shellhammer, T.H., Yousef, A.E.

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WATER VAPOR BARRIER AND RHEOLOGICAL PROPERTIES OF SIMULATED AND INDUSTRIAL MILKFAT FRACTIONS von Shellhammer, T.H, Krochta, J.M

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