Determination of advanced glycation endproducts in cooked meat products von Chen, Gengjun, Scott Smith, J.

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Occurrence of heterocyclic amines in cooked meat products von Puangsombat, Kanithaporn, Gadgil, Priyadarshini, Houser, Terry A., Hunt, Melvin C., Smith, J. Scott

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Pea protein and starch: Functional properties and applications in edible films von Farshi, Parastou, Mirmohammadali, Seyedeh Nooshan, Rajpurohit, Bipin, Smith, J Scott, Li, Yonghui

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Application of Plant Oils as Functional Additives in Edible Films and Coatings for Food Packaging: A Review von Moghadas, Hooman Chodar, Chauhan, Ruchi, Smith, J Scott

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Inhibition of Heterocyclic Amine Formation in Beef Patties by Ethanolic Extracts of Rosemary von Puangsombat, Kanithaporn, Smith, J. Scott

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Effect of Immersion Time of Chicken Breast in Potato Starch Coating Containing Lysine on PhIP Levels von Farshi, Parastou, Amamcharla, Jayendra, Getty, Kelly, Smith, J Scott

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Interaction of 2-dodecylcyclobutanone (2-DCB) and internal standard in irradiated chicken jerkies and pig ears in solid-phase microextraction (SPME)-coupled gas chromatography-mass... von Yucel, Umut, Tonyali, Bade, Smith, J. Scott

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Effect of whey protein isolate‐based edible films containing amino acids on the PhIP level and physicochemical properties of pan‐fried chicken breasts von Farshi, Parastou, Amamcharla, Jayendra, Smith, J. Scott

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Polyphenol Stability and Physical Characteristics of Sweetened Dried Cranberries von Kovacev, Kara, Hughes, Brianna, Smith, J Scott

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Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40 von Xu, Jianteng, Su, Xiaoyu, Lim, Soyoung, Griffin, Jason, Carey, Edward, Katz, Benjamin, Tomich, John, Smith, J Scott, Wang, Weiqun

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Mechanism for Lactate-Color Stabilization in Injection-Enhanced Beef von Kim, Yuan H, Hunt, Melvin C, Mancini, Richard A, Seyfert, Mark, Loughin, Tom M, Kropf, Donald H, Smith, J. Scott

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Amino Acids Inhibitory Effects and Mechanism on 2‐Amino‐1‐Methyl‐6‐Phenylimidazo [4,5‐b]Pyridine (PhIP) Formation in the Maillard Reaction Model Systems von Linghu, Ziyi, Karim, Faris, Smith, J. Scott

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Inhibitory Activity of Asian Spices on Heterocyclic Amines Formation in Cooked Beef Patties von Puangsombat, Kanithaporn, Jirapakkul, Wannee, Smith, J. Scott

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Effect of potato starch coating containing selected amino acids to prevent the formation of PhIP in pan‐fried chicken breast von Farshi, Parastou, Hashempour‐Baltork, Fatane, Amamcharla, Jayendra, Smith, J. Scott

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Determination of Heterocyclic Amines in Meat Matrices Using Enhanced Matrix Removal‐Lipid Extraction and Liquid Chromatography–Tandem Mass Spectrometry von Linghu, Ziyi, Karim, Faris, Taghvaei, Mostafa, Smith, J. Scott

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Production of Beauvericin, Moniliformin, Fusaproliferin, and Fumonisins B1, B2, and B3 by Fifteen Ex-Type Strains of Fusarium Species von FOTSO, Joseph, LESLIE, John F, SMITH, J. Scott

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Public Policy Challenges and the Lodging Shared Economy von Kreeger, Jeffery C., Smith, Scott J.

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An analysis of cellulose‐ and dextrose‐based radicals in sweet potatoes as irradiation markers von Tonyali, Bade, Sommers, Christopher, Ceric, Olgica, Smith, J. Scott, Yucel, Umut

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Solid‐phase micro extraction of food irradiation marker 2‐dodecylcyclobutanone (2‐DCB) from chicken jerky treated with glycerol von Taghvaei, Mostafa, Sommers, Christopher, Ceric, Olgica, Hussain, Faris, Yucel, Umut, Smith, J. Scott

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Rapid Direct Solvent Extraction Method for the Extraction of 2-Dodecylcyclobutanone from Irradiated Ground Beef Patties Using Acetonitrile von Hijaz, Faraj, Kumar, Amit, Smith, J. Scott

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