High Hydrostatic Pressure Modification of Whey Protein Concentrate for Improved Body and Texture of Lowfat Ice Cream von Lim, S.-Y., Swanson, B.G., Ross, C.F., Clark, S.

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Advances in the use of high hydrostatic pressure for processing cereal grains and legumes von Estrada-Girón, Y., Swanson, B.G., Barbosa-Cánovas, G.V.

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High Hydrostatic Pressure Modification of Whey Protein Concentrate for Improved Functional Properties von Lim, S.-Y., Swanson, B.G., Clark, S.

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Lipoxygenase activity in walnuts and almonds von Buranasompob, A., Tang, J., Powers, J.R., Reyes, J., Clark, S., Swanson, B.G.

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High hydrostatic pressure modification of whey protein concentrate for use in low-fat whipping cream improves foaming properties von Padiernos, C.A., Lim, S.-Y., Swanson, B.G., Ross, C.F., Clark, S.

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Kinetics of textural and color changes in green asparagus during thermal treatments von Lau, M.H, Tang, J, Swanson, B.G

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Texture properties of high and low acyl mixed gellan gels von Mao, R., Tang, J., Swanson, B.G.

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Influence of Salt-to-Moisture Ratio on Starter Culture and Calcium Lactate Crystal Formation von Agarwal, S., Powers, J.R., Swanson, B.G., Chen, S., Clark, S.

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Evaluation of selected mathematical models to predict the inactivation of Listeria innocua by pulsed electric fields von San Martín, M.F., Sepúlveda, D.R., Altunakar, B., Góngora-Nieto, M.M., Swanson, B.G., Barbosa-Cánovas, G.V.

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Pulsed electric fields inactivation of attached and free-living Escherichia coli and Listeria innocua under several conditions von Dutreux, N, Notermans, S, Wijtzes, T, Góngora-Nieto, M.M, Barbosa-Cánovas, G.V, Swanson, B.G

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Cheese pH, Protein Concentration, and Formation of Calcium Lactate Crystals von Agarwal, S., Powers, J.R., Swanson, B.G., Chen, S., Clark, S.

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Food Processing by Pulsed Electric Fields: Treatment Delivery, Inactivation Level, and Regulatory Aspects von Góngora-Nieto, M.M., Sepúlveda, D.R., Pedrow, P., Barbosa-Cánovas, G.V., Swanson, B.G.

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Yield, composition and rheological characteristics of cheddar cheese made with high pressure processed milk von San Martín-González, M.F., Rodríguez, J.J., Gurram, Subbarao, Clark, S., Swanson, B.G., Barbosa-Cánovas, G.V.

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Impact of air bubbles in a dielectric liquid when subjected to high field strengths von Góngora-Nieto, M.M, Pedrow, P.D, Swanson, B.G, Barbosa-Cánovas, G.V

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Energy analysis of liquid whole egg pasteurized by pulsed electric fields von Góngora-Nieto, M.M., Pedrow, P.D., Swanson, B.G., Barbosa-Cánovas, G.V.

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Characterization and Thermal Stability of Polymorphic Forms of Synthesized Tristearin von Oh, J.H, McCurdy, A.R, Clark, S, Swanson, B.G

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High-pressure treatment of milk and effects on microbiological and sensory quality of Cheddar cheese von Drake, M.A. (Mississippi State University, Mississippi State, MS.), Harrison, S.L, Asplund, M, Barbosa-Canovas, G, Swanson, B.G

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Effects of combined exposure of Micrococcus luteus to nisin and pulsed electric fields von Dutreux, N, Notermans, S, Góngora-Nieto, M.M, Barbosa-Cánovas, G.V, Swanson, B.G

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Polyphenoloxidase activity and color changes during storage of high hydrostatic pressure treated avocado puree von López-Malo, A., Palou, E., Barbosa-Cánovas, G.V., Welti-Chanes, J., Swanson, B.G.

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Gelling temperature, gel clarity and texture of gellan gels containing fructose or sucrose von Tang, J, Mao, R, Tung, M.A, Swanson, B.G

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