A comparison of pulsed and continuous ultraviolet light sources for the decontamination of surfaces von McDonald, K.F., Curry, R.D., Clevenger, T.E., Unklesbay, K., Eisenstark, A., Golden, J., Morgan, R.D.

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The development of photosensitized pulsed and continuous ultraviolet decontamination techniques for surfaces and solutions von McDonald, K.F., Curry, R.D., Clevenger, T.E., Brazos, B.J., Unklesbay, K., Eisenstark, A., Baker, S., Golden, J., Morgan, R.

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TEXTURAL PROPERTIES OF RESTRUCTURED BEEF PRODUCTS WITH FIVE BINDERS AT FOUR ISOTHERMAL TEMPERATURES von TSAI, S.-J., UNKLESBAY, N., UNKLESBAY, K., CLARKE, A.

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Thermophysical properties of extruded beef/corn flour blends von Unklesbay, N. (Univ. of Missouri, Columbia, MO), Unklesbay, K, Hsieh, F, Sandik, K

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Thermal properties of bentonite-water dispersions used for modeling foods [Moisture content, density, heat capacity, thermal conductivity] von NIEKAMP, A., UNKLESBAY, K., UNKLESBAY, N., ELLERSIECK, M.

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Effect of moisture content on density, heat capacity and conductivity of restructured pork/soy hull mixtures von Muzilla, M. (University of Missouri, Columbia, MO), Unklesbay, N, Unklesbay, K, Helsel, Z

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ASSESSING PHYSICAL PROPERTIES OF RESTRUCTURED BEEF PRODUCTS DURING CONVECTIVE HEATING von TSAI, S.-J., UNKLESBAY, N., CLARKE, A.D., UNKLESBAY, K.

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Thermal Conductivity of White Bread During Convective Heat Processing von UNKLESBAY, N., UNKLESBAY, K., NAHAISI, M., KRAUSE, G.

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Computerized image analysis of surface browning of pizza shells [on the bottom surface] von UNKLESBAY, K., UNKLESBAY, N., KELLER, J., GRANDCOLAS, J.

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Water and Absorptive Properties of Restructured Beef Products with Five Binders at Four Isothermal Temperatures von Tsai, Shwu-Jene, Unklesbay, Nan, Unklesbay, Kenneth, Clarke, Andrew

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Thermal Properties of Restructured Beef Snack Sticks Throughout Smokehouse Processing von Unklesbay, Nan, Unklesbay, Kenneth, Clarke, Andrew D

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Thermal properties of restructured beef products at different isothermal temperatures von Tsai, S.J, Unklesbay, N, Unklesbay, K, Clarke, A

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Bentonite-Water Dispersions Simulate Foodservice Energy Consumption of Sausage Patties von UNKLESBAY, N., UNKLESBAY, K., BUERGLER, D., STRINGER, W.

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The effect of high-dose-rate X-rays on E. Coli O157:H7 in ground beef von Curry, Randy D, Unklesbay, Kenneth, Unklesbay, Nan, Clevenger, Thomas E

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Air temperature transfer function of a convection oven von Unklesbay, Kenneth, Boza-Chacon, Alejandro, Unklesbay, Nan

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Algorithms for Extracting Leaf Boundary Information from Digital Images of Plant Foliage von Franz, E, Gebhardt, M.R, Unklesbay, K.B

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Effect of particle size and heat on absorptive properties of soy hulls von Muzilla, M. (University of Missouri-Columbia, Columbia, MO), Unklesbay, N, Helsel, Z, Unklesbay, K, Ellersieck, M

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Water and lipid absorption properties of lignin-reduced soy hulls von Muzilla, M. (University of Missouri-Columbia, Columbia, MO), Unklesbay, N, Helsel, Z, Unklesbay, K, Ellersieck, M

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Development of a model for predicting water activity values of an intermediate moisture, pork pizza topping von GAEBLER, D, UNKLESBAY, N, UNKLESBAY, K

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The effect of high-dose-rate X-rays on E. coli O157:H7 in ground beef : Nonthermal medical/biological treatments using electromagnetic waves and ionized gases von CURRY, R. D, UNKLESBAY, K, UNKLESBAY, N, CLEVENGER, T. E, BRAZOS, B. J, MESYATS, G, FILATOV, A

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