Thermal and Nonthermal Methods for Food Allergen Control von Shriver, Sandra K., Yang, Wade W.

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Effect of jam processing and storage on total phenolics, antioxidant activity, and anthocyanins of different fruits von Rababah, Taha M., Al-Mahasneh, Majdi A., Kilani, Isra, Yang, Wade, Alhamad, Mohammad N., Ereifej, Khalil, Al-u'datt, Muhammad

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Mitigation of Major Peanut Allergens by Pulsed Ultraviolet Light von Yang, Wade W., Mwakatage, Nasson R., Goodrich-Schneider, Renee, Krishnamurthy, Kathiravan, Rababah, Taha M.

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The physicochemical properties, total phenolic, antioxidant activities, and phenolic profile of fermented olive cake von Alhamad, Mohammad N., Rababah, Taha M., Al-u'datt, Muhammad, Ereifej, Khalil, Esoh, Ranya, Feng, Hao, Yang, Wade

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Effect of PEF on microbial inactivation and physical–chemical properties of green tea extracts von Zhao, Wei, Yang, Ruijin, Lu, Rongrong, Wang, Mo, Qian, Ping, Yang, Wade

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In Vitro Gastric and Intestinal Digestions of Pulsed Light-Treated Shrimp Extracts von Yang, Wade W, Shriver, Sandra K, Chung, Si-yin, Percival, Susan, Correll, Melanie J, Rababah, Taha M

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Identification of Peanut Pods with Three or More Kernels by Machine Vision and Neural Network von Wang, Jason, Yang, Wade W, Walker, Lloyd T, Rababah, Taha

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Effect of Grape Seed Extracts on Physicochemical and Sensory Properties of Goat Meat Cooked by Conventional Electric or Microwave Ovens von RABABAH, Taha M., FENG, Hao, YANG, Wade, AL-MAHASNEH, Majdi, EREIFEJ, Khalil, AL-U’DATT, Muhammad

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Sensory and Quality Evaluation of Traditional Compared with Power Ultrasound Processed Corn (Zea Mays) Tortilla Chips von Janve, Bhaskar, Yang, Wade, Sims, Charles

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Optimization of Extraction Conditions of Total Phenolics, Antioxidant Activities, and Anthocyanin of Oregano, Thyme, Terebinth, and Pomegranate von Rababah, Taha M, Banat, Fawzi, Rababah, Anfal, Ereifej, Khalil, Yang, Wade

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The Effect of Solution Properties on the Photochemical Ability of Pulsed Light to Inactivate Soybean Lipoxygenase von Alhendi, Abeer, Yang, Wade, Sarnoski, Paul J.

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Total inactivation of lipoxygenase in whole soya bean by pulsed light and the effect of pulsed light on the chemical properties of soya milk produced from the treated soya beans von Alhendi, Abeer, Yang, Wade, Goodrich‐Schneider, Renee, Sarnoski, Paul J.

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Preservation of Head Rice Yield Under High-Temperature Tempering as Explained by the Glass Transition of Rice Kernels von Zhang, Qingling, Yang, Wade, Jia, Canchun

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Conventional and Alternative Methods for Tomato Peeling von Rock, Cheryl, Yang, Wade, Goodrich-Schneider, Renée, Feng, Hao

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Inactivation of Lipoxygenase in Soymilk by Pulsed Light von Alhendi, Abeer, Yang, Wade, Goodrich-Schneider, Renee, Sarnoski, Paul J.

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Sensory evaluation and flavour analysis of soymilk produced from lipoxygenase‐free soya beans after modified processes and pulsed light treatment von Alhendi, Abeer, Yang, Wade, Goodrich‐Schneider, Renee, Sims, Charles, Marshall, Sara, Sarnoski, Paul J.

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Pulsed ultraviolet light reduces immunoglobulin E binding to Atlantic white shrimp (Litopenaeus setiferus) extract von Shriver, Sandra, Yang, Wade, Chung, Si-Yin, Percival, Susan

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Effect of pericarp removal on properties of wet-milled corn starch von Wang, Y.J, Chong, S.W, Yang, W

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Pulsed UV light as a postprocessing intervention for decontamination of hard‐cooked peeled eggs von Macias‐Rodriguez, Braulio, Yang, Wade, Schneider, Keith, Rock, Cheryl

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Effects of drying process on total phenolics, antioxidant activity and flavonoid contents of common Mediterranean herbs von Rababah, Taha M, Al-u'datt, Muhammad, Alhamad, Mohammad, Al-Mahasneh, Majdi, Ereifej, Khalil, Andrade, Juan, Altarifi, Bayan, Almajwal, Ali, Yang, Wade

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