1. A Mini Review: The History of Yeast Flocculation with an Emphasis on Measurement Techniques. (2nd October 2021) Authors: Mehta, Devanshu V.; Curtis, Savanna J.; Rudolph, Arthur B.; Mary, Colette St.; Goodrich, Renee; Schneider, Keith R.; MacIntosh, Andrew J. Journal: Journal of the American Society of Brewing Chemists Issue: Volume 79:Number 4(2021) Page Start: 333 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. A review on underwater shockwave processing and its application in food technology. Issue 4 (21st February 2022) Authors: Fan, Ying; Mehta, Devanshu V.; Basheer, Iqdiam M.; MacIntosh, Andrew J. Journal: Critical reviews in food science and nutrition Issue: Volume 62:Issue 4(2022) Page Start: 980 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Characterization of physical properties and retention of bioactive compounds in cookies made with high oleic red palm olein. (July 2021) Authors: Perez-Santana, Melissa; Cagampang, Gloria B.; Gu, Liwei; MacIntosh, Ian S.; Percival, Susan S.; MacIntosh, Andrew J. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 147(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Determination of Enterococcus faecium thermal reduction in normal and high oleic peanut products. Issue 4 (7th April 2020) Authors: Reed, La'Oshiaa; Schneider, Keith R.; MacIntosh, Andrew J.; Sarnoski, Paul J. Journal: Journal of food safety Issue: Volume 40:Issue 4(2020) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effects of atmospheric pressure plasma jet treatment on aflatoxin level, physiochemical quality, and sensory attributes of peanuts. Issue 1 (12th November 2019) Authors: Iqdiam, Basheer M.; Abuagela, Manal O.; Boz, Ziynet; Marshall, Sara M.; Goodrich‐Schneider, Renee; Sims, Charles A.; Marshall, Maurice R.; MacIntosh, Andrew J.; Welt, Bruce A. Journal: Journal of food processing and preservation Issue: Volume 44:Issue 1(2020) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effects of thermal processing on flavor and consumer perception using tomato juice produced from Florida grown fresh market cultivars. Issue 1 (24th November 2021) Authors: Koltun, Stephen J.; MacIntosh, Andrew J.; Goodrich‐Schneider, Renee M.; Klee, Harry J.; Hutton, Samuel F.; Junoy, Luciano J.; Sarnoski, Paul J. Journal: Journal of food processing and preservation Issue: Volume 46:Issue 1(2022) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Modeling Yeast in Suspension during Laboratory and Commercial Fermentations to Detect Aberrant Fermentation Processes. (2nd January 2020) Authors: Rudolph, Arthur; MacIntosh, Andrew J.; Speers, R. Alex; St. Mary, Colette Journal: Journal of the American Society of Brewing Chemists Issue: Volume 78:Number 1(2020) Page Start: 63 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Rapid Beer Fermentation: The Effect of Vacuum Pressure on a Pilot Scale Lager Fermentation. (2nd October 2019) Authors: Guadalupe-Daqui, Mario; MacIntosh, Andrew J. Journal: Journal of the American Society of Brewing Chemists Issue: Volume 77:Number 4(2019) Page Start: 235 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Rehydration of active dried yeast: impact on strength and stiffness of yeast cells measured using microelectromechanical systems. Issue 1 (5th December 2018) Authors: Barazani, Bruno; Piercey, Marta; Paulson, Allan; Warnat, Stephan; Hubbard, Ted; MacIntosh, Andrew J. Journal: Journal of the Institute of Brewing Issue: Volume 125:Issue 1(2019) Page Start: 53 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Sensory and chemical characteristics of tomato juice from fresh market cultivars with comparison to commercial tomato juice. (22nd September 2020) Authors: Koltun, Stephen J.; MacIntosh, Andrew J.; Goodrich‐Schneider, Renee M.; Klee, Harry J.; Hutton, Samuel F.; Sarnoski, Paul J. Journal: Flavour and fragrance journal Issue: Volume 36:Number 1(2021) Page Start: 121 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗