1. Effects of deep‐fat frying temperature on antioxidant properties of whole wheat doughnuts. (30th October 2017) Authors: Nsabimana, Phénias; Powers, Joseph R.; Chew, Boon; Mattinson, Scott; Baik, Byung‐Kee Journal: International journal of food science & technology Issue: Volume 53:Number 3(2018) Page Start: 665 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Microbiological and physico-chemical analysis of fermented protein-fortified cassava (Manihot esculenta Crantz) flour. (March 2016) Authors: Rosales-Soto, Maria U.; Gray, Peter M.; Fellman, John K.; Mattinson, D. Scott; Ünlü, Gülhan; Huber, Kerry; Powers, Joseph R. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 66(2016) Page Start: 355 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Thermal pasteurization of ready-to-eat foods and vegetables: Critical factors for process design and effects on quality. Issue 14 (22nd September 2017) Authors: Peng, Jing; Tang, Juming; Barrett, Diane M.; Sablani, Shyam S.; Anderson, Nathan; Powers, Joseph R. Journal: Critical reviews in food science and nutrition Issue: Volume 57:Issue 14(2017) Page Start: 2970 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗