1. An analysis of cellulose‐ and dextrose‐based radicals in sweet potatoes as irradiation markers. Issue 9 (15th August 2020) Authors: Tonyali, Bade; Sommers, Christopher; Ceric, Olgica; Smith, J. Scott; Yucel, Umut Journal: Journal of food science Issue: Volume 85:Issue 9(2020) Page Start: 2745 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Application of a rolled cookie laboratory exercise as a method for students to gain undergraduate research experience in food science. Issue 3 (13th May 2020) Authors: Heermann, Melanie L.; Getty, Kelly J. K.; Yucel, Umut Journal: Journal of food science education Issue: Volume 19:Issue 3(2020:Jul.) Page Start: 141 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Assessment of a gluten‐free laboratory exercise in an undergraduate food processing course. Issue 4 (10th November 2021) Authors: Herman, Melanie L.; Brown, Janae; Yucel, Umut; Getty, Kelly J. K. Journal: Journal of food science education Issue: Volume 20:Issue 4(2021) Page Start: 178 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Characterization of amylose inclusion complexes using electron paramagnetic resonance spectroscopy. (September 2018) Authors: Kong, Lingyan; Yucel, Umut; Yoksan, Rangrong; Elias, Ryan J.; Ziegler, Gregory R. Journal: Food hydrocolloids Issue: Volume 82(2018) Page Start: 82 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effect of high hydrostatic pressure (HHP) on crystal structure of palm stearin emulsions. (August 2017) Authors: Sevdin, Sezen; Yucel, Umut; Alpas, Hami Journal: Innovative food science & emerging technologies Issue: Volume 42(2017) Page Start: 42 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effect of Liquid Oil on the Distribution and Reactivity of a Hydrophobic Solute in Solid Lipid Nanoparticles. (16th March 2013) Authors: Yucel, Umut; Elias, Ryan J.; Coupland, John N. Journal: Journal of the American Oil Chemists' Society Issue: Volume 90:Number 6(2013) Page Start: 819 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effects of different moisture and temperature levels on Salmonella survival in poultry fat. Issue 4 (19th June 2019) Authors: Trinetta, Valentina; McDaniel, Austin; Magossi, Gabriela; Yucel, Umut; Jones, Cassandra Journal: Translational animal science Issue: Volume 3:Issue 4(2019) Page Start: 1369 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Effects of moisture and temperature on Salmonella survivability in beef tallow, white grease, and chicken rendered fat. Issue 3 (22nd June 2021) Authors: Molitor, April; Yucel, Umut; Vipham, Jessie; Jones, Cassandra; Trinetta, Valentina Journal: Translational animal science Issue: Volume 5:Issue 3(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Essential Oils Against Pathogen and Spoilage Microorganisms of Fruit Juices: Use of Versatile Antimicrobial Delivery Systems. Issue 2 (10th January 2017) Authors: Trinetta, Valentina; Morgan, Mark T.; Coupland, John N.; Yucel, Umut Journal: Journal of food science Issue: Volume 82:Issue 2(2017) Page Start: 471 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Formation kinetics of radiolytic lipid products in model food–lipid systems with gamma irradiation. (1st July 2021) Authors: Taghvaei, Mostafa; Tonyali, Bade; Sommers, Christopher; Ceric, Olgica; Linghu, Ziyi; Smith, Joseph Scott; Yucel, Umut Journal: Journal of the American Oil Chemists' Society Issue: Volume 98:Number 7(2021) Page Start: 737 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗