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Cavender, George
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R. Walker
,
Tseng, A.
,
Cavender, G.
,
Ross, A. S.
, and
Zhao, Y.
,
“
Physicochemical, Nutritional, and Sensory Qualities of Wine Grape Pomace Fortified Baked Goods
”
,
Journal of Food Science
, vol. 79, no. 9, pp. S1811 - S1822, 2014.
I
J. Jung
,
Cavender, G.
,
Simonsen, J.
, and
Zhao, Y.
,
“
Investigation of the mechanisms of using metal complexation and cellulose nanofiber/sodium alginate layer-by-layer coating for retaining anthocyanin pigments in thermally processed blueberries in aqueous media.
”
,
J Agric Food Chem
, vol. 63, no. 11, pp. 3031-8, 2015.
Y. Zhong
,
Cavender, G.
, and
Zhao, Y.
,
“
Investigation of different coating application methods on the performance of edible coatings on Mozzarella cheese
”
,
LWT - Food Science and Technology
, vol. 56, no. 1, pp. 1 - 8, 2014.
J. Jung
,
Cavender, G.
, and
Zhao, Y.
,
“
Impingement drying for preparing dried apple pomace flour and its fortification in bakery and meat products.
”
,
J Food Sci Technol
, vol. 52, no. 9, pp. 5568-78, 2015.
E
G. Cavender
,
Liu, M.
,
Hobbs, D.
,
Frei, B.
,
Strik, B. C.
, and
Zhao, Y.
,
“
Effects of different organic weed management strategies on the physicochemical, sensory, and antioxidant properties of machine-harvested blackberry fruits.
”
,
J Food Sci
, vol. 79, no. 10, pp. S2107-16, 2014.
C
J. Jung
,
Cavender, G.
, and
Zhao, Y.
,
“
The contribution of acidulant to the antibacterial activity of acid soluble α- and β-chitosan solutions and their films.
”
,
Appl Microbiol Biotechnol
, vol. 98, no. 1, pp. 425-35, 2014.