Biblio
] , “Effect of single- and two-cycle high hydrostatic pressure treatments on water properties, physicochemical and microbial qualities of minimally processed squids (todarodes pacificus).”, J Food Sci, vol. 80, no. 5, pp. E1012-20, 2015.
, “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.
, “Textural and rheological properties of Pacific whiting surimi as affected by nano-scaled fish bone and heating rates.”, Food Chem, vol. 180, pp. 42-7, 2015.
, “Evidence of terroir in milk sourcing and its influence on Cheddar cheese.”, J Dairy Sci, vol. 99, no. 7, pp. 5093-5103, 2016.
, “Pacific whiting frozen fillets as affected by postharvest processing and storage conditions.”, Food Chem, vol. 201, pp. 177-84, 2016.
, “Evidence of Dextrin Hydrolyzing Enzymes in Cascade Hops ( Humulus lupulus).”, J Agric Food Chem, vol. 66, no. 34, pp. 9121-9126, 2018.