Search Results - "Dolan, K. D." :: K.UTB vyhledávací portál

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Total phenolics, antioxidant properties and quality of fresh-cut onions (Allium cepa L.) treated with mild-heat

by Siddiq, M., Roidoung, S., Sogi, D.S., Dolan, K.D.
Published in Food chemistry (15.01.2013)

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Coupling the dynamics of diffused gases and microbial growth in modified atmosphere packaging

by Dolan, K.D., Meredith, H., Bolton, D.J., Valdramidis, V.P.
Published in International journal of food microbiology (02.03.2019)

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Characterization of polyphenol oxidase from blueberry (Vaccinium corymbosum L.)

by Siddiq, M., Dolan, K.D.
Published in Food chemistry (01.03.2017)

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Nonlinear regression technique to estimate kinetic parameters and confidence intervals in unsteady-state conduction-heated foods

by Dolan, K.D., Yang, L., Trampel, C.P.
Published in Journal of food engineering (01.05.2007)

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Effect of defatted maize germ flour addition on the physical and sensory quality of wheat bread

by Siddiq, M., Nasir, M., Ravi, R., Butt, M.S., Dolan, K.D., Harte, J.B.
Published in Food science & technology (01.03.2009)

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Comparison of Galactooligosaccharide Production in Free-Enzyme Ultrafiltration and in Immobilized-Enzyme Systems

by Matella, N.J, Dolan, K.D, Lee, Y.S
Published in Journal of food science (01.09.2006)

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Physicochemical Properties of Whole Fruit and Sensory Quality of Fresh-Cut Apples Pre-Treated with 1-Methylcyclopropene (1-MCP)

by Siddiq, M, Harte, J. B, Beaudry, R. M, Dolan, K. D, Singh, S. P, Saha, K
Published in International journal of food properties (28.05.2014)

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Estimation of Kinetic Parameters for Nonisothermal Food Processes

by Dolan, K.D.
Published in Journal of food science (01.04.2003)

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Inverse Method to Estimate Kinetic Degradation Parameters of Grape Anthocyanins in Wheat Flour Under Simultaneously Changing Temperature and Moisture

by Lai, K.P.K., Dolan, K.D., Ng, P.K.W.
Published in Journal of food science (01.06.2009)

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PHYSICAL QUALITY CHARACTERISTICS AND SENSORY EVALUATION OF COOKIES MADE WITH ADDED DEFATTED MAIZE GERM FLOUR

by NASIR, M., SIDDIQ, M., RAVI, R., HARTE, J.B., DOLAN, K.D., BUTT, M.S.
Published in Journal of food quality (01.02.2010)

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Antioxidant properties, total phenolics, and quality of fresh-cut ‘Tommy Atkins’ mangoes as affected by different pre-treatments

by Siddiq, M., Sogi, D.S., Dolan, K.D.
Published in Food science & technology (01.09.2013)

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Physical and functional characteristics of selected dry bean ( Phaseolus vulgaris L.) flours

by Siddiq, M., Ravi, R., Harte, J.B., Dolan, K.D.
Published in Food science & technology (01.03.2010)

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Physico-chemical and sensory quality of extruded light red kidney bean ( Phaseolus vulgaris L.) porridge

by Nyombaire, G., Siddiq, M., Dolan, K.D.
Published in Food science & technology (01.09.2011)

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Total Phenolics, Carotenoids, Ascorbic Acid, and Antioxidant Properties of Fresh-cut Mango (Mangifera indica L., cv. Tommy Atkin) as Affected by Infrared Heat Treatment

by Sogi, D. S., Siddiq, M., Roidoung, S., Dolan, K. D.
Published in Journal of food science (01.11.2012)

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Use of low-temperature extrusion for reducing phytohemagglutinin activity (PHA) and oligosaccharides in beans (Phaseolus vulgaris L.) cv. Navy and Pinto

by Kelkar, S., Siddiq, M., Harte, J.B., Dolan, K.D., Nyombaire, G., Suniaga, H.
Published in Food chemistry (15.08.2012)

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Processing of Sugar-Coated Red Kidney Beans (Phaseolus vulgaris): Fate of Oligosaccharides and Phytohemagglutinin (PHA), and Evaluation of Sensory Quality

by Siddiq, M, Nyombaire, G, Dolan, K.D, Matella, N.J, Harte, J.B
Published in Journal of food science (01.11.2006)

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One-step global parameter estimation of kinetic inactivation parameters for Bacillus sporothermodurans spores under static and dynamic thermal processes

by Cattani, F., Dolan, K.D., Oliveira, S.D., Mishra, D.K., Ferreira, C.A.S., Periago, P.M., Aznar, A., Fernandez, P.S., Valdramidis, V.P.
Published in Food research international (01.11.2016)

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Effect of extruding wheat flour at lower temperatures on physical attributes of extrudates and on thiamin loss when using carbon dioxide gas as a puffing agent

by Schmid, A.H, Dolan, K.D, Ng, P.K.W
Published in Cereal chemistry (01.05.2005)

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Parameter estimation for dynamic microbial inactivation: which model, which precision?

by Dolan, K.D., Valdramidis, V.P., Mishra, D.K.
Published in Food control (01.02.2013)

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Modeling Thermal and Mechanical Effects on Retention of Thiamin in Extruded Foods

by Cha, J.Y., Suparno, M., Dolan, K.D., Ng, P.K.W.
Published in Journal of food science (01.10.2003)

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