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The effectiveness of ozone and acidulant treatments in extending the refrigerated shelf life of fresh-cut potatoes.
J Food Sci. 2011 Oct;76(8):S492-8. doi: 10.1111/j.1750-3841.2011.02371.x.
J Food Sci. 2011.
PMID: 22417607
Comparison of sodium acid sulfate to citric acid to inhibit browning of fresh-cut potatoes.
Calder BL, Kash EA, Davis-Dentici K, Bushway AA.
Calder BL, et al. Among authors: davis dentici k.
J Food Sci. 2011 Apr;76(3):S164-9. doi: 10.1111/j.1750-3841.2011.02082.x.
J Food Sci. 2011.
PMID: 21535855
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The effectiveness of antibrowning dip treatments to reduce after-cooking darkening in potatoes.
Calder BL, Cowles EA, Davis-Dentici K, Bushway AA.
Calder BL, et al. Among authors: davis dentici k.
J Food Sci. 2012 Oct;77(10):S342-7. doi: 10.1111/j.1750-3841.2012.02900.x. Epub 2012 Aug 31.
J Food Sci. 2012.
PMID: 22938507
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A comparison of single oxidants versus advanced oxidation processes as chlorine-alternatives for wild blueberry processing (Vaccinium angustifolium).
Crowe KM, Bushway AA, Bushway RJ, Davis-Dentici K, Hazen RA.
Crowe KM, et al. Among authors: davis dentici k.
Int J Food Microbiol. 2007 May 1;116(1):25-31. doi: 10.1016/j.ijfoodmicro.2006.12.027. Epub 2007 Jan 16.
Int J Food Microbiol. 2007.
PMID: 17350128
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Microbial degradation of phosmet on blueberry fruit and in aqueous systems by indigenous bacterial flora on lowbush blueberries (Vaccinium angustifolium).
Crowe KM, Bushway AA, Bushway RJ, Davis-Dentici K.
Crowe KM, et al. Among authors: davis dentici k.
J Food Sci. 2007 Oct;72(8):M293-9. doi: 10.1111/j.1750-3841.2007.00466.x.
J Food Sci. 2007.
PMID: 17995608
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