Sablani SS - Search Results

1

Quality changes in chicken livers during cooking.

Qu Z, Tang J, Sablani SS, Ross CF, Sankaran S, Shah DH. Qu Z, et al. Among authors: sablani ss. Poult Sci. 2021 Sep;100(9):101316. doi: 10.1016/j.psj.2021.101316. Epub 2021 Jun 9. Poult Sci. 2021. PMID: 34329987 Free PMC article.

2

Biodegradable poly(butylene adipate-co-terephthalate) films incorporated with nisin: characterization and effectiveness against Listeria innocua.

Bastarrachea L, Dhawan S, Sablani SS, Mah JH, Kang DH, Zhang J, Tang J. Bastarrachea L, et al. Among authors: sablani ss. J Food Sci. 2010 May;75(4):E215-24. doi: 10.1111/j.1750-3841.2010.01591.x. J Food Sci. 2010. PMID: 20546402

3

Stability of anthocyanins in frozen and freeze-dried raspberries during long-term storage: in relation to glass transition.

Syamaladevi RM, Sablani SS, Tang J, Powers J, Swanson BG. Syamaladevi RM, et al. Among authors: sablani ss. J Food Sci. 2011 Aug;76(6):E414-21. doi: 10.1111/j.1750-3841.2011.02249.x. Epub 2011 Jul 5. J Food Sci. 2011. PMID: 22417493

4

Physicochemical properties and storage stability of lutein microcapsules prepared with maltodextrins and sucrose by spray drying.

Kuang P, Zhang H, Bajaj PR, Yuan Q, Tang J, Chen S, Sablani SS. Kuang P, et al. Among authors: sablani ss. J Food Sci. 2015 Feb;80(2):E359-69. doi: 10.1111/1750-3841.12776. Epub 2015 Jan 16. J Food Sci. 2015. PMID: 25597919

5

Thermal pasteurization of ready-to-eat foods and vegetables: Critical factors for process design and effects on quality.

Peng J, Tang J, Barrett DM, Sablani SS, Anderson N, Powers JR. Peng J, et al. Among authors: sablani ss. Crit Rev Food Sci Nutr. 2017 Sep 22;57(14):2970-2995. doi: 10.1080/10408398.2015.1082126. Crit Rev Food Sci Nutr. 2017. PMID: 26529500 Review.

6

Oxidation-reduction potential and lipid oxidation in ready-to-eat blue mussels in red sauce: criteria for package design.

Bhunia K, Ovissipour M, Rasco B, Tang J, Sablani SS. Bhunia K, et al. Among authors: sablani ss. J Sci Food Agric. 2017 Jan;97(1):324-332. doi: 10.1002/jsfa.7738. Epub 2016 May 4. J Sci Food Agric. 2017. PMID: 27030106

7

Sodium Chloride Diffusion in Low-Acid Foods during Thermal Processing and Storage.

Bornhorst ER, Tang J, Sablani SS. Bornhorst ER, et al. Among authors: sablani ss. J Food Sci. 2016 May;81(5):E1130-40. doi: 10.1111/1750-3841.13278. Epub 2016 Apr 7. J Food Sci. 2016. PMID: 27060992

8

Non-invasive measurement of oxygen diffusion in model foods.

Bhunia K, Sablani SS, Tang J, Rasco B. Bhunia K, et al. Among authors: sablani ss. Food Res Int. 2016 Nov;89(Pt 1):161-168. doi: 10.1016/j.foodres.2016.07.015. Epub 2016 Jul 25. Food Res Int. 2016. PMID: 28460901

9

Headspace oxygen as a hurdle to improve the safety of in-pack pasteurized chilled food during storage at different temperatures.

Muñoz N, Bhunia K, Zhang H, Barbosa-Cánovas GV, Tang J, Sablani S. Muñoz N, et al. Int J Food Microbiol. 2017 Jul 17;253:29-35. doi: 10.1016/j.ijfoodmicro.2017.04.018. Epub 2017 Apr 26. Int J Food Microbiol. 2017. PMID: 28475926

10

Green Pea and Garlic Puree Model Food Development for Thermal Pasteurization Process Quality Evaluation.

Bornhorst ER, Tang J, Sablani SS, Barbosa-Cánovas GV, Liu F. Bornhorst ER, et al. Among authors: sablani ss. J Food Sci. 2017 Jul;82(7):1631-1639. doi: 10.1111/1750-3841.13739. Epub 2017 Jun 14. J Food Sci. 2017. PMID: 28613443

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