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• A Model System For Functional Foods: Tomato Products Containing Soy
• Expanding The Market Of Anthocyanin-rich Commodities Through The Characterization Of Components With Biological Activity
• Flavor Changes And Shelf-life Of Pet Bottled Ultrapasteurized Milk
• Gluconate Metabolism By Lactobacillus Reuteri And The Effect Of Gluconate On The Human Intestinal Microflora
• High Pressure Processing Of Low-acid Foods
• Investigations Of Taste, Smell And Flavor
• Microbial Metabolic Coordination And Food Safety
• Novel Food Processing Technologies
• Powder Coating Of Foods
• Pressure-assisted Thermal Processing: Key Engineering Properties And Process Improvement
• Rapid Detection, Identification And Classification Of Microbial Contaminants By Using Fourier-transform Infrared (ft-ir) Spectroscopy
• Spoilage Detection In Packaged Foods By Magnetic Resonance
• Supra-molecular And Molecular Characterization Of Food Components
• Use Of Ozone To Enhance The Safety Of Produce