Lista de obras -

A novel emulsion coating and its effects on internal quality and shelf life of eggs during room temperature storage

Analysis of Duplicated Multiple-Samples Rank Data Using the Mack-Skillings Test

artículo científico publicado en 2016

Antimicrobial susceptibilities of Vibrio parahaemolyticus and Vibrio vulnificus isolates from Louisiana Gulf and retail raw oysters

artículo científico publicado en 2007

Antioxidant-rich phytochemicals in miracle berry (Synsepalum dulcificum) and antioxidant activity of its extracts

artículo científico publicado en 2013

Asian carp: A threat to American lakes, a feast on Chinese tables

artículo científico

Assessing Consumer Emotional Responses in the Presence and Absence of Critical Quality Attributes: A Case Study with Chicken Eggs

artículo científico publicado en 2015

Assessment of the ability of five culture media for the detection ofEscherichia coliO157

article

Chitosan-soybean oil emulsion coating affects physico-functional and sensory quality of eggs during storage

research work

Comparing Friedman versus Mack-Skillings data analyses on duplicated rank data: a case of visual color intensity

scientific article published on 11 July 2019

Comparing effects of α- vs. β-chitosan coating and emulsion coatings on egg quality during room temperature storage

article by Kairy Dharali Pujols et al published 30 December 2013 in International Journal of Food Science and Technology

Comparison of performance and quantitative descriptive analysis sensory profiling and its relationship to consumer liking between the artisanal cheese producers panel and the descriptive trained panel

artículo científico publicado en 2018

Comparison of the activities of hydrophilic anthocyanins and lipophilic tocols in black rice bran against lipid oxidation ⬇️

artículo científico publicado el 19 de marzo de 2013

Comparisons and correlations of phenolic profiles and anti-oxidant activities of seventeen varieties of pineapple

scientific article published on 30 April 2016

Consumer Acceptance, Emotional Response, and Purchase Intent of Rib-Eye Steaks from Grass-Fed Steers, and Effects of Health Benefit Information on Consumer Perception

artículo científico publicado en 2018

Consumers' emotional responses evoked by fermented rice noodles containing crickets and/or mango peel: impact of product information and prior insect consumption

artículo científico publicado en 2022

Consumers’ Acceptance, Emotions, and Responsiveness to Informational Cues for Air-Fried Catfish (Ictalurus punctatus) Skin Chips

artículo científico publicado en 2023

Cross-Cultural Consumer Acceptability and Purchase Intent of Forage-Finished Rib-Eye Steaks

artículo científico publicado en 2015

Different Oils and Health Benefit Statements Affect Physicochemical Properties, Consumer Liking, Emotion, and Purchase Intent: A Case of Sponge Cake

artículo científico publicado en 2015

Edible chitosan films on ready-to-eat roast beef for the control of Listeria monocytogenes

artículo científico publicado en 2007

Edible coating affects physico-functional properties and shelf life of chicken eggs during refrigerated and room temperature storage

research work

Effect of molecular weight, type of chitosan, and chitosan solution pH on the shelf-life and quality of coated eggs

artículo científico publicado en 2007

Effect of preservatives on microbial safety and quality of smoked blue catfish (Ictalurus furcatus) steaks during room-temperature storage

artículo científico publicado en 2008

Effects of Catfish (Ictalurus punctatus) Bone Powder on Consumers’ Liking, Emotions, and Purchase Intent of Fried Catfish Strips

artículo científico publicado en 2022

Effects of Intrinsic and Extrinsic Visual Cues on Consumer Emotion and Purchase Intent: A Case of Ready-to-Eat Salad

scientific article published on 31 March 2020

Effects of Visual Cues on Consumer Expectation, Emotion and Wellness Responses, and Purchase Intent of Red Chili Powders

artículo científico publicado en 2019

Effects of initial albumen quality and mineral oil-chitosan emulsion coating on internal quality and shelf-life of eggs during room temperature storage

Effects of mineral oil coating on internal quality of chicken eggs under refrigerated storage

Effects of plant maturity and growth media bacterial inoculum level on the surface contamination and internalization of Escherichia coli O157:H7 in growing spinach leaves.

artículo científico publicado en 2009

Enhanced microbial safety of channel catfish (Ictalurus punctatus) fillet using recently invented medium molecular weight water-soluble chitosan coating

artículo científico publicado en 2020

Evaluation of loop-mediated isothermal amplification for the rapid, reliable, and robust detection of Salmonella in produce

artículo científico publicado en 2014

Exploring New and Modified Rejection-Type Thresholds Using Cricket Snack Crackers

artículo científico publicado en 2020

Exploring Text Mining for Recent Consumer and Sensory Studies about Alternative Proteins

artículo científico publicado en 2021

Factors Influencing Consumers’ Willingness-to-Try Seafood Byproducts

artículo científico publicado en 2023

Germination Conditions Affect Selected Quality of Composite Wheat‐Germinated Brown Rice Flour and Bread Formulations ⬇️

artículo científico publicado el 1 de agosto de 2010

Germination conditions affect physicochemical properties of germinated brown rice flour

artículo científico publicado en 2009

Gluten-free bakery and pasta products: prevalence and quality improvement

High-protein rice flour in the development of gluten-free muffins

scientific article published on 28 April 2020

Hot water treatment as a kill-step to inactivate Escherichia coli O157:H7, Salmonella enterica, Listeria monocytogenes and Enterococcus faecium on in-shell pecans

artículo científico publicado en 2018

Increasing Oil Concentration Affects Consumer Perception and Physical Properties of Mayonnaise-type Spreads Containing KCl.

artículo científico publicado en 2017

Influence of Package Visual Cues of Sweeteners on the Sensory-Emotional Profiles of Their Products

artículo científico publicado en 2017

Internal Quality and Shelf Life of Eggs Coated with Oils from Different Sources ⬇️

artículo científico publicado el 27 de abril de 2011

Mineral oil-chitosan emulsion coatings affect quality and shelf-life of coated eggs during refrigerated and room temperature storage

artículo científico publicado en 2011

Novel Modelling Approaches to Characterize and Quantify Carryover Effects on Sensory Acceptability

artículo científico publicado en 2018

Novel peptides from dried squid head by‐products obtained from snack process

artículo científico publicado en 2021

Oil Coating Affects Internal Quality and Sensory Acceptance of Selected Attributes of Raw Eggs during Storage ⬇️

artículo científico publicado el 18 de enero de 2013

Oil and tastant concentrations affect saltiness and bitterness perception of oil-in-water emulsions

Oil-in-Water Emulsion Exhibits Bitterness-Suppressing Effects in a Sensory Threshold Study

artículo científico publicado en 2015

Optimizing Time and Temperature of Enzymatic Conversion of Isoflavone Glucosides to Aglycones in Soy Germ Flour ⬇️

artículo científico publicado el 13 de octubre de 2010

Pathogenic Enteric Viruses and Microbial Indicators during Secondary Treatment of Municipal Wastewater.

artículo científico publicado en 2015

Physicochemical properties and consumer acceptance of wheat-germinated brown rice bread during storage time

artículo científico publicado en 2010

Phytochemicals in sweet sorghum ( Dura ) and their antioxidant capabilities against lipid oxidation

artículo científico publicado en 2013

Possible Sugar and Calorie Reduction by Visual Cues: A Case of Syrup Added to Brewed Coffee

scientific article published on 24 November 2019

Properties of protein powders from arrowtooth flounder (Atheresthes stomias) and herring (Clupea harengus) byproducts

artículo científico publicado en 2004

Proximate and fatty acid compositions and sensory acceptability of Hispanic consumers towards rib-eye steaks from forage-finished steers

article

Psychophysical Effects of Increasing Oil Concentrations on Saltiness and Bitterness Perception of Oil-in-Water Emulsions

artículo científico publicado en 2015

Quality of eggs coated with oil–chitosan emulsion: Combined effects of emulsifier types, initial albumen quality, and storage

Rapid and specific detection of escherichia coli serogroups O26, O45, O103, O111, O121, O145, and O157 in ground beef, beef trim, and produce by loop-mediated isothermal amplification.

artículo científico publicado en 2012

Red and White Wines Inhibit Cholesterol Oxidation Induced by Free Radicals ⬇️

artículo científico publicado el 18 de mayo de 2011

Relationships between Emotion, Acceptance, Food Choice, and Consumption: Some New Perspectives

scientific article published on 29 October 2020

Seafood Flavor Perception, Liking, Emotion, and Purchase Intent of Coated Peanuts as Affected by Coating Color and Hydrolyzed Squid Peptide Powder

artículo científico publicado en 2019

Selected nutritional quality and physicochemical properties of silkworm pupae (frozen or powdered) from two species

scientific article published in 2021

Selected physicochemical properties and sensory acceptability as affected by addition of lecithin and calcium carbonate in extruded breakfast cereals made with silkworm pupae powder and rice flour

artículo científico publicado en 2021

Selected quality and shelf life of eggs coated with mineral oil with different viscosities

artículo científico publicado en 2009

Sensory optimization of a mayonnaise-type spread made with rice bran oil and soy protein

artículo científico publicado en 2009

Serving Duplicates in a Single Session Can Selectively Improve Sensitivity of Duplicated Intensity Ranking Tests

scientific article published on 15 June 2018

Simultaneous determination of red and yellow artificial food colourants and carotenoid pigments in food products

artículo científico publicado en 2014

Soy sauce odour induces and enhances saltiness perception

Soybean oil-chitosan emulsion affects internal quality and shelf-life of eggs stored at 25 and 4 °C

Stability of chitosan powder during long-term storage at room temperature

scientific article published on 01 September 2009

Taste perception and purchase intent of oil-in-water spreads: effects of oil types and salt (NaCl or KCl) concentrations

Utilization of cowpeas for human food

research work

Lista de obras de

A novel emulsion coating and its effects on internal quality and shelf life of eggs during room temperature storage

Analysis of Duplicated Multiple-Samples Rank Data Using the Mack-Skillings Test

Antimicrobial susceptibilities of Vibrio parahaemolyticus and Vibrio vulnificus isolates from Louisiana Gulf and retail raw oysters

Antioxidant-rich phytochemicals in miracle berry (Synsepalum dulcificum) and antioxidant activity of its extracts

Asian carp: A threat to American lakes, a feast on Chinese tables

Assessing Consumer Emotional Responses in the Presence and Absence of Critical Quality Attributes: A Case Study with Chicken Eggs

Assessment of the ability of five culture media for the detection ofEscherichia coliO157

Chitosan-soybean oil emulsion coating affects physico-functional and sensory quality of eggs during storage

Comparing Friedman versus Mack-Skillings data analyses on duplicated rank data: a case of visual color intensity

Comparing effects of α- vs. β-chitosan coating and emulsion coatings on egg quality during room temperature storage

Comparison of performance and quantitative descriptive analysis sensory profiling and its relationship to consumer liking between the artisanal cheese producers panel and the descriptive trained panel

Comparison of the activities of hydrophilic anthocyanins and lipophilic tocols in black rice bran against lipid oxidation ⬇️

Comparisons and correlations of phenolic profiles and anti-oxidant activities of seventeen varieties of pineapple

Consumer Acceptance, Emotional Response, and Purchase Intent of Rib-Eye Steaks from Grass-Fed Steers, and Effects of Health Benefit Information on Consumer Perception

Consumers' emotional responses evoked by fermented rice noodles containing crickets and/or mango peel: impact of product information and prior insect consumption

Consumers’ Acceptance, Emotions, and Responsiveness to Informational Cues for Air-Fried Catfish (Ictalurus punctatus) Skin Chips

Cross-Cultural Consumer Acceptability and Purchase Intent of Forage-Finished Rib-Eye Steaks

Different Oils and Health Benefit Statements Affect Physicochemical Properties, Consumer Liking, Emotion, and Purchase Intent: A Case of Sponge Cake

Edible chitosan films on ready-to-eat roast beef for the control of Listeria monocytogenes

Edible coating affects physico-functional properties and shelf life of chicken eggs during refrigerated and room temperature storage

Effect of molecular weight, type of chitosan, and chitosan solution pH on the shelf-life and quality of coated eggs

Effect of preservatives on microbial safety and quality of smoked blue catfish (Ictalurus furcatus) steaks during room-temperature storage

Effects of Catfish (Ictalurus punctatus) Bone Powder on Consumers’ Liking, Emotions, and Purchase Intent of Fried Catfish Strips

Effects of Intrinsic and Extrinsic Visual Cues on Consumer Emotion and Purchase Intent: A Case of Ready-to-Eat Salad

Effects of Visual Cues on Consumer Expectation, Emotion and Wellness Responses, and Purchase Intent of Red Chili Powders

Effects of initial albumen quality and mineral oil-chitosan emulsion coating on internal quality and shelf-life of eggs during room temperature storage

Effects of mineral oil coating on internal quality of chicken eggs under refrigerated storage

Effects of plant maturity and growth media bacterial inoculum level on the surface contamination and internalization of Escherichia coli O157:H7 in growing spinach leaves.

Enhanced microbial safety of channel catfish (Ictalurus punctatus) fillet using recently invented medium molecular weight water-soluble chitosan coating

Evaluation of loop-mediated isothermal amplification for the rapid, reliable, and robust detection of Salmonella in produce

Exploring New and Modified Rejection-Type Thresholds Using Cricket Snack Crackers

Exploring Text Mining for Recent Consumer and Sensory Studies about Alternative Proteins

Factors Influencing Consumers’ Willingness-to-Try Seafood Byproducts

Germination Conditions Affect Selected Quality of Composite Wheat‐Germinated Brown Rice Flour and Bread Formulations ⬇️

Germination conditions affect physicochemical properties of germinated brown rice flour

Gluten-free bakery and pasta products: prevalence and quality improvement

High-protein rice flour in the development of gluten-free muffins

Hot water treatment as a kill-step to inactivate Escherichia coli O157:H7, Salmonella enterica, Listeria monocytogenes and Enterococcus faecium on in-shell pecans

Increasing Oil Concentration Affects Consumer Perception and Physical Properties of Mayonnaise-type Spreads Containing KCl.

Influence of Package Visual Cues of Sweeteners on the Sensory-Emotional Profiles of Their Products

Internal Quality and Shelf Life of Eggs Coated with Oils from Different Sources ⬇️

Mineral oil-chitosan emulsion coatings affect quality and shelf-life of coated eggs during refrigerated and room temperature storage

Novel Modelling Approaches to Characterize and Quantify Carryover Effects on Sensory Acceptability

Novel peptides from dried squid head by‐products obtained from snack process

Oil Coating Affects Internal Quality and Sensory Acceptance of Selected Attributes of Raw Eggs during Storage ⬇️

Oil and tastant concentrations affect saltiness and bitterness perception of oil-in-water emulsions

Oil-in-Water Emulsion Exhibits Bitterness-Suppressing Effects in a Sensory Threshold Study

Optimizing Time and Temperature of Enzymatic Conversion of Isoflavone Glucosides to Aglycones in Soy Germ Flour ⬇️

Pathogenic Enteric Viruses and Microbial Indicators during Secondary Treatment of Municipal Wastewater.

Physicochemical properties and consumer acceptance of wheat-germinated brown rice bread during storage time

Phytochemicals in sweet sorghum ( Dura ) and their antioxidant capabilities against lipid oxidation

Possible Sugar and Calorie Reduction by Visual Cues: A Case of Syrup Added to Brewed Coffee

Properties of protein powders from arrowtooth flounder (Atheresthes stomias) and herring (Clupea harengus) byproducts

Proximate and fatty acid compositions and sensory acceptability of Hispanic consumers towards rib-eye steaks from forage-finished steers

Psychophysical Effects of Increasing Oil Concentrations on Saltiness and Bitterness Perception of Oil-in-Water Emulsions

Quality of eggs coated with oil–chitosan emulsion: Combined effects of emulsifier types, initial albumen quality, and storage

Rapid and specific detection of escherichia coli serogroups O26, O45, O103, O111, O121, O145, and O157 in ground beef, beef trim, and produce by loop-mediated isothermal amplification.

Red and White Wines Inhibit Cholesterol Oxidation Induced by Free Radicals ⬇️

Relationships between Emotion, Acceptance, Food Choice, and Consumption: Some New Perspectives

Seafood Flavor Perception, Liking, Emotion, and Purchase Intent of Coated Peanuts as Affected by Coating Color and Hydrolyzed Squid Peptide Powder

Selected nutritional quality and physicochemical properties of silkworm pupae (frozen or powdered) from two species

Selected physicochemical properties and sensory acceptability as affected by addition of lecithin and calcium carbonate in extruded breakfast cereals made with silkworm pupae powder and rice flour

Selected quality and shelf life of eggs coated with mineral oil with different viscosities

Sensory optimization of a mayonnaise-type spread made with rice bran oil and soy protein

Serving Duplicates in a Single Session Can Selectively Improve Sensitivity of Duplicated Intensity Ranking Tests

Simultaneous determination of red and yellow artificial food colourants and carotenoid pigments in food products

Soy sauce odour induces and enhances saltiness perception

Soybean oil-chitosan emulsion affects internal quality and shelf-life of eggs stored at 25 and 4 °C

Stability of chitosan powder during long-term storage at room temperature

Taste perception and purchase intent of oil-in-water spreads: effects of oil types and salt (NaCl or KCl) concentrations

Utilization of cowpeas for human food