Research Publications

From IFSE Activities

MISCELLANEOUS

Murphy, R.Y. and B.P. Marks. 2000. Effect of meat temperature on proteins, texture, and cook loss for ground chicken breast patties. Poultry Sci. 79: 99 104.

Murphy, R.Y., B.P. Marks, and J.A. Marcy. 1998. Apparent specific heat of chicken breast patties and constituent proteins by differential scanning calorimetry. J. of Food Sci. 63:88-91.

Roberts, T.A., C.R. Dillon and T. Siebenmorgen. 1996. Importance of the food processing industry in the U.S. economy. Food Tech. 50(10):65-68.

Tidwell, A., A. Gonzalez, P. Fenn, B.P. Marks and A. Mauromoustakos. 1997. High pressure washing to remove decayed tissue and improve quality of clingstone peach puree. J. Food Sci. 62:131-134, 149.

Xie, R., N.S. Hettiarachchy, Z.Y. Lu, J. Meullenet, H. Wang, M.E. Slavik and M.E. Janes. 2002. Edible film coating to minimize eggshell breakage and reduce post-wash bacterial contamination measured by dye penetration in eggs. J. Food Sci. 67(1):280-284.

Yen, H.C., B.A. Shelton, L.R. Howard, S. Lee, J. Vrebalov and J.J. Giovannoni. 1997. The tomato high-pigment (hp) locus maps to chromosome 2 and influences plastome copy number and fruit quality. Theor. Appl. Genet. 95:1069.

Zivanovic, S., R.W. Buescher and K.S. Kim. 2000. Textural changes in mushrooms associated with cell wall composition and ultrastructure. J. Food Sci. 65(8):1404-1408.