Search Results - Farkas, D.F.

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  1. 1
    Use of High-pressure Processing for Oyster Shucking and Shelf-life Extension

    Use of High-pressure Processing for Oyster Shucking and Shelf-life Extension by He, H., Adams, R.M., Farkas, D.F., Morrissey, M.T.

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  2. 2
    Effects of High-Pressure Processing at Low Temperature on the Molecular Structure and Surface Properties of β-Lactoglobulin

    Effects of High-Pressure Processing at Low Temperature on the Molecular Structure and Surface Properties of β-Lactoglobulin by Walker, Marcia K, Farkas, Daniel F, Anderson, Sonia R, Meunier-Goddik, Lisbeth

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  3. 3
    Ultra-high pressure pasteurization of fresh cut pineapple

    Ultra-high pressure pasteurization of fresh cut pineapple by Aleman, G. (Oregon State University, Corvallis, Oregon), Farkas, D.F, Torres, J.A, Wilhelmsen, E, McIntyre, S

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  4. 4
    Comparison of static and step-pulsed ultra-high pressure on the microbial stability of fresh cut pineapple

    Comparison of static and step-pulsed ultra-high pressure on the microbial stability of fresh cut pineapple by Aleman, G.D, Ting, E.Y, Farkas, D.F, Mordre, S.C, Hawes, A.C.O, Torres, J.A

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