Controlling Light Oxidation Flavor in Milk by Blocking Riboflavin Excitation Wavelengths by Interference by Webster, J.B, Duncan, S.E, Marcy, J.E, O'Keefe, S.F

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Effect of narrow wavelength bands of light on the production of volatile and aroma-active compounds in ultra high temperature treated milk by Webster, J.B., Duncan, S.E., Marcy, J.E., O’Keefe, S.F.

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Effectiveness of Poly(ethylene terephthalate) and High-Density Polyethylene in Protection of Milk Flavor by van Aardt, M., Duncan, S.E., Marcy, J.E., Long, T.E., Hackney, C.R.

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Sorption Behavior of Selected Aldehyde-scavenging Agents in Poly(ethylene terephthalate) Blends by Suloff, E.C, Marcy, J.E, Blakistone, B.A, Duncan, S.E, Long, T.E, O'Keefe, S.F

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Formation of Natamycin:Cyclodextrin Inclusion Complexes and Their Characterization by Koontz, John L, Marcy, Joseph E

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Controlled release of α-tocopherol, quercetin, and their cyclodextrin inclusion complexes from linear low-density polyethylene (LLDPE) films into a coconut oil model food system by Koontz, J.L., Moffitt, R.D., Marcy, J.E., O'Keefe, S.F., Duncan, S.E., Long, T.E.

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Stability of Natamycin and Its Cyclodextrin Inclusion Complexes in Aqueous Solution by Koontz, John L, Marcy, Joseph E, Barbeau, William E, Duncan, Susan E

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Aroma Analysis of Light-Exposed Milk Stored With and Without Natural and Synthetic Antioxidants by van Aardt, M, Duncan, S. E, Marcy, J. E, Long, T. E, O'Keefe, S. F, Nielsen-Sims, S. R

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Response of Salmonella and Escherichia coli O157:H7 to UV energy by Yaun, B.R, Sumner, S.S, Eifert, J.D, Marcy, J.E

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Effect of Antioxidant (α-Tocopherol and Ascorbic Acid) Fortification on Light-Induced Flavor of Milk by van Aardt, M, Duncan, S. E, Marcy, J. E, Long, T. E, O'Keefe, S. F, Nielsen-Sims, S. R

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Effect of cold-set binders: alginates and microbial transglutaminase on the physical properties of restructured scallops by Suklim, K, Flick, G.J. Jr, Marcy, J.E, Eigel, W.N, Haugh, C.G, Granata, L.A

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Effect of fermentation, aging and thermal storage on total glycosides, phenol-free glycosides and volatile compounds of White Riesling (Vitis vinifera L.) wines by Zoecklein, B.W, Hackney, C.H, Duncan, S.E, Marcy, J.E

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Comparative study of a semisynthetic derivative of natamycin and the parent antibiotic on the spoilage of shredded cheddar cheese by Suloff, E.C, Marcy, J.E, Hackney, C.R, Sumner, S.S, Bishop, J.R

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Penetration of surface-inoculated bacteria as a result of hydrodynamic shock wave treatment of beef steaks by LORCA, T. A, PIERSON, M. D, CLAUS, J. R, EIFERT, J. D, MARCY, J. E, SUMNER, S. S

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Effect of Native Yeasts and Selected Strains ofSaccharomyces cerevisiaeon Glycosyl Glucose, Potential Volatile Terpenes, and Selected Aglycones of White Riesling (Vitis viniferaL.)... by Zoecklein, B.W., Marcy, J.E., Williams, J.M., Jasinski, Y.

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Bioaerosol exposure method for package integrity testing by Keller, S.W. (Virginia Polytechnic Institute and State University, Blacksburg, VA.), Marcy, J.E, Blakistone, B.A, Lacy, G.H, Hackney, C.R, Carter, W.H. Jr

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Contamination of flexible pouches challenged by immersion biotesting by Blakistone, B.A. (National Food Processors Association, Washington, DC.), Keller, S.W, Marcy, J.E, Lacy, G.H, Hackney, C.R, Carter, W.H. Jr

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Effect of native yeasts and selected strains of Saccharomyces cerevisiae on glycosyl glucose, potential volatile terpenes, and selected aglycones of white reisling (Vitis vinifera... by Zoecklein, B.W. (Virginia Polytechnic Institute and State University, Blacksburg, VA.), Marcy, J.E, Williams, J.M, Jasinski, Y

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Aseptically packaged orange juice and concentrate: a review of the influence of processing and packaging conditions on quality by Graumlich, Thomas R, Marcy, Joseph E, Adams, J. P

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High-performance liquid chromatographic determination of furfural in orange juice by Marcy, Joseph E, Rouseff, Russell L

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