Effects of Fermentation by Yeast and Amylolytic Lactic Acid Bacteria on Grain Sorghum Protein Content and Digestibility by Day, Christina N., Morawicki, Ruben O.

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Comparison of the energy consumption of five tabletop electric cooking appliances by Rose, Hozen Ricchie, Morawicki, Rubén O.

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Effect of Additives on Subcritical Water Hydrolysis of Whey Protein Isolate by Espinoza, Ashley D, Morawicki, Rubén O

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Hydrolysis of Whey Protein Isolate Using Subcritical Water by Espinoza, Ashley D., Morawicki, Rubén O., Hager, Tiffany

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Food Sustainability in the Context of Human Behavior by Morawicki, Ruben O, Díaz González, Delmy J

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Fermentation of Soybean Meal Hydrolyzates with Saccharomyces cerevisiae and Zymomonas mobilis for Ethanol Production by Luján-Rhenals, Deivis E., Morawicki, Rubén O., Gbur, Edward E., Ricke, Steven C.

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Potential use of byproducts from cultivation and processing of sweet potatoes by Akoetey, Winifred, Britain, Margaret Mead, Morawicki, Ruben Omar

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Prediction of out-of-container pasteurization of pickled cucumbers using the finite-difference method by Morawicki, Rubén O., Schmalko, Miguel E.

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Tolerance of S. cerevisiae and Z. mobilis to inhibitors produced during dilute acid hydrolysis of soybean meal by Lujan-Rhenals, Deivis E., Morawicki, Rubén O., Ricke, Steven C.

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Lactic fermentation of grain sorghum: effect of variety and pretreatment on the production of lactic acid and biomass by Diaz Gonzalez, Delmy, Morawicki, Rubén

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Canning of vegetable soybean: procedures and quality evaluations by Mozzoni, Leandro A, Morawicki, Rubén O, Chen, Pengyin

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Production of a high-protein meal and fermentable sugars from defatted soybean meal, a co-product of the soybean oil industry by Luján-Rhenals, Deivis, Morawicki, Ruben O., Mendez-Montealvo, Guadalupe, Wang, Ya-Jane

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The effect of adaptation of Lactobacillus amylovorus to increasing concentrations of sweet potato starch on the production of lactic acid for its potential use in the treatment of... by Akoetey, Winifred, Morawicki, Ruben

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Energy consumption during cooking in the residential sector of developed nations: A review by Hager, Tiffany J., Morawicki, Ruben

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Effect of nixtamalization treatment of three varieties of grain sorghum on the reduction of total phenolics and their subsequent enzymatic hydrolysis by Díaz González, Delmy, Morawicki, Rubén, Mauromoustakos, Andy

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STUDY OF SOLIDS LEACHED DURING RICE COOKING USING THE TRANSMITTANCE AT 650 NM by MORAWICKI, RUBÉN O., SIEBENMORGEN, TERRY, CHO, MI JIN

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Efficacy of Selected Powdered Floor Treatments against Salmonella, Escherichia coli, and Listeria Monocytogenes on Polyurethane-Concrete Flooring Material Carriers by Fuller, Robert S., Hettiarachchy, Navam, O'bryan, Corliss A., Owens, Casey M., Morawicki, Ruben O.

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Quality attributes of vegetable soybean as a function of boiling time and condition by Mozzoni, Leandro A, Chen, Pengyin, Morawicki, Ruben O, Hettiarachchy, Navam S, Brye, Kristofor R, Mauromoustakos, Andy

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Lactic acid production using waste generated from sweet potato processing by Pagana, Irene, Morawicki, Ruben, Hager, Tiffany J.

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The Elimination of Listeria Monocytogenes Attached to Stainless Steel or Aluminum Using Multiple Hurdles by Mertz, Alexandria W., O'Bryan, Corliss A., Crandall, Philip G., Ricke, Steven C., Morawicki, Rubén

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