Found 18 results
Author Title Type [ Year(Asc)]
Filters: Author is DeWitt, Christina A Mireles  [Clear All Filters]
2018
F. He, Qian, Y., DeWitt, C. A. Mireles, and Qian, M. C., Aroma Active Compounds in Canned Tuna by Aroma Extract Dilution Analysis, in XV Weurman Flavour Research Symposium, Graz University of Technology, Austria , 2018.
2014
L. M. Ramirez-Lopez and DeWitt, C. A. Mireles, Analysis of phenolic compounds in commercial dried grape pomace by high-performance liquid chromatography electrospray ionization mass spectrometry., Food Sci Nutr, vol. 2, no. 5, pp. 470-7, 2014.
A. C. Lowder, Waite-Cusic, J. G., and DeWitt, C. A. Mireles, High pressure–low temperature processing of beef: Effects on survival of internalized E. coli O157:H7 and quality characteristics, Innovative Food Science & Emerging Technologies, vol. 26, pp. 18 - 25, 2014.
A. C. Lowder, Waite-Cusic, J. G., and DeWitt, C. A. Mireles, High pressure–low temperature processing of beef: Effects on survival of internalized E. coli O157: H7 and quality characteristics, Innovative Food Science & Emerging Technologies, vol. 26, pp. 18–25, 2014.
A. C. Lowder and DeWitt, C. A. Mireles, Impact of High Pressure Processing on the Functional Aspects of Beef Muscle Injected with Salt and/or Sodium Phosphates, Journal of Food Processing and Preservation, vol. 387272267226281221619454677177421495526043616678758899468585642412976941087, no. 4, pp. 1840 - 1848, 2014.
L. M. Ramirez-Lopez, McGlynn, W., Goad, C. L., and DeWitt, C. A. Mireles, Simultaneous determination of phenolic compounds in Cynthiana grape (Vitis aestivalis) by high performance liquid chromatography–electrospray ionisation–mass spectrometry, Food Chemistry, vol. 149, pp. 15 - 24, 2014.
M. T. Morrissey and DeWitt, C. A. Mireles, Value-added Seafood, in Seafood Processing: Technology, Quality and Safety, 2014, pp. 343-358.