Found 6 results
Author Title [ Type(Desc)] Year
Filters: Author is Cavender, George  [Clear All Filters]
Journal Article
J. Jung, Cavender, G., and Zhao, Y., The contribution of acidulant to the antibacterial activity of acid soluble α- and β-chitosan solutions and their films., Appl Microbiol Biotechnol, vol. 98, no. 1, pp. 425-35, 2014.
G. Cavender, Liu, M., Hobbs, D., Frei, B., Strik, B. C., and Zhao, Y., Effects of different organic weed management strategies on the physicochemical, sensory, and antioxidant properties of machine-harvested blackberry fruits., J Food Sci, vol. 79, no. 10, pp. S2107-16, 2014.
J. Jung, Cavender, G., and Zhao, Y., Impingement drying for preparing dried apple pomace flour and its fortification in bakery and meat products., J Food Sci Technol, vol. 52, no. 9, pp. 5568-78, 2015.
Y. Zhong, Cavender, G., and Zhao, Y., Investigation of different coating application methods on the performance of edible coatings on Mozzarella cheese, LWT - Food Science and Technology, vol. 56, no. 1, pp. 1 - 8, 2014.
J. Jung, Cavender, G., Simonsen, J., and Zhao, Y., Investigation of the mechanisms of using metal complexation and cellulose nanofiber/sodium alginate layer-by-layer coating for retaining anthocyanin pigments in thermally processed blueberries in aqueous media., J Agric Food Chem, vol. 63, no. 11, pp. 3031-8, 2015.
R. Walker, Tseng, A., Cavender, G., Ross, A. S., and Zhao, Y., Physicochemical, Nutritional, and Sensory Qualities of Wine Grape Pomace Fortified Baked Goods, Journal of Food Science, vol. 79, no. 9, pp. S1811 - S1822, 2014.