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Federico M. Harte, Ph.D. - Publications

Affiliations: 
2002 Washington State University, Pullman, WA, United States 
Area:
Food Science and Technology Agriculture
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57 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2021 Salas-Tovar JA, Escobedo-García S, Olivas GI, Acosta-Muñiz CH, Harte F, Sepulveda DR. Method-induced variation in the bacterial cell surface hydrophobicity MATH test. Journal of Microbiological Methods. 185: 106234. PMID 33971217 DOI: 10.1016/j.mimet.2021.106234  0.605
2021 Voronin GL, Hettiarachchi CA, Harte FM. High pressure jet spray drying of condensed skim milk results in powders with enhanced interfacial properties Journal of Food Engineering. 292: 110249. DOI: 10.1016/J.Jfoodeng.2020.110249  0.415
2020 Voronin GL, Roberts R, Felix TL, Coupland JN, Harte FM. Effect of high-pressure-jet processing on the physiochemical properties of low-fat ice cream mix. Journal of Dairy Science. PMID 32307154 DOI: 10.3168/Jds.2019-17814  0.34
2020 Hettiarachchi CA, Swulius MT, Harte FM. Assessing constituent volumes and morphology of bovine casein micelles using cryo-electron tomography. Journal of Dairy Science. PMID 32171507 DOI: 10.3168/Jds.2019-17016  0.369
2019 Saricay Y, Hettiarachchi CA, Culler MD, Harte FM. Critical phosphate salt concentrations leading to altered micellar casein structures and functional intermediates. Journal of Dairy Science. 102: 6820-6829. PMID 31178183 DOI: 10.3168/Jds.2018-15746  0.303
2019 Hettiarachchi CA, Voronin GL, Harte FM. Spray drying of high pressure jet-processed condensed skim milk Journal of Food Engineering. 261: 1-8. DOI: 10.1016/J.Jfoodeng.2019.04.007  0.441
2018 Cheema M, Smith PB, Patterson AD, Hristov A, Harte FM. The association of lipophilic phospholipids with native bovine casein micelles in skim milk: Effect of lactation stage and casein micelle size. Journal of Dairy Science. PMID 30031576 DOI: 10.3168/Jds.2017-14137  0.326
2018 Tran M, Roberts R, Felix TL, Harte FM. Effect of high-pressure-jet processing on the viscosity and foaming properties of pasteurized whole milk. Journal of Dairy Science. PMID 29477512 DOI: 10.3168/Jds.2017-14103  0.455
2018 Hettiarachchi CA, Corzo-Martínez M, Mohan MS, Harte FM. Enhanced foaming and emulsifying properties of high-pressure-jet-processed skim milk International Dairy Journal. 87: 60-66. DOI: 10.1016/J.Idairyj.2018.06.004  0.417
2017 Zhang H, Dudley EG, Harte F. Critical synergistic concentration of lecithin phospholipids improve the antimicrobial activity of eugenol against Escherichia coli. Applied and Environmental Microbiology. PMID 28842540 DOI: 10.1128/Aem.01583-17  0.311
2017 Culler MD, Saricay Y, Harte FM. The effect of emulsifying salts on the turbidity of a diluted milk system with varying pH and protein concentration. Journal of Dairy Science. 100: 4241-4252. PMID 28434743 DOI: 10.3168/Jds.2017-12549  0.354
2017 Zhang H, Dudley EG, Davidson PM, Harte F. Critical concentration of lecithin enhances the antimicrobial activity of eugenol against Escherichia coli. Applied and Environmental Microbiology. PMID 28213539 DOI: 10.1128/Aem.03467-16  0.319
2016 Ye R, Hayes DG, Burton R, Liu A, Harte FM, Wang Y. Solvent-free lipase-catalyzed synthesis of technical-grade sugar esters and evaluation of their physicochemical and bioactive properties Catalysts. 6. DOI: 10.3390/Catal6060078  0.338
2016 Tran M, Roberts DR, Harte FM. 0540 Effect of high pressure jet processing on the rheological properties of ice cream mix Journal of Animal Science. 94: 258-258. DOI: 10.2527/Jam2016-0540  0.355
2016 Culler M, Saricay Y, Harte FM. 0539 The effect of emulsifying salts on the turbidity of a diluted milk system with varying pH and protein concentration Journal of Animal Science. 94: 257-258. DOI: 10.2527/Jam2016-0539  0.364
2016 Mohan MS, Ye R, Harte F. Initial study on high pressure jet processing using a modified waterjet on physicochemical and rennet coagulation properties of pasteurized skim milk International Dairy Journal. 55: 52-58. DOI: 10.1016/J.Idairyj.2015.12.004  0.437
2015 Cheema M, Mohan MS, Campagna SR, Jurat-Fuentes JL, Harte FM. The association of low-molecular-weight hydrophobic compounds with native casein micelles in bovine milk. Journal of Dairy Science. 98: 5155-63. PMID 26074238 DOI: 10.3168/Jds.2015-9461  0.31
2015 Corzo-Martínez M, Mohan M, Dunlap J, Harte F. Effect of Ultra-High Pressure Homogenization on the Interaction Between Bovine Casein Micelles and Ritonavir Pharmaceutical Research. 32: 1055-1071. PMID 25270571 DOI: 10.1007/S11095-014-1518-9  0.387
2014 Ye R, Harte F. High pressure homogenization to improve the stability of casein - hydroxypropyl cellulose aqueous systems. Food Hydrocolloids. 35: 670-677. PMID 24159250 DOI: 10.1016/J.Foodhyd.2013.08.022  0.416
2014 Trejo R, Corzo-Martínez M, Wilkinson S, Higginbotham K, Harte FM. Effect of a low temperature step during fermentation on the physico-chemical properties of fat-free yogurt International Dairy Journal. 36: 14-20. DOI: 10.1016/J.Idairyj.2013.12.003  0.395
2013 Chen W, Harte FM, Davidson PM, Golden DA. Inactivation of Alicyclobacillus acidoterrestris using high pressure homogenization and dimethyl dicarbonate. Journal of Food Protection. 76: 1041-5. PMID 23726202 DOI: 10.4315/0362-028X.Jfp-12-443  0.336
2013 Mohan MS, Jurat-Fuentes JL, Harte F. Binding of vitamin A by casein micelles in commercial skim milk. Journal of Dairy Science. 96: 790-798. PMID 23261375 DOI: 10.3168/Jds.2012-5777  0.337
2013 Ye R, Harte F. Casein maps: effect of ethanol, pH, temperature, and CaCl2 on the particle size of reconstituted casein micelles. Journal of Dairy Science. 96: 799-805. PMID 23200467 DOI: 10.3168/Jds.2012-5838  0.329
2012 Horm KM, Davidson PM, Harte FM, D'Souza DH. Survival and inactivation of human norovirus surrogates in blueberry juice by high-pressure homogenization. Foodborne Pathogens and Disease. 9: 974-9. PMID 23113725 DOI: 10.1089/Fpd.2012.1171  0.378
2012 Horm KM, Harte FM, D'Souza DH. Human norovirus surrogate reduction in milk and juice blends by high pressure homogenization Journal of Food Protection. 75: 1984-1990. DOI: 10.4315/0362-028X.Jfp-12-003  0.406
2012 Al-Nabulsi A, Shaker R, Osaili T, Clark S, Harte F, Barbosa-Cánovas G. Impact of High Hydrostatic Pressure and Heat Treatments on Milk Gel Properties: A Comparative Rheological Study International Journal of Food Properties. 15: 613-627. DOI: 10.1080/10942912.2010.494758  0.621
2011 Trejo R, Dokland T, Jurat-Fuentes J, Harte F. Cryo-transmission electron tomography of native casein micelles from bovine milk. Journal of Dairy Science. 94: 5770-5775. PMID 22118067 DOI: 10.3168/Jds.2011-4368  0.351
2011 D'souza DH, Su X, Harte F. Comparison of reduction in foodborne viral surrogates by high pressure homogenization. Journal of Food Protection. 74: 1840-1846. PMID 22054183 DOI: 10.4315/0362-028X.Jfp-11-217  0.367
2011 Escobar D, Clark S, Ganesan V, Repiso L, Waller J, Harte F. High-pressure homogenization of raw and pasteurized milk modifies the yield, composition, and texture of queso fresco cheese Journal of Dairy Science. 94: 1201-1210. PMID 21338786 DOI: 10.3168/Jds.2010-3870  0.414
2011 Corzo-Martínez M, Soria AC, Villamiel M, Olano A, Harte FM, Moreno FJ. Effect of glycation on sodium caseinate-stabilized emulsions obtained by ultrasound Journal of Dairy Science. 94: 51-58. PMID 21183016 DOI: 10.3168/Jds.2010-3551  0.32
2011 Martínez KD, Ganesan V, Pilosof AMR, Harte FM. Effect of dynamic high-pressure treatment on the interfacial and foaming properties of soy protein isolate-hydroxypropylmethylcelluloses systems Food Hydrocolloids. 25: 1640-1645. DOI: 10.1016/J.Foodhyd.2011.02.013  0.429
2010 Black DG, Ye XP, Harte F, Davidson PM. Thermal inactivation of Escherichia coli O157:H7 when grown statically or continuously in a chemostat. Journal of Food Protection. 73: 2018-2024. PMID 21219713 DOI: 10.4315/0362-028X-73.11.2018  0.347
2010 Rocha-Guzmán NE, Gallegos-Infante JA, González-Laredo RF, Harte F, Medina-Torres L, Ochoa-Martínez LA, Soto-García M. Effect of high-pressure homogenization on the physical and antioxidant properties of Quercus resinosa infusions encapsulated by spray-drying. Journal of Food Science. 75: N57-61. PMID 20629894 DOI: 10.1111/J.1750-3841.2010.01653.X  0.367
2010 Trejo R, Harte F. The effect of ethanol and heat on the functional hydrophobicity of casein micelles. Journal of Dairy Science. 93: 2338-2343. PMID 20494138 DOI: 10.3168/Jds.2009-2918  0.308
2010 Harte F, Venegas R. A Model For Viscosity Reduction In Polysaccharides Subjected To High‐Pressure Homogenization Journal of Texture Studies. 41: 49-61. DOI: 10.1111/J.1745-4603.2009.00212.X  0.404
2010 Corzo-Martínez M, Moreno FJ, Villamiel M, Harte FM. Characterization and improvement of rheological properties of sodium caseinate glycated with galactose, lactose and dextran Food Hydrocolloids. 24: 88-97. DOI: 10.1016/J.Foodhyd.2009.08.008  0.328
2010 Medina-Torres L, Calderas F, Gallegos-Infante JA, Gonzalez-Laredo R, Rocha-Guzman NE, Harte F. Mechanical Properties of Ovalbumin Gels Formed at Different Conditions of Concentration, Ionic Strength, pH, and Aging Time Food and Bioprocess Technology. 3: 150-154. DOI: 10.1007/S11947-009-0257-0  0.393
2009 D'Souza DH, Su X, Roach A, Harte F. High-pressure homogenization for the inactivation of human enteric virus surrogates. Journal of Food Protection. 72: 2418-22. PMID 19903411 DOI: 10.4315/0362-028X-72.11.2418  0.413
2009 Hernández A, Harte FM. Isolation of caseins from whey proteins by microfiltration modifying the mineral balance in skim milk Journal of Dairy Science. 92: 5357-5362. PMID 19841195 DOI: 10.3168/Jds.2009-2335  0.378
2009 Roach A, Dunlap J, Harte F. Association of triclosan to casein proteins through solvent-mediated high-pressure homogenization. Journal of Food Science. 74: N23-9. PMID 19323765 DOI: 10.1111/J.1750-3841.2009.01048.X  0.429
2009 Kumar S, Thippareddi H, Subbiah J, Zivanovic S, Davidson PM, Harte F. Inactivation of Escherichia coli K-12 in apple juice using combination of high-pressure homogenization and chitosan Journal of Food Science. 74. PMID 19200108 DOI: 10.1111/J.1750-3841.2008.00974.X  0.432
2009 Pathanibul P, Taylor TM, Davidson PM, Harte F. Inactivation of Escherichia coli and Listeria innocua in apple and carrot juices using high pressure homogenization and nisin International Journal of Food Microbiology. 129: 316-320. PMID 19167772 DOI: 10.1016/J.Ijfoodmicro.2008.12.020  0.449
2009 Martin-González MFS, Roach A, Harte F. Rheological properties of corn oil emulsions stabilized by commercial micellar casein and high pressure homogenization Lwt - Food Science and Technology. 42: 307-311. DOI: 10.1016/J.Lwt.2008.04.005  0.325
2009 Rodríguez-Alcalá LM, Harte F, Fontecha J. Fatty acid profile and CLA isomers content of cow, ewe and goat milks processed by high pressure homogenization Innovative Food Science and Emerging Technologies. 10: 32-36. DOI: 10.1016/J.Ifset.2008.10.003  0.382
2009 He R, Ye XP, Harte F, English B. Effects of high-pressure homogenization on physicochemical properties and storage stability of switchgrass bio-oil Fuel Processing Technology. 90: 415-421. DOI: 10.1016/J.Fuproc.2008.11.003  0.313
2008 Hernández A, Harte FM. Manufacture of acid gels from skim milk using high-pressure homogenization Journal of Dairy Science. 91: 3761-3767. PMID 18832197 DOI: 10.3168/Jds.2008-1321  0.482
2008 Roach A, Harte F. Disruption and sedimentation of casein micelles and casein micelle isolates under high-pressure homogenization Innovative Food Science and Emerging Technologies. 9: 1-8. DOI: 10.1016/J.Ifset.2007.03.027  0.44
2008 Shaker RR, Osaili TM, Clark S, Harte FM, Barbosa-Canovas GV. Rheological properties of rennet-induced milk gels as affected by high pressure treatment at different temperatures Journal of Food, Agriculture and Environment. 6: 86-91.  0.362
2007 Harte FM, Gurram SR, Luedecke LO, Swanson BG, Barbosa-Cánovas GV. Effect of high hydrostatic pressure and whey proteins on the disruption of casein micelle isolates. The Journal of Dairy Research. 74: 452-8. PMID 17961286 DOI: 10.1017/S0022029907002762  0.684
2007 Harte FM, Montes C, Adams M, San Martin-Gonzalez MF. Solubilized micellar calcium induced low methoxyl-pectin aggregation during milk acidification Journal of Dairy Science. 90: 2705-2709. PMID 17517709 DOI: 10.3168/Jds.2006-629  0.682
2007 Taylor TM, Roach A, Black DG, Davidson PM, Harte F. Inactivation of Escherichia coli K-12 exposed to pressures in excess of 300 MPa in a high-pressure homogenizer. Journal of Food Protection. 70: 1007-10. PMID 17477275 DOI: 10.4315/0362-028X-70.4.1007  0.435
2007 Harte F, Clark S, Barbosa-Cánovas G. Yield stress for initial firmness determination on yogurt Journal of Food Engineering. 80: 990-995. DOI: 10.1016/J.Jfoodeng.2006.06.027  0.483
2003 Harte F, Luedecke L, Swanson B, Barbosa-Cánovas GV. Low-fat set yogurt made from milk subjected to combinations of high hydrostatic pressure and thermal processing. Journal of Dairy Science. 86: 1074-82. PMID 12741531 DOI: 10.3168/Jds.S0022-0302(03)73690-X  0.61
2002 Harte F, Amonte M, Luedecke L, Swanson BG, Barbosa-Cánovas GV. Yield stress and microstructure of set yogurt made from high hydrostatic pressure-treated full fat milk Journal of Food Science. 67: 2245-2250. DOI: 10.1111/J.1365-2621.2002.Tb09535.X  0.597
2001 Rodrigo D, Martínez A, Harte F, Barbosa-Cánovas GV, Rodrigo M. Study of inactivation of Lactobacillus plantarum in orange-carrot juice by means of pulsed electric fields: Comparison of inactivation kinetics models Journal of Food Protection. 64: 259-263. PMID 11271778 DOI: 10.4315/0362-028X-64.2.259  0.495
2001 Harte F, San Martin MF, Lacerda AH, Lelieveld HLM, Swanson BG, Barbosa-Cánovas GV. Potential use of 18 tesla static and pulsed magnetic fields on Escherichia coli and Saccharomyces cerevisiae Journal of Food Processing and Preservation. 25: 223-235. DOI: 10.1111/J.1745-4549.2001.Tb00456.X  0.495
2001 San Martín MF, Harte FM, Lelieveld H, Barbosa-Cánovas GV, Swanson BG. Inactivation effect of an 18-T pulsed magnetic field combined with other technologies on Escherichia coli Innovative Food Science and Emerging Technologies. 2: 273-277. DOI: 10.1016/S1466-8564(01)00049-2  0.504
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