Tameshia S. Ballard, Ph.D.
Affiliations: | 2008 | Virginia Polytechnic Institute and State University, Blacksburg, VA, United States |
Area:
Food Science and Technology Agriculture, Chemical EngineeringGoogle:
"Tameshia Ballard"Parents
Sign in to add mentor| Parameswarakumar Mallikarjunan | grad student | 2008 | Virginia Tech | |
| (Optimizing the Extraction of Phenolic Antioxidant Compounds from Peanut Skins.) | ||||
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| Chandrasekar V, Martín-González MS, Hirst P, et al. (2015) Optimizing Microwave-Assisted Extraction of Phenolic Antioxidants from Red Delicious and Jonathan Apple Pomace Journal of Food Process Engineering. 38: 571-582 |
| Ballard TS, Mallikarjunan P, Zhou K, et al. (2010) Microwave-assisted extraction of phenolic antioxidant compounds from peanut skins Food Chemistry. 120: 1185-1192 |
| Ballard TS, Mallikarjunan P, Zhou K, et al. (2009) Optimizing the extraction of phenolic antioxidants from peanut skins using response surface methodology. Journal of Agricultural and Food Chemistry. 57: 3064-72 |
| Ballard TS, Mallikarjunan P, Duncan SE. (2007) Consumer assessment of crispness of pressure fried chicken nuggets using nitrogen gas Journal of Foodservice. 18: 1-6 |
| Ballard TS, Mallikarjunan P. (2006) The Effect of Edible Coatings and Pressure Frying Using Nitrogen Gas on the Quality of Breaded Fried Chicken Nuggets Journal of Food Science. 71: S259-S264 |