Arthur A. Teixeira
Affiliations: | University of Florida, Gainesville, Gainesville, FL, United States |
Area:
Food Science and Technology Agriculture, Microbiology BiologyGoogle:
"Arthur Teixeira"Children
Sign in to add trainee| Bruce A. Welt | grad student | 1996 | UF Gainesville (E-Tree) |
| Vertigo Moody | grad student | 2003 | UF Gainesville |
| Samuel N. Aso | grad student | 2013 | UF Gainesville |
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Publications
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| Aso SN, Pullammanappallil PC, Teixeira AA, et al. (2019) Biogasification of Cassava Residue for On‐Site Biofuel Generation for Food Production with Potential Cost Minimization, Health and Environmental Safety Dividends Environmental Progress & Sustainable Energy. 38: 13138 |
| Aso SN, Pullammanappallil PC, Teixeira AA, et al. (2017) Production of Glucose Sweetener by Simple Single- Step Hydrolysis of Native Cassava Root Starch Transactions of the Asabe. 60: 2199-2207 |
| Abdellatief A, Welt BA, Butler J, et al. (2015) Predictive Modeling of Oxygen Transmission Through Micro-Perforations for Packaging Applications The Journal of Applied Poultry Research. 7: 1 |
| Aso SN, Teixeira AA, Welt BA. (2015) Physical Properties of cassava flour made from solar convection-dried cassava chips Applied Engineering in Agriculture. 31: 655-660 |
| Abdellatief A, Welt BA, Butler J, et al. (2014) Modelling gas transmission in cylindrical dynamic accumulation oxygen transmission rate chambers to explore implications of oxygen sensor location relative to samples Packaging Technology and Science. 27: 651-662 |
| Schiavone DF, Teixeira AA, Bucklin RA, et al. (2013) Design and performance evaluation of a solar convection dryer for drying tropical fruit Applied Engineering in Agriculture. 29: 391-401 |
| Li Y, Yang W, Chung SY, et al. (2013) Effect of Pulsed Ultraviolet Light and High Hydrostatic Pressure on the Antigenicity of Almond Protein Extracts Food and Bioprocess Technology. 6: 431-440 |
| Ghai G, Teixeira AA, Welt BA, et al. (2011) Measuring and predicting head space pressure during retorting of thermally processed foods. Journal of Food Science. 76: E298-308 |
| SIMPSON R, ALMONACID S, NUÑEZ H, et al. (2011) TIME-TEMPERATURE INDICATOR TO MONITOR COLD CHAIN DISTRIBUTION OF FRESH SALMON (SALMO SALAR) Journal of Food Process Engineering. 35: 742-750 |
| ABAKAROV A, TEIXEIRA A, SIMPSON R, et al. (2010) MODELING OF SQUID PROTEIN HYDROLYSIS: ARTIFICIAL NEURAL NETWORK APPROACH Journal of Food Process Engineering. 34: 2026-2046 |