Barry G. Swanson - Publications

Affiliations: 
Washington State University, Pullman, WA, United States 
Area:
Food Science and Technology Agriculture, Microbiology Biology

158 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
2014 Mehyar GF, Al-Qadiri HM, Swanson BG. Edible coatings and retention of potassium sorbate on apples, tomatoes and cucumbers to improve antifungal activity during refrigerated storage Journal of Food Processing and Preservation. 38: 175-182. DOI: 10.1111/j.1745-4549.2012.00762.x  0.88
2014 Buckow R, Chandry PS, Ng SY, McAuley CM, Swanson BG. Opportunities and challenges in pulsed electric field processing of dairy products International Dairy Journal. 34: 199-212. DOI: 10.1016/j.idairyj.2013.09.002  0.88
2014 Moody A, Marx G, Swanson BG, Bermúdez-Aguirre D. A comprehensive study on the inactivation of Escherichia coli under nonthermal technologies: High hydrostatic pressure, pulsed electric fields and ultrasound Food Control. 37: 305-314. DOI: 10.1016/j.foodcont.2013.09.052  0.88
2013 Day L, Swanson BG. Functionality of protein-fortified extrudates Comprehensive Reviews in Food Science and Food Safety. 12: 546-564. DOI: 10.1111/1541-4337.12023  0.88
2012 Liu Q, Lu X, Swanson BG, Rasco BA, Kang DH. Monitoring ultraviolet (UV) radiation inactivation of Cronobacter sakazakii in dry infant formula using Fourier transform infrared spectroscopy. Journal of Food Science. 77: M86-93. PMID 22182052 DOI: 10.1111/j.1750-3841.2011.02503.x  0.88
2011 Syamaladevi RM, Sablani SS, Tang J, Powers J, Swanson BG. Stability of anthocyanins in frozen and freeze-dried raspberries during long-term storage: in relation to glass transition. Journal of Food Science. 76: E414-21. PMID 22417493 DOI: 10.1111/j.1750-3841.2011.02249.x  0.88
2011 Mehyar GF, Al-Qadiri HM, Abu-Blan HA, Swanson BG. Antifungal effectiveness of potassium sorbate incorporated in edible coatings against spoilage molds of apples, cucumbers, and tomatoes during refrigerated storage. Journal of Food Science. 76: M210-7. PMID 21535846 DOI: 10.1111/j.1750-3841.2011.02059.x  0.88
2011 Chauvin MA, Swanson BG. Biochemical Aspects of High-Pressure Food Processing Nonthermal Processing Technologies For Food. 72-88. DOI: 10.1002/9780470958360.ch6  0.88
2010 Swanson BG. Editorial Journal of Food Processing and Preservation. 34: 1. DOI: 10.1111/j.1745-4549.2009.00477.x  0.88
2010 Basaran-Akgul N, Mousavi-Hesary M, Basaran P, Shin JH, Swanson BG, Rasco BA. High pressure processing inactivation of listeria innocua in minced trout (oncorhynchus mykiss) Journal of Food Processing and Preservation. 34: 191-206. DOI: 10.1111/j.1745-4549.2008.00333.x  0.88
2010 Syamaladevi RM, Sablani SS, Tang J, Powers J, Swanson BG. Water sorption and glass transition temperatures in red raspberry (Rubus idaeus) Thermochimica Acta. 503: 90-96. DOI: 10.1016/j.tca.2010.03.013  0.88
2010 Syamaladevi RM, Sablani SS, Swanson BG. Aging of amorphous raspberry powder: Enthalpy relaxation and fragility Journal of Food Engineering. 101: 32-40. DOI: 10.1016/j.jfoodeng.2010.06.006  0.88
2010 Sablani SS, Syamaladevi RM, Swanson BG. A review of methods, data and applications of state diagrams of food systems Food Engineering Reviews. 2: 168-203. DOI: 10.1007/s12393-010-9020-6  0.88
2009 Padiernos CA, Lim SY, Swanson BG, Ross CF, Clark S. High hydrostatic pressure modification of whey protein concentrate for use in low-fat whipping cream improves foaming properties. Journal of Dairy Science. 92: 3049-56. PMID 19528582 DOI: 10.3168/jds.2008-1997  0.88
2009 Chauvin MA, Parks C, Ross C, Swanson BG. Multidimensional representation of the standard scales of food texture Journal of Sensory Studies. 24: 93-110. DOI: 10.1111/j.1745-459X.2008.00197.x  0.88
2009 Guerrero-Beltrán JA, Estrada-Girón Y, Swanson BG, Barbosa-Cánovas GV. Inactivation kinetics of lipoxygenase in pressurized raw soymilk and soymilk from high-pressure treated soybeans Journal of Food Processing and Preservation. 33: 143-158. DOI: 10.1111/j.1745-4549.2008.00234.x  0.88
2009 Syamaladevi RM, Sablani SS, Tang J, Powers J, Swanson BG. State diagram and water adsorption isotherm of raspberry (Rubus idaeus) Journal of Food Engineering. 91: 460-467. DOI: 10.1016/j.jfoodeng.2008.09.025  0.88
2009 Guerrero-Beltrán JA, Estrada-Girón Y, Swanson BG, Barbosa-Cánovas GV. Pressure and temperature combination for inactivation of soymilk trypsin inhibitors Food Chemistry. 116: 676-679. DOI: 10.1016/j.foodchem.2009.03.001  0.88
2008 Agarwal S, Powers JR, Swanson BG, Chen S, Clark S. Influence of salt-to-moisture ratio on starter culture and calcium lactate crystal formation. Journal of Dairy Science. 91: 2967-80. PMID 18650273 DOI: 10.3168/jds.2008-1101  0.88
2008 Lim SY, Swanson BG, Ross CF, Clark S. High hydrostatic pressure modification of whey protein concentrate for improved body and texture of lowfat ice cream. Journal of Dairy Science. 91: 1308-16. PMID 18349223 DOI: 10.3168/jds.2007-0391  0.88
2008 Lim SY, Swanson BG, Clark S. High hydrostatic pressure modification of whey protein concentrate for improved functional properties. Journal of Dairy Science. 91: 1299-307. PMID 18349222 DOI: 10.3168/jds.2007-0390  0.88
2008 Bang WS, Swanson BG. Scanning electron microscopy studies of Saccharomyces cerevisiae structural changes by high hydrostatic pressure treatment Food Science and Biotechnology. 17: 1102-1105.  0.88
2008 Huang Y, Takhar PS, Tang J, Swanson BG. Flow behaviors of high acyl gellan aqueous solutions as affected by temperature, and calcium and gellan concentrations International Journal of Food Engineering. 4.  0.88
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  0.88
2007 Estrada-Girón Y, Guerrero-Beltrán JA, Swanson BG, Barbosa-Cánovas GV. Effect of high hydrostatic pressure on spores of geobacillus stearothermophilus suspended in soymilk Journal of Food Processing and Preservation. 31: 546-558. DOI: 10.1111/j.1745-4549.2007.00141.x  0.88
2007 In HH, Swanson BG, Baik BK. Protein digestibility of selected legumes treated with ultrasound and high hydrostatic pressure during soaking Cereal Chemistry. 84: 518-521. DOI: 10.1094/CCHEM-84-5-0518  0.88
2007 San Martín MF, Sepúlveda DR, Altunakar B, Góngora-Nieto MM, Swanson BG, Barbosa-Cánovas GV. Evaluation of selected mathematical models to predict the inactivation of Listeria innocua by pulsed electric fields Lwt - Food Science and Technology. 40: 1271-1279. DOI: 10.1016/j.lwt.2006.08.011  0.88
2007 Huang Y, Cavinato AG, Tang J, Swanson BG, Lin M, Rasco BA. Characterization of sol-gel transitions of food hydrocolloids with near infra-red spectroscopy Lwt - Food Science and Technology. 40: 1018-1026. DOI: 10.1016/j.lwt.2006.07.005  0.88
2007 Buranasompob A, Tang J, Powers JR, Reyes J, Clark S, Swanson BG. Lipoxygenase activity in walnuts and almonds Lwt - Food Science and Technology. 40: 893-899. DOI: 10.1016/j.lwt.2006.05.003  0.88
2007 San Martín-González MF, Rodríguez JJ, Gurram S, Clark S, Swanson BG, Barbosa-Cánovas GV. Yield, composition and rheological characteristics of cheddar cheese made with high pressure processed milk Lwt - Food Science and Technology. 40: 697-705. DOI: 10.1016/j.lwt.2006.03.022  0.88
2007 Patil RT, Berrios JdJ, Tang J, Swanson BG. Evaluation of methods for expansion properties of legume extrudates Applied Engineering in Agriculture. 23: 777-783.  0.88
2006 Agarwal S, Powers JR, Swanson BG, Chen S, Clark S. Cheese pH, protein concentration, and formation of calcium lactate crystals Journal of Dairy Science. 89: 4144-4155. PMID 17033000  0.88
2006 Agarwal S, Sharma K, Swanson BG, Yüksel GU, Clark S. Nonstarter lactic acid bacteria biofilms and calcium lactate crystals in cheddar cheese Journal of Dairy Science. 89: 1452-1466. PMID 16606716  0.88
2006 Chauvin MA, Chang S, Kang DH, Swanson BG. Sucrose and ultra high pressure inactivation of Saccharomyces cerevisiae and Listeria innocua Journal of Food Processing and Preservation. 30: 732-741. DOI: 10.1111/j.1745-4549.2006.00102.x  0.88
2006 Guerrero-Beltrán JA, Barbosa-Cánovas GV, Moraga-Ballesteros G, Moraga-Ballesteros MJ, Swanson BG. Effect of pH and ascorbic acid on high hydrostatic pressure-processed mango puree Journal of Food Processing and Preservation. 30: 582-596. DOI: 10.1111/j.1745-4549.2006.00090.x  0.88
2006 Lee W, Clark S, Swanson BG. Low fat process cheese food containing ultrahigh pressure-treated whey protein Journal of Food Processing and Preservation. 30: 164-179. DOI: 10.1111/j.1745-4549.2006.00057.x  0.88
2006 Fernández-Molina JJ, Bermúdez-Aguirre D, Altunakar B, Swanson BG, Barbosa-Cánovas GV. Inactivation of Listeria innocva and Pseudomonas fluorescens by pulsed electric fields in skim milk: Energy requirements Journal of Food Process Engineering. 29: 561-573. DOI: 10.1111/j.1745-4530.2006.00084.x  0.88
2006 Oh JH, Swanson BG. Polymorphic transitions of cocoa butter affected by high hydrostatic pressure and sucrose polyesters Jaocs, Journal of the American Oil Chemists' Society. 83: 1007-1014. DOI: 10.1007/s11746-006-5155-2  0.88
2005 Fernández-Molina JJ, Altunakar B, Bermúdez-Aguirre D, Swanson BG, Barbosa-Cánovas GV. Inactivation of Pseudomonas fluorescens in skim milk by combinations of pulsed electric fields and organic acids. Journal of Food Protection. 68: 1232-5. PMID 15954714  0.88
2005 Guerrero-Beltrán JA, Swanson BG, Barbosa-Cánovas GV. High hydrostatic pressure processing of mango puree containing antibrowning agents Food Science and Technology International. 11: 261-267. DOI: 10.1177/1082013205056401  0.88
2005 Guerrero-Beltrán JA, Swanson BG, Barbosa-Cánovas GV. Shelf life of HHP-processed peach puree with antibrowning agents Journal of Food Quality. 28: 479-491. DOI: 10.1111/j.1745-4557.2005.00050.x  0.88
2005 Chauvin MA, Lee SY, Chang S, Gray PM, Kang DH, Swanson BG. Ultra high pressure inactivation of Saccharomyces cerevisiae and Listeria innocua on apples and blueberries Journal of Food Processing and Preservation. 29: 424-435. DOI: 10.1111/j.1745-4549.2005.00038.x  0.88
2005 Fernández-Molina JJ, Fernández-gutiérrez SA, Altunakar B, Bermúdez-Aguirre D, Swanson BG, Barbosa-Cánovas GV. The combined effect of pulsed electric fields and conventional heating on the microbial quality and shelf life of skim milk Journal of Food Processing and Preservation. 29: 390-406. DOI: 10.1111/j.1745-4549.2005.00036.x  0.88
2005 Fernandez-Molina JJ, Barbosa-Canovas GV, Swanson BG. Skim milk processing by combining pulsed electric fields and thermal treatments Journal of Food Processing and Preservation. 29: 291-306. DOI: 10.1111/j.1745-4549.2005.00029.x  0.88
2005 Tabilo-Munizaga G, Moyano R, Simpson R, Barbosa-Canovas GV, Swanson BG. Flow and viscoelastic properties of pressurized avocado puree Journal of Food Processing and Preservation. 29: 196-207. DOI: 10.1111/j.1745-4549.2005.00023.x  0.88
2005 Guerrero-Beltrán JA, Barbosa-Cánovas GV, Swanson BG. High hydrostatic pressure processing of fruit and vegetable products Food Reviews International. 21: 411-425. DOI: 10.1080/87559120500224827  0.88
2005 Estrada-Girón Y, Swanson BG, Barbosa-Cánovas GV. Advances in the use of high hydrostatic pressure for processing cereal grains and legumes Trends in Food Science and Technology. 16: 194-203. DOI: 10.1016/j.tifs.2004.10.005  0.88
2005 Guerrero-Beltrán JA, Swanson BG, Barbosa-Cánovas GV. Inhibition of polyphenoloxidase in mango puree with 4-hexylresorcinol, cysteine and ascorbic acid Lwt - Food Science and Technology. 38: 625-630. DOI: 10.1016/j.lwt.2004.08.002  0.88
2005 Liu X, Powers JR, Swanson BG, Hill HH, Clark S. Modification of whey protein concentrate hydrophobicity by high hydrostatic pressure Innovative Food Science and Emerging Technologies. 6: 310-317. DOI: 10.1016/j.ifset.2005.03.006  0.88
2005 Oh JH, McCurdy AR, Clark S, Swanson BG. Stabilizing polymorphic transitions of tristearin using diacylglycerols and sucrose polyesters Jaocs, Journal of the American Oil Chemists' Society. 82: 13-19. DOI: 10.1007/s11746-005-1036-y  0.88
2005 Liu X, Powers JR, Swanson BG, Hill HH, Clark S. High hydrostatic pressure affects flavor-binding properties of whey protein concentrate Journal of Food Science. 70: C581-C585.  0.88
2004 Góngora-Nieto MM, Pedrow PD, Swanson BG, Barbosa-Cánovas GV. Use of circuit analysis simulations in pulsed electric fields food processing Journal of Food Engineering. 61: 413-420. DOI: 10.1016/S0260-8774(03)00149-3  0.88
2004 Huang Y, Singh PP, Tang J, Swanson BG. Gelling temperatures of high acyl gellan as affected by monovalent and divalent cations with dynamic rheological analysis Carbohydrate Polymers. 56: 27-33. DOI: 10.1016/j.carbpol.2003.11.014  0.88
2004 Buransompob A, Tang J, Mao R, Swanson BG. Rancidity of walnuts and almonds affected by short time heat treatments for insect control Journal of Food Processing and Preservation. 27: 445-464.  0.88
2004 Guerrero-Beltrán JA, Barbosa-Cánovas GV, Swanson BG. High hydrostatic pressure processing of peach puree with and without antibrowning agents Journal of Food Processing and Preservation. 28: 69-85.  0.88
2003 Góngora-Nieto MM, Pedrow PD, Swanson BG, Barbosa-Cánovas GV. Impact of air bubbles in a dielectric liquid when subjected to high field strengths Innovative Food Science and Emerging Technologies. 4: 57-67. DOI: 10.1016/S1466-8564(02)00067-X  0.88
2003 Góngora-Nieto MM, Pedrow PD, Swanson BG, Barbosa-Cánovas GV. Energy analysis of liquid whole egg pasteurized by pulsed electric fields Journal of Food Engineering. 57: 209-216. DOI: 10.1016/S0260-8774(02)00299-6  0.88
2003 Huang Y, Tang J, Swanson BG, Cavinato AG, Lin M, Rasco BA. Near infrared spectroscopy: A new tool for studying physical and chemical properties of polysaccharide gels Carbohydrate Polymers. 53: 281-288. DOI: 10.1016/S0144-8617(03)00067-5  0.88
2003 Huang Y, Tang J, Swanson BG, Rasco BA. Effect of calcium concentration on textural properties of high and low acyl mixed gellan gels Carbohydrate Polymers. 54: 517-522. DOI: 10.1016/j.carbpol.2003.08.006  0.88
2003 Green S, Basaran N, Swanson BG. High intensity light Food Preservation Techniques. 284-302. DOI: 10.1016/B978-1-85573-530-9.50019-X  0.88
2003 Yang CM, Luedecke LO, Swanson BG, Davidson PM. Inhibition of microorganisms in salad dressing by sucrose and methylglucose fatty acid monoesters Journal of Food Processing and Preservation. 27: 285-298.  0.88
2003 Yang J, Powers JR, Clark S, Dunker AK, Swanson BG. Ligand and flavor binding functional properties of β-lactoglobulin in the molten globule state induced by high pressure Journal of Food Science. 68: 444-452.  0.88
2003 San Martín MF, Barbosa Cánovas GV, Swanson BG. Innovations in food processing Chemical Engineering Progress. 99: 54-60.  0.88
2002 San Martín MF, Barbosa-Cánovas GV, Swanson BG. Food processing by high hydrostatic pressure Critical Reviews in Food Science and Nutrition. 42: 627-645. PMID 12487422 DOI: 10.1080/20024091054274  0.88
2002 Sangronis E, Ibarz A, Barbosa-Cánovas GV, Swanson BG. [Effect of high hydrostatic pressure on water imbibition, cooking times and microstructure of Phaseolus vulgaris]. Archivos Latinoamericanos De NutricióN. 52: 301-6. PMID 12448346  0.88
2002 Yang J, Powers JR, Clark S, Dunker AK, Swanson BG. Hydrophobic probe binding of beta-lactoglobulin in the native and molten globule state induced by high pressure as affected by pH, KIO(3) and N-ethylmaleimide. Journal of Agricultural and Food Chemistry. 50: 5207-14. PMID 12188631 DOI: 10.1021/jf020221j  0.88
2002 Jandhyala M, Barbosa-Canovas G, Swanson BG. Note: Retention of ascorbic acid, thiamin and pyridoxal after high hydrostatic pressure or thermal treatments Food Science and Technology International. 8: 303-308. DOI: 10.1177/1082013202008005228  0.88
2002 Góngora-Nieto MM, Younce F, Hyde GM, Pedrow PD, Swanson BG, Barbosa-Cánovas GV. Metrology system for pulsed electric fields processing Innovative Food Science and Emerging Technologies. 3: 337-348. DOI: 10.1016/S1466-8564(02)00068-1  0.88
2002 Góngora-Nieto MM, Sepúlveda DR, Pedrow P, Barbosa-Cánovas GV, Swanson BG. Food processing by pulsed electric fields: Treatment delivery, inactivation level, and regulatory aspects Lwt - Food Science and Technology. 35: 375-388. DOI: 10.1006/fstl.2001.0880  0.88
2002 Oh JH, McCurdy AR, Clark S, Swanson BG. Characterization and thermal stability of polymorphic forms of synthesized tristearin Journal of Food Science. 67: 2911-2917.  0.88
2002 Lin SY, Clark S, Powers JR, Luedecke LO, Swanson BG. Thermal, ultra high pressure, and pulsed electric field attenuation of Lactobacillus: Part 2 Agro Food Industry Hi-Tech. 13: 6-11.  0.88
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.  0.88
2001 Yang J, Dunker AK, Powers JR, Clark S, Swanson BG. β-Lactoglobulin molten globule induced by high pressure Journal of Agricultural and Food Chemistry. 49: 3236-3243. PMID 11453757 DOI: 10.1021/jf001226o  0.88
2001 Fernández-Molina JJ, Barbosa-Cánovas GV, Swanson BG. Emergent technologies for food conservation without heat Arbor. 168: 155-170. DOI: 10.3989/arbor.2001.i661.827  0.88
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  0.88
2001 Mao R, Tang J, Swanson BG. Water holding capacity and microstructure of gellan gels Carbohydrate Polymers. 46: 365-371. DOI: 10.1016/S0144-8617(00)00337-4  0.88
2001 Tang J, Mao R, Tung MA, Swanson BG. Gelling temperature, gel clarity and texture of gellan gels containing fructose or sucrose Carbohydrate Polymers. 44: 197-209. DOI: 10.1016/S0144-8617(00)00220-4  0.88
2001 Barbosa-Cánovas GV, Fernandez-Molina JJ, Swanson BG. Pulsed electric fields: A novel technology for food preservation Agro Food Industry Hi-Tech. 12: 9-14.  0.88
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.  0.88
2000 Dutreux N, Notermans S, Góngora-Nieto MM, Barbosa-Cánovas GV, Swanson BG. Effects of combined exposure of micrococcus luteus to nisin and pulsed electric fields. International Journal of Food Microbiology. 60: 147-52. PMID 11016604 DOI: 10.1016/S0168-1605(00)00306-8  0.88
2000 Dutreux N, Notermans S, Wijtzes T, Góngora-Nieto MM, Barbosa-Cánovas GV, Swanson BG. Pulsed electric fields inactivation of attached and free-living Escherichia coli and Listeria innocua under several conditions. International Journal of Food Microbiology. 54: 91-8. PMID 10746578 DOI: 10.1016/S0168-1605(99)00175-0  0.88
2000 Lau MH, Tang J, Swanson BG. Kinetics of textural and color changes in green asparagus during thermal treatments Journal of Food Engineering. 45: 231-236. DOI: 10.1016/S0260-8774(00)00069-8  0.88
2000 Mao R, Tang J, Swanson BG. Texture properties of high and low acyl mixed gellan gels Carbohydrate Polymers. 41: 331-338. DOI: 10.1016/S0144-8617(99)00108-3  0.88
2000 Mao R, Tang J, Swanson BG. Relaxation time spectrum of hydrogels by CONTIN analysis Journal of Food Science. 65: 374-381.  0.88
2000 Hsieh HM, Swanson BG, Lumpkin TA. Abrasion, grinding, cooking and the composition and physical characteristics of azuki koshi an Journal of Food Processing and Preservation. 24: 87-106.  0.88
2000 Palou E, Hernández-Salgado C, López-Malo A, Barbosa-Cánovas GV, Swanson BG, Welti-Chanes J. High pressure-processed guacamole Innovative Food Science and Emerging Technologies. 1: 69-75.  0.88
1999 Calderón-Miranda ML, Barbosa-Cánovas GV, Swanson BG. Transmission electron microscopy of Listeria innocua treated by pulsed electric fields and nisin in skimmed milk International Journal of Food Microbiology. 51: 31-38. PMID 10563461 DOI: 10.1016/S0168-1605(99)00071-9  0.88
1999 Calderón-Miranda ML, Barbosa-Cánovas GV, Swanson BG. Inactivation of Listeria innocua in skim milk by pulsed electric fields and nisin International Journal of Food Microbiology. 51: 19-30. PMID 10563460 DOI: 10.1016/S0168-1605(99)00069-0  0.88
1999 Calderón-Miranda ML, Barbosa-Cánovas GV, Swanson BG. Inactivation of Listeria innocua in liquid whole egg by pulsed electric fields and nisin International Journal of Food Microbiology. 51: 7-17. PMID 10563459 DOI: 10.1016/S0168-1605(99)00070-7  0.88
1999 Berrios JDJ, Swanson BG, Adeline Cheong W. Physico-chemical characterization of stored black beans (Phaseolus vulgaris L.) Food Research International. 32: 669-676. DOI: 10.1016/S0963-9969(99)00144-1  0.88
1999 Hsieh HM, Swanson BG, Lumpkin TA. Starch Gelatinization and Microstructure of Azuki An Granules Prepared From Whole, Abraded, or Ground Beans Lwt - Food Science and Technology. 32: 469-480. DOI: 10.1006/fstl.1999.0577  0.88
1999 Mao R, Tang J, Swanson BG. Gelling temperatures of gellan solutions as affected by citrate buffers Journal of Food Science. 64: 648-652.  0.88
1999 Mao R, Tang J, Swanson BG. Effect of pH buffers on mechanical properties of gellan gels Journal of Texture Studies. 30: 151-166.  0.88
1999 Mao R, Tang J, Swanson BG. Texture properties of gellan gels as affected by temperature Journal of Texture Studies. 30: 409-433.  0.88
1999 Ibarz A, Sangronis E, Barbosa-Cánovas GV, Swanson BG. Texture of egg gels induced by high hydrostatic pressure Food Science and Technology International. 5: 191-201.  0.88
1999 Palou E, López-Malo A, Barbosa-Cánovas GV, Welti-Chanes J, Swanson BG. Polyphenoloxidase activity and color of blanched and high hydrostatic pressure treated banana puree Journal of Food Science. 64: 42-45.  0.88
1998 Palou E, Lopez-Malo A, Barbosa-Canovas GV, Welti-Chanes J, Davidson PM, Swanson BG. High hydrostatic pressure come-up time and yeast viability Journal of Food Protection. 61: 1657-1660. PMID 9874344  0.88
1998 Palou E, López-Malo A, Barbosa-Cánovas GV, Welti-Chanes J, Davidson PM, Swanson BG. Effect of oscillatory high hydrostatic pressure treatments on Byssochlamys nivea ascospores suspended in fruit juice concentrates Letters in Applied Microbiology. 27: 375-378. PMID 9871357  0.88
1998 Raso J, Góngora-Nieto MM, Barbosa-Cánovas GV, Swanson BG. Influence of several environmental factors on the initiation of germination and inactivation of Bacillus cereus by high hydrostatic pressure. International Journal of Food Microbiology. 44: 125-32. PMID 9849790 DOI: 10.1016/S0168-1605(98)00130-5  0.88
1998 Palou E, López-Malo A, Barbosa-Cánovas GV, Welti-Chanes J, Swanson BG. Oscillatory high hydrostatic pressure inactivation of Zygosaccharomyces bailii Journal of Food Protection. 61: 1213-1215. PMID 9766081  0.88
1998 Raso J, Barbosa-Cánovas G, Swanson BG. Sporulation temperature affects initiation of germination and inactivation by high hydrostatic pressure of Bacillus cereus Journal of Applied Microbiology. 85: 17-24. PMID 9721652 DOI: 10.1046/j.1365-2672.1998.00460.x  0.88
1998 Bruhn RE, Pedrow PD, Olsen RG, Barbosa-Canovas GV, Swanson BG. Heat conduction in microbes exposed to pulsed electric fields Ieee Transactions On Dielectrics and Electrical Insulation. 5: 878-885. DOI: 10.1109/94.740770  0.88
1998 Hsieh HM, Swanson BG, Lumpkin TA. Azuki bean sizes and ama-natto preparation Food Research International. 31: 629-634. DOI: 10.1016/S0963-9969(99)00036-8  0.88
1998 López-Malo A, Palou E, Barbosa-Cánovas GV, Welti-Chanes J, Swanson BG. Polyphenoloxidase activity and color changes during storage of high hydrostatic pressure treated avocado puree Food Research International. 31: 549-556. DOI: 10.1016/S0963-9969(99)00028-9  0.88
1998 Berrios JDJ, Swanson BG, Cheong WA. Structural characteristics of stored black beans (Phaseolus Vulgaris L.) Scanning. 20: 410-417.  0.88
1998 Barbosa-Cánovas GV, Góngora-Nieto MM, Swanson BG. Nonthermal electrical methods in food preservation Food Science and Technology International. 4: 363-370.  0.88
1998 Vélez-Ruiz JF, Swanson BG, Barbosa-Cánovas GV. Flow and viscoelastic properties of concentrated milk treated by high hydrostatic pressure Lwt - Food Science and Technology. 31: 182-195.  0.88
1998 Raso J, Calderón ML, Góngora M, Barbosa-Cánovas G, Swanson BG. Inactivation of mold ascospores and conidiospores suspended in fruit juices by pulsed electric fields Lwt - Food Science and Technology. 31: 668-672.  0.88
1998 Raso J, Calderón ML, Góngora M, Barbosa-Cánovas GV, Swanson BG. Inactivation of Zygosaccharomyces bailii in fruit juices by heat, high hydrostatic pressure and pulsed electric fields Journal of Food Science. 63: 1042-1044.  0.88
1998 Pagán R, Esplugas S, Góngora-Nieto MM, Barbosa-Cánovas GV, Swanson BG. Inactivation of Bacillus subtilis spores using high intensity pulsed electric fields in combination with other food conservation technologies Food Science and Technology International. 4: 33-44.  0.88
1997 Bruhn RE, Pedrow PD, Olsen RG, Barbosa-Canovas GV, Swanson BG. Electrical environment surrounding microbes exposed to pulsed electric fields Ieee Transactions On Dielectrics and Electrical Insulation. 4: 806-812. DOI: 10.1109/94.654709  0.88
1997 Drake MA, Boylston TD, Spence KD, Swanson BG. Improvement of sensory quality of reduced fat Cheddar cheese by a Lactobacillus adjunct Food Research International. 30: 35-40. DOI: 10.1016/S0963-9969(96)00054-3  0.88
1997 Vega-Mercado H, Martín-Belloso O, Qin BL, Chang FJ, Góngora-Nieto MM, Barbosa-Cánovas GV, Swanson BG. Non-thermal food preservation: Pulsed electric fields Trends in Food Science and Technology. 8: 151-157. DOI: 10.1016/S0924-2244(97)01016-9  0.88
1997 Harrison SL, Barbosa-Cánovas GV, Swanson BG. Saccharomyces cerevisiae structural changes induced by pulsed electric field treatment Lwt - Food Science and Technology. 30: 236-240. DOI: 10.1006/fstl.1996.0171  0.88
1997 Crites SG, Drake MA, Swanson BG. Microstructure of low-fat cheddar cheese containing varying concentrations of sucrose polyesters Lwt - Food Science and Technology. 30: 762-766.  0.88
1997 Ma L, Drake MA, Barbosa-Cánovas GV, Swanson BG. Rheology of full-fat and low-fat cheddar cheeses as related to type of fat mimetic Journal of Food Science. 62: 748-752.  0.88
1997 Pothakamury UR, Barbosa-Cánovas GV, Swanson BG, Spence KD. Ultrastructural changes in Staphylococcus aureus treated with pulsed electric fields Food Science and Technology International. 3: 113-121.  0.88
1997 Drake MA, Harrison SL, Asplund M, Barbosa-Canovas G, Swanson BG. High pressure treatment of milk and effects on microbiological and sensory quality of cheddar cheese Journal of Food Science. 62: 843-845+860.  0.88
1997 Palou E, López-Malo A, Barbosa-Cánovas GV, Welti-Chanes J, Swanson BG. High hydrostatic pressure as a hurdle for Zygosaccharomyces bailii inactivation Journal of Food Science. 62: 855-857.  0.88
1997 Palou E, López-Malo A, Barbosa-Cánovas GV, Welti-Chanes J, Swanson BG. Kinetic analysis of Zygosaccharomyces bailii inactivation by high hydrostatic pressure Lwt - Food Science and Technology. 30: 703-708.  0.88
1997 Palou E, López-Malo A, Barbosa-Cánovas GV, Welti-Chanes J, Swanson BG. Effect of water activity on high hydrostatic pressure inhibition of Zygosaccharomyces bailii Letters in Applied Microbiology. 24: 417-420.  0.88
1997 Martín-Belloso O, Vega-Mercado H, Qin BL, Chang FJ, Barbosa-Cánovas GV, Swanson BG. Inactivation of Escherichia coli suspended in liquid egg using pulsed electric fields Journal of Food Processing and Preservation. 21: 193-208.  0.88
1996 Qin BL, Pothakamury UR, Barbosa-Cánovas GV, Swanson BG. Nonthermal Pasteurization of Liquid Foods Using High-Intensity Pulsed Electric Fields Critical Reviews in Food Science and Nutrition. 36: 603-627. PMID 8841733  0.88
1996 Silverstein LJ, Swanson BG, Moffett DF. Procyanidin from black beans (Phaseolus vulgaris) inhibits nutrient and electrolyte absorption in isolated rat ileum and induces secretion of chloride ion Journal of Nutrition. 126: 1688-1695. PMID 8648444  0.88
1996 Spencer DB, Pedrow PD, Olsen RG, Barbosa-Canovas GV, Swanson BG. Space charge evolution in dilute binary electrolytes exposed to HV transients Ieee Transactions On Dielectrics and Electrical Insulation. 3: 747-753. DOI: 10.1109/94.556554  0.88
1996 Hughes JS, Acevedo E, Bressani R, Swanson BG. Effects of dietary fiber and tannins on protein utilization in dry beans (Phaseolus vulgaris) Food Research International. 29: 331-338. DOI: 10.1016/0963-9969(96)00027-0  0.88
1996 Vega-Mercado H, Pothakamury UR, Chang FJ, Barbosa-Cánovas GV, Swanson BG. Inactivation of Escherichia coli by combining pH, ionic strength and pulsed electric fields hurdles Food Research International. 29: 117-121. DOI: 10.1016/0963-9969(96)00015-4  0.88
1996 Drake MA, Boylston TD, Spence KD, Swanson BG. Chemical and sensory effects of a Lactobacillus adjunct in Cheddar cheese Food Research International. 29: 381-387. DOI: 10.1016/0963-9969(96)00006-3  0.88
1996 Drake MA, Herrett W, Boylston TD, Swanson BG. Lecithin improves texture of reduced fat cheeses Journal of Food Science. 61: 639-642.  0.88
1996 Drake MA, Boylston TD, Swanson BG. Fat mimetics in low-fat cheddar cheese Journal of Food Science. 61: 1267-1270.  0.88
1996 Ndi EE, Swanson BG, Dunker AK, Luedecke LO. Relation of β-lactoglobulin - Sodium polypectate aggregation to bulk macromolecular concentration Journal of Food Science. 61: 69-73.  0.88
1996 Drake MA, Small CL, Spence KD, Swanson BG. Differentiation of Lactobacillus helveticus strains using molecular typing methods Food Research International. 29: 451-455.  0.88
1996 Ma L, Drake MA, Barbosa-Cánovas GV, Swanson BG. Viscoelastic properties of reduced-fat and full-fat cheddar cheeses Journal of Food Science. 61: 821-823.  0.88
1996 Drake M, Small CL, Spence KD, Swanson BG. Rapid detection and identification of Lactobacillus spp. in dairy products by using the polymerase chain reaction Journal of Food Protection. 59: 1031-1036.  0.88
1996 Ndi EE, Swanson BG, Barbosa-Canovas GV, Luedecke LO. Rheology and Microstructure of β-Lactoglobulin/Sodium Polypectate Gels Journal of Agricultural and Food Chemistry. 44: 86-92.  0.88
1996 Bruhn RE, Pedrow PD, Olsen RG, Barbosa-Canovas GV, Swanson BG. Space charge near microbes during pulsed electric field pasteurization of liquid foods Conference Record of Ieee International Symposium On Electrical Insulation. 2: 858-861.  0.88
1996 Pothakamury UR, Vega H, Zhang Q, Barbosa-Canovas GV, Swanson BG. Effect of growth stage and processing temperature on the inactivation of E. coli by pulsed electric fields Journal of Food Protection. 59: 1167-1171.  0.88
1996 Vega-Mercado H, Martín-Belloso O, Chang FJ, Barbosa-Ccanovas GV, Swanson BG. Inactivation of Escherichia coli and Bacillus subtilis suspended in pea soup using pulsed electric fields Journal of Food Processing and Preservation. 20: 501-510.  0.88
1995 Drake MA, Swanson BG. Reduced- and low-fat cheese technology: A review Trends in Food Science and Technology. 6: 366-369. DOI: 10.1016/S0924-2244(00)89192-X  0.88
1995 Pothakamury UR, Monsalve-Gonzàlez A, Barbosa-Cánovas GV, Swanson BG. Inactivation of Escherichia coli and Staphylococcus aureus in model foods by pulsed electric field technology Food Research International. 28: 167-171. DOI: 10.1016/0963-9969(95)90801-G  0.88
1995 Zhang Q, Barbosa-Cánovas GV, Swanson BG. Engineering aspects of pulsed electric field pasteurization Journal of Food Engineering. 25: 261-281. DOI: 10.1016/0260-8774(94)00030-D  0.88
1995 Qin BL, Chang FJ, Barbosa-Cánovas GV, Swanson BG. Nonthermal inactivation of Saccharomyces cerevisiae in apple juice using pulsed electric fields Lwt - Food Science and Technology. 28: 564-568. DOI: 10.1016/0023-6438(95)90002-0  0.88
1995 Qin BL, Barbosa-Canovas GV, Swanson BG, Pedrow PD, Olsen RG. Continuous treatment system for inactivating microorganisms with pulsed electric fields Conference Record - Ias Annual Meeting (Ieee Industry Applications Society). 2: 1345-1352.  0.88
1994 Joseph E, Swanson BG. Protein quality of "idli", fermented steamed cakes prepared from beans (Phaseolus vulgaris) and rice Nutrition Research. 14: 553-568. DOI: 10.1016/S0271-5317(05)80219-2  0.88
1994 Drake MA, Ma L, Swanson BG, Barbosa Cánovas GV. Rheological characteristics of milkfat and milkfat-blend sucrose polyesters Food Research International. 27: 477-481. DOI: 10.1016/0963-9969(94)90242-9  0.88
1994 Zhang Q, Chang FJ, Barbosa-Cánovas GV, Swanson BG. Inactivation of Microorganisms in a Semisolid Model Food Using High Voltage Pulsed Electric Fields Lwt - Food Science and Technology. 27: 538-543. DOI: 10.1006/fstl.1994.1106  0.88
1994 Zhang Q, Mosalve-Gonzalez A, Barbosa-Canovas GV, Swanson BG. Inactivation of E.coli and S.cerevisiae by pulsed electric fields under controlled temperature conditions Transactions of the American Society of Agricultural Engineers. 37: 581-587.  0.88
1993 Joseph E, Swanson BG. Growth and nitrogen retention of rats fed bean (Phaseolus vulgaris) and bean and rice diets Food Research International. 26: 261-269. DOI: 10.1016/0963-9969(93)90029-I  0.88
1993 Pothakamury UR, Barbosa-Canovas GV, Swanson BG. Magnetic-field inactivation of microorganisms and generation of biological changes Food Technol.. 47: 85-93.  0.88
1992 Bonorden WR, Swanson BG. Isolation and partial characterization of a porcine thyroglobulin-binding Phaseolus vulgaris L. lectin Food Chemistry. 44: 227-233. DOI: 10.1016/0308-8146(92)90192-5  0.88
1991 Akoh CC, Swanson BG. Absorbability and weight gain by mice fed methyl glucoside fatty acid polyesters: potential fat substitutes The Journal of Nutritional Biochemistry. 2: 652-655. DOI: 10.1016/0955-2863(91)90063-B  0.88
1990 Swanson BG. Pea and lentil protein extraction and functionality Journal of the American Oil Chemists' Society. 67: 276-280. DOI: 10.1007/BF02539676  0.88
1989 Akoh CC, Swanson BG. Synthesis and Properties of Alkyl Glycoside and Stachyose Fatty Acid Polyesters Journal of the American Oil Chemists' Society. 66: 1295-1301. DOI: 10.1007/BF03022749  0.88
1989 Akoh CC, Swanson BG. Preparation of trehalose and sorbitol fatty acid polyesters by interesterification Journal of the American Oil Chemists Society. 66: 1581-1587. DOI: 10.1007/BF02636181  0.88
1987 Artz WE, Bishop PD, Dunker AK, Schanus EG, Swanson BG. Interaction of synthetic proanthocyanidin dimer and trimer with bovine serum albumin and purified bean globulin fraction G-1 Journal of Agricultural and Food Chemistry. 35: 417-421.  0.88
1986 Drake SR, Swanson BG. Energy utilization during blanching (water vs steam) of sweet corn and subsequent frozen quality Journal of Food Science. 51: 1081-1082. DOI: 10.1111/j.1365-2621.1986.tb11242.x  0.88
1984 Wei JJ, Coon CN, Swanson BG. Weight gain and feed efficiency of chicks fed sucrose fatty acid esters Poultry Science. 63: 378-380. PMID 6709573  0.88
1979 Eisele TA, Pierce TS, Branen AL, Swanson BG. Biosynthesis of [14C]patulin by Penicillium urticae Journal of Agricultural and Food Chemistry. 27: 905-906.  0.88
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