• Foaming Properties of Cold Brew Coffee 

  Yu, Dongning (2021-02)
• Degree of Doneness of Cooked Beef Longissimus Muscle Alters Lipid Bioaccessibility 

  West, Elizabeth (2021-01)
• Small and Ultra Small Angle Neutron Scattering Studies of Commercial Milk and Coagulated Milk Samples 

  Callaghan-Patrachar, Nukhalu (Elsevier, 2021-01)
• Sous vide cooking changes lipid bioaccessibility of egg yolks 

  Xu, April (2020-12)
• Going beyond liking scores: Using population segmentation and food-evoked emotions in sensory evaluation of foods for older adults 

  Romaniw, Olivia (2020-12)
• Microbial Utilization of Arabinogalactan and Effects on Human Gut Microbiota in Response to Bifidobacteria Supplementation 

  Wang, Yan (Multidisciplinary Digital Publishing Institute, 2020-11)
• An investigation of the spore forming bacteria in a Cheddar cheese processing plant 

  Olajide, Atinuke (Elsevier,American Society for Microbiology, 2020-11)
• The use of Potentially Probiotic Bacteria for their Biocontrol Effects on the Foodborne Pathogen Human Norovirus GII.4 and its Surrogate Virus Murine Norovirus-1 

  Dallner, Mattthew (2020-09)
• Oral Dynamics of Texture in Semisolid Foods 

  Sharma, Madhu (Elsevier, 2020-09)
• ORGANIC BERRY POMACES TO IMPROVE THE HEALTH OF BROILER CHICKENS 

  Das, Quail (Food Control, Plos One, Frontiers in Veterinary Science., 2020)
• Persister formation and revival in Shiga Toxin-Producing Escherichia coli subjected to environmental stress conditions 

  Alzahrani, Abdulhakeem (2020-09)
• Investigating the use of instrumental techniques to evaluate apple texture quality 

  Kim, Min Sung (Elsevier, 2020-08)
• Evaluating the effect of a novel Curcuma amada bioactive, 2,4,6-trihydroxy-3,5-diprenyldihydrochalcone and Avocatin B on mitochondrial metabolism in acute myeloid leukemia 

  Jayasankar, Varsha (2020-09)
• Sensory Testing of Canadian Armed Forces Individual Meal Packs 

  Crawford, Laura (2020-09)
• Development and Characterization of Coffee Beverages by Fermentation of Coffee-Sugar Aqueous Solutions using Different Yeast Varieties 

  Zhang, Zheng (2020-09)
• Prolamin Proteins as Building Blocks for Food-Grade Anthocyanin Encapsulation Systems 

  Salamun, Joshua William (2020-09)
• Functional Properties of Breadfruit Flour and Its Application in Processed Meat 

  Huang, Shiqi (Elsevier, 2020-09)
• Improving traceability and detection of food fraud: An exploration of current seafood authentication methods and validation of a novel qPCR and closed-tube barcoding method for commercial species of fish, FASTFISH-ID 

  Singh, Maleeka (2020-09)
• UV-C inactivation of Cronobacter spp. in Buffer and Partly skimmed milk using a Collimated Beam Device and Laminar Flow-Through Reactor 

  Zaidi, Mubashira (2020-08)
• Characterizing bacterial diversity in undefined dairy starter cultures used for Cheddar cheese production 

  Siddiqi, Myra (2020-08)

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