1. Biblio

Biblio

Found 12 results
Author [ Title(Desc)] Type Year
Filters: Author is Daeschel, M A  [Clear All Filters]
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z 
5
S. D. Stan and Daeschel, M. A., “5,5-Dimethyl-2-pyrrolidone-N-oxyl formation in electron spin resonance studies of electrolyzed NaCl solution using 5,5-dimethyl-1-pyrroline-N-oxide as a spin trapping agent.”, J Agric Food Chem, vol. 53, no. 12, pp. 4906-10, 2005.
A
S. -il Park, Stan, S. D., Daeschel, M. A., and Zhao, Y., “Antifungal coatings on fresh strawberries (Fragaria$\times$ ananassa) to control mold growth during cold storage”, Journal of Food Science, vol. 70, pp. M202–M207, 2005.
J. Duan, Park, S. - I., Daeschel, M. A., and Zhao, Y., “Antimicrobial chitosan-lysozyme (CL) films and coatings for enhancing microbial safety of mozzarella cheese.”, J Food Sci, vol. 72, no. 9, pp. M355-62, 2007.
B
M. A. Daeschel and Bruslind, L., “Beer spoilage reducing methods and compositions”, World Intellectual Property Organisation, PCT, WO99/07821, 1999.
E
J. Duan, Zhao, Y., Daeschel, M. A., and , “Ensuring food safety in specialty foods production”, 2011.
F
S. - I. Park, Daeschel, M. A., and Zhao, Y., “Functional properties of antimicrobial lysozyme-chitosan composite films”, Journal of Food Science, vol. 69, pp. M215–M221, 2004.
I
S. D. Stan, Woods, J. S., and Daeschel, M. A., “Investigation of the presence of OH radicals in electrolyzed NaCl solution by electron spin resonance spectroscopy.”, J Agric Food Chem, vol. 53, no. 12, pp. 4901-5, 2005.
L
Y. Zhao, Park, S. -il, and Daeschel, M. A., “Lysozyme-chitosan films”. 2007.
M
M. A. Daeschel and Udompijitkul, P., “Microbial safety concerns of berry fruit”, FOOD SCIENCE AND TECHNOLOGY-NEW YORK-MARCEL DEKKER-, vol. 168, p. 229, 2007.
R
S. D. Stan and Daeschel, M. A., “Reduction of Salmonella enterica on alfalfa seeds with acidic electrolyzed oxidizing water and enhanced uptake of acidic electrolyzed oxidizing water into seeds by gas exchange.”, J Food Prot, vol. 66, no. 11, pp. 2017-22, 2003.
S
J. Duan, Kim, K., Daeschel, M. A., and Zhao, Y., “Storability of antimicrobial chitosan-lysozyme composite coating and film-forming solutions.”, J Food Sci, vol. 73, no. 6, pp. M321-9, 2008.
W
T. Møretrø and Daeschel, M. A., “Wine is bactericidal to foodborne pathogens”, Journal of Food Science, vol. 69, pp. M251–M257, 2004.