• Allan, Matthew, Lynne S. Taylor, and Lisa J. Mauer. “Common-ion effects on the deliquescence lowering of crystalline ingredient blends.” Food Chemistry195 (2016): 2-10. Article link.
  • Allan, Matthew, and Lisa J. Mauer. “Comparison of methods for determining the deliquescence points of single crystalline ingredients and blends.” Food Chemistry 195 (2016): 29-38. Article link.
  • Atungulu, G. G., G. Olatunde, and S. Sadaka. “Impact of Rewetting and Drying of Rough Rice on Predicted Moisture Content Profiles during in-Bin Drying and Storage.” Drying Technology just-accepted (2017). Article link.
  • Bajaj, Poonam R., Juming Tang, and Shyam S. Sablani. “Pea protein isolates: novel wall materials for microencapsulating flaxseed oil.” Food and bioprocess technology 8, no. 12 (2015): 2418-2428. Article link.
  • Ballesteros, Lina F., Miguel A. Cerqueira, José A. Teixeira, and Solange I. Mussatto. “Production and physicochemical properties of carboxymethyl cellulose films enriched with spent coffee grounds polysaccharides.” International Journal of Biological Macromolecules (2017). Article link.
  • Bonner, Ian J., David N. Thompson, Farzaneh Teymouri, Timothy Campbell, Bryan Bals, and Jaya Shankar Tumuluru. “Impact of sequential ammonia fiber expansion (AFEX) pretreatment and pelletization on the moisture sorption properties of corn stover.” Drying technology 33, no. 14 (2015): 1768-1778. Article link.
  • Carter, B. P., M. T. Galloway, C. F. Morris, G. L. Weaver, and A. H. Carter. “The case for water activity as a specification for wheat tempering and flour production.” Cereal Foods World 60, no. 4 (2015): 166-170. Article link.
  • Carter, Brady P., Mary T. Galloway, Gaylon S. Campbell, and Arron H. Carter. “The critical water activity from dynamic dewpoint isotherms as an indicator of pre-mix powder stability.” Journal of Food Measurement and Characterization 9, no. 4 (2015): 479-486. Article link.
  • Carter, Brady P., Mary T. Galloway, Gaylon S. Campbell, and Arron H. Carter. “The critical water activity from dynamic dewpoint isotherms as an indicator of crispness in low moisture cookies.” Journal of Food Measurement and Characterization 9, no. 3 (2015): 463-470. Article link.
  • Coronel-Aguilera, Claudia P., and M. Fernanda San Martín-González. “Encapsulation of spray dried β-carotene emulsion by fluidized bed coating technology.” LWT-Food Science and Technology 62, no. 1 (2015): 187-193. Article link.
  • Costa, Telma dos Santos, Juliana Rodrigues do CARMO, and Rosinelson da Silva PENA. “Powdered tucupi condiment: sensory and hygroscopic evaluation.” Food Science and Technology (Campinas) AHEAD (2017): 0-0. Article link.
  • De, Miento De Sorcion En Callo, and Almeja Seco. “Activity water and sorption behavior after citric acid pretreatment in dried scallop meat (Nodipecten subnodosus).” Article link.
  • Di Muoio, Giovanni Luca, and Niels Skat Tiedje. “Moisture diffusion coefficients determination of furan bonded sands and water based foundry coatings.” International Journal of Cast Metals Research 29, no. 3 (2016): 121-128. Article link.
  • Fonteles, Thatyane Vidal, Ana Karoline Ferreira Leite, Ana Raquel Araújo Silva, Alessandra Pinheiro Góes Carneiro, Emilio de Castro Miguel, Benildo Sousa Cavada, Fabiano André Narciso Fernandes, and Sueli Rodrigues. “Ultrasound processing to enhance drying of cashew apple bagasse puree: Influence on antioxidant properties and in vitro bioaccessibility of bioactive compounds.” Ultrasonics sonochemistry 31 (2016): 237-249. Article link.
  • Glass, J. W., M. L. Leonig, and G. L. Douglas. “Development of a Nutritional Delivery System to Feed Crew in a Pressurized Suit.” (2014). Article link.
  • Hao, Fayi, Lixin Lu, and Jun Wang. “Finite Element Analysis of Moisture Migration of Multicomponent Foods During Storage.” Journal of Food Process Engineering 40, no. 1 (2017). Article link.
  • Hao, Fayi, Lixin Lu, and Jun Wang. “Finite Element Simulation of Shelf Life Prediction of Moisture‐Sensitive Crackers in Permeable Packaging under Different Storage Conditions.” Journal of food processing and preservation 40, no. 1 (2016): 37-47. Article link.
  • Jimenez-Sánchez, Darvin E., Montserrat Calderón-Santoyo, Laetitia Picart-Palmade, Guadalupe Luna-Solano, Rosa I. Ortiz-Basurto, Pedro U. Bautista-Rosales, and Juan A. Ragazzo-Sánchez. “Effect of Addition of Native Agave Fructans on Spray-Dried Chayote (Sechium edule) and Pineapple (Ananas comosus) Juices: Rheology, Microstructure, and Water Sorption.” Food and Bioprocess Technology: 1-12. Article link.
  • Karrila, Taewee, and Seppo Karrila. “A switch point model for high-resolution moisture absorption isotherms of raw and pregelatinized starches.” Journal of Food Measurement and Characterization (2017): 1-10. Article link.
  • Kuang, Pengqun, Hongchao Zhang, Poonam R. Bajaj, Qipeng Yuan, Juming Tang, Shulin Chen, and Shyam S. Sablani. “Physicochemical properties and storage stability of lutein microcapsules prepared with maltodextrins and sucrose by spray drying.” Journal of food science 80, no. 2 (2015). Article link.
  • La Fuente, C. I. A., R. F. Zabalaga, and C. C. Tadini. “Combined effects of ultrasound and pulsed-vacuum on air-drying to obtain unripe banana flour.” Innovative Food Science & Emerging Technologies (2017). Article link.
  • Liu, Wei, Haifeng Wang, Xifeng Gu, Can Quan, and Xinhua Dai. “Certification of reference materials of sodium tartrate dihydrate and potassium citric monohydrate for water content.” Analytical Methods 8, no. 13 (2016): 2845-2851. Article link.
  • Marin, Edwin, Rojas, John. “Preparation and characterization of crosslinked poly (vinyl) alcohol films with waterproof properties.” International journal of pharmacy and pharmaceutical sciences 7, no. 3 (2015): 242-248. Article link.
  • Muñoz, Nydia, Kanishka Bhunia, Hongchao Zhang, Gustavo V. Barbosa-Cánovas, Juming Tang, and Shyam Sablani. “Headspace oxygen as a hurdle to improve the safety of in-pack pasteurized chilled food during storage at different temperatures.” International Journal of Food Microbiology 253 (2017): 29-35. Article link.
  • Penner, Elizabeth A., and Shelly J. Schmidt. “Comparison between moisture sorption isotherms obtained using the new Vapor Sorption Analyzer and those obtained using the standard saturated salt slurry method.” Journal of Food Measurement and Characterization 7, no. 4 (2013): 185-193. Article link.
  • Rao, Qinchun, Andre Klaassen Kamdar, Mufan Guo, and Theodore P. Labuza. “Effect of bovine casein and its hydrolysates on hardening in protein dough model systems during storage.” Food Control 60 (2016): 621-628. Article link.
  • Rao, Qinchun, Mary Catherine Fisher, Mufan Guo, and Theodore P. Labuza. “Storage stability of a commercial hen egg yolk powder in dry and intermediate-moisture food matrices.” Journal of agricultural and food chemistry 61, no. 36 (2013): 8676-8686. Article link.
  • Romani, Santina, Pietro Rocculi, Silvia Tappi, and Marco Dalla Rosa. “Moisture adsorption behaviour of biscuit during storage investigated by using a new Dynamic Dewpoint method.” Food chemistry 195 (2016): 97-103. Article link.
  • Said, Leila Ben Haj, Sihem Bellagha, and Karim Allaf. “Measurements of texture, sorption isotherms and drying/rehydration kinetics of dehydrofrozen-textured apple.” Journal of Food Engineering 165 (2015): 22-33. Article link.
  • Syamaladevi, Roopesh M., Ravi Kiran Tadapaneni, Jie Xu, Rossana Villa-Rojas, Juming Tang, Brady Carter, Shyam Sablani, and Bradley Marks. “Water activity change at elevated temperatures and thermal resistance of Salmonella in all purpose wheat flour and peanut butter.” Food Research International 81 (2016): 163-170. Article link.
  • Syamaladevi, Roopesh M., Juming Tang, Rossana Villa‐Rojas, Shyam Sablani, Brady Carter, and Gaylon Campbell. “Influence of water activity on thermal resistance of microorganisms in low‐moisture foods: a review.” Comprehensive Reviews in Food Science and Food Safety 15, no. 2 (2016): 353-370. Article link.
  • Tadapaneni, Ravi Kiran, Roopesh M. Syamaladevi, Rossana Villa-Rojas, and Juming Tang. “Design of a novel test cell to study the influence of water activity on the thermal resistance of Salmonella in low-moisture foods.” Journal of Food Engineering 208 (2017): 48-56. Article link.
  • Wei, M. L., J. J. Sun, and X. J. Wang. “Preparation and proton conductivity evaluation of a silicate gel composite doped with a metal–Schiff-base–POM-MOF.” Journal of sol-gel science and technology 71, no. 2 (2014): 324-328. Article link.
  • Wei, Meilin, Xiaoxiang Wang, Jingjing Sun, and Xianying Duan. “A 3D POM–MOF composite based on Ni (ΙΙ) ion and 2, 2′-bipyridyl-3, 3′-dicarboxylic acid: Crystal structure and proton conductivity.” Journal of Solid State Chemistry202 (2013): 200-206. Article link.
  • Williams, Daniel L., and David B. Hodge. “Impacts of delignification and hot water pretreatment on the water induced cell wall swelling behavior of grasses and its relation to cellulolytic enzyme hydrolysis and binding.” Cellulose 21, no. 1 (2014): 221-235. Article link.
  • Zabalaga, Rosa F., Carla IA La Fuente, and Carmen C. Tadini. “Experimental determination of thermophysical properties of unripe banana slices (Musa cavendishii) during convective drying.” Journal of Food Engineering 187 (2016): 62-69. Article link.