Belcourt, L. and Labuza, T.P. 2007. Effect of raffinose on sucrose recrystallization and textural changes in soft cookies. J. Food Sci. 72(1):C65-C71.
Diez-Gonzalez, F., Belina, D., Labuza, T.P., and Pal, A. 2007. Modeling the growth of Listeria monocytogenes based on the time-to-detect in culture media and frankfurters. Intl. J. Food Microbiology 113:277-283.
Uzzan, M. and Labuza, T.P. 2007. Thermal and storage stability of nutraceuticals in a milk beverage dietary supplement. J Food Science 72(3):E109-117.
Zhou, P. and Labuza, T.P. 2007. Effect of moisture content on the glass transition and protein aggregation of solid-state whey proteins and their hydrolysates. Jr. Food Biophysics 2: 2007 108-116.
Xu, S., Labuza, T.P., and Diez-Gonzalez, F. 2007. Inactivation kinetics of avirulent bacillus anthracis spores in milk with a combination of heat and hydrogen peroxide. J. Food Protection 7(6):4479-4483.
Labuza, T.P., Peng, Z., Davis, L. 2007. Whey to go: Application of whey proteins in nutrition bars J. of The World of Food Ingredients (Nov) pp.108-112
Pal, A., Diez, F., and Labuza, T.P. 2007. Shelf life dating for seafood, time for safety-based approach. Global Aquaculture Advocate March/April pp. 32-35.
Rahman, M. and Labuza, T.P. 2007. Water activity and food preservation, Chapter 20 In M. Rahman (ed.) Handbook of Food Preservation 2nd Edition. Taylor & Francis, Boca Raton, FL.
Labuza, T.P. and Altunakar, B. 2007. Water Activity Prediction and Moisture Sorption Isotherms Chapter 5 In G. Barbosa-Canovas,A. Fontana, S. Schmidt, and T.P. Labuza (eds.), Water Activity in Foods: Fundamentals and Applications. IFT Blackwell Press. Ames, Iowa. pp 109-154.
Labuza, T.P. and Altunakar, B. 2007. Diffusion and sorption kinetics of water, Chapter 9 In G. Barbosa-Canovas, A. Fontanna, S. Schmidt and T. Labuza (eds), Water Activity in Foods: Fundamentals and Applications. IFT Blackwell Press, Ames, IA, pp 215-238
Barbosa-Canovas, G., Fontana, A., Schmidt, S. and Labuza, T.P. (co-editors) 2007. Water Activity in Foods: Fundamentals and Applications. IFT Blackwell Press, Ames, IA.
Pal, A., T.P. Labuza and F. Diez Time to detect for safety-based shelf life dating of seafood Global Aquaculture Advocate March 2007 pg 22-25
Uzzan, M. and Labuza T.P. 2007 Degradation kinetics of creatine as a function of water activity. Drug Devel and Industrial Pharm (in review)
Panda, F. and T.P. Labuza 2007 Quantification of Sucrose Crystallization in Soft Cookies by X-Ray Powder Diffractometry and Study of Crystallization Kinetics with a First Order Model Cereal Science (in review)
Peng Zhou, Xiaoming Liu and T. P. Labuza Moisture-induced aggregation of whey proteins in a protein/buffer model system . J. Agri Food Chem (in review) 2007
Peng Zhou, Xiaoming Liu and T. P. Labuza Effects of moisture-induced whey protein aggregation on protein conformation, the state of water molecules, and the microstructure and texture of high-protein-containing matrix. J. Agri Food Chem (in review) 2007
Sa Xu, Theodore P. Labuza, and Francisco Diez-Gonzalez. Inactivation of Bacillus anthracis Spores by a Combination of Biocides and Heating at High-Temperature Short-Time (HTST) Pasteurization Temperatures J Appl. Environ Micro. (in review) 2007
Pal, A, Labuza, T.P. and Diez-Gonzalez. F. 2007 Comparison of Primary Predictive Models to Study the Growth of Listeria monocytogenes at Low-Temperatures in Liquid Cultures and Selection of Fastest Growing Ribotypes in Meat and Turkey Product Slurries J. Food Microbiology (submitted)
Pal, A, Labuza, T.P. and Diez-Gonzalez. F. 2007 Modeling the Growth of Listeria monocytogenes in Refrigerated Ready-to-Eat Frankfurters – An Approach for a Safety-Based ‘Consume-by’ Date Jr. Food Protection (submitted)
Pal, A, Labuza, T.P. and Diez-Gonzalez. F. 2007 Safety- and Quality-Based Shelf Life Evaluation for Ready-to-Eat Sliced Uncured Turkey Breast and Cured Ham under Probable Storage Conditions Jr. Food Microbiology (submitted)
Pal, A, Labuza, T.P. and Diez-Gonzalez. Time-to-detect Modeling of L. monocytogenes Growth on Frankfurters with Initial Inoculum Below Standard Detection Limit (2007) in preparation
Sa Xu, Theodore P. Labuza, and Francisco Diez-Gonzalez Inactivation Kinetics of ricin in Milk with a Combination of Heat and Hydrogen Peroxide J. Food Protection 2007 (submitted)
Sherwin, C. and T.P. Labuza 2006 Beyond water activity and glass transition: a broad perspective on the manner by which moisture can influence reaction rates in foods Chapter 20 in Water Properties of Food, Pharmaceutical and Biological Materials. M. Pilar et al editors .Taylor and Francis NY (ISBN 0-8493-2993-0)
Schamberger, G. and Labuza T.P. 2006 Use of Front-Face Fluorescence for Assessing Thermal Processing of Milk J. Food Science 72 (2):C69-74
Leinen, K. and T.P. Labuza 2006 Crystallization Inhibition of Amorphous lactose using raffinose. Journal of Zhejiang University SCIENCE B Applied Physics and Engineering Sciences 7(2) 79-83
Sa Xu, T.P.Labuza and F. Diez-Gonzales 2006 Thermal Inactivation of Bacillus anthracis Spores in Milk. Jr. Applied Environmental Microbiology 72(6) 4479-4483
T.P. Labuza, F. Diez-Contreras and D. Belina. 2005. Alternatives to Safety Based Shelf Life Dating. Food Protection Trends 25(1) 53-56
Payne-Hyman, C and T.P. Labuza 2005. The brittle-ductile transition of an amorphous food system. Drying Tech. 23 (4): 871-886
Payne-Hyman, C. and T.P. Labuza 2005. Correlating perceived crispness intensity to physical changes in an amorphous snack food. Drying Tech. 23(4):887-906
Kempf, T., Levine, L. and Labuza T.P. 2005 Wheat Flour Dough Flow Visualization During a Sheeting Process Cereal Foods World 50(6): 293-372
Roe, K and Labuza, T.P. 2005 Glass transition of Amorphous Trehalose-Sucrose systems Jr. Food Properties 8 (3): 559-574
Labuza, P.S. and Labuza, T.P. 2004. Cotton candy shelf life. J. Food Processing & Presv. 28:274-287.
Labuza, T.P., Belina, D., and Diez-Gonzalez, F. 2004. Food safety management in the cold chain via expiration dating. In Cold chain management. B. Pederson and B. Kunz (Editors) Univ. Bonn, Germany. http://www.iaph.uni-bonn.de/coldchain/
Labuza, T.P, Roe, K., Payne, C. Panda, F., Labuza, T.J., Labuza, P.S. and Krusch, L. 2004. Storage stability of dry food systems: influence of state changes during drying and storage. In Drying 2004. M. Silva and S. Rocha (Eds.) pp. 48-68 Ourograf Grafica Campinas, Brazil (ISBN # 85-904573-1-1) http://www.feq.unicamp.br/~ids2004/
Labuza, T.P. and Myers, T. 2004. Perishables and RFID Part 1. Food Production Management 127(6): 6-8, 24
Labuza, T.P. and Myers, T. 2004. Perishables and RFID Part 2. Food Production Management 127(9): 8-10, 24
Uzzan, M. and Labuza T.P. 2004. Critical issues in the R&D of soy isoflavone enriched foods and dietary supplements. J. Food Science 69(3): CRH 77-86.
Uzzan, M. and Labuza, T.P. 2004. Temperature profile within a counter current flow plate and frame heat exchanger. J. Food Science 69 (9): E433-440.
P. Taoukis and T.P. Labuza 2003 Time temperature indicators in “Novel food packaging Techniques” R. Ahvenainen Ed Woodhead Publ. Cambridge UK.
Schmidl, M.K. and Labuza, T.P. 2003 Medical Foods in Current Issues in Food Safety R. Schmidt Editor J. Wiley and Sons. NY.
T.P. Labuza and Lynn Szybist 2001 Open dating of Foods. Food and Nutrition Press Trumbul CN.
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