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B

Barry G. Swanson

washington state university

66H指数
338论文数
1.3W被引数
收录论文 55
发表时间
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A comprehensive study on the inactivation of Escherichia coli under nonthermal technologies: High hydrostatic pressure, pulsed electric fields and ultrasound
errFOOD CONTROL
IF6.3
err2014-03-01
err59
PREAI
errMoody, Abigail; Marx, Gretchen; Swanson, Barry G.; Bermudez-Aguirre, Daniela
err分享
err收藏
Opportunities and challenges in pulsed electric field processing of dairy products
errINTERNATIONAL DAIRY JOURNAL
IF3.4
err2014-02-01
err57
PREAI
errBuckow, Roman; Chandry, P. Scott; Ng, Sieh Y.; McAuley, Catherine M.; Swanson, Barry G.
err分享
err收藏
Functionality of Protein-Fortified Extrudates蛋白质强化挤出物的功能
errCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
IF14.1
err2013-09-10
err168
PREAI
errDay, Li; Swanson, Barry G.
err分享
err收藏
Monitoring Ultraviolet (UV) Radiation Inactivation of Cronobacter sakazakii in Dry Infant Formula Using Fourier Transform Infrared Spectroscopy
errJOURNAL OF FOOD SCIENCE
IF3.4
err2011-12-19
err20
PREAI
errLiu, Qian; Lu, Xiaonan; Swanson, Barry G.; Rasco, Barbara A.; Kang, Dong-Hyun
err分享
err收藏
Stability of Anthocyanins in Frozen and Freeze-Dried Raspberries during Long-Term Storage: In Relation to Glass Transition
errJOURNAL OF FOOD SCIENCE
IF3.4
err2011-07-05
err52
PREAI
errSyamaladevi, Roopesh M.; Sablani, Shyam S.; Tang, Juming; Powers, Joseph; Swanson, Barry G.
err分享
err收藏
Antifungal Effectiveness of Potassium Sorbate Incorporated in Edible Coatings Against Spoilage Molds of Apples, Cucumbers, and Tomatoes during Refrigerated Storage
errJOURNAL OF FOOD SCIENCE
IF3.4
err2011-03-14
err56
PREAI
errMehyar, Ghadeer F.; Al-Qadiri, Hamzah M.; Abu-Blan, Hifzi A.; Swanson, Barry G.
err分享
err收藏
Aging of amorphous raspberry powder: Enthalpy relaxation and fragility
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2010-11-01
err8
PREAI
errSyamaladevi, Roopesh M.; Sablani, Shyam S.; Swanson, Barry G.
err分享
err收藏
Water sorption and glass transition temperatures in red raspberry (Rubus idaeus)
errTHERMOCHIMICA ACTA
IF3.5
err2010-05-01
err34
PREAI
errSyamaladevi, Roopesh M.; Sablani, Shyam S.; Tang, Juming; Powers, Joseph; Swanson, Barry G.
err分享
err收藏
A Review of Methods, Data and Applications of State Diagrams of Food Systems
errFOOD ENGINEERING REVIEWS
IF7.6
err2010-04-21
err115
PREAI
errSablani, Shyam S.; Syamaladevi, Roopesh M.; Swanson, Barry G.
err分享
err收藏
Pressure and temperature combination for inactivation of soymilk trypsin inhibitors灭活豆乳胰蛋白酶抑制剂的压力和温度组合
errFOOD CHEMISTRY
IF9.8
err2009-10-01
err42
PREAI
errGuerrero-Beltran, Jose A.; Estrada-Giron, Yokiushirdhilgilmara; Swanson, Barry G.; Barbosa-Canovas, Gustavo V.
err分享
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Nonthermal pasteurization of liquid foods using high-intensity pulsed electric fields
errCRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
IF8.8
err2009-09-29
err117
PREAI
errQin, BL; Pothakamury, UR; BarbosaCanovas, GV; Swanson, BG
err分享
err收藏
High hydrostatic pressure modification of whey protein concentrate for use in low-fat whipping cream improves foaming properties
errJOURNAL OF DAIRY SCIENCE
IF4.4
err2009-07-01
err30
errOAAI
errPadiernos, C. A.; Lim, S. -Y.; Swanson, B. G.; Ross, C. F.; Clark, S.
err分享
err收藏
State diagram and water adsorption isotherm of raspberry (Rubus idaeus)
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2009-04-01
err118
PREAI
errSyamaladevi, Roopesh M.; Sablani, Shyam S.; Tang, Juming; Powers, Joseph; Swanson, Barry G.
err分享
err收藏
Influence of salt-to-moisture ratio on starter culture and calcium lactate crystal formation
errJOURNAL OF DAIRY SCIENCE
IF4.4
err2008-08-01
err17
errOAAI
errAgarwal, S.; Powers, J. R.; Swanson, B. G.; Chen, S.; Clark, S.
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err收藏
Relaxation time spectrum of hydrogels by CONTIN analysis
errJOURNAL OF FOOD SCIENCE
IF3.4
err2008-06-28
err46
PREAI
errMao, R; Tang, J; Swanson, BG
err分享
err收藏
High hydrostatic pressure modification of whey protein concentrate for improved body and texture of lowfat ice cream
errJOURNAL OF DAIRY SCIENCE
IF4.4
err2008-04-01
err46
errOAAI
errLim, S. -Y.; Swanson, B. G.; Ross, C. F.; Clark, S.
err分享
err收藏
High hydrostatic pressure modification of whey protein concentrate for improved functional properties乳清浓缩蛋白的高静水压改性以改善功能特性
errJOURNAL OF DAIRY SCIENCE
IF4.4
err2008-04-01
err39
errOAAI
errLim, S. -Y.; Swanson, B. G.; Clark, S.
err分享
err收藏
Evaluation of selected mathematical models to predict the inactivation of Listeria innocua by pulsed electric fields
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2007-09-01
err38
PREAI
errMartin, M. F. San; Sepulveda, D. R.; Altunakar, B.; Gongora-Nieto, M. M.; Swanson, B. G.; Barbosa-Canovas, G. V.
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Characterization of sol-gel transitions of food hydrocolloids with near infra-red spectroscopy
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2007-08-01
err24
PREAI
errHuang, Yiqun; Cavinato, Anna G.; Tang, Juming; Swanson, Barry G.; Lin, Mengshi; Rasco, Barbara A.
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err收藏
Lipoxygenase activity in walnuts and almonds核桃和杏仁中的脂氧合酶活性
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2007-06-01
err69
PREAI
errBuranasompob, A.; Tang, J.; Powers, J. R.; Reyes, J.; Clark, S.; Swanson, B. G.
err分享
err收藏

研究方向

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