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Deodorization of garlic breath volatiles by food and food components.
Munch R, Barringer SA. Munch R, et al. Among authors: barringer sa. J Food Sci. 2014 Apr;79(4):C526-33. doi: 10.1111/1750-3841.12394. Epub 2014 Mar 4. J Food Sci. 2014. PMID: 24592995
Factors dominating adhesion of NaCl onto potato chips.
Buck VE, Barringer SA. Buck VE, et al. J Food Sci. 2007 Oct;72(8):E435-41. doi: 10.1111/j.1750-3841.2007.00505.x. J Food Sci. 2007. PMID: 17995602
Effect of a gelatin coating on the shelf life of fresh meat.
Antoniewski MN, Barringer SA, Knipe CL, Zerby HN. Antoniewski MN, et al. J Food Sci. 2007 Aug;72(6):E382-7. doi: 10.1111/j.1750-3841.2007.00430.x. J Food Sci. 2007. PMID: 17995684
Effect of temperature on lipid-related volatile production in tomato puree.
Xu Y, Barringer S. Xu Y, et al. J Agric Food Chem. 2009 Oct 14;57(19):9108-13. doi: 10.1021/jf902192r. J Agric Food Chem. 2009. PMID: 19743856
Meat shelf-life and extension using collagen/gelatin coatings: a review.
Antoniewski MN, Barringer SA. Antoniewski MN, et al. Crit Rev Food Sci Nutr. 2010 Aug;50(7):644-53. doi: 10.1080/10408390802606691. Crit Rev Food Sci Nutr. 2010. PMID: 20694926 Review.
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