The Ohio State University

• Help
• Campus Map
• Find People

Research Publications

Processing and Packaging

Unlu NZ, Bohn T, Francis DM, Nagaraja HN, Clinton SK, Schwartz SJ. Lycopene from heat induced cis-isomer rich tomato pasta sauce is more bioavailable than from all-trans rich pasta sauce in humans. Br J Cancer 2007 Jul;98(1):140-6. Abstract

Gunter C, Francis D, McIntyre AC. Supplemental potassium source and processing tomato quality [Abstract]. In: Hortscience Jul; Alexandria, VA: Amer Soc Horticultural Science; 2006; p. 1016.

Fernandez U, Vodovotz Y, Courtney P, Pascall MA. Extended shelf life of soy bread using modified atmosphere packaging. J Food Prot 2006 Mar;69(3):693-8. Abstract

Li SQ, Zhang HQ, Balasubramaniam VM, Lee YZ, Bomser JA, Schwartz SJ, Dunne CP. Comparison of effects of high-pressure processing and heat treatment on immunoactivity of bovine milk immunoglobulin G in enriched soymilk under equivalent microbial inactivation levels. J Agric Food Chem 2006 Feb;54(3):739-46. Abstract

Riedl KM, Zhang YC, Schwartz SJ, Vodovotz Y. Optimizing dough proofing conditions to enhance isoflavone aglycones in soy bread. J Agric Food Chem 2005 Oct;53(21):8253-8. Abstract