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Publications at this Location
ARS scientists publish results of their research projects in many formats. Listed below are the publications from research projects conducted at this location.

Clicking on a publication title will take you to more information on the publication. Clicking on the reprint icon Repository URL will take you to the publication reprint.

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2005 Publications
(listed by order of acceptance date)

Current View: All Publications

Show All Publications || Peer Reviewed Journal Publications Only

Displaying 1 to 11 of 11 Records

ATMOSPHERIC PLASMA-AIDED BIOCIDAL FINISHES FOR NONWOVEN POLYPROPYLENE FABRICS. PART I: SYNTHESIS AND CHARACTERIZATION
(Peer Reviewed Journal) 		(23-Dec-05)
ATMOSPHERIC PLASMA-AIDED BIOCIDAL FINISHES FOR NONWOVEN POLYPROPYLENE FABRICS. PART 2: FUNCTIONALITY OF SYNTHESIZED FABRICS
(Peer Reviewed Journal) 		(23-Dec-05)
Physicochemical properties of gluten-free pancakes from rice and sweet potato flours     Reprint Icon
(Peer Reviewed Journal) 		(15-Nov-05)
Protective effects of organic acids on survival of Escherichia coli O157:H7 in acidic environments     Reprint Icon
(Peer Reviewed Journal) 		(01-Oct-05)
Aseptic processing of sweetpotato purees using a continuous flow microwave system     Reprint Icon
(Peer Reviewed Journal) 		(01-Sep-05)
SAFETY OF MINIMALLY PROCESSED, ACIDIFIED AND FERMENTED VEGETABLE PRODUCTS     Reprint Icon
(Book / Chapter) 		(15-Jul-05)
Physical, chemical and microbial changes in shredded sweetpotatoes     Reprint Icon
(Peer Reviewed Journal) 		(01-Jul-05)
IDENTIFICATIONS OF PREDOMINANT BACTERIAL ISOLATES FROM THE FERMENTING KIMCHI USING ITS-PCR AND PARTIAL 16S RDNA SEQUENCE ANALYSES     Reprint Icon
(Peer Reviewed Journal) 		(30-Apr-05)
Mechanical properties of foods used in experimental studies of primate masticatory function     Reprint Icon
(Peer Reviewed Journal) 		(01-Apr-05)
Heat transfer and microbial kinetics modeling to determine the location of microorganisms within cucumber fruit     Reprint Icon
(Peer Reviewed Journal) 		(07-Mar-05)
Chemical and sensory properties of sauerkraut produced with Leuconostoc mesenteroides starter cultures of differing malolactic phenotypes     Reprint Icon
(Peer Reviewed Journal) 		(18-Feb-05)
   
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