F. Harte

发表

Yield stress for initial firmness determination on yogurt

G. Barbosa‐Cánovas, F. Harte, S. Clark, 2007 .

MEASUREMENT OF FIRMNESS OF STIRRED YOGURT IN ROUTINE QUALITY CONTROL

G. Ares, F. Harte, Carolina Paroli, 2006 .

Theil error splitting method for selecting the "best model" in microbial inactivation studies.

F. Harte, P. Davidson, Glenn Black, 2009, Journal of food protection.

Inactivation of Alicyclobacillus acidoterrestris using high pressure homogenization and dimethyl dicarbonate.

F. Harte, P. Davidson, D. A. Golden, 2013, Journal of food protection.

Inactivation of Escherichia coli and Listeria innocua in apple and carrot juices using high pressure homogenization and nisin.

F. Harte, Panchalee Pathanibul, T. Taylor, 2009, International journal of food microbiology.

Effect of a low temperature step during fermentation on the physico-chemical properties of fat-free yogurt

F. Harte, M. Corzo-Martínez, S. Wilkinson, 2014 .

Survival and inactivation of human norovirus surrogates in blueberry juice by high-pressure homogenization.

F. Harte, D. D'Souza, P. Davidson, 2012, Foodborne pathogens and disease.

Effect of dynamic high-pressure treatment on the interfacial and foaming properties of soy protein isolate–hydroxypropylmethylcelluloses systems

Karina D. Martínez, V. Ganesan, F. Harte, 2011 .

Composition and Bioactive Properties of Yerba Mate (llex paraguariensis A. St.-Hil.): A Review

C. N. Stewart, F. Harte, K. Burris, 2012 .

Critical Concentration of Lecithin Enhances the Antimicrobial Activity of Eugenol against Escherichia coli

F. Harte, E. Dudley, P. Davidson, 2017, Applied and Environmental Microbiology.

Effect of high-pressure homogenization on the physical and antioxidant properties of Quercus resinosa infusions encapsulated by spray-drying.

J. Gallegos‐Infante, N. Rocha‐Guzmán, R. González-Laredo, 2010, Journal of food science.

The association of lipophilic phospholipids with native bovine casein micelles in skim milk: Effect of lactation stage and casein micelle size.

F. Harte, A. Patterson, A. Hristov, 2018, Journal of dairy science.

Yerba mate enhances probiotic bacteria growth in vitro but as a feed additive does not reduce Salmonella Enteritidis colonization in vivo.

N. Zhang, F. Harte, S. Díaz-Sánchez, 2014, Poultry science.

High-pressure homogenization for the inactivation of human enteric virus surrogates.

F. Harte, D. D'Souza, Xiaowei Su, 2009, Journal of food protection.

Aqueous extracts of yerba mate (Ilex paraguariensis) as a natural antimicrobial against Escherichia coli O157:H7 in a microbiological medium and pH 6.0 apple juice.

C. N. Stewart, F. Harte, K. Burris, 2012, Journal of food protection.

Food Processing by High-Pressure Homogenization

F. Harte, 2016 .

Critical Synergistic Concentration of Lecithin Phospholipids Improves the Antimicrobial Activity of Eugenol against Escherichia coli

F. Harte, E. Dudley, Haoshu Zhang, 2017, Applied and Environmental Microbiology.

Comparison of reduction in foodborne viral surrogates by high pressure homogenization.

F. Harte, D. D'Souza, Xiaowei Su, 2011, Journal of food protection.

Effect of high-pressure-jet processing on the viscosity and foaming properties of pasteurized whole milk.

F. Harte, R. Roberts, T. Felix, 2018, Journal of dairy science.

Effect of glycation on sodium caseinate-stabilized emulsions obtained by ultrasound.

F. Harte, A. Soria, F. J. Moreno, 2011, Journal of dairy science.

Characterization of high-pressure jet-induced fat-protein complexation.

F. Harte, J. Coupland, G. Lewis, 2021, Journal of dairy science.

Association of triclosan to casein proteins through solvent-mediated high-pressure homogenization.

F. Harte, J. Dunlap, A. Roach, 2009, Journal of food science.

PARTICLE SIZE DISTRIBUTION IN FOOD POWDERS

G. Barbosa‐Cánovas, F. Harte, Hong Yan, 2011 .

Chromatographic fractionation and molecular mass characterization of Cercidium praecox (Brea) gum.

F. Harte, J. Jurat-Fuentes, L. Santiago, 2016, Journal of the science of food and agriculture.

Magnetic Fields: Foods

G. Barbosa‐Cánovas, B. Swanson, F. Harte, 2010 .

Inactivation effect of an 18-T pulsed magnetic field combined with other technologies on Escherichia coli

G. Barbosa‐Cánovas, B. Swanson, F. Harte, 2001 .

Magnetic Fields as a Potential Nonthermal Technology for the Inactivation of Microorganisms

G. Barbosa‐Cánovas, B. Swanson, F. Harte, 2001 .

POTENTIAL USE OF 18 TESLA STATIC AND PULSED MAGNETIC FIELDS ON ESCHERICHIA COLI AND SACCHAROMYCES CEREVISIAE

G. Barbosa‐Cánovas, B. Swanson, F. Harte, 2001 .

Choline absorption and evaluation of bioavailability markers when supplementing choline to lactating dairy cows.

F. Harte, S. Campagna, H. Lapierre, 2016, Journal of dairy science.

Effects of high-pressure homogenization on physicochemical properties and storage stability of switchgrass bio-oil

Burton C. English, X. Philip Ye, Federico Harte, 2009 .

Characterization and improvement of rheological properties of sodium caseinate glycated with galactose, lactose and dextran

F. Harte, F. J. Moreno, M. Villamiel, 2010 .

Spray drying of high pressure jet-processed condensed skim milk

F. Harte, C. Hettiarachchi, G. L. Voronin, 2019, Journal of Food Engineering.

Raw Milk: Nature's Most Perfect Food?

F. Harte, S. Clark, 2020 .

Initial study on high pressure jet processing using a modified waterjet on physicochemical and rennet coagulation properties of pasteurized skim milk

F. Harte, R. Ye, M. Mohan, 2016 .

Critical phosphate salt concentrations leading to altered micellar casein structures and functional intermediates.

F. Harte, M. Culler, C. Hettiarachchi, 2019, Journal of dairy science.

High pressure homogenization to improve the stability of casein - hydroxypropyl cellulose aqueous systems.

F. Harte, R. Ye, 2014, Food hydrocolloids.

Method-induced variation in the bacterial cell surface hydrophobicity MATH test.

F. Harte, G. I. Olivas, C. Acosta-Muñiz, 2021, Journal of microbiological methods.

Low-fat set yogurt made from milk subjected to combinations of high hydrostatic pressure and thermal processing.

G. Barbosa‐Cánovas, B. Swanson, F. Harte, 2003, Journal of dairy science.

Binding of vitamin A by casein micelles in commercial skim milk.

F. Harte, J. Jurat-Fuentes, M. Mohan, 2013, Journal of dairy science.

Impact of High Hydrostatic Pressure and Heat Treatments on Milk Gel Properties: A Comparative Rheological Study

G. Barbosa‐Cánovas, F. Harte, S. Clark, 2012 .

Rheological properties of rennet-induced milk gels as affected by high pressure treatment at different temperatures

F. Harte, S. Clark, T. Osaili, 2008 .

Disruption and sedimentation of casein micelles and casein micelle isolates under high-pressure homogenization

Federico Harte, F. Harte, Adrienne Roach, 2008 .

The binding of orally dosed hydrophobic active pharmaceutical ingredients to casein micelles in milk.

F. Harte, A. Hristov, M. Cheema, 2017, Journal of dairy science.

EFFECT OF ETHANOL ON THE SOLUBILIZATION OF HYDROPHOBIC MOLECULES BY SODIUM CASEINATE

F. Harte, R. Elias, Y. Qu, 2017 .

The association of low-molecular-weight hydrophobic compounds with native casein micelles in bovine milk.

F. Harte, J. Jurat-Fuentes, S. Campagna, 2015, Journal of dairy science.

Cryo-transmission electron tomography of native casein micelles from bovine milk.

F. Harte, T. Dokland, J. Jurat-Fuentes, 2011, Journal of dairy science.

High-pressure homogenization of raw and pasteurized milk modifies the yield, composition, and texture of queso fresco cheese.

V. Ganesan, F. Harte, S. Clark, 2011, Journal of dairy science.

Effect of high-pressure-jet processing on the physiochemical properties of low-fat ice cream mix.

F. Harte, R. Roberts, T. Felix, 2020, Journal of dairy science.

High pressure jet spray drying of condensed skim milk results in powders with enhanced interfacial properties

F. Harte, C. Hettiarachchi, G. L. Voronin, 2021 .

Casein maps: effect of ethanol, pH, temperature, and CaCl2 on the particle size of reconstituted casein micelles.

F. Harte, R. Ye, 2013, Journal of dairy science.

Effect of high hydrostatic pressure and whey proteins on the disruption of casein micelle isolates

G. Barbosa‐Cánovas, B. Swanson, F. Harte, 2007, Journal of Dairy Research.

The effect of ethanol and heat on the functional hydrophobicity of casein micelles.

F. Harte, R. Trejo, 2010, Journal of dairy science.

Human norovirus surrogate reduction in milk and juice blends by high pressure homogenization.

F. Harte, D. D'Souza, K. Horm, 2012, Journal of food protection.

Solvent-Free Lipase-Catalyzed Synthesis of Technical-Grade Sugar Esters and Evaluation of Their Physicochemical and Bioactive Properties

F. Harte, D. Hayes, An-jun Liu, 2016 .

Effect of mild thermal and pH changes on the sol-gel transition in skim milk.

F. Harte, Stiphany Tieu, 2022, Journal of dairy science.

Stability, temperature dependence, and microstructure of high pressure jet-treated dairy foams

F. Harte, J. Coupland, G. L. Voronin, 2021, Food Hydrocolloids.

Enhanced foaming and emulsifying properties of high-pressure-jet-processed skim milk

F. Harte, M. Corzo-Martínez, C. Hettiarachchi, 2018, International Dairy Journal.

Milk and Ice Cream Processing

Federico Harte, F. Harte, Maneesha S. Mohan, 2014 .

Fatty acid profile and CLA isomers content of cow, ewe and goat milks processed by high pressure homogenization

F. Harte, J. Fontecha, Luis M. Rodríguez-Alcalá, 2009 .

Yield Stress and Microstructure of Set Yogurt Made from High Hydrostatic Pressure-Treated Full Fat Milk

Gustavo V. Barbosa-Cánovas, Barry G. Swanson, Federico Harte, 2002 .

Antimicrobial activity of Yerba Mate (Ilex paraguariensis) aqueous extracts against Escherichia coli O157:H7 and Staphylococcus aureus.

C. N. Stewart, F. Harte, K. Burris, 2011, Journal of food science.

A MODEL FOR VISCOSITY REDUCTION IN POLYSACCHARIDES SUBJECTED TO HIGH‐PRESSURE HOMOGENIZATION

F. Harte, Rocío Venegas, 2010 .

Choline and Choline Metabolite Patterns and Associations in Blood and Milk during Lactation in Dairy Cows

F. Harte, S. Campagna, V. Artegoitia, 2014, PloS one.

Ionic strength and buffering capacity of emulsifying salts determine denaturation and gelation temperatures of whey proteins.

F. Harte, T. López-Pedemonte, D. Perez, 2022, Journal of dairy science.

Freezing kinetics and microstructure of ice cream from high-pressure-jet processing of ice cream mix.

F. Harte, R. Roberts, J. Coupland, 2021, Journal of dairy science.

Thermal inactivation kinetics of hepatitis A virus in spinach.

F. Harte, D. D'Souza, X. Ye, 2015, International journal of food microbiology.

Rheological properties of corn oil emulsions stabilized by commercial micellar casein and high pressure homogenization

F. Harte, M. F. S. Martin-Gonzalez, A. Roach, 2009 .

Effect of Ultra-High Pressure Homogenization on the Interaction Between Bovine Casein Micelles and Ritonavir

F. Harte, J. Dunlap, M. Corzo-Martínez, 2015, Pharmaceutical Research.

Isolation of caseins from whey proteins by microfiltration modifying the mineral balance in skim milk.

F. Harte, A. Hernández, 2009, Journal of dairy science.

Functionality of glycomacropeptide glycated with lactose and maltodextrin.

F. Harte, T. López-Pedemonte, J. Berbejillo, 2022, Journal of dairy science.

Solubilized micellar calcium induced low methoxyl-pectin aggregation during milk acidification.

F. Harte, M. F. San Martín-González, M. Adams, 2007, Journal of dairy science.

Short communication: Casein hydrolysate and whey proteins as excipients for cyanocobalamin to increase intestinal absorption in the lactating dairy cow.

F. Harte, C. Girard, D. Ouellet, 2015, Journal of dairy science.

Inactivation of Alicyclobacillus acidoterrestris using high pressure homogenization and dimethyl dicarbonate.

F. Harte, P. Davidson, D. Golden, 2013, Journal of food protection.