J. Hawkes

STABILITY OF INTERMEDIATE MOISTURE FOODS. 1. Lipid Oxidation

Theodore P. Labuza, T. Labuza, L. Mcnally, 1972 .

Prediction of folic acid retention during spray dehydration

J. Hawkes, R. Villota, James G. Hawkes, 1989 .

A COMPARATIVE STUDY OF WHIRLING‐ AND CONVENTIONAL‐FLUIDIZED BEDS IN THEIR APPLICATION TO DEHYDRATION. II. ANALYSIS OF RESIDENCE TIME DISTRIBUTIONS AND QUALITY OF THE PROCESSED PRODUCT

J. Hawkes, R. Villota, J. Šálek, 1984 .

Food applications and the toxicological and nutritional implications of amorphous silicon dioxide.

J. Hawkes, R. Villota, R Villota, 1986, Critical reviews in food science and nutrition.

OSMOTIC CONCENTRATION OF FRUIT SLICES PRIOR TO FREEZE DEHYDRATION

J. Hawkes, J. Flink, James M. Flink, 1978 .

Folates in foods: reactivity, stability during processing, and nutritional implications.

J. Hawkes, R. Villota, Hawkes Jg, 1989, Critical reviews in food science and nutrition.

PROPERTIES OF THE FREEZE DRYING “SCORCH” TEMPERATURE

J. Hawkes, J. Flink, E. Wong, 1974 .

Reaction Kinetics in Food Systems

J. Hawkes, R. Villota, 2019, Handbook of Food Engineering.