J. Powers

发表

Short communication: low-fat ice cream flavor not modified by high hydrostatic pressure treatment of whey protein concentrate.

C. Ross, J. Chauhan, S.Y. Lim, 2010, Journal of dairy science.

Microbiological and physico-chemical analysis of fermented protein-fortified cassava (Manihot esculenta Crantz) flour

J. Powers, G. Ünlü, Maria U. Rosales-Soto, 2016 .

Effect of drying methods on the physical properties and microstructures of mango (Philippine 'Carabao' var.) powder

Juming Tang, S. Sablani, J. Powers, 2012 .

Trout-skin gelatin-based edible films containing phenolic antioxidants: effect on physical properties and oxidative stability of cod-liver oil model food.

S. Sablani, J. Powers, B. Rasco, 2012, Journal of food science.

Whey beverages decrease blood pressure in prehypertensive and hypertensive young men and women

J. Powers, S. Clark, C. Barbosa-Leiker, 2010 .

Developing Hot Air-Assisted Radio Frequency Drying for In-shell Macadamia Nuts

Juming Tang, Shaojin Wang, Judy A. Johnson, 2013, Food and Bioprocess Technology.

Effects of High Pressure on Food Proteins

J. Powers, J. Yang, 2016 .

Extrusion of Regular and Waxy Barley Flours for Production of Expanded Cereals

B. Baik, J. Powers, L. Nguyễn, 2004 .

Physical and chemical stability of Refractance Window®–dried mango (Philippine ‘Carabao’ var.) powder during storage

Juming Tang, S. Sablani, J. Powers, 2017 .

Thermal Properties of Aloe Vera Powder and Rheology of Reconstituted Gels

Juming Tang, J. Powers, C. Nindo, 2010 .

Developing Baking-Stable Red Raspberries with Improved Mechanical Properties and Reduced Syneresis

S. Sablani, J. Powers, Armando Quintanilla, 2021, Food and Bioprocess Technology.

Determination of total phenolic content and antioxidant capacity of onion (Allium cepa) and shallot (Allium oschaninii) using infrared spectroscopy.

X. Lu, Juming Tang, C. Ross, 2011, Food chemistry.

Determination of quercetins in onion (Allium cepa) using infrared spectroscopy.

X. Lu, C. Ross, J. Powers, 2011, Journal of agricultural and food chemistry.

Stability of anthocyanins in frozen and freeze-dried raspberries during long-term storage: in relation to glass transition.

Roopesh M. Syamaladevi, Juming Tang, S. Sablani, 2011, Journal of food science.

Effect of pectolytic enzyme preparations on the phenolic composition and antioxidant activity of asparagus juice.

Juming Tang, T. Sun, J. Powers, 2005, Journal of agricultural and food chemistry.

Evaluation of the antioxidant activity of asparagus, broccoli and their juices

Juming Tang, T. Sun, J. Powers, 2007 .

Modification of whey protein concentrate hydrophobicity by high hydrostatic pressure

B. Swanson, J. Powers, S. Clark, 2005 .

Ligand and Flavor Binding Functional Properties of β‐Lactoglobulin in the Molten Globule State Induced by High Pressure

A. Dunker, B. Swanson, J. Powers, 2003 .

Browning of Dehydroascorbic Acid and Chlorogenic Acid as a Function of Water Activity

J. Powers, H. Leung, G. Monsalve, 1990 .

The Hydroxycinnamic Acid Tartaric Acid Ester Content of Musts and Grape Varieties Grown in the Pacific Northwest

J. Powers, C. Nagel, L. Wulf, 1979, American Journal of Enology and Viticulture.

Effect of mixing time, freeze-drying and baking on phenolics, anthocyanins and antioxidant capacity of raspberry juice during processing of muffins.

J. Alldredge, J. Powers, Maria U. Rosales-Soto, 2012, Journal of the science of food and agriculture.

Loss of rutin and antioxidant activity of asparagus juice caused by a pectolytic enzyme preparation from Aspergillus niger

Juming Tang, T. Sun, J. Powers, 2007 .

Cloning and characterization of debittering peptidases, PepE, PepO, PepO2, PepO3, and PepN, of Lactobacillus helveticus WSU19

J. Powers, G. Ünlü, Elly Soeryapranata, 2007 .

Enzyme-catalyzed change of antioxidants content and antioxidant activity of asparagus juice.

Juming Tang, T. Sun, J. Powers, 2007, Journal of agricultural and food chemistry.

Estimation of Soluble Protein Concentration of White Wines Using Coomassie Brilliant Blue G-250

J. Powers, S. Spayd, J. M. Murphey, 1989, American Journal of Enology and Viticulture.

Effect of extrusion on the antioxidant capacity and color attributes of expanded extrudates prepared from purple potato and yellow pea flour mixes.

Juming Tang, Balunkeswar Nayak, J. Powers, 2011, Journal of food science.

Physical Association of Starch Biosynthetic Enzymes with Starch Granules of Maize Endosperm (Granule-Associated Forms of Starch Synthase I and Starch Branching Enzyme II)

P. Keeling, M. Knight, J. Powers, 1996, Plant physiology.

Matrix-Assisted Laser Desorption/Ionization Time-of-Flight Mass Spectrometry Method for the Quantification of β-Casein Fragment (f 193-209)

H. Hill, J. Powers, K. Al-Saad, 2002 .

PURIFICATION AND SOME PHYSICAL AND CHEMICAL PROPERTIES OF RED KIDNEY BEAN (PHASEOLUS VULGARIS) α‐AMYLASE INHIBITOR

J. Whitaker, J. Powers, 1978 .

EFFECT OF SEVERAL EXPERIMENTAL PARAMETERS ON COMBINATION OF RED KIDNEY BEAN (PHASEOLUS VULGARIS) α‐AMYLASE INHIBITOR WITH PORCINE PANCREATIC α‐AMYLASE

J. Whitaker, J. Powers, 1978 .

Retardation of Discoloration in Barley Flour Gel and Dough

B. Baik, J. Powers, Z. Quinde-Axtell, 2006 .

Heat Induced Gelation of Pea (Pisum sativum) Mixed Globulins, Vicilin and Legumin

J. Powers, C. J. Brekke, P. Bora, 1994 .

Lipoxygenase activity in walnuts and almonds

Juming Tang, B. Swanson, J. Powers, 2007 .

Vacuum impregnation of firming agents in red raspberries.

Juming Tang, S. Sablani, J. Powers, 2018, Journal of the science of food and agriculture.

Energy consumption during Refractance Window® evaporation of selected berry juices

J. Powers, J. Tang, C. I. Nindo, 2004 .

Energy Consumption during Refractance Window™ Evaporation of Selected Berry Juices

Juming Tang, J. Powers, C. Nindo, 2003 .

Evaluation of drying technologies for retention of physical quality and antioxidants in asparagus (Asparagus officinalis, L.)

Juming Tang, Juming Tang, T. Sun, 2003 .

Effects of deep‐fat frying temperature on antioxidant properties of whole wheat doughnuts

B. Baik, J. Powers, B. Chew, 2018 .

Thermal pasteurization of ready-to-eat foods and vegetables: Critical factors for process design and effects on quality

Juming Tang, S. Sablani, D. Barrett, 2017, Critical reviews in food science and nutrition.

Thermal Inactivation of Asparagus Lipoxygenase and Peroxidase

J. Powers, C. Nagel, C. Ganthavorn, 1991 .

Peroxidase Fractions from Asparagus of Varying Heat Stabilities

J. Powers, H. Leung, M. Costello, 1984 .

Effect of ultrasound frequency on antioxidant activity, total phenolic and anthocyanin content of red raspberry puree.

G. Möller, J. Powers, C. Nindo, 2013, Ultrasonics sonochemistry.

Hydrophobic probe binding of beta-lactoglobulin in the native and molten globule state induced by high pressure as affected by pH, KIO(3) and N-ethylmaleimide.

A. Dunker, B. Swanson, J. Powers, 2002, Journal of agricultural and food chemistry.

Improved amperometric method for the rapid and quantitative measurement of lipoxygenase activity in vegetable tissue crude homogenates.

J. Reyes-De-Corcuera, R. Cavalieri, J. Powers, 2002, Journal of agricultural and food chemistry.

Thermal degradation of anthocyanins from purple potato (cv. Purple Majesty) and impact on antioxidant capacity.

Juming Tang, Balunkeswar Nayak, J. Powers, 2011, Journal of agricultural and food chemistry.

Determination of total phenolic content and antioxidant activity of garlic (Allium sativum) and elephant garlic (Allium ampeloprasum) by attenuated total reflectance-Fourier transformed infrared spectroscopy.

D. E. Aston, C. Ross, J. Powers, 2011, Journal of agricultural and food chemistry.

Release kinetics of nisin from biodegradable poly(butylene adipate-co-terephthalate) films into water

Luis J. Bastarrachea, S. Sablani, J. Powers, 2010 .

Reduction of Salmonella enterica serovar enteritidis on the surface of raw shelled almonds by exposure to steam.

J. Reyes-De-Corcuera, Sun-Young Lee, D. Kang, 2006, Journal of food protection.

Blanching of Foods

R. Cavalieri, J. Powers, J. R. D. Corcuera, 2004 .

COLORED POTATOES (SOLANUM TUBEROSUM L.) DRIED FOR ANTIOXIDANT‐RICH VALUE‐ADDED FOODS

Juming Tang, Balunkeswar Nayak, J. Powers, 2011 .

Rheological properties of blueberry puree for processing applications

Juming Tang, J. Powers, C. Nindo, 2007 .

EFFECT OF CUT AND FIELD-HOLDING CONDITIONS OF ACTIVITY OF PHENYLALANINE AMMONIA-LYASE AND TEXTURE IN FRESH ASPARAGUS SPEARS

S. Drake, J. Powers, 1980 .

Differentiation of intracellular peptidases of starter and adjunct cultures using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry

H. Hill, J. Powers, W. Siems, 2004 .

Viscosity of blueberry and raspberry juices for processing applications

Pawan P. Singh, Juming Tang, J. Powers, 2005 .

Relationship between MALDI-TOF analysis of beta-CN f193-209 concentration and sensory evaluation of bitterness intensity of aged cheddar cheese.

H. Hill, J. Powers, W. Siems, 2002, Journal of agricultural and food chemistry.

Kinetics of carrot texture degradation under pasteurization conditions

Juming Tang, S. Sablani, D. Barrett, 2014 .

Batter Properties of Yellow Pea Flour With Respect to A kia Preparation '

J. Powers, A. Osei-Yaw, 2006 .

Degradation of αs1-CN f1-23 by aminopeptidase N and endopeptidases E, O, O2, and O3 of Lactobacillus helveticus WSU19 under cheese ripening conditions

J. Powers, G. Ünlü, Elly Soeryapranata, 2008 .

Influence of salt-to-moisture ratio on starter culture and calcium lactate crystal formation.

B. Swanson, J. Powers, S. Clark, 2008, Journal of dairy science.

Cheese pH, protein concentration, and formation of calcium lactate crystals.

B. Swanson, J. Powers, S. Clark, 2006, Journal of dairy science.

Enhanced lactose cheese milk does not guarantee calcium lactate crystals in finished cheddar cheese.

L. Luedecke, A. J. Blake, J. Powers, 2005, Journal of dairy science.

Comparison of sensory differences of stored Russet Burbank potatoes treated with CIPC and alternative sprout inhibitors

J. Powers, T. Boylston, Karen M. Weiler, 2001, American Journal of Potato Research.

Developing vacuum-impregnated dehydrofrozen red raspberries with improved mechanical properties

Juming Tang, S. Sablani, J. Powers, 2020, Drying Technology.

Thermal, Ultra High Pressure, and Pulsed Electric Field Attenuation of Lactobacillus. Part 2

B. Swanson, L. Luedecke, J. Powers, 2002 .

Partial Purification and Characterization of Asparagus Lipoxygenase

J. Powers, C. Ganthavorn, 1989 .

High Hydrostatic Pressure Affects Flavor-binding Properties of Whey Protein Concentrate

B. Swanson, H. Hill, J. Powers, 2006 .

Enzyme-electropolymer-based amperometric biosensors: an innovative platform for time-temperature integrators.

Juming Tang, J. Reyes-De-Corcuera, D. Kang, 2005, Journal of agricultural and food chemistry.

Effect of enzymatic macerate treatment on rutin content, antioxidant activity, yield, and physical properties of asparagus juice.

Juming Tang, T. Sun, J. Powers, 2007, Journal of food science.

Almond quality as influenced by radio frequency heat treatments for disinfestation

Shaojin Wang, Juming Tang, Juming Tang, 2010 .

Antioxidant activity and quality of asparagus affected by microwave-circulated water combination and conventional sterilization

Juming Tang, T. Sun, J. Powers, 2007 .

Change in Susceptibility of Proteins to Proteolysis and the Inactivation of an Extracellular Protease from Pseudomonas fluorescens M3/6 When Exposed to Pulsed Electric Fields

Gustavo V. Barbosa-Cánovas, Olga Martín-Belloso, Barry G. Swanson, 2001, Pulsed Electric Fields in Food Processing.

Plasmin Inactivation with Pulsed Electric Fields

Gustavo V. Barbosa-Cánovas, Barry G. Swanson, G. Barbosa‐Cánovas, 1995 .

In Vitro Effect of Bean Amylase Inhibitor on Insect Amylases 1.

J. Powers, J. D. Culbertson, 1982, Journal of food protection.

Lactobacillus spp. from Washington state wines: isolation and characterization

K. Jensen, J. C. Peterson, J. Powers, 1993 .

β-Lactoglobulin Molten Globule Induced by High Pressure

A. Dunker, B. Swanson, J. Powers, 2001 .

State diagram and water adsorption isotherm of raspberry (Rubus idaeus)

Juming Tang, S. Sablani, B. Swanson, 2009 .

BOVINE AND FISH GELATIN COATINGS INCORPORATING TANNINS: EFFECT ON PHYSICAL PROPERTIES AND OXIDATIVE STABILITY OF SALMON FILLETS

J. Powers, G. Ünlü, B. Rasco, 2014 .

Effect of Grape Maturation on Soluble Protein Characteristics of Gewürztraminer and White Riesling Juice and Wine

J. Powers, S. Spayd, J. M. Murphey, 1989, American Journal of Enology and Viticulture.

Influence of Cultivars, Soak Solution, Blanch Method, and Brine Composition on Canned Dry Pea Quality

S. Drake, J. Powers, S. McCurdy, 1983 .

Simultaneous determination of film permeability to H2O2 and substrate surface area coverage of overoxidized polypyrrole

R. Cavalieri, J. Powers, J. R. D. Corcuera, 2004 .

Improved platinization conditions produce a 60-fold increase in sensitivity of amperometric biosensors using glucose oxidase immobilized in poly-o-phenylenediamine

R. P. Cavalieri, R. Cavalieri, J. Powers, 2005 .

Measurement of lipoxygenase activity in homogenized green bean tissue

R. Cavalieri, J. Powers, Jinrui Wu, 1991 .

Application of Enzymes in Food Analysis

J. Powers, 2010 .

Prototype Instruments for Laboratory and On-Line Measurement of Lipoxygenase Activity

R. Cavalieri, J. Powers, J. R. D. De Corcuera, 2003 .

Interaction of a purified bean (Phaseolus vulgaris) glycoprotein with an insect amylase

J. Powers, J. D. Culbertson, 1983 .

Physico-Chemical and Sensory Evaluation of Cooked Fermented Protein Fortified Cassava (Manihot Esculenta Crantz) Flour

F. Younce, C. Ross, J. Powers, 2016 .

Influence of Refractance Window evaporation on quality of juices from small fruits

Juming Tang, J. Powers, C. Nindo, 2007 .

Protein Removal from a Wine by Immobilized Grape Proanthocyanidins

J. Powers, C. Nagel, K. Weller, 1988, American Journal of Enology and Viticulture.

Water sorption and glass transition temperatures in red raspberry (Rubus idaeus)

Shyam S. Sablani, Juming Tang, Barry G. Swanson, 2010 .

Thermal pasteurization of ready-to-eat foods and vegetables: Critical factors for process design and effects on quality

Juming Tang, S. Sablani, D. Barrett, 2017, Critical reviews in food science and nutrition.

Method for preserving erythrocytic δ‐aminolevulinic acid dehydratase activity that facilitates population studies on lead intoxication

J. Powers, K. S. Sriprakash, C. Burns, 1994 .

Effect of ultrasound frequency on antioxidant activity, total phenolic and anthocyanin content of red raspberry puree.

G. Möller, J. Powers, C. Nindo, 2013, Ultrasonics sonochemistry.

The Adjustment of High pH/High Titratable Acidity Wines by Ion Exchange

J. Powers, C. Nagel, W. Bonorden, 1986, American Journal of Enology and Viticulture.