H. Schafer

发表

Isolation and identification of antimicrobial furocoumarins from parsley.

E. A. Zottola, P. Davidson, M. M. Manderfeld, 1997, Journal of food protection.

Characteristics of Mozzarella Cheese Made by Direct Acidification from Ultra-High-Temperature Processed Milk

N. Olson, H. Schafer, 1975 .

Antioxidant activity of nontocopherol hazelnut (Corylus spp.) phenolics.

J. Warthesen, H. Schafer, H. C. Yurttas, 2000 .

Sulfhydryl and Ascorbic Acid Relationships in Selected Vegetables and Fruits

E. A. Zottola, J. Albrecht, J. A. Albrecht, 1991 .

Characterization of an E2-type colicin and its application to treat alfalfa seeds to reduce Escherichia coli O157:H7.

F. Diez-Gonzalez, H. Schafer, G. P. Schamberger, 2004, International journal of food microbiology.

Relationship of Total Sulfur to Initial and Retained Ascorbic Acid in Selected Cruciferous and Noncruciferous Vegetables

E. A. Zottola, J. Albrecht, J. A. Albrecht, 1990 .

Inhibition of Listeria monocytogenes , Escherichia coli O157:H7, and Micrococcus luteus by Linear Furanocoumarins in a Model Food System.

E. A. Zottola, P. Davidson, H. Schafer, 1997, Journal of food protection.

Influence of cultivar and prewarming on texture retention of thermally processed potatoes

W. Breene, H. Schafer, M. Taguchi, 1991, Potato Research.

Comparison of two methods of ascorbic acid determination in vegetables

H. Schafer, J. A. Albhecht, 1990 .

Automated determination of nitrogen in milk products.

N. Olson, H. Schafer, 1975, Analytical chemistry.

Inhibition of Listeria monocytogenes , Escherichia coli O157:H7, and Micrococcus luteus by Linear Furanocoumarins in Culture Media.

E. A. Zottola, P. Davidson, H. Schafer, 1997, Journal of Food Protection.

Characterization of pectic substances from two potato cultivars with different sensitivities to prewarming

J. S. Quinn, H. Schafer, 1994, Potato Research.