individual publications

• academic article

  • Inhibitory effects of various antibrowning agents on apple slices.  Food Chemistry.  73:23-30. 2001
  • Quality changes of fresh-cut packaged Fuji apples during storage.  Korean Journal of Food Science & Technology.  33:469-473. 2001
  • Rhubarb juice as a natural antibrowning agent.  Journal of Food Science.  65:1285-1289. 2000

• conference paper

  • The relationship among flesh browning, polyphenol oxidase activity, and total phenolic contents in minimally processed potato.  Paper number 88E-1. 2001

• document part

  • Minimal processing of apple slices 2001
  • Selection of apple cultivars and antibrowning agents for dehydrated apple chips.  132. 2001
  • A new method to improve the quality of canned plums 2000
  • Effect of mash fermentation on quality of hard apple cider 2000
  • Effect of mash fermentation on quality of hard apple cider 2000
  • Rhubarb juice as a natural antibrowning agent 2000