George Cavender - Dissemin

Papers authored by George Cavender

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2016 Sarah M. Snyder, Bingxin Zhao, Ting Luo, Clive Kaiser, George Cavender

, Debra K. Sullivan, Neil F. Shay

Consumption of Quercetin and Quercetin-Containing Apple and Cherry Extracts Affects Blood Glucose Concentration, Hepatic Metabolism, and Gene Expression Patterns in Obese C57BL/6J High Fat–Fed Mice

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This paper was not found in any repository; the policy of its publisher is unknown or unclear.

2015 Jooyeoun Jung, George Cavender

, John Simonsen, Yanyun Zhao

Investigation of the Mechanisms of Using Metal Complexation and Cellulose Nanofiber/Sodium Alginate Layer-by-Layer Coating for Retaining Anthocyanin Pigments in Thermally Processed Blueberries in Aqueous Media

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2014 Jooyeoun Jung, George Cavender

, Yanyun Zhao

Impingement drying for preparing dried apple pomace flour and its fortification in bakery and meat products

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This paper was not found in any repository, but could be made available legally by the author.

Rebecca Walker, Angela Tseng, George Cavender

, Andrew Ross, Yanyun Zhao

Physicochemical, Nutritional, and Sensory Qualities of Wine Grape Pomace Fortified Baked Goods

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Yu Zhong, Yanyun Zhao, George Cavender

Investigation of different coating application methods on the performance of edible coatings on Mozzarella cheese

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Y. Zhao, J. Simonsen, George Cavender

, J. Jung, L. H. Fuchigami

Nano-cellulose coatings to prevent damage in foodstuffs

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2013 Jooyeoun Jung, George Cavender

, Yanyun Zhao

The contribution of acidulant to the antibacterial activity of acid soluble α- and β-chitosan solutions and their films

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2012 Yuanyuan Ma, William L. Kerr, George A. Cavender

, Ruthann B. Swanson, James L. Hargrove, Ronald B. Pegg

Effect of Peanut Skin Incorporation on the Color, Texture and Total Phenolics Content of Peanut Butters

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This paper is made freely available by the publisher.

2011 Kathryn Acosta, George Cavender

, William L. Kerr

Sensory and Physical Properties of Muffins Made With Waxy Whole Wheat Flour

Download from onlinelibrary.wiley.com

George A. Cavender

, William L. Kerr

Microfluidization of Full-Fat Ice Cream Mixes: Effects of Gum Stabilizer Choice on Physical and Sensory Changes

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George A. Cavender

, William L. Kerr

Inactivation of Vegetative Cells by Continuous High-Pressure Processing: New Insights on the Contribution of Thermal Effects and Release Device

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Papers authored by George Cavender