Characterization of Spirulina-Alginate Beads Formed Using Ionic Gelation by Deepak Rajmohan, Danielle Bellmer

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Oxidative Stability of a New Peanut Butter Bite Product by Pranav Kaushik Pidatala, Danielle Bellmer, William McGlynn

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The Potential of <i>Bacillus</i> Species as Probiotics in the Food Industry: A Review by Jessie Payne, Danielle Bellmer, Ravi Jadeja, Peter Muriana

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Development of New Chip Products from Brewer’s Spent Grain by Reann Garrett, Danielle Bellmer, William McGlynn, Patricia Rayas-Duarte

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Effects of Biomass Feedstocks and Gasification Conditions on the Physiochemical Properties of Char by Raymond L. Huhnke, Wenqiao Yuan, Donghai Wang, Danielle Bellmer, Krushna Patil, Ajay Kumar, Kezhen Qian

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