The Effects of <i>Okara</i> Ratio and Particle Size on the Physical Properties and Consumer Acceptance of Tofu by Kay Hyun Joo, William L. Kerr, George A. Cavender

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Drying effects on physicochemical and functional properties of cuttlefish (Sepia officinalis) ink powder by Salma Salsabila, Soraya Kerdpiboon, William L. Kerr, Tongchai Puttongsiri

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Pecan color change during storage: Kinetics and Modeling of the Processes by Himanshu Prabhakar, Clive H. Bock, William L. Kerr, Fanbin Kong

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Evaluation of a novel chlorine dioxide-based packaging technology to reduce human enteric virus contamination on refrigerated tomatoes and blueberries by Rebecca M. Goulter, Jason W. Frye, William L. Kerr, Angela Richard, Michael Johnston, Lee-Ann Jaykus

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Postharvest Reduction of <i>Salmonella enterica</i> on Tomatoes Using a Pelargonic Acid Emulsion by Elizabeth White, Govindaraj Dev Kumar, Andre Luiz Biscaia Ribeiro da Silva, William L. Kerr, Samuel Cimowsky, J. Andrew Widmer, Laurel L. Dunn

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