Cited publications

• Akev, Koray, Mehmet Ali Koyuncu, and Derya Erbaş. “Quality of raisins under different packaging and storage conditions.” The Journal of Horticultural Science and Biotechnology (2017): 1-6. Article link.
   
• Allen, K., D. Cornforth, D. Whittier, M. Vasavada, and B. Nummer. “Evaluation of high humidity and wet marinade methods for pasteurization of jerky.” Journal of food science 72, no. 7 (2007). Article link.
   
• Aramouni, Fadi M., Karim K. Kone, Jean A. Craig, and Daniel YC Fung. “Growth of Clostridium sporogenes PA 3679 in home-style canned quick breads.” Journal of food protection 57, no. 10 (1994): 882-886. Article link.
   
• Barrett, A. H., A. V. Cardello, L. Mair, P. Maguire, L. L. Lesher, M. Richardson, J. Briggs, and I. A. Taub. “Textural optimization of shelf-stable bread: Effects of glycerol content and dough-forming technique.” Cereal chemistry 77, no. 2 (2000): 169-176. Article link.
   
• Bell, Leonard N., and Theodore P. Labuza. “Compositional Influence on the pH of Reduced‐Moisture Solutions.” Journal of Food Science 57, no. 3 (1992): 732-734. Article link.
   
• Brake, Nicole C., and Owen R. Fennema. “Edible coatings to inhibit lipid migration in a confectionery product.” Journal of food science 58, no. 6 (1993): 1422-1425. Article link.
   
• Brandt, L. “Bound for success. Controlling water activity gives technologists the edge in developing safe, shelf-stable foods.” Food Formulating 2 (1996): 41-48.
   
• Brannan, R. G. “Effect of grape seed extract on physicochemical properties of ground, salted, chicken thigh meat during refrigerated storage at different relative humidity levels.” Journal of food science 73, no. 1 (2008). Article link.
   
• Buchanan, R. L., and L. K. Bagi. “Effect of water activity and humectant identity on the growth kinetics of Escherichia coli O157: H7.” Food Microbiology 14, no. 5 (1997): 413-423. Article link.
   
• Bucheli, Peter, Inge Meyer, Alain Pittet, Gilles Vuataz, and Rinantonio Viani. “Industrial storage of green Robusta coffee under tropical conditions and its impact on raw material quality and ochratoxin A content.” Journal of Agricultural and Food Chemistry 46, no. 11 (1998): 4507-4511. Article link.
   
• Calicioglu, Mehmet, Nancy G. Faith, Dennis R. Buege, and John B. Luchansky. “Validation of a manufacturing process for fermented, semidry Turkish soudjouk to control Escherichia coli O157: H7.” Journal of food protection 64, no. 8 (2001): 1156-1161. Article link.
   
• Carr, Lewis E., E. T. Mallinson, C. R. Tate, R. G. Miller, E. Russek-Cohen, L. E. Stewart, O. O. Opara, and S. W. Joseph. “Prevalence of Salmonella in broiler flocks: effect of litter water activity, house construction, and watering devices.” Avian diseases (1995): 39-44. Article link.
   
• Carter, B. P., M. T. Galloway, C. F. Morris, G. L. Weaver, and A. H. Carter. “The case for water activity as a specification for wheat tempering and flour production.” Cereal Foods World 60, no. 4 (2015): 166-170. Article link.
   
• Cerrutti, Patricia, Mauricio R. Terebiznik, MARTA SEGOVIA de HUERGO, Rosa Jagus, and Ana MR Pilosof. “Combined effect of water activity and pH on the inhibition of Escherichia coli by nisin.” Journal of food protection 64, no. 10 (2001): 1510-1514. Article link.
   
• Ceylan, E., and D. Y. C. Fung. “Destruction of Yersinia enterocolitica by Lactobacillus sake and Pediococcus acidilactici During Low‐temperature Fermentation of Turkish Dry Sausage (sucuk).” Journal of food science 65, no. 5 (2000): 876-879. Article link.
   
• Ceylan, E., and D. Y. C. Fung. “Destruction of Yersinia enterocolitica by Lactobacillus sake and Pediococcus acidilactici During Low‐temperature Fermentation of Turkish Dry Sausage (sucuk).” Journal of food science 65, no. 5 (2000): 876-879. Article link.
   
• Clawson, Andrew R., and Andrew J. Taylor. “Chemical changes during cooking of wheat.” Food Chemistry 47, no. 4 (1993): 337-343. Article link.
   
• Correia, Roberta TarginoPinto, Margarida Maria dos Anjos Magalhães, Márcia Reginada Silva Pedrini, Amanda Valéria Ferreira da Cruz, and Igor Clementino. “Ice cream made from cow and goat milk: chemical composition and melting characteristics.” Revista Ciencia Agronomica 39, no. 2 (2008): 251. Article link.
   
• Cox, N. A., M. E. Berrang, N. J. Stern, and M. T. Musgrove. “Difficulty in recovering inoculated Campylobacter jejuni from dry poultry-associated samples.” Journal of food protection 64, no. 2 (2001): 252-254. Article link.
   
• Davies, C. G. A., F. M. Netto, N. Glassenap, C. M. Gallaher, T. P. Labuza, and D. D. Gallaher. “Indication of the Maillard reaction during storage of protein isolates.” Journal of agricultural and food chemistry 46, no. 7 (1998): 2485-2489. Article link.
   
• Delhom, Christopher, and James Rodgers. “Cotton moisture–its importance, measurements and impacts.” In 33rd International Cotton Conference Breman. 2016. Article link.
   
• Deng, Kai, Prabhat K. Talukdar, Mahfuzur R. Sarker, Daniel Paredes-Sabja, and J. Antonio Torres. “Survival of Clostridium difficile spores at low water activity.” Food Microbiology 65 (2017): 274-278. Article link.
   
• Dowdeswell, Julian A., Jeff Evans, R. Mugford, G. Griffiths, S. McPhail, N. Millard, P. Stevenson et al. “Instruments and Methods Autonomous underwater vehicles (AUVs) and investigations of the ice–ocean interface in Antarctic and Arctic waters.” Journal of Glaciology 54, no. 187 (2008): 661-672. Article link.
   
• Duong, Quynh, Anastasia Purgianto, and Farnaz Maleky. “Dynamics of moisture diffusivity in solid triacylglycerol matrices.” Food Research International 75 (2015): 131-139. Article link.
   
• Dziabenko, Olga, and Javier García Zubía. “Planning and designing remote experiment for school curriculum.” In Global Engineering Education Conference (EDUCON), 2015 IEEE, pp. 874-878. IEEE, 2015. Article link.
   
• Fedeniuk, Rick W., Phyllis J. Shand, and Alan R. McCurdy. “Effect of thermal processing and additives on the kinetics of oxytetracycline degradation in pork muscle.” Journal of agricultural and food chemistry 45, no. 6 (1997): 2252-2257. Article link.
   
• Fontana, Anthony J. “Water activity: why it is important for food safety.” In International Conference on Food Safety, pp. 177-185. 1998. Article link.
   
• Fontana, A. J. “Understanding the importance of water activity in food.” Cereal foods world 45, no. 1 (2000): 7-10. Article link.
   
• Fresno, J. M., M. E. Tornadijo, J. Carballo, J. González-Prieto, and A. Bernardo. “Characterization and biochemical changes during the ripening of a Spanish craft goat’s milk cheese (Armada variety).” Food Chemistry 55, no. 3 (1996): 225-230. Article link.
   
• Gardini, Fausto, Rosalba Lanciotti, Duccio Rodolfo Luigi Caccioni, and Maria Elisabetta Guerzoni. “Antifungal activity of hexanal as dependent on its vapor pressure.” Journal of agricultural and food chemistry 45, no. 11 (1997): 4297-4302. Article link.
   
• Giese, J. “Laboratory: water activity: the new critical measurement.” Food technology (USA) (1997). Article link.
• Giordano, L. “Water activity variation during the refrigerated conservation of chicken cutlets.” Industrie Alimentari (Italy) (2002). Article link.
   
• Giraldo, G., P. Talens, P. Fito, and A. Chiralt. “Influence of sucrose solution concentration on kinetics and yield during osmotic dehydration of mango.” Journal of food Engineering 58, no. 1 (2003): 33-43. Article link.
   
• Gliemmo, M. F., C. A. Campos, and L. N. Gerschenson. “Interaction between potassium sorbate and aspartame in aqueous model sugar systems.” Journal of food science 66, no. 3 (2001): 428-431. Article link.
   
• Elfahri, Khaled. “Release of bioactive peptides from milk proteins by Lactobacillus species.” PhD diss., Victoria University, 2012. Article link.
   
• Gómez, R., and J. Fernandez-Salguero. “Water activity and chemical composition of some food emulsions.” Food chemistry 45, no. 2 (1992): 91-93. Article link.
   
• Fontana Jr, Anthony J. Measurement of water activity, moisture sorption isotherms, and moisture content of foods. Blackwell Publishing Professional: Ames, IA, USA, 2008. Article link.
   
• Harrison, Judy A., Mark A. Harrison, Ruth Ann Rose-Morrow, and Robert L. Shewfelt. “Home-style beef jerky: effect of four preparation methods on consumer acceptability and pathogen inactivation.” Journal of food protection 64, no. 8 (2001): 1194-1198. Article link.
   
• Heddleson, Ronald A., Stephanie Doores, Ramaswamy C. Anantheswaran, and Gerald D. Kuhn. “Viability loss of Salmonella species, Staphylococcus aureus, and Listeria monocytogenes in complex foods heated by microwave energy.” Journal of food protection 59, no. 8 (1996): 813-818. Article link.
   
• Hierro, Eva, Lorenzo de la Hoz, and Juan A. Ordóñez. “Contribution of microbial and meat endogenous enzymes to the lipolysis of dry fermented sausages.” Journal of Agricultural and Food Chemistry 45, no. 8 (1997): 2989-2995. Article link.
   
• Hierro, Eva, Lorenzo de la Hoz, and Juan A. Ordóñez. “Contribution of the microbial and meat endogenous enzymes to the free amino acid and amine contents of dry fermented sausages.” Journal of Agricultural and Food Chemistry 47, no. 3 (1999): 1156-1161. Article link.
   
• Hills, Brian P., Charles E. Manning, and Yvonne Ridge. “New theory of water activity in heterogeneous systems.” Journal of the Chemical Society, Faraday Transactions 92, no. 6 (1996): 979-983. Article link.
   
• Hwang, C‐A., and M. L. Tamplin. “Modeling the lag phase and growth rate of Listeria monocytogenes in ground ham containing sodium lactate and sodium diacetate at various storage temperatures.” Journal of food science 72, no. 7 (2007). Article link.
   
• Iturriaga, Montserrat H., Sofia M. Arvizu-Medrano, and Eduardo F. Escartin. “Behavior of Listeria monocytogenes in avocado pulp and processed guacamole.” Journal of food protection 65, no. 11 (2002): 1745-1749. Article link.
   
• Jørgensen, Lasse Vigel, Paw Dalgaard, and Hans Henrik Huss. “Multiple compound quality index for cold-smoked salmon (Salmo salar) developed by multivariate regression of biogenic amines and pH.” Journal of Agricultural and Food Chemistry 48, no. 6 (2000): 2448-2453. Article link.
   
• Kou, Yang, and Shelly J. Schmidt. “Vapor pressure and water activity measurements of saturated salt solutions made with D 2 O at 20 C.” Food chemistry 66, no. 2 (1999): 253-255. Article link.
   
• Laurindo, J. B., Gustavo Beuke Stringari, Sabrina Silva Paes, and Bruno Augusto Mattar Carciofi. “Experimental determination of the dynamics of vacuum impregnation of apples.” Journal of food science 72, no. 8 (2007). Article link.
   
• Lawlor, Kathleen A., Merle D. Pierson, Cameron R. Hackney, James R. Claus, and Joseph E. Marcy. “Nonproteolytic Clostridium botulinum toxigenesis in cooked turkey stored under modified atmospheres.” Journal of food protection 63, no. 11 (2000): 1511-1516. Article link.
   
• Lee, K‐T., and T. A. Foglia. “Fractionation of chicken fat triacylglycerols: synthesis of structured lipids with immobilized lipases.” Journal of food science 65, no. 5 (2000): 826-831. Article link.
   
• Lee, Marilyn B., and Steve Styliadis. “A survey of pH and water activity levels in processed salamis and sausages in Metro Toronto.” Journal of Food Protection 59, no. 9 (1996): 1007-1010. Article link.
   
• López‐Malo, A., S. M. Alzamora, and A. Argaiz. “Vanillin and pH synergistic effects on mold growth.” Journal of Food Science 63, no. 1 (1998): 143-146. Article link.
   
• López‐Malo, A., and E. Palou. “Modeling the Growth/No‐Growth Interface of Zygosaccharomyces bailii in Mango Puree.” Journal of food science 65, no. 3 (2000): 516-520. Article link.
   
• Lowe, J. A., and S. J. Kershaw. “Water activity-moisture content relationship as a predictive indicator for control of spoilage in commercial pet diet components.” Animal Feed Science and Technology 56, no. 3-4 (1995): 187-194. Article link.
   
• Marcolli, C., and Th Peter. “Water activity in polyol/water systems: new UNIFAC parameterization.” Atmospheric Chemistry and Physics 5, no. 6 (2005): 1545-1555. Article link.
   
• MacDonald, Grant A., Tyre C. Lanier, Harold E. Swaisgood, and Donald D. Hamann. “Mechanism for stabilization of fish actomyosin by sodium lactate.” Journal of agricultural and food chemistry 44, no. 1 (1996): 106-112. Article link.
   
• Marconi, Emanuele, Maria Fiorenza Caboni, Maria Cristina Messia, and Gianfranco Panfili. “Furosine: a suitable marker for assessing the freshness of royal jelly.” Journal of agricultural and food chemistry 50, no. 10 (2002): 2825-2829. Article link.
   
• Marsili, Ray. “Water activity: why it’s important and how to measure it.” Food Product Design (1993): 36-41.
   
• Mattick, K. L., F. Jørgensen, J. D. Legan, H. M. Lappin-Scott, and T. J. Humphrey. “Habituation of Salmonella spp. at reduced water activity and its effect on heat tolerance.” Applied and Environmental Microbiology 66, no. 11 (2000): 4921-4925. Article link.
   
• Mattick, K. L., F. Jørgensen, J. D. Legan, H. M. Lappin-Scott, and T. J. Humphrey. “Improving recovery of Salmonella enterica serovar Typhimurium DT104 cells injured by heating at different water activity values.” Journal of food protection 64, no. 10 (2001): 1472-1476. Article link.
   
• Mattick, K. Lꎬ, F. Jørgensen, J. D. Legan, M. B. Cole, J. Porter, H. M. Lappin-Scott, and T. J. Humphrey. “Survival and filamentation of salmonella entericaserovar enteritidis pt4 and salmonella enterica serovar typhimurium dt104 at low water activity.” Applied and environmental microbiology 66, no. 4 (2000): 1274-1279. Article link.
   
• McHugh, T. H., Charles C. Huxsoll, and John M. Krochta. “Permeability properties of fruit puree edible films.” Journal of food science 61, no. 1 (1996): 88-91. Article link.
   
• Michniewicz, J., G. G. Biliaderis, and W. Bushuk. “Effect of added pentosans on some properties of wheat bread.” Food Chemistry 43, no. 4 (1992): 251-257. Article link.
   
• Monsalve‐Gonalez, A. D. E. L. M. O., Gustavo V. Barbosa‐Canovas, and Ralph P. Cavalieri. “Mass transfer and textural changes during processing of apples by combined methods.” Journal of Food Science 58, no. 5 (1993): 1118-1124. Article link.
   
• Morillon, V., F. Debeaufort, M. Capelle, G. Blond, and A. Voilley. “Influence of the physical state of water on the barrier properties of hydrophilic and hydrophobic films.” Journal of Agricultural and Food Chemistry 48, no. 1 (2000): 11-16. Article link.
   
• Mujica-Paz, H., A. Valdez-Fragoso, A. López-Malo, E. Palou, and J. Welti-Chanes. “Impregnation and osmotic dehydration of some fruits: effect of the vacuum pressure and syrup concentration.” Journal of food engineering 57, no. 4 (2003): 305-314. Article link.
   
• Potes, Naritchaya, Joseph P. Kerry, and Yrjö H. Roos. “Protein modifications in high protein-oil and protein-oil-sugar systems at low water activity.” Food biophysics 9, no. 1 (2014): 49-60. Article link.
   
• Ninni, L., M. S. Camargo, and Antonio JA Meirelles. “Water activity in polyol systems.” Journal of Chemical & Engineering Data 45, no. 4 (2000): 654-660. Article link.
   
• Opara, O. O., L. E. Carr, E. Russek-Cohen, C. R. Tate, E. T. Mallinson, R. G. Miller, L. E. Stewart, R. W. Johnston, and S. W. Joseph. “Correlation of water activity and other environmental conditions with repeated detection of Salmonella contamination on poultry farms.” Avian diseases (1992): 664-671. Article link.
   
• Pond, Trevor J., Diane S. Wood, Ismail M. Mumin, Shai Barbut, and Mansel W. Griffiths. “Modeling the survival of Escherichia coli O157: H7 in uncooked, semidry, fermented sausage.” Journal of food protection 64, no. 6 (2001): 759-766. Article link.
   
• Powitz, Robert W., and James J. Balsamo Jr. “Measuring Water Activity in Foods: The Pawkit AquaLab.” Journal of Environmental Health 63, no. 7 (2001): 35-35. Article link.
   
• Qi, Ying, and Karen J. Miller. “Effect of low water activity on staphylococcal enterotoxin A and B biosynthesis.” Journal of food protection 63, no. 4 (2000): 473-478. Article link.
   
• Reid, Rachael, Séamus Fanning, Paul Whyte, Joe Kerry, Roland Lindqvist, Zhongyi Yu, and Declan Bolton. “The microbiology of beef carcasses and primals during chilling and commercial storage.” Food microbiology 61 (2017): 50-57. Article link.
   
• Reynolds, A. E., M. A. Harrison, R. Rose‐Morrow, and C. E. Lyon. “Validation of dry cured ham process for control of pathogens.” Journal of food science 66, no. 9 (2001): 1373-1379. Article link.
   
• Richard, J., and T. P. Labuza. “Rapid determination of the water activity of some reference solutions, culture media, and cheese using a new instrument based on the dew-point method.” Sciences des Aliments 10, no. 1 (1990): 57-64. Article link.
   
• Roa, V., M. S. Tapia, and F. Millán. “Mass balances in porous foods impregnation.” Journal of food science 66, no. 9 (2001): 1332-1336. Article link.
   
• Roa, Valentin, and S. T. De Daza. “Evaluation of water activity measurement with a dew point electronic humidity meter.” Lebensmittel-Wissenschaft+ Technologie 24, no. 3 (1991): 208-213. Article link.
   
• Rocha‐Garza, Ana E., and Joseph F. Zayas. “Quality of broiled beef patties supplemented with wheat germ protein flour.” Journal of Food Science 61, no. 2 (1996): 418-421. Article link.
   
• Rodgers, James, Jimmy Zumba, and Christopher Delhom. “Microwave Moisture Measurement of Cotton Fiber Moisture Content in the Laboratory.” AATCC Journal of Research 4, no. 3 (2017): 1-7. Article link.
   
• Rodríguez, Alicia, Naresh Magan, and Angel Medina. “Evaluation of the risk of fungal spoilage when substituting sucrose with commercial purified Stevia glycosides in sweetened bakery products.” International journal of food microbiology 231 (2016): 42-47. Article link.
   
• Roessler, Peter F., and Mary C. Ballenger. “Contamination of an unpreserved semisoft baked cookie with a xerophilic Aspergillus species.” Journal of Food Protection 59, no. 10 (1996): 1055-1060. Article link.
   
• Roos, Yrjö H., and Naritchaya Potes. “Quantification of protein hydration, glass transitions, and structural relaxations of aqueous protein and carbohydrate–protein systems.” The Journal of Physical Chemistry B 119, no. 23 (2015): 7077-7086. Article link.
   
• Rumondor, Alfred CF. “The effects of moisture on pharmaceutical amorphous solid dispersion systems.” PhD diss., Purdue University, 2009. Article link.
   
• Sabanadesan, Sudha, Anna M. Lammerding, and Mansel W. Griffiths. “Survival of Listeria innocua in salmon following cold-smoke application.” Journal of food protection 63, no. 6 (2000): 715-720. Article link.
   
• Sautour, M., A. Rouget, P. Dantigny, C. Divies, and M. Bensoussan. “Application of Doehlert design to determine the combined effects of temperature, water activity and pH on conidial germination of Penicillium chrysogenum.” Journal of Applied Microbiology 91, no. 5 (2001): 900-906. Article link.
   
• Schebor, Carolina, and Jorge Chirife. “A survey of water activity and pH values in fresh pasta packed under modified atmosphere manufactured in Argentina and Uruguay.” Journal of food protection 63, no. 7 (2000): 965-969. Article link.
   
• Severini, Carla, Tommaso Gomes, Teresa De Pilli, Santina Romani, and Roberto Massini. “Autoxidation of packed almonds as affected by Maillard reaction volatile compounds derived from roasting.” Journal of agricultural and food chemistry 48, no. 10 (2000): 4635-4640. Article link.
   
• Shebuski, Joseph R., Oddur Vilhelmsson, and Karen J. Miller. “Effects of growth at low water activity on the thermal tolerance of Staphylococcus aureus.” Journal of food protection 63, no. 9 (2000): 1277-1281. Article link.
   
• Stewart, Cynthia M., Martin B. Cole, J. David Legan, Louise Slade, Mark H. Vandeven, and Donald W. Schaffner. “Modeling the growth boundary of Staphylococcus aureus for risk assessment purposes.” Journal of Food Protection 64, no. 1 (2001): 51-57. Article link.
   
• Suknark, K., J. Lee, R. R. Eitenmiller, and R. D. Phillips. “Stability of tocopherols and retinyl palmitate in snack extrudates.” Journal of food science 66, no. 6 (2001): 897-902. Article link.
   
• Sulaeman, A., L. Keeler, D. W. Giraud, S. L. Taylor, R. L. Wehling, and J. A. Driskell. “Carotenoid Content and Physicochemical and Sensory Characteristics of Carrot Chips Deep‐Fried in Different Oils at Several Temperatures.” Journal of food science 66, no. 9 (2001): 1257-1264. Article link.
   
• Sumner, Susan S., Julie A. Albrecht, and Dianne L. Peters. “Occurrence of enterotoxigenic strains of Staphylococcus aureus and enterotoxin production in bakery products.” Journal of Food Protection 56, no. 8 (1993): 722-724. Article link.
   
• Tapia de Daza, M. S., C. E. Aguilar, V. Roa, and R. V. Diaz de Tablante. “Combined stress effects on growth of Zygosaccharomyces rouxii from an intermediate moisture papaya product.” Journal of Food Science 60, no. 2 (1995): 356-359. Article link.
   
• Teoh, H. M., S. J. Schmidt, G. A. Day, and J. F. Faller. “Investigation of cornmeal components using dynamic vapor sorption and differential scanning calorimetry.” Journal of food science 66, no. 3 (2001): 434-440. Article link.
   
• Tornadijo, Eugenia, J. M. Fresno, J. Carballo, and R. Martín‐Sarmiento. “Study of Enterobacteriaceae throughout the manufacturing and ripening of hard goats’ cheese.” Journal of Applied Microbiology 75, no. 3 (1993): 240-246. Article link.
   
• Urbano, G. R., M. H. Taniwaki, M. F. de F. Leitao, and M. C. Vicentini. “Occurrence of ochratoxin A–producing fungi in raw Brazilian coffee.” Journal of food protection 64, no. 8 (2001): 1226-1230. Article link.
   
• Vandell, C. J. “Maintaining vigilance over quality.” Food Product Design (1998).
   
• Vioque, Montserrat, Rafael Gómez, Emilia Sánchez, Carmen Mata, Luis Tejada, and José Fernández-Salguero. “Chemical and microbiological characteristics of ewes’ milk cheese manufactured with extracts from flowers of Cynara cardunculus and Cynara humilis as coagulants.” Journal of agricultural and food chemistry 48, no. 2 (2000): 451-456. Article link.
   
• Voysey, P. “An evaluation of the AquaLab CX-2 system for measuring water activity.” FMBRA Digest 124 (1993): 24-25.
   
• Voysey, Phil A. Guidelines for the measurement of water activity and ERH in foods. Campden & Chorleywood Food Research Association, 1999. Article link.
   
• Weissinger, W. R., K. H. McWatters, and L. R. Beuchat. “Evaluation of volatile chemical treatments for lethality to Salmonella on alfalfa seeds and sprouts.” Journal of Food Protection 64, no. 4 (2001): 442-450. Article link.
   
• Williams, S. K., G. E. Rodrick, and R. L. West. “Sodium Lactate Affects Shelf Life And Consumer Acceptance Of Fresh Catfish (Icfalurus nebulosus, marmoratus) Fillets Under Simulated Retail Conditions.” Journal of Food Science 60, no. 3 (1995): 636-639. Article link.
   
• Wilson, P. “Determination of water activity using the Decagon Aqua lab CX-2 and Series 3. Laboratory Procedure MFLP-66, Health Products and Food Branch, Canadian Food Inspection Agency.” Canadian Food Inspection Agency (2001).
   
• Yousif, Alex N., Christine H. Scaman, Timothy D. Durance, and Benoit Girard. “Flavor volatiles and physical properties of vacuum-microwave-and air-dried sweet basil (Ocimum basilicum L.).” Journal of Agricultural and Food Chemistry 47, no. 11 (1999): 4777-4781. Article link.
   
• Yu, X., S. M. Kappes, Luis Arturo Bello‐Perez, and S. J. Schmidt. “Investigating the moisture sorption behavior of amorphous sucrose using a dynamic humidity generating instrument.” Journal of food science 73, no. 1 (2008). Article link.
   
• Yu, Xin, Arthur R. Schmidt, and Shelly J. Schmidt. “Uncertainty analysis of hygrometer-obtained water activity measurements of saturated salt slurries and food materials.” Food chemistry 115, no. 1 (2009): 214-226. Article link.
   

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