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Andreia Bianchini PhD
Associate Professor
University of Nebraska, Lincoln
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(402) 472-3114
1901 North 21st Street, Lincoln, Nebraska 68588-6205
Dairy (Milk & Milk Products), Cereal/Grains, Refrigerated Foods, Prepared Foods, Fruit or Vegetable Based Products
Thermal Processing, Shelf-Life Studies, Shelf Life of Refrigerated Foods, Challenge Studies
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Byron Chaves PhD
Associate Professor
University of Nebraska, Lincoln
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(402) 472-2196
1901 North 21st Street, Lincoln, Nebraska 68588-6205
Meat (Raw), Meat (Ready-to-Eat), Prepared Foods, Juice, Low Moisture Foods
Thermal Processing, HACCP, Challenge Studies, Sous Vide
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Mary-Grace Danao PhD
Research Associate Professor
University of Nebraska, Lincoln
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(402) 472-1595
(402) 472-8593
1901 North 21st Street, Lincoln, Nebraska 68588-1595
Meat (Raw), Meat (Ready-to-Eat), Dietary Supplements, Dried/Dehydrated Foods, Fruit or Vegetable Based Products, Juice, Low Moisture Foods, Pet Foods, Prepared Foods, Refrigerated Foods
Thermal Processing, Post-lethality treatments, Shelf Life of Refrigerated Foods, Shelf-Life Studies, Pasteurization, Non-thermal Food Processing, Low-Temperature Processing, High Pressure Processing, Dehydration, Challenge Studies
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Jayne Stratton PhD
Research Professor
University of Nebraska, Lincoln
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(402) 472-2829
1901 North 21st Street, Lincoln, Nebraska 68588-6205
Pickled Products, Salad Dressings, Sauces, Fermented Foods, High Acid Foods, Canned Foods (Acidified), Acidified Foods, Beverages (Fermented), Condiments, Jam/Jelly, Low Moisture Foods
Acidification, Challenge Studies, Fermentation, Pasteurization, Pickling, Shelf Life of Refrigerated Foods, Shelf-Life Studies, Thermal Processing
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Gary Sullivan PhD
Associate Professor of Processed Meats
University of Nebraska, Lincoln
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(402) 472-6430
PO Box 83908, A213 Animal Science Complex, Lincoln, Nebraska 68583-0908
Meat (Raw), Meat (Ready-to-Eat)
Sous Vide, Shelf-Life Studies, Smoking, High Pressure Processing, Drying/Curing, Modified Atmosphere Packaging, Reduced Oxygen Packaging
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