| Publications |
M. Prasetyo, M. Chia, C. Hughey and L.M. Were. 2008. Utilization of Electron Beam Irradiated Almond Skin Powder as a Natural Antioxidant in Ground Top Round Beef. J. Food Sci. 73:T1-T6
K. Harrison and L.M. Were. 2007. Effects of Gamma Irradiation on Phenolic Content Yield and Antioxidant Capacity of Almond Skin Extracts. Food Chemistry. 102:932-937
B. Ismail, L.H. Choi, L.M. Were, and S.S. Nielsen. 2006. Activity and nature of plasminogen activators associated with the casein micelle. J. Dairy Sci. 89:3285-3295
Choi, L.H., Were, L.M. and Nielsen, S.S. 2006. Effect of incubation temperature and salt concentration on plasminogen activators in cheese curd. Intl Dairy J. 16:609-618
Were, L.M. Bruce, B., Davidson, P. M. Weiss, J.2004. Encapsulation of nisin and Lysozyme liposomes enhances efficacy against Listeria moncytogenes.J. Food.Prot. Volume 67, No.5, pp. 922-927 (6).
Lilian M. Were, Barry, D. Bruce, P.M. Davidson, and Jochen Weiss. 2003.Size, stability and entrapment efficiency of phospholipids containing polypeptide antimicrobials.J. Agric.Food Chem. 51:8073-79.
Were L., N.S. Hettiarachchy, and M. Coleman. 1999. “Properties of cysteine-added soy protein-wheat gluten films.” J.Food Sci.64:514-518.
Were L., N.A. Hettiarachchy, and M. Coleman. 1997. “Modified soy proteins with improved foaming and water hydration properties.” J. Food Sci. 62:821-23,850. |
