Reverse osmosis and flavor retention in apple juice concentrationFANG CHOU; WILEY, R. C; SCHLIMME, D. V et al.Journal of food science. 1991, Vol 56, Num 2, pp 484-487, issn 0022-1147, 4 p.Article

A research note. Particle size of water insoluble tomato solids measured by laser instrumentation = Note de recherche. Mesure au laser, de la dimension des particules solides non hydrosolubles dans les tomatesGETCHELL, R. N; SCHLIMME, D. V.Journal of food science. 1985, Vol 50, Num 5, pp 1495-1496, issn 0022-1147Article

Relationship of rind gloss and groundspot color to flesh quality of watermelon fruits during maturationCOREY, K. A; SCHLIMME, D. V.Scientia horticulturae. 1988, Vol 34, Num 3-4, pp 211-218, issn 0304-4238Article

Marketing lightly processed fruits and vegetablesSCHLIMME, D. V.HortScience. 1995, Vol 30, Num 1, pp 15-17, issn 0018-5345Conference Paper

Relationship of rind gloss and groundspot color to flesh quality of watermelon fruits during maturationCOREY, K. A; SCHLIMME, D. V.Scientia horticulturae. 1988, Vol 34, Num 3-4, pp 211-218, issn 0304-4238Article

Effect of freezing rate and storage time on shelf-life quality of hot boned and conventionally boned ground beefGAPUD, V. G; SCHLIMME, D. V.ASHRAE transactions. 1986, Vol 92, Num 2A, pp 246-267, issn 0001-2505Conference Paper

Peel removal by high pressure steam from processing tomatoes with yellow shoulder disorder = Elimination, par traitement à la vapeur à haute pression, de la peau des tomates altérées par des taches jaunesCOREY, K. A; SCHLIMME, D. V; FREY, B. C et al.Journal of food science. 1986, Vol 51, Num 2, pp 388-394, issn 0022-1147Article

Evaluation of lye and steam peeling using four processing tomato cultivars = Evaluation, sur quatre cultivars de tomates, destinées à la transformation, du pelage alcalin ou à la vapeurSCHLIMME, D. V; COREY, K. A; FREY, B. C et al.Journal of food science. 1984, Vol 49, Num 6, pp 1415-1418, issn 0022-1147Article

Effect of heat processing on quality of pasteurized oystersCHAI, T; LIANG, K. T; PACE, J et al.Journal of food science. 1991, Vol 56, Num 5, pp 1292-1294, issn 0022-1147Article

Changes in epicuticular wax on watermelon fruits during ripeningCOREY, K. A; SCHLIMME, D. V; CHANEY, N. A et al.HortScience. 1988, Vol 23, Num 4, pp 730-731, issn 0018-5345Article

Solute and enzyme recoveries in apple juice clarification using ultrafiltration = Récupération de soluté et d'enzymes lors de la clarification, par ultrafiltration, du jus de pommeSHEU, M. J; WILEY, R. C; SCHLIMME, D. V et al.Journal of food science. 1987, Vol 52, Num 3, pp 732-736, issn 0022-1147Conference Paper

Influence of cryogenic temperatures on food products and packaging during rail transport = Influence des températures cryogènes sur les produits alimentaires et leurs emballages, au cours du transport ferroviaireASHBY, B. H; TURCZYN, M. T; SCHLIMME, D. V et al.International journal of refrigeration. 1985, Vol 8, Num 5, pp 283-288, issn 0140-7007Article

Storage of spinach under low oxygen atmosphere above the extinction pointKO, N. P; WATADA, A. E; SCHLIMME, D. V et al.Journal of food science. 1996, Vol 61, Num 2, pp 398-400, issn 0022-1147, 406 [4 p.]Article

Damage to french-fried potatoes caused by simulated transport and handling tests at cryogenic temperatures = Altération des pommes de terre frites causées par des essais simulés de transport et de manutention, à des températures cryogènesSCHLIMME, D. V; ASHBY, B. H; TURCZYN, M. T et al.Journal of food science. 1984, Vol 49, Num 1, issn 0022-1147, 217Article