Microwave drying for moisture determination with accuracy related to temperatureBRUSEWITZ, G. H.Transactions of the ASAE. 1984, Vol 27, Num 4, pp 1217-1221, issn 0001-2351Article

Back extrusion method for determining properties of mustard slurryBRUSEWITZ, G. H; YU, H.Journal of food engineering. 1996, Vol 27, Num 3, pp 259-265, issn 0260-8774Article

Cofficient of friction of watermelonPUCHALSKI, C; BRUSEWITZ, G. H.Transactions of the ASAE. 1996, Vol 39, Num 2, pp 589-594, issn 0001-2351Article

Watermelon surface abrasion asessment methodPUCHALSKI, C; BRUSEWITZ, G. H.Transactions of the ASAE. 1996, Vol 39, Num 2, pp 581-588, issn 0001-2351Article

Watermelon abrasion resistance parameters from friction testsPUCHALSKI, C; BRUSEWITZ, G. H.Transactions of the ASAE. 1996, Vol 39, Num 5, pp 1765-1771, issn 0001-2351Article

Fruit ripeness and temperature affect friction coefficient of McLemore and Gala applesPUCHALSKI, C; BRUSEWITZ, G. H.International agrophysics. 2001, Vol 15, Num 2, pp 109-114, issn 0236-8722Article

THE METABOLISME OF BENZYL ISOTHIOCYANATE AND ITS CYSTEINE CONJUGATE.BRUSEWITZ G; CAMERON BD; CHASSEAUD LF et al.1977; BIOCHEM. J.; G.B.; DA. 1977; VOL. 162; NO 1; PP. 99-107; BIBL. 41 REF.Article

Postharvest peach weight loss, water content, and outer layer firmnessZHANG, X; BRUSEWITZ, G. H; PUCHALSKI, C et al.International agrophysics. 1996, Vol 10, Num 2, pp 139-143, issn 0236-8722Article

Milling effects on mustard seed shapeRIGNEY, M. P; BRUSEWITZ, G. H.Transactions of the ASAE. 1993, Vol 36, Num 6, pp 1835-1839, issn 0001-2351Article

Pecan kernel breakage and oil extracted by supercritical CO₂ as affected by moisture contentLI, M; BELLMER, D. D; BRUSEWITZ, G. H et al.Journal of food science. 1999, Vol 64, Num 6, pp 1084-1088, issn 0022-1147Article

ARID SOIL TEMPERATURE MODELSAFWAT MOUSTAFA; DINA SARRAR; HUSSEIN EL MANSY et al.1981; SOL. ENERGY; ISSN 0038-092X; USA; DA. 1981; VOL. 27; NO 1; PP. 83-88; BIBL. 7 REF.Article

ARID SOIL TEMPERATURE MODELMOUSTAFA S; JARRAR D; EL MANSY H et al.1981; SOL. ENERGY; USA; DA. 1981; VOL. 27; NO 1; PP. 83-88; BIBL. 7 REF.Article

Impact parameters related to post harvest bruising of applesBRUSEWITZ, G. H; BARTSCH, J. A.Transactions of the ASAE. 1989, Vol 32, Num 3, pp 953-957, issn 0001-2351Article

Economic and energetic analysis of dehumidification in swine housingSHARMA, A. D; BRUSEWITZ, G. H; HUHNKE, R. L et al.Energy in agriculture. 1984, Vol 3, Num 1, pp 71-84Article

Pecan oil recovery and composition as affected by temperature, pressure, and supercritical CO₂ flow rateALEXANDER, W. S; BRUSEWITZ, G. H; MANESS, N. O et al.Journal of food science. 1997, Vol 62, Num 4, pp 762-766, issn 0022-1147Article

Quantitative extraction of pecan oil from small samples with supercritical carbon dioxideMANESS, N. O; CHRZ, D; PIERCE, T et al.Journal of the American Oil Chemists' Society. 1995, Vol 72, Num 6, pp 665-669, issn 0003-021XArticle

An acoustic method of measuring moisture content in grainFRIESEN, T. L; BRUSEWITZ, G. H; LOWERY, R. L et al.Journal of agricultural engineering research. 1988, Vol 39, Num 1, pp 49-56, issn 0021-8634Article

Relative humidity and wetting affect friction between apple and flat surfacesPUCHALSKI, C; BRUSEWITZ, G. H; DOBRZANSKI, B. JR et al.International agrophysics. 2002, Vol 16, Num 1, pp 67-71, issn 0236-8722Article

Internal variation in peach fruit firmnessMANESS, N. O; BRUSEWITZ, G. H; MCCOLLUM, T. G et al.HortScience. 1992, Vol 27, Num 8, pp 903-905, issn 0018-5345Article

Pecan texture as affected by moisture content before freezing and thawing rate = Texture de la noix pacane en fonction de sa teneur en eau avant congélation et de la vitesse de décongélationSURJADINATA, B. B; BRUSEWITZ, G. H; BELLMER, D. D et al.Journal of food process engineering. 2001, Vol 24, Num 4, pp 253-272, issn 0145-8876Article

Thermal/physical properties affect predicted weight loss of fresh peachesWHITELOCK, D. P; BRUSEWITZ, G. H; GHAJAR, A. J et al.Transactions of the ASAE. 1999, Vol 42, Num 4, pp 1047-1053, issn 0001-2351Article

Pecan texture as affected by freezing rates, storage temperature, and thawing ratesANZALDUA-MORALES, A; BRUSEWITZ, G. H; ANDERSON, J. A et al.Journal of food science. 1999, Vol 64, Num 2, pp 332-335, issn 0022-1147Article

Peach firmness determination using two different nondestructive vibrational sensing instrumentsARMSTRONG, P. R; STONE, M. L; BRUSEWITZ, G. H et al.Transactions of the ASAE. 1997, Vol 40, Num 3, pp 699-703, issn 0001-2351Article

Peach texture during ripening after extended storageMURILLO, J. A; BRUSEWITZ, G. H; MANESS, N. O et al.Journal of food quality. 1997, Vol 20, Num 1, pp 61-72, issn 0146-9428Article

Peach physical characteristics for orientationRIGNEY, M. P; BRUSEWITZ, G. H; STONE, M. L et al.Transactions of the ASAE. 1996, Vol 39, Num 4, pp 1493-1497, issn 0001-2351Article