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Thomas Shellhammer
Thomas Shellhammer
Adresse e-mail validée de oregonstate.edu
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Whey protein emulsion film performance as affected by lipid type and amount
TH Shellhammer, JM Krochta
Journal of food science 62 (2), 390-394, 1997
3671997
A discussion of polyphenols in beer physical and flavour stability
PM Aron, TH Shellhammer
Journal of the Institute of Brewing 116 (4), 369-380, 2010
2312010
Protein extraction from heat-stabilized defatted rice bran. 1. Physical processing and enzyme treatments
S Tang, NS Hettiarachchy, TH Shellhammer
Journal of Agricultural and Food Chemistry 50 (25), 7444-7448, 2002
1762002
High‐pressure processing of orange juice: combination treatments and a shelf life study
U Nienaber, TH Shellhammer
Journal of Food Science 66 (2), 332-336, 2001
1452001
High‐pressure processing of orange juice: kinetics of pectinmethylesterase inactivation
U Nienaber, TH Shellhammer
Journal of Food Science 66 (2), 328-331, 2001
1392001
Isomerization and degradation kinetics of hop (Humulus lupulus) acids in a model wort-boiling system
MG Malowicki, TH Shellhammer
Journal of agricultural and food chemistry 53 (11), 4434-4439, 2005
1252005
Lipid-based edible films and coatings
JW Rhim, TH Shellhammer
Innovations in food packaging, 362-383, 2005
1232005
Polygalacturonase, pectinesterase, and lipoxygenase activities in high-pressure-processed diced tomatoes
CM Shook, TH Shellhammer, SJ Schwartz
Journal of Agricultural and Food Chemistry 49 (2), 664-668, 2001
1142001
Effects of High Pressure on the Viability, Morphology, Lysis, and Cell Wall Hydrolase Activity of Lactococcus lactis subsp. cremoris
AS Malone, TH Shellhammer, PD Courtney
Applied and Environmental Microbiology 68 (9), 4357-4363, 2002
1052002
Viscoelastic properties of edible lipids
TH Shellhammer, TR Rumsey, JM Krochta
Journal of Food Engineering 33 (3-4), 305-320, 1997
1001997
Pressure death and tailing behavior of Listeria monocytogenes strains having different barotolerances
A Tay, TH Shellhammer, AE Yousef, GW Chism
Journal of Food Protection 66 (11), 2057-2061, 2003
992003
High pressure effects on proteolytic and glycolytic enzymes involved in cheese manufacturing
AS Malone, C Wick, TH Shellhammer, PD Courtney
Journal of Dairy Science 86 (4), 1139-1146, 2003
882003
Combined Carbon Dioxide and High Pressure Inactivation of Pectin Methylesterase, Polyphenol Oxidase, Lactobacillus plantarum and Escherichia coli
H Corwin, TH Shellhammer
Journal of Food Science 67 (2), 697-701, 2002
882002
Impact of harvest maturity on the aroma characteristics and chemistry of Cascade hops used for dry-hopping
S Lafontaine, S Varnum, A Roland, S Delpech, L Dagan, D Vollmer, ...
Food chemistry 278, 228-239, 2019
792019
Inactivation of Listeria monocytogenes Scott A on artificially contaminated frankfurters by high-pressure processing
LA Lucore, TH Shellhammer, AE Yousef
Journal of Food Protection 63 (5), 662-664, 2000
772000
Bitterness intensity of oxidized hop acids: Humulinones and hulupones
V Algazzali, T Shellhammer
Journal of the American Society of Brewing Chemists 74 (1), 36-43, 2016
732016
Impact of static dry‐hopping rate on the sensory and analytical profiles of beer
SR Lafontaine, TH Shellhammer
Journal of the Institute of Brewing 124 (4), 434-442, 2018
722018
Texture, proteolysis and viable lactic acid bacteria in commercial Cheddar cheeses treated with high pressure
C Wick, U Nienaber, O Anggraeni, TH Shellhammer, PD Courtney
Journal of Dairy Research 71 (1), 107-115, 2004
682004
Bitterness-modifying properties of hop polyphenols extracted from spent hop material
IR McLaughlin, C Lederer, TH Shellhammer
Journal of the American Society of Brewing Chemists 66 (3), 174-183, 2008
672008
Effect of harvest maturity on the chemical composition of Cascade and Willamette hops
DC Sharp, MS Townsend, Y Qian, TH Shellhammer
Journal of the American Society of Brewing Chemists 72 (4), 231-238, 2014
642014
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