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Kirk Dolan
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Total phenolics, antioxidant activity, and functional properties of ‘Tommy Atkins’ mango peel and kernel as affected by drying methods
DS Sogi, M Siddiq, I Greiby, KD Dolan
Food chemistry 141 (3), 2649-2655, 2013
3132013
Physical and functional characteristics of selected dry bean (Phaseolus vulgaris L.) flours
M Siddiq, R Ravi, JB Harte, KD Dolan
LWT-Food Science and Technology 43 (2), 232-237, 2010
2782010
Dietary supplementation with watermelon pomace juice enhances arginine availability and ameliorates the metabolic syndrome in Zucker diabetic fatty rats
G Wu, JK Collins, P Perkins-Veazie, M Siddiq, KD Dolan, KA Kelly, ...
The Journal of nutrition 137 (12), 2680-2685, 2007
2372007
Total phenolics, carotenoids and antioxidant properties of Tommy Atkin mango cubes as affected by drying techniques
DS Sogi, M Siddiq, KD Dolan
LWT-Food Science and Technology 62 (1), 564-568, 2015
1812015
Dry beans and pulses: production, processing, and nutrition
M Siddiq, MA Uebersax
John Wiley & Sons, 2022
1262022
Characterization of polyphenol oxidase from blueberry (Vaccinium corymbosum L.)
M Siddiq, KD Dolan
Food chemistry 218, 216-220, 2017
1262017
Effect of defatted maize germ addition on the functional and textural properties of wheat flour
M Siddiq, M Nasir, R Ravi, KD Dolan, MS Butt
International Journal of Food Properties 12 (4), 860-870, 2009
1252009
Total phenolics, antioxidant properties and quality of fresh-cut onions (Allium cepa L.) treated with mild-heat
M Siddiq, S Roidoung, DS Sogi, KD Dolan
Food chemistry 136 (2), 803-806, 2013
1102013
Estimation of kinetic parameters for nonisothermal food processes
KD Dolan
Journal of Food Science 68 (3), 728-741, 2003
1072003
Antioxidant properties, total phenolics, and quality of fresh-cut ‘Tommy Atkins’ mangoes as affected by different pre-treatments
M Siddiq, DS Sogi, KD Dolan
LWT-Food Science and Technology 53 (1), 156-162, 2013
962013
Parameter estimation in food science
KD Dolan, DK Mishra
Annual review of food science and technology 4, 401-422, 2013
912013
Effect of defatted maize germ flour addition on the physical and sensory quality of wheat bread
M Siddiq, M Nasir, R Ravi, MS Butt, KD Dolan, JB Harte
LWT-Food Science and Technology 42 (2), 464-470, 2009
892009
Modeling the effect of temperature and water activity on the thermal resistance of Salmonella Enteritidis PT 30 in wheat flour
DF Smith, IM Hildebrandt, KE Casulli, KD Dolan, BP Marks
Journal of Food Protection 79 (12), 2058-2065, 2016
882016
Confidence intervals for modeling anthocyanin retention in grape pomace during nonisothermal heating
DK Mishra, KD Dolan, L Yang
Journal of food science 73 (1), E9-E15, 2008
842008
Poly (lactic acid) film incorporated with marigold flower extract (Tagetes erecta) intended for fatty-food application
H Samsudin, H Soto-Valdez, R Auras
Food Control 46, 55-66, 2014
822014
Determination of eugenol diffusion through LLDPE using FTIR-ATR flow cell and HPLC techniques
G Dhoot, R Auras, M Rubino, K Dolan, H Soto-Valdez
Polymer 50 (6), 1470-1482, 2009
812009
Total Phenolics, Carotenoids, Ascorbic Acid, and Antioxidant Properties of Fresh‐cut Mango (Mangifera indica L., cv. Tommy Atkin) as Affected by Infrared Heat …
DS Sogi, M Siddiq, S Roidoung, KD Dolan
Journal of food science 77 (11), C1197-C1202, 2012
792012
Physico-chemical and sensory quality of extruded light red kidney bean (Phaseolus vulgaris L.) porridge
G Nyombaire, M Siddiq, KD Dolan
LWT-Food Science and Technology 44 (7), 1597-1602, 2011
772011
Gallic acid as a protective antioxidant against anthocyanin degradation and color loss in vitamin-C fortified cranberry juice
S Roidoung, KD Dolan, M Siddiq
Food Chemistry 210, 422-427, 2016
762016
Nonlinear regression technique to estimate kinetic parameters and confidence intervals in unsteady-state conduction-heated foods
KD Dolan, L Yang, CP Trampel
Journal of Food Engineering 80 (2), 581-593, 2007
722007
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Articles 1–20