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Publications by Fred J. Davis
Effects of High-Hydrostatic Pressure and pH Treatments on the Emulsification Properties of Gum Arabic
Food Chemistry
Medicine
Analytical Chemistry
Food Science
Direct Digital Manufacturing of Nanocomposites
Applied Mechanics and Materials
Related publications
Synthesis, Characterization and Emulsification Properties of Dodecenyl Succinic Anhydride Derivatives of Gum Arabic
Food Hydrocolloids
Chemistry
Chemical Engineering
Food Science
Effects of Hydrostatic Pressure on Carcinogenic Properties of Epithelia
PLoS ONE
Multidisciplinary
Effects of Heat and High Hydrostatic Pressure Treatments on Disulfide Bonding Interchanges Among the Proteins in Skim Milk
Studies on Effects of High Hydrostatic Pressure on Blood Cells
Okayama Igakkai Zasshi (Journal of Okayama Medical Association)
Studies on Effects of High Hydrostatic Pressure on Blood Cells
Okayama Igakkai Zasshi (Journal of Okayama Medical Association)
Effects of Hydrostatic High Pressure on the Permeability of Plasma Membrane
Okayama Igakkai Zasshi (Journal of Okayama Medical Association)
Effects of Hydrostatic High Pressure on the Permeability of Plasma Membrane
Okayama Igakkai Zasshi (Journal of Okayama Medical Association)
Effects of High Hydrostatic Pressure on Water Absorption of Adzuki Beans
Foods
Health Professions
Plant Science
Health
Microbiology
Food Science
Effects of High Hydrostatic Pressure on Coastal Bacterial Community Abundance and Diversity
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
Food Science
