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Publications by Gregory L. Hostetler

Effects of Food Formulation and Thermal Processing on Flavones in Celery and Chamomile

Analytical Chemistry

English

Related publications

Study of Heat and Moisture Transfer and Reaction in Food Thermal Processing

Japan Journal of Food Engineering

Manufacturing Engineering

English

Non-Thermal Processing Effects on Fruits and Vegetables Phytonutrients

English

Effects of Food Processing on the Stability and Quality of Shellfish Allergens

Journal of US-China Medical Science

English

Biological Activities and Effects of Food Processing on Flavonoids as Phenolic Antioxidants

English

Effects of Root-Zone Heating in Early Morning on Celery Growth and Electricity Cost

Acta Horticulturae

English

Effects of Food and Alcohol on the Pharmacokinetics of an Oral, Extended-Release Formulation of Hydrocodone in Healthy Volunteers

Clinical Pharmacology: Advances and Applications

English

Detection and Quantification of Glycosylated Flavonoid Malonates in Celery, Chinese Celery, and Celery Seed by LC-DAD-ESI/MS

Journal of Agricultural and Food Chemistry

Biological Sciences

English

SYBR Green Real-Time PCR Used to Detect Celery in Food

Journal of AOAC International

Analytical Chemistry

Environmental Chemistry

English

Safety of a Formulation Containing Chitosan Microparticles With Chamomile: Blind Controlled Clinical Trial

Revista Latino-Americana de Enfermagem

English