Sodium reduction strategies through use of meat extenders (white button mushrooms vs. textured soy) in beef patties

by Kristin M. Wong, Maria G. Corradini, Wesley Autio, Amanda J. Kinchla
Published 2019-02-01

Increasing the nutritional value of strawberry puree by adding xylo-oligosaccharides

by Haochen Dai, Caroline E. Leung, Maria G. Corradini, Hang Xiao, Amanda J. Kinchla
Published 2020-04-01

Physicochemical differences between malanga (Xanthosoma sagittifolium) and potato (Solanum tuberosum) tubers are associated with differential effects on the gut microbiome

by Brittany L. Graf, Li Zhang, Maria G. Corradini, Peter Kuhn, Susan S. Newman, J. Michael Salbaum, Ilya Raskin
Published 2018-06-01

Use of Micellar Delivery Systems to Enhance Curcumin’s Stability and Microbial Photoinactivation Capacity

by Victor Ryu, Silvette Ruiz-Ramirez, Piyanan Chuesiang, Lynne A. McLandsborough, David Julian McClements, Maria G. Corradini
Published 2021-07-01

Identifying and selecting edible luminescent probes as sensors of food quality

by Maria G. Corradini, Yan Lavinia Wang, An Le, Sarah M. Waxman, Bogumil Zelent, Rahul Chib, Ignacy Gryczynski, Richard D. Ludescher
Published 2016-06-01

Detection of SAR-CoV-2 on surfaces in food retailers in Ontario

by Maleeka Singh, Azin Sadat, Reihaneh Abdi, Louis A. Colaruotolo, Alyssa Francavilla, Katherine Petker, Pedram Nasr, Maryam Moraveji, Gyllian Cruz, Yinan Huang, Aditi Arora, Aleana Chao, Sarah Walker, Xinya Wang, Sujani Rathnayake, Subramanyam Ragupathy, Steven G. Newmaster, Robert H. Hanner, Lawrence D. Goodridge, Maria G. Corradini
Published 2021-01-01