50 Publications (Page 1 of 2)
2019
Food chemical stability as affected by iron and ultraviolet light exposure: Rebaudioside A degradation as a case studyToohey, Mary J and Bell, Leonard NJournal of Food Processing and Preservation, vol. 43, (no. 11), pp. n/a, November 2019.
| Journal Article
2017
Stability of the Stevia-Derived Sweetener Rebaudioside A in Solution as Affected by Ultraviolet Light ExposureZhang, Jiewen and Bell, Leonard NJournal of Food Science, vol. 82, (no. 4), pp. 903, 2017-04-00.
| Journal Article
2013
Color and Carotenoid Content Changes of Yellow Discolored Channel Catfish,Ictalurus punctatus,Fillets during Refrigerated StorageLi, Yilin⋅Li, Yilin⋅Bell, Leonard N⋅Bell, Leonard N⋅Liu, Shaoyang⋅Liu, Shaoyang⋅Wang, Yifen and Wang, YifenJournal of the World Aquaculture Society, vol. 44, (no. 1), pp. 153, 2013-02-00.
| Journal Article
Degradation kinetics of rebaudioside A in various buffer solutionsGong, Qianyun and Bell, Leonard NInternational Journal of Food Science & Technology, vol. 48, (no. 12), pp. 2505, December 2013.
| Journal Article
2012
Physical and Chemical Stability of Tagatose PowderGrant, Lenese D and Bell, Leonard NJournal of Food Science, vol. 77, (no. 3), pp. C308-C313, 2012.
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Tagatose Stability in Milk and Diet LemonadeBell, Leonard N and Luecke, Katherine JJournal of Food Science, vol. 77, (no. 1), pp. H36-H39, 2012.
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2010
Storage stability of tagatose in buffer solutions of various compositionsDobbs, Cathleen M and Bell, Leonard NFood Research International, vol. 43, (no. 1), pp. 382-386, 2010.
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Thermal stability of tagatose in solution.Luecke, Katherine J and Bell, Leonard NJournal of food science, vol. 75, (no. 4), pp. C346-51, 2010/May.
| Journal Article
2009
Consumer evaluation of bakery product flavour as affected by incorporating the prebiotic tagatoseArmstrong, Laura M⋅Luecke, Katherine J and Bell, Leonard NInternational Journal of Food Science & Technology, vol. 44, (no. 4), pp. 819, April 2009.
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2006
Buffer pH and pKa values as affected by added glycerol and sucroseChuy, S. and Bell, Leonard NFood research international., vol. 39, (no. 3), pp. 342-348, 2006.
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2005
Kinetics of Thiamin Degradation in Solutions under Ambient Storage ConditionsPachapurkar, Darshan and Bell, Leonard NJournal of Food Science, vol. 70, (no. 7), pp. C423-C426, Sep 2005.
| Journal Article
Thermal unfolding of gelatin in solids as affected by the glass transitionD'Cruz, Noel M and Bell, Leonard NJournal of Food Science, vol. 70, (no. 2), pp. E64-E68, Mar 2005.
| Journal Article
2002
Water mobility in glassy and rubbery solids as determined by oxygen-17 nuclear magnetic resonance: impact on chemical stabilityL.N. Bell, H.M. Bell, and T.E. Glass and Bell, Leonard N(pp. 108-113). 2002
Water Mobility in Glassy and Rubbery Solids as Determined by Oxygen-17 Nuclear Magnetic Resonance: Impact on Chemical StabilityBell, Harold M⋅Bell, Leonard N and Glass, Thomas ELWT - Food Science and Technology, vol. 35, (no. 2), pp. 113, March 2002.
| Journal Article
2001
Acceptability of Low-Fat, Sugar-free CakesCAMPBELL, ANDREA D and Bell, Leonard NJournal of the American Dietetic Association, vol. 101, (no. 3), pp. 356, 2001-03-00.
| Journal Article
Acceptability of low-fat, sugar free cakes: Effect of providing compositional information during taste-testingCampbell, Andrea D and Bell, Leonard NAmerican Dietetic Association. Journal of the American Dietetic Association, vol. 101, (no. 3), pp. 354-6, Mar 2001.
| Journal Article
Improved analysis of theobromine and caffeine in chocolate food products formulated with cocoa powderCaudle, Austin G⋅Gu, Yifang and Bell, Leonard NFood Research International, vol. 34, (no. 7), pp. 603, 2001.
| Journal Article
2000
Caffeine and theobromine contents of ready-to-eat chocolate cerealsA.G. Caudle and L.N. Bell and Bell, Leonard N(pp. 690-692). 2000
Caffeine and theobromine contents of ready-to-eat chocolate cerealScaudle, Austin G and Bell, Leonard NAmerican Dietetic Association. Journal of the American Dietetic Association, vol. 100, (no. 6), pp. 690-2, Jun 2000.
| Journal Article
Molecular dynamics of solid-state lysozyme as affected by glycerol and water: a neutron scattering study.Tsai, A M⋅Neumann, D A and Bell, Leonard NBiophysical journal, vol. 79, (no. 5), pp. 2728-32, 2000/Nov.
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Thiamin stability in solids as affected by the glass transition.Bell, Leonard N and White, K.L.Journal of food science., vol. 65, (no. 3), pp. 498-501, 2000.
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1999
Fat content of restaurant meals: comparison between menu and experimental valuesM.E. Sloan and L.N. Bell and Bell, Leonard N(pp. 731-733). 1999
Fat content of restaurant meals: Comparison between menu and experimental valuesSloan, Meredith E and Bell, Leonard NAmerican Dietetic Association. Journal of the American Dietetic Association, vol. 99, (no. 6), pp. 731-3, Jun 1999.
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Glucose loss and maillard browning in solids as affected by porosity and collapseWhite, K. L and Bell, Leonard NJournal of Food Science, vol. 64, (no. 6), pp. 1010-1014, Nov/Dec 1999.
| Journal Article
Glucose loss and Maillard browning in solids as affected by porosity and collapseK.L. White and L.N. Bell and Bell, Leonard N(pp. 1010-1014). 1999