50 Publications (Page 1 of 2)
2019
Food chemical stability as affected by iron and ultraviolet light exposure: Rebaudioside A degradation as a case study
Toohey, Mary J and Bell, Leonard N
Journal 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 Exposure
Zhang, Jiewen and Bell, Leonard N
Journal 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 Storage
Li, Yilin⋅Li, Yilin⋅Bell, Leonard N⋅Bell, Leonard N⋅Liu, Shaoyang⋅Liu, Shaoyang⋅Wang, Yifen and Wang, Yifen
Journal of the World Aquaculture Society, vol. 44, (no. 1), pp. 153, 2013-02-00. | Journal Article
 
Degradation kinetics of rebaudioside A in various buffer solutions
Gong, Qianyun and Bell, Leonard N
International Journal of Food Science & Technology, vol. 48, (no. 12), pp. 2505, December 2013. | Journal Article
2012
Physical and Chemical Stability of Tagatose Powder
Grant, Lenese D and Bell, Leonard N
Journal of Food Science, vol. 77, (no. 3), pp. C308-C313, 2012. | Journal Article
 
Tagatose Stability in Milk and Diet Lemonade
Bell, Leonard N and Luecke, Katherine J
Journal of Food Science, vol. 77, (no. 1), pp. H36-H39, 2012. | Journal Article
2010
Storage stability of tagatose in buffer solutions of various compositions
Dobbs, Cathleen M and Bell, Leonard N
Food Research International, vol. 43, (no. 1), pp. 382-386, 2010. | Journal Article
 
Thermal stability of tagatose in solution.
Luecke, Katherine J and Bell, Leonard N
Journal 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 tagatose
Armstrong, Laura M⋅Luecke, Katherine J and Bell, Leonard N
International Journal of Food Science & Technology, vol. 44, (no. 4), pp. 819, April 2009. | Journal Article
2006
Buffer pH and pKa values as affected by added glycerol and sucrose
Chuy, S. and Bell, Leonard N
Food research international., vol. 39, (no. 3), pp. 342-348, 2006. | Journal Article
2005
Kinetics of Thiamin Degradation in Solutions under Ambient Storage Conditions
Pachapurkar, Darshan and Bell, Leonard N
Journal 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 transition
D'Cruz, Noel M and Bell, Leonard N
Journal 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 stability
L.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 Stability
Bell, Harold M⋅Bell, Leonard N and Glass, Thomas E
LWT - Food Science and Technology, vol. 35, (no. 2), pp. 113, March 2002. | Journal Article
2001
Acceptability of Low-Fat, Sugar-free Cakes
CAMPBELL, ANDREA D and BELL, LEONARD N
Journal 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-testing
Campbell, Andrea D and Bell, Leonard N
American 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 powder
Caudle, Austin G⋅Gu, Yifang and Bell, Leonard N
Food Research International, vol. 34, (no. 7), pp. 603, 2001. | Journal Article
2000
Caffeine and theobromine contents of ready-to-eat chocolate cereals
A.G. Caudle and L.N. Bell and Bell, Leonard N
(pp. 690-692). 2000
 
Caffeine and theobromine contents of ready-to-eat chocolate cerealS
caudle, Austin G and Bell, Leonard N
American 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 N
Biophysical journal, vol. 79, (no. 5), pp. 2728-32, 2000/Nov. | Journal Article
 
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. | Journal Article
1999
Fat content of restaurant meals: comparison between menu and experimental values
M.E. Sloan and L.N. Bell and Bell, Leonard N
(pp. 731-733). 1999
 
Fat content of restaurant meals: Comparison between menu and experimental values
Sloan, Meredith E and Bell, Leonard N
American Dietetic Association. Journal of the American Dietetic Association, vol. 99, (no. 6), pp. 731-3, Jun 1999. | Journal Article
 
Glucose loss and maillard browning in solids as affected by porosity and collapse
White, K. L and Bell, Leonard N
Journal 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 collapse
K.L. White and L.N. Bell and Bell, Leonard N
(pp. 1010-1014). 1999