Precipitation of Struvite Fertilizer from MEC Effluent
Green Hydrogen Production via Algal Waste Feedstock in Microbial Electrolysis Cells
Effect of Barrel Storage Location and Char Level on the Aging of Whiskey
Effects of Freezing Rate and Freezing Duration on Mayonnaise Stability and Emulsification
Calibration of Near-Infrared Spectrometer for Analysis of Sugar and Starch Content in Sauce
Conversion of food materials through microbial electrolysis cells into hydrogen and its fertilizer byproduct
Bactericidal effects of ozone gas on E. coli inoculated on stainless steel surfaces
Evaluating the property and stability of mayonnaise and influences of adding vinegar before and after emulsification
Quality and efficiency of Sugarlands bottling lines through data-driven and qualitative analysis
A web-based food property predictor based on composition
Analytical model to predict NaOH addition for pH adjustment of moonshine
Thermal color degradation kinetics of annatto and paprika pigments: potential application in Power-T beef
Effect of whole egg addition on Setback Viscosity of Mayonnaise
Image-Based Object Detection for Bush’s Best: Assuring Bean Quality
Ice-induced gelation: Effect of Snomax on egg yok freeze-thaw behavior
Microbial Electrolysis Cells: turning waste into green energy
Barrel Positioning: A data-driven approach to aging Bourbon
Hydrogen production from algae using microbial electrolysis cells
Influence of egg yolk and mustard flour levels on mayonnaise stability over time
Influencing factors of ice nucleation assay
Turning food waste into green hydrogen via microbial electrolysis cells
States our REEU fellows are from
This map highlights where REEU participants come from. States highlighted are: Arkansas, California, Florida, Georgia, Indiana, Iowa, Kansas, Kentucky, Massachusetts, Minnesota, New Jersey, New Mexico, North Carolina, Pennsylvania, South Dakota, Tennessee, Texas, Washington
