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
States our REEU fellows are from
This map highlights where REEU participants come from. States highlighted are: Arkansas, California, Florida, Indiana, Iowa, Kansas, Kentucky, Minnesota, New Jersey, New Mexico, North Carolina, South Dakota, Tennessee
