Faculty Publications & Scholarship

“The Growing Trend of Integrating Science into the Culinary Kitchen Is Pushing the Boundaries of Food Ideation in Both the Restaurant and Retail Food Spaces.” Food Technology, vol. 64, no. 7, 2010, pp. 58–58.

Journal of Food Processing and Preservation, vol. 31, no. 3, 2007, pp. 308–319.

Call Number: TX725.A1 G7175 1987 - Hilton Library (NY)

in Appetite, vol. 77, 2014, pp. 31–35.