Amanda J Kinchla

ORCID

Publication Activity (10 Years)

Years Active: 2017-2024
Publications (10 Years): 8

Top Venues

Foods (Basel, Switzerland)

Critical reviews in food science and nutrition

PloS one

Food science & nutrition

University of Massachusetts

Rutgers University New Brunswick (MSC)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

University of Massachusetts Jan 26 2012

United States

Assistant Extension Professor :: Food Science

Education History

Rutgers University New Brunswick

United States

MSC :: Food Science

University of Massachusetts Amherst

United States

BSC :: Food Science

Publications

Likhitha Marlapati, Rabia F S Basha, Amelia Navarre, Amanda J Kinchla, Alissa A Nolden
Comparison of Physical and Compositional Attributes between Commercial Plant-Based and Dairy Yogurts. Foods (Basel, Switzerland) 13 (7) (2024)
Jill Ann Fitzsimmons, Amanda J Kinchla, Christina Allingham
Assessing the cost barrier for small and medium food processing businesses to meet Preventive Controls for Human Foods standards. PloS one 19 (9) (2024)
Likhitha Marlapati, Rabia F S Basha, Amelia Navarre, Amanda J Kinchla, Alissa A Nolden
Comparison of Physical and Compositional Attributes between Commercial Plant-Based and Dairy Yogurts. Foods (Basel, Switzerland) 13 (7) (2024)
Maija Greis, Taru Sainio, Kati Katina, Alissa A Nolden, Amanda J Kinchla, Laila Seppä, Riitta Partanen
Physicochemical Properties and Mouthfeel in Commercial Plant-Based Yogurts. Foods (Basel, Switzerland) 11 (7) (2022)
Rachael E Enfield, Janam K Pandya, Jiakai Lu, David Julian McClements, Amanda J Kinchla
The future of 3D food printing: Opportunities for space applications. Critical reviews in food science and nutrition (2022)
Lutz Grossmann, Amanda J Kinchla, Alissa Nolden, David Julian McClements
Standardized methods for testing the quality attributes of plant-based foods: Milk and cream alternatives. Comprehensive reviews in food science and food safety 20 (2) (2021)
Kristin M Wong, Maria G Corradini, Wesley Autio, Amanda J Kinchla
Sodium reduction strategies through use of meat extenders (white button mushrooms vs. textured soy) in beef patties. Food science & nutrition 7 (2) (2019)
Kristin M Wong, Eric A Decker, Wesley R Autio, Ken Toong, Garett DiStefano, Amanda J Kinchla
Utilizing Mushrooms to Reduce Overall Sodium in Taco Filling Using Physical and Sensory Evaluation. Journal of food science 82 (10) (2017)

Amanda J Kinchla.css-eqlu8i{font-size:small;padding-left:4px;}

Publication Activity (10 Years)

Top Topics

Top Venues

Amanda J Kinchla