Andrew J MacIntosh

Publication Activity (10 Years)

Years Active: 2023-2023
Publications (10 Years): 6

Top Topics

Saccharomyces Cerevisiae

Oxidative Stress

Top Venues

Journal of industrial microbiology & biotechnology

Journal of food science

Gels (Basel, Switzerland)

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

Publications

Mario Guadalupe-Daqui, Renee M Goodrich-Schneider, Paul J Sarnoski, John C Carriglio, Charles A Sims, Brian J Pearson, Andrew J MacIntosh
The effect of CO2 concentration on yeast fermentation: rates, metabolic products, and yeast stress indicators. Journal of industrial microbiology & biotechnology 50 (1) (2023)
Victor Cedeno-Sanchez, Melissa Perez-Santana, Devanshu Mehta, Scarlett Godinez, Liwei Gu, Victoria M Miller, Andrew J MacIntosh
Thermomechanical Properties of High Oleic Palm Oil Assessed Using Differential Scanning Calorimetry, Texture Analysis, Microscopy, and Shear Rheology. Gels (Basel, Switzerland) 9 (10) (2023)
Skylar R Moreno, Charles A Sims, Asli Odabasi, Amarat Simonne, Zhifeng Gao, Carlene A Chase, Geoffrey Meru, Andrew J MacIntosh
Chemical and physical properties of winter squash and their correlation with liking of their sensory attributes. Journal of food science (2023)
Mario Guadalupe-Daqui, Renee M Goodrich-Schneider, Paul J Sarnoski, John C Carriglio, Charles A Sims, Brian J Pearson, Andrew J MacIntosh
The effect of CO2 concentration on yeast fermentation: rates, metabolic products, and yeast stress indicators. Journal of industrial microbiology & biotechnology (2023)
Melissa Perez-Santana, Victor Cedeno-Sanchez, John C Carriglio, Andrew J MacIntosh
The Effects of Emulsifier Addition on the Functionalization of a High-Oleic Palm Oil-Based Oleogel. Gels (Basel, Switzerland) 9 (7) (2023)
John Nemenyi, Eric R Pitts, Ana Martin-Ryals, Ziynet Boz, Boce Zhang, Zhen Jia, Drew Budner, Andrew J MacIntosh, Katherine A Thompson-Witrick
The effect of mixed culture fermentation of Saccharomyces cerevisiae and Saccharomyces cerevisiae var. diastaticus on fermentation parameters and flavor profile. Journal of food science (2023)