Helen S Joyner Melito (Helen Joyner, Helen S Joyner)

Years Active: 2017-2022
Publications (10 Years): 7

Perfect Day

North Carolina State University (PHD)

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

Affiliation History

Perfect Day Dec 23 2019

United States

Research Scientist

University of Idaho Aug 01 2019 - Dec 22 2019

United States

Associate Professor :: School of Food Science

University of Idaho - Jul 31 2019

United States

Assistant Professor :: School of Food Science

North Carolina State University

United States

Postdoctoral Researcher :: Department of Food, Bioprocessing, and Nutrition Sciences

Education History

North Carolina State University Aug 15 2009 - May 10 2012

United States

PHD :: Department of Food, Bioprocessing, and Nutrition Sciences

North Carolina State University

United States

MSC :: Department of Food, Bioprocessing, and Nutrition Sciences

Drexel University

United States

BSC

Publications

Alexander D Meldrum, Gülhan Ünlü, Helen S Joyner Melito
The effect of organic acids and storage temperature on lite salad dressing rheology and Zygosaccharomyces parabailii growth. Journal of food science and technology 59 (10) (2022)
Fariba Zad Bagher Seighalani, Helen S Joyner Melito, Carolyn F Ross
Relationships among rheological, sensory, and wear behaviors of cheeses. Journal of texture studies 51 (5) (2020)
Kristen Sparkman, Helen S Joyner Melito
Impact of formulation on high-protein bar rheological and wear behaviors. Journal of texture studies 50 (6) (2019)
Kristen Sparkman, Helen S Joyner Melito, Brennan Smith
Understanding How High-Protein Bar Formulations Impact Their Mechanical and Wear Behaviors Using Response Surface Analysis. Journal of food science 84 (8) (2019)
Juzhong Tan, Silvana Martini, Ye Wang, Fanbin Kong, Richard W Hartel, Gustavo Barbosa-Cánovas, Bongkosh Vardhanabhuti, Gail Bornhorst, Silvia Keppler, Helen S Joyner Melito
Interlaboratory Measurement of Rheological Properties of Tomato Salad Dressing. Journal of food science 84 (11) (2019)
Helen S Joyner Melito, Kari E Jones, Barbara A Rasco
Rheological and sensory behaviors of parboiled pasta cooked using a microwave pasteurization process. Journal of texture studies 48 (5) (2017)
Helen S Joyner Melito, Dorothy Francis, Brooke Luzzi, John R Johnson
The effect of storage temperature on blue cheese mechanical properties. Journal of texture studies 49 (3) (2017)

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