Found 8 results
Author Title [ Type(Desc)] Year
Filters: Author is Simonsen, John  [Clear All Filters]
Journal Article
Z. Deng, Jung, J., Simonsen, J., Wang, Y., and Zhao, Y., Cellulose Nanocrystal Reinforced Chitosan Coatings for Improving the Storability of Postharvest Pears Under Both Ambient and Cold Storages., J Food Sci, vol. 82, no. 2, pp. 453-462, 2017.
Z. Deng, Jung, J., Simonsen, J., and Zhao, Y., Cellulose nanomaterials emulsion coatings for controlling physiological activity, modifying surface morphology, and enhancing storability of postharvest bananas (Musa acuminate)., Food Chem, vol. 232, pp. 359-368, 2017.
Y. Jiang, Simonsen, J., and Zhao, Y., Compression-molded biocomposite boards from red and white wine grape pomaces, Journal of Applied Polymer Science, vol. 119, pp. 2834–2846, 2011.
Y. Jiang, Simonsen, J., and Zhao, Y., Compression-molded biocomposite boards from red and white wine grape pomaces, Journal of Applied Polymer Science, vol. 1191142899101261009999418471115567310410329652173221001147923100161196115695435421111004010343233202404829393737, no. 5, pp. 2834 - 2846, 2011.
J. Jung, Deng, Z., Simonsen, J., ías, R. M., and Zhao, Y., Development and preliminary field validation of water-resistant cellulose nanofiber based coatings with high surface adhesion and elasticity for reducing cherry rain-cracking, Scientia Horticulturae, vol. 200, pp. 161 - 169, 2016.
S. -il Park, Jiang, Y., Simonsen, J., and Zhao, Y., Feasibility of creating compression-molded biocomposite boards from berry fruit pomaces, Journal of applied polymer science, vol. 115, pp. 127–136, 2010.
V. P. Gouw, Jung, J., Simonsen, J., and Zhao, Y., Fruit pomace as a source of alternative fibers and cellulose nanofiber as reinforcement agent to create molded pulp packaging boards, Composites Part A: Applied Science and Manufacturing, vol. 99, pp. 48 - 57, 2017.
J. Jung, Cavender, G., Simonsen, J., and Zhao, Y., Investigation of the mechanisms of using metal complexation and cellulose nanofiber/sodium alginate layer-by-layer coating for retaining anthocyanin pigments in thermally processed blueberries in aqueous media., J Agric Food Chem, vol. 63, no. 11, pp. 3031-8, 2015.