| Na+ and Ca2+ Effect on the Hydration and Orientation of the Phosphate Group of DPPC at Air−Water and Air−Hydrated Silica Interfaces NN Casillas-Ituarte, X Chen, H Castada, HC Allen The Journal of Physical Chemistry B 114 (29), 9485-9495, 2010 | 125 | 2010 |
| Reorganization and caging of DPPC, DPPE, DPPG, and DPPS monolayers caused by dimethylsulfoxide observed using Brewster angle microscopy X Chen, Z Huang, W Hua, H Castada, HC Allen Langmuir 26 (24), 18902-18908, 2010 | 86 | 2010 |
| Branched chain fatty acids in the flavour of sheep and goat milk and meat: A review PJ Watkins, JR Jaborek, F Teng, L Day, HZ Castada, S Baringer, M Wick Small Ruminant Research 200, 106398, 2021 | 50 | 2021 |
| Swiss cheese flavor variability based on correlations of volatile flavor compounds, descriptive sensory attributes, and consumer preference HZ Castada, K Hanas, SA Barringer Foods 8 (2), 78, 2019 | 44 | 2019 |
| Discrimination of Swiss cheese from 5 different factories by high impact volatile organic compound profiles determined by odor activity value using selected ion flow tube mass … K Taylor, C Wick, H Castada, K Kent, WJ Harper Journal of food science 78 (10), C1509-C1515, 2013 | 31 | 2013 |
| Characterisation and quantification of changes in odorants from litter headspace of meat chickens fed diets varying in protein levels and additives NK Sharma, M Choct, MW Dunlop, SB Wu, HZ Castada, RA Swick Poultry Science 96 (4), 851-860, 2017 | 28 | 2017 |
| Deodorization of garlic odor by spearmint, peppermint, and chocolate mint leaves and rosmarinic acid HZ Castada, R Mirondo, GT Sigurdson, MM Giusti, S Barringer LWT 84, 160-167, 2017 | 19 | 2017 |
| Cyanogenesis in Macadamia and Direct Analysis of Hydrogen Cyanide in Macadamia Flowers, Leaves, Husks, and Nuts Using Selected Ion Flow Tube–Mass … HZ Castada, J Liu, S Ann Barringer, X Huang Foods 9 (2), 174, 2020 | 17 | 2020 |
| Analysis of selected volatile organic compounds in split and nonsplit Swiss cheese samples using selected‐ion flow tube mass spectrometry (SIFT‐MS) HZ Castada, C Wick, K Taylor, WJ Harper Journal of food science 79 (4), C489-C498, 2014 | 17 | 2014 |
| Volatile organic compounds of a Swiss cheese slurry system with and without added reduced glutathione, compared with commercial Swiss cheese HZ Castada, WJ Harper, SA Barringer International dairy journal 49, 72-77, 2015 | 15 | 2015 |
| Online, real‐time, and direct use of SIFT‐MS to measure garlic breath deodorization: a review HZ Castada, SA Barringer Flavour and fragrance journal 34 (5), 299-306, 2019 | 13 | 2019 |
| Thermal Degradation of p‐Hydroxybenzoic Acid in Macadamia Nut Oil, Olive Oil, and Corn Oil HZ Castada, Z Sun, SA Barringer, X Huang Journal of the American Oil Chemists' Society 97 (3), 289-300, 2020 | 12 | 2020 |
| Headspace quantification of pure and aqueous solutions of binary mixtures of key volatile organic compounds in Swiss cheeses using selected ion flow tube mass spectrometry HZ Castada, C Wick, WJ Harper, S Barringer Rapid Communications in Mass Spectrometry 29 (1), 81-90, 2015 | 12 | 2015 |
| Comparison of encapsulation of garlic oil with α‐, β‐, and γ‐cyclodextrin using Selected Ion Flow Tube‐Mass Spectrometry (SIFT‐MS) J Yu, HZ Castada, X Huang, SA Barringer Journal of food processing and preservation 43 (2), e13865, 2019 | 11 | 2019 |
| Temperature‐dependent Henry's Law constants of 4‐alkyl branched‐chain fatty acids and 3‐methylindole in an oil‐air matrix and analysis of volatiles in lamb fat using selected … HZ Castada, V Polentz, S Barringer, M Wick Rapid Communications in Mass Spectrometry 31 (24), 2135-2145, 2017 | 8 | 2017 |
| Suppression of propanoic acid, acetic acid and 3-methylbutanoic acid production by other volatiles in a Swiss cheese curd slurry system HZ Castada, C Park, WJ Harper, SA Barringer International dairy journal 54, 29-32, 2016 | 7 | 2016 |
| Gas‐phase chemical ionization of 4‐alkyl branched‐chain carboxylic acids and 3‐methylindole using H3O+, NO+, and O2+ ions HZ Castada, SA Barringer, M Wick Rapid Communications in Mass Spectrometry 31 (19), 1641-1650, 2017 | 6 | 2017 |
| Variability of volatile organic compounds during the manufacture of Swiss-type cheese using selected ion flow tube mass spectrometry HZ Castada, WJ Harper Bull. Int. Dairy Fed 473, 29-50, 2014 | 6 | 2014 |
| Heat‐induced compounds development in processed tomato and their influence on corrosion initiation in metal food cans E Dhuey, HZ Castada, S Barringer, J Joseph, CM Hadad, K Ruffley, ... Food Science & Nutrition 9 (8), 4134-4145, 2021 | 4 | 2021 |
| Brewster Angle Microscopy Study of Model Lung Surfactant Systems at the Air-Water and Air-Physiological Buffer Interfaces HZ Castada The Ohio State University, 2010 | 3 | 2010 |
