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Sheryl Barringer on Muck Rack

Sheryl Barringer

As seen in: Wiley Online Library, MDPI, The Conversation, Chron, Phys.org, Salon, AZCentral | The Arizona Republic, Houston Chronicle, Inverse, Seattle PI and
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Articles

Volatile and Non‐Volatile Compounds in Retort‐Processed Green Beans Packaged in Metallic Cans Coated With Corrosion Resistant Polymers

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By Elliot Dhuey, Devin G. Peterson, Sheryl Barringer, Chengyu Gao
| Wiley Online Library Verified
1 Introduction The use of metal containers to package foods is a tradition that began in the 19th century. Since that time, metal food packaging has evolved into a major commercial global endeavour. This is because metal packaging has proven to be an ideal container for many types of liquid, solid and powdered food products.
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Effect of Yogurt on the Deodorization of Raw Garlic (Allium sativum L.) Sulfur Volatiles in Breath and the Roles of Its Components

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By Manpreet Kaur, Sheryl Barringer
| MDPI
This is an early access version, the complete PDF, HTML, and XML versions will be available soon. Open AccessArticle by Manpreet Kaur SciProfiles Scilit Preprints.org Google Scholar and Sheryl Barringer SciProfiles Scilit Preprints.org Google Scholar * Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210, USA * Author to whom correspondence should be addressed.
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Saveur, texture, préparation… la science du chocolat décortiquée

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By Sheryl Barringer
| The Conversation Verified
Qu’il soit dégusté sous forme d’onctueuses truffes, dans un gâteau fondant ou même bu sous forme de chocolat chaud, les Français consomment en moyenne plus de 7 kilogrammes de chocolat par an. Les êtres humains apprécient le chocolat depuis au moins 4 000 ans, à commencer par les Méso-Américains qui préparaient une boisson à partir des graines de cacao.
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