Reduced fat food emulsions: physicochemical, sensory, and biological aspects. 2015. Chung, Cheryl, Gordon Smith, Brian Degner, David McClements. Critical Reviews in Food Science and Nutrition, doi:10.1080/10408398.2013.792236.
Microbial successions are associated with changes in chemical profiles of a model refrigerated fresh pork sausage during an 80-day shelflife study. 2014. Benson, A., J. David, S. Gilbreth, G. Smith, J. Nietfeldt, R. Legge, J. Kim, R. Sinah, C. Duncan, J. Ma, I. Singh. Applied and Environmental Microbiology, 80(17):5178-5194.
Acrylamide formation and colour development in French fried potato strips as driven by accumulated or added sugars. 2013. Higley, J., J. Kim, K. Huber, G. Smith. Asp. Appl. Biol. 116.
Mitigation of acrylamide formation in French fries through recipe, process and final preparation. 2013. Rhynalds, C. G. Smith, C. Hoye, J. Higley. Asp. Appl. Biol. 116.
Kinetic model for the formation of acrylamide during the finish-frying of commercial French fries. 2012. Parker, J., D. Balagiannis, J. Higley, G. Smith, B. Wedzicha, D. Mottram. Journal of Agriculture and Food Chemistry, 60(36):9321-9331.
Added versus accumulated sugars on color development and acrylamde formations in French fried potato strips. 2012. Higley, J., J.Kim, K. Huber, G. Smith. Journal of Agriculture and Food Chemistry, 60(35):8763-8771.
Commercializing acrylamide mitigation strategies in French fry production. 2010. Gordon Smith. Asp. Appl. Biol. 97:55-57.