I thought I showcase some of the research work done by my colleagues in the Food Science and Crop Science departments at 
Where possible the titles are linked to the abstracts. Depending on where you are you might be able to link through to the full text.
This is not all of them, but it will do for now.
Effect of Various Types of Egg White on Characteristics and Gelation of Fish Myofibrillar Proteins
Journal of Food Science
Volume 74, Issue 9, Date: November/December 2009, Pages: C683-C692
Angela Hunt, Jae W. Park, Akihiro Handa
Antimicrobial Efficiency of Essential Oil and Freeze–Thaw Treatments against Escherichia coli O157:H7 and Salmonella enterica Ser. Enteritidis in Strawberry Juice
Journal of Food Science
Volume 74, Issue 3, Date: April 2009, Pages: M131-M137
J. Duan, Y. Zhao
Negative Roles of Salt in Gelation Properties of Fish Protein Isolate
Journal of Food Science
Volume 73, Issue 8, Date: October 2008, Pages: C585-C588
Y.S. Kim, J.W. Park
Storability of Antimicrobial Chitosan-Lysozyme Composite Coating and Film-Forming Solutions
Journal of Food Science
Volume 73, Issue 6, Date: August 2008, Pages: M321-M329
J. Duan, K. Kim, M.A. Daeschel, Y. Zhao
Grape Skin and Seed Proanthocyanidins from Monastrell × Syrah Grapes
Alberto Hernndez-Jimnez, Encarna Gmez-Plaza, Adrin Martnez-Cutillas, James A. Kennedy
Journal of Agricultural and Food Chemistry 2009 57 (22), 10798-10803
One Hundred Years of Progress in Food Analysis
Robert J. McGorrin
Journal of Agricultural and Food Chemistry 2009 57 (18), 8076-8088
Rosalee S. Rasmussen, Michael T. Morrissey, Paul D. N. Hebert
Journal of Agricultural and Food Chemistry 2009 57 (18), 8379-8385
Volatile Composition of Merlot Wine from Different Vine Water Status
Michael C. Qian, Yu Fang, Krista Shellie
Journal of Agricultural and Food Chemistry 2009 57 (16), 7459-7463
Berry Integrity and Extraction of Skin and Seed Proanthocyanidins during Red Wine Fermentation
Fiorella K. Cerpa-Caldern, James A. Kennedy
Journal of Agricultural and Food Chemistry 2008 56 (19), 9006-9014
Craig F. Morris, Shuobi Li, G. E. King, Doug A. Engle, John W. Burns, and Andrew S. Ross
Cereal Chemistry 2009, Volume 86, Number 3: 307-312.
J. B. Ohm, A. S. Ross, C. J. Peterson, and C. F. Morris
Cereal Chemistry 2009, Volume 86, Number 2: 197-203.
Glutenin Macropolymer in Salted and Alkaline Noodle Doughs–
Y. L. Ong, A. S. Ross, and D. A. Engle; Cereal Chemistry
accepted on 26 August 09
Applied Biochemistry and Biotechnology
Hydrolytic Methods for the Quantification of Fructose Equivalents in Herbaceous Biomass
Volume 158 Issue – 2: 352 – 361
Date – 2009-08-01
Stefanie K. Nguyen, Supaporn Sophonputtanaphoca, Eugene Kim, Michael H. Penner
DOI – 10.1007/s12010-009-8596-x
OSU