2007 Back To Basics-Technology & Manufacture of Jelly Confections: Starch Jelly Candy By Carl O. Moore     

2007 Back To Basics-Technology & Manufacture of Jelly Confections: Gelatin Gummies and Pectin Jellies By Kristi Sufferling     

2007 Back To Basics-Technology & Manufacture of Jelly Confections: Cooking Equipment for Jelly Candies By Sylvia J. Coyle     

2007 Back To Basics-Technology & Manufacture of Jelly Confections: Forming of Jellies By Maurice Jeffery     

2007 Back To Basics-Technology & Manufacture of Jelly Confections: Finishing of Jelly Confections By Jeff Bilotti     

2007 Back To Basics-Technology & Manufacture of Jelly Confections: Troubleshooting Jelly Confections By Jim Gordon     

2007 U.S. Regulatory Update By Alison Bodor     

2007 The Roots of Licorice By Matthew Cottam     

2007 Innovation and Successful New Product Development By John B. Lord, PhD     

2007 Product Development A 35-year Perspective By Barry Zoumas     

2007 Nuts-From Rags to Riches in a Decade By David A. Stuart, PhD     

2007 Nut Roasting Technology and Product Quality By Rainer Perren PhD and Felix Escher, PhD     

2007 Determining Shelf Life of Confectionery Products By Persis Subramaniam     

2007 Flavors Around the World By Cindy Cosmos     

2007 The Farmer Field School Experience in Ecuador By Alfred Eduardo Dueñas Dávalos     

2007 Improved Cocoa Farming through Farmer Field Schools By B.K. Matlick     

2007 Rapid Particle Size and Shape Characterization By Lew Brown     

2007 Impact of Storage on Flavor and Texture Perception of Chocolate By Nicki Engeseth and Lia Nightingale     

2007 Oil Migration in Chocolate By Greg Ziegler, PhD and Kristin Szlachetka     

2007 Nutrition in Confections By Debra Miller, PhD