Wagner, Alfred individual record
Extension Associate
overview

Dr. Wagner continues to work with food processors in Texas, advising them on regulatory issues and food safety. He created a web-site for food entrepreneurs that has become very popular and useful to not only the new people, but established food processors. He conducts an annual training for persons producing acidified and low-acid foods. This is a certification school required by FDA and USDA. He also continues to serve as the Executive Director of the Texas Food Processors Asociation.

selected publications
Academic Articles5
  • HOWARD, L. R., MILLER, G. H., & WAGNER, A. B. (2013). Microbiological, Chemical, and Sensory Changes in Irradiated Pica De Gallo. Journal of Food Science. (3), 461-464.
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  • Gu, Y. S., Howard, L. R., & Wagner, A. B (1999). Firmness and Cell Wall Characteristics of Pasteurized Jalapeno Pepper Rings as Affected by Calcium Chloride and Rotary Processing. Journal of Food Science. 64(3), 494-497.
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  • HOWARD, L. R., BURMA, P., & WAGNER, A. B. (1997). Firmness and Cell Wall Characteristics of Pasteurized Jalapeno Pepper Rings as Affected by Preheating and Storage. Journal of Food Science. (1), 89-92.
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  • HOWARD, L. R., BURMA, P., & WAGNER, A. B. (1994). Firmness and Cell Wall Characteristics of Pasteurized Jalapeo Pepper Rings Affected by Calcium Chloride and Acetic Acid. Journal of Food Science. (6), 1184-1186.
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  • HOWARD, L. R., SMITH, R. T., WAGNER, A. B., VILLALON, B., & BURNS, E. E. (1994). Provitamin A and Ascorbic Acid Content of Fresh Pepper Cultivars (Capsicum annuum) and Processed Jalapeos. Journal of Food Science. (2), 362-365.
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Email
a-wagner@tamu.edu
First Name
Alfred
Last Name
Wagner
mailing address
TEXAS A&M AGRILIFE EXTENSION SERVICE; Horticultural Sciences; 2134 TAMUS
College Station, TX 77843-2134
USA