Strahm, B., and Plattner, B. (2001). Put the right tools in your toolbox to ease aquafeed extrusion. Feed Management 52(3):19-22.

Strahm, B. (2001). Textured Vegetable Proteins (II). Asia Food Tech. 2(1):26-35.

Strahm, B. (2001). Textured Vegetable Proteins (I). Asia Food Tech. 1(6):33-43.

Strahm, B., Plattner, B., Huber, G., and Rokey, G. (2000). Application of food polymer science and capillary rheometry in evaluating complex extruded products. Cereal Foods World. 45:300-302.

Caldwell, E. F., Fast, R. B., Ievolella, J., Lauhoff, C., Levine, H., Miller, R. C., Slade, L., Strahm, B. S., and Whalen, P. J. (2000). Cooking of ready-to-eat breakfast cereals. Cereal Foods World. 45:244-252.

Strahm, B., and Plattner, B. (2000). Thermal profiling: Predicting processing characteristics of feed materials. Feed International. 21(4):26-29.

Strahm, B. (2000). Preconditioning. Chapter 6 in Extruders in Food Applications, M. Riaz, ed. Technomic Publishing.

Strahm, B. (1999). Selection of extrusion systems and automated extruder control. In Advances in Extrusion Technology: Aquaculture/Animal Feeds and Foods, Y. Chang and S. Wang, eds. Technomic Publishing.

Strahm, B. (1998). Fundamentals of polymer science as an applied extrusion tool. Cereal Foods World. 43:621-625.

Strahm, B., R. Flores, and D. S. Chung. (1995). Properties of low-grade asparagus. Journal of Food Protection. 58:804-808.

Strahm, B. and R. Flores. (1994). Dehydration of low-grade asparagus. Drying Technology. 12:903-921.