Alli, I.
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- Huaisan, K., Uriyapongson, J., Rayas-Duarte, P., Alli, I., Srijesdurak, V. 2009. Effect of food additives on rheological and textural properties of frozen high amylase rice starch. Int. J. Food Properties. 12: 145-161.
- Alu’datt, M.H., Alli, I., Ereifej, K., Alhamad, M., Al-Tawaha, A.R., Rababah, T. 2010. Optimisation, characterisation and phenolic compounds in olive cake. Food Chem. Volume 123, Issue 1, 1 November 2010, pp. 117-122.
Chenier, M.R.
- Pakpour, S., Jabaji, S., Chénier, M.R. 2010. Antibiotic resistance in swine production after discontinuation of antibiotic use. Submitted to Applied and Environmental Microbiology, manuscript # AEM02211-10, 22 November 2010, 37 pages.
Ismail, A.A.
- Saguer, E., Alvarez, P., Sedman, J., Ramaswamy, H.S., Ismail, A. A. 2009. Heat-induced gel formation of plasma proteins: New insights by FTIR 2D correlation spectroscopy. Food Hydrocolloids. 23: 874-879.
- Castro, F., Sedman, J, Ismail, A.A., Asadishad, B., Tufenkji, N. 2010. Effect of dissolved oxygen on two bacterial pathogens examined using ATR-FTIR spectroscopy, microelectrophoresis, and potentiometric titration. Environ Sci. Technol. 44, 4136-4141.
Karboune, S.
- Couto, J., Karboune, S., Mathew, R. 2010. Regioselective synthesis of feruloylated glycosides using selected commercial multienzymatic preparations as biocatalysts. Biocatal. Biotransform. 4, 235-244.
- Karboune, S., Archelas, A., Baratti, J.C. 2010. Aspergillus niger epoxide hydrolase-catalyzed the hydrolytic kinetic resolution of racemic p-chlorostyrene oxide in a neat organic solvent medium. Process Biochem. 45, 210-216.
Kermasha, S.
- Akacha, N., Karboune, S., Gargouri, M., Kermasha, S. 2010. Activation and stabilization of the hydroperoxide lyase enzymatic extract from mint leaves (Mentha spicata) using selected chemical additives. Appl. Biochem. Biotechnol., 160, 901-911.
- Santiago-Gomez, M.P., Kermasha, S., Nicaud, J.-M., Belin, J.-M., Husson, F. 2010. Predicted secondary structure of hydroperoxide lyase from green bell pepper cloned in the yeast Yarrowia lipolytica. J. Mol. Catal. B: Enz., 65, 63-67.
Marshall, W.D.
- Rivero-Huguet, M., Marshall, W.D. 2010. Impact of various inorganic oxyanions on the removal rates of hexavalent chromium mediated by zero-valent iron, Environ. Chem. 7: 250–258; doi:10.1071/EN09094.
Ramaswamy, H.S.
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- Ramaswamy, H.S., Shao, Y.W. 2010. High pressure destruction kinetics of clostridium sporogenes spores in salmon slurry at elevated temperatures. International Journal of Food Properties, 13:1074-1091.
- Dwivedi, M., Ramaswamy, H.S. 2010. An Empirical Methodology for Evaluating the Fluid to Particle Heat Transfer Coefficient in Bi-axially Rotating Cans Using Liquid Temperature Data. Food and Bioprocess Technology, 3:716-731.
- Dwivedi, M., Ramaswamy, H.S. 2010. Comparative study of wireless versus standard thermocouples for data gathering and analyses in rotary cookers. Journal of Food Processing and Preservation, 34:557-574.
- Dwivedi, M., Ramaswamy, H.S. 2010. Artificial Neural Network Modelling of Heat Transfer to Canned Particulate Fluids under Axial Rotation Processing. International Journal of Food Engineering, 6: article 5. DOI 10.2202/1556-3758.142.
- Li, H.P., Ramaswamy, H.S. 2010. Osmotic Dehydration: Dynamics of Equilibrium and Pseudo-Equilibrium Kinetics. International Journal of Food Properties, 13:234-250.
- Azarpazhooh, E., Ramaswamy, H.S. 2010. Microwave-Osmotic Dehydration of Apples Under Continuous Flow Medium Spray Conditions: Comparison with Other Methods. Drying Technology, 28:49-56.
- Azarpazhooh, E., Ramaswamy, H.S. 2010. Evaluation of Diffusion and Azuara Models for Mass Transfer Kinetics during Microwave-Osmotic Dehydration of Apples under continuous Flow Medium-Spray Conditions. Drying Technology, 28:57-67.
- Meng, Y., Ramaswamy, H.S. 2010. Neural network modeling of end-over-end thermal processing of particulates in viscous fluids. Journal of Food Process Engineering, 33:23-47.
- Dwivedi, M., Ramaswamy, H.S. 2010. Dimensionless correlations for convective heat transfer in canned particulate fluids under axial rotation processing. Journal of Food Process Engineering, 33:182-207.
- Dwivedi, M., Ramaswamy, H.S. 2010. Comparison of heat transfer rates during thermal processing under end-over-end and axial modes of rotation. LWT – Food Science and Technology, 43:350-360.
- Ramaswamy, H.S, Shao, Y.W., Zhu, S.M. 2010. High-pressure destruction kinetics of Clostridium sporogenes ATCC 11437 spores in milk at elevated quasi-isothermal conditions. Journal of Food Engineering, 96:249-257.
- Shao, Y.W., Zhu, S.M., Ramaswamy, H.S., Marcotte, M. 2010. Compression Heating and Temperature Control for High-Pressure Destruction of Bacterial Spores: An Experimental Method for Kinetics Evaluation. Food and Bioprocess Technology, 3: 71-78.
- Seyhun, N., Ramaswamy, H.S., Sumnu, G., Sahin, S., Ahmed, J. 2009. Comparison and modeling of microwave tempering and infrared assisted microwave tempering of frozen potato puree. Journal of Food Engineering, 92: 339-344.
Simpson, B.K.
- Klomklao, S., Kishimura, H., Benjakul, S., Simpson, B.K. 2009. Autolysis and biochemical properties of endogenous proteinases in Japanese sandfish (Arctoscopus japonicus). International Journal of Food Science & Technology. 44:1344-1350.
- Kurtovic, I., Marshall, S.N., Zhao, X., Simpson, B.K. 2009. Lipases from Mammals and Fishes. Reviews in Fisheries Sciences, 17: 18-40.
- Camacho, C., Chico, B., Cao, R., Matías, J.C., Hernández, J., Palchetti, I., Simpson, B.K., Mascini, M., Villalonga, R. 2009. Novel enzyme biosensor for hydrogen peroxide via supramolecular associations. Biosensors and Bioelectronics, 24: 2028-2033.
- Aryee, A.N.A., Simpson, B.K. 2009. Comparative studies on the yield and quality of solvent-extracted oil from salmon skin. Journal of Food Engineering, 92: 353-358.
- Aryee, A.N.A., van de Voort, F.R., Simpson, B.K. 2009. FTIR determination of free fatty acids in fish oils intended for biodiesel production. Process Biochemistry, 44: 401-405.
- Klomklao, S., Benjakul, S., Visessanguan, W., Kishimura, H., Simpson, B.K. 2009. Extraction of carotenoprotein from black tiger shrimp shell with the aid of bluefish trypsin. J. Food Biochem., 33: 201-217.
van de Voort, F.R.
- Li, D., Garcia-Gonzales, D.L., van de Voort, F.R. 2009. Automated Acid Number Determination in Lubricants by FTIR Spectroscopy. ASTM International Journal, 6:1-12.
- Garcia-Gonzalez, D.L., van de Voort, F.R. 2009. A novel wire mesh "cell" for studying lipid oxidative processes by Fourier transform infrared spectroscopy. Applied Spectroscopy, 63: 518-527.
- Yu, X., Du, S., van de Voort, F.R., Yue, T., Li, Z. 2009. Automated and simultaneous determination of free fatty acids and peroxide values in edible oils by FTIR spectroscopy using spectral reconstitution. Analytical Sciences, 25: 627-632.
- Aryee, A.N.A., van de Voort, F.R., Simpson, B.K. 2009. FTIR determination of free fatty acids in fish oils intended for biodiesel production. Process Biochemistry, 44: 401-405.
- Gao, L., Sedman, J., Garcia-Gonzalez, D.L., Ehsan, S., Sprules, T., van de Voort, F.R. 2009. 13C NMR as a primary method for determining saturates, cis- and trans-monounsaturates and polyunsaturates in fats and oils for nutritional labeling purposes. European Journal of Lipid Science and Technology, 111: 612-622.
Yaylayan, V.A.
- Guerra P.V., Yaylayan, V.A. 2010. Dimerization of azomethine ylides: An alternate route to pyrazine formation in the Maillard reaction. J. Agric. Food Chem., 58: 12523-12529.
- Chu, F.L., Yaylayan, V.A. 2010. Formation of the Peptide-Specific Imidazolidin-4-one Moiety in Alanine containing Maillard Reaction Mixtures. Food Chem., 123: 1185-1189.
- Achouri, A., Boye, J.R., Belanger, D., Chiron, T., Yaylayan, V.A., Yeboah, F.K. 2010.
Functional and Molecular Properties of Calcium Precipitated Soy 11S Glycinin Glycated with κ-Carrageenan. Food Research International, 43: 1494-1504.
- Nikolov, P., Yaylayan, V.A. 2010. Chemical Activation of Piperidine by Formaldehyde and Formation of Lysine-Specific Maillard Reaction Products. Food Chem., 123: 684-690.
- Gao, H.Y., Yaylayan, V.A., Yeboah, F. 2010. Oxalic acid-induced modifications of post-glycation activity of lysozyme and its glycoforms. J. Agric. Food Chem., 58: 6219,-6225.
- Nikolov, P., Yaylayan, V.A. 2010. Formation of Pent-4-ene-1-amine, the acrylamide counterpart of lysine and its further Conversion into Piperidine in Maillard reaction mixtures. J. Agric. Food Chem., 58:4456-4462.
- Azarnia, S., Lee, B.H., Yaylayan, V.A., Kilcawley, K. 2010. Proteolysis development in enzyme-modified Cheddar cheese using natural and recombinant enzymes of Lactobacillus rhamnosus S93. Food Chem., 120: 174-178.
- Dai, J., Orsat, V., Vijaya Raghavan, G.S., Yaylayan, V.A. 2010. Investigation of various factors for the extraction of peppermint (Mentha piperita) leaves. Journal of Food Engineering, 96: 540-543.
- Rahn, A., Yaylayan, V.A. 2010. Thermal degradation of sucralose and its potential in generating chloropropanols in the presence of glycerol. Food Chem., 118: 56-61.