Publications (2016)

Goh S.G., Bayen S. , Kelly B.C., Burger D., Han C.P., Gin, Y.-H. Occurrence and distribution of bacteria indicators, chemical tracers and pathogenic vibrios in Singapore coastal waters. Marine Pollution Bulletin. DOI: 10.1016/j.marpolbul.2016.09.036.

Estrada E., Juhel G, Han Ping, B.C. Kelly, Lee W.K., Bayen S. Multi-tool assessment of trace metals in mangroves combining sediment and clam sampling, DGT passive samplers and caged mussels. Science of the Total Environment.  DOI: 10.1016/j.scitotenv.2016.09.055 .

Juhel G., Bayen S., Goh C., Lee W.K., Kelly B.C. Biomarker expression in green mussels (Perna viridis) exposed to carbamazepine, bisphenol A and atrazine: single chemical Vs mixture of chemicals exposure. Environmental Chemistry and Toxicology. DOI: 10.1002/etc.3556;

Bayen S., Estrada E., Juhel G., Kelly B.C. Pharmaceutically active compounds and endocrine disrupting chemicals in water, sediments and mollusks in mangrove ecosystems from Singapore. Marine Pollution Bulletin. 2016. Accepted for publication. doi: 10.1016/j.marpolbul.2016.06.105.

Tian L., Khalil S., Bayen S. Thermal degradation of antibiotic residues in food. Critical Reviews in Food Science and Nutrition. DOI:

Tanchanok Poonsin, Benjamin K. Simpson, Soottawat Benjakul, Wonnop Visessanguan and Sappasith Klomklao. (2016). Albacore tuna (Thunnus alalunga) spleen trypsin partitioning in an aqueous two-phase system and its hydrolytic pattern on Pacific white shrimp (Litopenaeus vannamei) shells. International Journal of Food Properties. DOI: 10.1080/10942912.2016.1240180.   

Sappasith Klomklao, Soottawat Benjakul, Hideki Kishimura, Kazufumi Osako and Benjamin K. Simpson. (2016). Purification and characterization of trypsin inhibitor from yellowfin tuna (thunnus albacores) roe. Journal of Food Biochemistry. 40: 140–147. doi:10.1111/jfbc.12204.

Tanchanok Poonsin, Pakteera Sripokar, Soottawat Benjakul, Benjamin K. Simpson, Wonnop Visessanguan, & Sappasith Klomklao. (2016). Major trypsin like-serine proteinases from albacore tuna (Thunnus alalunga) spleen: Biochemical characterization and the effect of extraction media. Journal of Food Biochemistry. 2016. 1-9. DOI 10.1111/jfbc.12323.

Zhen Ma, Joyce I. Boye, Sorayya Azarnia & Benjamin K. Simpson. (2016). Volatile flavor profile of Saskatchewan grown pulses as affected by different thermal processing treatments. International Journal of Food Properties. 19:10, 2251-2271. DOI: 10.1080/10942912.2015.1121494.

Zhen Ma, Joyce I. Boye and Benjamin K. Simpson. (2016). Preparation of salad dressing emulsions using lentil, chickpea and pea protein isolates: a response surface methodology study. Journal of Food Quality. 39: 274–291. DOI: 10.1111/jfq.12190

Waglay, A., Karboune, S., Khodadadi, M. (2016). Investigation and optimization of a novel enzymatic approach for the isolation of proteins from potato pulp. LWT - Food Sci. Technol.65: 197-205.

Khodaei, N., Benoit Fernandez, B., Fliss, I., Karboune, S. (2016).Digestibility and Prebiotic Properties of Potato Rhamnogalacturonan I Polysaccharide and Its Galactose-Rich Oligosaccharides/Oligomers. Carbohydr. Polym. 136, 1074-1084.

Waglay, A., Karboune, S. (2016). Enzymatic Generation of Selected Peptides from Potato Protein Isolates and Characterization of their Structural properties. Biotechnol. Progr. 32, 420-429.

Karboune, S., Khodaei, N. (2016). Structures, isolation and health-promoting properties of pectic polysaccharides from cell wall-rich food by-products: A source of functional ingredients. Current Opinion in Food Science. 8, 50-55.

Khodaei, N., Karboune, S. (2016). Enzymatic generation of galactose-rich oligosaccharides/oligomers from potato rhamnogalacturonan i pectic polysaccharides. Food Chem. 197, 406-414.

Khodaei, N., Karboune, S., Orsat, S. (2016). Microwave-assisted alkaline extraction of galactan-rich rhamnogalacturonan I from potato cell wall by-product. Food Chem. 190, 495-505.

Hill, A., Karboune, S., Mateo, C. (2016). Immobilization and stabilization of levansucrase biocatalyst of high interest for the production of fructo- oligosaccharides and levan. J. Chem. Technol. Biotechnol. 91, 2440-2448.

Waglay, A., Karboune, S. (2016). Potato Proteins: Functional Food Ingredients. Advances in Potato Chemistry and Technology: Second Edition, Pages 75-104.

Nashalian, O., Yaylayan V. Formation of reduced form of furaneol® (2, 5-dimethyl-4-hydroxy-tetrahydrofuran-3-one) during the Maillard reaction through catalysis of amino acid metal salts. Food Chemistry 2016, 210:489-495.

Nashalian, O., Yaylayan V. In Situ formation of the amino sugars 1-amino-1-deoxy-fructose and 2-amino-2-deoxy-glucose under Maillard reaction conditions in the absence of ammonia. Food Chemistry 2016, 197:489-495.

Gomaa A., Nsonzi, F., Sedman J., and Ismail AA. (2016). Enhanced Unfolding of Bovine β-Lactoglobulin Structure Using Microwave Treatment: A Multi-Spectroscopic Study. Food Biophysics, Volume 11(4), pp 370–379.

Zhu, S. M.; Xu, M. L.; Ramaswamy, H. S.; Yang, M. Y. and Yu, Y. 2016. Effect of high pressure treatment on the aging characteristics of Chinese liquor as evaluated by electronic nose and chemical analysis. Nature - Scientific Reports 6: AR 30273 DI 10.1038/srep30273.

You, Jia; Singh, Anubhav Pratap; Singh, Anika and Ramaswamy, Hosahalli S. 2016. Quality Retention Enhancement in Canned Potato and Radish Using Reciprocating Agitation Thermal Processing. INTERNATIONAL JOURNAL OF FOOD ENGINEERING. 12(5):491-500.

Singh, Anubhav Pratap; Singh, Anika and Ramaswamy, Hosahalli S. 2016. A novel approach for quantification of particle motion and particle mixing during agitation thermal processing. JOURNAL OF FOOD ENGINEERING 180: 39-47 Impact Factor 3.20

Singh, Anika; Singh, Anubhav Pratap and Ramaswamy, Hosahalli S. 2016. A Controlled Agitation Process for Improving Quality of Canned Green Beans during Agitation Thermal Processing. JOURNAL OF FOOD SCIENCE. 81(6): E1399-E1411.

Duguay, Ann-Julie; Ramaswamy, Hosahalli S.; Zareifard, Reza; Zhu, Songming; Grabowski, Stefan and Marcotte, Michele. 2016. Ohmic Heating Behaviour of Cabbage and Daikon Radish. FOOD AND BIOPROCESS TECHNOLOGY. 9(3): 430-440

Singh, Anubhav Pratap and Ramaswamy, Hosahalli S. 2016. Simultaneous optimization of heat transfer and reciprocation intensity for thermal processing of liquid particulate mixtures undergoing reciprocating agitation. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 33: 405-415.

Jobe, B.; Rattan, N. S. and Ramaswamy, H. S. 2016. Kinetics of Quality Attributes of Potato Particulates during Cooking Process. INTERNATIONAL JOURNAL OF FOOD ENGINEERING. 12(1): 27-35.

Yu, Yong; Ge, Lingyan; Ramaswamy, H. S.; Wang, Chunfang; Zhan, Yao and Zhu, Songming. 2016. Effect of high-pressure processing on moisture sorption properties of brown rice. DRYING TECHNOLOGY. 34(7): 783-792.

Su, Guangming; Zhu, Songming; Xu, Menglong; Ramaswamy, Hosahalli S.; Lin, Yi; Yu, Yong. 2016. Pressure Degradation Kinetics of Anthocyanin Pigment and Visual Color of Chinese Bayberry Juice. INTERNATIONAL JOURNAL OF FOOD PROPERTIES. 19(2): 443 - 453.

Singh, Anubhav Pratap; Singh, Anika; Ramaswamy, Hosahalli S. 2016. Dimensionless correlations for heat transfer coefficients during reciprocating agitation thermal processing (RA-TP) of Newtonian liquid/particulate mixtures. FOOD AND BIOPRODUCTS PROCESSING. 97:76-87.

Singh, Anika; Ramaswamy, Hosahalli S. 2016. Heat transfer coefficients during thermal processing of model particulate mixtures in non-Newtonian fluids undergoing reciprocation agitation as affected by process variables. LWT-FOOD SCIENCE AND TECHNOLOGY. 65: 185-196.
Tola, Y.B. and Ramaswamy, H.S. 2015. Microbiological Design and Validation of Thermal and High Pressure Processing of Acidified Carrots and Assessment of Product Quality. Journal of Food Processing and Preservation. 39(6): 2991-3004

Wray, Derek; Ramaswamy, Hosahalli S. 2015. Quality attributes of microwave vacuum finish-dried fresh and microwave-osmotic pretreated cranberries. JOURNAL OF FOOD PROCESSING AND PRESERVATION. 39(6): 3067-3079.

Wang, C., Lin, Y., Ramaswamy, H.S., Ge, L., Hu, F., Zhu, S. and Yu, Y. 2015. Storage Stability of Chinese Bayberry Juice after High Pressure or Thermal Treatment. Journal of Food Processing and Preservation. 39(6): 2259-2266.

Wray, D. and Ramaswamy. H.S. 2015. Quality Attributes of Microwave Vacuum Finish-Dried Fresh and Microwave-Osmotic Pretreated Cranberries. Journal of Food Processing and Preservation. 39(6): 3067-3079.

Singh A., Singh, A.P. and Ramaswamy, H.S. 2015. Effect of Processing Conditions on Quality of Green Beans Subjected to Reciprocating Agitation Thermal Processing. Food Research International. 78: 424–432.



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