Dr Inteaz Alli
Dr Ashraf Ismail
Dr Selim Kermasha
Dr William Marshall
Dr Hosahalli Ramaswamy
Dr Benjamin Simpson
Dr Jim Smith
Dr Frederick van de Voort
Dr Varoujan Yaylayan
Alli, I.
(Akochi-K., E., Alli, I., Kermasha, S., Yaylayan, V. and Dumont, J.) Quantitation of alkylpyrazines in maple syrup, maple flavors and non-maple syrups. Food Research International, 1994, v. 27, pp. 451-457.
--(Alli, I., Gibbs, B.F., Okoniewska, M.K., Konishi, Y. and Dumas, F.) Identification of phaseolin polypeptide subunits in a crystalline food protein isolate from large lima beans (Phaseolus lunatus). Journal of Agricultural and Food Chemistry, 1994, v. 42, pp. 2679-2683.
Ismail, A.A.
(Khamessan, A., Kermasha, S., Marsot, P. and Ismail, A.A.) Biocatalysis of chlorophyllase from Phaeodactylum tricornutum in a biphasic organic system. Journal Chemical Technology Biotechnology, 1994, v. 60, pp. 73-81.
--(van de Voort., F.R., Ismail, A.A., Sedman, J., Dubois, J. and Nicodemo, T.) The determination of peroxide value by Fourier Transform Infrared Spectroscopy. Journal of American Oil Chemists' Society, 1994, v. 71, no. 9, pp. 921-926.
--(van de Voort, F.R., Ismail, A.A., Sedman, J. and Emo, G.) Monitoring the oxidation of edible oils by Fourier Transform Infrared Spectroscopy. Journal of American Oil Chemists' Society, 1994, v. 71, no. 3, pp. 243-253.
--(Yaylayan, V.A., Ismail, A.A. and Huyghues-Despointes, A.) Investigation of acyclic forms of reducing sugars and Amadori products by FTIR spectroscopy, in Maillard Reaction: Relevance to Food, Health and Disease, T.P. Labuza, G.A. Reineccius, V. Monnier, J. O'Brien and J. Baynes, eds., The Royal Society of Chemistry, 1994, pp. 69-74.
Kermasha, S.
(Kermasha, S., Kubow, S. and Goetghebeur, M.) Comparative high-performance liquid chromatographic analyses of cholesterol and its oxidation products using diode-array ultraviolet and laser light-scattering detection. Journal of Chromatography, 1994, v. 685, pp. 229-235.
--(Kermasha, S., Goetghebeur, M. and Dumont, J.) Separation and characterization of pepper-contaminated cinnamon using HPLC analyses. Lebensmittel-Wissenschaft and Technologie, 1994, v. 27, pp. 578-582.
--(Kermasha, S., Goetghebeur, M., Reid, A. and Dumont, J.) Optimization of high-performance liquid chromatography analyses of phenolic compounds, in Proceedings Polyphenol Group, INRA, Paris, 1994, v. 17, pp. 451-452.
--(Khamessan, A., Kermasha, S., and Marsot, P.) Production and biotechnological applications of chlorophyllase from algal origin, in Microalgae: From the Laboratory to the Field, University of Laval, Quebec, 1994, pp. 125-136.
--(Khamessan, A., Kermasha, S., and Marsot, P.) Effects of polar organic solvents on the biocatalysis of chlorophyllase in a biphasic organic system. Bioscience Biotechnology Biochemistry, 1994, v. 58, pp. 1947-1952.
--(Khamessan, A., Kermasha, S., Marsot, P. and Ismail, A.A.) Biocatalysis of chlorophyllase from Phaeodactylum tricornutum in a biphasic organic system. Journal Chemical Technology Biotechnology, 1994, v. 60, pp. 73-81.
--(Safari, M. and Kermasha, S.) Interesterification of butterfat by commercial microbial lipases in a cosurfactant-free microemulsion system. Journal of American Oil Chemists' Society, 1994, v. 71, pp. 969-973.
--(Safari, M., Kermasha, S., Pabai, F. and Sheppard, J.D.) Interesterification of butter fat by lipase from Mucor Miehei in microemulsion system. Journal of Food Lipids, 1994, v. 1, pp. 247-263.
--(Safari, M., Kermasha, S., Lamboursain, L. and Sheppard, J.D.) Interestification of butterfat by lipase from Rhizopus niveus in reverse micellar systems. Bioscience Biotechnology Biochemistry, 1994, v. 58, no. 9, pp. 1553-1557.
--(Akochi-K., E., Alli, I., Kermasha, S., Yaylayan, V. and Dumont, J.) Quantitation of alkylpyrazines in maple syrup, maple flavors and non-maple syrups. Food Research International, 1994, v. 27, pp. 451-457.
Marshall, W.D.
(Momplaisir, G.-M., Lei, T. and Marshall, W.D.) Performance of a novel silica T-tube interface for the AAS detection of arsenic and selenium compounds in HPLC column eluate. Analytical Chemistry, 1994, v. 66, no. 20, pp. 3533-3539.
--(Wang, J. and Marshall, W.D.) Recovery of metals from aqueous media by extraction with supercritical carbon dioxide. Analytical Chemistry, 1994, v. 66, no. 10, pp. 1658-1663.
--(Wang, J. and Marshall, W.D.) Metal speciation by supercritical fluid extraction with on-line detection by Atomic Absorption Spectrometry. Analytical Chemistry, 1994, v. 66, no. 22, pp. 3900-3907.
--(Fouad, F.M., Farrell, P.G., van de Voort, F.R. and Marshall, W.D.) Modification of butter oil: effects of supercritical carbon dioxide extraction and interesterification. Journal of Food Lipids, 1994, v. 1, pp. 195-219.
Ramaswamy, H.S.
(Abbatemarco, C. and Ramaswamy, H.S.) End-over-end thermal processing of canned vegetables: Effect on texture and color. Food Research International, 1994, v. 27, pp. 327-334.
--(Abdelrahim, K.A., Ramaswamy, H.S., Doyon, G. and Toupin, C.) Effects of concentration and temperature on carboxymethylcellulose rheology. International Journal of Food Science and Technology, 1994, v. 29, pp. 243-253.
--(Basak, S. and Ramaswamy, H.S.) Simultaneous evaluation of shear rate and time dependency of stirred yogurt rheology as influenced by added pectin and strawberry concentrate. Journal of Food Engineering, 1994, v. 21, pp. 385-393.
--(Grabowski, S., Mujumdar, A.S., Ramaswamy, H.S. and Strumillo, C.) Osmo-convective drying of grapes. Drying Technology, 1994, v. 12, no. 5, pp. 1211-1219.
--(Ramaswamy, H.S., Basak, S. and van de Voort, F.R.) Effect of strawberry concentrate on applesauce rheology. Canadian Agricultural Engineering, 1994, v. 36, no. 2, pp. 109-115.
--(Ellis, W.O., Smith, J.P., Simpson, B.K., Ramaswamy, H.S. and Doyon G.) Novel techniques for controlling the growth of and aflatoxin production by Aspergillus parasiticus in packaged peanuts. Food Microbiology, 1994, v. 11, pp. 357-368.
--(Ellis, W.O., Smith, J.P., Simpson, B.K., Ramaswamy, H.S. and Doyon G.) Effect of gas barrier characteristics of films on aflatoxin production by Aspergillus parasiticus in peanuts packaged under Modified Atmosphere Packaging (MAP) conditions. Food Research International, 1994, v. 27, pp. 502-512.
--(Ellis, W.O., Smith, J.P., Simpson, B.K., Ramaswamy, H.S. and Doyon G.) Growth of and aflatoxin production by Aspergillus parasiticus in peanuts stored under Modified Atmosphere Packaging (MAP) conditions. International Journal of Food Microbiology, 1994, v. 22, pp. 173-187.
--(Simpson, M.V., Smith, J.P., Ramaswamy, H.S., Simpson, B.K. and Ghazala, S.) Thermal resistance of Streptococcus faecium as influenced by pH and salt. Food Research International, 1994, v. 27, pp. 349-353.
--(Simpson, M.V., Smith, J.P., Simpson, B.K., Ramaswamy, H.S. and Dodds, K.L.) Storage studies on a sous vide spaghetti and meat sauce product. Food Microbiology, 1994, v. 11, pp. 5-14.
Simpson, B.K.
(Haard, N.F. and Simpson, B.K.) Proteases from aquatic organisms and their uses in the seafood industry, in Fisheries Processing: Biotechnological Applications, A.M. Martin, ed., London, Chapman & Hall, 1994, pp. 132-154.
--(Haard, N.F., Simpson, B.K. and Sun Pan, B.) Sarcoplasmic proteins and other nitrogenous compounds, in Seafood Proteins, Z.E. Sikorski, B. Sun Pan, F. Shahidi, eds., New York, Chapman & Hall, 1994, pp. 13-39.
--(Haard, N.F., Simpson, B.K. and Sikorski, Z.E.) Biotechnological applications of seafood proteins and other nitrogenous compounds, in Seafood Proteins, Z.E. Sikorski, B. Sun Pan, F. Shahidi, eds., New York, Chapman & Hall, 1994, pp. 194-216.
--(Simpson, B.K., Gagné, N. and Simpson, M.V.) Bioprocessing of chitin and chitosan, in Fisheries Processing: Biotechnological Applications, A.M. Martin, ed., London, Chapman & Hall, 1994, pp. 155-173.
--(Ellis, W.O., Smith, J.P., Simpson, B.K., Ramaswamy, H.S. and Doyon G.) Novel techniques for controlling the growth of and aflatoxin production by Aspergillus parasiticus in packaged peanuts. Food Microbiology, 1994, v. 11, pp. 357-368.
--(Ellis, W.O., Smith, J.P., Simpson, B.K., Ramaswamy, H.S. and Doyon G.) Effect of gas barrier characteristics of films on aflatoxin production by Aspergillus parasiticus in peanuts packaged under Modified Atmosphere Packaging (MAP) conditions. Food Research International, 1994, v. 27, pp. 502-512.
--(Ellis, W.O., Smith, J.P., Simpson, B.K., Ramaswamy, H.S. and Doyon G.) Growth of and aflatoxin production by Aspergillus parasiticus in peanuts stored under Modified Atmosphere Packaging (MAP) conditions. International Journal of Food Microbiology, 1994, v. 22, pp. 173-187.
--(Simpson, M.V., Smith, J.P., Ramaswamy, H.S., Simpson, B.K. and Ghazala, S.) Thermal resistance of Streptococcus faecium as influenced by pH and salt. Food Research International, 1994, v. 27, pp. 349-353.
--(Simpson, M.V., Smith, J.P., Simpson, B.K., Ramaswamy, H.S. and Dodds, K.L.) Storage studies on a sous vide spaghetti and meat sauce product. Food Microbiology, 1994, v. 11, pp. 5-14.
Smith, J.P.
Modified Atmosphere Packaging for bakery products, in American Institute of Baking Technical Bulletin, G. Ranhotra, ed., 1994, v. XVI, issue 3, pp. 1-9.
--(Ellis, W.O., Smith, J.P., Simpson, B.K., Ramaswamy, H.S. and Doyon G.) Novel techniques for controlling the growth of and aflatoxin production by Aspergillus parasiticus in packaged peanuts. Food Microbiology, 1994, v. 11, pp. 357-368.
--(Ellis, W.O., Smith, J.P., Simpson, B.K., Ramaswamy, H.S. and Doyon G.) Effect of gas barrier characteristics of films on aflatoxin production by Aspergillus parasiticus in peanuts packaged under Modified Atmosphere Packaging (MAP) conditions. Food Research International, 1994, v. 27, pp. 502-512.
--(Ellis, W.O., Smith, J.P., Simpson, B.K., Ramaswamy, H.S. and Doyon G.) Growth of and aflatoxin production by Aspergillus parasiticus in peanuts stored under Modified Atmosphere Packaging (MAP) conditions. International Journal of Food Microbiology, 1994, v. 22, pp. 173-187.
--(Simpson, M.V., Smith, J.P., Ramaswamy, H.S., Simpson, B.K. and Ghazala, S.) Thermal resistance of Streptococcus faecium as influenced by pH and salt. Food Research International, 1994, v. 27, pp. 349-353.
--(Simpson, M.V., Smith, J.P., Simpson, B.K., Ramaswamy, H.S. and Dodds, K.L.) Storage studies on a sous vide spaghetti and meat sauce product. Food Microbiology, 1994, v. 11, pp. 5-14.
van de Voort, F.R.
(Fouad, F.M., Farrell, P.G., van de Voort, F.R. and Marshall, W.D.) Modification of butter oil: effects of supercritical carbon dioxide extraction and interesterification. Journal of Food Lipids, 1994, v. 1, pp. 195-219.
--(van de Voort, F.R., Ismail, A.A., Sedman, J., Dubois, J. and Nicodemo, T.) The determination of peroxide value by Fourier Transform Infrared Spectroscopy. Journal of American Oil Chemists' Society, 1994, v. 71, no. 9, pp. 921-926.
--(van de Voort, F.R., Ismail, A.A., Sedman, J. and Emo, G.) Monitoring the oxidation of edible oils by Fourier Transform Infrared Spectroscopy. Journal of American Oil Chemists' Society, 1994, v. 71, no. 3, pp. 243-253.
--(Ramaswamy, H.S., Basak, S. and van de Voort, F.R.) Effect of strawberry concentrate on applesauce rheology. Canadian Agricultural Engineering, 1994, v. 36, no. 2, pp. 109-115.
--(Yaylayan, V.A., Fichtali, J. and van de Voort, F.R.) Formation and degradation of tryptophan Amadori products during extrusion processing, in Microwave, Extruded and Maillard Generated Aromas, J. McGorrin, T.H. Parlimant and M.J. Morello, eds., Washington, DC, ACS Symposium Series, American Chemical Society, 1994, pp. 348-355.
Yaylayan, V.A.
(Huyghues-Despointes , A . and Yaylayan, V.A.) A multidetector HPLC system for the analysis of Amadori and other Maillard reaction intermediates. Food Chemistry, 1994, v. 51, pp. 109-117.
--(Huyghues-Despointes, A., Yaylayan, V.A. and Keyhani, A.) Pyrolysis/ GC/MS analysis of 1-[2'-carboxy)pyrrolidinyl]-1-deoxy-D-fructose (proline Amadori compound). Journal of Agricultural and Food Chemistry, 1994, v. 42, pp. 2519-2524.
--(Yaylayan, V.A. and Huyghues-Despointes, A.) Chemistry of Amadori rearrangement products: Analysis, synthesis, kinetics, reactions, and spectroscopic properties. Critical Reviews in Food Science and Nutrition, 1994, v. 34, no. 4, pp. 321-369.
--(Yaylayan, V.A. and Mandeville, S.) Mechanistic pathway for the formation of maltoxazine from intact 1-[(2'-carboxyl)pyrrolidinyl]-1-deoxy-D-fructose (Amadori-proline). Journal of Agricultural and Food Chemistry, 1994, v. 42, pp. 1841-1844.
--(Yaylayan, V.A. and Mandeville, S.) Stereochemical control of maltol formation in Maillard reaction. Journal of Agricultural and Food Chemistry, 1994, v. 42, pp. 771-775.
--(Yaylayan, V.A., Fichtali, J. and van de Voort, F.R.) Formation and degradation of tryptophan Amadori products during extrusion processing, in Microwave, Extruded and Maillard Generated Aromas, J. McGorrin, T.H. Parlimant and M.J. Morello, eds., Washington, DC, ACS Symposium Series, American Chemical Society, 1994, pp. 348-355.
--(Yaylayan, V.A., Forage, N.G. and Mandeville, S.) Microwave and thermally induced Maillard reactions, in Microwave, Extruded and Maillard Generated Aromas, J. McGorrin, T.H. Parlimant and M.J. Morello, eds., Washington, DC, ACS Symposium Series, American Chemical Society, 1994, pp. 449-456.
--(Yaylayan, V.A., Ismail, A.A. and Huyghues-Despointes, A.) Investigation of acyclic forms of reducing sugars and Amadori products by FTIR spectroscopy, in Maillard Reaction: Relevance to Food, Health and Disease, T.P. Labuza, G.A. Reineccius, V. Monnier, J. O'Brien and J. Baynes, eds., The Royal Society of Chemistry, 1994, pp. 69-74.
--(Akochi-K., E., Alli, I., Kermasha, S., Yaylayan, V. and Dumont, J.) Quantitation of alkylpyrazines in maple syrup, maple flavors and non-maple syrups. Food Research International, 1994, v. 27, pp. 451-457.