Staff name
Dr Inteaz Alli
Dr Ashraf A. Ismail
Dr Selim Kermasha
Dr William D. Marshall
Dr Hosahalli S. Ramaswamy
Dr Benjamin K. Simpson
Dr James P. Smith
Dr Frederick R. van de Voort
Dr Varoujan A. Yaylayan
ALLI, I.
--Gibbs, B.F. and Alli, I. Characterization of a purified a-amylase inhibitor from white kidney beans (Phaseolus vulgaris). Food Research International, v. 31, 1998, pp. 217-225.
--Alli, I., Okoniewska, M., Gibbs, B.F. and Konishi, Y. Identification of peptides in cheddar cheese by electrospray ionization mass spectrometry. International Dairy Journal, v. 8, 1998, pp. 643-649.
--Al-Omirah, H.F., Alli, I., Gibbs, B.F. and Konishi, Y. Identification of proteolytic products as indicators of quality in ground and whole meat. Journal of Food Quality, v. 21, 1998, pp. 299-316.
ISMAIL, A.A.
--Yaylayan, V.A., Harty-Majors, S., and Ismail, A.A. Investigation of the mechanism of dissociation of glycolaldehyde dimer (2,5-dihydroxy-1,4-dioxane) by FTIR spectroscopy. Carbohydrate Research, v. 309, 1998, pp. 31-38.
--Sedman, J., van de Voort, F.R., Ismail, A.A. and Maes, P. Industrial validation of Fourier transform infrared trans and iodine value analyses of fats and oils. Journal American Oil Chemists Society, v. 75, 1998, pp. 33-39.
--Ma, K., van de Voort, F.R., Ismail, A.A. and Sedman, J. Quantitative determination of hydroperoxides by Fourier transform infrared spectroscopy with a disposable infrared card. Journal American Oil Chemists Society, v. 75, 1998, pp. 1095-1101.
--Ismail, A.A. and Barnett, S. Clinical infrared spectroscopy: Multiple antigen determination by solid-phase infrared immunoassay and homogeneous infrared immunoassay. Proc. SPIE, v. 3257, 1998, pp. 101-107.
--Boye, J. I., Ma, Ching-Y. and Ismail, A.A. Thermal denaturation and gelation characteristics of b -lactoglobulin genetic variants, in Functional Properties of Food Components, J.R. Whittaker, F. Shahidi, A. Lopez Munguia, R. Y. Yada, and G. Fuller, eds, American Chemical Society, Washington, DC, 1998, pp. 168-183.
--Sedman, J., van de Voort, F.R. and Ismail, A.A. Attenuated total reflectance spectroscopy: Principles and applications in infrared analysis of food, in Spectral Methods in Food Analysis, M. Mossoba, ed., Marcel Dekker, New York, 1998, pp. 397-425.
KERMASHA, S.
--Bisakowski, B., Kermasha, S. and Spinnler, E. Characterization of a purified lipoxygenase extracts from Fusarium proliferatum. Journal Agricultural Food Chemistry, v. 46, 1998, pp. 2382-2388.
--Tweddell, R.T., Kermasha, S., Combes, D. and Marty, A. Esterification and interesterification activities of lipases from Rhizopus niveus and Mucor miehei in three different organic media: A comparative study. Enzyme Microbiology Technology, v. 22, 1998, pp. 439-445.
--Archambault, C., Coloccia, P., Kermasha, S. and Jabaji-Hare, S. Characterization of an endo-1,3-b-D-glucanase produced during the interaction between the mycoparasite Stachybotrys elegans and its host Rhizoctonia solani. Canadian Journal Microbiology, v. 44, 1998, pp. 989-997.
--Kermasha, S. and Bisakowski, B. The effect of immobilization on the hydrolytic/interesterification activity of lipase from Rhizopus niveus. Journal American Oil Chemists Society, v. 75, 1998, pp. 1791-1799.
--Kermasha, S., Safari, M. and Bisakowski, B. Characterization of purified lipase fractions from Rhizopus niveus. Journal Agricultural Food Chemistry, v. 46, 1998, pp. 4451-4456.
--Husson, F., Couturier, A., Pagot, Y., Kermasha, S. and Belin, J.-M. Induction and localization of a lipoxygenase from Fusarium proliferatum. Journal Molecular Catalysis B: Enzymatic, v. 5, 1998, pp. 159-163.
--Husson, F., Pagot, Y., Kermasha, S. and Belin, J.-M. Fusarium proliferatum: Induction and intracellular location of a lipoxygenase. Enzyme Microbiology Technology, v. 23, 1998, pp. 42-48.
--Hossain, A. and Kermasha, S. Inhibition of polyphenol oxidase activity by copper metallothionein, in Polyphenol Communications 98, XIXth International Conference on Polyphenols, Lille, France, v. 2, 1998, pp. 285-286.
--Madani, W. and Kermasha, S. Inhibitory effects of a microbial esterase on polyphenol oxidase activity using selected phenolic substrates, in Polyphenol Communications 98, XIXth International Conference on Polyphenols, Lille, France, v. 2, 1998, pp. 287-288.
MARSHALL, W.D.
--Ager, P. and Marshall, W.D. Mobilization/purging of copper, chromium and arsenic ions from aqueous media into supercritical carbon dioxide. Spectrochimica Acta, Part B, no. 53, 1998, pp. 881-891.
RAMASWAMY, H.S.
--Marcotte, M. and Ramaswamy, H.S. Electrical Conductivities of Hydrocolloid Solutions. J. Food Process Engineering, v. 21, 1998, pp. 503-520.
--Marcotte, M. and Ramaswamy, H.S. Ohmic heating behavior of hydrocolloid solutions. Food Research International, v. 31, nos. 6-7, 1998, pp. 493-502.
--Basak, S. and Ramaswamy, H.S. Effect of high pressure processing on the texture of selected fruits and vegetables. J. Texture Studies, v. 29, 1998, pp. 587-601.
--Ramaswamy, H.S. and Grabowski, S. Thermal processing of Pacific salmon in still retort: Influence of container type/shape on heating behavior. Lebensm. Wiss. u. Technol. (Food Science + Technology), v. 32, 1998, pp. 12-18.
--Ramaswamy, H.S., Rauber, J.M., Raghavan, G.S.V. and van de Voort, F.R. Evaluation of some shielded thermocouples for measuring temperature in an oven. J. Food Science and Technology, v. 35, no. 4, 1998, pp. 325-329.
--Grabowski, S. and Ramaswamy, H.S. Bend effects on the residence time distribution of solid food particles in a holding tube of aseptic processing unit. Canadian Agricultural Engineering, v. 40, no. 2, 1998, pp. 127-132.
--Ramaswamy, H.S. and Grabowski, S. Identification of fastest velocity particle in tube flow: single vs. multi-particle approach. J. Food Science, v. 63, no. 4, 1998, pp. 565-570.
--Sreekanth, S., Ramaswamy, H.S., Sablani, S. and Prasher, S.O. Prediction of psychometric parameters using neural networks. Drying Technology J., v. 16, nos. 3-5, 1998, pp. 825-837.
--Ramaswamy, H.S. and Nsonzi, F. Convective-air drying kinetics of osmotically pretreated blueberries. Drying Technology J., v. 16, nos. 3-5, 1998, pp. 743-759.
--Nsonzi, F. and Ramaswamy, H.S. Osmotic dehydration kinetics of blueberries. Drying Technology J., v. 16, nos. 3-5, 1998, pp. 725-741.
--Nsonzi, F. and Ramaswamy, H.S. Quality evaluation of osmo-convective dried blueberries. Drying Technology J., v. 16, nos. 3-5, 1998, pp. 705-723.
--Ramaswamy, H.S. and Fakhouri, M.O. Microwave blanching: Effect on peroxidase activity, texture and quality of frozen vegetables. J. Food Science and Technology, v. 35, no. 3, 1998, pp. 216-222.
--Simpson, B.K., Awafo, V. and Ramaswamy, H.S. 1998. Biotechnological approaches for the production of value added substances from by-products of seafood processing. Proceedings of the Fourth International Food Convention, IFCON'98, Association of Food Scientists and Technologists, Mysore, India, Nov. 23-27, 1997.
--Ramaswamy, H.S. and Simpson, B.K. 1998. Ultra High Pressure Processing of Foods. Proceedings of the Fourth International Food Convention, IFCON'98,
SIMPSON, B.K.
--Awafo, V.A., Chahal, D.S. and Simpson, B.K. Optimization of ethanol production by Saccharomyces cerevisiae (ATCC 60868) and Pichia stipitis Y-7124: A response surface model for simultaneous hydrolysis and fermentation of wheat straw. Journal of Food Biochemistry v. 22, 1998, pp. 489-510.
--Simpson, B.K., Nayeri, G., Yaylayan, V. and Ashie, I.N.A. Enzymatic hydrolysis of shrimp meat. Food Chemistry, v. 61, 1998, pp. 131-138.
--Ashie, I.N.A. and Simpson, B.K. Effect of pressurization and refrigerated storage on microstructure of fish muscle tissue. Journal of Muscle Foods, v. 9, 1998, pp. 193-199.
--Simpson, B.K. High Pressure Processing of Fresh Seafoods, in Process Induced Chemical Changes in Foods, F. Shahidi, C.-T. Ho and N. van Chuyen, eds, Plenum Press, New York, NY, Advances in Experimental Medicine & Biology, v. 434, 1998, pp. 67-80.
SMITH, J.P.
--Lyver, A., Smith, J.P., Tarte, I., Farber, J.M. and Nattress, F.M. Challenge studies with Listeria monocytogenes in a value-added seafood product stored under a modified atmosphere. Food Microbiology, v. 15, 1998, pp. 379-389.
--Lyver, A., Smith, J.P., Austin, J. and Blanchfield B. Challenge and safety studies with Clostridium botulinum in a value-added seafood product packaged under a modified atmosphere. Journal of Food Safety, v. 18, 1998, pp. 1-23.
VAN DE VOORT, F.R.
--Sedman, J., van de Voort, F.R., Ismail, A.A. and Maes, P. Industrial validation of Fourier transform infrared trans and iodine value analyses of fats and oils. Journal American Oil Chemists Society, v. 75, 1998, pp. 33-39.
--Ramaswamy, H.S., Rauber, J.M., Raghavan, G.S.V. and van de Voort, F.R. Evaluation of shielded thermocouples for measuring temperature of foods in a microwave oven. Journal Food Science Technology, v. 35, no. 4, 1998, pp. 325-329.
--Sedman, J., van de Voort, F.R. and Ismail, A.A. Attenuated total reflectance spectroscopy: Principles and Applications in Infrared Analysis of Food, in Spectral Methods in Food Analysis. M. Mossoba, ed., Marcel Dekker Inc., NY, 1998, pp. 397-425.
--Ma, K., van de Voort, F.R., Ismail, A.A. and Sedman, J. Quantitative determination of hydroperoxides by FTIR spectroscopy using a disposable IR card. Journal of American Oil Chemists Society, v. 75, no. 9, 1998, pp. 1095-1101.
--Transfiguracion, J.C., Park, S.Y., van de Voort, F.R. and Lee, B.H. Purification and characterization of a peptidase Y from Kluyveromyces fragilis JSB95. Journal of Dairy Science, v. 81, 1998, pp. 647-654.
--Raghavan, G.S.V, Venkatachalapatht, V. and van de Voort, F.R. Drying and quality aspects of osmotic and microwave dehydrated blueberries and strawberries. International Conference on Food Science and Technology, Dallas, Texas, 1998.
YAYLAYAN, V.A.
--Yaylayan, V., Harty-Majors, S. and Ismail, A.A. Investigation of the mechanism of dissociation of glycolaldehyde dimer (2,5-dihydroxy-1,4-dioxane) by FTIR spectroscopy. Carbohydrate Research, v. 309, 1998, pp. 31-38.
--Yaylayan, V. and Kaminsky, E. Isolation and structural analysis of Maillard polymers: caramel and melanoidin formation in glycine/glucose model system. Food Chemistry, v. 63, 1998, pp. 25-31.
--Simpson, B.K., Ashie, I.N.A., Nayeri, G. and Yaylayan, V. Enzymatic hydrolysis of shrimp (Pandalus Borealis) meat for recovery of taste-active compounds. Food Chemistry, v. 61, 1998, pp. 131-138.
--Yaylayan, V. and Keyhani, A. Application of microwave-assisted process (MAP) and Py-GC-MS to the analysis of Maillard reaction products, in Flavor Analysis -Developments in isolation and characterization, M.J. Morella and C. Mussinan, eds, ACS Symposium Series No 705, American Chemical Society, Washington, DC, 1998, pp. 223-232.
--Yaylayan, V. and Keyhani, A. The origin and fate of a -dicarbonyls formed in Maillard model systems: mechanistic studies using 13C- and 15N-labeled amino acids, in The Maillard Reaction in Foods and Medicine, J. O'Brien, H. E. Nursten, M. J. Crabbe and J. Ames, eds, Royal Society of Chemistry, Cambridge, UK, 1998, pp. 51-56.
--Yaylayan, V., Keyhani, A. and Huyghues-Despointes, A. Generation and the fate of C2, C3, and C4 reactive fragments formed in Maillard model systems of [13C]glucose and [13C]glycine or proline, in Process induced chemical changes in food, F. Shahidi, C-T Ho and N. Chuyen, eds, Plenum Press, New York, Advances in Experimental Medicine and Biology, v. 434, 1998, pp. 237-244.