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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.
-- Alzagtat, A. and Alli, I. 2002. Protein-lipid interactions in food systems: A review. International Journal of Food Science & Nutrition, 53: 249-260.
ISMAIL, A.A.
-- Hosseini-Nia, T., Ismail, A.A. and Kubow, S. 2002. Effect of High Hydrostatic Pressure on the Secondary Structures of BSA and Apo- and Holo-a-lactalbumin Employing Fourier Transform Infrared Spectroscopy. Journal of Food Science, 67(4): 1341-1347.
--Li-Chan, E.C.Y., Ismail, A.A., Sedman, J. and van de Voort, F.R. 2002. "Vibrational Spectroscopy of Food and Food Products", In Handbook of Vibrational Spectroscopy, J.M. Chalmers and P.R. Griffiths (Eds), John Wiley & Sons, Ltd, volume 5, pp. 3629-3662.
KERMASHA, S.
--Yi, Y., Kermasha, S., L'Hocine, L. and Neufeld, R. 2002. Encapsulation of chlorophyllase in hydrophobically modified hydrogel. Journal of Molecular Catalysis B: Enzymatic, 19-20: 319-325.
--Husson, F., Thomas, M., Kermasha, S. and Belin, J.M. 2002. Effect of linoleic acid induction on the production of 1-octen-3-ol by the lipoxygenase and hydroperoxide lyase activities of Penicillium camemberti. Journal of Molecular Catalysis B: Enzymatic, 19-20: 363-369.
--Kermasha, S., Perraud, X., Bisakowski, B. and Husson, F. 2002. Production of flavor compounds by hydroperoxide lyase from enzymatic extract of Penicillium sp. Journal of Molecular Catalysis B: Enzymatic, 19-20: 479-487.
--Kermasha, S., Dioum, N., Bisakowski, B. and Vega, M. 2002. Biocatalysis of immobilized lipoxygenase in a ternary micellar system. Journal of Molecular Catalysis B: Enzymatic, 19-20: 305-317.
--Kermasha, S., Bao, H., Bisakowski, B. and Yaylayan, V. 2002. Characterization of the biocatalysis of tyrosinase in selected organic solvent media using model phenolic substrates. Journal of Molecular Catalysis B: Enzymatic, 19-20: 335-345.
--Batista, A.A.M.V., Mustafa, A.F., McKinnon, J.J. and Kermasha, S. 2002. Ruminal and intestinal nutrient digestibilites of mesquite (Prosopis juliflora) pods. Animal Feed Science and Technology, 100: 107-112.
MARSHALL, W.D.
-- Yuan, T. and Marshall, W.D. 2002. Dechlorination of pentachlorophenol in supercritical carbon dioxide with zero-valent palladium magnesium bimetallic mixture. Journal Environmental Monitoring, 4: 452-457.
--Lee, C.C. and Marshall, W.D. 2002. Approaches to the restoration of a soil contaminated with heavy metals. Journal Environmental Monitoring, 4: 325-329.
--Ager, P. and Marshall, W.D. 2002. An approach to complexant recycling in softwood pulping. Canadian Journal of Analytical Sciences and Spectroscopy, 46: 162-169.
--Marshall, W.D., Kubatova, A., Lagadec, A.J.M., Miller, D.M. and Hawthorne, S.B. 2002. Zero-valent metal accelerator for the dechlorination of pentachlorophenol (PCP) in subcritical water. Green Chemistry, 4: 17-23.
--Chapter 20 "Analysis of Pesticide, Mycotoxin and Drug Residues in Foods" to appear in Food Analysis, 3RD Edition, S. Suzanne Neilsen Ed., Aspen Publishers, Inc., Gaithersburg, Maryland, 2002.
Ramaswamy, H.S.
-- Nourian, F., Kushalappa, A.C. and Ramaswamy, H.S. 2002. Physical, physiological and chemical changes in potato as influenced by Erwinia carotovora infection. Journal of Food Processing Preservation, 26(5): 339-359.
--Ali, S.D., Ramaswamy, H.S. and Awuah, G.B. 2002. Thermo-physical properties of selected vegetables as influenced by temperature and moisture content. Journal of Food Process Engineering, 25(5): 417-433.
--Ahmed, J., Shivhare, U.S. and Ramaswamy, H.S. 2002. A fraction conversion kinetic model for thermal degradation of color in red chili puree and paste. Lebensm-Wiss. Technol., 35(6): 497-503.
--Le Bail, A., Mussa, D., Rouille, J., Ramaswamy, H.S., Chapleau, N., Anton, M., Hayert, A., Boillereaux, L. and Chevalier, D. 2002. High pressure thawing of seafoods. Trends in High Pressure Bioscience and Biotechnology, (2002): 563-570.
--Yang, C.C., Prasher, S.O., Landry, J. and Ramaswamy, H.S. 2002. Development of neural networks for weed recognition in corn fields. Transactions ASAE, 45(3): 859-864.
--Chen, C.R. and Ramaswamy, H.S. 2002. Color and texture change kinetics in ripening bananas. Lebnsm-Wiss. Technol., 35(5): 415-419.
--Awuah, G.B., Ramaswamy, H.S. and Piyasena, P. 2002. Radio frequency (RF) heating of starch solutions under continuous flow conditions: Effect of system and product parameters on temperature change across the applicator tube. Journal of Food Process Engineering, 25(3): 201-223.
--Rouille, J., Le Bail, A., Ramaswamy, H.S. et al. 2002. High pressure thawing of fish and shellfish. Journal of Food Engineering, 53(1): 83-88.
--Ramaswamy, H.S. and van Nieuwenhuijzen, N.H. 2002. Evaluation and modeling of two-stage osmo-convective drying of apple slices. Dry Technology, 20(3): 651-667.
--Basak, S., Ramaswamy, H.S. and Piette, G. 2002. High pressure destruction kinetics of Leucononostoc mesenteroides and Sachharomyces cerevisiae in single strength and concentrated orange juice. Innovative Food Science and Emerging Technologies, 3(Sept): 223-245.
--Chen, C.R. and Ramaswamy, H.S. 2002. Modeling and optimization of constant retort temperature (CRT) thermal processing using coupled neural network and genetic algorithm. Journal of Food Process Engineering, 25(5):351-379.
--Chen, C.R. and Ramaswamy, H.S. 2002. Modeling and optimization of variable retort temperature (VRT) thermal processing using coupled neural network and genetic algorithm. Journal of Food Engineering, 53(3):209-220.
--Chen, C.R. and Ramaswamy, H.S. 2002. Dynamic modeling of retort processing using neural networks. Journal of Food Processing Preservation, 26(6):91-111.
--Sablani, S.S., Ramaswamy, H.S. and Krishnamurthy, H. 2002. Heating behavior of canned liquid/particle mixtures during end-over-end agitation processing. In "Transport Phenomena in Food Processing". Welti-Chanes, J., Velez-Ruiz, J. and Barbosa-Canovas, G. (Eds), CRC Press, Boca Raton, FL, pp. 483-503.
--Ramaswamy, H.S. and Zareifard, M.R. 2002. Dimensionless correlations for forced convection heat transfer to spherical particles under tube-flow conditions. In "Transport Phenomena in Food Processing". Welti-Chanes, J., Velez-Ruiz, J. and Barbosa-Canovas, G. (Eds), CRC Press, Boca Raton, FL. pp.505-520.
--Ramaswamy, H.S., Koutchma, T. and Tajchakavit, S. 2002. Enhanced thermal effects under microwave heating conditions. In "Engineering and Food for the 21st Century" Welti-Chanes, J., Barbosa-Canovas, G. and Aguilera, J.M. (Eds), CRC Press, Boca Raton, FL, pp. 739-762.
--Ramaswamy, H.S. 2002. Extension of shelf-life of vegetables through pre- and post-harvest storage and processing mechanisms. Proceedings of the International Conference on Vegetables. Nov. 11-14, 2002, Bangalore, India, pp. 377-381.
--Ramaswamy, H.S. and Chen, C.R. 2002. Maximizing the Quality of Thermally Processed Fruits and Vegetables. Chapter 10, Woodhead Publishing Ltd., Cambridge, England, pp. 188-214.
SIMPSON, B. K.
--Basak, S., Ramaswamy, H.S. and Simpson, B.K. 2002. High pressure inactivation of pectin methyl esterase in orange juice using combination treatments. J. Food Biochemistry, 25: 509-525.
--Chevalier, D., Le Bail, A., Sequeira-Munoz, A., Simpson, B.K. and Ghoul, M. 2002. Pressure shift freezing of turbot (Scophthalmus maximus) and carp (Cyprinus carpio): effect on ice crystals and drip volumes. In: Trends in High Pressure Bioscience and Biotechnology, (Hayashi, R., ed.). Elsevier Science, pp. 577-582.
SMITH, J.P.
--Smith, J.P., Daifas, D.P., El-Khoury, W. and Koukoutsis, J. 2002. Food borne illnesses associated with bakery products. American Institute of Baking, Volume XXIV (4), pp. 1-12.
--Smith, J.P., Daifas, D.P., Austin, J.W. and El-Khoury, W. 2002. Microbial safety of bakery products. In: Safety of minimally processed foods, (Eds. J. Novak, G.M. Sapers, & V.K. Junega). CRC Press, New York, NY, pp. 3-33.
--Smith, J.P., Ramaswamy, H.S., Ranganna, B. and Raghavan, G.S.V. 2002. Packaging of fruits and vegetables. In: Processing Fruits: Science and Technology, Vol. 1 - Biology, Principles and Applications, (Eds. L.P. Somogyi, H.S. Ramaswamy & Y. Hui). Technomic Publ. Co., Lancaster, PA, pp. 379-427.
VAN DE VOORT, F.R.
--van de Voort, F.R., Saint-Laurent, C., Sedman, J. and Pinchuk, D. 2002. New FT-IR methods for determining acid number and base numbers in lubrication. Lubrication and Fluid Power, volume 3, issue 2, May 2002.
--Li-Chan, E.C.Y., Ismail, A.A., Sedman, J. and van de Voort, F.R. 2002. "Vibrational Spectroscopy of Food and Food products", In Handbook of Vibrational Spectroscopy, J.M. Chalmers and P.R. Griffiths (Eds), John Wiley & Sons, Ltd, volume 5, pp. 3629-3662.
--van de Voort, F.R., Pinchuk, D., Davies, M. and Taghizadeh, A. 2002. FTIR acid and base number analysis: Their potential to replace ASTM methods. JOAP International Condition Monitoring Conference. G.R. Humphrey, R.W. Martin and T.A. Yarborough. JAOP-TSC 85 Millington Avenue, Pensecola, FL.
YAYLAYAN, V.A.
--Yaylayan, V., Siu, M., Belanger, J. and Pare, J. 2002. Microwave-assisted PEGylation of Merrifield resins. Tetrahedron Letters, 43: 9023-9025.
--Liao, X.J., Raghavan, G. and Yaylayan, V. 2002. A novel way to prepare n-butylparaben under microwave irradiation. Tetrahedron Letters, 43: 45-48.
--Kermasha, S., Bao, H., Bisakowski, B. and Yaylayan, V. 2002. Characterization of the biocatalysis of tyrosinase in selected organic solvent media using model phenolic substrates. Journal of Molecular Catalysis B: Enzymatic, 19-20: 335-345.
--Wnorowski, A. and Yaylayan, V. 2002. Prediction of process lethality through measurement of Maillard-generated chemical markers. Journal of Food Science, 67(6): 2149-2152.
--Liao, X.J., Raghavan, G. and Yaylayan, V. 2002. Dielectric properties of aqueous solutions of a-d-glucose solution at 915 MHz. Journal of Molecular Liquids, 100(3): 199-205.
--Yaylayan, V., Pare, J., Matni, G. and Belanger, J. 2002. MAPä Microwave-assisted extraction of cockroach. Natural Product Letters, 16(2): 123-127.
--Yaylayan, V. and Wnorowski, A. 2002. The role of b-hydroxyamino acids in the Maillard reaction - transamination route to Amadori products. In "Maillard reaction in food chemistry and medical sciences: Update for the postgenomic era". Horiuchi, S., Taniguchi, N., Hayase, F., Kurata, T. and Osawa, T. (eds). International Congress Series 1245: 195-200. Elsevier Science, Amsterdam, The Netherlands.