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Staff Name
Dr. Inteaz Alli
Dr. Ashraf Ismail
Dr. Byong Lee
Dr. William D. Marshall
Dr. Selim Kermasha
Dr. Hosahalli S. Ramaswamy
Dr. Benjamin K. Simpson
Dr. Frederick R. van de Voort
ALLI, I.
--Khanizadeh, S., Groleau, Y., Lavasseur, A., Carisse, O., Rekika, D., DeEll, J., Prove, J-P., Alli, I., Kemp, H. 2006. ‘SuperMac’ Apple. HortScience, 41: 1159-1161.
--Ahmed, J., Ramaswamy, H.S., Alli, I. 2006. Thermorheological characteristics of soybean protein isolate. J. Food Science, 71: E158-E163.
ISMAIL, A.A.
--Vega, M., Ismail, A., Sedman, J. and Kermasha, S. 2006. Fourier transform infrared study of lipoxygenase conformation in organic solvent media. Appl. Spectrosc. 60: 168-173.
--Cocciardi, R.A., Ismail, A.A., Wang, Y. and Sedman, J. 2006. Heterospectral two-dimensional correlation spectroscopy of mid-infrared and Fourier self-deconvolved near-infrared spectra of sugar solutions. J. Agric. Food Chem. 54: 6475-6481.
--Prevost Kirkwood, J., Ghetler, A., Sedman, J., Leclair, D., Pagotto, F., Austin, J.W. and Ismail, A.A. 2006. Differentiation of Group I and Group II Clostridium botulinum strains by focal plane array Fourier transform infrared spectroscopy. J. Food Prot. 69: 2377-2383.
KERMASHA, S.
--Yi, Y., Kermasha, S. and Neufeld, R.J. 2006. Characterization of sol-gel entrapped chlorophyllase. Biotechnol. Bioengineer. 95: 840-849.
--Sabally, K., Karboune, S., St-Louis, R. and Kermasha, S. 2006. Lipase-catalyzed transesterification of dihydrocaffeic acid with flaxseed oil for the synthesis of phenolic lipids. J. Biotechnol. 127: 167-176.
--Safari, M., Karboune, S., St-Louis, R. and Kermasha, S. 2006. Enzymatic synthesis of structured phenolic lipids by incorporation selected phenolic acids into triolein. Biocatal. Biotransform. 24: 272-279.
--Yi, Y., Kermasha, S. and Neufeld, R.J. 2006. Optimization of tetramethoxysilane-derived sol gel entrapment protocol stabilizes highly active chlorophyllase. J. Sol-Gel Sci. Technol. 38: 251-259.
--Husson, F., Tu, V.P., Santiago-Gomez, M., Feron, G., Cachon, R., Kermasha, S., Nicaud, J.-M. and Belin, J.-M. 2006. Effects of redox potential on the growth and hydroperoxide lyase activity of Yarrowia lipolytica. J. Mol. Catal. B: Enz. 39: 179-183.
--Sabally, K., Karboune, S., St-Louis, R. and Kermasha, S. 2006. Lipase-catalyzed transesterification of trilinolein or trilinolenin with selected phenolic acids. J. Am. Oil Chem. Soc. 83: 101-107.
--Theriault, M., Caillet, S., Kermasha, S. and Lacroix, M. 2006. Antioxidant, antiradical and antimutagenic activities of phenolic compounds present in maple products. Food Chem. 98: 490-501.
--Vega, M., Ismail, A. and Kermasha, S. 2006. Fourier Transform Infrared (FTIR) study of lipoxygenase conformation in organic solvent media. Appl. Spectroscopy 60: 168-173.
LEE, B.H.
--Azarnia, S., Robert, N. and Lee, B.H. 2006. Biotechnological methods to accelerate Cheddar cheese ripening. Critical Reviews Biotechnology, 26: 121-143.
--Kim, J.W., Barrington, S., Sheppard, J. and Lee, B.H. 2006. Optimization for the production of citric acid by Aspergillus niger NRRL 567 grown on peatmoss enriched with glucose. Process Biochemistry, 41: 1253-1260.
--Yang, S.J., Lee, H.S., Kim, J.W., Lee, M.Y., Auh, J.H., Lee, B.H. and Park, K.H. 2006. Enzymatic preparation of maltohexaose, maltpheptaose and maltooctaose by the preferential cyclodextrin ring-opening reaction of Pyrococcus thermostabe amylase. Carbohydrate Research, 341: 420-424.
--Jung, M.Y., Kim, G.B., Jung, Y.K. and Lee, B.H. 2006. Improved method with hexane for GC analysis of conjugated linoleic acid from lactic culture media. J. Dairy Science, 89: 90-94.
--Lim, S.I., Kim, G.B., Yi, S.H. and Lee, B.H. 2006. Characteristics of a Bifidobacterium longum LL04 b-galactosidase (recombinant) produced in E. coli. Food Science Biotechnology, 15: 908-913.
MARSHALL, W.D.
--Shin, M., Barrington, S.F., Marshall, W.D. and Kim, J-W. 2006. Kinetics of metal desorption from soil with nonionic micelle-solubilized ligands. J. Env. Eng. Science, 5(2): 163-173.
--Ehsan, S., Prasher, S.O. and Marshall, W.D. 2006. A washing procedure to mobilize mixed contaminants from a field-contaminated soil: I. Polychlorinated biphenyl (PCB) compounds. J. Environ. Quality, 35(6): 2146–2153.
--Ehsan, S., Prasher, S.O. and Marshall, W.D. 2006. A washing procedure to mobilize mixed contaminants from a field-contaminated soil: II: Heavy metals. J. Environ. Quality, 35(6): 2084–2091.
RAMAWAMY, H.S.
--Taherian, A.R., Fustier, P. and Ramaswamy, H.S. 2006. Effect of added oil and modified starch on rheological properties, droplet size distribution, opacity and stability of beverage cloud emulsions. J. Food Engineering, 77(3): 687-696.
--Meng, Y. and Ramaswamy, H.S. 2006a. Heat transfer to canned particulates in high viscosity Newtonian fluids during agitation processing. Journal of Food Processing and Preservation, 30: 643-658.
--Ousegui, A., Zhu, S., Ramaswamy, H.S. and LeBail, A. 2006. Modelling of a high pressure calorimeter - Application to the measurement of the latent heat of a model food (tylose). J. Thermal Analysis and Calorimetry, 86(1): 243-248.
--Li, H. and Ramaswamy, H.S. 2006a. Osmotic dehydration of apple cylinders: I. Conventional batch processing conditions. Drying Technology, 24(5): 619-630.
--Li, H. and Ramaswamy, H.S. 2006b. Osmotic dehydration of apple cylinders: II. Continuous medium flow heating conditions. Drying Technology, 24(5): 631-642.
--Li, H. and Ramaswamy, H.S. 2006c. Osmotic dehydration of apple cylinders: III. Continuous medium flow microwave heating conditions. Drying Technology, 24(5): 643-651.
--Ahmed, J. and Ramaswamy, H.S. 2006e. High pressure processing of fruits and vegetables. Stewart Postharvest Review, 2006 1:8, 1-10.
Ahmed, J. and Ramaswamy, H.S. 2006d. Changes in colour during high pressure processing of fruits and vegetables. Stewart Postharvest Review, 2006 5:9, 1-8.
--Maftoonazad, N. and Ramaswamy, H.S. 2006. Spectral measurements in fruits and vegetables. Stewart Postharvest Review, 2006 5:17, 1-7.
--Sequeira-Munoz, A., Chevalier, D., LeBail, A., Ramaswamy, H.S. and Simpson, B.K. 2006. Physicochemical changes induced in carp (Cyprinus carpio) fillets by high pressure processing at low temperature. Innovative Food Science & Emerging Technologies, 7(1-2): 13-18.
--Zhu, S., Ramaswamy, H.S. and LeBail, A. 2006. HP Calorimetry and pressure-shift freezing of different food products. Food Science and Technology International, 12 (3): 205-214.
--Ahmed, J. and Ramaswamy, H.S. 2006c. Physico-chemical properties of commercial date pastes (Phoenix dactylifera). J. Food Engineering, 76(3): 348-352.
--Ahmed, J. and Ramaswamy, H.S. 2006b. Viscoelastic and thermal characteristics of vegetable puree-based baby foods. Journal of Food Engineering, 29(3): 219-233.
--Zhu, S., LeBail, A. and Ramaswamy, H.S. 2006. High-pressure differential scanning calorimetry: Comparison of pressure-dependent phase transition in food materials. Journal of Food Engineering, 75(2): 215-222.
--Ahmed, J. and Ramaswamy, H.S. 2006a. Viscoelastic properties of sweet potato puree infant food. J. Food Engineering, 74(3): 376-382.
--Ahmed, J., Ramaswamy, H.S. and Pandey, P.K. 2006. Dynamic rheological and thermal characteristics of caramels. LWT-Food Science and Technology, 39(3): 216-224.
--Germain, I., Dufresne, T. and Ramaswamy, H.S. 2006. Rheological characterization of thickened beverages used in the treatment of Dysphagia. Journal of Food Engineering, 73(1): 64-74.
--Ahmed, J., Ramaswamy, H.S. and Alli, I. 2006. Thermorheological characteristics of soybean protein isolate. J. Food Science, 71: E158-E163.
SIMPSON, B.K.
--Klomklao, S., Benjakul, S., Visessanguan, W., Kishimura, H. and Simpson, B.K. 2006. Purification and characterisation of trypsin from the spleen of Tongol tuna (Thunnus tonggol). J. Agricultural Food Chemistry, 54: 5617-5622.
--Klomklao, S., Benjakul, S., Visessanguan, W., Kishimura, H. and Simpson, B.K. 2006. Proteolytic degradation of sardine (Sardinella gibbosa) proteins by trypsin from skipjack tuna (Katsuwonus pelamis) spleen. Food Chemistry, 98: 14-22.
--Klomklao, S., Benjakul, S., Visessanguan, W., Kishimura, H., Simpson, B.K. and Saeki, H. 2006. Trypsins from yellowfin tuna (Thunnus albacores) spleen: Purification and characterization. Comp. Biochem. Physiol. Part B: Biochemistry, 144: 47-56.
--Kurtovic, I., Marshall, S.N. and Simpson, B.K. 2006. Isolation and characterization of a trypsin fraction from the pyloric ceca of chinook salmon (Oncorhynchus tshawytscha). Comp. Biochem. Physiol., Part B, 143: 432-440.
--Klomklao, S., Benjakul, S., Visessanguan, W., Kishimura, H. and Simpson, B.K. 2006. Effects of the addition of spleen of skipjack tuna (Katsuwonus pelamis) on the liquefaction and characteristics of fish sauce made from sardine (Sardinella gibbosa). Food Chemistry, 98: 440-452.
--Sequeira-Munoz, A., Chevalier, D., LeBail, A., Ramaswamy, H. and Simpson, B.K. 2006. Physicochemical changes induced in carp (Cyprinus carpio) fillets by high pressure processing at low temperature. Innov. Food Science Emerg. Technology, 7: 13-18.
--Zuta, C.P., Simpson, B.K. and Yeboah, F.K. 2006. Synthesis of acylglycerols from n-3 fatty acids and conjugated linoleic acid isomers. Biotechnol. Appl. Biochem. 43: 25-32.
VANDEVOORT, F.R.
--van de Voort, F.R., Sedman, J., Cocciardi, R.A. and Pinchuk, D. 2006. FTIR Condition monitoring of in-service lubricants: Ongoing developments and future perspectives. Tribology Transactions, 49(3): 410-418.
--Al-Alawi, A., van de Voort, F.R. and Sedman, J. 2006. Automation of FTIR analysis: Automated quantification of moisture or FFA in edible oils. Journal of Laboratory Automation, 11(2): 23-29.