1. Cormier, J., Gutierrez, M., Goodridge, L, Janes, M. Concentration of enteric virus indicator from seawater using granular activated carbon. 2014. Journal of Virological Methods.196:212-218.
2. Bisha, B., Adkins, J. A., Jokerst, J. C., Chandler, J. C., Perez-Mendez, A., Coleman, S. M., Sbodio, A. O., Suslow, T. V., Danyluk, M. D., Henry, C. S., Goodridge, L. D. Colorimetric Paper-based Detection of Escherichia coli, Salmonella spp., and Listeria monocytogenes from Large Volumes of Agricultural Water. 2014. Journal of Visualized Experiments. 9; (88). doi: 10.3791/51414.
3. PĂ©rez-MĂ©ndez, A., Chandler, J. C., Bisha, B., Goodridge, L. D. Evaluation of an anion exchange resin-based method for concentration of F-Ïăœ¶ÊÓÆ” coliphages (enteric virus indicators) from water samples. 2014. Journal of Virological Methods. 204:109-115.
4. PĂ©rez-MĂ©ndez, A., Chandler, J. C., Bisha, B., Goodridge, L. D. Concentration of Enteric Viruses from Tap Water Using an Anion Exchange Resin-based Method. 2014. Journal of Virological Methods. 206:95-98.
5. McEgan, R., Chandler, J. C., Goodridge, L. D., Danyluk, M. D. 2014. Diversity of Salmonella isolates from central Florida surface waters. Appl Environ Microbiol. 80:6819-6827.
6. Goodridge, L. (2014). Bacteriophages as Probiotics: The Veterinary Perspective. J. Prob. Health, 2:48.
7. Farooq, Z., and Ismail, A. A. Successful sugar identification with ATR-FTIR. Agro food Industry Hi Tech, 25(1), 36-38.
8. Aziz, S. and Kermasha, S. (2014). Assessment of the antioxidant capacity and oxidative stability of esterified phenolic lipids in selected edible oils. J. Food Sci. 79, 730-737.
9. Aziz, M., Ben Akacha, N., Husson, F. and Kermasha, S. (2014). Synthesis of linoleic acid hydroperoxides as flavor precursors, using selected substrate sources. J. Am. Oil Chem. Soc. 91, 1867-1876.
10. Aziz, S., Gill, J., Dutilleul, P., Neufeld, R. and Kermasha, S. (2014). Microencapsulation of krill oil using complex coacervation. J. Microencapsul. 31, 774â784.
11. Khodadadi, M. and Kermasha, S. (2014). Modeling lipase-catalyzed interesterification of flaxseed oil and tricaprylin for the synthesis of structured lipids. J. Mol. Catal. B: Enz. 102, 33-40.
12. Khodadadi, M. and Kermasha, S. (2014). Optimization of lipase-catalyzed interesterification of flaxseed oil and tricaprylin using response surface methodology. J. Am. Oil Chem. Soc. 91, 395-403.
13. Nana Akyaa Ackaah-Gyasi, Priyanki Patel, Yi Zhang & Benjamin K. Simpson. 2014. Enzymes â Current and Future Applications. In: Improving and tailoring enzymes for food quality and functionality. (Ed. R. Yada) in press.
14. Nana Akyaa Ackaah-Gyasi, Priyanki Patel, Julie Ducharme, Hui Yin Fan and Benjamin K. Simpson. 2014. Enzymes and Inhibitors in Food and Health. In: Functional Polymers in Food Science: From Technology to Biology. (Francesca Iemma, U.G. Spizzirri & G. Cirillo, Eds). Scrivener Publishing LLC in cooperation with John Wiley and Sons Ltd pp.in press.
15. Nana Akyaa Ackaah-Gyasi, Yi Zhang & Benjamin K. Simpson. 2014. Enzymes Inhibitors: Food and Non-Food Impacts. In: Advances in Food Biotechnology. (Ravishankar Rai, Ed). John Wiley and Blackwell Publishers. In press.
16. Shudong He, Benjamin K. Simpson, Michael O. Ngadi, Sophia J. Xue, John Shi and Ying Ma. 2015. pH Stability Study of Lectin from Black Turtle Bean (Phaseolus vulgaris) as Influenced by GuanidiniumâHCl and Thermal Treatment. Protein & Peptide Letters. 22(1): 45-51.
17. Shudong He, Benjamin K. Simpson, Michael O. Ngadi, Ying Ma. 2014. In vitro studies of the digestibility of lectin from black turtle bean (Phaseolus vulgaris). Food Chemistry. 173. 397-404.
18. Blanco, M., Simpson, B.K., PĂ©rez-MartĂn, R.I. & Sotelo, C.G. 2014. Isolation and partial characterization of trypsin from pancreas of small-spotted cat shark (Scyliorhinus canicula). J. Food Biochem. 38(2): 196-206.
19. Li, D., Ackaah-Gyasi, N.A. & Simpson, B.K. 2014. Immobilization of bovine trypsin onto controlled pore glass. J. Food Biochem. 38(2): 184-195.
20. Su, G., Ramaswamy, HS, Zhu, S. Yu, Y. Hu, F. and Xu, M. 2014. Thermal characterization and ice crystal analysis in pressure shift freezing of different muscle (shrimp and porcine liver) versus conventional freezing method. Innovative Food Science & Emerging Technologies. 26: 40-50.
21. Su, G., Yu, Y., Ramaswamy, HS, Hu, F. Xu, M. and Zhu, S. 2014. Kinetics of Escherichia coli inactivation in frozen aqueous suspensions by high pressure and its application to frozen chicken meat. Journal Of Food Engineering. 142: 23 â 30.
22. Tola, YB and Ramaswamy, HS. 2014. Effect of Novel Processing Techniques on Texture Softening and beta-Carotene Content of Thermally Processed Carrots. Food And Bioprocess Technology. 7(10): 2986-2999.
23. Rattan, NS and Ramaswamy, HS. 2014. Comparison of free/bi-axial, fixed axial, end-over-end and static thermal processing effects on process lethality and quality changes in canned potatoes. LWT-Food Science and Technology. 58(1): 150-157.
23. Tola, YB and Ramaswamy, HS. 2014. Combined effects of high pressure, moderate heat and pH on the inactivation kinetics of Bacillus licheniformis spores in carrot juice. Food Research International. 62: 50 - 58.
24. Singh, A. and Ramaswamy, HS. 2014. Thermal and high-pressure inactivation kinetics of Avidin. Journal Of Food Processing and Preservation. 38 (4): 1830-1839.
25. Rattan, NS and Ramaswamy, HS. 2014. Quality Optimization of Canned Potatoes during Rotary Autoclaving. Journal of Food Quality. 37(3): 168 â 174.
26. Tola, YB and Ramaswamy, HS. 2014. Thermal destruction kinetics of Bacillus licheniformis spores in carrot juice extract as influenced by pH, type of acidifying agent and heating method. Lwt-Food Science and Technology. 56 (1): 131 - 137.
27. Ahmed, J, Singh, A., Ramaswamy, HS, Pandey, PK and Raghavan, GSV. 2014. Effect of high-pressure on calorimetric, rheological and dielectric properties of selected starch dispersions. Carbohydrate Polymers. 103: 12 â 21.
28. Zhu, S. M., Su, G. M., He, J. S., Ramaswamy, HS., Le Bail, A., Yu, Y. 2014. Water phase transition under pressure and its application in high pressure thawing of agar gel and fish. Journal of Food Engineering. 125: 1 â 6.
29. Yu, L., Meng, Y., Ramaswamy, H., Boye, J. 2014. Residence time distribution of soy protein isolate and corn flour feed mid in a twin screw extruder. Journal Of Food Processing And Preservation. 38(1): 573 â 584.
30. Singh, A. and Ramaswamy, HS. 2014. Effect of high-pressure treatment on trypsin hydrolysis and antioxidant activity of egg white proteins. International Journal Of Food Science And Technology. 49(1): 269 -279.
31. Xanthakis, E, Le-Bail, A., Ramaswamy, HS. 2014. Development of an innovative microwave assisted food freezing process. Innovative Food Science and Emerging Technologies. 26: 176 -181.
32. Mohammad Reza Zareifard, Michele Marcotte, Hosahalli S. Ramaswamy, and Yousef Karimi-Zindashty. 2014. Electrical Conductivity: Importance and Methods of Measurement. Section 2 Electrical Conductivity. Chapter 4. In Ohmic Heating in Food Processing, Edited by Hosahalli S. Ramaswamy, Michele Marcotte, Sudhir Sastry, Khalid Abdelrahim, CRC Press, Boca Raton, FL USA, pp 17-36.
33. Mohammad Reza Zareifard, Hosahalli S. Ramaswamy, Michele Marcotte, and Yousef Karimi-Zindashty. 2014. The Electrical Conductivity of Foods. Section 2 Electrical Conductivity. Chapter 4. In Ohmic Heating in Food Processing, Edited by Hosahalli S. Ramaswamy, Michele Marcotte, Sudhir Sastry, Khalid Abdelrahim, CRC Press, FL. USA pp 37-52.
34. Mohammad Reza Zareifard, Hosahalli S. Ramaswamy, Michele Marcotte, and Yousef Karimi-Zindashty. 2014, Factors Influencing Electrical Conductivity. Section 2 Electrical Conductivity. Chapter 5. In Ohmic Heating in Food Processing, Edited by Hosahalli S. Ramaswamy, Michele Marcotte, Sudhir Sastry, Khalid Abdelrahim, CRC Press, Boca Raton, FL. USA pp 53-66.
35. Mohammad Reza Zareifard, Michele Marcotte, Hosahalli S. Ramaswamy, and Yousef Karimi-Zindashty. 2014. Modeling of Electrical Conductivity in the Context of Ohmic Heating. Section 2 Electrical Conductivity. Chapter 6. In Ohmic Heating in Food Processing, Edited by Hosahalli S. Ramaswamy, Michele Marcotte, Sudhir Sastry, Khalid Abdelrahim, CRC Press, Boca Raton, FL USA, pp 67-90.
36. Yetenayet Bekele Tola, Navneet Singh Rattan, and Hosahalli S. Ramaswamy. 2014. Electrodes in Ohmic Heating. Section 4 Ohmic Heating Behavior and Design Parameters. Chapter 11. In Ohmic Heating in Food Processing, Edited by Hosahalli S. Ramaswamy, Michele Marcotte, Sudhir Sastry, Khalid Abdelrahim, CRC Press, FL. USA, pp 141-156.
37. Cuiren Chen, Khalid Abdelrahim, Hosahalli S. Ramaswamy, and Michele Marcotte. 2014. Sensitivity Analysis of the Ohmic Heating Process Section 6 Modeling of Ohmic Heating. Chapter 17. In Ohmic Heating in Food Processing, Edited by Hosahalli S. Ramaswamy, Michele Marcotte, Sudhir Sastry, Khalid Abdelrahim, CRC Press, Boca Raton, FL. USA pp 267â282.
38. Ajaypal Singh, Navneet Singh Rattan, Phani Tej Raghav Narayanapurapu, and Hosahalli S. Ramaswamy. 2014. Applications of Ohmic Heating to Milk and Dairy Products Section 7 Ohmic Heating as Applied to Specific Foods. Chapter 19. In Ohmic Heating in Food Processing, Edited by Hosahalli S. Ramaswamy, Michele Marcotte, Sudhir Sastry, Khalid Abdelrahim, CRC Press, Boca Raton, FL USA pp 309â320.
39. Nadide Seyhun, Servet Gulum Sumnu, and Hosahalli S. Ramaswamy, 2014. Ohmic Heating as Thawing and Tempering Technology, Section 8 Other Applications and Future Uses of Ohmic Heating. Chapter 23. In Ohmic Heating in Food Processing, Edited by Hosahalli S. Ramaswamy, Michele Marcotte, Sudhir Sastry, Khalid Abdelrahim, CRC Press, Boca Raton, FL USA pp 369-380.
40. Hussein F. Hassan, Yetenayet Tola, and Hosahalli S. Ramaswamy. 2014. Radio-Frequency and Microwave Applications: Similarities, Advantages, and Limitations. In Radio-Frequency Heating in Food Processing: Principles and Applications, Edited by George B. Awuah, Hosahalli S. Ramaswamy, Juming Tang. CRC Press, Boca Raton, FL USA. Chapter 2, 21-30.
41. Hussein F. Hassan and Hosahalli S. Ramaswamy. 2014. Radio-Frequency Heating Effects on Microbial Destruction. In Radio-Frequency Heating in Food Processing: Principles and Applications, Edited by George B. Awuah, Hosahalli S. Ramaswamy, Juming Tang. CRC Press, Boca Raton, FL USA. Chapter 10, 191-202.
42. Navneet Singh Rattan and Hosahalli S. Ramaswamy. 2014. Effect of Radio-Frequency Heating on Food Quality Factors. In Radio-Frequency Heating in Food Processing: Principles and Applications, Edited by George B. Awuah, Hosahalli S. Ramaswamy, Juming Tang. CRC Press, Boca Raton, FL USA. Chapter 11, 203 -212.
43. Navneet Singh Rattan and Hosahalli S. Ramaswamy. 2014. Radio-Frequency Thawing and Tempering In Radio-Frequency Heating in Food Processing: Principles and Applications, Edited by George B. Awuah, Hosahalli S. Ramaswamy, Juming Tang. CRC Press, Boca Raton, FL USA. Chapter 14, 247 -258.
44. Ajaypal Singh and Hosahalli S. Ramaswamy. 2014. Applications of Radio-Frequency Heating to Meat, Fish, and Poultry Products. In Radio-Frequency Heating in Food Processing: Principles and Applications, Edited by George B. Awuah, Hosahalli S. Ramaswamy, Juming Tang. CRC Press, Boca Raton, FL USA. Chapter 17, 303 -312.
45. Seo, S., Karboune, S. (2014) Investigation of the Use of Maillard Reaction Inhibitors for the Production of Patatin-Carbohydrate Conjugates. J. Agri. Food Chem. 2014, 62 (50), 12235â12243.
46. Tian, F., Khodadadi, M., Karboune, S. (2014) Optimization of bi-enzymatic system based on the combined use of Bacillus amyloliquefaciens levansucrase and Aspergillus niger endo-inulinase for the efficient synthesis of controlled size fructooligosaccharides and oligolevans. J. Mol. Catal. B: Enz. 109, 85-93.
47. Seo, S., L'Hocine, L., Karboune, S. (2014). The effect of carbohydrate conjugation through the Maillard reaction on the immunoreactivity of potato proteins. J. Agri. Food Chem. 62, 3591-3598.
48. Seo, S., Karboune, S., Archelas A. (2014) Production and characterization of structural and functional properties of Potato patatin-galactose, galactooligosaccharides, and galactan conjugates of great potential as functional ingredients. Food. Chem. 158, 480-489.
49. Khodaei, N., Karboune, S. (2014) Optimization of enzymatic extraction of rhamnogalacturonan I from potato cell wall by-product. LWT: Food Sci. Technol. 57, 207-216.
50. Tian, F., Karboune, S., Hill, A. (2014) Synthesis of fructooligosaccharides and levan by the combined use of levansucrase from Bacillus amyloliquefaciens and endo-inulinase from Aspergillus niger. Innov Food Sci Emerg. 22, 230-238.
51. Inthanavong, L., Tian, F., Khodadadi, M., Karboune, S. (2014) Properties of Geobacillus stearothermophilus levansucrase as biocatalyst of great Potential for the synthesis of fructooligosaccharides and levan. Biotechnol Progr. 29, 1405-1415.
52. Derek Wray and Hosahalli S. Ramaswamy. 2014. Application of Radio-Frequency Heating of Milk and Dairy Products. In Radio-Frequency Heating in Food Processing: Principles and Applications, Edited by George B. Awuah, Hosahalli S. Ramaswamy, Juming Tang. CRC Press, Boca Raton, FL USA. Chapter 18, 313 -322.
53. Waglay, A., Karboune, S., and Alli, I. (2014) Potato protein isolates: recovery and characterization of their properties. Food Chem. 142, 373-382.
54. Nashalian, O and Yaylayan, V. (2014). Thermally induced oxidative decarboxylation of copper complexes of amino acids and formation of Strecker aldehydes. J. Agric. Food Chem. 62 (33) 8518-8523.
55. Rahn, K.K.R., Yaylayan, V. A. (2014). Characterization of electron impact mass spectral (EIMS) fragmentation patterns of chloropropanol esters of palmitic acid using isotope labeling technique. Oleo Science 63 (10), 1045-1055.
56. Guerra P. V.; Yaylayan, V. A. (2014) Interaction of flavanols with amino acids: Post-oxidative reactivity of B-ring of catechin with glycine. J. Agric. Food Chem. 62, 3831-3836.
57. Gopu Raveendran Nair, Jiby Kurian, V. Yaylayan, Denis Rho, Darwin Lyew, G.S.V. Raghavan. (2014). Microwave-assisted retting and optimization of the process through chemical composition analysis of the matrix, Industrial Crops and Products, Volume 52, 85-94.
58. Aludatt, M.H., Rababah, T., Alli, I., 2014. Effect of phenolic compound removal on rheological, thermal and physic-chemical properties of soybean and flaxseeds. Food Chem. 146: 608-613.
59. Holman DB, °äłóĂ©ČÔŸ±±đ°ù MR (2014). Temporal changes and the effect of sub-therapeutic concentrations of antibiotics in the gut microbiota of swine. FEMS Microbiology Ecology 90(3):599-608.
60. Holman DB, Baurhoo B, °äłóĂ©ČÔŸ±±đ°ù MR (2014).Temporal analysis of the effect of extruded flaxseed on the swine gut microbiota. Canadian Journal of Microbiology, 60(10):649-659.
61. Bayen S., Xinzhu Y., Estrada E., Zhi Z., Kelly B.C., Analysis of selected antibiotics in surface freshwater and seawater using direct injection in LC-ESI-MS/MS. Journal of Chromatography A. 2014. 1338:38â43.
62. Bayen S., Estrada E., Loh L.L., Eikaas H., Burger D., Kelly B.C. Application of Polar Organic Chemical Integrative Sampler (POCIS) to monitor Emerging Contaminants in tropical waters. Science of the Total Environment. 2014. 482â483:15â22.
63. Tavassoli-Kafrani, M. H., Curtis J. M., van de Voort, F. R. (2014).Ìę A Primary Method for the Determination of Hydroxyl Value of Polyols by Fourier Transform Mid-Infrared Spectroscopy. J. Am. Oil Chem. Soc. 91:925â933.
64. Mohammad Hossein TavassoliâKafrani1, Jonathan M. Curtis, Frederik R. van de Voort (2014). A singleâsample method to determine the hydroxyl values of polyols using midâFTIR spectroscopy. Eur. J. Lipid Sci. Technol. 2014, 116.
65. Craig Winterfield1 and F. R. van de Voort. (2014) Automated Acid and Base Number Determination of Mineral-Based Lubricants by Fourier Transform Infrared Spectroscopy:
Commercial Laboratory Evaluation. Journal of Laboratory Automation. 1â10.
66. Xianghe Meng, Qin Ye, Qiuyue Pan, Yang Ding, Min Wei, Yun Liu, and Fred R. van de Voort (2014). Total Phospholipids in Edible Oils by In-Vial Solvent Extraction Coupled with FTIR Analysis. J. Agric. Food Chem. 2014, 62, 3101â3107.
Ìę