|
Achen, M. and Yousef, A. E. 2001. Efficacy of Ozone Against Escherichia coli O157: H7 on Apples. Journal of Food Science. 66(9):1380-1384.
Albayrak, N. and Yang, S. T. [advisor]. Production of Galacto-Oligosaccharides From Lactose by Aspergillus oryzae B-Galactosidase Immobilized on Cotton Cloth. Ph.D., The Ohio State University, 2001.
Allen, C. M., Smith, A. M., Clinton, S. K., and Schwartz, S. J. 2002. Tomato Consumption Increases Lycopene Isomer, Concentrations in Breast Milk and Plasma of Lactating Women. Journal of the American Dietetic Association. 102(9):1257-1262.
Apaiah, R. K. and Barringer, S. A. 2001. Quality Loss During Tomato Paste Production Versus Sauce Storage. Journal of Food Processing and Preservation. 25(4):237-250.
Apaiah, R. K., Goodman, C. L., and Barringer, S. A. 2001. Quality Differences Between Fresh Pack and Remanufactured Tomato Sauce. Journal of Food Processing and Preservation. 25(6):431-445.
Barbaso-Canovas, G. V. and Zhang, Q. H. 2001. Pulsed Electric Fields in Food Processing: Fundamental Aspects and Applications. Lancaster, Pa.: Technomic Publ. (Food Preservation Technology Series).
Bircan, C. and Barringer, S. A. 2002. Determination of Protein Denaturation of Muscle Foods Using the Dielectric Properties. Journal of Food Science. 67(1):202-205.
Bircan, C. and Barringer, S. [advisor]. Determination of Protein Denaturation and Other Conformational Changes Using the Dielectric Properties Utilizing a Frequency Sweep at Different Temperatures. Ph.D., The Ohio State University, 2001.
Bohm, V., Puspitasari-Nienaber, N. L., Ferruzzi, M. G., and Schwartz, S. J. 2002. Trolox Equivalent Antioxidant Capacity of Different Geometrical Isomers of Alpha-Carotene, Beta-Carotene, Lycopene, and Zeaxanthin. Journal of Agricultural and Food Chemistry. 50(1):221-226.
Bomser, J. A., Quistad, G. B., and Casida, J. E. 2002. Chlorpyrifos Oxon Potentiates Diacylglycerol-Induced Extracellular Signal-Regulated Kinase (ERK 44/42) Activation, Possibly by Diacylglycerol Lipase Inhibition. Toxicology and Applied Pharmacology. 178(1):29-36.
Chism, G. W. 2002. Chromatography of Food Dyes: A Simple Demonstration for Actively Engaging High School Students in the Chemistry of Foods. Journal of Food Science Education. 1(1):18-22.
Chung, M. S., Lee, J. H., and Min, D. B. 2002. Effects of Pseudomonas putrifaciens and Acinetobacter spp. on the Flavor Quality of Raw Ground Beef. Journal of Food Science. 67(1):77-83.
Chung, Y.-K. and Yousef, A. E. [advisor]. Control of Clostridium botulinum by Bacteriocins and Characterization of Nisin Action During Sport-to-Cell Transformation. Ph.D., The Ohio State University, 2001.
Claybon, K. T. and Barringer, S. A. [advisor]. Consumer Acceptability of Color and Viscosity of Processed Tomato Products by African-American, Latino, and Prototypical Consumers. M.S., The Ohio State University, 2001.
DeCastro-Morel, M. and Harper, W. J. 2002. Basic Functionality of Commercial Milk Protein Concentrates. Milchwissenschaft Milk Science International. 57(7):367-370.
Delwiche, J. F., Buletic, Z., and Breslin, P. A. S. 2001. Covariation in Individuals' Sensitivities to Bitter Compounds: Evidence Supporting Multiple Receptor/Transduction Mechanisms. Perception & Psychophysics. 63(5):761-776.
Delwiche, J. F., Buletic, Z., and Breslin, P. A. S. 2001. Relationship of Papillae Number to Bitter Intensity of Quinine and PROP Within and Between Individuals. Physiology & Behavior. 74(3):329-337.
Delwiche, J. F. and Pelchat, M. L. 2002. Influence of Glass Shape on Wine Aroma. Journal of Sensory Studies. 17(1):19-28.
Diono, R. and Min, D. B. [advisor]. Optimization of Sensitivity and Reproducibility in the Analysis of Cheese Volatile Compounds by Solid Phase Microextraction. M.S., The Ohio State University, 2002.
Dumitrescu, C., Narayan, P., Efimov, I. R., Cheng, Y., Radin, M. J., McCune, S. A., and Altschuld, R. A. 2002. Mechanical Alternans and Restitution in Failing SHHF Rat Left Ventricles. American Journal of Physiology Heart and Circulatory Physiology. 282(4):H1320-H1326.
Elayedath, S. and Barringer, S. A. [advisor]. Electrostatic Coating of Shredded Cheese With Antimycotic and Anticaking Agents. M.S., The Ohio State University, 2001.
Evrendilek, G. A., Dantzer, W. R., Streaker, C. B., Ratanatriwong, P., and Zhang, Q. H. 2001. Shelf-Life Evaluations of Liquid Foods Treated by Pilot Plant Pulsed Electric Field System. Journal of Food Processing and Preservation. 25(4):283-297.
|
Evrendilek, G. A., Richter, E. R., and Chism, G. W. 2001. Concurrent Detection of Escherichia coli O157:H7 and Salmonella From a Single Enrichment in 24 H. Journal of Food Safety. 21(2):75-86.
Ferruzzi, M. G., Bohm, V., Courtney, P. D., and Schwartz, S. J. 2002. Antioxidant and Antimutagenic Activity of Dietary Chlorophyll Derivatives Determined by Radical Scavenging and Bacterial Reverse Mutagenesis Assays. Journal of Food Science. 67(7):2589-2595.
Ferruzzi, M. G., Failla, M. L., and Schwartz, S. J. 2002. Sodium Copper Chlorophyllin: In Vitro Digestive Stability and Accumulation by Caco-2 Human Intestinal Cells. Journal of Agricultural and Food Chemistry. 50(7):2173-2179.
French, S. J., Harper, W. J., Kleinholz, N. M., Jones, R. B., and Green-Church, K. B. 2002. Maillard Reaction Induced Lactose Attachment to Bovine Beta-Lactoglobulin: Electrospray Ionization and Matrix-Assisted Laser Desorption/Ionization Examination. Journal of Agricultural and Food Chemistry. 50(4):820-823.
French, S. J., Lee, K. M., DeCastro, M., and Harper, W. J. 2002. Effects of Different Protein Concentrates and Emulsifying Salt Conditions on the Characteristics of a Processed Cheese Product. Milchwissenschaft Milk Science International. 57(2):79-83.
Goodman, C. L., Fawcett, S., and Barringer, S. A. 2002. Flavor, Viscosity, and Color Analyses of Hot and Cold Break Tomato Juices. Journal of Food Science. 67(1):404-408.
Hansen, P. M. T. and Narvhus, J. A. 2003. Postharvest Food Technology for Village Operations. In: Lal, R., Hansen, D., Uphoff, N., and Slack, S. Food Security and Environmental Quality in the Developing World. Boca Raton, Fla.: Lewis Publishers. p. 277-285.
Harris, G. K., Gupta, A., Nines, R. G., Kresty, L.
A., Habib, S. G., Frankel, W. L., Laperle, K., Gallaher,
D. D., Schwartz, S. J., and Stoner, G. D. 2001.
Effects of Lyophilized Black Raspberries on
Azoxymethane-Induced Colon Cancer and 8-Hydroxy-2
‘-Deoxyguanosine Levels in the Fischer 344 Rat.
Nutrition and Cancer. 40(2):125-133.
Huemmer, N. J. and Courtney, P. D. [advisor]. Cell Membrane Fatty Acid Composition and Stress Tolerance of Lactobacillus Acidophilus. M.S., The Ohio State University, 2002.
Huttenbrink, K. B., Schmidt, C., Delwiche, J. F., and Hummel, T. 2001. The Aroma of Red Wine Is Modified by the Form of the Wine Glass. Laryngo-Rhino-Otologie. 80(2):96-100.
Jenkins, J. K., Harper, W. J., and Courtney, P. D. 2002. Genetic Diversity in Swiss Cheese Starter Cultures Assessed by Pulsed Field Gel Electrophoresis and Arbitrarily Primed PCR. Letters in Applied Microbiology. 35(5):423-427.
Jiamyangyuen, S., Delwiche, J. F., and Harper, W.
J. 2002. The Impact of Wood Ice Cream Sticks' Origin
on the Aroma of Exposed Ice Cream Mixes. Journal of
Dairy Science. 85(2):355-359.
Jiamyangyuen, S. and Harper, W. J. [advisor]. Differentiation and Identification of Volatile Flavor Compounds in Wooden Ice Cream Sticks. Ph.D., The Ohio State University, 2001.
Khadre, M. A. and Yousef, A. E. 2001. Sporicidal Action of Ozone and Hydrogen Peroxide: A Comparative Study. International Journal of Food Microbiology. 71(2-3):131-138.
Khadre, M. A. and Yousef, A. E. 2002. Susceptibility of Human Rotavirus to Ozone, High Pressure, and Pulsed Electric Field. Journal of Food Protection. 65(9):1441-1446.
Khadre, M. A., Yousef, A. E., and Kim, J. G. 2001. Microbiological Aspects of Ozone Applications in Food: A Review. Journal of Food Science. 66(9):1242-1252.
Kuo, C.-J. J. and Harper, W. J. [advisor]. Influence of Treatments on Hydrated Milk Protein Concentrate Particles and Resulting Cast Feta Cheese Characteristics. Ph.D., The Ohio State University, 2001.
Lado, B. H. and Yousef, A. E. 2002. Alternative Food-Preservation Technologies: Efficacy and Mechanisms. Microbes and Infection. 4(4):433-440.
Leung, P. P., Khadre, M., Shellhammer, T. H., and Yousef, A. E. 2002. Immunoassay Method for Quantitative Determination of Nisin in Solution and on Polymeric Films. Letters in Applied Microbiology. 34(3):199-204.
Leung, P. P. and Shellhammer, T. [advisor]. Application of Nisin As Surface Treatment on Polymeric Packaging Material. M.S., The Ohio State University, 2001.
|
Li, S. Q. and Zhang, Q. H. 2001. Advances in the Development of Functional Foods From Buckwheat. Critical Reviews in Food Science and Nutrition. 41(6):451-464.
Malone, A. S., Shellhammer, T. H., and Courtney, P. D. 2002. Effects of High Pressure on the Viability, Morphology, Lysis, and Cell Wall Hydrolase Activity of Lactococcus lactis subsp cremoris. Applied and Environmental Microbiology. 68(9):4357-4363.
Malone, A. S. and Courtney, P. D. [advisor]. High Pressure Effects on the Viability, Morphology, Lysis, Cell Wall Hydrolase and Proteolytic Activity of Lactococcus lactis subsp. cremoris. M.S., The Ohio State University, 2002.
Miller, E. C., Giovannucci, E., Erdman, J. W., Bahnson, R., Schwartz, S. J., and Clinton, S. K. 2002. Tomato Products, Lycopene, and Prostate Cancer Risk. Urologic Clinics of North America. 29(1):83-93.
Miller, M. J. and Barringer, S. A. 2002. Effect of Sodium Chloride Particle Size and Shape on Nonelectrostatic and Electrostatic Coating of Popcorn. Journal of Food Science. 67(1):198-201.
Monks, D. E., Aghoram, K., Courtney, P. D., Dewald, D. B., and Dewey, R. E. 2001. Hyperosmotic Stress Induces the Rapid Phosphorylation of a Soybean Phosphatidylinositol Transfer Protein Homolog Through Activation of the Protein Kinases Spk1 and Spk2. Plant Cell. 13(5):1205-1219.
Moon, B. and Mangino, M. E. [advisor]. The Effect of Preheating on Solubility and Emulsion Stability of Whey Protein Concentrates. Ph.D., The Ohio State University, 2002.
Mueller, C. L. and Alvarez, V. B. [advisor]. Physical Properties of Ice Cream Substituted With Milk Protein Concentrates. M.S., The Ohio State University, 2001.
Puspitasari-Nienaber, N. L., Ferruzzi, M. G., and Schwartz, S. J. 2002. Simultaneous Detection of Tocopherols, Carotenoids, and Chlorophylls in Vegetable Oils by Direct Injection C-30 RP-HPLC With Coulometric Electrochemical Array Detection. Journal of the American Oil Chemists Society. 79(7):633-640.
Radin, M. J., Holycross, B. J., Sharkey, L. C., Shiry, L., and McCune, S. A. 2002. Gender Modulates Activation of Renin-Angiotensin and Endothelin Systems in Hypertension and Heart Failure. Journal of Applied Physiology. 92(3):935-940.
Ricks, N. P. and Barringer, S. A. [advisor]. Food Powder Characteristics Important to Non-Electrostatic and Electrostatic Coating and Dustiness. M.S., The Ohio State University, 2001.
Ruiz-Espinosa, H. and Alvarez, V. [advisor]. Starter Culture Addition Rate and Ripening Time in Small-Scale Rindless Swiss Cheese Manufacture. M.S., The Ohio State University, 2002.
Scott, C. E. and Schwartz, S. [advisor]. Chemopreventative Properties of Cruciferous Vegetable Extracts and Purified Components for Human Prostate Cancer. Ph.D., The Ohio State University, 2001.
Steenson, D. F., Lee, J. H., and Min, D. B. 2002. Solid Phase Microextraction of Volatile Soybean Oil and Corn Oil Compounds. Journal of Food Science. 67(1):71-76.
Thumthanaruk, B. and Chism, G. W. [advisor]. The Effect of High Pressure Processing on Polyphenoloxidase. Ph.D., The Ohio State University, 2002.
Unal, R., Yousef, A. E., and Dunne, C. P. 2002. Spectrofluorimetric Assessment of Bacterial Cell Membrane Damage by Pulsed Electric Field. Innovative Food Science and Emerging Technologies. 3(3):247-254.
Vodovotz, Y., Vittadini, E., and Sachleben, J. R. 2002. Use of H-1 Cross-Relaxation Nuclear Magnetic Resonance Spectroscopy to Probe the Changes in Bread and Its Components During Aging. Carbohydrate Research. 337(2):147-153.
Yang, W. T., Lee, J. H., and Min, D. B. 2002. Quenching Mechanisms and Kinetics of Alpha-Tocopherol and Beta-Carotene on the Photosensitizing Effect of Synthetic Food Colorant FD&C Red No. 3. Journal of Food Science. 67(2):507-510.
Yeom, H. W. and Zhang, Q. H. 2001. Enzymatic Inactivation by Pulsed Electric Fields: A Review. In: Barbaso-Canovas, G. V. and Zhang, Q. H. Pulsed Electric Fields in Food Processing: Fundamental Aspects and Applications. Lancaster, Pa.: Technomic Publ. (FOOD PRESERVATION TECHNOLOGY SERIES). p. 57-63.
Yeom, H. W., Zhang, Q. H., and Chism, G. W. 2002. Inactivation of Pectin Methyl Esterase in Orange Juice by Pulsed Electric Fields. Journal of Food Science. 67(6):2154-2159.
|