Food Science and Technology Peer Review
Publications in 2003
A B C D
E F H J
K L M N
O R S T
U VW YZ -
BOOKS - INVENTIONS - 2004
partial list
Thank you for your interest in our scholarly products. Contact any
author listed below if you need to know more. Send me a
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you have corrections.
1. Allen, C. M., Schwartz, S. J., Craft, N., Giovannucci, E., De Groff, V.,
and Clinton, S. 2003. Changes in Plasma and Oral Mucosal Lycopene Isomer
Concentrations in Adult Men and Women Consuming Standard Servings of Processed
Tomato Products. Nutrition and Cancer. 47: 48-56.
2. Alvarez, V.B., T. Ji, and S. Balakrishnan. 2003. Acid Whey As an Ingredient
in Chocolate Flavored Beverage. Milchwissenschaft, Milk Science International.
58 (9/10): 524-527.
3. Ayhan Z and Zhang QH. 2003. Evaluation of heat seal quality of aseptic food
containers by ultrasonic and optical microscopic imaging. Eur Food Res Technol
(2003)217:365 – 368.
4. Balasubramanian, S. and V.M. Balasubramaniam. 2003. Compression heating
influence of pressure transmitting fluids on bacteria inactivation during high
pressure processing. Food Research International 36(7): 661-668.
5. Barringer SA, Sipahioglu O, Bircan C. 2003. The dielectric properties of
fruit, vegetables and meat. In: DC Folz, JH Booske, DE Clark, JF Gerling,
editors. Microwave and Radio Frequency Applications Proceedings of the Third
World Congress on Microwave and Radio Frequency Applications. Westerville, OH:
American Ceramic Society. pp 57-67.
6. Biehl HL, Barringer SA. 2003. Physical properties important to electrostatic
and non-electrostatic powder transfer efficiency in a tumble drum. J Food Sci
68(8): 2512-2515.
7. Boff, T., Truong, T., D. B. Min, and T. Shellhammer. 2003. Effect of Carbon
Dioxide Assisted High Pressure Processing on Pectinmethylesterase and Chemical
Changes in Single Strength Orange Juice During Storage. J. Food Sci. 1179-1184
8. Boff, J. M. and David B. Min. 2003. Making Sense of Taste. Food Quality. 10:
36-39.
9. Boileau TW, Bray TM, Bomser JA. Ultraviolet radiation modulates nuclear
factor kappa B activation in human lens epithelial cells. J Biochem Mol Toxicol.
2003;17(2):108-13.
10. Bradley, D. and D. B. Min, 2003. Singlet Oxygen Detection in Skim Milk by
Electron Spin Resonance Spectroscopy. J. Food Sci. 491-494.
11. Caner, C., Hernandez, R., Pascall, M.A. and Reimer, J. 2003. The use of
mechanical analysis, scanning electron microscopy, and ultrasonic imaging to
study the effects of high pressure processing on multilayered films. Journal of
the Science of Food and Agriculture. 83:11. 1095-1103.
12. DeCastroMorel, M., and Harper, W. J. 2003. Effect of Retentate Heat
Treatment and Spray Dryer Inlet Temperature on the Properties of Milk Protein
Concentrates (MPCs). Milchwissenschaft. 58(1-2):13-15.
13. Delwiche, J.F. (2003) Attributes believed to impact flavor: An opinion
survey. Journal of Sensory Studies, 18(4), 347-352.
14. Delwiche, J. F. (2003) Impact of color on perceived wine flavor. Foods and
Food Ingredients: Journal of Japan. 208(5), 349-352.
15. Drake, M. A., Gerard, P. D., Kleinhenz, J. P., and Harper, W. J. 2003.
Application of an Electronic Nose to Correlate With Descriptive Sensory Analysis
of Aged Cheddar Cheese. Lebensmittel Wissenschaft und Technologie = Food Science
and Technology. 36(1):13-20.
16. Evrendilek GA and Zhang QH. 2003. Effects of pH, temperature, and pre pulsed
electric field treatment on pulsed electric field and heat inactivation of
Escherichia coli O157:H7. Journal of Food Protection. 66(5):755-759.
17. Fitzpatrick JJ, Barringer SA, Iqbal T. 2003. Flow property measurement of
food powders and sensitivity of Jenike’s hopper design methodology to the
measured values. J Food Eng. 61(3): 399-405.
18. Foster, J.C., M.D. Glass, P.D. Courtney, and L.A. Ward. 2003. Effect of
Lactobacillus and Bifidobacterium on Cryptosporidium parvum oocyst viability.
Food Microbiology. 20: 351-357.
19. French, S., Kuo, J., and Harper, W. J. 2003. Mallaird Induced Lactose
Attachment to Bovine beta-lactoglobulin: Foam and Emulsion Functionality.
Milchwissenschaft. 58(5/6) 252-256.
20. Hadley, C. W., Clinton, S. K., and Schwartz, S. J. 2003. The Consumption of
Processed Tomato Products Enhances Plasma Lycopene Concentrations in Association
With a Reduced Lipoprotein Sensitivity to Oxidative Damage. Journal of
Nutrition. 133(3):727-732.
21. Harper, W.J., P.D. Courtney, and G.W. Chism. 2003. An immersion approach to
teaching food science. Journal of Food Science Education. 2:53-56.
22. Harper, W. J. 2003. Biological Properties of Whey Components. In: Reference
Manual for U.S. Whey and Lactose Products. Ed. G. Miller. U.S. Dairy Export
Council, Washington DC April 2003. p. 68-69.
23. Harper, W. J. 2003. Whey Proteins and Cardovascular Health. In: Miller, G.
Reference Manual for U.S. Whey and Lactose Products. U.S. Dairy Export Council,
Washington DC, April 2003. pp 68-69.
24. Hummel, T., Delwiche, J. F., Schmidt, C. and Hüttenbrink, K.-B. 2003.
Effects of the form of glasses on the perception of wines: a blinded study in
untrained subjects. Appetite, 41, 197-202.
25. Jenkins, J.K. and P.D. Courtney. 2003. Lactobacillus growth and membrane
composition in the presence of linoleic or conjugated linoleic acid. Canadian
Journal of Microbiology. 49: 51-57.
27. Jin, Z., and Harper, W. J. 2003. Effect of High Pressure (HP) Treatment on
Microflora and Ripening Development in Swiss Cheese Slurries. Milchwissenschaft.
58(3-4):134-137.
28. Kang, J. H., J. H. Lee, S. Min, and D. B. Min 2003. Changes of Volatile
Compounds, Lactic Acid Bacteria, pH and Headspace Gases in Kimchi, a Traditional
Korean Fermented Vegetable Product. J. Food Sci. 68(3):849-854
29. Kent, K., and Harper, W. J. 2003. Effect of WPC on the Properties of Tomato
Juice. Milchwissenschaft 58:(7/8): 400-403.
30. Kent KD, Bomser JA. Bovine pituitary extract provides remarkable protection
against oxidative stress in human prostate epithelial cells. In Vitro Cell Dev
Biol Anim. 2003 Sep:39(8):388-394.
31. Kent, K. D., Harper, W. J., and Bomser, J. A. 2003. Effect of Whey Protein
Isolate on Intracellular Glutathione and Oxidant-Induced Cell Death in Human
Prostate Epithelial Cells. Toxicology in Vitro. 17(1):27-33.
32. Kim, G., J. H. Lee, and D. B. Min. 2003. Formation Mechanism and Sensory
Study of Light-Induced Volatile Compounds in Goat Cheese. J. Ag. Food Chem.
1405-1409
33. Kleinhenz, M. D,, Radovich, T. J., French, D. G., Gazula, A., Sanchez-Vela,
A., Wszelaki, A., Scheerens, J. C., Delwiche, J., and Ling, P. (2003). From Farm
to Consumer - Linking Vegetable Crop Physiology and Production with
Buyer-oriented Quality. I. Vegetables. 2003. Acta Horticulturae 604, 95-103
34. Kuo, C. J., and Harper, W. J. 2003. Rennet Gel Properties of Milk Protein
Concentrates (MPC). Milchwissenschaft. 58(3-4):181-184.
35. Kuo, C. J., and Harper, W. J. 2003. Effect of Hydration Time of Milk Protein
Concentrate on Cast Feta Cheese Texture. Milchwissenschaft. 58(5-6):283-286.
36. Lado, B. H. and Yousef, A. E. 2003. Selection and identification of a
Listeria monocytogenes target strain for pulsed electric field process
optimization. Appl. Environ. Microbiol. 69: 2223-2229.
37. Lee, J. H., B. Ozcelik and D. B. Min. 2003. Electron Donation Mechanism of
b-Carotene as a Free Radical Scavenger. J. Food Sci. 861-865.
38. Lee, J. H., J. H. Kang, and D. B. Min. 2003.Optimization of Solid Phase
Microextraction For the Analysis of the Headspace Volatile Compounds in Kimchi,
a Traditional Korean Fermented Vegetable Product. J. Food Sci. 844-848.
39. Lee, J. Y., S. Min, E. O. Lee and D. B. Min. 2003. Volatile Compounds
Formation in Soy Flour during Light Storage by Singlet Oxygen Oxidation. J. Food
Sci. 1933-1937.
40. Lee. J. H. Kim, G., and D. B. Min.2003. Optimization of Solid Phase
Microextraction Analysis on the Headspace Volatile Compounds in Parmesan Cheese.
J. Ag. Food Chem. 1136-1140.
41. Leung, P. P., Yousef, A. E., and Shellhammer, T. H. 2003. Antimicrobial
properties of nisin-coated polymeric films as influenced by film type and
coating conditions. J. Food Safety 23:1-12.
42. Li SQ, Zhang QH, Lee YZ, and Pham TV. 2003. Effects of pulsed electric
fields and thermal processing on the stability of Bovine Immunoglobulin G (IgG)
in enriched soymilk. Journal of Food Science. 68(4):1201-1207.
43. Malone, A. S., C. Wick, T.H. Shellhammer, and P.D. Courtney. 2003. High
pressure effects on proteolytic and glycolytic enzymes involved in cheese
manufacturing. Journal of Dairy Science. 86:1139-1146.
44. Marsh E, Luo L, Wang H. 2003. A three-tiered approach to differentiate
Listeria monocytogenes biofilm-forming abilities. FEMS Microbiol Lett.
228:203-210.
45. Michalac S, Alvarez V, Ji T and Zhang Q.H. 2003. Inactivation of selected
microorganisms and properties of pulsed electric field processed milk. Journal
of Food Processing and Preservation. 27(2):137-151.
46. Min S, Jin ZT, Min SK, Yeom H and Zhang QH. 2003. Commercial Scale Pulsed
Electric Field Processing of Orange Juice. Journal of Food Science.
68(4):1265-1271.
47. Min S and Zhang QH. 2003. Effects of Commercial-scale pulsed electric field
processing on the flavor and color of tomato juice. Journal of Food Science.
68(5): 1600-1606.
48. Min S, Jin ZT and Zhang QH. 2003. Effects of commercial scale pulsed
electric field processing on the quality of tomato juice. Journal of
Agricultural and Food Chemistry. 51(11): 3338-3344.
49. Min S, Min SK and Zhang QH. 2003. Inactivation kinetics of tomato juice
lipoxygenase by pulsed electric fields. Journal of Food Science.
68(6):1995-2001.
50. Min, David B., Amanda L. Callison, and Hyung O. Lee. 2003. Singlet Oxygen
Oxidation for 2-Pentylfuran and 2-Pentenylfuran Formation in Soybean Oil. J.
Food Sci.1175-1178
51. Min, S., Behroze S. Mistry, Hyung O. Lee, and David B. Min, 2003. Improvement
of Oxidative and Emulsion Stability of Model Salad Dressing by Glucose Oxidase-Catalase, J. Fd Sci. 1272-1275
52. Min, D. B., and E. O. Choe. 2003. Effects of Singlet Oxygen Oxidation on the
Flavor of Foods and Stability of Vitamins. J. Food Sci & Biotech.582-586
53. Narvhus, J., Harper, W. J., Hansen, P., and Skeie, S. 2003. Differentiation
of Gouda – Type Cheeses Using a GC-MS Electronic Nose. J. Dairy Research.
54. Ozcelik, B., J. H. Lee and D. B. Min. 2003. Scavenging Mechanism of 2,
2-Diphenyl-1-Picrylhydrazyl in Acetone and Soybean Oil. J. Am. Oil Chem.
Soc.487-490
55. Rasanayagam, V., V. M. Balasubramaniam, E. Ting, C. E. Sizer, C. Anderson,
and C. Bush. 2003. Compression heating of selected fatty food substances during
high pressure processing. Journal of Food Science 68(1): 254-259.
56. Ratanatriwong, P., Barringer, S.A., and Delwiche, J. (2003). Sensory
preference, coating evenness, dustiness, and transfer efficiency of
electrostatically coated potato chips. Journal of Food Science, 8(4), 1542-1547.
57. Schwartz, S. J., and Tian, Q. 2003. Electrospray Ionization Mass
Spectrometry and Tandem Mass Spectrometry of Limonoid Glucosides From Citrus.
Rapid Communication in Mass Spectrometry.17: 2517-2522.
58. Sipahioglu O, Barringer SA. 2003. Dielectric properties of vegetables and
fruits as a function of temperature, ash and moisture content. J Food Sci 68(1):
234-239.
59. Sipahioglu O, Barringer SA, Taub I, Yang APP. 2003. Characterization and
modeling of dielectric properties of turkey meat. J Food Sci 68(2): 521-527.
60. Sipahioglu O, Barringer SA, I Taub, A Prakash. 2003. Modeling the dielectric
properties of ham as a function of temperature and composition. J Food Sci
68(3): 904-909.
61. Tay, A., Shellhammer, T. H., Yousef, A. E., and Chism, G. W. 2003. Pressure
death and tailing behavior of Listeria monocytogenes strains having different
barotolerances. J. Food Prot. 66: 2057-2061
62. Tian, Q., Li, D., Barbacci, D., Schwartz, S. J., and Patil, B. S. 2003.
Electron ionization mass spectrometry of cirtus limonoids. Rapid Communication
In Mass Spectrometry. 17: 2517-2522.
63. Tian, Q., Duncan, C., and Schwartz, S. J. 2003. Atmospheric Pressure
Chemical Ionization Mass Spectrometry and In-source Fragmentation of Carotenoid
Esters. Journal of Mass Spectrometry. 38(9): 990-995.
64. Tian, Q., and Schwartz, S. J. 2003. Mass Spectrometry and Tandem Mass
Spectrometry of Citrus Limonoids.Analytical Chemistry. 75: 5451-5460.
65. Truong, T., T. Boff, D. B. Min, and T. Shellhammer. 2003. Effects of Carbon
Dioxide in High Pressure Processing on Pectinmethylesterase in Single Strength
Orange Juice. J. Food Sci. 3058-3062
66. Updike, A. A., and Schwartz, S. J. 2003. Thermal Processing of Vegetables
Increases Cis Isomers of Lutein and Zeaxanthin. Journal of Agricultural and Food
Chemistry/i, 2003, Vol 51, (21):6184-6190.
67. Vittadini, E. And Vodovotz, Y. 2003. Changes in the physico-chemical
properties of wheat and soy containing breads during storage as studied by
thermal analyses. Journal of Food Science, 68(6): 2022-2027.
68. Vittadini, E., Lee, J.H., Frega, N.G., Min, D.B. and Vodovotz, Y. 2003.
Differential scanning calorimetry determination of thermally induced
autoxidation of olive oil. Journal of the American Oil Chemists’ Society, 80(6):
533-537.
69. Walsh, K. R., Zhang, Y. C., Vodovotz, Y., Schwartz, S. J., and Failla, M. L.
2003. Stability and bioaccessibility of isoflavones from soy bread during in
vitro digestion. Journal of Agricultural and Food Chemistry, 51(16) 4603-4609.
70. Wilgus TA, Vodovotz Y, Vittadini E, Clubbs EA and Oberyszyn, TM. 2003.
Reduction of scar formation in full-thickness wounds with topical Celecoxib
treatment. Wound Repair and Regeneration, 11 (1): 25-34.
71. Wu, K., Schwartz, S. J., Platz, E. A., Clinton, S. K., Erdman, J. W.,
Ferruzzi, M. G., Willett, W. C., and Giovannucci, E. L. 2003. Variations in
Plasma Lycopene and Specific Isomers Over Time in a Cohort of U.S. Men. Journal
of Nutrition. 133(6):1930-1936.
72. Yoo, S. L., S. Min, Praksah, A. and David B. Min. 2003. Off-odor Study with
gamma-irradiated Orange Juice Using Sensory and Volatile Compound Analyses. J.
Food Sci. 1259-1264.
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73. Zhang, Y.C., Albrecht, D., Bomser, J., Schwartz, S.J. and Vodovotz, Y. 2003.
Isoflavone profile and biological activity of soy bread. Journal of Agricultural
and Food Chemistry, 51(26):7611-7616.
Books and Book Chapters
74. Alvarez, V. B. and Ji, T.2003. Emerging Technologies and New Processing
Procedures for Milk and Dairy Products. In: Gutierrez-Lopez, G. F. and
Barbosa-Canovas, G. V. Food Science and Food Biotechnology: Facing the New
Century. Technomic Publishing Co. Inc. Lancaster, PA. p 313-327.
75. Balasubramaniam,V.M. 2003. High pressure food preservation. In:
Encyclopedia
of Agricultural, Food and Biological Engineering. Heldman, D. (Ed.) Marcel
Dekker, Inc., New York. pp. 490–496.
76. Barringer SA 2003. Ch 6 Canned tomatoes: Production and Storage. In:
Hui YH,
Ghazala S, Graham DM, Murrell KD, Nip W-K, ed. Handbook of Vegetable
Preservation and Processing. New York: Marcel Dekker, Inc. p109-120.
77. Barringer SA and P Ratanatriwong. 2003. Rheometers. In: Heldman DR, ed.
Encyclopedia of Agricultural, Food and Biological Engineering. New York: Marcel Dekker, Inc. p 862-865.
78. Barringer SA 2003. Ch 18 Frozen Tomatoes. In: Hui YH, Ghazala S, Graham DM,
Murrell KD, Nip W-K, ed. Handbook of Vegetable Preservation and Processing. New
York: Marcel Dekker, Inc. p293-308.
79. Boff, J. M. and David B. Min. 2003. Effects of Chlorophyll Content and
Temperature on the Production of Volatile Compounds in Soybean Oil exposed to
Light, Edward F. Hayes Graduate Research. The Ohio State University, 15-27.
80.
Deibler, K. and Delwiche, J. (2003) Handbook of Flavor Characterization:
Sensory Analysis, Chemistry, and Physiology. Marcel Dekker.
81.
Hadley, C. W., Schwartz, S. J., and Clinton, S. 2003. Tomato based
beverages: Implications for the prevention of cancer and cardiovascular disease.
In: Wilson T.W., Temple, N.J. Beverages in Nutrition and Health. The Humana
Press Inc., Totowa, chapter 8, pp.107-123.
82. Kim, J.-G., Yousef, A. E., and Khadre, M. H. 2003. Ozone and its current and
future application in the food industry, p. 167-218. In S. Taylor (ed.) Advances
in food science and nutrition, Vol 45. Elsevier Sci. Ltd., London, UK
83. Min, D. B. and Boff, J.M. 2003. Crude Fat Analyses in Food Analysis, S.
Nielsen, ed. Kluwer Academic, Plenum Publishers, NY 113-128
84.
Yousef, A. E. and Juneja, V. K. 2003. Microbial stress adaptation and food
safety. CRC Press, Boca Raton, FL
85. Yousef, A. E., and Carlstrom, C. 2003. Food microbiology: A laboratory
manual. John Wiley and Sons, Inc., Hoboken, NJ.
86. Yousef, A. E., and Courtney, P. D. 2003. Basics of stress adaptation and
implications in new-generation foods, p. 1-30. In A. E. Yousef and V. Juneja
(eds.), Microbial stress adaptation and food safety. CRC Press, Boca Raton, FL
87.
Zhang, Y. C., and Schwartz, S. J. 2003. Analysis of isoflavones in soy
foods. In: Worlstad, R. E. (editor-in-chief) et al. Current Protocols in Food
Analytical Chemistry. John Wiley & Sons, Inc. I1.6.1-I1.6.17.
Invention Disclosures
88. Wang H, Connor CJ, Luo H, Yousef A, Schwartz S. 2003. Rapid detection system
for acid- and thermophilic Alicyclobacillus spp. and Geobacillus spp.
(Provisional Patent, Docket Number 22727/04182)
89. Wang H, Luo H, Wan K, Connor CJ, Yousef AE, Schwartz S. 2003. Rapid
detection of microorganisms. (Pending Patent, Docket Number 22727/04148).
90. Wang H, Luo H, Yousef AE, Schwartz S. 2002. Oligonucleotide primer and
probes for specific detecting of Alicyclobacillus spp. using real-time PCR.
(Provisional Patent, Docket Number 22727/04148)
91. Wang H, Wan K, Luo H, Yousef AE, Schwartz S. 2003. Rapid detection system
for spoilage molds and yeasts in foods. (Provisional Patent, Docket Number
22727/04190).
Scholarly Publications in 2004
This list is continually updated.
Ariefdjohan, M.W., P.E. Nelson, R.K.
Singh, A.K. Bhunia, V.M. Balasubramaniam, and N. Singh. 2004. The use of
high hydrostatic pressure treatment in eliminating Escherichia coli O157: H7 and
Listeria monocytogenes in alfalfa seeds. Journal of Food Science. 69(5),
M117-20.
Balasubramaniam, V.M., E.
Y. Ting, C.M. Stewart and J.A. Robbins. 2004. Recommended laboratory practices
for conducting high-pressure microbial experiments. Innovative Food Science and
Emerging Technologies. 5(3), 299-306.
Caner, C., Hernandez, R.,
Pascall, M.A. and V.M. Balasubramaniam. 2004. The effect of high pressure
processing on the sorption of selected food simulants into polymeric films used
for food packaging. Packaging Technology and Science. 17:139-153.
Delwiche, J. F. and R. E.
Liggett. 2004. Sensory preference and discrimination of wild-caught and cultured
yellow perch (Perca flavescens). J Food Sci 69(4):SNQ144-SNQ147.
Radovich, T.J.K., Kleinhenz, M.D., Delwiche, J.F., and Liggett, R.E.
Triangle tests indicate that irrigation
timing affects fresh cabbage sensory quality. Food Qual Pref 15:471-476.
Delwiche, J. F. 2004. The impact
of perceptual interactions on perceived flavor. Food Qual Pref 15:137-146.
Goerlitz CD, Delwiche JF. 2004.
Impact of Label Information on Consumer Assessment of Soy-enhanced Tomato Juice.
J Food Sci 69(9):S376-9.
Fleischman GJ, Ravishankar S, and V.M. Balasubramaniam. 2004. The
inactivation of Listeria monocytogenes by pulsed electric field (PEF) treatment
in a static chamber. Food Microbiology 21 (1): 91-95. (will try to get pdf)
J. H. Lee, M. Renita, S. St. Martin,
S. J. Schwartz, and Y. Vodovotz, 2004. Isoflavone characterization and
antioxidant activity of Ohio soybeans. Journal of Agricultural and Food
Chemistry, 52(9):2647-2651.
Lin, F., Wu, J., Abdelnabi,
M.A., Ottinger, M.A., Giusti, M.M. 2004. Effects of dose and
glycosylation on the transfer of genistein into the eggs of the Japanese quail
(Coturnix japonica). J. Agric. Food Chem. 52 2397-2403.
Raghupathy Ramaswamy, V.M.
Balasubramaniam, and Gönül Kaletunc. 2004. High pressure processing: Fact
sheet for food processors. FSE-1-04. Ohio State University Extension Fact Sheet,
Columbus, OH.
Rodriguez-Saona, LE,
FM Khambaty, FS Fry, J Dubois, EM Calvey, 2004. Detection and
identification of bacteria in a juice matrix with fourier transform-near
infrared spectroscopy and multivariate analysis. J Food Prot
67:2555-2559.
Vittadini, E., Clubbs, E., Shellhammer,
T.H. and Vodovotz, Y. 2004. Effect of high pressure processing and
addition of glycerol and salt on the properties of water in corn tortillas.
Journal of Cereal Science, 39(1):109-117.
Zhao, C., Giusti, M.M,
Malik, M., Magnuson, B.A. 2004. Effects of Commercial Anthocyanin-Rich Extracts
on Colonic Cancer and Non-tumorigenic Colonic Cell Growth. J. Agric. Food
Chem. 52, 6122-6128.
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