Michael Joseph

Extrusion Technology: Convergence of Hardware Innovations With Contemporary Trends in Food, Feed, and Allied Industries

Joseph, M., & Sharma, C. (2026, January 1). Journal of Food Process Engineering, Vol. 49.

Challenges and trends in animal nutrition and feed industry

Joseph, M., & Hall, S. (2025, January). Feed and Additive Magazine, 30–35.

Characterization of Extruded Sorghum-Soy Blends to Develop Pre-Cooked and Nutritionally Dense Fortified Blended Foods

Foods, 14(5), 779.

Effect of Pilot-Scale Decanter Centrifuge Processing Parameters on the Quality of Fish Meal Produced from Smoked Salmon Processing By-Products

Processes, 13(2), 511.

Evaluation of the quality of extruded whole soybeans (full fat) subjected to different processing temperatures

Veterinaria (Montevideo, 61(S1), 204–204.

Utilization of Fish Meal and Fish Oil from Smoked Salmon By-Products in Juvenile Striped Bass (Morone saxatilis) Feeds: Growth Performance, Nutritional Composition, and Shelf-Life Assessment of Upcycled Ingredients

Fishes, 10(5), 240.

Utilization of by-products from smoked salmon processing to produce fish meal and fish oil to promote sustainability

Frontiers in Advances and Research for Multidisciplinary Engineering, Management, Environmental, and Related Sciences. Presented at the Frontiers in Advances and Research for Multidisciplinary Engineering, Management, Environmental, and Related Sciences, Chaudhary Charan Singh University, Meerut, India.

Adaptation of Conventional Wheat Flour Mill to Refine Sorghum, Corn, and Cowpea

AgriEngineering, 6(3), 1959–1971.

Assessing Poultry Knowledge and Identifying the Needs of Small Flock Poultry on Tennessee Farms: A County-Based Survey

McDade, A., Broyles, T., deKoff, J., Nahashon, S., Tabler, T., & Maharjan, P. (2024, January 15). International Journal of Poultry Science.

Effects of full-fat high-oleic soybean meal in layer diets on performance, egg quality and chemical composition

Poultry Science, 103(10), 104074.

Effects of high oleic full-fat soybean meal on broiler live performance, carcass and parts yield, and fatty acid composition of breast fillets

Poultry Science, 103(3), 103399.

Full-Fat Soybean Meals as an Alternative Poultry Feed Ingredient—Feed Processing Methods and Utilization—Review and Perspective

Animals, 14(16), 2366.

Grains and legumes: by-product generation and their utilization

In C. K. Sunil, K. A. Athmaselvi, N. Venkatachalapathy, C. Anandharamakrishnan, & V. M. Balasubramaniam (Eds.), Unit Operations in Food Grain Processing (pp. 473–512).

Influence of extruded soybean meal with different fat contents and varying oleic acid content on floating fish feed quality and composition

Animal Feed Science and Technology, 317, 116088.

Screw functionality and screw profile design for extrusion processing

[NC State Extension Publication]. https://content.ces.ncsu.edu/screw-functionality-and-screw-profile-design-for-extrusion-processing

Soybean meal: Quality Matters

Food Formulation and Modeling for Poultry. Presented at the Food Formulation and Modeling for Poultry, Raleigh NC.

Variations in soybean nutritional and anti-nutritional quality based on location and planting dates

International Journal of Food Science and Technology, 59(8), 5411–5419.

Challenges of by-product utilization in animal feeds

[NC State Extension Publication]. https://content.ces.ncsu.edu/challenges-of-by-product-utilization-in-animal-feeds

Conversion of fish trimmings and skins to value-added fish meal and fish oil to support sustainability

Aquaculture America. Presented at the Aquaculture America, New Orleans, LA.

Current Agronomic Practices, Harvest & Post-Harvest Processing of Soybeans (Glycine max)—A Review

Current Agronomic Practices, Harvest & Post-Harvest Processing of Soybeans (Glycine max)—A Review. Agronomy, 13(2), 427.

Effects of full-fat high-oleic soybean meal in layer diets on nutrient digestibility and egg quality parameters of a white laying hen strain

Poultry Science, 102(4), 102486.

Improving sustainability in aquaculture through upcycling of smoked salmon by-products into fish meal and fish oil

10th International Conference on Fisheries and Aquaculture and 11th International Conference of Aquaculture Indonesia. Presented at the 10th International Conference on Fisheries and Aquaculture and 11th International Conference of Aquaculture Indonesia, Bali, Indonesia.

Influence of Extruded Soybean Meal with Different Fat Contents and Varying Oleic Acid Content on Floating Fish Feed Quality and Composition

Patiño, D. B., Toomer, O. T., Vu, T. C., Oviedo, E. R., Mian, R., Frinsko, M., … Joseph, M. (2023, January 1). SSRN Electronic Journal.

Influence of extruded soybean meal with varying fat and oleic acid content on nitrogen-corrected apparent metabolizable energy in broilers

Poultry Science, 103(3), 103408.

Standardized ileal amino acid digestibility of high-oleic full-fat soybean meal in broilers

Poultry Science, 102(12), 103152.

Upcycling of smoked salmon by-products into fish meal using decanter centrifuge

Food Animal Innovation Summit. Presented at the Food Animal Innovation Summit, Raleigh, NC.

Value-addition of Agricultural and Meat By-products

Pet Food/Pet Treat Webinars for Livestock Producers. Presented at the Pet Food/Pet Treat Webinars for Livestock Producers, Raleigh, NC.

Assessment of the quality of extruded full fat soybean meal subjected to different processing temperatures

IPPE-International Poultry Scientific Forum. Presented at the IPPE-International Poultry Scientific Forum, Atlanta, GA.

Development of protein enriched cold extruded pasta products using hybrid dried processed mushroom powder and defatted flours: A study on nutraceutical, textural, colour and sensory attributes

LWT, 170, 113991.

Effects of normal oleic extruded expeller and full-fat, and high oleic soybeans on live performance, carcass and meat quality, and meat fatty acid composition of broilers

Poultry Science Association. Presented at the Poultry Science Association, San Antonio, TX.

Food Product Development: Science, Shelf Life, and Quality

In B. N. Dar, M. Ahmad, & S. A. Mir (Eds.), Shelf Life and Food Safety (pp. 93–112).

Ideal extruder temperature to produce full fat soybean meal

Patino, D., & Joseph, M. (2022, November). Feed and Additive Magazine, 70–73.

Nitrogen-corrected apparent metabolizable energy of high-oleic full-fat soybean in broilers

Arkansas Nutrition Conference. Presented at the Arkansas Nutrition Conference, Rogers, AR.

Standard ileal amino acid digestibility of high-oleic full-fat soybean meal in broilers

Poultry Science Association. Presented at the Poultry Science Association, San Antonio, TX.

Soy Protein is an Efficacious Alternative to Whey Protein in Sorghum–Soy Fortified Blended Foods in Rats

Current Developments in Nutrition, 4(8), nzaa115.

Ferric Pyrophosphate in Extruded, Fortified Rice Leads to Better Iron Outcomes Than Ferric Phosphate in Rats (P24-014-19)

Current Developments in Nutrition, 3, nzz044.P24–014-19.

Soy Protein Is an Efficacious Alternative to Whey Protein in Fortified Blended Foods in Rats (P10-061-19)

Current Developments in Nutrition, 3, nzz034.P10–061-19.

Use of Grain Sorghum in Extruded Products Developed for Gluten-free and Food Aid Applications

Alavi, S., Ruan, S., Adapa, S. S., Joseph, M., Lindshield, B., Chilukuri, S., … Prasad, V. (2019, January 1). Agronomy Monograph/Agronomy, pp. 425–440.

Novel Formulated Fortified Blended Foods Result in Improved Protein Efficiency and Hepatic Iron Concentrations Compared with Corn-Soy Blend Plus in Broiler Chickens

Current Developments in Nutrition, 2(12), nzy073.

Extruded corn soy blends: physicochemical and molecular characterization

Journal of Cereal Science, 79, 486–493.

Newly formulated, protein quality-enhanced, extruded sorghum-, cowpea-, corn-, soya-, sugar- and oil-containing fortified-blended foods lead to adequate vitamin A and iron outcomes and improved growth compared with non-extruded CSB+ in rats

Journal of Nutritional Science, 6.

The MFFAPP Tanzania Efficacy Study Protocol: Newly Formulated, Extruded, Fortified Blended Foods for Food Aid

Current Developments in Nutrition, 1(5), e000315.

Physicochemical and Functional Properties of Extruded Sorghum‐Based Bean Analog

Journal of Food Process Engineering, 40(2).