Food, Bioprocessing and Nutrition Sciences - 2020

Aldayel, T. S., Grace, M. H., Lila, M. A., Yahya, M. A., Omar, U. M., & Alshammary, G. (2020). LC-MS characterization of bioactive metabolites from two Yemeni Aloe spp. with antioxidant and antidiabetic properties. ARABIAN JOURNAL OF CHEMISTRY, 13(4), 5040–5049. https://doi.org/10.1016/j.arabjc.2020.02.003

Brandt, K., Nethery, M. A., Sarah, O. F., & Barrangou, R. (2020). Genomic characterization of Lactobacillus fermentum DSM 20052. BMC Genomics, 21(1). https://doi.org/10.1186/s12864-020-6740-8

Diaz, J. T., Foegeding, E. A., & Lila, M. A. (2020). Formulation of protein–polyphenol particles for applications in food systems. Food & Function. https://doi.org/10.1039/D0FO00186D

Franco, W., Perez-Diaz, I. M., Connelly, L., & Diaz, J. T. (2020). Isolation of Exopolysaccharide-Producing Yeast and Lactic Acid Bacteria from Quinoa (Chenopodium Quinoa) Sourdough Fermentation. FOODS, 9(3). https://doi.org/10.3390/foods9030337

Hayes, M., Pottorff, M., Kay, C., Van Deynze, A., Osorio-Marin, J., Lila, M. A., … Ferruzzi, M. G. (2020). In Vitro Bioaccessibility of Carotenoids and Chlorophylls in a Diverse Collection of Spinach Accessions and Commercial Cultivars. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 68(11), 3495–3505. https://doi.org/10.1021/acs.jafc.0c00158

Hemker, A. K., Nguyen, L. T., Karwe, M., & Salvi, D. (2020). Effects of pressure-assisted enzymatic hydrolysis on functional and bioactive properties of tilapia (Oreochroniis niloticus) by-product protein hydrolysates. LWT-FOOD SCIENCE AND TECHNOLOGY, 122. https://doi.org/10.1016/j.lwt.2019.109003

Huang, Z., Brennan, C. S., Zhao, H., Liu, J., Guan, W., Mohan, M. S., … Kulasiri, D. (2020). Fabrication and assessment of milk phospholipid-complexed antioxidant phytosomes with vitamin C and E: A comparison with liposomes. FOOD CHEMISTRY, 324. https://doi.org/10.1016/j.foodchem.2020.126837

Huang, Z., Zheng, H., Brennan, C. S., Mohan, M. S., Stipkovits, L., Li, L., & Kulasiri, D. (2020). [Review of Production of Milk Phospholipid-Enriched Dairy Ingredients]. FOODS, 9(3). https://doi.org/10.3390/foods9030263

Hughes, S. O., Power, T. G., Beck, A., Betz, D., Goodell, L. S., Hopwood, V., … Johnson, S. L. (2020). Short-Term Effects of an Obesity Prevention Program Among Low-Income Hispanic Families With Preschoolers. JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR, 52(3), 224–239. https://doi.org/10.1016/j.jneb.2019.12.001

Klotz, C., Goh, Y. J., O'Flaherty, S., Johnson, B., & Barrangou, R. (2020). Deletion of S-Layer Associated Ig-Like Domain Protein Disrupts the Lactobacillus acidophilus Cell Surface. FRONTIERS IN MICROBIOLOGY, 11. https://doi.org/10.3389/fmicb.2020.00345

Mejia, E. G., Zhang, Q., Penta, K., Eroglu, A., & Lila, M. A. (2020). The Colors of Health: Chemistry, Bioactivity, and Market Demand for Colorful Foods and Natural Food Sources of Colorants. ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 11, pp. 145–182. https://doi.org/10.1146/annurev-food-032519-051729

Pan, M., & Barrangou, R. (2020). [Review of Combining omics technologies with CRISPR-based genome editing to study food microbes]. CURRENT OPINION IN BIOTECHNOLOGY, 61, 198–208. https://doi.org/10.1016/j.copbio.2019.12.027

Pan, M., Nethery, M. A., Hidalgo-Cantabrana, C., & Barrangou, R. (2020). Comprehensive Mining and Characterization of CRISPR-Cas Systems in Bifidobacterium. Microorganisms, 8(5), 720. https://doi.org/10.3390/microorganisms8050720

Price, R. E., Longtin, M., Conley-Payton, S., Osborne, J. A., Johanningsmeier, S. D., Bitzer, D., & Breidt, F. (2020). Modeling buffer capacity and pH in acid and acidified foods. JOURNAL OF FOOD SCIENCE. https://doi.org/10.1111/1750-3841.15091

Reed, A. D., Nethery, M. A., Stewart, A., Barrangou, R., & Theriot, C. M. (2020). Strain-Dependent Inhibition of Clostridioides difficile by Commensal Clostridia Carrying the Bile Acid-Inducible ( bai ) Operon. Journal of Bacteriology, 202(11). https://doi.org/10.1128/JB.00039-20

Roberts, A., & Barrangou, R. (2020). Applications of CRISPR-Cas systems in lactic acid bacteria. FEMS Microbiology Reviews, 44(5), 523–537. https://doi.org/10.1093/femsre/fuaa016

Silva, F. L., Carloni, P., Cheung, D., Cottone, G., Donnini, S., Foegeding, E. A., … Santiso, E. E. (2020). Understanding and Controlling Food Protein Structure and Function in Foods: Perspectives from Experiments and Computer Simulations. ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 11, pp. 365–387. https://doi.org/10.1146/annurev-food-032519-051640

Woodby, B., Penta, K., Pecorelli, A., Lila, M. A., & Valacchi, G. (2020). Skin Health from the Inside Out. ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 11, pp. 235–254. https://doi.org/10.1146/annurev-food-032519-051722

Xiong, J., Matta, F. V., Grace, M., Lila, M. A., Ward, N. I., Felipe-Sotelo, M., & Esposito, D. (2020). Phenolic content, anti-inflammatory properties, and dermal wound repair properties of industrially processed and non-processed acai from the Brazilian Amazon. Food & Function. https://doi.org/10.1039/C9FO03109J

Zhang, M. T., Jo, Y., Lopetcharat, K., & Drake, M. A. (2020). Comparison of a central location test versus a home usage test for consumer perception of ready-to-mix protein beverages. JOURNAL OF DAIRY SCIENCE, 103(4), 3107–3124. https://doi.org/10.3168/jds.2019-17260