Food, Bioprocessing and Nutrition Sciences

Recent advances in biopolymers and biopolymer-based nanocomposites for food packaging materials

CRC Critical Reviews in Food Science and Nutrition, Vol. 52, pp. 426–442.

KI-impregnated oyster shell as a solid catalyst for soybean oil transesterification

BIORESOURCE TECHNOLOGY, 104, 329–335.

Heavy Metal and Disinfectant Resistance of Listeria monocytogenes from Foods and Food Processing Plants

APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 78(19), 6938–6945.

Effect of bleaching whey on sensory and functional properties of 80% whey protein concentrate

JOURNAL OF DAIRY SCIENCE, 95(6), 2848–2862.

Raffinose family oligosaccharide utilisation by probiotic bacteria: insight into substrate recognition, molecular architecture and diversity of GH36 alpha-galactosidases

BIOCATALYSIS AND BIOTRANSFORMATION, 30(3), 316–325.

Isolation and structural elucidation of indole alkaloids from Geissospermum vellosii by mass spectrometry

Journal of Chromatography B, 885-886, 83–89.

In vitro antiplasmodial activity of indole alkaloids from the stem bark of Geissospermum vellosii

JOURNAL OF ETHNOPHARMACOLOGY, 139(2), 471–477.

Complementary Approaches To Gauge the Bioavailability and Distribution of Ingested Berry Polyphenolics

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 60(23), 5763–5771.

Two Novel Type II Restriction-Modification Systems Occupying Genomically Equivalent Locations on the Chromosomes of Listeria monocytogenes Strains

APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 78(8), 2623–2630.

Purine Biosynthesis Mutants (purA and purB) of Serotype 4b Listeria monocytogenes Are Severely Attenuated for Systemic Infection in Intragastrically Inoculated A/J Mice

FOODBORNE PATHOGENS AND DISEASE, 9(5), 480–486.

Persistence and Transferability of Noroviruses on and between Common Surfaces and Foods

JOURNAL OF FOOD PROTECTION, 75(5), 927–935.

Effects of Heating Rate and pH on Fracture and Water-Holding Properties of Globular Protein Gels as Explained by Micro-Phase Separation

JOURNAL OF FOOD SCIENCE, 77(2), E60–E67.

Autolytic Degradation of Skipjack Tuna during Heating As Affected by Initial Quality and Processing Conditions

JOURNAL OF FOOD SCIENCE, 77(2), C149–C155.

Interrelations among physical characteristics, sensory perception and oral processing of protein-based soft-solid structures

FOOD HYDROCOLLOIDS, 29(1), 234–245.

Influence of Storage, Heat Treatment, and Solids Composition on the Bleaching of Whey with Hydrogen Peroxide

JOURNAL OF FOOD SCIENCE, 77(7), C798–C804.

Influence of Sodium Chloride, pH, and Lactic Acid Bacteria on Anaerobic Lactic Acid Utilization during Fermented Cucumber Spoilage

JOURNAL OF FOOD SCIENCE, 77(7), M397–M404.

Alternative Bleaching Methods for Cheddar Cheese Whey

JOURNAL OF FOOD SCIENCE, 77(7), C818–C823.

Abating colon cancer polyposis by Lactobacillus acidophilus deficient in lipoteichoic acid

PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA, 109(26), 10462–10467.

A comparison between circle hook and J hook performance in the dolphinfish, yellowfish tuna, and wahoo troll fishery off the coast of North Carolina

Fishery Bulletin (Washington, D.C.), 110(2), 156–175.

Stability and mechanism of whey protein soluble aggregates thermally treated with salts

Food Hydrocolloids, 27(2), 411–420.