Alli, I.
-听听听听听听听听听 听Chang, Y.-W., Alli, I., Molina, A.T, Konishi, Y., Boye, I. 2010. Isolation and characterization of chickpea (Cicer arietinum L.) seed protein fractions. Food Bioprocess Technol. (Accepted November 2009) DOI: 10.1007/s11947-009-0303-y.
-听听听听听听听听听 听Huaisan, K., Uriyapongson, J., Rayas-Duarte, P., Alli, I., Srijesdurak, V. 2009. Effect of food additives on rheological and textural properties of frozen high amylase rice starch. Int. J. Food Properties. 12: 145-161.
-听听听 Alu鈥檇att, M.H., Alli, I., Ereifej, K., Alhamad, M., Al-Tawaha, A.R., Rababah, T.听 2010. Optimisation, characterisation and phenolic compounds in olive cake. Food Chem.听 Volume 123, Issue 1, 1 November 2010, pp. 117-122.
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Chenier, M.R.
-听听听听听听听听听 听Pakpour, S., Jabaji, S., Ch茅nier, M.R.听 2010. 听Antibiotic resistance in swine production after discontinuation of antibiotic use. Submitted to Applied and Environmental Microbiology, manuscript # AEM02211-10, 22 November 2010, 37 pages.
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Ismail, A.A.
-听听听听听听听听听 听Saguer, E., Alvarez, P., Sedman, J., Ramaswamy, H.S., Ismail, A. A.听 2009. Heat-induced gel formation of plasma proteins: New insights by FTIR 2D correlation spectroscopy. Food Hydrocolloids. 23: 874-879.
-听听听听听听听听听 听Castro, F., Sedman, J, Ismail, A.A., Asadishad, B., Tufenkji, N. 听2010. 听Effect of dissolved oxygen on two bacterial pathogens examined using ATR-FTIR spectroscopy, microelectrophoresis, and potentiometric titration. Environ Sci. Technol. 44, 4136-4141.
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Karboune, S.
-听听听听听听听听听 听Couto, J., Karboune, S., Mathew, R. 2010. Regioselective synthesis of feruloylated glycosides using selected commercial multienzymatic preparations as biocatalysts. Biocatal. Biotransform. 4, 235-244.
-听听听听听听听听听 听Karboune, S., Archelas, A., Baratti, J.C. 2010. Aspergillus niger epoxide hydrolase-catalyzed the hydrolytic kinetic resolution of racemic p-chlorostyrene oxide in a neat organic solvent medium. Process Biochem. 45, 210-216.
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Kermasha, S.
-听听听听听听听听听 听Akacha, N., Karboune, S., Gargouri, M., Kermasha, S. 2010. Activation and stabilization of the hydroperoxide lyase enzymatic extract from mint leaves (Mentha spicata) using selected chemical additives. Appl. Biochem. Biotechnol., 160, 901-911.
-听听听听听听听听听 听Santiago-Gomez, M.P., Kermasha, S., Nicaud, J.-M., Belin, J.-M., Husson, F. 2010. Predicted secondary structure of hydroperoxide lyase from green bell pepper cloned in the yeast Yarrowia lipolytica. J. Mol. Catal. B: Enz., 65, 63-67.
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Marshall, W.D.
-听听听听听听听听听 听Rivero-Huguet, M., Marshall, W.D.听 2010.听 Impact of various inorganic oxyanions on the 听听听听听听听听听 removal rates of hexavalent chromium mediated by zero-valent iron, Environ. Chem. 听听听听听听听听听 7: 250鈥�258; doi:10.1071/EN09094.
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Ramaswamy, H.S.
- .
-听听听听听听听听听 听Ramaswamy, H.S., Shao, Y.W. 2010. 听High pressure destruction kinetics of clostridium sporogenes spores in salmon slurry at elevated temperatures.听 International Journal of Food Properties, 13:1074-1091.
-听听听听听听听听听 听Dwivedi, M., Ramaswamy, H.S. 2010. An Empirical Methodology for Evaluating the Fluid to Particle Heat Transfer Coefficient in Bi-axially Rotating Cans Using Liquid Temperature Data. Food and Bioprocess Technology, 3:716-731.
-听听听听听听听听听 听Dwivedi, M., Ramaswamy, H.S. 2010. Comparative study of wireless versus standard thermocouples for data gathering and analyses in rotary cookers.听 Journal of Food Processing and Preservation, 34:557-574.
-听听听听听听听听听 听Dwivedi, M., Ramaswamy, H.S. 2010.听 Artificial Neural Network Modelling of Heat Transfer to Canned Particulate Fluids under Axial Rotation Processing. International Journal of Food Engineering, 6: article 5. DOI 10.2202/1556-3758.142.
-听听听听听听听听听 听Li, H.P., Ramaswamy, H.S. 2010. Osmotic Dehydration: Dynamics of Equilibrium and Pseudo-Equilibrium Kinetics. International Journal of Food Properties, 13:234-250.
-听听听听听听听听听 听Azarpazhooh, E.,听 Ramaswamy, H.S. 2010.听 Microwave-Osmotic Dehydration of Apples Under Continuous Flow Medium Spray Conditions: Comparison with Other Methods. Drying Technology, 28:49-56.
-听听听听听听听听听 Azarpazhooh, E., Ramaswamy, H.S. 2010. Evaluation of Diffusion and Azuara Models for Mass Transfer Kinetics during Microwave-Osmotic Dehydration of Apples under continuous Flow Medium-Spray Conditions. Drying Technology, 28:57-67.
-听听听听听听听听听 听Meng, Y., Ramaswamy, H.S. 2010. Neural network modeling of end-over-end thermal processing of particulates in viscous fluids.听 Journal of Food Process Engineering, 33:23-47.
-听听听听听听听听听 听Dwivedi, M., Ramaswamy, H.S. 2010. Dimensionless correlations for convective heat transfer in canned particulate fluids under axial rotation processing.听 Journal of Food Process Engineering, 33:182-207.
-听听听听听听听听听 听Dwivedi, M., Ramaswamy, H.S. 2010. Comparison of heat transfer rates during thermal processing under end-over-end and axial modes of rotation. LWT 鈥� Food Science and Technology, 43:350-360.
-听听听听听听听听听 听Ramaswamy, H.S, Shao, Y.W., Zhu, S.M. 2010. High-pressure destruction kinetics of Clostridium sporogenes ATCC 11437 spores in milk at elevated quasi-isothermal conditions. Journal of Food Engineering, 96:249-257.
-听听听听听听听听听 听Shao, Y.W., Zhu, S.M., Ramaswamy, H.S., Marcotte, M. 2010. Compression Heating and Temperature Control for High-Pressure Destruction of Bacterial Spores: An Experimental Method for Kinetics Evaluation. Food and Bioprocess Technology, 3: 71-78.
-听听听听听听听听听 听Seyhun, N., Ramaswamy, H.S., Sumnu, G., Sahin, S., Ahmed, J. 听2009. Comparison and modeling of microwave tempering and infrared assisted microwave tempering of frozen potato puree. Journal of Food Engineering, 92: 339-344.
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Simpson, B.K.
-听听听听听听听听听 听Klomklao, S., Kishimura, H., Benjakul, S., Simpson, B.K. 2009. Autolysis and biochemical properties of endogenous proteinases in Japanese sandfish (Arctoscopus japonicus). International Journal of Food Science & Technology. 44:1344-1350.
-听听听听听听听听听 听Kurtovic, I., Marshall, S.N., Zhao, X., Simpson, B.K. 2009. Lipases from Mammals and Fishes. Reviews in Fisheries Sciences, 17: 18-40.
-听听听听听听听听听 听Camacho, C., Chico, B., Cao, R., Mat铆as, J.C., Hern谩ndez, J., Palchetti, I., Simpson, B.K., Mascini, M., Villalonga, R. 2009. Novel enzyme biosensor for hydrogen peroxide via supramolecular associations. Biosensors and Bioelectronics, 24: 2028-2033.
-听听听听听听听听听 听Aryee, A.N.A., Simpson, B.K. 2009. . Journal of Food Engineering, 92: 353-358.
-听听听听听听听听听 听Aryee, A.N.A., van de Voort, F.R., Simpson, B.K. 2009. . Process Biochemistry, 44: 401-405.
-听听听听听听听听听 听Klomklao, S., Benjakul, S., Visessanguan, W., Kishimura, H., Simpson, B.K. 2009. Extraction of carotenoprotein from black tiger shrimp shell with the aid of bluefish trypsin. J. Food Biochem., 33: 201-217.
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van de Voort, F.R.
-听听听听听听听听听 听Li, D., Garcia-Gonzales, D.L., van de Voort, F.R. 2009. Automated Acid Number Determination in Lubricants by FTIR Spectroscopy. ASTM International Journal, 6:1-12.
-听听听听听听听听听 听Garcia-Gonzalez, D.L., van de Voort, F.R. 2009. A novel wire mesh "cell" for studying lipid oxidative processes by Fourier transform infrared spectroscopy. Applied Spectroscopy, 63: 518-527.
-听听听听听听听听听 听Yu, X., Du, S., van de Voort, F.R., Yue, T., Li, Z.听 2009. 听Automated and simultaneous determination of free fatty acids and peroxide values in edible oils by FTIR spectroscopy using spectral reconstitution. Analytical Sciences, 25: 627-632.
-听听听听听听听听听 听Aryee, A.N.A., van de Voort, F.R., Simpson, B.K. 2009. 听FTIR determination of free fatty acids in fish oils intended for biodiesel production. Process Biochemistry, 44: 401-405.
-听听听听听听听听听 听Gao, L., Sedman, J., Garcia-Gonzalez, D.L., Ehsan, S., Sprules, T., van de Voort, F.R. 2009.听 听13C NMR as a primary method for determining saturates, cis- and trans-monounsaturates and polyunsaturates in fats and oils for nutritional labeling purposes.听听听 European Journal of Lipid Science and Technology, 111: 612-622.
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Yaylayan, V.A.
-听听听听听听听听听 听Guerra P.V., Yaylayan, V.A. 2010. Dimerization of azomethine ylides: An alternate route to pyrazine formation in the Maillard reaction. J. Agric. Food Chem., 58: 12523-12529.
-听听听听听听听听听 听Chu, F.L., Yaylayan, V.A.听 2010. Formation of the Peptide-Specific Imidazolidin-4-one Moiety in Alanine containing Maillard Reaction Mixtures. Food Chem., 123: 1185-1189.
-听听听听听听听听听 听Achouri, A., Boye, J.R., Belanger, D., Chiron, T., Yaylayan, V.A., Yeboah, F.K. 2010.听
Functional and Molecular Properties of Calcium Precipitated Soy 11S Glycinin Glycated with 魏-Carrageenan. Food Research International, 43: 1494-1504.
-听听听听听听听听听 听Nikolov, P., Yaylayan, V.A. 听2010. Chemical Activation of Piperidine by Formaldehyde and Formation of Lysine-Specific Maillard Reaction Products. Food Chem., 123: 684-690.
-听听听听听听听听听 听Gao, H.Y., Yaylayan, V.A., Yeboah, F. 2010. Oxalic acid-induced modifications of post-glycation activity of lysozyme and its glycoforms. J. Agric. Food Chem., 58: 6219,-6225.
-听听听听听听听听听 听Nikolov, P., Yaylayan, V.A. 2010. Formation of Pent-4-ene-1-amine, the acrylamide counterpart of lysine and its further Conversion into Piperidine in Maillard reaction mixtures. J. Agric. Food Chem., 58:4456-4462.
-听听听听听听听听听 听Azarnia, S., Lee, B.H., Yaylayan, V.A., Kilcawley, K. 2010. Proteolysis development in enzyme-modified Cheddar cheese using natural and recombinant enzymes of Lactobacillus rhamnosus S93. Food Chem., 120: 174-178.
-听听听听听听听听听 听Dai, J., Orsat, V., Vijaya Raghavan, G.S., Yaylayan, V.A. 2010. Investigation of various factors for the extraction of peppermint (Mentha piperita) leaves. Journal of Food Engineering, 96: 540-543.
-听听听听听听听听听 听Rahn, A., Yaylayan, V.A.听 2010. Thermal degradation of sucralose and its potential in generating chloropropanols in the presence of glycerol. Food Chem., 118: 56-61.
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