11/21/2021

A complete list of research publications from NC1023 members is available upon request. Here, we highlight publications that resulted from collaborative activities between members in different stations.

1. Pyatkovskyy T., Ranjbaran M., Datta A.K., Sastry S.K. (2021). Factors affecting contamination and infiltration of Escherichia coli K12 into spinach leaves during vacuum cooling. Journal of Food Engineering, 311, 110735.


2. McLamore E.S., Alocilja E., Gomes C., Gunasekaran S., Jenkins D., Datta S.P.A., Li Y., Mao Y.J., Nugen S.R., Reyes-De-Corcuera J.I., Takhistov P., Tsyusko O., Cochran J.P., Tzeng T.-R.J., Yoon J.-Y., Yu C., Zhou A. (2021). FEAST of biosensors: Food, environmental and agricultural sensing technologies (FEAST) in North America. Biosensors and Bioelectronics, 17815, 113011.


3. de Oliveira E.F., Yang X., Basnayake N., Huu C.N., Wang L., Tikekar R., Nitin N. (2021). Screening of antimicrobial synergism between phenolic acids derivatives and UV-A light radiation. Journal of Photochemistry and Photobiology B: Biology, 214, 112081.


4. Walsh M.P., Tikekar R.V., Nitin N., Wrenn S. (2021). Phospholipid bilayer responses to ultrasound-induced microbubble cavitation phenomena. Journal of Food Engineering, 294, 110410


5. Chen L., Jung J., Chaves B.D., Jones D., Negahban M., Zhao Y., Subbiah J. (2021). Challenges of dry hazelnut shell surface for radio frequency pasteurization of inshell hazelnuts. Food Control, 125, 107948.


6. Nguyen Huu C., Rai R., Yang X., Tikekar R.V., Nitin N. (2021). Synergistic inactivation of bacteria based on a combination of low frequency, low-intensity ultrasound and a food grade antioxidant. Ultrasonics Sonochemistry, 74, 105567.


7. Wang W., Tang J., Zhao Y. (2021). Investigation of hot-air assisted continuous radio frequency drying for improving drying efficiency and reducing shell cracks of inshell hazelnuts: The relationship between cracking level and nut quality. Food and Bioproducts Processing, 125, 46 – 56.


8. Hemker A.K., Nguyen L.T., Nguyen L.T., Karwe M., Salvi D. (2020). Effects of pressure-assisted enzymatic hydrolysis on functional and bioactive properties of tilapia (Oreochromis niloticus) by-product protein hydrolysates. LWT, 122,


9. Primacella M., Acevedo N.C., Wang T. (2020). Effect of freezing and food additives on the rheological properties of egg yolk. Food Hydrocolloids, 98, 105241.


10. Chen J., Lau S.K., Boreddy S.R., Subbiah J. (2020). Modeling of radio frequency heating of egg white powder continuously moving on a conveyor belt. Journal of Food Engineering, 262, 109-120.


11. Zhang H., Wang S., Goon K., Gilbert A., Nguyen Huu C., Walsh M., Nitin N., Wrenn S., Tikekar R.V. (2020). Inactivation of foodborne pathogens based on synergistic effects of ultrasound and natural compounds during fresh produce washing. Ultrasonics Sonochemistry, 64, 104983.


12. Ruan R., Gomes C.L., Kaletunc G. (2020). 2018 Conference of Food Engineering Special Issue. Journal of Food Process Engineering, 43, e13412.


13. Kumar P.K., Joyner H.S., Tang J., Rasco B.A., Sablani S.S. (2020). Kinetics of Starch Retrogradation in Rice (Oryza sativa) Subjected to State/Phase Transitions. Food and Bioprocess Technology, 13, 1491 – 1504.


14. Wang W., Wang W., Wang Y., Yang R., Tang J., Zhao Y. (2020). Hot-air assisted continuous radio frequency heating for improving drying efficiency and retaining quality of inshell hazelnuts (Corylus avellana cv. Barcelona). Journal of Food Engineering, 279, 109956.


15. Wang W., Wang W., Jung J., Yang R., Tang J., Zhao Y. (2020). Investigation of hot-air assisted radio frequency (HARF) dielectric heating for improving drying efficiency and ensuring quality of dried hazelnuts (Corylus avellana). Food and Bioproducts Processing, 120, 179 – 190.


16. Xu J., Song J., Tan J., Villa-Rojas R., Tang J. (2020). Dry-inoculation methods for low-moisture foods. Trends in Food Science and Technology, 103, 68 – 77.


17. Tan J., Joyner H.S. (2020). Characterizing wear behaviors of edible hydrogels by kernel-based statistical modeling. Journal of Food Engineering, 275, 109850.


18. Cassar J.R., Ouyang B., Krishnamurthy K., Demirci A. (2020). Microbial Decontamination of Food by Light-Based Technologies: Ultraviolet (UV) Light, Pulsed UV Light (PUV), and UV Light-Emitting Diodes (UV-LED). Food Engineering Series, 493 – 521.


19. Primacella M., Acevedo N, Wang T. (2020). Effect of freezing and food additives on the rheological properties of egg yolk. Food Hydrocolloids, 98, 105241.


20. Vidyarthi S.K., Mishra D.K., Dolan K.D., Muramatsu Y. (2020). Inverse estimation of fluid-to-particle heat transfer coefficient in aseptic processing of particulate foods. Biosystems Engineering, 198, 210 – 222.

06/05/2022

1. Tan, J., Yi, J., Yang, X., Lee, H., Nitin, N., and Karwe, M. 2022. Distribution of chlorine sanitizer in a flume tank: numerical predictions and experimental validation. Accepted for publication in LWT - Food Science and Technology.


2. Salvi, D. and Karwe, M. 2021. Sustainable and safer indoor farming of produce using new technologies: challenges and opportunities. IUFoST Scientific Information Bulletin (SIB).


3. Adedeji, A.A. 2022. Agri-food waste reduction and utilization–A sustainability perspective. Trans of ASABE – Special Issue on Circular Agriculture. Accepted Feb 8, 2022.


4. Ekramirad N, Khaled YA, Doyle L, Loeb J, Donohue KD, Villanueva R, Adedeji AA. 2022. Nondestructive detection of codling moth infestation in apples using pixel-based NIR hyperspectral imaging with machine learning and feature selection. Foods 11(8): 1 - 16.


5. Oyeyinka SA, Kayitesi EK, Diarra SS, Adedeji AA. 2021. Bambara groundnut starch. In Food and Industrial Applications of Bambara Groundnut (Vigna subterranea). Springer Nature. (Eds. S.A. Oyeyinka and B.I.O. Adeomowaye). ISBN 978-3-030-73920-1.


6. Rady A, Watson N, and Adedeji AA. 2021. Color imaging and machine learning for adulteration detection in minced meat. J Agric Food Res 6(100251), 1-11.


7. Watson NJ, Bowler AL, Rady A, Fisher OJ, Simeone A, Escrig J, Woolley E, Adedeji AA. 2021. Intelligent sensors for sustainable food and drink manufacturing. Front Sust Food Syst.


8. Ekramirad N, Khaled YA, Donohue K, Villanueva R, Parrish CA, Adedeji AA. 2021. Development of pattern recognition and classification models for the detection of vibro-acoustic emissions from codling moth infested apples. Posth Bio Tech 181: 111633.


9. Khaled YA, Parrish C., Adedeji AA. 2021. Emerging non-destructive approaches for meat quality and safety evaluation. Compreh Rev Food Sci and Food Safety. 1–26


10. Pure AE, Yarmand MS, Farhood M, Adedeji AA. Microwave treatment to modify textural properties of high protein gel, applicable for as dysphagia food. Journal of Texture Studies.


11. Akharume F, Aluko R, Adedeji AA. 2021. Modification of plant proteins for improved functionality: A Review. Comprehensive Rev Food Sci. and Food Safety 20:198-224.


12. Woomer J, Adedeji AA. 2021. Current applications of gluten-free grains - A review. Critical Reviews in Food Sci Nutri 61(1): 14 – 24.


13. Yao, S., Chen, H. 2021. Development and evaluation of a point-of-use UV appliance for fresh produce decontamination. Int. J. Food Micro. 339: 109024. https://doi.org/10.1016/j.ijfoodmicro.2020.109024


14. Leipeng Cao, Zhenghua Huang, Daishe Wu, Roger Ruan, Yuhuan Liu. 2021. Rapid and nondestructive determination of qualities in vacuum‐packaged catfish (Clarias leather) fillets during slurry ice storage. Journal of Food Processing and Preservation. Volume45, Issue3, March 2021, e15262.


15. Liao, Tiaokun Fu, Yuan Yuan, Xiaobing Huang, Liqiang Zou, Yuhuan Liu, Roger Ruan, Jihua Li. 2020. Chemical composition and evaluation of antioxidant activities, antimicrobial, and anti-melanogenesis effect of the essential oils extracted from Dalbergia pinnata (Lour.) Prain. Journal of Ethnopharmacology, Volume 254, 23 May 2020, 112731


16. Myung-Woo Kang, Dongjie Chen, Roger Ruan, Zata M. Vickers. 2021. The effect of intense pulsed light on the sensory properties of nonfat dry milk. J. of Food Science. 86:4119–4133. Wei Zhou, Yun Zhang, Ruyi Li, Shengfeng Peng, Roger Ruan, Jihua Li, Wei Liu. 2021. Fabrication of Caseinate Stabilized Thymol Nanosuspensions Via the pH-Driven Method: Enhancement in Water Solubility of Thymol. Foods, 2021, 10, 1074, 1196016


17. Dongjie Chen, Wes Mosher, Justin Wiertzema, Peng Peng, Min Min, Yanling Cheng, Jun An, Yiwei Ma, Xuetong Fan, Brendan A. Niemira, David J. Baumler, Chi Chen, Paul Chen, and Roger Ruan. 2021. Effects of intense pulsed light and gamma irradiation on Bacillus cereus spores in mesquite pod flour. Food Chemistry. Volume 344, 15 May 2021, 128675. https://doi.org/10.1016/j.foodchem.2020.128675


18. Qingqing Mao, Juer Liu, Justin R. Wiertzema, Dongjie Chen, Paul Chen, David J. Baumler, Roger Ruan, and Chi Chen. 2021. Identification of Quinone Degradation as a Triggering Event for Intense Pulsed Light-Elicited Metabolic Changes in Escherichia coli by Metabolomic Fingerprinting. Metabolites 2021, 11, 102. https://doi.org/10.3390/metabo11020102


19. Wei Zhou, Yunxia He, Xianlu Lei, Liangkun Dongjie Chen, Justin R. Wiertzema, Peng Peng, Yanling Cheng, Yunpu Wang, Juer Liu, Yiwei Ma, Wes Mosher, Myungwoo Kang, Min, Paul Chen, David J. Baumler, Chi Chen, Laurence Lee, Zata Vickers, Joellen Feirtag, Roger Ruan. 2020. Catalytic intense pulse light inactivation of Cronobacter sakazakii and other pathogens in non-fat dry milk and wheat flour. Food Chemistry, Volume 332, 1 December 2020, 127420. https://doi.org/10.1016/j.foodchem.2020.127420

• Dongjie Chen, Yanling Cheng, Nan Zhou, Paul Chen, Yunpu Wang, Kun Li, Shuhao Huo, Pengfei Cheng, Peng Peng, Renchuang Zhang, Lu Wang, Hui Liu, Yuhuan Liu, Roger Ruan. 2020. Photocatalytic degradation of organic pollutants using TiO2-based photocatalysts: A review. Journal of Cleaner Production, Volume 268, 20 September 2020, 121725. https://doi.org/10.1016/j.jclepro.2020.121725

21. 19. Mahanta S, Habib, MR, Moore J.M., 2022. Effect of high-voltage atmospheric cold plasma treatment on germination and heavy metal uptake by soybeans (Glycine max). Int J Mol Sci 23(3): 1611. https://doi.org/10.3390/ijms23031611 Sharifan H, Noori A, Bagheri M, Moore JM. 2021. Postharvest spraying of zinc oxide nanoparticles enhances shelf life qualities and zinc concentration in tomato fruits. Crop & Pasture Sci, CP21191. Omac B, Moreira RG, Castell-Perez E. 2021. Integration of electron beam technology into fresh produce wash water line: Effect of inoculum suspension medium and water quality parameters on the radioresistance of Salmonella Typhimurium ATCC 13311. J Food Safety https://doi.org/10.1111/jfs.12946. Moreira RG, Da Silva 19. PF, Zheng T. 2021. Calcium chloride impregnation of potato slices using ultrasound to reduce oil absorption during frying. J. Food Proc Engi, 44(1): e13578. https://doi.org/10.1111/jfpe.13578 Moore JM, Ileleji K, Keener K, 2020.


22. Factors that affect high voltage atmospheric cold plasma treatment efficacy on wet distillers’ grains: Shelf-life and nutrient composition. J Cereal Sci 95: 103034. https://doi.org/10.1016/j.jcs.2020.103034


23. Sharifan H, Moore J, Ma X. 2020. Zinc oxide (ZnO) nanoparticles elevated iron and copper contents and mitigated the bioavailability of lead and cadmium in different leafy greens. Ecotox and Envi Safety 191: 110177. https://doi.org/10.1016/j.ecoenv.2020.110177


24. Barrufet MA., Castell-Perez EM, Moreira RG. 2021. Capture of CO2 and Water While Driving for Use in the Food and Agricultural Systems. Circ Eco Sust https://doi.org/10.1007/s43615-021-00102-4


25. Madamba T, Moreira RG, Castell-Perez E, Banerjee A, Da Silva D. 2022. Agent-based simulation and visualization of cross-contamination of Escherichia coli O157:H7 on fresh-cut lettuce during processing and storage in a leafy-green facility. Part 1: model development. J Food Proc Eng: https://doi.org/10.1111/jfpe.14002 Early view.


26. Madamba T, Moreira RG, Castell-Perez E, Banerjee A, Da Silva D. 2022. Agent-based simulation of cross-contamination of Escherichia coli O157:H7 on lettuce during processing with temperature fluctuations during storage in a produce facility. Part 2: Model implementation. J Food Proc Eng: https://doi.org/10.1111/jfpe.13983 Early view.


27. Moreira RG, Butler-Purry K, Carter –Sowel, A,Walton S, Juranek I, Challoo L, Regisford G, Coffin R, Spaulding A. 2019. Innovative Professional Development and Community Building Activity Program Improves URM Graduate Student in STEM Experiences. Int J of STEM Edu. IJ STEM Ed 6(34): 2-16 https://doi.org/10.1186/s40594-019-0188-x ARTICLES:


28. Moreira RG, Castell-Perez ME. 2021. Fundamentals of Food Irradiation. In: Knoerzer, K., Muthukumarappan, K. (Eds.), Innovative Food Processing Technologies: A Comprehensive Review, vol. 2. Elsevier, pp. 1–18. https://doi.org/B978-0-12-815781-7.00008-1.


29. Castell-Perez ME, Moreira, RG. 2021. Irradiation and Consumers Acceptance. Chapter 2.10 In: Knoerzer, K., Muthukumarappan, K. (Eds.), Innovative Food Processing Technologies: A Comprehensive Review, vol. 2. Elsevier, pp. 122–135. https://doi.org/B978-0-12-815781-7.00008-1.


30. Samaranayake, C.P., and Sastry, S.K. 2021. Molecular Dynamics Evidence for Nonthermal Effects of Electric Fields on Pectin Methylesterase Activity. Physical Chemistry Chemical Physics. 23: 14422 – 14432. DOI: 10.1039/d0cp05950a https://doi.org/10.1039/d0cp05950a


31. Mok, J.H., Pyatkovskyy, T., Yousef, A.E., and Sastry, S.K. 2021. Effects of combination shear stress, moderate electric field (MEF), and nisin on kinetics and mechanisms of inactivation of Escherichia coli K12 and Listeria innocua in fresh apple-kale blend juice. J. Food Engineering, 292, 11026, https://doi.org/10.1016/j.jfoodeng.2020.110262


32. Pyatkovskyy, T., Ranjbaran, M., Datta, A.K., and Sastry, S.K. 2021. Factors affecting contamination and infiltration of Escherichia coli K12 into spinach leaves during vacuum cooling. J. Food Engineering 311:110735. https://doi.org/10.1016/j.jfoodeng.2021.110735 Publication status: Published


33. Mok, J.H, Niu, Y, Yousef, A.E., Zhao, Y., and Sastry, S.K. 2022. Spatial persistence of Escherichia coli O157:H7 flowing on micropatterned structures inspired by stomata and microgrooves of leafy greens. Innovative Food Science and Emerging Technologies 75: 102889. https://doi.org/10.1016/j.ifset.2021.102889 Publication status: Published


34. Wang, Q., Pal, R. K., Yen, H. W., Naik, S. P., Orzeszko, M. K., Mazzeo, A., & Salvi, D. (2022). Cold plasma from flexible and conformable paper-based electrodes for fresh produce sanitation: Evaluation of microbial inactivation and quality changes. Food Control, 108915.


35. Wang, Q., Cui, H., Salvi, D., & Nitin, N. (Under review). DNA-based Surrogates for Validation of the Microbial Inactivation Process for using Cold Atmospheric Pressure Plasma (CAPP) and Plasma-activated Water (PAW) processing. Journal of Food Engineering.


36. Rivero, W., Wang, Q., & Salvi, D. (Under review). Effect of Plasma-activated Water on Microbiological and Quality Characteristics of Alfalfa Sprouts, Broccoli Sprouts, and Clover Sprouts. Innovative Food Science & Emerging Technologies.


37. You, Y., Muci, L., Kang, T., Ko, Y., Kim, S. Lee, S., and Jun, S. 2021. Application of supercooling for enhanced shelf life of asparagus (Asparagus officinalis, L.). Foods 10.3390/foods10102361


38. Chen Q, Dag D, Kong K, Yang R, Chen J. 2022. Modeling the effect of immersion fluids on the radiofrequency heating performance of cornflour. Journal of Microwave Power and Electromagnetic Energy. (in press).


39. Marsh, M.A. and Martini, S. 2022. Relationship between oil binding capacity and physical properties of interesterified soybean oil. Journal of the American Oil Chemists’ Society. (ACCEPTED, February 2022).


40. Watrelot A.A. (2021) “Tannin concentration in Vitis species red wines using three analytical quantification methods.” Molecules. 26(16): 4923 •


41. Rahman, M. M., & Lamsal, B. P. (2021). Ultrasound assisted extraction and modification of plant?based proteins: Impact on physicochemical, functional, and nutritional properties. Comprehensive Reviews in Food Science and Food Safety, 20(2), 1457–1480. https://doi.org/10.1111/1541-4337.12709


42. Rahman, M. M., Dutta, S., & Lamsal, B. P. (2021). High-power sonication-assisted extraction of soy protein from defatted soy meals: Influence of important process parameters. Journal of Food Process Engineering, 44(7), e13720. https://doi.org/10.1111/JFPE.13720


43. Byanju, B., Hojilla-Evangelista, M. P., & Lamsal, B. P. (2021). Fermentation performance and nutritional assessment of physically processed lentil and green pea flour. https://doi.org/10.1002/jsfa.11229.


44. Sobhan, A., K. Muthukumarappan, L. Wei, R. Zhou, and N. Ghimire. 2021. Development of a biosensor with electrically conductive and biodegradable composite by combinatory use of silver nanoparticles, novel activated biochar, and polylactic acid. Journal of The Electrochemical Society.168:107501. DOI: 10.1149/1945-7111/ac29dd.


45. Sobhan, A., K. Muthukumarappan, L. Wei. 2021. Biosensors and biopolymer-based nanocomposites for smart food packaging: Challenges and opportunities. Food Packaging and Shelf Life. 30: 100745. https://doi.org/10.1016/j.fpsl.2021.100745.


46. Sobhan, A., K. Muthukumarappan, L. Wei, R. Zhou, and H. Tummala. 2021. Development of a polylactic acid-coated nanocellulose/chitosan-based film indicator for real-time monitoring beef spoilage. Analytical Methods. DOI: https://doi.org/10.1039/D1AY00365H.


47. Sobhan, A., K. Muthukumarappan, L. Wei, Q. Qiao, M.T. Rahman, and N. Ghimire. 2021. Development and characterization of a novel activated biochar-based polymer composite for biosensors. International Journal of Polymer Analysis and Characterization. DOI: 10.1080/1023666X.2021.1921497.


48. Dag D, Singh RK, Kong F. Effect of surrounding medium on radio frequency (RF) heating uniformity of corn flour. Journal of Food Engineering. 2021 Oct 1;307:110645.


49. *Lin YJ, Qin Z, Paton CM, Fox DM, Kong F. Influence of cellulose nanocrystals (CNC) on permeation through intestinal monolayer and mucus model in vitro. Carbohydrate Polymers. 2021 Jul 1;263:117984.


50. Zhang J, Li M, Zhang G, Tian Y, Kong F, Xiong S, Zhao S, Jia D, Manyande A, Du H. Identification of novel antioxidant peptides from snakehead (Channa argus) soup generated during gastrointestinal digestion and insights into the anti-oxidation mechanisms. Food Chemistry. 2021 Feb 1;337:127921.


51. Wang J, Singh AK, Kong F, Kim WK. Effect of almond hulls as an alternative ingredient on broiler performance, nutrient digestibility, and cecal microbiota diversity. Poultry Science. 2021 Mar 1;100(3):100853.


52. *Liu L, Kong F. The behavior of nanocellulose in gastrointestinal tract and its influence on food digestion. Journal of Food Engineering. 2021 Mar 1;292:110346.


53. Lin MH, Sun L, Kong F, Lin M. Rapid detection of paraquat residues in green tea using surface-enhanced Raman spectroscopy (SERS) coupled with gold nanostars. Food Control. 2021 Jun 6:108280.


54. Johnson A, Kong F, Miao S, Thomas S, Ansar S, Kong ZL. In-Vitro Antibacterial and Anti-Inflammatory Effects of Surfactin-Loaded Nanoparticles for Periodontitis Treatment. Nanomaterials. 2021 Feb;11(2):356.


55. *Ozturk S, Zhang J, Singh RK, Kong F. Effect of cellulose nanofiber-based coating with chitosan and trans-cinnamaldehyde on the microbiological safety and quality of cantaloupe rind and fresh-cut pulp. Part 2: Quality attributes. LWT. 2021 Jul 1;147:111519.


56. Flores FP, Kong F. Water dispersibility of the β‐carotene source and its effect on the physical, thermal, and in vitro release properties of an inclusion complex. International Journal of Food Science & Technology. 2021 Feb 19.


57. Sun L., Yu, Z., Alsammarraie, F.K., Lin, M.-H., Kong, F., Huang, M., Lin, M. 2021. Development of cellulose nanofiber-based substrates for rapid detection of ferbam in kale by surface-enhanced Raman spectroscopy. Food Chem. 347, 129023


58. Cezarotto, M., Chamberlin, B. (2021). Towards accessibility in educational games: a framework for the design team. Brazilian Journal of Information Design 18(3): 102-113.


59. Brevik, E. C., Ulery, A., Muise, A. S. (2021). Pivoting to online laboratories due to COVID-19 using the Science of Agriculture digital tools: A case study. Natural Science Education. 50:e20045. https://doi.org/10.1002/nse2.20045


60. Velázquez-Martínez, V., Valles-Rosales, D., Rodríguez-Uribe, L., Laguna-Camacho, J.R., López-Calderón, H.D., Delgado, E. 2022. Effect of different extraction methods and geographical origins on the total phenolic yield, composition, and antimicrobial activity of sugarcane bagasse extracts. Front in Nutr, 9:834557. doi: 10.3389/fnut.2022.834557


61. Velazquez Martinez, V., Quintero Quiroz, J., Rodriguez Uribe, L., Valles Rosales, D., Klasson, T.K., Delgado, E. 2022. Effect of glandless cottonseed meal protein and maltodextrin as microencapsulating agents on spray-drying of sugar cane bagasse phenolic compounds. J Food Sci, 87(2), 750 – 763. DOI: https://doi.org/10.1111/1750-3841.16032.


62. Mesta-Vicuña, G., Quintero-Ramos, A., Meléndez-Pizarro, CO., Galicia-García, T., Sánchez-Madrigal, MA., Delgado, E., Ruiz Gutiérrez, MG. 2022. Physical, Chemical and Microbiological Properties During Storage of Red Prickly Pear Juice at different pH Processed by a Continues Flow UV-C System. Applied Sciences. Accepted for publication.


63. Bermúdez-Quiñones, G., Ochoa-Martinez, A., Gallegos-Infante, J.A., Rutiaga-Quiñones, O.M., Lara-Ceniceros T., Delgado, E., Gonzalez-Herrea, S.M. 2021. Synbiotic microcapsules using agavins and inulin as wall materials for Lactobacillus casei and Bifidobacterium breve: Viability, physicochemical properties, and resistance to in vitro oro-gastrointestinal transit. Journal of Food Processing and Preservation. Accepted for publication October, 2021.


64. Delgado E., Valles-Rosales D. J., Pámanes-Carrasco G. A., Cooke P., Flores N. C., Reyes-Jáquez D. 2021. Structural, rheological, and calorimetric properties of an extruded shrimp feed using glandless cottonseed meal as a protein source. Journal of Aquaculture Research and Development 12(3), 627.


65. Delgado, E., Alvarado-González*, Ó., Medrano-Roldán, H., Rodríguez-Miranda, J., Carrete-Carreón, F., Reyes-Jáquez, D. 2021. Evaluation of fish oil content and cottonseed meal with ultralow gossypol content on the functional properties of an extruded shrimp feed. Aquaculture Reports 19, 1-6. https://doi.org/10.1016/j.aqrep.2021.100588. Impact factor 2.289.


66. Velazquez-Martinez, V., Valles-Rosales, D., Rodriguez-Uribe, L., Holguin, O., Quintero-Quiroz, J., Reyes-Jaquez, D., Rodriguez-Borbon, M.I., Villagrán-Villegas, L.Y., Delgado, E. 2021. Antimicrobial, shelf-life stability, and effect of maltodextrin and gum arabic on the encapsulation efficiency of sugarcane bagasse bioactive compounds. Foods 10(1), 115, https://doi.org/10.3390/foods10010116.


67. Kilvington, A, Barnaba, C., Surender, R., Leimains L.M., Medina-Meza, I.G. (2021) Lipidomics and Dietary Assessment of Infant Formulas Reveal High Intakes of Major Cholesterol Oxidative Product (7-ketocholesterol). Food Chemistry DOI: org/10.1016/j.foodchem.2021.129529.


68. Sergin, S., Goeden, T., Krusinski, L., Kesamneni, S., Ali, H. Medina-Meza, I.G, Fenton J*. (2021) Fatty Acid and Antioxidant Composition of Conventional Compared to Pastured Eggs: Characterization of Conjugated Linoleic Acid and Branched Chain Fatty Acid Isomers in Eggs. ACS Food Science and Technology. doi.org/10.1021/acsfoodscitech.0c00093

 

69. Medina-Meza, IG., Vanderweide, J., Torres-Palacios, C., Sabbatini, P. (2021) Quantitative metabolomics unveils the impact of agricultural practices in grape metabolome. ACS Agric. Sci. Technol. 2021, 1, 3, 253–261

 

70. Casulli, K. E., Igo, M. J., Schaffner, D. W., & Dolan, K. D. (2021). Modeling inactivation kinetics for Enterococcus faecium on the surface of peanuts during convective dry roasting. Food Research International, 150, 110766

 

71. Alshammari, J., Dhowlaghar, N., Xie, Y., Xu, J., Tang, J., Sablani, S.S., Zhu, M.J. 2021. Survival of Salmonella and Enterococcus faecium in high fructose corn syrup and honey at room temperature (22oC), Food Control, 114. https://doi.org/10.1016/j.foodcont.2020.107765


72. Barbosa-Cánovas, G.V., Donsì, F., Yildiz, S. et al. Nonthermal Processing Technologies for Stabilization and Enhancement of Bioactive Compounds in Foods. Food Eng Rev 14, 63–99 (2022). https://doi.org/10.1007/s12393-021-09295-8


73. Liu, S., Wei, X., Tang, J., Qin, W., Wu, Q. 2021. Recent developments in low-moisture foods: microbial validation studies of thermal pasteurization processes. Critical Reviews in Food Science and Nutrition, https://doi.org/10.1080/10408398.2021.2016601


74. Gezahegn, Y.A. Tang, J., Sablani, S.S., Pedrow, P.D., Hong, Y.K., Lin, H., Tang, Z., 2021. Dielectric properties of water relevant to microwave assisted thermal pasteurization and sterilization of packaged foods. Innovative Food Science & Emerging Technologies, 74, 102837, https://doi.org/10.1016/j.ifset.2021.102837


75. Qu, Z., Tang, J., Sablani, S.S., Ross, C.F., Sankaran, S., Shah, D.H., 2021. Quality changes in chicken livers during cooking. Poultry Science 100:101316, https://doi.org/10.1016/j.psj.2021.101316


76. Perez-Reyes, M.E., Tang, J., Zhu, M.J., Barbosa-Canovas, G,V. 2021. The influence of elevated temperatures and composition on the water activity of egg powders. Food Processing and Preservation, https://doi.org/10.1111/jfpp.15269.


77. Cheng, T., Tang, J., Yang, R., Xie, Y., Cheng, L., Wang, S. 2021. Methods to obtain thermal inactivation date for pathogen control in low moisture foods. Trends in Food Science & Technology, 112. 174-187, https://doi.org/10.1016/j.tifs.2021.03.048


78. Qu, Z., Tang, Z., Liu, F., Sablani, S.S., Ross, C.F., Sankaran, S., Tang, J., 2021. Quality of green beans (Phaseolus vulgaris L.) influenced by microwave and hot water pasteurization, Food Control, 124, 107936, https://doi.org/10.1016/j.foodcont.2021.107936


79. Hong, Y.K., Stanley R., Tang, J., Bui, L., Ghandi, A., 2021. Effect of electric field distribution on the heating uniformity of a model ready-to-eat meal in microwave-assisted thermal sterilization using the FDTD method, Foods, 10, 311, https://doi.org/10.3390/foods10020311


80. Hong, Y.K., Liu, F., Tang, Z., Pedrow, P.D., Sablani, S.S.,  Yang,  , Tang, J., 2021. A simplified approach to assist process development for microwave assisted pasteurization of packaged food products. Innovative Food Science& Emerging Technologies, 68, 102628 https://doi.org/10.1016/j.ifset.2021.102628


81. Inanoglu, S., Barbosa-Cánovas, G.V., Tang, Z. et al. Qualities of High Pressure and Microwave-Assisted Thermally Pasteurized Ready-to-Eat Green Beans During Refrigerated Storage at 2 and 7 °C. Food Bioprocess Technol 15, 105–119 (2022). https://doi.org/10.1007/s11947-021-02736-6


82. Kak, A., Parhi, A., Rasco, B., Tang, J. and Sablani, S. S. (2021). Improving the oxygen barrier of microcapsules using cellulose nanofibers, International Journal of Food Science and Technology DOI: 10.1111/ijfs.15013


83. Kumar, P. K., Parhi, A., and Sablani, S. S. (2021). Development of high-fiber and sugar-free frozen pancakes: Influence of state and phase transitions on the instrumental textural quality of pancakes during storage, LWT-Food Science and Technology 146, Article Number 111454, DOI: 10.1016/j.lwt.2021.111454

 

 

84. Majumdar, P., Sinha, A., Gupta, R., and Sablani, S. S. (2021). Drying of selected major spices: Characteristics and influencing parameters, drying technologies, quality retention and energy saving, and mathematical models, Food and Bioprocess Technology 12: 1028-1054 DOI: 10.1007/s11947-021-02646-7


85. Quintanilla, A., Zhang, H., Powers, J., and Sablani, S. S. (2021). Developing baking-stable red raspberries with improved mechanical properties and reduced syneresis, Food and Bioprocess Technology DOI: 10.1007/s11947-021-02599-x


86. Patel, J., Sonar, C. R., Al-Ghamdi, S., Tang, Z., Yang, T., Tang, J. and Sablani, S. S. (2021). Influence of ultra-high barrier packaging on the shelf-life of microwave-assisted thermally sterilized chicken pasta, LWT – Food Science and Technology 136: 110287 https://doi.org/10.1016/j.lwt.2020.110287


87. Perez-Reyes, M.E., Xu, J., Zhu, M.J., Tang, J., Barbosa-Canovas, G,V. 2021. Influence of low water activity on the thermal resistance of Salmonella enteritidis PT30 and Enterococcus faecium as its surrogate in egg powders. Food Science and Technology International 27(2):184-193, https://doi.org/10.1177%2F1082013220937872


88. Perez-Reyes,M.E., Tang, J., Zhu, M.J., Barbosa-Canovas, G,V., Zhu, M.J. 2021. The influence of elevated temperature and composition on the water activity of egg powders, Food Processing and Preservation, https://doi.org/10.1111/jfpp.15269


89. Perez-Reyes,M.E., Tang, J., Barbosa-Canovas, G,V., Zhu, M.J. 2021. Influence of water activity and dry-heating time on egg white powders quality. LWT-Food Science and Technology 140:110717. https://doi.org/10.1016/j.lwt.2020.110717


90. Rane, B., Lacombe, A., Guan, J. W., Bridges, D. F., Sablani, S. S., Tang, J., and Wu, V. H. (2021). Gaseous chlorine dioxide inactivation of microbial contamination on whole black peppercorns, Journal of Food Safety Article Number e12948, DOI: 10.1111/jfs.12948


91. Rane, B., Lacombe, A., Sablani, S. S., Bridges, D. F., Tang, J., Guan, J., and Wu, V. C. H. (2021). Effects of moisture content and mild heat on the ability of gaseous chlorine dioxide against Salmonella and Enterococcus faecium NRRL B-2354 on almonds, Food Control 123: Article 107732 DOI: 10.1016/j.foodcont.2020.107732


92. Sablani, S. S. and Sand, C. K. (2021). Advanced sterilization technologies Unwrap packaging potential, Food Technology 75 (7): 62-65


93. Torres, J.A., Welti-Chanes, J. & Barbosa-Cánovas , G.V. Food Engineering Reviews Special Issue Based on the 2019 IFT-NPD/EFFoST Nonthermal Processing of Food Workshop at Tecnológico de Monterrey, Mexico. Food Eng Rev 13, 429–430 (2021). https://doi.org/10.1007/s12393-021-09294-9


94. Xie, Y., Cheng, T., Wei, L., Zhu, M.J., Sablani, S., Tang, J. 2021. Thermal inactivation of Salmonella Enteritidis PT 30 in ground cinnamon as influenced by water activity and temperature/ Food Control, 124, 107935, https://doi.org/10.1016/j.foodcont.2021.107935.


95. Xie, Y., Yang, R., Alshammari, J., Zhu, M.J., Sablani, S., Tang, J. 2021. Moisture content of bacterial cells determines thermal resistance of Salmonella enterica serotype Enteritidis PT 30. Applied and Environmental Microbiology 87, e02194-20. https://doi.org/10.1128/AEM.02194-20.

 

96. Yang, R., Xie, Y.,  Lombardo, S.P., Tang, J., 2021. Oil protects bacteria from humid heat in thermal processing, Food Control, https://doi.org/10.1016/j.foodcont.2020.107690.


97. Yildiz, S., Pokhrel, P.R., Unluturk, S. et al. Changes in Quality Characteristics of Strawberry Juice After Equivalent High Pressure, Ultrasound, and Pulsed Electric Fields Processes. Food Eng Rev 13, 601–612 (2021). https://doi.org/10.1007/s12393-020-09250-z


98. Zhang, H, C. and Sablani, S. S. (2021). Biodegradable packaging reinforced with plant-based food waste and by-products, Current Opinion in Food Science 42; 61-68, DOI: 10.1016/j.cofs.2021.05.003

12/13/2022

 

1. Cui H., Wang Q., Raw R., Salvi D., Nitin N. DNA-based surrogates for the validation of microbial inactivation using cold atmospheric pressure plasma and plasma-activated water processing. Journal of Food Engineering, 339 (20223) 111267.


2. Benyathiear P., Dolan K.D., and Mishra D. K. “Optimal Design of Complementary Experiments for Parameter Estimation at Elevated Temperature of Food Processing.” Foods 2022, 11, 26


3. Tan J and Karwe MV. 2021. Inactivation of Enterobacter aerogenes on the Surfaces of Fresh-cut Purple Lettuce, Kale, and Baby Spinach Leaves using Plasma Activated Mist (PAM). Innovative Food Science and Emerging Technologies, 74: 102868.


4. Tan J, Zhou B, Luo Y., and Karwe MV. Numerical Simulation and Experimental Validation of Bacterial Detachment using a Spherical Produce Model in an Industrial-scale Flume Washer. Food Control, Vol. 130: 108300.


5. Tan J and Karwe MV. 2021. Inactivation and Removal of Enterobacter aerogenes Biofilm in a Model Piping System using Plasma-activated Water (PAW). Innovative Food Science and Emerging Technologies, 69: 102664.


6. Wang, Q., Pal, R. K., Yen, H. W., Naik, S. P., Orzeszko, M. K., Mazzeo, A., & Salvi, D. (2022). Cold plasma from flexible and conformable paper-based electrodes for fresh produce sanitation: Evaluation of microbial inactivation and quality changes. Food Control, 108915.


7. Wang, Q., Cui, H., Salvi, D., & Nitin, N. (2022) DNA-based Surrogates for Validation of the Microbial Inactivation Process for using Cold Atmospheric Pressure Plasma (CAPP) and Plasma-activated Water (PAW) processing. Journal of Food Engineering. Volume 339, February 2023, 111267.


8. Rivero, W., Wang, Q., & Salvi, D. (2022) Effect of Plasma-activated Water on Microbiological and Quality Characteristics of Alfalfa Sprouts, Broccoli Sprouts, and Clover Sprouts. Innovative Food Science & Emerging Technologies. Volume 81, 103123 4.


9. Salvi, D. and M.V. Karwe (2021) Sustainable and safer indoor farming of produce using new technologies: challenges and opportunities. The International Union of Food Science and Technology (IUFoST), Scientific Information Bulletin (SIB). http://www.iufost.org/news/urban-foodproduction- new-sib.


10. Pyatkovskyy, T., Ranjbaran, M., Datta, A.K., and Sastry, S.K. 2021. Factors affecting contamination and infiltration of Escherichia coli K12 into spinach leaves during vacuum cooling. J. Food Engineering 311:110735. https://doi.org/10.1016/j.jfoodeng.2021.110735


11. Mok, J.H, Niu, Y, Yousef, A.E., Zhao, Y., and Sastry, S.K. 2022. Spatial persistence of Escherichia coli O157:H7 flowing on micropatterned structures inspired by stomata and microgrooves of leafy greens. Innovative Food Science and Emerging Technologies 75: 102889. https://doi.org/10.1016/j.ifset.2021.102889


12. Mok, J.H, Niu, Y, Yousef, A.E., Zhao, Y., and Sastry, S.K. 2022. A microfluidic approach for studying microcolonization of Escherichia coli O157:H7 on leaf trichome-mimicking surfaces under fluid shear stress. Biotechnology and Bioengineering 119:1556-1566, https://doi.org/10.1002/bit.28057


13. Huu C. N.; Tikekar R. Nitin N. (2022). Combination of high-frequency ultrasound with propyl gallate for enhancing inactivation of bacteria in water and apple juice. Innovative Food Science and Emerging Technologies. 82, 103149.


14. Yi J; Lungu B.; Fletcher A.; Patra D.; Tikekar R.; Nitin N.; Simmons C.; Using virtual food processing environments to promote experiential learning. Journal of Engineering Education, in review.


15. Zhao, Y., Kumar, P.K., Sablani, S. S., Takhar, P.S. Hybrid mixture theory-based modeling of transport of fluids, species, and heat in food biopolymers subjected to freeze–thaw. Journal of Food Science 87(9):4082-4106.


16. Zhou, X., Zhang, S., Tang, Z., Tang, J., Takhar, P.S. Microwave frying and post-frying of French fries. Food Research International, 159, 111663: 1-11. 3) Lele, S.R., P.S. Takhar, and R.C. Anantheswaran, Modeling heat transfer during hot water sanitization of a commercial mushroom slicer. Journal of Food Process Engineering, 2022, 45(4): 1-13

 

Conference Presentations:

1. Farmanfarmaee A, Dag D, Zhao Y, Kong F. The dielectric properties of ground hazelnut kernels, shells and their mixtures at different frequencies, temperatures and moisture levels. 2022 IFT meeting. July 10 – 13, 2022.


2. Chen Q, Dag D, Kong F, Chen J. Modeling the Effect of Immersion Fluids on Radio Frequency Heating Performance of Corn Flour. 2022 IFT meeting. July 10 – 13, 2022. 25. Qin Z, Kong F. Development of Nanocellulose Incorporated Oleogel Matrix for the Encapsulation and Colon-targeted Delivery of the 5-aminosalicylic Acid. 2022 IFT meeting. July 10 – 13, 2022.


3. Zhou, X., Tang, Z., Takhar, P.S, Tang, J., Microwave-assisted frying and post-frying of French fries, 56th Annual Microwave Power Symposium (IMPI 56), Savannah, GA, June 2022, poster presentation.


4. Zhou, X., Zhang, S., Tang, Z., Takhar, P.S., Tang, J., Microwave frying and post-frying for oil reduction of French fries, The 4th Global Congress on Microwave Energy Applications (4GCMEA), Chengdu, China, August 2022, oral presentation.

 

 

Collaborative grants:

 

1. USDA Higher Education Challenge Grant project between UK, UMaine, Iowa, Virginia Tech, WSU, UIdaho is in its final year, and we are wrapping up activities.


2. Salvi, L. Johnson, N. Nitin (2022) USDA NIFA AFRI A1332 Dosimetry enabled applications of cold plasma technologies for the inactivation of biofilms on food contact surfaces


3. NIFA grant between Georgia and Texas for juice processing


4. NIFA funds for Nanocellulose digestion & Safety with Georgia, Maine and Missouri


5. RF heating with Georgia and Oregon


6. Tennessee stations submitted two USDA proposals collaborated with Arkansas, Nebraska, and Texas stations.


7. Utah submitted a proposal with Dr. Juzhong Tan to USDA-NIFA which is under review.


8. USDA NIFA 2020-70003-32301 (ongoing)


9. USDA-SCRI- Project titled Advancing American Elderberry into Mainstream Production and Processing

 

12/21/2023

Publications: A complete list of research publications from NC-1023 members is available upon request. Here, we highlight publications that resulted from collaborative activities between members.

1. Damla D, Jung J, Zhao Y. 2023. Development and characterization of cinnamon essential oil incorporated active, printable and heat sealable cellulose nanofiber reinforced hydroxypropyl methylcellulose films. Food Packaging and Shelf-life. 39, 101153. https://doi.org/10.1016/j.fpsl.2023.101153

 

2. Trung T, Jung J, .... Zhao Y. 2023. Impact of functional spray coatings on smoke volatile phenol compounds and Pinot noir grape growth. Journal of Food Science. 88(1), 367-380, https://doi.org/10.1111/1750-3841.16435

 

3. Damla D, Farmanfarmaee A, Kong F, Jung J, McGorrin R, Zhao Y. 2023. Feasibility of simultaneous drying and blanching inshell hazelnuts (Corylus avellana L.) using hot-air assisted radio frequency heating (HARF). Food and Bioprocess Technology. 16, pages 404–419 (2023) DOI: https://doi.org/10.21203/rs.3.rs-2170242/v1.

 

4. Lin CY, Jung J, Zhao Y. 2023. Cellulose nanofiber (CNF)-based emulsion coatings with enhanced hydrophobicity and surface adhesion for preserving anthocyanins within thermally processed blueberries packed in aqueous media. Journal of Food Process Engineering. https://doi.org/10.1111/jfpe.14277 Jung J, Lin CY, Zhao Y. 2022.

 

5. Enhancing anthocyanin–phenolic copigmentation through epicarp layer treatment and edible coatings to retain anthocyanins in thermally processed whole blueberries. Journal of Food Science. 87(9):3809-3821. https://doi.org/10.1111/1750-3841.16269

 

6. Wang T, Jung J, Zhao Y. 2022. Isolation, characterization, and applications of holocellulose nanofibers from apple and rhubarb pomace using eco-friendly approach. Food and Bioproducts Processing. 136, 166-175. https://doi.org/10.1016/j.fbp.2022.09.016

 

7. Date M, Rivero W, Tan J, Specca D, Simon J, Salvi D, Karwe MV. 2023. Effect of plasma-activated nutrient solution (PANS) on sweet basil (O. basilicum L.) grown using an ebb and flow hydroponic system. Agriculture, 13:443.

 

8. Ercan Karaayak P, Inanoglu S, Karwe MV. 2023. Impact of cold plasma treatment of wweet basil seeds on the growth and quality of basil plants in a lab-scale hydroponic system. ACS Agricultural Science & Technology, 3(8):675-682.

 

9. Salvi D, Karwe MV. 2021. Sustainable and safer indoor farming of produce using new technologies: challenges and opportunities,” IUFoST Scientific Information Bulletin (SIB).

 

10. Kang T, Lee D, Ko Y, Jun S. 2022. Effects of pulsed electric field (PEF) and oscillating magnetic field (OMF) on supercooling preservation of beef at different fat levels. International Journal of Refrigeration 136: 36-45

 

11. Pereira G, Jun S, Li Q, Wall M, Ho K. 2023. Formation and physical characterization of soy protein-isoflavone dispersions and emulsions. LWT. 176. 114513.

 

12. Lin, Y.J., Chen, Y., Guo, T.L. and Kong, F., 2022. Six weeks effect of different nanocellulose on blood lipid level and small intestinal morphology in mice. International Journal of Biological Macromolecules.

 

13. Dag, D., Farmanfarmaee, A., Kong, F., Jung, J., McGorrin, R.J. and Zhao, Y., 2022. Feasibility of Simultaneous Drying and Blanching Inshell Hazelnuts (Corylus avellana L.) Using Hot Air–Assisted Radio Frequency (HARF) Heating. Food and Bioprocess Technology, pp.1-16.

 

14. Li, Y., Xu, R., Xiu, H. and Kong, F., 2022. Development of a small intestinal simulator to assess the intestinal mixing and transit as affected by digesta viscosity. Innovative Food Science & Emerging Technologies, 82, p.103202.

 

15. Qin, Z. and Kong, F., 2022. Nanocellulose incorporated oleogel matrix for controlled-release of active ingredients in the lower gastrointestinal tract. International Journal of Biological Macromolecules.

 

16. Narasimhan, S. L, Salvi, D., Schaffner, D. W., Karwe, M. V., & Tan, J. (2023). Efficacy of cold plasma-activated water as an environmentally friendly sanitizer in egg washing. Poultry Science, 102893.

 

17. Campbell V. M., Hall S., Salvi D. (2023) Antimicrobial Effects of Plasma-Activated Simulated Seawater (PASW) on Total Coliform And Escherichia coli in Live Oysters During Static Depuration. Fishes, 8(8), 396.

 

18. Trosan, D., Walther P., Mclaughlin S., Salvi, D., Mazzeo, A., Stapelmann, K. (2023). Analysis of the Effects of Complex Electrode Geometries on the Energy Deposition and Electric Field Measurements of Surface Dielectric Barrier Discharges. Plasma Processes and Polymer. https://doi.org/10.1002/ppap.202300133

 

19. Date, M., Rivero, W., Tan, J., Specca, D., Simon, J., Salvi, D. and M.V. Karwe (2023). Effect of plasma-activated nutrient solution (PANS) on sweet basil (O. basilicum L.) grown using an ebb and flow hydroponic system. Agriculture, 2023, 13, 443. https://doi.org/10.3390/agriculture13020443

 

20. Wang, Q., Lavoine, N., & Salvi, D. (2023). Cold atmospheric pressure plasma for the sanitation of conveyor belt materials: Decontamination efficacy against adherent bacteria and biofilms of Escherichia coli and effect on surface properties. Innovative Food Science and Emerging Technologies, 84, 103260. https://doi.org/10.1016/j.ifset.2022.103260

 

21. Shah, U., Wang, Q., Kathariou, S., & Salvi, D. (2023). Optimization of Plasma-activated Water for Future Scale-up and Salmonella surrogate validation. Journal of Food Protection, 86 (1), 100029. https://doi.org/10.1016/j.jfp.2022.100029

 

22. Wang, Q., Cui, H., Rai, R., Nitin, N., & Salvi, D. (2023). DNA-based Surrogates for Validation of the Microbial Inactivation Process for using Cold Atmospheric Pressure Plasma (CAPP) and Plasma-activated Water (PAW) processing. Journal of Food Engineering, 339, 111267 https://doi.org/10.1016/j.jfoodeng.2022.111267

 

23. Dolan, K.D.(3), Mishra, D.K., Muramatsu, Y.(1), Trampel, C.P. 2024. Sequential estimation of inactivation parameters and bootstrap confidence intervals in unsteady-state conduction-heated foods. J. Food Engineering, (361) 111699. https://doi.org/10.1016/j.jfoodeng.2023.111699 2.

 

24. Benyathiar, P., Dolan, K.D., Mishra, D.K.(3) 2022. Optimal Design of Complementary Experiments for Parameter Estimation at Elevated Temperature of Food Processing. Foods, 11, 2611. https://doi.org/10.3390/foods11172611

 

25. Dolan, K.D.(3), Miranda, R., Schaffner, D.W. 2023. Estimation of Bacteriophage MS2 Inactivation Parameters During Microwave Heating of Frozen Strawberries. J. Food Protection 86 100032, https://doi.org/10.1016/j.jfp.2022.100032

 

26. Zhou, X., Zhang, S., Tang, Z., Tang, J., & Takhar, P. S. (2022). Microwave frying and post-frying of French fries [Article]. Food Research International, 159(111663), 1-11.

 

27. Shah, Y., & Takhar, P. S. (2023). Capillary pressure in unsaturated food systems: It’s importance and accounting for it in mathematical models. Food Engineering Reviews, 15, 393-419.

 

28. Shah, Y., & Takhar, P. S. (2022). Pressure development and volume changes during frying and post-frying of potatoes. LWT-Food Science and Technology, 172, 114243.

 

29. Liu, J., Huang, L., An, J., Ma, Y., Cheng, Y., Zhang, R., Peng, P., Wang, Y., Addy, M., Chen, P., Chen, C., Liu, Y., Huang, G., & Ruan, R. (2023). Application of high-pressure homogenization to improve physicochemical and antioxidant properties of almond hulls. Journal of Food Process Engineering, 46(2), e14235.

 

30. Xixiang Shuai, David Julian McClements, Qin Geng, Taotao Dai, Roger Ruan, Liqing Du, Yuhuan Liu, Jun Chen, Macadamia oil-based oleogels as cocoa butter alternatives: Physical properties, oxidative stability, lipolysis, and application, Food Research International, Volume 172, 2023, 113098, ISSN 0963-9969.

 

31. Xixiang Shuai, Taotao Dai, David Julian McClements, Roger Ruan, Liqing Du, Yuhuan Liu, Jun Chen, Hypolipidemic effects of macadamia oil are related to AMPK activation and oxidative stress relief: In vitro and in vivo studies, Food Research International, Volume 168, 2023, 112772, ISSN 0963-9969.

 

32. Zhu Y, Luan Y, Zhao Y, Liu J, Duan Z, Ruan R. Current Technologies and Uses for Fruit and Vegetable Wastes in a Sustainable System: A Review. Foods. 2023; 12(10):1949.

 

33. Xixiang Shuai, Taotao Dai, Roger Ruan, Yuhuan Liu, Chengmei Liu, Ming Zhang, Jun Chen, Novel high energy media mill produced macadamia butter: Effect on the physicochemical properties, rheology, nutrient retention and application, LWT, Volume 178, 2023, 114606, ISSN 0023-6438.

 

34. Xixiang Shuai, Taotao Dai, Mingshun Chen, Cheng-mei Liu, Roger Ruan, Yuhuan Liu, Jun Chen, Characterization of lipid compositions, minor components and antioxidant capacities in macadamia (Macadamia integrifolia) oil from four major areas in China, Food Bioscience, Volume 50, Part A, 2022, 102009, ISSN 2212-4292.

 

35. Kaili Gao, Yuhuan Liu, Tongying Liu, Xiaoxiao Song, Roger Ruan, Shuoru Feng, Xiqing Wang, Xian Cui, OSA improved the stability and applicability of emulsions prepared with enzymatically hydrolyzed pomelo peel insoluble fiber, Food Hydrocolloids, Volume 132, 2022, 107806, ISSN 0268-005X.

 

36. Guo J, Qi M, Chen H, Zhou C, Ruan R, Yan X, Cheng P. Macroalgae-Derived Multifunctional Bioactive Substances: The Potential Applications for Food and Pharmaceuticals. Foods. 2022; 11(21):3455.

 

37. Gao, K., Liu, T., Cao, L., Liu, Y., Zhang, Q., Ruan, R., Feng, S. and Wu, X. (2022), Feasibility of pomelo peel dietary fiber as natural functional emulsifier for preparation of Pickering-type emulsion. J Sci Food Agric, 102: 4491-4499.

 

38. Wu K, Fang Y, Hong B, Cai Y, Xie H, Wang Y, Cui X, Yu Z, Liu Y, Ruan R, et al. Enhancement of Carbon Conversion and Value-Added Compound Production in Heterotrophic Chlorella vulgaris Using Sweet Sorghum Extract. Foods. 2022; 11(17):2579.

 

39. Xiefei Zhu, Mingjing He, Zibo Xu, Zejun Luo, Bin Gao, Roger Ruan, Chi-Hwa Wang, Ka-Hing Wong, Daniel C.W. Tsang, Combined acid pretreatment and co-hydrothermal carbonization to enhance energy recovery from food waste digestate, Energy Conversion and Management, Volume 266, 2022, 115855, ISSN 0196-8904.

 

40. Xia Meiling, Wang Yunpu, Wu Qiuhao, Zeng Yuan, Zhang Shumei, Dai Leilei, Zou Rongge, Liu Yuhuan, Ruan Roger, Microwave-Assisted Camellia oleifera Abel Shell Biochar Catalyzed Fast Pyrolysis of Waste Vegetable Oil to Produce Aromatic-Rich Bio-Oil, Frontiers in Energy Research, Volume 10, 2022, ISSN 2296-598X.

 

41. Siming You, Christian Sonne, Roger Ruan and Peng Jiang. Minimize food loss and waste to prevent crises. Science 376,1390-1390(2022).

 

Conference Presentations:

1. Adedeji A.A., Bruce, A., Chen, D., Davis, K., Fronczak, J., Ganjyal, G., Holt, G., Huang, H., Jin, Q., Joyner, H., Lamsal, B., McKay, S., Nayak, B., Siddons, C., Skonberg, D., and Smith, S. (2023). Designing Active Learning Experiences for Food Processing and Food Engineering Courses: A Cross-Institutional Collaboration. A talk presented at the annual international meeting of Institute of Food Technology (IFT) held in Chicago IL from July 16 – 19, 2023.

 

2. Araghi, LR, Adhikari J, Patil B, Adhikari K, Singh RK. (Ultra) high pressure homogenization extends shelf-life and maintains microbial safety and quality of cantaloupe juice. 2023 Institute of Food Technologists Conference, Chicago, IL, July, 2023.

 

3. Kong F, Feng J. Characterizing the rheological properties of cellulose nanocrystals in the stomach using a dynamic in vitro model. ICEF 14 conference in Nantes, June 20 to 23, 2023.

 

4. Kong F, Feng J. Effect of Nanocellulose and Food Matrix on Nutrient Absorption and Colonic Fermentation. A1511 Annul Grantees' Meeting. Knoxville, TN. August 10-11, 2023.

 

5. Lee Y., Bornhorst G., Chen J., Salvi D., Tikekar R., White J., Evaluation of Student Perspectives on Food Engineering Institute of Food Technologists (IFT) FIRST, July 2023, Chicago, IL, USA.

 

6. Tammineni, D.K., Wang, Q., Trosan, D., McLaughlin, S., Mazzeo, A., Stapelmann, K., Salvi, D., Surface Dielectric Barrier Discharge Plasma for in-Package Inactivation of E. coli O157:H7 Biofilms on Baby Spinach Leaves, International Association for Food Protection (IAFP) Annual Meeting, Toronto, Canada, July 2023.

 

7. Ma, L., Wang, Q., Salvi, D., Nitin N. Development of an enzyme-based surrogate to assess the antimicrobial effectiveness of fresh produce washing, International Association for Food Protection (IAFP) Annual Meeting, Toronto, Canada, July 2023.

 

8. Wang, Q., Rivera, J.L., Siliveru K., & Salvi, D. Synergistic effect of PAW and mild heat for E. coli inactivation during wheat tempering and its impact on wheat flour quality. Institute of Food Technologists (IFT) FIRST, July 2023.

 

9. Lee, Y., Bornhorst, G., Chen, J., Salvi, D., Tikekar, R., White, J. (2023) Evaluation of student perspectives on food engineering. Presented at 2023 IFT FIRST Annual Event & Expo. Chicago, IL, US. Oral presentation.

 

10. Roger Ruan, Juer Liu, Yanling Cheng, Jun An, Yiwei Ma, Paul Chen, Chi Chen, Guangwei Huang. 2023. Clean Label Food and Nutraceutical Ingredients from Almond Hulls. First Precision Nutrition and Health Innovation Conference. Shihezi University. August 1, 2023.

 

11. Roger Ruan, Leilei Dai, Nan Zhou, Suman Lata, Yuchuan Wang, Yanling Cheng, Xiangyang Lin, Yunpu Wang, Yuhuan Liu, Kirk Cobb, Paul Chen, Hanwu Lei. 2023. Sustainable Solid Waste Utilization for Circular Economy Development. Invited Speaker of the 3rd International Conference on Sustainable Solid Waste Treatments and Management. Yangling, China. July 29, 2023.

 

12. Roger Ruan, Junhui Chen, Dmitri Mataya, Lu Wang, Leilei Dai, Kirk Cobb, Yanling Cheng, Paul Chen, Frank Liu. 2023. Sustainable Safe Animal Production Technologies. 2023 ASABE Annual International Meeting, Omaha, NE. 227 Climate Smart Agrifood Production - Potential Impact on Developing Economies, E-2050-Global Engagement Guest Speaker Session. July 11, 2023.

 

13. Junhui Chen, Leilei Dai, Dmitri Mataya, Kirk Cobb, Paul Chen, Roger Ruan* (speaker). 2023. Enhanced treatment of anaerobic digestion effluent through efficient nutrient utilization using stepwise microalgal cultivation. The State of Water: 2023 Water Network Virtual Poster Symposium. University of Minnesota. April 19, 2023.

 

14. Roger Ruan, Junhui Chen, Dmitri Mataya, Lu Wang, Leilei Dai, Kirk Cobb, Yanling Cheng, Paul Chen, Frank Liu. 2023. Intervention Technologies to Ensure Pork Supply Chain Food Safety. Walmart Pork Supply Chain Food Safety Project Meeting. April 7, 2023.

 

15. Roger Ruan, Junhui Chen, Dmitri Maytag, Lu Wang. 2022. Microalgae as promising biofactory for high value bioproducts and biofuels Production. The 8th Industry-University-Research Conference of Microalgae Branch of China Algae Industry Association and Algae Nutrition and Medicine Summit. Invited Lecture, November 23, 2022

 

16. Roger Ruan. 2022. NMR/MRI Analysis of Polymer States and Properties. Niumag Corporation. October 30, 2022. Roger Ruan. 2022. Innovative fiber processing for value-added product development, and Innovative technologies for a sustainable swine industry. Innovhope joint project discussion meeting. October 18, 2022.

 

17. Shah, Y. and Takhar, P.S., NoneHybrid Mixture Theory Based Modeling of Unsaturated Transport and Volume Changes During Conventional Frying of Potatoes. IFT Annual Meeting, Chicago, IL, July 16-19, 2023

 

18. Casulli KE, Schaffner DW, Dolan KD. 2022. Moving Toward Model-Based Validations for the Nut and Seed Industry: A Peanut Case Study. Conference of Food Engineering. Raleigh, NC. A219. Sep. 20.


19. Dolan, K.D., Miranda, R.C. Schaffner, D.W. Estimation of Norovirus Inactivation Parameters During Microwave Heating of Frozen Strawberries. Conference of Food Engineering, Raleigh, NC. A236. Sep. 20, 2022. Oral.

 

20. Mukund V. Karwe and Deepti Salvi. 2021&2022. Applications of Cold Plasma in Hydroponics. New Jersey Agriculture and Vegetables Growers Association Virtual Convention. Salvi, D. 2021.

 

21. Mukund V. Karwe and Deepti Salvi. 2020. Applications of Cold Atmospheric Pressure Plasma in Agriculture. BASF, North Carolia.

 

22. Effect of cold plasma on physical and quality parameters of hydroponically grown sweet basil. Managing Basil Under Increasingly Challenging Conditions A Virtual Workshop, Hosted by University of Massachusetts Amherst in collaboration with Rutgers, The State University of New Jersey, the University of Florida Institute of Food and Agricultural Sciences and Cornell University as part of our USDA/SCRI/NIFA supported Sweet Basil Research Initiative.

 

23. Singh, S.K, Ali, M., Mok, J.H., Liu, H., Korza, G., Setlow, P. and Sastry, SK. 2023. Accelerated Inactivation of Bacterial Spores by Interaction of Electric Fields with Key Spore Components. Presented at the 14th International Congress on Engineering and Food, Nantes, France, June 20-23, 2023.

 

24. Singh, S.K, Ali, M., Mok, J.H., Liu, H., Korza, G., Setlow, P. and Sastry, SK. 2023. Accelerated Inactivation of Clostridium sporogenes and Bacillus subtilis by Ohmic heating. Presented at the International Association for Food Protection annual meeting, Toronto, Canada, July 16-19th 2023.

 

25. Singh, S.K, Ali, M., Mok, J.H., Liu, H., Korza, G., Setlow, P. and Sastry, SK. 2023. Accelerated Inactivation of Bacterial Spores by Interaction of Electric Fields with Key Spore Components. Presented a poster at the annual meeting of the Institute of Food Technologists, Chicago, IL, July 16-19th 2023

 

26. Jun, S. 2023. Non-conventional cold storage regime for food at subzero temperature; challenges and recent developments. 26th International Congress of Refrigeration, August 21 -26, 2023, Paris, France

 

 

Collaborative grants:

 

1. Effect of nanocellulose and food matrix on nutrient absorption and colonic fermentation (USDA NIFA grant no. 2019-67021-29859/project accession no. 1019017.)

 

2. Surface modification of cellulose nanocrystals for effective delivery of hydrophilic bioactive compounds in the gastrointestinal tract. (USDA NIFA grant no. 2020-67022-31380/project accession no. 1022164.)

 

3. Impact of continuous flow high pressure processing on nutritional and sensory qualities of fruit juices during cold storage. (USDA-NIFA grant no. 2019-67017-29180/ Project accession no. 1018542)

 

4. Ubeyitogullari submitted a USDA-NIFA AFRI proposal in collaboration with Purdue University.

 

5. Taylor, T., Osburn, W., Bergholz, T., Chen, J. Validation of microbial pathogen control on dried RTE sausages by novel antimicrobial and mathematical approaches. USDA-NIFA, 2023-2027, $621,095

 

6. Advancements in Byproduct Processing for Food Application: USDA/SBIR. Highly functional weighting agent by green modification of natural fibers to stabilize flavored oils in beverages. Phase II. Lead by Brock Lundberg of Fiberstar. 9/1/2022-8/31/2024. $600,000 USDA/Almond Board of California. Safety Assessment of Almond Hull as a Novel Food and Food Ingredient. 4/1/2022 – 1/1/2024. $235,000.

 

7. Effective Grain Quality Enhancement via Non-Thermal Technologies: Cargill Inc. Nonthermal Plasma Processing of Oils. 05/31/2023 - 11/30/2023. $48, 282. Ardent Mills. Microwave Disinfection of Wheat Kernels. 05/31/2023 - 11/30/2023. $48, 282.

 

8. Dolan collaborated with Prof. Mishra (IN) in submitting a 2023 USDA AFRI grant proposal, “Advancing Use of Modeling Methods to Improve Low-Moisture Food Safety At Elevated Temperatures” (pending).

 

9. USDA NIFA AFRI Biorefining and Biomanufacturing funded grant "Converting plant fiber-based biowastes from agricultural and food production to sustainable, economically viable, and hydrophobic molded pulp packaging products". Purdue is a collaborator.


10. NIFA 2022-67017-36290 collaborative with UConn Health