Staff name
Dr Inteaz Alli
Dr Ashraf A. Ismail
Dr Selim Kermasha
Dr William D. Marshall
Dr Hosahalli S. Ramaswamy
Dr Benjamin K. Simpson
Dr James P. Smith
Dr Frederick R. van de Voort
Dr Varoujan A. Yaylayan
ALLI, I.
--Chen, C.R., Ramaswamy, H.S. and Alli, I. 2001. Prediction of quality changes during Osmo-convective drying of blue berries using neural network models for process optimization. Drying Technology Journal, 19(3-4): 507-523.
ISMAIL, A.A.
--Dong, J., van de Voort, F.R., Yaylayan, V., Ismail, A.A., Pinchuk, D. and Taghizadeh, A. 2001. Determination of Total Base Number (TBN) in Lubricating Oils by Mid-FTIR Spectroscopy. Lubrication Engineering, 57: 23-29.
--Filosa, A., Wang, Y., Ismail, A.A. and English, A.M. 2001. Two-Dimensional Infrared Correlation Spectroscopy as a Probe of Sequential Events in the Thermal Unfolding of Cytochromes c. Biochemistry, 40: 8256-8263.
--Cocciardi, R.A., Ismail, A.A., van de Voort, F.R. and Sedman, J. 2001. A Rapid Fourier Transform Infrared Quality Control Method for the Determination of Lactose, Sucrose, Fat and Total Solids in Chocolate Milk. Journal of Dairy Science (Milchwissenschaft), 56(12): 690-693.
--Li-Chan, E.C.Y., Ismail, A.A., Sedman, J. and van de Voort, F.R. 2001. Vibrational spectroscopy of food and food products, in Handbook of Vibrational Spectroscopy, P.R. Griffiths and J. Chalmers, eds., John Wiley & Sons, New York, 5: 3629-3662.
KERMASHA, S.
--Kermasha, S., Bao, H. and Bisakowski, B. 2001. Biocatalysis of tyrosinase in selected organic solvent media using catechin as substrate. J. Mol. Catal. B: Enz. 11, 929-938.
--Kermasha, S., Dioum, N. and Bisakowski, B. 2001. Biocatalysis of lipoxygenase in selected organic solvent media. J. Mol. Catal. B: Enz. 11, 909-919.
MARSHALL, W.D.
--Ehsan, S. and Marshall, W.D. 2001. High-pressure homogenization prior to slurry introduction electrothermal atomic absorption spectrometry for metal determinations in wood pulps. J. Analytical Atomic Spectrometry, 16: 1180-1184.
--Wu, Q. and Marshall, W.D. 2001. Approaches to the determination of polychlorinated biphenyl (PCB) concentrations in soils/sediments by dechlorination to biphenyl. International J. Environmental Analytical Chemistry, 80: 27-38.
--Kabir, A. and Marshall, W.D. 2001. Dechlorination of pentachlorophenol in supercritical carbon dioxide with zero-valent silver-iron bimetallic mixture. Green Chemistry, 3: 47-51.
--Wu, Q. and Marshall, W.D. 2001. Approaches to the remediation of a polychlorinated biphenyl (PCB) contaminated soil Ð a laboratory study. J. Environmental Monitoring 3: 281-287.
--Ager, P. and Marshall, W.D. 2001. The removal of metals and release of EDTA from pulp wash water. J. Wood Sci. Technol., 21(4): 413-425.
--Ager, P. and Marshall, W.D. 2001. An approach to complexant recycling in softwood pulping. Canadian J. Analytical Science & Spectroscopy, 46(5): 162-169.
--Wu, Q. and Marshall, W.D. 2001. Extractions of polychlorinated biphenyl (PCB) compounds from surfactant suspension/soil extracts with dechlorination on-line. J. Environmental Monitoring, 3: 499-504.
--Xie, T. and Marshall, W.D. 2001. Approaches to soil remediation by complexometric extraction of metal contaminants with regeneration of reagents. J. Environmental Monitoring, 3: 411-416.
RAMASWAMY, H.S.
--Le Bail, A., Pannu, K., Zareifard, M.R. and Ramaswamy, H.S. 2001. Experiments on heat transfer from small spheres with free convection in water and in CMC solutions. Int. J. Transp. Phenomena, 3: 119-129.
--Afaghi, M. and Ramaswamy, H.S. 2001. Artificial neural network simulation of Ball and Stumbo methods for thermal process calculations. J. Food Sci. Technology, Mysore (India), 38(5): 439-446.
--Basak, S., Ramaswamy, H.S. and Simpson, B.K. 2001. High pressure inactivation of pectin methyl esterase in orange juice using combination treatments. J. Food Biochemistry, 25 (6): 509-526.
--Afaghi, M., Ramaswamy, H.S. and Prasher, S.O. 2001. Thermal process calculations using artificial neural network models. Food Res. Int., 34:55-65.
--Koutchma, T., Le Bail, A. and Ramaswamy, H.S. 2001. Comparative evaluation of microbial lethality in continuous flow microwave and steam heating systems. Canadian Biosystems Engineering, 43(3): 1-8.
--Chen, C.R., Ramaswamy, H.S. and Alli, I. 2001. Prediction of quality changes during Osmo-convective drying of blue berries using neural network models for process optimization. Drying Technology Journal, 19(3-4): 507-523.
--Nieuwenhuijzen, N., Zareifard, M.R. and Ramaswamy, H.S. 2001. Osmotic drying kinetics of cylindrical apple slices of different sizes. Drying Technology Journal, 19(3-4): 525-545.
--Marcotte, M., Taherian, A.R. and Ramaswamy, H.S. 2001. Rheological characteristics of selected hydrocolloids as a function of concentration and temperature. Food Res. Int., 34(8): 695-703.
--Marcotte, M., Taherian, A.R., Trigui, M. and Ramaswamy, H.S. 2001. Evaluation of rheological characteristics of salt-enriched hydrocolloids in the context of ohmic heating. J. Food Engineering, 48(2): 157-167.
--Zareifard, M.R. and Ramaswamy, H.S. 2001. Evaluation of factors influencing the tube-flow fluid to particle heat transfer coefficients using a particle oscillatory motion technique. Food Research International, 34: 289-299.
--Basak, S. and Ramaswamy, H.S. 2001. Pulsed high pressure inactivation of pectin methyl esterase in single strength and concentrated orange juices. Canadian Biosystems Engineering, 43(3): 25-29.
--Sreekanth, S., Chen, C., Sablani, S.S., Ramaswamy, H.S. and Prasher, S.O. 2000. Neural network assisted experimental designs for food research. Agricultural Sciences, Journal for Scientific Research, SQU (Oman), 5(2): 97-106.
--Krishnamurthy, H., Ramaswamy, H.S., Sanchez, G., Sablani, S. and Pandey, P. 2001. Effect of guar gum concentration, rotation speed, particle concentration, retort temperature, and diameter of rotation on heat transfer rates during end-over-end processing of canned particulate non-Newtonian fluids. Proceedings of the International Conference on Engineering and Food (ICEF-8). Technomic Publishing Co., Lancaster, PA, pp. 665-670.
--Marcotte, M., Ramaswamy, H.S. and Trigui, M. 2001. Ohmic heating of milk based puddings. Proceedings of the International Conference on Engineering and Food (ICEF-8). Technomic Publishing Co., Lancaster, PA, pp. 1525-1529.
--Marcotte, M., Ramaswamy, H.S. and Trigui, M. 2001. Modeling of electric, thermal and flow behavior during continuous Ohmic heating of starch solutions. Proceedings of the International Conference on Engineering and Food (ICEF-8). Technomic Publishing Co., Lancaster, PA, pp. 1530-1535.
--Koutchma, T., Chiu, L., Piette, J.P.G. and Ramaswamy, H.S. 2001. Evaluation of color formation kinetics during cooking of ham emulsions. Proceedings of the International Conference on Engineering and Food (ICEF-8). Technomic Publishing Co., Lancaster, PA, pp. 718-723.
--Anantheswaran, R.C. and Ramaswamy, H.S. 2001. Chemical and Biological Changes Due to Heating, Chapter 6. Bacterial destruction and enzyme inactivation. In "Handbook of Microwave Technology for the Food Applications" Ed. A.K. Datta and R.C. Anantheswaran, Marcel Dekker Inc., New York, NY, pp. 191-213.
--Datta, A.K., Berek, H., Little, D. and Ramaswamy, H.S. 2001. Processing Systems and Instrumentation, Chapter 8. Measurement and Instrumentation. In "Handbook of Microwave Technology for the Food Applications" Ed. A.K. Datta and R.C. Anantheswaran, Marcel Dekker Inc., New York, NY, pp. 279-298.
--Ramaswamy, H.S. and Sablani, S.S. 2001. Heat transfer associated with in-container thermal processing of liquid particulate mixtures subjected to agitation. Proceedings of the Pre-Congress Internet Conference (2000), pp. 454-455. 11th World Congress of Food Science and Technology, April 2001. KoSFoST, Seoul, Korea.
--Ramaswamy, H.S. and Chen, C.R. 2001. Artificial intelligence concepts for modeling and optimization of in-container sterilization of conduction heating foods. Proceedings of the Pre-Congress Internet Conference (2000), pp. 456-457. 11th World Congress of Food Science and Technology, April 2001, KoSFoST, Seoul, Korea.
--Ramaswamy, H.S. and Zareifard, M.R. 2001. An analysis of heat transfer to particles under tube flow conditions involving particle motion. Proceedings of the Pre-Congress Internet Conference (2000), pp. 458-459. 11th World Congress of Food Science and Technology, April 2001, KoSFoST, Seoul, Korea.
--Sablani, S.S. and Ramaswamy, H.S. 2001. Temperature vs. lethality approach for the evaluation of fluid/particle heat transfer coefficients. Proceedings of the Seventh Conference on Food Engineering (COFE'2001), AICHE, pp. 158-163.
--Ramaswamy, H.S., Awuah, G.B. and Piyasena, P. 2001. Dimensionless correlations for radio frequency (RF) heating of starch solutions. Proceedings of the Seventh Conference on Food Engineering (COFE'2001), AICHE, pp. 184-189.
--Basak, S. and Ramaswamy, H.S. 2001. Evaluation of shelf-life and quality changes during storage of high pressure treated orange juice. Proceedings of the Seventh Conference on Food Engineering (COFE'2001), AICHE, pp. 625-631.
SIMPSON, B.K.
--Chevalier, D., Sequeira-Munoz, A., Le Bail, A., Simpson, B.K. and Ghoul, M. 2001. Effect of freezing conditions and storage on ice crystal and drip volume in turbot (Scophthalmus maximus). Evaluation of pressure shift freezing vs. air-blast freezing. Innovative Food Science & Engineering Technologies. 1 (2001): 193-201.
--Basak, S., Ramaswamy, H.S. and Simpson, B.K. 2001. High pressure inactivation of pectin methyl esterase in orange juice using combination treatments. J. Food Biochem. 25 (6): 509-526.
SMITH, J.P.
--Dufresne, I., Smith, J.P., Blanchfield, B. and Austin, J.W. 2000. Effect of films of different oxygen transmission rate on toxin production by Clostridium botulinum type E in vacuum packaged cold and hot smoked trout fillets. Journal Food Safety, v. 20, pp. 251-268.
--Dufresne, I., Smith, J.P., Liu, J.N., Tarte, I., Blanchfield, B. and Austin, J.W. 2000. Effect of headspace oxygen and films of different oxygen transmission rate on toxin production by Clostridium botulinum type E in rainbow trout fillets packaged under modified atmospheres. Journal Food Safety, v. 20, pp. 157-177.
--Daifas, D.P., Smith, J.P., Tarte, I., Blanchfield, B. and Austin, J.W. 2000. Effect of ethanol vapor on the growth and toxin production by Clostridium botulinum in a high moisture bakery product. Journal Food Safety, v. 20, pp. 111-126.
VAN DE VOORT, F.R.
--van de Voort, F.R., Sedman, J. and Russin, T. 2001. Lipid Analysis by Vibrational Spectroscopy. European Journal of Lipid Science and Technology, 103: 815-826.
--Dong, J., van de Voort, F.R., Yaylayan, V. and Ismail, A.A. 2001. Determination of total base number (TBN) in lubricating oils by mid-FTIR spectroscopy. Journal of the Society of Tribologists and Lubrication Engineers, 3: 23-29.
--Cocciardi, R.A., Ismail, A.A., van de Voort, F.R. and Sedman, J. 2001. A rapid Fourier transform infrared quality control method for the determination of lactose, sucrose, fat and total solids in chocolate milk. J. of Dairy Science (Milchwissenschaft), 56(12): 690-693.
--van de Voort, F.R., Pinchuk, D. and Pinchuck J. 2001. Quantitative condition monitoring - Analytical wave of the future? Proceedings of the Society of Tribologists and Lubrication Engineers Condition Monitoring Conference, Paper #7 CD ROM.
YAYLAYAN, V.A.
--Yaylayan, V.A., Paré, J.R.J., Matni, G. and Bélanger, J.M.R. 2001. MAP: Microwave-assisted extraction of fatty acids and Py/GC/MS analysis of selected insects. Natural Product Letters, 15(3): 187-195.
--Dai, J., Yaylayan, V.A., Raghavan, G.S.V., Paré, J.R. and Liu, Z. 2001. Multivariate calibration method for colorimetric determination of azadirachtin related limonoids and simple terpenoids in neem seed kernel extracts. J. Agric. Food Chem. 49: 1169-1174.
--Yaylayan, V.A. and Keyhani, A. 2001. Carbohydrate and amino acid degradation pathways in l-methionine/d-[13-C]glucose model systems. J. Agric. Food Chem., 49: 800-803.
--Park, S.Y., Hur, K.C., Shin, J.Y., Haileselassie, S.S.B., Yaylayan, V.A. and Lee, B.H. 2001. Pyrolysis/GC-Mass spectrometric analysis for rapid identification of volatile flavour compounds of accelerated ripened cheddar cheese and enzyme-modified cheese. Korean J. Food Sci. Ani. Resour., 21(3): 256-264.
--Farnworth, E.R., Lagacé, M., Couture, R., Yaylayan, V.A. and Stewart, B. 2001. Thermal processing, storage conditions, composition and the physical properties of orange juice. Food Research International, 34: 25-30.
--Dai, J., Yaylayan, V.A., Raghavan, G.S.V., Paré, J.R.J., Liu, Z. and Bélanger, J.M.R. 2001. Influence of operating parameters on the use of the microwave-assisted process (MAP) for the extraction of azadirachtin related limonoids (AZRL) from neem under atmospheric pressure conditions. J. Agric. Food Chem., 49: 4584-4588.
--Dong, J., Van de Voort, F.R., Yaylayan, V.A., Ismail, A.A., Pinchuck, D. and Taghizadeh, A. 2001. Determination of Total Base Number (TBN) in lubricating oils by mid-FTIR spectroscopy. Lubrication Engineering, 57(11): 24-30.
--Yaylayan, V.A. and Keyhani, A. 2001. Elucidation of the mechanism of pyrrole formation during thermal degradation of 13C-labelled l-serines. Food Chemistry, 74: 1-9.
--Yeboah, F.K. and Yaylayan, V.A. 2001. Analysis of glycated proteins by mass spectrometric techniques: qualitative and quantitative aspects. Nahrung/Food, 45(3): 164-171.
--Hong, N., Yaylayan, V.A., Raghavan, G.S.V., Paré, J.R.J. and Bélanger, J.M.R. 2001. Microwave-assisted extraction of phenolic compounds from grape seeds. Natural Product Letters, 15(3): 197-204.
--Haffenden, L.J.W., Yaylayan, V.A. and Fortin, J. 2001. Investigation of vibrational theory of olfaction with variously labeled benzaldehydes. Food Chemistry, 73: 67-72.
--Liao, X.J., Raghavan, G., Meda, V. and Yaylayan, V.A. 2001. Dielectric properties of supersaturated _-d-glucose solutions at 2450 MHz. J. Microwave Power and Electromagnetic Energy, 36: 131-138.
--Liao, X., Raghavan, G.S.V. and Yaylayan, V.A. 2001. Dielectric properties of alcohols (C1-C5) at 2450 and 925 MHz. Journal of Molecular Liquids, 94: 51-60.
--Lee, B.H., Haileselassie, S., Yaylayan, V.A. and Stewart, B. 2001. Characterization of volatile flavors in enzyme-modified and natural cheddar cheese. In "Food Flavors and Chemistry - advances of the new millennium". Spanier, A., Shahidi, F., Parliment, T, Mussinan, C., Ho, C-T and Contis, E. (eds.). Royal Society of Chemistry, Cambridge, UK, pp. 141-150.
--Yaylayan, V.A. and Wnorowski, A. 2001. The role of l-serine and l-threonine in the generation of sugar-specific reactive intermediates during Maillard reaction. In "Food Flavors and Chemistry - advances of the new millennium". Spanier, A., Shahidi, F., Parliment, T, Mussinan, C., Ho, C-T and Contis, E. (eds.). Royal Society of Chemistry, Cambridge, UK, pp. 313-317.
--Yaylayan, V.A. and Roberts, D.D. 2001. Generation and release of food aromas under microwave heating. In "Handbook of microwave technology for food applications", Datta, A. (ed.) Marcel Dekker, pp. 173-190.