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Staff Name
Dr. Inteaz Alli
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.
--Ahmed, J., Ramaswamy, H.R., Alli, I. and Ngadi, M. 2003. Effect of high pressure on rheological characteristics of liquid egg. Lebens-Wissensschaft Technol., 36: 517-524.
--Alomirah, H.F., Alli, I. and Konishi, Y. 2003. Charge state distribution and hydrogen/deuterium exchange of a-lactalbumin and B-lactoglobulin by electrospray ionization mass spectrometry. J. Agricultural and Food Chemistry, 51: 2049-2057.
MARSHALL, W.D.
--Wang, J., Marshall, W.D., Frazer, D.G., Law, B. and Lewis, D.M. 2003. Characterization of DNA adducts from Lung Tissue of Asphalt Fume Exposed Mice by Nanoflow LC/Q-TOF MS. Analytical Biochemistry, 322: 79-88.
--Wang, J., Marshall, W.D., Law, B. and Lewis, D.M. 2003. Fragmentation pattern of DNA-Benzo(a)pyrene diol epoxide adducts characterized by nanoflow LC/Quadrupole time-flight mass spectrometry. International Journal Mass Spectrometry, 230: 45-55.
--Ager, P. and Marshall, W.D. 2003. Recycle of thermomechanical pulp filtrate after the removal of metals: A study with EDTA. Journal Pulp and Paper Science, 29: 303-307.
--Ager, P., Lee, C.C. and Marshall, W.D. 2003. Recycle of Thermomechanical Pulp (TMP) Filtrate Post Removal of Metals: a Study with DTPA. Canadian Journal of Analytical Sciences and Spectroscopy, 48: 223-230.
--Ehsan, S., Prasher, S. and Marshall, W.D. 2003. Estimation of total polychlorinated biphenyl (PCB) compounds in soil/sediment by hydrogenolysis to dicyclohexyl. Journal Environ. Monit., 5: 544-648.
--Yuan, T., Majid, A. and Marshall, W.D. 2003. Detoxification of aryl-organochlorine compounds by catalytic reduction in supercritical carbon dioxide. Green Chemistry, 5: 19-25.
RAMASWAMY, H.S.
--Zareifard, M.R., Ramaswamy, H.S., Trigui, M. and Marcotte, M. 2003. Ohmic heating behaviour and electrical conductivity of two-phase food systems. Innovative Food Science and Emerging Technologies, 4: 45-55.
--Pandey, P.K., Ramaswamy, H.S. and St-Gelais, D. 2003. Effect of high-pressure processing on rennet coagulation properties of milk. Innovative Food Science and Emerging Technologies, 4: 245-256.
--Ahmed, J. and Ramaswamy, H.S. 2003. Effect of hydrostatic pressure and temperature on rheological characteristics of alpha-lactalbumin. The Australian Journal of Dairy Technology, 58(3): 233-237.
--Yang, C.C., Prasher, S.O., Landry, J.A. and Ramaswamy, H.S. 2003. Development of an image processing system and a fuzzy algorithm for site-specific herbicide applications. Precision Agriculture, 4: 5-18.
--Ramaswamy, H.S., Riahi, E. and Idziak, E. 2003. High-pressure destruction kinetics of E-coli (29055) in apple juice. Journal Food Science 68(5): 1750-1756.
--Nourian, F. and Ramaswamy, H.S. 2003. Kinetics of quality change during cooking and frying of potatoes: Part I. Texture. Journal Food Process Engineering, 26(4): 377-394.
--Nourian, F. and Ramaswamy, H.S. 2003. Kinetics of quality change during cooking and frying of potatoes: Part II. Color. Journal Food Process Engineering, 26(4): 395-411.
--Ramaswamy, H.S. 2003. Review: Amorphous Foods and Pharmaceutical Systems. Food Research International, 36: 1089-1090.
--Pandey, P.K., Ramaswamy, H.S. and St-Gelais, D. 2003. Evaluation of pH change kinetics during various stages of Cheddar cheese-making from raw, pasteurized, micro-filtered and high-pressure-treated milk. Lebensm.-Wiss. u.-Technol. 36(5): 497-506.
--Ahmed, J., Ramaswamy, H.S., Alli, I. and Ngadi, M. 2003. Effect of high pressure on rheological characteristics of liquid egg. Lebensm.-Wiss. u.-Technol. 36(5): 517-524.
--Riahi, E. and Ramaswamy, H.S. 2003. High-pressure processing of apple juice: Kinetics of pectin methyl esterase inactivation. Biotechnol. Prog. 19(3): 908-914.
--Nourian, F., Ramaswamy, H.S. and Kushalappa, A.C. 2003. Kinetic changes in cooking quality of potatoes stored at different temperatures. Journal Food Engineering, 60(3): 257-266.
--Basak, S., Ramaswamy, H.S. and Smith, J.P. 2003. High-pressure kinetics of microorganisms in selected fruits and vegetables. Journal of Food Technology 1(3): 142-149.
--Nourian, F. and Ramaswamy, H.S. 2003. Kinetics of changes in frying quality of potatoes as affected by storage. Journal of Food Technology 1(3): 115-130.
--Fennir, M.A., Landry, J.A., Ramaswamy, H.S. and Raghavan, G.S.V. 2003. An investigation of sugar extraction methods and the use of microwave power for date syrup processing: Efficiency and color related considerations. J. Microwave Power and Electromagnetic Energy, 38(2): 103-110.
--Pandey, P.K., Ramaswamy, H.S. and Idziak, E. 2003. High pressure destruction kinetics of indigenous microflora and Escherichia coli in raw milk at two temperatures. Journal Food Process Engineering, 26(3): 265-283.
--Riahi, E., Ramaswamy, H.S. and Idziak, E. 2003. High-pressure destruction kinetics of Leuconostoc mesenteroides, Pichia membranaefaciens and Zygosaccharomyces bailii in apple juice. Applied Biotechnology, Food Science and Policy, 1(1): 47-54.
--Ramaswamy, H.S. and Riahi, E. 2003. High-pressure inactivation kinetics of polyphenoloxidase in apple juice. Applied Biotechnology, Food Science and Policy, 1(3): 189-197.
--Yang, C.C., Prasher, S.O., Landry, J.A. and Ramaswamy, H.S. 2003. Development of an herbicide application map using artificial neural networks and fuzzy logic. Agricultural Systems, 76(2): 561-574.
--Nourian, F., Ramaswamy, H.S. and Kushalappa, A.C. 2003. Kinetics of quality change associated with potatoes stored at different temperatures. Lebensm.-Wiss. u.-Technol., 36(1): 49-65.
--Piyasena, P., Ramaswamy, H.S., Awuah, G.B. and Defelice, C. 2003. Dielectric properties of starch solutions as influenced by temperature, concentration, frequency and salt. Journal Food Process Engineering, 26(1): 93-119.
--Chen, C.R. and Ramaswamy, H.S. 2003. Analysis of critical control points in deviant thermal processes using artificial neural networks. Journal of Food Engineering, 57(3):225-235.
--Sablani, S.S., Ramaswamy, H.S. and Krishnamurthy, H. 2003. Heating behavior of canned liquid/particle mixtures during end-over-end agitation processing. In: Transport Phenomena in Food Processing, J. Welti-Chanes, J.F. Velez-Ruiz and G. Barbosa-Canovas (Eds), CRC Press, Boca Raton, FL, pp. 483-503.
--Ramaswamy, H.S. and Zareifard, R. 2003. Dimensionless correlations for forced convection heat transfer to spherical particles under tube-flow heating conditions. In: Transport Phenomena in Food Processing, J. Welti-Chanes, J.F. Velez-Ruiz and G. Barbosa-Canovas (Eds), CRC Press, Boca Raton, FL, pp. 505-520.
SIMPSON, B. K.
--Zuta, C.P., Simpson, B.K., Chan, H.M. and Phillips, L. 2003. Concentrating PUFA from mackerel processing waste. Journal of American Chemical Society, 80 (9): 933-936.
SMITH, J.P.
--Amankwah, F., Gunjal, K., Goldsmith, P. and Smith, J.P. 2003. Financial feasibility of producing value-added seafood products from shrimp processing waste. J. Aquatic Food Product Technology, 12: 39-61.
--Amiali, M., Ngadi, M.O., Raghavan, V.G.S. and Smith, J.P. 2003. Inactivation of Escherichia coli O157:H7 in liquid egg using pulsed electric fields. Food and Bioproducts Processing, 81: 1-6.
--Ngadi, M.O., Smith, J.P. and Cayouette, B. 2003. Kinetics of ultraviolet inactivation of Escherichia coli O157:H7 in liquid foods. J. Science of Food and Agriculture, 83:1551-1555.
--Basak, S., Ramaswamy, H.S. and Smith, J.P. 2003. High pressure destruction kinetics of microorganisms in selected fruits and vegetables. J. Food Technology, 1: 142-149.
--Daifas, D.P., Smith, J.P., Blanchfield, B., Cadieux, B., Sanders, G. and Austin, J.W. 2003. Challenge studies with proteolytic Clostridium botulinum in yeast and chemically leavened crumpets packaged under modified atmospheres. J. Food Safety, 23: 107-125.
--Daifas, D.P., Smith, J.P., Blanchfield, B., Cadieux, B., Sanders, G. and Austin, J.W. 2003. Effect of ethanol on the growth of Clostridium botulinum. J. Food Protection, 66: 610-617.
--Smith, J.P., Daifas, D.P. and El-Khoury, W. 2003. Are minimally processed, high moisture bakery products packaged under modified atmospheres a botulism risk? International Food Information Services, Food Science Central, FoodInfo Online Features, www.foodsciencecentral.com/library.html#ifis/11610, pp. 1-25.
--Austin, J.W. and Smith, J.P. 2003. Scientific basis for safety standards for fishery products. Proceedings of the First Joint Trans-Atlantic Fisheries Conference, pp. 219-224.
VAN DE VOORT, F.R.
--Russin, T., van de Voort, F.R. and Sedman, J. 2003. Novel method for rapid monitoring of lipid oxidation by FTIR spectroscopy using disposable infrared cards. JAOCS, 80(7): 635-641.
--van de Voort, F.R., Sedman, J., Yaylayan, V. and Saint-Laurent, C. 2003. The determination of acid and base number in lubricants by FTIR spectroscopy. Applied Spectroscopy, 57(11): 1425-1431.
--van de Voort, F.R., Sedman, J. and Pinchuk, D. 2003. Automated system for the Determination of Acid and Base Number by Differential FTIR Spectroscopy. Noria Lubrication Excellence Conference Proceedings, Tulsa, Oklahoma, March 23-25, 2003.
YAYLAYAN, V.A.
--Davids, S.J., Yaylayan, V. and Turcotte, G. 2003. Effect of thermal treatment of incubated potato juice on the formation of Maillard volatiles. International Journal of Food Science and Technology, 38: 849-856.
--Yaylayan, V.A., Wronowski, A. and Perez Locas, C. 2003. Why asparagine needs carbohydrates to generate acrylamide. Journal Agricultural and Food Chemistry, 51: 1753-1757.
--Yaylayan, V. 2003. Recent advances in the chemistry of Strecker degradation and Amadori rearrangement: Implications to aroma and color formation. Food Science Technology Research, 9: 1-6.
--Wnorowski, A. and Yaylayan, V. 2003. Monitoring carbonyl-amine reaction between pyruvic acid and a-amino alcohols by FTIR spectroscopy – A possible route to Amadori products. Journal Agricultural and Food Chemistry, 51: 6537-6543.
--van de Voort, F.R., Sedman, J., Yaylayan, V. and Saint-Laurent, C. 2003. Determination of acid and base number by FTIR spectroscopy. Applied Spectroscopy, 57(11): 1425-1431.
--Liao, X.J., Raghavan, G., Wu, G. and Yaylayan, V. 2003. Dielectric properties of lysine aqueous solutions at 2450 MHz. Journal Molecular Liquids, 107: 15-19.
--Liao, X.J., Raghavan, G., Dai, J. and Yaylayan, V. 2003. Dielectric properties of a-D-glucose aqueous solutions at 2450 MHz. Food Research International, 36: 485-490.
--Yaylayan, V.A., Machiels, D. and Istasse, L. 2003. Thermal decomposition of specifically phosphorylated D-glucoses and their role in the control of Maillard reaction. Journal Agricultural and Food Chemistry, 51: 3358-3366.
--Yaylayan, V. and Haffenden, L. 2003. Mechanism of pyrazole formation in [13C-2] labeled glycine model systems: N-N bond formation during Maillard reaction. Food Research International, 36: 571-577.
--Kwon, J-H, Belanger, J.M.R., Pare, J.R.J. and Yaylayan, V. 2003. Application of the Microwave-assisted process (MAP) to the fast extraction of Ginseng saponins. Food Research International, 36: 491-498.
--Yaylayan, V. and Haffenden, L. 2003. Mechanism of imidazole and oxazole formation in glycine and alanine model systems. Food Chemistry, 81: 403-409.