List of Publications 2015
Holman DB, Chénier MR (2015). Antimicrobial use in swine and its impact on antimicrobial resistance and the swine gut microbiota (review). Canadian Journal of Microbiology, 61:785-798.
Beigi TM, Ngadi MO, Holman DB, Chénier MR (2015) Analysis of fungal diversity in ready-to-eat pizza and effectiveness of pulsed ultraviolet-light treatment for inactivation of mold on agar surface. Journal of Bioprocessing and Biotechniques 5(5):228-234.
Dhawale, N.M., Adamchuk, V.I., Prasher, S.O., Viscarra Rossel, R.A., Ismail, A.A., and Kaur, J. (2015). Proximal soil sensing of soil texture and organic matter with a prototype portable mid‐infrared spectrometer. Eur. J. Soil Sci. 66, pp. 661-669.
Kaur, J., Adamchuk, V. I., Whalen, J. K., and Ismail, A. A. Development of an NDIR CO2 sensor based system for assessing soil toxicity using substrate-induced respiration. Sensors 15(3), pp. 4734 4748 (2015).
Nsonzi, F., Gomaa, A.I., Sedman, J., and Ismail, A.A. (2015). Effect of temperature on the structure and cytotoxicity effect of α-lactalbumin-oleic acid complexes against the L1210 cell line. Food Struct. 6, pp. 1- 12
Yi X., Bayen S., Kelly B.C., Li X., Zhi Z. Improved detection of multiple environmental antibiotics through an optimized sample extraction strategy in liquid chromatography-mass spectrometry analysis. Analytical Bioanalytical Chemistry. 2015. 407 (30): 9071-9083.
Zhang H., Bayen S., B.C. Kelly, Co-extraction and simultaneous determination of multi-class hydrophobic organic contaminants in marine sediments and biota using GC-EI-MS/MS and LC-ESI-MS/MS. Talanta. 2015. 143:7–18.
Bayen S., Estrada E., Kelly B.C, Juhel G. Direct injection of tissue extracts in liquid chromatography / tandem mass spectrometry for the determination of pharmaceuticals and other contaminants of emerging concern in mollusks. Analytical Bioanalytical Chemistry. 2015. 19:5553-5558.
Zhang H., Bayen S., Barry C Kelly, Multi-residue analysis of legacy POPs and emerging organic contaminants in Singapore's coastal waters using gas chromatography – triple quadrupole tandem mass spectrometry. Science of the Total Environment. 2015. 523:519-532.
Liang L., Goh S.G., Vergara G.G.R., Fang H., Rezaeinejad S., Chang S.Y., Bayen S., Lee W.A., Sobsey M., Rose J., Gin, Y.-H. Alternative fecal indicators and their empirical relationships with enteric viruses, Salmonella and P. aeruginosa in surface waters of a tropical urban catchment. Applied Environmental Microbiology. 2015, 81(3): 850-860.
Goodridge, L. Response to the Questions Posed by the Food Safety and Inspection Service, the Centers for Disease Control and Prevention, the National Marine Fisheries Service, and the Defense Health Agency, Veterinary Services Activity Regarding Control Strategies for Reducing Foodborne Norovirus Infections. National Advisory Committee on Microbiological Criteria for Foods. 2015. Journal of Food Protection.
Johnson, D. C., Bzdek, J., Fahrenbruck, C. R., Chandler, J. C., Bisha, B., Goodridge, L., and Hybertson, B. 2015. An Innovative Non-thermal Plasma Reactor to Eliminate Microorganisms in Water. Desalination and Water Treatment. DOI:10.1080/19443994.2015.1024752.
Hill, A., Karboune, S., Mateo, C. (2015). Immobilization and stabilization of levansucrase biocatalyst of high interest for the production of fructo- oligosaccharides and levan. J. Chem. Technol. Biotechnol. DOI: 10.1002/jctb.4832
Li, M., Seo, S., Karboune, S. (2015) Bacillus amyloliquefaciens levansucrase-catalyzed the synthesis of fructooligosacharides, oligolevan and levan in Maple syrup-based reaction systems. Carbohydr. Polym. 133, 203-212.
Seo, S., Rebehmed, J., de Brevern, A.G., Karboune, S. (2015). Enzymatic synthesis of galactosylated serine/threonine derivatives by β-galactosidase from Escherichia coli. Int. J. Mol. Sci. 16, 13714-13728.
Waglay, A., Karboune, S. (2015). Potato Proteins: functional food ingredients. Lovedeep Kaur and Jaspreet Singh. Elsevier. Advances in Potato Chemistry and Technology, 2e: 1-48.
Jiby Kudakasseril Kurian, Gopu Raveendran Nair, Yvan Gariepy, Valerie Orsat. Mark Lefsrud, Varoujan Yaylayan, G. S. Vijaya Raghavan. Comparative evaluation of steam-assisted treatments of biomass components and sweet sorghum bagasse. Biofuels 2015, 6(1):1-13.
Nashalian, O., Yaylayan V. Sugar-Conjugated Bis(glycinato)copper(II) Complexes and Their Modulating Influence on the Maillard Reaction. J. Agric. Food Chem., 2015, 63 (17), pp 4353–4360.
Nair, G.R., Darwin, L, Yaylayan, V., and Raghavan, V. (2015). Application of Microwave energy in Degumming of Hemp Stems for the processing of fibers. Biosystems Engineering, 131, 23-31.
Nashalian, O and Yaylayan, V. De novo synthesis of amino acids during the Maillard reaction: qTOF/ESI mass spectrometric evidence for the mechanism of Akabori transformation. J. Agric. Food Chem. 2015, 63, 328-334.
Rahn, K.K.R., Yaylayan, V. A. (2015). Mechanism of chemical activation of sodium chloride in the presence of amino acids. Food Chemistry, 166, 301-308.
Jiby Kudakasseril Kurian & Gopu Raveendran Nair & Yvan Gariepy & Mark Lefsrud & Valerie Orsat & Philippe Seguin & Varoujan Yaylayan & G. S. Vijaya Raghavan. An experimental study on hydrothermal treatment of sweet sorghum bagasse for the extraction of hemicellulose. Biomass Conv. Bioref. 2015, 5:161-171.
Guerra P. V., Yaylayan, V. Intact cysteine as the major precursor of thermally generated thiazoles: Pyrolytic generation of meaty flavour related aroma chemicals from the interaction of cysteine and glycine in the presence of glucose. Flavour Science, Proceedings of the XIV Weurman Flavour Research Symposium, Andrew Taylor and Donald Mottram (Eds). Context Publishers, Nottingham, UK, 2015, pp189-194.
Wray, Derek; Ramaswamy, Hosahalli S. 2015. Microwave-Osmotic/Microwave-Vacuum drying of whole cranberries: Comparison with other methods. JOURNAL OF FOOD SCIENCE. 80(12): 2792-2802.
Singh, Anika; Singh, Anubhav Pratap; Ramaswamy, Hosahalli S. 2015. Effect of processing conditions on quality of green beans subjected to reciprocating agitation thermal processing. FOOD RESEARCH INTERNATIONAL. 78: 424-432.
Singh, Ajaypal; Ramaswamy, Hosahalli S. 2015. High pressure modification of egg components: Exploration of calorimetric, structural and functional characteristics. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 32: 45-55
Singh, Anika; Ramaswamy, Hosahalli S. 2015. Effect of product related parameters on heat-transfer rates to canned particulate non-Newtonian fluids (CMC) during reciprocation agitation thermal processing. JOURNAL OF FOOD ENGINEERING. 165: 1-12.
Ramaswamy, Hosahalli S.; Chen, Cuiren R.; Rattan, Navneet S. 2015. Comparison of viscoelastic properties of set and stirred yogurts made from high pressure and thermally treated milks. INTERNATIONAL JOURNAL OF FOOD PROPERTIES. 18(7): 1513-1523.
Singh, Anubhav Pratap; Ramaswamy, Hosahalli S. 2015. Effect of can-orientation on heat transfer coefficients associated with liquid particulate mixtures during reciprocation agitation thermal processing. FOOD AND BIOPROCESS TECHNOLOGY. 8(7): 1405-1418.
Juarez-Enriquez, E.; Salmeron-Ochoa, I.; Gutierrez-Mendez, N.; Ramaswamy, Hosahalli S.; Ortega-Rivas, E. 2015. Shelf life studies on apple juice pasteurised by ultrahigh hydrostatic pressure. LWT-FOOD SCIENCE AND TECHNOLOGY. 62(1): 915-919.
Singh, Anika; Singh, Anubhav Pratap; Ramaswamy, Hosahalli S. 2015. Computational techniques used in heat transfer studies on canned liquid-particulate mixtures. TRENDS IN FOOD SCIENCE & TECHNOLOGY. 43(1):83-103.
Singh, Anubhav Pratap; Singh, Anika; Ramaswamy, Hosahalli S. 2015. Modification of a static steam retort for evaluating heat transfer under reciprocation agitation thermal processing. JOURNAL OF FOOD ENGINEERING. 153: 63-72.
Ramaswamy, Hosahalli S.; Singh, Ajaypal; Sharma, Monica. Back extrusion rheology for evaluating the transitional effects of high pressure processing of egg components. JOURNAL OF TEXTURE STUDIES. 46(1):34-45.
Singh, Ajaypal; Sharma, Monika; Ramaswamy, Hosahalli S. 2015. Effect of high pressure treatment on rheological characteristics of egg components. INTERNATIONAL JOURNAL OF FOOD PROPERTIES. 18(3):558-571.
Wray, Derek; Ramaswamy, Hosahalli S. 2015. Novel concepts in microwave drying of foods. DRYING TECHNOLOGY. 33(7): 769-783.
Wray, Derek; Ramaswamy, Hosahalli S. 2015. Development of a microwave-vacuum-based dehydration technique for fresh and microwave-osmotic (MWODS) pretreated whole cranberries (Vaccinium macrocarpon). DRYING TECHNOLOGY. 33(7): 796-807.
Singh, A.P. Singh, A. and Ramaswamy, H.S. 2015. A refined methodology for evaluation of heat transfer coefficients in canned particulate fluids under rapid heating conditions. Food and Bioproduct Processing. 94: 169-79.
Tola, Y.B. and Ramaswamy, H.S. 2015. Temperature and high pressure stability of lycopene and vitamin C of watermelon Juice. African Journal of Food Science. 9(5): 351-358.
Klomklao, S., Benjakul, S., Kishimura, H., Osako, K. and Simpson, B. K. 2015. Purification and characterization of trypsin inhibitor from yellowfin tuna (Thunnus Albacores) roe. Journal of Food Biochemistry. doi: 10.1111/jfbc.12204
M. A. Zhen, Joyce I. Boye, Sorayya Azarnia & Benjamin K. Simpson. (2015): Volatile flavour profile of Saskatchewan grown pulses as affected by different thermal processing treatments, International Journal of Food Properties, DOI: 10.1080/10942912.2015.1121494
Shudong He, Benjamin K. Simpson, Hanju Sun, Michael O. Ngadi, Ying Ma & Tiemin Huang 2015. Phaseolus vulgaris lectins: A systematic review of characteristics and health implications. Critical Reviews in Food Science and Nutrition, DOI: 10.1080/10408398.2015.1096234
Klomklao, S., Benjakul, S. and Simpson, B. K. (2015), Inhibition of bigeye snapper (Priacanthus Macracanthus) proteinases by trypsin inhibitor from yellowfin tuna (Thunnus Albacores) roe. Journal of Food Biochemistry, 39: 501–507
Shudong He, Benjamin K. Simpson, Michael O. Ngadi, Ying Ma. (2015). In vitro studies of the digestibility of lectin from black turtle bean (Phaseolus vulgaris). Food Chemistry. 173: 397–404
Ma, Z., Boye, J. I., Swallow, K., Malcolmson, L. and Simpson, B. K. (2015), Techno-functional characterization of salad dressing emulsions supplemented with pea, lentil and chickpea flours. J. Sci. Food Agric. 96(3) 837-847.
Meng X., Li, L., Ye Q., and van de Voort, F. Fourier Transform Infrared (FTIR) Spectroscopy as a Utilitarian Tool for the Routine Determination of Acidity in Ester-Based Oils. J. Agric. Food Chem., 2015, 63 (37), pp 8333–8338.