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Estrada E., Juhel G, Han Ping, B.C. Kelly, Lee W.K., Bayen S. Multi-tool assessment of trace metals in mangroves combining sediment and clam sampling, DGT passive samplers and caged mussels. Science of the Total Environment. DOI: 10.1016/j.scitotenv.2016.09.055 .
Juhel G., Bayen S., Goh C., Lee W.K., Kelly B.C. Biomarker expression in green mussels (Perna viridis) exposed to carbamazepine, bisphenol A and atrazine: single chemical Vs mixture of chemicals exposure. Environmental Chemistry and Toxicology. DOI: 10.1002/etc.3556;
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Tian L., Khalil S., Bayen S. Thermal degradation of antibiotic residues in food. Critical Reviews in Food Science and Nutrition. DOI: dx.doi.org/10.1080/10408398.2016.1164119.
Tanchanok Poonsin, Benjamin K. Simpson, Soottawat Benjakul, Wonnop Visessanguan and Sappasith Klomklao. (2016). Albacore tuna (Thunnus alalunga) spleen trypsin partitioning in an aqueous two-phase system and its hydrolytic pattern on Pacific white shrimp (Litopenaeus vannamei) shells. International Journal of Food Properties. DOI: 10.1080/10942912.2016.1240180.
Sappasith Klomklao, Soottawat Benjakul, Hideki Kishimura, Kazufumi Osako and Benjamin K. Simpson. (2016). Purification and characterization of trypsin inhibitor from yellowfin tuna (thunnus albacores) roe. Journal of Food Biochemistry. 40: 140–147. doi:10.1111/jfbc.12204.
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Zhen Ma, Joyce I. Boye, Sorayya Azarnia & Benjamin K. Simpson. (2016). Volatile flavor profile of Saskatchewan grown pulses as affected by different thermal processing treatments. International Journal of Food Properties. 19:10, 2251-2271. DOI: 10.1080/10942912.2015.1121494.
Zhen Ma, Joyce I. Boye and Benjamin K. Simpson. (2016). Preparation of salad dressing emulsions using lentil, chickpea and pea protein isolates: a response surface methodology study. Journal of Food Quality. 39: 274–291. DOI: 10.1111/jfq.12190
Waglay, A., Karboune, S., Khodadadi, M. (2016). Investigation and optimization of a novel enzymatic approach for the isolation of proteins from potato pulp. LWT - Food Sci. Technol.65: 197-205.
Khodaei, N., Benoit Fernandez, B., Fliss, I., Karboune, S. (2016).Digestibility and Prebiotic Properties of Potato Rhamnogalacturonan I Polysaccharide and Its Galactose-Rich Oligosaccharides/Oligomers. Carbohydr. Polym. 136, 1074-1084.
Waglay, A., Karboune, S. (2016). Enzymatic Generation of Selected Peptides from Potato Protein Isolates and Characterization of their Structural properties. Biotechnol. Progr. 32, 420-429.
Karboune, S., Khodaei, N. (2016). Structures, isolation and health-promoting properties of pectic polysaccharides from cell wall-rich food by-products: A source of functional ingredients. Current Opinion in Food Science. 8, 50-55.
Khodaei, N., Karboune, S. (2016). Enzymatic generation of galactose-rich oligosaccharides/oligomers from potato rhamnogalacturonan i pectic polysaccharides. Food Chem. 197, 406-414.
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Nashalian, O., Yaylayan V. Formation of reduced form of furaneol® (2, 5-dimethyl-4-hydroxy-tetrahydrofuran-3-one) during the Maillard reaction through catalysis of amino acid metal salts. Food Chemistry 2016, 210:489-495.
Nashalian, O., Yaylayan V. In Situ formation of the amino sugars 1-amino-1-deoxy-fructose and 2-amino-2-deoxy-glucose under Maillard reaction conditions in the absence of ammonia. Food Chemistry 2016, 197:489-495.
Gomaa A., Nsonzi, F., Sedman J., and Ismail AA. (2016). Enhanced Unfolding of Bovine β-Lactoglobulin Structure Using Microwave Treatment: A Multi-Spectroscopic Study. Food Biophysics, Volume 11(4), pp 370–379.
Zhu, S. M.; Xu, M. L.; Ramaswamy, H. S.; Yang, M. Y. and Yu, Y. 2016. Effect of high pressure treatment on the aging characteristics of Chinese liquor as evaluated by electronic nose and chemical analysis. Nature - Scientific Reports 6: AR 30273 DI 10.1038/srep30273.
You, Jia; Singh, Anubhav Pratap; Singh, Anika and Ramaswamy, Hosahalli S. 2016. Quality Retention Enhancement in Canned Potato and Radish Using Reciprocating Agitation Thermal Processing. INTERNATIONAL JOURNAL OF FOOD ENGINEERING. 12(5):491-500.
Singh, Anubhav Pratap; Singh, Anika and Ramaswamy, Hosahalli S. 2016. A novel approach for quantification of particle motion and particle mixing during agitation thermal processing. JOURNAL OF FOOD ENGINEERING 180: 39-47 Impact Factor 3.20
Singh, Anika; Singh, Anubhav Pratap and Ramaswamy, Hosahalli S. 2016. A Controlled Agitation Process for Improving Quality of Canned Green Beans during Agitation Thermal Processing. JOURNAL OF FOOD SCIENCE. 81(6): E1399-E1411.
Duguay, Ann-Julie; Ramaswamy, Hosahalli S.; Zareifard, Reza; Zhu, Songming; Grabowski, Stefan and Marcotte, Michele. 2016. Ohmic Heating Behaviour of Cabbage and Daikon Radish. FOOD AND BIOPROCESS TECHNOLOGY. 9(3): 430-440
Singh, Anubhav Pratap and Ramaswamy, Hosahalli S. 2016. Simultaneous optimization of heat transfer and reciprocation intensity for thermal processing of liquid particulate mixtures undergoing reciprocating agitation. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 33: 405-415.
Jobe, B.; Rattan, N. S. and Ramaswamy, H. S. 2016. Kinetics of Quality Attributes of Potato Particulates during Cooking Process. INTERNATIONAL JOURNAL OF FOOD ENGINEERING. 12(1): 27-35.
Yu, Yong; Ge, Lingyan; Ramaswamy, H. S.; Wang, Chunfang; Zhan, Yao and Zhu, Songming. 2016. Effect of high-pressure processing on moisture sorption properties of brown rice. DRYING TECHNOLOGY. 34(7): 783-792.
Su, Guangming; Zhu, Songming; Xu, Menglong; Ramaswamy, Hosahalli S.; Lin, Yi; Yu, Yong. 2016. Pressure Degradation Kinetics of Anthocyanin Pigment and Visual Color of Chinese Bayberry Juice. INTERNATIONAL JOURNAL OF FOOD PROPERTIES. 19(2): 443 - 453.
Singh, Anubhav Pratap; Singh, Anika; Ramaswamy, Hosahalli S. 2016. Dimensionless correlations for heat transfer coefficients during reciprocating agitation thermal processing (RA-TP) of Newtonian liquid/particulate mixtures. FOOD AND BIOPRODUCTS PROCESSING. 97:76-87.
Singh, Anika; Ramaswamy, Hosahalli S. 2016. Heat transfer coefficients during thermal processing of model particulate mixtures in non-Newtonian fluids undergoing reciprocation agitation as affected by process variables. LWT-FOOD SCIENCE AND TECHNOLOGY. 65: 185-196.
Tola, Y.B. and Ramaswamy, H.S. 2015. Microbiological Design and Validation of Thermal and High Pressure Processing of Acidified Carrots and Assessment of Product Quality. Journal of Food Processing and Preservation. 39(6): 2991-3004
Wray, Derek; Ramaswamy, Hosahalli S. 2015. Quality attributes of microwave vacuum finish-dried fresh and microwave-osmotic pretreated cranberries. JOURNAL OF FOOD PROCESSING AND PRESERVATION. 39(6): 3067-3079.
Wang, C., Lin, Y., Ramaswamy, H.S., Ge, L., Hu, F., Zhu, S. and Yu, Y. 2015. Storage Stability of Chinese Bayberry Juice after High Pressure or Thermal Treatment. Journal of Food Processing and Preservation. 39(6): 2259-2266.
Wray, D. and Ramaswamy. H.S. 2015. Quality Attributes of Microwave Vacuum Finish-Dried Fresh and Microwave-Osmotic Pretreated Cranberries. Journal of Food Processing and Preservation. 39(6): 3067-3079.
Singh A., Singh, A.P. and Ramaswamy, H.S. 2015. Effect of Processing Conditions on Quality of Green Beans Subjected to Reciprocating Agitation Thermal Processing. Food Research International. 78: 424–432.