College of Agricultural Sciences

H. Feng, Skinkis, P. A., and Qian, M. C., “Pinot noir wine volatile and anthocyanin composition under different levels of vine fruit zone leaf removal.”, Food Chem, vol. 214, pp. 736-744, 2017.

P. M. Rubinelli, Kim, S. Ae, Park, S. Hong, Roto, S. M., and Ricke, S. C., “Sodium bisulfate and a sodium bisulfate/tannin mixture decreases pH when added to an in vitro incubated poultry cecal or fecal contents while reducing Salmonella Typhimurium marker strain survival and altering the microbiome.”, J Environ Sci Health B, vol. 52, no. 8, pp. 607-615, 2017.

Q. Zhou, Qian, Y. P. L., and Qian, M. C., “Analysis of volatile phenols in alcoholic beverage by ethylene glycol-polydimethylsiloxane based stir bar sorptive extraction and gas chromatography-mass spectrometry.”, J Chromatogr A, vol. 1390, pp. 22-7, 2015.

Q. Bingjun, Jung, J., and Zhao, Y., “Impact of acidity and metal ion on the antibacterial activity and mechanisms of β- and α-chitosan.”, Appl Biochem Biotechnol, vol. 175, no. 6, pp. 2972-85, 2015.

J. Ding, Holzwarth, G., C Bradford, S., Cooley, B., Yoshinaga, A. S., Patton-Vogt, J., Abeliovich, H., Penner, M. H., and Bakalinsky, A. T., “PEP3 overexpression shortens lag phase but does not alter growth rate in Saccharomyces cerevisiae exposed to acetic acid stress.”, Appl Microbiol Biotechnol, vol. 99, no. 20, pp. 8667-80, 2015.

S. Vincenzi, Bierma, J., Wickramasekara, S. I., Curioni, A., Gazzola, D., and Bakalinsky, A. T., “Characterization of a grape class IV chitinase.”, J Agric Food Chem, vol. 62, no. 24, pp. 5660-8, 2014.

H. Zhang, Fang, J., Deng, Y., and Zhao, Y., “Optimized production of Serratia marcescens B742 mutants for preparing chitin from shrimp shells powders.”, Int J Biol Macromol, vol. 69, pp. 319-28, 2014.

T. M. Brown, Cerruto-Noya, C. A., Schrader, K. K., Kleinholz, C. W., and DeWitt, C. A. Mireles, “Evaluation of a modified pH-shift process to reduce 2-methylisoborneol and geosmin in spiked catfish and produce a consumer acceptable fried catfish nugget-like product.”, J Food Sci, vol. 77, no. 10, pp. S377-83, 2012.

A. Wells and Osborne, J. P., “Impact of acetaldehyde- and pyruvic acid-bound sulphur dioxide on wine lactic acid bacteria.”, Lett Appl Microbiol, vol. 54, no. 3, pp. 187-94, 2012.

Q. Deng and Zhao, Y., “Physicochemical, nutritional, and antimicrobial properties of wine grape (cv. Merlot) pomace extract-based films.”, J Food Sci, vol. 76, no. 3, pp. E309-17, 2011.

Z. H. Reed and Park, J. W., “Rheological and biochemical characterization of salmon myosin as affected by constant heating rate.”, J Food Sci, vol. 76, no. 2, pp. C343-9, 2011.

G. S. Murthy, Johnston, D. B., Rausch, K. D., Tumbleson, M. E., and Singh, V., “Starch hydrolysis modeling: application to fuel ethanol production.”, Bioprocess Biosyst Eng, vol. 34, no. 7, pp. 879-90, 2011.

P. Tadpitchayangkoon, Park, J. W., Mayer, S. G., and Yongsawatdigul, J., “Structural changes and dynamic rheological properties of sarcoplasmic proteins subjected to pH-shift method.”, J Agric Food Chem, vol. 58, no. 7, pp. 4241-9, 2010.

S. Poowakanjana and Park, J. W., “Controlling the bleeding of carmine colorant in crabstick.”, J Food Sci, vol. 74, no. 9, pp. C707-12, 2009.

E. H. Burrows, Wong, W. - K., Fern, X., Chaplen, F. W. R., and Ely, R. L., “Optimization of pH and nitrogen for enhanced hydrogen production by Synechocystis sp. PCC 6803 via statistical and machine learning methods.”, Biotechnol Prog, vol. 25, no. 4, pp. 1009-17, 2009.

J. G. Waite, Jones, J. M., Turek, E. J., Dunne, C. P., Wright, A. O., Yang, T. C. S., Beckwitt, R., and Yousef, A. E., “Production of shelf-stable ranch dressing using high-pressure processing.”, J Food Sci, vol. 74, no. 2, pp. M83-93, 2009.

S. M. M. Malowicki, Martin, R., and Qian, M. C., “Comparison of sugar, acids, and volatile composition in raspberry bushy dwarf virus-resistant transgenic raspberries and the wild type 'meeker' (rubus idaeus L.).”, J Agric Food Chem, vol. 56, no. 15, pp. 6648-55, 2008.

T. Okada and Morrissey, M. T., “Production of n-3 polyunsaturated fatty acid concentrate from sardine oil by immobilized Candida rugosa lipase.”, J Food Sci, vol. 73, no. 3, pp. C146-50, 2008.

J. Duan, Park, S. - I., Daeschel, M. A., and Zhao, Y., “Antimicrobial chitosan-lysozyme (CL) films and coatings for enhancing microbial safety of mozzarella cheese.”, J Food Sci, vol. 72, no. 9, pp. M355-62, 2007.

Y. Xu, Fan, W., and Qian, M. C., “Characterization of aroma compounds in apple cider using solvent-assisted flavor evaporation and headspace solid-phase microextraction.”, J Agric Food Chem, vol. 55, no. 8, pp. 3051-7, 2007.

T. Okada and Morrissey, M. T., “Recovery and characterization of sardine oil extracted by pH adjustment.”, J Agric Food Chem, vol. 55, no. 5, pp. 1808-13, 2007.

J. P. Osborne, A Morneau, D., and R de Orduña, M., “Degradation of free and sulfur-dioxide-bound acetaldehyde by malolactic lactic acid bacteria in white wine.”, J Appl Microbiol, vol. 101, no. 2, pp. 474-9, 2006.

S. Thawornchinsombut, Park, J. W., Meng, G., and C Y Li-Chan, E., “Raman spectroscopy determines structural changes associated with gelation properties of fish proteins recovered at alkaline pH.”, J Agric Food Chem, vol. 54, no. 6, pp. 2178-87, 2006.

M. J. Fisher, Bohnert, D. W., Ackerman, C. J., Schauer, C. S., Delcurto, T., Craig, A. M., Vanzant, E. S., Harmon, D. L., and Schrick, F. N., “Evaluation of perennial ryegrass straw as a forage source for ruminants.”, Journal of Animal Science, vol. 82, no. 7, pp. 2175-84, 2004.

Y. - C. Su and Morrissey, M. T., “Reducing levels of Listeria monocytogenes contamination on raw salmon with acidified sodium chlorite.”, J Food Prot, vol. 66, no. 5, pp. 812-8, 2003.