Food Processing and Packaging Papers and Reports

2021

Song, Y.S., Koontz, J.L., Juskelis, R.O., Patazca, E., Limm, W., and Zhao, K. 2021. Effect of high pressure processing on migration characteristics of polypropylene used in food contact materials. Food Additives & Contaminants: Part A. 38: 513–531. doi: https://doi.org/10.1080/19440049.2020.1861341.

Khuda, S., Nguyen, A.V., Lee, D., Williams, K.M., Jackson, L.S., Bedford, B., Kwon, J., and Scholl, P.F. 2021. Effectiveness of antibody specific for heat-processed milk proteins and incurred calibrants for ELISA-based quantification of milk in dark chocolate matrices.  Food Control. 123, 107760. doi: https://doi.org/10.1016/j.foodcont.2020.107760.

Fleischman, G.J., Kleinmeier, D., Lunzer, J., and Redan, B.W. 2021. Differences in experimental outcomes from thermal processing: The case of poppy seeds and opium alkaloids. Journal of Agricultural and Food Chemistry. 69(27): 7499-7500.

Guo, A., Shieh, Y.C., Divan, R., and Wang, R. Nanofabrication of silicon surfaces for reduced virus adhesion. 2021. Journal of Vacuum Science and Technology B. 39: 012801.

Reddy, N.R., Morrissey, T.R., Aguilar, V.L., Schill, K.M., and Skinner, G.E. 2021. Evidence for Bacillus cereus spores as the target pathogen in thermally processed extended shelf life refrigerated foods. Journal of Food Protection 84(3): 442-448.

Sharma, G.M., Wang, S.S., Pereira, M., Bedford, B., Wehling, P., Arlinghaus, M., Warren, J., Whitaker, T., Jackson, L.S., Canida, T., and Chirtel, S. 2021. Sampling plan designs for gluten estimation in oat flour by discrete and composite sampling. Food Control. 129: 107760.

Yang, T., Paulose, T., Redan, B.W., Mabon, J.C., and Duncan, T.V. 2021. Food and beverage ingredients induce the formation of silver nanoparticles in products stored within nanotechnology-enabled packaging. ACS Applied Materials & Interfaces, 13(1): 1398-1412.

Yang T., Duncan T.V., 2021. Challenges and potential solutions for nanosensors intended for use with foods. Nature Nanotechnology. 16(3):251–265.

2020

Redan, B.W. 2020. Processing aids in food and beverage manufacturing: potential source of elemental and trace metal contaminants.

Koontz, J. L., Liggans, G. L., Redan, B.W. 2020. Temperature and pH affect copper release kinetics from copper metal foil and commercial copperware to food simulants. Food Additives & Contaminants: Part A, 2020, 37, 465–477.

Yan, R., Wang, Y., Duncan, V.T., and Shieh, Y.C. 2020. Effect of polymer and glass physicochemical properties on MS2 recovery from food contact surfaces. Food Microbiology 87: 103354.  

Guo, A., Shieh, Y.C., and Wang, R.R. 2020. Features of material surfaces affecting virus adhesion as determined by nanoscopic quantification. Colloids and Surfaces A: Physicochemical and Engineering Aspects. 602: 125109. doi: https://doi.org/10.1016/j.colsurfa.2020.125109.

2019

Fiedler, K.L., Cao, W., Zhang, L., Naziemiec, M., Bedford, B., Yin, L., Smith, N., Arbuckle, M., LopezHernandez, A., and Jackson, L.S. 2019. Detection of gluten in a pilot-scale barley-based beer produced with and without a prolyl endopeptidase enzyme, Food Additives & Contaminants: Part A, 36(8): 1151-1162.  

Song, Y.S., Stewart, D., Reineke, K., Wang. L., Ma. C., Lu, Y., Shazer, A., Deng, K., and Tortorello, M.L. 2019. Effects of package atmosphere and storage conditions on minimizing risk of Escherichia coli O157:H7 in packaged fresh baby spinach. Journal of Food Protection. 82(5): 844-853.

Suehr, Q.J., Anderson, N.M., and Keller, S.E. 2019. Desiccation and thermal resistance of E. coli O121 in wheat flour. Journal of Food Protection. 82(8): 1308-1313.

2018

Salazar, J., Bathija, V., Carstens, C., Narula, S., Shazer, A., Stewart, D., Tortorello, M.L. 2018. Listeria monocytogenes Growth Kinetics in Milkshakes Made from Naturally and Artificially Contaminated Ice Cream.  Frontiers Food Microbiology. 9:62. DOI:10.3389/fmicb.2018.00062.

Weiner, R.G., Sharma, A., Xu, H., Gray, P.J., and Duncan, T.V. 2018. Assessment of Mass Transfer from Poly (ethylene) Nanocomposites Containing Noble Metal Nanoparticles: A Systematic Study of Embedded Particle Stability. ACS Applied Nano Mater. DOI: 10.1021/acsanm.8b01241.

Song, Y.S., 2018. Effect of High Pressure Processing on Migration in Polymer Films. Reference Module in Food Science. Elsevier, pp. 1–9.

Daryaei, H., Peñaloza, W., Hildebrandt, I., Krishnamurthy, K., Thiruvengadam, P. and Wan, J. (2018). Heat inactivation of Shiga toxin-producing Escherichia coliin a selection of low moisture foods. Food Control, 58, 48–56.

Bedford, B. 2018. Allergen Controls At Home. In Food Allergens: Best Practices For Assessing, Managing And Communicating The Risks. Fu, T.J., Jackson, L.S., Krishnamurthy, K., and W. Bedale (Eds.), Springer, NY.

Fleischman G.J. 2018. Thermal Analysis of a Low-tech Passive Sensor for the Assessment of Food Cooling Rate in Refrigerators and Freezers.  Journal of Food Process Engineering. DOI: https://doi.org/10.1111/jfpe.12940.

Fu, T.J., Jackson, L., Krishnamurthy, K. 2018. Best Practices for Assessing, Managing and Communicating Food Allergen Risks: An Introduction. Fu. T.J., Jackson, L., Krishnamurthy, K., Bedale, W. (Eds.), Springer, NY.

Fu, T.J., Li, Y., Awad, D., Zhou, T.Y., Liu, L. 2018. Factors Affecting the Performance and Monitoring of Chlorine Wash in Preventing Escherichia coli O157:H7 Cross-contamination During Postharvest Washing of Cut Lettuce. Food Control. 94: 212-221.

Jackson, L.S. 2018. Allergen Cleaning Best Practices. In Food Allergens: Best Practices for Assessing, Managing and Communicating the Risks. Fu, T.J., Jackson, L.S., Krishnamurthy, K., and W. Bedale (Eds.), Springer, NY.

Jin, Yuqiao, Pickens, Shannon, Burbick, Stephen, Hildebrandt, Ian, Keller, Susan E., Grasso-Kelley, Elizabeth M., and Anderson, Nathan M. 2018. Thermal Inactivation of Salmonella Agona in Low–Water Activity Foods: Predictive Models for the Combined Effect of Temperature, Water Activity, and Food Component. Journal of Food Protection. 81(9):863-878.

Keller, S.E., Anderson, N.M, Wang, C., Burbick, S.J., Hildebrandt, I.M., Gonsalves, L.J., Suehr Q.J., and Santillana-Farakos, S.M.  2018.  Survival of Salmonella During Production of Partially Sprouted Pumpkin, Sunflower, and Chia Seeds Dried for Direct Consumption. Journal of Food Protection. 81(4):520-527.

2017

Cao, W., Watson, D., Bakke, M., Panda, R., Bedford, B., Kande, P., Jackson, L., Garber, E. 2017. Detection of Gluten during the Fermentation Process to Produce Soy Sauce. Journal of Food Protection. 80(5): 799-808.

Gombas, D., Lou Y., Brennan, J., Shergill, G., Petran, R., Walsh, R., Hau, H., Khurana, K., Zomorodi, B., Rosen, J., Varley, R., and Deng, K. 2017. Guidelines To Validate Control of Cross-Contamination during Washing of Fresh-Cut Leafy Vegetables. Journal of Food Protection. 80 (2): 312–330.

Werner, B.G., Koontz, J.S. 2017. Goddard. Hurdles to commercial translation of next generation active food packaging technologies. Current Opinion in Food Science. 16:40-48.

2016

Reddy, N.R., Patazca., E, Morrissey, T.R., Skinner, G.E., Loeza, V., Schill, K.M., Larkin, J.W. 2016. Thermal and pressure-assisted Thermal Destruction Kinetics for Spores of Type A Clostridium botulinum and Clostridium sporogenes.  Journal of Food Protection. 79(2):253-262.

Balasubramaniam, V.M., Yousef, A.E., Wan, J., and Husain, A. Kinder, Gentler Food Processing: As consumers demand more minimally processed foods, new nonthermal technologies, including high pressure processing, are promoting the growth of extended shelf life foods. 2016. Food Technology. 70(12): 20-28.

Daryaei, H., Yousef, A.E. and Balasubramaniam, V.M. 2016. Microbiological aspects of high pressure processing of food: Inactivation of microbial vegetative cells and spores. In: High Pressure Processing of Food – Principles, Technology and Applications. V.M. Balasubramaniam, Gustavo V. Barbosa-Cánovas and Huub L.M. Lelieveld (Eds.). Springer.

Pan H, Buenconsejo, M, Reineke K.F., and Shieh Y.C. 2016. Effect of process temperature on virus inactivation during high hydrostatic pressure processing of contaminated fruit puree and juice. Journal of Food Protection. 79(9):1517-1526.

Parker, C.H, Khuda, S.E., Pereira, M., Ross, M.M., Fu T-J, Fan, X., Wu, Y., Williams, K.M., DeVries, J., Pulvermacher, B., Bedford, B., Zhang, X., Jackson. L.S. 2015. Journal of Agriculture and Food Chemistry. Multi-allergen quantitation and the impact of thermal treatment in industry-processed baked goods by ELISA and liquid chromatography-tandem mass spectrometry. 63(49):10669-10680.

Patazca, E., Morrissey, T., Loeza, V., Reddy, N, R., Skinner, G., Larkin, J., 2013. Effect of packaging systems and pressure fluids on inactivation of Clostridium botulinum spores by combined high pressure and thermal processing.  Journal of Food Protection.  76(3): 448-455.

Koontz, J. L. 2016. Chapter 13: Packaging Technologies to Control Lipid Oxidation: In Oxidative Stability and Shelf Life of Foods Containing Oils and Fats. Hu., M., Jacobsen, C. (eds.). AOCS Press/Academic Press.

2015

Duncan, T.V. 2015. Release of Engineered Nanoparticles from Polymer Nanocomposite Materials: the Effects of Matrix Degradation. ACS Applied Materials and Interfaces. 7(1): 20-39.

Duncan, T.V., and Pillai, K.V. 2015. Release of Engineered Nanoparticles from Polymer Nanocomposite Materials: Dissolution, Desorption, and Diffusion.  ACS Applied Materials and Interfaces. 7(1): 2-19.

Grasso, E.M., Grove, S.F., Halik, L.A., Arritt, F., Keller, S.E. 2015. Cleaning and sanitation of Salmonella-contaminated peanut butter processing equipment. Food Microbiology. 46:100-106.

Fleischman, G. J. 2015. Reducing the experimental effort in measuring D and z values for microorganism inactivation kinetics. Journal of Food Engineering. 155:1-9.

Cappozzo, J.C., Koutchma, T., Barnes, G. 2015. Chemical characterization of milk after treatment with thermal (HTST and UHT) and non-thermal (turbulent flow ultraviolet) processing technologies.  Journal of Dairy Science.  98(8): 5068–5079.

Skinner G.E., Fleischman G.J., Balster, F., Reineke, K., Reddy, N.R., Larkin, J.W., 2015. Effect of fill temperature on Clostridium botulinum Type A toxin activity during the hot filling of juice bottles. Jounal of Food Protection. 78(8):1506-1511.

Marshall, K.M., Nowaczyk II, L., Morrissey, T.R., Loeza, V. Halik, L.A., Skinner, G.E., Reddy, N.R., Fleischman, G.J., and Larkin, J.W. 2015. Effect of sporulation temperature on the resistance of Clostridium botulinum type A spores to thermal and high pressure processing. Journal of Food Protection. 78(1):146-150.

Peng, J., Tang, J., Barrett, D.M., Sablani, S.S., Anderson, N., Powers, J.R. 2015. Thermal pasteurization of vegetables: critical factors for process design and effects on quality. Critical Reviews Food Science Nutrition. Nov 3:0.

2014

Li, H., Fu, X., Bima, Y., Koontz, J., Megalis, C., Yang, F., Fleischman, G., and Tortorello, M.L.  2014.  Effect of the Local Microenvironment on Survival and Thermal Inactivation of Salmonella in Low- and Intermediate-moisture Multi-ingredient Foods.  Journal of Food Protection. 77(1): 67–74.

Marshall, K. M., Nowaczyk, L., Raphael, B. H., Skinner, G.E., and Reddy, N.R. 2014. Identification and Genetic Characterization of Clostridium botulinum type A Strains from Commercially Pasteurized Carrot Juice.  Food Microbiology. 44:149-155.

Noonan, G.O., Whelton, A.J., Carlander, D., and Duncan, T.V. 2014. Measurement Methods to Evaluate Engineered Nanomaterial Release from Food Contact Materials. Comprehensive Reviews in Food Science. 13(4): 679-692.

Pillai, K.V., Hunt, P., and Duncan, T.V.  2014. Nanoparticles in Polymer Nanocomposite Food Contact Materials – Uses, Potential Release, and Emerging Toxicological Concerns. In Toxicants in Food

Packaging and Household Plastics: Exposure and Health Risks to Consumers (Molecular and Integrative Toxicology). Snedekker, S., ed. Springer Scientific, New York, NY.

Singh, S., Stephan, C., Westerhoff, P.J., Carlander, D., and Duncan, T.V. 2014.  Measurement Methods to Detect, Characterize, and Quantify Engineered Nanomaterials in Foods. Comprehensive Reviews in Food Science. 13(4): 693-704. 

Skinner, G.E., Marshall, K.M., Morrissey, T.R., Loeza, V., Patazca, E. N.R. Reddy and Larkin, J.W. 2014. Combined High Pressure and Thermal Processing on Inactivation of Type E and Nonproteolytic Type B and F Spores of Clostridium botulinum. Journal of Food Protection. 77(12): 2054-2061.  

Marshall, K.M., Nowaczyk II, L., Morrissey, T.R., Loeza, V. Halik, L.A., Skinner, G.E., Reddy, N.R., Fleischman, G.J., and Larkin, J.W. 2015. Effect of sporulation temperature on the resistance of Clostridium botulinum type A spores to thermal and high pressure processing. Journal of Food Protection. 78(1):146-150.

Song, Y.S., Gera, M., Bulbul, J., Koontz, J.L. 2014.  Evaluation of a Non-destructive High Voltage Technique for the Detection of Pinhole Leaks in Flexible and Semi-rigid Packages for Foods.  Packaging Technology and Science. 27(6): 423–436.

Sun, S., Anderson, N.M., and Keller, S.E. 2014. Atmospheric Pressure Plasma Treatment of Black Peppercorns Inoculated with Salmonella and Held under Controlled Storage. Journal of Food Science. 79(12): E2441-E2446.

Tadapaneni, R., Edirisinghe, I., and Burton-Freeman, B.M. 2014. High-Pressure Processing, Strawberry Beverages and Composition of Bioactives in Processing and Impact on Active Components in Food. Academic Press.

Benvenuto, M.A., Ahuja, S., Duncan, T.V., Noonan G.O., and  Roberts-Kirchhoff, E.S., eds. 2014.  Chemistry of Food, Food Supplements, and Food Contact Materials: From Production to Plate.  ACS Symposium Series 1159. Washington, DC: American Chemical Society.  

Brackett, R. E., Ocasio, W., Waters, K., Barach, J., and Wan, J. 2014. Validation and Verification: A Practical, Industry-driven Framework Developed to Support the Requirements of the Food Safety Modernization Act (FSMA) of 2011, White Paper (full-text).

Deng, K., Wang, X., Yen, L.H., Ding, H., and Tortorello, M.L. 2014. Behavior of Shiga Toxigenic Escherichia coli Relevant to Lettuce Washing Processes and Consideration of Factors for Evaluating Washing Process Surrogates. Journal of Food Protection. 77: 1860-1867.

Fleischman, G.J., 2014. Heat Treatment of Foods: Action of Microwaves. In Encyclopedia of Food Microbiology, Vol 2. Batt, C.A., and Tortorello, M.L., eds. Elsevier Ltd, Academic Press, 148–159.

Fleischman, G.J. 2014. Regulatory Issues, in Ohmic Heating in Food Processing. Ramaswamy, H.S., Marcotte, M., Sastry, S., and Abdelrahim, K., eds. CRC Press, Taylor & Francis Group, Boca Raton, Fl. 487-494.

Keener, L., and Krishnamurthy, K. 2014. Shedding Light on Food Safety: Applications of Pulsed Light Processing. Food Safety Magazine.  June-July Edition (full-text). 

2013

Patazca, E., Morrissey, T., Loeza, V., Reddy, N, R., Skinner, G., Larkin, J., 2013. Effect of packaging systems and pressure fluids on inactivation of Clostridium botulinum spores by combined high pressure and thermal processing.  Journal of Food Protection.  76(3): 448-455.

Fu, T.-J. Maks, N. 2013. Impact of thermal processing on ELISA detection of peanut allergens. Journal of Agricultural and Food Chemistry. 61(24): 5649-5658.

Yettella, R., Proctor, A., Henbest, B.  2013.  Effect of UV processing treatments on soy oil conjugated linoleic acid yields and tocopherols stability.  Journal of American Oil Chemists Society.  90(6): 863–870.

Reddy, N.R., Marshall, K., Morrissey, T.R., Loeza, V., Patazca, E., Skinner, G.E., Krishnamurthy, K., and  Larkin, J.W. 2013. Combined high pressure and thermal processing on inactivation of type A and proteolytic type B spores of Clostridium botulinum.  Journal of Food Protection. 76(8): 1384-92.

Tadapaneni, R., Edirisinghe, I., Burton-Freeman, B. Chapter- High pressure processing, strawberry beverages and composition of “bioactives” in Processing and Impact on Active Components in Food.  2013. Elsevier Press.

Wang, Y., Fu, T.-J., Howard, A., Kothary, M. H., McHugh, T., Zhang, Y. 2013. Crystal structure of peanut (Arachis hypogaea) allergen Ara h 5.  Journal of Agricultural and Food Chemistry.  61(7): 1573-1578.

Yettella, R., Proctor, A., Henbest, B.  2013.  Effect of UV processing treatments on soy oil conjugated linoleic acid yields and tocopherols stability.  Journal of American Oil Chemists Society.  90(6): 863–870.

2012

Buckow R., Semrau J., Sui Q., Wan J., Knoerzer K. 2012z. Numerical evaluation of lactoperoxidase inactivation during continuous pulsed electric field processing. Biotechnology Progress. 28(5): 1363-75.

Daryaei, H. and Balasubramaniam, V.M. 2012. Microbial decontamination of food by high hydrostatic pressure. In Microbial decontamination in the food industry: Novel methods and applications. Edited by M. Ngadi and A. Demirci. Woodhead publishing.

Keklik, N.M., K. Krishnamurthy, and A. Demirci. 2012. Food decontamination by UV and pulsed UV light.  In: Food Decontamination: Novel Methods and Applications. Edited by M. Ngadi and A. Demirci. Woodhead publishing.

Khuda, S., Slate, A., Pereira, M., Al-Taher- F., Jackson, L., Diaz-Amigo, C., Bigley, E.C., III., Whitaker, T., and K. Williams. 2012. Effect of processing on recovery and variability associated with immunochemical analytical methods for multiple allergens in a single matrix: Dark chocolate.  Journal of Agriculture and Food Chemistry. 2012, 60(17): 4204–4211.

Krishnamurthy, K., Ramaswamy, R., and S. Jun. 2012. Food decontamination by infrared heating. In: Food Decontamination: Novel Methods and Applications. Edited by M. Ngadi and A. Demirci. Woodhead publishing.

Tadapaneni, R.K., Banaszewski, K., Patazca, E., Edirisinghe, I., Cappozzo, J., Jackson, L., and B. Burton-Freeman.  2012.  Effect of high-pressure processing and milk on the anthocyanin composition and antioxidant capacity of strawberry-based beverages.  Journal of Agriculture and Food Chemistry. 60(23): 5795–5802.

Tolleson, W.H., Jackson, L.S., Triplett, O.A., Aluri, B., Cappozzo, J., Banaszewski, K., Chang, C.W., and K.T. Nguyen. 2012. Chemical inactivation of protein toxins on food contact surfaces. Journal of Agriculture and Food Chemistry. 60(26): 6627–6640.

Yang, W.W. N.R. Mwakatage, R.Goodrich-Schneider, K. Krishnamurthy, T.M. Rababah. 2012. Mitigation of major peanut allergens by pulsed ultraviolet light.  Food and Bioprocess Technologies. 5(7): 2728-2738.

2011

Anderson, N.M., J.W. Larkin, M.B. Cole, G.E. Skinner, R.C. Whiting, L.G.M. Gorris, A. Rodriguez, R. Buchanan, C.M. Stewart, J.H. Hanlin, L. Keener, and P.A. Hall. 2011. The Food Safety Objective approach for controlling Clostridium botulinum growth and toxin production in commercially sterile foods. J. of Food Protection. 74(11): 1956-1989.

Anderson, N.M. and P.N. Walker. 2011. Quality comparison of continuous steam sterilization segmented-flow aseptic processing versus conventional canning of whole and sliced mushrooms. J. of Food Science 76(6):E429-437.

Demirci, A. and K. Krishnamurthy. 2011. Pulsed ultraviolet light. In Nonthermal Processing Technologies for Food. Zhang, H., G. Barbosa-Cánovas, V.M. Balasubramaniam, P. Dunne, D. Farkas, and J. Yuan, eds. Ames, Iowa: Blackwell Publishing. ISBN: 0813816688, pp. 249 261.

Duncan, Timothy V. 2011. Applications of nanotechnology in food packaging and food safety: barrier materials, antimicrobials and sensors. Journal of Colloid and Interface Science. 363, 1-24.

Al-Taher, F., Chen, Y., and Cappozzo, J. 2011. Effect of washing treatments and sonication on pesticides in tomatoes. 241st National Meeting and Exposition of the American-Chemical-Society. Volume 241.

Grasso, E.M., and R.M. Uribe-Rendon. 2011. Inactivation of Escherichia coli inoculated onto fresh-cut chopped cabbage using electron-beam processing. Journal of Food Protection. 74(1):115-118.

Duncan, Timothy V. 2011. The communication challenges presented by nanofoods. Nature Nanotechnology. 6: 683-688.

Jackson, L.S., Jablonski, J., Bullerman, L.B.; Bianchini, A., Hanna, M.A., Voss, K.A., Hollub, A.D. and D. Ryu. 2011. Reduction of fumonisin B1 in corn grits by twin-screw extrusion. Journal of Food Science. 76(6), T150-T155.

Spinak, S.H. and J.W. Larkin. 2011. Regulations and alternative food-processing technologies. In Nonthermal Processing Technologies for Food. Zhang, H., G. Barbosa-Cánovas, V.M. Balasubramaniam, P. Dunne, D. Farkas, and J. Yuan, eds. Ames, Iowa: Blackwell Publishing. ISBN: 0813816688, pp. 562-570.

Krishnamurthy, K., Sneed, J. 2011. Cooling practices used in school foodservice. Food Protection Trends. 31(12): 828-833. 

Voss, K.A., Riley, R.T., Jackson, L.S., Jablonski, J.E., Bianchini, A., Bullerman, L.B., Hanna, M.A. and D. Ryu. 2011. Extrusion cooking with glucose supplementation of fumonisin-contaminated corn grits protects against nephrotoxicity and disrupted sphingolipid metabolism in rats. Molecular Nutrition & Food Research. 55, 1-9.

2010

Jun, S., K. Krishnamurthy, J. Irudayaraj, A. Demirci, and H.K. Khurana. 2010. Fundamentals and theory of infrared radiation. In: Infrared Heating for Food and Agricultural Processing. Zhongli Pan (ed.). CRC Press.

Krishnamurthy, K., J.C. Tewari, A. Demirci, and J. Irudayaraj. 2010. Spectroscopic and microscopic investigations of inactivation of Staphylococcus aureus by pulsed UV-light and infrared heating. Food and Bioprocess Technologies. 3:93-104.

Koutchma, T., Y. Song, I. Setikaite, P. Juliano, G.V. Barbosa-Cánovas, C.P. Dunne, and E. Patazca. 2010. Packaging evaluation for high-pressure high-temperature sterilization of shelf-stable foods. Journal of Food Process Engineering, 33(6):1097-1114.

Yang, W., S.Y. Chung, O. Ajayi, and K. Krishnamurthy, K. Konan, and R. Goodrich-Schneider. 2010. Use of pulsed ultraviolet light to reduce the allergenic potency of soybean extracts. International Journal of Food Engineering. 6(3): June 10

Jackson, L.S., Z. Zhang, and W.H. Tolleson. 2010. Thermal stability of ricin in orange and apple juices. Journal of Food Science.  75(4): T65-T71.

2009

Al-Taher, F., L.S. Jackson, and J.W. DeVries. (eds.) 2009. Intentional and Unintentional Contaminants in Food and Feed. ACS Symposium Series 1020, Oxford University Press: Washington, DC.

Grove, S., A. Lee, C. Stewart and T. Ross. 2009. Development of a high pressure processing inactivation model for hepatitis A virus. Journal of Food Protection. 72(7): 1434-1442.

Schlesser, Joseph E., and Brian Parisi. 2009. Inactivation of Yersinia pseudotuberculosis 197 and Francisella tularensis LVS in beverages by high pressure processing. Journal of Food Protection. 72(1): 165-168.

Setikaite, Ilona, Tatiana Koutchma, Eduardo Patazca, and Brian Parisi. 2009. Effects of water activity in model systems on high-pressure inactivation of Escherichia coli. Food and Bioprocess Technology. 2:2, 213-221.

Teixeira, A.A., and A.C. Rodriguez. 2009. New kinetic models for inactivation of bacterial spores. In: Engineering Aspects of Thermal Processing. Contemporary Food Engineering Series. R. Simpson, ed. CRC Press, Boca Raton, FL.

Yang, W, V.K. Aljapur, K. Krishnamurthy, H. Feng, R. Yang, and T.M. Rababah. 2009. Expedited extraction of xylan from corncob by power ultrasound. International Journal of Agricultural and Biological Engineering. 2(4):76-83.

2008

Grove, S.F., S. Forsyth, J. Wan, J. Coventry, M. Cole, C.M. Stewart, T. Lewis, T. Ross and A. Lee. 2008. Inactivation of hepatitis A virus, poliovirus and a norovirus surrogate by high pressure processing. Innovative Food Science and Emerging Technologies. 9(2): 206-210.

Jackson, L.S., F. Al-Taher, M. Moorman, J.W. DeVries, R. Tippett, K. Swanson, T.-J. Fu, R. Salter, G. Dunaif, S. Estes, S. Albillos, amd S.M. Gendel. 2008. Cleaning and other control and validation strategies to prevent allergen cross-contact in food-processing operations: a review. Journal of Food Protection. 71(2): 445-458.

Rodriguez, A. 2008. Modeling the inactivation of bacterial spores. In: Biological Indicators for Sterilization Processes. M. Gomez and J. Moldenhauer, eds. Parenteral Drug Association, Bethseda, MA. pp. 75-96.

2007

Goha, Eleen L.C., Ailsa D. Hocking, Cynthia M. Stewart, Ken A. Buckle, Graham H. Fleet. 2007. Baroprotective effect of increased solute concentrations on yeast and moulds during high pressure processing. Innovative Food Science and Emerging Technologies. 8(4): 535–542.

Juliano, P., S. Clark., T. Koutchma, M. Ouattara, J.W. Mathews, and C.P. Dunne. 2007. Consumer and trained panel evaluation of high pressure thermally treated scrambled egg patties. Journal of Food Quality. 30(1): 57-80.

Patazca, E., H. Ramaswamy, T. Koutchma, and V.M. Balasubramaniam. 2007. Quasi-adiabatic compression heating effects at high pressure processing of selected foods. Journal of Food Engineering. 80(1): 199-205.

Tatiana Koutchma, Brian Parisi and Eduardo Patazca. 2007. Validation of UV coiled tube reactor for fresh juices. Journal of Environmental Engineering and Science. 6:319-328.  

Ye, Z., T. Koutchma, L.J. Forney, B. Parisi, and J. Larkin. 2007. Ultraviolet inactivation kinetcs of E. coli and Y. pseudotuberculosis in annular reactors. Journal of Food Science. 72(5): E271-E278.

Black, E.P., P. Setlow, A. D. Hocking, C.M. Stewart, A.L. Kelly, and D.G. Hoover. 2007. Response of spores to high-pressure processing. Comprehensive Reviews in Food Science and Food. 6(4): 103-119

Chapman, B., E. Winley, A.S.W. Fong, A.D. Hocking, C.M. Stewart, K.A. Buckle. 2007. Ascospore inactivation and germination by high pressure processing is affected by ascospore age. Innovative Food Science and Emerging Technologies. 8(4): 531–534.

Choo, C., D. Faict, and A. Rodriguez. 2007. High-pressure sterilization to terminally sterilize pharmaceutical preparations and medical products. U.S. Patent Application: US 2007/0293441 A1. Application filed by Baxter International.

2006

Reddy, N.R., Tetzloff, R.C., and Solomon, H.M. 2006. Inactivation of Clostridium botulinum nonproteolytic type b spores by high pressure processing at moderate to elevated high temperatures. Innovative Food Science and Emerging Technologies. 7(3): 169-175.

Skinner, G.E., and Reddy, N.R. 2006. Hazards associated with clostridium botulinum in modified atmosphere packaged fresh fish and fishery products. In: Modified Atmospheric Processing and Packaging of Fish. W. Steven Otwell, Hordur G. Kristinsson, and Murat of Balaban, eds. Oxford, UK: Blackwell Publishing. pp. 163-192.

Grove, S.F., A. Lee, T. Lewis, C.M. Stewart, H. Chen, D.G. Hoover. 2006. Inactivation of foodborne viruses of significance by high pressure and other processes. Journal of Food Protection. 69(4): 957-968.

Hocking, A.D., M. Begum, C.M. Stewart. 2006. Inactivation of fruit spoilage yeasts and moulds using high pressure processing. Advances in Experimental Medicine and Biology. 571 239-246.

Jablonski, J.E., J. Schlesser, and P. Mariappagoudar. 2006. HPLC-UV method for nicotine, strycnhine, and aconitine in dairy products. Journal of Agricultural and Food Chemistry. 54(20): 7460-7465.

Juliano, P., M. Toldra, T. Koutchma, V.M. Balasubramaniam. 2006. Texture and water retention improvement in high-pressure thermally treated scrambled egg patties. Journal of Food Science. 71(2): E52-E61.

Komolprasert, V., T. Diel, and G. Sadler. 2006. Gamma irradiation of yellow and blue colorants in polystyrene packaging materials. Radiation Physics and Chemistry. 75(1): 149-160.

Koutchma, T. 2006. Improving the thermal processing of foods: a book review. Food Microbiology. 23:101-102.

Koutchma, T., Parisi, B. and Unluturk, S.K. 2006. Evaluation of UV dose in flow-through reactors for fresh apple juice and cider. Chemical Engineering Communications. 193(6): 715-728.

Koutchma,T, Murakami, E.G., Jackson, L., Madsen, K., Schickedanz, B. 2006. Factors affecting the ultraviolet inactivation of Escherichia coli in apple juice and a model system. Journal of Food Process Engineering. 29(1): 53-71

Murakami, E, C. Schikedanz, and K. Madsen. 2006. Factors affecting the ultraviolet inactivation of escherichia coli K12 in apple juice and a model system. Journal of Food Process Engineering. 29(1): 53-79.

Pascall, M., Ravishankar, S., Ghiron, K., Lee, B.T., and Johannessen, J.N. 2006. Evaluation of magnetic resonance for detection of bacterial contamination in low-acid, shelf-stable package soymilk. Journal of Food Protection. 69(7): 1668-1674.

Patazca, E., Koutchma, T., and Ramaswamy, H.S. 2006. Inactivation kinetics of geobacillus stearothermophilus spores in water using high pressure processing at elevated temperatures. Journal of Food Science. 71(3): M110-M116.

2005

Adhikari, C., Koutchma, T., Beecham-Bowden, T. 2005. Evaluation of HHEVC (4, 4, 4-tris-di-B-hydroxyethyl aminotriphenylacetonitrile) dye as a chemical actinometer in model buffers for UV treatment of apple juice and cider. Food Science and Technology. 38(7): 717-725.

Koutchma, T., Guo, B., Patazca, E., Parisi, B. 2005. High pressure-high temperature sterilization: From kinetic analysis to process verification. Journal of Food Process Engineering. 28(6): 610-629.

Reddy R., Tetzloff R., Skinner G., Tortorello M., Sharma S., Roman M., Yuan J., Rodriguez A. 2005. Effect of Medium, Additives, and Incubation Conditions on Recovery of High Pressure- And Heat-Injured Clostridium Botulinum Spores.

2004

Fleischman, G.J., Ravishankar, S., and Balasubramaniam, V.M. 2004. The inactivation of Listeria monocytogenes by pulsed electric field (PEF) treatment in a static chamber. Food Microbiology. 21(1):91-95.

Koutchma, T and Parisi, B. 2004. Biodosimetry of E. coli UV inactivation in model juices with regard to dose and RTD distribution in annular UV reactors. Journal of Food Science. 69(1).

McNeal, T.P., V. Komolprasert, R. Buchalla, C. Olivo, T.H. Begley. 2004. The effects of ionizing radiation on food contact materials. In Irradiation of Food and Packaging: Recent Developments, ACS Symposium Series 875, Eds.: V. Komolprasert and K.M. Morehouse, pp. 214-235.

Morehouse, K.M., Komolprasert, V. 2004. Irradiation of food and packaging: An Overview. In Irradiation of Food and Packaging: Recent Developments, ACS Symposium Series 875, Eds.: V. Komolprasert and K.M. Morehouse, pp.1- 13.

Rodriguez, A.C., Larkin, J.W., Dunn, J., Patazca, E., Reddy, N.R., Alvarez-Medina, M., Tetzloff, R.C., and Fleischman, G.J. 2004. Model of the inactivation of bacterial spores by moist heat and high pressure. J. Food Science. 69:E367-E373.

T.J Fu, Hatzos C., Krupinsk T., Cordle C., Stark B. 2004. Stability to Digestion and Food Processing as Criteria for Protein Allergenicity Assessment.

Komolprasert V., Diel T., Sadler G. 2004. Gamma Irradiation of Yellow and Blue colorants in Polystyrene Packaging Materials.

Schlesser J., Gerdes R. 2004. Survival of a five-strain cocktail of Escherichia coli O157:H7 during the 60-day aging period of cheddar cheese made from unpasteurized milk.

Koutchma T., Sadler G., Barbosa-Canovas. 2004. Shelf Stable Egg-Based Products Processed by Ultra High Pressure Technology.

2003

Piyasena, P., Dussault, C., Koutchma, T., Ramaswamy, H. S., and Awuah, G. B. 2003. Radio frequency heating of foods: Principles, applications and related properties - A review. [Review]. Critical Reviews in Food Science & Nutrition. 43(6):587 - 606.

Rasanayagam, V., V.M. Balasubramaniam, E. Ting, C.E. Sizer, C. Bush, and C. Anderson. 2003. Compression heating of selected fatty food materials during high-pressure processing. Journal of Food Science. 68(1):254-259.

Ravishankar, S., and V.K. Juneja. 2003. Adaptation or resistance responses of microorganisms to stresses in the food processing environment. Microbial Stress Adaptation and Food Safety, pp. 105-158

Reddy, N.R., Solomon, H.M., Tetzloff, R C., and Rhodehamal, E.J. 2003. Inactivation of Clostridium botulinum type A spores by high pressure processing at elevated temperatures. Journal of Food Protection. 66(8):1402-1407.

Song, Y., Begley, T., Paquette, K., and Komolprasert, V. 2003. Effect of polypropylene film as a barrier to migration from packages with recycled paperboard to fatty and high moisture food.  Food Additives and Contaminants. 20(9): 875-883.

Adhikari, C., V. M. Balasubramaniam, U. R. Abbott. 2003. A Rapid FTIR method for screening methyl sulfide and hexanal In modified atmosphere meal, ready-to-eat entrees. Lebensmittel-Wissenschaft Und-Technologie-Food Science and Technology. 36(1):21-27

Koutchma, T. 2003. Validation of processing technologies for juices. IUVA News. Vol.5/No.1:22-23.

2002

Bullerman, L. B., Ryu, D., and Jackson, L. S. 2002. Stability of fumonisins in food processing. In: Mycotoxins and Food Safety, J. DeVries, M. Trucksess, and L.S. Jackson, Editors, Kluwer Academic/Plenum Publishers, New York, pp. 195-204.

Cleghorn, D.A., J. Dunn, S. V.Nablo. 2002. Sterilization of plastic bottles using electron beam irradiation directed through the container opening. Journal of Applied Microbiology. 93(6): 937-943.

Keller, S.E., R.I. Merker, K.T. Taylor, T. Hau-Ling, C.D. Melvin, S.J. Chirtel, and A.J. Miller. 2002. Efficacy of sanitation and cleaning methods in a small apple cider mill. Journal of Food Protection. 65(6):911-917.

Koutchma, T. and Ionov, A. G. 2002. Introduction, definitions, terminology. In: Insulation and Airtightness of Cold Rooms. International Institute of Refrigeration (IIR). Paris, France, pp. 15.

Ramaswamy, H S., Koutchma, T.N., and Tajchakavit, S. 2002. Enhanced thermal effects under microwave heating conditions. In: Engineering and Food for 21st Century. J. Welti-Chanes, G.V.Barbosa-Canovas, eds. CRC Press, Boca Raton, FL.

Pascall, M.A. 2002. Evaluation of a laboratory-scale pressure differential (force/decay) system for non-destructive leak detection of flexible and semi-rigid packaging. Packaging Technology and Science. 15(4):197-208.

Ravishankar, S., G.J. Fleischman, and V.M. Balasubramaniam. 2002. The Inactivation of escherichia coli 0157:h7 during pulsed electric field (pef) treatment in a static chamber. Food Microbiology. 19(4):351-361.

Schauweeker, A., G. Sadler, V.M. Balasubramaniam, C. Adhikari, and M.A. Pascall. 2002. Influence of high-pressure processing on selected polymeric materials and on the migration of a pressure-transmitting fluid. Packaging Technology And Science. 15(5):255-262.

Sizer, C, V.M. Balasubramaniam and E. Ting. 2002. Validating high-pressure processes for low-acid foods. Food Technology. 56(2):36.

Song, Y.S., Al-Taher, F., and Sadler, G. 2002. Migration of volatile degradation products into ozonated water from plastic packaging materials. Food Additives and Contaminants. 20(10):985-994.

Ting, E., Balasubramaniam,V.M., and Raghubeer, E. 2002. Determining thermal effects in high-pressure processing. Food Technology. 56(2):31-35.

2001

Dunn, J. (2001) Pulsed light disinfection of water and sterilization of blow/fill/seal manufactured aseptic pharmaceutical products. In Disinfection, Sterilization, and Preservation 2001, Seymour S. Block, editor, Philadelphia, Pa.: Lippincott Williams and Wilkins. pp. 765-794.

Fleischman, G. J. (2001) Safety in microwave processing. In Handbook of microwave technology for food applications. (A. K. Dattan and R. C. Anantheswaran, editors). New York : Marcel Dekker. Pp. 471-497.

Fleischman, G. J. (2001) Microwave heating and food safety. In Handbook of Microwave Technology for Food Applications (Food Science and Technology). Marcel Dekker. V. 109.

Koutchma, T., A. LeBail, and H. S. Ramaswamy. 2001. Comparative experimental evaluation of microbial destruction in continuous-flow microwave and conventional heating systems. Canadian Biosystems Engineering. 43(3):1-3-8.

Sadler, G., Chappas, D. E. Pierce. 2001. Evaluation of e-beam y-and x-ray treatment on the chemistry and safety of polymers used with pre-packaged irradiated foods: A Review. Food Additives and Contaminants. 18(6): 475-501

Teo, A. Y., S. Ravishankar, C. E. Sizer. 2001. Effect of low temperature, high pressure,treatment on the survival of escherichia coli 0157:H7 and salmonella in ununpasteurization fruit juices. Journal of Food Protection. 64(8): 1122-1127.

2000

Bullerman, L. B., Doijin, R., and Jackson, L. S. 2000. Stability of fumonisins in food processing. Advances in Experimental Medicine and Biology. 504:195-204.

Caner, C., R. J. Hernandez and M. A. Pascall. Effect of High-pressure Processing on the Permeance of Selected High-barrier Laminated Films. Packaging Technology and Science. 2000. 13(13):183-195.

Ilyukhin, S.V., Haley, T.A., and Larkin, J.W. Control system validation: key to automated food processing. Food Technology. 2000. 54(4): 66

Le Bail, A., Koutchma, T., and Ramaswamy, H. S. 2000. Modeling of temperature profiles under continuous tube - flow microwave and steam heating conditions. Journal of Food Process Engineering. 23(1):1-24.

Koutchma, T., and Ramaswamy, H. S. 2000. Combined effects of microwave heating and hydrogen peroxide on the destruction of Escherichia coli. Lebensmittel Wissenschaft und Technologie. 33(1):30 - 36.

Sadler, G., Hussaini, S., and Pierce, D. 2000. Stability of R - PET for food - contact containers: Pilot recycling studies with mathematical confirmation. ACS Symposium Series. 753:91-103.

Slade, P.J. 2000. Contamination control in a food processing environment - having HACCP helps. Cleanrooms. 14:23-26.

Song, Y. S., Park, J., and Komolprasert, V. 2000. Analytical procedure for quantifying five compounds suspected as possible contaminants in recycled paper/paperboard for food packaging. Journal of Agricultural & Food Chemistry. 48(12):5856 - 5860.

1999

Fleischman, G. 1999. Predicting temperature range in food slabs undergoing short - term/high power microwave heating. Journal of Food Engineering. 40(1-2):81-88

Jackson, L.S., Knize, M.G., and Morgan, J.N. (eds.) 1999. Impact of Processing on Food Safety. Kluwer Academic/Plenum Publishers, New York, New York.

Reddy, N.R., Solomon, H.M., Fingerhut, G.A., Rhodeheamel, E.J., Balasubramaniam, V.M., and Palaniappan, S. 1999. Inactivation of Clostridium botulinum type E spores by high pressure processing. Journal of Food Safety. 1999(19): 277-288.

Reddy, N. R., Solomon, H. M., and Rhodehamel, E. J. 1999. Comparisons of margin of safety between sensory spoilage and onset of Clostridium botulinum toxin development during storage of modified atmosphere (MA) - packaged fresh marine cod fillets with MA - packaged aquacultured fish fillets. Journal of Food Safety. 19(3):171-183.

Sizer, C. E. and Balasubramaniam, V. M. 1999. New intervention processing for minimally processed juices. Food Technology. 53(10):64-67.

Balasubramaniam, V.M. and Chinnan, M.S. 1999. Role of packaging in quality preservation of frozen foods. Chapter 160. In Quality in Frozen Foods. Erickson, M. C. and Y. C. Hung, eds. Chapman and Hall.

Fleischman, Gregory J. Microwave heating and food safety. Upcoming Handbook of Microwave Technology for Food Applications.

1998

Negiz, A. and Cinar, A. 1998. Monitoring of multivariable dynamic processes and sensor auditing. Journal of Process Control, 8(5-6):375-380.

Negiz, A., Ramanauskas, P., Cinar, A., Schlesser, J.E., Stroup, W. and Armstrong. D.J. 1998. Modeling, monitoring and control strategies for high temperature - short time pasteurization systems. part III: Emperical model development. Food Control. 9(1): 29-47.

Negiz A., Ramanauskas, P., Cinar, A., Schlesser, J. and Armstrong, D. 1998. Modeling,monitoring and control strategies for high temperature short time pasteurization systems: part I -empirical model development, Food Control, 9(1):1-15.

Negiz A., Ramanauskas, P., Cinar, A., Schlesser, J. and Armstrong, D. 1998. Modeling,monitoring and control strategies for high temperature short time pasteurization systems: part II -lethality based control, Food Control, 9(1):17-28.

Schlesser, J.E., Armstrong, D.J., Cinar, A., Ramanauskas, P., and Negiz. A. 1998. Acquisition, storage and review of safety data from a Commercial System for high temperature - short time pasteurization. Journal of Dairy Science. 81:25-30.

Song, Y.S., Hargraves, W.A. 1998. Postprocess contamination of flexible pouches challenged by in situ immersion biotest. Journal or Food Protection 61(12):1644-1648.

1997

Komolprasert, V. and Lawson, A. 1997. Considerations for reuse of poly(ethylene terepthalate) bottles in food packaging - migration study. Journal of the AOAC International. 45(2):444-448

Komoprasert, V., Lawson, A. and Begley, T.H. 1997. Migration of residual contaminants from secondary recycled poly(ehtylene terephthalate) into food-simulating solvents, aqueous ehanol and heptane. Journal of Food Additives and Contaminants. 14(5):491-498.

Larkin, John W. 1997. Workshop targets continuous multiphase aseptic processing of foods. Food Technology. 51(10):43-62.

Mallikarjunan, P., Chinnan, M.S., and Balasubramaniam, V. M. 1997. Edible film coatings for deep-fat frying of starch products. Lebenesmittel-Wissenschaft Und-Technologie. 1997. 30:7, pp709-714

Murakami, E.G. 1997. Thermal properties of potatoes and carrots as affected by thermal processing. Journal of Food Process Engineering. 20(5):415-432.

Negiz, A. and Cinar, A. 1997. Statistical monitoring of multivariable dynamic processes with state space models. AIChE Journal. 43(8):2002-2020.

Pierce, D.E., Pfeffer, R. L., and Sadler., G.D. 1997. Rutherford backscattering analysis of contaminants in PET. Nucl. Instr. And Meth. In Phys. Res. 124(4): 575.

Reddy, N.R., Solomon, H. M., Yep, H., Roman, M.G., and Rhodehamel., E.J. 1997. Shelf life and toxin development by clostridium botulinum in modified atmosphere-packaged fresh aquacultured salmon fillets during storage. Journal of Food Protection. 60(9):1055-1063.

Reddy, N.R., Roman, M.G., Villanueva, M., Solomon, H.M., Kautter, D.A., and Rhodehamel, E.J. 1997. Shelf life and clostridium botulinum toxin development during storage of modified atmosphere-packaged fresh catfish fillets. Journal of Food Science. 62(4): 878-884.

Resurreccion, A.V.A., M.S. Chinnan, M.C. Erickson, I.B. Hashim, V. M. Balasubramaniam, P. Mallikarjunan, and J.-Y. Liao. Consumer-based approach in developing alternative packaging systems for fluid milk for the elderly. In Packaging Year Book, 1996. B. Blakistone (Ed.). National Food Processors Association, Washington, D.C. 1997. : pp. 16-37

Sadler, G., Parish, M., Van Clief, D., and Davis, J. 1997. Effect of volatile absorption by packaging polymers on flavor, microorganisms and ascorbic acid in reconstituted orange juice. Lebensmittel-Wissenschaft. Food science and technology. 30(7): 686-690.

Balasubramaniam, V.M., Chinnan, M.S. Mallikarjunan, P. and Phillips. R.D. 1997. Effect of edible film on oil uptake and moisture retention of a deep-fat fried poultry. Journal of Food Process Engineering. 20(1):17-29.

Schlesser, J.E., Armstrong, D.G., Cinar, A., Ramanauskas, P., and Negiz, A. 1997. Automated control and monitoring of thermal processing on a high temperature - short time pasteurization system. Journal of Dairy Science 80(10):2291-2296

Digeronimo M. Garthright, W., and Larkin, J.W. 1997. Statistical design and analysis of multiphase aseptic food processes. Food Technology. 51(10):52.

Feng, C.D., Sun, S.L., Wang, H., Segre, C.U. and Stetter, J.R. 1997. Humidity sensing properties of nafion and sol-gel derived SiO2/Nafion composite thin films," Sensors and Actuators, B40:217-222.

Wang, H., Feng, C.D., Sun, S.L., Segre, C.U., and Stetter, J.R. 1997. Comparison of conductometric humidity-sensing polymers, Sensors and Actuators, B40: 211-216.

Jackson, L.S., Katta, S.K., Fingerhut, D.D., DeVries, J.W., and Bullerman, L.B. 1997. Effects of baking and frying on the fumonisin B1 content of corn-based foods.  Journal of Agricultural and Food Chemistry. 45(12):4800-4805.

1996

Fleischman, G.J. 1996. Predicting temperature range in food slabs undergoing long yerm/low power microwave heating. Journal of Food Engineering 27(4): 337-351.

Jackson, L.S., Hlywka, J.J., Senthil, K.R., and Bullerman, L. B. 1996. Effect of Thermal Processing on the Stabiliby of Fumonisin in Fumonisms in Food. New York: Plenum.

Jackson, L.S., Hlyka, J.J., Senthil, K.R., and Bullerman, L.B. 1996. The effects of thermal processing on the stability of fumonisin B2 in an aqueous system. Journal of Agricultural and Food Chemistry 44(8):1984-1987.

Komolprasert, V., Lawson, A. and Gregor, A. 1996. Removal of contaminants from RPET by extrusion remelting. Packaging Technology and Engineering. 5(9):25-31.

Larkin, J.W. and Spinak, S.H. 1996. Safety considerations for ohmically heated aseptically processed, multiphase low-acid food products. Food Technology 50(5):242-245.

Murakami, E.G. and Okos., M. 1996. Calculation of initial freezing point, effective molecular weight and unfreezable water of food materials from composition and thermal conductivity data. Journal of Food Process Engineering 19(3): 301-320.

Murakami, E.G., Sweat, V. E., Sastry, S.K., Kolbe, E., Hayakawa, K., and Datta, A. 1996. Recommended design parameters for thermal conductivity probes for nonfrozen food materials. Journal of Food Engineering. 27: 2109-123.

Murakami, E.G., Sweat, V.E., Sastry, S.K., and Kolbe, E. 1996. Analysis of various design and operating parametsrs of the thermal conductivity probe. Journal of Food Engineering. 30(1-2):2099-225.

Negiz, A., Cinar, A., Schlerrer, J.E. Ramanauskas, P., Armstrong, D.J. and Stroup, W. 1996. Automated control of high temperature short time pasteurization. Food Control Journal. 7(6):309-315.

Reddy, N.R., Paradis, A., Roman, M.G., Solomon, H.M., and Rhodehamel, E.J. 1996. Toxin development by Clostridium botulinum in modified atmosphere-packaged fresh tilapia fillets during storage. Journal of Food Science 61(3): 632-635.

Sadler, G., Pierce, D. and Senthil, V. 1996. Evaluating organic compound migration in poly(ethylene terephthalate): a simple test with implications for polymer recycling. Food Additives and Contaminants. 13(8): 979-989.

Balasubramaniam, V.M. and Sastry, S.K. 1996. Fluid to particle convective heat transfer coefficient in a horizontal scraped surface heat exchanger determined from relative velocity measurement. Journal of Food Process Engineering. 19(1):75-95.

Balasubramaniam, V.M. and Sastry, S.K. 1996. Estimation of convective heat transfer between fluid and particle in continuous tube flow using a remote temperature sensor. Journal of Food Process Engineering 19(2): 223-240.

Balasubramaniam, V.M. and Sastry, S. K. 1996. Liquid-to-particle convective heat transfer in continuous tube flow: comparison between experimental techniques. International Journal Food Science and Technology. 1996. 31:2, pp 177-187.

Feng, C.D., Ming, Y.D., Hesketh, P.J., Gendel, S.M., and Stetter, J.R. 1996. Confirmation of immobilizing IGG on different surfaces with AFM and impedance investications of a PT electrode during the immobilization. Sensors and Actuators B-Chemical. 36(1-3):431-434.

1995

Sadler, G. 1995 Recycling of polymers for food use: a current perspective in Plastics, Rubber and Paper Recycling. ACS Symposium Series 609.

Sadler, G. 1995. Schlesser, J.E., Lynn, G., Armstrong, D.J., Cinar, A., Ramanauskas, P. and Negiz, A. 1995. Acquisition, storage and interrogation of safety data from a high temperature-short time pasteurization system. Food Processing Automation IV, Proceedings of the 1995 Conference. American Society of Agriculture Engineers.

Soderstrom, F.A. and D.E. Gombas. 1995. Status of HACCP implementation in the food industry. Dairy, Food and Environmental Sanitation. 15(12):745-750.

Adhikari, C., Proctor, A., and Blyholder, G.D. 1995. Diffuse reflectance fourier transform spectroscopy of phospholipid adsorption onto silicic acid. J. Am. Oil Chem. Soc. 72: 3, pp. 337-341.

Cinar, A., J.E. Schlesser, D.J. Armstrong, A. Negiz, P. Ramanauskas, and W. Stroup, W. Automated Control of High Temperature Short Time Pasteurization Systems Based on Lethality Limits. Food Processing Automation IV, Proceedings of the 1995 Conference 1995.

Komoprasert, V. and Lawson, A. 1995. Residual Contaminants in Recycled PET: Effects of Washing and Drying in Plastics, Rubber and Paper Recycling, ACS Series 609, pp. 435-444.

Pierce, D.E., King, D.B. and Sadler, G.D. 1995. Analysis of contaminants in recycled poly(ethylene terephthalate) by thermal-extraction gas chromatography-mass spectroscopy in Plastics, Rubber, and Paper Rycycling. ACS Symposium Series 609.

Reddy, N.R., Villanueva, M., and Kautter, D.A. 1995. Shelf life of modified-atmosphere packaged fresh tilapia fillets stored under refrigeration and temperature-abuse conditions. Journal of Food Protection 58(8):908-914.

1994

Cinar, A., J.E. Schlesser, A. Negiz, P. Ramanauskas, D. J. Armstrong, and W. Shoup.  1994. Automated control of thermal processes and dairy processing. Food Processing Automation III, Proceedings of the FPAC III Conference. pp. 356-365.

Cinar, A., S. Keller, A. Raich, R. Ahad, R.and S. Gendel. 1994. Diagnosis of Undesirable Products in Fermentation Broths by Multivariate Statistical Methods. Food Processing Automation III - Proceedings of the FOAC III Conference 1994. pp. 382-390.

Komolprasert, V., D.J. Armstrong, and Walter A. Hargraves. 1994. Determination of benzene residues in recycled polyethylene terephthalate (PETE) by dynamic headspace-gas chromatography. Food Additives and Contaminants. 11:5, pp. 605-614

Komoprasert, V. and A. Lawson. 1994. Effects of aqueous-band washing on removal of hydrocarbons from recycled PET. Proceedings, SPE, 3, pp. 2906-2909

Reddy, N.R., C.L. Schreiber, K.S. Buzard, G.E. Skinner and D.J. Armstrong. 1994. Shelf-life of fresh tilapia fillets packaged in high barrier film with modified atmospheres. Journal of Food Science. 59:2, pp. 260-264

Pierson, M.D. and N.R. Reddy. 1994. Reduction in antinutritional and toxic components in plant foods by fermentation. Food Research International. 27:3, pp. 281-290

Sadler, G., V. Kutty, and R. Braddock. 1994. Oxidation of d-limonene in the presence of low density polyethylene. Journal of Food Science. 59(2): 402-405

Schlesser, J.E., W.H. Stroup, and J.A. McKinstry. 1994. Volumetric flow rate comparisons for water and product on pasteurization systems. Journal of Dairy Science. 77: 950-957.

Skinner, Guy E., John W. Larkin, and E. Jeffery Rhodehamel. 1994. Mathematical modeling of microbial growth: a review. Journal of Food Safety. 14(3): 175-217.

1993

Lechowich, Richard V. Food. 1993. Safety implications of high hydrostatic pressure as a food processing method. Food Technology. 47(6): 170-172.

McDonald, R. E. and M.M. Mossoba. 1993. Applications of capillary GC-FTIR. INFORM. 4(7): 854-859.

Murakami, E.G. 1993. Effects of thermal processing on the thermal properties of shrimp and scallops. Journal of Food Science. 59(2): 237-241.

Thorsheim, H.R. and D.J. Armstrong. 1993. Recycled plastics for food packaging. Chemtech. 23(8): 55-58.

1992

Fildes, J. M. and A. Cinar. 1992. Sensor Fusion and Intelligent Control for Food Processing. Food Processing Automation II. Proceedings of the 1992 Conference of Food and Processing Engineering Institute. ASAE. pp. 65-72.

Morgan, J.N. and D.J. Armstrong. Quantification of cholesterol oxidation products in egg yolk power spray-dried with direct heating. Journal of Food Science. 1992. 57(1): 43-45.

Lechowich, R.V. 1992. Current concerns in food safety. Food Safety Assessment, ACS Symposium. 484,  232-233.

Reddy, N.R., and D.J. Armstrong. 1992. Shelf-life extension and safety concerns about fresh fishery products packaged under modified atmospheres: a review. Journal of Food Safety. 12(2): 87-118.

Wolf, Isabel D. 1992. Critical issues in food safety, 1991-2000. Food Technology. 46(1).

1991

Lechowich, Richard. 1991. Is an old technology a solution to new food safety concerns? Food Engineering. 63(9): 148.

1990

Lin, J.K., and D.J. Armstrong. 1990. Process variables affecting residence time distributions of cereals in an intermeshing, counter-rotating, twin-screw extruder. Transactions of the ASAE. 33:6.