Proficiency Testing and Methods Validation Papers and Reports

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.

Cappozzo, J., Jackson, L., Lee, H.J., Zhou, W., Al-Taher, F., Zweigenbaum, J., Ryu, D. 2017. Occurrence of ochratoxin A in infant foods in the United States. Journal of Food Protection. 80(2):251-256.

Coffey, C., Jackson, L.S., Parker, C.H. 2017. A targeted LC-MS/MS method for the simultaneous detection and quantitation of egg, milk, and peanut allergens in sugar cookies.  Journal of AOAC International. 101(1):108-117.

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.

2014

Chen, Y., Reddy, R., McLaughlin, M., Al-Taher, F., Yettella, R., and Uhling, S., and Blaul, C. 2014. Method Validation and Proficiency Testing for Determination of Total Arsenic in Apple Juice by Inductively Coupled Plasma/Mass Spectrometry. Journal of the  AOAC International. 97:1143-1150.

2011

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

2010

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

2009

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

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.  

Chen, Y., W. Zhang, S. J. Knabel. 2007. Multi-virulence-locus sequence typing identifies single nucleotide polymorphisms which differentiate epidemic clones and outbreak strains of Listeria monocytogenes. Journal of Clinical Microbiology. 45(3): 835-846.

2006

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.

2003

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

Slade, P.J. 2003. Using surrogates in process validation studies. Food Quality. 33:35 - 38.

2000

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