Determination of phytochemicals
in peanut plant parts
Characterization of peanut seed
for nutritional components
Flavor aspects of peanut seed as
affected by cultural practices
Improving whey protein foaming functionality
Stabilizing various forms of whey
proteins in beverages
Factors controlling the development
of astringency in high acid whey protein beverages
Gelling properties of muscle proteins
as affected by myofibrillar disintegration and pH shifting
Improvement of cook yield and succulence
of intact meats, poultry and seafoods injected with dispersed
in sweet potatoes: Selection of genotypes for high beta-carotene,
phenolics and anthocyanins; optimization of processing conditions
to minimize losses
Effects of processing and storage
on chemical constituents related to rheological and nutraceutical
properties of sweet potato products
Doucet, D. and Foegeding, E.A. 2005.
Gel formation of peptides produced by extensive enzymatic
hydrolysis of ß-lactoglobulin. Biomacromolecules.
McGuffey, M.K., Epting, K.L., Kelly,
R.M. and Foegeding, E.A. 2005. Denaturation and aggregation
of three a-lactalbumin preparations at neutral pH. J. Agric.
Food Chem. 53: 3182-3190.
Davis, J.P., Doucet, D. and Foegeding,
E.A. 2005. Foaming and interfacial properties of hydrolyzed
ß-lactoglobulin. Journal of Colloid and Interface
Science. 288: 412-422.
Foegeding, E.A., Luck, P.J. and
Davis, J.P. 2006. Factors determining the physical properties
of protein foams. Food Hydrocolloids. 20: 284-292.
Barrangou, L.M., Drake, M.A., Daubert,
C.R. and Foegeding, E.A. 2006. Sensory texture related to
large-strain rheological properties of agar/glycerol gels
as a model food. Journal of Texture Studies. 37: 241-262.
Truong, V.-D., Clare, D.A., Catignani,
G.L. and Swaisgood, H.E. 2004. Cross-linking and rheological
changes of whey proteins treated with transglutaminase.
J. Agric. Food Chem. 52: 1170-1176.
Wang, Y.J., Truong, V.-D., and Wang,
L. 2003. Structures and rheological properties of corn starch
as affected by acid hydrolysis. Carbohy. Poly. 52: 327-333.
Perez-Mateos, Miriam T. Lanier, and L.
Boyd. 2006. Effects of rosemary and green tea extracts on
frozen surimi gels fortified with omega-3 fatty acids. J-Science-Food-Agriculture.
Perez-Mateos, Miriam, L. Boyd and T. Lanier.
2004 Stability of omega-3 fatty acids in fortified surimi
seafoods during chilled storage. J. Agric. Food Chemistry.
Carvajal, P.A. and Lanier, T.C. 2005.
The polyproline II conformation: How protein hydration influences
conformation in solution. In, Water Properties of Food,
Pharmaceutical and Biological Materials, P.Buera, J. Welti-Chanes,
P. Lillford and H. Corti eds. CRC Press. pp. 383-395.
Goeller, L.M., Amato, P.M., Farkas, B.E.,
Green, D.P., Giesbrecht, F.G., and Lanier, T.C. 2004. Optimization
of incorporation of low molecular weight cryoprotectants
into intact fish muscle. J. Food Sci. 69(4): 164-71.
Rawdkuen, S., Benjkaul, S., Visessanguan,
W. and Lanier, T.C. 2004. Chicken plasma protein: Protein
inhibitory activity and its effect on surimi gel properties.
Food Res. Intern. 37: 156-165.
Mass Spectroscopy in conjunction
with High Pressure Liquid Chromatography
Mass Spectroscopy in conjunction
with Capillary Gas Chromatography
Analytical and preparative High
Pressure Liquid Chromatography
Ultraviolet, visible, and Fourier
transform infrared Spectroscopy
Rame-Hart Goiniometer that performs
contact angle, pendent drop, surface tension analysis and
dynamic surface tension in a controlled environmental chamber
Waters High Pressure Liquid Chromatography
instrument with a Wyatt multi-angle laser light scattering
High Performance Liquid Chromatography
Accelerated Solvent Extractor
Fluorescence and Absorbance Multiplate
Oxidative Stability Instrument
Differential Scanning Calorimeter
the functionality of derivatized whey ingredients via carbohydrate
Development of novel functional
ingredients using milk and soy protein formulations
Microstructure and functionality
of processed cheese: The role of milkfat
High pressure processing for improved
nutrient retention and microbial safety
Mathematical modeling of high flux
infrared heat transfer
Analysis of radiant heating of potatoes
to produce a fried-like product
Mathematical modeling and experimental
validation of continuous flow microwave processing of liquid
and particulate foods
Determination of residence time
distribution of multiple particles during non-Newtonian
tube flow in different configurations of holding tubes
Development and use of sensors in
validating aseptic processing of multiphase foods
Safety of foods processed by four
alternative processing technologies
Development of indicator arrays
for cold spot determination and time-temperature estimation
Microwave-assisted aseptic processing:
Extension of run times
Zhang, J., Daubert, C.R. and E.A.
Foegeding. 2006. A proposed strain-hardening mechanism for
alginate gels. J. Food Engineering. In Press.
Grabowski, J.A., Truong, V-D, and
C.R. Daubert 2006. Effects of alpha-amylase, maltodextrin,
and drying temperature on the physicochemical properties
of spray-dried sweetpotatoes. J. Food Sci. 71(5): E209:217.
Barrangou, L.M., Drake, M.A., Daubert,
C.R. and E.A. Foegeding. 2006. Sensory texture related to
large-strain rheological properties of agar gels. J. Texture
Stud. 37: 241-262.
Zhang, J., Daubert, C.R. and E.A.
Foegeding. 2006. Polyacrylamide gels as elastic models for
food gels: fracture properties affected by dextran and glycerol.
J. Texture Stud. 37: 200-220.
Barrangou, L.M., Daubert, C.R. and
E.A. Foegeding. 2006. Textural properties of agarose gels.
I. Rheological and fracture properties. Food Hydrocolloids.
Barrangou, L.M., Drake, M.A., Daubert,
C.R. and E.A. Foegeding. 2006. Textural properties of agarose
gels. II. Relationships between fracture properties, small-strain
rheology, and sensory texture. Food Hydrocolloids. 20: 196-203.
Daubert, C.R., H.M. Hudson, P. Pichan
and E.A. Foegeding. 2006. Rheological characterization and
electrokinetic phenomena of charged whey protein colloids
of defined sizes. LWT. 39(3): 206-215.
Steffe, J.F. and C.R. Daubert. 2006.
Bioprocessing Pipelines: Rheology and Analysis. Freeman
Press, East Lansing, MI.
Simunovic, Josip , Kenneth R. Swartzel,
and Eric Adles. Method and system for conservative evaluation,
validation and monitoring of thermal processing. US Patent
#7,004,620 issued February 28, 2006.
Palazoglu, Tunc Koray, Josip Simunovic,
Kenneth R. Swartzel, Kandiyan Puthalath Sandeep, Methods,
systems, and devices for evaluation of thermal treatment.
US Patent # 7, XXX,XXX issued August XX, 2006.
Coronel, P., Truong, V.D., Simunovic,
J., Sandeep, K.P. 2005. Aseptic processing of sweet potato
puree using a continuous flow microwave system. Journal
of Food Science. 70(9): E531-E536.
Batmaz, E., Sandeep, K.P. 2004.
Overall heat transfer coefficient in a triple tube heat
exchanger. Journal of Heat and Mass Transfer. 41: 271-279.
Cheng, L., Kuznetsov, A.V., Sandeep,
K.P. 2004. Mathematical modeling of two-phase non-Newtonian
flow in a helical pipe. International Journal for Numerical
Methods in Fluids. 48(6): 649-670.
Boldor, D., Sanders, T.H., Swartzel,
K.R., and Farkas, B.E. 2005. A model for temperature and
moisture distribution during continuous microwave drying.
J. Food Process Engineering. 28: 68-87.
Zhong, Q., C.R. Daubert, and B.E.
Farkas. 2005. Cooling effects on processed cheese functionality.
J. Food Process Engineering. 27: 392-412.
Lloyd, B.J., Farkas, B.E. and Keener,
K.M. 2004. Quality comparison of French fry style potatoes
produced by oven heating, immersion frying, and controlled
dynamic radiant (CDR) heating. Journal of Food Processing
and Preservation. 28: 460-472.
Lloyd, B.J., Farkas, B.E., and Keener,
K.M. 2004. Characterization of radiant emitters used in
food processing. Int. J. of Microwave Power and Electromagnetic
Farkas, B.E., Lloyd, B.J., and Keener,
K.M. 2004. Development of a radiant heating process to mimic
immersion frying. Refereed Proceedings of the 9th International
Congress on Engineering and Food. Montpellier, France, March
7 - 11.
Controlled Stress and Strain Rheometers
Universal Testing Machines and Texture
Continuous Flow Microwave System
Triple Tube Heat Exchanger
High Pressure Unit
Infrared Heating Unit
Marlen Food Pump
Differential Scanning Calorimeter
Dynamic Mechanical Analyzer
Unveiling the metabolic potential of microorganisms
present in vegetable fermentations using genomics and bioinformatics
Development of improved techniques to
prevent the growth of spoilage microorganisms and assure
inactivation of pathogenic bacteria in acidified vegetable
risk of viral foodborne disease: An integrated approach
using laboratory-based methods and mathematical modeling
A risk-based approach to determine
"best consumed by" dates to control exposure to
Listeria monocytogenes in ready-to-eat (RTE) meats
Ecology and control of pathogenic
strains of Vibrio vulnificus and Vibrio parahaemolyticus
in U.S. Gulf Coast oysters
Food safety research and response
Epidemic-associated lineages of Listeria
monocytogenes: Genomic features, evolution, and ecological
Resistance of Listeria spp. to
heavy metals and to quaternary ammonium disinfectants
Host-specific markers, antibiotic resistance,
and clonal groups of Campylobacter jejuni and C.
coli from animal production systems
Bacterial adaptations to low temperature
and mechanisms underlying tolerance to repeated freezing
Functional and comparative genomics
on probiotic lactic acid bacteria
Impact of dairy components on gene
expression in probiotic lactobacilli
Identification of probiotic functions
directed by signaling pathways in Lactobacillus
Dendritic cell targeting of vaccines
using Lactobacillus vectors
Cannon, J.L., E. Papafragkou, G.
Park, J. Osborne, L. Jaykus., and J. Vinje. Surrogates for
the study of norovirus stability and inactivation in the
environment: A comparison of murine norovirus and feline
calicivirus. J. Food Prot., accepted.
Johnston, L.M., L. Jaykus, D. Moll,
J. Anciso, B. Mora, and C.L. Moe. A field study of the microbiological
quality of fresh produce of domestic and imported origin.
Int. J. Food Microbiol., accepted.
Yang, H., A. Mohktari, L. Jaykus,
R. Morales, S.C. Cates, and P. Cowen. 2006. Consumer phase
risk assessment for Listeria monocytogenes in deli
meats. Risk Anal. 26: 89-103.
Isonhood, J., M.A. Drake, and L.
Jaykus. 2006. Upstream sample processing facilitates PCR
detection of Listeria monocytogenes in mayonnaise-based
deli salads. Food Microbiol. 23: 584-590.
D'Souza, D.H., A. Sair, K. Williams,
E. Papafragkou, J. Jean, C. Moore, and L. Jaykus. 2006.
Persistence of caliciviruses on environmental surfaces and
their transfer to food. Int. J. Food Microbiol. 108: 84-91.
Breidt, Jr., F., Hayes, J.S., Osborne,
J.A., and McFeeters, R.F. 2005 Determination of 5-log pathogen
reduction times for heat-processed, acidified foods. J.
Food Prot. 68(2): 305-310.
Bjornsdottir, K., Breidt, F., and
R.F. McFeeters. 2006. Protective effects of organic acids
on survival of Escherichia coli O157:H7. Appl. Environ.
Microbiol. 72(1): 660-664.
Breidt, Jr., F., Hayes, J. S., and
McFeeters, R.F. 2004. The independent effects of acetic
acid and pH on the survival of Escherichia coli O157:H7
in simulated acidified pickle products. J. Food Prot. 67(1):
Mudgal, P., Breidt, F., Lubkin,
S.R., and K.P. Sandeep. 2006. Quantifying the significance
of phage attack on starter cultures: A mechanistic model
for population dynamics of phage and their hosts isolated
from fermenting sauerkraut. Appl. Environ. Microbiol. 72(6):
Lu Z., Altermann E., Breidt F.,
Predki P., Fleming H.P., Klaenhammer T.R. 2005. Sequence
analysis of the Lactobacillus plantarum bacteriophage
FJL-1. Gene. 348: 45-54.
Reina, L.R., Fleming, H.P., and
F. Breidt. 2002. Bacterial contamination of cucumber fruit
through adhesion. J. Food Protection. 65(12): 1881-1887.
Sturino, J., and T.R. Klaenhammer.
2006. Engineered bacteriophage defenses systems in bioprocessing.
Nature Reviews. 4: 395-404.
Barrangou, R., M.A. Azcarate-Peril,
T.Duong, S.B. Conners, R.M. Kelly, and T.R. Klaenhammer.
2006. Global analysis of carbohydrate utilization by Lactobacillus
acidophilus using cDNA microarrays. Proc. Nat. Acad.
Sci. USA. 103: 3816-3821.
Altermann, E. , W.M. Russell, M.A.
Azcarate-Peril, R. Barrangou, B.L. Buck, O. McAuliffe, N.
Souther, A. Dobsen, T. Doung, M. Callanan, S. Lick, A. Hamrick,
R. Cano, and T.R. Klaenhammer. 2005. Complete genome sequence
of the probiotic lactic acid bacterium Lactobacillus
acidophilus NCFM. Proc. Nat. Acad. Sci. USA . 102: 3906-3912.
Buck, B.L., Eric Altermann, Tina
Svingerud, and Todd R. Klaenhammer. 2005. Functional analysis
of putative adhesion factors in Lactobacillus acidophilus
NCFM. Appl. Environ. Microbiol. 71: 8344-8351.
M., S. Olson, W.V. Kalina, G. Ruthel, G.L. Demmin, K.L.
Warfield, S.Bavari, and T. R. Klaenhammer. 2005. Lactobacilli
activate human dendritic cells that skew T cells toward
T helper 1 polarization. Proc. Nat. Acad. Sci. USA. 102:
Gharst, G., D. Hanson, and S. Kathariou.
2006. Effect of direct culture versus selective enrichment
on the isolation of thermophilic Campylobacter from
feces of mature cattle at harvest. J Food Prot. 69(5): 1024-1027.
Kim, J.S., D.K. Carver, and S. Kathariou.
2006. Natural transformation-mediated transfer of erythromycin
resistance in Campylobacter coli strains from turkeys
and swine. Appl. Environ. Microbiol. 72(2): 1316-21.
Eifert, J.D., P.A. Curtis, M.C. Bazaco,
R.J. Meinersmann, M.E. Berrang, S. Kernodle, C. Stam, L.-A.
Jaykus, and S. Kathariou. 2005. Molecular characterization
of Listeria monocytogenes of the serotype 4b complex
(4b,4d, 4e) from two turkey processing plants. Foodborne
Pathog. Dis. 2(3): 192-200.
Lee, B.C., N. Reimers, H.J. Barnes, C.
D'Lima, D. Carver, and S. Kathariou. 2005. Strain persistence
and fluctuation of multiple-antibiotic resistant Campylobacter
coli colonizing turkeys over successive production cycles.
Foodborne Pathog. Dis. 2(1):103-110.
Evans, M.R, B. Swaminathan, L.M.
Graves, E. Altermann, T.R. Klaenhammer, R.C. Fink, S. Kernodle,
and S. Kathariou. 2004. Genetic markers unique to Listeria
monocytogenes serotype 4b differentiate epidemic clone
II (hot dog outbreak strains) from other lineages. Appl
Environ. Microbiol. 70(4): 2383-2390.
Díaz-Muñiz, I., D.S. Banavara,
M.F. Budinich, S.A. Rankin, E.G. Dudley, and J.L. Steele.
2006. Lactobacillus casei metabolic potential to
utilize citrate as an energy source in ripening cheese:
A bioinformatics approach. J. Appl. Microbiol. In Press.
Díaz-Muñiz, I., and J.L.
Steele. 2006. Conditions required for citrate utilization
during growth of Lactobacillus casei ATCC334 in chemically
defined medium and cheddar cheese extract. Antonie van Leeuwenhoek.
Real-Time PCR Equipment
Real-Time NASBA Equipment
Pulsed Field Gel Electrophoresis
Mammalian Cell Culture
Real-Time Polymerase Chain Reaction (RT-PCR)
BioFlo 110 Fermentation System Equipped
with 2-3L Vessels
Fortifying vitamins A and D in low-fat
Identification and stability of sweet
potato components that lower blood glucose
Whey permeate, delactosed permeate, and
delactosed whey as ingredients to lower sodium content of
Develop a nutrition education program focusing on obesity prevention for low-income, low-resource parents and their preschool-aged children
Evaluate the delivery of nutrition education to low-income, low-resource families in North Carolina: Nutrition NUTS (Nutrition Understanding Through Service)
Conduct a nutritional needs assessment of low-income, low-resource families with preschool children
Development of a bidirectional observational measure for assessing the interactions between parent and preschool-aged child during the evening mealtime
Goodell, LS, Bravo, CM, Pierce, MB, Ferris, AM. Parental Perceptions of Overweight During Early Childhood. Qualitative Health Research, 2008 Nov; 18(1): 1548-1555. DIO: 10.1177/1049732308325537.
Goodell, LS, Wakefield, DB, Ferris, AM. Rapid Weight Gain during the First Year of Life Predicts Obesity in 2-3 Year Olds from a Low-Income, Minority Family. Journal of Community Health. In Press.
Banini, Akpene, L. Boyd, D. Sauls,
Hengameh Allen. 2004. Effects of muscadine juice and wine
on blood constituents of Type-2 diabetics and non-diabetic
subjects. FASEB Journal 18(4): A124-A124 Suppl. Mar 23.
Allen, Hengameh, J. Allen, Leon Boyd,
A. Banini. 2006. Determination of membrane lipid differences
in insulin resistant diabetes mellitius type II in whites
and blacks. J International Nutrition. In press.
Banini, Akpene, Brenda Alston-mills.
D. Sauls, Hengameh Allen and Leon Boyd. 2006. Muscadine
grape products, intake diet and blood constituents of non-diabetic
and type 2 diabetic subjects. Journal of International Nutrition.
Sauls, D.L., Boyd, L.C., Allen,
J.C., Hoffman, M. 2004. Differences in the metabolic response
to exogenous homocysteine in juvenile and adult rabbits.
Journal of Nutritional Biochemistry. 15(2): 96-102.
S. Zakir, M. Sarwar, J. Allen, M.S.
Butt and J. McClelland. 2005. Impact of sweet potatoes cultivars
on postprandial blood glucose level in normal and diabetics
subjects: Empirical test of hypotheses on Pakistani data
Eur. J. Scientific Res. 11(2): 171-184.
D.L. Sauls, C.W. Bell, E.K. Arnold,
J.C. Allen, M. Hoffman. Pro-Thrombotic and Pro-Oxidant Effects
of Diet-Induced Hyperhomocysteinemia. Thrombosis Research.
Mammalian Cell Culture
Flame Atomic Absorption Spectroscopy
Noldus Observer XT
NVIVO for Qualitative Data Analysis
collaboration for the advancement of trans-Atlantic fisheries
research and academic exchanges in the North Atlantic region
Use of novel technologies for control
of toxigenic histamine-producing bacteria in fish
Application of high hydrostatic
pressures to improve the safety of scombroid fish through
the reduction of histamine forming bacteria
An internet training program on
sanitation, good manufacturing and hygienic practices for
food processors, wholesalers and warehouses
Exploring small plant variation
in the application of standardized pathogen control used
in beef slaughter and processing
Comparison of production efficiency,
product quality and nutrient excretion of 1979 versus 2005
pigs when fed "typical" 1979 and 2005 diets
Determine microbiological quality
and safety of souse and air dried country sausage using
challenge studies with Listeria monocytogenes, and
Evaluation of methyl bromide emissions
and possible alternatives for country hams
Microwave-assisted processing and aseptic packaging of vegetable
Spray-drying of sweet potato purees: Drying
conditions and powder functionality
Nielsen, D., Green, D. 2006. Developing
a quality index grading tool for hybrid striped bass (Morone
saxatilis x Morone chrysops) based on the Quality Index
Method. Intl. J. Food Sci. and Technol. In press.
Allen, D.G., Green, D.P., Bolton,
G.E., Jaykus, L.A., Cope, W.G. 2005. Detection and identification
of histamine-producing bacteria associated with harvesting
and processing mahimahi and yellowfin tuna. J. Food Protection.
Goeller, L.M., Amato, P.M., Farkas,
B.E., Green, D.P., Lanier, T.C., and Kong, C.S. 2004. Optimizing
of incorporation of low molecular-weight cryoprotectants
into intact fish muscle. J. Food Science. 69(4): 164-171.
Balmer-Hanchey, E., Jaykus, L.A.,
Green, D.P., and McClellan-Green, P.D. 2003. Marine biotoxins
and seafood safety. J. Aquatic Food Product Technology.
Grabowski, J.H., Powers, S.P., Peterson,
C.H., Powers, M.J and Green, D.P. 2003. Consumer ratings
of non-native (Crassostrea gigas and Crassostrea ariakensis)
vs. native (Crassostrea virginica) oysters. J. Shellfish
Research. 22(1): 21-30.
Gharst, G., S. Kathariou, and D.J.
Hanson. 2006. The impact of direct culture versus selective
enrichment on the isolation of thermophilic Campylobacter
from feces of mature cattle at harvest. J. of Food protection.
Bender, J.M., M.T. See, D.J. Hanson,
T.E. Lawrence, and J.P. Cassady. 2006. Correlated responses
in growth, carcass, and meat quality traits to divergent
selection for testosterone production in pigs. J. Anim.
Sci. 84: 1331.
Hanson, D.J., C.R. Calkins, and
J. Horton. 2006. The effect of pre-harvest calcium loading
on the tenderness of beef longissimus, supraspinatus, and
semitendinosus muscle. J. of Muscle Foods. 17: 115.
Frederick, B.R., E. van Heugten,
D.J. Hanson, and M.T. See. 2005. Effects of supplemental
magnesium concentration of drinking water on pork quality.
J. Anim. Sci. 83.
Grabowski, J.A., Truong, V.-D. and
Daubert, C.R. 2006. Spray-drying of amylase hydrolyzed sweetpotato
puree and physicochemical properties of powder. J. Food
Sci. 71: 209-217.
Coronel, P., Truong, V.-D., Simunovic,
J., Sandeep, K.P. and Cartwright, G.D. 2005. Aseptic processing
of sweetpotato purees using a continuous flow microwave
system. J. Food Sci. 70: 531-536.
Truong, V.D., Daubert, C.R., Drake,
M.A. and Baxter, S.R. 2002. Vane rheometry for textural
characterization of Cheddar cheeses: Correlation with other
instrumental and sensory measurements. Lebensm.-Wiss. u.
Technol. 35: 305-314.
Climate Technologies Controlled
Environment Rooms, Walk-in Cooler (4 °C) and Freezer
Bettcher Industries HBB Automatic
Minolta Corporation Chroma Meter
CR-400 and data Processor DP-400
Precision Scientific GTC-2 Genetic
Thermal Cycler with LTM-2 Low Temp Cooling Module
UVP Laboratory Products HL-2000
Pilot size Reverse Osmosis apparatus
of chemical components responsible for specific flavors
in WPC80 and WPI
Flavor and flavor chemistry of cheese
with reduced fat contents across ripening
Identification of new market opportunities
for dairy beverages in the Hispanic market
Wright, J.M. Carunchia Whetstine,
M.E., Miracle, R.E. Drake, M.A. 2006. Characterization of
a cabbage off-flavor in whey protein isolate. J. Food Sci.
Carunchia Whetstine, M.E., Drake,
M.A., Nelson, B.K. Barbano, D. 2006. Flavor profiles of
full fat, reduced fat and cheese fat made from aged cheddar
with the fat removed using a novel process. J. Dairy Sci.
Caudle, A.D., Yoon, Y., Drake, M.A.
2005. Influence of flavor variability in skim milk powder
on consumer acceptability of ingredient applications. J.
Food Sci. 70: S427-S431.
Carunchia-Whetstine, M.E., Cadwallader,
K.R. and Drake, M.A. 2005. Characterization of rosey/floral
flavors in cheddar cheese. J. Ag. Food Chem. 53: 3126-3132.
Carunchia-Whetstine, M.E., Croissant,
A.E., and Drake, M.A. 2005. Characterization of WPC80 and
WPI flavor. J. Dairy Science. 88: 3826-3829.
DMI Pilot Sensory Lab /
Sensory Service Center
data entry for sensory analysis