NC State Department of Food Science
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Departmental Staff
Ruth Watkins Ruth Watkins

Laboratory Research Specialist

230 Schaub Hall


M.S., NorthCarolina State University
B.S., NorthCarolina State University

Area of Work

Rooms 210, 212, 214, 228 and 229 Schaub Hall

Current Work

Investigation of various food materials for vitamin, flavonoid, lipid and other bioactive components contents


Emenhiser, C., Watkins, R.H., Simunovic, N., Solomons, N., Bulux, J., Barrows, J., and Schwartz, S.J. 1999. Packaging preservation of B-carotene in sweet potato flakes using flexible film and oxygen absorber. J. Food Quality. 2: 63-73.

Levy, L.W., Regalado, E., Navarrete, S., Watkins, R.H. 1997. Bixin and Norbixin in Human Plasma: Determination and study of the absorption of a single dose of annatto food color. Analyst. 122(9): 977-980.

Hadden, W.L., Watkins, R.H., Levy, L.W., Regalado, E., Rivadeneira, D.M., Van Breemen, R.B., Schwartz, S.J. 1999. Carotenoid composition of mariglod (Tagetes erecta) flower extract used as nutritional supplement. J. Agri. Fd. Chem. 47(10): 4189-4194.

Canjura, F.L. Watkins, R.H., Schwartz, S.J. 1999. Color improvement and metallo-cholorophyll complexes in continuous flow aseptically processed peas. JFS. 64(6): 987-990.

Department of Food, Bioprocessing and Nutrition Sciences
North Carolina State University
Raleigh, NC  27695
(919) 515-2951