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United States Department of Agriculture

Agricultural Research Service

Related Topics

Moushumi Paul
Dairy and Functional Foods
Research Chemist

Phone: (215) 233-6908
Fax: (215) 233-6795
Room 1104
USDA,REE,ARS,NAA,ERRC
600 E MERMAID LN
WYNDMOOR, PA, 19038-8598

Projects
PROCESSING METHODS TO MODIFY THE LEVELS OF BIOLOGICALLY ACTIVE COMPOUNDS IN MILK AND CHEESE
Appropriated (D)
  Accession Number: 420146
Partnership between USA-ARS and the Food Science Department of Cornell University
Nonfunded Cooperative Agreement (N)
  Accession Number: 427074

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Non-labeled quantitative proteomic comparison identifies differences in acid resistance between Escherichia coli O157:H7 curli production variants Reprint Icon - (Peer Reviewed Journal)
Gunther, N.W., Liu, Y., Nunez, A., Paul, M., Uhlich, G.A. 2014. Non-labeled quantitative proteomic comparison identifies differences in acid resistance between Escherichia coli O157:H7 curli production variants. Foodborne Pathogens and Disease. 11:30-37.
Development of a qPCR direct detection method for Listeria monocytogenes in milk - (Abstract Only) - (22-May-13)
The character of Queso and health-related compounds found in milk - (Proceedings) - (16-May-13)
Detection and quantitation of Escherichia coli O157:H7 in raw milk by direct qPCR - (Peer Reviewed Journal)
Paul, M., Van Hekken, D.L., Brewster, J.D. 2013. Detection and quantitation of Escherichia coli O157:H7 in raw milk by direct qPCR. International Dairy Journal. 32:53-60. Available: http://authors.elsevier.com/sd/article/S0958694613001192
Case history: tracking the nutritional value of milk from a transitioning-to-organic dairy herd - (Abstract Only) - (30-Jan-13)
Protein & Sensory Analysis to Characterize Mexican Chihuahua Cheeses Reprint Icon - (Peer Reviewed Journal)
Paul, M., Nunez, A., Van Hekken, D.L., Renye Jr, J.A. 2012. PROTEIN & SENSORY ANALYSIS TO CHARACTERIZE MEXICAN CHIHUAHUA CHEESES. Journal of Food Science and Technology. DOI: 10.1007/s13197-012-0868-8.
Measuring the antioxidative activities of Queso Fresco after post-packaging high-pressure processing Reprint Icon - (Peer Reviewed Journal)
Paul, M., Van Hekken, D.L., Brewster, J.D., Tomasula, P.M. 2012. Measuring the antioxidative activities of Queso Fresco after post-packaging high-pressure processing. Advances in Bioscience and Biotechnology. 3:297-303.
pH fractionation and identification of proteins: comparing column isoelectric focusing vs liquid based focusing techniques - (Peer Reviewed Journal)
Gunther, N.W., Paul, M., Nunez, A., Liu, Y. 2012. pH fractionation and identification of proteins: comparing column isoelectric focusing vs liquid based focusing techniques. Journal of Separation Science. 35(12):1399-1406.
Update on project determining biologically active compounds in milk - (Abstract Only)
Van Hekken, D.L., Paul, M., Tunick, M.H. 2012. Update on project determining biologically active compounds in milk. Meeting Abstract. Northeast Pasture Consortium Annual Meeting. p 8.
The effect of milling on proteins in model Queso Fresco cheeses Reprint Icon - (Peer Reviewed Journal)
Paul, M., Nunez, A., Van Hekken, D.L. 2012. The effect of milling on proteins in model Queso Fresco cheeses. Advances in Bioscience and Biotechnology. 3:1-6.
Assessing antihypertensive activity in native and model queso fresco cheese - (Peer Reviewed Journal)
Paul, M., Van Hekken, D.L. 2011. Assessing antihypertensive activity in native and model queso fresco cheese. Journal of Dairy Science. 94(5):2280-2284.
Functional foods innovations - (Abstract Only) - (21-Jan-11)
Moooving forward on determining biologically active compounds in milk and their impact on health - (Abstract Only) - (21-Jan-11)
Enzymatic fractionation of the antimicrobial peptides casocidin and isracidin by Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus - (Peer Reviewed Journal)
Somkuti, G.A., Paul, M. 2010. Enzymatic fractionation of the antimicrobial peptides casocidin and isracidin by Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. Applied Microbiology and Biotechnology. 87:235-242.
Hydrolytic Breakdown of Lactoferricin by Lactic Acid Bacteria - (Peer Reviewed Journal)
Paul, M., Somkuti, G.A. 2010. HYDROLYTIC BREAKDOWN OF LACTOFERRICIN BY LACTIC ACID BACTERIA. Journal of Industrial Microbiology and Biotechnology. 37: p. 173.
Degradation of Milk-Based Bioactive Peptides by Yogurt Fermentation Bacteria - (Peer Reviewed Journal)
Paul, M., Somkuti, G.A. 2009. DEGRADATION OF MILK-BASED BIOACTIVE PEPTIDES BY YOGURT FERMENTATION BACTERIA. Letters in Applied Microbiology. 49:345-350.
Characterization of Antilisterial Bacteriocins Produced by E. Faecium and E. Durans Isolates from Hispanic-Style Cheeses - (Peer Reviewed Journal)
Renye Jr, J.A., Somkuti, G.A., Paul, M., Van Hekken, D.L. 2009. CHARACTERIZATION OF ANTILISTERIAL BACTERIOCINS PRODUCED BY E. FAECIUM AND E. DURANS ISOLATES FROM HISPANIC-STYLE CHEESES. Journal of Industrial Microbiology and Biotechnology. 36(3):261-268.
Last Modified: 8/29/2014
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