Research Project: New Sustainable Processing Technologies to Produce Healthy, Value-Added Foods from Specialty Crops

Location: Healthy Processed Foods Research

Publications (Clicking on the reprint icon will take you to the publication reprint.)

Essential oil microemulsions inactivate antibiotic-resistant Salmonella Newport and spoilage bacterium Lactobacillus casei on Iceberg lettuce during 28-day storage at 4°C - (Peer Reviewed Journal)
Arellano, S., Law, B., Friedman, M., Ravishankar, S. 2021. Essential oil microemulsions inactivate antibiotic-resistant Salmonella Newport and spoilage bacterium Lactobacillus casei on Iceberg lettuce during 28-day storage at 4°C. Food Control. 130. Article 108209. https://doi.org/10.1016/j.foodcont.2021.108209.

A bioprocessed black rice bran glutathione-enriched yeast extract protects rats and mice against alcohol-induced hangovers - (Peer Reviewed Journal)
Kim, S., Lee, J., Kwon, K., Jang, Y., Kim, J., Yu, K., Lee, S., Friedman, M. 2021. A bioprocessed black rice bran glutathione-enriched yeast extract protects rats and mice against alcohol-induced hangovers. Food and Nutrition Sciences. 12:223-238. https://doi.org/10.4236/fns.2021.123018.

Plant extracts and essential oils at concentrations acceptable to a sensory panel inactivate salmonella typhimurium dt104 in ground pork - (Peer Reviewed Journal)
Chen, C.H., Marchello, J., Friedman, M., Ravishankar, S. 2021. Plant extracts and essential oils at concentrations acceptable to a sensory panel inactivate salmonella typhimurium dt104 in ground pork. Food and Nutrition Sciences. 12(2):162-175. https://doi.org/10.4236/fns.2021.122014.

The ultimate on ultrafiltration - (Trade Journal)
McHugh, T.H., Avena Bustillos, R.D. 2020. The ultimate on ultrafiltration. Food Technology. 74(8):71-73,87.

The inhibitory activity of anthraquinones against pathogenic protozoa, bacteria, and fungi and the relationship to structure - (Peer Reviewed Journal)
Friedman, M., Xu, A., Lee, R., Nguyen, D.N., Phan, T.A., Hamada, S.M., Panchel, R., Tam, C.C., Kim, J., Cheng, L.W., Land, K.M. 2020. The inhibitory activity of anthraquinones against pathogenic protozoa, bacteria, and fungi and the relationship to structure. Molecules. 25(13):3101. https://dx.doi.org/10.3390/molecules25133101.

Physicomechanical properties and biodegradation rate of composites made from plantain and chayotextle starch/fiber - (Peer Reviewed Journal)
Roman-Brito, J.A., Juarez-Lopez, A.L., Rosas-Acevedo, J.L., Berrios, J.D., Glenn, G.M., Klamczynski, A.P., Palma-Rodriguez, H.M., Vargas-Torres, A. 2020. Physicomechanical properties and biodegradation rate of composites made from plantain and chayotextle starch/fiber. Polymers and the Environment. 28:2710-2719. https://doi.org/10.1007/s10924-020-01805-9.

Physical, mechanical and transport properties of emulsified films based on alginate with soybean oil: Effects of soybean oil concentration, number of passes and degree of surface crosslinking - (Peer Reviewed Journal)
Gutierrez-Jara, C., Bilbao-Sainz, C., McHugh, T.H., Chiou, B., Williams, T.G., Villalobos-Carvajal, R. 2020. Physical, mechanical and transport properties of emulsified films based on alginate with soybean oil: Effects of soybean oil concentration, number of passes and degree of surface crosslinking. Food Hydrocolloids. 109. Article 106133. https://doi.org/10.1016/j.foodhyd.2020.106133.

Preservation of tilapia (oreochromis aureus) fillet by isochoric (constant volume) freezing - (Peer Reviewed Journal)
Bilbao-Sainz, C., Sinrod, A., Williams, T.G., Wood, D.F., Chiou, B., Bridges, D.F., Wu, V.C., Lyu, C., Rubinsky, B., McHugh, T.H. 2020. Preservation of tilapia (oreochromis aureus) fillet by isochoric (constant volume) freezing. Journal of Aquatic Food Product Technology. 29(7):629-640. https://doi.org/10.1080/10498850.2020.1785602.

Effects of drying processes on composition, microstructure and health aspects from maqui berries - (Peer Reviewed Journal)
Quispe-Fuentes, I., Vega-Galvez, A., Aranda, M., Poblete, J., Pasten, A., Bilbao-Sainz, C., Wood, D.F., McHugh, T.H., Delporte, C. 2020. Effects of drying processes on composition, microstructure and health aspects from maqui berries. Journal of Food Science and Technology. 57:2241-2250. https://doi.org/10.1007/s13197-020-04260-5.

Preservation of spinach by isochoric (constant volume) freezing - (Peer Reviewed Journal)
Bilbao-Sainz, C., Sinrod, A., Dao, L.T., Takeoka, G.R., Williams, T.G., Wood, D.F., Bridges, D.F., Powell-Palm, M., Ukpai, G., Chiou, B., Wu, V.C., Rubinsky, B., McHugh, T.H. 2019. Preservation of spinach by isochoric (constant volume) freezing. International Journal of Food Science and Technology. 55(5):2141–2151. https://doi.org/10.1111/ijfs.14463.

How plant-based meat and seafood are processed - (Trade Journal)
McHugh, T.H., Avena Bustillos, R.D. 2019. How plant-based meat and seafood are processed. Food Technology. 73(10):83-84,87.

Chemical and bioactive characterization of papaya (vasconcellea pubescens) under different drying technologies: evaluation of antioxidant andantidiabetic potential - (Peer Reviewed Journal)
Vega-Galvez, A., Poblete, J., Quispe-Fuentes, I., Uribe, E., Bilbao-Sainz, C., Pasten, A. 2019. Chemical and bioactive characterization of papaya (vasconcellea pubescens) under different drying technologies: evaluation of antioxidant andantidiabetic potential. Journal of Food Measurement and Characterization. 13:1980-1990. https://doi.org/10.1007/s11694-019-00117-4.

Preservation of sweet cherry by isochoric (constant volume) freezing - (Peer Reviewed Journal)
Bilbao-Sainz, C., Sinrod, A., Powell-Palm, M., Dao, L.T., Takeoka, G.R., Williams, T.G., Wood, D.F., Ukpai, G., Aruda, J., Bridges, D.F., Wu, V.C., Rubinsky, B., McHugh, T.H. 2018. Preservation of sweet cherry by isochoric (constant volume) freezing. Innovative Food Science and Emerging Technologies. 52:108-115. https://doi.org/10.1016/j.ifset.2018.10.016.