Tara McHugh : USDA ARS

<!DOCTYPE HTML> <html> <head> <title>Tara McHugh : USDA ARS</title> <meta http-equiv='Content-Type:text/html; charset=UTF-8' /> <meta http-equiv="X-UA-Compatible" content="IE=edge" />  <meta name="description" /> <meta name="keywords" content="" /> <meta key="ID" value="6992" />   <link rel="stylesheet" href="https://maxcdn.bootstrapcdn.com/bootstrap/3.3.7/css/bootstrap.min.css"> <script src="https://ajax.googleapis.com/ajax/libs/jquery/3.2.1/jquery.min.js"></script> <script src="https://maxcdn.bootstrapcdn.com/bootstrap/3.3.7/js/bootstrap.min.js"></script> <meta name='bbsect' content='Main'> <meta name='modestem' content='00a00b00c00d'> <meta name='modestem1' content='00a'> <meta name='modestem2' content='00b'> <meta name='modestem3' content='00c'> <meta name='modestem4' content='00d'> <meta name='site_code' content='20-01-00-00'> <meta name="WT.ModeCode" content="20-01-00-00"> <meta charset="utf-8" /> <meta name="viewport" content="width=device-width, initial-scale=1.0" /> <title>Research : USDA ARS</title>   <link rel="stylesheet" href="/USWDS/css/styleguide.css"> <link href="/css/ARSbranding.css?t=20241125" rel="stylesheet" type="text/css" /> <script type="text/javascript" src="/Jquery/ARSbranding.js"></script> <link media="print" href="/css/print.css" rel="stylesheet" type="text/css" /> <script type="text/javascript" src="//s7.addthis.com/js/300/addthis_widget.js#pubid=arsociowb"></script> </head> <body class="layout-demo" role="banner"> <a class="usa-skipnav" href="#main-content">Skip to main content</a> <header class="usa-header usa-header-basic" role="banner">  <div class="usa-banner"> <div class="usa-accordion"> <header class="usa-banner-header"> <div class="usa-grid usa-banner-inner"> <img src="/USWDS/img/favicons/favicon-57.png" alt="U.S. flag"> <p>An official website of the United States government</p> <button class="usa-accordion-button usa-banner-button" aria-expanded="false" aria-controls="gov-banner"> <span class="usa-banner-button-text">Here's how you know</span> </button> </div> </header> <div class="usa-banner-content usa-grid usa-accordion-content" id="gov-banner"> <div class="usa-banner-guidance-gov usa-width-one-half"> <img class="usa-banner-icon usa-media_block-img" src="/USWDS/img/icon-dot-gov.svg" alt="Dot gov"> <div class="usa-media_block-body"> <p> <strong>Official websites use .gov</strong> <br> A <strong>.gov</strong> website belongs to an official government organization in the United States. </p> </div> </div> <div class="usa-banner-guidance-ssl usa-width-one-half"> <img class="usa-banner-icon usa-media_block-img" src="/USWDS/img/icon-https.svg" alt="SSL"> <div class="usa-media_block-body"> <p> <strong>Secure .gov websites use HTTPS</strong> <br> A <strong>lock</strong> ( <span class="icon-lock"><svg xmlns="http://www.w3.org/2000/svg" width="52" height="64" viewBox="0 0 52 64" class="usa-banner__lock-image" role="img" aria-labelledby="banner-lock-title banner-lock-description"><title id="banner-lock-title">Lock</title><desc id="banner-lock-description">A locked padlock</desc><path fill="#000000" fill-rule="evenodd" d="M26 0c10.493 0 19 8.507 19 19v9h3a4 4 0 0 1 4 4v28a4 4 0 0 1-4 4H4a4 4 0 0 1-4-4V32a4 4 0 0 1 4-4h3v-9C7 8.507 15.507 0 26 0zm0 8c-5.979 0-10.843 4.77-10.996 10.712L15 19v9h22v-9c0-6.075-4.925-11-11-11z"></path></svg></span> ) or <strong>https://</strong> means you’ve safely connected to the .gov website. 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usa-content usa-layout-docs" id="main-content"> <div> <a href="/">ARS Home</a> » <a href="/people-locations//people-list/?modeCode=20-01-00-00">People & Locations</a> » Tara McHugh  <div class="addthis_toolbox addthis_default_style addthis_32x32_style" id="Social-Share-Icons"> <a class="addthis_button_twitter"></a> <a class="addthis_button_linkedin"></a> <a class="addthis_button_facebook"></a> <a class="addthis_button_email"></a> <a class="addthis_button_print"></a> <a class="addthis_button_compact"></a> </div>  </div> <div style="clear:both;"> <hr /> </div> <aside class="usa-width-one-fourth usa-layout-docs-sidenav"> <ul class="usa-sidenav-list"> </ul> </aside>  <div class="usa-width-three-fourths usa-layout-docs-main_content"> <table width="100%" border="0"> <tbody> <tr> <td valign="top"> <b> Tara McHugh </b> <br />   <a href="/people-locations/people-list-offices/?modeCode=20-01-00-00">Office of The Area Director</a>  <script language="JavaScript">function DisplayEmail(username, domain) { document.write(username + "@" + domain); }</script> <br> Area Director<br /> <a href="mailto:tara.mchugh@usda.gov?Subject=From ARS website"> <script language="javascript">DisplayEmail('tara.mchugh', 'usda.gov');</script> </a><br> Phone: (510) 559-5864 <br /> Fax: (510) 559-5963<br /> <br /> <font size="-1"> (Employee information on this page comes from the <a href="https://reedir.arsnet.usda.gov/" class="projectNav">REE Directory.</a> Please contact your front office staff to update the <a href="https://reedir.arsnet.usda.gov/" class="projectNav">REE Directory.</a>) </font> <br /> <br /> <br /> <table width="368"> <tbody> <tr> <td> <strong>Publications</strong> <font size="-1"> (Clicking on the reprint icon <img src="/images/reprintURLIcon.gif" alt="Reprint Icon" border="0"> will take you to the publication reprint.) </font> </td> </tr> <tr> <td><img src="/images/headline_bar.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=415486" class="projectNav" id="anch_60">The inactivation of Shiga toxin-producing Escherichia coli (STEC) and Listeria monocytogenes using isochoric freezing in raw milk and carrot juice</a> <a href="https://doi.org/10.1016/j.foodcont.2024.110957" target="_blank" title="Reprint URL"><img src="/images/reprintURLIcon.gif" alt="Reprint Icon" border="0"></a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Lacombe, A.C., Harvey, B.L., Van Blair, J.B., Chapman, N., Bilbao-Sainz, C., McHugh, T.H., Rubinsky, B., Wu, V.C. 2024. The inactivation of Shiga toxin-producing Escherichia coli (STEC) and Listeria monocytogenes using isochoric freezing in raw milk and carrot juice. Food Control. 618. Article 110957. https://doi.org/10.1016/j.foodcont.2024.110957. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=410885" class="projectNav" id="anch_60">Assessing the impact of isochoric freezing as a preservation method on the quality attributes of orange juice</a> <a href="https://doi.org/10.1111/1750-3841.17071" target="_blank" title="Reprint URL"><img src="/images/reprintURLIcon.gif" alt="Reprint Icon" border="0"></a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Atci, S., Mcgraw, V.S., Takeoka, G.R., Wu, V.C., Mchugh, T.H., Rubinsky, B., Bilbao-Sainz, C. 2024. Assessing the impact of isochoric freezing as a preservation method on the quality attributes of orange juice. Journal of Food Science. 89(6):3167-3182. https://doi.org/10.1111/1750-3841.17071. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=410943" class="projectNav" id="anch_60">Calcium impregnation during isochoric cold storage to improve postharvest preservation of fresh blueberries</a> <a href="https://doi.org/10.1016/j.postharvbio.2024.112841" target="_blank" title="Reprint URL"><img src="/images/reprintURLIcon.gif" alt="Reprint Icon" border="0"></a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Bilbao-Sainz, C., Mille, A., Chiou, B., Takeoka, G.R., Rubinsky, B., McHugh, T.H. 2024. Calcium impregnation during isochoric cold storage to improve postharvest preservation of fresh blueberries. Postharvest Biology and Technology. 211. Article 112841. https://doi.org/10.1016/j.postharvbio.2024.112841. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=406406" class="projectNav" id="anch_60">Benefits of isochoric freezing for carrot juice preservation</a> <a href="https://doi.org/10.1111/1750-3841.16963" target="_blank" title="Reprint URL"><img src="/images/reprintURLIcon.gif" alt="Reprint Icon" border="0"></a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Bilbao-Sainz, C., Olsen, C.W., Chiou, B., Rubinsky, B., Wu, V.C., McHugh, T.H. 2024. Benefits of isochoric freezing for carrot juice preservation. Journal of Food Science. 89(3):1324-1336. https://doi.org/10.1111/1750-3841.16963. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=404397" class="projectNav" id="anch_60">Upcycled romaine lettuce powder as a dietary supplement for control of metabolic syndrome</a> <a href="https://doi.org/10.1021/acsfoodscitech.3c00204" target="_blank" title="Reprint URL"><img src="/images/reprintURLIcon.gif" alt="Reprint Icon" border="0"></a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Garcia-Rocha, K.F., Capaceta-Osuna, A., Ochoa-Acosta, A., Avena Bustillos, R.D., Osuna-Martinez, U., Cárdenas-Torres, F.I., Yokoyama, W.H., McHugh, T.H., Teran-Cabanillas, E. 2023. Upcycled romaine lettuce powder as a dietary supplement for control of metabolic syndrome. ACS Food Science and Technology. 3(8):1393-1402. https://doi.org/10.1021/acsfoodscitech.3c00204. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=391039" class="projectNav" id="anch_60">Evaluation of predrying steps, cadmium, and pesticide residues on dried powders from romaine lettuce outer and heart leaves</a> <a href="https://doi.org/10.1021/acsfoodscitech.2c00234" target="_blank" title="Reprint URL"><img src="/images/reprintURLIcon.gif" alt="Reprint Icon" border="0"></a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Avena Bustillos, R.D., Klausner, N.M., Milczarek, R., Terán-Cabanillas, E., Alemán-Hidalgo, D.M., McHugh, T.H. 2022. Evaluation of predrying steps, cadmium, and pesticide residues on dried powders from romaine lettuce outer and heart leaves. ACS Food Science and Technology. 3(1). Article 41-49. https://doi.org/10.1021/acsfoodscitech.2c00234. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=384607" class="projectNav" id="anch_60">Health benefits of high protein and dietary fiber dry-fractioned brewery spent grain fines</a> <a href="https://doi.org/10.1021/acsfoodscitech.2c00255" target="_blank" title="Reprint URL"><img src="/images/reprintURLIcon.gif" alt="Reprint Icon" border="0"></a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Inzunza-Soto, M., Avena Bustillos, R.D., Thai, T.T., Roman, V., Whitehill, L.J., Tam, C.C., Rolston, M.R., Aleman-Hidalgo, D.M., Teran-Cabanillas, E., Yokoyama, W.H., McHugh, T.H. 2022. Health benefits of high protein and dietary fiber dry-fractioned brewery spent grain fines. ACS Food Science and Technology. 2(12):1870-1878. https://doi.org/10.1021/acsfoodscitech.2c00255. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=393598" class="projectNav" id="anch_60">Novel isochoric cold storage with isochoric impregnation to improve postharvest quality of sweet cherry</a> <a href="https://doi.org/10.1021/acsfoodscitech.2c00194" target="_blank" title="Reprint URL"><img src="/images/reprintURLIcon.gif" alt="Reprint Icon" border="0"></a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Bilbao-Sainz, C., Chiou, B., Takeoka, G.R., Williams, T.G., Wood, D.F., Powell-Palm, M., Rubinsky, B., McHugh, T.H. 2022. Novel isochoric cold storage with isochoric impregnation to improve postharvest quality of sweet cherry. ACS Food Science and Technology. 2(10):1558-1564. https://doi.org/10.1021/acsfoodscitech.2c00194. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=393602" class="projectNav" id="anch_60">Isochoric freezing and isochoric supercooling as innovative postharvest technologies for pomegranate preservation</a> <a href="https://doi.org/10.1016/j.postharvbio.2022.112072" target="_blank" title="Reprint URL"><img src="/images/reprintURLIcon.gif" alt="Reprint Icon" border="0"></a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Bilbao-Sainz, C., Chiou, B., Takeoka, G.R., Williams, T.G., Wood, D.F., Powell-Palm, M., Rubinsky, B., Wu, V.C., McHugh, T.H. 2022. Isochoric freezing and isochoric supercooling as innovative postharvest technologies for pomegranate preservation. Postharvest Biology and Technology. 194. Article 112072. https://doi.org/10.1016/j.postharvbio.2022.112072. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=393554" class="projectNav" id="anch_60">Novel isochoric impregnation to develop high-quality and nutritionally fortified plant materials (apples and sweet potatoes)</a> <a href="https://doi.org/10.1111/1750-3841.16332" target="_blank" title="Reprint URL"><img src="/images/reprintURLIcon.gif" alt="Reprint Icon" border="0"></a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Bilbao-Sainz, C., Chiou, B., Takeoka, G.R., Williams, T.G., Wood, D.F., Powell-Palm, M., Rubinsky, B., McHugh, T.H. 2022. Novel isochoric impregnation to develop high-quality and nutritionally fortified plant materials (apples and sweet potatoes). Journal of Food Science. 87(11):4796-4807. https://doi.org/10.1111/1750-3841.16332. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=385723" class="projectNav" id="anch_60">Influence of drying methods on health indicators of brewers spent grain for potential upcycling into food products</a> <a href="https://doi.org/10.1016/j.afres.2022.100052" target="_blank" title="Reprint URL"><img src="/images/reprintURLIcon.gif" alt="Reprint Icon" border="0"></a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Thai, T.T., Avena Bustillos, R.D., Alves, P., Pan, J., Osorio-Ruiz, A., Miller, J.D., Tam, C.C., Rolston, M.R., Teran-Cabanillas, E., Yokoyama, W.H., McHugh, T.H. 2022. Influence of drying methods on health indicators of brewers spent grain for potential upcycling into food products. Applied Food Research. 2(1). Article 100052. https://doi.org/10.1016/j.afres.2022.100052. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=385714" class="projectNav" id="anch_60">Health benefits of first and second extraction drum-dried pitted olive pomace</a> <a href="https://doi.org/10.1111/1750-3841.15925" target="_blank" title="Reprint URL"><img src="/images/reprintURLIcon.gif" alt="Reprint Icon" border="0"></a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Inzunza-Soto, M., Thai, T.T., Sinrod, A., Olson, D.A., Avena Bustillos, R.D., Li, X., Rolston, M.R., Wang, S.C., Teran-Cabanillas, E., Yokoyama, W.H., McHugh, T.H. 2021. Health benefits of first and second extraction drum-dried pitted olive pomace. Journal of Food Science. 86(11):4865-4876. https://doi.org/10.1111/1750-3841.15925. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=383036" class="projectNav" id="anch_60">Analysis of global energy savings in the frozen food industry made possible by transitioning from conventional isobaric freezing to isochoric freezing</a> <a href="https://doi.org/10.1016/j.rser.2021.111621" target="_blank" title="Reprint URL"><img src="/images/reprintURLIcon.gif" alt="Reprint Icon" border="0"></a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Zhao, Y., Powell-Palm, M., Wang, J., Bilbao-Sainz, C., McHugh, T.H., Rubinsky, B. 2021. Analysis of global energy savings in the frozen food industry made possible by transitioning from conventional isobaric freezing to isochoric freezing. Renewable & Sustainable Energy Reviews. 151. 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Innovative Food Science and Emerging Technologies. 52:108-115. https://doi.org/10.1016/j.ifset.2018.10.016. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=377154" class="projectNav" id="anch_60">Preservation of sweet cherry by isochoric (constant volume) freezing</a> <a href="https://doi.org/10.1016/j.ifset.2018.10.016" target="_blank" title="Reprint URL"><img src="/images/reprintURLIcon.gif" alt="Reprint Icon" border="0"></a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> 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. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=357397" class="projectNav" id="anch_60">Discovering processing innovation</a> <span>-</span> (Review Article) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> McHugh, T.H. 2018. Discovering processing innovation. Food Technology. 72(9):102-103. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=353456" class="projectNav" id="anch_60">Development of healthy crispy carrot snacks using sequential infrared blanching and hot air drying method</a> <a href="https://doi.org/10.1016/j.lwt.2018.07.026" target="_blank" title="Reprint URL"><img src="/images/reprintURLIcon.gif" alt="Reprint Icon" border="0"></a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Chen, J., Venkitasamy, C., Shen, Q., McHugh, T.H., Zhang, R., Pan, Z. 2018. Development of healthy crispy carrot snacks using sequential infrared blanching and hot air drying method. LWT - Food Science and Technology. 97(2018):469-475. https://doi.org/10.1016/j.lwt.2018.07.026. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=357395" class="projectNav" id="anch_60">Is healthy processed food an oxymoron?</a> <span>-</span> (Review Article) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> McHugh, T.H. 2018. Is healthy processed food an oxymoron?. Food Technology. 72(7):116-118. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=349999" class="projectNav" id="anch_60">Potential of chitosan from mushroom waste to enhance quality and storability of fresh-cut melons</a> <a href="https://doi.org/10.1016/j.foodchem.2018.06.045" target="_blank" title="Reprint URL"><img src="/images/reprintURLIcon.gif" alt="Reprint Icon" border="0"></a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Poverenov, E., Arnon-Rips, H., Zaitsev, Y., Bar, V., Danay, O., Horev, B., Bilbao-Sainz, C., McHugh, T.H., Rodov, V. 2018. Potential of chitosan from mushroom waste to enhance quality and storability of fresh-cut melons. Food Chemistry. 268:233-241. https://doi.org/10.1016/j.foodchem.2018.06.045. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=357398" class="projectNav" id="anch_60">Gleening important food processing insights</a> <span>-</span> (Review Article) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> McHugh, T.H. 2018. Gleening important food processing insights. Food Technology. 72(6):121-125. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=346257" class="projectNav" id="anch_60">Drying and inactivation of enterococcus faecium in raw almonds by sequential infrared and hot air drying</a> <a href="https://doi.org/10.1016/j.lwt.2018.04.095" target="_blank" title="Reprint URL"><img src="/images/reprintURLIcon.gif" alt="Reprint Icon" border="0"></a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Venkitasamy, C., Zhu, C., Brandl, M., Niederholzer, F.J., Zhang, R., Mchugh, T.H., Pan, Z. 2018. Drying and inactivation of enterococcus faecium in raw almonds by sequential infrared and hot air drying. LWT - Food Science and Technology. 95(2018):123-128. https://doi.org/10.1016/j.lwt.2018.04.095. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=354647" class="projectNav" id="anch_60">Getting immersed in emulsions</a> <span>-</span> (Review Article) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> McHugh, T.H. 2018. Getting immersed in emulsions. Food Technology. 72(5):83-85. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=346264" class="projectNav" id="anch_60">Layer-by-layer alginate and fungal chitosan based edible coatings applied to fruit bars</a> <a href="https://doi.org/10.1111/1750-3841.14186" target="_blank" title="Reprint URL"><img src="/images/reprintURLIcon.gif" alt="Reprint Icon" border="0"></a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Bilbao-Sainz, C., Chiou, B., Punotai, K.L., Olson, D.A., Williams, T.G., Wood, D.F., Rodov, V., Poverenov, E., McHugh, T.H. 2018. Layer-by-layer alginate and fungal chitosan based edible coatings applied to fruit bars. Journal of Food Science. 83(7):1880-1887. https://doi.org/10.1111/1750-3841.14186. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=351122" class="projectNav" id="anch_60">Antimicrobial carvacrol in solution blow-spun fish-skin gelatin nanofibers</a> <a href="https://doi.org/10.1111/1750-3841.14076" target="_blank" title="Reprint URL"><img src="/images/reprintURLIcon.gif" alt="Reprint Icon" border="0"></a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Liu, F., Saricaoglu, F., Avena Bustillos, R.D., Bridges, D.F., Takeoka, G.R., Wu, V.C., Chiou, B., Wood, D.F., Mchugh, T.H., Zhong, F. 2018. Antimicrobial carvacrol in solution blow-spun fish-skin gelatin nanofibers. Journal of Food Science. 83(4):984-991. https://doi.org/10.1111/1750-3841.14076. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=354646" class="projectNav" id="anch_60">The significance of spray-drying</a> <span>-</span> (Review Article) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> McHugh, T.H. 2018. The significance of spray-drying. Food Technology. 72(4):142-146. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=346460" class="projectNav" id="anch_60">Efficient production of fungal chitosan utilizing an advanced freeze-thawing method; quality and activity studies</a> <a href="https://doi.org/10.1016/j.foodhyd.2018.03.010" target="_blank" title="Reprint URL"><img src="/images/reprintURLIcon.gif" alt="Reprint Icon" border="0"></a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Ban, Z., Horev, B., Rutenberg, R., Danay, O., Bilbao-Sainz, C., McHugh, T.H., Rodov, V., Poverenov, E. 2018. Efficient production of fungal chitosan utilizing an advanced freeze-thawing method; quality and activity studies. Food Hydrocolloids. 81:380-388. https://doi.org/10.1016/j.foodhyd.2018.03.010. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=349997" class="projectNav" id="anch_60">Efficient production of fungal chitosan utilizing an advanced freeze-thawing method; quality and activity studies</a> <a href="https://doi.org/10.1016/j.foodhyd.2018.03.010" target="_blank" title="Reprint URL"><img src="/images/reprintURLIcon.gif" alt="Reprint Icon" border="0"></a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Ban, Z., Horev, B., Rutenberg, R., Danay, O., Bilbao-Sainz, C., McHugh, T.H., Rodov, V., Poverenov, E. 2018. Efficient production of fungal chitosan utilizing an advanced freeze-thawing method; quality and activity studies. Food Hydrocolloids. 81:380-388. https://doi.org/10.1016/j.foodhyd.2018.03.010. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=354645" class="projectNav" id="anch_60">Sustainable process solutions</a> <span>-</span> (Review Article) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> McHugh, T.H. 2018. Sustainable process solutions. Food Technology. 72(3): 66-68. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=349722" class="projectNav" id="anch_60">Preparation of fish skin gelatin-based nanofibers incorporating cinnamaldehyde by solution blow spinning</a> <a href="https://doi.org/10.3390/ijms19020618" target="_blank" title="Reprint URL"><img src="/images/reprintURLIcon.gif" alt="Reprint Icon" border="0"></a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Liu, F., Saricaoglu, F., Avena-Bustillos, R.D., Bridges, D.F., Takeoka, G.R., Wu, V.C., Chiou, B., Wood, D.F., McHugh, T.H., Zhong, F. 2018. Preparation of fish skin gelatin-based nanofibers incorporating cinnamaldehyde by solution blow spinning. International Journal of Molecular Sciences. 19(2):618. https://doi.org/10.3390/ijms19020618 </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=354643" class="projectNav" id="anch_60">Freeze-drying fundamentals</a> <span>-</span> (Review Article) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> McHugh, T.H. 2018. Freeze-drying fundamentals. Food Technology. 72(2):72-74. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=354641" class="projectNav" id="anch_60">How tea is processed</a> <span>-</span> (Review Article) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> McHugh, T.H. 2018. How tea is processed. Food Technology. 72(1):65-67. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=354637" class="projectNav" id="anch_60">Sous vide: cooking under vacuum</a> <span>-</span> (Review Article) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> McHugh, T.H. 2017. Sous vide: cooking under vacuum. Food Technology. 71(12):79-81. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=354631" class="projectNav" id="anch_60">How beer is processed</a> <span>-</span> (Review Article) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> McHugh, T.H. 2017. How beer is processed. Food Technology. 71(11):76-78. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=354626" class="projectNav" id="anch_60">Robotics on the rise in the food industry</a> <span>-</span> (Review Article) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> McHugh, T.H. 2017. Robotics on the rise in the food industry. Food Technology. 71(10):75-77. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=354623" class="projectNav" id="anch_60">How coffee is processed</a> <span>-</span> (Review Article) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> McHugh, T.H. 2017. How coffee is processed. Food Technology. 71(9):74-76. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=346551" class="projectNav" id="anch_60">Antimicrobial olive leaf gelatin films for enhancing the quality of cold smoked salmon</a> <a href="https://doi.org/10.1016/j.fpsl.2017.07.004" target="_blank" title="Reprint URL"><img src="/images/reprintURLIcon.gif" alt="Reprint Icon" border="0"></a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Albertos, I., Avena-Bustillos, R.D., Martin-Diana, A., Du, W.N., Rico, D., McHugh, T.H. 2017. Antimicrobial olive leaf gelatin films for enhancing the quality of cold smoked salmon. Journal of Food Packaging and Shelf Life. 13:49-55. https://doi.org/10.1016/j.fpsl.2017.07.004. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=339695" class="projectNav" id="anch_60">Crystal structure of Cocosin, a potential food allergen from coconut (Cocos nucifera)</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Jin, T., Wang, C., Zhang, C., Chen, Y., Guo, F., Howard, A., Cao, M., Fu, T., Mchugh, T.H., Zhang, Y. 2017. Crystal structure of Cocosin, a potential food allergen from coconut (Cocos nucifera). Journal of Agricultural Chemistry. 65:7560-7568. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=346566" class="projectNav" id="anch_60">Suppliers solve processing problems</a> <span>-</span> (Review Article) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> McHugh, T.H. 2017. Suppliers solve processing problems. Food Technology. 71(8):118-120. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=346563" class="projectNav" id="anch_60">How extrusion shapes food processing</a> <span>-</span> (Review Article) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Mchugh, T.H. 2017. How extrusion shapes food processing. Food Technology. 71(7): 67-69. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=346303" class="projectNav" id="anch_60">Recent advances on edible films based on fruit and vegetables - a review</a> <a href="https://doi.org/10.1111/1541-4337.12281" target="_blank" title="Reprint URL"><img src="/images/reprintURLIcon.gif" alt="Reprint Icon" border="0"></a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Otoni, C.G., Avena-Bustillos, R.D., Azeredo, H.M., Lorevice, M.V., De Moura, M.R., McHugh, T.H., Mattoso, L. 2017. Recent advances on edible films based on fruit and vegetables - a review. Comprehensive Reviews in Food Science and Food Safety. 16(5):1151-1169. https://doi.org/10.1111/1541-4337.12281. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=346562" class="projectNav" id="anch_60">How honey is processed</a> <span>-</span> (Review Article) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> McHugh, T.H. 2017. How honey is processed. Food Technology. 71(6):115-117. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=324925" class="projectNav" id="anch_60">Antioxidant effect of olive leaf powder on fresh Atlantic horse mackerel (Trachurus trachurus) minced muscle</a> <a href="https://doi.org/10.1111/jfpp.13397" target="_blank" title="Reprint URL"><img src="/images/reprintURLIcon.gif" alt="Reprint Icon" border="0"></a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Albertos, I., Martín-Diana, A., Jaime, I., Avena Bustillos, R.D., Mchugh, T.H., Rico, D. 2017. Antioxidant effect of olive leaf powder on fresh Atlantic horse mackerel (Trachurus trachurus) minced muscle. Journal of Food Processing and Preservation. 42:e13397. https://doi.org/10.1111/jfpp.13397. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=335453" class="projectNav" id="anch_60">Development of edible films based on Brazilian pine seed (Araucaria angustifolia) flour reinforced with husk powder</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Daudt, R.M., Sinrod, A., Avena-Bustillos, R.D., I.C., Külkamp-Guerreiro, I., McHugh, T.H. 2017. Development of edible films based on Brazilian pine seed (Araucaria angustifolia) flour reinforced with husk powder. Food Hydrocolloids. 71(2017):60-67. doi: 10.1016/j.foodhyd.2017.04.033. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=346558" class="projectNav" id="anch_60">Processing education options await in Las Vegas</a> <span>-</span> (Review Article) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> McHugh, T.H. 2017. Processing education options await in Las Vegas. Food Technology. 71(5):115-119. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=336577" class="projectNav" id="anch_60">Solution blow spinning of food-grade gelatin nanofibers</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Liu, F., Avena-Bustillos, R.D., Bilbao-Sainz, C., Woods, R., Chiou, B., Wood, D.F., Williams, T.G., Yokoyama, W.H., Glenn, G.M., McHugh, T.H., Zhong, F. 2017. Solution blow spinning of food-grade gelatin nanofibers. Journal of Food Science. 82(6):1402-1411. doi: 10.1111/1750-3841.13710. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=346517" class="projectNav" id="anch_60">3D food printing: a new dimension in food production processes</a> <span>-</span> (Review Article) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> McHugh, T.H., Bilbao-Sainz, C. 2017. 3D food printing: a new dimension in food production processes. Food Technology. 71(4):123-125. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=337162" class="projectNav" id="anch_60">Vitamin D-fortified chitosan films from mushroom waste</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Bilbao-Sainz, C., Chiou, B., Williams, T.G., Wood, D.F., Du, W., Sedej, I., Ban, Z., Rodov, V., Poverenov, E., Vinokur, Y., McHugh, T.H. 2017. Vitamin D-fortified chitosan films from mushroom waste. Carbohydrate Polymers. 167(2017):97-104. doi: 10.1016/j.carbpol.2017.03.010. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=346510" class="projectNav" id="anch_60">Advantages and application of forward osmosis</a> <span>-</span> (Review Article) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> McHugh, T.H. 2017. Advantages and application of forward osmosis. Food Technology. 71(3):64-66. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=333662" class="projectNav" id="anch_60">Drying and decontamination of pistachios with sequential infrared drying, tempering and hot air drying</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Venkitasamy, C., Brandl, M., Wang, B., McHugh, T.H., Pan, Z. 2017. Drying and decontamination of pistachios with sequential infrared drying, tempering and hot air drying. International Journal of Food Microbiology. 246:85-91. doi:10.1016/j.ijfoodmicro.2017.02.005. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=346508" class="projectNav" id="anch_60">How cheese is processed</a> <span>-</span> (Review Article) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> McHugh, T.H. 2017. How cheese is processed. Food Technology. 71(2):73-75. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=346505" class="projectNav" id="anch_60">Illuminating e-beam processing</a> <span>-</span> (Review Article) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Mchugh, T.H. 2017. Illuminating e-beam processing. Food Technology. 71(1): 64-66. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=333799" class="projectNav" id="anch_60">Purification and characterization of black walnut (Juglans nigra) Allergen, Jug n 4</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Zhang, Y., Du, W., Fan, Y., Yi, J., Lyu, S., Nadeau, K.C., Thomas, A.L., McHugh, T.H. 2016. Purification and characterization of black walnut (Juglans nigra) Allergen, Jug n 4. Journal of Agricultural and Food Chemistry. 65(2):454-462. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=346503" class="projectNav" id="anch_60">Putting ultrasound to use in food processing</a> <span>-</span> (Review Article) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> McHugh, T.H. 2016. Putting ultrasound to use in food processing. Food Technology. 70(12):72-74. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=321501" class="projectNav" id="anch_60">Identification, characterization, and initial epitope mapping of pine nut allergen Pin k 2</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Zhang, Y., Du, W., Fan, Y., Jiang, Y., Lyu, S., Nadeau, K.C., McHugh, T.H. 2016. Identification, characterization, and initial epitope mapping of pine nut allergen Pin k 2. Food Research International. 90:268-274. doi.org/10.1016/j.foodres.2016.10.043. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=346501" class="projectNav" id="anch_60">How nut and seed butters are processed</a> <span>-</span> (Review Article) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> McHugh, T.H. 2016. How nut and seed butters are processed. Food Technology. 70(11):70-72. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=330837" class="projectNav" id="anch_60">Study of combined effects of glycerol and transglutaminase on properties of gelatin films</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Liu, F., Chiou, B., Avena Bustillos, R.D., Zhang, Y., Li, Y., McHugh, T.H., Zhong, F. 2016. Study of combined effects of glycerol and transglutaminase on properties of gelatin films. Food Hydrocolloids. 65:1-9. doi:10/1016/j.foodhyd.2016.10.004. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=303567" class="projectNav" id="anch_60">Electrostatic and conventional spraying of alginate-based edible coating with natural antimicrobials for preserving fresh strawberry quality</a> <a href="https://doi.org/10.1007/s11947-016-1808-9" target="_blank" title="Reprint URL"><img src="/images/reprintURLIcon.gif" alt="Reprint Icon" border="0"></a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Peretto, G., Du, W.N., Avena-Bustillos, R.D., Sambo, P., Berrios, J.D., McHugh, T.H. 2016. Electrostatic and conventional spraying of alginate-based edible coating with natural antimicrobials for preserving fresh strawberry quality. Food and Bioprocess Technology. 10(1):164-174. https://doi.org/10.1007/s11947-016-1808-9. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=330464" class="projectNav" id="anch_60">Preparation of zein fibers using solution blow spinning method</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Liu, F., Avena-Bustillos, R.D., Woods, R., Chiou, B., Williams, T.G., Wood, D.F., Bilbao-Sainz, C., Yokoyama, W.H., Glenn, G.M., McHugh, T.H., Zhong, F. 2016. Preparation of zein fibers using solution blow spinning method. Journal of Food Science. 81(12):N3015-N3025. doi: 10.1111/1750-3841.13537. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=346499" class="projectNav" id="anch_60">Microwave processing heats up</a> <span>-</span> (Review Article) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> McHugh, T.H. 2016. Microwave processing heats up. Food Technology. 70(10):63-65. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=333377" class="projectNav" id="anch_60">Food processing in action</a> <span>-</span> (Other) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> McHugh, T.H. 2016. Food processing in action. Food Technology. 70(9):110-111. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=330462" class="projectNav" id="anch_60">Controlled-release of tea polyphenol from gelatin films incorporated with different ratios of free/nanoencapsulated tea polyphenols into fatty food simulants</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Liu, F., Avena-Bustillos, R.D., Chiou, B., Li, Y., Ma, Y., Williams, T.G., Wood, D.F., McHugh, T.H., Zhong, F. 2016. Controlled-release of tea polyphenol from gelatin films incorporated with different ratios of free/nanoencapsulated tea polyphenols into fatty food simulants. Food Hydrocolloids Journal. 62:212-221. doi:10.1016/j.foodhyd.2016.08.004. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=328327" class="projectNav" id="anch_60">Controlled-release of tea polyphenol from gelatin films incorporated with different ratios of free/nanoencapsulated tea polyphenols into fatty food simulants</a> <a href="https://doi.org/10.1016/j.foodhyd.2016.08.004" target="_blank" title="Reprint URL"><img src="/images/reprintURLIcon.gif" alt="Reprint Icon" border="0"></a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Liu, F., Avena-Bustillos, R.D., Chiou, B., Li, Y., Antoniou, J., Ma, Y., Williams, T.G., Wood, D.F., McHugh, T.H., Zhong, F. 2016. Controlled-release of tea polyphenol from gelatin films incorporated with different ratios of free/nanoencapsulated tea polyphenols into fatty food simulants. Food Hydrocolloids. 62:212-221. https://doi.org/10.1016/j.foodhyd.2016.08.004. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=322472" class="projectNav" id="anch_60">Evaluation of thermal processing variables for reducing acrylamide in canned black ripe olives</a> <a href="https://doi.org/10.1016/j.jfoodeng.2016.07.011" target="_blank" title="Reprint URL"><img src="/images/reprintURLIcon.gif" alt="Reprint Icon" border="0"></a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Tang, A., Avena-Bustillos, R.D., Lear, M., Sedej, I., Holstege, D.M., Wang, S., Friedman, M., McHugh, T.H. 2016. Evaluation of thermal processing variables for reducing acrylamide in canned black ripe olives. Journal of Food Engineering. 191:124-130. https://doi.org/10.1016/j.jfoodeng.2016.07.011. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=333380" class="projectNav" id="anch_60">Radio frequency processing of food</a> <span>-</span> (Other) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> McHugh, T.H. 2016. Radio frequency processing of food. Food Technology. 70(8):73-75. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=333373" class="projectNav" id="anch_60">How hummus is processed</a> <span>-</span> (Other) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> McHugh, T.H. 2016. How hummus is processed. Food Technology. 70(7):91-94. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=323125" class="projectNav" id="anch_60">Demonstration tests of infrared peeling system with electrical emitters for tomatoes</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Pan, Z., Hamed, M., Li, X., Khir, R., Atungulu, G., Zhao, L., Kuson, P., McHugh, T.H., Zhang, R. 2016. Demonstration tests of infrared peeling system with electrical emitters for tomatoes. Transactions of the ASABE. 59(4):985-994. doi: 10.13031/trans.59.11728. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=333371" class="projectNav" id="anch_60">Living and learning food processing</a> <span>-</span> (Other) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> McHugh, T.H. 2016. Living and learning food processing. Food Technology. 70(16):130-135. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=321657" class="projectNav" id="anch_60">Identification and characterization of a new pecan [Cara illinoinensis (Wangenh.) K. Koch] allergen, Car i 2</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Zhang, Y., Lee, B., Du, W., Fan, Y., Lyu, S.C., Nadeau, K.C., Grauke, L.J., Zhang, Y., Wang, S., Mchugh, T.H. 2016. Identification and characterization of a new pecan [Cara illinoinensis (Wangenh.) K. Koch] allergen, Car i 2. Journal of Agricultural and Food Chemistry. 64:4146-4151. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=330264" class="projectNav" id="anch_60">Putting oysters under pressure</a> <span>-</span> (Other) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> McHugh, T.H., Kingsley, D.H. 2016. Putting Oysters Under Pressure. Food Technology. 05/16: p. 69-71. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=330444" class="projectNav" id="anch_60">Comparative study on properties of edible films based on pinhao (araucaria angustifolia) starch and flour</a> <a href="https://doi.org/10.1016/j.foodhyd.2016.03.040" target="_blank" title="Reprint URL"><img src="/images/reprintURLIcon.gif" alt="Reprint Icon" border="0"></a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Daudt, R.M., Avena Bustillos, R.D., Williams, T.G., Wood, D.F., Külkamp-Guerreiro, I., Marczak, L., McHugh, T.H. 2016. Comparative study on properties of edible films based on pinhao (araucaria angustifolia) starch and flour. Food Hydrocolloids. 60:279-287. https://doi.org/10.1016/j.foodhyd.2016.03.040. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=333365" class="projectNav" id="anch_60">How dark chocolate is processed</a> <span>-</span> (Other) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> McHugh, T.H. 2016. How dark chocolate is processed. Food Technology. 70(4):134-136. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=324340" class="projectNav" id="anch_60">Prediction and identification of Korean Pine (Pinus koraiensis) vicilin as a food allergen (abstract)</a> <span>-</span> (Abstract Only) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Zhang, Y., Du, W., Fan, Y., Nadeau, K.C., McHugh, T.H. 2016. Prediction and identification of Korean Pine (Pinus koraiensis) vicilin as a food allergen (abstract). 137(2S):AB267. Journal of Allergy and Clinical Immunology. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=330443" class="projectNav" id="anch_60">Trends in antimicrobial food packaging systems: Emitting sachets and absorbent pads</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Otoni, C.G., Espitia, P.J.P., Avena Bustillos, R.D., McHugh, T.H. 2016. Trends in antimicrobial food packaging systems: Emitting sachets and absorbent pads. Food Research International. 83:60-73. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=333364" class="projectNav" id="anch_60">Cold plasma technology close-up</a> <span>-</span> (Other) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> McHugh, T.H., Niemira, B.A. 2016. Cold plasma technology close-up. Food Technology. 70(3):68-69,72. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=316977" class="projectNav" id="anch_60">Mechanical and water barrier properties of isolated soy protein composite edible films as affected by carvacrol and cinnamaldehyde micro and nanoemulsions</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Otoni, C.G., Avena Bustillos, R.D., Olsen, C.W., Bilbao-Sainz, C., McHugh, T.H. 2016. Mechanical and water barrier properties of isolated soy protein composite edible films as affected by carvacrol and cinnamaldehyde micro and nanoemulsions. Food Hydrocolloids Journal. 57:72-79. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=333363" class="projectNav" id="anch_60">How tofu is processed</a> <span>-</span> (Other) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> McHugh, T.H. 2016. How tofu is processed. Food Technology. 70(2):72-74. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=324341" class="projectNav" id="anch_60">New tree nut allergens</a> <span>-</span> (Abstract Only) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Zhang, Y., Du, W., Lee, B., Fan, Y., Lyu, S., Nadeau, K.C., McHugh, T.H. 2016. New tree nut allergens. Meeting abstract presented at the 251st American Chemical Society Annual Meeting & Exposition. San Diego, CA., March 13-17, 2016. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=333362" class="projectNav" id="anch_60">Pulsed electric field processing for fruit and vegetables</a> <span>-</span> (Other) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> McHugh, T.H. 2016. Pulsed electric field processing for fruit and vegetables. Food Technology. 70(1):73-75. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=333361" class="projectNav" id="anch_60">How yogurt is processed</a> <span>-</span> (Other) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Mchugh, T.H. 2015. How yogurt is processed. Food Technology. 69(12):70-72. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=333360" class="projectNav" id="anch_60">Ozone processing of foods and beverages</a> <span>-</span> (Other) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> McHugh, T.H. 2015. Ozone processing of foods and beverages. Food Technology. 69(11):72-74. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=333353" class="projectNav" id="anch_60">All sorts of options for food product sorting</a> <span>-</span> (Other) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> McHugh, T.H., Haff, R.P. 2015. All sorts of options for food product sorting. Food Technology. 69(10):74-76. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=318051" class="projectNav" id="anch_60">A pilot scale electrical infrared dry-peeling system for tomatoes: design and performance evaluation</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Pan, Z., Li, X., Khir, R., El-Mashad, H.M., Atungulu, G., McHugh, T.H., Delwiche, M. 2015. A pilot scale electrical infrared dry-peeling system for tomatoes: design and performance evaluation. Biosystems Engineering. 137:1-8. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=311526" class="projectNav" id="anch_60">Addition of dried 'Ataulfo' mango (Mangifera indica L) by-products as a source of dietary fiber and polyphenols in starch-molded mango snacks</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Sayago-Ayerdi, S., Blancas-Benitez, F.J., Avena Bustillos, R.D., Olsen, C.W., Montalvo-Gonzalez, E., Mchugh, T.H. 2015. Addition of dried 'Ataulfo' mango (Mangifera indica L) by-products as a source of dietary fiber and polyphenols in starch-molded mango snacks. Food Research International. doi: 10.1007/s13197-015.1855-1857. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=314005" class="projectNav" id="anch_60">A multicomponent nutrient bar promotes weight loss and improves dyslipidemia and insulin resistance in the overweight/obese: Chronic inflammation blunts these improvements</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Mccann, J.C., Shigenaga, M.K., Mietus-Snyder, M.L., Lal, A., Su, J.H., Krauss, R.M., Gildengorin, G.L., Goldrich, A.M., Block, D.S., Shenvi, S.V., Mchugh, T.H., Olson, D.A., Ames, B.N. 2015. A multicomponent nutrient bar promotes weight loss and improves dyslipidemia and insulin resistance in the overweight/obese: Chronic inflammation blunts these improvements. Journal of Federation of American Societies for Experimental Biology. 29(4):1-15. doi: 10.1096/fj.15-271833. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=309248" class="projectNav" id="anch_60">Thermal and storage characteristics of tomato seed oil</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Shao, D., Venkitasamy, C., Li, X., Pan, Z., Shi, J., Wang, B., Teh, H., Mchugh, T.H. 2015. Thermal and storage characteristics of tomato seed oil. LWT - Food Science and Technology. 63:191-197. doi: 10.1016/j.lwt.2015.03.010. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=313047" class="projectNav" id="anch_60">Evaluation of sectrally-selective materials for multi-layer solar thermal crop drying (abstract)</a> <span>-</span> (Abstract Only) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Alleyne, F.S., Milczarek, R.R., Mchugh, T.H. 2015. Evaluation of sectrally-selective materials for multi-layer solar thermal crop drying (abstract). Institute of Food Technologists Annual Meeting, Chicago, IL; July 11-14,2015. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=314719" class="projectNav" id="anch_60">Antimicrobial fish gelatin films with olive leaf extract for inactivation of Listeria monocytogenes on ready-to-eat smoked salmon (abstract)</a> <span>-</span> (Abstract Only) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=315284" class="projectNav" id="anch_60">Blow spinning of food-grade-gelatin nanofibers (abstract)</a> <span>-</span> (Abstract Only) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Avena Bustillos, R.D., Woods, R., Chiou, B., Wood, D.F., Williams, T.G., Glenn, G.M., Mchugh, T.H. 2015. Blow spinning of food-grade-gelatin nanofibers (abstract). Meeting Abstract. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=310084" class="projectNav" id="anch_60">Expression, purification, and characterization of almond (Prunus dulcis) allergen Pru du 4</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Zhang, Y., Du, W., Fregevu, C., Kothary, M.H., Harden, L.A., Mchugh, T.H. 2014. Expression, purification, and characterization of almond (Prunus dulcis) allergen Pru du 4. Journal of Agricultural and Food Chemistry. 62(52):12695-12700. doi: 10.1021/jf50451021. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=309145" class="projectNav" id="anch_60">Optimization of mechanical extraction conditions for producing grape seed oil</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Venkitasamy, C., Teh, H.F., Atungulu, G.G., Mchugh, T.H., Pan, Z. 2014. Optimization of mechanical extraction conditions for producing grape seed oil. Transactions of the ASABE. 57(6):1699-1705. doi: 10.1301/TTSANS57.10570. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=309178" class="projectNav" id="anch_60">Improvement in shelf life of rough and brown rice using infrared radiation heating</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Ding, C., Khir, R., Pan, Z., Zhao, L., Tu, K., El-Mashad, H., Mchugh, T.H. 2015. Improvement in shelf life of rough and brown rice using infrared radiation heating. Food and Bioprocess Technology. 8(5):1149-1159. doi: 10.1007/s11947-015-1480-5. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=311517" class="projectNav" id="anch_60">Optimal antimicrobial formulation and physical-mechanical properties of edible films based on Açaí and Pectin for food preservation</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Espitia, P.J., Avena Bustillos, R.D., Du, W., Teófilo, R., Soares, N.F., McHugh, T.H. 2014. Optimal antimicrobial formulation and physical-mechanical properties of edible films based on Açaí and Pectin for food preservation. Food and Packaging. 2:38-44. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=293055" class="projectNav" id="anch_60">Optimal antimicrobial formulation and physical–mechanical properties of edible films based on Açaí and pectin for food preservation</a> <a href="http://dx.doi.org/10.1016/j.fpsl.2014.06.002 " target="_blank" title="Reprint URL" id="anch_65"><img src="/images/reprintURLIcon.gif" alt="Reprint Icon" border="0"></a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Espitia, P.J., Avena Bustillos, R.D., Du, W., Teófilo, R.F., Williams, T.G., Wood, D.F., McHugh, T.H., Soares, N.F. 2014. Optimal antimicrobial formulation and physical–mechanical properties of edible films based on Açaí and pectin for food preservation. Food and Packaging and Shelf Life. 2(1):38-49. DOI: 10.1016/j.fpsl.2014.06.002. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=305920" class="projectNav" id="anch_60">Expression, purification and crystallization of pecan (Carya illinoinensis) vicilin</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Lee, B., Zhang, R., Du, W., Grauke, L.J., McHugh, T.H., Zhang, Y. 2014. Expression, purification and crystallization of pecan (Carya illinoinensis) vicilin. Acta Crystallographica Section F: Structural Biology and Crystallization Communications. F70:1049-1052. DOI: 10.1107/S2053230X14012369. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=310490" class="projectNav" id="anch_60">Purification and characterization pecan (Carya Illinoinensis) vicilin, a putative food allergen (abstract)</a> <span>-</span> (Abstract Only) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Zhang, Y., Lee, B., Du, W., Grauke, L.J., McHugh, T.H. 2014. Purification and characterization pecan (Carya Illinoinensis) vicilin, a putative food allergen (abstract). Meeting abstract presented at the American Chemical Society National Meeting on August 13, 2014. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=309156" class="projectNav" id="anch_60">Effective disinfection of rough rice using infrared radiation heating</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Wang, B., Khir, R., Pan, Z., El-Mashad, H., Atungulu, G.G., Ma, H., McHugh, T.H., Qu, W., Wu, B. 2014. Effective disinfection of rough rice using infrared radiation heating. Journal of Food Protection. 77(9):1538-1548. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=280763" class="projectNav" id="anch_60">Isolation and characterization of Korean pine (Pinus koraiensis)convicilin</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Jin, T., Wang, Y., Chen, Y., Albillos, S.M., Kothary, M.H., Fu, T., Tankersley, B., Mchugh, T.H., Zhang, Y. 2014. Isolation and characterization of Korean pine (Pinus koraiensis)convicilin. Plant Physiology and Biochemistry. 80:97-104. DOI: 10.1016/j.plaphy.2014.03.019. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=303568" class="projectNav" id="anch_60">Electrostatic spraying of antimicrobial coating to improve strawberry quality</a> <span>-</span> (Abstract Only) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=295534" class="projectNav" id="anch_60">Effect of UV-B light on total soluble phenolic contents of various whole and fresh-cut specialty crops</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Du, W., Avena Bustillos, R.D., Breksa III, A.P., McHugh, T.H. 2014. Effect of UV-B light on total soluble phenolic contents of various whole and fresh-cut specialty crops. Postharvest Biology and Technology. 93:72-82. DOI: 10.1016/j.postharvbio.2014.02.004. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=293037" class="projectNav" id="anch_60">Physical and antibacterial properties of Açaí edible films formulated with thyme essential oil and apple skin polyphenols</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Espitia, P.J., Avena Bustillos, R.D., Du, W., Williams, T.G., Wood, D.F., Chiou, B., Mchugh, T.H., Soares, N.F. 2014. Physical and antibacterial properties of Açaí edible films formulated with thyme essential oil and apple skin polyphenols. Journal of Food Science. 79(5):903-910. doi: 10.1111/1750-3841.12432. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=293940" class="projectNav" id="anch_60">Characterization and nultivariate analysis of physical properties of processing peaches</a> <a href="http://dx.doi.org/10.1007/s11947-014-1269-y" target="_blank" title="Reprint URL" id="anch_65"><img src="/images/reprintURLIcon.gif" alt="Reprint Icon" border="0"></a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Li, X., Zhang, A., Atungulu, G., McHugh, T.H., Delwiche, M., Lin, S., Pan, Z. 2014. Characterization and nultivariate analysis of physical properties of processing peaches. Food and Bioprocess Technology. 7(6):1756-1766. DOI: 10.1007/s11947-014-1269-y. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=297413" class="projectNav" id="anch_60">Optimization of antimicrobial and physical properties of alginate coating containing carvacrol and methyl cinnamate for strawberry application</a> <a href="http://dx.doi.org/10.1021/jf4042886" target="_blank" title="Reprint URL" id="anch_65"><img src="/images/reprintURLIcon.gif" alt="Reprint Icon" border="0"></a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Peretto, G., Du, W., Avena Bustillos, R.D., Berrios, J.D., Sambo, P., McHugh, T.H. 2014. Optimization of antimicrobial and physical properties of alginate coating containing carvacrol and methyl cinnamate for strawberry application. Journal of Agricultural and Food Chemistry. DOI: 10.1021/jf4042886. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=295996" class="projectNav" id="anch_60">Peeling mechanism of tomato under infrared heating</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Li, X., Pan, Z., Atungulu, G., Wood, D.F., McHugh, T.H. 2013. Peeling mechanism of tomato under infrared heating. Journal of Food Engineering. 128:79-87. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=298198" class="projectNav" id="anch_60">Crystal structure of the Korean pine (Pinus koraiensis) 7S seed storage protein with copper ligands</a> <a href="http://dx.doi.org/10.1021/jf4039887 " target="_blank" title="Reprint URL" id="anch_65"><img src="/images/reprintURLIcon.gif" alt="Reprint Icon" border="0"></a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Tengchuan, J., Wang, Y., Yu-Wei, C., Fu, T., Kothary, M.H., McHugh, T.H., Zhang, Y. 2013. Crystal structure of the Korean pine (Pinus koraiensis) 7S seed storage protein with copper ligands. Journal of Agricultural and Food Chemistry. 62(1):222-228. DOI: 10.1021/jf4039887. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=298033" class="projectNav" id="anch_60">Increasing strawberry shelf-life with carvacrol and methyl cinnamate antimicrobial vapors released from edible films</a> <a href="http://dx.doi.org/10.1016/j.postharvbio.2013.11.003" target="_blank" title="Reprint URL" id="anch_65"><img src="/images/reprintURLIcon.gif" alt="Reprint Icon" border="0"></a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Peretto, G., Du, W., Avena Bustillos, R.D., Sarreal, S.L., Hua, S.T., Sambo, P., McHugh, T.H. 2013. Increasing strawberry shelf-life with carvacrol and methyl cinnamate antimicrobial vapors released from edible films. Postharvest Biology and Technology. DOI: 10.1016/j.postharvbio.2013.11.003. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=293930" class="projectNav" id="anch_60">Peeling of tomatoes using novel infrared radiation heating technology</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Li, X., Pan, Z., Atungulu, G., Zheng, X., Wood, D.F., Delwiche, M., Mchugh, T.H. 2014. Peeling of tomatoes using novel infrared radiation heating technology. Innovative Food Science and Emerging Technologies. 21:123-130. doi: 10.1016/j.ifset.2013.10.011. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=290177" class="projectNav" id="anch_60">Apple, carrot, and hibiscus edible films containing plant antimicrobials inactivate Salmonella Newport in packaged organic leafy greens</a> <span>-</span> (Abstract Only) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=297548" class="projectNav" id="anch_60">Apple, carrot, and hibiscus edible films containing the plant antimicrobials carvacrol and cinnamaldehyde inactivate Salmonella Newport on organic leafy greens in sealed plastic bags</a> <a href="http://dx.doi.org/10.1111/1750-3841.12318 " target="_blank" title="Reprint URL" id="anch_65"><img src="/images/reprintURLIcon.gif" alt="Reprint Icon" border="0"></a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Zhu, L., Olsen, C.W., McHugh, T.H., Friedman, M., Jaroni, D., Ravshankar, S. 2013. Apple, carrot, and hibiscus edible films containing the plant antimicrobials carvacrol and cinnamaldehyde inactivate Salmonella Newport on organic leafy greens in sealed plastic bags. Journal of Food Science. 79(1):M61-M66. DOI: 10.1111/1750-3841.12318. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=293947" class="projectNav" id="anch_60">Effects of infrared radiation heating on peeling performance and quality attributes of clingstone peaches</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Li, X., Zhang, A., Atungulu, G., Delwiche, M., Milczarek, R.R., Wood, D.F., Williams, T.G., Mchugh, T.H., Pan, Z. 2013. Effects of infrared radiation heating on peeling performance and quality attributes of clingstone peaches. LWT - Food Science and Technology. 55(1):34-42. doi: 10.1016/j.lwt.2013.08.020. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=296003" class="projectNav" id="anch_60">Comparison of water and infrared blanching methods for processing performance and final product quality of French fries</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Bingol, G., Pan, Z., Bei, W., Zhang, A., McHugh, T.H. 2013. Comparison of water and infrared blanching methods for processing performance and final product quality of French fries. Journal of Food Engineering. DOI: 10.1016/j.jfoodeng.2013.08.001. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=293041" class="projectNav" id="anch_60">Edible films from pectin: Physical-mechanical and antimicrobial properties - A Review</a> <a href="http://dx.doi.org/10.1016/j.foodhyd.2013.06.005" target="_blank" title="Reprint URL" id="anch_65"><img src="/images/reprintURLIcon.gif" alt="Reprint Icon" border="0"></a> <span>-</span> (Review Article) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Espitia, P.J., Du, W., Avena Bustillos, R.D., Fatima, N.D., Soares, N.F., McHugh, T.H. 2013. Edible films from pectin: Physical-mechanical and antimicrobial properties - A Review. Food Hydrocolloids Journal. 35:287-296. DOI: 10.1016/j.foodhyd.2013.06.005. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=293032" class="projectNav" id="anch_60">Antimicrobial synergy of apple skin polyphenol and thyme essential oil in Açaí edible films and their effects on film properties (abstract)</a> <span>-</span> (Abstract Only) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=290176" class="projectNav" id="anch_60">Solar thermal drying of apricots: Effect of spectrally-selective cabinet materials on drying rate and quality metrics (abstract)</a> <span>-</span> (Abstract Only) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Milczarek, R.R., Alonzo, J.H., Mchugh, T.H. 2013. Solar thermal drying of apricots: Effect of spectrally-selective cabinet materials on drying rate and quality metrics (abstract). Institute of Food Techologists Annual Meeting & Food Expo. 169.01. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=292196" class="projectNav" id="anch_60">Antioxidant characterization and sensory evaluation during storage of ultraviolet-B light exposed baby carrots (abstract)</a> <span>-</span> (Abstract Only) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=292199" class="projectNav" id="anch_60">Increasing strawberry shelf-life with carvacrol and methyl cinnamate antimicrobial vapors released from edible films (abstract)</a> <span>-</span> (Abstract Only) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=292200" class="projectNav" id="anch_60">Antibacterial activity and physical properties of açaí edible films incorporated with thyme essential oil and apple skin polyphenol (abstract)</a> <span>-</span> (Abstract Only) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=287178" class="projectNav" id="anch_60">Crystal structure of peanut (Arachis hypogaea) allergen Ara h 5</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Wang, Y., Fu, T., Howard, A., Kothary, M.H., Mchugh, T.H., Zhang, Y. 2013. Crystal structure of peanut (Arachis hypogaea) allergen Ara h 5. Journal of Agricultural and Food Chemistry. 61:1573-1578. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=281676" class="projectNav" id="anch_60">Optimization of microwave roasting of almond (Prunus dulcis)</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Milczarek, R.R., Avena Bustillos, R.D., Greta, P., Mchugh, T.H. 2012. Optimization of microwave roasting of almond (Prunus dulcis). Journal of Food Processing and Preservation. DOI: 10.1111/jfpp.12046. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=282031" class="projectNav" id="anch_60">Shelf-life of infrared dry-roasted almonds</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Yang, J., Pan, Z., Takeoka, G.R., Mackey, B.E., Bingol, G., Brandl, M., Garcin, K., Mchugh, T.H., Wang, H. 2012. Shelf-life of infrared dry-roasted almonds. Journal of Food Chemistry. 138(1):671-678. DOI: 10.1016/j.foodchem.2012.09.142. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=284200" class="projectNav" id="anch_60">Sensory evaluation of baked chicken wrapped with antimicrobial apple and tomato edible films formulated with Cinnamaldehyde and Carvacrol</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Du, W., Avena Bustillos, R.D., Woods, R.D., Breksa III, A.P., Mchugh, T.H., Friedman, M., Levin, C.E., Mandrell, R.E. 2012. Sensory evaluation of baked chicken wrapped with antimicrobial apple and tomato edible films formulated with Cinnamaldehyde and Carvacrol. Journal of Agricultural and Food Chemistry. 60(32):7799-7804. DOI: 10.1021/jf301281a. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=283524" class="projectNav" id="anch_60">Ultraviolet-B radiation induced crosslinking improves physical properties of cold- and warm-water fish gelatin gels and films</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Otoni, C.G., Avena Bustillos, R.D., Chiou, B., Bilbao-Sainz, C., Bechtel, P.J., Mchugh, T.H. 2012. Ultraviolet-B radiation induced crosslinking improves physical properties of cold- and warm-water fish gelatin gels and films. Journal of Food Science. DOI:10.1111/j1750-3841.2012.02839.x. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=281230" class="projectNav" id="anch_60">Exploration of conditions for microwave roasting of almonds</a> <span>-</span> (Proceedings) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Milczarek, R.R., Avena Bustillos, R.D., Mchugh, T.H. 2012. Exploration of conditions for microwave roasting of almonds. Microwave Power Symposium Proceedings. June 20-22, 2012, Las Vegas, Nevada. p. 122-131. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=278067" class="projectNav" id="anch_60">Exploration of conditions for microwave roasting of almonds (abstract)</a> <span>-</span> (Abstract Only) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Milczarek, R.R., Avena Bustillos, R., Mchugh, T.H. 2012. Exploration of conditions for microwave roasting of almonds (abstract). Microwave Power Symposium Proceedings. (00). </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=277450" class="projectNav" id="anch_60">A nutrient-dense, high fiber, fruit-based supplement bar increases HDL, particularly large HDL, lowers homocysteine, and raises glutathione in a 2-week trial</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Mietus-Snyder, M.L., Shigenaga, M.K., Suh, J.H., Shenvi, S.V., Lal, A., Mchugh, T.H., Olson, D.A., Lilienstein, J., Krauss, R.M., Gildengoren, G., Mccann, J.C., Ames, B.N. 2012. A nutrient-dense, high fiber, fruit-based supplement bar increases HDL, particularly large HDL, lowers homocysteine, and raises glutathione in a 2-week trial. Journal of Federation of American Societies for Experimental Biology. 26:000-000. DOI: 10.1096/FJ.11-201558. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=271579" class="projectNav" id="anch_60">Ergocalciferol from mushrooms or supplements consumed with a standard meal increases 25-hydroxyergocalciferol but decreases 25-hydroxycholecalciferol in the serum of healthy adults</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Stephensen, C.B., Zerofsky, M., Burnett, D., Lin, Y., Hammock, B.D., Hall, L.M., Mchugh, T.H. 2012. Ergocalciferol from mushrooms or supplements consumed with a standard meal increases 25-hydroxyergocalciferol but decreases 25-hydroxycholecalciferol in the serum of healthy adults. Journal of Nutrition. 142(7):1246-1252. DOI: 10.3945/jn.112.159764. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=273251" class="projectNav" id="anch_60">Inactivation of Listeria monocytogenes on ham and bologna using pectin-based apple, carrot, and hibiscus edible films containing Carvacrol and Cinnamaldehyde</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Ravishankar, S., Zhu, L., Jaroni, D., Olsen, C.W., Mchugh, T.H., Friedman, M. 2012. Inactivation of Listeria monocytogenes on ham and bologna using pectin-based apple, carrot, and hibiscus edible films containing Carvacrol and Cinnamaldehyde. Journal of Food Science. 77(7):M377-M382. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=283642" class="projectNav" id="anch_60">Storage stability of sterilized liquid extracts from pomegranate peel</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Qu, W., Breksa III, A.P., Pan, Z., Ma, H., Mchugh, T.H. 2012. Storage stability of sterilized liquid extracts from pomegranate peel . Journal of Food Science. 77(7):C765-C772. DOI: 10.1111/j.1750-3841.2012.02779.x. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=268064" class="projectNav" id="anch_60">Effect of UV-B light and different cutting styles on antioxidant enhancement of commercial fresh-cut carrot products</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Du, W., Avena Bustillos, R.D., Breksa III, A.P., Mchugh, T.H. 2012. Effect of UV-B light and different cutting styles on antioxidant enhancement of commercial fresh-cut carrot products. Food Chemistry. 134:1862-1869. DOI:10.1016/j.foodchem.2012.03.097. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=274217" class="projectNav" id="anch_60">Quality of frozen fruit bars manufactured through infrared pre-dehydration</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Tian, H., Pan, Z., Zhu, Y., Mchugh, T.H., Ying, Y. 2012. Quality of frozen fruit bars manufactured through infrared pre-dehydration. Journal of Food Processing and Preservation. DOI: 10.1111/j.1745-4549.2012.00720.x. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=277137" class="projectNav" id="anch_60">Spatial variation of drying rates within a multi-tray cabinet dryer (abstract)</a> <span>-</span> (Abstract Only) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Milczarek, R.R., Vallot, L., Tom, M.Y., Mchugh, T.H. 2012. Spatial variation of drying rates within a multi-tray cabinet dryer (abstract). National Meeting of Institute of Food Technologists/Food Expo. (00). </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=281133" class="projectNav" id="anch_60">Effect of UV-B light and genotype on antioxidant enhancement of carrot slices</a> <span>-</span> (Abstract Only) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=281134" class="projectNav" id="anch_60">Effect of UV-B light on soluble phenolic content and antioxidant capacity of selected fresh-cut fruits and vegetables</a> <span>-</span> (Abstract Only) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=259084" class="projectNav" id="anch_60">Ultraviolet-B light treatment increases antioxidant capacity of carrot products</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Avena Bustillos, R.D., Du, W., Woods, R.D., Olson, D.A., Breksa III, A.P., Mchugh, T.H. 2012. Ultraviolet-B light treatment increases antioxidant capacity of carrot products. Journal of the Science of Food and Agriculture. 92(11):2341-2348. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=281218" class="projectNav" id="anch_60">Review of current technologies for reduction of Salmonella populations on almonds</a> <span>-</span> (Review Article) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Pan, Z., Bingol, G., Mchugh, T.H., Brandl, M. 2012. Review of current technologies for reduction of Salmonella populations on almonds. Food and Bioprocess Technology. 5(6):2046-2057. DOI: 10.1007/s11947-012-0789-6. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=297350" class="projectNav" id="anch_60">Low calorie nutritional compositions for maintaining metabolic balance</a> <span>-</span> (Pct (patent Cooperation Treaty)) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=274203" class="projectNav" id="anch_60">Producing lower-calorie deep fat fried french fries using infrared dry-blanching as pretreatment</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Bingol, G., Ang, Z., Pan, Z., Mchugh, T.H. 2011. Producing lower-calorie deep fat fried french fries using infrared dry-blanching as pretreatment. Journal of Food Chemistry. 132(2):686-692. DOI:10.1016/j.foodchem.2011.10.055. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=263422" class="projectNav" id="anch_60">Properties of extruded expandable breadfruit products</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Ma, H., Pan, Z., Li, B., Atungulu, G.G., Olson, D.A., Wall, M.M., Mchugh, T.H. 2011. Properties of extruded expandable breadfruit products. Journal of Food Science and Technology. 46(1):326-334. DOI: 10.1016/j.lwt.2011.09.007. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=270595" class="projectNav" id="anch_60">Novel food processing innovations to improve food safety and health</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Mchugh, T.H., Avena Bustillos, R.D. 2011. Novel food processing innovations to improve food safety and health. Progress in Nutrition. 13(3):155-159. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=269178" class="projectNav" id="anch_60">Antimicrobial volatile essential oils in edible films for food safety</a> <span>-</span> (Book / Chapter) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Du, W., Avena Bustillos, R.D., Hua, S.T., Mchugh, T.H. 2011. Antimicrobial volatile essential oils in edible films for food safety. In: Science against Microbial Pathogens: Communicating Current Research and Technological Advances. Badajoh, Spain: Formatex. p. 1124-1134. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=269212" class="projectNav" id="anch_60">Gelation, oxygen permeability and mechanical properties of mammalian and fish gelatin films</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Avena-Bustillos, R.J., Chiou, B., Olsen, C.W., Bechtel, P.J., Olson, D.A., Mchugh, T.H. 2011. Gelation, oxygen permeability and mechanical properties of mammalian and fish gelatin films. Journal of Food Science. 76(7):E519-E524. DOI: 10.1111/j.1750-3841.2011.02312.x. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=265639" class="projectNav" id="anch_60">Novel approach to inhibit the growth of Aspergilus flavus and aflatoxin production by essential oil edible film</a> <span>-</span> (Abstract Only) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=269210" class="projectNav" id="anch_60">Fish gelatin: Material properties and applications</a> <span>-</span> (Book / Chapter) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Chiou, B., Avena-Bustillos, R.J., Bechtel, P.J., Imam, S.H., Glenn, G.M., Mchugh, T.H., Orts, W.J. 2012. Fish gelatin: Material properties and applications. In: Fornasiero, P., Grazianai, M., editors. Renewable Resources and Renewable Energy: A Global Challenge, 2nd edition. New York, NY: CRC Press. p. 143-157. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=266881" class="projectNav" id="anch_60">Development of infrared heating technology for tomato peeling</a> <span>-</span> (Proceedings) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Pan, Z., Li, X., Yong, W., Atungulu, G., Mchugh, T.H., Delwiche, M. 2011. Development of infrared heating technology for tomato peeling. In: Proceedings of the 11th International Congress on Engineering and Food, May 22-26, 2011. Athens, Greece. p. 795-796. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=262279" class="projectNav" id="anch_60">Effect of microwave- and microwave-convection drying conditions on the total soluble phenolic content of 2-phase olive mill waste</a> <span>-</span> (Abstract Only) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Milczarek, R.R., Jackson, O.A., Mc Hugh, T.H. 2011. Effect of microwave- and microwave-convection drying conditions on the total soluble phenolic content of 2-phase olive mill waste. Annual Meeting of the Institute of Food Technologists. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=266839" class="projectNav" id="anch_60">Effect of UV-B light and different cutting styles on antioxidant enhancement of commercial fresh-cut carrot products</a> <span>-</span> (Abstract Only) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=266847" class="projectNav" id="anch_60">Effect of UV-B light on soluble phenolic content of various whole and fresh-cut vegetables</a> <span>-</span> (Abstract Only) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=266849" class="projectNav" id="anch_60">Antimicrobial volatile essential oils in edible films and pouches for produce safety</a> <span>-</span> (Abstract Only) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=268688" class="projectNav" id="anch_60">Role of edible film and coating additives</a> <span>-</span> (Book / Chapter) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Avena-Bustillos, R.D., Mchugh, T.H. 2011. Role of edible film and coating additives. Edible Films and Coatings for Food and Other Applications. In: Baldwin, E.A., Hagenmaier, R.F., Bai, J., editors. Edible Coatings and Films to Improve Food Quality. 2nd edition. New York, NY: CRC Press, Taylor and Francis Group. p. 157-184. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=268693" class="projectNav" id="anch_60">Applications of edible films and coatings to processed foods</a> <span>-</span> (Book / Chapter) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Mchugh, T.H., Avena-Bustillos, R.D. 2011. Applications of edible films and coatings to processed foods. In: Baldwin, E.A., Hagenmaier, R.F., Bai, J., editors. Edible Coatings and Films to Improve Food Quality. 2nd edition. New York, NY: CRC Press, Taylor and Francis Group. p. 291-318. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=263504" class="projectNav" id="anch_60">Continuous and pulsed ultrasound-assisted extractions of antioxidants from pomegranate peel</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Pan, Z., Qu, W., Ma, H., Atungulu, G.G., Mc Hugh, T.H. 2011. Continuous and pulsed ultrasound-assisted extractions of antioxidants from pomegranate peel. Ultrasonics. doi: 10.1016/j.ultsonch.2011.01.005. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=260778" class="projectNav" id="anch_60">Infrared Pasteurization of raw almonds</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Bingol, G., Yang, J., Brandl, M., Pan, Z., Wang, H., Mc Hugh, T.H. 2011. Infrared pasteurization of raw almonds. Journal of Food Engineering. 104 (2011), pp. 387-393 doi.org/10.1016/j.lwt.2010.12.034. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=265169" class="projectNav" id="anch_60">Practical implications of probe- and sample-related variables in puncture testing of clingstone peaches</a> <span>-</span> (Proceedings) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Milczarek, R.R., McHugh, T.H. 2011. Practical implications of probe-and sample-related variables in puncture testing of clingstone peaches. In: Taoukis, N.G., Stoforos, N. G., Karathanos, V.T., Saravacos, G.D., editors. Proceedings of the International Congress on Engineering and Food, May 22-26, 2011, Athens, Greece. p. 215-216. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=262775" class="projectNav" id="anch_60">Milling by product Utilization Research at USDA-ARS</a> <span>-</span> (Trade Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Milczarek, R.R., Avena Bustillos, R.D., Du, W., Chiou, B., Mc Hugh, T.H. 2010. Milling by product Utilization Research at USDA-ARS. Trade Journal Publication. 1(12)1. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=262847" class="projectNav" id="anch_60">Miniaturization of cellulose fibers and effect of addition on the mechanical and barrier properties of hydroxypropyl methylcellulose</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> De Moura, M.R., Avena Bustillos, R.D., Mc Hugh, T.H., Wood, D.F., Zucolotto, V., Otoni, C.G., Mattoso, L.H. 2010. Miniaturization of cellulose fibers and effect of addition on the mechanical and barrier properties of hydroxypropyl methylcellulose. Journal of Food Engineering. doi:10.1016/j.jfoodeng.2010.12.008. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=266902" class="projectNav" id="anch_60">Nanocomposites in food packaging – A review</a> <span>-</span> (Book / Chapter) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Cordeiro De Azeredo, H.M., Mattoso, L.H., Mchugh, T.H. 2011. Nanocomposites in food packaging – A review. In: Reddy, B., editor. Advances in Diverse Industrial Applications of Nanocomposites. Shanghai, China: InTech. p. 1-22. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=259076" class="projectNav" id="anch_60">Physical and antibacterial properties of edible films formulated with apple skin polyphenols</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Du, W., Olsen, C.W., Avena Bustillos, R.D., Friedman, M., Mchugh, T.H. 2011. Physical and antibacterial properties of edible films formulated with apple skin polyphenols. Journal of Food Science. 76(2):149-155. doi: 10.1111/j.1750-3841.2010.02012.x. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=259449" class="projectNav" id="anch_60">Effect of shrinkage on isothermal drying behavior of 2-phase olive mill waste</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Milczarek, R.R., Dai, A.A., Otoni, C.G., Mchugh, T.H. 2011. Effect of shrinkage on isothermal drying behavior of 2-phase olive mill waste. Journal of Food Engineering. 103(4): 434-441. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=257633" class="projectNav" id="anch_60">Allspice, cinnamon and clove bud plant essential oils in edible apple films inactivate the foodbrone pathogens Escherichia coli Ol57:h7, Salmonella enterica and Listeria monocytogenes</a> <span>-</span> (Abstract Only) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Du, W., Olsen, C.W., Avena Bustillos, R.D., Mc Hugh, T.H., Levin, C.C., Mandrell, R.E., Friedman, M. 2010. Allspice, cinnamon and clove bud plant essential oils in edible apple films inactivate the foodbrone pathogens Escherichia coli Ol57:h7, Salmonella enterica and Listeria monocytogenes. Progress in Nutrition. p. 88. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=269109" class="projectNav" id="anch_60">Nanoemulsions prepared by a low-energy emulsification method applied to edible films</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Bilbao-Sainz, C., Wood, D.F., Williams, T.G., Mchugh, T.H., Avena Bustillos, R.D. 2010. Nanoemulsions prepared by a low-energy emulsification method applied to edible films. Micron. 58(22):11932-11938. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=257833" class="projectNav" id="anch_60">Isothermal microwave and microwave-convection drying of olive pomace</a> <span>-</span> (Proceedings) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Milczarek, R.R., Mc Hugh, T.H. 2010. Isothermal microwave and microwave-convection drying of olive pomace. Microwave Power Symposium Proceedings. 233-238. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=256025" class="projectNav" id="anch_60">Peering into the secrets of food and agricultural co-products</a> <span>-</span> (Proceedings) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Wood, D.F., Williams, T.G., Glenn, G.M., Pan, Z., Orts, W.J., Mc Hugh, T.H. 2010. Peering into the secrets of food and agricultural co-products. Proceedings of SPIE. Proceedings. 7729:772903-1 to 772903-4. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=255514" class="projectNav" id="anch_60">Peering into the secrets of food and agricultural co-products</a> <span>-</span> (Proceedings) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Wood, D.F., Williams, T.G., Glenn, G.M., Pan, Z., Orts, W.J., Mc Hugh, T.H. Peering into the secrets of food and agricultural co-products. Society of Photo-Optical Instrumentation Engineers. 2010. 7729:03. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=254486" class="projectNav" id="anch_60">Isothermal microwave and microwave-convection drying of olive pomace</a> <span>-</span> (Abstract Only) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Milczarek, R.R., Mc Hugh, T.H. 2010. Isothermal microwave and microwave-convection drying of olive pomace. Meeting Abstract. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=256142" class="projectNav" id="anch_60">Infrared heating for dry-roasting and pasteurization of almonds</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Yang, J., Bingol, G., Pan, Z., Brandl, M., Mc Hugh, T.H., Wang, H. 2010. Infrared heating for dry-roasting and pasteurization of almonds. Journal of Food Engineering. doi:10.1016/j.jfoodeng.2010.07.007 </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=252863" class="projectNav" id="anch_60">Nanocellulose reinforced chitosan composite films as affected by nanofiller loading and plasticizer content</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Azevedo, H.M., Mattoso, L.H., Avena-Bustillos, R.J., Filho, G.C., Munford, M.L., Wood, D.F., Mchugh, T.H. 2010. Nanocellulose reinforced chitosan composite films as affected by nanofiller loading and plasticizer content. Journal of Food Science. 75(1):N1-N7. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=252635" class="projectNav" id="anch_60">Multiphysics modeling of microwave heating of whole tomato</a> <span>-</span> (Abstract Only) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Milczarek, R.R., Mc Hugh, T.H. 2010. Multiphysics modeling of microwave heating of whole tomato. Institute of Food Technologists. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=252638" class="projectNav" id="anch_60">Physical and antibacterial properties of edible films formulated with apple skin polyphenolics</a> <span>-</span> (Abstract Only) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=252639" class="projectNav" id="anch_60">Effect of plant essential oils against foodborne pathogens Escherichia coli O157:H7 and Salmonella enterica in raw cookie dough</a> <span>-</span> (Abstract Only) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=252641" class="projectNav" id="anch_60">Effect of UV-B light on soluble phenolic compounds and antioxidant capacity of various specialty crops and pomaces</a> <span>-</span> (Abstract Only) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=246751" class="projectNav" id="anch_60">Dehydration of pollock skins prior to gelatin production</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Bower, C.K., Avena-Bustillos, R.J., Hietala, K.A., Bilbao-Sainz, C., Olsen, C.W., Mc Hugh, T.H. 2010. Dehydration of pollock skins prior to gelatin production. Journal of Food Science. 75(4):C317-C321. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=269804" class="projectNav" id="anch_60">Dehydration of pollock skin prior to gelatin production</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Bower, C.K., Avena Bustillos, R.D., Hietala, K.A., Bilbao-Sainz, C., Olsen, C.W., McHugh, T.H. 2010. Dehydration of pollock skin prior to gelatin production. Journal of Food Science. 75:C317-C321. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=250512" class="projectNav" id="anch_60">Peering into the Secrets of Food and Agricultural Co-products</a> <span>-</span> (Abstract Only) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Wood, D.F., Williams, T.G., Glenn, G.M., Pan, Z., Orts, W.J., Mc Hugh, T.H. 2010. Peering into the Secrets of Food and Agricultural Co-products. Meeting Abstract; 7729:03 </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=246134" class="projectNav" id="anch_60">Composite edible films based on hydroxypropyl methyl cellulose reinforced with microcrystalline cellulose nanoparticles</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Bilbao-Sainz, C., Avena Bustillos, R.D., Wood, D.F., Williams, T.G., Mchugh, T.H. 2010. Composite edible films based on hydroxypropyl methyl cellulose reinforced with microcrystalline cellulose nanoparticles. Journal of Agricultural and Food Chemistry. 58(6):3753-60. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=259033" class="projectNav" id="anch_60">Physical and Chemical Properties of Pollock and Salmon Skin Gelatin Films</a> <span>-</span> (Book / Chapter) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Avena-Bustillos, R.D., Chiou, B., Olsen, C.W., Bechel, P.J., Mc Hugh, T.H. 2010. Physical and Chemical Properties of Pollock and Salmon Skin Gelatin Films. Composition of Hydrolysate Meals Made from Alaska Pollock, Salmon, and Flatfish Processing Byproducts: Comparisons with Traditional Alaska Fish Meals. In: P.J. Bechtel and S. Smiley (eds.), A Sustainable Future: Fish Processing Byproducts. Alaska Sea Grant, University of Alaska Fairbanks, pp. 281-294. doi:10.4027/sffpb.2010.23 </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=254753" class="projectNav" id="anch_60">Antimicrobial edible apple films inactivate antibiotic resistant and susceptible Campylobacter jejuni strains on chicken breast</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Mild, R.M., Joens, L., Friedman, M., Olsen, C.W., Mchugh, T.H., Ravishankar, S. 2011. Antimicrobial edible apple films inactivate antibiotic resistant and susceptible Campylobacter jejuni strains on chicken breast. Journal of Food Science. 76: M163–M168. doi: 10.1111/j.1750-3841.2011.02065.x. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=255385" class="projectNav" id="anch_60">Development and commercialization of emerging infrared radiation food processing technologies</a> <span>-</span> (Proceedings) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Pan, Z., Atungulu, G.G., Bingol, G., Mc Hugh, T.H., Yang, J. 2010. Development and commercialization of emerging infrared radiation food processing technologies. Proceedings for CIGR World Congress Meetings. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=256243" class="projectNav" id="anch_60">Continuous and pulsed ultrasound-assisted extractions of antioxidants from pomegranate peel</a> <span>-</span> (Proceedings) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Qu, W., Pan, Z., Ma, H., Atungulu, G.G., Mc Hugh, T.H. 2010. Continuous and pulsed ultrasound-assisted extractions of antioxidants from pomegranate peel. Proceedings for CIGR World Congress Meetings. Proceeding of the XVIIth World Congress of the International Commission of Agricultural and Biosystems Engineering (CIGR). p.1-17. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=257601" class="projectNav" id="anch_60">Edible coating as carrier of antimicrobial agents to extend the shelf life of fresh-cut apples</a> <span>-</span> (Abstract Only) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Rojas-Grau, M., Raybaudi-Massilia, R., Soliva-Fortuny, R., Avena Bustillos, R.D., Mc Hugh, T.H., Martin-Belloso, O. 2010. Edible coating as carrier of antimicrobial agents to extend the shelf life of fresh-cut apples . Progress in Nutrition. p. 85. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=257624" class="projectNav" id="anch_60">Dehydration of pollock skins prior to gelatin production</a> <span>-</span> (Abstract Only) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Bower, C.K., Avena Bustillos, R.D., Hietala, K.A., Bilbao-Sainz, C., Olsen, C.W., Mc Hugh, T.H. 2010. Dehydration of pollock skins prior to gelatin production. Progress in Nutrition. p. 86. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=257625" class="projectNav" id="anch_60">Physicochemical properties of apple puree-alginate films containing plant essential oils and oil compounds active against Escherichia coli 0157:H7</a> <span>-</span> (Abstract Only) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Olsen, C.W., Rojas-Grau, M., Avena Bustillos, R.D., Friedman, M., Henika, P.R., Martin-Belloso, O., Mc Hugh, T.H. 2010. Physicochemical properties of apple puree-alginate films containing plant essential oils and oil compounds active against Escherichia coli 0157:H7. Progress in Nutrition. p. 86 </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=257626" class="projectNav" id="anch_60">Allspice, garlic and oregano plant essential oils in tomato films inactivate the foodborne pathogens, Escherichia coli O157:h7, Salmonella enterica and Listeria monocytogenes</a> <span>-</span> (Abstract Only) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Du, W., Olsen, C.W., Mc Hugh, T.H., Levin, C.E., Mandrell, R.E., Friedman, M. 2010. Allspice, garlic and oregano plant essential oils in tomato films inactivate the foodbrone pathogens Escherichia coli Ol57:h7, Salmonella enterica and Listeria monocytogenes. Progress in Nutrition. p. 85-86. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=257628" class="projectNav" id="anch_60">Hedonic evaluation of cooked chicken wrapped with apple and tomato films formulated with cinnamaldehvde and carvacrol</a> <span>-</span> (Abstract Only) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Du, W., Avena Bustillos, R.D., Woods, R.D., Mc Hugh, T.H., Levin, C.E., Mandrell, R.E., Friedman, M. 2010. Hedonic evaluation of cooked chicken wrapped with apple and tomato films formulated with cinnamaldehvde and carvacrol. Progress in Nutrition. p. 87. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=257629" class="projectNav" id="anch_60">Effect of plant essential oils on antimicrobial and physical properties of apple-puree, edible films and coatings</a> <span>-</span> (Abstract Only) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Rojas-Garu, M., Avena Bustillos, R.D., Friedman, M., Henika, P.R., Martin-Bellosa, O., Mc Hugh, T.H. 2010. Effect of plant essential oils on antimicrobial and physical properties of apple puree edible films and coatings. Progress in Nutrition. p. 87. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=250096" class="projectNav" id="anch_60">Development of Infrared Radiation Heating Method for Sustainable Tomato Peeling</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Pan, Z., Li, X., Bingol, G., Mc Hugh, T.H., Atungulu, G.G. 2009. Development of Infrared Radiation Heating Method for Sustainable Tomato Peeling. Applied Engineering in Agriculture. 25(6):935-941. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=250095" class="projectNav" id="anch_60">Processing and Quality Characteristics of Apple Slices under Simultaneous Infrared Dry-blanching and Dehydration with Intermittent Heating</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Zhu, Y., Pan, Z., Mc Hugh, T.H., Barrett, D.M. 2010. Processing and Quality Characteristics of Apple Slices under Simultaneous Infrared Dry-blanching and Dehydration with Intermittent Heating. Journal of Food Engineering. 97(1):8-16. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=232087" class="projectNav" id="anch_60">Edible Apple Film Wraps Containing Plant Antimicrobials Inactivate Foodborne Pathogens on Meat and Poultry Products</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Ravishankar, S., Zhu, L., Olsen, C.W., Mc Hugh, T.H., Friedman, M. 2009. Edible Apple Film Wraps Containing Plant Antimicrobials Inactivate Foodborne Pathogens on Meat and Poultry Products. Journal of Food Science. 74(8):M440-M445. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=242375" class="projectNav" id="anch_60">Feasibility Study of Using Infrared Radiation Heating as a Sustainable Tomato Peeling Method</a> <span>-</span> (Proceedings) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Li, X., Pan, Z., Bingol, G., Mc Hugh, T.H., Atungulu, G. 2009. Feasibility Study of Using Infrared Radiation Heating as a Sustainable Tomato Peeling Method. Proceedings of the American Society of Agricultural and Biological Engineers International (ASABE). ASABE Paper #096074. p. 1-14. St. Joseph. Mich. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=242423" class="projectNav" id="anch_60">Infrared Heating for Improved Safety and Processing Efficiency of Dry-Roasted Almonds</a> <span>-</span> (Proceedings) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Yang, J., Pan, Z., Brandl, M., Mc Hugh, T.H., Bingol, G., Wang, H., Olson, D.A. 2009. Infrared Heating for Improved Safety and Processing Efficiency of Dry-Roasted Almonds. Proceedings of the American Society of Agricultural and Biological Engineers International (ASABE). ASABE Paper #096047. p. 1-13. St. Joseph, Mich. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=238765" class="projectNav" id="anch_60">Antibacterial Effects of Allspice, Garlic, and Oregano Essential Oils in Tomato Films Determined by Overlay and Vapor-Phase Methods</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Du, W., Olsen, C.W., Avena-Bustillos, R.D., Mc Hugh, T.H., Levin, C.E., Mandrell, R.E., Friedman, M. 2009. Antibacterial Effects of Allspice, Garlic, and Oregano Essential Oils in Tomato Films Determined by Overlay and Vapor-Phase Methods. Journal of Food Science. 74(7):M390-M397. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=240366" class="projectNav" id="anch_60">Effects of Allspice, Cinnamon, and Clove Bud Essential Oils in Edible Apple Films on Physical Properties and Antimicrobial Activities</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Du, W., Olsen, C.W., Avena-Bustillos, R.D., Mc Hugh, T.H., Levin, C.E., Friedman, M. 2009. Effects of Allspice, Cinnamon, and Clove Bud Essential Oils in Edible Apple Films on Physical Properties and Antimicrobial Activities. Journal of Food Science. 74(7):M372-M378. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=250102" class="projectNav" id="anch_60">Heat and Mass Transfer Modeling of Apple Slice under Simultaneous Infrared Dry-Blanching and Dehydration Process</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Lin, Y., Li, S., Zhu, Y., Bingol, G., Pan, Z., Mc Hugh, T.H. 2009. Heat and Mass Transfer Modeling of Apple Slice under Simultaneous Infrared Dry-Blanching and Dehydration Process. Drying Technology. 27:1051-1059. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=241057" class="projectNav" id="anch_60">Nanocomposite Edible Films from Mango Puree Reinforced with Cellulose Nanofibers</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Azeredo, H.C., Mattoso, L.H., Wood, D.F., Williams, T.G., Avena-Bustillos, R.D., Mc Hugh, T.H. 2009. Nanocomposite Edible Films from Mango Puree Reinforced with Cellulose Nanofibers. Journal of Food Science. 74(5):N31-N35. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=239926" class="projectNav" id="anch_60">Allspice, cinnamon, and clove bud plant essential oils in edible apple films inactivate the foodborne pathogens Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes</a> <span>-</span> (Abstract Only) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=239929" class="projectNav" id="anch_60">Allspice, garlic, and oregano plant essential oils in tomato films inactive the foodborne pathogens Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes</a> <span>-</span> (Abstract Only) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=239951" class="projectNav" id="anch_60">Hedonic evaluation of cooked chicken wrapped with apple and tomato films formulated with cinnamaldehyde and carvacol</a> <span>-</span> (Abstract Only) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=235202" class="projectNav" id="anch_60">Dehydration of pollock skins prior to gelatin production</a> <span>-</span> (Abstract Only) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=233160" class="projectNav" id="anch_60">Improved barrier and mechanical properties of novel hydroxypropyl methylcellulose edible films with chitosan/tripolyphosphate nanoparticles</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> De Moura, M.R., Aouada, F.A., Avena-Bustillos, R.D., Mc Hugh, T.H., Krochta, J.M., Mattoso, L.H. 2009. Improved barrier and mechanical properties of novel hydroxypropyl methylcellulose edible films with chitosan/tripolyphosphate nanoparticles. Journal of Food Engineering. 92:448-453. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=245925" class="projectNav" id="anch_60">Extension of Shelf Life and Control of Human Pathogens in Produce by Antimicrobial Edible Films and Coatings</a> <span>-</span> (Book / Chapter) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Mc Hugh, T.H., Avena-Bustillos, R.J., Du, W. 2009. Extension of Shelf Life and Control of Human Pathogens in Produce by Antimicrobial Edible Films and Coatings. Book Chapter In Microbial Safety of Fresh Produce, 12:225-239. X. Fan, B.A. Niemira, C.J. Doona, F.E. Feeherry, R.B. Gravani, Ed.: IFT Press, Wiley-Blackwell. 12:225-239. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=225360" class="projectNav" id="anch_60">Antibacterial Activity against E. coli O157:H7, Physical Properties, and Storage Stability of Novel Carvacrol-Containing Edible Tomato Films</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Du, W., Olsen, C.W., Avena-Bustillos, R., Mc Hugh, T.H., Levin, C.E., Friedman, M. 2008. Antibacterial Activity against E. coli O157:H7, Physical Properties, and Storage Stability of Novel Carvacrol-Containing Edible Tomato Films. Journal of Food Science. 73(7):M378-383. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=221455" class="projectNav" id="anch_60">Effect of Infusion Method and Parameters on Mass Transfer in Blueberries</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Shi, J., Pan, Z., Mc Hugh, T.H., Hirschberg, E. 2009. Effect of Infusion Method and Parameters on Mass Transfer in Blueberries. Food and Bioprocess Technology. 2:271-278. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=242463" class="projectNav" id="anch_60">Effect of Infusion Method and Parameters on Mass Transfer in Blueberries</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Shi, J., Pan, Z., Mc Hugh, T.H., Hirschberg, E. 2009. Effect of Infusion Method and Parameters on Mass Transfer in Blueberries. Food and Bioprocess Technology. 2:271-278. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=230770" class="projectNav" id="anch_60">STARCH/PULP-FIBER BASED PACKAGING FOAMS AND CAST FILMS CONTAINING ALASKAN FISH BY-PRODUCTS (WASTE)</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Imam, S.H., Chiou, B., Wood, D.F., Shey, J., Glenn, G.M., Orts, W.J., Narayan, R.R., Avena Bustillos, R.D. 2008. Starch/pulp-fiber based packaging foams and cast films containing alaskan fish by-products (waste). BioResources. 3(3):758-773. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=221258" class="projectNav" id="anch_60">Properties of Novel Hydroxypropyl Methylcellulose Films Containing Chitosan Nanoparticles</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> De Moura, M.R., Avena-Bustillos, R.D., Mc Hugh, T.H., Krochta, J.M., Mattoso, L.H. 2008. Properties of Novel Hydroxypropyl Methylcellulose Films Containing Chitosan Nanoparticles. Journal of Food Science. 73(7):31-36. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=228165" class="projectNav" id="anch_60">IFT Scientific Status Summary 2008: Innovative Food Packaging Solutions</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Brody, A.L., Bugusu, B., Han, J.H., Sand, C.K., Mc Hugh, T.H. 2008. IFT Scientific Status Summary 2008: Innovative Food Packaging Solutions. Journal of Food Science. 73(8):R107-R116. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=221460" class="projectNav" id="anch_60">Effect of Berry Size and Sodium Hydroxide Pretreatment on the Drying Characteristics of Blueberries under Infrared Radiation Heating</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Shi, J., Pan, Z., Mc Hugh, T.H., Wood, D.F., Zhu, Y., Avena-Bustillos, R.D., Hirschberg, E. 2008. Effect of Berry Size and Sodium Hydroxide Pretreatment on the Drying Characteristics of Blueberries under Infrared Radiation Heating. Journal of Food Science. 73(6):E259-E265. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=205748" class="projectNav" id="anch_60">Biodiesel from Waste Salmon Oil</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Chiou, B., El-Mashad, H.M., Avena Bustillos, R.D., Dunn, R.O., Bechtel, P.J., Mc Hugh, T.H., Imam, S.H., Glenn, G.M. 2008. Biodiesel from Waste Salmon Oil. Transactions of the ASABE. 51(3):797-802. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=223660" class="projectNav" id="anch_60">Improved Energy and Processing Efficiencies of Strawberry Drying Using Sequential Infrared Freeze-Drying Method</a> <span>-</span> (Abstract Only) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Olson, D.A., Avena-Bustillos, R.D., Muy-Rangel, M.D., Pan, Z., Mc Hugh, T.H. 2008. Improved Energy and Processing Efficiencies of Strawberry Drying Using Sequential Infrared Freeze-Drying Method. Annual Meeting of the Institute of Food Technologists. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=221509" class="projectNav" id="anch_60">Storage Stability and Antibacterial Activity against E. coli O157:H7 of Carvacrol in Edible Apple Films made by Two Different Casting Methods</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Du, W., Olsen, C.W., Avena-Bustillos, R.D., Mc Hugh, T.H., Levin, C.E., Friedman, M. 2008. Storage Stability and Antibacterial Activity against Echerichia coli O157:H7 of Carvacrol in Edible Apple Films made by Two Different Casting Methods. Journal of Agricultural and Food Chemistry. 56:3082-2088. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=218794" class="projectNav" id="anch_60">Thermal Transitions and Extrusion of Glycerol-Plasticized Whey Protein Mixtures</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Hernandez-Izquierdo, V.M., Reid, D.S., Mc Hugh, T.H., Berrios, J.D., Krochta, J.M. 2008. Thermal Transitions and Extrusion of Glycerol-Plasticized Whey Protein Mixtures. Journal of Food Science. V73(4):169-175. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=215892" class="projectNav" id="anch_60">Reduction of Salmonella Enteritidis Population Sizes on Almond Kernels with Infrared Heat</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Brandl, M., Pan, Z., Huynh, S., Zhu, Y., Mc Hugh, T.H. 2008. Reduction of Salmonella Enteritidis Population Sizes on Almond Kernels with Infrared Heat. Journal of Food Protection. 71(5)-897-902 </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=218316" class="projectNav" id="anch_60">Vitamin D2 Formation from Post-Harvest UV-B Treatment of Mushrooms (Agaricus bisporus) and Retention during Storage</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Roberts, J.S., Teichert, A., Mc Hugh, T.H. 2008. Vitamin D2 Formation from Post-Harvest UV-B Treatment of Mushrooms (Agaricus bisporus) and Retention during Storage. Journal of Agricultural and Food Chemistry. 56:4541-4544. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=221471" class="projectNav" id="anch_60">Study of Banana Dehydration using Sequential Infrared Radiation Heating and Freeze-Drying</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Pan, Z., Shih, C., Mc Hugh, T.H., Hirschberg, E. 2008. Study of Banana Dehydration using Sequential Infrared Radiation Heating and Freeze-Drying. Lebensmittel Wissenschaft und Technologie. 41:1944-1951. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=221472" class="projectNav" id="anch_60">Quality of Frozen Fruit Bars Manufactured through Infrared Pre-dehydration</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=213520" class="projectNav" id="anch_60">Drying and Quality Characteristics of Fresh and Sugar-infused Blueberries Dried with Infrared Radiation Heating</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Shi, J., Pan, Z., Mc Hugh, T.H., Wood, D.F., Hirschberg, E., Olson, D.A. 2008. Drying and Quality Characteristics of Fresh and Sugar-infused Blueberries Dried with Infrared Radiation Heating. Lebensmittel Wissenschaft und Technologie. 41:1962-1972. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=228152" class="projectNav" id="anch_60">Food Nanotechnology - Food Packaging Applications</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Mc Hugh, T.H. 2008. The World of Food Science. Food Nanotechnology - Food Packaging Applications. V4:1-3. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=221462" class="projectNav" id="anch_60">Sequential Infrared Radiation and Freeze-Drying Method for Producing Crispy Strawberries</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Shih, C., Pan, Z., Mc Hugh, T.H., Wood, D.F., Hirschberg, E. 2008. Sequential Infrared Radiation and Freeze-Drying Method for Producing Crispy Strawberries. Transactions of the ASABE. 51(1):205-216. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=213660" class="projectNav" id="anch_60">ARS Grape Quality Research Update</a> <span>-</span> (Proceedings) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Mc Hugh, T.H. 2007. ARS Grape Quality Research Update. 2007. ARS Grape and Wine Industry Workshop Proceedings, 31-34. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=213580" class="projectNav" id="anch_60">Applications of Nanoscience to Edible Films</a> <span>-</span> (Proceedings) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Mc Hugh, T.H., Avena-Bustillos, R., Dogan, N., Aouada, M., Mattoso, L. 2007. Applications of Nanoscience to Edible Films. Recent Progress in Food Science and Engineering Int'l Symposium Proceedings. 16-21. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=214019" class="projectNav" id="anch_60">Food Nanotechnology: Food Packaging Applications</a> <span>-</span> (Abstract Only) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=213816" class="projectNav" id="anch_60">What Constitutes a Fruit or Vegetable Serving Equivalent in Processed Products?</a> <span>-</span> (Abstract Only) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=213817" class="projectNav" id="anch_60">Barrier Properties and Vapor Sorption Isotherms of Nanoemulsion Fish Gelatin Films</a> <span>-</span> (Abstract Only) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=213818" class="projectNav" id="anch_60">Edible Coating as Carrier of Antimicrobial Agents to Extend the Shelf Life of Fresh-Cut Apples</a> <span>-</span> (Abstract Only) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=206531" class="projectNav" id="anch_60">Effect of Sucrose Concentration and Solution Temperature on Mass Transfer During Sugar Infusion of Blueberries</a> <span>-</span> (Proceedings) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Shi, J., Pan, Z., Mc Hugh, T.H., Hirschberg, E. 2007. Effect of Sucrose Concentration and Solution Temperature on Mass Transfer During Sugar Infusion of Blueberries. Proceedings of the 3rd CIGR World Congress Meetings. Section VI Int'l Symposium on Food and Agricultural Products, 1-13. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=213556" class="projectNav" id="anch_60">Effect of Dipping Treatments on Color Stabilization and Texture of Apple Cubes for Infrared Dry-Blanching Process</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Zhu, Y., Pan, Z., Mc Hugh, T.H. 2007. Effect of Dipping Treatments on Color Stabilization and Texture of Apple Cubes for Infrared Dry-Blanching Process. Journal of Food Processing and Preservation. 31:632-648. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=206527" class="projectNav" id="anch_60">Effect of IR Drying Temperature on the Quality of Partially Dried Fresh and Infused Blueberries</a> <span>-</span> (Abstract Only) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=206532" class="projectNav" id="anch_60">Properties of Extruded Expandable Breadfruit Products</a> <span>-</span> (Abstract Only) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=202376" class="projectNav" id="anch_60">Apple Puree-Alginate Edible Coating as Carrier of Antimicrobial Agents to Prolong Shelf-Life of Fresh-Cut Apples</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Rojas-Grau, M.A., Raybaudi-Massilia, R.M., Soliva-Fortuny, R.C., Avena Bustillos, R.D., Mc Hugh, T.H., Martin-Belloso, O. 2007. Apple Puree-Alginate Edible Coating as Carrier of Antimicrobial Agents to Prolong Shelf-Life of Fresh-Cut Apples. Postharvest Biology and Technology. 45(2):254-264. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=202374" class="projectNav" id="anch_60">Effects of Plant Essential Oils and Oil Compounds on Mechanical, Barrier and Antimicrobial Properties of Alginate-Apple Puree Edible Films</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Rojas-Grau, M.A., Olsen, C.W., Avena Bustillos, R.D., Friedman, M., Henika, P.R., Martin-Belloso, O., Pan, Z., Mc Hugh, T.H. 2007. Effects of Plant Essential Oils and Oil Compounds on Mechanical, Barrier and Antimicrobial Properties of Alginate-Apple Puree Edible Films. Journal of Food Engineering. 81(3):634-641. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=204755" class="projectNav" id="anch_60">Effects of Microcrystalline Cellulose on Functional Properties of Hydroxy Propyl Methyl Cellulose Microcomposite Films</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Dogan, N., Mc Hugh, T.H. Effects of Microcrystalline Cellulose on Functional Properties of Hydroxy Propyl Methyl Cellulose Microcomposite Films. Journal of Food Science. January/February 2007. 72:(1)E16-E22. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=202373" class="projectNav" id="anch_60">Mechanical, Barrier and Antimicrobial Properties of Apple Puree Edible Films Containing Plant Essential Oils</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Rojas-Grau, M.A., Avena Bustillos, R.D., Friedman, M., Henika, P.R., Martin-Belloso, O., Mc Hugh, T.H. 2006. Mechanical, Barrier and Antimicrobial Properties of Apple Puree Edible Films Containing Plant Essential Oils. Journal of Agricultural and Food Chemistry. 54:9262-9267. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=199657" class="projectNav" id="anch_60">Cost to Benefit - Fish Skin Yields Unique Gelatin Products</a> <span>-</span> (Popular Publication) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Bower, C.K., Avena Bustillos, R.D., Olsen, C.W., Olson, D.A., Mc Hugh, T.H. 2008. Cost to Benefit - Fish Skin Yields Unique Gelatin Products. Global Aquaculture Advocate. 11(4):28-29. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=200989" class="projectNav" id="anch_60">Study of Banana Dehydration Using Sequential Infrared Radiation and Freeze-Drying</a> <span>-</span> (Proceedings) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Pan, Z., Shih, C., Mc Hugh, T.H., Hirschberg, E. 2006. Study of Banana Dehydration Using Sequential Infrared Radiation and Freeze-Drying. Proceedings of XVI CIGR World Congress, 9/3-9/7/06, Bonn, Germany. Paper 1-16. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=206432" class="projectNav" id="anch_60">Study of Banana Dehydration Using Sequential Infrared Radiation and Freeze-Drying</a> <span>-</span> (Proceedings) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Pan, Z., Shih, C., Mc Hugh, T.H., Hirschberg, E. 2006. Study of Banana Dehydration Using Sequential Infrared Radiation and Freeze-Drying. Proceedings for CIGR World Congress Meetings. CIGR Paper:1-16. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=192787" class="projectNav" id="anch_60">RHEOLOGICAL AND THERMAL PROPERTIES OF SALMON PROCESSING BYPRODUCTS</a> <span>-</span> (Abstract Only) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> El-Mashad, H.M., Chiou, B., Avena Bustillos, R.D., Bechtel, P.J., Mc Hugh, T.H., Zhang, R. 2006. Rheological and thermal properties of salmon processing byproducts. American Society of Agricultural and Biological Engineers Annual International Meeting, Portland, OR, July 9-12, 2006, Paper No. 066157. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=189693" class="projectNav" id="anch_60">Characterization of fish-skin gelatin gels and films containing the antomicrobial enzyme lysozyme</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Bower, C.K., Avena Bustillos, R.D., Olsen, C.W., Mc Hugh, T.H., Bechtel, P.J. 2006. Characterization of fish skin gelatin gels and films containing the antimicrobial enzyme lysozyme. Journal of Food Science. 71(5):141-145 </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=189918" class="projectNav" id="anch_60">WATER VAPOR PERMEABILITY OF MAMMALIAN AND FISH GELATIN FILMS</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> R.J. Avena Bustillos, C.W. Olsen, D.A. Olson, B. Chiou, E. Yee, P.J. Bechtel, T.H. McHugh, 2006. Water Vapor Permeability of Mammalian and Fish Gelatin Films. Journal of Food Science. Vol 71(4):E202-E207. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=218524" class="projectNav" id="anch_60">Permeability of starch gel matrices and select films to solvent vapors</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Glenn, G.M., Klamczynski, A., Ludvik, C.N., Shey, J., Imam, S.H., Chiou, B., Mchugh, T.H., Orts, W.J., Wood, D.F., Hoffman, G.D., Offeman, R.D. 2006. Permeability of starch gel matrices and select films to solvent vapors. Journal of Agricultural and Food Chemistry. 54(9):3297-3304. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=182059" class="projectNav" id="anch_60">STARCH GEL MATRICES USED FOR CONTROLLED RELEASE OF VOLATILE LIQUIDS</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Glenn, G.M., Klamczynski, A., Ludvik, C.N., Shey, J., Imam, S.H., Chiou, B., Mc Hugh, T.H., Orts, W.J. 2006. Starch gel matrices used for controlled release of volatile liquids. Journal of Agricultural and Food Chemistry, 54(9):3297-3304. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=177785" class="projectNav" id="anch_60">TENSILE PROPERTIES OF COMPRESSION-MOLDED WHEY PROTEIN SHEETS: DETERMINATION OF MOLDING CONDITION AND GLYCEROL-CONTENT EFFECTS AND COMPARISON WITH SOLUTION-CAST FILMS</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> R. Sothornvit, C.W. Olsen, T.H. Mc Hugh, J.M. Krochta. February 2007. Tensile properties of compression-molded whey protein sheets: Determination of molding condition and glycerol-content effects and comparison with solution-cast films. Journal of Food Engineering. 78(3):855-860. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=190682" class="projectNav" id="anch_60">STUDY OF STRAWBERRY DEHYDRATION USING SEQUENTIAL INFRARED RADIATION AND FREEZE-DRYING</a> <span>-</span> (Abstract Only) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=300060" class="projectNav" id="anch_60">Fruit and vegetable films and uses thereof</a> <span>-</span> (Pct (patent Cooperation Treaty)) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Mchugh, T.H., Debord, M., Olsen, C.W. 2014. Fruit and vegetable films and uses thereof. Patent Application. U.S. Issue - Application # 13/284,496. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=185590" class="projectNav" id="anch_60">DEVELOPMENT OF HEALTHY FOODS TO PREVENT OBESITY AND OBESITY-RELATED DISEASES</a> <span>-</span> (Proceedings) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Mc Hugh, T.H. 2005. Development of Healthy Foods to Prevent Obesity and Obesity-related Diseases. UJNR Food & Agricultural Panel Proceedings. Sym. 950-1010 Paper #5:1-4. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=184630" class="projectNav" id="anch_60">BARRIER PROPERTIES, GEL STRENGTH, AND MICROBIAL SAFETY OF FISH SKIN GELATIN GELS AND FILMS</a> <span>-</span> (Abstract Only) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Bower, C.K. 2006. Barrier properties, gel strength, and microbial safety of fish skin gelatin gels and films. Aquaculture America Conference. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=183336" class="projectNav" id="anch_60">FEASIBILITY OF USING INFRARED HEATING FOR BLANCHING AND DEHYDRATION OF FRUITS AND VEGETABLES</a> <span>-</span> (Proceedings) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Pan, Z., Olson, D.A., Ameratanga, K., Olsen, C.W., Zhu, Y., Mc Hugh, T.H. 2005. Feasibility of using infrared heating for blanching and dehydration of fruits and vegetables. American Society of Agricultural Engineers Meetings Papers. ASAE Paper No. 056086. p. 1-13. St. Joseph. MI. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=175077" class="projectNav" id="anch_60">WATER VAPOR PERMEABILITY OF MAMMALIAN AND FISH GELATIN FILMS</a> <span>-</span> (Abstract Only) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Avena Bustillos, R.D., Olsen, C.W., Olson, D.A., Chiou, B., Yee, E., Mc Hugh, T.H. 2005. Water vapor permeability of mammalian and fish gelatin films. Meeting Abstract No. 54D-4. IFT Annual Meeting. July 2005. New Orleans, LA. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=175083" class="projectNav" id="anch_60">DEHYDRATION AS A STABILIZATION METHOD FOR ALASKAN POLLOCK SKINS PRIOR TO GELATIN EXTRACTION</a> <span>-</span> (Abstract Only) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Mc Hugh, T.H., Avena Bustillos, R.D., Pan, Z., Olson, D.A., Olsen, C.W., Chiou, B., Yee, E., Bechtel, P.J., Bower, C.K., Pantoja, A. 2005. Dehydration as a stabilization method for alaskan pollock skins prior to gelatin extraction. Meeting Abstract No. 99C-24. IFT Annual Meeting. July 2005. New Orleans, LA. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=175089" class="projectNav" id="anch_60">EVALUATION OF POWER ULTRASOUND AS A PROCESSING AID FOR FISH GELATIN EXTRACTION</a> <span>-</span> (Abstract Only) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Olson, D.A., Avena Bustillos, R.D., Olsen, C.W., Chiou, B., Yee, E., Bower, C.K., Bechtel, P.J., Pan, Z., Mc Hugh, T.H. 2005. Evaluation of power ultrasound as a processing aid for fish gelatin extraction. Meeting Abstract No. 71C-26. IFT Annual Meeting. July 2005. New Orleans, LA. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=175129" class="projectNav" id="anch_60">THERMAL TRANSITIONS AND EXTRUSION OF GLYCEROL-PLASTICIZED WHEY PROTEIN MIXTURES</a> <span>-</span> (Abstract Only) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Hernandez, V.M., Reid, D.S., Mc Hugh, T.H., Berrios, J.D., Olsen, C.W., Olson, D.A., Pan, J., Krochta, J.M. 2005. Thermal transitions and extrusion of glycerol-plasticized whey protein mixtures. Meeting Abstract No. 54D-7. p. 60., IFT Annual Meeting, July 2005, New Orleans, LA. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=174700" class="projectNav" id="anch_60">TENSILE AND PUNCTURE PROPERTIES OF MAMMALIAN AND FISH GELATIN FILMS</a> <span>-</span> (Abstract Only) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Olsen, C.W., Avena Bustillos, R.D., Olson, D.A., Chiou, B., Yee, E., Mc Hugh, T.H. 2005. Tensile and puncture properties of mammalian and fish gelatin films. Meeting Abstract No. 109-5. IFT Annual Meeting. July 2005. New Orleans, LA. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=177712" class="projectNav" id="anch_60">PROCESSING AND QUALITY CHARACTERISTICS OF PEARS PROCESSED BY A NEW INFRARED DRY BLANCHING/DEHYDRATION METHOD</a> <span>-</span> (Abstract Only) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Pan, Z., Olson, D.A., Ameratanga, K., Olsen, C.W., Mc Hugh, T.H. 2005. Processing and quality characteristics of pears processed by a new infrared dry blanching/dehydration method. Meeting Abstract No. 84-7. IFT Annual Meeting. July 2005. New Orleans, LA. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=187817" class="projectNav" id="anch_60">CHARACTERIZATION OF FISH SKIN GELATIN GELS AND FILMS CONTAINING THE ANTIMICROBIAL ENZYME LYSOZYME</a> <span>-</span> (Abstract Only) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Bower, C.K., Avena Bustillos, R.D., Olsen, C.W., Mc Hugh, T.H., Bechtel, P.J. 2005. Characterization of fish skin gelatin gels and films containing the antimicrobial enzyme lysozyme. Annual Meeting of the Institute of Food Technologists. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=172100" class="projectNav" id="anch_60">TENSILE PROPERTIES OF FRUIT AND VEGETABLE EDIBLE FILMS</a> <span>-</span> (Proceedings) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Mc Hugh, T.H., Olsen, C.W. 2004. Tensile properties of fruit and vegetable edible films. United States-Japan Cooperative Program in Natural Resources,Food & Ag Panel Meeting, Section Food & Non-Food Processing, p. 104-108. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=170935" class="projectNav" id="anch_60">FRUIT AND VEGETABLE FILMS AND USES THEREOF</a> <span>-</span> (Patent Application) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Mc Hugh, T.H., De Bord, M.D., Olsen, C.W. 2004. Fruit and vegetable films and uses thereof. Serial #10/937,183, Patent Application Filed 9/8/04. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=169004" class="projectNav" id="anch_60">NOVEL INFRARED DRY BLANCHING (IDB) INFRARED BLANCHING, AND INFRARED DRYING TECHNOLOGIES FOR FOOD PROCESSING</a> <span>-</span> (Patent Application) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Pan, Z., Mc Hugh, T.H. Novel Infrared Dry Blanching (IDB) Infrared Blanching, and Infrared Drying Technologies for Food Processing. Patent Application Serial #10/917797. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=155773" class="projectNav" id="anch_60">NEW TECHNOLOGIES IN FRUIT AND VEGETABLE PROCESSING</a> <span>-</span> (Proceedings) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> McHugh, T.H., Olsen, C.W., Olson, D.A. 2004. New Technologies in Fruit and Vegetable Processing. In Proceedings of the United States-Japan Cooperative Program in Natural Rrsources Food and Agricultural Panel. pp. 430-436. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=153143" class="projectNav" id="anch_60">FRUIT AND VEGETABLE EDIBLE WRAPS: APPLICATION TO PARTIALLY DEHYDRATED APPLE PIECES</a> <span>-</span> (Book / Chapter) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> MC HUGH, T.H., OLSEN, C.W., SENESI, E. FRUIT AND VEGETABLE EDIBLE WRAPS: APPLICATION TO PARTIALLY DEHYDRATED APPLE PIECES. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=146092" class="projectNav" id="anch_60">FILM E COPERTURE EDULI CON MATRICI A BASE DI FRUTTA</a> <span>-</span> (Peer Reviewed Journal) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Senesi, E., Mc Hugh, T.H. 2002. Film e coperture eduli con matrici a base di frutta. Industrie Alimentari. Anno 41, p. 1289-1294. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=168980" class="projectNav" id="anch_60">INTERMEDIATE-MOISTURE FORMED FOOD PRODUCTS MADE FROM PARTIALLY DEHYDRATED FRUIT AND/OR VEGETABLES AND NOVEL METHODS OF PACKAGING THEREOF</a> <span>-</span> (Patent Application) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> Huxsoll, C.C., Mc Hugh, T.H., Olson, D.A. Sept. 2003. Intermediate-moisture formed food products made from partially dehydrated fruit and/or vegetables and novel methods of packing thereof. Patent No. US 6,623,779 B1. </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=57963" class="projectNav" id="anch_60">FRUIT-BASED EDIBLE BARRIERS</a> <span>-</span> (Abstract Only) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> <tr> <td class="bodyTextBlack"> <a href="/research/publications/publication/?seqNo115=57972" class="projectNav" id="anch_60">RESTRUCTURED FRUIT PRODUCTS</a> <span>-</span> (Abstract Only) </td> </tr> <tr> <td style="padding-left:10px;" class="bodyTextBlack"> </td> </tr> <tr> <td><img src="/images/content-divider.gif"></td> </tr> </tbody> </table> </td> <td valign="top"> <font face="verdana,arial" size="-2" color="#014c3e"> <b>ARS News Articles</b> <br> </font> <div align="left"> <table> <tbody> <tr> <td valign="top"><img 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