معرفی
Dr. Lilian Were is a Senger Professor and Program Director for Food Science at Chapman University's Schmid College of Science and Technology. She leads research on phenolic compounds in foods, focusing on preservative properties, shelf-life enhancement, and reaction mechanisms in products like sunflower seeds, coffee, and mushrooms.
Education:
- Ph.D. in Food Chemistry, Purdue University (2002)
- M.S. in Food Chemistry, University of Arkansas (1998)
- B.S. in Food Science, University of Arkansas (1996)
Research Focus: Her work explores chlorogenic acid interactions, oxidation pathways, and enzymatic solutions to prevent undesirable reactions (e.g., greening in sunflower products). She also investigates antioxidant efficacy, sensory impacts, and sustainable food processing techniques. Recent studies emphasize enzyme applications (e.g., chlorogenic acid esterase) and dough conditioners to improve food quality.
Publication Trends: Her 15 most recent articles (2018–2023) cluster around chlorogenic acid chemistry, sunflower product optimization, and baking science. Key themes include reaction kinetics, enzymatic hydrolysis, sensory acceptability, and alternative ingredient functionality. Cross-disciplinary work integrates food engineering, biochemistry, and consumer science.
