جست‌وجوی استاد و پژوهشگر

Criselda Toto Paciolesمشاهده پروفایل

دانشیار

• Food Science
• Food Chemistry
• Applied Mathematics
• +۳ مورد دیگر

Criselda Toto Pacioles is an Associate Professor at Chapman University's Schmid College of Science and Technology, Department of Mathematics. She serves as Associate Program Director for the Faculty and Assistant Program Director for Mathematics. Education: PhD from Worcester Polytechnic Institute, Master of Science and Bachelor of Science from De La Salle University Research Interests: Her work bridges food chemistry with mathematical modeling, focusing on antioxidant utilization in meat products, enzymatic modification of plant-based proteins, sensory evaluation methodologies, and statistical benchmarking in agricultural yield estimation. She investigates chlorogenic acid reactions in sunflower flour, thiol-based decolorization mechanisms, and irradiation effects on fruit preservation. Publication Trends: Her 15 most recent articles (2010–2023) span food science, agricultural statistics, and mathematics education. Key areas include chlorogenic acid hydrolysis for food color improvement, gamma irradiation applications in citrus preservation, spectroscopic analysis of protein modifications, and Bayesian statistical models for agricultural yield prediction. Grants & Collaborations: She contributes to USDA-NIFA funded research on food side stream upcycling and works with multidisciplinary teams in food engineering, microbiology, and sensory science. Her collaborations include projects with Lilian W. Senger and Cedric P. Owens on enzymatic treatments in baking, and with Anuradha Prakash on irradiation studies.

Lilian Wereمشاهده پروفایل

استاد

• Food Chemistry
• Phenolic Compounds
• Antioxidants
• +۴ مورد دیگر

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.

Amanda McKeithمشاهده پروفایل

دانشیار

• Meat Science
• Food Safety
• Microbiology
• +۳ مورد دیگر

Amanda McKeith is an Associate Professor at the Jordan College of Agricultural Sciences and Technology, California State University, Fresno. She serves as Graduate Program Coordinator for animal science and meat science programs, while also co-advising the Meat Science Club and Young Cattlemen’s Association. Her teaching portfolio spans courses like Meat Science (ASCI 71), Agricultural Food Safety Systems (ASCI 175), and Biometrics in Agriculture (AGRI 200). B.S. and M.S. in Animal Science from Kansas State University Ph.D. in Animal Science from Pennsylvania State University Research interests focus on natural/organic meat color stability, microbiology of meat products, packaging innovations, and food safety interventions. Notably, she investigates chlorine water washing efficacy for pathogen control on fresh produce and develops zinc finger protein arrays for on-site pathogen detection. She previously held an Assistant Professor role at Western Kentucky University (2012-2014), coaching livestock judging teams and teaching meat production courses. Current roles include coaching Fresno State's Meat Judging Team, Meats Quiz Bowl, and Taste of RMC Teams.

• Prebiotic Oligosaccharides
• Food Chemistry
• Nutrition
• +۷ مورد دیگر

Alejandra Cardelle Cobas is a Professor at the Faculty of Sciences, Universidad de Santiago de Compostela , affiliated with the LHICA-USC Food Hygiene, Inspection and Control research group and the BioReDes Strategic Grouping in Sustainable Bioresource Management . Her work focuses on prebiotic oligosaccharides , chitosan applications , and functional food development . She earned her PhD from Universidad Autónoma de Madrid in 2009 with a thesis on "Synthesis, Characterization and Study of the Prebiotic Nature of Oligosaccharides Derived from Lactulose" , supervised by Dr. María Nieves Corzo Sánchez. Her research spans food chemistry , gut microbiota modulation , and oral health product development . Key article trends include: Optimization of galactooligosaccharide synthesis from lactose/lactulose Development of chitosan-based functional foods for cholesterol reduction Innovative oral care formulations with antimicrobial activity Microbiota-targeted interventions in inflammatory models Her collaborations span institutions like Universidad Complutense de Madrid and Institut National de la Recherche Agronomique. Current projects emphasize sustainable food processing and bioactive ingredient development .

• Meat Science
• Food Safety
• Animal Nutrition
• +۴ مورد دیگر

Amilton de Mello is an Associate Professor at the University of Nevada, Reno, specializing in Meat Science within the Department of Agriculture, Veterinary & Rangeland Sciences. His work bridges meat quality, food security, and human health through innovative research projects. Research focus areas: Meat quality biomarkers, sustainable feeding strategies, meat-derived nucleic acids, and post-harvest food safety Key awards: Early Career Innovator Award (2018), Achievement Award from the American Meat Science Association (2022) Email: ademello@unr.edu His recent publications highlight advancements in meat quality optimization, pathogen control, and sustainable livestock practices. Notably, he pioneered the Bonanza Cut, a novel beef cut with exceptional sensory attributes. His work spans microbial interventions, lipid metabolism, and alternative feed resources.

• Food Engineering
• Milk and Dairy Products Technology
• Food Technology
• +۲ مورد دیگر

Prof. Dr. Nurcan KOCA at Ege University's Faculty of Engineering leads research in Food Engineering, specializing in Milk and Dairy Products Technology, Food Technology, and sustainable development. Her work bridges engineering principles with dairy science, focusing on product innovation, processing optimization, and quality assessment. Research Focus: Dairy product formulation (e.g., reduced-fat cheeses, kefir, kashar cheese) Advanced processing techniques (spray drying, explosion puffing, UV light treatment) Lifecycle sustainability of dairy products Rheological and microstructural analysis Functional ingredient applications (whey protein, maltodextrin, pectin) Scientific Trends: Recent publications emphasize drying kinetics, fat reduction strategies, UV preservation methods, and lifecycle analysis. Her work often combines engineering metrics (exergy, energy efficiency) with sensory and biochemical evaluations. Academic Metrics: High H-index (16 Scopus, 14 WoS) Significant citations (34.2 Scopus average) Q1-Q2 journal publications (19 WoS Q1)

• Food Science
• Animal Biotechnology
• Food Safety
• +۵ مورد دیگر

Dr. Aleksandra Silovska Nikolova is an Assistant Professor at the Department of Animal Products Technology , part of the Institute of Animal Biotechnology within the Faculty of Agricultural Sciences and Food , St. Cyril and Method University in Skopje, North Macedonia. Her research focuses on food science, meat processing, and safety. Email: silovska@zf.ukim.edu.mk Contact: +389 2 3255100 Research Interests: Dr. Nikolova investigates: Nitrite alternatives and their health impacts in processed meats Microbial safety and hygiene in food production Application of starter cultures for quality improvement Comparative analysis of meat production systems Role of fat in sensory characteristics of meat products Emerging technologies in food safety and education Scientific Trends: Her recent publications analyze meat preservation techniques, food safety regulations, and cloud technology applications. Themes include optimizing traditional meat products, microbial risk mitigation, and pandemic-era digital transitions.

Abhinav Mishraمشاهده پروفایل

دانشیار

• Food Microbiology
• Predictive Microbiology
• Quantitative Microbial Risk Assessment (QMRA)
• +۲ مورد دیگر

Abhinav Mishra is an Associate Professor and Graduate Coordinator in the Department of Food Science & Technology at the University of Georgia’s College of Agricultural & Environmental Sciences. He is based in Athens, GA, and focuses on food microbiology, predictive modeling, and quantitative microbial risk assessment to enhance food safety. Education Specific educational credentials are not detailed in the provided text. Research Interests Mishra’s research centers on: Food microbiology and microbial ecology Predictive modeling of microbial behavior in foods Quantitative microbial risk assessment (QMRA) Food safety interventions and control strategies Survival and persistence of foodborne pathogens across the farm-to-fork continuum His lab develops mathematical models to predict how pathogens like Salmonella , Listeria monocytogenes , and E. coli grow, survive, or decline under varying environmental conditions, enabling data-driven risk management. Teaching He currently teaches: FDST(MIBO) 4120/6120-4120L/6120L: Food Fermentations FDST(EHSC)(MIBO) 4320/6320-4320L/6320L: Food Safety Control Programs FDST 8090: Advanced Food Microbiology Recent Research Trends Over the past decade, Mishra’s publications have increasingly emphasized the integration of predictive models with real-world data to quantify pathogen risks in produce, meat, poultry, and dairy products. His work spans pre-harvest contamination sources, processing interventions, temperature abuse scenarios, and novel antimicrobial technologies such as UV-C and atmospheric cold plasma. A clear trajectory toward data-driven decision-making and risk-based food safety management is evident. Contact & Location Email: amishra@uga.edu Phone: 706-542-0994 Mail & Shipping: Food Science Building, 100 Cedar St., Athens, GA 30602

Lee Ji-hyunمشاهده پروفایل

دانشیار

• Food Analytical Chemistry
• Phytochemicals
• Bioavailability
• +۳ مورد دیگر

Lee Ji-hyun is an Associate Professor in the Department of Food and Nutrition at Seoul National University's College of Human Ecology. She leads the Food Analytical Chemistry Laboratory, specializing in phytochemical analysis, metabolomics, and food safety. Her research focuses on developing analytical methods (HPLC, GC-MS) to study bioactive compounds, toxins, and processing effects in foods. Education: Ph.D. in Food Science, University of California, Davis M.S. in Food and Nutrition, Seoul National University B.S. in Food and Nutrition, Seoul National University Research Interests: Her work spans food analytical chemistry, bioavailability of phytochemicals, volatile aroma profiling, and mitigation of harmful compounds in processed foods. Key areas include anthocyanin stability, ethyl carbamate reduction, and marine toxin analysis. Publications: Recent articles (2019–2024) emphasize analytical method development, toxin formation mechanisms, and metabolomics in fruits, grains, and seafood. Trends include advanced chromatography techniques and food safety risk assessments. Grants: Principal investigator for multiple projects: Bioavailability of Aronia polyphenols (NRF, 2016–2019) Ethyl carbamate analysis (Ministry of Food and Drug Safety, 2018–2020) Marine biotoxin safety network (MFDS, 2020–2024) Seaweed metabolomics (Ministry of Oceans and Fisheries, 2021–2025) Lab: The Food Analytical Chemistry Laboratory researches phytochemical functionality, metabolite profiling, and analytical innovations for food quality and safety.

• Food Science
• Meat Science
• Poultry Science
• +۳ مورد دیگر

Dr. Byungrok Min serves as Full Professor in the Department of Agriculture, Food, and Resource Sciences at the University of Maryland Eastern Shore (UMES), within the School of Agricultural and Natural Sciences (SANS). Appointed at UMES since 2010, he advanced from Assistant Professor (2010-2017) to Associate Professor (2017-2022) before achieving Full Professor status in 2022. His research bridges agricultural production and food science with specialization in meat and poultry quality. Dr. Min holds a PhD in Meat Science and Food Science and Technology from Iowa State University (2006), complemented by an MS in Meat Science (1995) and BS in Animal Science (1993) from Seoul National University. This foundation supports his interdisciplinary approach to food science challenges. His research program focuses on meat quality determinants , investigating environmental stressors' impacts on poultry production, lipid oxidation mechanisms in meat matrices, and bioactive phytochemical applications in animal feeds and human foods. Key innovations include developing non-invasive woody breast detection methods and characterizing egg-derived phosphopeptides for functional food applications. Recent work demonstrates increasing integration of omics technologies and international collaboration. Analysis of his 15 most recent publications (2014-2024) reveals consistent productivity with 6 papers published in 2021-2024. His work spans meat science (50%), poultry science (30%), and food chemistry/nutrition (20%), with growing emphasis on bioactive compounds and food safety applications since 2020. Dr. Min received the Outstanding Research award from UMES SANS in 2022 , recognizing his scholarly contributions. His publications appear in high-impact journals including Journal of Animal Science and Technology, Pathogens, and Journal of Functional Foods, demonstrating rigorous peer-reviewed output. As an educator, he teaches core courses in animal science and food chemistry while supervising graduate research through individual studies. His 2016 publication on agricultural research internships highlights commitment to student skill development. Active grant funding is evidenced by sustained publication output across meat science, poultry research, and food chemistry domains. Though no formal lab name is specified, Dr. Min leads research activities within UMES's Department of Agriculture, Food, and Resource Sciences infrastructure. His team investigates meat quality parameters, bioactive compound extraction, and food safety interventions using specialized equipment for meat analysis, lipid oxidation studies, and bioactive compound characterization.