School of Environmental and Biological Sciences, Food Science

Fingerprint Dive into the research topics where School of Environmental and Biological Sciences, Food Science is active. These topic labels come from the works of this organization's members. Together they form a unique fingerprint.

    • Network Recent external collaboration on country level. Dive into details by clicking on the dots.

    Profiles

    No photo of George Carman

    George Carman

    Person

    19772020
    No photo of Michael Chikindas

    Michael Chikindas

    Person

    19872020
    No photo of Chi-Tang Ho

    Chi-Tang Ho

    Person

    19742020

    Projects

    Role of Lipoprotein Assembly in Maternal-Fetal Transport of Beta-Carotene

    Quadro, L. & Hussain, M. M.

    National Institutes of Health

    4/12/19 → 3/31/24

    Project: Research project

    • Proanthocyanidin metabolites produced by commensal gut microbes may promote metabolic resilience

    Roopchand, D.

    National Institutes of Health

    9/24/18 → 8/31/22

    Project: Research project

    • IMPROVING ANTIOXIDANT ACTIVITIES OF NUTRACEUTICALS THROUGH ENGINEERING EMULSIONS WITH CONTROLLED INTERFACIAL DISTRIBUTIONS

    Huang, Q.

    National Institute of Food and Agriculture (National Institute of Food and Agriculture (NIFA))

    6/30/16 → 3/31/21

    Project: Research project

    • Research Output

    A predictive growth model for Clostridium botulinum during cooling of cooked uncured ground beef

    Juneja, V. K., Purohit, A. S., Golden, M., Osoria, M., Glass, K. A., Mishra, A., Thippareddi, H., Devkumar, G., Mohr, T. B., Minocha, U., Silverman, M. & Schaffner, D. W., Feb 2021, In : Food Microbiology. 93, 103618.

    Research output: Contribution to journal › Article

    • Accelerating aroma formation of raw soy sauce using low intensity sonication

    Gao, X., Liu, E., Zhang, J., Yang, L., Huang, Q., Chen, S., Ma, H., Ho, C. T. & Liao, L., Nov 1 2020, In : Food Chemistry. 329, 127118.

    Research output: Contribution to journal › Article

    • A comparison of hedonic and emotional responses to common odors delivered by qPODs (Portable Olfactive Devices) and traditional sniff jars

    Gaby, J. M. & Tepper, B. J., Mar 2020, In : Food Quality and Preference. 80, 103804.

    Research output: Contribution to journal › Article