Brief Summary of Minutes of Annual Meeting

Due to Covid constraints, the meeting was held over zoom.

Dr. David Jackson initiated the meeting. Dr. Jackson presented the overall objectives of the NC-1023, reviewed the key milestones of 2020, and presented the milestones of 2021/2022 including the outreach plan.  Dr. Jackson also discussed the membership and participation rules including the participation of students and postdocs as non-voting members in the meeting.

Dr. Jackson discussed the next NC-1023 annual meeting must be after Oct 1^st to allow for one year since the last annual meeting.

Dr. Hongda Chen, presented the NIFA update at this meeting. This update included:

1. Staffing updates
2. Plan to expand NPL and recent job announcements in meat science
3. Changes in USDA leadership
4. USDA priorities are same as last year
5. Presented details on AFRI RFAs including AFRI Foundation and SAS
6. Shared the success rate on various grants including new investigator award, postdoctoral research awards, SAS.

Dr. V.M. Balasubramanian, presented an update on the NAREEE committee (15 board members)

The meeting started with:

• Introduction of new members to NC1023
  1. Kaitlyn Casulli @ UGA
  2. Lin Wei @ SDSU
  3. Yanbin LI@ Univ of Arkansas
  4. Girish Ganjyal@ WSU
  5. Kiruba Krishnaswamy @ Univ of Missouri
  6. Aude Watrelot @ Iowa State University
• Gail Bornhorst presented a governance plan
  1. Steering Committee (NC1023 Steering Committee)
     1. 5 members, need to have served as a past chair
     2. 2-year term

• Can serve two consecutive term

1. 2022 (Two current members are Dr. Bornhorst and Dr. Balasubramanian), and 3 new members to be elected

1. Election of the secretary ( two candidates- Dr. Kamruzaman @ UIUC; Dr. Juliana Bell @ UC Davis)

• Technical Presentations
  1. Yanyun Zhao presented her research work on RF dielectric heating in collaboration with WSU and UGA.
  2. Balasubramanian presented super-heated steam as a novel sanitation technology for dry food contact surfaces
  3. Tikekar, Cifti, and Bornhorst presented updates on the online seminar series NC-1023
  4. Takhar presented on microwave frying
  5. Cifti presented a report on the extraction of phenolic bioactives as a multi-institutional collaborative project
• Voting was conducted for the steering committee members and secretary position
  1. For the position of Secretary- Dr. Juliana Bell was elected
  2. For steering committee members- Drs. Zhao (23 votes), Tikekar (20 votes), Muthukumarappan (21 votes) were elected as steering committee members.

There was discussion on participating of postdoctoral fellow and graduate students in NC-1023 as non-voting participants.

1. Characterize multi-scale physical, chemical and biological properties of food, biological and engineered materials

• Oregon, Nebraska, Michigan, Mississippi, Virginia, Indiana, Iowa, and Washington stations collaborated on extraction of grape pomace. The team investigated the effect of different extraction methods on the quality of grape pomace extracts. This is the first systematic comprehensive research on the effect of physical treatments on assisted extraction of bioactive compounds from a natural product.  

2. Develop new and sustainable technologies to transform raw materials into safe, high quality, health enhanced and value-added foods through processing, packaging and preservation

• Oregon, Washington and Georgia collaborated on RF dielectric heating for drying. The overall impact of this project is to enhance quality of dried products and reduce energy use.
• Ohio and Cornell presented on superheated steam for sanitation of dry food contact surfaces. The study used both spores and pathogenic microbes in the presence of food powders. The efforts are aimed at reducing the risk of cross-contamination in dry food industry.
• California, New Jersey, Maryland and North Carolina, presented an updated on the CAP project aimed at developing novel decontamination and sensing technologies to improve safety of fresh produce

 3. Develop mathematical models to understand, predict and optimize for safe and improved quality of foods, and to enhance consumer health

• Pawan Takhar (Illinois) and Juming Tang (Washington) collaborated on a project on multiscale mathematical modeling-based design of the next generation of microwave-assisted frying technology.

 4. Disseminate knowledge developed through research and novel pedagogical methods to enhance student and other stakeholder learning and practice

• Rohan Tikekar (Maryland), Dr. Gail Bornhorst (California), and Dr. Ozan Ciftci (Nebraska) presented an update on NC1023 Multistate Project Initiative: An online, multi-institutional graduate course in collaboration with other stations. This new initiative is attempting to break the Covid-19 pandemic-related barriers and provide opportunities for students to interact with researchers from across the county through a new, online multi-institutional course. The multi-institutional course brings a diverse group of speakers and topics together to expand research horizons of graduate students and improve their engagement. This multi-institutional course provides a broad perspective of innovation as applied to food engineering. The course constituted weekly presentations from speakers from different institutions including Ph.D. students. The 12 universities concurrently offered the course in the spring semester/quarter of 2022. The online platform has given unique opportunities for students to meet their peers and faculty from across the county, created a peer network of researchers and mentors to learn from their experiences and build a sense of community. The online platform removed geographical and capacity limitations to learning, as several students joined from abroad.

1. Tan, J., Yi, J., Yang, X., Lee, H., Nitin, N., and Karwe, M. 2022. Distribution of chlorine sanitizer in a flume tank: numerical predictions and experimental validation. Accepted for publication in LWT - Food Science and Technology.
2. Salvi, D. and Karwe, M. 2021. Sustainable and safer indoor farming of produce using new technologies: challenges and opportunities. IUFoST Scientific Information Bulletin (SIB).
3. Adedeji, A.A. 2022. Agri-food waste reduction and utilization–A sustainability perspective. Trans of ASABE – Special Issue on Circular Agriculture. Accepted Feb 8, 2022.
4. Ekramirad N, Khaled YA, Doyle L, Loeb J, Donohue KD, Villanueva R, Adedeji AA. 2022. Nondestructive detection of codling moth infestation in apples using pixel-based NIR hyperspectral imaging with machine learning and feature selection. Foods 11(8): 1 - 16.
5. Oyeyinka SA, Kayitesi EK, Diarra SS, Adedeji AA. 2021. Bambara groundnut starch. In Food and Industrial Applications of Bambara Groundnut (Vigna subterranea). Springer Nature. (Eds. S.A. Oyeyinka and B.I.O. Adeomowaye). ISBN 978-3-030-73920-1.
6. Rady A, Watson N, and Adedeji AA. 2021. Color imaging and machine learning for adulteration detection in minced meat. J Agric Food Res 6(100251), 1-11.
7. Watson NJ, Bowler AL, Rady A, Fisher OJ, Simeone A, Escrig J, Woolley E, Adedeji AA. 2021. Intelligent sensors for sustainable food and drink manufacturing. Front Sust Food Syst.
8. Ekramirad N, Khaled YA, Donohue K, Villanueva R, Parrish CA, Adedeji AA. 2021. Development of pattern recognition and classification models for the detection of vibro-acoustic emissions from codling moth infested apples. Posth Bio Tech 181: 111633.
9. Khaled YA, Parrish C., Adedeji AA. 2021. Emerging non-destructive approaches for meat quality and safety evaluation. Compreh Rev Food Sci and Food Safety. 1–26
10. Pure AE, Yarmand MS, Farhood M, Adedeji AA. Microwave treatment to modify textural properties of high protein gel, applicable for as dysphagia food. Journal of Texture Studies.
11. Akharume F, Aluko R, Adedeji AA. 2021. Modification of plant proteins for improved functionality: A Review. Comprehensive Rev Food Sci. and Food Safety 20:198-224.
12. Woomer J, Adedeji AA. 2021. Current applications of gluten-free grains - A review. Critical Reviews in Food Sci Nutri 61(1): 14 – 24.
13. Yao, S., Chen, H. 2021. Development and evaluation of a point-of-use UV appliance for fresh produce decontamination. Int. J. Food Micro. 339: 109024. https://doi.org/10.1016/j.ijfoodmicro.2020.109024
14. Leipeng Cao, Zhenghua Huang, Daishe Wu, Roger Ruan, Yuhuan Liu. 2021. Rapid and nondestructive determination of qualities in vacuum‐packaged catfish (Clarias leather) fillets during slurry ice storage. Journal of Food Processing and Preservation. Volume45, Issue3, March 2021, e15262.
15. Liao, Tiaokun Fu, Yuan Yuan, Xiaobing Huang, Liqiang Zou, Yuhuan Liu, Roger Ruan, Jihua Li. 2020. Chemical composition and evaluation of antioxidant activities, antimicrobial, and anti-melanogenesis effect of the essential oils extracted from Dalbergia pinnata (Lour.) Prain. Journal of Ethnopharmacology, Volume 254, 23 May 2020, 112731
16. Myung-Woo Kang, Dongjie Chen, Roger Ruan, Zata M. Vickers. 2021. The effect of intense pulsed light on the sensory properties of nonfat dry milk. J. of Food Science. 86:4119–4133. Wei Zhou, Yun Zhang, Ruyi Li, Shengfeng Peng, Roger Ruan, Jihua Li, Wei Liu. 2021. Fabrication of Caseinate Stabilized Thymol Nanosuspensions Via the pH-Driven Method: Enhancement in Water Solubility of Thymol. Foods, 2021, 10, 1074, 1196016
17. Dongjie Chen, Wes Mosher, Justin Wiertzema, Peng Peng, Min Min, Yanling Cheng, Jun An, Yiwei Ma, Xuetong Fan, Brendan A. Niemira, David J. Baumler, Chi Chen, Paul Chen, and Roger Ruan. 2021. Effects of intense pulsed light and gamma irradiation on Bacillus cereus spores in mesquite pod flour. Food Chemistry. Volume 344, 15 May 2021, 128675. https://doi.org/10.1016/j.foodchem.2020.128675
18. Qingqing Mao, Juer Liu, Justin R. Wiertzema, Dongjie Chen, Paul Chen, David J. Baumler, Roger Ruan, and Chi Chen. 2021. Identification of Quinone Degradation as a Triggering Event for Intense Pulsed Light-Elicited Metabolic Changes in Escherichia coli by Metabolomic Fingerprinting. Metabolites 2021, 11, 102. https://doi.org/10.3390/metabo11020102
19. Wei Zhou, Yunxia He, Xianlu Lei, Liangkun Dongjie Chen, Justin R. Wiertzema, Peng Peng, Yanling Cheng, Yunpu Wang, Juer Liu, Yiwei Ma, Wes Mosher, Myungwoo Kang, Min, Paul Chen, David J. Baumler, Chi Chen, Laurence Lee, Zata Vickers, Joellen Feirtag, Roger Ruan. 2020. Catalytic intense pulse light inactivation of Cronobacter sakazakii and other pathogens in non-fat dry milk and wheat flour. Food Chemistry, Volume 332, 1 December 2020, 127420. https://doi.org/10.1016/j.foodchem.2020.127420

• Dongjie Chen, Yanling Cheng, Nan Zhou, Paul Chen, Yunpu Wang, Kun Li, Shuhao Huo, Pengfei Cheng, Peng Peng, Renchuang Zhang, Lu Wang, Hui Liu, Yuhuan Liu, Roger Ruan. 2020. Photocatalytic degradation of organic pollutants using TiO2-based photocatalysts: A review. Journal of Cleaner Production, Volume 268, 20 September 2020, 121725. https://doi.org/10.1016/j.jclepro.2020.121725

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24. Barrufet MA., Castell-Perez EM, Moreira RG. 2021. Capture of CO2 and Water While Driving for Use in the Food and Agricultural Systems. Circ Eco Sust https://doi.org/10.1007/s43615-021-00102-4
25. Madamba T, Moreira RG, Castell-Perez E, Banerjee A, Da Silva D. 2022. Agent-based simulation and visualization of cross-contamination of Escherichia coli O157:H7 on fresh-cut lettuce during processing and storage in a leafy-green facility. Part 1: model development. J Food Proc Eng: https://doi.org/10.1111/jfpe.14002 Early view.
26. Madamba T, Moreira RG, Castell-Perez E, Banerjee A, Da Silva D. 2022. Agent-based simulation of cross-contamination of Escherichia coli O157:H7 on lettuce during processing with temperature fluctuations during storage in a produce facility. Part 2: Model implementation. J Food Proc Eng: https://doi.org/10.1111/jfpe.13983 Early view.
27. Moreira RG, Butler-Purry K, Carter –Sowel, A,Walton S, Juranek I, Challoo L, Regisford G, Coffin R, Spaulding A. 2019. Innovative Professional Development and Community Building Activity Program Improves URM Graduate Student in STEM Experiences. Int J of STEM Edu. IJ STEM Ed 6(34): 2-16 https://doi.org/10.1186/s40594-019-0188-x ARTICLES:
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29. Castell-Perez ME, Moreira, RG. 2021. Irradiation and Consumers Acceptance. Chapter 2.10 In: Knoerzer, K., Muthukumarappan, K. (Eds.), Innovative Food Processing Technologies: A Comprehensive Review, vol. 2. Elsevier, pp. 122–135. https://doi.org/B978-0-12-815781-7.00008-1.
30. Samaranayake, C.P., and Sastry, S.K. 2021. Molecular Dynamics Evidence for Nonthermal Effects of Electric Fields on Pectin Methylesterase Activity. Physical Chemistry Chemical Physics. 23: 14422 – 14432. DOI: 10.1039/d0cp05950a https://doi.org/10.1039/d0cp05950a
31. Mok, J.H., Pyatkovskyy, T., Yousef, A.E., and Sastry, S.K. 2021. Effects of combination shear stress, moderate electric field (MEF), and nisin on kinetics and mechanisms of inactivation of Escherichia coli K12 and Listeria innocua in fresh apple-kale blend juice. J. Food Engineering, 292, 11026, https://doi.org/10.1016/j.jfoodeng.2020.110262
32. Pyatkovskyy, T., Ranjbaran, M., Datta, A.K., and Sastry, S.K. 2021. Factors affecting contamination and infiltration of Escherichia coli K12 into spinach leaves during vacuum cooling. J. Food Engineering 311:110735. https://doi.org/10.1016/j.jfoodeng.2021.110735 Publication status: Published
33. Mok, J.H, Niu, Y, Yousef, A.E., Zhao, Y., and Sastry, S.K. 2022. Spatial persistence of Escherichia coli O157:H7 flowing on micropatterned structures inspired by stomata and microgrooves of leafy greens. Innovative Food Science and Emerging Technologies 75: 102889. https://doi.org/10.1016/j.ifset.2021.102889 Publication status: Published
34. Wang, Q., Pal, R. K., Yen, H. W., Naik, S. P., Orzeszko, M. K., Mazzeo, A., & Salvi, D. (2022). Cold plasma from flexible and conformable paper-based electrodes for fresh produce sanitation: Evaluation of microbial inactivation and quality changes. Food Control, 108915.
35. Wang, Q., Cui, H., Salvi, D., & Nitin, N. (Under review). DNA-based Surrogates for Validation of the Microbial Inactivation Process for using Cold Atmospheric Pressure Plasma (CAPP) and Plasma-activated Water (PAW) processing. Journal of Food Engineering.
36. Rivero, W., Wang, Q., & Salvi, D. (Under review). Effect of Plasma-activated Water on Microbiological and Quality Characteristics of Alfalfa Sprouts, Broccoli Sprouts, and Clover Sprouts. Innovative Food Science & Emerging Technologies.
37. You, Y., Muci, L., Kang, T., Ko, Y., Kim, S. Lee, S., and Jun, S. 2021. Application of supercooling for enhanced shelf life of asparagus (Asparagus officinalis, L.). Foods 10.3390/foods10102361
38. Chen Q, Dag D, Kong K, Yang R, Chen J. 2022. Modeling the effect of immersion fluids on the radiofrequency heating performance of cornflour. Journal of Microwave Power and Electromagnetic Energy. (in press).
39. Marsh, M.A. and Martini, S. 2022. Relationship between oil binding capacity and physical properties of interesterified soybean oil. Journal of the American Oil Chemists’ Society. (ACCEPTED, February 2022).
40. Watrelot A.A. (2021) “Tannin concentration in Vitis species red wines using three analytical quantification methods.” Molecules. 26(16): 4923 •
41. Rahman, M. M., & Lamsal, B. P. (2021). Ultrasound assisted extraction and modification of plant?based proteins: Impact on physicochemical, functional, and nutritional properties. Comprehensive Reviews in Food Science and Food Safety, 20(2), 1457–1480. https://doi.org/10.1111/1541-4337.12709
42. Rahman, M. M., Dutta, S., & Lamsal, B. P. (2021). High-power sonication-assisted extraction of soy protein from defatted soy meals: Influence of important process parameters. Journal of Food Process Engineering, 44(7), e13720. https://doi.org/10.1111/JFPE.13720
43. Byanju, B., Hojilla-Evangelista, M. P., & Lamsal, B. P. (2021). Fermentation performance and nutritional assessment of physically processed lentil and green pea flour. https://doi.org/10.1002/jsfa.11229.
44. Sobhan, A., K. Muthukumarappan, L. Wei, R. Zhou, and N. Ghimire. 2021. Development of a biosensor with electrically conductive and biodegradable composite by combinatory use of silver nanoparticles, novel activated biochar, and polylactic acid. Journal of The Electrochemical Society.168:107501. DOI: 10.1149/1945-7111/ac29dd.
45. Sobhan, A., K. Muthukumarappan, L. Wei. 2021. Biosensors and biopolymer-based nanocomposites for smart food packaging: Challenges and opportunities. Food Packaging and Shelf Life. 30: 100745. https://doi.org/10.1016/j.fpsl.2021.100745.
46. Sobhan, A., K. Muthukumarappan, L. Wei, R. Zhou, and H. Tummala. 2021. Development of a polylactic acid-coated nanocellulose/chitosan-based film indicator for real-time monitoring beef spoilage. Analytical Methods. DOI: https://doi.org/10.1039/D1AY00365H.
47. Sobhan, A., K. Muthukumarappan, L. Wei, Q. Qiao, M.T. Rahman, and N. Ghimire. 2021. Development and characterization of a novel activated biochar-based polymer composite for biosensors. International Journal of Polymer Analysis and Characterization. DOI: 10.1080/1023666X.2021.1921497.
48. Dag D, Singh RK, Kong F. Effect of surrounding medium on radio frequency (RF) heating uniformity of corn flour. Journal of Food Engineering. 2021 Oct 1;307:110645.
49. *Lin YJ, Qin Z, Paton CM, Fox DM, Kong F. Influence of cellulose nanocrystals (CNC) on permeation through intestinal monolayer and mucus model in vitro. Carbohydrate Polymers. 2021 Jul 1;263:117984.
50. Zhang J, Li M, Zhang G, Tian Y, Kong F, Xiong S, Zhao S, Jia D, Manyande A, Du H. Identification of novel antioxidant peptides from snakehead (Channa argus) soup generated during gastrointestinal digestion and insights into the anti-oxidation mechanisms. Food Chemistry. 2021 Feb 1;337:127921.
51. Wang J, Singh AK, Kong F, Kim WK. Effect of almond hulls as an alternative ingredient on broiler performance, nutrient digestibility, and cecal microbiota diversity. Poultry Science. 2021 Mar 1;100(3):100853.
52. *Liu L, Kong F. The behavior of nanocellulose in gastrointestinal tract and its influence on food digestion. Journal of Food Engineering. 2021 Mar 1;292:110346.
53. Lin MH, Sun L, Kong F, Lin M. Rapid detection of paraquat residues in green tea using surface-enhanced Raman spectroscopy (SERS) coupled with gold nanostars. Food Control. 2021 Jun 6:108280.
54. Johnson A, Kong F, Miao S, Thomas S, Ansar S, Kong ZL. In-Vitro Antibacterial and Anti-Inflammatory Effects of Surfactin-Loaded Nanoparticles for Periodontitis Treatment. Nanomaterials. 2021 Feb;11(2):356.
55. *Ozturk S, Zhang J, Singh RK, Kong F. Effect of cellulose nanofiber-based coating with chitosan and trans-cinnamaldehyde on the microbiological safety and quality of cantaloupe rind and fresh-cut pulp. Part 2: Quality attributes. LWT. 2021 Jul 1;147:111519.
56. Flores FP, Kong F. Water dispersibility of the β‐carotene source and its effect on the physical, thermal, and in vitro release properties of an inclusion complex. International Journal of Food Science & Technology. 2021 Feb 19.
57. Sun L., Yu, Z., Alsammarraie, F.K., Lin, M.-H., Kong, F., Huang, M., Lin, M. 2021. Development of cellulose nanofiber-based substrates for rapid detection of ferbam in kale by surface-enhanced Raman spectroscopy. Food Chem. 347, 129023
58. Cezarotto, M., Chamberlin, B. (2021). Towards accessibility in educational games: a framework for the design team. Brazilian Journal of Information Design 18(3): 102-113.
59. Brevik, E. C., Ulery, A., Muise, A. S. (2021). Pivoting to online laboratories due to COVID-19 using the Science of Agriculture digital tools: A case study. Natural Science Education. 50:e20045. https://doi.org/10.1002/nse2.20045
60. Velázquez-Martínez, V., Valles-Rosales, D., Rodríguez-Uribe, L., Laguna-Camacho, J.R., López-Calderón, H.D., Delgado, E. 2022. Effect of different extraction methods and geographical origins on the total phenolic yield, composition, and antimicrobial activity of sugarcane bagasse extracts. Front in Nutr, 9:834557. doi: 10.3389/fnut.2022.834557
61. Velazquez Martinez, V., Quintero Quiroz, J., Rodriguez Uribe, L., Valles Rosales, D., Klasson, T.K., Delgado, E. 2022. Effect of glandless cottonseed meal protein and maltodextrin as microencapsulating agents on spray-drying of sugar cane bagasse phenolic compounds. J Food Sci, 87(2), 750 – 763. DOI: https://doi.org/10.1111/1750-3841.16032.
62. Mesta-Vicuña, G., Quintero-Ramos, A., Meléndez-Pizarro, CO., Galicia-García, T., Sánchez-Madrigal, MA., Delgado, E., Ruiz Gutiérrez, MG. 2022. Physical, Chemical and Microbiological Properties During Storage of Red Prickly Pear Juice at different pH Processed by a Continues Flow UV-C System. Applied Sciences. Accepted for publication.
63. Bermúdez-Quiñones, G., Ochoa-Martinez, A., Gallegos-Infante, J.A., Rutiaga-Quiñones, O.M., Lara-Ceniceros T., Delgado, E., Gonzalez-Herrea, S.M. 2021. Synbiotic microcapsules using agavins and inulin as wall materials for Lactobacillus casei and Bifidobacterium breve: Viability, physicochemical properties, and resistance to in vitro oro-gastrointestinal transit. Journal of Food Processing and Preservation. Accepted for publication October, 2021.
64. Delgado E., Valles-Rosales D. J., Pámanes-Carrasco G. A., Cooke P., Flores N. C., Reyes-Jáquez D. 2021. Structural, rheological, and calorimetric properties of an extruded shrimp feed using glandless cottonseed meal as a protein source. Journal of Aquaculture Research and Development 12(3), 627.
65. Delgado, E., Alvarado-González*, Ó., Medrano-Roldán, H., Rodríguez-Miranda, J., Carrete-Carreón, F., Reyes-Jáquez, D. 2021. Evaluation of fish oil content and cottonseed meal with ultralow gossypol content on the functional properties of an extruded shrimp feed. Aquaculture Reports 19, 1-6. https://doi.org/10.1016/j.aqrep.2021.100588. Impact factor 2.289.
66. Velazquez-Martinez, V., Valles-Rosales, D., Rodriguez-Uribe, L., Holguin, O., Quintero-Quiroz, J., Reyes-Jaquez, D., Rodriguez-Borbon, M.I., Villagrán-Villegas, L.Y., Delgado, E. 2021. Antimicrobial, shelf-life stability, and effect of maltodextrin and gum arabic on the encapsulation efficiency of sugarcane bagasse bioactive compounds. Foods 10(1), 115, https://doi.org/10.3390/foods10010116.
67. Kilvington, A, Barnaba, C., Surender, R., Leimains L.M., Medina-Meza, I.G. (2021) Lipidomics and Dietary Assessment of Infant Formulas Reveal High Intakes of Major Cholesterol Oxidative Product (7-ketocholesterol). Food Chemistry DOI: org/10.1016/j.foodchem.2021.129529.
68. Sergin, S., Goeden, T., Krusinski, L., Kesamneni, S., Ali, H. Medina-Meza, I.G, Fenton J*. (2021) Fatty Acid and Antioxidant Composition of Conventional Compared to Pastured Eggs: Characterization of Conjugated Linoleic Acid and Branched Chain Fatty Acid Isomers in Eggs. ACS Food Science and Technology. doi.org/10.1021/acsfoodscitech.0c00093

69. Medina-Meza, IG., Vanderweide, J., Torres-Palacios, C., Sabbatini, P. (2021) Quantitative metabolomics unveils the impact of agricultural practices in grape metabolome. ACS Agric. Sci. Technol. 2021, 1, 3, 253–261

70. Casulli, K. E., Igo, M. J., Schaffner, D. W., & Dolan, K. D. (2021). Modeling inactivation kinetics for Enterococcus faecium on the surface of peanuts during convective dry roasting. Food Research International, 150, 110766

71. Alshammari, J., Dhowlaghar, N., Xie, Y., Xu, J., Tang, J., Sablani, S.S., Zhu, M.J. 2021. Survival of Salmonella and Enterococcus faecium in high fructose corn syrup and honey at room temperature (22oC), Food Control, 114. https://doi.org/10.1016/j.foodcont.2020.107765
72. Barbosa-Cánovas, G.V., Donsì, F., Yildiz, S. et al. Nonthermal Processing Technologies for Stabilization and Enhancement of Bioactive Compounds in Foods. Food Eng Rev 14, 63–99 (2022). https://doi.org/10.1007/s12393-021-09295-8
73. Liu, S., Wei, X., Tang, J., Qin, W., Wu, Q. 2021. Recent developments in low-moisture foods: microbial validation studies of thermal pasteurization processes. Critical Reviews in Food Science and Nutrition, https://doi.org/10.1080/10408398.2021.2016601
74. Gezahegn, Y.A. Tang, J., Sablani, S.S., Pedrow, P.D., Hong, Y.K., Lin, H., Tang, Z., 2021. Dielectric properties of water relevant to microwave assisted thermal pasteurization and sterilization of packaged foods. Innovative Food Science & Emerging Technologies, 74, 102837, https://doi.org/10.1016/j.ifset.2021.102837
75. Qu, Z., Tang, J., Sablani, S.S., Ross, C.F., Sankaran, S., Shah, D.H., 2021. Quality changes in chicken livers during cooking. Poultry Science 100:101316, https://doi.org/10.1016/j.psj.2021.101316
76. Perez-Reyes, M.E., Tang, J., Zhu, M.J., Barbosa-Canovas, G,V. 2021. The influence of elevated temperatures and composition on the water activity of egg powders. Food Processing and Preservation, https://doi.org/10.1111/jfpp.15269.
77. Cheng, T., Tang, J., Yang, R., Xie, Y., Cheng, L., Wang, S. 2021. Methods to obtain thermal inactivation date for pathogen control in low moisture foods. Trends in Food Science & Technology, 112. 174-187, https://doi.org/10.1016/j.tifs.2021.03.048
78. Qu, Z., Tang, Z., Liu, F., Sablani, S.S., Ross, C.F., Sankaran, S., Tang, J., 2021. Quality of green beans (Phaseolus vulgaris L.) influenced by microwave and hot water pasteurization, Food Control, 124, 107936, https://doi.org/10.1016/j.foodcont.2021.107936
79. Hong, Y.K., Stanley R., Tang, J., Bui, L., Ghandi, A., 2021. Effect of electric field distribution on the heating uniformity of a model ready-to-eat meal in microwave-assisted thermal sterilization using the FDTD method, Foods, 10, 311, https://doi.org/10.3390/foods10020311
80. Hong, Y.K., Liu, F., Tang, Z., Pedrow, P.D., Sablani, S.S.,  Yang,  , Tang, J., 2021. A simplified approach to assist process development for microwave assisted pasteurization of packaged food products. Innovative Food Science& Emerging Technologies, 68, 102628 https://doi.org/10.1016/j.ifset.2021.102628
81. Inanoglu, S., Barbosa-Cánovas, G.V., Tang, Z. et al. Qualities of High Pressure and Microwave-Assisted Thermally Pasteurized Ready-to-Eat Green Beans During Refrigerated Storage at 2 and 7 °C. Food Bioprocess Technol 15, 105–119 (2022). https://doi.org/10.1007/s11947-021-02736-6
82. Kak, A., Parhi, A., Rasco, B., Tang, J. and Sablani, S. S. (2021). Improving the oxygen barrier of microcapsules using cellulose nanofibers, International Journal of Food Science and Technology DOI: 10.1111/ijfs.15013
83. Kumar, P. K., Parhi, A., and Sablani, S. S. (2021). Development of high-fiber and sugar-free frozen pancakes: Influence of state and phase transitions on the instrumental textural quality of pancakes during storage, LWT-Food Science and Technology 146, Article Number 111454, DOI: 10.1016/j.lwt.2021.111454

84. Majumdar, P., Sinha, A., Gupta, R., and Sablani, S. S. (2021). Drying of selected major spices: Characteristics and influencing parameters, drying technologies, quality retention and energy saving, and mathematical models, Food and Bioprocess Technology 12: 1028-1054 DOI: 10.1007/s11947-021-02646-7
85. Quintanilla, A., Zhang, H., Powers, J., and Sablani, S. S. (2021). Developing baking-stable red raspberries with improved mechanical properties and reduced syneresis, Food and Bioprocess Technology DOI: 10.1007/s11947-021-02599-x
86. Patel, J., Sonar, C. R., Al-Ghamdi, S., Tang, Z., Yang, T., Tang, J. and Sablani, S. S. (2021). Influence of ultra-high barrier packaging on the shelf-life of microwave-assisted thermally sterilized chicken pasta, LWT – Food Science and Technology 136: 110287 https://doi.org/10.1016/j.lwt.2020.110287
87. Perez-Reyes, M.E., Xu, J., Zhu, M.J., Tang, J., Barbosa-Canovas, G,V. 2021. Influence of low water activity on the thermal resistance of Salmonella enteritidis PT30 and Enterococcus faecium as its surrogate in egg powders. Food Science and Technology International 27(2):184-193, https://doi.org/10.1177%2F1082013220937872
88. Perez-Reyes,M.E., Tang, J., Zhu, M.J., Barbosa-Canovas, G,V., Zhu, M.J. 2021. The influence of elevated temperature and composition on the water activity of egg powders, Food Processing and Preservation, https://doi.org/10.1111/jfpp.15269
89. Perez-Reyes,M.E., Tang, J., Barbosa-Canovas, G,V., Zhu, M.J. 2021. Influence of water activity and dry-heating time on egg white powders quality. LWT-Food Science and Technology 140:110717. https://doi.org/10.1016/j.lwt.2020.110717
90. Rane, B., Lacombe, A., Guan, J. W., Bridges, D. F., Sablani, S. S., Tang, J., and Wu, V. H. (2021). Gaseous chlorine dioxide inactivation of microbial contamination on whole black peppercorns, Journal of Food Safety Article Number e12948, DOI: 10.1111/jfs.12948
91. Rane, B., Lacombe, A., Sablani, S. S., Bridges, D. F., Tang, J., Guan, J., and Wu, V. C. H. (2021). Effects of moisture content and mild heat on the ability of gaseous chlorine dioxide against Salmonella and Enterococcus faecium NRRL B-2354 on almonds, Food Control 123: Article 107732 DOI: 10.1016/j.foodcont.2020.107732
92. Sablani, S. S. and Sand, C. K. (2021). Advanced sterilization technologies Unwrap packaging potential, Food Technology 75 (7): 62-65
93. Torres, J.A., Welti-Chanes, J. & Barbosa-Cánovas , G.V. Food Engineering Reviews Special Issue Based on the 2019 IFT-NPD/EFFoST Nonthermal Processing of Food Workshop at Tecnológico de Monterrey, Mexico. Food Eng Rev 13, 429–430 (2021). https://doi.org/10.1007/s12393-021-09294-9
94. Xie, Y., Cheng, T., Wei, L., Zhu, M.J., Sablani, S., Tang, J. 2021. Thermal inactivation of Salmonella Enteritidis PT 30 in ground cinnamon as influenced by water activity and temperature/ Food Control, 124, 107935, https://doi.org/10.1016/j.foodcont.2021.107935.
95. Xie, Y., Yang, R., Alshammari, J., Zhu, M.J., Sablani, S., Tang, J. 2021. Moisture content of bacterial cells determines thermal resistance of Salmonella enterica serotype Enteritidis PT 30. Applied and Environmental Microbiology 87, e02194-20. https://doi.org/10.1128/AEM.02194-20.

96. Yang, R., Xie, Y.,  Lombardo, S.P., Tang, J., 2021. Oil protects bacteria from humid heat in thermal processing, Food Control, https://doi.org/10.1016/j.foodcont.2020.107690.
97. Yildiz, S., Pokhrel, P.R., Unluturk, S. et al. Changes in Quality Characteristics of Strawberry Juice After Equivalent High Pressure, Ultrasound, and Pulsed Electric Fields Processes. Food Eng Rev 13, 601–612 (2021). https://doi.org/10.1007/s12393-020-09250-z
98. Zhang, H, C. and Sablani, S. S. (2021). Biodegradable packaging reinforced with plant-based food waste and by-products, Current Opinion in Food Science 42; 61-68, DOI: 10.1016/j.cofs.2021.05.003