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Phinney DM, Frelka JC, Cooperstone JL, Schwartz SJ, Heldman DR. 2017. Effect of solvent addition sequence on lycopene extraction efficiency from membrane neutralized caustic peeled tomato waste. Food Chem. 215:354-61.
Cooperstone JL, Francis DM, Schwartz SJ. 2016. Thermal processing differentially affects lycopene and other carotenoids in cis-lycopene containing, tangerine tomatoes. Food Chem. 210:466-72.
Victoria-Campos CI, Ornelas-Paz J, Ramos-Aguilar OP, Failla ML, Chitchumroonchokchai C, Ibarra-Junquera V, Pérez-Martínez JD. 2015. The effect of ripening, heat processing and frozen storage on the in vitro bioaccessibility of capsaicin and dihydrocapsaicin from Jalapeño peppers in absence and presence of two dietary fat types. Food Chem. 181:325-32.
Mercali GD, Schwartz SJ, Marczak L, Tessaro IC, Sastry S. 2014. Effect of electric field frequency on ascorbic acid degradation during thermal treatment by ohmic heating. J Agric Food Chem. 62(25):5865-70.
Pumilia G, Cichon MJ, Cooperstone JL, Giuffrida D, Dugo G, Schwartz SJ. 2014. Changes in chlorophylls, chlorophyll degradation products and lutein in pistachio kernels (Pistachia vera L.) during roasting. Food Res Intern. 65(B):193–198.
Bricker GV, Riedl KM, Ralston RA, Tober KL, Oberyszyn TM, Schwartz SJ. 2014. Isothiocyanate metabolism, distribution, and interconversion in mice following consumption of thermally processed broccoli sprouts or purified sulforaphane. Mol Nutr Food Res. 58(10):1991-2000.
Berni P, Chitchumroonchokchai C, Canniatti-Brazaca SG, De Moura FF, Failla ML. 2014. Impact of genotype and cooking style on the content, retention, and bioacessibility of beta-carotene in biofortified cassava (Manihot esculenta Crantz) conventionally bred in Brazil. J Agric Food Chem. 62(28): 6677–86.
Serventi L, Chitchumroonchokchai C, Riedl KM, Kerem Z, Berhow MA, Vodovotz Y, Schwartz SJ, Failla ML. 2013. Saponins from soy and chickpea: Stability during breadmaking and in vitro bioaccessibility. J Agric Food Chem. 61(27):6703-6710.
Wang C, Riedl KM, Schwartz SJ. 2013. Fate of folates during vegetable juice processing – deglutamylation and interconversion. Food Res Internat. 53(1):440-448.
Hostetler G, Riedl KM, Schwartz SJ. 2013. Effects of food formulation and thermal processing on flavones in celery and chamomile. Food Chem. 141(2):1406-1411
Victoria-Campos CI, Ornelas-Paz J de J, Yahia EM, Failla ML. 2013. Effect of the interaction of heat-processing style and fat type on the micellarization of lipid-soluble pigments from green and red pungent peppers (Capsicum annuum). J Agric Food Chem. 61(15):3642–53.
Ahn-Jarvis JH, Riedl KM, Schwartz SJ, Vodovotz Y. 2013. Design and selection of soy breads used for evaluating isoflavone bioavailability in clinical trials. J Agric Food Chem. 61(12):3111-20.
Hostetler GL, Riedl KM, Schwartz SJ. 2012. Endogenous enzymes, heat, and ph affect flavone profiles in parsley (Petroselinum crispum var. Neapolitanum) and celery (Apium graveolens) during juice processing. J Agric Food Chem. 60(1):202-208.
Wang C, Riedl KM, Somerville J, Balasubramanian VB, Schwartz SJ. 2011. Influence of high pressure processing on the profile of polyglutamyl 5-methyltetrahydrofolate in selected vegetables. J Agric Food Chem. 59(16):8709-8717.
Gupta R, Kopec RE, Schwartz SJ, Balasubramaniam VM. 2011. Combined pressure-temperature effects on carotenoid retention and bioaccessibility in tomato juice. J Agric Food Chem. 59(14):7808-7817.
Rubio-Diaz DE, Santos A, Francis DM, Rodriguez-Saona LE. 2010. Carotenoid stability during production and storage of tomato juice made from tomatoes with diverse pigment profiles measured by infrared spectroscopy. J Agric Food Chem. 58(15):8692-8698.
Gupta R, Balasubramaniam VM, Schwartz SJ, Francis DM. 2010. Storage stability of lycopene in tomato juice subjected to combined pressure-heat treatments. J Agric Food Chem. 58(14):8305-8313.
Thakkar SK, Huo TY, Maziya-Dixon B, Failla ML. 2009. Impact of style of processing on retention and bioaccessibility of beta-carotene in cassava (Manihot esculanta, Crantz). J Agric Food Chem. 57(4):1344-1348.
Cope K, Seifried H, Seifried R, Milner J, Kris-Etherton P, Harrison EH. 2009. A gas chromatography-mass spectrometry method for the quantitation of N-nitrosoproline and N-acetyl-S-allylcysteine in human urine: Application to a study of the effects of garlic consumption on nitrosation. Analytical Biochemistry. 394(2):243-248.
Unlu NZ, Bohn T, Francis DM, Nagaraja HN, Clinton SK, Schwartz SJ. Lycopene from heat-induced cis-isomer-rich tomato sauce is more bioavailable than from all-trans-rich tomato sauce in human subjects. Br J Nutr 2007 Jul;98(1):140-6.
Gunter C, Francis D, McIntyre AC. Supplemental potassium source and processing tomato quality [Abstract]. In: Hortscience Jul; Alexandria, VA: Amer Soc Horticultural Science; 2006; p. 1016.
Fernandez U, Vodovotz Y, Courtney P, Pascall MA. Extended shelf life of soy bread using modified atmosphere packaging. J Food Prot 2006 Mar;69(3):693-8.
Li SQ, Zhang HQ, Balasubramaniam VM, Lee YZ, Bomser JA, Schwartz SJ, Dunne CP. Comparison of effects of high-pressure processing and heat treatment on immunoactivity of bovine milk immunoglobulin G in enriched soymilk under equivalent microbial inactivation levels. J Agric Food Chem 2006 Feb;54(3):739-46.
Riedl KM, Zhang YC, Schwartz SJ, Vodovotz Y. Optimizing dough proofing conditions to enhance isoflavone aglycones in soy bread. J Agric Food Chem 2005 Oct;53(21):8253-8.