Work with thought leaders and academic experts in Food Science

Companies can benefit from working with academic researchers in Food Science in several ways. These experts can provide valuable insights into consumer preferences, help enhance product development, improve food safety measures, conduct sensory evaluations, and assist in regulatory compliance. They can also contribute to the development of new food technologies, conduct nutritional analysis, and provide expertise in food processing and preservation techniques. Collaborating with Food Science researchers can give companies a competitive edge in the market and help them stay up-to-date with the latest industry trends and innovations.

Researchers on NotedSource with backgrounds in Food Science include Dushani L. Palliyaguru, Ph.D., Jerry Schnepp, Ph.D., Ajay Badhan, Aimee Eggler, Michael Sebek, Dr. Everson A Nunes, Ph.D., Wanida Lewis, Ph.D., Sarafa A. Akeem, john kerry, Fábio Medeiros, and Rosani Matoso Silva, Ph.D..

Dushani L. Palliyaguru, Ph.D.

Baltimore, MD, Maryland, United States of America
Toxicologist | Aging, Nutrition and Metabolism Research Scientist | Systems Biologist
Most Relevant Research Expertise
Food Science
Other Research Expertise (16)
Nutrition
aging
Oncology
Hematology
Molecular Biology
And 11 more
About
·   Highly productive scientist with 13 years of multidisciplinary experience in toxicology, molecular nutrition, and aging/ disease biomarkers ·   Excellent communicator with proven record of advanced writing and presentation skills - manuscripts, conference presentations, and grants ·   Extensive experience in large study design, supervision and coordination, big data analysis, and management of junior scientists
Most Relevant Publications (6+)

20 total publications

Isothiocyanates: Translating the Power of Plants to People

Molecular Nutrition & Food Research / Mar 26, 2018

Palliyaguru, D. L., Yuan, J.-M., Kensler, T. W., & Fahey, J. W. (2018). Isothiocyanates: Translating the Power of Plants to People. Molecular Nutrition & Food Research, 62(18), 1700965. Portico. https://doi.org/10.1002/mnfr.201700965

Withania somnifera : From prevention to treatment of cancer

Molecular Nutrition & Food Research / Jan 29, 2016

Palliyaguru, D. L., Singh, S. V., & Kensler, T. W. (2016). Withania somnifera : From prevention to treatment of cancer. Molecular Nutrition & Food Research, 60(6), 1342–1353. Portico. https://doi.org/10.1002/mnfr.201500756

Global geographical overlap of aflatoxin and hepatitis C: controlling risk factors for liver cancer worldwide

Food Additives & Contaminants: Part A / Mar 01, 2013

Palliyaguru, D. L., & Wu, F. (2013). Global geographical overlap of aflatoxin and hepatitis C: controlling risk factors for liver cancer worldwide. Food Additives & Contaminants: Part A, 30(3), 534–540. https://doi.org/10.1080/19440049.2012.751630

Evaluation of 2-Thiothiazolidine-4-Carboxylic Acid, a Common Metabolite of Isothiocyanates, as a Potential Biomarker of Cruciferous Vegetable Intake

Molecular Nutrition & Food Research / Nov 22, 2018

Palliyaguru, D. L., Salvatore, S. R., Schopfer, F. J., Cheng, X., Zhou, J., Kensler, T. W., & Wendell, S. G. (2018). Evaluation of 2-Thiothiazolidine-4-Carboxylic Acid, a Common Metabolite of Isothiocyanates, as a Potential Biomarker of Cruciferous Vegetable Intake. Molecular Nutrition & Food Research, 63(3), 1801029. Portico. https://doi.org/10.1002/mnfr.201801029

Sulforaphane Diminishes the Formation of Mammary Tumors in Rats Exposed to 17β-Estradiol

Nutrients / Jul 30, 2020

Palliyaguru, D. L., Yang, L., Chartoumpekis, D. V., Wendell, S. G., Fazzari, M., Skoko, J. J., Liao, Y., Oesterreich, S., Michalopoulos, G. K., & Kensler, T. W. (2020). Sulforaphane Diminishes the Formation of Mammary Tumors in Rats Exposed to 17β-Estradiol. Nutrients, 12(8), 2282. https://doi.org/10.3390/nu12082282

Evaluation of 2-thiothiazolidine-4-carboxylic Acid, a Common Metabolite of Isothiocyanates as a Potential Biomarker of Cruciferous Vegetable Intake (P06-017-19)

Current Developments in Nutrition / Jun 01, 2019

Palliyaguru, D., Salvatore, S., Schopfer, F., Cheng, X., Zhou, J., & Wendell, S. (2019). Evaluation of 2-thiothiazolidine-4-carboxylic Acid, a Common Metabolite of Isothiocyanates as a Potential Biomarker of Cruciferous Vegetable Intake (P06-017-19). Current Developments in Nutrition, 3(Supplement_1). https://doi.org/10.1093/cdn/nzz031.p06-017-19

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Jerry Schnepp, Ph.D.

Chicago, Illinois, United States of America
Chair of Computer Science, Judson University
Most Relevant Research Expertise
Food Science
Other Research Expertise (18)
Human Computer Interaction
User Experience
Interactive Media
Computer Graphics
Accommodations for the Deaf
And 13 more
About
As a technologist, designer, and creative problem-solver, I'm passionate about teaching people to embrace new technology and explore. I am the Chair of the Computer Science department at Judson University. Before my appointment, I served as an Associate Professor in the College of Technology, Architecture and Applied Engineering at Bowling Green State University (BGSU). I teach courses in Programming, Data Structures and Algorithms, Software Design Patterns, Interactive Media, Usability, User Experience, and Augmented/Virtual Reality. I was the founding director of the Collab Lab, a hands-on, creative space for students and faculty to engage in collaborative work. My research efforts are directed in several areas: AI Supported Individualized Learning, Learner Experience Design, Technology for Online Assessment, Interactive Mobile Learning, and Computerized Sign Language Synthesis. I enjoy collaborating on projects involving cutting-edge technology and new applications.
Most Relevant Publications (2+)

20 total publications

Increased Hunger, Food Cravings, Food Reward, and Portion Size Selection after Sleep Curtailment in Women Without Obesity

Nutrients / Mar 19, 2019

Yang, C.-L., Schnepp, J., & Tucker, R. (2019). Increased Hunger, Food Cravings, Food Reward, and Portion Size Selection after Sleep Curtailment in Women Without Obesity. Nutrients, 11(3), 663. https://doi.org/10.3390/nu11030663

Preliminary Results: Sleep Curtailment Results in Increased Portion Size Selection

Journal of the Academy of Nutrition and Dietetics / Oct 01, 2018

Yang, C., Cobetto, C., Hu, Y., Schnepp, J., & Tucker, R. (2018). Preliminary Results: Sleep Curtailment Results in Increased Portion Size Selection. Journal of the Academy of Nutrition and Dietetics, 118(10), A133. https://doi.org/10.1016/j.jand.2018.08.053

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Ajay Badhan

Lethbridge, Alberta, Canada
Research Biologist, Lethbridge Research Center, Canada
Most Relevant Research Expertise
Food Science
Other Research Expertise (26)
Animal nutrition
cell wall biosynthesis and its deconstruction
biofuels
Waste Management and Disposal
Renewable Energy, Sustainability and the Environment
And 21 more
About
I am a proficient researcher with valuable research and teaching experience acquired at distinguished institutes like Complex Carbohydrate Research Center, US, University of Alberta, Canada, and Lethbridge Research Center (AAFC), Canada. I have been working for past 15 years on multiple projects focused on the economical, environmental and social sustainability of agricultural production. Improvement in livestock performance, productivity, and health by unlocking the microbiome, development of clean technologies, improving agriculture environmental performance, and Increase agro-ecosystem resilience are prime objectives for my research.
Most Relevant Publications (3+)

29 total publications

New recombinant fibrolytic enzymes for improved in vitro ruminal fiber degradability of barley straw1

Journal of Animal Science / Jul 20, 2018

Ribeiro, G. O., Badhan, A., Huang, J., Beauchemin, K. A., Yang, W., Wang, Y., Tsang, A., & McAllister, T. A. (2018). New recombinant fibrolytic enzymes for improved in vitro ruminal fiber degradability of barley straw1. Journal of Animal Science, 96(9), 3928–3942. https://doi.org/10.1093/jas/sky251

Comparative analysis of functional diversity of rumen microbiome in bison and beef heifers

Applied and Environmental Microbiology / Dec 21, 2023

Nguyen, T. T. M., Badhan, A. K., Reid, I. D., Ribeiro, G., Gruninger, R., Tsang, A., Guan, L. L., & McAllister, T. (2023). Comparative analysis of functional diversity of rumen microbiome in bison and beef heifers. Applied and Environmental Microbiology, 89(12). https://doi.org/10.1128/aem.01320-23

PSX-15 Screening recombinant fibrolytic enzymes for improved ruminal fiber degradability of barley straw.

Journal of Animal Science / Dec 01, 2018

Ribeiro, G., Badhan, A., Huang, J., Beauchemin, K., Yang, W., Wang, Y., Tsang, A., & McAllister, T. (2018). PSX-15 Screening recombinant fibrolytic enzymes for improved ruminal fiber degradability of barley straw. Journal of Animal Science, 96(suppl_3), 413–414. https://doi.org/10.1093/jas/sky404.906

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Dr. Everson A Nunes, Ph.D.

Hamilton, Ontario, Canada
Post-Doctoral Fellow at McMaster University | former Associate Professor - Physiological Sciences
Most Relevant Research Expertise
Food Science
Other Research Expertise (39)
skeletal muscle
nutrition
physical activity
obesity
cancer
And 34 more
About
Dr. Everson A Nunes is a highly accomplished researcher and educator in the field of physiological sciences. He received his Ph.D. in Cellular and Molecular Biology with a focus on Physiological Sciences from Universidade Federal do Paraná in 2009, after completing a BSc in Human Nutrition and an MSc in Physiological Sciences. He also holds a specialization in Exercise Physiology and a BSc in Biological Sciences from Universidade Federal do Paraná. Dr. Nunes has a strong background in research, having completed two post-doctoral fellowships at McMaster University and Universidade Federal do Paraná. He has also held positions as an associate professor and assistant professor at Universidade Federal de Santa Catarina. He has published numerous articles in peer-reviewed journals, and his research focuses on the effects of exercise and nutrition on physiological processes in the human body. In addition to his research, Dr. Nunes is also a dedicated educator. He has taught at various universities in Brazil, including Universidade Federal de Santa Catarina, Universidade Gama Filho, Faculdades Integradas Espírita, Pontificia Universidade Católica do Paraná, and Faculdade do Litoral Sul. He is known for his dynamic teaching style and his ability to engage students in complex physiological concepts. Dr. Nunes is a member of several professional organizations, including the American Society for Nutrition, the Canadian Society of Exercise Physiology, the Canadian Nutrition Society and the Brazilian Society of Physiology. He is also a regular speaker at national and international conferences, sharing his expertise and research findings with colleagues and students. Overall, Dr. Nunes is a highly qualified and experienced professional in physiological sciences, metabolism, cancer and nutrition. His dedication to research and education makes him a valuable asset to any institution.
Most Relevant Publications (8+)

97 total publications

The Influence of Omega-3 Fatty Acids on Skeletal Muscle Protein Turnover in Health, Disuse, and Disease

Frontiers in Nutrition / Sep 06, 2019

McGlory, C., Calder, P. C., & Nunes, E. A. (2019). The Influence of Omega-3 Fatty Acids on Skeletal Muscle Protein Turnover in Health, Disuse, and Disease. Frontiers in Nutrition, 6. https://doi.org/10.3389/fnut.2019.00144

Whey Protein Supplementation with or without Vitamin D on Sarcopenia-Related Measures: A Systematic Review and Meta-Analysis

Advances in Nutrition / Jul 01, 2023

Nasimi, N., Sohrabi, Z., Nunes, E. A., Sadeghi, E., Jamshidi, S., Gholami, Z., Akbarzadeh, M., Faghih, S., Akhlaghi, M., & Phillips, S. M. (2023). Whey Protein Supplementation with or without Vitamin D on Sarcopenia-Related Measures: A Systematic Review and Meta-Analysis. Advances in Nutrition, 14(4), 762–773. https://doi.org/10.1016/j.advnut.2023.05.011

Increasing Protein Ingestion Minimally Increases Lean Mass and Muscle Strength in Subjects Enrolled in Resistance Exercise Training a Systematic Review and Meta-Analysis

Current Developments in Nutrition / Jun 01, 2022

Nunes, E., Colenso-Semple, L., McKellar, S., Yau, T., Ali, M., Fitzpatrick-Lewis, D., Sherifali, D., Gaudichon, C., Tomé, D., Atherton, P., Robles, M., Naranjo-Modad, S., Braun, M., Landi, F., & Phillips, S. (2022). Increasing Protein Ingestion Minimally Increases Lean Mass and Muscle Strength in Subjects Enrolled in Resistance Exercise Training a Systematic Review and Meta-Analysis. Current Developments in Nutrition, 6, 1169. https://doi.org/10.1093/cdn/nzac073.007

Consumption of High-Leucine-Containing Protein Bar Following Breakfast Impacts Aminoacidemia and Subjective Appetite in Older Persons

Current Developments in Nutrition / Jun 01, 2021

Traylor, D. A., Kamal, M., Nunes, E. A., Prior, T., Gorissen, S. H. M., Lees, M., Gesel, F., Lim, C., & Phillips, S. M. (2021). Consumption of High-Leucine-Containing Protein Bar Following Breakfast Impacts Aminoacidemia and Subjective Appetite in Older Persons. Current Developments in Nutrition, 5(6), nzab080. https://doi.org/10.1093/cdn/nzab080

Supplementation with the Leucine Metabolite β-hydroxy-β-methylbutyrate (HMB) does not Improve Resistance Exercise-Induced Changes in Body Composition or Strength in Young Subjects: A Systematic Review and Meta-Analysis

Nutrients / May 23, 2020

Jakubowski, J. S., Nunes, E. A., Teixeira, F. J., Vescio, V., Morton, R. W., Banfield, L., & Phillips, S. M. (2020). Supplementation with the Leucine Metabolite β-hydroxy-β-methylbutyrate (HMB) does not Improve Resistance Exercise-Induced Changes in Body Composition or Strength in Young Subjects: A Systematic Review and Meta-Analysis. Nutrients, 12(5), 1523. https://doi.org/10.3390/nu12051523

Leucine increases muscle mitochondrial respiration and attenuates glucose intolerance in diet-induced obesity in Swiss mice

Journal of Functional Foods / Nov 01, 2019

Brunetta, H. S., de Paula, G. C., Fritzen, M., Cecchini, M. S., Santos, G. J. dos, Nazari, E. M., Rafacho, A., de Bem, A. F., & Nunes, E. A. (2019). Leucine increases muscle mitochondrial respiration and attenuates glucose intolerance in diet-induced obesity in Swiss mice. Journal of Functional Foods, 62, 103544. https://doi.org/10.1016/j.jff.2019.103544

Effect of mate tea (Ilex paraguariensis) on the expression of the leukocyte NADPH oxidase subunit p47phox and on circulating inflammatory cytokines in healthy men: a pilot study

International Journal of Food Sciences and Nutrition / Jul 02, 2018

Panza, V. P., Brunetta, H. S., de Oliveira, M. V., Nunes, E. A., & da Silva, E. L. (2018). Effect of mate tea (Ilex paraguariensis) on the expression of the leukocyte NADPH oxidase subunit p47phox and on circulating inflammatory cytokines in healthy men: a pilot study. International Journal of Food Sciences and Nutrition, 70(2), 212–221. https://doi.org/10.1080/09637486.2018.1486393

Fish oil reduces the proliferation of cells cultured from human breast and colorectal tumours: An in vitro study

Journal of Functional Foods / Dec 01, 2015

Bonatto, S. J. R., Yamaguchi, A. A., Coelho, I., Nunes, E. A., Iagher, F., Fukushima, J. I., Saboia, L. V., & Fernandes, L. C. (2015). Fish oil reduces the proliferation of cells cultured from human breast and colorectal tumours: An in vitro study. Journal of Functional Foods, 19, 941–948. https://doi.org/10.1016/j.jff.2015.09.025

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Wanida Lewis, Ph.D.

Glassboro, New Jersey, United States of America
Ph.D. Food Scientist Consultant in Research and Policy Development
Most Relevant Research Expertise
Food Science
Other Research Expertise (3)
Nutrition and Dietetics
Analytical Chemistry
Entrepreneurship
About
Dr. Wanida Lewis is a highly educated and experienced food scientist with a passion for promoting sustainable food systems and improving global food security. She received her Ph.D. in Food Science from North Carolina State University in 2013, where she focused on the development of functional foods using plant-based ingredients. Prior to her Ph.D., she earned her M.S. in Chemistry (Analytical) from North Carolina Central University in 2008 and her B.S. in Chemistry from Saint Augustine's University in 2005. With over a decade of experience in the industry, Dr. Lewis has held various positions in both the private and public sectors, demonstrating her expertise in food science, program management, and international development. She is the Managing Director and Founder of Crescendo Foods, a company that provides food science consulting services to food businesses. She also serves as an Acceleration Services Advisor Consultant at KAIZEN COMPANY START-UP, where she advises start-ups on product development, supply chain management, and marketing strategies. In addition to her work in the private sector, Dr. Lewis has also been involved in various non-profit organizations, including ASASE Foundation and Environment360. She has also worked with the U.S. Department of State as a Foreign Affairs Officer and AAAS Policy Fellow, where she provided scientific advice and support for international food security initiatives. She also served as a Senior Economic Program Advisor for the Secretary's Office of Global Women's Issues at Tuvli LLC, where she focused on promoting economic empowerment for women through sustainable agriculture and food systems. Dr. Lewis's extensive experience in the food industry and her passion for promoting sustainable and equitable food systems make her a highly sought-after expert in her field. She continues to use her knowledge and expertise to drive positive change in the food industry and contribute to global efforts towards achieving food security for all.
Most Relevant Publications (2+)

3 total publications

Agro Food Industry hi-Tech

Nutrition & Food Science / Feb 08, 2008

Agro Food Industry hi-Tech. (2008). Nutrition & Food Science, 38(1). https://doi.org/10.1108/nfs.2008.01738aab.008

Roast effects on the hydrophilic and lipophilic antioxidant capacities of peanut flours, blanched peanut seed and peanut skins

Food Chemistry / Mar 15, 2010

Davis, J. P., Dean, L. L., Price, K. M., & Sanders, T. H. (2010). Roast effects on the hydrophilic and lipophilic antioxidant capacities of peanut flours, blanched peanut seed and peanut skins. Food Chemistry, 119(2), 539–547. https://doi.org/10.1016/j.foodchem.2009.06.057

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Sarafa A. Akeem

Benin City
Lecturer and Food Researcher with fifteen peer-reviewed publications in international journal outlets.
Most Relevant Research Expertise
Food Science
Other Research Expertise (12)
Food Processing and preservation
Food Chemistry and Nutrition
Food Product Development
Food Quality Control
Food Safety
And 7 more
About
Sarafa Adeyemi Akeem is an innovative, creative, highly motivated and result-oriented Food Researcher that is open to job opportunities as well as open to both national and international collaborations in the various areas of Food Chemistry/ biochemistry, Processing, Preservation, Process Engineering, Analysis, Quality Control, Safety, Product Development, Post Harvest Technology and Nutrition with the overall aim of contributing to the global food and nutrition security.
Most Relevant Publications (7+)

11 total publications

Physicochemical properties, protein digestibility and thermal stability of processed African mesquite bean (Prosopis africana) flours and protein isolates

Journal of Food Measurement and Characterization / Feb 27, 2020

Falade, K. O., & Akeem, S. A. (2020). Physicochemical properties, protein digestibility and thermal stability of processed African mesquite bean (Prosopis africana) flours and protein isolates. Journal of Food Measurement and Characterization, 14(3), 1481–1496. https://doi.org/10.1007/s11694-020-00398-0

INFLUENCE OF PARTIAL SUBSTITUTION OF SUGAR WITH SERENDIPITY BERRY (DIOSCOREOPHYLLUM CUMMINSII) EXTRACT ON THE QUALITY ATTRIBUTES AND SHELF-LIFE OF WHEAT BREAD

Journal of microbiology, biotechnology and food sciences / Aug 01, 2019

Monday Ojo Kayode, R., Adunni Abiodun, O., Adeyemi Akeem, S., & Omodasola Oyeneye, H. (2019). INFLUENCE OF PARTIAL SUBSTITUTION OF SUGAR WITH SERENDIPITY BERRY (DIOSCOREOPHYLLUM CUMMINSII) EXTRACT ON THE QUALITY ATTRIBUTES AND SHELF-LIFE OF WHEAT BREAD. Journal of Microbiology, Biotechnology and Food Sciences, 9(1), 115–120. https://doi.org/10.15414/jmbfs.2019.9.1.115-120

EFFECT OF PRETREATMENTS AND DRYING METHODS ON PHYSICOCHEMICAL PROPERTIES OF UNRIPE PLANTAIN FLOUR AND SENSORY ACCEPTABILITY OF ITS COOKED DOUGH (AMALA)

Carpathian Journal of Food Science and Technology / Feb 28, 2021

EFFECT OF PRETREATMENTS AND DRYING METHODS ON PHYSICOCHEMICAL PROPERTIES OF UNRIPE PLANTAIN FLOUR AND SENSORY ACCEPTABILITY OF ITS COOKED DOUGH (AMALA). (2021). Carpathian Journal of Food Science and Technology, 156–166. Internet Archive. https://doi.org/10.34302/crpjfst/2020.12.5.12

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john kerry

Food Consultant PhD in Food Science & Technology
Most Relevant Research Expertise
Food Science
Other Research Expertise (10)
Food Process Technology
Value Added RTE meat and Convenience Foods
Food Safety
Product R&D
Industrial and Manufacturing Engineering
And 5 more
About
A Food professional with > 20 years of experience within the meat and value added food sectors, Internationally. Considerable know how in food process (turn key lines: equipment development/selection, installation and commissioning/optimization) and product development (use of novel ingredients, least cost formulation, product quality enhancement initiatives as related to formulation and equipment/process selection). An excellent communicator and project manger with an ability to disseminate information in a clear and concise manner.
Most Relevant Publications (24+)

43 total publications

Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties

Meat Science / May 01, 2001

McCarthy, T. L., Kerry, J. P., Kerry, J. F., Lynch, P. B., & Buckley, D. J. (2001). Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties. Meat Science, 58(1), 45–52. https://doi.org/10.1016/s0309-1740(00)00129-7

Assessment of the antioxidant potential of natural food and plant extracts in fresh and previously frozen pork patties

Meat Science / Feb 01, 2001

Mc Carthy, T. L., Kerry, J. P., Kerry, J. F., Lynch, P. B., & Buckley, D. J. (2001). Assessment of the antioxidant potential of natural food and plant extracts in fresh and previously frozen pork patties. Meat Science, 57(2), 177–184. https://doi.org/10.1016/s0309-1740(00)00090-5

Assessment of film‐forming potential and properties of protein and polysaccharide‐based biopolymer films

International Journal of Food Science & Technology / Jun 26, 2007

Wang, L. Z., Liu, L., Holmes, J., Kerry, J. F., & Kerry, J. P. (2007). Assessment of film‐forming potential and properties of protein and polysaccharide‐based biopolymer films. International Journal of Food Science & Technology, 42(9), 1128–1138. Portico. https://doi.org/10.1111/j.1365-2621.2006.01440.x

Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meat

Meat Science / Aug 01, 2010

Yusop, S. M., O’Sullivan, M. G., Kerry, J. F., & Kerry, J. P. (2010). Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meat. Meat Science, 85(4), 657–663. https://doi.org/10.1016/j.meatsci.2010.03.020

Evaluation of surimi, fat and water content in a low/no added pork sausage formulation using response surface methodology

Meat Science / Mar 01, 2004

Murphy, S. C., Gilroy, D., Kerry, J. F., Buckley, D. J., & Kerry, J. P. (2004). Evaluation of surimi, fat and water content in a low/no added pork sausage formulation using response surface methodology. Meat Science, 66(3), 689–701. https://doi.org/10.1016/j.meatsci.2003.07.001

The influence of added whey protein/carrageenan gels and tapioca starch on the textural properties of low fat pork sausages

Meat Science / Jan 01, 1999

Lyons, P. H., Kerry, J. F., Morrissey, P. A., & Buckley, D. J. (1999). The influence of added whey protein/carrageenan gels and tapioca starch on the textural properties of low fat pork sausages. Meat Science, 51(1), 43–52. https://doi.org/10.1016/s0309-1740(98)00095-3

Effect of food ingredients and selected lipids on the physical properties of extruded edible films/casings

International Journal of Food Science & Technology / Oct 26, 2005

Liu, L., Kerry, J. F., & Kerry, J. P. (2005). Effect of food ingredients and selected lipids on the physical properties of extruded edible films/casings. International Journal of Food Science & Technology, 41(3), 295–302. Portico. https://doi.org/10.1111/j.1365-2621.2005.01063.x

Effect of pH and addition of corn oil on the properties of gelatin-based biopolymer films

Journal of Food Engineering / Jan 01, 2009

Wang, L., Auty, M. A. E., Rau, A., Kerry, J. F., & Kerry, J. P. (2009). Effect of pH and addition of corn oil on the properties of gelatin-based biopolymer films. Journal of Food Engineering, 90(1), 11–19. https://doi.org/10.1016/j.jfoodeng.2008.04.030

Combined Effects of Proteins and Polysaccharides on Physical Properties of Whey Protein Concentrate‐based Edible Films

Journal of Food Science / Aug 01, 2004

Coughlan, K., Shaw, N. B., Kerry, J. F., & Kerry, J. P. (2004). Combined Effects of Proteins and Polysaccharides on Physical Properties of Whey Protein Concentrate‐based Edible Films. Journal of Food Science, 69(6). Portico. https://doi.org/10.1111/j.1365-2621.2004.tb10997.x

Application and assessment of extruded edible casings manufactured from pectin and gelatin/sodium alginate blends for use with breakfast pork sausage

Meat Science / Feb 01, 2007

Liu, L., Kerry, J. F., & Kerry, J. P. (2007). Application and assessment of extruded edible casings manufactured from pectin and gelatin/sodium alginate blends for use with breakfast pork sausage. Meat Science, 75(2), 196–202. https://doi.org/10.1016/j.meatsci.2006.07.008

Influence of processing method and holding time on the physical and sensory qualities of cooked marinated chicken breast fillets

LWT - Food Science and Technology / Apr 01, 2012

Yusop, S. M., O’Sullivan, M. G., Kerry, J. F., & Kerry, J. P. (2012). Influence of processing method and holding time on the physical and sensory qualities of cooked marinated chicken breast fillets. LWT - Food Science and Technology, 46(1), 363–370. https://doi.org/10.1016/j.lwt.2011.08.007

Assessment of nanoparticle paprika oleoresin on marinating performance and sensory acceptance of poultry meat

LWT - Food Science and Technology / Apr 01, 2012

Yusop, S. M., O’Sullivan, M. G., Preuß, M., Weber, H., Kerry, J. F., & Kerry, J. P. (2012). Assessment of nanoparticle paprika oleoresin on marinating performance and sensory acceptance of poultry meat. LWT - Food Science and Technology, 46(1), 349–355. https://doi.org/10.1016/j.lwt.2011.08.014

SENSORY EVALUATION OF CHINESE‐STYLE MARINATED CHICKEN BY CHINESE AND EUROPEAN NAÏVE ASSESSORS

Journal of Sensory Studies / Aug 01, 2009

YUSOP, S. M., O’SULLIVAN, M. G., KERRY, J. F., & KERRY, J. P. (2009). SENSORY EVALUATION OF CHINESE‐STYLE MARINATED CHICKEN BY CHINESE AND EUROPEAN NAÏVE ASSESSORS. Journal of Sensory Studies, 24(4), 512–533. Portico. https://doi.org/10.1111/j.1745-459x.2009.00224.x

Effect of pH and addition of corn oil on the properties of whey protein isolate‐based films using response surface methodology

International Journal of Food Science & Technology / Feb 15, 2008

Wang, L., Liu, L., Holmes, J., Huang, J., Kerry, J. F., & Kerry, J. P. (2008). Effect of pH and addition of corn oil on the properties of whey protein isolate‐based films using response surface methodology. International Journal of Food Science & Technology, 43(5), 787–796. Portico. https://doi.org/10.1111/j.1365-2621.2007.01517.x

The rheological properties of exudates from cured porcine muscle: effects of added polysaccharides and whey protein/polysaccharide blends

Journal of the Science of Food and Agriculture / Jul 15, 1999

Kerry, J. F., Morrissey, P. A., & Buckley, D. J. (1999). The rheological properties of exudates from cured porcine muscle: effects of added polysaccharides and whey protein/polysaccharide blends. Journal of the Science of Food and Agriculture, 79(10), 1260–1266. https://doi.org/10.1002/(sici)1097-0010(19990715)79:10<1260::aid-jsfa354>3.0.co;2-s

SENSORY EVALUATION OF INDIAN‐STYLE MARINATED CHICKEN BY MALAYSIAN AND EUROPEAN NAÏVE ASSESSORS

Journal of Sensory Studies / Apr 01, 2009

YUSOP, S. M., O’SULLIVAN, M. G., KERRY, J. F., & KERRY, J. P. (2009). SENSORY EVALUATION OF INDIAN‐STYLE MARINATED CHICKEN BY MALAYSIAN AND EUROPEAN NAÏVE ASSESSORS. Journal of Sensory Studies, 24(2), 269–289. Portico. https://doi.org/10.1111/j.1745-459x.2009.00210.x

The effect of dietary supplementation with α-tocopheryl acetate on the stability of low nitrite cured pork products

Food Research International / Jan 01, 1998

Walsh, M. M., Kerry, J. F., Buckley, D. J., Morrissey, P. A., Lynch, P. B., & Arendt, E. (1998). The effect of dietary supplementation with α-tocopheryl acetate on the stability of low nitrite cured pork products. Food Research International, 31(1), 59–63. https://doi.org/10.1016/s0963-9969(98)00061-1

Assessment of Added Protein/Starch on the Functional Properties of Surimi Gels Manufactured from Atlantic Whiting

Journal of Food Science / Jan 01, 2005

Murphy, S. C., Gilroy, D., Kerry, J. F., & Kerry, J. P. (2005). Assessment of Added Protein/Starch on the Functional Properties of Surimi Gels Manufactured from Atlantic Whiting. Journal of Food Science, 70(1), C21–C24. https://doi.org/10.1111/j.1365-2621.2005.tb09014.x

Effect of Dietary Supplementation with α-Tocopheryl Acetate on the Stability of Reformed and Restructured Low Nitrite Cured Turkey Products

Meat Science / Oct 01, 1998

Walsh, M. M., Kerry, J. F., Buckley, D. J., Arendt, E. K., & Morrissey, P. A. (1998). Effect of Dietary Supplementation with α-Tocopheryl Acetate on the Stability of Reformed and Restructured Low Nitrite Cured Turkey Products. Meat Science, 50(2), 191–201. https://doi.org/10.1016/s0309-1740(98)00030-8

The rheological properties of exudates from cured porcine muscle: effects of added carrageenans and whey protein concentrate/carrageenan blends

Journal of the Science of Food and Agriculture / Jan 01, 1999

Kerry, J. F., Morrissey, P. A., & Buckley, D. J. (1999). The rheological properties of exudates from cured porcine muscle: effects of added carrageenans and whey protein concentrate/carrageenan blends. Journal of the Science of Food and Agriculture, 79(1), 71–78. https://doi.org/10.1002/(sici)1097-0010(199901)79:1<71::aid-jsfa184>3.0.co;2-0

Development of novel fortified beef patties with added functional protein ingredients for the elderly

Meat Science / Dec 01, 2016

Baugreet, S., Kerry, J. P., Botineştean, C., Allen, P., & Hamill, R. M. (2016). Development of novel fortified beef patties with added functional protein ingredients for the elderly. Meat Science, 122, 40–47. https://doi.org/10.1016/j.meatsci.2016.07.004

Effects of PSE on the quality of cooked hams

Meat Science / Jun 01, 2003

O’Neill, D. J., Lynch, P. B., Troy, D. J., Buckley, D. J., & Kerry, J. P. (2003). Effects of PSE on the quality of cooked hams. Meat Science, 64(2), 113–118. https://doi.org/10.1016/s0309-1740(02)00117-1

Lipid stability in meat and meat products

Meat Science / Jan 01, 1998

Morrissey, P. A., Sheehy, P. J. A., Galvin, K., Kerry, J. P., & Buckley, D. J. (1998). Lipid stability in meat and meat products. Meat Science, 49, S73–S86. https://doi.org/10.1016/s0309-1740(98)90039-0

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Fábio Medeiros

Charlotte, North Carolina, United States of America
Postdoctoral Research Scholar at North Carolina State University with 15 years of research experience in food processing and low carbon fuels.
Most Relevant Research Expertise
Food Science
Other Research Expertise (12)
Food processing
food microbiology
E-fuels
Applied Microbiology and Biotechnology
Biotechnology
And 7 more
About
Postdoctoral Research Scholar at the Plants for Human Health Institute from the North Carolina State University working on food ingredient engineering, focused on the development of novel nutrient-dense food ingredients from alternative sources (altenative proteins and repurposing wastes from the food industry). PhD in Chemical Engineering from the Université de Sherbrooke (Sherbrooke, QC, Canada). Graduated in Chemical Engineering (bachelor and master degree) at the Universidade Federal do Rio Grande do Norte (UFRN, Brazil) with an one-year exchange period at the University of Strathclyde (Glasgow, UK). Extensive background and R&D experience on food science and technology (especially, food microbiology, food processing, food bioactive compounds, drying and encapsulation technologies), bioprocess and valorization of agri-industrial residues for new products development and bio-based food packaging functionalization. Solid R&D experience in themes related to CO2 conversion, renewable energy, low-carbon fuels, e-fuels and Power-to-X technologies.
Most Relevant Publications (3+)

23 total publications

Spouted‐bed drying of acerola pulp (Malpighia emarginata DC): Effects of adding milk and milk protein on process performance and characterization of dried fruit powders

Journal of Food Process Engineering / Aug 06, 2019

Dantas, S. C. de M., Pontes Júnior, S. M. de, Medeiros, F. G. M. de, Santos Júnior, L. C., Alsina, O. L. S. de, & Medeiros, M. de F. D. de. (2019). Spouted‐bed drying of acerola pulp (Malpighia emarginata DC): Effects of adding milk and milk protein on process performance and characterization of dried fruit powders. Journal of Food Process Engineering, 42(6). Portico. https://doi.org/10.1111/jfpe.13205

Evaluation of the environmental performance of the production of polyphenol-rich fruit powders: A case study on acerola

Journal of Food Engineering / Jul 01, 2024

Medeiros, F. G. M. de, Pereira, G. B. C., Pedrini, M. R. da S., Hoskin, R. T., & Nunes, A. O. (2024). Evaluation of the environmental performance of the production of polyphenol-rich fruit powders: A case study on acerola. Journal of Food Engineering, 372, 112010. https://doi.org/10.1016/j.jfoodeng.2024.112010

Spray dried insect protein-polyphenol particles deliver health-relevant value-added food ingredients

Future Foods / Jun 01, 2024

da Silva, E. S., Xiong, J., Medeiros, F. G. M. de, Grace, M., Moncada, M., Lila, M. A., & Hoskin, R. T. (2024). Spray dried insect protein-polyphenol particles deliver health-relevant value-added food ingredients. Future Foods, 9, 100315. https://doi.org/10.1016/j.fufo.2024.100315

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Rosani Matoso Silva, Ph.D.

Fulbrigther Humphrey Fellow 2023-2024 from Brazil
Most Relevant Research Expertise
Food Science
Other Research Expertise (7)
Zootecnia
Food Animals
Animal Science and Zoology
Safety, Risk, Reliability and Quality
Genetics
And 2 more
About
Rosani Matoso Silva is a scientific researcher and activist committed to advancing diversity and black and indigenous leadership in the fields of science and technology (S&T). Her passion and dedication to these causes led her to establish the Mancala Institute, where she serves as the director of research, spearheading innovative projects aimed at developing technological solutions to address social and racial disparities across Brazil. Rosani’s research is deeply influenced by her belief in the need for innovative methods to effectively monitor food insecurity, a critical issue affecting countless vulnerable communities. Rosani was selected for the prestigious Humphrey Fellowship program for 2023-2024, an opportunity that reflects her exceptional commitment and leadership potential. During the program, she seeks to enhance her leadership development, networking, and negotiation skills. Her goal is to build a supportive network with American organizations focused on achieving food security and sovereignty for vulnerable communities, thus expanding the impact of her work and contributing to the creation of a more just and inclusive future. Rosani Matoso Silva is a driving force in the fight for inclusion and social justice in the fields of science and technology, with an unwavering dedication to creating a world where diversity is not only recognized but valued and promoted.
Most Relevant Publications (2+)

16 total publications

Nutritional Characteristics of Lambs Meat Fed Diets with Cotton Cake

Journal of Food Quality / Dec 29, 2015

Pereira, L., Pires, A. J. V., Carvalho, G. G. P., Silva, R. V. M. M., Simionato, J. I., Lacerda, E. C. Q., Bezerra, L. S., Eiras, C. E., & Carvalho, B. M. A. (2015). Nutritional Characteristics of Lambs Meat Fed Diets with Cotton Cake. Journal of Food Quality, 39(2), 140–149. Portico. https://doi.org/10.1111/jfq.12184

Peanut cake as a substitute for soybean meal in the diet of goats1

Journal of Animal Science / Jun 01, 2015

Silva, T. M., Medeiros, A. N. de, Oliveira, R. L., Neto, S. G., Ribeiro, M. D., Bagaldo, A. R., & Ribeiro, O. L. (2015). Peanut cake as a substitute for soybean meal in the diet of goats1. Journal of Animal Science, 93(6), 2998–3005. https://doi.org/10.2527/jas.2014-8548

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Example Food Science projects

How can companies collaborate more effectively with researchers, experts, and thought leaders to make progress on Food Science?

New Product Development

An academic researcher in Food Science can collaborate with a company to develop new food products that meet consumer demands. They can conduct market research, analyze consumer preferences, and create innovative recipes that align with current food trends.

Food Safety Enhancement

Food safety is a top priority for companies in the food industry. Academic researchers in Food Science can help companies improve their food safety measures by conducting risk assessments, implementing quality control systems, and developing protocols for food handling and storage.

Sensory Evaluation

Academic researchers in Food Science can conduct sensory evaluations to assess the taste, texture, aroma, and appearance of food products. This information can help companies optimize their product formulations and create sensory-pleasing food experiences for consumers.

Regulatory Compliance

Navigating the complex regulations and standards in the food industry can be challenging for companies. Food Science researchers can provide expertise in regulatory compliance, ensuring that products meet the necessary requirements and certifications.

Nutritional Analysis

Companies can collaborate with Food Science researchers to conduct nutritional analysis of their products. This analysis can provide valuable information about the nutritional content, ingredient composition, and labeling compliance of food products.