2000-2008 Period

Peer-Reviewed Publications
2008
Desai, K., Kit, K., Li, J., and Zivanovic, S. 2008. Morphological and surface properties of electrospun chitosan nanofibers. Biomacromolecules 9(3):1000-1006
Roach, A. and Harte, F. 2008. Disruption and Sedimentation of Casein Micelles and Casein Micelle Isolates under High-Pressure Homogenization. Innovative Food Science and Emerging Technologies 9(1):1-8
Wu T. and Zivanovic, S. 2008. Determination of the degree of acetylation (DA) of chitin and chitosan by an improved first derivative UV method. Carbohydrate Polymers. doi:10.1016/j.carbpol.2007.11.024
Zhong, Q.  and Jin, M. 2008. Enhanced functionalities of whey proteins treated by supercritical carbon dioxide. Journal of Dairy Science 91: 490-499
Zhong, Q., M. Jin, D. Xiao, H. Tian, and W. Zhang. 2008. Application of supercritical anti-solvent techniques for syntheses of delivery systems of bioactive food components. Food Biophysics doi:10.1007/s11483-008-9059-6
2007
Dodic J., Pejin D., Dodic S., Popov S., Mastilovic J., Popov-Raljic J., and Zivanovic, S. 2007. Effects of hydrophilic gums on fermentation activity yeast and finished bakery products quality made of frozen dough. Journal of Food Science 72(4):235-241
Harte, F. M., Gurram, S. R., Luedecke, L. O., Swanson, B. G., and Barbosa-Cánovas, G. V. 2007. Effect of high hydrostatic pressure and whey proteins on the disruption of casein micelle isolates. Journal of Dairy Research 74(4):452-458
Harte, F., Clark, S., and G. V. Barbosa-Cánovas. 2007. Yield stress for firmness determination on yogurt. Journal of Food Engineering 80(3):990–995
Harte, F., Montes, C., Adams, M., and San Martin-Gonzalez, F. 2007. Solubilized Micellar Calcium Induced LM-Pectin Aggregation during Milk Acidification. Journal of Dairy Science 90(6):2705-2709
Taylor, T. M., Roach, A., Black, D. G., Davidson, P. M., and Harte, F. 2007. Inactivation of Escherichia coli K12 Exposed to Pressures in Excess of 300 MPa in a High-Pressure Homogenizer. Journal of Food Protection 70(4):1007-1010
Taylor, T.M., P.M. Davidson, and Q. Zhong. 2007. Extraction of nisin from 2.5% commercial nisin product using ethanol and methanol solutions. Journal of Food Protection 70(5): 1272-1276
Zhong, Q., C.R. Daubert, and O.D. Velev. 2007. Physicochemical variables affecting the rheology and microstructure of rennet casein gels. Journal of Agricultural and Food Chemistry 55(7): 2688-2697
Zhong, Q., L. Xu, C. Zhang, and C.E. Glatz. 2007. Purification of recombinant aprotinin from transgenic corn germ fraction using ion exchange and hydrophobic interaction chromatography. Applied Microbiology and Biotechnology 76: 607-613
Zivanovic S., Li J., Davidson P.M., Kit K. 2007. Physical, mechanical and antimicrobial properties of chitosan/PEO blend films. Biomacromolecules 8(5):1505-1510
2006
Ares, G., Paroli, C., and Harte, F. 2006. Measurement Stirred Yogurt Firmness in Routine Quality Control. Journal of Food Quality 29(6):628–642
Chi, S., Zivanovic, S., and Penfield, M. 2006. Physico-chemical characterization and consumer acceptability of chitosan films prepared with oregano essential oil. Food Science and Technology International 12(2):111-117
Kjartansson, G. T., Zivanovic, S., Kristbergsson, K., and Weiss, J. 2006. Sonication-assisted extraction of chitin from shells of fresh water prawns (Macrobrachium rosenbergii). Journal of Agricultural and Food Chemistry 54(9):3317-3323
Kjartansson, G. T., Zivanovic, S., Kristbergsson, K., and Weiss, J. 2006. Sonication-assisted extraction of chitin from north Atlantic shrimps (Pandalus borealis). Journal of Agricultural and Food Chemistry 54(16):5894-5902
Zhong, Q. and C. E. Glatz. 2006. Enzymatic assay method for evaluating the lipase activity in complex extracts from transgenic corn seed. Journal of Agricultural and Food Chemistry 54(9): 3181-3185
Zhong, Q., Z. Gu, and C.E. Glatz. 2006. Extraction of recombinant dog gastric lipase from transgenic corn seed. Journal of Agricultural and Food Chemistry 54(21): 8086-8092
2005
Baxter S. R., Zivanovic S., Weiss J. 2005. Molecular weight and degree of acetylation of high-intensity ultrasonicated chitosan. Food Hydrocolloids 19(5):821-830
Russell K., Weiss J., Morris W.C., Penfield M., Zivanovic S. 2005. A Research Note: The effect of glass shape on the concentration of polyphenolic compounds and perception of merlot wine. Journal of Food Quality 28:377-381
Wu T., Zivanovic, S., Draughon, F. A., Conway, W. S., and Sams, C. E. 2005. Physicochemical properties and bioactivity of fungal chitin and chitosan. Journal of Agricultural and Food Chemistry 53(10):3888-3894
Zivanovic, S., Chi, S., and Draughon, F. A. 2005. Antimicrobial activity of essential oils incorporated in chitosan films. Journal of Food Science 70:M45-M51
2004
Galietta G., Harte, F., Molinari, D., and Capdevielle, R., and Diano, W. 2004. Aumento de la vida útil poscosecha de tomate usando una película de proteína de suero de leche. Revista Iberoamericana de Tecnología Postcosecha 6(2):117-123
Wu T., Zivanovic S., Draughon F.A., Sams C.E. 2004. Chitin and chitosan – value-added products from mushroom waste. Journal of Agricultural and Food Chemistry 52: 7905-7910
Zhong, Q., C.R. Daubert, and O.D. Velev. 2004. Cooling effects on a model rennet casein gel system. Part I. Rheological characterization. Langmuir 20(18): 7399-7405
Zhong, Q., C.R. Daubert, and O.D. Velev. 2004. Cooling effects on a model rennet casein gel system. Part II. Permeability and microscopy. Langmuir 20(18): 7406-7411
Zhong, Q. and C.R. Daubert. 2004. Kinetics of rennet casein gelation at different cooling rates. Journal of Colloid and Interface Science 279(1): 88-94
Zhong, Q., C.R. Daubert, and B.E. Farkas. 2004. Cooling effects on processed cheese functionality. Journal of Food Process Engineering 27(5): 372-412
Zhong, Q., K.P. Sandeep, and K.R. Swartzel. 2004. Continuous flow radio frequency heating of particulate foods. Innovative Food Science & Emerging Technologies 5(4): 475-483
Zivanovic S., Basurto C.C., Chi S., Davidson P.M., Weiss J. 2004. Molecular weight of chitosan influences antimicrobial activity in oil-in-water emulsions. Journal of Food Protection 67:952-959
Zivanovic S., Buescher R. 2004. Changes in mushroom texture and cell wall composition affected by thermal processing. Journal of Food Science 69:SNQ44-49

2003
Harte, F., L. Luedecke, B. G. Swanson, and G. V. Barbosa-Cánovas. 2003. Low-Fat Set Yogurt Made from Milk Subjected to combinations of High Hydrostatic Pressure and Thermal Processing. Journal of Dairy Science 86(4):1074-1082
Meullenet J-F., Xiong, R., Hankins, J.A., Dias, P., Zivanovic, S., Monsoor, M.A., Bellman-Horner, T., Liu, Z., and Fromm, H. 2003. Modeling preference of commercial toasted white corn tortilla chips using proportional odds models. Food Quality and Preference 14:603-614
Zhong, Q., K.P. Sandeep, and K.R. Swartzel. 2003. Continuous flow radio frequency heating of water and carboxymethylcellulose solution. Journal of Food Science. 68(1): 217-223
Zivanovic, S., Buescher, R. W., and Kim, K. S. 2003. Mushroom texture, cell wall composition, color, and ultrastructure as affected by pH and temperature. Journal of Food Science 68(5):1860-1865
Meullenet, J-F., Xiong, R., Hankins, J. A., Dias, P., Zivanovic, S., and Monsoor, M. A., Bellman-Horner, T. Liu Z., Fromm H. 2003. Modeling preference of commercial toasted white corn tortilla chips using proportional odds models. Food Quality and Preference 14:603-614
Zivanovic, S., Buescher, R. W., Kim, K. S. 2003. Mushroom texture, cell wall composition, color, and ultrastructure as affected by pH and temperature. Journal of Food Science 68(5):1860-1865
2002
Harte, F., M. Amonte, L. Luedecke, B. G. Swanson, and G. V. Barbosa-Cánovas. 2002. Yield Stress and Microstructure of Set Yogurt Made from High Hydrostatic Pressure-Treated Full Fat Milk. Journal of Food Science 67(6):2245-2250
2001
Harte, F., San Martin, M. F., Lacerda, A. H., Lelieveld, H. L. M., Swanson, B. G., and Barbosa-Cánovas, G. V. 2001. Inactivation effect of 18 Tesla static and pulsed magnetic fields on Escherichia coli and Saccharomyces cerevisiae. Journal of Food Processing and Preservation 25(3):223-235
San Martin, M. F., Harte, F., Lacerda, A. H., Lelieveld, H. L. M., Swanson, B. G., and Barbosa-Cánovas, G. V. 2001. Inactivation effect of an 18 T pulsed magnetic field combined with other technologies on Escherichia coli. Innovative Food Science and Emerging Technologies 2(4):273-277
San Martin, M. F., Harte, F., Barbosa-Cánovas, G. V. and B. G. Swanson. 2001. Exposure of Microorganisms to High Intensity Magnetic Fields. National high magnetic field laboratory Reports 8(4):15-16
2000
Rodrigo, D., Martinez, A., Harte, F., Barbosa-Cánovas, G. V., and Rodrigo, M. 2000. Application of Weibull distribution function to study the inactivation of Lactobacillus plantarum in orange-carrot juice by using electric pulses of high intensity. Journal of Food Protection 64(2):259-263
Zivanovic S., Buescher R.W., Kim K.S. 2000. Textural changes in mushrooms (Agaricus bisporus) associated with changes in cell wall composition and ultrastructure. Journal of Food Science 48(8):1404-1408

Book Chapters
Lee, R. Z. and Q. Zhong. 2008. Kinetics of biological reactions. In “Mathematical Analysis of Food Processing”, edited by Mohammed Farid, CRC Press LLC, Boca Raton, FL. Forthcoming
Zhong, Q. and C. R. Daubert. 2007. Food rheology. In “Handbook of Farm, Dairy, and Food Machinery", edited by Myer Kutz, William Andrew Publishing, Norwich, NY. pp391-414
Warriner K., Zivanovic, S. 2005. Microbial metabolites in produce in fruits and vegetables. In “Produce degradation: reaction pathways and their prevention”, edited by O. Lamikanra, S. H. Imam and D. O. Ukuku. CRS Press. Boca Raton, FL. pp. 505-528
Barbosa-Cánovas, G. V., Swanson, B. G., San Martín, M. F., Harte, F. 2005. Use of magnetic fields as a nonthermal technology. In “Novel Food Processing Technologies’, edited by Barbosa-Cánovas, G. V., Tapia, M. S., Cano, M. P., Martín-Belloso, O., and Martínez, A. Marcel Dekker/CRC Press. Boca Raton, FL
Barbosa-Cánovas, G. V., Harte, F., San Martin, F. 2005. Cycles and refrigeration in foods. In “Encyclopedia of Life Support Systems”. UNESCO, Rome, pp. 241-252
Davidson P. M. and Zivanovic S. 2003. The use of natural antimicrobials. In “Food preservation techniques”, edited by Zenthen and L. Bogh-Sorensn. Woodhead Publishing, Lim. Cambridge, UK
Barbosa-Cánovas, G. V., San Martín, F., and Harte, F. 2002. Magnetic fields as a potential nonthermal technology for the inactivation of microorganisms. In “Control of Foodborne Microorganism”, edited V. K. Juneja and J. N. Sofos (Ed.). Marcel Dekker, Inc, NY. 399-418
San Martin, M. F., Harte, F., Barbosa-Cánovas, G. V. and Swanson, B. G. 2001. Magnetic fields for food preservation. Encyclopedia of Agricultural and Food Engineering. D. R. Heldman (Ed.) Marcel Dekker, Inc. New York, NY. 580-584
Harte, F., Rodríguez, J. J., and Barbosa-Cánovas, G.V. 2001. Propiedades Eléctricas. In Métodos para medir propiedades físicas en industrias de alimentos. J. D. Alvarado and J. M. Aguilera (Eds). Acribia, Zaragoza, Spain 309-324
Yan, H., Rodríguez, J. J., Harte, F., and Barbosa-Cánovas, G. V. 2001. Propiedades físicas de los alimentos en polvo. In Métodos para medir propiedades físicas en industrias de alimentos. J. D. Alvarado and J. M. Aguilera (Eds). Acribia, Zaragoza, Spain 135-146