STEVEN J. SCHWARTZ
PROFESSOR, CARL E. HAAS ENDOWED CHAIR

Education
- State University of New York – Stony Brook, Chemistry B.S. 1976
- University of Wisconsin – Madison, Food Science M.S. 1979
- University of Wisconsin – Madison, Environmental Toxicology & Food Science Ph.D. 1982

The Ohio State University
- Director, Center for Advanced Functional Foods Research and Entrepreneurship  2006 - present
- Co-Director, NSF Industry Unipversity Cooerative Research Center - 1998 -present.
- Carl E. Haas Food Industries Professor of Food Science & Technology - January,1996 – present.
- Faculty Member – Ohio State University Nutrition Program, 1997 - present.
- Faculty Affiliate - Comprehensive Cancer Center – Molecular Carcinogenesis and Chemoprevention Group.

Bogor Agricultural University, Indonesia
- Visiting Scholar - Inter-University Project in Food & Nutrition, October - November, 1991.

North Carolina State University
- Professor - Department of Food Science & Nutrition Faculty Member; July 1993 -January 1996.
- Associate Professor - Department of Food Science, July 1988 - June 1993.
- Assistant Professor - Department of Food Science, January 1983 - June 1988.
- Site Director - Center for Aseptic Processing and Packaging Studies, February,1995 – 1996.
- Interim Director - Center for Aseptic Processing and Packaging Studies, July 1993 – 1995.
- Assistant Director - July, 1990 - July, 1993.

Honors
- IFT graduate fellowship
- Phi Beta Kappa
- 1989-1990 Sigma Xi Outstanding Young Investigator Research Award
- 2001 Institute of Food Technologists Research and Development Award
- 2003 OARDC Director’s Innovator Award

Selected Publications (Last five years)
Allen, C.M., Smith, A.M., Clinton, S.K. and Schwartz, S.J. 2002. Tomato consumption increases lycopene isomer concentrations in breast milk and plasma of lactating women. J. Am. Diet. Assoc. 102:1257-1262.

Bohm, V., Puspitasari-Nienaber, N.L., Ferruzzi, M.G. and Schwartz, S.J. 2002. Trolox equivalent antioxidant capacity of different geometrical isomers of alpha-carotene, beta-carotene, lycopene, and zeaxanthin. J. Agric. Food Chem. 50:221-226.

Ferruzzi, M.G., Bohm, V., Courtney, P. and Schwartz, S.J. 2002. Antioxidant and antimutagenic activity of dietary chlorophyll derivatives determined by radical scavenging and bacterial reverse mutagenesis assays. J. Food Sci. 67:2589-2595.

Ferruzzi, M.G., Failla, M.L. and Schwartz, S.J. 2002. Sodium copper chlorophyllin: in vitro digestive stability and accumulation by Caco-2 human intestinal cells. J. Agric. Food Chem. 50:2173-2179.

Hadley, C.W., Miller, E.C., Schwartz, S.J. and Clinton, S.K. 2002. Tomatoes, lycopene, and prostate cancer: progress and promise. Exp Biol Med 227:869-880.

Miller, E.C., Giovannucci, E.L., Erdman, J.W.,Jr, Bahnson, R.R., Schwartz, S.J. and Clinton, S.K. 2002. Tomato products, lycopene, and prostate cancer risk. Urol. Clin. North Am. 29:83-93.

Miller, E.C., Hadley, C.W., Schwartz, S.J., Erdman, J.W.,Jr, Bomser, J.A. and Clinton, S.K. 2002. Lycopene, tomato products and prostate cancer prevention. Have we established casuality? Pure Appl. Chem. 74:1435-1441.

Puspitasari-Nienaber, N.L., Ferruzzi, M.G. and Schwartz, S.J. 2002. Simultaneous detection of tocopherols, carotenoids and chlorophylls in vegetable oils by direct injection C30 RP-HPLC with coulometric electrochemical array detection. J. Amer. Oil Chem. Soc. 79:663-640.

Allen, C.M., Schwartz, S.J., Craft, N.E., Giovannucci, E.L., DeGroff, V.L. and Clinton, S.K. 2003. Changes in plasma and oral mucosal lycopene isomer concentrations in healthy adults consuming standard servings of processed tomato products. Nutr. Cancer 47:48-56.

Hadley, C.W., Clinton, S.K. and Schwartz, S.J. 2003. The consumption of processed tomato products enhances plasma lycopene concentrations in association with a reduced lipoprotein sensitivity to oxidative damage. J. Nutr. 133:727-732.

Hadley, C.W., S.J. Schwartz and S.K. Clinton. 2003. Tomato based beverages: Implications for prevention of cancer and cardiovascular disease. p. 107-123. In Wilson, T.W. and Temple, N.J. (eds.) Beverages in Human Nutrition and Health. The Humana Press Inc., Totowa.

Tian, Q., Duncan, C.J. and Schwartz, S.J. 2003. Atmospheric pressure chemical ionization mass spectrometry and in-source fragmentation of lutein esters. J. Mass Spectrom. 38:990-995.

Tian, Q., Li, D., Barbacci, D., Schwartz, S.J. and Patil, B.S. 2003. Electron ionization mass spectrometry of citrus limonoids. Rapid Commun. Mass Spectrom. 17:2517-2522.

Tian, Q. and Schwartz, S.J. 2003. Mass spectrometry and tandem mass spectrometry of citrus limonoids. Anal. Chem. 75:5451-5460.

Updike, A.A. and Schwartz, S.J. 2003. Thermal processing of vegetables increases cis isomers of lutein and zeaxanthin. J. Agric. Food Chem. 51:6184-6190.

Walsh, K.R., Zhang, Y.C., Vodovotz, Y., Schwartz, S.J. and Failla, M.L. 2003. Stability and bioaccessibility of isoflavones from soy bread during in vitro digestion. J. Agric. Food Chem. 51:4603-4609.

Wu, K., Schwartz, S.J., Platz, E.A., Clinton, S.K., Erdman, J.W.,Jr, Ferruzzi, M.G., Willett, W.C. and Giovannucci, E.L. 2003. Variations in plasma lycopene and specific isomers over time in a cohort of U.S. men. J. Nutr. 133:1930-1936.

Zhang, Y.C., Albrecht, D., Bomser, J.A., Schwartz, S.J. and Vodovotz, Y. 2003. Isoflavone profile and biological activity of soy bread. J. Agric. Food Chem. 51:7611-7616.

Brown, M.J., Ferruzzi, M.G., Nguyen, M.L., Cooper, D.A., Eldridge, A.L., Schwartz, S.J. and White, W.S. 2004. Carotenoid bioavailability is higher from salads ingested with full-fat than with fat-reduced salad dressings as measured with electrochemical detection. Am. J. Clin. Nutr. 80:396-403.

Chitchumroonchokchai, C., Schwartz, S.J. and Failla, M.L. 2004. Assessment of lutein bioavailability from meals and a supplement using simulated digestion and Caco-2 human intestinal cells. J. Nutr. 134:2280-2286.

Ferruzzi, M.G. and Schwartz, S.J. 2004. Methodology for the assessment of carotenoids levels in blood and plasma fractions. p. 85-104. Carotenoids in Health and Disease. Dekker Inc., New York, NY.

Hackett, C.W., Lee, J.H., Francis, D.M. and Schwartz, S.J. 2004. Thermal stability and isomerization of lycopene in tomato oleoresins from different varieties. J. Food Sci. 69:536-541.

Lee, J.H., Renita, M., Fioritto, R.J., St Martin, S.K., Schwartz, S.J. and Vodovotz, Y. 2004. Isoflavone characterization and antioxidant activity of Ohio soybeans. J. Agric. Food Chem. 52:2647-2651.

Tian, Q., Kent, K.D., Bomser, J.A. and Schwartz, S.J. 2004. Characterization of limonin glucoside metabolites from human prostate cell culture medium using high-performance liquid chromatography/electrospray ionization mass spectrometry and tandem mass spectrometry. Rapid Commun. Mass Spectrom. 18:3099-3104.

Wu, K., Erdman, J.W.,Jr, Schwartz, S.J., Platz, E.A., Leitzmann, M., Clinton, S.K., DeGroff, V.L., Willett, W.C. and Giovannucci, E.L. 2004. Plasma and dietary carotenoids, and the risk of prostate cancer: a nested case-control study. Cancer Epidemiol. Biomarkers Prev. 13:260-269.

Zhang, Y.C., Lee, J.H., Francis, D.M. and Schwartz, S.J. 2004. Changes in distribution of isoflavones and glucosidase activity during soy bread proofing and baking. Cereal Chem 81:741-745.

Ferruzzi, M.G. and Schwartz, S.J. 2005. Thermal degradation of commercial grade sodium copper chlorophyllin. J. Agric. Food Chem. 53:7098-7102.

Lee, J.H. and S.J. Schwartz. 2005. Analysis of carotenoids and chlorophylls in foods. p. 179-198. Methods of Analysis of Food Components and Additives. Taylor and Francis Group, New York, NY.

Riedl, K.M., Zhang, Y.C., Schwartz, S.J. and Vodovotz, Y. 2005. Optimizing dough proofing conditions to enhance isoflavone aglycones in soy bread. J. Agric. Food Chem. 53:8253-8258.

Schwartz, S.J. 2005. How can the metabolomic response to lycopene (exposures, durations, intracellular concentrations) in humans be adequately evaluated? J. Nutr. 135:2040S-1S.

Tian, Q., Aziz, R.M., Stoner, G.D. and Schwartz, S.J. 2005. Anthocyanin determination in black raspberry (Rubus occidentalis) and biological specimens using liquid chromatography-electrospray ionization tandem mass spectrometry. J. Food Sci. 70:C43-C47.

Tian, Q., Giusti, M.M., Stoner, G.D. and Schwartz, S.J. 2005. Screening for anthocyanins using high-performance liquid chromatography coupled to electrospray ionization tandem mass spectrometry with precursor-ion analysis, product-ion analysis, common-neutral-loss analysis, and selected reaction monitoring. J. Chromatogr. A 1091:72-82.

Tian, Q., Konczak, I. and Schwartz, S.J. 2005. Probing anthocyanin profiles in purple sweet potato cell line (Ipomoea batatas L. Cv. Ayamurasaki) by high-performance liquid chromatography and electrospray ionization tandem mass spectrometry. J. Agric. Food Chem. 53:6503-6509.

Tian, Q., Rosselot, R.A. and Schwartz, S.J. 2005. Quantitative determination of intact glucosinolates in broccoli, broccoli sprouts, Brussels sprouts, and cauliflower by high-performance liquid chromatography-electrospray ionization-tandem mass spectrometry. Anal. Biochem. 343:93-99.

Tulio, A.Z., Ozgen, M., Reese, R.N., Schwartz, S.J., Tian, Q. and Stoner, G.D. 2005. Anthocyanins as primary antioxidants in black raspberries. Hortscience 40:1091.

Unlu, N.Z., Bohn, T., Clinton, S.K. and Schwartz, S.J. 2005. Carotenoid absorption from salad and salsa by humans is enhanced by the addition of avocado or avocado oil. J. Nutr. 135:431-436.

Bruno, R.S., R.E.C. Wildman and S.J. Schwartz. 2006. Lycopene: Food sources, properties and health. p. 55-73. Handbook of Nutraceuticals and Functional Foods. 2nd ed. CRC Press, Boca Raton, FL.

Chirinos, R., Campos, D., Betalleluz, I., Giusti, M.M., Schwartz, S.J., Tian, Q., Pedreschi, R. and Larondelle, Y. 2006. High-performance liquid chromatography with photodiode array detection (HPLC-DAD)/HPLC-mass spectrometry (MS) profiling of anthocyanins from Andean Mashua Tubers (Tropaeolum tuberosum Ruiz and Pavon) and their contribution to the overall antioxidant activity. J. Agric. Food Chem. 54:7089-7097.

Ferruzzi, M.G., Lumpkin, J.L., Schwartz, S.J. and Failla, M.L. 2006. Digestive stability, micellarization, and uptake of beta-carotene isomers by Caco-2 human intestinal cells. J Agric Food Chem 54:2780-2785.

Halim, Y., Schwartz, S.J., Francis, D.M., Baldauf, N.A. and Rodriguez-Saona, L.E. 2006. Direct determination of lycopene content in tomatoes (Lycopersicon esculentum) by attenuated total reflectance infrared spectroscopy and multivariate analysis. J. AOAC Int. 89:1257-1262.

He, J., Magnuson, B.A., Lala, G., Tian, Q., Schwartz, S.J. and Giusti, M.M. 2006. Intact anthocyanins and metabolites in rat urine and plasma after 3 months of anthocyanin supplementation. Nutr. Cancer 54:3-12.

Li, S.Q., Zhang, H.Q., Balasubramaniam, V.M., Lee, Y.Z., Bomser, J.A., Schwartz, S.J. and Dunne, C.P. 2006. 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 54:739-746.

Netzel, M., Netzel, G., Tian, Q., Schwartz, S.J. and Konczak, I. 2006. Sources of antioxidant activity in Australian native fruits: identification and quantification of anthocyanins. J. Agric. Food Chem. 54:9820-9826.

Rodrigo, K.A., Rawal, Y., Renner, R.J., Schwartz, S.J., Tian, Q., Larsen, P.E. and Mallery, S.R. 2006. Suppression of the tumorigenic phenotype in human oral squamous cell carcinoma cells by an ethanol extract derived from freeze-dried black raspberries. Nutr. Cancer 54:58-68.

Tian, Q., Failla, M.L., Bohn, T. and Schwartz, S.J. 2006. High-performance liquid chromatography/atmospheric pressure chemical ionization tandem mass spectrometry determination of cholesterol uptake by Caco-2 cells. Rapid Commun. Mass Spectrom. 20:3056-3060.

Tian, Q., Giusti, M.M., Stoner, G.D. and Schwartz, S.J. 2006. Urinary excretion of black raspberry (Rubus occidentalis) anthocyanins and their metabolites. J. Agric. Food Chem. 54:1467-1472.

Tian, Q., Giusti, M.M., Stoner, G.D. and Schwartz, S.J. 2006. Characterization of a new anthocyanin in black raspberries (Rubus occidentalis) by liquid chromatography electrospray ionization tandem mass spectrometry. Food Chem. 94:465-468.

Tiziani, S., Schwartz, S.J. and Vodovotz, Y. 2006. Profiling of carotenoids in tomato juice by one- and two-dimensional NMR. J. Agric. Food Chem. 54:6094-6100.

Wan, K., Yousef, A.E., Schwartz, S.J. and Wang, H.H. 2006. Rapid, specific, and sensitive detection of spoilage molds in orange juice using a real-time Taqman PCR assay. J. Food Prot. 69:385-390.

Bohn, T., Tian, Q., Chitchumroonchokchai, C., Failla, M.L., Schwartz, S.J., Cotter, R. and Waksman, J.A. 2007. Supplementation of test meals with fat-free phytosterol products can reduce cholesterol micellarization during simulated digestion and cholesterol accumulation by Caco-2 cells. J Agric Food Chem 55:267-272.

Mallery, S.R., Stoner, G.D., Larsen, P.E., Fields, H.W., Rodrigo, K.A., Schwartz, S.J., Tian, Q., Dai, J. and Mumper, R.J. 2007. Formulation and in-vitro and in-vivo evaluation of a mucoadhesive gel containing freeze dried black raspberries: implications for oral cancer chemoprevention. Pharm. Res. 24:728-737.

Philbin, C.S. and Schwartz, S.J. 2007. Resolution of diastereomeric flavonoid (1S)-(-)-camphanic acid esters via reversed-phase HPLC. Phytochemistry 68:1206-1211.

Riedl, K.M., Lee, J.H., Renita, M., St Martin, S.K., Schwartz, S.J. and Vodovotz, Y. 2007. Isoflavone profiles, phenol content, and antioxidant activity of soybean seeds as influenced by cultivar and growing location in Ohio. J. Sci. Food Agric 87:1197-1206.

Unlu, N.Z., Bohn, T., Francis, D.M., Clinton, S.K. and Schwartz, S.J. 2007. Carotenoid absorption in humans consuming tomato sauces obtained from tangerine or high-beta-carotene varieties of tomatoes. J Agric Food Chem 55:1597-1603.

Unlu, N.Z., Bohn, T., Francis, D.M., Nagaraja, H.N., Clinton, S.K. and Schwartz, S.J. 2007. Lycopene from heat induced cis-isomer rich tomato pasta sauce is more bioavailable than from all-trans rich pasta sauce in humans. Br. J. Nutr. 98:140-146.

Walsh, K.R., Haak, S.J., Bohn, T., Tian, Q., Schwartz, S.J. and Failla, M.L. 2007. Isoflavonoid glucosides are deconjugated and absorbed in the small intestine of human subjects with ileostomies. Am. J. Clin. Nutr. 85:1050-1056.

Netzel, M., Netzel, G., Tian, Q., Schwartz, S. and Konczak, I. 2007. Native Australian fruits  a novel source of antioxidants for food. Innovative Food Science and Emerging Technologies 8:339-346.

Grainger, E.M., Schwartz, S.J., Wang, S., Unlu, N.Z., Boileau, T.W.M., Ferketich, A.K., Monk, J.P., Gong, M.C., Bahnson, R.R., DeGroff, V.L. and Clinton, S.K. 2007. A combination of tomato and soy products for men with recurring prostate cancer and rising prostate specific antigen. Nutr. Cancer. In press.

Ho, T., Ferruzzi, M.G., Schwartz, S.J. and Failla, M.L. 2007. Impact of fatty acid acyl composition and quantity of triglycerides on bioaccessability of dietary carotenoids. J. Agric. Food Chem. In press.

Back to the top