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 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
- Co-Director, NSF Industry University Cooperative 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 & Cancer Control Groups.
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, 33 of 115)
Emenhiser, C., Watkins, R.H., Sinumonvic, N., Solomons, N., Bulux, J., Barrows, J. Schwartz, S.J. 1999. Packaging preservation of b-carotene in sweet potato flakes using flexible film and an oxygen absorber. J. Food Quality. 22:63-73.
Hadden, W.L., Watkins, R.H., Levy, L.W., Regalado, E., Rivadeneira, D.M., van Breemen, R.B., Schwartz, S.J. 1999. Carotenoid composition of Marigold (tagetes erecta) flower extract used as nutritional supplement. J. Agric. Food Chem. 47:4189-4194.
Jaren-Galan, M., Nienaber, U., Schwartz, S.J. 1999. Paprika (capsicum annuum) oleoresin extraction with supercritical carbon dioxide. J. Agric. Food Chem. 47:3558-3564.
Nguyen, M.L., Schwartz, S.J. 1999. Lycopene: Chemical and biological properties. Food technol. 53:38-45.
Moxley, C.L., Ferruzzi, M.G., Nguyen, M.L., Puspitasar-Nienaber, N.L., Francis, D., Clinton, S.K., Schwartz, S.J. 1999. Diets rich in cis lycopene increase circulating cis lycopene isomers in humans. FASEB J. 13:A211.
Canjura, F.L, Watkins, R.H. and Schwartz, S.J. 1999. Color improvement and metallo-chlorophyll complexes in continuous flow aseptically processed peas. J. Food Sci. 64:987-990.
Henry, L.K., Puspitasari-Nienaber, N.L., Jaren-Galan, M., van Breemen, R.B., Catignani, G.L., Schwartz, S.J. 2000. Effects of ozone and oxygen on the degradation of carotenoids in an aqueous model system. J. Agric. Food Chem. 48:5008-5013.
Nguyen, M.L. and Schwartz, S.J. 2000. Lycopene. In “Natural Food Colorants: Science and Technology. G.L. Lauro and F.J. Francis, Eds. Marcel Dekker, Inc. NY, pp. 153-192.
Puspitasari-Nienaber, N.L., Min, D.B., Schwartz, S.J. 2000. High concentration of α- and β-carotenes increase oxidation and tocopherol degradation in red palm oil. Inform 11:S121.
Ferruzzi, M.G., Failla, M.L., Schwartz, S.J. 2001. Assessment of degradation and intestinal cell uptake of chlorophyll derivatives from spinach puree using an in vitro digestion and Caco-2 human model. J. Agric. Food Chem. 49:2082-2089.
Shook, C.M., Shellhammer, T.H., Schwartz, S.J. 2001. Polygalacturonase, pectinesterase, and lipoxygenase activities in high-pressure-processed diced tomatoes. J. Agric. Food Chem. 49:664-668.
Ferruzzi, M.G., Nguyen, M.L., Sander, L.C., Rock, C.L., Schwartz, S.J. 2001. Analysis of lycopene geometrical isomers in biological microsamples by liquid chromatography with coulometric array detection. J. Chromatogr. B. 760:289-299.
Ferruzzi, M.G., Schwartz, S.J. 2001. Chromatographic techniques and separation of chlorophylls. In: Supplement 1, Current Protocols in Food Analytical Chemistry. John Wiley & Sons Inc. Unit F4.4.
Valdez , C.C., Lopez, C.Y., Schwartz, S.J., Belux, J., Solomons, M.W. 2001. Sweet potato buds: the origins of a “designer food to combat hypovitaminosis A inGuatemala. Processing, vitamin A content and preservation characteristics. Nutrition Research 21: 61-70.
Nguyen, M.L., Francis, D., Schwartz, S.J. 2001. Thermal isomerisation susceptibility of carotenoids in different tomato varieties. J. Sci. Food and Agric. 81: 910-917.
Ferruzzi, M.G., Schwartz, S.J. 2001. Overview of chlorophylls in foods. In: Supplement 1, Current Protocols in Food Analytical Chemistry. John Wiley & Son Inc. Unit F4.1.
Bohm, V., Puspitasari-Nienaber, N.L., Ferruzzi, M.G., Schwartz, S.J. 2001. Trolox equivalent antioxidant capacity of different geometrical isomers of α -carotene, β -carotene, lycopene and zeaxanthin. J. Agric. Food Chem. 50:221-226.
Allen, C.M., Smith, A.M., Clinton, S.K., Schwartz, S.J. 2002. Tomato consumption increases lycopene isomer concentrations in breast milk and plasma of lactating women. J. Amer. Dietetic Assoc. 102:(9) 1257-1262.
Ferruzzi, M.G., Failla, M.L., 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.
Harris, G.K., Gupta, A., Nines, R.G., Kresty, L.A., Habib, S.G., Frankel, W.L., La Perle, K., Gallaher, D.D., Schwartz, S.J., Stoner, G.D. 2002. The effects of lyophilized black raspberries on azoxymethane-induced colon cancer and 8-hydroxy-2’-deolyguanosine levels in the Fischer 344 rat. Nutrition and Cancer. 40:125-133.
Puspitasar-Nienaber, N.L., Ferruzzi, M.G., 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: (7) 663-640.
Ferruzzi, M.G., Böhm, V., Courtney, P., 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: (7) 2589-2595.
Hadley, C.W., Miller, E.C., Schwartz, S.J., Clinton, S.K. 2002. Tomatoes, lycopene, and prostate cancer: Progress and promise. Exp. Biol. Med. ( Maywood) 227(10): 869-880.
Miller, E.C., Giovannucci, E., Erdman, J.W., Bahnson, R., Schwartz, S.J., Clinton, S.K. 2002. Tomato products, lycopene, and prostate cancer risk. Urol. Clin. N. Am. 29:83-93.
Miller, E.C., Hadley, C.W., Schwartz, S.J., Erdmann, J.W., Boileau, T.W.-M., Clinton, S.K. 2002. Lycopene, tomato products and prostate cancer prevention. Have we established causality? Pure Appl. Chem. 74(8):1435-1441.
Hadley, C.W., Schwartz, S.J., Clinton, S.K. 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., Schwartz, S.J., Clinton, S.K. 2003. Tomato based beverages: Implications for the prevention of cancer and cardiovascular disease. In: Wilson, T.W., and N.J. Temple, ed. Beverage Impacts on Health and Nutrition. Totowa: The Humana Press Inc. pp. 107-123.
Wu, Kana, Schwartz, S.J., Platz, E.A., Clinton, S.K., Erdman, Jr., J.W., Ferruzzi, M.G., Willett, W.C., 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.
Walsh, K.R., Zhang, Y.C., Vodovotz, Y., Schwartz, S.J., Failla, M.L. 2003. Stability and bioaccessibility of isoflavones from soy bread during in vitro digestion. J Agric Food Chem. 51:4603-4609.
Tian, Q., Duncan, D., Schwartz, S.J., 2003. Atmospheric pressure chemical ionization mass spectrometry and in-source fragmentation of lutein esters. J Mass Spectrometry 38: 900-995.
Tian, Q., Schwartz, S.J., 2003. Mass spectrometry and tandem mass spectrometry of citrus limonoids. Anal Chem 75: 5451-5460.
Zhang, Y.C., Albrecht, D., Bomser, J., Schwartz, S.J., Vodovotz, Y., 2003. Isoflavone profile and biological activity of soy bread. J Agric Food Chem 51: 7611-7616.
Updike, A., Schwartz, S.J., 2003. Thermal processing of vegetables increases cis isomers of lutein and zeaxanthin. J Agric Food Chem 51: 6184-6190.
Allen CM, Schwartz SJ, Craft NE, Giovannucci EL, DeGroff VL, Clinton SK. 2004. Changes in plasma and oral mucosal lycopene isomer concentrations in healthy adults consuming standard servings of processed tomato products. Nutr and Cancer. 47(1):48-56.
Wu K, Erdman JW Jr, Schwartz SJ, Platz EA, Leitzmann M, Clinton SK, DeGroff V, Willett WC, Giovannucci E. 2004. Plasma and Dietary Carotenoids, and the Risk of Prostate Cancer: A Nested Case-Control Study. Cancer Epidemiol Biomarkers Prev. 13(2):260-269.
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