Dr. Sheryl Barringer
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Publications |
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Editor: Book Chapters: Barringer SA, McGrady D. 2007. Ch 4 Unit operations affecting quality. In: Plimpton S, ed. Total Quality Management Manual. Arlington, VA: Snack Food Association. p89-108. Barringer SA, McGrady D, Kline D, Stephenson J. 2007. Ch 6 Quality control and evaluation procedures. In: Plimpton S, ed. Total Quality Management Manual. Arlington, VA: Snack Food Association. p126-198. Barringer SA 2006. Ch 169 Coating Snack Foods. In: Hui YH, ed. Handbook of Food Technology and Food Engineering. New York: Marcel Dekker, Inc. p169-1 - 169-9. Barringer SA 2004. Ch 24 Production, Freezing, and Storage of Tomato Sauces and Slices. In: Hui YH, Cornillon P, Legaretta IG, Lim MH, Murrell KD, Nip W-K, ed. Handbook of Frozen Foods. New York: Marcel Dekker, Inc. p415-431. Barringer SA 2004. Ch 29 Vegetables: Tomato Processing. In: Smith JS and Hui YH, eds. Food Processing: Principles and Applications. Ames IA: Blackwell Publishing. In press p273-291. Barringer SA 2003. Ch 6 Canned tomatoes: Production and Storage. In: Hui YH, Ghazala S, Graham DM, Murrell KD, Nip W-K, ed. Handbook of Vegetable Preservation and Processing. New York: Marcel Dekker, Inc. p109-120. Barringer SA and P Ratanatriwong. 2003. Rheometers. In: Heldman DR, ed. Encyclopedia of Agricultural, Food and Biological Engineering. New York: Marcel Dekker, Inc. p 862-865. Barringer SA 2003. Ch 18 Frozen Tomatoes. In: Hui YH, Ghazala S, Graham DM, Murrell KD, Nip W-K, ed. Handbook of Vegetable Preservation and Processing. New York: Marcel Dekker, Inc. p293-308.
Journal Articles: Buck V, Barringer SA. Methods to measure surface oil content. J Food Quality accepted Abu-Ali JM, Barringer SA. 2007. Color and texture development of potato cylinders with liquid smoke during baking, frying and microwaving. J Food Process Pres 31:334-344. Antoniewski M, Barringer SA. 2007. The effect of a gelatin coating on the shelf life of fresh meats. J Food Sci 72(6): E382-E387. Setyo D, Barringer SA. 2007. Effect of Hydrogen Ion Concentration and Electrostatic Polarity on Food Powder Coating Transfer Efficiency and Adhesion. J Food Sci 72(6): E356-E361. Yousuf S, Barringer SA. 2007. Modeling nonelectrostatic and electrostatic powder coating. J Food Eng 83: 550-561. Ratanatriwong P and Barringer SA 2007. Effect of powder particle size on electrostatic and nonelectrostatic powder coating. J Electrostat 65:704-708. Abu-Ali JM, Barringer SA. 2007. Color and texture development of potato cylinders with liquid smoke during baking, frying and microwaving. J Food Process Pres 31:334-344. Halim F and Barringer SA 2006. Electrostatic adhesion in food. J Electrostat 65(3):168-173. Yost M, Abu-Ali JM, Barringer SA. 2006. Kinetics of Potato Color and Texture Development during Baking, Frying, and Microwaving with the Addition of Liquid Smoke. J Food Sci 71(9):E364-E369. Amefia A, Abu-Ali JM and Barringer SA. 2006. Improved functionality of food additives with electrostatic coating. Innov Food Sci Emerg Technol 7(3): 176-181. Mayr MB, Barringer SA. 2006. Corona compared with triboelectric charging for electrostatic powder coating. J Food Sci 71(4): E171-177. Reyes C, Barringer SA, Uchummal-Chemminian R, Kaletunc G. 2006. Thermal conductivity models for porous baked foods. J Food Process Pres 30(4): 381-392. Rao S and Barringer SA 2006. Calcification of diced tomatoes by liquid dipping versus electrostatic powder coating. J Food Process Pres 30(1): 71-78. Das DJ and Barringer SA. 2006. Potassium hydroxide replacement for lye (sodium hydroxide) in tomato peeling. J Food Process Pres 30(1): 15-19. Barringer SA and Bircan C. 2006. Use of the dielectric properties to detect protein denaturation. In Advances in Microwave and Radio Frequency Processing. Report from the 8th International Ampere Conference on Microwave and High Frequency Heating. M. Willert-Porada, Ed. Springer New York 107-118. Rao S and Barringer SA 2005. Timing of calcium treatment on resistance of raw and canned diced tomatoes to mechanical abuse. J Food Process Pres 29(1):1-7. Xu Y, Barringer SA and Alvarez V. 2005. Cause and prevention of cane molasses gelling. J Food Sci 70(8): C461-464. Reyes C, Barringer SA. 2005. Evenness of seasoning measured by image analysis, colorimetry and sensory evaluation. J Food Process Pres 29(5): 369-377. Abu-Ali J, Barringer SA. 2005. Method for electrostatic atomization of emulsions in an EHD system. J Electrostat 63(5): 361-369. Sumawi H, Barringer SA. 2005. Positive vs. negative electrostatic coating using food powders. J Electrostat 63(6-10): 815-821. Barringer SA, Abu-Ali J, Chung H-J. 2005. Electrostatic powder coating of sodium erythorbate and GDL to improve color and decrease microbial counts on meat. Innov Food Sci Emerg Technol 6(2): 189-193. Sipahioglu O, Barringer SA, Bircan C. 2004. The dielectric properties of meats as a function of temperature and composition. J Microwave Power EE 38(3):161-169. Whitaker AM, Barringer SA. 2004. Measurement of contour and volume during cake baking. Cereal Chem 8(2):177-181. Biehl H, Barringer SA. 2004. Comparison of the effect of powder properties on coating transfer efficiency and dustiness in two non-electrostatic and electrostatic systems. Innov Food Sci Emerg Technol 5(2):191-198. Sipahioglu O, Barringer SA. 2003. Dielectric properties of vegetables and fruits as a function of temperature, ash and moisture content. J Food Sci 68(1): 234-239. Sipahioglu O, Barringer SA, Taub I, Yang APP. 2003. Characterization and modeling of dielectric properties of turkey meat. J Food Sci 68(2): 521-527. Sipahioglu O, Barringer SA, I Taub, A Prakash. 2003. Modeling the dielectric properties of ham as a function of temperature and composition. J Food Sci 68(3): 904-909. Barringer SA, Sipahioglu O, Bircan C. 2003. The dielectric properties of fruit, vegetables and meat. In: DC Folz, JH Booske, DE Clark, JF Gerling, editors. Microwave and Radio Frequency Applications Proceedings of the Third World Congress on Microwave and Radio Frequency Applications. Westerville, OH: American Ceramic Society. pp 57-67. Ratanatriwong P, Barringer SA, J. Delwiche. 2003. Sensory preference, coating evenness, dustiness and transfer efficiency of electrostatically coated potato chips. J Food Sci 68(4): 1542-1547. Fitzpatrick JJ, Barringer SA, Iqbal T. 2003. Flow property measurement of food powders and sensitivity of Jenike's hopper design methodology to the measured values. J Food Eng. 61(3): 399-405. Biehl HL, Barringer SA. 2003. Physical properties important to electrostatic and non-electrostatic powder transfer efficiency in a tumble drum. J Food Sci 68(8): 2512-2515. Francis DM, Miller AR, Chen Z, Bongue Bartelsman AM, Barringer SA. 2003. State of the art of genetics and breeding of processing tomato: a comparison of selection based on molecular markers, biochemical pathway, and phenotype for the improvement of fruit color and juice viscosity. In Proceedings of the Eighth International ISHS Symposium on the Processing Tomato. Bieche, B., Branthome, X., eds. Acta Horticulturae 613: 273-282. Goodman C, Fawcett S and Barringer SA 2002. Flavor, viscosity, and color analyses of hot and cold break tomato juices. J Food Sci 67(1): 404-408. Miller MJ and Barringer SA. 2002. Effect of salt size and shape on non-electrostatic and electrostatic coating of popcorn. J Food Sci 67(1): 198-201. Bircan C and Barringer SA. 2002. Determination of collagen denaturation of muscle foods using the dielectric properties. J Food Sci 67(1): 202-205. Ricks NP, Barringer SA, Fitzpatrick JJ. 2002. Food powder characteristics important to non-electrostatic and electrostatic coating and dustiness. J Food Sci 67(6): 2256-5563. Claybon KT, Barringer SA. 2002. Consumer acceptability of color in processed tomato products by African-American, Latino and Prototypical consumers. J Food Quality 25(6): 487-498. Claybon KT, Barringer SA. 2002. Consumer acceptability of viscosity in processed tomato products by African-American, Latino and Prototypical consumers. J Food Sci 67(6): 2380-2384. Elayedath S, Barringer SA. 2002. Electrostatic powder coating of shredded cheese with antimycotic and anticaking agents. Innov Food Sci Emerg Technol 3(4): 385-390. Bircan C, Barringer SA. 2002. Use of dielectric properties to detect egg protein denaturation. J Microwave Power EE 37(2): 89-96. Barringer SA. 2002. Effect of growing conditions, processing and storage on the quality of tomato products. Foods and Food Ingredients Journal of Japan 204:30-36. Ratanatriwong P, Barringer SA. 2002. Preference of electrostatic versus non-electrostatically coated potato chips. Electrostatic Society of America Annual meeting p162-169. Abu-Ali J and Barringer SA. 2002. Effect of machine and solution properties on liquid electrostatic coating efficiency. Electrostatic Society of America Annual meeting p 149-161 Apaiah RK and Barringer SA 2001. Quality loss during tomato paste production versus sauce storage. J Food Process Pres 25(4): 237-250. Tijskens LMM, Barringer SA, Biekman ESA. 2001. Modeling [sic] the effect of pH on the colour degradation of blanched broccoli. Innov Food Sci Emerg Technol Vol 2, (4) 315-322. Bircan C, Barringer SA and Mangino M. 2001. Use of dielectric properties to detect whey protein denaturation. J Microwave Power EE 36(3):179-186. Apaiah RK, Goodman CL and Barringer SA 2001. Quality differences between fresh pack and remanufactured tomato sauce. J Food Process Pres 25(6):431-445. Barringer SA and NP Ricks 2001. Determination of powder characteristics important for powder. Electrostatics Society of America Annual Conference pp 62-70. Francis DM, Barringer SA and Whitmoyer RE. 2000. Ultrastructural characterization of yellow shoulder disorder in a uniform ripening tomato genotype. HortScience 35(6):1114-1117. Pandrangi S and Barringer SA. 2000. Coagulation of tomato lye peeling waste using ferric chloride. J Food Process Pres 24(4): 303-314. Gunawan MI and Barringer SA. 2000. Green color degradation of blanched broccoli (Brassica oleracea) due to acid and microbial growth. J Food Process Pres 25(3): 253-263. Barringer SA and Miller P. 2000. Electrostatic coating of popcorn. Proceedings of the Electrostatics Society of America Annual Conference p33-37. Das DJ and Barringer SA. 1999. Use of organic solvents for improving peelability of tomatoes. J Food Process Pres 23(4): 193-202. Barringer SA, Bennett MA and Bash WD. 1999. Effect of nitrogen fertilizer levels and fruit maturity on tomato peeling efficiency. J Veg Crop Prod 5(1): 3-11. Pandrangi S and Barringer SA. 1999. Effect of applied foliar calcium on ease of peeling of tomato fruit. J Veg Crop Prod 5(2): 35-44. Wang ST, Barringer SA and Hansen PMT. 1998. Effects of carboxymethylcellulose and guar gum on ice crystal propagation in a sucrose-lactose solution. Food Hydrocolloid 12: 211-215. Wang ST, Hansen PMT and Barringer SA 1998. Effect of sucrose and CMC on D2O diffusion in water. Food Hydrocolloid 12: 115-119. Barringer SA, Azam ATMS, Heskitt B and Sastry S. 1998. On-line prediction of Bostwick consistency from pressure differential for ketchup and related tomato products. J Food Process Pres 22(3): 211-220. Bircan C. and Barringer SA. 1998. Effect of viscosity on the dielectric properties of a starch solution when salt is present. J Food Sci 63(6): 983-986. Azam ATMS, Barringer SA, Sastry SK and Heskitt B. 1997. Prediction of Bostwick consistency from the viscosity of ketchup and crushed tomato. In Engineering & Food at ICEF 7, R. Jowitt, Ed. 84-87. Das DJ and Barringer SA. 1997. Factors affecting the peelability of tomatoes. In Advances in Food Engineering: Proceedings of the 4th Conference of Food Engineering. G. Narsimhan, M. Okos and S. Lombardo, eds. 35-39. Li A and Barringer SA. 1997. Comparison of the dielectrics of salt solutions and real food systems at pasteurization and sterilization temperatures. In Advances in Food Engineering: Proceedings of the 4th Conference of Food Engineering. G. Narsimhan, M. Okos and S. Lombardo, eds. 27-30. Azam ATMS, Barringer SA, Sastry SK and Heskitt B. 1997. Correlation of Bostwick and pressure drop for tomato products. In Advances in Food Engineering: Proceedings of the 4th Conference of Food Engineering. G. Narsimhan, M. Okos and S. Lombardo, eds. 101-102 Datta AK, Barringer SA and Morgan MT. 1997. Effects of composition and temperature on dielectric properties of foods at 2450 and 27 MH. Proceedings of the Conference of Food Engineering. Ayappa KG, Davis HT, Barringer SA, and Davis EA 1997. Resonant microwave power absorption in slabs and cylinders. AIChE J 43(3): 615-624. Barringer SA, Ayappa KG, Davis EA, Davis HT and Gordon J 1995. Power absorption during microwave heating of emulsions and layered systems. J Food Sci. 60(5): 1132-1136. Barringer SA, Davis EA, and Gordon J 1995. Microwave-heating temperature profiles for thin slabs compared to Maxwell and Lambert law predictions. J Food Sci 60(5): 1137-1142. Barringer SA, Fleischmann AM, Davis EA and Gordon J 1995. The dielectric properties of whey protein as indicators of change in polymer mobility. Food Hydrocolloid 9(3): 343-348. Barringer SA, Davis EA, Gordon J, Ayappa KG and Davis HT 1994. Effect of sample size on the microwave heating rate: oil vs. water. AICHE J 40: 1433-1439. | |||||||
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