1. Analyses of flavor compounds by Gas Chromatography, High Pressure Liquid Chromatography, Nuclear Magnetic Resonance Spectroscopy, Electron Spin Resonace Spectrometry, Infrared Spectroscopy, and Mass Spectrometry.

2. Mechanisms of flavor compound formation in foods.

3. Improvements on the flavor quality and stability of foods.

3. Prooxidant and antioxidant mechanisms in the oxidative flavor stability of foods.

4. Quenching mechanisms and kinetics of compounds in singlet oxygen oxidation of foods.

5. Evaluation of phytochemicals on the food quality and stability of foods.

Book (go to amazon)

1. Flavor Chemistry of Fats and Oils. David B. Min and Thomas H. Smouse. American Oil Chemists' Society, Champaign, IL. 1985

2. Flavor Chemistry of Lipid Foods. David B. Min and Thomas H. Smouse. American Oil Chemists' Society, Champaign, IL. 1989

3. Food Lipids and Health. Richard E. McDonald and David B. Min. Marcel Dekker, Inc. New York, 1996

4. Food Lipids, Chemistry, Nutrition, and Biotechnology, 1st Edition, Casimir C. Akoh and David B. Min, Macel Dekker, Inc, NY, 1998

5. Food Lipids, Chemistry, Nutrition, and Biotechnology, 2nd Eition, Casimir C. Akoh and David B. Min, Macel Dekker, Inc., NY, 2003

6. Food Lipids: Chemistry, Nutrition, and Biotechnology, 3rd Edition, Casimir C. Akho and David B. Min, Francis & Taylor, NY, 2008

7. Lipid Oxidation Pathway. Afaf Kamel-Eldin and David B. Min, American Oil Chemists' Society, Champaign, IL. 2008

PUBLICATION

1. Min, D. B. and S. S. Chang. 1972. Isolation and Identification of Trans-3, 5-Dimethoxystilbene by Liquid Column Chromatography and Mass Spectrometry. J. Am. Oil Chem. Soc. 675 - 677

2. Min, D. B., S. S. Lin, and S. S. Chang. 1975. Study of Color Stability of Tall Oil Fatty Acids Through Isolation and Characterization of Minor Constituents. J. Am. Oil Chem. Soc. 28 - 33

3. Heydanek, M. G. and D. B. Min. 1976. Carbonyl-Propylene Glycol Interactions in Flavor Systems. J. Food Sci. 145 - 147

4. Lin, S. S., A. L. Hsieh, D. B. Min and S. S. Chang. 1976. A Study of the Color Stability of Commercial Oleic Acid. J. Am. Oil Chem. Soc. 157 - 161

5. Min, D. B. and E. L. Thomas. 1977. A Study of Physical Properties of Dairy Whipped Topping Mixture. J. Food Sci. 221 - 224

6. Min, D. B., K. Ina, R. J. Peterson, and S. S. Chang. 1977. Alkylbenzenes in Roast Beef Flavor. J. Food Sci. 503 - 505

7. Chang, S. S., F. M. Vallese, L. S. Hwang, A. L. Hsieh, and D. B. Min. 1977. Apparatus for the Isolation of Trace Volatile Constituents From Foods. J. Agr. & Food Chem. 450 - 455

8. Min, D. B., K. Ina, R. G. Peterson, and S. S. Chang. 1977. The GC-MS Analyses of Volatile Flavor Compounds of Roast Beef. Am. Mass Spec. Soc. 530 - 532

9. Min, D. B., K. Ina, R. G. Peterson, and S. S. Chang. 1979. Preliminary Identification of Volatile Flavor Compounds in Roast Beef. J. Food Sci. 639 - 642

10. Min, D. B. and E. L. Thomas. 1980. The Application of Response Surface Analysis in the Development of Whipped Topping Mixture. J. Food Sci. 346 - 348

11. Min, D. B. 1981. Correlations of Sensory Evaluations and Instrumental Gas Chromatographic Analysis of Edible Oils. J. Foods Sci. 1453 - 1456

12. Lin, S. S., Y. Murase, D. B. Min, A. L. Hsieh, and S. S. Chang. 1982. Characterization of Minor Constituents in Commercial Oleic Acid. J. Am. Oil Chem. Soc. 41- 46

13. Lin, S. S., D. B. Min, and S. S. Chang. 1982. Origin of Minor Constituents of Commercial Fatty Acids. J. Am. Oil Chem. Soc. 46 - 49

14. Lin, S. S., Y. Murase, D. B. Min, A. L. Hsieh, and S. S. Chang. 1982. Qualitative and Quantitative Comparisons of Minor Compounds in Different Commercial Oleic Acids. J. Am. Oil Chem. Soc. 50 - 55

15. Min, D. B., and D. B. Ticknor. 1982. A Preliminary Gas Chromatographic Analysis of Mayonnaise Volatile Flavor Compounds. J. Am. Oil Chem. Soc. 226 - 228

16. Min, D. B., and J. Wen. 1982. Gas Chromatographic Determination of Phenyl Ether and Biphenyl in Oil. J. Am. Oil Chem. Soc. 278 - 279

17. Min, D. B., D. B. Ticknor, and D. Q. Schweizer. 1982. Analysis of Antioxidants in Oil. J. Am. Oil Chem. Soc. 378 - 380

18. Min, D. B., and D. Q. Schweizer. 1983. Gas Chromatographic Determination of BHA, BHT, and TBHQ in Oils, J. Food Sci. 73 - 74

19. Min, D. B. 1983. Analyses of of Flavor Qualities of Vegetable Oils by Gas Chromatography. J. Am. Oil Chem. Soc. 544 - 545

20. Min, D. B. and J. Wen. 1983. Effects of Citric Acid and Iron Levels on the Flavor Quality of Oil. J. Food Sci. 791 - 794

21. Min, D. B., and J. Wen. 1983. Qualitative and Quantitative Effects of Antioxidants on the Flavor Stability of Oil. J. Food. Sci. 1172 - 1175

22. Min, D. B. and J. Wen. 1983. The Effects of Dissolved Free Oxygen Content on the Flavor Qualities of Oil. J. Food Sci. 1429 - 1430

23. Min, D. B. and D. Q. Schweizer. 1983. Lipid Oxidation in Potato Chips. J. Am. Oil Chem. Soc.1662 - 1665

24. Min, D. B andD. ticknor and D. Schweitizer. 1983. New Test for Antioxidant in Fats and Oils, OARDC Journal, 85-87

25. Min, D. B. and D. B. Ticknor. 1983. New Test for Antioxidants in Fats and Oils. Ohio Reports, Columbus, Ohio. 85 - 87

26. Rosen, S., D. B. Min, D. S. Harper, W. J. Harper, E. X. Beck, and F. M. Beck. 1984. Effects of Cheese, witha nd without Sucrose, on Dental Caries and Recovery of Streptococcus mutants in Rats.J. Dental Res. Soc. 894 - 896

27. Min, D .B. and K. S. Chang. 1984. Effects of Processing Conditions on the Flavor Stability of Dry Milk. Research and Development for Military Food & Packaging Systems. Natick, MA. 71 - 79

28. Yoon, S. H., J. G. Kim and D. B. Min. 1985. Analyses of Flavor Qualities. J. Food Sci. and Tech. 355 - 360

29. Min, D. B. 1985. Effects of Phospholipids on the Flavor Stability of Soybean Oil. Lecithins, Am. Oil Chem. Soc., Champaign, IL. 375 - 384

30. Min, D. B. 1986. Gas Chromatographic Evaluation of Flavor Quality of Oils. Flavor Chemistry of Fats & Oils, Am. Oil Chem. Soc., Champaign, IL. 241 - 262

31. Chang, K. S. and D. B. Min. 1986. Correlation of CO2 Content with Non- enzymatic Browning Color in Nonfat Dry Milk. J. Agri. Chem. Soc. 190 - 197

32. Min, D. B. 1986. Effects of Processing on the Flavor Quality and Oxidation Stability of Soybean Oil. Industrial Technology of Edible Fats & Oils, KAIST. Seoul, Korea. 1 - 36

33. Min, D. B. 1986. Polymorphism of Triglycerides in Physical Chemistry of Fats & Oils, Am. Oil Chem. Soc., Champaign, IL. 151 - 171

34. Fakourelis, N., E. C. Lee and D. B. Min. 1987. Effects of Chlorophyll and b-Carotene on the Oxidation Stability of Olive Oil. J. Food Sci. 234 - 236

35. Yoon, S. H. and D. B. Min. 1987. Roles of Phospholipids in the Flavor Stability of Soybean Oil. J. Food Sci. and Tech. 23 - 28.

36. Yoon, S. H., D. B. Min, Y. K. Yeo and L. A. Horrocks. 1987. Analysis of Phospholipids in Soybean Oils by HPLC. J. Food Sci. and Tech. 66 - 68

37. Mistry, B. S. and D. B. Min. 1987. Isolation of Sn-a-Monolinolein from Soybean Oil and Its Effects on Oil Oxidative Stability. J. Food. Sci. 786 - 790

38. Mistry, B. S. and D. B. Min. 1987. Effects of Fatty Acids on the Oxidative Stability of Soybean Oil. J. Food Sci. 831 - 832

39. Min, D. B. 1987. Natural Initiators and Quenchers in Lipid Oxidation in Lipid Oxidation by G. Maerker. Am. Oil Chem. Soc., Champaign, IL. 120 - 160

40. Lee, E. C. and D. B. Min. 1988. Factors Affecting the Singlet Oxygen Oxidation of Soybean Oil in Frontiers of Flavor. Elsevier Science. Holland. 473 - 498

41. Yoon, S. H., M. Y. Jung and D. B. Min. 1988. Effects of Thermally Oxidized Triglycerides on the Oxidative Stability of Soybean Oil. J. Am. Oil Chem. Soc. 1652 - 1656

42. Lee, E. C. and D. B. Min. 1988. Quenching Mechanism of b-Carotene on the Chlorophyll Sensitized Photooxidation of Soybean Oil. J. Food Science. 1894 - 1895

43. Mistry, B. S. and D. B. Min. 1988. Prooxidant Effects of Monoglycerides and Diglycerides in Soybean Oil. J. Food Science. 1896 - 1897

44. Mistry, B. S. and D. B. Min. 1988. Isolation and Identification of Minor Components and Their Effects on Flavor Stability of Soybean Oil. Frontiers of Flavor, Elsevier Science. Holland. 499 - 519

45. D. B. Min and M. Y. Jung. 1989. Effects of Minor Components on the Flavor Stability of Vegetable Oils. Flavor Chemistry of Lipid Foods, Am. Oil Chem. Soc., Champaign, IL. 242 - 264

46. Jung, M. Y., S. H. Yoon and D. B. Min. 1989. Effects of Processing Steps on the Contents of Minor Compounds, Oxidation Stability of Soybean Oil. J. Am. Oil Chem. Soc.118 - 120

47. Kiritsakis, A. K. and D. B. Min. 1989. Flavor Chemistry of Olive Oil in Flavor Chemistry of Lipid Foods. Am. Oil Chem. Soc. Champaign, IL. 196 - 221

48. St. Martin, S. T. , B. A. McBlain, D. B. Min, and A. F. Schmitthenner. 1989. Evaluation of Soybean Varieties for Specialty Food Products . New Uses in Agricultural Products. The Ohio State University, Columbus, Ohio. 1 - 23

49. Kim, H. S. and D. B. Min. 1989. Interaction of Flavor Compounds with Protein. Flavor Chemistry of Lipid Foods. Am. Oil Chem. Soc., Champaign, IL. 404 - 420

50. Min, D. B. and S. H. Lee and E. C. Lee. 1989. Singlet Oxygen Oxidation of Vegetable Oil. Flavor Chemistry of Lipid Foods. Am. Oil Chem. Soc., Champaign, IL. 57 - 97

51. Min, D. B., S. H. Lee, J. B. Lindamood, K. S. Chang and G. A. Reineccius. 1989. Effects of Packaging Conditions on the Flavor Stability of Dry Whole Milk. J. Food Sci. 1222 - 1245

52. Min, D. B., D. B. Ticknor, Lee, S. H. and G. A. Reineccius.1990. Effects of Processing Conditions and Antioxidants on the Oxidative Stability and Carbon Dioxide Formation in Low Fat Dry Milk. J. Food Sci. 401 - 404

53. Min, D. B. and S. H. Lee. 1990. Mechanisms and Kinetics of Carotenoids in Chlorophyll Sensitized Photooxidation of Soybean Oil. Flavor and Off-Flavor, Elsevier Science, Netherland. 953 - 971

54. Lee, S. H. and D. B. Min. 1990. Effects, Quenching Mechanisms and Kinetics of Carotenoids in Chlorophyll Sensitized Photooxidation of Soybean Oil. J. Agri. and Food Chem. 1630 - 1634

55. Min, D. B. and S. H. Lee 1990. Gas Chromatographic Determination of Carbon Dioxide in Nonfat Dry Milk during Nonenzymatic Browning Reaction. J. Sci. Food Agric. 93 - 99

56. Lee, S. H. and D. B. Min. 1990. Effects of Nickel Chelates on the Photosensitized Oxidation of Soybean Oil. Recent Developments of Flavor Science & Technology. Elsevier Science, Holland. 939 - 951

57. Jung, M. Y. and D. B. Min. 1990. Effects of a-, g-, d-Tocopherols on the Oxidative Stability of Soybean Oil. J. Food Sci. 1464 - 1465

58. Chung, M. Y., J. G. Kim, H. W. Ockerman, and D. B. Min. 1991. Functional Characteristics of Different Gelatins. Food Hydrocolloids. 299 - 303

59. Lee, S. H. and D. B. Min. 1991. Effects, Quenching Mechanisms, and Kinetics of Nickel Chelates in Singlet oxygen Oxidation of Soybean Oil. J. Agri. and Food Chem. 642 - 646

60. Jung, M. Y., E. C. Lee and D. B. Min. 1991. Effects of a-, g-, and d-Tocopherols on the Chlorophyll Photosensitized Oxidation of Soybean Oil. J. Food Sci. 807 - 815

61. Jung, M. Y. and D. B. Min. 1991. Effects of Quenching Mechanisms of Carotenoids on Photosensitized Oxidation of Soybean Oil. J. Am. Oil Chem. Soc. 653 - 658

62. Min, D. B. 1991. Riboflavin Photosensitized Singlet Oxygen Oxidation of Milk. Journal of Chungnam National University, Korea. 36 - 39

63. Min, D. B. and D. Bradley. 1991. Fats and Oils Flavor in Encyclopedia of Food Science and Technology. John Wiley & Sons, Inc. 1991. 828 - 832

64. Min, D. B. 1991 Peroxide Value and Headspace Oxygen Determinations in Lipid Flavor Quality and Stability Measurement. Am. Oil Chem. Soc., Champaign, IL. 75 - 89

65. Bradley, D. and D. B. Min. 1992. Singlet Oxygen Oxidation of Foods. Critical Reviews in Food Science and Nutrition. 211 - 236

66. Jung, M. Y. and D. B. Min. 1992. Effects of Oxidized a-, g-, and d-Tocopherols on the Oxidative Stability of Soybean Oil. Food Chemistry. 183 - 187

67. Mistry, B. S. and D. B. Min 1992. Oxidized Flavor Compounds in Edible Oils. Off - Flavors in Foods. Elsevier Co, Amsterdam, Holland. 171 - 209

68. Mistry, B. S. and D. B. Min. 1992. Effects of Glucose Oxidase-Catalase on the Flavor Stability of Model Salad Dressings. Recent Development, Food Science and Nutrition, Elsevier, Holland, 617 - 632

69. Mistry, B. S. and D. B. Min. 1992. Reduction of Dissolved Oxygen in Model Salad Dressing by Glucose Oxidase-Catalase Dependent on PH and Temperature. J. Food Sci. 196 - 199

70. Choe, E. C. and D. B. Min. I992. Interaction Effects of Chlorophyll, b-Carotene and Tocopherol on the Photooxidative Stabilities of Soybean Oil. Foods and Biotechnology. 104 - 110

71. Yang, T. S. and D. B. Min. 1993. Dynamic Headspace Analysis of Volatile Compounds of Cheddar and Swiss Cheeses during Ripening in Food Flavors and Compositions. Elsevier, Holland. 157 - 174

72. Lee. M. Y., Y. J. Jung and D. B. Min. 1993 Protoporphyrin Photosensitized Oxidation of Linoleic and Oleic Acids, and a-Tocopherol. Food Flavors and Compositions. Elsevier, Holland, 857 - 867

73. Hahm T. S., D. L. King and D. B. Min. 1993. Food Antioxidants. Journal of Foods and Biotechnology. 1 -18

74. Berliner, L. J., Bradley, D., Meinholtz, D, D. B. Min, and T. Ogata,1993. Detection of Riboflavin Photosensitized Singlet Oxygen Formation in Milk by Elerton Spin Resonance. Supramolecular Structure and Function, Rehovot, Israel. 67 - 77

75. Mistry, B. S. and D. B. Min 1994. Shelf Life of Salad Dressings. Shelf Life of Foods and Beverage, Elsevier Science, Holland. 409 - 450

76. King, D. L., T. S. Hahm, and D. B. Min, 1994. Chemistry of Antioxidants in Relation to Shelf Life to Foods. Shelf Life of Foods and Beverages, Elsevier Science, Amsterdam, Holland. 629 - 705

77. Min, D. B. 1994. Analyses of Fats and Oils. Introduction to the Chemical Analysis of Foods by S. Nielsen (Ed.), Jones and Bartlett Publishers, Inc. Boston, MA. 181 - 192

78. Yang, W.T. and Min, D. B. 1994. Chemistry of Singlet Oxygen Oxidation of Foods. Lipids. Food Flavor, C.T. Ho (Ed.). Am. Chem. Soc. Washington, DC. 15 - 29

79. Yang, W.T. and Min, D.B., 1994. Formation and Comparison of Volatile Compounds Cheddar and Swiss cheeses during ripening by dynamic headspace analyses, J. Food Sci. 1309 - 1312

80. Pastore, G.M., Park, Y.K., Yang W.T., and Min, D.B. 1994. Production of Fruit Flavor Compounds by Newly Isolated Yeast. Biotechnology Letters. 389 - 392

81. Pastore, G. M.,Park, Y. K. and D. B. Min,1994. Production of Fruity Aroma by Neurospora from Beiju. Mycology Research. 335 - 337

82. King, J. M. and Min, D. B., 1994. Fatty Acids Analysis in Nutritional Labeling Analysis of Foods (I, Jeon.ed). Marcel Dekker Inc. N. Y. 57 - 75

83. Hahm, T. S. and Min, D. B. 1995. Peroxide Values and Headspace Oxygen. Methods to Access Quality and Stability of Oils and Fat-containing Foods. Am. Oil Chem. Soc. Champaign, IL. 146 - 158

84. St. Martin, S. K., D. B. Min, T. S. Yang, Y. M. Yu and R. T. Matin, 1996. Development and Registration of Ohio F1 Soybean for Tofu Production. J. Crop Sci. Soc. 813

85. St. Martin, S. K., D. B. Min, T. S. Yang, Y. M. Yu and R. T. Matin, 1996. Development and Registration of Ohio F2 Soybean for Tofu Production. J. Crop Sci. Soc. of America. 814

86. Min, D. B. and Lee, H. O. 1996. Chemistry of Lipid Oxidation in Food Lipid and Health, Marcel Dekker, NY. 241 - 268,

87. Lo, Y. M., S. T. Yang, and D. B. Min, 1996. Kinetic and Feasibility Studies of Ultrafiltrtion of Viscous Xanthan Gum Fermentation Broth, J. Membrane Science. 237 - 249

88. St. Martin, S. K., D. B. Min, T. S. Yang, A. J. Calip-Du Bois Y. M. Yu and R. T Matin, 1996. Ohio FG1 and Ohio FG2 Soybean Varieties Research Circular, Wooster, Ohio. 1 - 8

89. Lo, Y. M., S. T. Yang, and D. B. Min, 1997. Xanthan Gum Fermentation by Xanthomonas campestris in a Novel Centrifugal Fibrous-Bed. Biotechnology Progress. 630 - 637

90. Lo, Y. M., S. T. Yang, and D. B. Min, 1997. Ultrafiltration of Xanthan Gum Fermentation Broth: Process and Economic Analysis. J. Food Engineering. 219 - 236

91. Reichenbach, W. A. and D. B. Min, 1997. Oxidative Stability and NMR Analysis of Linoleic Acid Encapsulated in Cyclodextrins. J. Am. Oil Chem. Soc. 1329 - 1333

92. Lo, Y. M., S. T. Yang and D. B. Min 1997. Effects of Yeast Extract and Glucose on Xanthan Producton and Cell Growth in Batch Culture on Xanthomonas campestries. Applied Microbiology and Biotechnology. 689 - 694

93. Min, D. B. and Lee, H. O. 1997 Lipid Oxidation of Edible Oil. Food Lipids. Akoh, C and Min, D. B.(Eds), Marcel Dekker, NY. 283 - 296

94. Min, D. B. and J. King, 1977. Analysis of Fatty Acids. Instrumental Methods, Food and Beverage Analysis. D. Wetzel (Ed.) Elsevier Science, Amsterdam, Holland. 195 - 224.

95. Jung, M. Y., S. H. Yoon, H. O. Lee and D. B. Min, 1998. Singlet Oxygen and Ascorbic Acid Effects on Dimethyl Disufide and Off-Flavor in Skim Milk Exposed to Light. J. Fd Sci. 408 - 412

96. King. J. M. and D. B. Min, 1998. Riboflavin Photosensitized Singlet Oxygen Oxidation of Vitamin D. J. Fd. Sci. 29 - 33

97. Chen. J. Y., J. D Latshaw, H. O. Lee and D. B. Min,1998. The a-Tocopherol Content and Oxidative Stability of Egg Yolk as Related to Dietary a-Tocohperol of Hen. J. Food Sci. 1123 - 1127

98. Min, D. B., T. L. Li and H.Y. Lee, 1998. Effects of Processing Steps on the Contents of Minor Compounds and Oxidation of Soybean Oil. Processing Induced Chemical Changes in Food . F. Shahidi (Ed.), Plenum Publishing Co. 161 - 181

99. Li, T. L. and Min, D. B.1998. Stability and Photochemistry of Vitamin D in Model System. J. Food. Sci. 413 - 417

100. Min, D. B. and D. F. Steenson, 1998. Crude Fat Analysis of Food, Food Analysis. S. S. Nielsen (Ed.). Aspen Publication, Gaitherburg, MD. 201 - 216

101. Jia, M., Q. H. Zhang and D. B. Min, 1998. Optimization of Solid-Phase Microextraction Analysis for Headspace Flavor Components of Orange Juice. J. Agric. Food Chem. 2744 - 2747

102. Jia, M., Q. H. Zhang and D. B. Min, 1998. Pulsed Electric Field Processing Effects on Flavor Compounds and Microorganisms of Orange Juice. Food Chemistry. 2747 - 2750

103. Min, D. B. and Lee, H. O., 1998. Lipid Oxidation of Edible Oil, Food Lipid: Chemistry, Nutrition and Biochemistry, C. C. Akoh and D. B. Min (Eds), Marcel Dekker, N. Y. 283 - 296

104. Min, D. B. and D. L Steenson, 1999. Flavor Chemistry of Fats and Oils, Encyclopedia of Food Science and Technology, Wiley Intersciences, N. Y. 731 - 736

105. Jia, M. Y, Q. Zhang, and D. B. Min, 1999. Effects of Pulsed Electric Force on the Volatile Compounds and Microorganisms of Orange Juice. Food Chemistry. 445 - 451

106. D. B. Min, 1999. Chemistry of Lipid Oxidation, Flavor Chemistry, Am. Chem. Soc. Washington, D. C. 175 - 187

107. Li, T. L., J. M. King and D. B. Min, 2000. Quenching Mechanisms and Kinetics of Carotenoids in Riboflavin Photosensitized Singlet Oxygen Oxidation of Vitamin D. J. Food Biochemistry. 2001 - 206

108. Yeom, H. W., C. B. Streaker, H. Q . Zhang and D. B. Min, 2000. Effects of Pulsed Electric Fields on the Activities of Microorganisms and Pectin Methyl Esterase in Orange Juice. J. Ag. Fd. Chem. 4597 - 4605

109. Yeom, H. W., C. B. Streaker, H. Q . Zhang and D. B. Min, 2000. Effects of Pulsed Fields on the Quality of Orange Juice and Comparison with Heat Pasteurization. J. Food Science. 1359 - 1363

110. Steenson, D. L. and D. B. Min, 2000. Effects of b-Carotene and Lycopene Thermal Degradation Products on the Oxidative Stability of Soybean Oil. J. Am. Oil Chem. 1153 - 1160

111. Ayhan, Z., H. W. Yeom, Q. H. Zhang, and D. B. Min, 2001. Flavor, Color and Vitamin C Retention of PEF Processed Orange Juice in Different Packaging Materials. J. Ag. Fd. Chem. 4707 - 4713

112. Min, D. B. and J. F. Boff, 2001. Lipid Oxidation of Edible Oil, Food Lipids, Casmir Akoh and David B. Min (Eds), Marcel Dekker, N. Y. 335-363.

113. Lo, Y. M. , C. S. Hsu, S. T. Yang, and D. B. Min, 2001. Oygen Transfer Characteristics of Centrifugal, Packed-Bed Reactor during Viscous Xanthan Fermentation. Bioprocess and Biosystems Engineering. 187-193.

114. Ayhan, Z., H. W. Yeom, Q. H. Zhang, and D. B. Min, 2002. Effects of Pulsed Electric Field processing on the Stability and Quality of Single Strength Orange Juice. J. Food Protection. 1623-1627

115. Steenson, D. L., J. W. Lee, and D. B. Min, 2002. Solid Phase Microextraction Analyses of Vegetable Oils. J. Food Sci.71-76.

116. Yang, W. T., J. H. Lee, and D. B. Min, 2002. Quenching Mechanism and Kinetics of a-Tocopherol and b-Carotene on the Photosensitizing Effects of Synthetic Food Colorant FD&C Red No.3. J. Food Sci. 507-510.

117. Min D. B. and J. Boff, 2002. Singlet Oxygen Oxidation of Foods, Comprehensive Reviews on Food Science and Safety. 58-72.

118. Chung, M. S, J. H. Lee and D. B. Min. 2002. Effects of Pseudomonas Putrifaciens and Acinetobacter spp. on the Flavor Quality of Raw Ground Beef. J. Food Sci. 77-83.

119. Foley, D. M., K. Pickett, J. Varon, J. H. Lee, D. B. Min, F. Caporaso, and A. Prakash 2002, Pasteurization of Fresh Orange Juice using Gamma Irradiation: Microbilogical,Flavor, and Sensory Analyses. J. Food Sci.1495-1501.

120. David B. Min. 2002. Chemistry of Singlet and Triplet Oxygen Oxidation in Foods. Food Science and Industry, Vol. 35 No. 2, 57-63.

121. Troung, T., T. Boff, D. B. Min, and T. Shellhammer. 2002. Effects of Carbon Dioxide in High Pressure Processing on Pectinmethylesterase in Single Strength Oange Juice. J. Fd. Sci. 3058-3062

122. David B. Min and Eun Ok Choe. 2002. Effects of Singlet Oxygen Oxidation on the Flavor of Foods and Stability of Vitamins. Food. Sci. & Biotechnol. 582-586

123. King. J. M. and D. B. Min, 2002. Riboflavin Photosensitized Singlet Oxygen Oxidation Products of Vitamin D. J.Am. Oil Chem. Soc. 983-987.

124. Ayhen Z, Zhang QH and Min DB, 2002. Effects of Pulsed Electric Field Processing and Storzage on the Quality and Stability of Single-Strength OrangeJuice. J. Food Protect. 65: 1623-1627

125. Mermelstein N. H., O. Fennema and David B. Min. 2002. Foods Resarch Trends and Beyond. Food Technology, 56(12): 30-33

126. Kim, G., J. H. Lee, and D. B. Min. 2003. Formation Mechanism and Sensory Study of Light-Induced Volatile Compounds in Goat Milk Cheese. J. Ag. Fd. Chem. 1405-1409

127. Lee. J. H. Kim, G., and D. B. Min.2003. Optimization of Solid Phase Microextraction Analysis on the Headspace Volatile Compounds in Parmesan Cheese. J. Ag. Fd. Chem.1156-1140.

128. J. H. Lee, J. H. Kang, and D. B. Min. 2003. Optimization of Solid Phase Microextraction For the Analysis of the Headspace Volatile Compounds in Kimchi, a Traditional Korean Fermented Vegetable Product. J. Fd. Sci. 844-848

129. J. H. Kang, J. H. Lee, and S. Min. 2003. Changes of Volatile Compounds, Lactic Acid Bacteria, pH and Headspace Gases in Kimchi, a Traditional Korean Fermented Vegetable Product. J. Fd. Sci. 849-854.

130. Boff, T., Troung, T.D. B. Min, and T. Shellhammer. 2003. Effect of Carbon Dioxide Assisted High Pressure Processing on Pectinmethylesterase and Chemical Changes in Single Strength Orange Juice During Storage. J. Fd. Sci. 1179-1184.

131. David B. Min, Amanda L. Callison, and Hyung Ok Lee. 2003. Singlet Oxygen Oxidation for 2-Pentylfuran and 2-Pentenylfuran Formation in Soybean Oil. J. Fd. Sci.1175-1178.

132. Lee, J. H., B. Ozcelik and D. B. Min, 2003. Electron Donation Mechanism of b-Carotene as a Free Radical Scavenger. J. Fd. Sci. 861-865.

133. Bradley, D. G. and D. B. Min, 2003. Singlet Oxygen Detection in Skim Milk by Electron Spin Resonance Spectroscopy. J. Fd. Sci. 491-494.

134. Ozcelik, B., J. H. Lee and D. B. Min. 2003. Scavenging Mechanism of 2, 2-Diphenyl-1-Picrylhydrazyl in Acetone and Soybean Oil,. J. Food Sci. 487-490.

135. Min, S., Behroze S. Mistry, and David B. Min, 2003. Improvement of Oxidative and Emulsion Stability of Model Salad Dressing by Glucose Oxidase-Catalase, J. Food Sci. 1272-1275.

136. Vittadini, E., J. H Lee, N. G. Frega, David B. Min, and Y. Vodovotz. 2003. Differential Scanning Calorimetry Determiantion of Thermally Oxidized Olive Oil, J. Am. Oil Chem. Soc. 533-537.

137. Yoo, S. L., S. Min, Praksah, A. and David B. Min. 2003. Volatile Compounds in Gamma-irradiated Orange Juice. J. Fd. Sci.1265-1271.

138. Boff, J. M. and Min, D. B. 2003. Making Sense of Taste. Food Quality. 10: 36-39.

139. Lee, J.Y., S. Min, E.O. Choe. 2003. Volatile Compounds Formation in Soy Flour during Light Storage by Singlet Oxygen Oxidation. J. Fd. Sci.1933-1937.

140. Min, D. B. and Boff, J.M. 2003. Crude Fat Analyses. Food Analysis, S. Nielse (Ed) Kluwer Academic Publishers, NY 113-129.

141. Boff, J. M. and David B. Min. 2003. Effects of Chlorophyll Content and Temperature on the Production of Volatile Compounds in Soybean Oil exposed to Light, Graduate Research Forum. The Ohio State University. 15-27

142. Lee, J. H., Koo, N. S. and D. B. Min. 2004. Reactive Oxygen Species, Aging, and Antioxidative Nutraceuticals, Comprehensive Reviews on Food Science and Safety. 20-33.

143. Chung, H., Colakoglu, A. S. and David B. Min. 2004. Relationship among Headspace Oxygen Uptake, Peroxide Value and Conjugated Diene Content of Soybean Oil Oxidation. J. Fd. Sci. 350-355.

144. Chung. H. J. and D. B. Min. 2004. Development in Fat Replacers in Cardiovascular Disease and Diabetes, Arnlodi, A. Woodhead Publishing Ltd, Cambridge. UK. 351-373.

145. Sheung, K. S., Min, S., and S. K. Sastry. 2004. Dynamic Head Space Analyses of Orange Juice Flavor Compounds and Their Absorption in Packaging Materials. J. Fd. Sci. 69: 549-556.

146. Ayhan, Z., H. W. Yeom, Q. H. Zhang, and D. B. Min, 2004. Effects of Pulsed Electric Field processing on the Stability and Quality of Single Strength Orange Juice. J. Food Protection. 1623-1627.

147. Mermelstein N. H, O. Fennema and David B. Min. 2004. Foods Research Trends and Beyond. Food Technology, 56(12): 30-33.

148. Rongmin Huang, Eunok Choe and David B. Min. 2004. Kinetics for Singlet Oxygen Formation by Riboflavin Photosensitization and the Reaction between Riboflavin and Singlet Oxygen. J. Food Sci. 69(9): C726-732.

149. Huang, R. Eunok Choe, and David B. Min, 2004. Effects of Riboflavin Photosensitized Oxidation on Volatile Compounds of Soymilk. J. Food Sci. 69(9): C733-738.

150. Min, S., Y.Yu, and S. St. Martin, and D. B. Min. 2005. Effects of Soybean Varieties on Physical and Chemical Properties of Soymilk and Tofu. 70(1): C1-7.

151. Min. S., Yoo S., St, Martin, S., and David B. Min. 2005. Effects of Soybean Varieties and Growing Environments on the Flavor of Soymilk. J. Food Sci. 70(1): C8-12.

152. Choe, Eunok, Huang, R. and David B Min. 2005. Chemical Reactions and Stability of Riboflavin in Foods-Review, J. Food Sci.70(1): R20-27.

153. Jang, E. S, Jung, M. Y. and David. B. Min. 2005. Hydrogenation for Low Trans Fatty Acids and High Conjugated Fatty Acids. Comprehensive Reviews on Food Science and Safety. 22-30.

154. Choe, Eunok and David B. Min, 2005. Chemistry and Reactions of Reactive Oxygen Species in Foods, J. Fd.Sci. Vol 70 (9). R142-159

155. Lee, J. H. and David B. Min. 2005. Nutraceuticals, Aging and Food Oxidation in Handbook of Functional Lipids. Ed. Casmir. C. Akoh CRC Press. Boca Raton, FL. 325-350

156. Jung, M. Y.and David B. Min. 2005. Novel Hydrogenation for Low Trans Fatty Acids in Vegetable Oils. Healthful Lipids. Ed. Casimir Akoh. Am. Oil Chem. Soc. Press, Champaign, IL. 65-77.

157. Choe, Eunok, J. Y. Lee and D. B. Min. 2005. Chemistry of Oxidative Stabilities of Edible Oils. Healthful Lipids. Ed. Casimir Akoh. Am. Oil Chem. Soc. Press, Champaign, IL.558-590.

158. Sheung, K. S., Min, D. B., and S. K. Sastry. 2006. Diffusion Coefficient of Orange Juice Flavor Compounds into Packaging Materials. LWT-Food Science and Technology. 40, 157-163

159. Huang, Rongmin, Hyun Jung Kim, and David B. Min, 2006. Photosensitizing Effect of Riboflavin, Lumiflavin and Lumichrome on Soymilk Flavor Stability, J. Ag. Fd. Chem. 54: 5359-5364

160. Dondeena G. Bradley and David B. Min. 2006 Effects, Quenching Mechanism, and Kinetics of Water Soluble Compounds in Riboflavin Photosensitized Oxidation of Milk. J. Ag. Fd. Chem. 54, 6016-6020

161. Daniels, R. L. Hyun Jung Kim and David B. Min. 2006. Hydrogenation and Interesterification Effects on the Oxidative Stability and Melting Point of Soybean Oil. J. Ag. Fd. Chem. 54, 6011-6015

162. King, Robert E. , Joshua A. Bomser, and David B. Min. 2006. Resveratrol: From Bioavailability to Signal Transduction. Comprehensive Reviews on Food Science and Safety. Vol 5. 65-70

163. Madge E. Player, Hyun Jung Kim, Hyung Ok Lee and David B. Min, 2006. Staability of a-, g-, and d- Tocopherols duringSoybean Oil Oxidation. J. Food Science. J. Fod Sci. Vol. 71: 854-859.

164. Eunok Choe and D. B. Min, 2006. Mechanisms and Factors for Edible Oil Oxidation, Comprehensive Review of Food Science and Safety. Vol.5, 1-18

165. Park, C. G., Y. S. Kim, S. J. Kim, David B. Min, and Yeong L. Ha.2006. Production of Silkworms with Conjugated Linoleic Acid into Their Lipids. J. Ag. Fd. Chem. 6572-6577.

166. Hyun Jung Kim, Myung Y. Lee and David B. Min, 2006. The Rates of Singlet Oxygen Oxidation of a-, g-, and d- Tocopherols. J. Food Sci.Vol. 71: 860-863.

167. Min SC, Min DB, 2006 The Hazard Analysis and Critical Control Point (HACCP) System and Its Implementation in an Aseptic Thermal Juice Processing : Food Science and Biotechnology 15: 651-663

168. Mun Yhung Jung, Young Seok Oh, Mi Kyung Kim, Hyun Jung Kim, David B Min, 2007. Formation of 2,3-Butanedione from Singlet Oxygen Oxidation of Riboflavin, J. Ag. Fd. Chem. 170-175.

169. Smith, Stephanie A., Robert E. King and David B. Min. 2007. Oxidative and Thermal Stabilities of Genetically Modified High Oleic Sunflower Oil. Food Chemistry. (102) 1208-1213.

170. Kim, Hyun Jung, Hyung Ok Lee and David B. Min. 2007. Proxidant Mechanism of Hydroperoxides on the Oxidative Stability of Oil. J. AM. Oil Chem. Soc. 349-355

171. Bartee, Shirley, Hyun Jung Kim and David B. Min, 2007. The Oxidative Stability of Arachidonic, Docosapentaenoic and Docosahexaenoic Acids. J. Am. Oil Chem. Soc. 363-368

172. Jia, Ming, Hyun Jung Kim and David B. Min. 2007. Effect of Soybean Oil and Oxidized Soybean Oil on the Stability of Carotene.Food Chemistry. (103) 695-700

173. Eunok Choe and D. B. Min, 2007. Chemistry of Deep-Fat Frying of Oils, Journal of Food Science. Vol 72, Issue 4.C231-240

174. Hyun Jung Kim, Hyung Ok Lee and D. B. Min, 2007. Effects of Prooxidant Mechanism of Oxidized a-Tocopherol on the Oxidative Stability of Soybean Oil. J. Food Science. Vol 72, Issue 4, C223-230.

175. Hyun Jung Kim and D.B. Min. 2007. Chemisty of Lipid Oxidation. In Lipids: Chemistry, Nutrition, and Biotechnology, 3rd Edition, Casimir C. Akho and David B. Min, Francis & Taylor, NY, pp 299-320.

176. Hyun Jung Kim and D.B. Min. 2007. Tocopherol Stability and Prooxidant Mechanisms of Oxidized Tocopheorls in Lipids. In Lipids: Chemistry, Nutrition, and Biotechnology, 3rd Edition, Casimir C. Akho and David B. Min, Francis & Taylor, NY, pp 435-447.

177. S. Y. Chung, J. S. Kim, K. Kwon, M. C. Kim and David B. Min, 2007. Determination of Polycyclic Aromatic Hydrocarbons in Meat Products by High Pressure Liquid Chromatography, Food Chemistry. In Press

178. Lee, J. H. and David B. Min. 2007. Photosensitized Oxidation of Milk. J. Food. Sci.

179. Yang, W. T. and D. B. Min, 2007. Quenching Mechanism and Kinetics of Ascorbic Acid on the Photosensitizing Effects of Synthetic Food Colorant FD&C Red No.3. J. Food Sci.

180. Boff, J.M. and D. B. Min. 2007. Effects of Chlorophyll on the Volatile Compounds in Soybean Oil Exposed to Light. J. Food Sci.

181. Kim, H. J., H. O. Lee, and D. B. Min, 2007, Antioxidant Properties of Ginseng Compounds on Linoleic Acid in Aqueous System, J. Ag. Fd. Chem.

182. Puspitasari-Nienaber, N. L D. B. Min and S. J. Schwartz, 2007, Effects of Carotenoids on the Oxidative and Thermal Stability of Red Palm Oil, J. Ag. Fd. Chem

Patents

1. Improvement of Processed Oats Flavor, Quaker Oats Co, No, 696, 1974 with M. G. Heydanek Jr.

2. Development of Meat Flavor Quaker Oats Co, No 697, 1975 with M. G. Heydanek Jr.

3. A Method of Improving Oxidative Stability of Milk Products

• Korean Patent No 95-20987 (July 18, 1995), with S. H. Yoon and M. Y. Jung
• USA Patent No 08/543,314 (Oct 16, 1995),
• Japan Patent No #Heisei 8, 243,699 (Sept. 13, 1996)
  
  

ABSTRACTS

1. Min, D. B. and S. S. Chang. A Study of the Minor Constituents in Tall Oil Fatty Acid. J. Am. Oil Chem. Soc. Ottawa, Canada. Nov. 1972.

2. Min, D. B. and S. S. Chang. Study of Color Stability of Tall Oil Fatty Acids Through Isolation and Characterization of Minor Constituents. J. Am. Oil Chem. Soc. Sept. 1973.

3. Min, D. B. and E. L. Thomas. A Study of Physical Properties of Whipped Topping Mixture. IFT Chicago, IL. June 1975.

4. Heydanek, M. G. and D. B. Min. Carbonyl-Propylene Glycol Interactions in Flavor System. IFT. Chicago, IL. June 1975.

5. Min, D. B., K. Ina, R. Peterson, and S. S. Chang. Alkylbenzenes in Roast Beef. Am. Chem. Soc. Chicago, IL. September 1975

6. Lin, S. S., A.L. Hsieh, D. B. Min and S. S. Chang. A Study of Color Stability of Commercial Oleic Acid . J. Am. Oil Chem. Soc. New Orleans, LA. May 1976.

7. Min, D. B. Application of Gas Chromatography and Mass Spectrometry in Food Industry Research . J. Am. Oil Chem. Soc. Chicago, IL. Jan. 1976.

8. Min, D. B., K. Ina, R. Peterson, and S. S. Chang. Identification of Volatile Compounds in Cooked Beef. IFT. Anaheim, CA. June 1976.

9. Min, D. B. Application of Gas Chromatograph-Mass Spectrometry in Flavor Research.. J. Am. Oil Chem. Soc. New York, NY. May 1977.

10. Min, D. B., K. Ina, R. Peterson, and S. S. Chang. GC-MS Analysis of Volatile Flavor Compounds of Roast Beef. Am. Soc. of Mass Spectrometry, Washington, D.C. June 1977.

11. Min, D. B., E. L. Thomas and A. T. May. Application of Response Surface Analysis in the Development of Whipped Topping Mixture. IFT. Dallas, TX. June 1978

12. Min, D. B. Methodologies for the Study of Objectionable Flavors of Foods. IFT. Dallas, TX. June 1978

13. Min, D. B. Flavor Compounds From Oil - Chemistry and Measurements. Chemical Engineering News, Am. Chem. Soc. W. Long Branch, N.J., March 1979.

14. Min, D. B. Measurements of Oxygen Uptake and Flavor Compounds as Indicators of Oil Flavor Quality. J. Am. Oil Chem. Soc. San. Francisco, CA. May 1979.

15. Min, D. B. Instrumental Evaluation of Oil Flavors and Its Correlation with the Subjective Sensory Score. AOAC. St. Louis, MO. Apr. 1980.

16. Min, D. B. Application of Mass Spectrometry in Flavor Research. J. Am. Oil Chem. Soc. Lake Kiamesha, NY. May 1980.

17. Wen, J. and D. B. Min. Effects of Different Antioxidants on the Flavor Quality of Soybean Oil During Storage. J. Am. Oil Chem. Soc. New Orleans, LA., May 1981.

18. Schweizer, D. Q. and D. B. Min, The Effects of Selected Factors on the Oxidation of Potato Chips. J. Am. Oil Chem. Soc. New Orleans, LA. May 1981.

19. Wen, J. and D. B. Min. Effects of Citric Acid, Ferric Ion, and Dissolved Oxygen on the Flavor Quality of Oil . IFT. Atlanta, GA. June 1981.

20. Min, D. B. Objective Instrumental Analysis of Flavor Stability of Oil. J. Am. Oil Chem. Soc. Toronto, Canada, May 1982.

21. Min, D. B. The Quantitative Effects of Chelate and Oxygen Contents on the Oil Flavor Stability. J. Am. Oil Chem. Soc. Toronto, Canada, May 1982.

22. Min, D. B., D. Q. Schweizer, and D. B. Ticknor. Qualitative and Quantitative Analyses of Phenolic Antioxidants in Oil by Gas Chromatographic Method. IFT. Las Vegas, NV. June 1982.

23. Min, D. B. and J. Wen. Kinetic Studies of Dissolved Free Oxygen Disappearance and Flavor Compounds Forming Rates in Oil. IFT. Las Vegas, NV. June 1982.

24. Min, D. B. and T. Stasinopoulos. Effects of Phosphatidyl Choline on the Flavor Stability of Oil During Storage. J. Am. Oil Chem. Soc. Chicago, IL. May 1983.

25. Min, D. B. and T. Stasinopoulos. Antioxidant Activities of a-Tocopherol and Tertiarybutyl Hydroquinone in Soybean Oil. J. Am. Oil Chem. Soc. Chicago, IL. May 1983.

26. Min, D. B., K. S. Chang, G. Reineccius, and W. Bang. Effects of Antioxidant, Sodium Sulfite and Packaging Conditions on the Browning Reaction of Dry Whole-Milk. IFT. New Orleans, LA. 1983.

27. Chang, K. S. and D. B. Min Effects of Lysine and Temperature on the Flavor and CO2 Formation in Non-Fat Dry Milk. IFT. New Orleans, LA.1983.

28. Min, D. B. and G. Reineccius. Effects of Additives and Packaging Environments on the Lipid Oxidation of Dry Milk. J. Am. Oil Chem. Soc. Dallas, TX. May 1984.

29. Min, D. B. Flavor Stability of Dry Milk. IFT., Anaheim, CA. June 1984.

30. Rosen, S., F. M. Beck, E. X. Beck, D. B. Min, M. Elvin-Lewis, and E. Ed- Najdawi. Relationship of Fluoride in Tea to Dental Caries. Foods Nutrition & Dental Health Conf., Chicago, IL. June 1984.

31. Min, D. B. Mass Spectrometry Applications in Lipids Research. J. Am. Oil Chem. Soc. Short-Course, White Haven, PA. May 1985.

32. Mistry, B. S. and D. B. Min. Effects of Minor Components on the Flavor Stability of Soybean Oil. J. Am. Oil Chem. Soc. Philadelphia, PA. May 1985.

33. Mistry, B. S. and D. B. Min. Isolation of Sn-a-Monolinolein From Soybean Oil and Its Effects on the Oil Flavor Stability. IFT, Atlanta, GA. June 1985.

34. Chang, K. S., B. S. Mistry and D. B. Min. Effects of Processing Conditions and Varieties on the Flavor and Physical Properties of Cooked Rice.IFT., Atlanta, Ga. June 1985.

35. Jung, M. Y., S. H. Yoon and D. B, Min. Effects of Processing Steps on the Flavor Stability and Color of Soybean Oil. IFT. Dallas, TX. June 1986.

36. Mistry, B. S. and D. B. Min. Effects of Monoglycerides and Fatty Acids on the Oxidative Stability of Soybean Oil. IFT. Dallas, TX. June 1986.

37. Min, D. B. and S. H. Yoon. Qualitative Effects of Phospholipids on the Flavor Stability of Soybean Oil. J. Am. Oil Chem. Soc. Honolulu, Hawaii, May 1986.

38. Min, D. B. and S. H. Yoon. Effects of Thermally Oxidized Compounds on the Flavor Stability of Soybean Oil. J. Am. Oil Chem., Soc. Honolulu, Hawaii, May 1986.

39. Fakourelis, N., Eun-Ok Lee and D. B. Min. Effects of Pigments on the Oxidation Stability of Olive Oil . J. Am. Oil Chem. Soc. Honolulu, Hawaii, May 1986

40. Lee, E. C. and D. B. Min. Factors Affecting Singlet Oxygen Oxidation of Soybean Oil. J. Am. Oil Chem. Soc. New Orleans, LA. May 1987.

41. Baptie, P., M. Y. Jung and D. B. Min. Effects of Water Activity on Non-enzymatic Browning Reaction and Volatile Compound Formation of Non-fat Dry Milk. IFT, Las Vegas, NV. June 1987.

42. Mistry, B. S. and D. B. Min. Comparison of Prooxidant Activities of Fatty Acids, Monoglycerides and Diglycerides in Soybean Oil. IFT, Las Vegas, NV. June 1987.

43. Lee, E. C. and D. B. Min. Effects of Chlorophyll, Tocopherol and b- Carotene on the Singlet Oxygen Oxidation of Soybean Oil. J. Am. Oil Chem. Soc. Phoenix, AZ. May 1988.

44. Min, D. B. Singlet Oxygen Oxidation in Vegetable Oil. J. Am. Oil Chem. Soc. Phoenix, Az. May 1988.

45. Mistry, B. S. and D. B. Min. Prooxidant Chemical Mechanisms of Mono- and Di-glycerides and Fatty Acids in Soybean Oil. J. Am. Oil Chem. Soc. Phoenix, AZ. May 1988.

46. Jung, M. Y. and D. B. Min. Gas Chromatographic Headspace Analysis for Measurement of Water Activity of Nonfat Dry Milks and Glycerol Solution. IFT, New Orleans, LA. June 1988.

47. Mistry, B. S. and D. B. Min. Effects of Glucose Oxidase-Catalase on the Oxidative Stability of Soybean Oil in Food Emulsions. IFT, New Orleans, LA. June 1988.

48. Dudra, S. S. and D. B. Min. An Evaluation of the Oxidative Stability of Genetically Engineered High Oleic Acids Sunflower. IFT, New Orleans, LA. June 1988.

49. Lee, S. H. and D. B. Min. Quenching Effects of Diamagnetic and Paramagnetic Coordinating Nickel (II) Chelates on Singlet Oxygen Oxidation of Soybean Oil. J. Am Oil Chem. Soc. Cincinnati, Ohio. May 1989.

50. Lee, S. H. and D. B. Min. Quenching Effects of Lutein and Nickel (II) Chelates on Singlet Oxygen Oxidation of Soybean Oil. IFT, Chicago, IL. June 1989.

51. Jung, M. Y. and D. B. Min. Qualitative and Quantitative Effects of Carotenoids and Tocopherols on the Singlet Oxygen Lipid Oxidation . J. Am. Oil Chem. Soc. May 1989.

52. Jung, M. Y. and D. B. Min. Effects of a-, g- and d-Tocopherols on the Chlorophyll Sensitized Photooxidation of Soybean Oil. IFT, Chicago, IL. June 1989.

53. Jung, M. Y. and D. B. Min. Quenching Effects of Carotenoids on Singlet Oxygen Oxidation of Soybean Oil. IFT, Chicago, IL. June 1989.

54. Chung, M. S., H. W. Ockerman, J .G. Kim and D. B. Min. Characteristics of Gelatins Manufactured by Different Treatments, IFT, Chicago, IL. June 1989.

55. Min, D. B. Singlet Oxygen Lipid Oxidation.. J. Am. Oil Chem. Soc. Baltimore, MD. April 1990.

56. Jung, M. Y. and D. B. Min. Effects of Oxidized a-, g-, and d- Tocopherols on the Oxidative Stability of Purified Soybean Oil. J. Am. Oil Chem. Soc. Baltimore, MD. April 1990.

57. Lee, S. H. and D. B. Min. Effects, Quenching Mechanisms, and Kinetics of Carotenoids in Chlorophyll Sensitized Photooxidation of Soybean Oil. IFT, Anaheim, CA. June 1990.

58. Jung, M. Y. and D. B. Min. Effects of a-, g-, and d-Tocopherols on the Oxidative Stability of Purified Soybean Oil. IFT. Anaheim, CA. June 1990.

59. Kough, K., J. S. Rhee, D. B. Min and S. O. Park. Studies on the Production of Lipid by Rhodotorula glutinis sw 204. IFT. Anaheim, CA. June 1990.

60. Min, D. B. Effects of Minor Compounds on the Oxidative Stability of Soybean Oil. Am. Oil Chem. Soc. Chicago, IL. May 1991.

61. Chung, M. S. and D. B. Min. Effects of Microorganism and Lipid Oxidation on Volatile Compounds. Am. Oil Chem. Soc. Chicago, IL. May 1991.

62. Daniels, R. L. and D. B. Min. Effects of Randomization on the Oxidative Stability of Selectively Hydrogenated Soybean Oil. Am. Oil Chem. Soc. Chicago, May 1991.

63. Min, D. B. and E. O. Lee. Effects of a-Tocopherol and Chlorophyll on the Photooxidation of Soybean Oil. IFT. Dallas, TX, June, 1991.

64. Bradley, D. B. and D. B. Min. Effects of Natural Compounds on the Oxidative Stability of Soybean Oil as Determined by Headspace Analysis.IFT. Dallas, TX. June 1991.

65. Yang, T. S. and D. B. Min. Dynamic Headspace Analyses of Volatile Compounds of Cheese during Storage.IFT. Dallas, TX. June 1991.

66. Min, D. B. Singlet Oxygen Oxidation of Edible Oils. Am. Oil Chem. Soc. Toronto, Canada, May 1992.

67. Lee, M. Y., Young J. Chung, and D. B. Min. Protoporphyrin Photosensitized Oxidation of Linoleic and Oleic Acids, and a-Tocopherol. Am. Oil Chem. Soc. Toronto, Canada, May 1992.

68. Hahm, T. S. and D. B. Min. Effects of Peroxide Values of Oil on Its Oxidative Stability. Am. Oil Chem. Soc. Toronto, Canada, May 1992.

69. Yang, M. H., D. B. Min and D. L. King. Measurement of Lipoxygenase Activity by Oxygen Headspace Analysis. IFT. New Orleans, LA. June 1992.

70. Lee, Y. B., Y. W. Ha, C. V. Morr and D. B. Min. The Changes and Identification of Volatile Compounds of Cheddar and Swiss Cheeses during Ripening. IFT. New Orleans, LA. June 1992.

71. Kamath, S. and D. B. Min. The Activation Energy of Lipid Oxidation. IFT. New Orleans, LA. June 1992.

72. Min. D. B. Chemistry of Singlet Oxygen Oxidation. Am. Chem. Soc. Denver, CO. March, 1993.

73 Koh, K. and D. B. Min. Reactions Rates of a-, b-, and g-Tocopherols with Singlet Oxygen. Am. Oil Chem. Soc. Anaheim, CA. May 1993.

74. Player, M. and D. B. Min. Relationship between Soybean Oil Oxidation and Tocopherol Decomposition during Storage. IFT. Chicago, IL. July 1993.

75. Chung, M. S. and D. B. Min. Dynamic Headspace and Mass Spectrometric Analysis of Volatile Compounds of Aseptic Ground Beef. IFT. Chicago, IL. July 1993.

76. Yang, W.T. and Min, D.B. Effects of Photosensitized Synthetic Colorants on the singlet Oxygen Oxidation of Foods. Dairy and Food Industry Conference, Columbus, OH. Feb. 1994.

77. Yang, W.T. and Min, D.B. Formation and Comparison of Volatile Compounds Cheddar and Swiss Cheeses during Ripening by Dynamic Headspace Analyses. Am. Oil Chem. Soc. Atlanta, GA. May 1994.

78. Yang, W.T. and Min, D.B. Effects of Photosensitized Synthetic Colorants on the Singlet Oxygen Oxidation of Foods. Am. Oil Chem. Soc. Atlanta, GA. May 1994.

79. Yang, W.T., Jia, M. and Min, D.B. Effects of TBHQ, Soybean Oil, and Oxidized Soybean Oil on b-Carotene Stability. Am. Oil Chem. Soc. Atlanta, GA. May 1994.

80. Yu, M.Y., Yang, W.T, St. Martin, S., and Min, D.B. Effects of Soybean Varieties on the Physical and Chemical Properties of Soymilk and Tofu. IFT. Atlanta, GA. June 1994.

81. Yu, M.Y., Yang, W.T., and Min, D.B. Effects of Soybean Varieties on Volatile Compounds of Soymilk. IFT, Atlanta, GA. June 1994.

82. Lee, S. H. and Min, D. B., Effects of Superoxide Dismutase on Riboflavin Sensitized Photoxidation of Milk Systems. IFT, Atlanta, GA. June 1994.

83. Lo, Y. M., Yang, S. T. and Min, D. B., Ultrafiltration of Polysaccharide--A Novel Process to Recover Xanthan Gum from Fermentation Broth. IFT, Atlanta, GA. June 1994.

84. Berliner, L. J., Bradley, D.G., Meinholtz, D. C., Otaga, T., Min, D. B. The Detection of Riboflavin Photosensitized Singlet Oxygen Formation in Milk by Electron Spin Resonance. The 1st Symposium on Food and Free Radicals, Zao Onsen, Yamagata, Japan, June 1994.

85. King, J., Yang, W., and Min, D. B. Effects of Colorants on the Singlet Oxygen Oxidation of Foods. Am. Oil Chem. Soc, St Antonio, TX, May 1995.

86. Lo, Y. M., Yang, S. T. and Min, D. B. A Novel Immobilized Cell Bioreactor for Continuous Production of Xanthan Gum. IFT, Anaheim, CA. June 1995.

87. Bradley. D. G. and Min, D. B., 1995. Riboflavin Photosensitized Singlet Oxygen Oxidation of Milk Products. IFT, Anaheim, CA. June 1995.

88. Lee, H. O., Hahm, T. S. and Min, D. B., Isolation and Effects of Ginseng Compounds on Photosensitized Oxidation and Autoxidation of Linoleic Acid in Aqueous System. IFT, Anaheim, CA. 1995.

89, Min, David B. Effects of Superoxide Anion on Lipid Oxidzation of Milk. 9th World Congress of Food Science and Technology, Budapest, Hungary, July 1995.

90. Min, David B. and Hyung Ok Lee, Effects of Minor Compounds on the Flavor Stability of Soybean Oil. International Society of Fats, Hague, Netherlands, October 1995.

91. Min, David B. and Hyung Ok Lee, Effects of Processing Methods on the Oxidation of Soybean Oil. Pacific Rim Chemical Congress, Honolulu, HI. Dec. 1995.

92. Lo, Y. M., S. T. Yang, and Min, D. B. Xanthan Gum Recovery from Fermentation Broth Using Ultrfiltration: Kinetics and Process Evaluation. ACS, Anaheim, CA, April 1995.

93. Lo, Y. M., S. T. Yang, and Min, D. B., Recovery and Separation of Xanthan Gum from Fermentation Broth Using Hollow Fiber Ultrafiltration Process. Conference of Food Engineering, Chicago, IL. Nov. 1995.

94. Min, David B. and Hyung Ok Lee, Overview of Lipid Oxidation and Antioxidant Mechanisms in Foods. IFT, New Orleans, LA, 1996.

95. King, Joan M. and David B. Min, Riboflavin Photosensitized Singlet Oxygen Oxidation of Vitamin D. IFT, New Orleans, LA, June 1996.

96. Jia, M., Q. H. Zhang and David B. Min, Effects of Pulsed Electric Field Processing on Orange Juice Flavor analyzed by Dynamic Headspace Gas Chromatography. IFT, New Orleans, LA, 1996.

97. Sheung, K. S., David B. Min and S. K. Sastry, Flavor Sorption Interaction Between polymeric Packaging Materials and Orange Juice Flavor Compounds. IFT. New Orleans, LA, 1996.

98. Reichenbach, W and David B. Min, NMR Analysis of Cyclodextrin Encapsulated Fatty Acid" Am. Oil Chem. Soc., Indianapolis, IN, 1996.

99. Reichenbach, W. A. and David B. Min, Kinetics of Oxidative Stability of Unsaturated Fatty Acids Encapsulated in Cyclodextrins. IFT, New Orleans, LA, 1996.

100. Jia, M and David B. Min, HPLC Analyses of b-Carotene in Vegetable Diet and in Biological Samples of Rats. IFT.New Orleans, LA, June 1996.

101. Chen, J and David B. Min, Effects of Dietary Vitamin E on Vitamin E Content and Oxidative Stability of Eggs, IFT, New Orleans, LA, June 1996.

102. Jia, M, Q. H. Zhang and D. B. Mi, Headspace GC-SPME Optimal Conditions for Analyzing Volatile Compounds in PEF Processed Orange Juice. IFT, Orlando, FL. 1997.

103. King, J. M., T. Li Li, G. W. Chism and D. B. Min, Riboflavin Photsensitized Singlet Oxygen Oxidation Product of Vitamin D2. Orlando, IFT, FL. 1997.

104. Fang, Y, T. L. Li, D. B. Min, T. Bray, E. Bobik, and Y. S. Huang, Analysis of Conjugated Linoleic Acid in Animal Tissue. IFT, Orlando, FL. 1997.

105. Fang, Y, T. Bray, Y. S. Huang and D. B. Min, Metabolism of Conjugated Linoleic Acid in Animal Tissue. Am. Oil Chem. Soc. Seattle, WA. 1997.

106. Li, T. L., Steenson, D. F. and D. B. Min, Quenching Mechanisms and Kinetics in the Riboflavin Photosensitized Oxidation for Vitamin D. IFT, Atlanta, GA. 1998.

107. Lee, H. O. O. J. Park and D. B. Min, Antioxidant Effects of Phenolic Acids in Ginseng on the Oxidation of Linoleic Acid in Aqueous System. IFT, Atlanta, GA, 1998.

108. Colakoglu, A. S. and D. B. Min, Relationship Among Peroxide Value, Headspace Oxygen Uptake, and Conjugated Diene Content in Soybean Oil. IFT, Atlanta, GA. 1998.

109. Steenson, D. F. , Yang, W. T. and D. B. Min, Effects of Synthetic Colors on the Singlet Oxygen Oxidation of Foods. AOCS, Chicago IL, 1998.

110. Min, D. B. Chemistry of Lipid Oxidation, Am. Chem. Soc. Boston MA, 1998.

111. Bartee, S. and D.B. Min. Oxidative Stability of Vegetable Oil Mixture containing w-3 and -6 Fatty Acids. AOCS, Orlando, FL, 1999.

112.Steenson, D. F. and D. B. Min, Carotene Thermal Degradation Products and Their Effects on the Oxidative Stability of Soybean Oil. IFT, Chicago, IL, 1999.

113. Bartee, S. and D. B. Min, Effects of Antioxidant on the Oxidative Stability of Vegetable Oil Mixture. IFT, Chicago, IL. 1999.

114. Yu, Y. M. and D. B. Min, Isolation and Identification of Volatile Compounds in Soymilk. IFT, Chicago, IL. 1999.

115. Puspitasari-Nienaber N.L, D.B.Min, and S.J. Schwartz. High Concentration of a- and b-Carotenes Increase Oxidation and Tocopherol Degradation in Red Palm Oil Model System. AOCS, San Diego, CA. 2000.

116. Steenson, D.F., J.H. Lee and D. B. Min. Solid Phase Microextraction GC-MS Analysis for Volatile Compounds of Soybean Oil. AOCS , San Diego, CA. 2000.

117. H.W. Yeom, C.B. Streaker, Q.H. Zhang, and D.B. Min. Effects of Pulsed Electric Field on the Activity of Microorganisms and Pectin Methyl Esterase in Orange Juice. IFT. Dallas, TX, 2000.

118. M.S. Chung. J.H. Lee and D. B. Min. Microorganism Effects on the Flavor Quality of Beef. IFT. Dallas, TX, 2000.

119. C.T. Li, M. Wick and D. B. Min. Spectrophotometeric Determination of Lamb Tissue Peroxide Value. IFT. Dallas, TX, 2000.

120. Ayhan Z., Q.H. Zhang, and D. B. Min. Effects of PEF Processing and Packaging on Orange Juice Flavor. IFT. Dallas, TX, 2000.

121. P. Ratanatriwong, G. W. Chism, D. B. Min, and Q. H. Zhang. Development of Rice Pudding Processing by Pulsed Electri Fields. IFT. Dallas, TX, 2000.

122. D. B. Min. Solid Phase Microextraction Analyses of Flavor Compounds in Foods. IFT. Dallas, TX, 2000.

123. J. M. Boff, D. Steenson, and David B. Min. Application of SPME in Oil Flavor Quality. AOCS. Minneapolis, MN. 2001.

124. D. B. Min. Chemistry of Singlet Oxygen Oxidation in Foods, IFT, New Orleans, LA. 2001.

125. B. Ozcelik, J. Lee and D. B. Min. Evaluation of Electron Donating Ability of b-Carotene by Soybean Oil and 2,2-Diphenyoly-1-Picryldhydrazyl in Acetone, IFT, New Orleans, LA. 2001.

126. B. Ozcelik, J. Lee and D. B. Min. Effects of Chlorophyll, Light, and Oxygen on the Stability of 2,2-Diphenyl-1-Picryhydrazyl Radical in Acetone and Soybean Oil. IFT, New Orleans, LA. 2001.

127. A. L. Callison and D. B. Min . Mechanism for Reversion Flavor Formation in Soybean Oil, IFT, New Orleans, LA. 2001.

128. S. Min, Q. H. Zhang and D. B. Min. SPME-GC Analysis of Orange Juice Flavor Compounds Absorbed by Polymeric Packaging Film. IFT, New Orleans, LA. 2001.

129. J. M. Boff, T. H. Shellhammer, and D. B. Min. The Impact of Carbon Dioxide Assisted High Pressure Processing on Fresh Orange Juice Flavor and Ascorbic Acid. IFT, New Orleans, LA. 2001.

130. R. Diono, J. H. Lee and D. B. Min. Solid Phase Microextraction-Gas Chromatographic Analysis of Cheese Flavor Compounds. IFT, New Orleans, LA. 2001.

131. D. B. Min. Chemistry and Applications of Natural Antioxidants. IV Symposium of Latin American Food Science, Campinus, Brazil, 2001.

132. D. B. Min. Advances in Lipid Oxidation Chemistry. IV Symposium of Latin American Food Science Campinus, Brazil, 2001.

133. Lee, H. O., S. Howard and D. B. Min, Antioxidant Effects of Ginseng Compounds on the Photosensitized Oxidation and Autooxidation of Linoleic Acid in Aqueous System. IFT, Anaheim, CA, 2002.

134. Lee, J. H. and D. B. Min, NMR Study on the Electronic Donation Ability of Carotene to 2, 2-Diphenyl-1-picrylhydrazyl. IFT, Anaheim, CA, 2002.

135. Lee, J. H., J. H. Kang, and D. B. Min Optimization of Solid Phase Microextraction on the Headspace Volatile Compounds in Kimchi. IFT, Anaheim, CA, 2002.

136. Lee, J. Y., J. H. Lee, D. B. Min and E. O. Choi. Analysis of Volatile Compounds and Hedsapce Oxygen and Carbon Dioxide in Full fat Soy Flaour. IFT, Anaheim, CA, 2002.

137. Kang, J. H., J. H. Lee, D. B. Min, and S. Min, and Y. T. Ko. Mechahnism and Changes of Headspce Volatile Compounds in Kimchi. IFT, Anaheim, CA, 2002.

138. Boff, J. M. and Min, D. B. Effect of Carbon Dioxide Assisted High Pressure Processing on the Ascorbic Acid and Headspace Volatile Retention of Valencia Orange Juice. IFT, Anaheim, CA, 2002.

139. Min, D. B. and Q. H. Zhang. Pulsed Electric Field Processing to Improve the Freshness of Orange Juice and Tomato Juice.IFT, Anaheim, CA, 2002.

140. Lee, J. H. and D. B. Min. Singlet Oxygen Oxidation for Reversion Flavor in Soybean Oil. Am. Oil Chem. Soc., Montreal, Canada, 2002.

141. J. M. Boff and D. B. Min. Effects of Chlorophyll Content and Temperature on the Production of Volatile Compounds in Soybean Oil exposed to Light. IFT, Chicago, 2003

142. J. H. Lee and D. B. Min. Light-induced Headspace Volatile Compound Formation in Milk. IFT. Chicago, 2003

143. J. H. Lee and D. B. Min. Photoxidation and Chlorophyll Photosensitized Oxidation of the Volatile Compound Formation from Lard. IFT. Chicago, 2003

144. J. H. Lee and D. B. Min. Photoxidation and Photosensitized Oxidation of Linoleic Acid. IFT. Chicago, 2003

145. S. D. Howard and D. B. Min. Photoxidation of Tomato Juice Volatile Compounds. IFT. Chicago, 2003

146. Yoo, S. L., J. H. Lee, Praksah, A. and David B. Min. 2003. Effects of Gamma-irradiated Orange Juice on the Sensory and Volatile Compounds. IFT. Chicago, 2003

147. Yoo, S. L., Y. M. Yu, S. S. Martin, and D. B. Min Soybean Variety Effects on the Qualities of Tofu. IFT. Las Vegas, 2004

148. Yoo, S. R., S. D. Howard, and D. B. Min. Relationship between Headspace Oxygen and Volatile Compounds in Tomato juice. IFT. Las Vegas, 2004

149. Huang, R., E. C. Lee, and D. B. Min, Mechanisms of Riboflavin Sensitivity under Light Storage. IFT. Las Vegas, 2004148. Yoo, S. R., S. D. Howard, and D. B. Min. Relationship between Headspace Oxygen and Volatile Compounds in Tomato Juice. IFT.Las Vegas, 2004

150. King, R. E., M. Y. Lee and D. B. Min. Protophorphyrin Photosensitized Oxidation of Oleic and Linoleic Acids and Tocopherol" by R. E. King , M. Y. Lee and D. B. Min. IFT, New Orleans, 2005

151. Smith, S., R. E. King and D. B. Min. Oxidative and Thermal Stabilities of Sunflower Oil and Genetically Modified Oleic Acid Sunflower Oil, IFT, New Orleans, 2005

152. Huang, R. and D. B. Min. Photosensitizing Effect of Lumichrome formed by Riboflavin on Soybean Milk Favor Stability, IFT, New Orleans, 2005

153. King, R. E. and D. B. Min. Evaluation of Flavor Quality and Stabilities of Vegetable Oils by SPME, AOCS, Salt Lake City, 2005

154. Hyun Jung Kim, Roger L. Daniels and David B. Min, Hydrogenation and Interesterification Effects on the Oxidative Stability and melting Point of Soybean Oil, IFT, Orlando, FL, 2006

155. Hyun Jung Kim, Dondeena G. Bradley, and David B. Min, Effects, Quenching Mechanism, and Kinetics of Water Soluble Compounds in Riboflavin Photosensitized Oxidation of Milk. IFT, Orlando, FL, 2006

156. Shirley D. Bartee, Hyun Jung Kim and David B. Min, Effect of Antioxidants on the Oxidative Stability of Oils Containing Omega-3 and Omega-6 fatty acids. IFT, Orlando, FL, 2006

157. Kim, H. J. and D. B. Min. Effects, Quenching Mechanisms, and Kinetics of a-, b-, g-, and d-Tocotrienol on Chlorophyll Photosensitized Oxidation of Lard. IFT. Chicago, IL. 2007

158. Chapman, T. M., H. J. Kim, and D. B. Min. Effects and Mechanisms of Oxidized a-Tocopherol on the Oxidative Stability of Soybean, Corn, Safflower, and Olive Oil. IFT. Chicago, IL. 2007

159. Hall, N. C., T. M. Chapman, H. J. Kim, and D. B. Min. Effects of Trolox and Ascorbic Acid on the Oxidation and Riboflavin Degradation in Milk. IFT. Chicago, IL. 2007

Speaker

1. Min, D. B. - Chemistry of Cereal Flavor, Department of Food Science. Rutgers University, April 1978.

2. Min, D. B. - Chemistry of Roast Beef, Department of Home Economics, University of Iowa. March 1979.

3. Min, D. B. - Evaluation of Lipids Flavor, 1979 IFT Basic Symposium, St. Louis, MO. June 1979.

4. Min, D. B. - Flavor Evaluation of Foods. Ross Laboratories, Columbus, OH. January 1980.

5. Min, D. B. - Food Regulations, Korean Soc. of Food Sci. & Tech. Mtg. Seoul, Korea. April 1980.

6. Min, D. B. - Instrumental Evaluation of Oil Flavor Quality and Correlation with Subjective Sensory Scores, AOAC, St. Louis, MO. April 1980.

7. Min, D. B. - Mass Spectrometry, Am. Oil Chem. Soc. Short Course, Lake Kiamsha, NY. May 1980.

8. Min, D. B. - Toppings and Creams, Annual Dairy & Food Industry Conference, The Ohio State University, February 1980.

9. Min, D. B. - Dairy Industry in Korea, Central Ohio Dairy Foods Associates, Columbus, OH. April 1981.

10. Min, D. B. - Application of Gas Chromatography-Mass Spectrometry in Food Research, Ohio Valley IFT, Columbus, OH. January 1981.

11. Min, D. B. - Chemical Changes in the Oxidation of Lipids in Foods, Department Food Science & Nutrition, University of Minnesota, Minneapolis, MN. October 1981.

12. Min, D. B. - Food Regulations, Seminar, Ross Labs., Columbus. April 1981.

13. Min, D. B.- Chemistry of Flavor Stability of Fats and Oils, Ohio Valley IFT Mtg., Cincinnati, OH. January 1982.

14. Min, D. B.- Non-Enzymatic Browning in Dry Milk", Ross. Lab. Columbus. OH. 1983.

15. Min, D. B. - Chemistry of Lipid Oxidation, KAIST, Seoul, Korea. August 1983.

16. Min, D. B. - Chemistry of Roast Beef Flavor, Korea University, Seoul, Korea. August 1983.

17. Min, D. B. - Evaluation of Flavor Quality of Oil, Seoul National University, September 1983.

18. Min, D. B. - Chemistry of Lipid Oxidation in Foods, College of Fishery, University of Tokyo, Tokyo, Japan. September 1983.

19. Min, D. B. - Effect of Processing Methods on the Flavor Stability of Dry Milk. Research and Development Associates Natick, MA. March 1983.

20. Min, D. B. - Chemistry of Autoxidation Mechanisms in Products, University of Thessaloniki, Greece. July 1984.

21. Min, D. B. - Analytical Chemistry in Lipids Flavor Research, Durkee Foods Co., Strongsville, OH. February 1985.

22. Min, D. B. - Mass Spectrometry Applications in Lipid Research, AOCS. Short Course. White Haven, PA. May 1985.

23. Min, D. B. - New Improved Methods for Lipid Analysis, AOCS, Philadelphia, PA. May 1985.

24. Min, D. B. - Chemistry of Lipid Oxidation in Food, Korean Food Research Institute, Suwon, Korea. Aug. 1985.

25. Min, D. B. - Antioxidants, Northwest Ohio Institute of Food Technologists, Toledo, OH. Nov. 1985.

26. Min, D. B. - Polymorphism of Fats, Am. Oil Chem. Soc. Short Course, Honolulu, Hawaii. May 1986.

27. Min, D. B. - Flavor Chemistry of Foods, Seoul Women's University, Seoul, Korea. Aug. 1986

28. Min, D. B. - Effects of Processings on the Flavor Quality and Stability of Oil, Korean Soc. of Food Science and Technology. Seoul, Korea. August 1986.

29. Min, D. B. - Natural Initiators and Prooxidants in Lipids Oxidation, Am. Oil Chem. Soc. Short Course, Biloxi, Mississippi. May 1987.

30. Min, D. B. - Factors Affecting the Singlet Oxygen Oxidation of Soybean Oil. International Flavor Chemistry Conference. Porto Carras, Greece. July 1987.

31. Min, D. B. - Isolation and Identification of Minor Components and Their Effects on Flavor Stability of Vegetable Oil. International Flavor Chemistry Conference. Porto Carras, Greece. July 1987.

32. Min, D. B. - Interfacial Phenomena in Biotechnology. Boston, MA.1987

33. Min, D. B.- Management of Teaching Laboratory, College of Agriculture, The Ohio State University. Columbus, OH. March 1988.

34. Min, D. B.- Food Industry in the World, Wooster School District, Wooster, OH. February 1988.

35. Min, D. B. - Flavor Chemistry of Vegetable Oil, Proctor & Gamble Co., Cincinnati, OH. April 1988.

36. Min, D. B. - Review of Lipid Foods Flavor Chemistry". AOCS, Phoenix, AZ. May 1988.

37. Min, D. B. - Flavor of Deep-Fat Fried Oils. Am. Chem. Soc., Los Angeles, CA. September 1988.

38. Min, D. B. - Flavor Chemistry of Salad Dressing, Lipton Tea Inc. Englewood Cliffs, NJ. October 1988.

39. Min, D. B. - Interaction of Flavor Compounds with Food Components, The NutraSweet Company, Mount Prospect, IL. December 1988.

40. Min, D. B. - Lipid Flavor Chemistry, Inter University Center of Food and Nutrition, Bogor, Indonesia. January 1989.

41. Min, D. B. - Singlet Lipid Oxidation, Inter University Center of Food and Nutrition, Bogor, Indonesia. January 1989.

42. Min, D. B.- Mass Spectrometry, University Center of Food and Nutrition, Bogor, Indonesia. February 1989.

43. Min, D. B. - Low Calorie Oils, Dairy and Food Conference, Columbus, OH. February 1989.

44. Min, D. B. - Mechanism of Singlet Lipid Oxidation. International Conference of Fat, Royal Society of New Zealand, Auckland, New Zealand. February 1989.

45. Min, D. B.- Chemistry of Singlet Oxygen in Food Systems, Department of Food Science, Clemson University, Clemson, SC. March 1989.

46. Min, D. B. - Evaluation of Soybean Varieties for Specialty Food Products, Department of Agriculture Economics. The Ohio State University, Columbus, OH. April 1989.

47. Min, D. B. - Chemistry of Oil Oxidation. International Flavor Chemistry Conference. Athenes, Greece. July 1989.

48. Min, D. B. - Formulation and Processing of Weight Control Foods, Philadelphia, Penn. September 1989.

49. Min, D. B. - Low Calorie Oil Substitute, National Taiwan University, Taipei, Republic of China, July 1990.

50. Min, D. B. - Singlet Oxygen Lipid Oxidation, Symposium, AOCS. Baltimore, MD. April 1990.

51. Min, D. B. - Effects of Minor Compounds on the Flavor Stability of Oils, National Taiwan University, Taipei, Republic of China, July 1990.

52. Min, D. B. - Chemistry of Singlet Oxygen Oxidation of Vegetable Oils, Food Industry Research and Development Institute, Hsin-Tsu, Republic of China, July 1990.

53. Min, D. B. - Quenching Mechanisms of Singlet Oxygen Oxidation, Choong Nam National University, Tae Jon, Republic of Korea, August 1990.

53. Min, D. B. - Development and Applications of Fat Substitutes in Foods, Korea Food Research Institute, Seoul, Republic of Korea, August 1990.

54. Min, D. B. - Chemistry of Singlet Oxygen Oxidation of Foods, Department of Food Science and Nutrition, University of Minnesota, December 1990.

55. Min, D. B. - Non-protein Fat Substitutes, Annual Dairy and Food Industry Conference, Columbus, Ohio, February 1991.

56. Min, D. B. - The Isolation, Separation, and Identification of Minor Compounds and their Effects on the Flavor Stability of Vegetable Oils, Institute of Food Research, Norwich, England, March, 1991.

57. Min, D. B. - Low Calorie Oils, Food Industry Research and Development Institute, Hsin-Tsu, Republic of China, April, 1991.

58. Min, D. B. - Effects of Minor Compounds on the Flavor Stability of Vegetable Oils, AOCS. Chicago, Il. May 1991.

59. Min, D. B. - Peroxide Values and Headspace Oxygen, Short Course, AOCS. Chicago, IL. May 1991.

60. Min, D. B. - Chemical and Instrumental Analyses of Oil Flavor, Short Course, AOCS. Chicago, IL.1991.

61. Min, D. B. - Chemistry of Singlet Oxygen Oxidation. Institute for livsmedelsforskning, The Swedish Institute for Food Research, Goteborg, Sweden, May 1991.

62. Min, D. B. - Isolation, Separation, and Identification of Minor Compounds and Their Effects on the Oxidative Stability of Soybean Oil. University of Dekanat Fakulty Potravinarske a Biochemicke, Vysoke Skoly Chemicko Technologicke, Praha, Czekoslovakia, June 1991.

63. Min, D. B. - Quenching Mechanisms and Kinetics of Carotenoids in Chlorophyll Sensitized Oxidation of Soybean Oil. Deutsche Fforschungsanstalt furLebensmittelchemie und Technical University of Munche, Garching, Germany, June 1991.

64. Min, D. B. - Effects of a-, g-, and d-Tocopherols on Singlet Oxygen Oxidation of Vegetable Oils. Nestle Research Center, Vevey, Switzerland, June 1991.

65. Min, D. B. - Fat Substitutes. Ohio Chinese Academic and Professional Association, Athens, Ohio, July, 1991.

66. Min, D. B. - Chemistry of Lipid Oxidation. Universal Foods Corporate Research Center, Milwaukee, WI, July 1991.

67. Min, D. B. - Chemistry of Singlet Oxygen Oxidation of Foods. Korean Science and Engineering Foundation and Chung Nam National University, Korea, November 1991.

68. Min, D. B. - Chemistry of Lipid Oxidation. General Mills Inc. Minneapolis, MN, December 1991.

69. Min, D. B. - Chemistry of Cheese Flavor, Dairy and Food Conference, Columbus, OH. February 1992.

70. Min, D. B. - Photosensitized Lipid Oxidation of Fried Foods. Frito Lay, Dallas, TX, March 1992.

71. Min, D. B. - Chemistry of Singlet Oxygen in Foods. International Society of Fats and Am. Oil Chem. Soc. Toronto, Canada, May 1992.

72. Min, D. B. - Singlet Oxygen Quenching Mechanisms and Kinetics. Samos, Greece, June 1992.

73. Min, D. B. - Protoporphyrin Sensitized Photooxidation. Samos, Greece, June, 1992.

74. Min, D. B. - Singlet Oxygen Oxidation of Foods. National Research Center. Cairo, Egypt. July 1992.

75. Min, D. B. - Chemistry and Properties of Singlet Oxygen. University of Cairo, Cairo, Egypt, July 1992.

76. Min, D. B. - Chemistry of Lipid Oxidation. Central Soya Co, Fort Wayne, IN. Sept, 1992.

77. Min, D. B. - Physical and Chemical Stability of Flavor Compounds of Lipid Foods. Nestle Corporation, Marysville, OH. November 1992.

78. Min, D. B. - Singlet Oxygen and Lipid Oxidation. American Chemical Society. Denver, CO, March 1993.

79. Min, D. B. - "Volatile Compounds of Lipid Oxidation" AOCS, Anaheim, CA, May 1993.

80. Min, D. B. - Effects of Minor Compounds on the Oxidative Stability of Vegetables. Korea Food Research Institute, Seoul, Korea, July 1993.

81. Min, D. B. - Analytical Chemistry of Foods. Jilin University, Changchun, China, August,1993

82. Min, D. B. - Singlet Oxygen Oxidation. National Food Research Institute, Tsukuba, Japan, September 1993.

83. Min, D. B. - Chemistry of Cheese Flavor. Sao Paulo State Food Research Institute Campinus, Sao Paulo, Brazil, June 1994.

84. Min, D. B. - Triplet Oxygen Lipid Oxidation. University of Campinus, June 1994.

85. Min, D. B. - Chemistry of Singlet Oxygen. University of Campinus, Campinus, Brazil, June 1994.

86. Min, D. B. - Chemistry of Lipid Oxidation. Institute of Food Technologists. Anaheim, CA, June 1995.

87. Min, D. B. - Effects of Minor Compounds on the Oxidative Stability of Oil. International Society of Fats, Hague, Holland, November 1995.

88. Min, D. B. - Effects of Processing Methods on the Oxidative Stability of Soybean Oil. Pacific Rim Chemical Congress, Honolulu, HI. December 1995.

89. Min, D. B. - Overview of Lipid Oxidation and Antioxidant Mechanisms in Foods. IFT, New Orleans, LA, June 1996.

90. Min, D. B. - Chemistry of Antioxidants in Singlet Oxygen Oxidation. ChungNam National University, Yu Seong, Korea. April 1996.

91. Min, D. B. - Flavor Delivery and Improving the Overall Sensory Characteristics of Reduced - Fat Products, International Quality and Productivity Center, Chicago, IL. 1997.

92. Min, D. B. - Polymorphism of Triglycerides, IFT Basic Symposium, Orlando, FL. June 1997.

93. Min, D. B. - Recent Advances in Lipid Oxidation, II Latin America Symposium of Food Science", Campinus, Brazil. November 1997.

94. Min, D. B. - Singlet Oxygen Oxidation, University of Chambers, Goterborg, Sweden. February, 1998,

95. Min, D. B. - Flavor Chemistry of Lipid, American Chemical Society Symposium on Flavor, Boston, MA. 1998.

96. Min, D. B.- Mechanisms of Lipid Oxidation, Witco Co, Dublin, Ohio, 1998.

97. Min, D. B.- Antioxidant Mechanisms and Functions in Lipid Oxidation, AOCS Symposium, May 1999.

98. Min, D. B.- Carotenoids as Neutraceuticals, AOCS Symposium, May 1999.

99. Min, D. B.- Headspace Analysis of Flavor Compounds, Golden Anniversary Celebration, Georgia Fort Valley University, 1999.

100. Min, D. B.- Interactions of Flavor Compounds with Food Components, Food and Dairy Conference" The Ohio State University, April 1999.

101. Min, D. B. - Free Radicals in Lipid Oxidation, American Chemical Society, San Francisco, 2000.

102. Min, D. B. - Chemistry of Singlet Oxygen Oxidation in Foods, Porto, Portugal. April 2000.

103. Min, D. B. - Lipid Oxidation, Chungbuk National University, Cheong Ju, Korea. 2000.

104. Min, D. B.- Solid-phase Micro Extraction Analyses of Flavor Compounds in Foods. IFT. Dallas, TX, 2000.

105. Min, D. B. - Singlet Oxygen Lipid Oxidation in Foods. Euro AOCS, Helsinki, Finland, 2000.

106. Min, D. B.- Soy Iosflavones, Center of Advanced Processing and Packaging System, Davis, CA, 2000.

107. Min, D. B. - Recent Development of Lipid Oxidation and Antioxidants, AOCS-Canada, Quebec City, Canada, 2000

108. Min, D. B. - Chemistry and Application of Antioxidants, International Union of Food Science and Technology, Seoul, Korea. 2001

109. Min, D. B. - Chemistry of Lipid Oxidation. The 4th Latin America Food Science and Technology, Campinus, Brazil, 2001

110. Min, D. B. - Singlet Oxygen Oxidation of Foods and SPME Analyses. Berlin, Germany, 2001

111. Min, D. B. - How to Write an Excellent Scientific Manuscript, the Ohio State University Graduate Nutrition Program, 2002 (Power Points)

112. Min, D. B. - Lipid Oxidation, Aging, and Nutraceuticals, 2002 American Oil Chemists Society Lipid Oxidation and Quality Division Lectureship, Montreol, Canada, May, 2002

113. Min, D. B. - Current Scientific Progress in Food Lipid Oxidation. Korean Food Science and Technology Meeting, Seoul, Korea, 2002.

114. Min, D. B. - Lipid Oxidation and Health, College of Human Ecology, Seoul National University, Seoul, Korea, 2002.

115. Min, D. B. - Lipid and Lipoxygenase. Hoffman - La Roche Inc.Basel, Switzerland, 2002.

116. Min, D. B. - Oxidation, Antioxidants and Health, Ohio Valley Am. Oil Chem. Soc, 2003

117. Min, D. B.-Chemical Mechanisms and Control of Food Oxidation, Dupont, St. Louis, MO (Oxidation of Food) (SPME)

118. Min, D. B. - Prooxidant Mechanisms of b-Carotene, Korean Food Science and Technology Meeting, Kyung Ju, June, Korea

121. Min, D. B. - Lipid Oxidation, Aging and Nutrceuticals. Korean Rural Development Agency, Department of Agriculture, June, Suwon, Korea

122. Min, D. B.- The Effects of Singlet Oxygen Oxidation on the Flavour of Foods, 17th Bi-ennial SAAFoST Congress, Pretoria, South Africa, September, 2003

123. Min, D. B. - The Application of Solid Phase Microextraction (SPME)- GC and MS in Flavor Research, 17th Bi-ennial SAAFoST Congress, Pretoria, South Africa, September, 2003

124. Min, D. B.- Chemistry and Improvement of the Oxidative Stability of Soy Products, 17th Bi-ennial SAAFoST Congress, Pretoria, South Africa, September, 2003 (Soy Products)

125. Min, D. B.- Reactive Oxygen Species, Aging and Nutraceuticals. The 5th Latin America Food Congress Campinus, SP, Brasil, November, 2003

126. Min, D. B. - Quenching Mechanisms and Kinetics of Singlet Oxygen Oxidation of Foods. The 5th Latin America Food Congress Campinus, SP, Brasil, November, 2003

127. Min, D. B.- How to Write a High Quality Scientific Research Paper. The 5th Latin America Food Congress Campinus, SP, Brasil, November, 2003

128. Min, D. B.- Manuscript Preparation for Scientific Journals. The Seoul National University, Korea, December 2003

129. Min, D. B.- Reactive Oxygen Species, Aging and Biological Antioxidants, III International Congress of Mexican Food Science and Biochemical Engineeering, Veracruz, Mexico, 2004

130. Min, D. B.- Chemistry of Soybean Oil Flavor, III International Congress of Mexican Food Science and Biochemical Engineeering, Veracruz, Mexico, 2004

131. Min, D. B. - Flavor Evaluation of Edible Oil by Solid Phase Micro Extraction Analysis. European Federation for Science and Technology of Lipids Edinburgh, Scotland, 2004

132. Min, D. B. - Isolation and Identification of Beany Flavor Compounds in Soybean Oil. European Federation for Science and Technology of Lipids, Edinburgh, Scotland, 2004

133. Min, D. B. - Reactive Oxygen Species, Aging and Nutraceuticals. Yonsei University, Korea. 2004

134. Min, D. B. - Vegetable Oil Favor Evaluation by SPME. AOCS meeting, 2005

135. Min, D. B. - Reactive Oxygen Species, Soy Oil Flavor, Aging and Antioxidants. MN IFT meeting, 2005

136. Min, D. B. - Chemistry and Reactions of Reactive Oxygen Species with Biological Components. Korean Society of Food Science and Technology, Seoul, Korea, 2005

137. Min, D. B. - Chemistry of Lipid Oxidation and Antioxidant.. European Federation for Science and Technology of Lipids, Prague, Czech, 2005

138. Min. D. B. - Lipid Research Program at the Ohio State University, Berlin University of Technology. Germany, 2005

139. Min, D. B. - Flavor Research Program at the Ohio State University. Dresden University, Germany, 2005

140. Min, D. B. - Mechanisms for Formation and Prevention of Beany Off-flavor Compounds in Vegetable Oils. The 6th Latin America Food Congress Campinus, SP, Brasil, November, 2005

141. Min, D. B.- Chemical Mechanisms and Improvement of Light Stabilities of Riboflavin in Foods. The 6th Latin America Food Congress Campinus, SP, Brasil, November, 2005

142. Min, D. B. - Kinetics of Photosensitized Riboflavin Degradation, The 6th Latin America Food Congress, University of Campinus, SP, Brasil, November, 2005

143. Min, D. B. - Kinetics and Mechanisms for the Formation and Prevention of Beany Flavor in Soybean Oil " The 6th Latin America Food Congress, University of Campinus, Campinus, SP, Brasil, November, 2005

144. Min, D. B. - The Challenges in Flavor Chemistry, Department of Food Science and Technology, The Ohio State University, Nov, 2005

145. Min, D. B. - The Methods of Analysis and Sampling, 27th Codex Committee Meeting, 2006, Budapest, Hungary (T)

146. Min, D. B. - Chemistry of Food Oxidation, Marysville Research & Development, Nestle, June, 2006

147. Min, D. B. - Chemistry and Kinetics of Antioxidants in Foods, IFT meeting, Orlando, June, 2006

148. Min, D. B. - Korean Food Scientists’ Activities and Recognitions in International Societies. Korean- American Food Technologists Association, Orlando, FL, 2006

149. Min, D. B. - Food Chemistry Program at the Ohio State Univeristy, University of Hungary, 2006

150. Min, D. B.- Reactive Oxygen Species, Aging and Antioxidative Neutraceuticals. Korean-American Scientists and Engineers Association, New York, August, 2006

151. Min, D. B.- Kinetics and Interrelationships of Reactive Oxygen Species in Lipid Oxidation and Antioxidant. Japan Oil Chemists' Society, Tokyo, Sep. 15-17, 2006 (Power Points)

152. Min, D. B.- Singlet Oxygen Oxidation Kinetics and Nutritional and Flavor Quality of Foods, Hokkaido University, Hokkaido, Japan, September, 2006 (Power Points)

153. Min, D. B. - Chemsitry of Singlet Oxygens Lipid Oxidation, Euro Fed Lipid, Spain, October, 2006

154. Min, D. B. - Progress of Soybean Oil Flavor Research for 70 years. Am. Oil Chem. Soc, February, 2007

155. Min, D. B. - Food Chemistry Program at the Ohio State Univeristy, University of Bucharest, March, 2007

156. Min, D. B. - Preparation of Scientific Manuscripts, University of Copenhagen, April, 2007 (Power Points)

157. Min, D. B. - Mechanisms and Kinetics of Riboflavin Destabilization under Light, University of Copenhagen, April, 2007 (Power Points)

158. Min, D. B. - Recent Progress in Lipid Oxidation Mechanisms in Foods. Norwegian University of Science and Technology
Trondheim, Norway, April, 2007

159. Min, D. B. - Pioneering Food Chemistry Research Success in Soybean Oil Flavor Quality, Korea Food Science and Technology Association, June, 2007

160. Min, D. B. - Aging, Reactive Oxygen Species and Antioxidative Nutraceuticals at Kyong Sang University, Korea, June, 2007.(Power Points)

161. Min, D. B. - Chemistry and Kinetics of Antioxidants, Ewha Woman's University, Korea, July, 2007.

162. Min, D. B. - Noble Food Chemistry Research Success for Application of Soybean Oil in Foods, IFT, Chicago, July 2007.

163. Min, D. B. - Mechanism and Kinetics of Antioxidants in Foods, IFT, Chicago, July 2007 (Power Points)

164. Min, D. B. - Translation of Food Science Research Findings into Application - Improvement of Soybean Oil Flavor, KSEA, Washington, August 2007

165. Min, D. B. - Effective Prepartion of Scientific Manuacripts, Department of Food Science and Technology, The Ohio State University, 2007

167. Min, D. B. - Chemistry of Formation and Prevention of Undesirable Grassy Flavor in Soybean Oil, The 7th SLACA meeeting, Campinus, Brazil, November 2007 (Power Points) (News Article)

168. Min, D. B. - Essential Information for Successful Scientific Manuacripts Preparation, University Putra Malaysia. December 2007 (Power Points)

169. Min, D. B. -Maximizing Research Potential through Academic Publishing, University Putra Malaysia. December 2007 (Picture)

170. Min, D. B. - Creative Writing for Scientific Journal Manuscripts, Departement of Food, Biological, and Environmental Engineering Sciences, the Ohio State University. Jan, 2008

171, Min, D. B. - Aging and Antioxidative Neutraceuticals, Plenary Speaker, 2008 Annual Korean Society of Food Science and Technology Meeting, Kwang Ju, Korea

172. Min, D. B. - Kinetics and Interrelationships of Reactive Oxygen Species and Antioxidant in Food Oxidation, The Center for Efficacy Assessment and Development of Functional Foods, Hallym University on June, 2008.

173. Min, D. B. - Kinetics of Reactive Oxygen Species and Antioxidant in Food Oxidation, Invited Speaker, Korean-American Scientist and Engineers Meeting, San Diago, CA, August, 2008

174. Min, D. B. - Reactive Oxygen Species, Aging and Antioxidative Nutraceuticals, Invited Speaker, 3rd International Conference on Food Science and Nutrition, National Research Center, Cairo, Egypt, November, 2008

CONFERENCE

Chair - Lipid Oxidation Mechanisms and Phytochemcial Antioxidants, IFT, Chicago, 2007

Chair- Antioxidants for Health Benefits, IFT, Orlando, FL, 2006

Chair - Antioxidants and Bioactive Agents, IFT, New Orleans, LA, 2005

Chair - Protein Chemistry, IFT, Dallas, Texas, 2004

Chair – Symposium, Refreshing the Fresh, IFT, Anaheim, CA, 2002.

Chair - Advances in Food Lipid Technology, IUFoST, Seoul, Korea. April, 2001

Chair - Food Chemistry-Flavors and Lipids, IFT. Dallas, TX, 2000.

Chair - Flavor and Lipid Chemistry, IFT Meeting, Chicago, IL, 1999.

Chair - Analysis of Lipid Oxidation, AOCS.New Orleans, 1998.

Chair - Food Lipids-1,IFT, Orlando, FL, June, 1997.

Chair - Food Lipids-11, IFT, New Orleans, LA, June, 1997.

Chair - Computers, Data Base Information and Interactive Communication Approach to Food Science Education, IFT, New Orleans, LA, June, 1996.

Chair -Functions of Antioxidants in Foods and Health, IFT, New Orleans, LA, 1996.

Chair - Basic Symposium, Nutritional Effects of Dietary Lipids, IFT, Anaheim, CA, 1995.

Chair - Symposium "Headspace Analyses of Foods, AOCS, Atlanta, Georgia, 1994.

Chair - Lipid Chemistry, IFT, Chicago Ill, July, 1993.

Chair - Chemical Analysis of Foods, IFT, New Orleans, LA, 1992.

Chair - Fats and Oils, IFT, New Orleans, LA, June, 1992.

Chair - Flavor Chemistry of Foods, IFT, New Orleans, LA, 1992.

Chair - Symposium, Nutritional Labeling and Education, First Joint Meeting of Ohio IFT Sections, Ohio, November, 1991.

Chair - Fats and Oil, IFT, Dallas, Texas, June, 1991.

Chair - Flavor Chemistry, IFT, Dallas, Texas, June, 1991.

Chair - Short Course, Analyses of Flavor Quality and Oxidative Stability of Oils, AOCS, Chicago, IL. May 1991.

Chair - Symposium, Chemistry of Lipid Oxidation, AOCS. Chicago, IL. May 1991.

Chair - Symposium, Food Biotechnology, Ohio Valley IFT, Cincinnati, OH, February, 1991.

Chair - Symposium, Singlet Oxygen Lipid Oxidation, AOCS, Baltimore, MD. April 1990.

Chair - Physical and Chemical Analyses of Lipids, AOCS, Mtg., Cincinnati, OH, May 1989.

Chair - North Central Region Committee - Quality Measurement in Oil Seed Lipids, (1988-1989).

Chair - Graduate Students Research Paper Competition, OVIFT, Columbus, OH. October 1988.

Chair - Flavor Chemistry, IFT, New Orleans, LA. June 1988.

Chair - Symposium, Flavor Chemistry of Lipid Food, AOCS. Phoenix, AZ. May 1988.

Chair - Short Course, Lipid Oxidation, AOCS, Biloxi, Mississippi. May 1987.

Chair - Industrial Food Service, Ohio Valley IFT., Columbus, OH. October 1986.

Chair - Symposium, Chemistry of Lipids Oxidation, AOCS., Honolulu, Hawaii. May 1986.

Chair - Short Course, Analytical Chemistry in Lipid Research, AOCS., White Haven, PA. April 1985.

Chair - Symposium, Flavor Chemistry of Oil, AOCS, Philadelphia, PA. May 1985.

Chair - Symposium, Higher Education Program on Fats & Oils, AOCS. Dallas, TX. May 1984.

Chair - Symposium, Volatiles Compounds of Lipid Oxidation & Antioxidants, AOCS, Chicago, IL. May 1983.

Chair - Flavor Stability of Oil, AOCS, Toronto, Canada. May 1982.

Chair - Lipid Chemistry, IFT Mtg., Atlanta, GA. June 1981.

Chair - Fatty Acids Metabolism, AOCS, New Orleans, LA. May 1981.

Chair - Symposium, Flavor Technology of Foods, AOCS., New Orleans, LA. May 1981.

Chair - Chemistry of Fats & Oils, AOCS. New York, NY. May 1980.

Chair - Short Course, Applications of Analytical Methodology in Fats and Oil Processing AOCS. Lake Kiamsha, NY. April, 1980.

Chair - Symposium, Objectionable Flavor in Foods - Chemistry and Methodology", IFT, Dallas, TX. June 1978.

Chair - Symposium, Emulsifiers, Am. Oil Chem. Soc., Chicago, IL. September 1976.