People

M.S Students

Geng Chen

Application of Infrared Spectroscopy for the Differentiation of Swiss Cheese Starter and Non-starter Cultures and Assessment of their Role on Flavor Development.

Suemi Shiroma

Rapid method for quantification of Glycoalkaloids and total phenolic content in potatoes using Infrared Spectroscopy.

Thais De-Nardo

Quantification of lycopene and total carotenoids in tomatoes using Fourier- transform infrared spectroscopy.

Mathew Lang

To apply sensitive methods for the validation of CIP cleaning through the utilization of FTIR technology

Sarah Herringshaw

Veena Prabhakar

Ph.D Students

Anand Subramanian

Investigation of biochemical changes during Cheddar cheese ripening using Fourier transform infared spectroscopy.

Daniel Rubio-Diaz

Study of the tomato carotenoid chemical structures and their modifications using infrared spectroscopy.

Alexander Siegwein

Past Students

Annegret Mannig - M.S, 2007.

Rapid method for detection, differentiation, and identification of Salmonella using Fourier-transform infrared spectroscopy.

Elizabeth Grasso - M.S, 2007.

The use of Attenuated Total Reflectance Inffrared Spectroscopyfor the Rapid Differentiation of Endospore-Forming Bacteria

Yuwana Halim - M.S, 2006.

Analysis of Lycopene Content in Tomatoes and Tomato Products by ATR-IR Spectroscopy and Multivariate Techniques

Nathan Baldauf - M.S, 2006.

Development of a Sample Protocol for the Rapid Differentiation of Selected Salmonella enterica Serovars in Foods by Fourier Transform Infrared Spectroscopy.