Luis Rodriguez-Saona

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SCIENTIFIC PUBLICATIONS IN REFEREED JOURNALS

  • He J., Rodriguez-Saona L.E., Giusti M.M. 2007. Midinfrared Spectroscopy for Juice Authentication-Rapid Differentiation of Commercial Juices. Agric. Food Chem., 55: 4443 -4452.

  • Baldauf, N. A., Rodriguez-Romo, L. A., Yousef, A. E., and Rodriguez-Saona, L. E. 2007. Effect of selective growth media on the differentiation of Salmonella enterica serovars by FT- Mid-Infrared Spectroscopy. J. Microbiol. Methods. 68:106–114.

  • Subramanian A., Ahn J., Balasubramaniam V.M., Rodriguez-Saona L.E. 2006. Determination of Spore Inactivation during Thermal and Pressure-Assisted Thermal Processing using FT-IR Spectroscopy. J. Agric. Food Chem., 54:10300 -10306.

  • Halim,Y., Schwartz, S.J., Francis, D.M., Baldauf, N.A., and Rodriguez-Saona, L.E. 2006. Direct Determination of Lycopene Content in Tomatoes (Lycopersicon Esculentum) by Attenuated Total Reflectance Infrared Spectroscopy and Multivariate Analysis. J AOAC Intl. 89(5):1257-62..

  • Rodriguez-Saona, L. E., Koca, N., Harper, W. J., and Alvarez, V. B. 2006. Rapid Determination of Swiss Cheese Composition by Fourier Transform Infrared/Attenuated Total Reflectance Spectroscopy. J. Dairy Sci. 89:1407–1412.

  • Baldauf, N. A., Rodriguez-Romo, L. A., Yousef, A. E., and Rodriguez-Saona, L. E. 2006. Differentiation of Selected Salmonella enterica Serovars by Fourier-Transform Mid-Infrared Spectroscopy. Appl. Spectrosc. 60:592-598.

  • Rodriguez-Saona, L.E., F.M. Khambaty, Fry, F.S. and Calvey, E.M. 2004. Detection and Identification of Bacteria in a Juice Matrix Using Fourier-Transform Near Infrared Spectroscopy and Multivariate Analysis. J. Food Protection  67: 2555-2559

  • Rodriguez-Saona, L.E., McLaughlin M.A., Fry, F.S., Calvey, E.M. 2001. Rapid analysis of sugars in fruit juices by FT-NIR. Carbohydrate Research, 336 (1): 63-74

  • Rodriguez-Saona, L.E., Giusti, M.M., Durst, R.W. and Wrolstad, R.E. 2001. Development and process optimization of red radish concentrate extract as potential natural red colorant. J. Food Process. Preserv. 25:165-182

  • Rodriguez-Saona, L.E., F.M. Khambaty, Fry, F.S. and Calvey, E.M. 2001. Rapid detection and identification of bacterial strains by Fourier Transform Near-Infrared spectroscopy. J. Agric. Food Chem.  49:574-579.

  • Rodriguez-Saona, L.E., Fry, F.S. and Calvey, E.M. 2000. Use of Fourier-Transform Near-Infrared Reflectance Spectroscopy for rapid quantification of castor bean meal in a selection of flour-based products. J. Agric. Food Chem. 48:5169-5177.

  • Giusti, M.M., Rodriguez-Saona, L.E., Griffin, D., & Wrolstad, R.E. 1999.  Electrospray and Tandem mass spectroscopy as tools for anthocyanin characterization. J. Agric. Food Chem.  47:4657-4664.

  • Giusti, M.M., Rodriguez-Saona, L.E., & Wrolstad, R.E. 1999. Spectral characteristics, molar absorptivity and color of pelargonidin derivatives. J. Agric. Food Chem. 47:4631-4637.

  • Rodriguez-Saona, L.E., Giusti, M.M. and Wrolstad, R.E. 1999. Color and pigment stability of red radish and red-fleshed potato anthocyanins in juice model systems. J. Food Sci. 64:451-456.

  • Rodriguez-Saona, L.E., Wrolstad, R.E., and Pereira, C. 1999. Glycoalkaloid content and stability in anthocyanin-containing potato extracts. J. Food Sci. 64:445-450.

  • Ordaz-Galindo, A., Wesche-Ebeling, P., Wrolstad, R.E., Rodriguez-Saona, L., and Argaiz-Jamet, A. 1999. Purification and identification of Capulin (Prunus serotina Ehrh) anthocyanins.  Food Chem. 65:201-206.

  • Rodriguez-Saona, L.E., Giusti, M.M., and Wrolstad, R.E. 1998. Anthocyanin pigments composition of red-fleshed potatoes. J. Food Sci. 63, 458-465.

  • Rodriguez-Saona, L.E., Pereira, C., and Wrolstad R.E. 1997. Modeling the role of sugars, ascorbic acid, chlorogenic acid and amino acids in the non-enzymatic browning of potato chips. J. Food Sci. 62:1001-1005.

  • Rodriguez-Saona, L.E. and Wrolstad, R.E., 1997. Influence of potato composition on chip color quality. Am Potato J. 74:87-106.

  • Rodriguez-Saona, L.E., Barrett, D.M. and Selivonchick, D.P., 1993. Peroxidase and lipoxygenase influence on stability of polyunsaturated fatty acids in sweet corn (Zea mays L.), during frozen storage. J. Food Sci. 60: 1041-1044.

BOOK CHAPTERS & OTHER PUBLICATIONS

  • Rodriguez-Saona, L.E., Khambaty, F.M., Fry, F.S., Calvey, E.M. 2003. Discrimination of Bacterial Strains by Fourier-Transform Near-Infrared Spectroscopy Using an Aluminum Oxide Membrane. In Proceedings of the Conference on “Spectroscopic Properties of Biological Materials”. Environmental and Industrial Sensing Symposium. International Society for Optical Engineering. Boston, MA.

  • Wrolstad, R.E., Durst, R.W., Giusti, M.M., Rodriguez-Saona, L.E. 2002. Analysis of anthocyanins in nutraceuticals. Ch. 4 In Quality Management of Nutraceuticals. Chi-Tang Ho & Qun Yi Zheng (Ed.), ACS Symposium Series 803. Am. Chem. Soc., Washington D.C. pp. 42-62.

  • Rodriguez-Saona, L.E., Khambaty, F.M., Fry, F.S., Calvey, E.M. 2001. A novel approach for the rapid discrimination of bacterial strains by FT-NIR spectroscopy. In Proceedings of the Conference on “Photonic Detection and Intervention Techniques for Safe Plant, Animal and Food”. International Society for Optical Engineering. Boston, MA.

  • Rodriguez-Saona, L.E.. and Wrolstad, R.E. 2001. Extraction, isolation and purification of anthocyanins. Unit F2.1, Chapter 2: Anthocyanins. In Current Protocols in Food Analytical Chemistry. S. King, M. Gates & L. Scalettar (Ed.). John Wiley & Sons, Inc. New York, NY.

  • Wrolstad, R.E., Giusti, M.M., Rodriguez-Saona, L.E., and Durst, R.W. 2001. Anthocyanins from radishes and red fleshed potatoes. Ch. 5. In Chemistry and Physiology of Selected Food Colorants. Edited by J.M. Ames and T.F. Hofmann. ACS Symposium Series 775. pp. 66-89.

  • Rodriguez-Saona, L.E., Giusti, M.M. & Wrolstad, R.E. 2000. Properties of anthocyanin extracts from radish and red-fleshed potato. In Proceedings of the Fourth International Symposium on Natural Colorants for Foods, Nutraceuticals, Beverages, Confectionary and Cosmetics. INF/COL IV, 264-282. P.C. Hereld (Ed.), Hamden, CT.

PATENTS

  • U.S. Patent No 6,180,154 B1. Ronald E. Wrolstad and Luis E. Rodriguez-Saona. Natural Colorant from Potato Extract. Issued on Jan. 30, 2000.