Dr. Sheryl Barringer

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Profile

Professor and Department Chair

barringer.11@osu.edu

http://u.osu.edu/sherylbarringer

614-688-3642

Office:

110 Parker Food Science and Technology Building

Professional Information

Biography:

Sheryl A. Barringer is a Professor and Chair of Food Science and Technology at The Ohio State University. She holds a B.S. with Highest Honors in Food Science from the University of Illinois and a Ph.D. in Food Science and Nutrition from the University of Minnesota, where she was a USDA National Needs Fellow. She teaches courses in fruit and vegetable processing, technical problem solving and chocolate science, and was the 2001 and 2005 recipient of the CFAES Outstanding Teaching Award. Barringer is the Associate Editor for the Foods & Food Ingredients Journal of Japan and a member of numerous professional organizations. Her research is in flavor volatiles, coatings, snack foods and fruit and vegetable processing. In 1997 she received the OARDC Outstanding Research Award, in 2004, The Institute of Food Technologists Samuel Cate Prescott award and in 2015 became a Fellow of the Institute of Food Technologists. She joined OSU in 1994, became interim chair in 2013 and permanent chair in 2015.

Click here for Sheryl Barringer's full curriculum vitae.

Works

Journal Articles

castada, H.; polentz, V.; Barringer, S.A.; wick, M., "Temperature-dependent Henry's Law constants of 4-alkyl branched-chain fatty acids and 3-methylindole in an oil-air matrix and analysis of volatiles in lamb fat using selected ion flow tube mass spectrometry" Rapid Communications in Mass Spectrometry 31 24 (2017) 2135-2145-2135-2145

Barringer, S.A.; Zhang, Y., "Effects of Peels on Quality Attributes of Mango Puree Held at Different Times" JOURNAL OF FOOD PROCESSING AND PRESERVATION (2017)

Barringer, S.A.; Castada, H.Z.; Wick, M., "Gas phase chemical ionization of 4-alkyl-branched chain carboxylic acids and 3-methylindole using H3O+, NO+, and O2+ ions" RAPID COMMUNICATIONS IN MASS SPECTROMETRY (2017)

Mirondo R, Barringer SA, "Deodorization of garlic breath by foods, and the role of polyphenol oxidase and phenolic compounds" Journal of Food Science 81 10 (2016) C2425-C2430-C2425-C2430

Ren S, Barringer SA, "Electrohydrodynamic spraying quality of different chocolate formulations" J Electrostat 8 (2016) 121-127-121-127

Patana-anake P, SA Barringer, "The Effect of Food Additives in Fruit Drinks on the Nosespace Using Selected Ion Flow Tube Mass Spectrometry (SIFT-MS)" Access Journal of Food and Agriculture 1 1 (2016) 1-10-1-10

Laverdure K, Kaliappan S, Likitwattanasade T, SA Barringer, "Electrostatic Salting of Potato Chips With Extra Fine Salt Particles" Research & Development Journal 8 (2016) 39-47-39-47

Han Y, SA Barringer, "Formation of volatiles in the lipoxygenase pathway as affected by fruit type and temperature." Journal of Experimental Food Chemistry 1 1 (2015) 102-102

Huang X, SA Barringer, "A Novel Method for Determination of Furan Partition Coefficient in Water, Coffee and Soy Sauce by MHE/SIFT-MS" Journal of Experimental Food Chemistry 1 1 (2015) 103-103

Patana-anake P, SA Barringer, "The Effect of Temperature, pH, and Food Additives on Tomato Product Volatiles" International food research journal 22 2 (2015) 561-571-561-571

Mirondo R, Barringer SA, "Improvement of Flavor and Viscosity in Hot and Cold Break Tomato Juice and Sauce by Peel Removal." J Food Sci 80 1 (2015) S171-S179-S171-S179

Smith,Alicia,L; Barringer,Sheryl,A, "Color and Volatile Analysis of Peanuts Roasted Using Oven and Microwave Technologies" JOURNAL OF FOOD SCIENCE 79 10 (2014) C1895-C1906-C1895-C1906

Smith,Alicia,L; Perry,Jennifer,J; Marshall,Julie,A; Yousef,Ahmed,E; Barringer,Sheryl,A, "Oven, Microwave, and Combination Roasting of Peanuts: Comparison of Inactivation of Salmonella Surrogate Enterococcus faecium, Color, Volatiles, Flavor, and Lipid Oxidation" JOURNAL OF FOOD SCIENCE 79 8 (2014) S1584-S1594-S1584-S1594

Agila,Amal; Barringer,Sheryl, "Effect of Adulteration versus Storage on Volatiles in Unifloral Honeys from Different Floral Sources and Locations" JOURNAL OF FOOD SCIENCE 78 2 (2013) C184-C191-C184-C191

Likitwattanasade T, S Barringer, "Separation of powder mixtures during electrostatic and nonelectrostatic coating" Journal of Food Process Engineering 36 (2013) 731-738-731-738

Mosneaguta R, Alvarez V, S Barringer, "The effect of antibrowning agents on inhibition of potato browning, volatile organic compound profile, and microbial inhibition" Journal of food science 77 11 (2012) C1234-1240-C1234-1240

Agila,Amal; Barringer,Sheryl, "Application of selected ion flow tube mass spectrometry coupled with chemometrics to study the effect of location and botanical origin on volatile profile of unifloral american honeys." Journal of food science 77 10 (2012) C1103-8-C1103-8

Ties,Paige; Barringer,Sheryl, "Influence of Lipid Content and Lipoxygenase on Flavor Volatiles in the Tomato Peel and Flesh" JOURNAL OF FOOD SCIENCE 77 7 (2012) C830-C837-C830-C837

Agila,Amal; Barringer,Sheryl, "Effect of Roasting Conditions on Color and Volatile Profile Including HMF Level in Sweet Almonds (Prunus dulcis)" JOURNAL OF FOOD SCIENCE 77 4 (2012) C461-C468-C461-C468

Bowman,T; Barringer,S, "Analysis of Factors Affecting Volatile Compound Formation in Roasted Pumpkin Seeds with Selected Ion Flow Tube-Mass Spectrometry (SIFT-MS) and Sensory Analysis" JOURNAL OF FOOD SCIENCE 77 1 (2012) C51-C60-C51-C60

Marthina K, S Barringer, "Confectionery Coating with an Electrohydrodynamic (EHD) System" J Food Sci (2012)

Marthina,Kumala; Barringer,Sheryl,A, "Confectionery Coating with an Electrohydrodynamic (EHD) System" JOURNAL OF FOOD SCIENCE 77 1 (2012) E26-E31-E26-E31

Bowman T, S Barringer, "Analysis of factors affecting volatile compound formation in roasted pumpkin seeds with selected ion flow tube mass spectrometry (SIFT-MS)." J Food Sci (2012)

Agila A, S Barringer, "Effect of Roasting Conditions on Color and Volatile Profile Including HMF Level in Sweet Almonds (Prunus dulcis)." J Food Sci (2012)

Duan H, S Barringer, "Changes in furan and other volatile compounds in sliced carrot during air-drying" J Food Proc Preserv (2012)

Sumonsiri,Nutsuda; Barringer,Sheryl,A, "Effect of sodium chloride and food target properties on nonelectrostatic and electrostatic coating" JOURNAL OF ELECTROSTATICS 69 6 (2011) 578-586-578-586

Somboonvechakarn,Chanun; Barringer,Sheryl,A, "EFFECTS OF PARTICLE SIZE ON MIXTURES DURING NONELECTROSTATIC AND ELECTROSTATIC POWDER COATING" JOURNAL OF FOOD PROCESS ENGINEERING 34 4 (2011) 1086-1100-1086-1100

Gorty,A,V; Barringer,S,A, "ELECTROHYDRODYNAMIC SPRAYING OF CHOCOLATE" JOURNAL OF FOOD PROCESSING AND PRESERVATION 35 4 (2011) 542-549-542-549

Ozcan,G; Barringer,S, "Effect of Enzymes on Strawberry Volatiles during Storage, at Different Ripeness Level, in Different Cultivars, and during Eating" JOURNAL OF FOOD SCIENCE 76 2 (2011) C324-C333-C324-C333

Huang Y, Barringer SA, "Adhesion of Food Powders with Nonelectrostatic and Electrostatic Coating" . J Food Proc Eng 2 76 (2011) C279-C286-C279-C286

Ozcan G, S Barringer, "Effect of Enzymes on Strawberry Volatiles During Storage, at Different Ripeness Level and in Different Cultivars" J Food Sci 2 76 (2011) C324-C333-C324-C333

Huang X, Duan H, S Barringer, "Effects of Buffer and Temperature on Formation of Furan, Acetic Acid and Formic Acid from Carbohydrate Model Systems" LWT- Food Science and Technology 8 44 (2011) 1761-1765-1761-1765

Huang Y, S Barringer, "Monitoring of Cocoa Volatiles Produced during Roasting by Selected Ion Flow Tube-Mass Spectrometry (SIFT-MS)." J Food Sci 2 76 (2011) C279-C286-C279-C286

Agila A, S Barringer, "Volatile Profile of Cashews (Anacardium occidentale L.) from Different Geographical Origins during Roasting" J Food Sci 5 76 (2011) C768-C774-C768-C774

Gorty A, S Barringer, "Electrohydrodynamic Spraying of Chocolate" J Food Process Pres 4 35 (2011) 542-549-542-549

Somboonvechakarn C, Barringer SA, "Effects of Particle Size on Mixtures During Nonelectrostatic and Electrostatic Powder Coating" J Food Process Eng 4 34 (2011) 1086-1100-1086-1100

Xu,Yichi; Barringer,Sheryl, "Comparison of Volatile Release in Tomatillo and Different Varieties of Tomato during Chewing" JOURNAL OF FOOD SCIENCE 75 4 (2010) C352-C358-C352-C358

Xu,Yichi; Barringer,Sheryl, "Comparison of Tomatillo and Tomato Volatile Compounds in the Headspace by Selected Ion Flow Tube Mass Spectrometry (SIFT-MS)" JOURNAL OF FOOD SCIENCE 75 3 (2010) C268-C273-C268-C273

Barringer SA, Alvarez VA, "Salt on potato chips and tortilla chips" Industria Alimentaria March (2010) 43-46-43-46

Xu Y, Barringer SA, "Comparison of volatile release in tomatillo and different varieties of tomato during chewing" Journal of Food Science (2010)

Antoniewski M, Barringer SA, "Meat shelf-life and extension using collagen/gelatin coatings: a review" Crit Reviews Food Sci Nutr 7 50 (2010) 644-653-644-653

Xu Y, Barringer SA, "A comparison of tomatillo and tomato volatile compounds in the headspace by Selected Ion Flow Tube Mass Spectrometry (SIFT-MS)." Journal of Food Science (2010)

Hansanugrum A, Barringer SA, "The Effect of Milk on the Deodorization of Malodorous Breath after Garlic Ingestion" J Food Sci 6 75 (2010) C549-C558-C549-C558

Sumonsiri N, S Barringer, "Effect Of Powder And Target Properties On Wrap Around Effect During Coating" J Food Sci 8 75 (2010) E537-E543-E537-E543

Azcarate C, S Barringer, "Effect of Enzyme Activity and Frozen Storage on Jalapeño Pepper Volatiles by Selected Ion Flow Tube – Mass Spectrometry" J Food Sci. 9 75 (2010) C710-C721-C710-C721

Huang Y, Barringer SA, "Alkylpyrazines and Other Volatiles in Cocoa Liquors at pH 5 to 8, by Selected Ion Flow Tube-Mass Spectrometry (SIFT-MS)" J Food Sci 1 75 (2010) C121-C127-C121-C127

Barringer SA, Alvarez V, "Salt on Potato Chips and Tortilla Chips" Industria Alimentaria (2010)

Prawira M, Barringer SA, "Effects of Conching Time and Ingredients on Preference of Milk Chocolate" J Fd Process Preserv 33 33 (2009) 571-589-571-589

Xu Y, Barringer SA., "Effect of temperature on lipid-related volatile production in tomato puree" J Agric Food Chem 19 57 (2009) 9108-9113-9108-9113

Ratanatriwong P, S Suwansri, Barringer SA, P Tanasukarn, "Effect of electrostatic coating on consumer acceptance and process efficiency of seasoned coated snacks" Asian J Fd Agro-Industry 1 2 (2009) 51-64-51-64

Barringer, S.A., "The lazy professor's guide to grading: How to increase student learning while decreasing professor homework: Food science education research" Journal of Food Science Education 7 3 (2008) 47-53-47-53

Prawira M, Barringer SA, "Effects of processing and ingredients on milk chocolate quality" Food and Food Ingredients of Japan 218 3 (2008) 737-749-737-749

Barringer SA, "The lazy professor's guide to grading: how to increase student learning while decreasing professor homework" Journal of Food Science Education 7 (2008) 47-53-47-53

Ratanatriwong,Puntarika; Barringer,Sheryl, "Particle size, cohesiveness and charging effects on electrostatic and nonelectrostatic powder coating" JOURNAL OF ELECTROSTATICS 65 10-11 (2007) 704-708-704-708

Setyo,D; Barringer,S, "Effect of hydrogen ion concentration and electrostatic polarity on food powder coating transfer efficiency and adhesion" JOURNAL OF FOOD SCIENCE 72 6 (2007) E356-E361-E356-E361

Reyes,C; Barringer,S,A; Uchummal-Chemminian,R; Kaletunc,G, "Thermal conductivity models for porous baked foods" JOURNAL OF FOOD PROCESSING AND PRESERVATION 30 4 (2006) 381-392-381-392

Xu,Y,C; Barringer,S; Alvarez,V, "Cause and prevention of cane molasses gelling" JOURNAL OF FOOD SCIENCE 70 8 (2005) C461-C464-C461-C464

Sumawi,H; Barringer,S,A, "Positive vs. negative electrostatic coating using food powders" JOURNAL OF ELECTROSTATICS 63 6-10 (2005) 815-821-815-821

Whitaker, A.M.; Barringer, S.A., "Erratum: Measurement of contour and volume changes during cake baking (Cereal Chemistry (March-April 2004) 81:2 (177-181))" Cereal Chemistry 82 2 (2005) 238-238

Sipahioglu O, Bircan C, Barringer SA, "Use of dielectric properties to determine starch gelatinization" Italian Food and Beverage Technology 37 (2004) 17-20-17-20

Sipahioglu,O; Barringer,S,A; Bircan,C, "THE DIELECTRIC PROPERTIES OF MEATS AS A FUNCTION OF TEMPERATURE AND COMPOSITION" JOURNAL OF MICROWAVE POWER AND ELECTROMAGNETIC ENERGY 38 3 (2003) 161-169-161-169

Claybon KT, Barringer SA, "Consumer acceptability of processed tomato products by African-American, Lation and Prototype Consumers" Journal of Food Science 67 6 (2002) 2380-2384-2380-2384

Bircan,C; Barringer,S,A, "USE OF DIELECTRIC PROPERTIES TO DETECT EGG PROTEIN DENATURATION" JOURNAL OF MICROWAVE POWER AND ELECTROMAGNETIC ENERGY 37 2 (2002) 89-96-89-96

Barringer, SA, "Effect of growing conditions, processing and storage on the quality of tomato products" Foods and Food Ingredients of Japan 204 (2002) 30-36-30-36

Pandrangi S, Barringer SA, "Coagulation of tomato lye peeling waste using ferric chloride" Journal of Food Processing and Preservation 24 4 (2000) 303-314-303-314

Gunawan MI, Barringer SA, "Green color degredation of blanched broccoli (Brassica oleracea) due to acid and microbial growth" Journal of Food Processing and Preservation 25 3 (2000) 253-263-253-263

Pandrangi, S.; Barringer, S.A., "Effect of applied foliar calcium on ease of peeling of tomato fruit" Journal of Vegetable Crop Production 5 2 (2000) 35-43-35-43

Barringer, S.A.; Bennett, M.A.; Bash, W.D., "Effect of fruit maturity and nitrogen fertilizer levels on tomato peeling efficiency" Journal of Vegetable Crop Production 5 1 (1999) 3-11-3-11

Barringer SA, Bennett MA, Bash WD, "Effect of nitrogen fertilizer levels and fruit maturity on tomato peeling efficiency" Journal of Vegetable Crop Production 5 1 (1999) 3-11-3-11

Barringer, S.A.; Mohamed-yasseen, Y.; Splittstoesser, W.E.; Schloupt, R.M., "Regeneration of allium spp. In vitro by slicing the basal plate" Journal of Vegetable Crop Production 2 1 (1996) 27-33-27-33

Mirondo R, Barringer SA., "Effect of peels on quality attributes of mango puree held at different times" Journal of Food Processing and Preservation

Ryo S, SA Barringer, "Effect of storage, oxygen and concentration on the levels of key volatiles in processed orange juice" Journal of Food Processing and Preservation

Chapters

"Coating foods with powders" In Handbook of food powders: Processes and properties. Edited by B. Bhandari, N. Bansal, M. Zhang, P. Schuck. 2013.

"Rheometers" In Encyclopedia of Agricultural, Food and Biological Engineering. Edited by Heldman DR. 2010.

"Processing operations affecting quality" In Total quality management manual. Edited by Plimpton S. 2008.

"Quality testing procedures" In Total quality management manual. Edited by Plimpton S. 2008.

"Coating snack foods" In Handbook of Food Science, Technology and Engineering. Edited by Hui YH. 2006.

"Vegetables: Tomato processing" In Food Processing: principles and applications. Edited by Smith JS, Hui YH. 2004.

"Production, freezing and storage of tomato sauces and slices" In Handbook of frozen foods. Edited by Hui YH, Cornillion P, Legaretta IG, Lim MH, Murrell KD, Nip W-K. 2004.

"Frozen tomatoes" In Handbook of vegetable processing and preservation. Edited by Hui YH, Ghazala S, Graham DM, Murrell KD, Nip W-K. 2003.

"Canned tomatoes: production and storage" In Handbook of vegetable preservation and processing. Edited by Yui YH, Ghazala S, Graham DM, Murrell KD, Nip W-K. 2003.

"Rheometers" In Encyclopedia of agricultural, food and biological engineering. Edited by Heldman DR. 2003.

Conferences

Ren S, Barringer SA, "Effect of chocolate composition on Electrohydrodynamic spraying" 10th Conference of the French Society of Electrostatics 2016.

Likitwattanasade T, S Barringer, "Separation of powder mixtures during nonelectrostatic and electrostatic coating" Electrostatics Society of America Annual Meeting. 2013.

Francis DM, Miller AR, Chem Z, Bongue Bartelsman AM, Barringer SA, "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 viscosity" 2003.

Presentations

"Rapid, Comprehensive Food and Flavor Analysis Using SIFT-MS." In LCGC webinar. 2018.

"Rapid, Comprehensive Food and Flavor Analysis Using SIFT-MS.." In Separation Science. 2018.

"Rapid, Comprehensive Food and Flavor Analysis Using SIFT-MS.." In The Analytical Scientist. 2018.

"Use of SIFT-MS to measure breath volatile levels during and after food consumption." In Webinar. 2016.

"Forget Chromatography: Comprehensive, Instant Analysis with SIFT-MS." In Webinar. 2016.

"Use of SIFT-MS to measure breath volatile levels during and after food consumption." In IX International Congress of Biochemical Engineering. 2016.

"Trends in the food industry in 2016 and their possible implications for Latin America." In IX International Congress of Biochemical Engineering. 2016.

"Use of SIFT-MS to measure breath volatile levels during and after food consumption." In Syft European Users Meeting. 2016.

"Use of SIFT-MS to measure breath volatile levels during and after food consumption." In Syft European Users Meeting. 2015.

"Use of SIFT-MS to measure breath volatile levels." In 2015 Syft Users Meeting. 2015.

"Use of SIFT-MS to measure breath volatile levels after food consumption." In European symposium on advances in SIFT-MS. 2014.

"Examples of Real Time Aroma Measurement Using Syft Technology." In Syft Symposium. 2013.

"The Chemistry of Chocolate Flavor." In American Chemical Society meeting. 2012.

"Value of industry and community interactions." In IFT Annual Meeting. 2009.

"Examples of Real Time Aroma Measurement Using Syft Technology." In Applied Flavor Analysis Symposium at Heinz. 2009.

"The Chemistry of Chocolate Flavor." 2009.

"The Chemistry of Chocolate Flavor." In St. Albert's Day Lecture. 2009.

"Garlic, Tomato and Cocoa Volatiles. Syft Technologies, Inc. Christchurch, New Zealand.." 2008.

"Chocolate Research. University of Canturbury, Christchurch, New Zealand." 2008.

"What works for me in improving student learning." In Kenneth Reisch Forum on Improving Teaching and Learning. 2007.

"Electrostatic coating." In Coating Science and Technology Conference. 2004.

"Determination of Powder Characteristics Important for Powder Electrostatics Society of America Annual Conference pp 62-70.." 2001.

"Electrostatic Coating in the Food Industry: Coating Popcorn, Cheese and Crackers. University College Cork, Ireland.." 2001.

"Tomatoes: History, Status in the Midwest and Processing Studies. University of Illinois.." 2001.

"Tomato Processing Quality Studies. Ohio Valley Fruit and Vegetable Growers Congress." 2000.

"A Study of the Cake Baking Process. II: The Effects of Baking Temperature on the thermophysical Properties of High-Ratio White Layer Cake. Institute of Food Technologists Annual meeting Paper No. 14A-48.." 2000.

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Dr. Sheryl Barringer

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Professional Information

Works

Journal Articles

Chapters

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Presentations

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Dr. Sheryl Barringer

Profile Tabs

Professional Information

Works

Journal Articles

Chapters

Conferences

Presentations