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, 2015 became a Fellow of the Institute of Food Technologists and in 2020 became a Fellow of the International Academy of Food Science and Technology. She joined OSU in 1994, and has been the department chair since 2015.

Area of Expertise: Flavor volatiles. Coatings: electrostatic, nonelectrostatic, liquid and powder. Fruit and vegetable processing, especially tomatoes. Dielectric properties.

Click here for Sheryl Barringer's full curriculum vitae.

Works

Journal Articles

Ozcan-Sinir, G.; Copur, O.U.; Barringer, S.A., "Botanical and geographical origin of Turkish honeys by selected-ion flow-tube mass spectrometry and chemometrics" Journal of the Science of Food and Agriculture 100 5 (2020) 2198-2207-2198-2207

Ozcan-Sinir, G.; Barringer, S.A., "Variety differences in garlic volatile sulfur compounds, by application of selected ion flow tube mass spectrometry (Sift–ms) with chemometrics" Turkish Journal of Agriculture and Forestry 44 4 (2020) 408-416-408-416

Castada, H.Z.; Liu, J.; Barringer, S.A.; Huang, X., "Cyanogenesis in macadamia and direct analysis of hydrogen cyanide in macadamia flowers, leaves, husks, and nuts using selected ion flow tube–mass spectrometry" Foods 9 2 (2020)

Castada, H.Z.; Sun, Z.; Barringer, S.A.; Huang, X., "Thermal Degradation of p-Hydroxybenzoic Acid in Macadamia Nut Oil, Olive Oil, and Corn Oil" JAOCS, Journal of the American Oil Chemists' Society (2020)

Castada, H.Z.; Hanas, K.; Barringer, S.A., "Swiss cheese flavor variability based on correlations of volatile flavor compounds, descriptive sensory attributes, and consumer preference" Foods 8 2 (2019)

Yu, J.; Castada, H.Z.; Huang, X.; Barringer, S.A., "Comparison of encapsulation of garlic oil with α-, β-, and γ-cyclodextrin using Selected Ion Flow Tube-Mass Spectrometry (SIFT-MS)" Journal of Food Processing and Preservation 43 2 (2019)

Castada, H.Z.; Barringer, S.A., "Online, real-time, and direct use of SIFT-MS to measure garlic breath deodorization: a review" Flavour and Fragrance Journal (2019)

Langford, V.S.; Padayachee, D.; McEwan, M.J.; Barringer, S.A., "Comprehensive odorant analysis for on-line applications using selected ion flow tube mass spectrometry (SIFT-MS)" Flavour and Fragrance Journal (2019)

Zhang, Y.; Barringer, S., "Effect of hydrocolloids, sugar, and citric acid on strawberry volatiles in a gummy candy" Journal of Food Processing and Preservation 42 1 (2018)

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

Castada, H.Z.; Mirondo, R.; Sigurdson, G.T.; Giusti, M.M. et al., "Deodorization of Garlic Odor by Spearmint, Peppermint, and Chocolate Mint Leaves and Rosmarinic Acid" LWT - Food Science and Technology 84 (2017) 160-167-160-167

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

Huang X, SA Barringer., "Kinetics of furan formation during pasteurization of soy sauce" LWT-Food Science and Technology 67 (2016) 200-205-200-205

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

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

Nammakuna N, Barringer SA, Ratanatriwong P, "The effects of protein isolates and hydrocolloids complexes on dough rheology, physic-chemical properties and qualities of gluten-free crackers" The effects of protein isolates and hydrocolloids complexes on dough rheology, physic-chemical properties and qualities of gluten-free crackers 4 2 (2016) 143-155-143-155

Castada HZ, Park C, Harper WJ, Barringer SA, "Suppression of propanoic acid, acetic acid and 3-methylbutanoic acid production by other volatiles in a Swiss cheese curd slurry system" International Dairy Journal 54 (2016) 29-32-29-32

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

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

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

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

Castada,Hardy,Z; Harper,W,James; Barringer,Sheryl,Ann, "Volatile organic compounds of a Swiss cheese slurry system with and without added reduced glutathione, compared with commercial Swiss cheese" INTERNATIONAL DAIRY JOURNAL 49 (2015) 72-77-72-77

Likitwattanasade,Teerarat; Barringer,Sheryl,A, "The influence of particle size on separation and dustiness in powder mixtures during nonelectrostatic and electrostatic coating" JOURNAL OF ELECTROSTATICS 77 (2015) 44-50-44-50

Akpolat,Hacer; Barringer,Sheryl,Ann, "The Effect of pH and Temperature on Cabbage Volatiles During Storage" JOURNAL OF FOOD SCIENCE 80 8 (2015) S1878-S1884-S1878-S1884

Ryo, S.; Barringer, S., "Effect of storage, oxygen and concentration on the levels of key volatiles in processed orange juice" Journal of Food Processing and Preservation 39 5 (2015) 495-507-495-507

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

Castada H, Wick C, Harper W, Barringer S, "Headspace quantification of pure and aqueous solutions of binary mixtures of key volatile organic compounds in Swiss cheeses using selected ion flow tube mass spectrometry (SIFT-MS)" Rapid Communications in Mass Spectrometry 29 (2015) 81-90-81-90

Barringer,Sheryl,A; Sumonsiri,Nutsuda, "Electrostatic Coating Technologies for Food Processing" ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 6 6 (2015) 157-169-157-169

Smith AL, SA Barringer, "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; 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

Smith, A.L.; Perry, J.J.; Marshall, J.A.; Yousef, A.E. et al., "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

Munch R, Barringer SA, "Deodorization of Garlic Breath Volatiles by Food and Food Components" J Food Sci 79 4 (2014) C526-C533-C526-C533

Sumonsiri N, S Barringer, "Comparison of Solid-liquid Separation (SLS) and Vacuum Concentration of Tomato Juice" J Food Proces Preserv 38 (2014) 798-806-798-806

Aykas DP, S Barringer, "The Effect of Temperature, Lecithin Content, and Voltage on Droplets/cm² During Electrostatic Spraying of Oil" J Food Proces Preserv 38 1 (2014) 484-492-484-492

Armstrong,Matthew,E; Barringer,Sheryl,A, "Improving adhesion of seasonings to crackers with hydrocolloid solutions." Journal of food science 78 11 (2013) E1704-12-E1704-12

Sumonsiri,Nutsuda; Barringer,Sheryl,A, "Application of SIFT-MS in Monitoring Volatile Compounds in Fruits and Vegetables" CURRENT ANALYTICAL CHEMISTRY 9 4 (2013) 631-641-631-641

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, VB. Barringer, S., "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

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

Langford V, Reed C, Milligan D, McEwan M, Barringer S, Harper WJ, "Headspace Analysis of Italian and New Zealand Parmesan Cheeses" J Food Sci 77 6 (2012) C719â€“C726-C719â€“C726

Wampler,Brendan; Barringer,Sheryl,A, "Volatile Generation in Bell Peppers during Frozen Storage and Thawing Using Selected Ion Flow Tube Mass Spectrometry (SIFT-MS)" JOURNAL OF FOOD SCIENCE 77 6 (2012) C677-C683-C677-C683

Huang,Yang; Barringer,Sheryl,A, "ADHESION OF FOOD POWDERS WITH NONELECTROSTATIC AND ELECTROSTATIC COATING" JOURNAL OF FOOD PROCESS ENGINEERING 35 2 (2012) 264-277-264-277

Somboonvechakarn,Chanun; Barringer,Sheryl,A, "EFFECT OF PARTICLE DENSITY AND COMPOSITION ON MIXTURES DURING NONELECTROSTATIC AND ELECTROSTATIC POWDER COATING" JOURNAL OF FOOD PROCESS ENGINEERING 35 2 (2012) 236-249-236-249

Barringer, S.; Agila, A., "Effect of Roasting Conditions on Color and Volatile Profile Including HMF Level in Sweet Almonds (Prunus dulcis)" JOURNAL OF FOOD SCIENCE 77 4 (2012)

Duan,Hanying; Barringer,Sheryl,A, "CHANGES IN FURAN AND OTHER VOLATILE COMPOUNDS IN SLICED CARROT DURING AIR-DRYING" JOURNAL OF FOOD PROCESSING AND PRESERVATION 36 1 (2012) 46-54-46-54

Alvarez, V.B.; Mosneaguta, R.; Barringer, S., "The effect of antibrowning agents on inhibition of potato browning, volatile organic compound profile, and microbial inhibition" J food Process Preserv 31 (2012) 334-344-334-344

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

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

Huang,Xuesong; Duan,Hanying; Barringer,Sheryl,A, "Effects of buffer and temperature on formation of furan, acetic acid and formic acid from carbohydrate model systems" LWT-FOOD SCIENCE AND TECHNOLOGY 44 8 (2011) 1761-1765-1761-1765

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

Agila,Amal; Barringer,Sheryl,Ann, "Volatile Profile of Cashews (Anacardium occidentale L.) from Different Geographical Origins during Roasting" JOURNAL OF FOOD SCIENCE 76 5 (2011) C768-C774-C768-C774

Huang,Yang; Barringer,Sheryl,A, "Monitoring of Cocoa Volatiles Produced during Roasting by Selected Ion Flow Tube-Mass Spectrometry (SIFT-MS)" JOURNAL OF FOOD SCIENCE 76 2 (2011) C279-C286-C279-C286

Barringer,Sheryl,Ann; Marthina,Kumala, "Confectionary coating using an electrohydrodynamic system" 2011 IEEE INTERNATIONAL CONFERENCE ON DIELECTRIC LIQUIDS (ICDL) 71 1 (2011) E26-E31-E26-E31

Sumonsiri N, S Barringer, "Effect of Sodium Chloride and Target Properties on Nonelectrostatic and Electrostatic Coating" J Electrostat 69 (2011) 578-586-578-586

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

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

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

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 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

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

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

Azcarate,Carolina; Barringer,Sheryl,A, "Effect of Enzyme Activity and Frozen Storage on Jalapeno Pepper Volatiles by Selected Ion Flow Tube-Mass Spectrometry" JOURNAL OF FOOD SCIENCE 75 9 (2010) C710-C721-C710-C721

Sumonsiri,Nutsuda; Barringer,Sheryl,A, "Effect of Powder and Target Properties on Wrap Around Effect during Coating" JOURNAL OF FOOD SCIENCE 75 8 (2010) E537-E543-E537-E543

Hansanugrum, A.; Barringer, S.A., "Effect of milk on the deodorization of malodorous breath after garlic ingestion." Journal of food science 75 6 (2010) C549-C558-C549-C558

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

Antoniewski,M,N; Barringer,S,A, "Meat Shelf-life and Extension using Collagen/Gelatin Coatings: A Review" CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 50 7 (2010) 644-653-644-653

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

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

Huang, Y.; Barringer, S.A., "Alkylpyrazines and other volatiles in cocoa liquors at pH 5 to 8, by selected ion flow tube-mass spectrometry (SIFT-MS)" Journal of Food Science 75 1 (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

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

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

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

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

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)

Prawira, M.; Barringer, S.A., "Effects of conching time and ingredients on preference of milk chocolate" Journal of Food Processing and Preservation 33 5 (2009) 571-589-571-589

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

Ren Y, Barringer SA, "Adhesion of Sugar and Oil Solutions" J Fd Process Preserv 33 (2009) 427-435-427-435

Xu,Y; Barringer,S,A, "Effect of relative humidity on coating efficiency in nonelectrostatic and electrostatic coating" JOURNAL OF FOOD SCIENCE 73 6 (2008) E297-E303-E297-E303

Bircan,Cavit; Barringer,Sheryl,A; Ulken,Ulku; Pehlivan,Rahsan, "Aflatoxin levels in dried figs, nuts and paprika for export from Turkey" INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 43 8 (2008) 1492-1498-1492-1498

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

Abu-Ali,J; Barringer,S,A, "Optimization of liquid electrostatic coating" JOURNAL OF ELECTROSTATICS 66 3-4 (2008) 184-189-184-189

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

Bircan,C; Barringer,S,A; Ulken,U; Pehlivan,R, "Increased aflatoxin contamination of dried figs in a drought year" FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT 25 11 (2008) 1400-1408-1400-1408

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

Yousuf,Shantanu; Barringer,Sheryl,A, "Modeling nonelectro static and electrostatic powder coating" JOURNAL OF FOOD ENGINEERING 83 4 (2007) 550-561-550-561

Buck,Vinodini,E; Barringer,Sheryl,A, "Comparison of hexane and petroleum ether to measure surface oil content" JOURNAL OF AOAC INTERNATIONAL 90 6 (2007) 1729-1730-1729-1730

Buck,V,E; Barringer,S,A, "Factors dominating adhesion of NaCl onto potato chips" JOURNAL OF FOOD SCIENCE 72 8 (2007) E435-E441-E435-E441

Antoniewski,M,N; Barringer,S,A; Knipe,C,L; Zerby,H,N, "Effect of a gelatin coating on the shelf life of fresh meat" JOURNAL OF FOOD SCIENCE 72 6 (2007) E382-E387-E382-E387

Abu-Ali,J,M; Barringer,S,A, "Color and texture development of potato cylinders with liquid smoke during baking, frying and microwaving" JOURNAL OF FOOD PROCESSING AND PRESERVATION 31 3 (2007) 334-344-334-344

Sumawi,Henny; Barringer,Sheryl,A, "Positive vs. negative electrostatic coating using food powders (vol 63, pg 815, 2005)" JOURNAL OF ELECTROSTATICS 65 3 (2007) 200-200-200-200

Halim,F; Barringer,S,A, "Electrostatic adhesion in food" JOURNAL OF ELECTROSTATICS 65 3 (2007) 168-173-168-173

Yost,M; Abu-Ali,J,M; Barringer,S,A, "Kinetics of potato color and texture development during baking, frying, and microwaving with the addition of liquid smoke" JOURNAL OF FOOD SCIENCE 71 9 (2006) E364-E369-E364-E369

Amefia,Akou,E; Abu-Ali,Jareer,M; Barringer,Sheryl,A, "Improved functionality of food additives with electrostatic coating" INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES 7 3 (2006) 176-181-176-181

Reyes,C; Barringer,S,A; Uchummal-Chemminian,R; Kaletunc,G, "Thermal conductivity models for porous baked foods" J of Food Processing and Preservation 30 4 (2006) 381-392-381-392

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

Mayr,M,B; Barringer,S,A, "Corona compared with triboelectric charging for electrostatic powder coating" JOURNAL OF FOOD SCIENCE 71 4 (2006) E171-E177-E171-E177

Rao,S,N; Barringer,S,A, "Calcification of diced tomatoes by liquid dipping versus electrostatic powder coating" JOURNAL OF FOOD PROCESSING AND PRESERVATION 30 1 (2006) 71-78-71-78

Das,D,J; Barringer,S,A, "Potassium hydroxide replacement for lye (sodium hydroxide) in tomato peeling" JOURNAL OF FOOD PROCESSING AND PRESERVATION 30 1 (2006) 15-19-15-19

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

Reyes,C; Barringer,S,A, "Evenness of seasoning measured by image analysis, colorimetry and sensory evaluation" JOURNAL OF FOOD PROCESSING AND PRESERVATION 29 5-6 (2005) 369-377-369-377

Barringer,S,A; Abu-Ali,J; Chung,H,J, "Electrostatic powder coating of sodium erythorbate and GDL to improve color and decrease microbial counts on meat" INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES 6 2 (2005) 189-193-189-193

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

Abu-Ali,J; Barringer,S,A, "Method for electrostatic atomization of emulsions in an EHD system" JOURNAL OF ELECTROSTATICS 63 5 (2005) 361-369-361-369

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

Rao,S,N; Barringer,S,A, "Timing of calcium treatment on resistance of raw and canned diced tomatoes to mechanical abuse" JOURNAL OF FOOD PROCESSING AND PRESERVATION 29 1 (2005) 1-7-1-7

Whitaker, A.M.; Barringer, S.A., "Measurement of contour and volume changes during cake baking (vol 81, pg 177, 2004)" CEREAL CHEMISTRY 82 2 (2005) 238-238-238-238

Biehl H, Barringer SA, "Comparison of the effect of powder properties on coating transfer efficiency and dustiness in two non-electrostatic and electrostatic systems" Innovative Food Science and Emerging Technology 5 (2004) 191-198-191-198

Whitaker,A,M; Barringer,S,A, "Measurement of contour and volume changes during cake baking" CEREAL CHEMISTRY 81 2 (2004) 177-181-177-181

Fitzpatrick,J,J; Barringer,S,A; Iqbal,T, "Flow property measurement of food powders and sensitivity of Jenike's hopper design methodology to the measured values" JOURNAL OF FOOD ENGINEERING 61 3 (2004) 399-405-399-405

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

Biehl HL, Barringer SA, "Physical properties important to electrostatic and nonelectrostatic powder transfer efficiency in a tumble drum" Journal of Food Science 68 8 (2003) 2512-2515-2512-2515

Ratanatriwong,P; Barringer,S; Delwiche,J, "Sensory preference, coating evenness, dustiness, and transfer efficiency of electrostatically coated potato chips" JOURNAL OF FOOD SCIENCE 68 4 (2003) 1542-1547-1542-1547

Sipahioglu,O; Barringer,S; Taub,I; Prakash,A, "Modeling the dielectric properties of ham as a function of temperature and composition" JOURNAL OF FOOD SCIENCE 68 3 (2003) 904-909-904-909

Sipahioglu,O; Barringer,S,A; Taub,I; Yang,A,PP, "Characterization and modeling of dielectric properties of turkey meat" JOURNAL OF FOOD SCIENCE 68 2 (2003) 521-527-521-527

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

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

Sipahioglu,O; Barringer,S,A, "Dielectric properties of vegetables and fruits as a function of temperature, ash, and moisture content" JOURNAL OF FOOD SCIENCE 68 1 (2003) 234-239-234-239

Claybon,K,T; Barringer,S,A, "Consumer acceptability of color in processed tomato products by African-American, Latino and prototypical consumers" JOURNAL OF FOOD QUALITY 25 6 (2002) 487-498-487-498

Ricks,N,P; Barringer,S,A; Fitzpatrick,J,J, "Food powder characteristics important to nonelectrostatic and electrostatic coating and dustiness" JOURNAL OF FOOD SCIENCE 67 6 (2002) 2256-2263-2256-2263

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

Elayedath S, Barringer SA, "Electrostatic powder coating of shredded cheese with antimycotic and anticaking agents" Innovative Food Science and Emerging Technologies 3 4 (2002) 385-390-385-390

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

Miller,M,J; Barringer,S,A, "Effect of sodium chloride particle size and shape on nonelectrostatic and electrostatic coating of popcorn" JOURNAL OF FOOD SCIENCE 67 1 (2002) 198-201-198-201

Bircan,C; Barringer,S,A, "Determination of protein denaturation of muscle foods using the dielectric properties" JOURNAL OF FOOD SCIENCE 67 1 (2002) 202-205-202-205

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

Goodman,C,L; Fawcett,S; Barringer,S,A, "Flavor, viscosity, and color analyses of hot and cold break tomato juices" JOURNAL OF FOOD SCIENCE 67 1 (2002) 404-408-404-408

Claybon, K.T.; Barringer, S.A., "Consumer acceptability of viscosity in processed tomato products by African-American, Latino, and prototypical consumer groups" Journal of Food Science 67 6 (2002) 2380-2384-2380-2384

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

Apaiah,R,K; Goodman,C,L; Barringer,S,A, "Quality differences between fresh pack and remanufactured tomato sauce" JOURNAL OF FOOD PROCESSING AND PRESERVATION 25 6 (2001) 431-445-431-445

Apaiah,R,K; Barringer,S,A, "Quality loss during tomato paste production versus sauce storage" JOURNAL OF FOOD PROCESSING AND PRESERVATION 25 4 (2001) 237-250-237-250

Tijskens LMM, Barringer SA, Biekman ESA, "Modelling the effect of pH on the colour degredation of blanched broccoli" Innovative Food Science and Emerging Technology 2 4 (2001) 315-322-315-322

Bircan,C; Barringer,S,A; Mangino,M,E, "Use of dielectric properties to detect whey protein denaturation." journal of microwave power and electromagnetic energy 36 3 (2001) 179-186-179-186

Pandrangi,S; Barringer,S,A, "Treatment of tomato lye peeling wastewater by ferric chloride coagulation and filtration" JOURNAL OF FOOD PROCESSING AND PRESERVATION 24 4 (2000) 303-314-303-314

Francis DM, Barringer SA, Whitmoyer RE, "Ultrastructural characterization of yellow shoulder disorder in a uniform ripening tomato genotype" HortScience 35 6 (2000) 1114-1117-1114-1117

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

Gunawan, M.I.; Barringer, S.A., "Green color degradation of blanched broccoli (Brassica Oleracea) due to acid and microbial growth" Journal of Food Processing and Preservation 24 3 (2000) 253-263-253-263

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

Das,D,J; Barringer,S,A, "Use of organic solvents for improving peelability of tomatoes" JOURNAL OF FOOD PROCESSING AND PRESERVATION 23 3 (1999) 193-202-193-202

Barringer SA, Azam ATMS, Heskitt B, Sastry S, "On-line prediction of Bostwick consistency from pressure differential for ketchup and related tomato products" Journal of Food Processing and Preservation 22 3 (1999) 211-220-211-220

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

Bircan,C; Barringer,S,A, "Salt-starch interactions as evidenced by viscosity and dielectric property measurements" JOURNAL OF FOOD SCIENCE 63 6 (1998) 983-986-983-986

Wang,S,T; Hansen,P,MT; Barringer,S,A, "Effects of sucrose and CMC on D2O diffusion in water" FOOD HYDROCOLLOIDS 12 2 (1998) 115-119-115-119

Wang,S,T; Barringer,S,A; Hansen,P,MT, "Effects of carboxymethylcellulose and guar gum on ice crystal propagation in a sucrose-lactose solution" FOOD HYDROCOLLOIDS 12 2 (1998) 211-215-211-215

Ayappa, K.G.; Davis, H.T.; Barringer, S.A.; Davis, E.A., "Resonant Microwave Power Absorption in Slabs and Cylinders" AIChE Journal 43 3 (1997) 615-624-615-624

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

Mohamed-Yasseen, Y.; Barringer, S.A.; Splittstoesser, W.E., "A note on the uses of Opuntia spp. in Central/North America" Journal of Arid Environments 32 3 (1996) 347-353-347-353

Barringer, S.A.; MohamedYasseen, Y.; Splittstoesser, W.E., "Micropropagation of endangered Aloe juvenna and A-volkensii (Aloaceae)" HASELTONIA 4 (1996) 43-45-43-45

Barringer, S.A.; Mohamed-Yasseen, Y.; Splittstoesser, W.E., "In vitro multiplication and plantlet establishment of avocado" In Vitro Cellular and Developmental Biology - Plant 32 2 (1996) 119-121-119-121

Mohamed-Yasseen, Y.; Barringer, S.A.; Splittstoesser, W.E.; Schnell, R.J., "Rapid propagation of tuna (Opuntia ficus-indica) and plant establishment in soil" Plant Cell, Tissue and Organ Culture 42 1 (1995) 117-119-117-119

Mohamed-Yasseen, Y.; Barringer, S.A.; Schnell, R.J.; Splittstoesser, W.E., "In vitro shoot proliferation and propagation of guava (Psidium guajava L.) from germinated seedlings" Plant Cell Reports 14 8 (1995) 525-528-525-528

Mohamed-Yasseen, Y.; Barringer, S.A.; Splittstoesser, W.E., "In vitro shoot proliferation and plant regeneration from kurrat (Allium ampeloprasum var. kurrat) seedlings" Plant Cell, Tissue and Organ Culture 40 2 (1995) 195-196-195-196

BARRINGER, S.A.; AYAPPA, K.G.; DAVIS, E.A.; DAVIS, H.T. et al., "Power Absorption During Microwave Heating of Emulsions and Layered Systems" Journal of Food Science 60 5 (1995) 1132-1136-1132-1136

Mohamed-Yasseen, Y.; Barringer, S.A.; Splittstoesser, W.E., "In vitro bulb production from Allium spp." In Vitro Cellular & Developmental Biology - Plant 31 1 (1995) 51-52-51-52

BARRINGER, S.A.; DAVIS, E.A.; GORDON, J.; AYAPPA, K.G. et al., "Microwave‐Heating Temperature Profiles for Thin Slabs Compared to Maxwell and Lambert Law Predictions" Journal of Food Science 60 5 (1995) 1137-1142-1137-1142

Barringer, S.A.; Davis, E.A.; Gordon, J.; Ayappa, K.G. et al., "Effect of sample size on the microwave heating rate: Oil vs. water" AIChE Journal 40 9 (1994) 1433-1439-1433-1439

Mohamed-Yasseen, Y.; Barringer, S.A.; Splittstoesser, W.E.; Costanza, S., "The role of seed coats in seed viability" The Botanical Review 60 4 (1994) 426-439-426-439

Mirondo, R.; Barringer, S., "Effect of peels on quality attributes of mango puree held at different times" Journal of Food Processing and Preservation 41 3 1-10-1-10

Chapters

"Processing of Fruit & Vegetable Beverages" In Food Processing: Principles and Applications. Edited by Clark S, Jung S, and Lamsal B. 2014.

"Fruits & Vegetables â€“ Processing technologies and applications" In Food Processing: Principles and Applications. Edited by Clark S, Jung S, and Lamsal B. 2014.

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

"Food Industry Electrostatic Powder Coating" In Electrostatics: Theory and Applications. 2011.

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

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

"Raw Materials" In Total quality management manual. Edited by Plimpton S. 2008.

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

"Use of the dielectric properties to detect protein denaturation" In Advances in microwave and radio frequency processing. Edited by Willert-Porada M. 2006.

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

"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.

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

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

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

"The dielectric properties of fruit, vegetables and meat" In Microwave and Radio Frequency Applications. Edited by Folz DC, Booske JH, Clark DE, Gerling JF. 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 2014.

Aykas DP, S Barringer, "Electro-hydrodynamic Spraying of Soybean Oil" International Conference on Dielectric Liquids 2014.

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

Barringer,Sheryl,Ann; Marthina,Kumala, "Confectionary coating using an electrohydrodynamic system" IEEE International Conference on Dielectric Liquids (ICDL) 2011.

Marthina K, S Barringer, "Confectionary coating using an electrohydrodynamic" Electrostatics Society of America Annual Meeting 2009.

Gorty A, S Barringer, "Electrohydrodynamic Spraying of Chocolate" Electrostatics Society of America Annual Meeting 2009.

Sumawi,H; Barringer,S,A, "Positive vs. negative electrostatic coating using food powders" 10th International Conference on Electrostatics 2005.

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.

Tijskens, L.M.M.; Biekman, E.S.A.; Greiner, R.; Seyhan, F. et al., "PH effects in foods: Development, validation and calibration of a fundamental model" 2001.

Barringer, S.A.; Fleischmann, A.M.; Davis, E.A.; Gordon, J., "The dielectric properties of whey protein as indicators of change in polymer mobility" 1995.

Presentations

"Postharvest Handling and Preparation of Foods Processing." In FD152: Food Processing and Technology Short Course. 2020.

"From mold worms to fake honey: using SIFT-MS to improve food quality." In 2020 North American SIFT-MS User Meeting. 2020.

"From mold worms to fake honey: using SIFT-MS to improve food quality." In 2020 European SIFT-MS Interest Group Meeting. 2020.

"Rapid, Comprehensive Food and Flavor Analysis Using SIFT-MS." In C&EN webinar. 2020.

"The Joy of Annual Reviews." In Academic Chairperson’s Conference. Savannah GA. 2020.

"Garlic breath deodorization and cacao roasting." In SYFT On-demand Webinar. 2020.

"The Joy of Annual Reviews." In Council of Food Science Administrators. Davis CA. 2019.

"Garlic breath deodorization and cacao roasting." In Third North American SIFT-MS User Meeting. 2019.

"Garlic breath deodorization and cacao roasting." In SYFT webinar. 2019.

"Heat Transfer in Food Processing." In FD152: Food Processing and Technology Short Course. 2019.

"Postharvest Handling and Preparation of Foods Processing." In FD152: Food Processing and Technology Short Course. 2019.

"Use of SIFT-MS to study garlic deodorization and cacao roasting." In Pittcon 2019. 2019.

"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.

"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 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.

"The Chemistry of Chocolate Flavor." 2009.

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

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

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

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

"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.

"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.

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

Dr. Sheryl Barringer

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Dr. Sheryl Barringer

Profile Tabs

Professional Information

Works

Journal Articles

Chapters

Conferences

Presentations