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Animal Sciences and Industry


Ziyi Linghu, Faris Karim, Mostafa Taghvaei, Zaher Albashabsheh, Terry A. Houser, and J. Scott Smith. 2020. Amino acids effects on heterocyclic amines formation and physicochemical properties in pan-fried beef patties. J Food Science, 85 (4): 1361-1370.

Kara Kovacev, Brianna Hughes, and J. Scott Smith. 2020. Ocean Polyphenol Stability and Physical Characteristics of Sweetened Dried Cranberries. Foods, 9(551): 1-14.

Mostafa Taghvaei, Christopher Sommers, Olgica Ceric, Faris Hussain, Umut Yucel , and J. Scott Smith. 2020. Solid-phase micro extraction of food irradiation marker 2-dodecylcyclobutanone (2-DCB) from chicken jerky treated with glycerol. J Food Science, 85 (8): 2608-2614.

Bade Tonyali, Christopher Sommers, Olgica Ceric, J. Scott Smith, and Umut Yucel. 2020. An analysis of cellulose- and dextrose-based radicals in sweet potatoes as irradiation markers. J Food Science, 84 (7): 1992-2002. J Food Science, 85 (9): 2745-2752.

Ziyi L., Karim F., Taghvaei M., and J. S. Smith.  2019. Determination of Heterocyclic Amines in Meat Matrices Using Enhanced Matrix Removal-Lipid Extraction and Liquid Chromatography–Tandem Mass Spectrometry.  J Food Science, 84 (7): 1992-2002.

Allison Hobson, John M. Gonzalez, Travis O'Quinn, Elizabeth A. Boyle, J. Scott Smith, Faris A. Karim, Christopher I. Vahl, Robert Johnson, and Terry A. Houser.  2019. Smoked Sugar Improves Flavor Stability of Frozen Sliced Food Service Bacon. Meat and Muscle Biology 3(1):356-366.

Sprick, B., Z. Linghu, J. K. Amamcharla, L.E. Metzger, and J. S. Smith. 2019. Selective Extraction of Phospholipids from Whey Protein Phospholipid Concentrate Using Supercritical Carbon Dioxide and Ethanol as a Co-solvent.  J. Dairy Sci. 102:10855-10866.

Gengjun Chen, Ronald L. Madl and J. Scott Smith. Cereal bran extracts inhibit the formation of advanced glycation endproducts in a bovine serum albumin/glucose model. 2018. Cereal Chemistry. 2018:1-9.

Chen, Gengjun, Ronald L. Madl, J. Scott Smith. Inhibition of advanced glycation endproducts in cooked beef patties by cereal bran addition. 2017. Food Control 73:847-853.

Smith, J. Scott, Rohan A. Thakur. Mass Spectrometry. Ch. 11, In Food Analysis, S. S. Nielsen (Ed.), 5th Edition, Springer Science, New York 2017.

Faris Karim, Faris, J. Scott Smith. Formation of 4(5)-Methylimidazole in Aqueous
D-Glucose-Amino Acids Model System. 2016. J. Food Science. 81:T268-T274.

Dennis, Cara, Faris Karim, J. Scott Smith. Evaluation of Maillard Reaction Variables and Their Effect on Heterocyclic Amine Formation in Chemical Model Systems. 2015. J. Food Science 80:T472-T478.