| Publications |
Amanda S. Teets and Lilian M. Were. 2008. Inhibition of Lipid Oxidation in Refrigerated and Frozen Salted Raw Minced Chicken Breasts with Electron Beam Irradiated Almond Skin Powder. Meat Sci. 80:1326-1332.
Amanda S. Teets, Meenakshi Sundararaman and Lilian M. Were. 2008. Electron Beam Irradiated Almond Skin Powder Inhibition of Lipid Oxidation in Cooked Salted Ground Chicken Breast. Food Chem. 111:934-941.
Christine A. Hughey, Bruce Wilcox, Carina S. Minardi, Chiyo W. Takehara, Meenakshi Sundararaman, and Lilian M. Were. 2008. Novel use of capillary liquid chromatography mass spectrometry for the rapid identification and quantification of almond flavonoids. J.
Chromatography A.1192:259-265.
M. Prasetyo, M. Chia, C. Hughey and L.M. Were. 2008. Utilization of Electron Beam Irradiated Almond Skin Powder as a Natural Antioxidant in Ground Top Round Beef. J. Food Sci. 73:T1-T6
K. Harrison and L.M. Were. 2007. Effects of Gamma Irradiation on Phenolic Content Yield and Antioxidant Capacity of Almond Skin Extracts. Food Chemistry. 102:932-937
B. Ismail, L.H. Choi, L.M. Were, and S.S. Nielsen. 2006. Activity and nature of plasminogen activators associated with the casein micelle. J. Dairy Sci. 89:3285-3295
Choi, L.H., Were, L.M. and Nielsen, S.S. 2006. Effect of incubation temperature and salt concentration on plasminogen activators in cheese curd. Intl Dairy J. 16:609-618
Were, L.M. Bruce, B., Davidson, P. M. Weiss, J.2004. Encapsulation of nisin and Lysozyme liposomes enhances efficacy against Listeria moncytogenes.J. Food.Prot. Volume 67, No.5, pp. 922-927 (6).
Lilian M. Were, Barry, D. Bruce, P.M. Davidson, and Jochen Weiss. 2003.Size, stability and entrapment efficiency of phospholipids containing polypeptide antimicrobials.J. Agric.Food Chem. 51:8073-79.
Were L., N.S. Hettiarachchy, and M. Coleman. 1999. “Properties of cysteine-added soy protein-wheat gluten films.” J.Food Sci.64:514-518.
Were L., N.A. Hettiarachchy, and M. Coleman. 1997. “Modified soy proteins with improved foaming and water hydration properties.” J. Food Sci. 62:821-23,850. |
