Dr. Lilian Were Senger

Dr. Lilian Were Senger

Professor, Program Director for the Faculty of Food Science
Schmid College of Science and Technology; Food Science
Office Location: Keck Center for Science and Engineering 256
Phone: (714) 744-7895
Scholarly Works:
Digital Commons
University of Arkansas at Fayetteville, Bachelor of Science
University of Arkansas at Fayetteville, Master of Science
Purdue University, Ph.D.



Food Ingredients                    FSN 315/515

Food Chemistry                      FSN 401/501

Food Chemistry Laboratory     FSN 502

Research Methods                  FSN 660


Purdue University, Indiana
Ph.D. Food Chemistry. 2002.

University of Arkansas
M.S. Food Chemistry. 1998

University of Arkansas
B.S. Food Science. 1996.


Determining preservative and sensory properties of phenolic and melanoidin compounds from coffee, mushroom and sunflower seeds, with the overall goal of enhancing the quality and chemical shelf life of food.


Recent Creative, Scholarly Work and Publications

Charles Taylor Drucker, Lilian Were Senger, Criselda Toto Pacioles. 2023.Application of the Weibull model to describe the kinetic behaviors of thiol decolorizers in chlorogenic acid- lysine solutions, Journal of Food Engineering, 339,111287, ISSN 0260- 8774, https://doi.org/10.1016/j.jfoodeng.2022.111287
Christine Lo Verde, Nana Baah Pepra-Ameyaw, Charlie Drucker, Kate Lyon, Julia Muniz, Tracie Okumara, Chloe Sermet, Lilian Were Senger, Cedric Owens. 2022. A Highly Active Esterase from Lactobacillus helveticus Hydrolyzes Chlorogenic Acid in Sunflower Meal to Prevent Chlorogenic Acid Induced Greening in Sunflower Protein Isolates. Food Research International 2022,111996, ISSN 0963-9969, https://doi.org/10.1016/j.foodres.2022.111996
Nana Baah Pepra-Ameyaw, Christine Lo Verde, Charles T. Drucker, Cedric P. Owens, Lilian W. Senger, Preventing chlorogenic acid quinone-induced greening in sunflower cookies by chlorogenic acid esterase and thiol-based dough conditioners, LWT,2022,114392, ISSN 0023- 6438, https://doi.org/10.1016/j.lwt.2022.114392
Akira Kurniawan Ishii, Criselda Toto Pacioles, and Lilian Were. 2021.Color and Structural Modifications of Alkaline extracted Sunflower Protein concentrates and isolates using L- Cysteine and Glutathione. Food Research International, 147, 110574, https://doi.org/10.1016/j.foodres.2021.110574
Liang, Y., Were, L.,2020. Cysteine’s effects on chlorogenic acid quinone induced greening and browning: mechanism and effect on antioxidant reducing capacity, Food Chem, 39, 125697 doi: https://doi.org/ 10.1016/j.foodchem.2019.125697
Joele Tsopkeng Atonfack, Zeynep Akyol Ataman, Lilian M. Were. 2019. Acidulant effect on greening, reducing capacity, and tryptophan fluorescence of sunflower butter cookie dough during refrigerated storage. J Sci Food and Agric 99 (5): 2186-2193
Tiffany A Hashimoto, Fred Caporaso, Criselda Toto, Lilian Were. 2019. Antioxidant capacity and sensory impact of coffee added to ground pork. Eur Food Res Technol 245: 977- 986
Sihui Liang and Lilian Were. 2018. Chlorogenic Acid Oxidation-Induced Greening of Sunflower Butter Cookies as a Function of Different Sweeteners and Storage Conditions. Food Chemistry. 241:135–142
Sihui Liang and Lilian Were. 2018.Chlorogenic acid induced colored reactions and their effect on carbonyls, phenolic content, and antioxidant capacity in sunflower butter cookies.LWT-Food Science and Technology.87:16-22
Amanda Rogers, Lan Hahn, Vu Pham, Lilian Were. 2018. Greening in sunflower butter cookies as a function of egg replacers and baking temperature. Journal of Food Science and Technology 55(4):1478-1488.
Sihui Liang, Hanh Lan Tran, Lilian Were. 2018. Lowering greening of cookies made from sunflower butter using acidic ingredients and effect on reducing capacity, tryptophan and protein oxidation. Food Chemistry. 252: 318-326
Natalie Tom, Hatouf Ahmed Alnoumani, Lilian Were. 2018. Interactions between mushroom powder, sodium chloride, and bovine proteins and their effects on lipid oxidation products and consumer acceptability. LWT-Food Science and Technology 98: 219-224.
Hatouf Alnoumani, Zeynep Akyol Ataman, Lilian Were. 2017. Lipid and protein antioxidant capacity of dried Agaricus bisporus in salted cooked ground beef. Meat Science. 129:9–19
Sabrina R. Wildermuth, Erin E. Young, and Lilian M. Were.2016. Chlorogenic acid oxidation and its reaction with sunflower proteins to form green-colored complexes. Comprehensive Reviews in Food Science and Food Safety. 15 (5): 829–843
Nahathai Stapornkul, Tatiana Prytkova, Lilian Were. 2016. Effect of green tea on interaction of lipid oxidation products with sarcoplasmic and myofibrillar protein homogenates extracted from bovine top round muscle. Food Research International. 89 Part 2:1038–1045.
Katrina M.M. Jully, Criselda S. Toto, Lilian Were. 2016. Antioxidant effect of spent, ground, and lyophilized brew from roasted coffee in frozen cooked pork patties. LWT - Food Science and Technology (66): 244-251.
Lin, C., Toto, C., Were, L. 2015. Antioxidant effectiveness of ground roasted coffee in raw ground top round beef with added sodium chloride, LWT - Food Science and Technology, 60:29-35
Heather McDonald , Mary Lu Arpaia , Fred Caporaso , David Obenland , Lilian Were , Cyril Rakovski , Anuradha Prakash. 2013. Effect of gamma irradiation treatment at phytosanitary dose levels on the quality of ‘Lane Late’ navel oranges. Postharvest Bio Tech 86: 91–99.
Lilian Were. 2013. Antibacterial activity of Coffee. IMARS Highlights. Research Commentaries for the Members of The International Maillard Reaction Society.8 (1):5- 16
Anne B. Maletta and L. M. Were. 2012. Effect of Coffee Filtrate, Methylglyoxal, Glyoxal, and Caffeine on Salmonella Typhimurium and S. Enteritidis Survival in Ground Chicken Breasts. J. Food Sci. 77: M135–M141.
T. Miranda, C. Rakovski, and L.M. Were. 2011. Effect of Maillard Reaction Products on Oxidation products in ground chicken breast. Meat Science (August 2011) doi:10.1016/j.meatsci.2011.07.022
Danae L. Lucas and Lilian M. Were. 2009. Anti-Listeria monocytogenes Activity of Heat-Treated Lyophilized Pomegranate Juice in Media and in Ground Top Round Beef . J.Food Protection. 72 (12):2508-2516.
Amanda S. Teets, Carina S. Minardi, Meenakshi Sundararaman, Christine A. Hughey and Lilian M.Were. 2009. Extraction, Identification and Quantification of Flavonoids and Phenolic Acids in Electron Beam Irradiated Almond Skin Powder. J. Food Sci. 74:C298-C305
Marisa Prasetyo, Malia Chia, Christine Hughey and Lilian 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.
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.
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.
Roxanne Greitz Miller and Lilian Were. 2008. Enough already? Linking science, geography, mathematics, and sociology through population study. Science Scope.31(9):10-14
Karoline Harrison and Lilian M Were. 2007. Effect of Gamma Irradiation on Phenolic Content Yield and Antioxidant Capacity of Almond Skin Extracts. Food Chem. 102:932-937.