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 Sustainable Biofuels and Co-products Research: Wyndmoor, PA
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ARS Home Northeast Area Wyndmoor, Pennsylvania Eastern Regional Research Center Sustainable Biofuels and Co-products Research People & Locations







Stefanie  Simon
                        Sustainable Biofuels and Co-products Research

                        




                        
                        Biological Science Lab Technician
                        Phone: (215) 233-6698
                        
                        
                        Fax: (215) 233-6406(Employee information on this page comes from the REE Directory. Please contact your front office staff to update the REE Directory.)
                            **Publications**
                                                (Clicking on the reprint icon
                                                    Reprint Icon
                                                    will take you to the publication reprint.)Structural characterization of strawberry pomace

- (Peer Reviewed Journal)Hotchkiss, A.T., Chau, H.K., Strahan, G.D., Nunez, A., Harron, A.F., Simon, S., White, A.K., Dieng, S., Heuberger, E., Black, I., Yadav, M.P., Welchoff, M., Hirsch, J. 2024. Structural characterization of strawberry pomace. Heliyon. 10:e29787.A comparative analysis of cutin monomers from cereal brans and fruit
peels: isolation and characterization
                                                        

- (Peer Reviewed Journal)Li, Y., Yadav, M.P., Moreau, R.A., Powell, M.J., Simon, S., Sarker, M.I., Qiu, S. 2024. A comparative analysis of cutin monomers from cereal brans and fruit peels: isolation and characterization. Journal of Cereal Science. 116:103873. https://doi.org/10.1016/j.jcs.2024.103873.Carrot rhamnogalacturonan I structure and composition changed during 2017 in California
                                                        

- (Peer Reviewed Journal)Hotchkiss, A.T., Chau, H.K., Strahan, G.D., Nunez, A., Harron, A.F., Simon, S., White, A.K., Yadav, M.P., Yeom, H. 2022. Carrot rhamnogalacturonan I structure and composition changed during 2017 in California. Food Hydrocolloids. https://doi.org/10.1016/j.foodhyd.2022.108411.Arabinoxylans and cross-linked arabinoxylans: Fermentation and potential application as matrices for probiotic bacterial encapsulation
                                                        

- (Peer Reviewed Journal)Mendez-Encinas, M.A., Carvajal-Millan, E., Simon, S., White, A.K., Chau, H.K., Yadav, M.P., Renye Jr, J.A., Hotchkiss, A.T., Rascon-Chu, A., Astiazaran-Garcia, H., Valencia-Rivera, D.E. 2022. Arabinoxylans and cross-linked arabinoxylans: Fermentation and potential application as matrices for probiotic bacterial encapsulation. Food Hydrocolloid for Health. https://doi.org/10.1016/j.fhfh.2022.100085.Cranberry arabino-xyloglucan and pectic oligosaccharides induce Lactobacillus growth and short-chain fatty acid production
                                                        

- (Peer Reviewed Journal)Hotchkiss, A.T., Renye Jr, J.A., White, A.K., Nunez, A., Guron, G.P., Chau, H.K., Simon, S., Mclemore, C.A., Rastall, R., Khoo, C. 2022. Cranberry arabino-xyloglucan and pectic oligosaccharides induce Lactobacillus growth and short-chain fatty acid production. Microorganisms. https://doi.org/10.3390/microorganisms10071346.Structural Characterization of Red Beet Fiber Pectin
                                                        

- (Peer Reviewed Journal)Hotchkiss, A.T., Chau, H.K., Strahan, G.D., Nunez, A., Simon, S., White, A.K., Dieng, S., Heuberger, E., Yadav, M.P., Hirsch, J. 2022. Structural characterization of red beet fiber pectin. Food Hydrocolloids. 129:107549. https://doi.org/10.1016/j.foodhyd.2022.107549.Extraction and characterization of lipids and phenolic compounds from the brans of different wheat varieties
                                                        

- (Peer Reviewed Journal)Yadav, M.P., Kaur, A., Singh, B., Simon, S., Kaur, N., Powell, M.J., Sarker, M.I. 2021. Extraction and characterization of lipids and phenolic compounds from the brans of different wheat varieties. Food Hydrocolloids. https://doi.org/10.1016/j.foodhyd.2021.106734.Blueberry fiber pectin, xyloglucan and anthocyanin structure and function
                                                        

- (Peer Reviewed Journal)Hotchkiss, A.T., Chau, H.K., Strahan, G.D., Nunez, A., Simon, S., White, A.K., Yadav, M.P., Dieng, S., Hirsch, J. 2020. Blueberry fiber pectin, xyloglucan and anthocyanin structure and function. Food Hydrocolloids. https://doi.org/10.1016/j.foodhyd.2020.106572.Isolation and characterization of arabinoxylans from wheat bran and study of their contribution to wheat flour dough rheology
                                                        

- (Peer Reviewed Journal)Kaur, A., Yadav, M.P., Singh, B., Bhinder, S., Simon, S., Singh, N. 2019. Isolation and characterization of arabinoxylans from wheat bran and study of their contribution to wheat flour dough rheology. Carbohydrate Polymers. 221:166-173. https://doi.org/10.1016/j.carbpol.2019.06.002.Comparison of bench-scale decortication devices to fractionate bran from sorghum
                                                        

- (Peer Reviewed Journal)Hums, M.E., Moreau, R.A., Yadav, M.P., Powell, M.J., Simon, S. 2018. Comparison of bench-scale decortication devices to fractionate bran from sorghum. Cereal Chemistry. 95:720-733. https://doi.org/10.1002/cche.10087.


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