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Tara  McHugh
                        Office of The Area Director

                        




                        
                        Area Director
                        Phone: (510) 559-5864
                        
                        
                        Fax: (510) 559-5963(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.)Health benefits of upcycled romaine lettuce powder in mice’s metabolic syndrome
                                                        

- (Peer Reviewed Journal)Garcia-Rocha, K.F., Capaceta-Osuna, A., Ochoa-Acosta, A., Avena Bustillos, R.D., Osuna-Martinez, U., Cárdenas-Torres, F.I., Yokoyama, W.H., Mchugh, T.H., Teran-Cabanillas, E. 2023. Health benefits of upcycled romaine lettuce powder in mice’s metabolic syndrome. ACS Food Science and Technology. https://doi.org/10.1021/acsfoodscitech.3c00204.Evaluation of predrying steps, cadmium, and pesticide residues on dried powders from romaine lettuce outer and heart leaves
                                                        

- (Peer Reviewed Journal)Avena Bustillos, R.D., Klausner, N.M., Milczarek, R., Terán-Cabanillas, E., Alemán-Hidalgo, D.M., McHugh, T.H. 2022. Evaluation of predrying steps, cadmium, and pesticide residues on dried powders from romaine lettuce outer and heart leaves. ACS Food Science and Technology. 3(1). Article 41-49. https://doi.org/10.1021/acsfoodscitech.2c00234.Health benefits of high protein and dietary fiber dry-fractioned brewery spent grain fines
                                                        

- (Peer Reviewed Journal)Inzunza-Soto, M., Avena Bustillos, R.D., Thai, T.T., Roman, V., Whitehill, L.J., Tam, C.C., Rolston, M.R., Aleman-Hidalgo, D.M., Teran-Cabanillas, E., Yokoyama, W.H., McHugh, T.H. 2022. Health benefits of high protein and dietary fiber dry-fractioned brewery spent grain fines. ACS Food Science and Technology. 2(12):1870-1878. https://doi.org/10.1021/acsfoodscitech.2c00255.Novel isochoric cold storage with isochoric impregnation to improve postharvest quality of sweet cherry
                                                        

- (Peer Reviewed Journal)Bilbao-Sainz, C., Chiou, B., Takeoka, G.R., Williams, T.G., Wood, D.F., Powell-Palm, M., Rubinsky, B., McHugh, T.H. 2022. Novel isochoric cold storage with isochoric impregnation to improve postharvest quality of sweet cherry. ACS Food Science and Technology. 2(10):1558-1564. https://doi.org/10.1021/acsfoodscitech.2c00194.Isochoric freezing and isochoric supercooling as innovative postharvest technologies for pomegranate preservation
                                                        

- (Peer Reviewed Journal)Bilbao-Sainz, C., Chiou, B., Takeoka, G.R., Williams, T.G., Wood, D.F., Powell-Palm, M., Rubinsky, B., Wu, V.C., McHugh, T.H. 2022. Isochoric freezing and isochoric supercooling as innovative postharvest technologies for pomegranate preservation. Postharvest Biology and Technology. 194. Article 112072. https://doi.org/10.1016/j.postharvbio.2022.112072.Novel isochoric impregnation to develop high-quality and nutritionally fortified plant materials (apples and sweet potatoes)
                                                        

- (Peer Reviewed Journal)Bilbao-Sainz, C., Chiou, B., Takeoka, G.R., Williams, T.G., Wood, D.F., Powell-Palm, M., Rubinsky, B., McHugh, T.H. 2022. Novel isochoric impregnation to develop high-quality and nutritionally fortified plant materials (apples and sweet potatoes). Journal of Food Science. 87(11):4796-4807. https://doi.org/10.1111/1750-3841.16332.Influence of drying methods on health indicators of brewers spent grain for potential upcycling into food products
                                                        

- (Peer Reviewed Journal)Thai, T.T., Avena Bustillos, R.D., Alves, P., Pan, J., Osorio-Ruiz, A., Miller, J.D., Tam, C.C., Rolston, M.R., Teran-Cabanillas, E., Yokoyama, W.H., McHugh, T.H. 2022. Influence of drying methods on health indicators of brewers spent grain for potential upcycling into food products. Applied Food Research. 2(1). Article 100052. https://doi.org/10.1016/j.afres.2022.100052.Health benefits of first and second extraction drum-dried pitted olive pomace
                                                        

- (Peer Reviewed Journal)Inzunza-Soto, M., Thai, T.T., Sinrod, A., Olson, D.A., Avena Bustillos, R.D., Li, X., Rolston, M.R., Wang, S.C., Teran-Cabanillas, E., Yokoyama, W.H., McHugh, T.H. 2021. Health benefits of first and second extraction drum-dried pitted olive pomace. Journal of Food Science. 86(11):4865-4876. https://doi.org/10.1111/1750-3841.15925.Analysis of global energy savings in the frozen food industry made possible by transitioning from conventional isobaric freezing to isochoric freezing
                                                        

- (Peer Reviewed Journal)Zhao, Y., Powell-Palm, M., Wang, J., Bilbao-Sainz, C., McHugh, T.H., Rubinsky, B. 2021. Analysis of global energy savings in the frozen food industry made possible by transitioning from conventional isobaric freezing to isochoric freezing. Renewable & Sustainable Energy Reviews. 151. Article 111621. https://doi.org/10.1016/j.rser.2021.111621.Risk assessment of ozone fumigation under vacuum to control potential infestation of coffee berry borer and coffee leaf rust in green coffee beans imported into Hawaii
                                                        

- (Peer Reviewed Journal)Portilla, M., Follett, P.A., Armstrong, J.W., Leesch, J.G., Tebbets, J.S., Smilanick, J.L., Mchugh, T.H., Olsen, C.W., Whitehand, L.C., Cavaletto, C., Bittenbender, H., Bustillo, A., Pena, J.E. 2021. Risk assessment of ozone fumigation under vacuum to control potential infestation of coffee berry borer and coffee leaf rust in green coffee beans imported into Hawaii. Journal of Economic Entomology. 114(6):2277-2289. https://doi.org/10.1093/jee/toab165.Controlled release of antioxidants from active food packaging: A review
                                                        

- (Review Article)Kuai, L., Liu, F., Chiou, B., Avena Bustillos, R.D., McHugh, T.H., Zhong, F. 2021. Controlled release of antioxidants from active food packaging: A review. Food Hydrocolloids. 120. Article 106992. https://doi.org/10.1016/j.foodhyd.2021.106992.Effects of isochoric freezing conditions on cut potato quality
                                                        

- (Peer Reviewed Journal)Zhao, Y., Bilbao-Sainz, C., Wood, D.F., Chiou, B., Powell-Palm, M., Chen, L., McHugh, T.H., Rubinsky, B. 2021. Effects of isochoric freezing conditions on cut potato quality. Foods. 10(5). Article 974. https://doi.org/10.3390/foods10050974.Effects of antimicrobial edible films on the sensory and physical properties of organic spinach in salad bags
                                                        

- (Peer Reviewed Journal)Joshi, K., Sparks, P., Friedman, M., Olsen, C.W., McHugh, T.H., Ravishankar, S. 2021. Effects of antimicrobial edible films on the sensory and physical properties of organic spinach in salad bags. Food and Nutrition Sciences. 12(2):176-193. https://doi.org/10.4236/fns.2021.122015.Preservation of grape tomato by isochoric freezing
                                                        

- (Peer Reviewed Journal)Bilbao-Sainz, C., Sinrod, A., Dao, L.T., Takeoka, G.R., Williams, T.G., Wood, D.F., Chiou, B., Bridges, D.F., Wu, V.C., Lyu, C., Powell-Palm, M.J., Rubinsky, B., McHugh, T.H. 2021. Preservation of grape tomato by isochoric freezing. Food Research International. 143. Article 110228. https://doi.org/10.1016/j.foodres.2021.110228.Preservation of grape tomato by isochoric freezing
                                                        

- (Peer Reviewed Journal)Bilbao-Sainz, C., Sinrod, A., Dao, L.T., Takeoka, G.R., Williams, T.G., Wood, D.F., Chiou, B., Bridges, D.F., Wu, V.C., Lyu, C., Powell-Palm, M.J., Rubinsky, B., McHugh, T.H. 2021. Preservation of grape tomato by isochoric freezing. Food Research International. 143. Article 110228. https://doi.org/10.1016/j.foodres.2021.110228.Effect of cross-linked alginate/oil nanoemulsion coating on cracking and quality parameters of sweet cherries
                                                        

- (Peer Reviewed Journal)Gutiérrez-Jara, C., Bilbao-Sainz, C., McHugh, T.H., Chiou, B., Williams, T.G., Villalobos-Carvajal, R. 2021. Effect of cross-linked alginate/oil nanoemulsion coating on cracking and quality parameters of sweet cherries. Foods. 10(2). Article 449. https://doi.org/10.3390/foods10020449.Edible films containing carvacrol and cinnamaldehyde inactive Escherichia coli O157:H7 on organic leafy greens in sealed plastic bags
                                                        

- (Peer Reviewed Journal)Zhu, L., Olsen, C.W., McHugh, T.H., Friedman, M., Levin, C.E., Jaroni, D., Ravishankar, S. 2020. Edible films containing carvacrol and cinnamaldehyde inactive Escherichia coli O157:H7 on organic leafy greens in sealed plastic bags. Journal of Food Safety. 40(2). Article e12660. https://doi.org/10.1111/jfs.12758.Allergenicity and food processing

- (Popular Publication)McHugh, T., Maleki, S.J. 2020. Allergenicity and food processing. Food Technology. 1020:77-79.Pear peeling using infrared radiation heating technology
                                                        

- (Peer Reviewed Journal)Shen, Y., Khir, R., Wood, D.F., McHugh, T.H., Pan, Z. 2020. Pear peeling using infrared radiation heating technology. Innovative Food Science and Emerging Technologies. 65. Article 102474. https://doi.org/10.1016/j.ifset.2020.102474.The ultimate on ultrafiltration

- (Trade Journal)McHugh, T.H., Avena Bustillos, R.D. 2020. The ultimate on ultrafiltration. Food Technology. 74(8):71-73,87.Effect of isochoric freezing on quality aspects of minimally processed potatoes
                                                        

- (Peer Reviewed Journal)Bilbao-Sainz, C., Zhao, Y., Takeoka, G.R., Williams, T.G., Wood, D.F., Chiou, B., Powell-Palm, M., Wu, V.C., Rubinsky, B., McHugh, T.H. 2020. Effect of isochoric freezing on quality aspects of minimally processed potatoes. Journal of Food Science. 85(9):2656-2664. https://doi.org/10.1111/1750-3841.15377.Physical, mechanical and transport properties of emulsified films based on alginate with soybean oil: Effects of soybean oil concentration, number of passes and degree of surface crosslinking
                                                        

- (Peer Reviewed Journal)Gutierrez-Jara, C., Bilbao-Sainz, C., McHugh, T.H., Chiou, B., Williams, T.G., Villalobos-Carvajal, R. 2020. Physical, mechanical and transport properties of emulsified films based on alginate with soybean oil: Effects of soybean oil concentration, number of passes and degree of surface crosslinking. Food Hydrocolloids. 109. Article 106133. https://doi.org/10.1016/j.foodhyd.2020.106133.Viability of listeria monocytogenes and salmonella typhimurium after isochoric freezing
                                                        

- (Peer Reviewed Journal)Bridges, D.F., Bilbao-Sainz, C., Powell-Palm, M.J., Williams, T.G., Wood, D.F., Sinrod, A., Ukpai, G., McHugh, T.H., Rubinsky, B., Wu, V.C.H. 2020. Viability of listeria monocytogenes and salmonella typhimurium after isochoric freezing. Journal of Food Safety. 40(5). Article e12840. https://doi.org/10.1111/jfs.12840.Functionality of freeze-dried berry powder on frozen dairy desserts
                                                        

- (Peer Reviewed Journal)Bilbao-Sainz, C., Thai, T.T., Sinrod, A., Chiou, B., McHugh, T.H. 2020. Functionality of freeze-dried berry powder on frozen dairy desserts. Journal of Food Processing and Preservation. 43(9):e14076. https://doi.org/10.1111/jfpp.14076.Preservation of tilapia (oreochromis aureus) fillet by isochoric (constant volume) freezing
                                                        

- (Peer Reviewed Journal)Bilbao-Sainz, C., Sinrod, A., Williams, T.G., Wood, D.F., Chiou, B., Bridges, D.F., Wu, V.C., Lyu, C., Rubinsky, B., McHugh, T.H. 2020. Preservation of tilapia (oreochromis aureus) fillet by isochoric (constant volume) freezing. Journal of Aquatic Food Product Technology. 29(7):629-640. https://doi.org/10.1080/10498850.2020.1785602.Effects of drying processes on composition, microstructure and health aspects from maqui berries
                                                        

- (Peer Reviewed Journal)Quispe-Fuentes, I., Vega-Galvez, A., Aranda, M., Poblete, J., Pasten, A., Bilbao-Sainz, C., Wood, D.F., McHugh, T.H., Delporte, C. 2020. Effects of drying processes on composition, microstructure and health aspects from maqui berries. Journal of Food Science and Technology. 57:2241-2250. https://doi.org/10.1007/s13197-020-04260-5.Preservation of spinach by isochoric (constant volume) freezing
                                                        

- (Peer Reviewed Journal)Bilbao-Sainz, C., Sinrod, A., Dao, L.T., Takeoka, G.R., Williams, T.G., Wood, D.F., Bridges, D.F., Powell-Palm, M., Ukpai, G., Chiou, B., Wu, V.C., Rubinsky, B., McHugh, T.H. 2019. Preservation of spinach by isochoric (constant volume) freezing. International Journal of Food Science and Technology. 55(5):2141–2151. https://doi.org/10.1111/ijfs.14463.How plant-based meat and seafood are processed

- (Trade Journal)McHugh, T.H., Avena Bustillos, R.D. 2019. How plant-based meat and seafood are processed. Food Technology. 73(10):83-84,87.Realizing the benefits of food irradiation

- (Review Article)Mchugh, T.H., Liang, P. 2019. Realizing the benefits of food irradiation. Food Technology. 73:63-65.Almond (prunus dulcis) allergen pru du 8, the first member of a new family of food allergens
                                                        

- (Peer Reviewed Journal)Che, H., Zhang, Y., Jiang, S., Jin, T., Lyu, S., Nadeau, K.C., McHugh, T.H. 2019. Almond (prunus dulcis) allergen pru du 8, the first member of a new family of food allergens. Journal of Agricultural and Food Chemistry. 67(31):8626-8631. https://doi.org/10.1021/acs.jafc.9b02781.Functionality of strawberry powder on frozen dairy desserts
                                                        

- (Peer Reviewed Journal)Bilbao-Sainz, C., Sinrod, A., Chiou, B., McHugh, T.H. 2019. Functionality of strawberry powder on frozen dairy desserts. Journal of Texture Studies. 50(6):556-563. https://doi.org/10.1111/jtxs.12464.Identification of almond (prunus dulcis) vicilin as a food allergen
                                                        

- (Abstract Only)Zhang, Y., Che, H., Lyu, S., Nadeau, K., Mchugh, T.H. 2019. Identification of almond (prunus dulcis) vicilin as a food allergen [abstract]. Journal of Allergy Clinical Immunology. 143(2):AB69. https://doi.org/10.1016/j.jaci.2018.12.210.Identification of almond (Prunus dulcis) vicilin as a food allergen
                                                        

- (Peer Reviewed Journal)Che, H., Zhang, Y., Lyu, S., Nadeau, K., McHugh, T.H. 2018. Identification of almond (Prunus dulcis) vicilin as a food allergen. Journal of Agricultural and Food Chemistry. 67(1):425-432. https://doi.org/10.1021/acs.jafc.8b05290.Preservation of sweet cherry by isochoric (constant volume) freezing
                                                        

- (Peer Reviewed Journal)Bilbao-Sainz, C., Sinrod, A., Powell-Palm, M., Dao, L.T., Takeoka, G.R., Williams, T.G., Wood, D.F., Ukpai, G., Aruda, J., Bridges, D.F., Wu, V.C., Rubinsky, B., McHugh, T.H. 2018. Preservation of sweet cherry by isochoric (constant volume) freezing. Innovative Food Science and Emerging Technologies. 52:108-115. https://doi.org/10.1016/j.ifset.2018.10.016.Preservation of sweet cherry by isochoric (constant volume) freezing
                                                        

- (Peer Reviewed Journal)Bilbao-Sainz, C., Sinrod, A., Powell-Palm, M., Dao, L.T., Takeoka, G.R., Williams, T.G., Wood, D.F., Ukpai, G., Aruda, J., Bridges, D.F., Wu, V.C., Rubinsky, B., McHugh, T.H. 2018. Preservation of sweet cherry by isochoric (constant volume) freezing. Innovative Food Science and Emerging Technologies. 52:108-115. https://doi.org/10.1016/j.ifset.2018.10.016.Discovering processing innovation

- (Review Article)McHugh, T.H. 2018. Discovering processing innovation. Food Technology. 72(9):102-103.Development of healthy crispy carrot snacks using sequential infrared blanching and hot air drying method
                                                        

- (Peer Reviewed Journal)Chen, J., Venkitasamy, C., Shen, Q., McHugh, T.H., Zhang, R., Pan, Z. 2018. Development of healthy crispy carrot snacks using sequential infrared blanching and hot air drying method. LWT - Food Science and Technology. 97(2018):469-475. https://doi.org/10.1016/j.lwt.2018.07.026.Is healthy processed food an oxymoron?

- (Review Article)McHugh, T.H. 2018. Is healthy processed food an oxymoron?. Food Technology. 72(7):116-118.Potential of chitosan from mushroom waste to enhance quality and storability of fresh-cut melons
                                                        

- (Peer Reviewed Journal)Poverenov, E., Arnon-Rips, H., Zaitsev, Y., Bar, V., Danay, O., Horev, B., Bilbao-Sainz, C., McHugh, T.H., Rodov, V. 2018. Potential of chitosan from mushroom waste to enhance quality and storability of fresh-cut melons. Food Chemistry. 268:233-241. https://doi.org/10.1016/j.foodchem.2018.06.045.Gleening important food processing insights

- (Review Article)McHugh, T.H. 2018. Gleening important food processing insights. Food Technology. 72(6):121-125.Drying and inactivation of enterococcus faecium in raw almonds by sequential infrared and hot air drying
                                                        

- (Peer Reviewed Journal)Venkitasamy, C., Zhu, C., Brandl, M., Niederholzer, F.J., Zhang, R., Mchugh, T.H., Pan, Z. 2018. Drying and inactivation of enterococcus faecium in raw almonds by sequential infrared and hot air drying. LWT - Food Science and Technology. 95(2018):123-128. https://doi.org/10.1016/j.lwt.2018.04.095.Getting immersed in emulsions

- (Review Article)McHugh, T.H. 2018. Getting immersed in emulsions. Food Technology. 72(5):83-85.Layer-by-layer alginate and fungal chitosan based edible coatings applied to fruit bars
                                                        

- (Peer Reviewed Journal)Bilbao-Sainz, C., Chiou, B., Punotai, K.L., Olson, D.A., Williams, T.G., Wood, D.F., Rodov, V., Poverenov, E., McHugh, T.H. 2018. Layer-by-layer alginate and fungal chitosan based edible coatings applied to fruit bars. Journal of Food Science. 83(7):1880-1887. https://doi.org/10.1111/1750-3841.14186.Antimicrobial carvacrol in solution blow-spun fish-skin gelatin nanofibers
                                                        

- (Peer Reviewed Journal)Liu, F., Saricaoglu, F., Avena Bustillos, R.D., Bridges, D.F., Takeoka, G.R., Wu, V.C., Chiou, B., Wood, D.F., Mchugh, T.H., Zhong, F. 2018. Antimicrobial carvacrol in solution blow-spun fish-skin gelatin nanofibers. Journal of Food Science. 83(4):984-991. https://doi.org/10.1111/1750-3841.14076.The significance of spray-drying

- (Review Article)McHugh, T.H. 2018. The significance of spray-drying. Food Technology. 72(4):142-146.Efficient production of fungal chitosan utilizing an advanced freeze-thawing method; quality and activity studies
                                                        

- (Peer Reviewed Journal)Ban, Z., Horev, B., Rutenberg, R., Danay, O., Bilbao-Sainz, C., McHugh, T.H., Rodov, V., Poverenov, E. 2018. Efficient production of fungal chitosan utilizing an advanced freeze-thawing method; quality and activity studies. Food Hydrocolloids. 81:380-388. https://doi.org/10.1016/j.foodhyd.2018.03.010.Efficient production of fungal chitosan utilizing an advanced freeze-thawing method; quality and activity studies
                                                        

- (Peer Reviewed Journal)Ban, Z., Horev, B., Rutenberg, R., Danay, O., Bilbao-Sainz, C., McHugh, T.H., Rodov, V., Poverenov, E. 2018. Efficient production of fungal chitosan utilizing an advanced freeze-thawing method; quality and activity studies. Food Hydrocolloids. 81:380-388. https://doi.org/10.1016/j.foodhyd.2018.03.010.Sustainable process solutions

- (Review Article)McHugh, T.H. 2018. Sustainable process solutions. Food Technology. 72(3): 66-68.Preparation of fish skin gelatin-based nanofibers incorporating cinnamaldehyde by solution blow spinning
                                                        

- (Peer Reviewed Journal)Liu, F., Saricaoglu, F., Avena-Bustillos, R.D., Bridges, D.F., Takeoka, G.R., Wu, V.C., Chiou, B., Wood, D.F., McHugh, T.H., Zhong, F. 2018. Preparation of fish skin gelatin-based nanofibers incorporating cinnamaldehyde by solution blow spinning. International Journal of Molecular Sciences. 19(2):618. https://doi.org/10.3390/ijms19020618Freeze-drying fundamentals

- (Review Article)McHugh, T.H. 2018. Freeze-drying fundamentals. Food Technology. 72(2):72-74.How tea is processed

- (Review Article)McHugh, T.H. 2018. How tea is processed. Food Technology. 72(1):65-67.Sous vide: cooking under vacuum

- (Review Article)McHugh, T.H. 2017. Sous vide: cooking under vacuum. Food Technology. 71(12):79-81.How beer is processed

- (Review Article)McHugh, T.H. 2017. How beer is processed. Food Technology. 71(11):76-78.Robotics on the rise in the food industry

- (Review Article)McHugh, T.H. 2017. Robotics on the rise in the food industry. Food Technology. 71(10):75-77.How coffee is processed

- (Review Article)McHugh, T.H. 2017. How coffee is processed. Food Technology. 71(9):74-76.Antimicrobial olive leaf gelatin films for enhancing the quality of cold smoked salmon
                                                        

- (Peer Reviewed Journal)Albertos, I., Avena-Bustillos, R.D., Martin-Diana, A., Du, W.N., Rico, D., McHugh, T.H. 2017. Antimicrobial olive leaf gelatin films for enhancing the quality of cold smoked salmon. Journal of Food Packaging and Shelf Life. 13:49-55. https://doi.org/10.1016/j.fpsl.2017.07.004.Crystal structure of Cocosin, a potential food allergen from coconut (Cocos nucifera)

- (Peer Reviewed Journal)Jin, T., Wang, C., Zhang, C., Chen, Y., Guo, F., Howard, A., Cao, M., Fu, T., Mchugh, T.H., Zhang, Y. 2017. Crystal structure of Cocosin, a potential food allergen from coconut (Cocos nucifera). Journal of Agricultural Chemistry. 65:7560-7568.Suppliers solve processing problems

- (Review Article)McHugh, T.H. 2017. Suppliers solve processing problems. Food Technology. 71(8):118-120.How extrusion shapes food processing

- (Review Article)Mchugh, T.H. 2017. How extrusion shapes food processing. Food Technology. 71(7): 67-69.Recent advances on edible films based on fruit and vegetables - a review
                                                        

- (Peer Reviewed Journal)Otoni, C.G., Avena-Bustillos, R.D., Azeredo, H.M., Lorevice, M.V., De Moura, M.R., McHugh, T.H., Mattoso, L. 2017. Recent advances on edible films based on fruit and vegetables - a review. Comprehensive Reviews in Food Science and Food Safety. 16(5):1151-1169. https://doi.org/10.1111/1541-4337.12281.How honey is processed

- (Review Article)McHugh, T.H. 2017. How honey is processed. Food Technology. 71(6):115-117.Antioxidant effect of olive leaf powder on fresh Atlantic horse mackerel (Trachurus trachurus) minced muscle
                                                        

- (Peer Reviewed Journal)Albertos, I., Martín-Diana, A., Jaime, I., Avena Bustillos, R.D., Mchugh, T.H., Rico, D. 2017. Antioxidant effect of olive leaf powder on fresh Atlantic horse mackerel (Trachurus trachurus) minced muscle. Journal of Food Processing and Preservation. 42:e13397. https://doi.org/10.1111/jfpp.13397.Development of edible films based on Brazilian pine seed (Araucaria
angustifolia) flour reinforced with husk powder

- (Peer Reviewed Journal)Daudt, R.M., Sinrod, A., Avena-Bustillos, R.D., I.C., Külkamp-Guerreiro, I., McHugh, T.H. 2017. Development of edible films based on Brazilian pine seed (Araucaria angustifolia) flour reinforced with husk powder. Food Hydrocolloids. 71(2017):60-67. doi: 10.1016/j.foodhyd.2017.04.033.Processing education options await in Las Vegas

- (Review Article)McHugh, T.H. 2017. Processing education options await in Las Vegas. Food Technology. 71(5):115-119.Solution blow spinning of food-grade gelatin nanofibers

- (Peer Reviewed Journal)Liu, F., Avena-Bustillos, R.D., Bilbao-Sainz, C., Woods, R., Chiou, B., Wood, D.F., Williams, T.G., Yokoyama, W.H., Glenn, G.M., McHugh, T.H., Zhong, F. 2017. Solution blow spinning of food-grade gelatin nanofibers. Journal of Food Science. 82(6):1402-1411. doi: 10.1111/1750-3841.13710.3D food printing: a new dimension in food production processes

- (Review Article)McHugh, T.H., Bilbao-Sainz, C. 2017. 3D food printing: a new dimension in food production processes. Food Technology. 71(4):123-125.Vitamin D-fortified chitosan films from mushroom waste

- (Peer Reviewed Journal)Bilbao-Sainz, C., Chiou, B., Williams, T.G., Wood, D.F., Du, W., Sedej, I., Ban, Z., Rodov, V., Poverenov, E., Vinokur, Y., McHugh, T.H. 2017. Vitamin D-fortified chitosan films from mushroom waste. Carbohydrate Polymers. 167(2017):97-104. doi: 10.1016/j.carbpol.2017.03.010.Advantages and application of forward osmosis

- (Review Article)McHugh, T.H. 2017. Advantages and application of forward osmosis. Food Technology. 71(3):64-66.Drying and decontamination of pistachios with sequential infrared drying, tempering and hot air drying

- (Peer Reviewed Journal)Venkitasamy, C., Brandl, M., Wang, B., McHugh, T.H., Pan, Z. 2017. Drying and decontamination of pistachios with sequential infrared drying, tempering and hot air drying. International Journal of Food Microbiology. 246:85-91. doi:10.1016/j.ijfoodmicro.2017.02.005.How cheese is processed

- (Review Article)McHugh, T.H. 2017. How cheese is processed. Food Technology. 71(2):73-75.Illuminating e-beam processing

- (Review Article)Mchugh, T.H. 2017. Illuminating e-beam processing. Food Technology. 71(1): 64-66.Purification and characterization of black walnut (Juglans nigra) Allergen, Jug n 4

- (Peer Reviewed Journal)Zhang, Y., Du, W., Fan, Y., Yi, J., Lyu, S., Nadeau, K.C., Thomas, A.L., McHugh, T.H. 2016. Purification and characterization of black walnut (Juglans nigra) Allergen, Jug n 4. Journal of Agricultural and Food Chemistry. 65(2):454-462.Putting ultrasound to use in food processing

- (Review Article)McHugh, T.H. 2016. Putting ultrasound to use in food processing. Food Technology. 70(12):72-74.Identification, characterization, and initial epitope mapping of pine nut allergen Pin k 2

- (Peer Reviewed Journal)Zhang, Y., Du, W., Fan, Y., Jiang, Y., Lyu, S., Nadeau, K.C., McHugh, T.H. 2016. Identification, characterization, and initial epitope mapping of pine nut allergen Pin k 2. Food Research International. 90:268-274. doi.org/10.1016/j.foodres.2016.10.043.How nut and seed butters are processed

- (Review Article)McHugh, T.H. 2016. How nut and seed butters are processed. Food Technology. 70(11):70-72.Study of combined effects of glycerol and transglutaminase on properties of gelatin films

- (Peer Reviewed Journal)Liu, F., Chiou, B., Avena Bustillos, R.D., Zhang, Y., Li, Y., McHugh, T.H., Zhong, F. 2016. Study of combined effects of glycerol and transglutaminase on properties of gelatin films. Food Hydrocolloids. 65:1-9. doi:10/1016/j.foodhyd.2016.10.004.Electrostatic and conventional spraying of alginate-based edible coating with natural antimicrobials for preserving fresh strawberry quality
                                                        

- (Peer Reviewed Journal)Peretto, G., Du, W.N., Avena-Bustillos, R.D., Sambo, P., Berrios, J.D., McHugh, T.H. 2016. Electrostatic and conventional spraying of alginate-based edible coating with natural antimicrobials for preserving fresh strawberry quality. Food and Bioprocess Technology. 10(1):164-174. https://doi.org/10.1007/s11947-016-1808-9.Preparation of zein fibers using solution blow spinning method

- (Peer Reviewed Journal)Liu, F., Avena-Bustillos, R.D., Woods, R., Chiou, B., Williams, T.G., Wood, D.F., Bilbao-Sainz, C., Yokoyama, W.H., Glenn, G.M., McHugh, T.H., Zhong, F. 2016. Preparation of zein fibers using solution blow spinning method. Journal of Food Science. 81(12):N3015-N3025. doi: 10.1111/1750-3841.13537.Microwave processing heats up

- (Review Article)McHugh, T.H. 2016. Microwave processing heats up. Food Technology. 70(10):63-65.Food processing in action

- (Other)McHugh, T.H. 2016. Food processing in action. Food Technology. 70(9):110-111.Controlled-release of tea polyphenol from gelatin films incorporated with different ratios of free/nanoencapsulated tea polyphenols into fatty food simulants

- (Peer Reviewed Journal)Liu, F., Avena-Bustillos, R.D., Chiou, B., Li, Y., Ma, Y., Williams, T.G., Wood, D.F., McHugh, T.H., Zhong, F. 2016. Controlled-release of tea polyphenol from gelatin films incorporated with different ratios of free/nanoencapsulated tea polyphenols into fatty food simulants. Food Hydrocolloids Journal. 62:212-221. doi:10.1016/j.foodhyd.2016.08.004.Controlled-release of tea polyphenol from gelatin films incorporated with different ratios of free/nanoencapsulated tea polyphenols into fatty food simulants
                                                        

- (Peer Reviewed Journal)Liu, F., Avena-Bustillos, R.D., Chiou, B., Li, Y., Antoniou, J., Ma, Y., Williams, T.G., Wood, D.F., McHugh, T.H., Zhong, F. 2016. Controlled-release of tea polyphenol from gelatin films incorporated with different ratios of free/nanoencapsulated tea polyphenols into fatty food simulants. Food Hydrocolloids. 62:212-221. https://doi.org/10.1016/j.foodhyd.2016.08.004.Evaluation of thermal processing variables for reducing acrylamide in canned black ripe olives
                                                        

- (Peer Reviewed Journal)Tang, A., Avena-Bustillos, R.D., Lear, M., Sedej, I., Holstege, D.M., Wang, S., Friedman, M., McHugh, T.H. 2016. Evaluation of thermal processing variables for reducing acrylamide in canned black ripe olives. Journal of Food Engineering. 191:124-130. https://doi.org/10.1016/j.jfoodeng.2016.07.011.Radio frequency processing of food

- (Other)McHugh, T.H. 2016. Radio frequency processing of food. Food Technology. 70(8):73-75.How hummus is processed

- (Other)McHugh, T.H. 2016. How hummus is processed. Food Technology. 70(7):91-94.Demonstration tests of infrared peeling system with electrical emitters for tomatoes

- (Peer Reviewed Journal)Pan, Z., Hamed, M., Li, X., Khir, R., Atungulu, G., Zhao, L., Kuson, P., McHugh, T.H., Zhang, R. 2016. Demonstration tests of infrared peeling system with electrical emitters for tomatoes. Transactions of the ASABE. 59(4):985-994. doi: 10.13031/trans.59.11728.Living and learning food processing

- (Other)McHugh, T.H. 2016. Living and learning food processing. Food Technology. 70(16):130-135.Identification and characterization of a new pecan [Cara illinoinensis (Wangenh.) K. Koch] allergen, Car i 2

- (Peer Reviewed Journal)Zhang, Y., Lee, B., Du, W., Fan, Y., Lyu, S.C., Nadeau, K.C., Grauke, L.J., Zhang, Y., Wang, S., Mchugh, T.H. 2016. Identification and characterization of a new pecan [Cara illinoinensis (Wangenh.) K. Koch] allergen, Car i 2. Journal of Agricultural and Food Chemistry. 64:4146-4151.Putting oysters under pressure

- (Other)McHugh, T.H., Kingsley, D.H. 2016. Putting Oysters Under Pressure. Food Technology. 05/16: p. 69-71.Comparative study on properties of edible films based on pinhao (araucaria angustifolia) starch and flour
                                                        

- (Peer Reviewed Journal)Daudt, R.M., Avena Bustillos, R.D., Williams, T.G., Wood, D.F., Külkamp-Guerreiro, I., Marczak, L., McHugh, T.H. 2016. Comparative study on properties of edible films based on pinhao (araucaria angustifolia) starch and flour. Food Hydrocolloids. 60:279-287. https://doi.org/10.1016/j.foodhyd.2016.03.040.How dark chocolate is processed

- (Other)McHugh, T.H. 2016. How dark chocolate is processed. Food Technology. 70(4):134-136.Prediction and identification of Korean Pine (Pinus koraiensis) vicilin as a food allergen (abstract)

- (Abstract Only)Zhang, Y., Du, W., Fan, Y., Nadeau, K.C., McHugh, T.H. 2016. Prediction and identification of Korean Pine (Pinus koraiensis) vicilin as a food allergen (abstract). 137(2S):AB267. Journal of Allergy and Clinical Immunology.Trends in antimicrobial food packaging systems: Emitting sachets and absorbent pads

- (Peer Reviewed Journal)Otoni, C.G., Espitia, P.J.P., Avena Bustillos, R.D., McHugh, T.H. 2016. Trends in antimicrobial food packaging systems: Emitting sachets and absorbent pads. Food Research International. 83:60-73.Cold plasma technology close-up

- (Other)McHugh, T.H., Niemira, B.A. 2016. Cold plasma technology close-up. Food Technology. 70(3):68-69,72.Mechanical and water barrier properties of isolated soy protein composite edible films as affected by carvacrol and cinnamaldehyde micro and nanoemulsions

- (Peer Reviewed Journal)Otoni, C.G., Avena Bustillos, R.D., Olsen, C.W., Bilbao-Sainz, C., McHugh, T.H. 2016. Mechanical and water barrier properties of isolated soy protein composite edible films as affected by carvacrol and cinnamaldehyde micro and nanoemulsions. Food Hydrocolloids Journal. 57:72-79.How tofu is processed

- (Other)McHugh, T.H. 2016. How tofu is processed. Food Technology. 70(2):72-74.New tree nut allergens

- (Abstract Only)Zhang, Y., Du, W., Lee, B., Fan, Y., Lyu, S., Nadeau, K.C., McHugh, T.H. 2016. New tree nut allergens. Meeting abstract presented at the 251st American Chemical Society Annual Meeting & Exposition. San Diego, CA., March 13-17, 2016.Pulsed electric field processing for fruit and vegetables

- (Other)McHugh, T.H. 2016. Pulsed electric field processing for fruit and vegetables. Food Technology. 70(1):73-75.How yogurt is processed

- (Other)Mchugh, T.H. 2015. How yogurt is processed. Food Technology. 69(12):70-72.Ozone processing of foods and beverages

- (Other)McHugh, T.H. 2015. Ozone processing of foods and beverages. Food Technology. 69(11):72-74.All sorts of options for food product sorting

- (Other)McHugh, T.H., Haff, R.P. 2015. All sorts of options for food product sorting. Food Technology. 69(10):74-76.A pilot scale electrical infrared dry-peeling system for tomatoes: design and performance evaluation

- (Peer Reviewed Journal)Pan, Z., Li, X., Khir, R., El-Mashad, H.M., Atungulu, G., McHugh, T.H., Delwiche, M. 2015. A pilot scale electrical infrared dry-peeling system for tomatoes: design and performance evaluation. Biosystems Engineering. 137:1-8.Addition of dried 'Ataulfo' mango (Mangifera indica L) by-products as a source of dietary fiber and polyphenols in starch-molded mango snacks

- (Peer Reviewed Journal)Sayago-Ayerdi, S., Blancas-Benitez, F.J., Avena Bustillos, R.D., Olsen, C.W., Montalvo-Gonzalez, E., Mchugh, T.H. 2015. Addition of dried 'Ataulfo' mango (Mangifera indica L) by-products as a source of dietary fiber and polyphenols in starch-molded mango snacks. Food Research International. doi: 10.1007/s13197-015.1855-1857.A multicomponent nutrient bar promotes weight loss and improves dyslipidemia and insulin resistance in the overweight/obese: Chronic inflammation blunts these improvements

- (Peer Reviewed Journal)Mccann, J.C., Shigenaga, M.K., Mietus-Snyder, M.L., Lal, A., Su, J.H., Krauss, R.M., Gildengorin, G.L., Goldrich, A.M., Block, D.S., Shenvi, S.V., Mchugh, T.H., Olson, D.A., Ames, B.N. 2015. A multicomponent nutrient bar promotes weight loss and improves dyslipidemia and insulin resistance in the overweight/obese: Chronic inflammation blunts these improvements. Journal of Federation of American Societies for Experimental Biology. 29(4):1-15. doi: 10.1096/fj.15-271833.Thermal and storage characteristics of tomato seed oil

- (Peer Reviewed Journal)Shao, D., Venkitasamy, C., Li, X., Pan, Z., Shi, J., Wang, B., Teh, H., Mchugh, T.H. 2015. Thermal and storage characteristics of tomato seed oil. LWT - Food Science and Technology. 63:191-197. doi: 10.1016/j.lwt.2015.03.010.Evaluation of sectrally-selective materials for multi-layer solar thermal crop drying (abstract)

- (Abstract Only)Alleyne, F.S., Milczarek, R.R., Mchugh, T.H. 2015. Evaluation of sectrally-selective materials for multi-layer solar thermal crop drying (abstract). Institute of Food Technologists Annual Meeting, Chicago, IL; July 11-14,2015.Antimicrobial fish gelatin films with olive leaf extract for inactivation of Listeria monocytogenes on ready-to-eat smoked salmon (abstract)

- (Abstract Only)Blow spinning of food-grade-gelatin nanofibers (abstract)

- (Abstract Only)Avena Bustillos, R.D., Woods, R., Chiou, B., Wood, D.F., Williams, T.G., Glenn, G.M., Mchugh, T.H. 2015. Blow spinning of food-grade-gelatin nanofibers (abstract). Meeting Abstract.Expression, purification, and characterization of almond (Prunus dulcis) allergen Pru du 4

- (Peer Reviewed Journal)Zhang, Y., Du, W., Fregevu, C., Kothary, M.H., Harden, L.A., Mchugh, T.H. 2014. Expression, purification, and characterization of almond (Prunus dulcis) allergen Pru du 4. Journal of Agricultural and Food Chemistry. 62(52):12695-12700. doi: 10.1021/jf50451021.Optimization of mechanical extraction conditions for producing grape seed oil

- (Peer Reviewed Journal)Venkitasamy, C., Teh, H.F., Atungulu, G.G., Mchugh, T.H., Pan, Z. 2014. Optimization of mechanical extraction conditions for producing grape seed oil. Transactions of the ASABE. 57(6):1699-1705. doi: 10.1301/TTSANS57.10570.Improvement in shelf life of rough and brown rice using infrared radiation heating

- (Peer Reviewed Journal)Ding, C., Khir, R., Pan, Z., Zhao, L., Tu, K., El-Mashad, H., Mchugh, T.H. 2015. Improvement in shelf life of rough and brown rice using infrared radiation heating. Food and Bioprocess Technology. 8(5):1149-1159. doi: 10.1007/s11947-015-1480-5.Optimal antimicrobial formulation and physical-mechanical properties of edible films based on Açaí and Pectin for food preservation

- (Peer Reviewed Journal)Espitia, P.J., Avena Bustillos, R.D., Du, W., Teófilo, R., Soares, N.F., McHugh, T.H. 2014. Optimal antimicrobial formulation and physical-mechanical properties of edible films based on Açaí and Pectin for food preservation. Food and Packaging. 2:38-44.Optimal antimicrobial formulation and physical–mechanical properties of edible films based on Açaí and pectin for food preservation
                                                        

- (Peer Reviewed Journal)Espitia, P.J., Avena Bustillos, R.D., Du, W., Teófilo, R.F., Williams, T.G., Wood, D.F., McHugh, T.H., Soares, N.F. 2014. Optimal antimicrobial formulation and physical–mechanical properties of edible films based on Açaí and pectin for food preservation. Food and Packaging and Shelf Life. 2(1):38-49. DOI: 10.1016/j.fpsl.2014.06.002.Expression, purification and crystallization of pecan (Carya illinoinensis) vicilin

- (Peer Reviewed Journal)Lee, B., Zhang, R., Du, W., Grauke, L.J., McHugh, T.H., Zhang, Y. 2014. Expression, purification and crystallization of pecan (Carya illinoinensis) vicilin. Acta Crystallographica Section F: Structural Biology and Crystallization Communications. F70:1049-1052. DOI: 10.1107/S2053230X14012369.Purification and characterization pecan (Carya Illinoinensis) vicilin, a putative food allergen (abstract)

- (Abstract Only)Zhang, Y., Lee, B., Du, W., Grauke, L.J., McHugh, T.H. 2014. Purification and characterization pecan (Carya Illinoinensis) vicilin, a putative food allergen (abstract).  Meeting abstract presented at the American Chemical Society National Meeting on August 13, 2014.Effective disinfection of rough rice using infrared radiation heating

- (Peer Reviewed Journal)Wang, B., Khir, R., Pan, Z., El-Mashad, H., Atungulu, G.G., Ma, H., McHugh, T.H., Qu, W., Wu, B. 2014. Effective disinfection of rough rice using infrared radiation heating. Journal of Food Protection. 77(9):1538-1548.Isolation and characterization of Korean pine (Pinus koraiensis)convicilin

- (Peer Reviewed Journal)Jin, T., Wang, Y., Chen, Y., Albillos, S.M., Kothary, M.H., Fu, T., Tankersley, B., Mchugh, T.H., Zhang, Y. 2014. Isolation and characterization of Korean pine (Pinus koraiensis)convicilin. Plant Physiology and Biochemistry. 80:97-104. DOI: 10.1016/j.plaphy.2014.03.019.Electrostatic spraying of antimicrobial coating to improve strawberry quality

- (Abstract Only)Effect of UV-B light on total soluble phenolic contents of various whole and fresh-cut specialty crops

- (Peer Reviewed Journal)Du, W., Avena Bustillos, R.D., Breksa III, A.P., McHugh, T.H. 2014. Effect of UV-B light on total soluble phenolic contents of various whole and fresh-cut specialty crops. Postharvest Biology and Technology. 93:72-82. DOI: 10.1016/j.postharvbio.2014.02.004.Physical and antibacterial properties of Açaí edible films formulated with thyme essential oil and apple skin polyphenols

- (Peer Reviewed Journal)Espitia, P.J., Avena Bustillos, R.D., Du, W., Williams, T.G., Wood, D.F., Chiou, B., Mchugh, T.H., Soares, N.F. 2014. Physical and antibacterial properties of Açaí edible films formulated with thyme essential oil and apple skin polyphenols. Journal of Food Science. 79(5):903-910. doi: 10.1111/1750-3841.12432.Characterization and nultivariate analysis of physical properties of processing peaches
                                                        

- (Peer Reviewed Journal)Li, X., Zhang, A., Atungulu, G., McHugh, T.H., Delwiche, M., Lin, S., Pan, Z. 2014. Characterization and nultivariate analysis of physical properties of processing peaches. Food and Bioprocess Technology. 7(6):1756-1766. DOI: 10.1007/s11947-014-1269-y.Optimization of antimicrobial and physical properties of alginate coating containing carvacrol and methyl cinnamate for strawberry application
                                                        

- (Peer Reviewed Journal)Peretto, G., Du, W., Avena Bustillos, R.D., Berrios, J.D., Sambo, P., McHugh, T.H. 2014. Optimization of antimicrobial and physical properties of alginate coating containing carvacrol and methyl cinnamate for strawberry application. Journal of Agricultural and Food Chemistry. DOI: 10.1021/jf4042886.Peeling mechanism of tomato under infrared heating

- (Peer Reviewed Journal)Li, X., Pan, Z., Atungulu, G., Wood, D.F., McHugh, T.H. 2013. Peeling mechanism of tomato under infrared heating. Journal of Food Engineering. 128:79-87.Crystal structure of the Korean pine (Pinus koraiensis) 7S seed storage protein with copper ligands
                                                        

- (Peer Reviewed Journal)Tengchuan, J., Wang, Y., Yu-Wei, C., Fu, T., Kothary, M.H., McHugh, T.H., Zhang, Y. 2013. Crystal structure of the Korean pine (Pinus koraiensis) 7S seed storage protein with copper ligands. Journal of Agricultural and Food Chemistry. 62(1):222-228. DOI: 10.1021/jf4039887.Increasing strawberry shelf-life with carvacrol and methyl cinnamate antimicrobial vapors released from edible films
                                                        

- (Peer Reviewed Journal)Peretto, G., Du, W., Avena Bustillos, R.D., Sarreal, S.L., Hua, S.T., Sambo, P., McHugh, T.H. 2013. Increasing strawberry shelf-life with carvacrol and methyl cinnamate antimicrobial vapors released from edible films. Postharvest Biology and Technology. DOI: 10.1016/j.postharvbio.2013.11.003.Peeling of tomatoes using novel infrared radiation heating technology

- (Peer Reviewed Journal)Li, X., Pan, Z., Atungulu, G., Zheng, X., Wood, D.F., Delwiche, M., Mchugh, T.H. 2014. Peeling of tomatoes using novel infrared radiation heating technology. Innovative Food Science and Emerging Technologies. 21:123-130. doi: 10.1016/j.ifset.2013.10.011.Apple, carrot, and hibiscus edible films containing plant antimicrobials inactivate Salmonella Newport in packaged organic leafy greens

- (Abstract Only)Apple, carrot, and hibiscus edible films containing the plant antimicrobials carvacrol and cinnamaldehyde inactivate Salmonella Newport on organic leafy greens in sealed plastic bags
                                                        

- (Peer Reviewed Journal)Zhu, L., Olsen, C.W., McHugh, T.H., Friedman, M., Jaroni, D., Ravshankar, S. 2013. Apple, carrot, and hibiscus edible films containing the plant antimicrobials carvacrol and cinnamaldehyde inactivate Salmonella Newport on organic leafy greens in sealed plastic bags. Journal of Food Science. 79(1):M61-M66. DOI: 10.1111/1750-3841.12318.Effects of infrared radiation heating on peeling performance and quality attributes of clingstone peaches

- (Peer Reviewed Journal)Li, X., Zhang, A., Atungulu, G., Delwiche, M., Milczarek, R.R., Wood, D.F., Williams, T.G., Mchugh, T.H., Pan, Z. 2013. Effects of infrared radiation heating on peeling performance and quality attributes of clingstone peaches. LWT - Food Science and Technology. 55(1):34-42. doi: 10.1016/j.lwt.2013.08.020.Comparison of water and infrared blanching methods for processing performance and final product quality of French fries

- (Peer Reviewed Journal)Bingol, G., Pan, Z., Bei, W., Zhang, A., McHugh, T.H. 2013. Comparison of water and infrared blanching methods for processing performance and final product quality of French fries. Journal of Food Engineering. DOI: 10.1016/j.jfoodeng.2013.08.001.Edible films from pectin: Physical-mechanical and antimicrobial properties - A Review
                                                        

- (Review Article)Espitia, P.J., Du, W., Avena Bustillos, R.D., Fatima, N.D., Soares, N.F., McHugh, T.H. 2013. Edible films from pectin: Physical-mechanical and antimicrobial properties - A Review. Food Hydrocolloids Journal. 35:287-296. DOI: 10.1016/j.foodhyd.2013.06.005.Antimicrobial synergy of apple skin polyphenol and thyme essential oil in Açaí edible films and their effects on film properties (abstract)

- (Abstract Only)Solar thermal drying of apricots:  Effect of spectrally-selective cabinet materials on drying rate and quality metrics (abstract)

- (Abstract Only)Milczarek, R.R., Alonzo, J.H., Mchugh, T.H. 2013. Solar thermal drying of apricots:  Effect of spectrally-selective cabinet materials on drying rate and quality metrics (abstract). Institute of Food Techologists Annual Meeting & Food Expo. 169.01.Antioxidant characterization and sensory evaluation during storage of ultraviolet-B light exposed baby carrots (abstract)

- (Abstract Only)Increasing strawberry shelf-life with carvacrol and methyl cinnamate antimicrobial vapors released from edible films (abstract)

- (Abstract Only)Antibacterial activity and physical properties of açaí edible films incorporated with thyme essential oil and apple skin polyphenol (abstract)

- (Abstract Only)Crystal structure of peanut (Arachis hypogaea) allergen Ara h 5

- (Peer Reviewed Journal)Wang, Y., Fu, T., Howard, A., Kothary, M.H., Mchugh, T.H., Zhang, Y. 2013. Crystal structure of peanut (Arachis hypogaea) allergen Ara h 5. Journal of Agricultural and Food Chemistry. 61:1573-1578.Optimization of microwave roasting of almond (Prunus dulcis)

- (Peer Reviewed Journal)Milczarek, R.R., Avena Bustillos, R.D., Greta, P., Mchugh, T.H. 2012. Optimization of microwave roasting of almond (Prunus dulcis). Journal of Food Processing and Preservation. DOI: 10.1111/jfpp.12046.Shelf-life of infrared dry-roasted almonds

- (Peer Reviewed Journal)Yang, J., Pan, Z., Takeoka, G.R., Mackey, B.E., Bingol, G., Brandl, M., Garcin, K., Mchugh, T.H., Wang, H. 2012. Shelf-life of infrared dry-roasted almonds. Journal of Food Chemistry. 138(1):671-678. DOI: 10.1016/j.foodchem.2012.09.142.Sensory evaluation of baked chicken wrapped with antimicrobial apple and tomato edible films formulated with Cinnamaldehyde and Carvacrol

- (Peer Reviewed Journal)Du, W., Avena Bustillos, R.D., Woods, R.D., Breksa III, A.P., Mchugh, T.H., Friedman, M., Levin, C.E., Mandrell, R.E. 2012. Sensory evaluation of baked chicken wrapped with antimicrobial apple and tomato edible films formulated with Cinnamaldehyde and Carvacrol. Journal of Agricultural and Food Chemistry. 60(32):7799-7804. DOI: 10.1021/jf301281a.Ultraviolet-B radiation induced crosslinking improves physical properties of cold- and warm-water fish gelatin gels and films

- (Peer Reviewed Journal)Otoni, C.G., Avena Bustillos, R.D., Chiou, B., Bilbao-Sainz, C., Bechtel, P.J., Mchugh, T.H. 2012. Ultraviolet-B radiation induced crosslinking improves physical properties of cold- and warm-water fish gelatin gels and films. Journal of Food Science. DOI:10.1111/j1750-3841.2012.02839.x.Exploration of conditions for microwave roasting of almonds (abstract)

- (Abstract Only)Milczarek, R.R., Avena Bustillos, R., Mchugh, T.H. 2012. Exploration of conditions for microwave roasting of almonds (abstract). Microwave Power Symposium Proceedings. (00).Exploration of conditions for microwave roasting of almonds

- (Proceedings)Milczarek, R.R., Avena Bustillos, R.D., Mchugh, T.H. 2012. Exploration of conditions for microwave roasting of almonds. Microwave Power Symposium Proceedings. June 20-22, 2012, Las Vegas, Nevada. p. 122-131.A nutrient-dense, high fiber, fruit-based supplement bar increases HDL, particularly large HDL, lowers homocysteine, and raises glutathione in a 2-week trial

- (Peer Reviewed Journal)Mietus-Snyder, M.L., Shigenaga, M.K., Suh, J.H., Shenvi, S.V., Lal, A., Mchugh, T.H., Olson, D.A., Lilienstein, J., Krauss, R.M., Gildengoren, G., Mccann, J.C., Ames, B.N. 2012. A nutrient-dense, high fiber, fruit-based supplement bar increases HDL, particularly large HDL, lowers homocysteine, and raises glutathione in a 2-week trial. Journal of Federation of American Societies for Experimental Biology. 26:000-000. DOI: 10.1096/FJ.11-201558.Inactivation of Listeria monocytogenes on ham and bologna using pectin-based apple, carrot, and hibiscus edible films containing Carvacrol and Cinnamaldehyde

- (Peer Reviewed Journal)Ravishankar, S., Zhu, L., Jaroni, D., Olsen, C.W., Mchugh, T.H., Friedman, M. 2012. Inactivation of Listeria monocytogenes on ham and bologna using pectin-based apple, carrot, and hibiscus edible films containing Carvacrol and Cinnamaldehyde. Journal of Food Science. 77(7):M377-M382.Ergocalciferol from mushrooms or supplements consumed with a standard meal increases 25-hydroxyergocalciferol but decreases 25-hydroxycholecalciferol in the serum of healthy adults

- (Peer Reviewed Journal)Stephensen, C.B., Zerofsky, M., Burnett, D., Lin, Y., Hammock, B.D., Hall, L.M., Mchugh, T.H. 2012. Ergocalciferol from mushrooms or supplements consumed with a standard meal increases 25-hydroxyergocalciferol but decreases 25-hydroxycholecalciferol in the serum of healthy adults. Journal of Nutrition. 142(7):1246-1252. DOI: 10.3945/jn.112.159764.Storage stability of sterilized liquid extracts from pomegranate peel

- (Peer Reviewed Journal)Qu, W., Breksa III, A.P., Pan, Z., Ma, H., Mchugh, T.H. 2012. Storage stability of sterilized liquid extracts from pomegranate peel . Journal of Food Science. 77(7):C765-C772. DOI: 10.1111/j.1750-3841.2012.02779.x.Effect of UV-B light and different cutting styles on antioxidant enhancement of commercial fresh-cut carrot products

- (Peer Reviewed Journal)Du, W., Avena Bustillos, R.D., Breksa III, A.P., Mchugh, T.H. 2012. Effect of UV-B light and different cutting styles on antioxidant enhancement of commercial fresh-cut carrot products. Food Chemistry. 134:1862-1869. DOI:10.1016/j.foodchem.2012.03.097.Quality of frozen fruit bars manufactured through infrared pre-dehydration

- (Peer Reviewed Journal)Tian, H., Pan, Z., Zhu, Y., Mchugh, T.H., Ying, Y. 2012. Quality of frozen fruit bars manufactured through infrared pre-dehydration. Journal of Food Processing and Preservation. DOI: 10.1111/j.1745-4549.2012.00720.x.Spatial variation of drying rates within a multi-tray cabinet dryer (abstract)

- (Abstract Only)Milczarek, R.R., Vallot, L., Tom, M.Y., Mchugh, T.H. 2012. Spatial variation of drying rates within a multi-tray cabinet dryer (abstract). National Meeting of Institute of Food Technologists/Food Expo. (00).Effect of UV-B light and genotype on antioxidant enhancement of carrot slices

- (Abstract Only)Effect of UV-B light on soluble phenolic content and antioxidant capacity of selected fresh-cut fruits and vegetables

- (Abstract Only)Ultraviolet-B light treatment increases antioxidant capacity of carrot products

- (Peer Reviewed Journal)Avena Bustillos, R.D., Du, W., Woods, R.D., Olson, D.A., Breksa III, A.P., Mchugh, T.H. 2012. Ultraviolet-B light treatment increases antioxidant capacity of carrot products. Journal of the Science of Food and Agriculture. 92(11):2341-2348.Review of current technologies for reduction of Salmonella populations on almonds

- (Review Article)Pan, Z., Bingol, G., Mchugh, T.H., Brandl, M. 2012. Review of current technologies for reduction of Salmonella populations on almonds. Food and Bioprocess Technology. 5(6):2046-2057. DOI: 10.1007/s11947-012-0789-6.Low calorie nutritional compositions for maintaining metabolic balance

- (Pct (patent Cooperation Treaty))Producing lower-calorie deep fat fried french fries using infrared dry-blanching as pretreatment

- (Peer Reviewed Journal)Bingol, G., Ang, Z., Pan, Z., Mchugh, T.H. 2011. Producing lower-calorie deep fat fried french fries using infrared dry-blanching as pretreatment. Journal of Food Chemistry. 132(2):686-692. DOI:10.1016/j.foodchem.2011.10.055.Properties of extruded expandable breadfruit products

- (Peer Reviewed Journal)Ma, H., Pan, Z., Li, B., Atungulu, G.G., Olson, D.A., Wall, M.M., Mchugh, T.H. 2011. Properties of extruded expandable breadfruit products. Journal of Food Science and Technology. 46(1):326-334. DOI: 10.1016/j.lwt.2011.09.007.Novel food processing innovations to improve food safety and health

- (Peer Reviewed Journal)Mchugh, T.H., Avena Bustillos, R.D. 2011. Novel food processing innovations to improve food safety and health. Progress in Nutrition. 13(3):155-159.Antimicrobial volatile essential oils in edible films for food safety

- (Book / Chapter)Du, W., Avena Bustillos, R.D., Hua, S.T., Mchugh, T.H. 2011. Antimicrobial volatile essential oils in edible films for food safety. In: Science against Microbial Pathogens: Communicating Current Research and Technological Advances. Badajoh, Spain: Formatex. p. 1124-1134.Gelation, oxygen permeability and mechanical properties of mammalian and fish gelatin films

- (Peer Reviewed Journal)Avena-Bustillos, R.J., Chiou, B., Olsen, C.W., Bechtel, P.J., Olson, D.A., Mchugh, T.H. 2011. Gelation, oxygen permeability and mechanical properties of mammalian and fish gelatin films. Journal of Food Science. 76(7):E519-E524. DOI: 10.1111/j.1750-3841.2011.02312.x.Novel approach to inhibit the growth of Aspergilus flavus and aflatoxin production by essential oil edible film

- (Abstract Only)Fish gelatin: Material properties and applications

- (Book / Chapter)Chiou, B., Avena-Bustillos, R.J., Bechtel, P.J., Imam, S.H., Glenn, G.M., Mchugh, T.H., Orts, W.J. 2012. Fish gelatin: Material properties and applications. In: Fornasiero, P., Grazianai, M., editors. Renewable Resources and Renewable Energy: A Global Challenge, 2nd edition. New York, NY: CRC Press. p. 143-157.Development of infrared heating technology for tomato peeling

- (Proceedings)Pan, Z., Li, X., Yong, W., Atungulu, G., Mchugh, T.H., Delwiche, M. 2011. Development of infrared heating technology for tomato peeling. In: Proceedings of the 11th International Congress on Engineering and Food, May 22-26, 2011. Athens, Greece. p. 795-796.Effect of UV-B light and different cutting styles on antioxidant enhancement of commercial fresh-cut carrot products

- (Abstract Only)Effect of UV-B light on soluble phenolic content of various whole and fresh-cut vegetables

- (Abstract Only)Effect of microwave- and microwave-convection drying conditions on the total soluble phenolic content of 2-phase olive mill waste

- (Abstract Only)Milczarek, R.R., Jackson, O.A., Mc Hugh, T.H. 2011. Effect of microwave- and microwave-convection drying conditions on the total soluble phenolic content of 2-phase olive mill waste. Annual Meeting of the Institute of Food Technologists.Antimicrobial volatile essential oils in edible films and pouches for produce safety

- (Abstract Only)Role of edible film and coating additives

- (Book / Chapter)Avena-Bustillos, R.D., Mchugh, T.H. 2011. Role of edible film and coating additives. Edible Films and Coatings for Food and Other Applications. In: Baldwin, E.A., Hagenmaier, R.F., Bai, J., editors. Edible Coatings and Films to Improve Food Quality. 2nd edition. New York, NY: CRC Press, Taylor and Francis Group. p. 157-184.Applications of edible films and coatings to processed foods

- (Book / Chapter)Mchugh, T.H., Avena-Bustillos, R.D. 2011. Applications of edible films and coatings to processed foods. In: Baldwin, E.A., Hagenmaier, R.F., Bai, J., editors. Edible Coatings and Films to Improve Food Quality. 2nd edition. New York, NY: CRC Press, Taylor and Francis Group. p. 291-318.Continuous and pulsed ultrasound-assisted extractions of antioxidants from pomegranate peel

- (Peer Reviewed Journal)Pan, Z., Qu, W., Ma, H., Atungulu, G.G., Mc Hugh, T.H. 2011. Continuous and pulsed ultrasound-assisted extractions of antioxidants from pomegranate peel. Ultrasonics. doi: 10.1016/j.ultsonch.2011.01.005.Infrared Pasteurization of raw almonds

- (Peer Reviewed Journal)Bingol, G., Yang, J., Brandl, M., Pan, Z., Wang, H., Mc Hugh, T.H. 2011. Infrared pasteurization of raw almonds. Journal of Food Engineering. 104 (2011), pp. 387-393 doi.org/10.1016/j.lwt.2010.12.034.Practical implications of probe- and sample-related variables in puncture testing of clingstone peaches

- (Proceedings)Milczarek, R.R., McHugh, T.H. 2011. Practical implications of probe-and sample-related variables in puncture testing of clingstone peaches. In: Taoukis, N.G., Stoforos, N. G., Karathanos, V.T., Saravacos, G.D., editors. Proceedings of the International Congress on Engineering and Food, May 22-26, 2011, Athens, Greece. p. 215-216.Milling by product Utilization Research at USDA-ARS

- (Trade Journal)Milczarek, R.R., Avena Bustillos, R.D., Du, W., Chiou, B., Mc Hugh, T.H. 2010. Milling by product Utilization Research at USDA-ARS. Trade Journal Publication. 1(12)1.Miniaturization of cellulose fibers and effect of addition on the mechanical and barrier properties of hydroxypropyl methylcellulose

- (Peer Reviewed Journal)De Moura, M.R., Avena Bustillos, R.D., Mc Hugh, T.H., Wood, D.F., Zucolotto, V., Otoni, C.G., Mattoso, L.H. 2010. Miniaturization of cellulose fibers and effect of addition on the mechanical and barrier properties of hydroxypropyl methylcellulose. Journal of Food Engineering. doi:10.1016/j.jfoodeng.2010.12.008.Nanocomposites in food packaging – A review

- (Book / Chapter)Cordeiro De Azeredo, H.M., Mattoso, L.H., Mchugh, T.H. 2011. Nanocomposites in food packaging – A review. In: Reddy, B., editor. Advances in Diverse Industrial Applications of Nanocomposites. Shanghai, China: InTech. p. 1-22.Physical and antibacterial properties of edible films formulated with apple skin polyphenols

- (Peer Reviewed Journal)Du, W., Olsen, C.W., Avena Bustillos, R.D., Friedman, M., Mchugh, T.H. 2011. Physical and antibacterial properties of edible films formulated with apple skin polyphenols. Journal of Food Science. 76(2):149-155. doi: 10.1111/j.1750-3841.2010.02012.x.Effect of shrinkage on isothermal drying behavior of 2-phase olive mill waste

- (Peer Reviewed Journal)Milczarek, R.R., Dai, A.A., Otoni, C.G., Mchugh, T.H. 2011. Effect of shrinkage on isothermal drying behavior of 2-phase olive mill waste. Journal of Food Engineering. 103(4): 434-441.Allspice, cinnamon and clove bud plant essential oils in edible apple films inactivate the foodbrone pathogens Escherichia coli Ol57:h7, Salmonella enterica and Listeria monocytogenes

- (Abstract Only)Du, W., Olsen, C.W., Avena Bustillos, R.D., Mc Hugh, T.H., Levin, C.C., Mandrell, R.E., Friedman, M. 2010. Allspice, cinnamon and clove bud plant essential oils in edible apple films inactivate the foodbrone pathogens Escherichia coli Ol57:h7, Salmonella enterica and Listeria monocytogenes. Progress in Nutrition. p. 88.Nanoemulsions prepared by a low-energy emulsification method applied to edible films

- (Peer Reviewed Journal)Bilbao-Sainz, C., Wood, D.F., Williams, T.G., Mchugh, T.H., Avena Bustillos, R.D. 2010. Nanoemulsions prepared by a low-energy emulsification method applied to edible films. Micron. 58(22):11932-11938.Isothermal microwave and microwave-convection drying of olive pomace

- (Proceedings)Milczarek, R.R., Mc Hugh, T.H. 2010. Isothermal microwave and microwave-convection drying of olive pomace. Microwave Power Symposium Proceedings. 233-238.Peering into the secrets of food and agricultural co-products

- (Proceedings)Wood, D.F., Williams, T.G., Glenn, G.M., Pan, Z., Orts, W.J., Mc Hugh, T.H. 2010. Peering into the secrets of food and agricultural co-products. Proceedings of SPIE. Proceedings.  7729:772903-1 to 772903-4.Peering into the secrets of food and agricultural co-products

- (Proceedings)Wood, D.F., Williams, T.G., Glenn, G.M., Pan, Z., Orts, W.J., Mc Hugh, T.H. Peering into the secrets of food and agricultural co-products. Society of Photo-Optical Instrumentation Engineers. 2010.  7729:03.Isothermal microwave and microwave-convection drying of olive pomace

- (Abstract Only)Milczarek, R.R., Mc Hugh, T.H. 2010. Isothermal microwave and microwave-convection drying of olive pomace. Meeting Abstract.Infrared heating for dry-roasting and pasteurization of almonds

- (Peer Reviewed Journal)Yang, J., Bingol, G., Pan, Z., Brandl, M., Mc Hugh, T.H., Wang, H. 2010. Infrared heating for dry-roasting and pasteurization of almonds. Journal of Food Engineering. doi:10.1016/j.jfoodeng.2010.07.007Nanocellulose reinforced chitosan composite films as affected by nanofiller loading and plasticizer content

- (Peer Reviewed Journal)Azevedo, H.M., Mattoso, L.H., Avena-Bustillos, R.J., Filho, G.C., Munford, M.L., Wood, D.F., Mchugh, T.H. 2010. Nanocellulose reinforced chitosan composite films as affected by nanofiller loading and plasticizer content. Journal of Food Science. 75(1):N1-N7.Multiphysics modeling of microwave heating of whole tomato

- (Abstract Only)Milczarek, R.R., Mc Hugh, T.H. 2010. Multiphysics modeling of microwave heating of whole tomato. Institute of Food Technologists.Physical and antibacterial properties of edible films formulated with apple skin polyphenolics

- (Abstract Only)Effect of plant essential oils against foodborne pathogens Escherichia coli O157:H7 and Salmonella enterica in raw cookie dough

- (Abstract Only)Effect of UV-B light on soluble phenolic compounds and antioxidant capacity of various specialty crops and pomaces

- (Abstract Only)Dehydration of pollock skins prior to gelatin production

- (Peer Reviewed Journal)Bower, C.K., Avena-Bustillos, R.J., Hietala, K.A., Bilbao-Sainz, C., Olsen, C.W., Mc Hugh, T.H. 2010. Dehydration of pollock skins prior to gelatin production. Journal of Food Science. 75(4):C317-C321.Dehydration of pollock skin prior to gelatin production

- (Peer Reviewed Journal)Bower, C.K., Avena Bustillos, R.D., Hietala, K.A., Bilbao-Sainz, C., Olsen, C.W., McHugh, T.H. 2010. Dehydration of pollock skin prior to gelatin production. Journal of Food Science. 75:C317-C321.Peering into the Secrets of Food and Agricultural Co-products

- (Abstract Only)Wood, D.F., Williams, T.G., Glenn, G.M., Pan, Z., Orts, W.J., Mc Hugh, T.H. 2010. Peering into the Secrets of Food and Agricultural Co-products. Meeting Abstract; 7729:03Composite edible films based on hydroxypropyl methyl cellulose reinforced with microcrystalline cellulose nanoparticles

- (Peer Reviewed Journal)Bilbao-Sainz, C., Avena Bustillos, R.D., Wood, D.F., Williams, T.G., Mchugh, T.H. 2010. Composite edible films based on hydroxypropyl methyl cellulose reinforced with microcrystalline cellulose nanoparticles. Journal of Agricultural and Food Chemistry. 58(6):3753-60.Physical and Chemical Properties of Pollock and Salmon Skin Gelatin Films

- (Book / Chapter)Avena-Bustillos, R.D., Chiou, B., Olsen, C.W., Bechel, P.J., Mc Hugh, T.H. 2010. Physical and Chemical Properties of Pollock and Salmon Skin Gelatin Films. Composition of Hydrolysate Meals Made from Alaska Pollock, Salmon, and Flatfish Processing Byproducts: Comparisons with Traditional Alaska Fish Meals. In: P.J. Bechtel and S. Smiley (eds.), A Sustainable Future: Fish Processing Byproducts. Alaska Sea Grant, University of Alaska Fairbanks, pp. 281-294. doi:10.4027/sffpb.2010.23Antimicrobial edible apple films inactivate antibiotic resistant and susceptible Campylobacter jejuni strains on chicken breast

- (Peer Reviewed Journal)Mild, R.M., Joens, L., Friedman, M., Olsen, C.W., Mchugh, T.H., Ravishankar, S. 2011. Antimicrobial edible apple films inactivate antibiotic resistant and susceptible Campylobacter jejuni strains on chicken breast. Journal of Food Science. 76: M163–M168. doi: 10.1111/j.1750-3841.2011.02065.x.Development and commercialization of emerging infrared radiation food processing technologies

- (Proceedings)Pan, Z., Atungulu, G.G., Bingol, G., Mc Hugh, T.H., Yang, J. 2010. Development and commercialization of emerging infrared radiation food processing technologies. Proceedings for CIGR World Congress Meetings.Continuous and pulsed ultrasound-assisted extractions of antioxidants from pomegranate peel

- (Proceedings)Qu, W., Pan, Z., Ma, H., Atungulu, G.G., Mc Hugh, T.H. 2010. Continuous and pulsed ultrasound-assisted extractions of antioxidants from pomegranate peel. Proceedings for CIGR World Congress Meetings. Proceeding of the XVIIth World Congress of the International Commission of Agricultural and Biosystems Engineering (CIGR). p.1-17.Edible coating as carrier of antimicrobial agents to extend the shelf life of fresh-cut apples

- (Abstract Only)Rojas-Grau, M., Raybaudi-Massilia, R., Soliva-Fortuny, R., Avena Bustillos, R.D., Mc Hugh, T.H., Martin-Belloso, O. 2010. Edible coating as carrier of antimicrobial agents to extend the shelf life of fresh-cut apples . Progress in Nutrition. p. 85.Dehydration of pollock skins prior to gelatin production

- (Abstract Only)Bower, C.K., Avena Bustillos, R.D., Hietala, K.A., Bilbao-Sainz, C., Olsen, C.W., Mc Hugh, T.H. 2010. Dehydration of pollock skins prior to gelatin production. Progress in Nutrition. p. 86.Physicochemical properties of apple puree-alginate films containing plant essential oils and oil compounds active against Escherichia coli 0157:H7

- (Abstract Only)Olsen, C.W., Rojas-Grau, M., Avena Bustillos, R.D., Friedman, M., Henika, P.R., Martin-Belloso, O., Mc Hugh, T.H. 2010. Physicochemical properties of apple puree-alginate films containing plant essential oils and oil compounds active against Escherichia coli 0157:H7. Progress in Nutrition. p. 86Allspice, garlic and oregano plant essential oils in tomato films inactivate the foodborne pathogens, Escherichia coli O157:h7, Salmonella enterica and Listeria monocytogenes

- (Abstract Only)Du, W., Olsen, C.W., Mc Hugh, T.H., Levin, C.E., Mandrell, R.E., Friedman, M. 2010. Allspice, garlic and oregano plant essential oils in tomato films inactivate the foodbrone pathogens Escherichia coli Ol57:h7, Salmonella enterica and Listeria monocytogenes. Progress in Nutrition. p. 85-86.Hedonic evaluation of cooked chicken wrapped with apple and tomato films formulated with cinnamaldehvde and carvacrol

- (Abstract Only)Du, W., Avena Bustillos, R.D., Woods, R.D., Mc Hugh, T.H., Levin, C.E., Mandrell, R.E., Friedman, M. 2010. Hedonic evaluation of cooked chicken wrapped with apple and tomato films formulated with cinnamaldehvde and carvacrol. Progress in Nutrition. p. 87.Effect of plant essential oils on antimicrobial and physical properties of apple-puree, edible films and coatings

- (Abstract Only)Rojas-Garu, M., Avena Bustillos, R.D., Friedman, M., Henika, P.R., Martin-Bellosa, O., Mc Hugh, T.H. 2010. Effect of plant essential oils on antimicrobial and physical properties of apple puree edible films and coatings. Progress in Nutrition. p. 87.Development of Infrared Radiation Heating Method for Sustainable Tomato Peeling

- (Peer Reviewed Journal)Pan, Z., Li, X., Bingol, G., Mc Hugh, T.H., Atungulu, G.G. 2009. Development of Infrared Radiation Heating Method for Sustainable Tomato Peeling. Applied Engineering in Agriculture. 25(6):935-941.Processing and Quality Characteristics of Apple Slices under Simultaneous Infrared Dry-blanching and Dehydration with Intermittent Heating

- (Peer Reviewed Journal)Zhu, Y., Pan, Z., Mc Hugh, T.H., Barrett, D.M. 2010.  Processing and Quality Characteristics of Apple Slices under Simultaneous Infrared Dry-blanching and Dehydration with Intermittent Heating. Journal of Food Engineering. 97(1):8-16.Edible Apple Film Wraps Containing Plant Antimicrobials Inactivate Foodborne Pathogens on Meat and Poultry Products

- (Peer Reviewed Journal)Ravishankar, S., Zhu, L., Olsen, C.W., Mc Hugh, T.H., Friedman, M. 2009. Edible Apple Film Wraps Containing Plant Antimicrobials Inactivate Foodborne Pathogens on Meat and Poultry Products. Journal of Food Science. 74(8):M440-M445.Feasibility Study of Using Infrared Radiation Heating as a Sustainable Tomato Peeling Method

- (Proceedings)Li, X., Pan, Z., Bingol, G., Mc Hugh, T.H., Atungulu, G. 2009. Feasibility Study of Using Infrared Radiation Heating as a Sustainable Tomato Peeling Method. Proceedings of the American Society of Agricultural and Biological Engineers International (ASABE). ASABE Paper #096074. p. 1-14. St. Joseph. Mich.Infrared Heating for Improved Safety and Processing Efficiency of Dry-Roasted Almonds

- (Proceedings)Yang, J., Pan, Z., Brandl, M., Mc Hugh, T.H., Bingol, G., Wang, H., Olson, D.A. 2009. Infrared Heating for Improved Safety and Processing Efficiency of Dry-Roasted Almonds. Proceedings of the American Society of Agricultural and Biological Engineers International (ASABE). ASABE Paper #096047. p. 1-13. St. Joseph, Mich.Antibacterial Effects of Allspice, Garlic, and Oregano Essential Oils in Tomato Films Determined by Overlay and Vapor-Phase Methods

- (Peer Reviewed Journal)Du, W., Olsen, C.W., Avena-Bustillos, R.D., Mc Hugh, T.H., Levin, C.E., Mandrell, R.E., Friedman, M. 2009. Antibacterial Effects of Allspice, Garlic, and Oregano Essential Oils in Tomato Films Determined by Overlay and Vapor-Phase Methods. Journal of Food Science. 74(7):M390-M397.Effects of Allspice, Cinnamon, and Clove Bud Essential Oils in Edible Apple Films on Physical Properties and Antimicrobial Activities

- (Peer Reviewed Journal)Du, W., Olsen, C.W., Avena-Bustillos, R.D., Mc Hugh, T.H., Levin, C.E., Friedman, M. 2009. Effects of Allspice, Cinnamon, and Clove Bud Essential Oils in Edible Apple Films on Physical Properties and Antimicrobial Activities. Journal of Food Science. 74(7):M372-M378.Heat and Mass Transfer Modeling of Apple Slice under Simultaneous Infrared Dry-Blanching and Dehydration Process

- (Peer Reviewed Journal)Lin, Y., Li, S., Zhu, Y., Bingol, G., Pan, Z., Mc Hugh, T.H. 2009. Heat and Mass Transfer Modeling of Apple Slice under Simultaneous Infrared Dry-Blanching and Dehydration Process. Drying Technology. 27:1051-1059.Nanocomposite Edible Films from Mango Puree Reinforced with Cellulose Nanofibers

- (Peer Reviewed Journal)Azeredo, H.C., Mattoso, L.H., Wood, D.F., Williams, T.G., Avena-Bustillos, R.D., Mc Hugh, T.H. 2009. Nanocomposite Edible Films from Mango Puree Reinforced with Cellulose Nanofibers. Journal of Food Science. 74(5):N31-N35.Allspice, cinnamon, and clove bud plant essential oils in edible apple films inactivate the foodborne pathogens Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes

- (Abstract Only)Allspice, garlic, and oregano plant essential oils in tomato films inactive the foodborne pathogens Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes

- (Abstract Only)Hedonic evaluation of cooked chicken wrapped with apple and tomato films formulated with cinnamaldehyde and carvacol

- (Abstract Only)Dehydration of pollock skins prior to gelatin production

- (Abstract Only)Improved barrier and mechanical properties of novel hydroxypropyl methylcellulose edible films with chitosan/tripolyphosphate nanoparticles

- (Peer Reviewed Journal)De Moura, M.R., Aouada, F.A., Avena-Bustillos, R.D., Mc Hugh, T.H., Krochta, J.M., Mattoso, L.H. 2009. Improved barrier and mechanical properties of novel hydroxypropyl methylcellulose edible films with chitosan/tripolyphosphate nanoparticles. Journal of Food Engineering. 92:448-453.Extension of Shelf Life and Control of Human Pathogens in Produce by Antimicrobial Edible Films and Coatings

- (Book / Chapter)Mc Hugh, T.H., Avena-Bustillos, R.J., Du, W. 2009. Extension of Shelf Life and Control of Human Pathogens in Produce by Antimicrobial Edible Films and Coatings. Book Chapter In Microbial Safety of Fresh Produce, 12:225-239. X. Fan, B.A. Niemira, C.J. Doona, F.E. Feeherry, R.B. Gravani, Ed.: IFT Press, Wiley-Blackwell. 12:225-239.Antibacterial Activity against E. coli O157:H7, Physical Properties, and Storage Stability of Novel Carvacrol-Containing Edible Tomato Films

- (Peer Reviewed Journal)Du, W., Olsen, C.W., Avena-Bustillos, R., Mc Hugh, T.H., Levin, C.E., Friedman, M. 2008. Antibacterial Activity against E. coli O157:H7, Physical Properties, and Storage Stability of Novel Carvacrol-Containing Edible Tomato Films. Journal of Food Science. 73(7):M378-383.Effect of Infusion Method and Parameters on Mass Transfer in Blueberries

- (Peer Reviewed Journal)Shi, J., Pan, Z., Mc Hugh, T.H., Hirschberg, E. 2009. Effect of Infusion Method and Parameters on Mass Transfer in Blueberries. Food and Bioprocess Technology. 2:271-278.Effect of Infusion Method and Parameters on Mass Transfer in Blueberries

- (Peer Reviewed Journal)Shi, J., Pan, Z., Mc Hugh, T.H., Hirschberg, E. 2009. Effect of Infusion Method and Parameters on Mass Transfer in Blueberries. Food and Bioprocess Technology. 2:271-278.STARCH/PULP-FIBER BASED PACKAGING FOAMS AND CAST FILMS CONTAINING ALASKAN FISH BY-PRODUCTS (WASTE)

- (Peer Reviewed Journal)Imam, S.H., Chiou, B., Wood, D.F., Shey, J., Glenn, G.M., Orts, W.J., Narayan, R.R., Avena Bustillos, R.D. 2008. Starch/pulp-fiber based packaging foams and cast films containing alaskan fish by-products (waste). BioResources. 3(3):758-773.Properties of Novel Hydroxypropyl Methylcellulose Films Containing Chitosan Nanoparticles

- (Peer Reviewed Journal)De Moura, M.R., Avena-Bustillos, R.D., Mc Hugh, T.H., Krochta, J.M., Mattoso, L.H. 2008. Properties of Novel Hydroxypropyl Methylcellulose Films Containing Chitosan Nanoparticles. Journal of Food Science. 73(7):31-36.IFT Scientific Status Summary 2008: Innovative Food Packaging Solutions

- (Peer Reviewed Journal)Brody, A.L., Bugusu, B., Han, J.H., Sand, C.K., Mc Hugh, T.H. 2008. IFT Scientific Status Summary 2008: Innovative Food Packaging Solutions. Journal of Food Science. 73(8):R107-R116.Effect of Berry Size and Sodium Hydroxide Pretreatment on the Drying Characteristics of Blueberries under Infrared Radiation Heating

- (Peer Reviewed Journal)Shi, J., Pan, Z., Mc Hugh, T.H., Wood, D.F., Zhu, Y., Avena-Bustillos, R.D., Hirschberg, E. 2008. Effect of Berry Size and Sodium Hydroxide Pretreatment on the Drying Characteristics of Blueberries under Infrared Radiation Heating. Journal of Food Science. 73(6):E259-E265.Biodiesel from Waste Salmon Oil

- (Peer Reviewed Journal)Chiou, B., El-Mashad, H.M., Avena Bustillos, R.D., Dunn, R.O., Bechtel, P.J., Mc Hugh, T.H., Imam, S.H., Glenn, G.M. 2008. Biodiesel from Waste Salmon Oil. Transactions of the ASABE. 51(3):797-802.Improved Energy and Processing Efficiencies of Strawberry Drying Using Sequential Infrared Freeze-Drying Method

- (Abstract Only)Olson, D.A., Avena-Bustillos, R.D., Muy-Rangel, M.D., Pan, Z., Mc Hugh, T.H. 2008. Improved Energy and Processing Efficiencies of Strawberry Drying Using Sequential Infrared Freeze-Drying Method. Annual Meeting of the Institute of Food Technologists.Storage Stability and Antibacterial Activity against E. coli O157:H7 of Carvacrol in Edible Apple Films made by Two Different Casting Methods

- (Peer Reviewed Journal)Du, W., Olsen, C.W., Avena-Bustillos, R.D., Mc Hugh, T.H., Levin, C.E., Friedman, M. 2008. Storage Stability and Antibacterial Activity against Echerichia coli O157:H7 of Carvacrol in Edible Apple Films made by Two Different Casting Methods. Journal of Agricultural and Food Chemistry. 56:3082-2088.Thermal Transitions and Extrusion of Glycerol-Plasticized Whey Protein Mixtures

- (Peer Reviewed Journal)Hernandez-Izquierdo, V.M., Reid, D.S., Mc Hugh, T.H., Berrios, J.D., Krochta, J.M. 2008. Thermal Transitions and Extrusion of Glycerol-Plasticized Whey Protein Mixtures. Journal of Food Science. V73(4):169-175.Vitamin D2 Formation from Post-Harvest UV-B Treatment of Mushrooms (Agaricus bisporus) and Retention during Storage

- (Peer Reviewed Journal)Roberts, J.S., Teichert, A., Mc Hugh, T.H. 2008. Vitamin D2 Formation from Post-Harvest UV-B Treatment of Mushrooms (Agaricus bisporus) and Retention during Storage. Journal of Agricultural and Food Chemistry. 56:4541-4544.Reduction of Salmonella Enteritidis Population Sizes on Almond Kernels with Infrared Heat

- (Peer Reviewed Journal)Brandl, M., Pan, Z., Huynh, S., Zhu, Y., Mc Hugh, T.H. 2008. Reduction of Salmonella Enteritidis Population Sizes on Almond Kernels with Infrared Heat. Journal of Food Protection. 71(5)-897-902Study of Banana Dehydration using Sequential Infrared Radiation Heating and Freeze-Drying

- (Peer Reviewed Journal)Pan, Z., Shih, C., Mc Hugh, T.H., Hirschberg, E. 2008. Study of Banana Dehydration using Sequential Infrared Radiation Heating and Freeze-Drying. Lebensmittel Wissenschaft und Technologie. 41:1944-1951.Quality of Frozen Fruit Bars Manufactured through Infrared Pre-dehydration

- (Peer Reviewed Journal)Drying and Quality Characteristics of Fresh and Sugar-infused Blueberries Dried with Infrared Radiation Heating

- (Peer Reviewed Journal)Shi, J., Pan, Z., Mc Hugh, T.H., Wood, D.F., Hirschberg, E., Olson, D.A. 2008. Drying and Quality Characteristics of Fresh and Sugar-infused Blueberries Dried with Infrared Radiation Heating. Lebensmittel Wissenschaft und Technologie. 41:1962-1972.Food Nanotechnology - Food Packaging Applications

- (Peer Reviewed Journal)Mc Hugh, T.H. 2008. The World of Food Science. Food Nanotechnology - Food Packaging Applications. V4:1-3.Sequential Infrared Radiation and Freeze-Drying Method for Producing Crispy Strawberries

- (Peer Reviewed Journal)Shih, C., Pan, Z., Mc Hugh, T.H., Wood, D.F., Hirschberg, E. 2008. Sequential Infrared Radiation and Freeze-Drying Method for Producing Crispy Strawberries. Transactions of the ASABE. 51(1):205-216.ARS Grape Quality Research Update

- (Proceedings)Mc Hugh, T.H. 2007. ARS Grape Quality Research Update. 2007. ARS Grape and Wine Industry Workshop Proceedings, 31-34.Applications of Nanoscience to Edible Films

- (Proceedings)Mc Hugh, T.H., Avena-Bustillos, R., Dogan, N., Aouada, M., Mattoso, L. 2007. Applications of Nanoscience to Edible Films. Recent Progress in Food Science and Engineering Int'l Symposium Proceedings. 16-21.What Constitutes a Fruit or Vegetable Serving Equivalent in Processed Products?

- (Abstract Only)Barrier Properties and Vapor Sorption Isotherms of Nanoemulsion Fish Gelatin Films

- (Abstract Only)Edible Coating as Carrier of Antimicrobial Agents to Extend the Shelf Life of Fresh-Cut Apples

- (Abstract Only)Effect of Sucrose Concentration and Solution Temperature on Mass Transfer During Sugar Infusion of Blueberries

- (Proceedings)Shi, J., Pan, Z., Mc Hugh, T.H., Hirschberg, E. 2007. Effect of Sucrose Concentration and Solution Temperature on Mass Transfer During Sugar Infusion of Blueberries. Proceedings of the 3rd CIGR World Congress Meetings. Section VI Int'l Symposium on Food and Agricultural Products, 1-13.Food Nanotechnology:  Food Packaging Applications

- (Abstract Only)Effect of Dipping Treatments on Color Stabilization and Texture of Apple Cubes for Infrared Dry-Blanching Process

- (Peer Reviewed Journal)Zhu, Y., Pan, Z., Mc Hugh, T.H. 2007. Effect of Dipping Treatments on Color Stabilization and Texture of Apple Cubes for Infrared Dry-Blanching Process. Journal of Food Processing and Preservation. 31:632-648.Effect of IR Drying Temperature on the Quality of Partially Dried Fresh and Infused Blueberries

- (Abstract Only)Properties of Extruded Expandable Breadfruit Products

- (Abstract Only)Apple Puree-Alginate Edible Coating as Carrier of Antimicrobial Agents to Prolong Shelf-Life of Fresh-Cut Apples

- (Peer Reviewed Journal)Rojas-Grau, M.A., Raybaudi-Massilia, R.M., Soliva-Fortuny, R.C., Avena Bustillos, R.D., Mc Hugh, T.H., Martin-Belloso, O. 2007. Apple Puree-Alginate Edible Coating as Carrier of Antimicrobial Agents to Prolong Shelf-Life of Fresh-Cut Apples. Postharvest Biology and Technology. 45(2):254-264.Effects of Plant Essential Oils and Oil Compounds on Mechanical, Barrier and Antimicrobial Properties of Alginate-Apple Puree Edible Films

- (Peer Reviewed Journal)Rojas-Grau, M.A., Olsen, C.W., Avena Bustillos, R.D., Friedman, M., Henika, P.R., Martin-Belloso, O., Pan, Z., Mc Hugh, T.H. 2007. Effects of Plant Essential Oils and Oil Compounds on Mechanical, Barrier and Antimicrobial Properties of Alginate-Apple Puree Edible Films. Journal of Food Engineering. 81(3):634-641.Effects of Microcrystalline Cellulose on Functional Properties of Hydroxy Propyl Methyl Cellulose Microcomposite Films

- (Peer Reviewed Journal)Dogan, N., Mc Hugh, T.H. Effects of Microcrystalline Cellulose on Functional Properties of Hydroxy Propyl Methyl Cellulose Microcomposite Films. Journal of Food Science. January/February 2007. 72:(1)E16-E22.Mechanical, Barrier and Antimicrobial Properties of Apple Puree Edible Films Containing Plant Essential Oils

- (Peer Reviewed Journal)Rojas-Grau, M.A., Avena Bustillos, R.D., Friedman, M., Henika, P.R., Martin-Belloso, O., Mc Hugh, T.H. 2006. Mechanical, Barrier and Antimicrobial Properties of Apple Puree Edible Films Containing Plant Essential Oils. Journal of Agricultural and Food Chemistry. 54:9262-9267.Cost to Benefit - Fish Skin Yields Unique Gelatin Products

- (Popular Publication)Bower, C.K., Avena Bustillos, R.D., Olsen, C.W., Olson, D.A., Mc Hugh, T.H. 2008. Cost to Benefit - Fish Skin Yields Unique Gelatin Products. Global Aquaculture Advocate. 11(4):28-29.Study of Banana Dehydration Using Sequential Infrared Radiation and Freeze-Drying

- (Proceedings)Pan, Z., Shih, C., Mc Hugh, T.H., Hirschberg, E. 2006. Study of Banana Dehydration Using Sequential Infrared Radiation and Freeze-Drying. Proceedings of XVI CIGR World Congress, 9/3-9/7/06, Bonn, Germany. Paper 1-16.Study of Banana Dehydration Using Sequential Infrared Radiation and Freeze-Drying

- (Proceedings)Pan, Z., Shih, C., Mc Hugh, T.H., Hirschberg, E. 2006. Study of Banana Dehydration Using Sequential Infrared Radiation and Freeze-Drying. Proceedings for CIGR World Congress Meetings. CIGR Paper:1-16.RHEOLOGICAL AND THERMAL PROPERTIES OF SALMON PROCESSING BYPRODUCTS

- (Abstract Only)El-Mashad, H.M., Chiou, B., Avena Bustillos, R.D., Bechtel, P.J., Mc Hugh, T.H., Zhang, R. 2006. Rheological and thermal properties of salmon processing byproducts. American Society of Agricultural and Biological Engineers Annual International Meeting, Portland, OR, July 9-12, 2006, Paper No. 066157.Characterization of fish-skin gelatin gels and films containing the antomicrobial enzyme lysozyme

- (Peer Reviewed Journal)Bower, C.K., Avena Bustillos, R.D., Olsen, C.W., Mc Hugh, T.H., Bechtel, P.J. 2006. Characterization of fish skin gelatin gels and films containing the antimicrobial enzyme lysozyme. Journal of Food Science. 71(5):141-145WATER VAPOR PERMEABILITY OF MAMMALIAN AND FISH GELATIN FILMS

- (Peer Reviewed Journal)R.J. Avena Bustillos, C.W. Olsen, D.A. Olson, B. Chiou, E. Yee, P.J. Bechtel, T.H. McHugh, 2006. Water Vapor Permeability of Mammalian and Fish Gelatin Films. Journal of Food Science. Vol 71(4):E202-E207.Permeability of starch gel matrices and select films to solvent vapors

- (Peer Reviewed Journal)Glenn, G.M., Klamczynski, A., Ludvik, C.N., Shey, J., Imam, S.H., Chiou, B., Mchugh, T.H., Orts, W.J., Wood, D.F., Hoffman, G.D., Offeman, R.D. 2006. Permeability of starch gel matrices and select films to solvent vapors. Journal of Agricultural and Food Chemistry. 54(9):3297-3304.STARCH GEL MATRICES USED FOR CONTROLLED RELEASE OF VOLATILE LIQUIDS

- (Peer Reviewed Journal)Glenn, G.M., Klamczynski, A., Ludvik, C.N., Shey, J., Imam, S.H., Chiou, B., Mc Hugh, T.H., Orts, W.J. 2006. Starch gel matrices used for controlled release of volatile liquids. Journal of Agricultural and Food Chemistry, 54(9):3297-3304.STUDY OF STRAWBERRY DEHYDRATION USING SEQUENTIAL INFRARED RADIATION AND FREEZE-DRYING

- (Abstract Only)TENSILE PROPERTIES OF COMPRESSION-MOLDED WHEY PROTEIN SHEETS: DETERMINATION OF MOLDING CONDITION AND GLYCEROL-CONTENT EFFECTS AND COMPARISON WITH SOLUTION-CAST FILMS

- (Peer Reviewed Journal)R. Sothornvit, C.W. Olsen, T.H. Mc Hugh, J.M. Krochta. February 2007. Tensile properties of compression-molded whey protein sheets: Determination of molding condition and glycerol-content effects and comparison with solution-cast films. Journal of Food Engineering. 78(3):855-860.Fruit and vegetable films and uses thereof

- (Pct (patent Cooperation Treaty))Mchugh, T.H., Debord, M., Olsen, C.W. 2014. Fruit and vegetable films and uses thereof. Patent Application. U.S. Issue - Application # 13/284,496.DEVELOPMENT OF HEALTHY FOODS TO PREVENT OBESITY AND OBESITY-RELATED DISEASES

- (Proceedings)Mc Hugh, T.H. 2005. Development of Healthy Foods to Prevent Obesity and Obesity-related Diseases. UJNR Food & Agricultural Panel Proceedings.  Sym. 950-1010 Paper #5:1-4.BARRIER PROPERTIES, GEL STRENGTH, AND MICROBIAL SAFETY OF FISH  SKIN GELATIN GELS AND FILMS

- (Abstract Only)Bower, C.K. 2006. Barrier properties, gel strength, and microbial safety of fish  skin gelatin gels and films. Aquaculture America Conference.FEASIBILITY OF USING INFRARED HEATING FOR BLANCHING AND DEHYDRATION OF FRUITS AND VEGETABLES

- (Proceedings)Pan, Z., Olson, D.A., Ameratanga, K., Olsen, C.W., Zhu, Y., Mc Hugh, T.H. 2005. Feasibility of using infrared heating for blanching and dehydration of fruits and vegetables. American Society of Agricultural Engineers Meetings Papers. ASAE Paper No. 056086. p. 1-13. St. Joseph. MI.WATER VAPOR PERMEABILITY OF MAMMALIAN AND FISH GELATIN FILMS

- (Abstract Only)Avena Bustillos, R.D., Olsen, C.W., Olson, D.A., Chiou, B., Yee, E., Mc Hugh, T.H. 2005. Water vapor permeability of mammalian and fish gelatin films. Meeting Abstract No. 54D-4. IFT Annual Meeting. July 2005. New Orleans, LA.DEHYDRATION AS A STABILIZATION METHOD FOR ALASKAN POLLOCK SKINS PRIOR TO GELATIN EXTRACTION

- (Abstract Only)Mc Hugh, T.H., Avena Bustillos, R.D., Pan, Z., Olson, D.A., Olsen, C.W., Chiou, B., Yee, E., Bechtel, P.J., Bower, C.K., Pantoja, A. 2005. Dehydration as a stabilization method for alaskan pollock skins prior to gelatin extraction. Meeting Abstract No. 99C-24. IFT Annual Meeting. July 2005. New Orleans, LA.EVALUATION OF POWER ULTRASOUND AS A PROCESSING AID FOR FISH GELATIN EXTRACTION

- (Abstract Only)Olson, D.A., Avena Bustillos, R.D., Olsen, C.W., Chiou, B., Yee, E., Bower, C.K., Bechtel, P.J., Pan, Z., Mc Hugh, T.H. 2005. Evaluation of power ultrasound as a processing aid for fish gelatin extraction. Meeting Abstract No. 71C-26. IFT Annual Meeting. July 2005. New Orleans, LA.THERMAL TRANSITIONS AND EXTRUSION OF GLYCEROL-PLASTICIZED WHEY PROTEIN MIXTURES

- (Abstract Only)Hernandez, V.M., Reid, D.S., Mc Hugh, T.H., Berrios, J.D., Olsen, C.W., Olson, D.A., Pan, J., Krochta, J.M. 2005. Thermal transitions and extrusion of glycerol-plasticized whey protein mixtures. Meeting Abstract No. 54D-7. p. 60., IFT Annual Meeting, July 2005, New Orleans, LA.TENSILE AND PUNCTURE PROPERTIES OF MAMMALIAN AND FISH GELATIN FILMS

- (Abstract Only)Olsen, C.W., Avena Bustillos, R.D., Olson, D.A., Chiou, B., Yee, E., Mc Hugh, T.H. 2005. Tensile and puncture properties of mammalian and fish gelatin films. Meeting Abstract No. 109-5. IFT Annual Meeting. July 2005. New Orleans, LA.PROCESSING AND QUALITY CHARACTERISTICS OF PEARS PROCESSED BY A NEW INFRARED DRY BLANCHING/DEHYDRATION METHOD

- (Abstract Only)Pan, Z., Olson, D.A., Ameratanga, K., Olsen, C.W., Mc Hugh, T.H. 2005. Processing and quality characteristics of pears processed by a new infrared dry blanching/dehydration method. Meeting Abstract No. 84-7. IFT Annual Meeting. July 2005. New Orleans, LA.TENSILE PROPERTIES OF FRUIT AND VEGETABLE EDIBLE FILMS

- (Proceedings)Mc Hugh, T.H., Olsen, C.W. 2004. Tensile properties of fruit and vegetable edible films. United States-Japan Cooperative Program in Natural Resources,Food & Ag Panel Meeting, Section Food & Non-Food Processing, p. 104-108.CHARACTERIZATION OF FISH SKIN GELATIN GELS AND FILMS CONTAINING THE ANTIMICROBIAL ENZYME LYSOZYME

- (Abstract Only)Bower, C.K., Avena Bustillos, R.D., Olsen, C.W., Mc Hugh, T.H., Bechtel, P.J. 2005. Characterization of fish skin gelatin gels and films containing the antimicrobial enzyme lysozyme. Annual Meeting of the Institute of Food Technologists.FRUIT AND VEGETABLE FILMS AND USES THEREOF

- (Patent Application)Mc Hugh, T.H., De Bord, M.D., Olsen, C.W. 2004. Fruit and vegetable films and uses thereof. Serial #10/937,183, Patent Application Filed 9/8/04.NOVEL INFRARED DRY BLANCHING (IDB) INFRARED BLANCHING, AND INFRARED DRYING TECHNOLOGIES FOR FOOD PROCESSING

- (Patent Application)Pan, Z., Mc Hugh, T.H. Novel Infrared Dry Blanching (IDB) Infrared Blanching, and Infrared Drying Technologies for Food Processing. Patent Application Serial #10/917797.NEW TECHNOLOGIES IN FRUIT AND VEGETABLE PROCESSING

- (Proceedings)McHugh, T.H., Olsen, C.W., Olson, D.A. 2004. New Technologies in Fruit and Vegetable Processing. In Proceedings of the United States-Japan Cooperative Program in Natural Rrsources Food and Agricultural Panel. pp. 430-436.FRUIT AND VEGETABLE EDIBLE WRAPS: APPLICATION TO PARTIALLY DEHYDRATED APPLE PIECES

- (Book / Chapter)MC HUGH, T.H., OLSEN, C.W., SENESI, E. FRUIT AND VEGETABLE EDIBLE WRAPS: APPLICATION TO PARTIALLY DEHYDRATED APPLE PIECES.FILM E COPERTURE EDULI CON MATRICI A BASE DI FRUTTA

- (Peer Reviewed Journal)Senesi, E., Mc Hugh, T.H. 2002. Film e coperture eduli con matrici a base di frutta. Industrie Alimentari. Anno 41, p. 1289-1294.INTERMEDIATE-MOISTURE FORMED FOOD PRODUCTS MADE FROM PARTIALLY DEHYDRATED FRUIT AND/OR VEGETABLES AND NOVEL METHODS OF PACKAGING THEREOF

- (Patent Application)Huxsoll, C.C., Mc Hugh, T.H., Olson, D.A. Sept. 2003. Intermediate-moisture formed food products made from partially dehydrated fruit and/or vegetables and novel methods of packing thereof. Patent No. US 6,623,779 B1.FRUIT-BASED EDIBLE BARRIERS

- (Abstract Only)RESTRUCTURED FRUIT PRODUCTS

- (Abstract Only)
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