Last updated December 2012 Staff Publications 1989-2012 The ...

Tortorello, M. L. and Stewart, D. S. 1999. An overview of methods for identification of E. coli O157:H7. In
New Techniques in the Analysis of Foods. M.H. Tunick, S.A. Palumbo and
P.M. Fratamico, Editors, Plenum Publishing Corp., New York, New York, pp. 91 - 102.
Tortorello, M. L. 1999. Escherichia coli O157:H7. In Encyclopedia of Food Microbiology.
R.K. Robinson, C.A. Batt and P.D. Patel, Editors, Academic Press Ltd., London, pp. 646-652.
Publications and Patents 1998
Adam, M., Chew, M., Wasserman, S., McCollum, A., McDonald, R.E. and Mossaba, M.M. 1997.
Determination of transfatty acids in hydrogenated vegetable oils by attenuated total reflection infrared
spectroscopy: Two limited collaborative studies. Journal of the American Oil Chemists Society. 1998.
75:3, PP 353-358
Gendel, S.M. 1998. Assessing the potential allergenicity of new food proteins. Food Biotechnology.
12(3):175-185.
Gendel, S. M. Use of amino acid sequence alighments to assess the potential allergenicity of proteins
used in genetically modified foods. Advances in Food and Nutrition Research 1998. 42 : pp. 45-63
Gendel, S.M. Sequence databases for assessing the potential allergenicity of proteins used in transfenic
foods. Advances in Food and Nutrition Research. 1998. 43, pp. 63-92
Negiz, A. and Cinar, A. 1998. Monitoring of multivariable dynamic processes and sensor auditing, J. of
Process Control, 8 (56):375-380.
Negiz, A., Ramanauskas, P., Cinar, A., Schlesser, J.E., Stroup, W. and Armstrong. D.J. 1998. Modeling,
monitoring and control strategies for high temperature - short time pasteurization systems. part III:
Emperical model development. Food Control 9(1): 29-47.
Negiz A., Ramanauskas, P., Cinar, A., Schlesser, J. and Armstrong, D. 1998. Modeling,monitoring and
control strategies for high temperature short time pasteurization systems: part I -empirical model
development, Food Control, 9(1):1-15.
Negiz A., Ramanauskas, P., Cinar, A., Schlesser, J. and Armstrong, D. 1998. Modeling,monitoring and
control strategies for high temperature short time pasteurization systems: part II -lethality based
control, Food Control, 9(1):17-28.
Sadler, G., Murphy, D., and Kleyn, D. 1998. Acidity and pH. Book chapter in Chemical Analysis of Food,
2nd edition. Chapman and Hall, New York.
Schlesser, J.E., Armstrong, D.J., Cinar, A., Ramanauskas, P., and Negiz. A. 1998. Acquisition, storage and
review of safety data from a Commercial System for high temperature - short time pasteurization.
Journal of Dairy Science. 81:25-30.