Department of Chemistry

Herbert Hill Group

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Food Science Applications

  1. Modification of Whey Protein Concentrate Hydrophobicity by High Hydrostatic Pressure, Xiaoming Liu, Joseph R. Powers, Barry G. Swanson, Herbert H. Hill and Stephanie Clark, Innovative Food Science & Technologies (IFSET), 2005, 6, 310-317.

  2. High Hydrostatic Pressure Affects Flavor-binding properties of Whey protein Concentrate, X. Liu, J. R. Powers, B. G. Swanson, H. H. Hill and S. Clark, J. Food Science 2005, 70(9), C581-C585

  3. Differentiation of Intracellular Peptidases of Starter and Adjunct Cultures Using Matrix-Assisted-Laser-Desorption/Ionization Time-of-Flight Mass Spectrometry, Elly Soeryapranata, Joseph R. Powers, Karen M. Weller, Herbert H. Hill, Jr., William F. Siems, Swiss Society of Food Science and Technology, 37(1), 2004.

  4. Matrix-Assisted Laser Desorption/Ionization Time-of-Flight Mass Spectrometry Method for the Quantification of β-Casein Fragment (f193-209), E. Soeryapranata, J. R. Powers, H. H. Hill, Jr., W. F. Siems, III, K. Al-Saad, and K. M. Weller, J. Food Sci., 67, 2002, 534-538.

  5. Relationship Between MALDI-TOF Analysis of β-CN f193-209 Concentration and Sensory Evaluation of Bitterness Intensity of Aged Cheddar Cheese, E. Soeryapranata, J. R. Powers, F. Fajarrini, K. M. Weller, H. H. Hill, Jr., and W. F. Siems, III., J. Agric. Food Chem., 50(17), 2002, 4900-4905.

  6. Analysis of Triacylglycerols and Whole Oils by Matrix-Assisted Laser Desorption/Ionization (MALDI) Time of Flight Mass Spectrometry, G. R. Asbury, K. Al-Saad, W. F. Siems, R. M. Hannan, H. H. Hill, Jr.,  Journal of the American Society for Mass Spectrometry, 10, 983-991, 1999.

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