Spotlight Publications
Bianchini Huebner, A., Stratton, J., Weier, S., Hartter, T., Plattner, B., Rokey, G., Gompa, L., Martinez, B., Eskridge, K. Validation of extrusion as a killing step for Enterococcus faecium in a balanced carbohyrdrte-protein meal using a response surface design. (2012). Journal of Food Protection, 75(9):1646-1653
Bianchini Huebner, A., Stratton, J., Weier, S., Hartter, T., Plattner, B., Rokey, G., Gompa, L., Martinez, B., Eskridge, K.M. (2014) Use of Enterococcus faecium as a Surrogate for Salmonella entercia During Extrusion of a Balanced Carbohydrate-Protein Meal. Journal of Food Protection 77(1):75-82
Bismarck, M., Stratton, J., Bianchini, A., Wegulo, S., Weaver, G. 2015 Transmission of Escherichia coli O157:H7 to internal tissues and its survival on flowering heads of wheat. Journal of Food Protection, 78(3):518-524
Sabillon, L., Stratton, J., Rose, D., Flores, R.A., and Bianchini, A., 2016. Reduction in Microbial Load of Wheat by Tempering with Organic Acid and Saline Solutions. Cereal Chemistry. 93(6):638-646
Bianchini, A., Horsley, R., Jack, M.M., Kobielush B,. Ryu, D., Tittlemier, S., Wilson, W.W., Abbas, H.K., Abel, S., Harrison, G., Miller, J.D., Shier, W.T., Weaver, G. 2015 DON Occurrence in Grains: A North American Perspective. Cereal Foods World, 60 (1):32-56
Xu, C., Yavuz, Y., Marshall, S., Li, Z., Simonne, A.H., Lu, J., & Marshall, M.R. (2015). Application of muscadine grape (Vitis rotundifolia) pomace extract to reduce carcinogenic acrylamide. Food Chemistry, 182, 200-208.
Zhao, L., Yagiz, Y., Xu, C., Lu, J., Chung, S., & Marshall, M. R. (2015). Muscadine grape seed oil as a novel source of tocotrienols to reduce adipogenesis and adipocyte inflammation. Food & Function, 6, 2293-2302.
Xu, C., Yagiz, Y., Hsu, W., Simonne, A., Lu, J., & Marshall, M. R. (2014). Antioxidant, antibacterial and antibiofilm properties of polyphenols from muscadine grape (Vitis rotundifolia Michx.) pomace against selected foodborne pathogens. Journal of Agricultural and Food Chemistry, 62, 6640–6649.
Recent Publications
Sabillón, L., Stratton, J., Bianchini, A., Rose, D.J. 2017. Effect of Saline Organic Acid Solutions Applied during Wheat Tempering on Flour Functionality. Cereal Chemistry. In Press.
Mendoza, J.R., Sabillon, L., Martinez, W., Campabadal, C., Hallen-Adams, H.E., Bianchini, A. 2017. Traditional maize post-harvest management practices amongst smallholder farmers in Guatemala. Journal of Stored Products Research, 71:14-21
Mitchell, N.J., Chen, C. Palumbo, J.D., Bianchini, A., Cappozzo, J., Stratton, J., Ryu, D., Felicia Wu. 2017. A risk assessment of dietary Ochratoxin a in the United States. Food and Chemical Toxicology. Food and Chemical Toxicology 100: 265-273.
Martinez B.A., Stratton J., Bianchini A. 2017. Isolation and genetic identification of spore-formers associated with concentrated-milk processing in Nebraska. Journal of Dairy Science. 100 (2): 919-932.
Selani, M.M., Bianchini, A., Ratnayake, W.S., Flores, R.A. Massarioli, A.P., Alencar, S.M., Brazaca S.G.C. 2016 Physicochemical Function and Anitoxidant Properties of Tropical Fruits Co-products. Plants Foods for Human Nutrition. 71:137-144.
Sabillon, L. and Bianchini, A. 2016. From Field to Table: A review on the Microbiological Quality and Safety of Wheat-Based Products. Cereal Chemistry. 93(2):105-115
Sabillon, L., Stratton, J., Regassa, T., and Bianchini, A. 2016 Microbial Load of Hard Red Winter Wheat Produced at Three Growing Enviroments across Nebraska, USA. Journal of Food Protection. 79(4):646-654.
Xu, C., Yagiz, Y., Zhao, L., Simonne, A. H., Lu, J., & Marshall, M. R. (2017). Fruit quality, nutraceutical and antimicrobial properties of 58 muscadine grape varieties (vitis rotundifolia michx.) grown in United States. Food Chemistry, 215, 149-156.
Wei, Z., Luo, J., Huang, Y., Guo, W., Zhang, Y., Guan, H., Xu, C., & Lu, J. (2017). Profile of Polyphenol Compounds of Five Muscadine Grapes Cultivated in the United States and in Newly Adapted Locations in China. International Journal of Molecular Sciences.18(3), 631, 2017.
Zhao, L., Yagiz, Y., Xu, C., Fang, X., & Marshall, M. R. (2017). Identification and characterization of vitamin E isomers, phenolic compounds, fatty acid composition, and antioxidant activity in 48 varieties of muscadine grape seed oils. Journal of Food Biochemistry (In Press).
Li, Z., Jiang, H., Xu, C., Gu, L. (2015). A Review: Using nanoparticles to enhance bioavailability and bioactivity of phenolic compounds. Food Hydrocolloids, 43, 153-164.
Xu, C., Yagiz, Y., Borejsza-Wysocki, W., Lu, J., Gu, L., Ramirez-Rodrigues, M., & Marshall, M. R. (2014). Enzymatic release of phenolics from muscadine grape (Vitis rotundifolia) skins and seeds. Food Chemistry, 157, 20-29.