Personnel

Dr. Bernhard is director of the online MS in Agriculture - Food Science and Management program and also the director of the online Proficiency in Food Science Certificate Series. Her current focus is on program development, teaching, and academic advising. Courses Taught

• FS 110: Introduction to Food Science
• FS 461: Food Chemistry Lab
• FS 510: Functional Foods & Health
• FS 531: Advanced Food Safety & Quality

Proficiency in Food Science Certificate Series - https://profed.wsu.edu/foodscience/ MS in Agriculture - Food Science & Management - https://online.wsu.edu/online-degrees/agriculture-ms/food-science-ms/

*Currently accepting applications for PhD Students in the area of preharvest and postharvest produce safety

Research and Professional Experience

Preharvest and postharvest produce safety with a focus on bacterial foodborne pathogens.

1. Associate Professor, Washington State University, Food Science, Jan 2018- Present
2. Associate Professor, University of Tennessee, Food Science, July 2017-Dec 2017
3. Assistant Professor, University of Tennessee, Food Science, Oct 2011- July 2017
4. Food Scientist, Bush Brothers & Co., Research & Development, 2010-2011
5. Assistant Professor, University of Georgia, Center for Food Safety, 2008-2010
6. Graduate Research Assistant, University of Tennessee, Food Science & Technology, 2003-2008

Honors and Awards

• 2017, University of Tennessee Institute of Agriculture, T.J. Whatley Distinguished Young Scientist Award
• 2016, Institute of Food Technologist, Emerging Leaders Network Participant
• 2015, Institute of Food Technologist, Outstanding Member, Food Microbiology Division
• 2014, Institute of Food Technologists Past Chair, Food Microbiology Division

Publications

Refereed Journal Articles

1. Zhang, Y., H. Chen, F. Critzer, P. Davidson, and Q. Zhong. 2017. Potential of cinnamon oil emulsions as alternative washing solutions of carrots. J Food Prot. 80(6): 994-1001.
2. Harrison, J., F. Critzer, and M. Harrison. 2016. Regulatory and food safety knowledge gaps associated with small and very small food businesses as identified by regulators and food safety educators- implications for food safety training. Food Prot. Trends 36(6): 420-427. (Assistance with survey too development and manuscript editing).
3. Q. Ma, Zhang, Y., F. Critzer, P.M. Davidson, Q. Zhong. 2016. Quality attributes and microbial survival on whole cantaloupes with antimicrobial coatings containing chitosan, lauric arginate, cinnamon oil and ethylenediaminetetraacetic acid. Int J Food Microbiol. 235:103-108. (Assistance with design of experiments and editing manuscript).
4. Q. Ma, Zhang, Y., F. Critzer, P.M. Davidson, Q. Zhong. 2016. Antimicrobial activities of lauric arginate and cinnamon oil combination against foodborne pathogens: Improvement by ethylenediaminetetraacetate and possible mechanisms. LWT Food Sci Technol. 72:9-18. (Assistance with design of experiments and editing manuscript).
5. Zhang, Y., Q. Ma, F. Critzer, P.M. Davidson, Q. Zhong. 2016. Organic thyme oil emulsion as an alternative washing solution to enhance the microbial safety of organic cantaloupes. Food Control 67: 31-38. (Assistance with design of experiments and editing manuscript).
6. Monu, E.A., C. Techathuvanan, A. Wallis, F.J. Critzer, P.M. Davidson. 2016. Plant essential oils and components on growth of spoilage yeasts in microbiological media and a model salad dressing. Food Control 65: 73-77. (Provided input to design of experiments, analysis of data, and review of manuscript).
7. Dunn, L.L., P.M. Davidson, F.J. Critzer. 2016. Antimicrobial Efficacy of an Array of Essential Oils Against Lactic Acid Bacteria. J Food Sci. 81(2): M438-M444. (Advisee, Corresponding author, Oversaw design of experiments, research, analysis of data, primary review of manuscript and submission of manuscript).
8. Ma, Q., Y. Zhang, F. Critzer, P.M. Davidson, S. Zivanovic, Q. Zhong. 2016. Physical, mechanical, and antimicrobial properties of chitosan films with microemulsions of cinnamon bark oil and soybean oil. Food Hydrocolloid. 52: 533-542. (Assistance with design of experiments and editing manuscript).
9. Zhang, Y., Q. Ma, F. Critzer, P.M. Davidson, Q. Zhong. 2015. Effect of alginate coatings with cinnamon bark oil and soybean oil on quality and microbiological safety of cantaloupe. Int. J. Food Microbiol. 215: 25-30. (Assistance with design of experiments and editing manuscript).
10. Zhang, Y., M. Qiumin, F. Critzer, P.M. Davidson, Q. Zhong. 2015. Physical and antibacterial properties of alginate films containing cinnamon bark oil and soybean oil. LWT Food Sci. Tech. 64(1): 423-430. (Assistance with design of experiments and editing manuscript).
11. Chen, W., D. A. Golden, F. Critzer, and P.M. Davidson. 2015. Antimicrobial Activity of Cinnamaldehyde, Carvacrol, and Lauric Arginate against Salmonella Tennessee in a Glycerol-Sucrose Model and Peanut Paste at Different Fat Concentrations. J Food Prot. 78(8):1488-1495. (Assistance with design of experiments and editing manuscript).
12. Zhang, L.H., F.J. Critzer, P.M. Davidson, Q.X. Zhong. 2014. Formulating essential oil microemulsions as washing solutions for organic fresh produce production. Food Chem. 165: 113-118. (Assistance with design of experiments and editing manuscript).
13. Chen, W., D. A. Golden, and F. Critzer. 2014.  Salmonella Survival and Differential Expression of Fatty Acid Biosynthesis Associated Genes in a Low Water Activity Food.  Lett. Appl. Microbiol. 59(2): 133-138. (Corresponding author, Oversaw design of experiments, research, analysis of data, primary review of manuscript and submission of manuscript).
14. Luo, Y.C., Y. Zhang, K. Pan, F.J. Critzer, P.M. Davidson, and Q. Zhong. Self-emulsification of Alkaline-dissoved Clove Bud Oil by Whey Protein, Gum Arabic, Lecithin, and Their Combinations. J. Agric. Food Chem. 62 (19) 4417-4424. (Assistance with design of experiments and editing manuscript).
15. Andino, A., S. Pendelton, N. Zhang, W. Chen, F. Critzer, and I. Hanning. 2014. Survival of Salmonella enterica in poultry feed is strain dependent. Poult Sci. 93(2):441-447. (Assistance with experimental method and editing manuscript).
16. Davidson, P.M., F.J. Critzer, and T.M. Taylor. 2013. Naturally Occurring Antimicrobials for Minimally Processed Foods. Ann. Rev. Food Sci. Technol. 4: 163-190. (Wrote and edited sections of the review).
17. Critzer, F.J. and M.P. Doyle. 2010.  Microbial Ecology of Foodborne Pathogens Associated with Produce.  Curr. Opin. Biotechnol.  21(2): 125-130. (Primary author).
18. Critzer, F.J., D.H. D’Souza, A.M. Saxton, D.A. Golden. 2010. Increased Transcription of the Phosphate Specific Transport (Pst) System of Escherichia coli O157:H7 After Exposure to Sodium Benzoate.  J. Food Prot.  73(5): 819-824. (Primary author).
19. D'Souza D.H., Critzer F.J., Golden D.A. 2009.  Real-Time Reverse-Transcriptase Polymerase Chain Reaction for the Rapid Detection of Salmonella Using invA Primers. Foodborne Path. Dis. 6:1097-1106. (Conducted laboratory experiments, analyzed data, and edited manuscript).
20. Critzer, F.J., D.H. D’Souza, and D.A. Golden. 2008.  Transcription analysis of stx1, marA, and eaeA genes in Escherichia coli O157:H7 treated with sodium benzoate.  J. Food Prot. 71(7): 1469-1474. (Primary author).
21. Pedigo, A.S., F.J. Critzer, and D.A. Golden. 2007. Inactivation of Escherichia coli O157:H7 in apple juice as affected by cranberry juice concentration and holding temperature. Food Prot. Trends 27(12): 952-956. (Assisted with design of experiment and edited manuscript).
22. Critzer, F.J., K. Kelly-Wintenberg, S. South, J.R. Roth, and D.A. Golden. 2007. Atmospheric plasma inactivation of foodborne pathogens on fresh produce surfaces. J. Food Prot. 70(10): 2290-2296. (Primary author).
23. Kayes, M.M., F.J. Critzer, K. Kelly-Wintenberg, J.R. Roth, T.C. Montie, and D.A. Golden. 2006. Inactivation of foodborne pathogens using a one atmosphere uniform glow discharge plasma. Foodborne Path. Dis. 4(1):50-59. (Wrote manuscript and analyzed experiment results).

Books and Book Chapters

1. F.J. Critzer. 2017. An Introduction to Microorganisms That Can Impact Products Sold at Farmers Markets. In J. Harrison (ed.) Food Safety for Farmers Markets: A Guide to Enhancing Safety of Local Foods
2. F.J. Critzer. 2017. Food Safety Considerations for Meat and Poultry Vendors. In J. Harrison (ed.) Food Safety for Farmers Markets: A Guide to Enhancing Safety of Local Foods
3. F.J. Critzer. 2017. Food Safety Considerations for All Other Foods Sold and Farmers Markets. In J. Harrison (ed.) Food Safety for Farmers Markets: A Guide to Enhancing Safety of Local Foods
4. Vasavada, P.C. and F.J. Critzer. 2015. Psychrotrophic Microorganisms. In Y. Salfinger and M.L.Tortorello (eds.) Compendium of Methods for the Microbiological Examination of Foods. APHA Press, Washington, DC.
5. Davidson, P.M. and F.J. Critzer. 2012.  Interventions to Inhibit or Inactivate Bacterial Pathogens in Foods, p189-202. In O.A. Oyarzabal and S. Backert (eds.) Microbial Food Safety An Introduction.  Springer, New York, NY.

Peer-Reviewed Extension Bulletins

1. Hughes, D., A. Griffith, D. Mendez, R. Holland, F. Critzer, and K. Ferguson. 2016. PB 1843-C. Regional Milk Supply for a Possible Tennessee Milk Plant.
2. Holland, R. and F. Critzer. 2016. PB 1843-B. A Preliminary Review of Dairy Licensing, Inspection and Regulatory Oversight in Tennessee.
3. Morris, W.C., F.J. Critzer, and W. Pepper. 2012. PB 1399. Getting Started in a Food Manufacturing Business in Tennessee.

Peer-Reviewed Extension Factsheets

1. Leffew, M. and F. Critzer. 2016. D 26. Food Manufacturing Regulations for Honey Processing, Packing and Storage in Tennessee.
2. Leffew, M. and F. Critzer. 2016. D 27. Food Manufacturing Regulations for Sorghum Mills in Tennessee.
3. Critzer, F. 2016. D 28. Food Safety Risks Associated with Consumption of Raw Milk.
4. Holland, R., M. Leffew, H. Pepper, and F. Critzer. 2014. D 14. Husking Walnuts for Sale in Tennessee.
5. Holland, R., M. Leffew, H. Pepper, and F. Critzer. 2014. D 15. Personal Use and Consumption of Milk by Animal Owner: TCA-53-3-119.
6. Wszelaki, A.L. and F.J. Critzer. 2014. SP 768-A. Locally Grown Produce Series: Farm to School Self-Help Form.
7. Wszelaki, A.L. and F.J. Critzer. 2014. SP 768-B. Locally Grown Produce Series: Introduction.
8. Wszelaki, A.L. and F.J. Critzer. 2014. SP 768-C. Locally Grown Produce Series: Does Your Produce Make the Grade?
9. Wszelaki, A.L. and F.J. Critzer. 2014. SP 768-D. Locally Grown Produce Series: Washing Produce.
10. Wszelaki, A.L. and F.J. Critzer. 2014. SP 768-E. Locally Grown Produce Series: What’s in Season?
11. Wszelaki, A.L. and F.J. Critzer. 2014. SP 768-F. Locally Grown Produce Series: Storage of Fresh Produce.
12. Leffew, M.B. and F.J. Critzer. 2014. SP 764. Adding Value to Specialty Crops: Obtaining UPC Barcodes for Wholesale Sales.
13. Critzer, F.J. and W. Pepper. 2013. SP 749. Food Safety Best Practices for Farmers Markets.
14. Critzer, F.J. 2012. SP 747-A. Tennessee Food Entrepreneurship Series. Manufacturing Acidified Foods in Tennessee.
15. Critzer, F.J., P.M. Davidson, J.R. Mount. 2012. SP 747-B. Tennessee Food Entrepreneurship Series. Manufacturing Formulated Acid Foods in Tennessee.
16. Amundson, S., G. McCarty, F.J. Critzer, A. Wszelaki. 2012. SP 740-A. Testing Water for Fruit and Vegetable Production.
17. Amundson, S., G. McCarty, F.J. Critzer, D. Lockwood, A. Wszelaki, and E. Bihn. 2012. SP 740-B. Interpreting Water Quality Test Results for Fruit and Vegetable Production.
18. Critzer, F.J. and A.L. Wszelaki. 2012. SP 746-A. Developing a Worker Health and Hygiene Program for Fruit and Vegetable Harvesting and Packing Operations.
19. Critzer, F.J. and A.L. Wszelaki. 2012. SP 746-B. Good Agricultural Practices (GAP) Certification in Tennessee.

 

*Accepting graduate student applications

Research Interest

Our research focuses on problem alcoholic fermentations and spoilage microorganisms of concern to winemakers. Problem alcoholic fermentations are those where utilization of fermentable sugars by wine yeast is slow and/or undesirable off-odors and flavors are produced. While it is well documented that a lack of available nitrogen in musts can be a problem in Washington state and elsewhere, little is known regarding the role of other nutrients such as vitamins. Our laboratory was first to document interrelationships between certain nutrients and available nitrogen that affect yeast growth and H₂S production. We are continuing to study key nutrients in an effort to develop preventative strategies of management such reformulation of nutrient additives and new ways to prepare cultures. Spoilage issues of concern to Washington State include Lactobacillus, Pediococcus), and more recently, Brettanomyces. Our laboratory yielded the first published report that Lactobacillus can inhibit wine yeast and therefore slow alcoholic fermentations. The bacterium was later identified as a novel species of Lactobacillus and named Lactobacillus kunkeei after Dr. Ralph E. Kunkee (UC Davis). Later, another novel species was isolated and named Lactobacillus nagelii in honor of Dr. Charles W. Nagel, (Washington State University). More recently, our laboratory has determined that Brettanomyces appears to enter a “viable-but-not-culturable” state as well as studying novel methods for microbial control.

Courses Currently Teaching

• FS/Anim_Sci 405 Ciders and Other Fermented Foods (added)
• FS 460: Food Chemistry (modified)
• FS/VIT_ENOL 465/565: Wine Microbiology & Processing (modified)
• FS/VIT_ENOL 466: Wine Microbiology & Processing lab (modified)
• FS/VIT_ENOL 496: Internship in a Winery (modified)

Employment

1989-1992 Assistant Enologist/Extension Enology Specialist E-2, Department of Food Science and Human Nutrition, Washington State University, Irrigated Agriculture Research and Extension Center (I.A.R.E.C.), Prosser, WA. Responsibilities include research (75%) and extension (25%). 1992-1995 Assistant Food Scientist/Assistant Professor, Department of Food Science and Human Nutrition, Washington State University, Pullman, WA. Responsibilities include research (75%) and undergraduate/graduate teaching (25%). Elected to the Food Science Graduate Faculty in 1992. 2001-2002 Sabbatical leave, Chr. Hansen, Hørsholm, Denmark. 2002-present Food Scientist/Professor, Department of Food Science and Human Nutrition, Washington State University, Pullman, WA.

Selected Recent Refereed Professional Articles

• Cartwright, Z.M. and C.G. Edwards. Efficacy of warmed wine against Brettanomyces bruxellensis present in oak barrel staves. Am. J. Enol. Vitic. 71:249-255 (2020).

Schumaker, M.R., C. Diako, J.C. Castura, C.G. Edwards, and C.F. Ross. Influence of wine composition on consumer perception and acceptance of Brettanomyces metabolites using temporal check-all-that-apply methodology. Food Res. Int. 116: 963-972 (2019).

• Aplin, J.A., K.P. White, and C.G. Edwards. Growth and metabolism of non-Saccharomyces yeasts isolated from Washington state vineyards in media and high sugar grape musts. Food Microbiol. 77: 158-165 (2019).
• Edwards, C.G. and Z.M. Cartwright. Application of heated water to reduce populations of Brettanomyces bruxellensis present in oak barrel staves. S. Afr. J. Enol. Vitic. 40: DOI: http://dx.doi.org/10.21548/40-1-3008 (2019).
• Wade, M.E., J.P. Osborne, and C.G. Edwards. Influence of must supplementation on growth of Pediococcus spp. after alcoholic fermentation. S. Afr. J. Enol. Vitic. 40: DOI: http://dx.doi.org/10.21548/40-1-3163 (2019).
• Beezer, R.P., D.S. Mattinson, J.K. Fellman, B.L. Ewing, and C.G. Edwards. Impacts of depectinization of pear juice on alcoholic fermentation and indole formation. J. Sci. Food Agric. 99: 5792-5798 (2019).
• Xing, H. and C.G. Edwards. Hydrogen sulfide production by Saccharomyces cerevisiae UCD 522 in a synthetic grape juice medium deficient in vitamins B₁ (thiamin) and/or B₆ (pyridoxine). Lett. Appl. Microbiol. 69:379-384 (2019).
• Edwards, C.G., and T.A. Oswald. Interactive effects between total SO₂, ethanol, and storage temperature against Brettanomyces bruxellensis. Lett. Appl. Microbiol. 66: 71-76 (2018).
• Cartwright, Z.M., D.A. Glawe, and C.G. Edwards. Reduction of Brettanomyces bruxellensis populations from oak barrel staves using steam. Am. J. Enol. Vitic. 69: 400-409 (2018).
• Cartwright, Z.M., B.R. Bondada, and C.G. Edwards. Survival of Brettanomyces bruxellensis in grape pomace and reduction of populations by application of heat and sulphites. Aust. J. Grape Wine Res. 25: 109-115 (2018).
• Oswald, T.A. and C.G. Edwards. Interactions between storage temperature and ethanol that affect growth of Brettanomyces bruxellensis in Merlot wine. Am. J. Enol. Vitic. 68: 188-194 (2017).
• Von Cosmos, N., B.A. Watson, J.K. Fellman, D.S. Mattinson, and C.G. Edwards. Characterization of Bacillus megaterium, B. pumilus, and Paenibacillus polymyxa isolated from a Pinot noir wine from Western Washington State. Food Microbiol. 67: 11-16 (2017).
• Oswald, T.A. and C.G. Edwards. Interactions between storage temperature and ethanol that affect growth of Brettanomyces bruxellensis in Merlot wine. Am. J. Enol. Vitic. 68: 188-194 (2017).
• Von Cosmos, N., and C.G. Edwards. Use of nutritional requirements for Brettanomyces bruxellensis to limit infections in wine. Fermentation 2: 17; doi:10.3390/fermentation2030017 (2016).
• Petrova*, B.. Z.M. Cartwright, and C.G. Edwards. Effectiveness of chitosan preparations against Brettanomyces bruxellensis grown in culture media and red wines. J. Int. Sci. Vigne Vin. 50: 49-57 (2016).
• Strickland, M.T., L.M. Schopp, C.G. Edwards, and J.P. Osborne.. Impact of Pediococcus spp. on Pinot noir wine quality and growth of Brettanomyces. Am. J. Enol. Vitic. 67: 188-198 (2016).
• Zuehlke*, J.M., B.C. Childs*, and C.G. Edwards. 2015. Evaluation of Zygosaccharomyces bailii to metabolize residual sugar present in partially–fermented red wines. Fermentation 1: 3-12.
• Childs*, B.C. J.C. Bohlscheid and C.G. Edwards. 2015. Impact of available nitrogen and sugar concentration in musts on alcoholic fermentation and subsequent wine spoilage by Brettanomyces. Food Microbiol. 46: 604-609.
• Zuehlke*, J.M., D.A. Glawe, and C.G. Edwards. 2015. Efficacy of dimethyl dicarbonate against yeasts associated with Washington State grapes and wines. J. Food Proc. Pres. 39: 1016-1026.
• Schopp*, L.M., J. Lee, J.P. Osborne, S.C. Chescheir*, and C.G. Edwards. 2013. Metabolism of non-esterified and esterified hydroxycinnamic acids and esters in red wines by Brettanomyces bruxellensis. J. Agric. Food Chem. 61: 11610-11617.
• Edwards, C.G. April 2013. Management of Brettanomyces or do we still have to burn down the winery? Wines & Vines 94: 78-80.
• Zuehlke* J.M. and C.G. Edwards. 2013. Impact of sulfur dioxide and temperature on culturability and viability of Brettanomyces in wine. J. Food Prot. 76: 2024-2030.
• Sturgeon*, J.Q., J.C. Bohlscheid, and C.G. Edwards. 2013. Effect of nitrogen source on yeast metabolism and H₂S formation. J. Wine Res. 24: 182-194.
• Umiker*, N.L., R. DeScenzo, J. Lee, and C.G. Edwards. 2013. Removal of Brettanomyces bruxellensis from red wine using membrane filtration. J. Food Proc. Pres. 37: 799-805.
• Edwards, C.G. 2012. What I think Ralph Kunkee gave to us. Wines & Vines. 93(11): 114.
• Bourret*, T.B., C.G. Edwards, T. Henick-Kling, and D.A. Glawe. 2012. Curvibasidium rogersii, a new yeast species in the Microbotryomycetes. N. Am. Fungi 7: 1-8.
• Morneau*, A.D., J.M. Zuehlke*, and C.G. Edwards. 2011. Comparison of media formulations used to selectively cultivate Dekkera/Brettanomyces. Lett. Appl. Microbiol. 53: 460-465.
• Bohlscheid*, J.C., J.P. Osborne*, C.F. Ross, and C.G. Edwards. 2011. Interactive effects of selected nutrients and fermentation temperature on H₂S production by wine strains of Saccharomyces. J. Food Qual. 34: 51-55.
• Sanborn*, M.A., C.G. Edwards, and C.F. Ross. 2010. The impact of fining on the chemical and sensory properties of Washington State Chardonnay and Gewürztraminer wines. Am. J. Enol. Vitic. 61: 31-41.
• Jensen*, S.L., N.L. Umiker*, N. Arneborg, and C.G. Edwards. 2009. Identification and characterization of Dekkerabruxellensis, Candida pararugosa, and Pichia guillermondii isolated from commercial red wines. Food Microbiol. 26: 915-921.
• Hagen*, K.M., M. Keller, and C.G. Edwards. 2008. Survey of biotin, pantothenic acid, and assimilable nitrogen in wine grapes from the Pacific Northwest. Am. J. Enol. Vitic. 59: 432-436.
• Bohlscheid, J.C., G. Specht, A. Ortiz-Julien, J. Maloney, B. Bertheau, C.F. Ross, and C.G. Edwards. 2007. Application of a new yeast preparation for problem grape musts. J. Wine Res. 18: 173-185.
• Osborne, J.P. and C.G. Edwards. 2007. Inhibition of malolactic fermentation by an antibacterial protein produced by Saccharomyces cerevisiae during alcoholic fermentation. Int. J. Food Microbiol. 118: 27-34.
• Edwards C.G. and J.C. Bohlscheid. 2007. Impact of pantothenic acid addition on H2S production by Saccharomyces under fermentative conditions. Enz. Microbial Technol. 41 (1-2): 1-4.
• Bohlscheid* J.C., J.K. Fellman, X.-D. Wang, D. Ansen*, and C.G. Edwards. 2007. The influence of nitrogen and biotin interactions on the performance of Saccharomyces in alcoholic fermentations. J. Appl. Microbiol. 102: 390-400).
• Bohlscheid, J.C., J.K. Fellman, X.-D. Wang, D. Ansen, and C.G. Edwards. 2007. The influence of nitrogen and biotin interactions on the performance of Saccharomyces in alcoholic fermentations. J. Appl. Microbiol. 102: 390-400.
• Clary, C., A. Gamache*, M. Cliff, J. Fellman, and C. Edwards. 2006. Flavor and aroma attributes of Riesling wines produced by freeze concentration and microwave vacuum dehydration. J. Food Proc. Preserv. 30: 393-406.
• Osborne, J.P. and C.G. Edwards. 2006. The inhibition of malolactic fermentation by Saccharomyces during alcoholic fermentation under low and high nitrogen conditions. Aust. J. Wine Grape Res. 12: 69-78.
• Bohlscheid, J.C, X.D. Wang, D.S. Mattinson, and C.G. Edwards. 2006. Comparison of headspace solid phase microextraction and XAD-2 methods to extract volatile compounds produced by Saccharomyces during wine fermentations. J. Food Qual. 29: 1-15.

Technical Books and Chapters

• Bohlscheid, J.C. and C.G. Edwards. 2012. The importance of biotin and other key nutrients in alcoholic fermentations. In: Agricultural Research Updates. P. Gorawala and S. Mandhatri (Eds.). Nova Science Publishers Inc., Hauppage, NY 4: 77-111.
• Zuehlke*, J., B. Petrova*, and C.G. Edwards. 2013. Advances in the control of wine spoilage by Zygosaccharomyces and Dekkera/Brettanomyces. In: Annual Review of Food Science and Technology. Volume 4, pp. 57-78. Annual Reviews, Palo Alto, CA.
• Fugelsang, K.C. and C.G. Edwards. 2007. Wine Microbiology: Practical Applications and Procedures. Second edition. Springer Science and Business Media, NY. ISBN 978-0-387-33341-0.
• Edwards, C.G. 2005. Illustrated Guide to Microbes and Sediments in Wine, Beer, and Juice. WineBugs LLC, Pullman, WA. ISBN 978-0-9772522-0-6.

Teaching Activities

• Chair/co-chair 31 graduate committees of M.S. and Ph.D. students.
• FS/ANIM SCI 405 Ciders and Other Fermented Foods lecture/laboratory (2018-present)
• FSHN 450/550 Food Fermentations lecture/laboratory (1993- 2001; odd numbered years)
• FS 460 Food Chemistry lecture (1993-2000, 2002, 2004-2005, 2012-present)
• FS 461 Food Chemistry laboratory (1993-2000, 2002, 2004-2005).
• FS/VIT_ENOL 465/565 Wine Microbiology/Processing lecture (2004, 2006-present).
• FS/VIT_ENOL 466 Wine Microbiology/Processing laboratory (2007-present).
• FS/VIT_ENOL 496 Internship in a Winery (2007-present).

Awards and Honors

• Best research paper in the field of enology (senior author) published in Vol. 41 of the American Journal of Enology and Viticulture, American Society for Enology and Viticulture (1991).
• Finalist for the R.M. Wade Award for Excellence in Teaching, College of Agriculture and Home Economics, Washington State University (1996).
• Graduate student oral paper, “Inhibition of malolactic fermentation by wine yeast during alcoholic fermentation” (authors: J.P. Osborne, J.C. Bohlscheid, and C.G. Edwards) placed 1st at the American Society for Enology and Viticulture Annual Meeting, San Diego, CA, June 30 to July 2 (2004).
• Graduate student poster paper, “Interactive Effects of nitrogen and biotin on yeast growth, fermentation rate and volatile production” (authors: J.C. Bohlscheid and C.G. Edwards) placed 1st at the American Society for Enology and Viticulture Annual Meeting, San Diego, CA, June 30 to July 2 (2004).
• Excellence in Research award (Outstanding Researcher). College of Agricultural, Human, and Natural Resource Sciences, Washington State University (2006).
• Best written work in oenology (Prix de l’O.I.V.) for Wine Microbiology: Practical Applications and Procedures (authors: K.C. Fugelsang and C.G. Edwards), Organisation Internationale de la Vigne et du Vin, Paris, France (2007).

Professional and Honor Societies

American Society for Enology and Viticulture, American Society for Enology and Viticulture (Northwest Chapter), Phi Kappa Phi, Phi Tau Sigma, Sigma Xi.

Program Website

Research and Professional Experience

• Assistant Professor, Washington State University, Pullman, WA, Feb 2013 to date
• Adjunct Assistant Professor, Department of Biological Systems Engineering, UNL, May 2004 to date
• Adjunct Assistant Professor, Department of Grain Science and Industry, KSU, Nov 2008 to date
• Principal Engineer, PepsiCo Advanced Research, PepsiCo, Plano, TX, August 2009 to Feb 2013
• Principal Scientist, MGP Ingredients Inc., Atchison, KS, February 2004 to July 2009

Honors and Awards

1. Faculty Excellence in Extension Award. CAHNRS, WSU. 2017. In recognition of innovation, scope, impact of extension programs, and leadership.
2. Provost Featured Faculty. 2016. In recognition of excellent services to WSU.
3. Team Interdisciplinary Award. CAHNRS, WSU. 2015. In recognition of teamwork on quinoa projects.
4. AACC International Young Scientist Research Award. 2012. For the meritorious recognition of young scientists in evidence of strong contribution of cereal science and processing.
5. Chairman’s Recognition. PepsiCo. For significant contributions of extrusion processing and frying process.
6. Pursue Great Science. 2011 & 2010. PepsiCo Advanced Research. For uncovering major technical challenges through great science.
7. Scientist of the Year. MGP Ingredients, Inc. For significant contributions in the areas of Wheatex, Convergent Proteins and Hydrolyzed Wheat Proteins.
8. Graduate Student of the Year. 2004. ASAE Mid-Central Conference.

Publications

Refereed Journal Articles

* Corresponding author and/or major author † Dr. Ganjyal’s graduate student or post-doc Research (of a total of 65 published):

1.  Xie F^†, Gu BJ^†, Saunders SR, and Ganjyal GM*. 2021. High methoxyl pectin enhances the expansion characteristics of the cornstarch relative to the low methoxyl pectin. Food Hydrocolloids. 110(2021): 106131. https://doi.org/10.1016/j.foodhyd.2020.106131
2.  Dey D^†, Ritcher JK^†, Ek P^†, Gu BJ^†, and Ganjyal GM*. 2020. A review of food processing by-products utilization in extrusion processing. Frontiers (Sustainable Food Systems). Vol. 4. Article: 603751. doi: 10.3389/fsufs.2020.603751
3. Kowalski RJ^†, Gu BJ^†, Hause JP^†, Pietrysiak E^†, Dhumal G^†, Campbell H^†, Ganjyal GM*. 2020. Waxy Wheat Extrusion:Impacts of Twin-Screw Extrusion on Hard Red Waxy Wheat Flour. Cereal Chemistry. https://doi.org/10.1002/cche.10333
4. Pietrysiak E^†, Smith S, Ganjyal GM*. Food Safety Interventions to Control Listeria monocytogenes in the Fresh Apple Packing Industry: A Review. Comprehensive Reviews in Food Science and Food Safety. 18: 1705-1726. https://doi.org/10.1111/1541-4337.12496
5. Kowalski RJ^†, Li C^†, Ganjyal GM*. Optimizing twin-screw extrusion processing through regression modeling and genetic algorithms. Journal of Food Engineering. Journal of Food Engineering. 234:50-56. https://doi.org/10.1016/j.jfoodeng.2018.04.004
6. Kowalski RJ^†, Hause JP^†, Joyner (Melito) H, Ganjyal GM*. Waxy flour degradation as impacted by screw geometry and specific mechanical energy through a co-rotating twin screw extruder. Food Chemistry. 239 (2018): 688–696. https://doi.org/10.1016/j.foodchem.2017.06.120
7. Medina-Meza IG^†, Aluwi N^†, Saunders S and Ganjyal GM*. GC−MS Profiling of Triterpenoid Saponins from 28 Quinoa Varieties (Chenopodium quinoa Willd.) Grown in Washington State. Journal of Agricultural and Food Chemistry. 64: 8583-8591.https://doi.org/10.1021/acs.jafc.6b02156
8. Millin TM^†, Medina-Meza IG^†, Walters B, Huber KC, Rasco BA, and Ganjyal GM*. 2016. Changes in the physical and structural properties of French fries during the par and finish frying processes resulting from frying oil temperatures. Food and Bioprocess Technology.  9: 2080 – 2091. https://doi.org/10.1007/s11947-016-1790-2
9. Kowalski RJ^†, Morrow C, McDonald A, and Ganjyal, GM*. 2016. X-ray density profiler as a new tool to gain better understanding of the extruded products by measuring the cross-sectional density profiles. Food Structure. Vol 8(2016): 1-7. http://dx.doi.org/10.1016/j.foostr.2016.03.001

Full list of Peer Reviewed Journal Articles List of Peer REVIEWED EXTENSION PUBLICATIONS * Dr. Ganjyal as the corresponding author and major author † Dr. Ganjyal’s graduate student or Post-Doc Extension (of a total of 11 published):

1. Pietrysiak E^† and Ganjyal GM*. 2020. Foreign Supplier Verification Programs (FSVP): An Overview. WSU Extension. WSU Extension Publication. FS341E. https://pubs.extension.wsu.edu/foreign-supplier-verification-programs-fsvp-an-overview
2. Ganjyal GM* and Coles CG. 2017. Preventive Controls for Human Food: An overview. WSU Extension Publication. FS282E: 1-6. http://pubs.cahnrs.wsu.edu/publications/pubs/fs282e/
3. Gu B^†, Kowalski RJ^†, Ganjyal GM. Food Extrusion Processing: An Overview. WSU Extension Publication. FS264E: 1-5. http://pubs.cahnrs.wsu.edu/publications/pubs/fs264e/
4. Kalambur S, Ganjyal GM*. 2015. Raising the profile of food processing. Cereal Foods World. Vol. 60(1): 18-26. https://www.cerealsgrains.org/publications/plexus/cfw/pastissues/2015/documents/CFW-60-1-0018.pdf

*Accepting graduate student applications Virticulture & Enology Website 

Research Interest

My laboratory works on grape (Vitis vinifera) and wine composition. We primarily focus on phenolic compounds in grapes and wine and their biochemical and chemical changes during ripening, winemaking and aging. Phenolic compounds are important to wine, for their influence on sensorial aspects including bitterness, astringency, color, and aroma. Phenolics are also important for their influence on the preservation of wine and health related aspects. The laboratory is located at the Chateau Ste. Michelle Washington State University Wine Science Center located at the Tri-Cities Campus in Richland Washington. We are fully committed to collaborative style research and make wines for vineyard and winery projects. We also collaborate with industry on projects that have included commercial scale winemaking, and vineyard trials. The topics studied tend to follow industry based problem solving and have varied. Topics studied include: extended maceration, ethanol concentration, cofermentation, saignée, exogenous tannin addition, rootstocks, deficit irrigation and fruit maturity. We also do more basic research including method development and natural product purification. The laboratory is outfitted for preparative (Flash Chromatography, Prep-HPLC, Nano-Spray Dryer) and analytical (HPLC-MS-MS, HPLC-QTOF, UV-vis, NIR spectroscopy) chemistry.  

Education

1996, University of California Davis, B.S. in Biochemistry 2003, University of California Davis, Ph.D. in Agricultural and Environmental Chemistry

Primary Departmental Program Area

Wine Chemistry and Production, with special emphasis on phenolic compounds found in grapes and wine and their biochemical and chemical changes during grape ripening, winemaking and aging.

Professional Experience

2010-present, Associate Scientist /Extension Enologist E-3, Washington State University 2006-2010, Assistant Scientist /Extension Enologist E-3, Washington State University 2004-2006, Extension Enologist E-2, Washington State University 2003-2004, Post-Doctoral Student, UC Davis dept. of Viticulture and Enology 1998-2003, Post-Doctoral Student, UC Davis dept. of Viticulture and Enology Winter 2003, Research Assistant, “Wine Chemistry Instrumental Analysis” UC Davis Fall 1999, Enology Intern, Acacia Winery Spring & Fall 1998, Teaching Assistant, “Introductory Winemaking” UC Davis

Professional Articles

Refereed

• Casassa, L.F., R.C. Larsen, and J.F. Harbertson. 2016. Effects of vineyard and winemaking practices impacting berry size on evolution of phenolics during winemaking. Am. J. Enol. Vitic. 67:257-268.
• Sommer, S.C., Dickenscheid, J.F. Harbertson, U. Fischer, and S.D. Cohen. 2016. Rationale for haze formation after carboxymethyl cellulose addition to red wine. J. Agric. Food Chem. 36:6879-6887.
• Keller, M., P. Romero, H. Gohil, R.P. Smithyman, W.R. Riley, L.F. Casassa and J.F. Harbertson. 2016. Deficit irrigation alters grapevine growth, physiology and fruit microclimate. Am. J. Enol. 67:426-435.
• Alabi, O.J., L.F. Casassa, L.R. Gutha, R.C. Larsen, T.H-Kling, J.F. Harbertson and R.A. Naidu. Impacts of grapevine leafroll disease on fruit yield and grape and wine chemistry in a wine grape (Vitis vinifera L.) cultivar. Plos One. dx.doi.org/10.1371/journal.pone.0149666
• Beaver, C.W., M. Mireles, and J.F. Harbertson. 2016. Comparison of multivariate regression methods for the analysis of phenolics in wine made from two Vitis vinifera cultivars. Am. J. Enol. Vitic. 67:56-64.
• Casassa, L.F., M. Keller, and J.F. Harbertson. 2015. Regulated deficit irrigation alters anthocyanins, tannins and sensory properties of Cabernet Sauvignon grapes and wine. Molecules. 20:7820-7844.
• Harbertson, J.F., M. Mireles, and Y. Yue. 2015. Improvement of BSA tannin precipitation assay by reformulation of resuspension buffer. Am. J. Enol. Vitic. 66:95-99.
• Harbertson, J.F., R.L. Kilmister, M.A. Kelm, and M.O. Downey. 2014. Impact of condensed tannin size and mixed polymers on bovine serum albumin precipitation. Food Chem. 160:16-21.
• Spayd, S.E., J.F. Harbertson and M.S. Mireles. 2014. Concentrations of phenolic components in North Carolina Wines. J. Food Chem. Nutr. 2:93-102.
• Casassa, L.F., and J.F. Harbertson. 2014. Extraction, evolution and sensory impact of phenolic compounds during red wine maceration. Annual Review of Food Science and Technology 5:83-109.
• Casassa, L.F., C.W. Beaver, M.S. Mireles, R.C. Larsen, H. Hopfer, H. Heymann, J.F. Harbertson*. 2013. Influence of fruit maturity, maceration length, and ethanol amount on chemical and sensory properties of Merlot wines. Am. J. Enol. Vitic. 64:437-449.
• Casassa, L.F., R.C. Larsen, C.W. Beaver, M.S. Mireles, M. Keller, W.R. Riley, R. Smithyman, J.F. Harbertson. 2013. Sensory impact of extended maceration and regulated deficit irrigation in Washington State Cabernet Sauvignon wines. Am. J. Enol. Vitic. 64:505-514.
• Casassa, L.F., R.C. Larsen, C.W. Beaver, M.S. Mireles, M. Keller, W.R. Riley, R. Smithyman, J.F. Harbertson. 2013. Impact of extended maceration and regulated deficit irrigation in Cabernet Sauvignon wines: characterization of proanthocyanidin distribution, anthocyanin extraction and chromatic properties. J. Agric. Food Chem. 61: 6446-6457.
• Harbertson, J.F., C. Yuan, M. Mireles, R. Hanlin, M. Downey. 2013. Glucose, fructose and sucrose increase the solubility of protein-tannin complexes and at high concentration, glucose and sucrose interfere with bisulfite bleaching of wine pigments. Food Chem. 138:556-563.
• Casassa, L.F., C. Beaver, M. Mireles, J.F. Harbertson. 2013. The effect of extended maceration and ethanol concentration on the extraction and evolution of phenolics, colour components and sensory attributes of Merlot wines. Aus. J. Grape and Wine Res. 19:25-39.
• Harbertson, J.F.*, C. Yuan, M. Mireles, R. Hanlin, M. Downey. Glucose, fructose and sucrose increase the solubility of protein-tannin complexes and at high concentration, glucose and sucrose interfere with bisulfite bleaching of wine pigments. Food Chem. DOI: 10.1016/j.foodchem.2012.10.141
• Casassa, L.F., C. Beaver, M. Mireles, J.F. Harbertson*. The effect of extended maceration and ethanol concentration on the extraction and evolution of phenolics, colour components and sensory attributes of Merlot wines. Aus. J. Grape and Wine Res. Accepted In Press
• Casassa, L.F., L. Keirsey, M. Mireles, J.F. Harbertson*. 2012. Cofermentation of Syrah and Viognier: evolution of color and phenolics during winemaking and bottle aging. Am. J. Enol. Vitic. 64:538-543.
• Harbertson, J.F., G.P. Parpinello, H. Heymann, M.O. Downey. 2012. Impact of exogenous tannin additions on wine chemistry and wine sensory character. Food Chem. 131:998-1008.
• Keller, M., L.J. Mills, and J.F. Harbertson*. 2012. Roostock effects on deficit-irrigated winegrapes in a dry climate: vigor, yield formation, and fruit ripening. Am. J. Enol. Vitic. 63:29-39.
• Harbertson, J.F.*, and M. Keller. 2012. Rootstock effects on deficit-irrigated winegrapes in a dry climate:  grape and wine composition. Am. J. Enol. Vitic. 63:40-48.
• Gutha, L.R., L.F. Casassa, J.F. Harbertson*, and N.A. Rayapati. 2010. Modulation of flavonoid biosynthetic pathway genes and anthocyanins due to virus infection in grapevine (Vitis vinifera L.) leaves. BMC Plant Biology 10:187
• Rowe, J.D., J.F. Harbertson*, J.P. Osborne, M. Freitag, J. Lim and A.T. Bakalinsky. 2010. Mannoproteins are enriched in model wine aged 9 months on the yeast lees. J. Agric. Food Chem. 58:2337-2346.
• Chakraborty, M., M. Savarase, E.S. Harbertson, J.F. Harbertson and K. Ringer. 2010. Effect of the novel radiant zone drying method on anthocyanins and phenolics of three blueberry liquids. 2010. J. Agric. Food Chem. 58:324-330.
• Hanlin, R.L., M. Hrmova, J.F. Harbertson*, and M.O. Downey. Review: Condensed tannin and grape cell wall interactions and their impact on extractability into wine. 2010. Aust. J. Grape and Wine Res. 16:173-188.
• Harbertson, J.F.* M. Mireles, E. Harwood, K.M. Weller, and C.F. Ross. 2009. Chemical and sensory effects of saignée, water addition and extended maceration on high Brix must. Am. J. Enol. Vitic. 60:450-460.
• Villamor, R. R, J.F. Harbertson* and C.F. Ross. 2009. Influence of tannin concentration, storage temperature and time on the chemical and sensory properties of Cabernet Sauvignon and Merlot wines. Am. J. Enol. Vitic. 60:442-449.
• Harbertson, J.F.*, and M.O. Downey. 2009. Investigating differences in tannin values determined by methylcellulose and protein precipitation. Am. J. Enol. Vitic. 60:246-249.
• Harbertson, J.F.*, and E. Harwood. 2009. Partitioning of potassium during commercial scale red wine fermentations and model wine. Am. J. Enol. Vitic. 60:43-49.
• Harbertson, J.F.*, R. Hodgins, L. Thurston, L. Schaffer, M. Reid, J. Landon, C.F. Ross and D.O. Adams. 2008. Variation in the tannin concentration of red wines. Am. J. Enol. Vitic. 59:210-214.
• Landon, J., K.M. Weller, J.F. Harbertson*, C.F. Ross. 2008. Chemical and sensory evaluation of astringency in Washington State wines. Am. J. Enol. Vitic. 59:153-158.
• Harbertson, J.F.* and S.E. Spayd. 2006. Measuring phenolics in the winery. Am. J. Enol. Vitic. 57:280-288.
• Roginsky, V., D. De Beer, J.F. Harbertson, P.A. Kilmartin, T. Barsukova and D.O. Adams. 2006. The antioxidant activity of California red wines does not correlate with wine age. J. Sci. Food Agric. 86:834-840.
• Kennedy, J.A., J. Ferrier, J.F. Harbertson* and C. Peyrot des Gachons. 2006. Correlation of perceived astringency of tannins in red wine; a comparison of analytical methods. Am. J. Enol. Vitic. 57:481-485.
• Heredia, T.M., D.O. Adams, K.C. Fields, P.G. Held and J.F. Harbertson. 2006. Evaluation of a comprehensive red wine phenolics assay using a microplate reader. Am. J. Enol. Vitic. 57:497-502.
• Roby, G., J.F. Harbertson, D.O. Adams and M.A. Matthews. 2004. Berry size and vinewater deficits as factors in winegrape composition: Anthocyanins and tannins. Aust. J. of Grape and Wine Res. 10:100-107.
• De Beer, D., J.F. Harbertson, P.A. Kilmartin, V. Roginisky, T. Barsukova, D.O. Adams and A.L. Waterhouse. 2004. Phenolics: A comparison of diverse analytical methods. Am. J. Enol. Vitic. 55:389-399.
• Harbertson, J.F.* E.A. Picciotto and D.O. Adams. 2003. Measuring polymeric pigments in grape berry extracts and wines using a protein precipitation assay combined with bisulfite bleaching. Am. J. Enol. Vitic. 54:301-306.
• Harbertson, J.F.*J.A. Kennedy and D.O. Adams. 2002. Tannin in skins and seeds of Cabernet Sauvignon, Syrah, and Pinot noir berries during ripening. Am. J. Enol. Vitic. 53:54-59.
• Adams, D.O. and J.F. Harbertson. 1999. Use of alkaline phosphatase for the analysis of tannins in grapes and red wines. Am. J. Enol. Vitic. 50:247-252.

Viticulture & Enology website

Specialization

Wine research and extension: physiology of lactic acid bacteria, wine yeast ecology, molecular characterization of wine yeast and bacteria, modification of wine flavor by yeast and bacteria, winemaking technology.

Background

Dr. Henick-Kling grew up in Germany and was trained in Germany, USA, and Australia.  He is a wine microbiologist and has commercial and experimental winemaking experience and extensive knowledge of wines from Europe, USA, Australia and New Zealand. He is active in several national and international professional societies.  He is a wine judge and a reviewer for several scientific journals. Languages: English, German, French

Education

• Ph.D. – Microbiology/Biochemistry – The Australian Wine Research Institute and The University of Adelaide, South Australia; Dissertation Title: Growth and metabolism of Leuconostoc oenos and Lactobacillus plantarum in wine. 1986
• M.S. – Microbiology – Oregon State University, Corvallis, Oregon; Thesis Title: Comparison of Oregon-derived malolactic bacteria in pilot scale wine production. 1982
• B.A. – Geography/Biology – Eberhard-Karl Universität,Tübingen, Germany; 1977

Professional Experience

• 2007-2009: Professor, Director of National Wine & Grape Industry Centre – Charles Sturt University, Wagga Wagga, NSW, Australia. April 2007 to February 2009
• 2005-2007: Professor – Cornell University.  Leader of wine research and extension program.April 2005 to April 2007
• 1993-2005 – Associate Professor – Cornell University.  Wine research and extension.July 1993 to March 2005
• 1987-1993: Assistant Professor – Cornell University.  Wine research and extension.April 1987 to June 1993
• 1983-1986: Graduate student, The Australian Wine Research Institute and University of Adelaide, Australia
• 1983: Winemaking Assistant at Thomas Hardy & Sons Winery, McLaren Vale, South Australia
• 1976-1982: Wine retail sales, waiter, land preserve caretaker, field researcher, student, foreign language instructor

See short CV (pdf)

Research Interests:

Visit the website for additional information about my research and lab.  My applied food microbiology research program is focused on food safety and dairy microbiology. I have one biosafety level 2 (BSL-2) Dairy Microbiology Laboratory and one BSL-1 Food Processing Laboratory. The research conducted in my laboratories focus on making food safe and healthy, and hence involves working with foodborne pathogens as well as probiotics. My research group works on fermented dairy products, improving probiotic longevity, utilizing whey, microbiological safety of dairy products (especially dairy powders), and removing biofilms from dairy processing surfaces. We conduct both in-lab and in-plant validations of food processing and antimicrobial interventions to control foodborne pathogens in dairy, beef, poultry, bakery, and pet foods. My research group has significant experience conducting thermal inactivation kinetic (D- and z-values) studies of various foodborne pathogens in different food matrices. My research group is also developing rapid identification techniques for pathogens in food and food processing environments using hyperspectral imaging. We are additionally working on studying the application of nanobubble technology to improve food safety and quality.

Courses Taught:

• FS 429/529: Dairy Products
• FS 430/530: Dairy Products Laboratory
• FS 462: Food Analysis with Laboratory

Professional Experience:

• Assistant Professor, Dairy Science, School of Food Science, Washington State University, Pullman, WA, Aug. 2018
• Postdoctoral Fellow, Food Safety and Defense Laboratory, Food Science Institute, Kansas State University, Manhattan, KS, 2016 – Summer 2018
• Postdoctoral Research Assistant, Food Safety and Defense Laboratory, Food Science Institute, Kansas State University, Manhattan, KS, 2015 - 2016
• Graduate Research Assistant, Food Safety and Defense Laboratory, Food Science Institute, Kansas State University, Manhattan, KS, 2007 - 2014
• Teaching Assistant, Food Science Institute, Kansas State University, Manhattan, KS, 2007 - 2014
• Quality Control Analyst, Beverley Beverages, Punjab, India, 2007

Publications:

1. Sekhon, A.S., Singh, A., & Michael, M.* (2020). Decimal log reductions of Salmonella Senftenberg 775W and other Salmonella serovars in nonfat milk and powder. Journal of Dairy Science, 103, 6894-6899, doi: 10.3168/jds.2019-17844.
2. Michael, M.*, Acuff, J., Lopez, K., Vega, D., Phebus, R., Thippareddi, H., & Channaiah, L.H. (2020). Comparison of survival and heat resistance of Escherichia coli O121 and Salmonella in muffins. International Journal of Food Microbiology, 317, doi: 10.1016/j.ijfoodmicro.2019.108422.
3. Michael, M.*, Phebus, R.K., & Amamcharla, J. (2019). Hyperspectral imaging of common foodborne pathogens for rapid identification and differentiation. Food Science and Nutrition, 7 (8), 2716-2725, doi: 10.1002/fsn3.1131.
4. Channaiah, L.H., Michael, M.*, Acuff, J.C., Phebus, R.K., Thippareddi, H., & Milliken, G. (2019). Evaluation of thermal inactivation parameters of Salmonella in whole wheat multigrain bread. Food Microbiology. 82, 334-341, doi: 10.1016/j.fm.2019.03.001.
5. Channaiah, L.H., Michael, M.*, Acuff, J.C., Lopez, K., Phebus, R.K., Thippareddi, H., & Milliken, G. (2019). Validation of a nut muffin baking process and thermal resistance characterization of a 7-serovar Salmonella inoculum in batter when introduced via flour or walnut. International Journal of Food Microbiology, 294, 27-30, doi: 10.106/j.ijfoodmicro.2019.01.013.
6. Channaiah, L.H., Michael, M.*, Acuff, J.C., Lopez, K., Vega, D., Milliken, G., Thippareddi, H., & Phebus, R.K. (2018). Validation of a simulated commercial frying process to control Salmonella in donuts. Foodborne Pathogens and Disease, 15 (12), 763-769, doi: 10.1089/fpd.2018.2440.
7. Channaiah, L.H., Michael, M., Acuff, J.C., Phebus, R.K., Thippareddi, H., Olewnik, M., & Milliken, G. (2017). Validation of baking as a kill-step for controlling Salmonella in muffins. International Journal of Food Microbiology, 250, 1-6, doi: 10.1016/j.ijfoodmicro.2017.03.007.
8. Channaiah, L.H., Holmgren, E., Michael, M., Sevart, N.J., Milke, D., Schwan, C.L., Krug, M., Wilder, A., Phebus, R.K., Thippareddi, H., & Milliken, G. (2016). Validation of baking to control Salmonella serovars in hamburger bun manufacturing, and evaluation of Enterococcus faecium ATCC 8459 and Saccharomyces cerevisiae as nonpathogenic surrogate indicators. Journal of Food Protection, 79 (4), 544-552, doi: 10.4315/0362-028x.jfp-15-241.
9. Michael, M., Phebus, R.K., & Schmidt, K.A. (2015). Plant extract enhances the viability of Lactobacillus delbrueckii bulgaricus and Lactobacillus acidophilus in probiotic nonfat yogurt. Food Science and Nutrition, 3 (1), 48-55, doi: 10.1002/fsn3.189.
10. Michael, M., Phebus, R.K., Thippareddi, H., Subbiah, J., Birla, S.L., & Schmidt, K.A. (2014). Validation of radio frequency dielectric heating system for destruction of Cronobacter sakazakii and Salmonella species in nonfat dry milk. Journal of Dairy Science, 97 (12), 7316-7324, doi: 10.3168/jds.2013-7862.
11. Chen, C., Michael, M., Phebus, R.K., Thippareddi, H., Subbiah, J., Birla, S.L., & Schmidt, K.A. (2013). Radio frequency dielectric heating of nonfat dry milk affects solubility and whey protein nitrogen index. Journal of Dairy Science, 96 (3), 1471-1476, doi: 10.3168/jds.2012-6158.
12. Michael, M., Phebus, R.K., & Schmidt, K.A. (2010). Impact of a plant extract on the viability of Lactobacillus delbrueckii bulgaricus and Streptococcus thermophilus in nonfat yogurt. International Dairy Journal, 20 (10), 665-672, doi: 10.1016/j.idairyj.2010.03.005.

http://sfs.wsu.edu/ross * Currently accepting graduate student applications. Visit the Sensory Website!

Research Interest

The overall objective of my research and graduate education program is to understand the theoretical basis underpinning the sensory perception (aural, oral, and tactile) of foods and wines and to correlate these psychophysical attributes with quantifiable characteristics. This research is focused in three major areas:

• The influence of agronomic and environmental conditions on the chemical and sensory profiles of foods and wines
• The application of innovative analytical and sensory techniques to increase understanding of fundamental physical and chemical properties of food and wine quality
• The enhancement of food quality through studies of consumer perception.

A new research area of great interest to me is the study of individuals with texture sensitivities.  Texture-sensitive individuals often do not receive adequate nutrition because they are physically unable to masticate or swallow food because of associated pain. So far, our research has focused on children, particularly children with a diagnosis with Down syndrome.  My team is currently working to identify food textures that are desirable to children and develop foods that possess these texture properties. I do like to experiment with new research methods, both sensory and analytical methods. Within sensory science, I’m particularly interested in temporal methods to measure changes of product perceptions over time – this has lead my group to work in the area of food aftertaste or finish. Within analytical methods, we have employed the electronic tongue as a detection system for non-volatile taste compounds, as well as mouthfeel properties, in various foods and beverages.  This work has been extended beyond foods and beverages into pharmaceuticals. Other research projects have combined sensory analysis with analytical chemistry techniques to identify and describe changes in flavour and odour profiles in foods and beverages.  We are working within the area of non-thermal processing to identify quality changes that occur with processing and storage time. Work in red, white wine and sparkling wine has focused how a changing composition influences perceptions. Beyond wine, other research project have addressed environmental impacts of management decisions, including the effect of pest pressure and integrated pest management strategies on fruit quality. A new research project, in collaboration with engineers and plant breeders, is determining the effects of long-term ozone exposure on the nutritional composition, post-harvest handling, and processing techniques for lentils that could increase the bioavailability of protein in lentils, thus increasing food value.

Courses Taught

• FS 422/522: Sensory Evaluation of Food and Wine (Spring semester)  This course provides an introduction to the theory, principles and applications of sensory evaluation techniques for the evaluation of appearance, aroma, flavor and texture of    foods and wine. Students will learn the basic psychological and physiological processes underlying sensory analysis, sensory testing methodologies and the basic principles of flavor perception and chemistry.
• FS 423: Sensory Evaluation of Food and Wine Laboratory (Spring semester)   Practical application of FS 422 including theory, principles and application of sensory evaluation techniques for appearance, aroma, flavor and texture of foods and wine.
• FS 461: Food Chemistry Laboratory (Fall semester). Experiments related to the properties, reactions and interactions of chemical components of foods.

For descriptions of the courses, see Courses page.

Professional Experience

• 2016-present Assistant Professor, WSU School of Food Science
• 2015-present Assistant Professor/Consumer Food Safety Specialist, WSU Extension, Washington State University, Pullman, WA
• 2014-2015 Postdoctoral Fellow, School of Food Science, University of Idaho, Moscow, ID
• 2004-2014 Research Assistant, University of Idaho, Moscow, ID

Certifications

• 2017-present Produce Safety Alliance Produce Safety Rule Training Lead Trainer
• 2017-present ServSafe Instructor and Proctor
• 2017-present Better Process Control School Instructor
• 2016-present FSPCA Preventive Controls for Human Food Lead Instructor

Grants and Contracts

• Food Safety Modernization Act: Workshops and Extension for Washington State Tree Fruit Growers. WSDA ($450,292) (2019-2020) PI: Critzer, F. Co-I: Smith, S., Ganjyal, G.
• A primer to the Produce Safety Rule for Small and very Small Farms in Washington State. USDA NIFA. ($149,999). (2018-2021) PI: Smith, S.
• Food Safety Modernization Act: Workshops and Extension for Washington State Tree Fruit Growers. WSDA ($451,532) (2018-2019) PI: Critzer, F. Co-I: Smith, S., Ganjyal, G.
• Supplemental Produce Safety Rule Educational Materials for Washington Growers. WSDA. ($221,029) (2018) PI: Smith, S.
• Sustainable High-Value Horticulture and Processing Systems in Washington State: Research and Extension Experiences for Undergraduates. USDA NIFA. ($299,999) PI: Collins, D.; Co-PI’s: Carpenter-Boggs, L.;       Ewing, B., Ganjyal, G., Kruger, C., Lewis, L., Smith, S. (2017-2020)
• Characterization of Microbial Contaminants on Mars2020 and Evaluation of Current Bioburden Reduction Measures. NASA ROSES. ($150,000). P.I. Smith, S.; Co-PI’s: Childers, S.E. and J.N. Benardini III. (2017-2018)
• FSMA Related Food Safety Education and Outreach for Hard-to-Reach Audiences in the PNW.  USDA-NIFA.  ($400,000)  P.I.: Kim, J.H.; Co-P.I.’s: Smith, S., Dinstrell, R., Santamaria, L., Agenbroad, A., Claycomb, D.  (2016-2019)
• Food Safety Training and Education for Small Producers and Value-Added Food Processors.  WSDA Specialty Crop.  ($229,733)  P.I.: Ganjyal, G.; Co-P.I.’s: Smith, S., Rasco, B.  (2016-2019)
• Development of New Food Processing Models for Home Food Preservation. WSU CAHNRS Internship. ($2,500). PI: Smith, S. (2016 for Spring 2017)
• Assessing Food Safety Needs Across the State of Washington. WSU CAHNRS Internship. ($2,500). PI: Smith, S. (2016)
• Evaluating Microbial Hardiness and Archiving of Isolates from NASA’s Next Generation Lander.  NASA ROSES (Planetary Protection).  ($100,000).  P.I.: Smith, S. Co-P.I.’s: Paszczynski, A., Benardini, J.N., Childers, S.  (2015-2017)
• Determining Perchlorate Utilization by Microbes under High Salt Concentrations.  Idaho Space Grant Research Seed Grant.  ($25,000).  PI: Smith, S., Co-P.I.: Paszczynski, A.  (2015-2016)

Publications

• Pietrysiak E., S. Smith, G. Ganjyal. (2019) Food Safety Interventions to Control Listeria monocytogenes in the Apple Packing Industry: A Review. Comprehensive Reviews in Food Science and Food Safety. (doi: 10.1111/1541-4337.12496)
• McFarland, P., A. Checinska Sielaff, B. Rasco, S. Smith (2019) Efficacy of Food Safety Training in Commercial Food Service. Comprehensive Reviews in Food Science and Food Safety. (doi: 10.1111/1750-3841.14628)
• Checinska Sielaff, A. and S.A. Smith (2019) Habitability of Mars: How Welcoming Are the Surface and Subsurface to Life on the Red Planet? Geosciences. 9(9): 361. https://doi.org/10.3390/geosciences9090361
• Smith, S.A., M. Rachmat, R. Beck, A. Checinska Sielaff. (2018) Assessing Consumer Food Safety Education Needs Across the State of Washington: Implications for Nationwide Extension Programming. Journal of Food Safety. (https://doi.org/10.1111/jfs.12613)
• Smith, S., S. Craig, S. Cummins. (2018) A Guide for Parents: Keeping Your Children Safe at Fairs and Petting Zoos. Accepted.
• Smith, S.A. and R. Beck (2018) Proper Egg Handling: From Farm or Grocery Store to Table. PNW Publication.
• Smith, S.A. and R. Beck (2018) There Are Dangers Lurking in Your Flour. PNW Publication.
• Al-Qadiri, H., S. Smith, A. Checinska Sielaff, B. Govindan, M. Ziyaina, N. Al-Alami, B. Rasco. (2018) Bactericidal activity of neutral electrolyzed water against Bacillus cereus and Clostridium perfringens in cell suspensions and artificially inoculated onto the surface of selected fresh produce and polypropylene cutting boards. Food Control. 96:212-218
• Smith, S.A., I.G. Medina-Meza, and G. Ganjyal (2017) Peaches: Value-Added Food Products. WSU Extension Technical Bulletin.
• Smith, S.A. and R. Beck (2017) What you need to know about Botulism and canned foods. WSU Extension Factsheet.
• Smith, S.A., J.N. Benardini III, D. Anderl, M. Ford, E. Wear, M. Schrader, W. Schubert, L. DeVeaux, A. Paszczynski, and S.E. Childers (2017) Identification and Characterization of Early Mission Phase Microorganisms Residing on the Mars Science Laboratory and Assessment of Their Potential to Survive Mars-like Conditions. Astrobiology.  17(3):253-265
• Smith, S.A., J.N. Benardini III, J.L. Strap, and R.L. Crawford (2009) Diversity of Aerobic and Facultative Alkalitolerant and Halotolerant Endospore Formers in Soils from the Alvord Basin, Oregon. Systematic and Applied Microbiology. 32(4):233-44

Food Microbiology and Nutrigenomics Laboratory

*Currently accepting graduate student applications.  

Research Interests

Our research interests center on microbiological food safety and effects of dietary bioactive compounds on gut microbiota and chronic diseases. For the nutrigenomic study, we are studying impacts of diets on intestinal epithelial differentiation, gut microbiome, and metabolic diseases. We use both in vivo mice models and in vitro cell culture to examine the intricate interaction among nutrients, microorganisms, and gut epithelial health. For food safety research, we are seeking novel strategies to inactivate, intervene and detect foodborne pathogens in foods and food production environments, and further explore their applications in the food industries; we are also exploring behaviors of foodborne pathogens and their interactions with the background microbiome. We use metagenomics, molecular and traditional microbiological techniques for our studies.

Selected publications

For complete publication list please visit Research Gate  2020

• Sheng, L., X. Shen, Y. Su, C. KoranyJ. Knueben, and M. J. Zhu. 2020. The efficacy of sodium acid sulfate on controlling Listeria monocytogenes on apples in a water system with organic matter. Food Microbiology, 92: 103595
• Shen, X., Y. Su, Z. Hua, J. Cong, N. Dhowlaghar, Q. Sun, S. Lin, T. Green, M. Perrault, M. Galeni, I. Hanrahan, T. V. Suslow and M. J. Zhu. 2020. Validation of antimicrobial efficacy of peroxyacetic acid against L. monocytogenes on fresh apples using Enterococcus faecium NRRL B-2354 as a surrogate in multiple commercial spray-bar operations. Food Microbiology, 92: 103590.
• Tian, Q., Z. Xu, H. Wang, X. Sun, J. Deavila, M. Du, and  M. J. Zhu. 2020. Grape pomace inhibits colon carcinogenesis by suppressing cell proliferation and inducing epigenetic modifications. Journal of Nutritional Biochemistry, 84:108443.
• Iniguez, A.B. and M. J. Zhu. 2020. Hop bioactive compounds in prevention of nutrition-related noncommunicable diseases. Critical Reviews in Food Science and Nutrition, DOI: 10.1080/10408398.2020.1767537
• Sun, J., L. Zhao, Y. Chen, K. Chen, S. A. Chae, J. M. de Avila, H. Wang, M. J. Zhu, Z. Jiang and M. Du. 2020. Maternal exercise via exerkine apelin enhances brown adipogenesis and prevents metabolic dysfunction in offspring mice. Science Advances, 6: eaaz0359.
• Tian, Q., J. Zhao, Q. Yang, B. Wang, J. Deavila, M. J. Zhu, and M. Du. 2020. Dietary alpha-ketoglutarate promotes beige adipogenesis and prevents obesity in middle-aged mice. Aging Cell, 19: e13059.
• Sheng, L., X. Shen, O. Ulloa, T. V. Suslow, Hanrahan, and M. J. Zhu. 2020. Evaluation of JC9450 and neutral electrolyzed water in controlling Listeria monocytogenes on fresh apples and preventing cross-contamination. Frontiers in Microbiology, 10: 3128.
• Shen, X., L. Sheng, Su, C. Benedict, E. Schacht, C. E. Kruger, Y. Zhang, and M. J. Zhu. 2020. Evaluation of preharvest microbiological safety of blueberry production with or with manure-derived fertilizer. Frontiers in Microbiology, 10: 3130.
• Sheng, L., X. Shen, and M. J. Zhu. 2020. Screening of non-pathogenic surrogate for Listeria monocytogenes applicable for chemical sanitizer interventions of fresh apples. Food Control, 110, 106977.
• Ballom K., Tsai, H., J. Tang, and M. J. Zhu. 2020. Stability of Listeria monocytogenes in non-fat dry milk powder during isothermal treatment and storage. Food Microbiology, 87, 103376.
• Zhao, L., B. Wang, N. Gomez, J. Deavila, M. J. Zhu, and M. Du. 2020. Even a low dose of tamoxifen profoundly induces adipose tissue browning in female mice. International Journal of Obesity, 44: 226-234.

2019

• Hua, Z., A.M. Korany, and M. J. Zhu. 2019. Comparative evaluation of different sanitizers against Listeria monocytogenes biofilms on major food-contact surfaces. Frontiers in Microbiology, 10: 196.
• Sheng, L., X. Shen, C. Benedict, Y. Su, H. C. Tsai, E. Schacht, C. E. Kruger, M. Drennan, and M. J. Zhu. 2019. Microbial safety of dairy manure fertilizer application in raspberry production. Frontiers in Microbiology, 10: 2276.
• Son, J., X. Liu, Q. Tian, L. Zhao, Y. Chen, Y. Hu, S. A. Chae, J. M. Deavila, M. J. Zhu, and M. Du. (2019). Exercise prevents the adverse effects of maternal obesity on placental vascularization and fetal growth. Journal of Physiology, 13: 3333-3347.
• Shen, X., L. Sheng, H. Gao, I. Hanrahan, T. V. Suslow, and M. J. Zhu. 2019. Enhanced efficacy of peroxyacetic acid against Listeria monocytogenes on fresh apples at elevated temperature. Frontiers in Microbiology, 10: 196.
• Tsai, H., M. H. Taylor, X. Song, L. Sheng, J. Tang, and M. J. Zhu. 2019. Thermal resistance of Listeria monocytogenes in natural unsweetened cocoa powder under different water activity. Food Control, 102: 22-28.
• Xue, Y., M. Du, and M. J. Zhu. 2019. Raspberry extract prevents Escherichia coli O157:H7-induced NLRP3 inflammasome activation. Journal of Functional Food, 56: 224-231
• Tsai, H., K. Ballom, X. Song, J. Tang, B. P. Marks, and M. J. Zhu. 2019. Evaluation of Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella during cocoa powder thermal processing. Food Microbiology, 82: 135-141.
• Bibi, S., D. A. Navarre, X. Sun, M. Du, B. Rasco, and M. J. Zhu. 2019. Effect of potato consumption on gut microbiome and intestinal epithelial health. American Journal of Potato Research, 2019: 1-7.
• F. de Sousa Moraes, X. Sun, M. C. G. Peluzio, and M. J. Zhu. 2019. Anthocyanins /anthocyanidins and colorectal cancer: what is behind the scenes? Critical Reviews in Food Science and Nutrition, 59: 59-71.
• Xue, Y., M. Du, and M. J. Zhu. 2019. Quercetin prevents Escherichia coli O157:H7 adhesion to epithelial cells by suppressing focal adhesions. Frontiers in Microbiology, 9: 3278.
• Zhang, S., Wang, H., and M. J. Zhu. 2019. A sensitive GC/MS detection method for analyzing microbial metabolites short chain fatty acids in fecal and serum samples. Talanta,196: 249-254.
• Wang, H., S. Zhang, Q. Shen, and M. J. Zhu. 2019. A metabolome explanation on beneficial effects of dietary Goji on intestine inflammation. Journal of Functional Food, 53: 109-114.
• Cheng, N., C. Zhu, Y., Wang, D. Du, M. J. Zhu, Y. Luo, W. Xu, Y. Lin 2019. Nanozyme enhanced colorimetric immunoassay for naked eyes detection of Salmonella Enteritidis PT30. Journal of Analysis and Testing, 3:99-106.

2018

• Bibi, S., M. Du, and M. J. Zhu. 2018. Dietary red raspberries reduce colorectal inflammation and carcinogenic risk in DSS-induced colitis in mice. Journal of Nutritional, 148, 667-674.
• Bibi, S., Y. Kang, M. Du, and M. J. Zhu. 2018. Dietary red raspberries attenuate dextran sulfate sodium-induced acute colitis. Journal of Nutritional Biochemistry, 51:40-46.
• Kang, Y., Y. Guan, S. Zhang, C. Ross, M. J. Zhu. 2018. Goji berry modulates gut microbiota and alleviates colitis in IL-10-deficient mice. Molecular Nutrition Food Research, 62: 1800535.
• Korany Abd-Rabou1 A. H. ^†, H. Zi, T. Green, S. H. Hussein El Shinawy, I. Hanrahan, and M.J. Zhu. 2018. Efficacy of ozonated water, chlorine, chlorine dioxide, quaternary ammonium compounds and peroxyacetic acid against Listeria monocytogenes biofilm on polystyrene surfaces. Frontiers in Microbiology, 9: 2296.
• Liu, S., Tang, R. Tadapaneni, R. Yang, M. J. Zhu. 2018. Exponentially increased thermal resistance of Salmonella and Enterococcus faecium at reduced water activity. Applied Environmental Microbiology, 84: e02742-17.
• Sheng, L., I. Hanrahan, X. Sun, M. K. Taylor, M. Mendoza, and M.J. Zhu. 2018. Survival of Listeria innocua on Fuji apples under commercial cold storage with or without low dose continuous ozone gaseous. Food Microbiology, 76: 21-28.
• Sun, X., and M.J. Zhu. 2018. Butyrate inhibits indices of colorectal carcinogenesis via enhancing α-ketoglutarate-dependent DNA demethylation of mismatch repair genes. Molecular Nutrition Food Research, 62: 1700932.
• Sun, X., Fu, M. Du, and M. J. Zhu. 2018. Ex vivo gut culture for tracing gut epithelial development. Open Biology, 8: 170256.
• Taylor, M., H. Tsai, B. Rasco, J. Tang and M. J. Zhu. 2018. Stability of Listeria monocytogenes in wheat flour during extended storage and isothermal treatment. Food Control, 91: 434-439.
• Xing, T., Y. Kang, X. Xu, B. Wang, Du, and M. J. Zhu. 2018. Raspberry supplementation improves insulin signaling and promotes brown-like adipocyte development in white adipose tissue of obese mice. Molecular Nutrition and Food Research, 2018, 1701035.
• Xue, Y., and M. J. Zhu. 2018. Suppressing autophagy: a strategy by Escherichia coli O157:H7 for its survival on host epithelial cells. Cell Death and Disease, 9:64.
• Zeinhom, M.M. A., Y. Wang, Y. Song, M. J. Zhu, Y. Lin, and D. Dan. 2018. A portable smart-phone device for rapid and sensitive detection of E. coli O157:H7 in yoghurt and egg. Biosensors and Bioelectronics, 99: 479-485.
• Zeinhom, M.M. A., Y. Wang, L. Sheng, D. Dan, L. Li, M. J. Zhu, and Y. Lin. 2018. Smart phone based immunosensor coupled with nanoflower signal amplification for rapid detection of Salmonella Enteritidis in milk, cheese and water. Sensors and Actuators B: Chemical, 2018, 261:75-82.
• Zhao, T., H. Wu, Y. Zhang, D. Wang, Y. Chen, M. J. Zhu, L. Ma. 2018. Extracellular aminopeptidase modulates biofilm development of Pseudomonas aeruginosa by affecting exopolysaccharide and bacterial death. Environmental Microbiology Reports, 10: 583-593.
• Zou, T., B. Wang, Q. Yang, J. M. de Avila, M. J. Zhu, J. You, D. Chen, and M. Du. 2018. Raspberry promotes brown and beige adipocyte development in mice fed high-fat diet through activation of AMP-activated protein kinase (AMPK) a1. Journal of Nutritional Biochemistry, 55:157-164.

2017

• Cheng, N., Y. Song, M.M.A., Zeinhom, Y. Chang, L. Sheng, H. Li, D. Du, L. Li, M. J. Zhu, Y. Luo, W. Xu, Y. Lin. 2017. Nanozyme-mediated dual immunoassay integrated with smartphone for use in simultaneous detection of pathogens. Applied Materials & Interfaces, 9: 40671-40680
• Lebow, N. K., L. D. DesRocher, F. L. Younce, M. J. Zhu. C.F. Ross, and D.M. Smith. 2017. Influence of High-pressure processing at low temperature and nisin on Listeria innocua survival and sensory preference of dry-cured cold-smoked salmon. Journal of Food Science, 82: 2977-2986.
• Sheng, L., Edwards, H. C. Tsai, I. Hanrahan, and M. J. Zhu. 2017. Fate of Listeria monocytogenes on fresh apples under different storage temperatures. Frontier in Microbiology, 8: 1396.
• Tsai, H. C., L. Sheng, and M. J. Zhu. 2017. Antimicrobial efficacy of Cinnamon oil against Salmonella in almond based matrices. Food Control, 80: 170-175.
• Villa-Rojas, R., M. J. Zhu, N. Paul, P. Gray, J. Xu, D. Shah, J. Tang. 2017. Biofilm forming Salmonella strains exhibit enhanced thermal resistance in wheat flour. Food Control, 73: 689-695.
• Villa-Rojas, R., M.J. Zhu, M.P. Bradley, J. Tang. 2017. Radiofrequency inactivation of Salmonella Enteritidis PT30 and Enterococcus faecium in flour at different water activities. Biosystems Engineering, 156: 7-16.
• Xue, Y., Du, and M. J. Zhu. 2017. Quercetin suppresses NLRP3 inflammasome activation in epithelial cells triggered by Escherichia coli O157:H7. Free Radical Biology and Medicine, 108:760-769
• Xue, Y., and M. J. Zhu. 2017. Suppressing autophagy: a strategy by Escherichia coli O157:H7 for its survival on host epithelial cells. Cell Death and Disease, 20189:64.
• Xue, Y., Du, H. Sheng, C. J. Hovde, and M. J. Zhu. 2017. Escherichia coli O157:H7 suppress host autophagy and promote bacterial adhesion via Tir-mediated and cAMP-independent activation of protein kinase A. Cell Death and Discovery, 3, 17055.
• Bibi, S., Y. Kang, M. Du, and M. J. Zhu. 2018. Dietary red raspberries attenuate dextran sulfate sodium-induced acute colitis. Journal of Nutritional Biochemistry, 51:40-46.
• Bibi, S., L.F. de Sousa Moraes1, N. Lebow, and M. J. Zhu. 2017. Dietary green pea protects against DSS-induced colitis in mice challenged with high-fat diet. Nutrients, 9: 509
• Bibi, S., Y. Kang, M. Du, and M. J. Zhu. 2017. Maternal high-fat diet consumption enhances offspring susceptibility to DSS-induced colitis in mice. Obesity, 25: 901-908
• Kang, Y., Y. Xue, M. Du., M. J. Zhu. 2017. Preventative effects of Goji berry in dextran sulfate sodium-induced colitis. Journal of Nutritional Biochemistry, 40: 70-76.
• Sun, X., and M. J. Zhu. 2017. AMP-activated protein kinase: a therapeutic target in intestinal diseases. Open Biology, 7: 170104.
• Sun, X., Du, D. A. Navarre and M. J. Zhu. 2017. Purple potato extract promotes intestinal epithelial differentiation and barrier function by activating AMP-activated protein kinase. Molecular Nutrition and Food Research, 62:1700536.
• Sun, X., Y. Yang, C. J. Rogers, M. Du, and M. J. Zhu. 2017. AMPK regulate intestinal differentiation via histone modification of CDX2. Cell Death and Differentiation, 24: 819-831.
• Wang, B., X. Fu, X. Liang, J. M. Deavila, Z. Wang, L. Zhao, Q. Tian, J. Zhao, N. A. Gomez, S. C. Trombetta, M. J. Zhu, and M. Du. 2017. Retinoic acid induces white adipose tissue browning by increasing adipose vascularity and inducing beige adipogenesis of PDGFRa+ adipose progenitors. Cell Discovery, 3:17036.
• Wang, S., X. Liang, Q. Yang, X. Fu, M. J. Zhu, B.D. Rodgers, Q. Jiang, M. V. Dodson, and M. Du. 2017. Resveratrol enhances brown adipocyte formation and function by activating AMP-activated protein kinase (AMPK) a1 in mice fed high-fat diet. Molecular Nutrition and Food Research, 61: 1600746.
• Yang, G., S. Bibi, M. Du, Suzuki, and M. J. Zhu. 2017. Regulation of the intestinal tight junction by natural polyphenols: a mechanistic perspective. Critical Reviews in Food Science and Nutrition, 595: 3830-3839.
• Zou, T., Q. Yang, B. Wang, M. J. Zhu, P. W. Nathanielsz, and M. Du. 2017. Resveratrol supplementation to high fat diet-fed pregnant mice promotes brown and beige adipocyte development and prevents obesity in male offspring. Journal of Physiology, 595:1547-1562.
• Xue, Y., S. Zhang, Du, and M. J. Zhu. 2017. Dandelion extract suppresses reactive oxidative species and inflammasome in intestinal epithelial cells. Journal of Functional Food, 29: 10-18.

2016

• Yang, Q., X. Liang, X. Sun, X. Fu, L. Zhang, C. J. Rogers, S. Wang, B. Wang, J. W. Maricelli, B. Viollet, B. D. Rodger, M. J. Zhu, and M. Du. 2016. AMPK/α-ketoglutarate axis dynamically mediates DNA demethylation in the Prdm16 promoter and brown adipogenesis. Cell Metabolism, 24: 542-554.
• Xue, Y., H. Zhang, X. Sun, and M.J. Zhu. 2016. Metformin improves ileal epithelial barrier function in interleukin-10 deficient mice. PLoS ONE, 11: e0168670.
• Liang, X. W., Q. Y. Yang, L. P. Zhang, J. Maricelli, B. D. Rodgers, M. J. Zhu, and M. Du. 2016. Maternal high-fat diet during lactation impairs thermogenic function of brown adipose tissue in offspring mice. Scientific Reports, 6: 34345.
• Fu, X., M. J. Zhu, S. Zhang, M. Foretz, B. Viollet, and M. Du. 2016. Obesity impairs skeletal muscle regeneration via inhibition of AMP-activated protein kinase. Diabetes, 65:188-200.
• Zhang, H., Du, Q. Yang, and M. J. Zhu. 2016. Butyrate suppresses murine mast cell proliferation and cytokine production through inhibiting histone deacetylase. Journal of Nutritional Biochemistry, 27: 299-306.
• Bibi, S., Y. Kang, G. Yang, and M. J. Zhu. 2016. Grape seed extract improves small intestinal morphology through suppressing inflammation and regulating alkaline phosphatase in IL10-deficient mice. Journal of Functional Food, 20: 245-252.
• Sheng, L., Rasco, and M. J. Zhu. 2016. Cinnamon oil inhibited Shiga toxin 2 phage induction and Shiga toxin 2 production in E. coli O157:H7. Applied Environmental Microbiology, 82: 6531-6540
• Sheng, L., A. Olsen, J. Hu, W. Yue, W. J. Means, and M. J. Zhu. 2016. Grape seed extract regulates virulence factors of CDC “top-six” non-O157 STEC through inhibiting quorum sensing. International Journal of Food Microbiology, 229: 24-32.
• Zhu, H., M. Du, L. Fox, and M. J. Zhu. 2016. Bactericidal effects of Cinnamomum cassia oil against bovine mastitis bacterial pathogens. Food Control, 66: 291-299
• Ye, R., C. Zhu, Y. Song, J. Song, S. Fu, Q. Lu, X. Yang, M. J. Zhu, D. Du, H. Li, Y. Lin. 2016. One-pot bioinspired synthesis of all-inclusive protein-protein nanoflowers for point-of-care bioassay: Detection of E. coli O157:H7 from milk. Nanoscale, 8, 18980-18986
• Ye, R., C. Zhu, Y. Song, Q. Lu, X. Ge, X. Yang, M. J. Zhu, H. Li, D. Du, Y. Lin. 2016. Bioinspired synthesis of all-in-one organic–inorganic hybrid nanoflowers combined with a handheld pH meter for on-site detection of food pathogen. Small, 12: 3094-3100.
• Wei, T., D. Du, M. J. Zhu, Y. Lin, and Z. Dai. 2016. An improved ultrasensitive enzyme-linked immunosorbent assay using hydrangea-like antibody-enzyme-inorganic three-in-one nanocomposites. ACS Applied Materials & Interfaces, 8: 6329-6335.
• Jiang, T., Y. Song, T. Wei, H. Li, D. Du, M. J. Zhu, and Y. Lin. 2016. Sensitive detection of Escherichia coli O157:H7 using Pt-Au bimetal nanoparticles with peroxidase-like amplification. Biosensors and Bioelectronics, 77: 687-694.