- Recent Creative, Scholarly Work and Publications
Sabrina R. Wildermuth, Erin E. Young, and Lilian M. Were.2016. Chlorogenic acid oxidation
and its reaction with sunflower proteins to form green-colored complexes.
Comprehensive Reviews in Food Science and Food Safety. 15 (5): 829–843
Nahathai Stapornkul, Tatiana Prytkova, Lilian Were. 2016. Effect of green tea on interaction of lipid oxidation products with sarcoplasmic and myofibrillar protein homogenates extracted from bovine top round muscle. Food Research Intl doi:10.1016/j.foodres.2016.01.016
Katrina M.M. Jully, Criselda S. Toto, Lilian Were. 2016. Antioxidant effect of spent, ground,
and lyophilized brew from roasted coffee in frozen cooked pork patties. LWT - Food
Science and Technology (66): 244-251.
Lin, C., Toto, C., Were, L. 2015. Antioxidant effectiveness of ground roasted coffee in raw ground top round beef with added sodium chloride, LWT - Food Science and Technology, 60:29-35
Heather McDonald , Mary Lu Arpaia , Fred Caporaso , David Obenland , Lilian Were , Cyril
Rakovski , Anuradha Prakash. 2013. Effect of gamma irradiation treatment at
phytosanitary dose levels on the quality of ‘Lane Late’ navel oranges. Postharvest Bio
Tech 86: 91–99.
Lilian Were. 2013. Antibacterial activity of Coffee. IMARS Highlights. Research
Commentaries for the Members of The International Maillard Reaction Society.8 (1):5-
Anne B. Maletta and L. M. Were. 2012. Effect of Coffee Filtrate, Methylglyoxal, Glyoxal, and
Caffeine on Salmonella Typhimurium and S. Enteritidis Survival in Ground Chicken
Breasts. J. Food Sci. 77: M135–M141.
T. Miranda, C. Rakovski, and L.M. Were. 2011. Effect of Maillard Reaction Products on
Oxidation products in ground chicken breast. Meat Science (August 2011) doi:10.1016/j.meatsci.2011.07.022
Danae L. Lucas and Lilian M. Were. 2009. Anti-Listeria monocytogenes Activity of Heat-Treated Lyophilized Pomegranate Juice in Media and in Ground Top Round Beef . J.Food Protection. 72 (12):2508-2516.
Amanda S. Teets, Carina S. Minardi, Meenakshi Sundararaman, Christine A. Hughey and
Lilian M.Were. 2009. Extraction, Identification and Quantification of Flavonoids
and Phenolic Acids in Electron Beam Irradiated Almond Skin Powder. J. Food
Marisa Prasetyo, Malia Chia, Christine Hughey and Lilian M. Were. 2008. Utilization of Electron Beam Irradiated Almond Skin Powder as a Natural Antioxidant in Ground Top Round Beef. J. Food Sci.73:T1-T6.
Christine A. Hughey, Bruce Wilcox, Carina S. Minardi, Chiyo W. Takehara, Meenakshi Sundararaman, and Lilian M. Were.2008. Novel use of capillary liquid Chromatography mass spectrometry for the rapid identification and
quantification of almond flavonoids. J. Chromatography A.1192:259-265.
Amanda S. Teets and Lilian M. Were. 2008. Inhibition of Lipid Oxidation in Refrigerated and Frozen Salted Raw Minced Chicken Breasts with Electron Beam Irradiated Almond Skin Powder. Meat Sci. 80:1326–1332.
Amanda S. Teets, Meenakshi Sundararaman and Lilian M.Were. 2008. Electron Beam Irradiated Almond Skin Powder Inhibition of Lipid Oxidation in Cooked Salted Ground Chicken Breast. Food Chem. 111:934-941.
Roxanne Greitz Miller and Lilian Were. 2008. Enough already? Linking science, geography, mathematics, and sociology through population study. Science Scope.31(9):10-14
Karoline Harrison and Lilian M Were. 2007. Effect of Gamma Irradiation on Phenolic
Content Yield and Antioxidant Capacity of Almond Skin Extracts. Food Chem.