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  1. Bueno, F., Chouljenko, A., & Sathivel, S. (2021). Development of coffee kombucha containing Lactobacillus rhamnosus and Lactobacillus casei: gastrointestinal simulations and DNA microbial analysis. LWT – Food Science and Technology, 142, 110980.
  2. Solval, K. M., Chouljenko, A., & Sathivel, S. (2021). Physico-chemical properties of purified biodiesel based on oil recovered from catfish (Ictalurus punctatus) viscera. Journal of the American Oil Chemists’ Society, 98(5), 581-591.
  3. Bonilla, F., Reyes, V., Chouljenko, A., Dzandu, B., & Sathivel, S. (2020). Influence of energy removal rate on the quality of minced meat from undersized crawfish during frozen storage. Food Production, Processing and Nutrition, 2(1), 1-8.
  4. Chouljenko, A. (2019). Production of Oyster Flavor Powder from Byproducts of the Gulf of Mexico Oyster Industry Using a Combination of Hydrolyzation, Ultrafiltration, and Spray Drying Technologies. LSU Doctoral Dissertations. 5094. https://digitalcommons.lsu.edu/gradschool_dissertations/5094
  5. Bradford, R., Reyes, V., Bonilla, F., Bueno, F., Dzandu, B., Liu, C., Chouljenko, A., & Sathivel, S. (2019). Development of milk powder containing Lactobacillus plantarum NCIMB 8826 immobilized with prebiotic hi-maize starch and survival under simulated gastric and intestinal conditions. Food Production, Processing and Nutrition, 1(1), 10.
  6.  Bonilla, F., Chouljenko, A., Lin, A., Young, B. M., Goribidanur, T. S., Blake, J. C., Bechtel, P. J., & Sathivel, S. (2019). Chitosan and water-soluble chitosan effects on refrigerated catfish fillet quality. Food Bioscience, 31, 100426.
  7. Taylor, T., Chouljenko, A., Bonilla, F., Scott, R., Bueno, F., Reyes, V., Lanclos, C., Calumba, K. F., & Sathivel, S. (2019). A pectin-gelatin gel containing oral rehydration solution and the release of sodium chloride under simulated gastric conditions. International Journal of Biological Macromolecules, 136, 1112-1118.
  8. Solval, K. M., Chouljenko, A., Chotiko, A., & Sathivel, S. (2019). Growth kinetics and lactic acid production of Lactobacillus plantarum NRRL B-4496, L. acidophilus NRRL B-4495, and L. reuteri B-14171 in media containing egg white hydrolysates. LWT – Food Science and Technology, 105, 393-399.
  9. Alfaro, L., Chotiko, A., Chouljenko, A., Janes, M., King, J. M., & Sathivel, S. (2018). Development of water-soluble chitosan powder and its antimicrobial effect against inoculated Listeria innocua NRRL B-33016 on shrimp. Food Control, 85, 453-458.
  10. Alfaro, L., Siramard, S., Chouljenko, A., & Sathivel, S. (2018). Effects of liquid nitrogen pretreatment on the osmotic dehydration and quality of cryogenically frozen blueberries (Vaccinium angustifolium Ait.). Food Bioscience, 22, 165-169.
  11. Li, J., Chotiko, A., Chouljenko, A., Gao, C., Zheng, J., & Sathivel, S. (2018). Delivery of alpha-tocopherol through soluble dietary fibre-based nanofibres for improving the life span of Caenorhabditis elegans. International Journal of Food Sciences and Nutrition, 70(2), 172-181.
  12. Reyes, V., Chotiko, A., Chouljenko, A., Campbell, V., Liu, C., & Sathivel, S. (2018) Influence of wall material on production of spray dried Lactobacillus plantarum NRRL B-4496 and its viability at different storage conditions. Drying Technology, 36(14), 1738-1748.
  13. Reyes, V., Chotiko, A., Chouljenko, A., & Sathivel, S. (2018) Viability of Lactobacillus acidophilus NRRL B-4495 encapsulated with high maize starch, maltodextrin, and cum arabic. LTW – Food Science and Technology, 96, 642-647.
  14. Roberts, D., Reyes, V., Bonilla, F., Dzandu, B., Liu, C., Chouljenko, A. & Sathivel, S. (2018) Viability of Lactobacillus plantarum NCIMB 8826 in fermented apple juice under simulated gastric and intestinal conditions. LWT – Food Science and Technology, 97, 144-150.
  15. Ahmad, U., Alfaro, L., Yeboah-Awudzi, M., Kyereh, E., Dzandu, B., Bonilla, F., Chouljenko, A., & Sathivel, S. (2017). Influence of milling intensity and storage temperature on the quality of Catahoula rice (Oryza sativa L.). LWT – Food Science and Technology, 75, 386-392.
  16. Alfaro, L., Zhang, J., Chouljenko, A., Scott, R., Xu, Z., Bankston, D., Bechtel, P. J., & Sathivel, S. (2017). Development and characterization of emulsions containing purple rice bran and brown rice oils. Journal of Food Processing and Preservation, 41(5), e13149.
  17. Bonilla, F., Chouljenko, A., Reyes, V., Bechtel, P. J., King, J. M., & Sathivel, S. (2017). Impact of chitosan application technique on refrigerated catfish fillet quality. LWT – Food Science and Technology, 90, 277-282.
  18. Chouljenko, A., Chotiko, A., Bonilla, F., Moncada, M., Reyes, V., & Sathivel, S. (2017). Effects of vacuum tumbling with chitosan nanoparticles on the quality characteristics of cryogenically frozen shrimp. LWT – Food Science and Technology, 75, 114-123.
  19. Gurdian, C., Chouljenko, A., Solval, K. M., Boeneke, C., King, J. M., & Sathivel, S. (2017). Application of edible films containing oregano (Origanum vulgare) essential oil on queso blanco cheese prepared with flaxseed (Linum usitatissimum) oil. Journal of Food Science, 82(6), 1395-1401.
  20. Gurdian, C., Reyes, V., Kyereh, E., Bonilla, F., Galindo, C., Chouljenko, A., Solval, K. M., Boeneke, C., King, J. M., & Sathivel, S. (2017). Incorporating flaxseed (Linum usitatissimum) oil into queso blanco at different stages of the cheese manufacturing process. Journal of Food Processing and Preservation, 41(6), e13279.
  21. Chouljenko, A., Chotiko, A., Reyes, V., Alfaro, L., Liu, C., Dzandu, B., & Sathivel, S. (2016). Application of water-soluble chitosan to shrimp for quality retention. LWT – Food Science and Technology, 74, 571-579.
  22. Chouljenko, A., Chotiko, A., Solval, M. J. M., Solval, K. M., & Sathivel, S. (2016). Chitosan nanoparticle penetration into shrimp muscle and its effects on the microbial quality. Food and Bioprocess Technology, 10(1), 186-198.
  23. Li, J., Solval, K. M., Alfaro, L., Zhang, J., Chotiko, A., Delgado, J. L. B., Chouljenko, A., Bankston, D., Bechtel, P. J., & Sathivel, S. (2015). Effect of blueberry extract from blueberry pomace on the microencapsulated fish oilJournal of Food Processing and Preservation, 39(2), 199-206.
  24. Mohideen, F. W., Solval, K. M., Li, J., Zhang, J., Chouljenko, A., Chotiko, A., Prudente, A. D., Bankston, J. D., & Sathivel, S. (2015). Effect of continuous ultra-sonication on microbial counts and physico-chemical properties of blueberry (Vaccinium corymbosum) juice. LWT – Food Science and Technology, 60(1), 563-570.