Moffett Campus Office:
Moffett Campus Phone:
Food Safety, Nutrition/Health Promoting Foods, Analytical Chemistry
Analytical chemistry with emphasis on separation science using high pressure liquid chromatography and gas chromatography coupled to mass spectrometry. Interest has been on new methods of analysis using HPLC-MS/MS to detect ultra-low levels of B-vitamins and flavonoids. Flavonoids have been linked to antioxidant activity and health benefits in the area of cardiovascular and over-all health. Methods of analysis for flavonoids and other phenolic antioxidants by HPLC MS/MS are being developed for food matrices and clinical serum samples that support clinical trials. In addition, core work is also done in the areas of allergen cleaning and methods validation, heat toxicology detection of furan, mycotoxin determination of aflatoxin and fumonisin, packaging migration and determination of bisphenol A, acrylamide mitigation, veterinary drug residues, pesticides and chemical contaminants.
1. AOAC Member
2. AOAC Technical Division for Reference Materials (TDRM) - Secretary
3. AOCS Member
4. ASMS Member
5. ACS Member
1. Tadapaneni, Kiran Ravi, Banaszewski, Katarzyna, Patazca, Eduardo, Edirisinghe, Indika, Cappozzo, Jack,Jackson, Lauren, and Burton-Freeman, Britt, Effect of High-Pressure Processing and 1. Milk on the Anthocyanin Composition and Antioxidant Capacity of Strawberry-Based Beverages, J. Agric.Food Chem, January 3, 2012, Article ASAP, DOI: 10.1021/jf2035059
2. Edirisinghe, Indika, Banaszewski, Katarzyna, Cappozzo, Jack, McCarthy, Danielle and Burton-Freeman, Britt M., Effect of Black Currant Anthocyanins on the Activation of Endothelial Nitric Oxide Synthase (eNOS) in Vitro in Human Endothelial Cells, J. Agric. Food Chem. 2011, 59, 8616–8624.
3. Edirisinghe, Indika, Banaszewski, Katarzyna , Cappozzo, Jack , Krishnankutty, Sandhya, Ellis, Collin L., Tadapaneni, Ravi , Kappagoda, Chulani T. and Burton-Freeman, Britt M., Strawberry Anthocyanin and Its Association with Postprandial Inflammation and insulin, British Journal of Nutrition, 28 September 2011 106 : pp 913-922.