Publications

Refereed Articles

  1. Banjade J.D., Gajadeera, C., Tyl, C.E., Ismail, B., Schoenfuss, T. (2019). Evaluation of dough conditions and bran refinement on functional properties of intermediate wheatgrass (Thinopyrum intermedium). J Cereal Sci. 86, 26-32.
  2. Chopra, R., Folstad, N., Lyons, J., Ulmasov, T., Gallaher, C., Sullivan, L., McGovern, A., Mitacek, R., Frels, K., Altendorf, K., Killam, A., Ismail, B., Anderson, J.A., Wyse, D.L., Marks, M.D. (2019). The adaptable use of Brassica NIRS calibration equations to identify pennycress variants to facilitate the rapid domestication of a new winter oilseed crop. Industrial Crops and Products. 128, 55-61.
  3. Cordelino, I.G., Tyl, C., Inamdar, L., Vickers, Z., Marti, A., Ismail, B. (2019). Cooking quality, digestibility, and sensory properties of proso millet pasta as impacted by amylose content and prolamin profile. LWT-Food Sci Technol. 99, 1-7.
  4. Tyl*, C., Ismail, B. (2019). Compositional evaluation of perennial wheatgrass (Thinopyrum intermedium) breeding populations. Intl J Food Sci Technol. 54, 660–669.
  5. Boyle, C., Hansen, L., Hinnenkamp, C., Ismail*, B. (2018). Emerging camelina protein: Extraction, modification and structural/functional characterization. J Am Oil Chem Soc. 95, 1049-1062.
  6. Rahardjo, C. P., Gajadeera, C. S., Simsek, S., Annor, G., Schoenfuss, T., Marti*, A., Ismail, B. (2018). Chemical characterization, functionality, and baking quality of intermediate wheatgrass (Thinopyrum intermedium). J Cereal Sci. 83, 266-274.
  7. Tyl, C., Marti*, A., Hayek, J., Anderson, J., Ismail, B. (2018). Effect of growing location and variety on key properties of proso millet (Panicum miliaceum) grown as a double crop. Cereal Chem. 95, 288-301.
  8. Dehann, LR, Ismail, B. (2017). Pernnial cereals provide ecosystem benefits. A Review. Cereal Foods World. 62, 278-281.
  9. Jaafar, K., Haidar, J., Kuraydiyyah, S., Ghaddar, T., Knio, K., Ismail, B., and Toufeili, I. (2017). Physicochemical, melissopalynological and antioxidant properties of artisanal honeys from Lebanon. J Food Sci Technol. 54, 2296-2305.
  10. Walter, J., Greenberg, Y., Sriramarao, P., Ismail, B. (2016). Limited hydrolysis combined with controlled Maillard-induced glycation does not reduce immunoreactivity of soy protein for all sera tested. Food Chem. 213, 742-752.
  11. Marti, A., Bock, J., Pagani M, Ismail, B., Seetharaman, K. (2016). Structural characterization of proteins in wheat flour doughs enriched with intermediate wheatgrass (Thinopyrum intermedium) flour. Food Chemistry, 194, 994-1002.
  12. Kantar, M., Tyl, C., Dorn, K., Zhang, X., Jungers, J., Kaser, J., Schendel, R.R., Eckberg, J., Runck, B., Bunzel, M., Jordan, N., Stupar, R., Marks, D., Anderson, J., Johnson, G., Sheaffer, C., Schoenfuss, T., Ismail, B., Heimpel, G., Wyse, D. 2015. Perennial Grain and Oilseed Crops. Annual Reviews of Plant Biology, 67.
  13. Yerramsetty, V., Gallaher D.D., and Ismail, B. (2014). Malonylglucoside Conjugates of Isoflavones are Much Less Bioavailable Compared to Unconjugated β-Glucosidic Forms in Rats. Journal of Nutrition. 144 (5), 631-637.
  14. Yerramsetty, V., Roe, M., Cohen, J., Hegeman, A., and Ismail, B. (2013). Development of a Simple, Fast and Accurate Method for the Direct Quantification of Selective Estrogen Receptor Modulators in Biological Fluids using Stable Isotope Dilution Mass Spectrometry. Journal of Agricultural and Food Chemistry. 61(29), 7028-7037.
  15. Margatan, W., Ruud, K., Wang, Q., Markowski, T., and Ismail, B. (2013). Angiotensin converting enzyme inhibitory activity of soy protein subjected to selective hydrolysis and thermal processing. Journal of Agricultural and Food Chemistry. 61(14), 3460-3467.
  16. Wang, Q., He, L., Labuza, T. P. & Ismail*, B. (2013). Structural Characterization of Partially Glycosylated Whey Protein as influenced by pH and Heat using Surface-Enhanced Raman Spectroscopy. Food Chemistry. 139, 313-319.
  17. Munn, M.S., Sibley, S., Brundage, R., Ismail B., Earthman, C.P. (2013). Angiotensin-converting enzyme inhibitory effects of dairy- and soy-derived peptides in pre-hypertensive overweight men and women. Functional Foods in Health and Disease. 3(1):37-47.
  18. Wang, Q. and Ismail, B. (2012). Effect of Maillard Induced Glycosylation on the Nutritional Quality, Solubility, Thermal Stability and Molecular Configuration of Whey Protein. International Dairy Journal. 25: 112-122
  19. Lee, C. A., Ismail, B., Vickers, Z. M. (2012). The Role of Salivary Proteins in the Mechanism of Astringency. Journal of Food Science.  77: C381–C387.
  20. Yerramsetty, V., Mathias, K., Bunzel, M., and Ismail, B. (2011). Detection and Structural Characterization of Thermally Generated Isoflavone Malonylglucoside Derivatives. Journal of Agricultural and Food Chemistry. 59: 174-183.
  21. Malaypally, S. P., Ismail, B. (2010). Effect of Protein Content and Denaturation on Extractability and Stability of Isoflavones in Different Soy Systems. Journal of Agricultural and Food Chemistry. 58: 8958-8965.
  22. Ismail, B., & Nielsen, S. 2010. Plasmin Protease in Milk: Current Knowledge and Relevance to Dairy Industry. Journal of Dairy Science. 93: 4999-5009. Review
  23. Nufer, K. R., Ismail, B., and Hayes, K. D. (2009). The effects of processing and extraction conditions on content, profile, and stability of isoflavones in a soymilk system. Journal of Agricultural and Food Chemistry. 57: 1213-1218.
  24. Lu, R. R., Stevenson, C. D., Sombers, S. E., Pillsbury, L. A.,Ismail, B., and Hayes, K. D. (2009). Effect of various heat treatments on plasminogen activation in bovine milk during refrigerated storage. International Journal of Food Science and Technology. 44: 681-687.
  25. Ismail, B., I. Haffar, R. Baalbaki, and J. Henry. (2008). Physico-chemical Characteristics and Sensory Quality of Two Date Varieties under Commercial and Industrial storage conditions. Lebensmittel-Wissenschaft und Technologie (LWT)-Food Science and Technology. 41 (5): 896-904.
  26. Vaidya, N. A., Mathias, K., Ismail, B., Hayes, K. D. and Corvalan, C. M. (2007). Kinetic modeling of malonylgenistin and malonyldaidzin conversions under alkaline conditions and elevated temperatures. Journal of Agricultural and Food Chemistry. 55 (9): 3408-3413.
  27. Prado, B., Ismail, B., Ramos, O., and Hayes, K. D. (2007). Thermal stability of plasminogen activators and plasminogen activation in heated milk. International Dairy Journal. 17 (9): 1028-1033.
  28. Machado, C. M. Lamothe, L., Ismail, B., Nielsen, S.S. (2007). Development of a bean-corn tortilla. Cereal Food World. 52 (5): 263-268.
  29. Mathias, K., Ismail, B., Corvalan, C. M., and Hayes, K. D. (2006). Heat and pH effects on the conjugated forms of genistin and daidzin isoflavones. Journal of Agricultural and Food Chemistry. 54 (20): 7495-7502.
  30. Ismail, B., Choi, L. H., Were, L. M., and Nielsen, S. S. (2006). Activity and nature of plasminogen activators associated with the casein micelle. Journal of Dairy Science. 89 (9): 3285-3295.
  31. Prado, B. M., Sombers, S. E., Ismail, B., and Hayes, K. D. (2006). Effect of heat treatment on the activity of inhibitors of plasmin and plasminogen activator in milk. International Dairy Journal. 16 (6): 593-599.
  32. Larson, N. K., Ismail, B., Nielsen, S. S., and Hayes, K. D. (2006). Activity of Bacillus polymyxa protease on components of the plasmin system. International Dairy Journal. 16 (6): 586-592.
  33. Ismail, B., I. Haffar, Y. Mechref, R. Baalbaki, and J. Henry (2006). Physico-chemical characteristics and total quality of five date varieties grown in the United Arab Emirates. International Journal of Food Science and Technology. 41 (8): 919-926.
  34. Ismail, B., J. Henry, I. Haffar, and R. Baalbaki. (2006). Date consumption and dietary significance in the United Arab Emirates. Journal of the Science of Food and Agriculture. 86 (8): 1196-1201.
  35. Ismail, B. and Hayes, K. D. (2005). β-glycosidase activity toward different glycosidic forms of isolfavones. Journal of Agricultural and Food Chemistry. 53(12):4918-4924.
  36. Frohbieter, K., Ismail, B., Nielsen, S. S., and Hayes, K. D. (2005). Effects of Pseudomonas fluorescens M3/6 bacterial protease on plasmin system and plasminogen activation. Journal of Dairy Science, 88 (10):3392-3401.
  37. Ismail, B., I. Haffar, R. Baalbaki, and J. Henry. (2001). Development of a total quality scoring system based on consumer preference weightings and sensory profiles: application to fruit dates (tamr). Food Quality and Preferences. 12: 499-506.
  38. Toufeili, I., B. Ismail, S. Shadarevian, R. Baalbaki, B. Khattar, A.E. Bell, and J.D. Schofield. (1999). The role of gluten proteins in the baking of Arabic bread. Journal of Cereal Science. 30(3): 255-265.

Teaching Related Refereed Articles

  1. Ismail, B., Morgan, M., and Hayes, K.D. 2006. Effect of short study abroad course on students’ openness to diversity. J. Food Sci. Ed. 5(1):15-18.
  2. Morgan, M., Ismail, B., and Hayes, K.D. 2006. Relative importance of IFT core competencies – A case study survey. J. Food Sci. Ed. 5(2):35-39.
  3. Ismail, B. and Hayes, K.D. 2005. Factors that affect student motivation in a junior level dairy products course. J. Food Sci. Ed. 4(1):15-17.

Book Chapters

  1. Marti, A., Rahardjo, C. P., Ismail, B. 2018. Insights Into Perennial Crops as Potential Food Source. Encyclopedia of Food Security and Sustainability, Ferranti, P., Berry, E., Jock, A. (Eds), vol. 2, pp 400-405. Elsevier. (Encyclopedia Chapter)
  2. Ismail, B. 2017. Basic Principles of Chromatography, In: Food Analysis, 5th ed, Nielsen, S.S. (Ed). (Text Book Chapter)
  3. Ismail, B., and Nielsen, S.S. 2017. Analysis of Food Contaminants, Residues and Chemical Constituents of Concern, In: Food Analysis, 5th ed, Nielsen, S.S. (Ed). (Text Book Chapter)
  4. Ismail B. 2017. Mass Spectrometry with High-Performance Liquid Chromatography, In: Food Analysis Laboratory Manual, 3rd ed, Nielsen, S.S. (Ed). (Text Book Chapter)
  5. Tyl, C., and Ismail B. 2017. Preparation of Reagents and Buffers, In: Food Analysis Laboratory Manual, 3rd ed, Nielsen, S.S. (Ed). (Text Book Chapter)
  6. Ismail B. 2017. Ash Content Determination, In: Food Analysis Laboratory Manual, 3rd ed, Nielsen, S.S. (Ed). (Text Book Chapter)
  7. Ismail, B., and Nielsen, S. 2011. Enzymes Indigenous to Milk: Plasmin System in Milk. Encyclopedia of Dairy Sciences, 2nd ed, Fuquay, J.W. (Ed). (Encyclopedia Chapter)
  8. Ismail, B., and Nielsen, S.S. 2010. “Basic Principles of Chromatography”, In: Food Analysis, 4th ed, Nielsen, S.S. (Ed). (Text Book Chapter)
  9. Ismail, B., Reuhs, B. and Nielsen, S.S. 2010. “Analysis of Food Contaminants, Residues and Chemical Constituents of Concern”, In: Food Analysis, 4th ed, Nielsen, S.S. (Ed). (Text Book Chapter)
  10. Nielsen, S.S., Ismail, B., and Sadler G.D. 2010. “Chemistry of Aseptically Processed Foods”, In: Principles of Aseptic Processing and Packaging, Nelson, P. E. (Ed). (Text Book Chapter)