Microsoft Word - LowLactose_ERP-Proposal-May2019

9. Ehling S, Cole S (2011). Analysis of organic acids in fruit juices by liquid chromatography – mass spectrometry: an enhanced tool for authenticity testing. J. Agric. Food Chem. 59(6): 2229-2234. 10. Ehling S, Cole S, Barach J (2010). Food irradiation: an industry perspective, Food Engineering & Ingredients , Special Issue, October 2010: 6-10. 11. Ehling S, Tefera S, Earl R, Cole S (2010). Comparison of analytical methods to determine sodium content of low-sodium foods. J. AOAC Intl. 93(2): 628-637. 12. Ehling S, Tefera S, Ho IP (2007). High-performance liquid chromatographic method for the simultaneous detection of the adulteration of cereal flours with melamine and related triazine by-products ammeline, ammelide, and cyanuric acid. Food Addit. Contam. 24(12): 1319-1325. 13. Tefera S, Ehling S, Ho, IP (2007). Trace analysis of perchlorate anion in selected food products by reversed phase liquid chromatography – tandem mass spectrometry. Food Addit. Contam. 24(11): 1-6. 14. Ehling S, Hengel M, Shibamoto T (2005). Formation of acrylamide from lipids. In: Chemistry and Safety of Acrylamide in Food, (Eds. Friedman M and Mottram DS). Adv. Exp. Med. Biol. 561: 223-233. Springer, New York. 15. Ehling S, Shibamoto T (2005). Correlation of acrylamide generation in thermally processed model systems of asparagine and glucose with color formation, amounts of pyrazine formed, and antioxidative properties of extracts. J. Agric. Food Chem. 53(12): 4813-4819.

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