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Karen M. Schaich

Affiliations: 
Rutgers University, New Brunswick, New Brunswick, NJ, United States 
Area:
Food Science and Technology Agriculture, Chemical Engineering
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"Karen Schaich"
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Hyejung Choi grad student 2000 Rutgers, New Brunswick
Shizhong Wang grad student 2000 Rutgers, New Brunswick
Andrea Rossi-Olson grad student 2011 Rutgers, New Brunswick
Wanzunairah Wanibadullah grad student 2013 Rutgers, New Brunswick

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Publications

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Puganen A, Kallio H, Schaich KM, et al. (2018) Red/green currant and sea buckthorn berry press residues as potential sources of antioxidants for food use. Journal of Agricultural and Food Chemistry
Saade C, Annous BA, Gualtieri AJ, et al. (2017) System feasibility: Designing a chlorine dioxide self-generating package label to improve fresh produce safety part I: Extrusion approach Innovative Food Science & Emerging Technologies. 43: 102-111
Apak R, Gorinstein S, Böhm V, et al. (2013) Methods of measurement and evaluation of natural antioxidant capacity/activity (IUPAC Technical Report) Pure and Applied Chemistry. 85: 957-998
Zhu X, Schaich KM, Chen X, et al. (2012) Target release rate of antioxidants to extend induction period of lipid oxidation Food Research International. 47: 1-5
Farris S, Schaich KM, Liu L, et al. (2009) Development of polyion-complex hydrogels as an alternative approach for the production of bio-based polymers for food packaging applications: a review Trends in Food Science and Technology. 20: 316-332
Prior RL, Wu X, Schaich K. (2005) Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. Journal of Agricultural and Food Chemistry. 53: 4290-302
Lacoste A, Schaich KM, Zumbrunnen D, et al. (2005) Advancing controlled release packaging through smart blending Packaging Technology and Science. 18: 77-87
Schaich KM, Rebello CA. (1999) Extrusion Chemistry of Wheat Flour Proteins: I. Free Radical Formation Cereal Chemistry Journal. 76: 748-755
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