Carmen I. Moraru
Affiliations: | Cornell University, Ithaca, NY, United States |
Area:
Microbiology Biology, Food Science and Technology AgricultureGoogle:
"Carmen Moraru"Children
Sign in to add trainee| Aaron R. Uesugi | grad student | 2010 | Cornell |
| Cosmin M. Beliciu | grad student | 2011 | Cornell |
| Lillian C. Hsu | grad student | 2012 | Cornell |
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Publications
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| Chen H, Moraru C. (2023) Synergistic effects of sequential light treatment with 222-nm/405-nm and 280-nm/405-nm wavelengths on inactivation of foodborne pathogens. Applied and Environmental Microbiology. e0065023 |
| Cheng Y, Chen H, Sánchez Basurto LA, et al. (2020) Inactivation of Listeria and E. coli by Deep-UV LED: effect of substrate conditions on inactivation kinetics. Scientific Reports. 10: 3411 |
| Sim SY, Moraru CI. (2020) High‐pressure processing of pea protein–starch mixed systems: Effect of starch on structure formation Journal of Food Process Engineering. 43 |
| Choachamnan J, Moraru C, Lee S, et al. (2020) Multiple-factor mathematical modeling of glycine-glucose browning Journal of Food Engineering. 273: 109829 |
| de Moraes J, Hilton S, Moraru C. (2020) The effect of Pulsed Light and starch films with antimicrobials on Listeria innocua and the quality of sliced cheddar cheese during refrigerated storage Food Control. 112: 107134 |
| Feng G, Cheng Y, Worobo RW, et al. (2019) Nanoporous anodic alumina reduces Staphylococcus biofilm formation. Letters in Applied Microbiology |
| Wang D, Fritsch J, Moraru CI. (2019) Shelf life and quality of skim milk processed by cold microfiltration with 1.4-μm pore size, with or without heat treatment. Journal of Dairy Science |
| Cheng Y, Feng G, Moraru CI. (2019) Micro- and Nanotopography Sensitive Bacterial Attachment Mechanisms: A Review. Frontiers in Microbiology. 10: 191 |
| Sim SYJ, Karwe MV, Moraru CI. (2019) High pressure structuring of pea protein concentrates Journal of Food Process Engineering. 42 |
| Menchik P, Moraru CI. (2019) Nonthermal concentration of liquid foods by a combination of reverse osmosis and forward osmosis. Acid whey: A case study Journal of Food Engineering. 253: 40-48 |