Michael H. Penner
Affiliations: | Oregon State University, Corvallis, OR |
Area:
Food Science and Technology Agriculture, Agricultural Engineering, BiochemistryWebsite:
http://oregonstate.edu/foodsci/people/michael-pennerGoogle:
"Michael Henry Penner"Bio:
https://books.google.com/books?id=K4QW3sBU8j8C
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Parents
Sign in to add mentor| Robert E. Feeney | grad student | 1984 | UC Davis | |
| (Chemical and Biological Aspects of Transferrin Structure and Function.) | ||||
Children
Sign in to add trainee| Ozlem Akpinar | grad student | 2003 | Oregon State |
| Sasithorn Kongruang | grad student | 2004 | Oregon State |
| Chi-Shen Chen | grad student | 2006 | Oregon State |
| Supaporn Sophonputtanaphoca | grad student | 2012 | Oregon State |
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Publications
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| Jiang S, Penner MH. (2019) The nature of β-cyclodextrin inhibition of potato polyphenol oxidase-catalyzed reactions. Food Chemistry. 298: 125004 |
| Pullicin AJ, Penner MH, Lim J. (2018) The Sweet Taste of Acarbose and Maltotriose: Relative Detection and Underlying Mechanism. Chemical Senses |
| Pullicin AJ, Ferreira AJ, Beaudry CM, et al. (2018) Preparation and characterization of isolated low degree of polymerization food-grade maltooligosaccharides. Food Chemistry. 246: 115-120 |
| Yee KL, Jansen LE, Lajoie CA, et al. (2018) Furfural and 5-hydroxymethyl-furfural degradation using recombinant manganese peroxidase. Enzyme and Microbial Technology. 108: 59-65 |
| Lapis TJ, Penner MH, Balto AS, et al. (2017) Oral Digestion and Perception of Starch: Effects of Cooking, Tasting Time, and Salivary α-Amylase Activity. Chemical Senses. 42: 635-645 |
| Pullicin AJ, Penner MH, Lim J. (2017) Human taste detection of glucose oligomers with low degree of polymerization. Plos One. 12: e0183008 |
| Goby JD, Penner MH, Lajoie CA, et al. (2017) Methylene blue as a lignin surrogate in manganese peroxidase reaction systems. Analytical Biochemistry |
| Lapis TJ, Penner MH, Lim J. (2016) Humans Can Taste Glucose Oligomers Independent of the hT1R2/hT1R3 Sweet Taste Receptor. Chemical Senses |
| Balto AS, Lapis TJ, Silver RK, et al. (2016) On the use of differential solubility in aqueous ethanol solutions to narrow the DP range of food-grade starch hydrolysis products. Food Chemistry. 197: 872-80 |
| Ding J, Holzwarth G, Bradford CS, et al. (2015) PEP3 overexpression shortens lag phase but does not alter growth rate in Saccharomyces cerevisiae exposed to acetic acid stress. Applied Microbiology and Biotechnology |