GIVE

Dr. Paul Sarnoski

Research:

Much of Dr. Sarnoski’s research involves work in the area of food chemistry. Of particular interest are issues related to seafood. This includes but is not limited to sustainable aquaculture feeds, the formation of biogenic amines in seafood, the use of rapid assessment technology to determine seafood quality, and the utilization of waste products from seafood. Dr. Sarnoski has had extensive experience with instrumental techniques of analysis such as array detectors, spectroscopy, mass spectrometry, and chromatography (both gas and liquid). The application of these techniques to solve food science problems is a primary aim of his research.

Research Publications
  • Torti, M. J., Sims, C. A., Adams, C. M., & Sarnoski, P. J. (2016). Polysaccharides as Alternative Moisture Retention Agents for Shrimp. Journal of Food Science, 81(3), S728–S735.
  • Dole, T., Koltun, S., Baker, S. M., Goodrich-Schneider, R. M., Marshall, M. R., & Sarnoski, P. J. (2016). The Matrix Effect Of Tuna and Mahi-mahi on Biogenic Amine Detection. Journal of Food and Health Science, 2(3):74–81.
  • Sarnoski, P., Johnson, J., Billingsley, V., O’Keefe, S. (2015) Effect of Solvent on Aflatoxin Content in Extracts of Virginia Type Peanut Skins. Journal of Food and Health Science. 1(2):75-83.
  • Garcia-Ortega, A., Martinez-Steele, L., Gonsalves, D., Wall, M., & Sarnoski, P. (2015) Use of biofuel by-products from the green algae Desmochloris sp. and diatom Nanofrustulum sp. as protein sources in diets for Nile tilapia Oreochromis niloticus. Journal of Aquaculture Engineering and Fisheries Research. 1(3):5-7.
  • Wang, W., Qi, Y., Rocca, J. R., Sarnoski, P. J., Jia, A., & Gu, L. (2015). Scavenging of Toxic Acrolein by Resveratrol and Hesperetin and Identification of Adducts. Journal of Agricultural and Food Chemistry, 63(43): 9488–9495.
  • Wall, M., Nishijima, K., Sarnoski, P., Keith, L. Chang, L., Wei, Y. (2015) Postharvest Ripening of Noni Fruit (Morinda citrifolia) and the Microbial and Chemical Properties of its Fermented Juice. Journal of Herbs, Spices & Medicinal Plants. 21(3):294-307.
  • Ou, K., Sarnoski, P., K. R. Schneider, K. Song, C. Khoo, & L. Gu. (2014) Microbial catabolism of procyanidins by human gut microbiota. Molecular Nutrition & Food Research. 58(11):2196-2205.
  • Bowker, B., Fahrenholz, T., Sarnoski, P., Solomon, M. (2012) Alterations in Beef Sarcoplasmic Proteins with Aging and Hydrodynamic Pressure Processing. Journal of Food Science 77(6) C594-C602
  • Sarnoski, P., Boyer, R., O’Keefe, S. (2012) Application of Procyanidins from Peanut Skins as a Natural Anti-Yeast Agent. Journal of Food Science 77(4) M242-M249
  • Sarnoski, P., Johnson, J., Reed, K., Tanko, J., O’Keefe, S. (2012) Separation and Characterisation of Proanthocyanidins in Virginia Type Peanut Skins by LC-MSn. Food Chemistry 131(3) 927-939
  • Sarnoski, P.J., Ye, L., O’Keefe, S.F. (2012) Fish and Shellfish. In “Food Chemistry: Principles and Applications”, 3rd ed.
  • Sarnoski, P., Jahncke, M., O’Keefe, S. (2010) Analysis of Volatile Spoilage Indicators of Blue Crab (Callinectes sapidus) Meat by Gas Chromatography – Mass Spectrometry. Food Chemistry 122(30) 930-935
  • Sarnoski, P., Jahncke, M. Mallikarjunan, K., O’Keefe, S. (2008) Determination of Quality Attributes of Blue Crab (Callinectes sapidus) Meat by Electronic Nose and Draeger-Tube Analysis. Journal of Aquatic Food Product Technology 17(3) 234-252

Assistant Professor