Sarnoski, Paul, Ph.D.
572 Newell Dr.
P.O. Box 110370
Gainesville, FL 32611-0370
Phone: 352.392.1991 ext. 231
- Ph.D. Virginia Polytechnic Institute and State University (Virginia Tech); Food Science and Technology, 2010
- M.S. Virginia Polytechnic Institute and State University (Virginia Tech); Food Science and Technology, 2007
- B.A. Wilkes University; Chemistry, 2005
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.
FOS4311 Food Chemistry
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