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Robert D Phillips

Part-time Professor
  • Food Science & Technology
Mailing Address:
Griffin, CAES Campus
Shipping Address:
Griffin, CAES Campus

Description of Research Interests

  • Nutritional and functional properties of plant proteins
  • Food protein from novel and underutilized sources
  • Extrusion cooking

Selected Recent Publications

Nabuuma, D., Nakimbugwe, D., Byaruhanga, Y.B., Saalia, F.K., Phillips, R.D., Chen, J. 2013. Formulation of a drinkable peanut-based therapeutic food for malnourished children using plant sources. Intl. J. Food Sci. & Nutr. 64(4): 467-75.

Bechman, A, R. D. Phillips, and J. Chen. 2012 Changes in selected physical property and enzyme activity of rice and barley koji during fermentation and storage. J Food Sci 77:M318-M322.

Klu, Y., J. H. Williams, R. D. Phillips, and J. Chen. 2012. Survival of Lactobacillus Rhamnosus GG in full fat and reduced fat peanut butter as influenced by storage conditions and product matrixes. 77:M659-663.

Phillips, Robert D. 2013. “10. Cowpea Processing and Products” IN Siddiq, M., and Uebersax, M.A. Dry Beans and Pulses: Production, Processing, and Nutrition John Wiley & Sons pp235-259.

Saalia, F.K, Phillips, R.D. 2011.Degradation of aflatoxins by extrusion cooking: Effects on nutritional quality of extrudates. Food Sci. Technol. 44(6): 1496-1501.

Saalia, F.K., Phillips, R.D. 2010. Degradation of aflatoxins in aqueous buffer in the presence of nucleophiles. Food Control. 21 (7): 1066-1069.