Food Science & Technology: Personnel

Anna Resurreccion

Description of Research Interests

• Dr. Resurreccion's research is in the area of sensory evaluation, consumer acceptance, and food quality evaluation
• Leading edge approaches to sensory evaluation that enable food processors
  to design and develop foods of enhanced quality
• Research in psychobiology that bridges food science and technology with
  food marketing and human behavioral responses to food purchasing
• Modeling and optimization of formulations and processes
• Basic and applied research to enhance quality and utilization of value-added products for consumers
• Functional compounds

Recent Books, Chapters and Selected Publications

Moskowitz, H. R., Beckley, J. H. and Resurreccion, A.V.A. 2006. Applying Sensory and Consumer Research to Food Product Development. Blackwell Publishing/IFT Press Ames, Iowa. pp 368.

Resurreccion, A.V.A. 2006. Consumer Sensory Testing for Product Development. In: Brody, A. L. and Lord, J. B. Developing New Food Products for a Changing Marketplace, 2nd Edition. CRC Press Publishing. Boca Raton, FL. Pp 365-405. (in press).

Francisco, Maria Leonora D.L. and A. V. A. Resurreccion. 2007. Functional Components in Peanuts. Critical Reviews in Food Science and Nutrition. 48: (accepted July 19, 2007).

Grosso, N. R. A. V .A. Resurreccion, G. M. Walker, and M. S. Chinnan. 2007. Sensory Profiles and Hexanal Content of Cracker-Coated and Roasted Peanuts Stored Under Different Temperatures. Journal of Food Processing and Preservation. 32: (accepted August 16, 2007)

Bilgic, A., W. J. Florkowski, P. Paraskova, M. S. Chinnan, J. Jordanov, A. V. A. Resurreccion and L. R. Beuchat. 2007. Niche market meats in Bulgaria. Journal of Food Distribution Research 38(1):17- 24.

Choi, I. D., R. D. Phillips, and A. V. A. Resurreccion. 2007. Consumer-Based Optimization of a Third-Generation Product Made from Peanut and Rice Flour. Journal of Food Science 72: S443-S449.

Erickson, M. C., M. A. Bulgarelli, A. V. A. Resurreccion, R. A. Vendetti, and K. A. Gates. 2007.
Sensory differentiation of shrimp using a trained descriptive analysis panel. LWT Food Science and Technology 40: 1774-1783.

Gacula, M. Jr., S. Rutenbeck, L. Pollack, A. V. A. Resurreccion and H. R. Moskowitz. 2007. The just-about-right intensity scale: Functional analyses and relation to hedonics. Journal Sensory Studies Vol. 22: 194-211.

Iserliyska, D., A. V. A Resurreccion, P. Paraskova, M. S. Chinnan, M. Ruinova and T. Petrova. 2007. Consumer acceptance of Bulgarian peanut butters employing central location testing (CLT). Peanut Science 32: 126-131.

Iserliyska, D., A. V. A. Resurreccion, P. Paraskova, M. S. Chinnan, M. Ruinova and T. Petrova. 2007. Attributes critical to product acceptance of chocolate peanut cream by Bulgarian consumers. Peanut Science 34(1): 53-58.

Rudolf, J. L. and A. V. A. Resurreccion. 2007. Optimization of trans-resveratrol concentration and sensory properties of peanut kernels, by slicing and ultrasound treatment, using response surface methodology. Journal of Food Science 72: S450-S462.

Trivedi, S. A. E. Reynolds, A. V. A. Resurreccion and J. Chen. 2007. Effect of electron beam irradiation on the safety of diced chicken meat and turkey frankfurters. Food Protection Trends. 27: 749-753.

Erickson, M. C., Bulgarelli, Resurreccion, A. V. A., Vendetti, R. A. and Gates, K. A. 2006. Consumer differentiation, acceptance and demographic patterns to consumption of six varieties of shrimp. Journal of Aquatic Food Product Technology 15 (4): 35-51.

Lee, C. M. and Resurreccion, A. V. A. 2006. Consumer acceptance of roasted peanuts affected by storage temperature and humidity conditions. LWT- Food Science & Technology 39: 872-882.

Lee, C. M., and Resurreccion, A. V. A. 2006. Predicting sensory attribute intensities and consumer acceptance of stored roasted peanuts using instrumental measurements. Journal of Food Quality 29: 319-338.

San Juan, E. M., E.V. Edra, J. M. Sales, A. O. Lustre, and A. V. A. Resurreccion. 2006. Utilization of peanut fines in the optimization of polvoron using mixture response surface methodology. International Journal of Food Science and Technology 41: 768-774.

Chu, C. A. and A.V.A. Resurreccion. 2005. Sensory profiling and characterization of chocolate peanut spread using response surface methodology. Journal of Sensory Studies 20: 243-274.

Rudolf J. L., A. V. A. Resurreccion, Saalia F. K., and Phillips R. D. 2005. Development of a reverse phase high-performance liquid chromatography method for analyzing trans- resveratrol in peanut kernels. Food Chemistry 89: 623-638.

Rudolf J. L., and Resurreccion, A. V. A. 2005. Elicitation of resveratrol in peanut kernels by
application of abiotic stresses. Journal of Agricultural and Food Chemistry 53: 10186-10192.

San Juan, E. M., E. V. Edra, E. N. Fadrigalan, A. O. Lustre, and A. V. A. Resurreccion. 2005.
Consumer-based optimization of peanut chocolate bar using response surface methodology. Journal of Food Processing and Preservation 29: 208-227.

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