Diaz,M.; Kellingray, L.; Akinyemi, N.; Adefiranye, O.; Olaonipekun, A.B.; Bayili R.G.; Ibezim, I.J.; Plessis, A.; Houngbédji, M.; Deus Kamya, D.; Mukisa, I.M.; Mulaw, G.; Josiah, S.M., Chienjo, W.O., Atter, A., Agbemafle, E., Annan, T., Ackah, N.B. Buys,E., Hounhouigan, J.; Muyanja, C.; Nakavuma, J.; Odeny, D.A.; Sawadogo-Lingani, H.; Tefera, A.T.; Amoa-Awa, W.; Obodai, M.; Mayer, M.J.; Oguntoyinbo, F.A. ; Narbad, A. (2019) Comparison of the microbial composition of African fermented foods using amplicon sequencing. Scientific Reports 9 (1), 1-8.
Ercan Oruc Duygu, Pometto III Anthony L, Demirci Ali (2019). Technologies used for microbial production of food ingredients. In A. Pometto, K. Shetty, G. Paliyath, and R E. Levin (Eds.), Food Biotechnology, 3rd edition, CRC Press (In Press).
Osopale, B. A.; Adewumi, G. A.; Witthuhn, R. C.; Kuloyo, O.O.; Oguntoyinbo, F.A. (2019) A review of innovative techniques for rapid detection and enrichment of Alicyclobacillus during industrial processing of fruit juices and concentrates Food Control 99,146-157.
Cho, G.; Fagbemigun, Brinks, E.; Adewumi, G.A.; Oguntoyinbo, F. A.; Franz, CMAP. (2020) Draft Genome Sequences of Lactobacillus helveticus, Lactobacillus fermentum, and Lactobacillus delbrueckii Strains from African Fermented Nono. Microbial Resource Announcements, 9, issue 1, e01342-19
Cho, G.; Cappello, C.; Schrader, K.; Fagbemigun, O.; Oguntoyinbo, F. A.; Csovcsics, C; Rosch, N.; Kabisch, J.; Neve, H.; Bockelmann, W.; Briviba, K.; Modesto, M.; Cilli, E., Mattarelli, P.; Franz CMAP. (2018) Isolation and Characterization of Lactic Acid Bacteria from Fermented Goat Milk in Tajikistan Journal of Microbiology and Biotechnology, 28, 11, 1834-184.
Sommer, S.; Cohen, S.D. (2018). Comparison of different extraction methods to predict anthocyanin concentration and color characteristics of red wines. Fermentation , 4, 39. doi:10.3390/fermentation4020039.
Sommer, S.; Sommer, S.J.; Cohen, S.D. (2018). Proposal of the head-heart-base technique (hhb) as an innovative method to describe and evaluate the aroma profile of wine and cider. Journal of Wine Research, 29(3): 204-219. doi:https://doi.org/10.1080/09571264.2018.1472072.
Taubman, B.; Sommer, S.; Edwards, J.; Laws, T.; Hamm, L.; Frank, B.A. (2018). Microbial gluten reduction in beer using lactic acid bacteria and standard process methods. MBAA Technical Quarterly , 55(1): 17-22. doi:https://doi.org/10.1094/TQ-55-1-0305-01.
Sommer, S.; Wegmann-Herr, P.; Wacker, M.; Fischer, U. (2018). Influence of lysozyme addition on hydroxycinnamic acids and volatile phenols during wine fermentation. Fermentation, 4, 5. doi:10.3390/fermentation4010005.
Sommer, S.., Dickescheid, C., Harbertson, J.F., Fischer, U. & Cohen, S.D. (2016). Rationale for Haze Formation after Carboxymethyl Cellulose (CMC) Addition to Red Wine. Journal of Agricultural and Food Chemistry, 64(36): 6879-6887. doi: 10.1021/acs.jafc.6b02479.
Sommer, S., Wegmann-Herr, P., Wacker, M., & Fischer, U. (2015). Rationale for a Stronger Disposition of Chardonnay Wines for Stuck and Sluggish Fermentation. South African Journal of Enology and Viticulture, 36(1): 180-190.
Sommer, S., Wegmann-Herr, P., & Fischer, U. (2015). Correlating the Demand for Bentonite in Wine with Ambient Data and Weather Anomalies. Journal of Wine Research, 26(1): 29-39. doi: 10.1080/09571264. 2014.993752.
Mink, R., Kölling, R., Sommer, S., Schmarr, H.-G., & Scharfenberger-Schmeer M. (2015). Diacetyl Formation by Oenococcus oeni During Winemaking Induced by Exogenous Pyruvate. American Journal of Enology and Viticulture, 66(1): 85-90. doi: 10.5344/ajev.2014.14056.
Mink, R., Sommer, S., Kölling, R., Schmarr, H.-G., & Scharfenberger-Schmeer, M. (2014). Time course of diacetyl formation during vinification with Saccharomyces cerevisiae and Oenococcus oeni co-cultivation. Australian Journal of Grape and Wine Research, 20(2): 194-198. doi: 10.1111/ajgw.12076.
Mink, R., Sommer, S., Kölling, R., Schmarr, H.-G., Baumbach, L., & Scharfenberger-Schmeer, M. (2014). Diacetyl reduction by commercial Saccharomyces cerevisiae strains during vinification. Journal of the Institute of Brewing, 120(1): 23-26. doi: 10.1002/jib.106.
Cohen, S.D., Tara, J.M. and Kennedy, J.A. (2012). Diurnal temperature range compression hastens berry development and modifies flavonoid partitioning in grapes. The American Journal of Enology and Viticulture, 63:112-120.
Cohen, S.D., Tara, J.M., Gambetta, G.A., Matthews, M.A. and Kennedy, J.A. (2012). Impact of diurnal temperature variation on grape berry development, proanthocyanidin accumulation, and expression of flavonoid pathway genes. The Journal of Experimental Botany, online January 20, 2012 (doi:10.1093/jxb/err449).
Herr, P., S. Sommer, and U. Fischer. (2012). Concentration of biogenic amines in lees - absorption by yeast cell walls or amplified bacterial activity? In Oeno 2011, Actes de colloques du 9e symposium international d'oenologie de Bordeaux. pp. 411-415.
Herr, P., S. Sommer, and U. Fischer. (2011). Réduction de la teneur en amines biogènes avec de la bentonite. Revue des Oenologues 140: 19-21.
Cohen, S.D. and Kennedy, J.A. (2010). Plant Metabolism and the Environment: Implications for Managing Phenolics. Critical Reviews in Food Science and Nutrition, 50: 620-643.
Cohen, S.D., Tara, J.M. and Kennedy, J.A. (2008). Assessing the impact of temperature on grape phenolic metabolism. Analytica Chimica Acta, 621: 57-67.
Moreno, J.J., Cerpa-Calderon, F., Cohen, S., Fang, Y., Qian, M. and Kennedy, J.A. (2008). Effect of postharvest dehydration on the composition of pinot noir grapes (Vitis vinifera L.) and wine. Food Chemistry, 109 (4): 755-762.
Ercan Oruc Duygu (2018). Novel approaches to enhance the nutritional value of the fermented dairy products. Conference of Food Engineering, September 9-12, Minneapolis, MN.
Sommer, S., Janz, J. & Suess, D. (2018). Implementation of a Quick Test to Control the Removal of Iron and Copper from Wine. 69th ASEV National Conference 06/16 - 06/22 2018, Monterey, CA.
Sommer, S. (2018). Strategies for Color Extraction and Stabilization in Red Wine. Michigan Orchard and Vineyard Show, Traverse City, MI.
Sommer, S. (2018). Important Factors That Affected Wine Quality in 2017. NC Winegrowers Association Annual Meeting 2018, Winston-Salem, NC.
Sommer, S., Harbertson, J.F., & Cohen, S.D. (2017). The Physical Stability of Wine: Polyphenol-Protein-Polysaccharide Interactions. SERMACS 2017 11/07 – 11/11 2017, Charlotte, NC.
Sommer, S. & Cohen. S.D. (2017). Comparison of Different Extraction Methods to Predict Anthocyanin Concentration and Color Characteristics of Red Wines. 68th ASEV National Conference 06/26 – 06/29 2017, Bellevue, WA.
Sommer, S. (2016). Stuck Fermentation Management: Causes, Prevention, and Resolution. 5th Annual Southeastern United Grape and Wine Symposium 11/16 2016, Dobson, NC.
Sommer, S., Keiser, J. & Cohen., S.D. (2016). Rapid and Matrix Independent Method to Analyze Anthocyanins in Red Grape Juice and Wine by FT-MIR. 67th ASEV National Conference 06/27 – 07/01 2016, Monterey, CA.
Sommer, S., Wegmann-Herr, P. & Cohen. S.D. (2016). Influence of Lysozyme Addition on Hydroxycinnamic Acids and Volatile Phenols during Yeast and Bacteria Co-Fermentation. 67th ASEV National Conference 27.06. – 01.07.2016, Monterey, CA.
Sommer, S. (2016). Sustainable Agricultural and Water Management. 5th Annual Sustainability Symposium and Expo March 04, 2016, Leland NC.
Sommer, S., Harbertson, J.F. & Cohen, S.D. (2015). Interactions between Polyphenols, Proteins, and Polysaccharides in Wine-like Model Systems. 66th ASEV National Conference June 16-18, 2015, Portland, OR.
Sommer, S., Dickescheid, C., & Fischer, U. (2014). Strategies to Prevent Turbidity Problems After the Addition of CMC to Red Wines. 65th ASEV National Conference & 39th ASEV Eastern Section Annual Meeting June 23-27, 2014, Austin, TX.
Taubman, B.F., Cohen, S.D., Krivenki, T. (2013). Evaluation of International Bittering Units calculations based on measurements of bitterness units via spectrophotometry and iso-alpha-acid concentrations via HPLC, 2013 ASBC Annual Meeting, Tucson, AZ, May 19-22, 2013.
Sommer, S., Mink, R., Degen, S., Scharfenberger-Schmeer, M. (2013). Production and Accumulation of Diacetyl in White Wine by Yeast (S. cerevisiae) and Bacteria (O. oeni), 64th National Conference American Society of Enology and Viticulture June 24-28, 2013, Monterey, CA.
Taubman, B.F., Seth D. Cohen (2012). Comparative analysis of North Carolina and Pacific Northwest grown hops by brewing science students at Appalachian State University, World Brewing Congress, Portland, OR, July 28-August 1, 2012.
Taubman, B.F., Allain, E., Cohen, S.D., Tuberty, S. (2012). Comparative Analysis of North Carolina and Pacific Northwest Grown Hops by Brewing Science Students at Appalachian State University, World Brewing Congress 2012, Portland, OR, July 28-August 1, 2012.
Jones Samuel, Banks Paige, Santiago Maria, Brown Kayla. (Faculty Mentor: Duygu Ercan Oruc) (2019). Hazards analysis critical control points for the production of soy yogurt. 22nd Annual Celebration of Student Research and Creative Endeavors, Appalachian State University, April 18, Boone, NC.
Reisterer Jordan, Kakouras GiGi , Burton Millie, McLaughlin Tommy . (Faculty Mentor: Duygu Ercan Oruc) (2019). Hazards analysis critical control points for the production of dehydrated fruit flavored probiotic yogurt. 22nd Annual Celebration of Student Research and Creative Endeavors, Appalachian State University, April 18, Boone, NC.
Brown, E.,* Duffy, A.,* Taubman, B.F., Cohen, S.D. (2014). Profiling the shelf-life and shelf-stability of a hop and malt driven beer using GC-MS/O and trained sensory panel evaluation (poster presentation). June 4-6, 2014. American Society of Brewing Chemists Annual Meeting, Chicago IL.
Brett F. Taubman, Seth D. Cohen, Taylor Krivenki* (2013). Evaluation of international bittering unit calculations based on measurements of bitterness units via spectrophotometry and iso-α-acid concentrations via HPLC (poster presentation). May 19-22 2013. American Society of Brewing Chemists Annual Meeting.
Kevin Elder*, Andrew Gibson*, Emily Price*, Brett F. Taubman, Seth D. Cohen (2013). Identification of Local Wild Yeasts and Assessment of Suitability for Fuel and Beverage Fermentation (poster presentation). April 11-12 2013. NC Biotechnology Center, Science in the Mountains Annual Meeting.
Brett F. Taubman, Seth D. Cohen, Taylor Krivenki*, Kevin Elder*, Andrew Gibson* (2013). Brewing up Undergraduate Research through Local Fermented Products (invited talk). April 11-12 2013. NC Biotechnology Center, Science in the Mountains Annual Meeting.
Emily Britton,* Brett F. Taubman, Seth D. Cohen (2012). Determination of Alpha Acids in North Carolina Hops, 15th Annual Celebration of Student Research and Creative Endeavors, Appalachian State University, Boone, NC, April 19, 2012.
K. Kennedy,* T. Pardue,* R. Thompson,* C. Zacher,* B. Taubman, S. Cohen (2012). Characteristics of Locally Grown Malted Barley as it Pertains to the Brewing Process, 15th Annual Celebration of Student Research and Creative Endeavors, Appalachian State University, Boone, NC, April 19, 2012.
(*ASU student researcher)
Recent Grant Awards
Additional research and outreach projects in Fermentation Sciences are funded by: