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Brad L Reuhs

Department of Food Sciences 

  • Associate Professor Food Science
Nelson Hall of Food Science (NLSN) Room 2149
745 Agriculture Mall Dr
West Lafayete, IN 47907

Selected Publications

Mahmood, F., Hakimiyan, A., Jayaraman, V., Wood, S., Sivaramakrishnan, G., Rehman, T., . . . Shafikhani, S. (2013). A novel human antimicrobial factor targets Pseudomonas aeruginosa through its type III secretion system. J Med Microbiol, 62, 531-9.

Lee, B., Yan, L., Phillips, R., Reuhs, B., Jones, K., Rose, D., . . . Hamaker, B. (2013). Enzyme-synthesized highly branched maltodextrins have slow glucose generation at the mucosal '±-glucosidase level and are slowly digestible in vivo. PLoS One, 8.

Simsek, S., Wood, K., & Reuhs, B. (2013). Structural analysis of succinoglycan oligosaccharides from Sinorhizobium meliloti strains with different host compatibility phenotypes. J Bacteriol, 195, 2032-8.

Davis, R., Deering, A., Burgula, Y., & Mauer, L. (in press). Differentiation of live, dead, and treated cells of E. coli O157:H7 using FT-IR spectroscopy. J. Appl. Microbiol.

Deering, A., Pruitt, R., & Mauer, L. (in press). Examination of the Internalization of Salmonella serovar Typhimurium in Peanut, Arachis hypogaea, using Immunocytochemical Techniques. Food Research International.

Deering, A., Pruitt, R., & Mauer, L. (2011). Identification of the Cellular Location of Internalized Escherichia coli O157:H7 in Mung Bean, Vigna radiata, using Immunocytochemical Techniques. Journal of Food Protection, 74, 1224-1230.

Zhang, Y., Simsek, S., Campanella, O., Ohm, J., Chang, H., & Mergoum, M. (2011). Rheological changes in refrigerated dough during storage in relation to proteins. J. Food Process Engineering, 34, 639-656.

Simsek, S., Ojanen-Reuhs, T., & Marie, C. (2009). An apigenin-induced decrease in K-antigen production by Sinorhizobium sp. NGR234 is y4gM- and nodD1-dependent. Carbohydrate Research, 344, 1947-1950.

Ismail, B., & Nielson, S. (in press). Analysis of Food Contaminants, Residues and Chemical Constituents of Concern. In Food Analysis.

Chong, H., & Simsek, S. (2009). Analysis of pectin from hot and cold break tomato preparations. Food Research International, 42, 770-772.

Botany and Plant Pathology, 915 West State Street, West Lafayette, IN 47907 USA, (765) 494-4614

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