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Brad L Reuhs

Department of Food Sciences 

  • Associate Professor Food Science

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.