Ryan J. Elias, Ph.D.

Research Interests:

Dr. Elias’s research group studies the free radical chemistry of foods, with emphasis on transition metal-catalyzed oxidation reactions.  Current research projects in his laboratory are in the following areas:

• Lipid oxidation in complex food systems; Stabilization of bioactive fatty acids in processed foods

• Redox chemistry and stability of polyphenols in foods

• Development and evaluation of novel antioxidants for food applications

• Use of electron paramagnetic resonance (EPR) to investigate free radical mechanisms in foods and biological systems

• Investigation of molecular dynamics using EPR

• Consequences of protein oxidation on physical and chemical stability of foods; Protein and protein-derived antioxidants

• Oxidative stability of beer and wine

Selected Publications:

Elias R.J., Andersen M.L., Skibsted L.H., Waterhouse, A.L. Identification of free radical intermediates in oxidized wine using electron paramagnetic resonance spin trapping. J. Agric. Food Chem. 2009, 57 (10), 4359-4365.

Elias R.J., Waterhouse, A.L. Controlling the Fenton reaction in wine. J. Agric. Food Chem. 2009, (accepted).

Elias R.J., Andersen M.L., Skibsted L.H., Waterhouse, A.L. Key factors affecting radical formation in wine studied by electron paramagnetic resonance. Am. J. Enol. Vitic. 2009, 60 (4) (in press).

Elias R.J., Laurie V.F., Ebeler S.E., Wong J.W., Waterhouse A.L. Analysis of selected carbonyl oxidation products in wine by HPLC-DAD. Anal. Chim. Acta. 2008, 626 (1), 104-110.

Bou R., Guardiola F., Codony R., Faustman L.C., Elias R.J., Decker E.A. Effect of heating oxymyoglobin and metmyoglobin on the oxidation of muscle microsomes. J. Agric. Food Chem. 2008, 56 (2), 9612-9620.

Elias R.J., Kellerby S.S., Decker E.A. Antioxidant activity of proteins and peptides. Crit. Rev. Food Sci. Nutr. 2008, 48 (5), 430-441.

Elias R.J., McClements D.J., Decker E.A. Impact of thermal processing on the antioxidant mechanisms of continuous phase β-lactoglobulin in oil-in-water emulsions. Food Chem. 2007, 104, 1402-1409.

Chaiyasit W., Elias R.J., Decker E.A. Role of physical structures in bulk oils on lipid oxidation. Crit. Rev. Food Sci. Nutr. 2007, 47 (3), 299-317.

Elias R.J., Bridgewater J.D., McClements D.J, Vachet R.W., Decker E.A. Antioxidant mechanisms of enzymatic hydrolysates of β-lactoglobulin in food lipid dispersions. J. Agric. Food Chem. 2006, 54 (25), 9565-9572.

Elias R.J., McClements D.J., Decker E.A. Antioxidant activity of cysteine, tryptophan, and methionine residues in continuous phase β-lactoglobulin in oil-in-water emulsions. J. Agric. Food Chem. 2005, 53 (26), 10248-10253.