Ph.D., Rutgers University, 2011
Interest Areas and Research
The research our laboratory is focused on the identification and quantitation of key flavor molecules in foods and beverages and the discovery and characterization of biologically active natural products from plants and fungi. The overall vision is to apply fundamental understanding of flavor chemistry to aid in the development of foods with improved flavor and to discover and develop novel natural products that benefit agriculture as well as animal and human health.
Lopez, J., T. Kerley, L. Jenkinson, C. R. Luckett, and J. P. Munafo*. 2019. Odorants from the thermal treatment of hydrolyzed mushroom protein and cysteine enhance saltiness perception. J. Agric. Food Chem. 2019, 67, 41, 11444-53.
Wickramasinghe, P., A. Murray, M. Sahoo, M. Dein, V. P. Dia, C. R. Luckett, and J. P. Munafo*. 2019. The effects of processing on Garcinia xanthochymus fruit beverage. J. Food Meas Charact. (2019): 1-14.
Murray, A., Palatini, K., Komarnytsky, S., Gianfagna, T., Munafo, J. Phenylpropanoid Glycerol Glucosides Attenuate Glucose Production in Hepatocytes. ACS Omega. 2019 Jun 19;4(6):10670-6.
Wickramasinghe, P. and Munafo, J. Key odorants from the fermentation broth of edible mushroom, Ischnoderma resinosum. J. Agric. Food Chem. 2019 Feb 8;67(7):2036-42.