Ph.D., Rutgers University, 2011
Interest Areas and Research
Enhancement of flavor and the health-promoting properties of foods presents a substantial opportunity for improving the quality of the global diet. In addition, the identification of biologically active natural products in foods, and other natural resources such as plants and fungi, have enormous potential to produce novel health-promoting food ingredients and natural product-based products that can benefit agriculture, animal and human health. Accordingly, our research portfolio is focused on two scientific disciplines, namely, 1) flavor chemistry (sensomics) and 2) natural products chemistry (bioactive natural products). “Healthy Foods with Great Flavor” is the overarching vision of the flavor chemistry leg of the research program.
Dein, M.*, and J. P. Munafo. 2019. Characterization of key odorants in hoary mountain mint, Pycnanthemum incanum. Journal of Agricultural and Food Chemistry.
Heatherly, M., M. Dein*, J. P. Munafo, and C. R. Luckett. 2019. Crossmodal correspondence between color, shapes, and wine odors. Food Quality & Preference, 71, 395-405.
Tomaszewski, M., M. Dein, A. Novy, T. Hartman, M. Steinhaus, C.R. Luckett, and J.P. Munafo. 2019. Quantitation and seasonal variation of key odorants in propolis. Journal of Agricultural and Food Chemistry.
Wickramasinghe, P., and J.P. Munafo. 2019. Key odorants from the fermentation broth of the edible mushroom Ischnoderma resinosum. Journal of Agricultural and Food Chemistry.
Chiang, N., C. Ho, and J.P. Munafo. 2018. Identification of key aroma compounds in raw and roasted lily bulbs (Bai he). Flavour and Fragrance Journal.