B.A. 1977 - State University of New York at Plattsburgh , Biology
M.S. 1979 - University of Tennessee , Microbiology
Ph.D. 1982 - North Carolina State University , Food Science
Member of: American Society of Microbiology, Institute of Food Technologists, American Society for Enology and Viticulture.
Research is focused in the areas of food preservation, food safety, and food and beverage fermentation. Current investigations encode:
- Non-thermal technologies for prophylactic and intervention approaches to assure the safety of fresh fruits and vegetables.
- Protein-based antimicrobials to achieve biological stability in food and beverages
- Antimicrobial activity associated with plant derived compounds
Stan, S, J.S Woods and M.A, Daeschel, 2005 Investigation of the presence of OH radicals in electrolyzed NaCl solution by electron spin spectroscopy. J. Agric. Food Chem. 53:4901-4905
Stan, S. and M.A. Daeschel, 2005 5,5-Dimethyl-2-pyrrolidone-N-oxyl formation in electron spin resonance studies of lectrolyzed NaCl solution using 5.5-Dimethyl-1-pyrroline-N-oxide as a spin trapping agent. J. Agric. Food Chem. 53:4906-4910
Park, S.I., S.D. Stan, Daeschel, M., Zhao, Y. 2005. Antifungal coatings on fresh strawberries to control mold growth during cold storage J. Food Sci.. 70:M202-207
Moretro, T and M.A. Daeschel, 2004. Wine is bactericidal to Foodborne pathogens. J. Food Science. 69:251-257
Park, S.I., Daeschel, M., Zhao, Y. 2004. Functional properties of antimicrobial lysozyme-chitosan composite films . J. Food Sci.. 69:215-221
Stan, S and M.A. Daeschel, 2003. Reduction of Salmonella eneterica on alfalfa seeds with acidic electrolyzed oxidizing water and enhanced uptake of acidic electrolyzed into seeds by gas exchange. J. Food Prot. 66:2017-2022.
Page updated 07/10/08