Yan Campbell

Yan Campbell

Research Associate II

Office: 107 Herzer Hall
Mailing Address:
Box 9805
945 Stone Blvd.
Mississippi State, MS 39762
Publications
2019
Al-Amin, M., W. Shao, A. Varadarajan, C. E. Freeman, Y. Campbell, W. M. Schilling, S. Kundu, C. Black. 2019. Comparison of the mechanical properties between treated and untreated ham nets. Textile Research Journal. Download

2019
Krishnan, K., Y. Campbell, K. V. To, G. Lima, M. D. Byron, X. Zhang, J. D. Hendrix, W. Shao, C. Cord, C. Crist, T. W. Phillips, M. W. Schilling. 2019. Effects of temperature, relative humidity, and protective netting on Tyrophagus putrescentiae (schrank)(sarcoptiformes: Acaridae) infestation, fungal growth, and product quality of cave-aged Cheddar cheese. Journal of Stored Products Research 83:44-53. Download

2019
Schilling, M. W., A. J. Pham-Mondala, N. Dhowlaghar, Y. L. Campbell, T. T. Dinh, A.C. Tolentino, J. B. Williams, Y. L. Xiong. 2019. Changes in the volatile composition of fresh pork sausage with natural antioxidants during long-term frozen storage. Meat and Muscle Biology 3(1):194-209. Download

2018
Campbell, Y. L., X. Zhang, W. Shao, J. B. Williams, T. J. Kim, J. Goddard, S. Abbar, T. W. Phillips, M. W. Schilling. 2018. Use of nets treated with food-grade coatings on dry-cured ham to control Tyrophagus putrescentiae infestations without impacting sensory properties. Journal of Stored Products Research 76: 30-36. Download

2018
Portillo, H. A., M. S. Howlader, Y. L. Campbell, W. T. French, T. J. Kim, E. B. M. Hassan, M. W. Schilling. 2018. Incorporating fermented by-products of Lactobacillus diolivorans in food grade coatings designed for inhibition of Tyrophagus putrescentiae on dry-cured hams. Journal of Stored Products Research 77:77-83. Download

2018
Theradiyil Sukumaran, A., A. J. Holtcamp, A. K. Englishbey, Y. L. Campbell, T. Kim, M. W. Schilling, T. T. N. Dinh. 2018. Effect of deboning time on the growth of Salmonella, E. coli, aerobic, and lactic acid bacteria during beef sausage processing and storage. Meat Science 139:49-55. Download

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