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Athens, Ohio 45701
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Robert Brannan

Robert Brannan
Professor
740-593-2879
brannan@ohio.edu
Grover Center E170
Athens Campus

Education

  • BS, Experimental Food, University of Maryland, 1991
  • MS, Food Science, University of Georgia, 1994
  • PhD, Food Science, University of Massachusetts, 2001

Research Interests

  • Pawpaw ( Asimina triloba )
  • Strategies to reduce oil uptake during frying of foods
  • Attitudes concerning food-related topics such as gluten-free and veganism

Publications

  • Brannan, R.G. and Wong, G. 2017. Effect of Frozen Storage on Polyphenol Oxidase, Antioxidant Content, and Color of Pawpaw ( Asimina Triloba [L.] Dunal) Fruit Pulp. Journal of Food Research. Accepted for Publication.
  • Brannan, R.G. 2016. Polyphenol Oxidase in Pawpaw ( Asimina triloba [L.] Dunal) Fruit Pulp from Different Varieties. Journal of Food Research. 5(1):33-39
  • Brannan, R.G., Peters, T., and Talcott, S.T. 2015. Phytochemical analysis of ten varieties of pawpaw ( Asimina triloba [L.] Dunal) fruit pulp. Food Chemistry. 168: 656-661.
  • Brannan, R. G., Salabak, D. E., and Holben, D.E. 2012. Sensory analysis of pawpaw ( Asimina triloba ) pulp puree: Consumer appraisal and descriptive lexicon. Journal of Food Research. 1(1).
  • Brannan, R.G., Salabak, D. E. 2009. Ability of Methanolic Seed Extracts of Pawpaw ( Asimina tribloba ) to Inhibit n-3 Fatty Acid Oxidation Initiated by Peroxyl Radicals and Reactive Oxygen, Nitrogen, and Sulfur. Food Chemistry. 114:253-258.
  • Harris, G.G. and Brannan, R.G. 2009. An Evaluation of Antioxidant Compounds, Reducing Potential, and Radical Scavenging of Pawpaw ( Asimina tribloba ) Fruit Pulp from Different Stages of Ripeness. LWT: Food Science and Technology. 42:275–279.
  • Brannan, R.G. and Pettit, K. 2015. Reducing the oil content in coated and deep-fried chicken using whey protein. Lipid Technology. 27(5):1-3.
  • Brannan, R.G., Mah, E., Casher, K., Lehn, M., Yuan, S., Myers, A.M., and Herrick, C.S. 2014. Influence of ingredients that reduce oil absorption during immersion frying of battered and breaded foods. Invited review. European Journal of Lipid Science and Technology. 116(3): 240-254.
  • Brannan, R.G., Myers, A.S., and Herrick, C.S. 2013. Oil inhibition during frying using dried egg white and fiber solutions. 115(8): 946-955.
  • Myers, A.S. and Brannan, R.G. 2012. Efficacy of Fresh and Dried Egg White on Inhibition of Oil Absorption During Deep Fat Frying. Journal of Food Quality. 35: 239-246. 
  • Mah, E., Brannan, R.G. 2009. Reduction of Oil Absorption in Deep-fried, Battered, and Breaded Chicken Patties Using Whey Protein Isolate as a Post-breading Dip: Effect on Flavor, Color, and Texture. Journal of Food Science. 74(1):s9-s16.
  • Mah, E., Brannan, R.G. 2008. Reduction of Oil Absorption in Deep-fried, Battered, and Breaded Chicken Patties Using Whey Protein Isolate as a Post-breading Dip: Effect on Lipid and Moisture Content. Journal of Food Science. 73(8):s412-s417.

University Services

  • AHSW Associate Director, Department of Food and Nutrition Sciences
  • AHSW Graduate Coordinator, Department of Food and Nutrition Sciences
  • AHSW Graduate and Honors Committee
  • AHSW Promotion and Tenure Committee
  • CHSP Promotion and Tenure Committee
  • OHIO Faculty Senate