CV-2013 (rev Sept 23 2013) - University of...

Curriculum Vitae

Harry D. Sapirstein, B.Sc., Ph.D.

September 2013

Harry D. Sapirstein Curriculum Vitae

2

TABLE OF CONTENTS

SUMMARY ...................................................................................................................... 3

PERSONAL .................................................................................................................... 4

EDUCATION ................................................................................................................... 4

STUDENT ACADEMIC AWARDS ...................... ERROR! BOOKMARK NOT DEFINED.

EMPLOYMENT HISTORY .............................................................................................. 4

TEACHING EXPERIENCE ............................................................................................. 5

MEMBERSHIP IN SCIENTIFIC SOCIETIES .................................................................. 6

SERVICE TO UNIVERSITY COMMUNITY ..................................................................... 6

SERVICE TO PROVINCIAL AND NATIONAL INDUSTRY COMMITTEES ................... 6

SERVICE TO BROADER SCIENTIFIC COMMUNITY .................................................... 7

CONTRIBUTIONS TO TRAINING OF GRADUATE AND UNDERGRADUATE STUDENTS .................................................................................................................. 8-9

RECENT AND CURRENT RESEARCH ACTIVITIES .............................................. 10-11

RESEARCH GRANTS AND FUNDING SOURCES ................................................ 11-12

PUBLICATIONS & PRESENTATIONS ................................................................... 12-27


3

SUMMARY

Associate Professor, Department of Food Science, Faculty of Agricultural and Food Sciences, University of Manitoba

Teacher of undergraduate and graduate courses in the areas of baking science and

technology, cereal chemistry, food safety, food analysis, technical communications Scientific and technical expertise in cereal chemistry, wheat quality for breadmaking,

structure and composition of gluten proteins, bran composition, phenolics and antioxidants, in vitro digestion, digital imaging of grain and baked good products, applied multivariate statistics

Managed more than $2.6 million in research grant projects as principal investigator

More than $3.0 million in research grant projects as co-investigator Published 76 scientific papers including 49 scientific papers in international peer-reviewed

journals, 17 papers in conference proceedings, and 10 book chapters Supervised 20 graduate student thesis projects; 19 theses published, 1 project ongoing Presented over 100 papers at national or international scientific meetings including 19 invited

papers Developed or co-developed computer software for the following applications: wheat cultivar

identification based on protein fingerprints, grain inspection and grading by digital imaging, crumb grain measurement of baked goods by digital imaging

Former Associate Editor, Cereal Chemistry Former Chair, Canadian Prairie Section, AACC International

Former Chair, Protein Division, AACC International Program Chair, 2001 Annual Meeting of AACC International Member, Prairie Grain Development Committee


4

PERSONAL

ADDRESS: OFFICE Department of Food Science University of Manitoba Winnipeg, Manitoba Canada, R3T 2N2 Tel: 204/474-6481; Fax: 204/474-7630 E-mail: [email protected] Internet: www.umanitoba.ca/afs/harry_Sapirstein

HOME 625 Waterloo Street Winnipeg, Manitoba Canada, R3N 0T2 Tel:204/453-1605

EDUCATION

B.Sc. (With Distinction). 1973. University of Michigan, Ann Arbor, MI, USA. B.Sc. Agriculture (With Distinction). 1978. University of Alberta, Edmonton,

AB, Canada. Ph.D. (Cereal Chemistry) 1985. University of Manitoba, Winnipeg, MB, Canada.

Supervising Professor: Dr. Walter Bushuk Thesis Title: Computer Based Quantification, Wheat Cultivar identification

and Comparative Analysis of Gliadin Electrophoregrams

EMPLOYMENT HISTORY

1984-86 Research Associate, Department of Plant Science, University of Manitoba

1986-95 Junior Chair, NSERC-United Grain Growers Industrial Research Chair in Grain Technology

1986-97 Assistant Professor, Department of Food Science, University of Manitoba

Current Associate Professor, Department of Food Science, University of Manitoba

Harry D. Sapirstein Curriculum Vitae 5

TEACHING EXPERIENCE

Department of Food Science Faculty of Agricultural and Food Sciences University of Manitoba Winnipeg, MB, R3T 2N2 All courses are 3 credit hours. Undergraduate Courses 78.429 Foods of Plant Origin (100%): 1993, 1994 78.401 Food Processing II (10%): 1994 78.453 Processing of Plant Food Products (100%): 1996 78.412 Food Science Seminar (100%, a course in technical communications): 1997 -

present 78.320 Baking Science and Technology (100%): 2001, 2003, 2006 78.450 Food Safety and Regulations (33%): 2002, 2004; (50%) 2006 78.4160 Food Analysis I, plus Lab (100%): 2006 FOOD 4160 Food Analysis I, plus Lab (100%): 2007 - present FOOD 4500 Food Safety and Regulations (50%): 2007, 2008, 2010 FOOD 4120 Food Science Seminar (100%), 2008 - present Graduate Courses 78.718 Food Science of Cereal Grains (100%): 1993, 1995, 1999, 2003-2005 78.717 Physical Biochemistry (100%): 1993, 1994, 1998 78.719 Advanced Food Science (50%): 1995-1997 78.713 Food Science Seminar: (100%, a course in technical communications, both

oral and written): 1997-2006 FOOD 7130 Food Science Seminar: (100%, a course in technical communications):

2007 - present FOOD 7180 Food Science of Cereal Grains (100%): 2008 - 2011, 2013


MEMBERSHIP IN SCIENTIFIC SOCIETIES (CURRENT)

AACC International, Institute of Food Technologists

SERVICE TO UNIVERSITY COMMUNITY Committee Service Chair, Faculty of Agricultural and Food Sciences Library Committee, 2008 Member, Faculty of Agricultural and Food Sciences Library Committee, 1996-2008 Member, Faculty of Agricultural and Food Sciences, Degree Program Committee for

Food Science, 1995-2009 Member, Faculty of Agricultural and Food Sciences Research Committee, 1999-2007 Member, Faculty Advisory Committee for Selection of Head of Department of Food

Science, 1999 Chair, Department of Food Science Ad Hoc Committee on Curriculum Review, 1992-

1996 Member, Department of Food Science Committee for hiring Assistant Professor in

Food Science, 2010 Chair, Faculty of Agricultural & Food Sciences Library Committee, 2010 – present Member, Faculty of Graduate Studies Programs & Planning Committee, 2011 – 2013 Chair of Ph.D. and M.Sc. Thesis Examinations Ph.D. Defense, Rodney Mailer, Department of Plant Science, 1993 Ph.D. Defense, Leslie Fuller, Department of Soil Science, 1993 M.Sc. Defense, Michael Peirson, Department of Food Science, 2002 M.Sc. Defense, Shin Nam, Department of Food Science, 2002 Ph.D. Defense, Patricia Cuthbert, Department of Plant Science, January, 25, 2008 Ph.D. Defense, Florence Opapeju, Department of Animal Science, Dec. 17, 2009.

SERVICE TO PROVINCIAL AND NATIONAL INDUSTRY COMMITTEES

Member, Prairie Registration Recommending Committee for Grain/Prairie Grain

Development Committee, Wheat, Rye and Triticale Subcommittee, 1993-present Member, Canadian Wheat Board Ad Hoc Committee on the Quality of Canada

Western Extra Strong Wheat, 1995-1999 Member, Canadian Wheat Board Ad Hoc Advisory Committee on Bakery Products

Research, 1999 Member, Prairie Registration Recommending Committee, Ad Hoc Advisory

Committee on Fees for Wheat Quality Cooperative Testing, 1999 Member, Food Science Lead Committee of the Manitoba Agriculture Services

Coordination Committee, 1993-1998


SERVICE TO BROADER SCIENTIFIC COMMUNITY

Chair, American Association of Cereal Chemists - Canadian Prairie Section, 1987/1988.

Co-Chair, 11th Joint Conference - Association of Operative Millers/American Association of Cereal Chemists, 1988.

Chair, Image Analysis Symposium, 1988 Annual Meeting of the American Association of Cereal Chemists.

Member, American Association of Cereal Chemists, Local Sections Committee, 1989-1990.

Associate Editor, Cereal Chemistry, 1989-1993.

Member, Organizing Committee, 4th International Workshop on Gluten Proteins, 1990.

Chair, Protein Division, American Association of Cereal Chemists, 1992/1993.

Chair, Grain Technology Technical Session, 1999 Annual Meeting of the American Association of Cereal Chemists.

Program Chair, 2001 Annual Meeting of the American Association of Cereal Chemists.

Member, delegation representing the International Scientific Cooperation Bureau of Agriculture and Agri-Food Canada, to promote research and development activities in cereal grain foods with China, October 18-22, 2006, Wuxi and Shanghai.

Member, NSERC Review Committee - University of Guelph Industrial Research Chair in Cereal Science and Technology, 2006.

Associate Editor, Cereal Chemistry, 2005 - 2009.

Reviewer: Cereal Chemistry, Journal of Cereal Science, Canadian Journal of Plant Science, American Society of Agricultural Engineers, etc.

Member, expert panel, 2008, to consult and advise on private industry commissioned review on whole grain intake and cardiovascular disease and whole grain intake and diabetes, Life Sciences Research Office, Bethesda, MD.


CONTRIBUTIONS TO TRAINING OF GRADUATE AND

UNDERGRADUATE STUDENTS

Published Graduate Theses: 18 M.Sc., 2 Ph.D., 1 Undergraduate Kohler, J.M. 1991. Study of Commercial Grades of Canada Western Red Spring

Wheat By Digital Image Analysis. M.Sc. Thesis. Faraj, A.K. 1993. Wheat Flour Protein Solubility in Relation to Breadmaking Quality

of Different Genotypes. M.Sc. Thesis. Fu., B.X. 1996. Biochemical Properties of Wheat Gluten Proteins in Relation to

Breadmaking Quality. Ph.D. Thesis. Suchy, J. 1997. Physicochemical Studies of SDS Gel Protein and its Value for

Prediction of Wheat Breadmaking Quality. M.Sc. Thesis. Almonte, M.T. 1998. Effect of Dough Mixing and Relaxation on the Protein

Solubility and Composition of Bread Wheat. M.Sc. Thesis. Zghal, M.C. 1999. The Relationship between Bread Physical Texture and its

Structure Determined by Digital Image Analysis (co-supervised with Dr. M.G. Scanlon, Food Science).

Dupuis, B. 1999. Effects of Dough Mixing on Gluten Proteins. Ph.D. Thesis (co-supervised with Dr. W. Bushuk, Food Science).

Lukie, C. 2001. Effects of Genotype and Environment on the Breadmaking Quality of Canada Western Extra Strong Red Spring Wheat Cultivars. M.Sc. Thesis.

David, P. 2003. Breadmaking Quality of Durum Wheat: Effects of Semolina Particle Size, Fermentation Time and Glutenin Molecular Size. M.Sc. Thesis.

Przednowek, D. 2003. The Effect of Pulse Crop Rotation and Controlled-Release Urea on the Nitrogen Accumulation and End-Use Quality of Canada Western Red Spring Wheat. M.Sc. Thesis (co-supervised with Dr. D. Flaten, Soil Science).

Machet, A.-S. 2005. Effects of flour extraction rate and bran content on the protein composition and functionality of Western Canadian Wheats. M.Sc. Thesis.

Jarvis, C. 2006. Wheat Grade and Quality Responses to Growing Season Weather Variation in Producer Fields Across the Canadian Prairies. M.Sc. Thesis (co-supervised with Dr. P. Bullock, Soil Science).

Finlay, G. 2006. Genotype by Environment Interactions of Weather on Wheat Grade and Quality. M.Sc. Thesis (co-supervised with Dr. P. Bullock, Soil Science).

Mpofu, A. 2006. Genotype and Environment Variation in the Phenolic Antioxidant Properties of Hard Spring Wheat”. M.Sc. (co-supervised with Dr. Trust Beta, Food Science).

Fernando, F. 2008. Effect of Wheat Genotype and Growing Location on Bread Crumb Structure Measured by Digital Image Analysis. B. Eng. (co-supervised with Dr. Jitendra Paliwal, Biosystems Engineering).

Silvi Siddhu, M.Sc. 2010. Sensory analysis of refined and whole wheat breads made from red and white wheat using electronic nose and GC-MS.

Li Ni Qiao, M.Sc. 2010. Patterns of Accumulation of Wheat Gluten Proteins During Kernel Development in Response to Weather Variation.

Sirak Golom, M.Sc. 2012. Effects of in vitro gastrointestinal digestion on extractability of nutrient and bioactive compounds from wheat bran.

Arshala Karunasena, M.Sc. 2011. Enhancing Antioxidant Activity and Extractability


of Bioactive Compounds of Wheat Bran using Thermal Treatments

Continuing Graduate Students: M.Sc. Yao Wu, M.Sc. Project title: Improving Improving Farinograph Absorption of Canada

Western Red Winter Wheat by Screening for Pentosan Content

Member of Graduate Student Advisory and/or Thesis Examining Committees Margaret Anderson, Ph.D., Department of Food Science, awarded 1992 Lei Gao, Ph.D., Department of Food Science, awarded 1992 Pankaj Shatadal, Ph.D., Department of Biosystems Engineering, awarded 1994 Xiang Yang Luo, Ph.D., Department of Biosystems Engineering, awarded 1997 Samir Majumdar, Ph.D., Department of Biosystems Engineering, awarded 1997 Leslie Mitchell, M.Sc., Department of Soil Science, awarded 1997 Maria Botero, M.Sc., Department of Biosystems Engineering, awarded 1997 Marnie Hamill, M.Sc., Department of Plant Science, awarded 2002 Kenton Hildebrand, M.Sc., Department of Agribusiness and Agricultural Economics,

awarded 2002 Chun Wang, Ph.D., Department of Food Science, awarded 2003 Elena Gomez Haro Aceves, M.Sc., Department of Food Science, awarded 2004 Archie Mpofu, M.Sc., Department of Food Science, awarded 2006 Keyur Mehta, M.Sc., Department of Food Science, awarded 2007 Guillermo Bellido, Ph.D., Department of Food Science, awarded, 2007 Xiaowei Guo, Ph.D., Department of Plant Science, awarded 2008 Zhuo Zhang, M.Sc., Department of Food Science, awarded 2010 Daiva Daugelaite, Ph.D., Department of Food Science, awarded 2011 Yulia Borsuk, M.Sc. Department of Food Science, awarded 2011 Filiz Köksel, Ph.D., Department of Food Science, continuing Melissa Thiessen-Dyck, M.Sc., Department of Food Science Lisa Davies-Hoes, M.Sc., Department of Food Science Lilei Yu, M.Sc., Department of Food Science Lin Yuan, M.Sc., Department of Human Nutritional Sciences External Examiner – Ph.D. Mr. Timo Vuori, Curtin University of Technology, Perth, Australia (1996)


RECENT AND CURRENT RESEARCH ACTIVITIES

Structure and Functionality of Wheat Proteins in Breadmaking The unique ability of wheat to produce leavened bread and a diverse array of other food products depends primarily on the correspondingly unique and distinct viscoelastic nature of monomeric gliadin and polymeric glutenin proteins in the starchy endosperm of the grain. It is the balance of gliadin and glutenin properties that makes wheat unique for food. Glutenin is the key protein which is the principle component responsible for the elastic properties of dough, and differences in dough strength and end-use quality of different wheats. The main focus of this research is to develop a better understanding of how and why glutenin and constituent subunits vary due to genetic and non-genetic factors. Current focus is on non-genetic factors such as growing location and weather on patterns of accumulation of wheat protein fractions (particularly glutenin subunits) during kernel development and how quantitative variation in glutenin and subunits relates to the processing quality of flour for baked goods. The project is utilizing wheat samples generated in a recently concluded NSERC Strategic Project focused on CWRS wheat grade and quality response to growing season weather variation in the prairie region. Improving Farinograph Absorption of CWRW Wheat by Screening for Pentosan Content Farinograph absorption (FA) is a standardized measure of flour water absorption and is one of the most important breadmaking quality determinants. FA directly relates to the amount of product that can be manufactured from a given weight of flour. Accordingly, hard wheat flours possessing high FA and good dough strength are invariably preferred by millers and bakers. That milling quality winter wheat on average has FA values 8-10% lower than CWRS wheat, negatively affects demand for CWRW wheat and is the main reason for its significantly discounted price compared to CWRS wheat. Also, increasing FA by breeding has been problematic as direct measurement is expensive, slow and requires amounts of flour unavailable in early generations. To address these problems, this project will apply a small-scale test of FA based on flour pentosans (arabinoxylans, the predominant non-starch polysaccharide in wheat) which are cell wall polysaccharides that are known to absorb water in disproportionate amounts. The short-term goal of this project is to demonstrate the effectiveness of this pentosan assay in relation to FA in order to quickly and efficiently screen lines at earlier generations when farinograph testing is not possible. A related goal is to identify genotypes with high pentosan content that could be used as parental material in a breeding program. Wheat Quality Response to Growing Season Weather Variation in the Prairie Region Wheat is Canada’s most important grain crop with a direct value to the economy of more than $8 billion annually. High wheat yield and freedom from disease are the principal concerns of producers, However, it is the highly regarded processing quality of western Canadian hard spring wheat that provides its marketing advantage. The grain crop region of western Canada is a vast 40 M ha, and experiences an enormous range of weather conditions every year. This weather variability combined with genotype creates the potential for a wide range in protein content and end use quality even for wheat of top milling grades relatively unaffected by disease and insect damage. The goal of this research program is to understand the relationships between the growing environment and genotype on wheat quality, particularly gluten strength of the CWRS class in order to develop a better understanding of the physicochemical factors that affect wheat quality and use this knowledge in the sourcing and marketing of wheat of more consistent quality.


Optimizing Wheat Bran for Food and Health The increasing popularity of whole wheat bread and other foods containing whole grain reflects the gaining importance with consumers of products that address positive nutrition and dietary preferences and outcomes. Due to its distinct composition of bioactive components, consumption of whole wheat has been consistently shown to be associated with reduced risk of heart disease, type 2 diabetes, gastro-intestinal cancer, and obesity. The health-related functionality of whole wheat is largely due to the bran fraction and bioactive constituents such as fibre and fibre-related compounds, some of which have antioxidant and other compelling physiological properties. The focus of this recently concluded project was to improve the functionality of wheat bran for food and health applications. While bran is healthful, many consumers dislike the strong aroma and flavour it lends to baked goods. Also, bran is challenging to manage from a processing perspective; whole wheat doughs are relatively difficult to handle and lack mixing tolerance, and the bread produced has lower volume, and coarser crumb grain. As part of this research, we have investigated several treatments with potential to alter the physicochemical properties of wheat bran. Among the hydrothermal treatments that were studied, we found that autoclaving substantially increased the extractability/solubility of many bioactive wheat bran constituents resulting in a product enhanced in shelf life, aroma, and biochemical properties compared to traditional wheat bran. In particular, the soluble extracts of the modified wheat bran had antioxidant activities increased by more than 400% compared to extracts from unprocessed wheat bran. Dietary fibre solubility which is very limited in traditional wheat bran was significantly increased as well. Cell and animal model studies undertaken to date have been equally compelling, with results reflecting a remarkable range of important bioactivities for both the modified bran and extracts. Results as a whole indicate that the nutritional and health benefits normally ascribed to traditional wheat bran likely represent a fraction of its potential. Wheat bran modified by autoclaving appears to have considerable value for whole grain food and health applications far beyond what may be possible with traditional wheat bran.

RESEARCH GRANTS AND FUNDING SOURCES

Bushuk, W. and Sapirstein, H.D. (co-investigator). 1986-1991. NSERC-United

Grain Growers Industrial Research Chair in Grain Technology, $2.28 million total. Sapirstein, H.D. 1988-90.Computer analysis of chemical and physical properties of

wheat in relation to end-use quality. NSERC Operating Research Grant, $22,000/annum.

Sapirstein, H.D. 1991-93. Computer analysis of chemical and physical properties of wheat. NSERC Operating Research Grant, $25,440/annum.

Sapirstein, H.D. 1993-97. Chemical and physical properties of wheat in relation to end-use properties. NSERC Operating Research Grant, $20,400/annum.

Bushuk, W., Sapirstein, H.D. (co-investigator), Lukow, W. and Townley-Smith, F. 1994-96. Properties and utilization of extra-strong Glenlea-type wheats. Co-investigator, NSERC Strategic Group Grant, $97,000/annum.

Sapirstein, H.D. (principal investigator), Bushuk, W., Scanlon, M.G. and Malcolmson, L.J. 1996-2001. Digital image analysis for quality assurance in research and commercial baking. Principal investigator, NSERC Strategic Group Grant, $485,000.


Sapirstein, H.D. 1998-2002. Chemical and physical properties of wheat in relation

to end-use quality. NSERC Operating Research Grant, $22,484/annum. Sapirstein, H.D. 2002. Effects of Flour Extraction Rate and Bran Content on the

Composition and Functionality of Wheat Proteins in Breadmaking: Towards the Development of a New Diagnostic Test of Flour Refinement. Private industry research grant from Warburtons Limited, Bolton, U.K., $21,000.

Sapirstein, H.D. 2002. Effects of Flour Prefermentation and Prehydration on Wheat Protein Composition and Breadmaking Properties. Private industry research grant from Warburtons Limited, Bolton, U.K., $35,000.

Sapirstein, H.D. 2002-2006. Structure-Function Relationships of Wheat Endosperm Proteins in Breadmaking. NSERC Operating Research Grant, $18,000/annum.

Scanlon, M.G., Page, J., Sapirstein, H.D. (co-investigator) and Bassim, M.N. 2002-2007. Low Intensity Ultrasound for Measuring the Properties of Wheat Flour Dough and Controlling its Manufacture, NSERC Strategic Project Grant, $649,855.

Sapirstein, H.D. (principal investigator), Bullock, P.R., Entz, M.H., Fernando, W.G.D., Dexter, J.E., and DePauw, R.M. 2002-2007. CWRS Wheat Grade and Quality Response to Growing Season Weather Variation in the Prairie Region – New Knowledge for Production and Delivery of Uniform Quality Wheat to Market. NSERC Strategic Project Grant, $1,399,860.

Sapirstein, H.D. (principal investigator) and Bullock, P.R. 2006-2008. Effects of the growing environment on the quantity and quality of wheat proteins during grain development. ARDI Research Grant, $81,367.

Sapirstein, H.D. (principal investigator) and Bullock, P.R. 2006-2010. Patterns of variation of wheat gluten protein during kernel development and relationships to weather. Canadian Wheat Board, $53,500.

Sapirstein, H.D. 2012 – 2016. Improving Farinograph Absorption of CWRW Wheat by Screening for Pentosan Content ($161,540)

PUBLICATIONS

Dissertation Computer-Based Quantification, Wheat Cultivar identification and Comparative Analysis of Gliadin Electrophoregrams. Ph.D. Thesis. University of Manitoba. 1985.

Papers in Refereed Journals 1. Sapirstein, H.D. and Bushuk, W. 1985. Computer-aided analysis of gliadin

electrophoregrams. I. Improvement of precision of relative mobility determination by using a three reference band standardization. Cereal Chem. 62:372-377.

2. Sapirstein, H.D. and Bushuk, W. 1985. Computer-aided analysis of gliadin electrophoregrams. II. Wheat cultivar identification. Cereal Chem. 62:377-392.

3. Sapirstein, H.D. and Bushuk, W. 1985. Computer-aided analysis of gliadin electrophoregrams. III. Characterization of the heterogeneity in gliadin composition for a population of 98 common wheats. Cereal Chem. 62:392-398.

4. Sapirstein, H.D. and Bushuk, W. 1986. Computer-aided wheat cultivar identification and analysis of densitometric scanning profiles of gliadin


electrophoregrams. Seed Sci. and Technol. 14:489-517.

5. Sapirstein, H.D., Neuman, M., Wright, E.H., Shwedyk, E., and Bushuk, W. 1987. An instrumental system for cereal grain classification using digital image analysis. J. Cereal Sci. 6:3-14.

6. Neuman, M., Sapirstein, H.D., Shwedyk, E. and Bushuk, W. 1987. Discrimination of wheat class and variety by digital image analysis of whole grain samples. J. Cereal Sci. 6:125-132.

7. Scanlon, M.G., H.D. Sapirstein and Bushuk, W. 1989. Evaluation of the precision of high-performance liquid chromatography for wheat cultivar identification. Cereal Chem. 66:112-116.

8. Sapirstein, H.D., Scanlon, M.G. and Bushuk, W. 1989. Normalization of HPLC retention times for computerized wheat prolamin chromatograms. J. Chromatogr. 469:127-135.

9. Scanlon, M.G., Sapirstein, H.D. and Bushuk, W. 1989. Computerized wheat cultivar identification by high-performance liquid chromatography. Cereal Chem. 66:439-443.

10. Neuman, M.R., Sapirstein, H.D., Shwedyk, E. and Bushuk, W. 1989. Wheat grain color analysis by digital image processing. I. Methodology. J. Cereal Sci. 10:175-182.

11. Neuman, M.R., Sapirstein, H.D., Shwedyk, E. and Bushuk, W. 1989. Wheat grain color analysis by digital image processing. II. Wheat Class Discrimination. J. Cereal Sci. 10:183-188.

12. Sievert, D., Sapirstein, H.D. and Bushuk, W. 1991. Electrophoretic study of some high molecular weight proteins of the acetic acid-insoluble residue of wheat flours. Cereal Chem. 68:512-515.

13. Sievert, D., Sapirstein, H.D. and Bushuk, W. 1991. Changes in electrophoretic patterns of acetic acid-insoluble wheat flour proteins during dough mixing. J. Cereal Sci. 14:243-256.

14. Inoue, Y., Sapirstein, H.D., Takayanagi, S. and Bushuk, W. 1994 Studies on frozen doughs. III. Factors involved in dough weakening during frozen storage and thaw-freeze cycles. Cereal Chem. 71:118-121.

15. Sapirstein, H.D., Roller, R. and Bushuk, W. 1994. Instrumental measurement of bread crumb grain by digital image analysis. Cereal Chem. 71:383-391.

16. Inoue, Y., Sapirstein, H.D. and Bushuk, W. 1995 Studies on frozen doughs. IV. Effect of shortening systems on baking and rheological properties. Cereal Chem. 72:221-226.

17. Sapirstein, H.D. and Kohler, J.M. 1995. Physical uniformity of graded railcar and vessel shipments of Canada Western Red Spring wheat determined by digital image analysis. Can. J. Plant Sci. 75:363-369.

18. Fu, B.X. and Sapirstein, H.D. 1996. A procedure for isolation of monomeric and polymeric wheat flour proteins. Cereal Chem. 73:143-152.

19. Dupuis, B., Bushuk, W. and Sapirstein, H.D. 1996. Characterization of acetic acid soluble and insoluble fractions of glutenin of bread wheat. Cereal Chem. 73:131-135.

20. Fu, B.X., Sapirstein, H.D. and Bushuk, W. 1996. Salt-induced disaggregation/solubilization of gliadin and glutenin proteins in water. J. Cereal Sci. 24: 241-246.


21. Scanlon, M.G., Sapirstein, H.D. and Fahloul, D. 1997. Measure of fracture

toughness of bread crumb. Cereal Chem. 74:612-613. 22. Sapirstein, H.D. and Fu, B.X. 1998. Intercultivar variation in the quantity of

monomeric proteins, soluble and insoluble glutenin and residue protein in wheat flour and relationships to breadmaking quality. Cereal Chem. 75:500-507.

23. Köksel, H., Sapirstein, H.D., Çelik, S. and W. Bushuk. 1998. Effect of gamma-irradiation of wheat on gluten proteins. J. Cereal Sci. 28:243-250.

24. Sapirstein, H.D. and Kohler, J.M. 1999. Effect of sampling and wheat grade on the precision and accuracy of kernel features determined by digital image analysis. Cereal Chem. 76:110-115.

25. Sapirstein, H.D. and Suchy, J. 1999. SDS-protein gel test for rapid prediction of bread loaf volume. Cereal Chem. 76:164-172.

26. Sivri, D., Sapirstein, H.D., Köksel, H. and Bushuk, W. 1999. Effects of wheat bug (Eurogaster maura) protease on glutenin proteins. Cereal Chem. 76:816-820.

27. Zghal, M.C., Scanlon, M.G. and Sapirstein, H.D. 1999. Prediction of bread crumb density by digital image analysis. Cereal Chem. 76:734-742.

28. Scanlon, M.G., Sapirstein, H.D. and FAHLOUL, D. 2000. Mechanical properties of bread crumb prepared from flours of different dough strength. J. Cereal Sci. 32:235-243.

29. Zghal, M.C., Scanlon, M.G. and Sapirstein, H.D. 2001. Effects of flour strength, baking absorption and processing conditions on the structure and mechanical properties of bread crumb. Cereal Chem. 78:1-7.

30. Sivri, D., Sapirstein, H.D., Köksel, H. and Bushuk, W. 2002. Wheat intercultivar differences in susceptibility of glutenin protein to effects of bug (Eurogaster integriceps) protease. Cereal Chem. 79:41-44.

31. Zghal, M.C., Scanlon, M.G. and Sapirstein, H.D. 2002. Cellular structure of bread crumb and its influence on mechanical properties. J. Cereal Sci. 36:167-176.

32. Beta, T. Nam, S., Dexter, J.E. and Sapirstein, H.S. 2005. Phenolic content and antioxidant activity of pearled wheat and roller mill fractions. Cereal Chem. 82(4):390-393.

33. Mpofu, A., Sapirstein, H.D., and Beta, T. 2006. Genotype and environmental variation in phenolic content, phenolic acid composition, and antioxidant activity of hard spring wheat. J. Agric. Food Chem. 54: 1265-1270.

34. Wang, M., Sapirstein, H.D., Machet, A-S. and Dexter, J.E. 2006. Composition and distribution of pentosans in millstreams of different hard spring wheats. Cereal Chem. 83(2):161-168.

35. Opapeju, F.O., Nyachoti, C.M., House, J.D., Weiler, H. and Sapirstein, H.D. 2006. Growth performance and carcass characteristics of pigs fed short-season corn hybrids. J. Animal Sci. 84 (10):2779-2786.

36. Sapirstein, H.D., David, P., Preston, K.R. and Dexter, J.E. 2007. Durum wheat breadmaking quality: Effects of gluten strength, protein composition, semolina particle size and fermentation time. J. Cereal Sci. 45(2):150-161.

37. Naeem, H. and Sapirstein, H.D. 2007. Ultra-fast separation of wheat glutenin subunits by reversed-phase HPLC using a superficially porous silica-based column. J. Cereal Sci. 46(2):157-168.

38. Finlay, G.J., Bullock, P.R., Sapirstein, H.D., Naeem, H.A., Hussain, A., Angadi,


S.V. and DePauw R.M. 2007. Genotypic and environmental variation in grain, flour, dough and bread making characteristics of western Canadian spring wheat. Can. J. Plant Sci. 87(4): 679–690.

39. Ragupathy, R. Naeem, H., Sapirstein, H.D. and Cloutier, S. 2008. Evolutionary origin of the segmental duplication encompassing the wheat GLU-B1 locus encoding the over expressed Bx7 (Bx7OE) high molecular weight glutenin subunit. Theor. Appl. Genet. 116 (2): 283–296

40. Jarvis, C.K., Sapirstein, H.D., Bullock, P.R., Naeem, H.A., Angadi, S.V. and Hussain, A. 2008. Models of growing season weather impacts on breadmaking quality of spring wheat from producer fields in western Canada. J. Sci. Food Agric.88 (13): 2357-2370.

41. Bellido, G.G., Scanlon, M.G., Sapirstein, H.D. and Page, J.H. 2008. Use of a pressuremeter to measure the kinetics of carbon dioxide evolution in chemically leavened wheat flour dough. J. Agric. Food Chem. 56(21): 9855-9861.

42. Saiyed, I. Bullock, P.R., Sapirstein, H.D. Finlay, G. and Jarvis, C. 2009. Thermal time models for estimating wheat phenological development and weather-based relationships to wheat quality. Can. J. Plant Sci. 89(3):429-439.

43. Mehta, K.L., Scanlon, M.G., Sapirstein, H.D. and Page, J.H. 2009. Ultrasonic investigation of the effect of vegetable shortening and mixing time on the mechanical properties of bread dough. J. Food Sci. 74(9): E455-E461.

44. Mkhabela, M., Bullock, P., Gervais, M., Finlay, G. and Sapirstein, H. 2010. Assessing indicators of agricultural drought impacts on spring wheat yield and quality on the Canadian prairies. Agricultural and Forest Meteorology 150: 399-410.

45. Guo, X.W., Fernando, W. G. D., Bullock, P. and Sapirstein, H. 2010. Quantifying cropping practices in relation to inoculum levels of Fusarium graminearum on crop stubble. Plant Pathology 59: 1107–1113.

46. Plank, D.W., Szpylka, J. Sapirstein H., Woollard, D., Zapf, C., Lee, V., Chen, O., Liu, R.H., Tsao, R., Dusterloh, A. and Baugh, S. 2012. Determination of antioxidant activity in foods and beverages by reaction with 2,2′-diphenyl-1-picrylhydrazyl (DPPH): Collaborative study first action 2012.04. Journal of AOAC International 95(6):1562-1569.

47. Sapirstein, H.D., Aliani, M. and Siddhu, S. 2012. Discrimination of volatiles of refined and whole wheat bread made from red and white wheat bran using an electronic nose. Journal of Food Science 77 (11): S399-406.

48. Sapirstein, H.D. Wang, M. and Beta, T. 2013. Effects of debranning on the distribution of pentosans and relationships to phenolic content and antioxidant activity of wheat pearling fractions. LWT – Food Science and Technology. 50:336-342.

49. Harding, S. Sapirstein, H., Rideout, T., Marinangeli, C. and Jones, P. 2013. (in press). Consumption of wheat bran modified by autoclaving reduces fat mass in hamsters. Journal of Food Science.

Papers in Published Conference Proceedings 1. Sapirstein, H.D. and Bushuk, W. 1989. Quantitative determination of foreign

material and vitreosity in wheat by digital image analysis. Pages 453-474 in:


ICC'89 Symposium on Wheat End Use Properties. H. Salovaara, ed., University of Helsinki, Department of Food Chemistry and Technology, Helsinki.

2. Bushuk, W. and Sapirstein, H.D. 1991. Modified nomenclature for gliadins. Pages 454-458 in: Fourth International Workshop on Gluten Proteins. W. Bushuk and R. Tkachuk, eds., American Association of Cereal Chemists, St. Paul.

3. Sapirstein, H.D. and Bushuk, W. 1991. Discrimination of wheat grades and determination of hard vitreous kernel content by digital image analysis. Pages 400-405 in: Cereals International. D.J. Martin and C.W. Wrigley, eds. Cereal Chemistry Division, Royal Australian Chemical Institute, Parkville, Vic, Australia.

4. Sapirstein, H.D. 1993. Digital image analysis and its applications in cereal science and industry. Pages 12-29 in Proc. 43rd Aust. Cereal Chem., C.W. Wrigley, ed. Royal Aust. Chem. Inst., Melbourne.

5. Sapirstein, H.D. 1993. Instrumental measurement of bread crumb grain by digital image analysis. Pages 188-194 in Proc. 43rd Aust. Cereal Chem., C.W. Wrigley, ed. Royal Aust. Chem. Inst., Melbourne.

6. Sapirstein, H.D. 1995. Rapid instrumental objective analysis at the University of Manitoba, Department of Food Science. In: Proceedings of the Rapid Instrumental Objective Analysis Seminar. P.C. Williams, ed. Canadian Grain Commission, Winnipeg.

7. Sapirstein, H.D. 1995. Quality control in commercial baking: machine vision inspection of crumb grain in bread and cake products. Pages 23-33 in: Proceedings of the Food Processing Automation Conference IV. American Society of Agricultural Engineering. St. Joseph, MI.

8. Sapirstein, H.D. and Kruger, J.E. 1996. Instrumental Detection and measurement of sprout damage in wheat by digital image analysis. Pages 42-47 in: Proceedings of Manitoba Agri-Forum ’96 Conference. Manitoba Agri-Forum, Winnipeg.

9. Sapirstein, H.D. and Kruger, J.E. 1996. Rapid objective prediction of sprout damage in wheat by digital image analysis of transilluminated kernels. Pages 71-77 in: Proceedings of the Seventh International Symposium on Pre-Harvest Sprouting in Cereals (Abishiri, Japan, June 1995). K. Noda and D.J. Mares, eds. Center for Academic Societies, Osaka.

10. Fu, B.X. and Sapirstein, H.D. 1996. Evidence for the solubility of polymeric glutenin in water. Pages 345-349 in: Proceeding of the Sixth International Gluten Workshop, C.W. Wrigley, ed. Royal Aust. Chem. Inst., Melbourne.

11. Sapirstein, H.D. and Fu, B.X. 1996. Characterization of an extra-strong wheat: functionality of 1) gliadin- and glutenin-rich fractions, 2) total HMW and LMW subunits of glutenin assessed by reduction-reoxidation. Pages 302-306 in: Proceeding of the Sixth International Gluten Workshop, C.W. Wrigley, ed. Royal Aust. Chem. Inst., Melbourne.

12. Fu, B.X. and Sapirstein, H.D. 1996. Fractionation of monomeric proteins, soluble and insoluble glutenin, and relationships to mixing and baking properties. Pages 340-344 in: Proceeding of the Sixth International Gluten Workshop, C.W. Wrigley, ed. Royal Aust. Chem. Inst., Melbourne.

13. Sapirstein, H.D. and Suchy, J. 1996. Physicochemical characterization of SDS-gel protein and its value for predicting bread wheat quality. Pages 325-329 in: Proceeding of the Sixth International Gluten Workshop, C.W. Wrigley, ed. Royal


Aust. Chem. Inst., Melbourne.

14. Sapirstein, H.D. and Johnson, W. 1996. Spectrophotometric method for measuring functional glutenin and rapid screening of wheat quality. Pages 494-497 in: Proceedings of the Sixth International Gluten Workshop, C.W. Wrigley, ed. Royal Aust. Chem. Inst., Melbourne.

15. Przednowek, D.W., Flaten, D.N., Entz, M.H. and Sapirstein, H.D. 2001. Influence of pulse crop rotation and controlled release urea on protein accumulation and quality of hard red spring wheat. Pages 183-184 in: Wheat Quality - Aspects of Applied Biology 64, M.J. Gooding, S.A. Barton, and G.P. Smith eds.The Association of Applied Biologists, Wellesbourne, Warwick, UK.

16. Fernando, W.G.D., Guo, X.W., Bullock, P.R., Sapirstein, H.D., Dexter, J. and Nowicki, T. 2003. Page 127 in: Interactions of weather factors and fusarium head blight and its effect on wheat grain quality. Proc. 3rd Canadian Workshop on Fusarium Head Blight, Winnipeg, Manitoba.

17. Naeem, H.A. and Sapirstein, H.D. 2007. Comparison of analytical methods for breadmaking quality prediction in a genotype by environment study: SE-HPLC versus spectrophotometric measurement of HMW glutenin. Pages 129-133 in: Gluten Proteins 2006. G.L. Lookhart and P.K.W. Ng, eds. AACC International Press, St. Paul, MN.

Book Chapters 1. Sapirstein, H.D. 1995. Digital Image Analysis. Pages 91-130 in: Identification of

Food Grain Varieties, C.W. Wrigley, ed. Amer. Assoc. Cereal Chem., St. Paul, MN.

2. Sapirstein, H.D. 1999. Imaging and Measurement of Bubbles in Bread, Pages 233-243 in: Bubbles in Food, G.M. Campbell, C. Webb, S. Pandiella and K. Niranjan, eds. Eagan Press: St. Paul, MN.

3. Sapirstein, H.D. and Johnson, W. 2000. A rapid spectrophotometric method for measuring insoluble glutenin content of flour and semolina for wheat quality screening. Pages 307-312 in: Wheat Gluten. P.R. Shewry and A.S. Tatham, eds. Royal Society of Chemistry, Cambridge.

4. Sapirstein, H.D. and Fu, B.X. 2000. Evidence for varying interaction of gliadin and glutenin proteins as an explanation for differences in gluten strength of different wheats. Pages 425-429 in: Wheat Gluten. P.R. Shewry and A.S. Tatham, eds. Royal Society of Chemistry, Cambridge.

5. Sapirstein, H.D. 2002. A Tree of Scientists Mentored by Walter Bushuk. Pages 48-49 in: Wheat Quality Elucidation – The Walter Bushuk Legacy, P.K.W. Ng and C.W. Wrigley, eds. Eagan Press, St. Paul, MN.

6. Scanlon, M.G. and Sapirstein, H.D. 2002. Digital image analysis for quality assurance in the wheat-to-bread supply. Pages 196-218 in: Wheat Quality Elucidation – The Walter Bushuk Legacy, P.K.W. Ng and C.W. Wrigley, eds. Eagan Press, St. Paul, MN.

7. Sapirstein, H.D. 2002. Probing the Pita Pocket Problem. Pages 110-112 in: The Quirks and Quarks Question Book, McLelland and Stewart, Toronto.

8. Naeem, H.A. and Sapirstein, H.D. 2007. Comparison of Analytical Methods for Breadmaking Quality Prediction in a Genotype by Environment Study: SE-HPLC Versus Spectrophotometric Measurement of HMW Glutenin. Pages 129-133 in:


Gluten Proteins 2006. G.L. Lookhart and P.K.W. Ng, eds. AACC International Press, St. Paul, MN.

9. Mpofu, A., Beta, T. and Sapirstein, H.D. 2008. Effects of genotype, environment and genotype x environment interaction on the antioxidant properties of wheat. Pages 24-41 in: Wheat Antioxidants, Liangli Lu, ed. John Wiley & Sons, Inc. Hoboken, NJ.

10. Mpofu, A., Sapirstein, H.D. and Beta, T. 2008. Superoxide scavenging capacities of wheat genotypes grown in different environments. Pages 165-178 in Vol. 21 Phytopharmacology and Therapeutic Values III of the Series Recent Progress in Medicinal Plants. Studium Press, Houston, TX.

Published Abstracts (Conference Presentations) 1. Bushuk, W., Sapirstein, H.D. and Zillman, R.R. 1978. Wheat cultivar

identification by computer analysis of gliadin electrophoregrams. Cereal Foods World 23:496. (Sixth International Cereal and Bread Congress, Winnipeg).

2. Sapirstein, H.D., Zillman, R.R. and Bushuk, W. 1980. The gliadin electrophoregram: its use in genetic and quality studies. Cereal Foods World 25:520. (AACC 65th Annual Meeting, Chicago).

3. Sapirstein, H.D. and Bushuk, W. 1984. Computer-aided analysis of gliadin electrophoregrams: improved precision, new estimates of heterogeneity and data base standardization. Cereal Foods World 29:506. (AACC 69th Annual Meeting, Minneapolis).

4. Sapirstein, H.D., Bushuk, W., Wright, E., Neuman, M. and Shwedyk, E. 1985. Wheat grading by computer image analysis. Cereal Foods World 30:563. (AACC 70th Annual Meeting, Orlando).

5. Sapirstein, H.D., Neuman, M., Shwedyk, E. and Bushuk, W. 1986. Classification of cereal grains and wheat class by digital image analysis. Cereal Foods World 31:601-602. (AACC 71st Annual Meeting, Toronto).

6. Sapirstein, H.D., Dexter, J.E. and Bushuk, W. 1986. Quantitative determination of vitreousness on whole grain samples of wheat by image analysis. Cereal Foods World 31:606. (AACC 71st Annual Meeting, Toronto).

7. Sapirstein, H.D., Scanlon, M.G. and Bushuk, W. 1988. RP-HPLC of wheat storage proteins: Chromatogram normalization for computerized wheat cultivar identification. Cereal Foods World 33:689. (AACC 73rd Annual Meeting, San Diego).

8. Sapirstein H.D. and Bushuk, W. 1988. Application of image analysis as an instrumental method for wheat inspection and grading. Cereal Foods World 33:668. (AACC 73rd Annual Meeting, San Diego).

9. Sapirstein, H.D. and Bushuk, W. 1989. Wheat Classification by digital image analysis of whole-grain samples. Cereal Foods World 34:756. (AACC 74th Annual Meeting, Washington, D.C.).

10. Sapirstein, H.D., Ng, P.K.W. and Bushuk, W. 1989. Computer-processing of wheat endosperm protein electrophoretic patterns using digital image analysis. Cereal Foods World 34:753-754. (AACC 74th Annual Meeting, Washington, D.C.).

11. Sapirstein, H.D., Kohler, J.M. and Bushuk, W. 1991. Discrimination of commercial grades of hard red spring wheat by digital image analysis. Cereal


Foods World 36:685. (AACC 76th Annual Meeting, Seattle).

12. Sievert, D., Sapirstein, H.D. and Bushuk, W. 1991. Changes in electrophoretic patterns of acetic acid-insoluble wheat flour proteins during dough mixing. Cereal Foods World 36:722. (AACC 76th Annual Meeting, Seattle).

13. Sapirstein, H.D., Inoue, Y. and Bushuk, W. 1992. Instrumental measurement of bread crumb grain features by digital image analysis. Cereal Foods World 37:552-553. (AACC 77th Annual Meeting, Minneapolis).

14. Sapirstein, H.D. 1993. Bread crumb scoring by digital image analysis. Cereal Foods World 38:51. Cereal Foods Towards the 21st Century in Pacific Rim Countries; an AACC Symposium, Honolulu.

15. Chen, X., Sapirstein, H.D., Lukow, O.M., and Bushuk, W. 1995. Use of microwave energy for thawing frozen bread doughs. Cereal Foods World 40:696 (AACC 80th Annual Meeting, San Antonio).

16. Fu, B.X. and Sapirstein, H.D. 1995. Physicochemical studies of gluten proteins isolated from an extra strong mixing wheat. Cereal Foods World 40:691 (AACC 80th Annual Meeting, San Antonio).

17. Suchy, J. and Sapirstein, H.D. 1995. A modification of a SDS-gel test for rapid prediction of bread wheat quality. Cereal Foods World 40:691-692 (AACC 80th Annual Meeting, San Antonio).

18. Sapirstein, H.D., Yamamoto, H., Worthington, S.T. and Ng, P.K.W. 1995. Digital image analysis of cake crumb grain and the effects of flour chlorination and cake type. Cereal Foods World 40:642 (AACC 80th Annual Meeting, San Antonio).

19. Sapirstein, H.D. and Fu, B.X. 1997. The biochemical nature of the gluten proteins of an-extra-strong wheat cultivar. Cereal Foods World 42:652 (AACC 82nd Annual Meeting, San Diego).

20. Fu, B.X., Sapirstein, H.D. and Bushuk, W. 1997. Gluten strength and the rate of gliadin solubility in water Cereal Foods World 42:653 (AACC 82nd Annual Meeting, San Diego).

21. Scanlon, M.G., Sapirstein, H.D. and Fahloul, D. 1997. A measure of the fracture toughness of bread crumb. Cereal Foods World 42:673 (AACC 82nd Annual Meeting, San Diego).

22. Dupuis, B., Bushuk, W. and Sapirstein, H.D. 1997.Changes in gluten proteins during mixing of flours of diverse breadmaking quality. Cereal Foods World 42:659 (AACC 82nd Annual Meeting, San Diego).

23. Sapirstein, H.D. 1998. Accuracy in digital imaging of bread crumb grain: Towards a better understanding of bread structure, gas cell coalescence, and product quality. Cereal Foods World 43:512 (AACC 83rd Annual Meeting, Minneapolis).

24. Scanlon, M.G., Zghal, C.M. and Sapirstein, H.D. 1998. Quantifying the effect of structure on the texture of bread crumb. Cereal Foods World 43:552 (AACC 83rd Annual Meeting, Minneapolis).

25. Zghal, C.M, Scanlon, M.G. and Sapirstein, H.D. 1998. Prediction of bread crumb density by digital image analysis of crumb grain. Cereal Foods World 43:519 (AACC 83rd Annual Meeting, Minneapolis).

26. Sapirstein, H.D. and Johnson, W.J. 1998. Spectrophotometric determination of insoluble glutenin as a screening test of dough strength. Cereal Foods World


43:549. (AACC 83rd Annual Meeting, Minneapolis).

27. Sapirstein, H.D. and Roller, R. 1999. Instrumental detection of peak dough resistance in real-time using a prototype mixer for experimental baking. AACC 84th Annual Meeting, Seattle.

28. Sapirstein, H.D. and Roller, R. 1999. A new high-resolution digital imaging system for at-line measurement of crumb grain of baked goods. AACC 84th Annual Meeting, Seattle.

29. Zghal, M.C., Sapirstein, H.D., and Scanlon, M.G. 1999. Relationship between mechanical properties and structure of bread crumb. AACC 84th Annual Meeting, Seattle.

30. Lukie, C. and Sapirstein, H.D. 1999. Effects of genotype and growing location on the dough mixing characteristics, protein content and protein quality of extra strong Glenlea-type wheats AACC 84th Annual Meeting, Seattle.

31. Zghal, M. C., Scanlon, M. G. and Sapirstein H. D. 2000. Relationship between bread crumb texture and crumb grain uniformity determined by digital image analysis. AACC 85th Annual Meeting, Kansas City.

32. Sapirstein, H. D. and Fu, B.X. 2000. Evidence for varying interaction of gliadin and glutenin proteins as an explanation for differences in gluten strength of different wheats. AACC 85th Annual Meeting, Kansas City.

33. Sapirstein, H.D. and Hussain, A. 2000. Evaluation of durum semolina dough strength and relationships to glutenin composition and gluten strength prediction by a new small-scale test. AACC 85th Annual Meeting, Kansas City.

34. Suchy, J. and Sapirstein, H.D. 2000. Rheology of SDS-protein gels in relation to wheat breadmaking quality. AACC 85th Annual Meeting, Kansas City.

35. Sapirstein, H.D. 2001. What’s New in Wheat Quality Screening. Agriculture and Agri-Food Canada Wheat Cultivar Development Network Meeting, February 27, Saskatoon, SK.

36. David, P., Sapirstein, H. D. and Dexter, J. E. 2001. Effects of semolina particle size on the breadmaking properties of durum wheats of diverse origin. AACC 86th Annual Meeting, Charlotte, NC

37. Sapirstein, H.D., Fu, B.X., Almonte, M.T., Suchy, J. and Dupuis, B. 2001. Gliadin-glutenin interactions and relationships to dough properties. Walter Bushuk Symposium: Wheat Quality Elucidation, AACC 86th Annual Meeting, Charlotte, NC.

38. Sapirstein, H.D. 2001. The Walter Bushuk Mentee "Family Tree" - 30 Years of Growth. Walter Bushuk Symposium: Wheat Quality Elucidation, AACC 86th Annual Meeting, Charlotte, NC.

39. David, P., Sapirstein, H.D., Dexter, J.E., and Preston, K.R. 2003. Breadmaking quality of durum wheat: Effects of semolina particle size, fermentation time and glutenin molecular size. AACC 88th Annual Meeting, Portland, OR. [Online] http://www.aaccnet.org/meetings/2003/abstracts/a03ma83.htm

40. Beta, T., Nam, S. and Sapirstein, H.D. 2003. Phenolic content and antioxidant activity of milled wheat fractions. AACC 88th Annual Meeting, Portland, OR. [Online] http://www.aaccnet.org/meetings/2003/abstracts/a03ma139.htm

41. Przednowek, D.W., Sapirstein, H.D. Flaten, D.N. Entz, M.H. and Irvine, B. 2003. Effects of agronomics and growing location on wheat protein composition and breadmaking quality. AACC 88th Annual Meeting, Portland, OR. [Online]


http://www.aaccnet.org/meetings/2003/abstracts/a03ma42.htm

42. Jarvis, C., Bullock, P, and Sapirstein, H.D. 2003. Wheat Grade and Quality Responses to Growing Season Weather Variation Across the Canadian Prairies. Poster in Proc. Manitoba Agronomists Conference. 9-10 December, 2003. Univ. of Manitoba, Faculty of Agriculture and Food Sciences, MB, Canada.

43. Sapirstein, H.D. 2003. Western Canadian Wheat Quality Assurance: Stresses on an Over-Achieving System. Paper presented in FAFS Seminar Series, November 19, 2003.

44. Machet, A.-S., Sapirstein, H.D. and Dexter, J.E. 2004. Variation in Gliadin, Glutenin, and Protein of Bran Origin in Wheat Millstreams. American Association of Cereal Chemists 89th Annual Meeting, San Diego, CA., September 19-22. Oral presentation. [Online] http://www.aaccnet.org/meetings/2004/abstracts/a04ma84.htm

45. Wang, M. Machet, A.-S., and Sapirstein, H.D. 2004. Variation in the Distribution and Structure of Pentosans in Wheat Milling Streams Among Different Genotypes. American Association of Cereal Chemists 89th Annual Meeting, San Diego, CA., September 19-22. Oral presentation. [Online] http://www.aaccnet.org/meetings/2004/abstracts/a04ma126.htm

46. Mpofu, A., Sapirstein, H.D. and Beta, T. 2005. A genotype by environment study of wheat phenolic composition. Oral presentation. AACC International 90th Annual Meeting, Orlando, FL, September 11-14. [Online] http://meeting.aaccnet.org/cfa/ssPresentationView.cfm?PresentationID=159&

47. Mpofu, A., Ser, W.Y., Beta, T. and Sapirstein, H.D. 2005. Use of chemiluminescence to determine antioxidant activity of wheats grown in several locations. Poster. Institute of Food Technologists 2005Annual Meeting, New Orleans, LA, July 15-20. [Online] http://ift.confex.com/ift/2005/techprogram/paper_29927.htm

48. Williams, P.C. and Sapirstein, H.D. 2005. Prediction of wheat bread-making quality factors using a FT-NIR interferometer. Oral presentation. AACC International 90th Annual Meeting, Orlando, FL, September 11-14. [Online] http://www.aaccnet.org/meetings/2005/abstracts/o-55.htm

49. Finlay, G.J., Bullock, P.R., Sapirstein, H.D. and Angadi, S.V. 2005. Genotypic variation versus environmental variation on yield, protein content and protein yield of six Canadian hard spring wheat cultivars. Proceedings of the Manitoba Agronomist Conference 2005, Winnipeg, Manitoba [Online] http://www.umanitoba.ca/afs/agronomists_conf/2005/posters.html

50. Finlay, G.J., Bullock, P.R., Sapirstein, H.D. and Angadi, S.V. 2005. Weather impacts on grain, flour, and dough mixing properties of bread wheat grown across western Canada. Amer. Soc. of Agron. Abstracts, 69th Annual Meeting ASA-CSSA-SSSA, Salt Lake City, ID [Online] http://crops.confex.com/crops/2005am/techprogram/P4493.htm

51. Finlay, G.J., Bullock, P.R., Sapirstein, H.D. and Angadi, S.V. 2005. Genotypic variation versus environmental variation on yield, protein content and protein yield of six Canadian hard spring wheat cultivars. Amer. Soc. of Agron. Abstracts, 69th Annual Meeting ASA-CSSA-SSSA, Salt Lake City, ID [Online] http://crops.confex.com/crops/2005am/techprogram/P4117.htm

52. Naeem, H., Sapirstein, H.D. and Bullock, P.R. 2005. Influence of varying


wheat protein content on protein composition in response to variation in field growing environments in western Canada. American Association of Cereal Chemists, 2005 Annual Meeting, Orlando, FL [Online] http://www.aaccnet.org/meetings/2005/abstracts/o-74.htm

53. Finlay, G.J., Bullock, P.R., Angadi, S.V. and Sapirstein, H.D. 2005. Genotype by environment interaction of weather on wheat quality: preliminary assessment. Proceedings of the 48th Annual Manitoba Society of Soil Science Meeting, Winnipeg, Manitoba, [Online] http://www.gov.mb.ca/ agriculture/news/ msss/index.html

54. Jarvis, C., Naeem, H., Sapirstein, H.D., Hussain, A. and Bullock, P.R. 2005. Variation in bread-making quality of CWRS wheat from producer fields in western Canada 2003. Proceedings of the 48th Annual Manitoba Society of Soil Science Meeting, Winnipeg, Manitoba. [Online] http://www.gov.mb.ca/ agriculture/news/ msss/index.htm

55. Guo, X.W., Fernando, W.G.D., Sapirstein, H.D., Bullock, P., and Nowicki, T. 2006. Prediction of deoxynivalenol in spring wheat on the basis of cropping practices, and both rainfall and fusarium spores on a wheat head during the flowering stage. Can. J. Plant Pathol. 28:351.

56. Sapirstein, H.D., Finlay, G.J. and Bullock, P.R. 2006. High density measurement of environmental conditions during the growing season and its value for predicting wheat breadmaking quality. AACC International 91st Annual Meeting, World Grains Summit: Food and Beverages, September 17 – 20, San Francisco, California. [Online] http://www.aaccnet.org/meetings/2006/abstracts/p-138.htm

57. Naeem, H. and Sapirstein, H.D. 2006. Influence of genotype and environment on wheat gluten proteins and breadmaking quality predicted by small-scale analytical methods. AACC International 91st Annual Meeting, World Grains Summit: Food and Beverages, September 17 – 20, San Francisco, California. [Online] http://www.aaccnet.org/meetings/2006/abstracts/o-53.htm

58. Naeem, H. and Sapirstein, H.D. 2006. Comparison of analytical methods for breadmaking quality prediction in G x E study: SE-HPLC vs spectrophotometry. 9th International Gluten Workshop. September 14-16, San Francisco, California. [Online] http://www.aaccnet.org/meetings/2006/abstracts/p-148.htm

59. M. Wang, M., Sapirstein, H.D. and Beta, T. 2007. Effect of debranning on the distribution and composition of pentosans of different hard spring wheats. AACC International 92nd Annual Meeting, October 7-10, San Antonio, TX. [Online] http://www.aaccnet.org/meetings/2007/abstracts/o07ma95.htm

60. Ragupathy, R., Naeem, H., Sapirstein, H.D. and Cloutier, S. 2007. Retrotransposon mediated duplication encompassing the wheat quality locus Glu-B1. Plant & Animal Genomes XV Conference, January 13-17, San Diego, CA. [Online] http://www.intl-pag.org/pag/15/abstracts/PAG15_P05c_278.html

61. Ragupathy, R., Naeem, H., Sapirstein, H.D., Lukow, O.D. and Cloutier, S. 2007. Evolutionary origin of the segmental duplication encompassing the wheat Glu-B1 locus for HMW glutenins. Canadian Crop Genomics Initiative Annual Workshop. September 11-13, Penticton, BC.

62. Harding, S.V., Rideout, T.C., Marinangeli, C.P.F., Sapirstein, H.D. and Jones, P.J.H. 2008. Poster. Normal and physiochemically modified wheat bran may


reduce fat mass and increase fat oxidation in a hamster model. Canadian Federation of Biological Societies Meeting, June 17-20, Winnipeg, MB.

63. Wang, M. and Sapirstein, H.D. 2008. Genetic and environmental effects on flour pentosan content in relationship to farinograph absorption. Cereal Foods World 53:A43; AACC International 93rd Annual Meeting, Honolulu, HI, September 21-24, 2008. [online] http://www.aaccnet.org/meetings/2008/abstracts/o08ma119.htm

64. Harding, S., Sapirstein, H., Rideout, T., Marinangeli, C. and Jones, P. 2009. Comparison of traditional and physicochemically modified wheat bran with enhanced bioactive component solubility on body composition and energy expenditure in a hypercholesterolemic hamster model. Cereal Foods World 54(2):OS17.

65. De Moura, F., Lewis, K., Hoadley, J., Mares, J., Marlett, J. Sapirstein, H. and Falk, M. 2009. Evaluating the effect of applying the FDA definition of whole grains to health claims for risk reduction of cardiovascular disease and diabetes. Cereal Foods World 54(2):OS32.

66. Harding, S., Sapirstein, H., Rideout, T., Marinangeli, C. and Jones, P. 2009. Comparison of traditional and physicochemically modified wheat bran with enhanced bioactive component solubility on body composition and energy expenditure in a hypercholesterolemic hamster model. Cereal Foods World 54(2):OS17.

67. Sapirstein, H.D., Siddhu, S. and Aliani, M. 2011. Analysis of volatile and nonvolatile content and composition of refined and whole wheat bread made from red and white wheat bran by GC-MS. AACC International Annual Meeting, Oct. 16-19, Palm Springs, CA. http://www.aaccnet.org/meetings/Documents/2011Abstracts/p11ma180.htm

68. Sapirstein, H.D., Siddhu, S. and Aliani, M. 2011. Discrimination of aroma of refined and whole wheat bread made from red and white wheat bran using an electronic nose instrument. AACC International Annual Meeting, Oct. 16-19, Palm Springs, CA. http://www.aaccnet.org/meetings/Documents/2011Abstracts/p11ma181.htm

69. Sapirstein, H. and Madapathage Dona, A.K. 2012. Novel wheat bran and extracts with enhanced nutrient and bioactive properties. AACC International 97th Annual Meeting, Hollywood, FL, September 30 – October 3, 2012. [Online] http://www.aaccnet.org/meetings/Documents/2012Abstracts/p12ma213.htm

70. Harding, S. Sapirstein, H., Rideout, T., Marinangeli, C. and Jones, P. 2012. Consumption of wheat bran modified by autoclaving reduces plasma glucose and increases lean body mass at the expense of fat mass in hamsters. AACC International 97th Annual Meeting, Hollywood, FL, September 30 – October 3, 2012. [Online] http://www.aaccnet.org/meetings/Documents/2012Abstracts/p12ma209.htm

Published Reports 1. University of Manitoba, Department of Food Science, Page 19 in: Economic

Innovation & Technology Council State of Innovation Report for Manitoba 1994. 2. Sapirstein, H.D. Doughs from extra strong wheat. Pages 10-11 in: Wheat Gluten

- More Than Just Bread. NRC PBI Bulletin, September 1997, R. Gallays, ed.


National Research Council of Canada - Plant Biotechnology Institute, Saskatoon.

Unpublished or Internal Reports 1. Sapirstein, H.D. 1995. A Brief Review of the Technology and Science of

Baking, Prepared for the Winnipeg School Division No. 1 Mentorship in Math and Science Program.

2. Sapirstein, H.D. 1996. Automated optical grain inspection by digital imaging - current developments and future directions. Prince Rupert Grain Workshop on Automated Optical Grain Inspection, Vancouver, March 21, 1996. Prepared for Prince Rupert Grain Ltd.

3. University of Manitoba, Department of Food Science, B.Sc. (Food Science) Degree Program Application for review by the Institute of Food Technologists, February 1996.

4. McEwen, T.J., Bushuk, W. and Sapirstein, H.D. 1997. Grain and Grain Product Quality Assessment - Directions for the Western Canadian Grain Industry. Threshold Technologies Company. Commissioned by the Canadian Wheat Board. 1997. 133 p.

5. Sapirstein, H.D. 2004. Wheat: An Undervalued Nutraceutical Powerhouse. Conference - Natural Health Products and Functional Foods - Research Opportunities. February 16, 2004, University of Manitoba. http://www.umanitoba.ca/research/rcffn/spring2004/sapirstein.pdf

6. Jarvis, C. K. Bullock, P. R. and Sapirstein, H.D. 2004. Wheat Grade and Quality Responses to Growing Season Weather Variation Across the Canadian Prairies. Manitoba Soil Science Society Annual Meeting, Winnipeg, 3-4 March, 2004. Poster presentation.

7. Bullock, P.R., Renwick, R., Angadi, S.V. and Sapirstein, H.D. 2004. Quantifying Agricultural Water Stress Impacts on Wheat in Western Canada. Abstr. 68th Annual Meeting of American Society of Agronomy - Crop Science Society of America - Soil Science Society of America, 31 Oct.-4 Nov., 2004, Seattle, WA. Oral presentation.

8. Angadi, S.V., Renwick, R., Bullock, P.R. Sapirstein, H.D. 2004. Comparing Models for Estimating Evapotranspiration by Wheat on the Canadian Prairie. Abstr. 68th Annual Meeting of American Society of Agronomy - Crop Science Society of America - Soil Science Society of America, 31 Oct.-4 Nov., 2004, Seattle, WA. Oral presentation.

9. Jarvis, C.K., Sapirstein, H.D., Bullock, P.R., Angadi, S.V., Naeem, H., Wang, M. and Hussain, A. 2004. Growing Season Weather Impacts on Bread-making Quality of CWRS Wheat from Producer Fields in western Canada. Abstr. 68th Annual Meeting of American Society of Agronomy - Crop Science Society of America - Soil Science Society of America, 31 Oct.-4 Nov., 2004, Seattle, WA. Oral presentation.

10. Jarvis, C.K., Naeem, H., Sapirstein, H.D., Hussain, A. Bullock, P.R. 2004. Variation in Bread-making Quality of CWRS Wheat from Producer Fields in western Canada 2003. Abstr. 68th Annual Meeting of American Society of Agronomy - Crop Science Society of America - Soil Science Society of America, 31 Oct.-4 Nov., 2004, Seattle, WA. Poster presentation.

11. Guo, X.W., Fernando, W.G.D., Nowicki, T., Jarvis, C.K. and Sapirstein, H.D.


2004. A Recent Investigation of Fusarium Head Blight Disease and Its Effect on Wheat Grain Quality and Yield in Manitoba. Canadian Phytopathological Society meeting, Ottawa, June 2004.

Invited Conference Papers 1. Sapirstein, H.D. 1986. Application of image analysis to grain grading. United

States Department of Agriculture - Wheat Classification Working Group, Kansas City, October 28, 1986.

2. Sapirstein, H.D. 1988. Developments in image analysis research. The Canadian International Grains Institute, Second Grain Quality Measurement Technology Course, Winnipeg, February 8-12, 1988.

3. Sapirstein, H.D. 1989. Digital imaging for wheat grading. Seminar - Department of Botany, University of Manitoba, February 24, 1989.

4. Sapirstein, H.D. 1990. Computer processing of wheat endosperm protein electrophoretic patterns using digital image analysis. U.S. Spring Wheat Workers Meeting, Fargo, January 16, 1990.

5. Sapirstein, H.D. and Bushuk, W. 1990. Application of image analysis as an instrumental method for wheat inspection and grading. United Grain Growers Ltd. Field Day, Rosebank, June 23, 1990.

6. Sapirstein, H.D. and Bushuk, W. 1991. Discrimination of wheat grades and determination of hard vitreous kernel content by digital image analysis. Cereals International Conference, Brisbane, Australia, September 9-13, 1991.

7. Sapirstein, H.D. 1992. Image analysis: some applications to the grain industry. AACC Canadian Prairie Section, Winnipeg, February 26, 1992.

8. Sapirstein, H.D. 1993. Bread crumb scoring by digital image analysis. AACC Cereal Foods Toward the 21st Century in Pacific Rim Countries Symposium, Honolulu, Hawaii, March 7-10, 1993.

9. Sapirstein, H.D. 1993. Digital image analysis and its applications in cereal science and industry. 43rd Australian Cereal Chemistry Conference, Sydney, Australia, September 12-16, 1993.

10. Sapirstein, H.D. 1993. Instrumental measurement of bread crumb grain by digital image analysis. 43rd Australian Cereal Chemistry Conference, Sydney, Australia, September 12-16, 1993.

11. Sapirstein, H.D. 1994. Rapid instrumental objective analysis at the University of Manitoba, Department of Food Science. Canadian Grain Commission Rapid, Instrumental, Objective Analysis Seminar, Winnipeg, June 28, 1994.

12. Scanlon, M.G. and Sapirstein, H.D. 1994. Image analysis for bread crumb scoring and for the potato processing industry. Image Analysis in the Food Industry Meeting, Flour Milling and Baking Research Association, Chorleywood, U.K., October 11, 1994.

13. Sapirstein, H.D. 1995. Applications of image analysis in quality measurements. AACC Milling & Baking Division 25th Annual Spring Technical Conference, Seattle, May 3-5, 1995.

14. Sapirstein, H.D. 1996. Automated optical grain inspection by digital imaging - current developments and future directions. Prince Rupert Grain Workshop on Automated Optical Grain Inspection, Vancouver, March 21, 1996.

15. Sapirstein, H.D. 1998. Imaging and Measurement of Bubbles in Bread in:


Bubbles in Food, an International Conference, June 9-11, 1998, Manchester, UK.

16. Sapirstein, H.D. 2006. Analytical strategies for assessing the protein quality of wheat for breadmaking: successes and limits. 1st International Forum on Cereal Science, Cereal Foods – Cooperation and Opportunities Across Borders. October 18-21, Southern Yangtze University, Wuxi, China.

17. Harding, S., Sapirstein, H., Rideout, T., Marinangeli, C. and Jones, P. 2009. (Poster) Comparison of traditional and physicochemically modified wheat bran with enhanced bioactive component solubility on body composition and energy expenditure in a hypercholesterolemic hamster model. C&E Spring Meeting 2009 – Whole Grain Global Summit. March 25-27, Newcastle, UK.

18. De Moura, F., Lewis, K., Hoadley, J., Mares, J., Marlett, J. Sapirstein, H. and Falk, M. 2009. Evaluating the effect of applying the FDA definition of whole grains to health claims for risk reduction of cardiovascular disease and diabetes. C&E Spring Meeting 2009 – Whole Grain Global Summit. March 25-27, Newcastle, UK.

19. De Moura, F., Lewis, K., Mares, J., Marlett, J. Sapirstein, H., Hoadley, J.and Falk, M. 2009. (Poster) Evaluating the effect of applying the FDA definition of whole grains to health claims for risk reduction of cardiovascular disease and diabetes. Experimental Biology 2009. April 18-22, New Orleans, LA.

Miscellaneous Conference Papers 1. Sapirstein, H.D., Scanlon, M.G. NG, P.K.W. and Bushuk, W. 1988. Computer

processing of electrophoretic and HPLC data for wheat cultivar identification and comparative analysis. 8th International Cereal and Bread Congress, May 30-June 3, 1988, Lausanne, Switzerland.

2. Sivri, D., Koksel, H., Sapirstein, H.D. and Bushuk, W. 1998. Differential susceptibility of glutenin of Turkish wheat cultivars to proteolytic bug damage. 16th ICC Conference, May 9-12, 1998, Vienna, Austria

3. Sivri, D., Sapirstein, H.D., Koksel, H., and Bushuk, W. 1999. Effects of Wheat Bug (Eurogaster maura) on glutenin proteins. 17th ICC Conference, June 6-9, 1999, Valencia, Spain.

4. Naeem, H. and Sapirstein, H.D. 2006. Ultra-fast separation of wheat glutenin subunits by reversed-phase HPLC using a superficially porous silica support column. 9th International Gluten Workshop. September 14-16, San Francisco, California.

5. Bullock, P.R., Finlay, G.J. and Sapirstein, H.D. 2006. Quantifying growing season moisture impacts on western Canadian spring wheat. European Geosciences Union 2006 General Assembly, Vienna, Austria.

6. X.W. Guo, Fernando, W.G.D., Sapirstein, H.D., Bullock P.R. and Nowick, T. 2006. Models defining relationships between cropping practices, fusarium inoculum on wheat heads and weather conditions in western Canada. 9th European Fusarium Seminar, September 19 – 22, Wageningen, The Netherlands.

7. X.W. Guo, Fernando, W.G.D., Sapirstein, H.D. and Bullock P.R. 2006. Prediction of deoxynivalenol in spring wheat based on cropping practices, Fusarium spores on a wheat head and rainfall at the flowering stage. APS-CPS-MSA Joint Meeting, Biological Interactions and Biological Crossroads, July 29 – Aug. 2, Quebec City, Quebec.


8. Sapirstein, H.D., Siddhu, S. and Aliani, M. 2011. Discrimination of aroma of

refined and whole wheat bread made from red and white wheat bran using an electronic nose instrument. AACC International Annual Meeting, Oct. 16-19, Palm Springs, CA.

9. Sapirstein, H.D., Siddhu, S. and Aliani, M. 2011. Analysis of volatile and nonvolatile content and composition of refined and whole wheat bread made from red and white wheat bran by GC-MS. AACC International Annual Meeting, Oct. 16-19, Palm Springs, CA.

10. Bullock, P.R., Mkhabela, M.S., Nadler, A.J. and Sapirstein, H.D. 2011. Growing Season Weather Implications for Spring Wheat Breadmaking Quality. 2011 ASA-CSSA-SSSA International Annual Meetings, Oct. 16-19, 2011 San Antonio, TX.

CV-2013 (rev Sept 23 2013) - University of...

Documents

Transcript of CV-2013 (rev Sept 23 2013) - University of...