Microsoft Word - Draft OMB Meeting Agenda-April 11 2019

OMB Meeting 4-11-2019 Pre-read Materials

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Presentations

Poster presentations

• Kim Y. , Brecht J.K., and Talcott S.T. Changes in polyphenolics and resultant antioxidant capacity with ripening in ‘Tommy Atkins’ mangos (Mangifera Indica L.) by selected postharvest treatment. 2005. Presented at the Annual Meeting of the Institute of Food Technologists, New Orleans, LA. (Ten finalists in fruit and vegetable division) • Kim Y. and Talcott S.T. Phytochemical and quality changes associated with hot water immersion of mangos (Mangifera Indica L.). 2006. Presented at the Annual Meeting of the Institute of Food Technologists, Orlando, FL. (Ten finalists in fruit and vegetable division) • Kim Y. and Talcott S.T. The effect of ascorbic acid on phytochemicals and antioxidant capacity of various botanical teas during cold storage. 2006. Presented at the Annual Meeting of the Institute of Food Technologists, Orlando, FL. • Kim Y. , Welt B.A., and Talcott S.T. The Impact of Packaging Materials on the Antioxidant Phytochemical Content of Three Tea Varieties. 2007. Presented at the Annual Meeting of the Institute of Food Technologists, Chicago, IL. • Kim, Y. and Talcott S.T. Antioxidant capacity of phenolic fractions separated from green tea, yaupon holly and mamaki and their identification and quantification by HPLC-PDA-ESI/MSn analysis. 2008. Presented at the Annual Meeting of the Institute of Food Technologists, New Orleans, LA. • Kim, Y. and Talcott S.T. Factors influencing tea cream formation and their impacts on phytochemical stability of ready to drink tea made from green tea, yaupon holly and mamaki. 2008. Presented at the Annual Meeting of the Institute of Food Technologists, New Orleans, LA. • Kim, Y. and Talcott, S.T. The three teas: Green, oolong and black teas. 2006. Presented at the food science seminar series in University of Florida, Gainesville, FL. • Kim Y. and Talcott S.T. The Impact of processing and storage conditions on the phytochemical stablility of the tea varieties. 2007. Presented at the Annual Meeting of the Institute of Food Technologists, Chicago, IL. • Kim, Y. (Invited) Antioxidants in ready to drink tea: How are they really measured? 2011. Presented at annual ISBT (International Society of Beverage Technologists), Ft. Lauderdale, FL. • Kim, Y. Tea 101. The science behind tea analytical methods. 2011. Presented at headquarter of Reily Foods, New Orleans, LA. • Kim, Y. ; Goodner, K.L.; Wampler, D.J.; Sweeney, C.F. Antioxidant polyphenols in ready to drink teas: How are they really measured? 2011. Presented at semi-annual ACS (American Chemical Society) meeting, Denver, CO. • Kim, Y. (Invited) The science behind health claims on tea beverages: What are we really drinking? 2013. Presented at healthy beverage expo, Las Vegas, NV.

Oral presentations

CV-Youngmok Kim

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