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Biography

Dr. Katherine A. Witrick

University of Florida

USA


Email: kthompsonwitrick@ufl.edu


Qualifications

2012 Ph.D., Virginia Polytechnic Institute and State University, USA

2008 B.S., University of Georgia, USA


Publications (Selected)

  1. Budner, D., Carr, J., Serafini, B., Tucker, S., Dieckman-Meyer, E., and Thompson-Witrick, K. Statistically significant differences between aroma profiles of beer brewed from sorghum and malt. Journal of the American Society of Brewing Chemist. Manuscript in Preparation.
  2. Pitts, E. and Thompson-Witrick, K. Geographical Analysis of Barley Malt Quality of the Upper Midwest. Journal of the American Society of Brewing Chemist. Manuscript in Preparation.
  3. Pitts, E. and Thompson-Witrick, K. Geographical Analysis of Michigan grown Hops and their Quality Attributes. Journal of the American Society of Brewing Chemist. Manuscript in Preparation
  4. Francis, J., K. Witrick, and E. Perry. Palatability of Horse Treats: A Comparison of the Preferences of Horses and Humans. J of Equine Vet Sci. Manuscript in Preparation.
  5. Dhahir, N. A., Feugang, J. M., Witrick, K. T., Park, S. B., and AbuGhazaleh, A. Impact of ultrasound processing on some milk-borne microorganisms and the components of camel milk. Journal of Food Science Under Review.
  6. Thompson-Witrick, K, and Pitts, E. Nitrogen content in craft malts effect on ester concentration in beer. Journal of the American Society of Brewing Chemist. Accepted with Revision
  7. Budner, D., Bell, L., and Thompson-Witrick. The BooZi device’s effect on aroma compounds in distilled spirts. Journal of Food Science. Under Review
  8. Witrick, K., Das, K., Fisher, D., Chei, T., and Choudhary, R. Physiochemical and Sensory Characteristics of Made-In-Transit Yogurt. International Journal of Food Science and Nutrition Engineering. 9(2) 37 - 44 2019
  9. Das, K., Choudhary, R. and Witrick, K., Effects of new technology on the current manufacturing process of yogurt- to increase the overall marketability of yogurt. LWT – Food Science and Technology. 108 (July) p. 69 - 80 2019
  10. Griffin LE, Thompson-Witrick, K, Klotz,C, Dorenkott, MR, Goodrich, KM, Fundaro, G., McMillan, RP., Hulver, MW, Ponder, MA, Neilson, AP. Alterations to metabolically active bacteria in the mucosa of the small intestine predict anti-obesity and anti-diabetic activities of grape seed extract in mice, Food and Function 2017
  11. Thompson-Witrick, K, Duncan, S., Hurley, E., and O’Keefe, S. Acid and Volatiles of Commercially Available Lambic Beers. Beverages. 2017.
  12. Thompson-Witrick, K, Duncan, S., Eigel, W., Tanko, J., Rouseff, R., Cadwallader, K., and O’Keefe, S. Comparison of two extraction techniques, Solid-Phase Microextraction versus Continuous Liquid-Liquid Extraction/Solvent-Assisted Flavor Evaporation, for the analysis of flavor compounds in Gueuze Lambic beer. Journal of Food Science 80 (3) C571 – C576 2015
  13. Thompson-Witrick, K.; Goodrich, K.; Neilson, A.; Hurley, E; Peck, G.; and Stewart, A. Characterization of the polyphenol composition of cider, processing, and dessert apples (Malus x domestica Borkh.) grown in Virginia. Journal of Agricultural and Food Chemistry 62(41) p. 10181 – 10191. 2014
  14. Dorenkott, M.; Griffin, L.; Goodrich, K.; Thompson-Witrick, K.; Fundaro, G.; Ye, L.; Stevens, J.; Ali, M.; Okeefe, S.; Hulver, M.; Neilson, A. Oligomeric cocoa procyanidins possess enhanced bioactivity compared to monomeric and polymeric cocoa procyanidins for preventing the development of obesity, insulin resistance, and impaired glucose tolerance during high-fat feeding. Journal of Agricultural and Food Chemistry 62(10) p. 2216 -2227. 2014
  15. Foutz, T. and Thompson, K., Simple System to Increase the Physical Activity of Broilers in Order to Reduce Body Fat. Transactions of the ASABE 52 (1): 1-4. 2009
  16. Thompson-Witrick, K, “Dangers of Reusable of Bags.” In Defense of Processed Food. October 2019. https://processedfoodsite.com/author/processedfoodsite
  17. Thompson-Witrick, K, “Single-use plastic ban on straws.” In Defense of Processed Food. October 2019. https://processedfoodsite.com/author/processedfoodsite
  18. Thompson-Witrick, K. Characterization of aroma and flavor compounds present in lambic (gueuze) beer. (PhD Dissertation), Virginia Polytechnic Institute and State University. 2012
  19. Thompson-Witrick, K., Wine packaging alternatives: not all good wine comes in glass bottles. Italian Packaging Award. 2010