L. Brian Perkins
Associate Research Professor Emeritus of Food Analytical Chemistry
Degree: Ph. D. 2002, University of Maine
Phone: 207.581.1367
Email: bperkins@maine.edu
Location: 103 & 200 Hitchner Hall
Professional Interests: Analytical method development (LC & GC) for bioactive compounds and naturally-occurring toxins in food and environmental matrices. Fermentation chemistry.
Teaching: Introduction to Food and Nutrition (FSN 101), Brewing With Food Science (FSN 121), Food Analysis (FSN 587), Advanced Graduate Seminar (FSN 671).
Research:: Analytical (chromatographic) method development: LC/PDA/FLD/RI, UPLC/DAD/FLD/ELSD, GC/MS/FID/ECD). Novel bioactive compounds in foods (capsinoids, capsaicinoids, anthocyanins, carotenoids, flavonoids).Naturally-occurring toxins in foods (mycotoxins, glycoalkaloids). Brewing and food fermentation chemistry (organic acids, carbohydrates, fusel alcohols, aldehydes, biogenic amines and compounds derived from hops)
Recent Publications:
M.Moyet, A. Alyokhin, A. Buzza, and L.B. Perkins. Black Soldier Fly Larvae as a Recycling Agent for Cull Potatoes. Am. J. Potato Res.(2023).https://doi.org/10.1007/s12230-023-09930-6
C. Williamson, K. Kennedy, S. Bhattacharya, S. Patel, J. Perry, J. Bolton, L.B. Perkins, L. Li-Ying Chan, A novel image-based method for simultaneous counting of Lactobacillus and Saccharomyces in mixed culture fermentation, Journal of Industrial Microbiology and Biotechnology, Volume 50, Issue 1, 2023.
https://doi.org/10.1093/jimb/kuad007
M. Leach, A.C. Dibble, L.B. Stack, L.B. Perkins, and F.A. Drummond, The Effect of Plant Nutrition on Bee Flower Visitation,” Journal of the Kansas Entomological Society 94(4), 277-300, February 2023.
https://doi.org/10.2317/0022-8567-94.4.277
A.Y.Leon-Tinoco, B.C.Guimarães, S.T.RAlmeida, D.C.Reyes, S.Rivera, M.Killerby, C.Wu, B.Perkins, C.Knight, J.J.Romero. Effect of lignosulfonates on the dry matter loss, nutritional value, and microbial counts of high moisture alfalfa silage. Animal Feed Science and Technology, Volume 290, August, 2022.
https://doi.org/10.1016/j.anifeedsci.2022.115346
Alhallaf, W. and Perkins, L.B. The Anti-Inflammatory Properties of Chaga Extracts Obtained by Different Extraction Methods against LPS-Induced RAW 264.7. Molecules 2022, 27, 4207.
https://doi.org/ 10.3390/molecules27134207
Alhallaf, W., Bishop, K. & Perkins, L.B.. . Optimization of Accelerated Solvent Extraction of Phenolic Compounds from Chaga Using Response Surface Methodology. Food Anal. Methods (2022).
https://doi.org/10.1007/s12161-022-02319-x
Killerby, M. A., Almeida, S.T.R., Hollandsworth, R., Guimaraes, B.C., Leon-Tinoco, A., Perkins, L.B., Henry, D., Schwartz, T.J., Romero, J.J. Effect of chemical and biological preservatives and ensiling stage on the dry matter loss, nutritional value, microbial counts, and ruminal in vitro gas production kinetics of wet brewer’s grain silage, Journal of Animal Science, Volume 100, Issue 5, May 2022, skac095,
https://doi.org/10.1093/jas/skac095
Koller, H.; Perkins, L.B. Brewing and the Chemical Composition of Amine-Containing Compounds in Beer: A Review. Foods 2022, 11, 257.
https://doi.org/10.3390/foods11030257
A. Dankwa, J. Perry and L. Perkins. Assessment of microbial variation and chemical composition in water kefir over repeated brewing cycles and refrigerated storage. Current Developments in Nutrition, Volume 5, Issue Supplement 2, June 2021, 580.
https://doi.org/10.1093/cdn/nzab044_011
Delaney Greiner, Denise Skonberg, Lewis Perkins, Jennifer Perry. Use of invasive Green Crab Carcinus maenas for production of a fermented condiment. Foods 2021, 10, 659.
https://doi.org/10.3390/foods10040659
D.I. Skonberg S. Fader L.B. Perkins J.J. Perry. Lactic acid fermentation in the development of a seaweed sauerkraut-style product: microbiological, physicochemical and sensory evaluation. Journal of Food Science. January 22, 2021.
https://doi.org/10.1111/1750-3841.15602
Sami Humaid, Dhriti Nayar, Jason Bolton, Brian Perkins & Denise Skonberg. Refrigerated shelf-life evaluation of high pressure processed, raw and sous vide cooked lobster. High Pressure Research. June 16, 2020.
https://doi.org/10.1080/08957959.2020.1774753
D. Reyes, S. Annis, S. Rivera, A. Leon-Tinoco, C. Wu, L. Perkins, J. Perry, Z. Ma, C. Knight, M. Catillo and J. Romero Gomez. Increased high-moisture alfalfa hay preservation in-vitro ruminal digestibility, fermentability and decreased proteolysis with the novel use of technical lignins. Journal of Dairy Science. May 14, 2020. 103 (7) 614-6134.https://doi.org/10.3168/jds.2019-17764
Patrick Erbland, Andrei Alyokhin, L.Brian Perkins and Michael Peterson. Dose-dependent retention of omega-3 fatty acids by black soldier fly larvae (Diptera: Stratiomyidae). Journal of Economic Entomology. March 24, 2020;113(3):1221-1226.https://doi.org/10.1093/jee/toaa045
H. Jiang, H.W. Hwang, T. Ge, B. Cole, B. Perkins and J. Hao. 2019. Leucine regulates zoosporic germination and infection by Phytophthora erythroseptica. Frontiers in Microbiology. 05 February 2019 https://doi.org/10.3389/fmicb.2019.00131
Kimberly R. Miner, Seth Campbell, Christopher Gerbi, Anna Liljedahl, Therese Anderson, L. Brian Perkins, Steven Bernsen, Tiffany Gatesman and Karl J. Kreutz. 2018. Organochlorine pollutants within a polythermal glacier in the interior Alaska range. Water 10(9): 1157; doi:10.3390/w10091157
Daniel M. Weaver, S.M. Coghlan, H.S. Greig,, A.J. Klemmer, L.B. Perkins and J. Zydlewski. 2018. Subsidies from anadromous sea lamprey (Petromyzon marinus) carcasses function as a reciprocal nutrient exchange between marine and freshwaters. River Research and Applications. 30 May 2018 https://doi.org/10.1002/rra.3291
