L. Brian Perkins

PerkinsResearch Assistant Professor of Food Science

Degree: Ph. D. 2002, University of Maine
Phone: 207.581.1367
Email: bperkins@maine.edu
Location: 103 Hitchner Hall

Professional Interests: Analytical method development for bioactive compounds, naturally occurring toxins and pesticide residues in food and environmental matrices

Teaching: FSN 101 Introduction to Food and Nutrition, FSN 121 Brewing With Food Science, FSN 587 Food Analysis

Research: Analytical (chromatographic) method development: (LC/MS/MS, LC/PDA/FLD/RI, UPLC/DAD/FLD/ELSD, GC/MS). Novel bioactive compounds in foods (capsinoids, anthocyanins, carotenoids, flavanoids).Naturally-occurring toxins in foods (mycotoxins, glycoalkaloids). Brewing chemistry, including organics, carbohydrates and compounds derived from hops

Recent Publications:

Hughes, B.H.; Perkins, L.B.; Yang, T.C.; Skonberg, D.I.  2016. Impact of post-rigor high pressure processing on the physicochemical and microbial shelf-life of cultured red abalone (Haliotisrufescens).  Food Chem. 194:487-494.

Moussi, K.; Nayak, B.; Perkins, L.B.; Dahmoune, F.; Madani, K.; Chibane, M. 2015. HPLC-DAD profile of phenolic compounds and antioxidant activity of leaves extract of Rhamnusalaternus L. Ind. Crops Prod. 74:858-866.

Jarret, R.L.; Bolton, J.; Perkins, L.B. 2014.  509-45-1, Acapsicum annuum pepper germplasm containing high concentrations of capsinoids. Hortscience 49:107-108.

J.C. Bolton, R.  Bayer, R. Bushway, S. Collins, and B. Perkins. 2014. Analytical And Semi-Preparative HPLC Analysis And Isolation Of Hemocyanin From The American Lobster (Homarusamericanus). J. Shellfish Res. 33: 1-7.

Michael E. Day, Sarah Zazzaro and L. Brian Perkins. 2014. Seedling ontogeny and environmental plasticity in two co-occurring shade-tolerant conifers and implications for environment-population interactions. Am. J. Bot. 101: 45-55.