SFA Faculty Listing

Robert Bayer, Animal Science
Timothy Bowden, Aquaculture
Stephanie Burnett, Horticulture
Beth Calder, Food Science
Mary Ellen Camire, Food Science
Robert Causey, Animal Science
Susan Erich, Plant and Soil Chemistry
Eric Gallandt, Weed Ecology
Jianjun (Jay) Hao, Plant Pathology
Mark Hutton, Vegetable Crops
Pauline Kamath, Animal Health
Dorothy Klimis-Zacas, Clinical Nutrition
Anne Lichtenwalner, Animal Science
Ellen Mallory, Sustainable Agriculture
David Marcinkowski, Animal Science
Renae Moran, Pomology
Angela Myracle, Human Nutrition
Balu Nayak, Food Science
Tsutomu Ohno, Soil Chemistry
Brian Perkins, Food Science
Jennifer Perry, Food Microbiology
Bryan Peterson, Horticulture
Greg Porter, Crop Ecology
Juan Romero, Animal Nutrition
Marianne Sarrantonio, Sustainable Agriculture
Denise Skonberg, Food Science
Martin Stokes, Animal Science
Susan Sullivan, Human Nutrition
Mona Therrien, Human Nutrition
James Weber, Animal Science
Adrienne White, Human Nutrition
David Yarborough, Horticulture
Kate Yerxa, Human Nutrition

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: FSN101 Introduction to Food and Nutrition, FSN121 Brewing With Food Science, FSN587 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.