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 & 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:

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

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 Chemistry. 194:487-494.