Extension Focus
• Provide technical information and assistance related to processing,
analyzing the chemical and physical properties, and improving or maintaining
the quality of grape and fruit wine products.
• Serve as a Process Authority, responsible for providing commercial
food processors and regulatory agencies with formal documentation determining
the regulatory status of processed foods as well as the safety and adequacy
of specific processing procedures.
• Provide technical information and assistance related to food product
formulation and chemical and physical property analyses, selection and
evaluation of processing technology, recipe scale-up, enhancement of food
safety and/or quality, and thermal process evaluation.
• Serve as a resource to help commercial food processors recognize
and comply with applicable food product processing and labeling regulations.
Research Focus
• Identify and investigate the winemaking potential of grape and fruit
crops in Oklahoma.
• Identify and investigate the processing potential of alternate crops.
• Research to address nutraceutical content and/or quality of horticultural
foods.
• Research to address food safety and quality issues with processed
fruits and vegetables.
Refereed Journal Publications
• Bangalore, D.V., McGlynn, W.G., and Scott, D.D. 2005. Effect
of ß-cyclodextrin in improving correlation between lycopene concentration
and ORAC values. J Agric. Food Chem. 53: pp 1878-1883.
• Rayas-Duarte, P., McGlynn, W.G., and Stoecker, B.J. 2004.
Cereal Foods: a full serving of nutrition. Food Science. 25: pp 437-444.
• McGlynn, W.G., Bellmer, D.D., and Reilly, S.S. 2003. Influence
of storage temperature, pre-cut sanitizing dip, packaging material, and
water jet cutting on storage life and quality retention in fresh-cut watermelon.
J. Food Quality. 26: pp 489-498.
• McGlynn, W.G.; D.R. Davis; M.G. Johnson; P.G. Crandall; and E.E.
Gbur. 2003. Quality evaluation of pinto beans and green beans canned
in two large reusable containers. J. Food Sci. 68: pp 2102-2106.
• McGlynn, W.G.; D.R. Davis; M.G. Johnson; and P.G. Crandall.
2003. Process verification using immobilized spores for pinto beans and
green beans canned in two large reusable containers. J. Food Sci. 68: pp.
998-991.
• McGlynn, W.G., D.R. Davis, and F. Honarmand. 1993. Gluconic
acid influences texture and color of canned asparagus. J. Food Sci.
58: pp 614-615.
• McGlynn, W.G., D.R. Davis, and M. Kattan. 1989. A computerized
system for evaluating a thermal canning process. Arkansas Farm Research.
38(5): 5.
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Faculty
Page
Horticulture and Landscape Architecture Agricultural Sciences and Natural Resources Oklahoma State University February 2007 • 360 Agriculture Hall, Oklahoma State University,
Stillwater, Oklahoma 74078 • Phone: 405.744.5414
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