Camire vita

Mary Ellen Doherty Camire, Ph.D., CFS

School of Food & Agriculture

University of Maine, 5735 Hitchner Hall, Orono, ME 04469-5735

(207) 581-1627

camire@maine.edu

Education

Ph.D. in Food Science, Texas Woman's University, Denton, TX. December, 1989.

M.S. in Nutrition, University of Massachusetts, Amherst, MA. September, 1982.

B.A. in Biology, Harvard-Radcliffe College, Cambridge, MA. June, 1979.

Professional Experience

 Professor  9/1/ 2000- present; Associate Professor (with tenure) 9/1/1994 - 8/31/2000; Assistant Professor 9/1/1989 - 8/31/1994. Chair, 7/1/1995 - 6/30/1998. Department of Food Science and Human Nutrition, University of Maine, Orono, ME.  40%  teaching; 60% research appointment. Contact Person, Sensory Evaluation Center. Graduate Coordinator.

Editor-in-Chief (2023-present), Comprehensive Reviews in Food Science & Food Safety

Graduate Assistant, Department of Nutrition and Food Sciences, Texas Woman's University. 9/1/1986 - 7/37/1989.

Teaching assistant for undergraduate food science and graduate sensory evaluation courses.  Research duties included development of products containing glandless cottonseed flour, sensory evaluation of citrus beverages for a commercial client, literature research on the quality of cottonseed oil, and extrusion of cornmeal snacks containing added dietary fiber and soy protein. 

Consumer Interviewer, Frito-Lay, Inc., Dallas, TX. Independent contractor for off-site consumer interviews.  Part-time, 10/1982- 3/1983.

Recognition

• Institute of Food Technologists Tanner Award for most downloaded paper in the Journal of Food Science Education (2019).

• University of Maine Faculty Impact Mentor Award (2019).

• American Society for Nutrition General Mills Bell Institute of Health and Nutrition Innovation Award for whole grain research (2015).

• University of Maine Presidential Research and Creative Achievement Award (2008).

• University of Maine College of Natural Sciences, Forestry and Agriculture Outstanding Researcher Award (2008).

• Institute of Food Technologists Fellow (2007).

• Institute of Food Technologists and International Life Sciences Institute Babcock-Hart Award for contributions to food technology which have resulted in improved public health through nutrition or more nutritious food (2006).

• IFT Nutrition Division, Certificate for Outstanding Service in Public Policy (1998).

Recent Courses Taught

• FSN 406 Nutritional Care of Older Adults (1 cr.).  spring 2023.

• FSN 475/575 Sensory Evaluation Laboratory (1 cr.) Spring odd years.

• FSN 501 Advanced Human Nutrition (3 cr.) Fall, 2023. Online.

• FSN 508  Nutrition and Aging (3 cr.) Summer 2023. Online.

• FSN 524 Responsible Design, Conduct and Analysis of Research (3 cr.) Fall, 2022. This course satisfies the UM requirement for a Responsible Conduct of Research class as well as the FSN requirement for an advanced statistics course.Online. 

• FSN 530 Integrative and Functional Nutrition (3 cr.) Spring, even years. Online.

• FSN 585 Principles of Sensory Evaluation (3 cr.)  taught Spring, odd years. Online.

• FSN 586 Sensory and Consumer Science Applications (3 cr.) Fall, odd years. Online.

• FSN 603 Nutrients in the Food System (3 cr.) Summer, 2022. Online.

  Peer-reviewed Journal Articles

1. Patel, A. S., LakshmiBalasubramanium, S., Nayak, B., & Camire, M.E. (2023). Lauric acid adsorbed cellulose nanocrystals reduced the in vitro gastrointestinal digestion of oil-water Pickering emulsions. Food Hydrocolloids, 134: 108120. https://doi.org/10.1016/j.foodhyd.2022.108120 

2. Patel, A. S., LakshmiBalasubramanium, S., Nayak, B., & Camire, M.E. (2022). Lauric acid adsorbed cellulose nanocrystals retained the physical stability of oil-in-water Pickering emulsion during different dilutions, pH, and storage periods. Food Hydrocolloids, 124(Part A):107139. https://doi.org/10.1016/j.foodhyd.2021.107139

3. Akomea-Frempong, S., Skonberg, D.I., Camire, M.E., & Perry, J.J. (2021). Impact of blanching, freezing, and fermentation on physicochemical, microbial, and sensory quality of sugar kelp (Saccharina latissima). Foods, 10(10): 2258. https://doi.org/10.3390/foods10102258 

4. Cutting, K., Savoie, K. A., Camire, M.E., & Yerxa, K. (2021). Exploration of high-risk food coping strategies of Maine food pantry clients. Journal of the National Extension Association of Family & Consumer Sciences, 15: 12-16. https://neafcs.memberclicks.net/assets/documents/journal/2020-jneafcs/2020-JNEAFCS-FINAL-Compressed.pdf

5. Bouchard, D., Camire, M. E., Davis, C., Shaler, G., Dumont, R., Bernier, R., & Labbe, R. (2021). Attitudes towards aquaculture and seafood purchasing preferences: Evidence from a consumer survey of Atlantic States. Aquaculture Economics and Management. 25 (4), Doi: 10.1080/13657305.2020.1869859

6. Johnson, AM, Porter, G., & Camire, ME. (2019). Low-acrylamide french fry acceptance: a pilot study. Journal of Food Science. 84(12): 3717-3725.https://doi.org/10.1111/1750-3841.14844

7. Pandya, J., DeBonee, M., Corradini, M., Camire, M., McClements, D., & Kinchla, A. (2019). Development of vitamin E enriched functional foods: stability of tocotrienols in food systems. International Journal of Food Science and Technology, 54 (12): 3196-3204.https://doi-org.prxy4.ursus.maine.edu/10.1111/ijfs.14296

8. Bonnett R, Camire ME, Therrien M, and Yerxa K. (2019). Long-term knowledge and behavior change of participants in a Northeast nutrition education program. Journal of Extension.  57(2). 2RIB4. Full manuscript available at: https://joe.org/joe/2019april/rb4.php

9. Camire, ME, Savoie K, Perry J, Calder B. 2019. Preliminary assessment of Maine consumers’ educational preferences for fermenting foods at home. Food Protection Trends 39(2): 116-126.

10. Mellette T, Yerxa K, Therrien M, Camire ME. 2018. Whole grain muffin acceptance by young adults. Foods. 7(6):91. http://www.mdpi.com/2304-8158/7/6/91/pdf

11. Coffman MA, Camire ME.  2017. Perceived barriers to increased whole grain consumption by older adults in long-term care. Journal of Nutrition in Gerontology & Geriatrics. 36(4): 178-188.  https://doi.org/10.1080/21551197.2017.1385564

12.  Wu VCH, Drummond F, Tadepalli S, Camire ME, Davis-Dentici K, Bushway A, Yarborough DE. 2017. Salmonella spp. dynamics in wild blueberry, Vaccinium angustifolium Aiton.  World Journal of Microbiology. 4(1): 064-071. Open Access: https://premierpublishers.org/wjm/211220163784

13. Wells M, Potin P, Craigie J, Raven J, Merchant S,  Helliwell K, Smith A, Camire ME, Brawley, S. 2017. Algae as nutritional and functional food sources: Revisiting our understanding. Journal of  Applied Phycology.  29(2):949–982. doi:10.1007/s10811-016-0974-5 . Open Access: http://link.springer.com/article/10.1007/s10811-016-0974-5

14. Korczak R, Marquart L, Slavin JL, Ringling K, Chu YF, O’Shea M, Harriman C, Toups K, de Vries J, Klurfeld DM, Camire ME, Unnevehr L. 2016. Thinking critically about whole grain definitions: Summary report of an interdisciplinary roundtable discussion at the 2015 Whole Grains Summit. American Journal of Clinical Nutrition. 104:1508-1514 doi:10.3945/ajcn.115.126672   Open Access: http://ajcn.nutrition.org.prxy4.ursus.maine.edu/content/104/6/1508.full

15. Ferk CC, Calder BL, Camire ME. 2016. Assessing the food safety knowledge of University of Maine students. Journal of Food Science Education. 15:14-22. Available freely at http://onlinelibrary.wiley.com/doi/10.1111/1541-4329.12076/fullhttp://onlinelibrary.wiley.com/doi/10.1111/1541-4329.12076/full

16. Kong J,  Dougherty MP, Perkins LB and Camire ME. 2012. Utilization of smoked salmon trim in extruded smoked salmon jerky. Journal of Food Science. 77(6): S211-S215.

17. Oberholtzer AS, Dougherty MP, and Camire ME. 2011. Characteristics of formed Atlantic salmon jerkey.  Journal of Food Science 76(6):5396-5400.

18. Kong J, Perkins LB, Dougherty MP, and Camire ME. 2011. Control of lipid oxidation in extruded salmon jerky snacks. Journal of Food Science. 76(1):C8-C13.

19. Camire ME, Kubow S and Donnelly, D. 2009. Potatoes and human health. Critical Reviews in Food Science and Nutrition 49(10):823-840.

20. Kong J, Dougherty MP, Perkins LB, and Camire ME. 2008. Composition and consumer acceptability of a novel extrusion-cooked salmon snack. Journal of Food Science. 73(3):S118–S123.

21. Jemison JM, Sexton P, and Camire ME. 2008. Factors influencing consumer preference of fresh potato varieties in Maine. American Journal of Potato Research. 85(3): 140-149.

22. Teh T, Dougherty MP, and Camire ME. 2007. How do consumer attitudes influence acceptance of a novel wild blueberry-soy product? Journal of Food Science. 72(7):S516-S521.

23. Bushway A, Buzzard K, Camire ME and Bushway R. 2007. Lowbush blueberry purees control lipid oxidation in precooked refrigerated ground turkey patties. International Journal of Food Science, Technology & Nutrition. 1(1):39-47.

24. Potter RM, Dougherty MP, Halteman WA and Camire ME. 2007. Characteristics of wild blueberry–soy beverages. LWT- Food Science & Technology. 40(5):807-814.

25. Camire ME, Dougherty MP, and Briggs JL. 2007. Functionality of fruit powders in extruded corn breakfast cereals. Food Chemistry. 101(2): 765-770.

26. Camire ME, Bolton J, Jordan JJ, Kelley S, Oberholtzer A, Qiu X, and Dougherty MP. 2006. Color influences consumer opinions of wheat muffins. Cereal Foods World 51(5): 274-276.

27. Camire ME, Dougherty MP, and Teh Y-H. 2006. Frozen wild blueberry-tofu-soymilk desserts. Journal of Food Science. 71(2):S119-123.

28. Calder BL, Bushway AA, Bayer RC, Davis-Dentici KA, and Camire ME. 2005. The use of sodium tripolyphosphate to maintain yield and quality of whole cooked, cryogenically frozen lobster (Homarus americanus). Journal of Food Science. 70(9):C523-C528.

29. Obatolu VA, Skonberg DI, Camire ME, Dougherty MP. 2005. Effect of moisture content and screw speed on the physical chemical properties of an extruded crab-based snack. Food Science & Technology International 11(2): 121-127.

30. Camire ME, Dougherty MP and Briggs JL. 2005. Antioxidant-rich foods retard lipid oxidation in extruded corn. Cereal Chemistry. 82(6):666-670.

31. D’Souza N, Skonberg DI, Camire ME, Guthrie KE, Malison J, Lima L. 2005. Influence of dietary genistein levels on tissue genistein deposition and on the physical, chemical, and sensory quality of rainbow trout, Oncorhynchus mykiss. Journal of Agricultural and Food Chemistry 53(9): 3631-3636.

32. Teh, Y-H, Dougherty MP, and Camire ME. 2005. Frozen blueberry-soy dessert quality. Journal of Food Science. 70(2):S119-22.

33. Camire ME, Dougherty MP. 2005. Internet survey of nutrition claim knowledge. Journal of Food Science Education 4(2):18-21.

34. Viscidi KA, Dougherty MP, Briggs J, and Camire ME. 2004. Complex phenolic compounds reduce lipid oxidation in extruded oat cereals. Lebensmittel-Wissenschaft und-Technologie (LWT) 37(7):789-796.

35. Chambers B and Camire ME 2003. Can cranberry supplementation benefit adults with type 2 diabetes? Diabetes Care 26(9):2695-2696.

36. Murphy MG, Skonberg DI, Camire ME, Dougherty MP, Bayer RC, and Briggs JL 2003. Chemical composition and physical properties of extruded snacks containing crab-processing by-product. Journal of the Science of Food and Agriculture 83(11):1163-1167.

37. Chaovanalikit A, Dougherty MP, Camire ME and Briggs J. 2003. Ascorbic acid fortification reduces anthocyanins in extruded blueberry-corn cereals. Journal of Food Science. 68(6):2136-2140.

38. Camire ME and Dougherty MP. 2002. Raisin dietary fiber composition and in vitro bile acid binding. Journal of Agricultural & Food Chemistry 51 (3): 834 -837.

39. Hammond J, Marquis B, Michaels R, Oickle B, Segee B, Vetelino J, Bushway A, Camire ME and Davis-Dentici K. 2002. Semiconducting metal-oxide array for monitoring fish freshness. Sensors and Actuators B: Chemical. 84(2-3):113-122.

40. Ghazanfar S and Camire ME. 2002. Influence of health attitudes and information on acceptability of cranberry juice blends. Journal of Food Science. 67(9): 3497-3501.

41. Camire ME and Dougherty MP. 2002. Wheelchair-modified sensory booths do not influence evaluation of chocolate pudding. Journal of Sensory Studies. 17(3):257-261.

42. McCleary BV, McNally M, Rossiter P, Aman P, Amrein T, Arnouts S, Arrigoni E, Bauer L, Bavor C, Brunt K, Bryant R, Bureau S, Camire ME, Champ M, Chen Q, Chin ML, Colilla W, Coppin J, Costa D, Crosby G, Dean J, Berrios JD, de Valck J, Doerfer J, Dougherty M, Eybye K, Fahey G, Femenia A, Forssell P, Gelroth J, Geske J, Hidaka H, Isaksen MF, Kettlitz B, Kozlowski F, Laerke HN, Li B, Lincoln Y, Liu Q, Martensson AC, Mattys S, Meuser F, Monro J, Niba L, Niemann C, Panozzo J, Rossiter P, Roturier JM, Sampson C, Sanders P, Suter D, Tas AA, Themeier H, Tudorica C, Watson R, Weber L, Weinstein M, Wilkinson M, Yen J, Zheng T. 2002. Measurement of resistant starch by enzymatic digestion in starch and selected plant materials: Collaborative study. J AOAC Intl 85 (5): 1103-1111.

43. Camire ME, Chaovanalikit A, Dougherty MP, and Briggs J. 2002. Blueberry and grape anthocyanins as breakfast cereal colorants. Journal of Food Science. 67(1):438-441.

44. Surjawan I, Dougherty MP, Bushway RJ, Bushway AA, Briggs JL and Camire ME. 2001. Sulfur Compounds Reduce Potato Toxins During Extrusion Cooking. Journal of Agricultural and Food Chemistry. 49(6):2835-2838.

45. Camire ME, Dougherty MP. 1998. Added phenolic compounds enhance lipid stability in extruded corn.  Journal of Food Science  63:516-518.

46. Camire ME.1997. U.S. changes in health claims and nutritional labeling for foods and dietary supplements.  Acta Horticulture 446: 205-209.

47. Zhang HL, Bushway AA, Work T, Camire ME, Work R. 1997. Prevention of anthocyanin leakage of individually quick frozen (IQF) lowbush blueberries in blueberry muffins. Acta Horticulture 446: 211-217.

48. Jeng IJ, Camire ME,  Bushway AA. Properties of an extruded product prepared from potato flakes and chicken thigh meat. Food Science & Technology International  3(6):451-458.

49. Chen HC, Camire ME. 1997. Recovery of anthocyanins, pectin, and dietary fiber from cull lowbush blueberries.  Journal of Food Quality 20(3):199-209.

50. Camire ME, Violette D, Dougherty MP, McLaughlin MA. Potato peel dietary fiber composition: effects of peeling and extrusion cooking processes. Journal of Agricultural & Food Chemistry 45(4):1404-1408.

51. Camire ME, Surjawan I, Work TM. Lowbush blueberry puree and applesauce for oil replacement in cakes.  Cereal Foods World  42(5): 405-408.

52. Work TM, Camire ME. 1996. Phenolic acids threshold determination in processed potatoes. Food Quality and Preference 7(3/4):271-274.

53. Jean IJ, Work R, Camire ME, Briggs J, Barrett AH, Bushway AA. 1996. Selected properties of extruded potato and chicken meat.  Journal of Food Science 61(4):783-789.

54. Camire ME, Zhao J, Dougherty P, Bushway RJ. 1995. In vitro binding of benzo(a)pyrene by ready-to-eat breakfast cereals.  Cereal Foods World 40(6):447-450.

55. Camire ME, Bushway RJ, Zhao J, Perkins B, Paradis LR. 1995. The fate of thiabendazole and chlorpropham residues in extruded potato peels. Journal of Agricultural & Food Chemistry 43(2):495-497.

56. Zhao J, Camire ME. 1995. Destruction of potato peel trypsin inhibitor by peeling and extrusion cooking.  Journal of Food Quality 18(1):61-67.

57. Camire ME, Pramono BD, Ismail SA, Roberts JD, Fraser DA. 1994. Indicator organism and pH changes during mussel and oyster distribution.  Journal of Aquatic Food Product Technology 3(3):97-116.

58. Zhao J, Camire ME, Bushway AA, Bushway RJ. 1994. Glycoalkaloid content and in vitro glycoalkaloid solubility of extruded potato peels.  Journal of Agricultural & Food Chemistry 42(11):2570-2573.

59. Camire ME, Camire AL. 1994. Starch hydrolysis in extruded potato peels.  Starch/Staerke 46(8):308-311.

60. Camire ME, Ismail SA, Work TD,  Bushway AA, Halteman WA. 1994. Improvement in the quality of canned lowbush blueberries.  Journal of Food Science 59(2):394-398, 415.

61. Arora A, Camire ME. 1994. Performance of potato peels in muffins and cookies. Food Research International 27(1):15-22.

62. Camire ME, Zhao J, Violette D. 1993. In vitro bile acid binding by potato peels.  Journal of Agricultural & Food Chemistry 41(12):2391-2394.

63. Arora  A, Zhao J, Camire ME. 1993. Extruded potato peel functional properties affected by extrusion conditions.  Journal of Food Science 58(2):335-337. 

64. Camire ME, Flint SI. 1993. Formulation of beverages containing by-products of osmotic dehydration of lowbush blueberries.  Journal of Food Quality 16(1):35-43.

65. Flint SI, Camire ME. 1992. Recovery of lignin during nonstarch polysaccharide analysis. Cereal Chemistry 69(4):444-447.

66. Camire ME, Flint SI. 1991. Thermal processing effects on dietary fiber composition and hydration capacity in corn meal, oat meal, and potato peels. Cereal Chemistry 68(6):645-647.

67. Camire ME, King CC, Bittner DR. 1991. Characteristics of extruded cornmeal snacks containing glandless cottonseed flour. Cereal Chemistry 68(4):419-424.

68. Camire ME, King CC. 1991. Protein and dietary fiber supplementation effects on the quality of extruded cornmeal snacks. Journal of Food Science 56(3):760-763,768.

69. Camire ME. 1991. Protein functionality modification by extrusion cooking. Journal of the American Oil Chemists Society 68(3):200-205.

70. Camire ME, Camire AL, Krumhar K. 1990. Chemical and nutritional changes in foods during extrusion. CRC Critical Reviews in Food Science and Nutrition 29(1):35-57.

  Book Chapters

1. Camire, M.E. 2021. Chapter 30. Food insecurity. In: Handbook of Rural Aging, L.W. Kaye, ed. New York: Routledge. pp. 170-173.

2. Camire, ME. 2018. Chapter 2. Overview of grain components and changes occurring in grain constituents with different forms of processing. In: Cereal Grain-based Functional Foods, Beta, T. and Camire M.E., ed. Cambridge, UK: Royal Society of Chemistry. pp. 12-31.

3. Camire ME. 2016. Chapter 23, Potato and human health, in Advances in Potato Chemistry and Technology, 2nd ed., Singh, J.; Kaur, L., ed. Cambridge, UK: Academic Press, p. 684-704.

4. Camire ME. 2011. Understanding consumer perceptions about wheat and health.  In: Wheat Science Dynamics: Challenges and Opportunities, Eds. Chibbar, R.N. and J. E. Dexter. Agrobios (International) Jodhpur, India. Pp 409-417.

5. Camire, ME. 2011. Nutritional changes during extrusion cooking. In Advances in Food Extrusion Technology, M Maskin, A Altan, Eds. CRC Press, Boca Raton.

6. Camire ME. 2002. Phytochemicals in the Vaccinium family: bilberries, blueberries, and cranberries. In Phytochemicals: Their Role in Nutrition and Health, M.S. Meskin, W.R. Bidlack, A.J. Davies, and S.T. Omaye, Eds. Technomic Press, Lancaster, PA.

7. Camire ME. Jams and Jellies. 2002. Ch. 12 in Food Chemistry: Principles and Applications. A Workbook. G. Christen, Ed. Am. Food & Nutrition Center, Cutten, CA.

8. Camire ME. 2002. Extrusion cooking. Ch. 14 in The Nutrition Handbook for Food Processors, C.J.K. Henry and C. Chapman, Eds. Woodhead Publishing Ltd., Cambridge UK.

9. Camire ME. 2001. Extrusion and nutritional quality. In Extrusion Cooking, R Guy, Ed. Woodhead Publishing, Cambridge, UK.

10. Camire ME. 2000. Fruits. Ch. 20, Food Chemistry: Principles and Applications. S. Smith and G. Christen, Ed.  Am. Food & Nutrition Center, Cutten, CA.

11. Camire ME. 2000. Dietary supplements. In Science and Technology of Functional Foods, TP Labuza and MK Schmidl, Eds. Aspen Publishing, MD.

12. Camire ME. 2000. Chemical & nutritional changes in food during extrusion. In Extruders in Food Applications, MN Riaz, Ed. Technomic Press, Lancaster, PA.

13. Camire ME. 2000. Bilberries and blueberries as functional foods and pharmaceuticals. In Functional Foods: Herbs, Botanicals and Teas, G. Mazza and B.D. Ooomah, Ed. Technomic Press, Lancaster, PA.

14. Camire ME. 1999. Chemical and physical modification of dietary fiber. In Complex Carbohydrates: Definition, Analysis, and Applications, ed. S.C. Lee, M. Dreher, and L. Prosky. Marcel Dekker.

15. Camire ME. 1998. Chemical changes in extruded foods.  Ch. 11 in Processing-Induced Changes in Foods, Advances in Experimental Medicine and Biology, vol. 434, ed. F. Shahidi and C.-T. Ho. Plenum Press, New York.  Pp. 109-121.

Other Publications

 Ho E, Marquart LF, Camire ME.  2016. Whole grains and health: Empowering dietary change. Food Technol. 70:47-51.

Camire ME & Collins JE. 2015. Transparent, actionable framework for food and nutrition research public-private partnerships. J. Food Sci. 80(7):vi-vii.

Camire ME and Blackmore M. 2007. Breakfast foods and satiety. Food Technology. 61(2): 24-30.

Camire ME. 2004. Technological challenges of whole grain foods. Cereal Foods World. 49(1): 20-22.

Surjawan I, Dougherty MP, Camire ME and Jemison J. 2004. Malting quality of Maine-grown barley. ME Agricultural & Experiment Station Publication MR433. 13 pp.

Camire ME. 2004. Spring 2004 Issue Foreword. Nutraceuticals NOW.  May/June: 62-66.55(5):189-191.

Camire ME, Childs N, Hasler CM, Pike LM, Shahidi F, and Watkins BA. 2003. Nutraceuticals for Health Promotion and Disease Prevention. Issue Paper 24. Council for Agricultural Science & Technology, Ames Iowa.

Camire ME. 2002. Berry beneficial. Dairy Industries International. 67(5): 15-16.

Camire ME. 2001. Dietary fiber supplements. Ingredients, Health, and Nutrition.

Camire ME, Ausman LM, Decker E, Larick D, Nielsen SS, Patrick R, Petersen D, Regenstein J, Schaller D, Solberg M, Whiting R, and Zawel S. 2001. Diet and Health Research Needs. Food Technology 12.

Camire ME and Kantor MA. 1999. Dietary Supplements: Nutritional and Legal Considerations. An IFT Scientific Status Summary. Food Technology 53(7):87-96.

Camire ME. 1998. Chemical changes in extruded foods.  Ch. 11 in Processing-Induced Changes in Foods, Advances in Experimental Medicine and Biology, vol. 434, ed. F. Shahidi and C.-T. Ho. Plenum Press, New York.  Pp. 109-121.

Camire ME, Hunt JR, Miller SA, Russell RM.  1997. FANSA Statement: What Does the Public Need to Know About Dietary Supplements?  Journal of the American Dietetic Association 97(7):728-729.

Camire ME,  Belbez EO. 1996. Flavor formation during extrusion cooking. Cereal Foods World. 41(9):734-736.

Camire ME. 1996. Blurring the distinction between dietary supplements and food. Food  Technology. 50(6):160.

King CC, Camire ME, Orthoefer FT. 1989. Cottonseed oil as a frying medium. Journal of the American Oil Chemists Society 66(2): 192-195.

Professional Affiliations

·        AACC International, now the Cereals and Grains Association (President, 2008-2009)

·        Academy of Nutrition and Dietetics

·        American Association for the Advancement of Science

·        American Society for Nutrition

·        ASTM International

·        Council for Agricultural Science and Technology (CAST) (Board of Directors 2006-2008)

·        Institute of Food Technologists (President, 2014-2015)

·        Phi Tau Sigma (President 2000-2001)

·        Society for Sensory Professionals

·    

Comprehensive Reviews in Food Science and Food Safety

Associate Editor, Cereal Chemistry

Editorial Board Member, Journal of Food and Nutritional Disorders