Department of Health Sciences

Faculty

Lalitha Samuel

E-Mail Address: lalitha.samuel@lehman.cuny.edu
Phone Number: 718-960-2421
Office Number: Gillet Hall, Room 429
Rank: Assistant Professor
Degrees and Sources of Degrees: B.S., Delhi Univ..; M.S., Ph.D., G.B., Pant Univ.

Selected publications:

Peer Reviewed Journal Articles

  • Samuel, L., Dogan, H., McGrane, S. and Kokini, J.L. 2007. Direct measurement of mechanical properties of co-extruded dual phase products, Journal of Texture Studies 38(6):645–665.

Abstracts

  • Peets, T.K; Sharvit, M; Nikitenko, V; Vodyanyuk, A and Samuel, L. 2008. Effect of a High Soluble Fiber Containing Food Dextrin on the Physical and Textural Attributes of Muffins. Abstract published in J. American Dietetic Association 108 (9): A 74.
  • Hubbell, L; Goodwin, D; Samuel, L and Navder, K.P. 2007. Effect of Soy Protein Isolate on the textural and physical attributes of gluten-free muffins made from sorghum flour, ADA Food and Nutrition Conference Expo, Philadelphia, Pennsylvania.
  • Power L; Williams, C; Fremont, J; Gupta, N; Samuel, L and Navder, K.P. 2007. Effect of tofu as a fat replacer on the texture of shortened cakes, ADA Food and Nutrition Conference Expo, Philadelphia, Pennsylvania.
  • Bolle, S., Samuel, L and Navder, K.P. 2007. Effect of citrus fiber as a fat-mimetic on the physical and textural characteristics of reduced-fat pound cake, IFT Annual Meeting, Chicago, Illinois.
  • Bolle, S., Samuel, L. and Navder, K.P. 2007. Citrus fiber can be effectively used as a fat mimetic in reduced-fat pound cake, First Annual Research Day of the Schools of the Health Professions, Hunter College, New York.
  • Samuel, L., McGrane, S., Dogan, H. and Kokini, J.L. 2006. Measurement of mechanical properties of co-extruded dual phase products, AACC Annual Meeting, San Francisco, California.
  • Samuel, L., Dogan, H. and Kokini, J.L. 2006. The role of cellular structure and phase behavior on the texture of extruded solid foams, AACC Annual Meeting, San Francisco, California.
  • Samuel, L., Ashokan, B.K., Dogan, H. and Kokini, J.L. 2006. Direct measurement of Tg of complex cereal foods, AACC Annual Meeting, San Francisco, California.
  • Samuel, L., Ashokan, B., Dogan, H. and Kokini, J.L. 2006. Understanding the role of cellular structure and phase behavior on the texture of extrudates, IFT Annual Meeting, Orlando, Florida.
  • Samuel, L., Dogan, H. and Kokini, J.L. 2005. Textural analysis method development for two-phase food products, IFT Annual Meeting, New Orleans, Louisiana.
  • Dogan, H., Samuel, L. and Kokini, J.L. 2005, Effect of structure and phase behavior on physical markers for crispness, presented at the IFT Annual Meeting, New Orleans, Louisiana.
  • Samuel, L., Dogan, H., and Kokini, J.L., 2005. Development of instrumental methods and data analysis tools for objective textural characterization of extruded food products, IFT Annual Meeting, New Orleans, Louisiana.

Last modified: Oct 1, 2014

Text Only Version of Site | Make This Website Talk