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Carmen Gomes

Gomes, Carmen
Carmen Gomes
Associate Professor
Office:
303B Scoates Hall
Email:
Phone:
(979) 845-2455
http://gomes.tamu.edu/
Undergraduate Education
B.S., Federal University of Vicosa – Brazil, Food Engineering, 2002
Graduate Education
Ph.D., Texas A&M University, Biological & Agricultural Engineering, 2010
Awards
• 2016-2017 Montague-CTE Scholar for the College of Agricultural and Life Sciences, TAMU | November 2016
• Best Paper Award, Smart Biomedical and Physiological Sensor Technology XIII Conference, SPIE | May 2016

Research Interests

Food safety and shelf-life extension of food products; design of novel nanoscale materials using biopolymers for biotechnology and food applications. In particular, study of stimuli-responsive biopolymer nanostructures capable of responding to changes in the surrounding environment and this response can be tuned to achieve the desired output. These stimuli-responsive nanostructures have been investigated in food safety applications as delivery systems of antimicrobials and as platforms for foodborne pathogen detection (biosensor).

• Google Scholar

Recent Publications

  1. Pereira, M. C., Hill, L. E., Zambiazi, R. C., Mertens-Talcott, S., Talcott, S. Gomes, C. Nanoencapsulation of hydrophobic phytochemicals using poly(dl-lactide-co-glycolide) (PLGA) for antioxidant and antimicrobial delivery applications: Guabiroba fruit (Campomanesia xanthocarpa O. Berg) study. LWT-Food Science and Technology. 63 (1): 100-107. DOI:10.1016/j.lwt.2015.03.062
  1. Hemmer, P., Gomes, C. Single proteins under a diamond spotlight. Science. 6 (6626): 1072-1073. DOI: 10.1126/science.aaa7440
  1. Burrs, S. L., Vanegas, D. C., Bhargava, M., Mechulan, N., Hendershot, P., Yamaguchi, H., Gomes, C., McLamore, E. S. 2014. A comparative study of graphene-hydrogel hybrid bionanocomposites for biosensing. Analyst. 140(5):1466-1476. DOI: 10.1039/C4AN01788A
  1. Cipriano, P. A., Ekici, L., Barnes, R. C., Gomes, C., Talcott, S. T. 2015. Pre-heating and polyphenol oxidase inhibition impact on extraction of purple sweet potato anthocyanins. Food Chemistry. 180: 227-234. DOI: 10.1016/j.foodchem.2015.02.020
  1. Tao, F., Peng, Y., Gomes, C., Chao, K., Qin, J. 2015. A comparative study for improving prediction of total viable count in beef based on hyperspectral scattering characteristics. Journal of Food Engineering. 162: 38-47. DOI: 10.1016/j.jfoodeng.2015.04.008