Mark D. Normand
Complete List of Publications
Year of publication index:
2010, 2009, 2008, 2007, 2006, 2005, 2004, 2003, 2002, 2001, 2000, 1999, 1998, 1997, 1996, 1995, 1994, 1993, 1992, 1991, 1990, 1989, 1988, 1987, 1986, 1985, 1984, 1983, 1982, 1980
2010
- Horowitz, J., Normand, M.D., Corradini, M.G. and Peleg, M. 2010. A probabilistic model of growth, division and mortality of microbial cells. Applied & Environmental Microbiology. (In press).
- Corradini, M.G., Normand, M.D and Peleg, M. 2010. A stochastic and deterministic model of microbial heat inactivation. J. Food Science. (In press).
2009
- Peleg, M., Normand, M.D., Normand, M.D. and Corradini, M.G. 2009. Interactive software for calculating the principal stresses of compacted cohesive powders with the Warren-Spring equation. Powder Technology. (In press).
- Dai, Y., Normand, M.D, Weiss, J. and Peleg, M. 2009. Modeling the efficacy of triple antimicrobials combinations: Yeast suppression by lauric arginate, cinnamic acid and sodium benzoate or potassium sorbate as a case study. J. Food Protection. (In press).
- Peleg, M., Corradini, M.G. and Normand, M.D. 2009. Isothermal and non-isothermal kinetic models of chemical processes in foods governed by competing mechanisms. J. Agric. Food Chem. (In press)
- Corradini, M.G., Normand, M.D. and Peleg, M. 2009. On modeling the temporal and geographical distribution of pathogens' outbursts and other industrial mishaps. Food Engineering Reviews 1:3-15.
- Corradini, M.G., Normand, M.D., Newcomer C., Schaffner, D.W. and Peleg, M. 2009. Extracting Survival Parameters from Isothermal, Isobaric and 'Iso-concentration' Inactivation Experiments by the 'Three End Points Method'. Journal of Food Science 74:R1-R11.
- Corradini, M.G., Normand, M.D. and Peleg, M. 2009. Direct calculation of the survival ratio and isothermal time equivalent in heat preservation processess. In: Simpson, R. (Ed.) Engineering Aspects of Thermal Food Processing. Taylor and Francis CRC Press. pp. 211-230.
2008
- Corradini, M.G., Normand, M.D. and Peleg, M. 2008. Prediction of an organism's inactivation patterns from three single survival ratios determined at the end of three non-isothermal heat treatments. International Journal of Food Microbiology 126:98-111.
- Peleg, M., Normand, M.D. and Corradini, M.G. 2008. Interactive software for estimating the efficacy of non-isothermal heat preservation processes. International Journal of Food Microbiology 126:250-257.
- Peleg, M., Normand, M.D., Corradini, M.G., van Asselt, A.J., de Jong, P. and ter Steeg, P.F. 2008. Estimating the heat resistance parameters of bacterial spores from their survival ratios at the end of UHT and other heat treatments. Crit. Reviews Food Sci. Nutr. 48:634-648.
- Corradini, M.G., Normand, M.D. and Peleg, M. 2008. 'Non linear growth and decay kinetics - Principles and potential food applications'. In: Gutiérrez Lopez, G.F., Barbosa-Cánovas, G.V., Welti-Chanes, J. and Parada Arias, E. (Eds.) Food Engineering: Integrated Approaches. Springer, New York pp. 47-71.
2007
- Smith-Simpson, S., Corradini, M.G., Normand, M.D., Peleg, M., and Schaffner, D.W. 2007. Estimating Microbial Growth Parameters from Non-Isothermal Data: A Case Study with Clostridium perfringens. International Journal of Food Microbiology 118:294-303.
- Aragao, G.M.F., Corradini, M.G. Normand, M.D. and Peleg, M. 2007. Evaluation of the Weibull and log-normal distribution functions as survival models of Escherichia coli under isothermal and non-isothermal conditions. International Journal of Food Microbiology 19:243-257.
- Corradini, M.G., Normand, M.D. and Peleg, M. 2007. Modeling non-isothermal heat inactivation of microorganisms having biphasic isothermal survival curves. Intnl. J. Food Microbiol. 116:391-399.
- Peleg, M., Corradini, M.G. and Normand, M.D. 2007. The logistic (Verhulst) model for sigmoid microbila growth curves revisited. Food Research Internl. 40:808-818.
- Peleg, M., Normand, M.D., Horowitz, J. and Corradini, M.G. 2007. An expanded Fermi solution for microbial risk assessment. International Journal of Food Microbiology 113:92-101.
2006
- Corradini, M.G., Normand, M.D. and Peleg, M. 2006. On expressing the equivalence of non-isothermal and isothermal heat sterilization processes. J. Sci. Food Agric. 86:785-792.
- Corradini, M.G., Amézquita, A., Normand M.D. and Peleg, M. 2006. Modeling and predicting non-isothermal microbial growth using general purpose software. Intnl. J. Food Microbiol 106:223-328.
2005
- Corradini, M.G., Normand, M.D. and Peleg, M. 2005. Calculating the efficacy of heat sterilization processes. J. Food Engr. 67:59-69.
- Peleg, M., Normand, M.D. and Corradini, M.G. 2005. Generating microbial survival curves during thermal processing in real time. Journal of Applied Microbiology, 98:406-417.
2004
- Peleg, M., Corradini, M.G. and Normand, M.D. 2004 Kinetic models of complex biochemical reactions and biological processes. Chemie Ingenieur Technik 76:413-423.
- Peleg, M. and Normand, M.D. 2004. Calculating microbial survival parameters and predicting survival curves from non-isothermal inactivation data. Crit. Rev. Food Sci. Nutr. 44:409-418.
2003
- Peleg, M., Normand, M. D. and Campanella, O.H. 2003. Estimating microbial inactivation parameters from survival curves obtained under varying conditions - The linear case. Bulletin Mathemat. Biol. 65:219-234.
2002
- Corradini, M.G., Engel, R., Normand, M.D. and Peleg, M. 2002. Estimating the frequency of high microbial counts from records having a true or suspected trend or periodicity. J. Food Sci. 67:1278-1285.
2001
- Engel, R., Normand, M.D., Horowitz, J. and Peleg, M. 2001. A qualitative probabilistic model of microbial outbursts in foods. J. Sci. Food Agric. 81:1250-1262.
- Engel, R., Normand, M.D., Horowitz, J. and Peleg, M. 2001. A model of microbial contamination of a water reservoir. Bull. Math. Biol. 63:1025-1040.
- Corradini, M.G., Horowitz, J., Normand, M.D. and Peleg, M. 2001. Analysis of the fluctuating pattern of E. coli counts in the rinse water of an industrial poultry plant. Food Res. Intnl. 34:565-572.
- Corradini, M.G., Normand, M.D., Nussinovitch, A., Horowitz, J. and Peleg, M. 2001. Estimating the frequency of high microbial counts in commercial food products using various distribution functions. J. Food Protec. 64(5):674-681.
- Nussinovitch, A., Corradini, M.G., Normand, M.D. and Peleg, M. 2001. Effect of starch, sucrose and their combinations on the mechanical and acoustic properties of freeze-dried alginate gels. Food Res. Intl. 34:871-874.
2000
- Nussinovitch, A., Corradini, M.G., Normand, M.D. and Peleg, M. 2000. Effect of sucrose on the mechanical and acoustic properties of freeze dried agar, kappa-carrageenan and gellan gels. J. Texture Studies 31:205-223.
1999
- Horowitz, J., Normand, M.D. and Peleg, M. 1999. On modeling the irregular fluctuations in microbial counts. CRC Crit. Rev. Food Sci. Nut. 39(6):503-517.
1998
- Normand, M.D. and Peleg, M. 1998. Kauffman's abstract model of phase transitions. J. Texture Studies 29:375-386.
1997
- Suwonsichon, T., Normand, M.D. and Peleg, M. 1997. Estimation of
the mechanical properties of individual brittle particles from their
bulk's compressibility. J. Texture Studies 28:673-686.
- DeRosier, B.L, Normand, M.D. and Peleg, M. 1997. Effect of lag on
the symmetrized dot pattern (SDP) displays of the mechanical signatures
of crunchy cereal foods. J. Sci. Food Agric. 75:463-471.
- Peleg, M., Normand, M.D. and Damrau, E. 1997. Mathematical
interpretation of dose-response curves. Bulletin Mathemat. Biol.
59:747-761.
- Shan, Y., Normand, M.D. and Peleg, M. 1997. Estimation of the
surface concentraton of adhered particles by color imaging. Powder
Technol. 92:147-153.
- Damrau, E., Normand, M.D. and Peleg, M. 1997. Effect of resolution
on the apparent fractal dimension of jagged force-displacement
relationships and other irregular signatures. J. Food. Engng. 31:171-
184.
1996
- Peleg, M., Normand, M.D. and Tesch, R. 1996. Simulation of
fluctuating populations of micro and macroorganisms with models having a
normal random variate term. J. Sci. Food Agric. 73:17-20.
- Tesch, R., Normand, M.D. and Peleg, M. 1996. Comparison of the
acoustic and mechanical signatures of two cellular crunchy cereal
foods at various water activity levels. J. Sci. Food Agric.
70:347-354.
1995
- Tesch, R., Normand, M.D. and Peleg, M. 1995. On the fractal
dimension of sound bursts in acoustic signatures of two crunchy
foods. J. Texture. Studies 26:685-694.
- Peleg, M. and Normand, M.D. 1995. Stiffness assessment from
jagged force-deformation relationships. J. Texture Studies 26:353-
370.
- Ulbricht, D., Normand, M.D. and Peleg, M. 1995. Creating typical
jagged force-deformation relationships from the irregular and
irreproducible compression data of crunchy foods. J. Sci. Food
Agric. 67:453-459.
1994
- Nixon, R., Ulbricht, D., Nuebel, C., Wollny, N., Normand, M.D. and
Peleg, M. 1994. Mechanical characteristics of brittle crumbly
particulates tested individually and in bulk. Particle Technology
Forum. Vol.3. American Institute of Chemical Engineers. New York.
pp.50-57.
- Ulbricht, D., Normand, M.D, Peleg, M. and Horowitz, J. 1994.
Assessment of the crumbliness of individual fragile particulates
from that of their assemblies. Powder Technology 81:83-91.
1993
- Peleg, M. and Normand, M. D. 1993. Determination of the fractal
dimension of the irregular compressive stress-strain relationships
of brittle crumbly particulates. Part. Part. Syst. Characht. 10:
301-307.
- Rohde, F., Normand, M. D. and Peleg, M. 1993. Effect of
equilibrium relative humidity on the mechanical signatures of
brittle food materials. Biotechnol Progr. 9:497-503.
- Rohde, F., Normand, M. D. and Peleg, M. 1993. Characterization of
the power spectrum of force-deformation relationships of crunchy
foods. J. Texture Stud. 24:45-92.
1992
- Barrett, A., Normand, M. D., Peleg, M. and Ross, E. 1992. Fourier
and fractal analysis for the textural characterization of porous
foods. In: Herz, M. L. and Sklarsky, T. A. (Eds.) Proceedings of
the 4th Natick Science Symposium. U.S. Army Natick Research,
Development and Engineering Center, Natick, MA pp. 329-343.
- Peleg, M. and Normand, M. D. 1992. Symmetrized dot-patterns (SDP)
of irregular compressive stress-strain relationships. J. Texture
Stud. 24:427-438.
- Peleg, M. and Normand, M. D. 1992. Estimation of the water activity of multicomponent dry mixtures. Trends Food Sci. & Technol. 3:157-160.
- Kaletunc, G., Normand, M.D., Johnson, E. A. and Peleg, M. 1992.
Instrumental determination of elasticity of marshmallow. J.
Texture Stud. 23:47-56.
- Barrett, A. M., Normand, M. D., Peleg, M. and Ross, E. 1992.
Characterization of the jagged stress-strain relationships of
puffed extrudates using the Fast Fourier Transform and Fractal
Analysis. J. Food Sci. 57:227-232 & 235.
1991
- Peleg, M., Normand, M. D. and Nussinovitch, A. 1991. On
theoretical mixed particle populations with a unimodal size
distribution. Powder Technol. 68:281-284.
- Barrett, A. M., Normand, M. D. and Peleg, M. 1991. A 'log-beta'
vs the log-normal distribution for particle populations with a
wide finite size range. Powder Technol. 66:195-199.
- Swyngedau, S., Normand, M. D. and Peleg, M. 1991. Comparison of
two types of models for concave force-deformation curves
presentation. J. Texture Stud. 22:25-275.
- Kaletunc, G., Normand, M. D., Johnson, E. A. and Peleg, M. 1991.
Degree of elasticity determination in solid foods. J. Food
Science 56:950-953.
- Kaletunc, G., Normand, M. D., Nussinovitch, A. and Peleg, M. 1991.
Determination of elasticity of gels by successive compression-
decompression cycles. Food Hydrocolloids 5:237-247.
1990
- Nussinovitch, A., Kaletunc, G., Normand, M. D. and Peleg, M. 1990.
Recoverable work vs asymptotic relaxation modulus in agar,
carrageenan and gellan gels. J. Texture Stud. 21:427-
438.
- Molina, M., Nussinovitch, A., Normand, M. D., and Peleg, M. 1990.
Selected physical characteristics of ground roasted coffee. J.
Food Proc. & Preserv. 14:325-333.
- Nussinovitch, A., Ak, M. M., Normand, M. D., and Peleg, M. 1990.
Characterization of gellan gels by uniaxial compression, stress
relaxation and creep. J. Texture Stud. 21:37-49.
- Peleg, M., Popplewell, L. M., Campanella, O. H. and Normand, M. D.
1990. Uni and bimodal size distributions of food powders. In:
Engineering and Food. W. Spiess and H. Schubert (eds.) Elsevier
Applied Science, London, pp. 325-330.
1989
- Roy, I., Campanella, O. H., Normand, M. D. and Peleg, M. 1989.
Uniaxial compression of double layers of solid foods. J. Texture
Stud. 20:443-455.
- Nussinovitch, A., Peleg, M. and Normand, M. D. 1989. A modified
Maxwell and a non-exponential model for characterization of the
stress relaxation of agar and alginate gels. J. Food Sci. 54:
1013-1016.
- Peleg, M., Roy, I., Campanella, O. H. and Normand, M. D. 1989.
Mathematical characterization of the compressive stress-strain
relationships of spongy baked goods. J. Food Sci. 54:947-
949.
1988
- Normand, M. D. and Peleg, M. 1988. Evaluation of the "blanket"
algorithm for ruggedness assessment. Powder Technology 54:255-
259.
- Popplewell, L. M., Campanella, O. H., Normand, M. D. and Peleg, M.
1988. Description of normal, log-normal and Rosin-Rammler
particle populations by a modified version of the beta
distribution function. Powder Technol. 54:119-125.
1987
- Peleg, M. and Normand, M. D. 1987. Computer simulation of the
attrition patterns of particulated and agglomerated foods. J.
Food Sci. 52:943-947.
1986
- Kaletunc-Gencer, G., Barbosa-Cánovas, G. V., Normand, M. D.,
Rosenau, J. R. and Peleg, M. 1986. Determination of the flow
parameters of liquid foods using a digitizer and a personal
computer. In: Food Engineering and Process Applications, Vol. 1.
LeMaguer, M. and Jelen, P. (Eds.), Elsevier Applied Science, pp.
l5-2l.
- Peleg, M. and Normand, M. D. 1986. Simulation of size reduction
and enlargement processes by a modified version of the Beta
distribution function. AIChE J. 32:1928-1930.
- Peleg, M., Normand, M. D. and Rosenau, J. R. 1986. A distribution
function for particle populations having finite size range and a
mode that is independent of the spread. Powder Technol. 46:209-
214.
- Normand, M. D. and Peleg, M. 1986. Determination of the Fractal
dimension of a particle silhouette using image processing
techniques. Powder Technol. 45:271-275.
- Miller, B.D.F., Peleg, M., Normand, M. D., Gonter, R. H. and
Kline, E. 1986. A computer aided method for the rheological
characterization and classification of solid food materials. J.
Food Sci. 51:123-127 & 134.
1985
- Peleg, M. and Normand, M. D. 1985. Mechanical stability as the
limit of the Fractal dimension of solid particle silhouette.
Powder Technol. 43:187-188.
- Peleg, M. and Normand, M. D. 1985. Characterization of the
ruggedness of instant coffee particles shape by natural Fractals.
J. Food Sci. 50:829-831.
- Purkayastha, S., Peleg, M., Johnson, E. A. and Normand, M. D.
1985. A computer aided characterization of the compressive
creep behavior of potato and cheddar cheese. J. Food Sci. 50:
45-50, 55.
1984
- Purkayastha, S., Peleg, M. and Normand, M. D. 1984.
Presentation of the creep curves of solid biological materials by
a simplified version of the generalized Kelvin-Voigt model.
Rheol. Acta. 23:556-563.
- Normand, M. D., Miller, B. D. F. and Peleg, M. 1984. Computer
simulation of the rheological behavior of solid food materials.
in: McKenna, B. (Ed.) Engineering and Food. Elsevier Applied
Science Pub., Essex, England, pp. 519-525.
1983
- Peleg, M., Normand, M. D. and Miller, B.D.F. 1983. Some
biorheological aspects of sensory perception of texture. In:
McLaughlin, J. V. and McKenna, B.M. (Eds.) Research in Food
Science and Technology, Vol. 2. Boole Press, Dublin. pp. 136-
137.
- Peleg, M. and Normand, M. D. 1983. Comparison of two methods
for stress relaxation data representation of solid foods. Rheol.
Acta. 22:108-113.
1982
- Peleg, M. and Normand, M. D. 1982. A computer assisted analysis
of some theoretical rate effects in mastication and in deformation
testing of foods. J. Food Sci. 47:1572-1578.
1980
- Johnson, E. A., Segars, R. A., Kapsalis, J. G., Normand, M. D.,
and Peleg, M. 1980. Textural variability in fish fillets.
Proceedings of the 5th Annual Tropical and Subtropical Fisheries
Technological Conference of the Americas.
- Johnson, E. A., Segars, R. A., Kapsalis, J. G., Normand, M. D.,
and Peleg, M. 1980. Evaluation of the compressive deformability
modulus of fresh and cooked fish flesh. J. Food Sci. 45:1318-
1320, 1326.
Content last updated: November 16, 2009
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