William Eugene Artz

Tenho doutorado em Ciência e Tecnologia de Alimentos - Washington State University (1984). Tehno experiência na área de Ciência e Tecnologia de Alimentos, com ênfase em Ciência e Tecnologia de Alimentos, atuando principalmente nos seguintes temas: saccharification, cassava, ultrafiltration, vitamins, frozen potatoes, oxidation, arachidonate, volatiles, corn fiber, nutritional properties, extrusion, hplc, capillary sfc. I've been a visiting scientist in Denmark (1999, at a corporate research lab) and a visiting professor (one semester in 2010 at a university in Portugal). I am an Associate Professor Emeritus at the University of Illinois. My wife is from Joao Pessoa, PB. I have been an AOCS member since 1976. My activities included: Membership Services Coordinating Committee, Chair; Supelco Award Committee (solicitation committee), 1993-5; 1996 2003; Chair, Awards Administration Committee, 1997 2003; board member, AOCS Foundation, 1997 2003; Chair, INFORM Ad-hoc review committee, 1997; member, Building & Grounds Committee, 1996 2001; member, Annual Meeting Program Committee, 1994 2000, member, JAOCS Committee, 1998 2000; associate editor, JAOCS, 1996 2000; Senior Associate Editor, JAOCS, 1998-present; member, Information Technology Committee, 1999, AOCS Annual Meeting Technical Program Chair, 1996; member of the AOCS LOQ, Analytical and Processing Divisions; Meetings Program Chairman, Analytical Division, AOCS, 1999-2001; Lipid Oxidation and Quality Division of AOCS and Award Committee Chair, 1998; Chaired various technical sessions and symposia for AOCS; AOCS election judge; Developed short course for AOCS on oil processing and analysis with Neil Widlak; AOCS Governing Board Member, 2004-2006. I have been a reviewer for: Environmental Science and Technology, Food Chemistry, Lipids, Food Chemicals Codex, INFORM, J. Sci. Food Agriculture, J. Agric. Food Chem., J. American Oil Chemists Society, J. American Soc. Brewing Chemists, J. Food Processing and Preservation, J. Food Science, J. Meat Science, USDA National Research Initiative Competitive Grants Program. During the past ~12 years, I have been invited to speak on my research at several (8) universities in Brazil; I have been invited to teach (and have taught) a course at several universities in Brazil, as well as an university in Peru. I have had numerous cooperative research projects with faculty in Brazil. Several Brazilian students (undergraduate and graduate), including a post-doctoral scientist, have worked in my lab. I have more than a dozen publications with Brazilian co-authors. I have taught an advanced university course (titled, Fat Substitutes; Chemistry, Technology and Applications ) at five universities in South America; La Molina University (Peru), at the State University of Campinas, Unicamp (Brazil), the Universidade Estadual Paulista Campus do São José do Rio Preto (Brazil), the Universidade Federal de Paraíba (Brazil), and at the Universidade Federal de Goiás (Brazil). I have given research presentations at those universities, as well as the Universidade Federal Rural de Pernambuco, the Universidade Federal de Brasilia, Universidade Federal do Rio Grande do Norte, and the Universidade Federal de Rio de Janeiro. In 2004 a scientist from Brazil (Sérgio Duarte Segall, Ph.D., Chemistry, Belo Horizonte, Minas Gerais, Brazil) and I started a small research and consulting company in Brazil (A&S Investigação Fitoquímica, Ltda. or A&S Phytochemical Investigations, Ltd.). Our objective has been to investigate the compositional, pharmaceutical and nutraceutical properties of selected oils and oil components indigenous to Brazil. He was a faculty member at a private university in Brazil (Centro Universitário de Belo Horizonte UniBH) for several years and now he is a consultant working for PATH. He and I are partners in the firm. I am also working with Prof. Ian Nobrega on a toasted wood aged/coffee flavored cachaça project.

Informações coletadas do Lattes em 10/11/2022

Acadêmico

Formação acadêmica

Doutorado em Ciência e Tecnologia de Alimentos

1978 - 1984

Washington State University
Título: Interaction of Procyanidin and Protein
Orientador: Barry G. Swanson
Palavras-chave: proanthocyanidin, protein.Grande área: Ciências Agrárias / Área: Ciência e Tecnologia de Alimentos / Subárea: Ciência de Alimentos / Especialidade: Química, Física, Fisico-Química e Bioquímica dos Alim. e das Mat-Primas Alimentares. Setores de atividade: Pesquisa e desenvolvimento científico.

Mestrado em Food Science

1975 - 1978

Washington State University
Orientador: Barry G. Swanson
Palavras-chave: ascorbic acid, vitamin C, blanching, potatoes.Grande área: Ciências Agrárias / Área: Ciência e Tecnologia de Alimentos. Setores de atividade: Pesquisa e desenvolvimento científico.

Graduação em Food Science

1972 - 1973

University of Wisconsin System

Graduação em Bacteriology

1968 - 1972

University of Wisconsin System

Idiomas

Inglês

Compreende Bem, Fala Bem, Lê Bem, Escreve Bem.

Português

Compreende Pouco, Fala Pouco, Lê Pouco, Escreve Pouco.

Áreas de atuação

Grande área: Ciências Agrárias / Área: Ciência e Tecnologia de Alimentos.

Orientou

Paulina Suyanto

The Antioxidant Activity of the Extract of Pangium edule Reinw; ; (Keluak) Seed in Cooked Ground Turkey; 2012; Dissertação (Mestrado em Food Science and Human Nutrition) - University of Illinois - System,; Orientador: William Eugene Artz;

Sean I

LaFond; Formation of 4-Hydroxy-2-(E)-nonenal in a Corn-Soy Oil Blend : a Controlled Heating Study Using a French Fry Model; 2009; Dissertação (Mestrado em Food Science and Human Nutrition) - University of Illinois - System,; Coorientador: William Eugene Artz;

Louise Lynn Lai

Deacidification of Soybean Oil Using Membrane Processing and Sub-critical Carbon Dioxide; 2006; Dissertação (Mestrado em Food Science and Human Nutrition) - University of Illinois - System,; Orientador: William Eugene Artz;

Patricia Chaves Osidacz

Oxidative Degradation of Frying Oils During Heating and Frying; 2004; Dissertação (Mestrado em Food Science and Human Nutrition) - University of Illinois - System,; Orientador: William Eugene Artz;

Sudatip Kiatsrichart

Pan Frying Stability of NuSun Oil; 2002; Dissertação (Mestrado em Food Science and Human Nutrition) - University of Illinois - System,; Orientador: William Eugene Artz;

Preeyanooch Tippayawat

Pan frying and genetically modified soybean oil; 1999; Dissertação (Mestrado em Food Science and Human Nutrition) - University of Illinois - System,; Orientador: William Eugene Artz;

Itzel Maria Arjona

Capillary Supercritical Fluid Chromatography Analysis of Triacylglycerol Components of Soybean Oil and Esterified Propoxylated Glycerol Soyate; 1997; Dissertação (Mestrado em Food Science) - University of Illinois - System,; Orientador: William Eugene Artz;

Julie Ann Musselman

Volatile Analysis of Heated Soybean Oil and Esterified Propoxylated Glycerol Soyate Mixtures; 1996; Dissertação (Mestrado em Food Science) - University of Illinois - System,; Orientador: William Eugene Artz;

Carrie Lynn Bernaski

Volatile Analysis of Frying Oils and Oil Substitutes; 1996; Dissertação (Mestrado em Food Science) - University of Illinois - System,; Orientador: William Eugene Artz;

Michelle Renee Myers

Emulsifier Analysis with Supercritical Fluid Chromatography and Extraction; 1994; Dissertação (Mestrado em Food Science) - University of Illinois - System,; Orientador: William Eugene Artz;

Steven Lee Hansen

Chemical and Enzymatic Hydrolysis of Corn Bran; 1991; Dissertação (Mestrado em Food Science) - University of Illinois - System,; Orientador: William Eugene Artz;

Robert M

Sauer, Jr; ; Quantitative and Qualitative Evaluation of Lipids and Lipid Oxidation Products with Supercritical Fluid Extraction and Chromatography; 1990; Dissertação (Mestrado em Food Science) - University of Illinois - System,; Orientador: William Eugene Artz;

Suresh Karkala Rao

Lipid oxidation at high temperature and pressure in a model system and during extrusion processing; 1988; Dissertação (Mestrado em Food Science) - University of Illinois - System,; Orientador: William Eugene Artz;

Cathryn Clark Warren

Modification of Corn Fiber with Twin-Screw Extrusion; 1988; Dissertação (Mestrado em Food Science) - University of Illinois - System,; Orientador: William Eugene Artz;

Darnoko; Saccharification Of Extruded Cassava Starch In Ultrafiltration Reactor; 1987; Dissertação (Mestrado em Food Science) - University of Illinois - System,; Orientador: William Eugene Artz;

Yi Wang

Drying Oils Treated by Irradiation as Coatings for Biobased Films; 2008; Tese (Doutorado em Food Science and Human Nutrition) - University of Illinois - System,; Coorientador: William Eugene Artz;

Thomas Kinyanjui

Soybean Oil Deacidification Using Membrane Separation and Supercritical Carbon Dioxide; 2003; Tese (Doutorado em Food Science and Human Nutrition) - University of Illinois - System,; Orientador: William Eugene Artz;

Kambiz C

Soheili; Analysis of Heated Chemically and Genetically Modified Lipids; 2001; Tese (Doutorado em Food Science and Human Nutrition) - University of Illinois - System,; Orientador: William Eugene Artz;

Steven Lee Hansen

Analysis of the Non-volatile Components of Heated Fatty Acid Esterified Propoxylated Glycerols; 1995; Tese (Doutorado em Food Science) - University of Illinois - System,; Orientador: William Eugene Artz;

Symon Maina Mahungu

Analysis of the Volatile Components of Heated Esterified Propoxylated Glycerols; 1994; Tese (Doutorado em Food Science) - University of Illinois - System,; Orientador: William Eugene Artz;

Ghulam Mohyuddin

The Supercritical Fluid Extraction and Chromatographic Analysis of Fatty Acids in Blue Cheese; 1993; Tese (Doutorado em Food Science) - University of Illinois - System,; Orientador: William Eugene Artz;

Lulu Salvador Hensen

Lipid oxidation in Food and Model Systems; 1990; Tese (Doutorado em Food Science) - University of Illinois - System,; Orientador: William Eugene Artz;

Aline Coscione, Ph

D; ; 2003; University of Illinois - System,; William Eugene Artz;

Symon Maina Mahungu, Ph

D; ; 1999; University of Illinois - System,; William Eugene Artz;

Xujin Lu, Ph

D; ; 1993; University of Illinois - System,; William Eugene Artz;

Nazia Yaqoob

Analytical Characterization of Lipids and Antioxidant Components in Flaxseeds; 2012; Orientação de outra natureza - University of Illinois - System; Orientador: William Eugene Artz;

Sergio Segall

HPLC/MS Oil Analysis; 2002; Orientação de outra natureza - University of Illinois - System; Orientador: William Eugene Artz;

Produções bibliográficas

JERRELL, JOHN P. ; CADWALLADER, KEITH R. ; Artz, William E. . Formation of 4-Hydroxy-2-(E)-Nonenal in a Corn Soy Oil Blend: a Controlled Heating Study Using a French Fried Potato Model. Journal of the American Oil Chemists' Society (Online) , v. 88, p. 763-772, 2011.
WANG, YI ; WANG, QIN ; Artz, William E. ; PADUA, GRACIELA W. . Fourier Transform Infrared Spectra of Drying Oils Treated by Irradiation. Journal of Agricultural and Food Chemistry , v. 56, p. 3043-3048, 2008.
LAI, LOUISE L. ; SOHEILI, KAMBIZ C. ; Artz, William E. . Deacidification of Soybean Oil Using Membrane Processing and Subcritical Carbon Dioxide. Journal of the American Oil Chemists' Society (Online) , v. 85, p. 189-196, 2008.
SEGALL, SERGIO D. ; Artz, William E. . The Brazilian experience with biofuels. Lipid Technology , v. 19, p. 12-15, 2007.
SEGALL, SERGIO D. ; Artz, William E. . Biofuels and Brazil. Inform (Champaign): International News on Fats, Oils and Related Materials , v. 19, p. 32-34, 2006.
SEGALL, SÃ RGIO D ; RASLAN, DÃ LIO S ; TAKAHASHI, JACQUELINE A ; Artz, William E ; FERRAZ, VANY P . Triacylglycerol analysis of pequi (Caryocar brasiliensis Camb.) oil by electrospray and tandem mass spectrometry. Journal of the Science of Food and Agriculture (Online) , v. 86, p. 445-452, 2006.
SEGALL, SÃ RGIO D. ; JHAM, GULAB N. ; TAKAHASHI, JACQUELINE A. ; RASLAN, DÃ LIO S. ; Artz, William E. . Triacylglycerol Composition of Coffee Beans (. Journal of Agricultural and Food Chemistry , v. 53, p. 9650-9655, 2005.
ARTZ, W. E. ; KINYANJUI, T. ; CHERYAN, M. . Deacidification of soybean oil using supercritical fluid and membrane technology. Journal of the American Oil Chemists' Society (Online) , v. 82, p. 803-808, 2005.
Artz, William E. ; OSIDACZ, PATRICIA C. ; COSCIONE, ALINE R. . Acceleration of the thermoxidation of oil by heme iron. Journal of the American Oil Chemists' Society (Online) , v. 82, p. 579-584, 2005.
Artz, William E. ; OSIDACZ, PATRICIA C. ; COSCIONE, ALINE R. . Iron accumulation in oil during the deep-fat frying of meat. Journal of the American Oil Chemists' Society (Online) , v. 82, p. 249-254, 2005.
COSCIONE, ALINE R. ; Artz, William E. . Vegetable Oil Stability at Elevated Temperatures in the Presence of Ferric Stearate and Ferrous Octanoate. Journal of Agricultural and Food Chemistry , v. 53, p. 2088-2094, 2005.
SEGALL, S.D. ; TAKAHASHI, J.A. ; RASLAN, D.S. ; FERRAZ, V.P. ; ARTZ, W.E. . Analysis of triacylglycerol isomers in Malaysian cocoa butter using HPLCÃ Â Â mass spectrometry. Food Research International , v. 38, p. 167-174, 2005.
ARTZ, W.E. ; KINYANJUI, T. ; CHERYAN, M. . SOLUBILITY OPTIMIZATION OF OIL COMPONENTS IN SUPERCRITICAL CARBON DIOXIDE. Journal of Food Lipids , v. 12, p. 91-102, 2005.
COSCIONE, ALINE R. ; OSIDACZ, PATRICIA C. ; KIATSRICHART, SUDATIP ; Artz, William E. . THE PAN-HEATING STABILITY OF AN EXPELLER EXPRESSED SOYBEAN OIL. Journal of Food Lipids , v. 11, p. 57-64, 2004.
SEGALL, S. D. ; ARTZ, W. E. ; RASLAN, D. S. ; FERRAZ, V. P. ; TAKAHASHI, J. A. . Ouricuri (Syagrus coronata) triacylglycerol analysis using HPLC and positive ion electrospray tandem MS. Journal of the American Oil Chemists' Society (Online) , v. 81, p. 143-149, 2004.
KIATSRICHART, SUDATIP ; SUSAN BREWER, M. ; CADWALLADER, KEITH R. ; Artz, William E. . Pan-frying stability of NuSun oil, a mid-oleic sunflower oil. Journal of the American Oil Chemists' Society (Online) , v. 80, p. 479-483, 2003.
SOHEILI, KAMBIZ C. ; TIPPAYAWAT, PREEYANOOCH ; Artz, William E. . Comparison of a low-linolenic and a partially hydrogenated soybean oil using pan-fried hash browns. Journal of the American Oil Chemists' Society (Online) , v. 79, p. 1197-1200, 2002.
SHUKLA, V. K. S. ; DUTTA, P. C. ; ARTZ, W. E. . Camelina oil and its unusual cholesterol content. Journal of the American Oil Chemists' Society (Online) , v. 79, p. 965-969, 2002.
Artz, William E. ; REILING, JULIE A. ; BERNASKI-ABRASSART, CARRIE . VOLATILES IN A FAT-BASED FAT SUBSTITUTE MODEL COMPOUND, ESTERIFIED PROPOXYLATED GLYCEROL SOYATE. Journal of Food Lipids , v. 8, p. 191-204, 2001.
MAHUNGU, S. M. ; DROZDEK, K. A. ; ARTZ, W. E. ; FALLER, J. F. . Residence Time Distribution and Barrel Fill in Pet Food Twin-Screw Extrusion Cooking. Cereal Chemistry , v. 77, p. 220-222, 2000.
Artz, William E. ; SOHEILI, KAMBIZ C. ; ARJONA, ITZEL M. . Esterified Propoxylated Glycerol Soyate, a Fat Substitute Model Compound, and Soy Oil after Heating. Journal of Agricultural and Food Chemistry , v. 47, p. 3816-3821, 1999.
MAHUNGU, SYMON M. ; HANSEN, STEVEN L. ; Artz, William E. . Identification and Quantitation of Volatile Compounds in Two Heated Model Compounds, Trilinolein and Linoleic Acid Esterified Propoxylated Glycerol. Journal of Agricultural and Food Chemistry , v. 47, p. 690-694, 1999.
MAHUNGU, SYMON M. ; HANSEN, STEVEN L. ; Artz, William E. . Volatile compounds in heated oleic acid-esterified propoxylated glycerol. Journal of the American Oil Chemists' Society (Online) , v. 75, p. 683-690, 1998.
HANSEN, STEVEN L. ; KRUEGER, WILLIAM J. ; DUNN,, LARSON B. ; Artz, William E. . Nuclear Magnetic Resonance and Gas Chromatography/Mass Spectroscopy Analysis of the Nonvolatile Components Produced during Heating of Oleic Acid Esterified Propoxylated Glycerol, a Fat Substitute Model Compound, and Trioleylglycerol. Journal of Agricultural and Food Chemistry , v. 45, p. 4730-4739, 1997.
Artz, William E. ; HANSEN, STEVEN L. ; MYERS, MICHELLE R. . Heated fat-based oil substitutes, oleic and linoleic acid-esterified propoxylated glycerol. Journal of the American Oil Chemists' Society (Online) , v. 74, p. 367-374, 1997.
Artz, William E. ; MYERS, MICHELLE R. . Supercritical fluid extraction and chromatography of emulsifiers. Journal of the American Oil Chemists' Society (Online) , v. 72, p. 219-224, 1995.
HANSEN, STEVEN L. ; Artz, William E . The Evaporative Light Scattering Detector. Inform (Champaign): International News on Fats, Oils and Related Materials , v. 6, p. 170-176, 1995.
MAHUNGU, SYMON M. ; HANSEN, STEVEN L. ; Artz, William E. . Quantitation of volatile compounds in heated trilinolein by static headspace-capillary gas chromatography/infrared spectroscopy-mass spectrometry. Journal of the American Oil Chemists' Society (Online) , v. 71, p. 1169-1171, 1994.
HANSEN, STEVEN L. ; MYERS, MICHELLE R. ; Artz, William E. . Nonvolatile components produced in triolein during deep-fat frying. Journal of the American Oil Chemists' Society (Online) , v. 71, p. 1239-1243, 1994.
HANSEN, STEVEN L. ; Artz, William E. . Supercritical fluid fractionation of thermally oxidized canola oil. Journal of the American Oil Chemists' Society (Online) , v. 71, p. 615-618, 1994.
MAHUNGU, SYMON M. ; HANSEN, STEVEN L. ; Artz, William E. . Quantitation of volatile compounds in heated triolein by static headspace capillary gas chromatography/infrared spectroscopy-mass spectrometry. Journal of the American Oil Chemists' Society (Online) , v. 71, p. 453-455, 1994.
ARTZ, W. E. ; PERKINS, E. G. ; SALVADOR-HENSON, L. . Characterization of the volatile decomposition products of oxidized methyl arachidonate. Journal of the American Oil Chemists' Society (Online) , v. 70, p. 377-382, 1993.
LU, XUJIN J. ; MYERS, MICHELLE R. ; Artz, William E. . Supercritical fluid chromatographic analysis of the propoxylated glycerol esters of oleic acid. Journal of the American Oil Chemists' Society (Online) , v. 70, p. 355-360, 1993.
ARTZ, WILLAM E. ; SAUER, ROBERT M. . An improved micro-extraction cell for supercritical fluid extraction and chromatography of fatty acids. Journal of the American Oil Chemists' Society (Online) , v. 69, p. 309-313, 1992.
Artz, William E . Capillary SFC separation of propoxylated glycerol and fatty acid esterified propoxylated glycerol. Journal of Chromatography (Print) , v. 29, p. 320-320, 1991.
Ning, Luping ; Villota, Ricardo ; ARTZ, WILLAM E. . Modification of corn fiber through chemical treatments in combination with twin-screw extrusion. Cereal Chemistry , v. 68, p. 632-636, 1991.
Artz, William E. ; Villota, Ricardo ; Warren, Cathryn C. ; Mohring, Alan E. . Incorporation of corn fiber into sugar snap cookies. Cereal Chemistry , v. 67, p. 303-305, 1990.
Artz, William E. ; Warren, Cathryn C. ; ERDMAN, JOHN W. ; Villota, Ricardo . The nutritional properties of extruded and non-extruded corn fiber isolate. Plant Foods for Human Nutrition (Dordrecht) , v. 40, p. 95-98, 1990.
ARTZ, W.E. ; WARREN, C. ; VILLOTA, R. . Twin-Screw Extrusion Modification of a Corn Fiber and Corn Starch Extruded Blend. Journal of Food Science , v. 55, p. 746-754, 1990.
Schmitz, Harold H. ; Artz, William E. ; Poor, C.L. ; Dietz, Jane M. ; ERDMAN, JOHN W. . Separation of carotenoids from carrots, tomatoes, and carotenoid isomers from model systems with high performance liquid chromatography and capillary supercritical fluid chromatography. Journal of Chromatography. B (Print) , v. 479, p. 261-266, 1989.
RAO, S.K. ; ARTZ, W.E. . Effect of Extrusion on Lipid Oxidation. Journal of Food Science , v. 54, p. 1580-1583, 1989.
DARNOKO, D. ; CHERYAN, M. ; ARTZ, W.E. . Saccharification of cassava starch in an ultrafiltration reactor. Enzyme and Microbial Technology , v. 11, p. 154-159, 1989.
KAHL, J. L. ; ARTZ, W. E. ; SCHANUS, E. G. . Effects of relative humidity on lipid autoxidation in a model system. Lipids , v. 23, p. 275-279, 1988.
DARNOKO, ; Artz, William E. . Twin-Screw Extrusion as a Continuous Pretreatment Process for the Enzymatic Hydrolysis of Cassava. Journal of Food Science , v. 53, p. 1792-1794, 1988.
Artz, William E. ; BISHOP, PAUL D. ; DUNKER, A. KEITH ; SCHANUS, EDWARD G. ; SWANSON, BARRY G. . Interaction of synthetic proanthocyanidin dimer and trimer with bovine serum albumin and purified bean globulin fraction G-1. Journal of Agricultural and Food Chemistry , v. 35, p. 417-421, 1987.
ARTZ, W. E. ; PETTIBONE, C. A. ; AUGUSTIN, J. ; SWANSON, B. G. . Vitamin C Retention of Potato Fries Blanched in Water. Journal of Food Science , v. 48, p. 272-273, 1983.
FELLMAN, J. K. ; ARTZ, W. E. ; TASSINARI, P. D. ; COLE, C. L. ; AUGUSTIN, J. . Simultaneous Determination of Thiamin and Riboflavin in Selected Foods by High-Performance Liquid Chromatography. Journal of Food Science , v. 47, p. 2048-2050, 1982.
AUGUSTIN, JORG ; MAROUSEK, G. A. ; ARTZ, W. E. ; SWANSON, B. G. . Vitamin Retention During Preparation and Holding of Mashed Potatoes Made from Commercially Dehydrated Flakes and Granules. Journal of Food Science , v. 47, p. 274-276, 1982.
AUGUSTIN, JORG ; MAROUSEK, GAIL I. ; ARTZ, W. E. ; SWANSON, B. G. . Retention of Some Water-Soluble Vitamins During Home Preparation of Commercially Frozen Potato Products. Journal of Food Science , v. 46, p. 1697-1700, 1981.
AUGUSTIN, JORG ; SWANSON, B. G. ; TEITZEL, C. ; JOHNSON, S. R. ; POMETTO, S. F. ; ARTZ, W. E. ; HUANG, C. P. ; SCHOMAKER, C. . CHANGES IN THE NUTRIENT COMPOSITION DURING COMMERCIAL PROCESSING OF FROZEN POTATO PRODUCTS. Journal of Food Science , v. 44, p. 807-809, 1979.
AUGUSTIN, JORG ; SWANSON, B. G. ; POMETTO, S. F. ; TEITZEL, C. ; ARTZ, W.E. ; HUANG, C-P. . CHANGES IN NUTRIENT COMPOSITION OF DEHYDRATED POTATO PRODUCTS DURING COMMERCIAL PROCESSING. Journal of Food Science , v. 44, p. 216-219, 1979.
Von Elbe, Joachim H. ; Artz, William E. ; Johnson, C.E. . Quality of canned potatoes, carrots, and beets after long term fresh product storage. Journal of Food Protection , v. 44, p. 765-767, 1977.
Omwamba, Mary N. ; MAHUNGU, SYMON M. ; Artz, William E. . Chapter 2. Oxidation Products and Metabolic Processes. Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition. 2ed.Boca Raton, FL: Dimitrios Boskou, Ibrahim Elmadfa, 2010, v. , p. 23-48.
ARTZ, WILLAM E. ; MAHUNGU, S. M. ; HANSEN, STEVEN L. . Chapter 17. Fat Replacers: An Overview. In: American Oil Chemists' Society. (Org.). Lipid Analysis and Lipidomics: New Techniques and Applications. 1ed.Urbana, Illinois: Magdi M. Mossoba, John K.G. Kramer, J. Thomas Brenna, and Richard E. McDonald, 2006, v. , p. 379-397.
ARTZ, WILLAM E. ; MAHUNGU, SYMON M. ; HANSEN, STEVEN L. . Chapter 18. Reduced and Zero Calorie Lipids in Foods. In: Woodhead Publishing Limited. (Org.). Modifying Lipids for Use in Foods. 1ed.Cambridge, England: Frank D. Gunstone, 2006, v. , p. 444-461.
SEGALL, SERGIO D. ; ARTZ, WILLAM E. . Chapter 9. Frying Lipids. In: CRC Press. (Org.). Handbook of Functional Lipids. 1ed.Boca Raton, Florida, USA: Casimir C. Akoh, 2005, v. , p. 185-202.
KINYANJUI, T. ; ARTZ, WILLAM E. ; MAHUNGU, SYMON M. . Organic emulsifiers & Uses in Processed Foods. In: Elsevier Science, Ltd.. (Org.). Encyclopedia of Food Science and Nutrition. 2ed.London, England: Trugo, L.C., Caballero, B., Finglas, P.M., 2003, v. , p. 2070-2086.
MAHUNGU, SYMON M. ; HANSEN, STEVEN L. ; ARTZ, WILLAM E. . Chapter 11. Fat Substitutes and Replacers. In: Marcel Dekker, Inc.. (Org.). Food Additives. 2ed.New York, NY, USA: J. Thorngate, III. A.L. Branen, P.M. Davidson and S. Salminen, 2002, v. , p. 326-355.
MAHUNGU, SYMON M. ; ARTZ, WILLAM E. . Chapter 23. Emulsifiers. In: Marcel Dekker, Inc.. (Org.). Food Additives. 2ed.New York, NY, USA: J. Thorngate, III. A.L. Branen, P.M. Davidson and S. Salminen, 2002, v. , p. 756-811.
MAHUNGU, SYMON M. ; ARTZ, WILLAM E. ; PERKINS, E. G. . Chapter. Influence of Oxidation Products on Food Quality: Metabolic Processes as Affected by the Ingestion of Heated Fats. In: CRC Press. Taylor and Frances Group. (Org.). Frying of Food. Oxidation, Nutrient and Nonnutrient Antioxidants, Biologically Active Compounds and High Temperatures. 1ed.Boca Raton, Florida, USA: Dimitrios Boskou, Ibrahim Elmadf, 1999, v. , p. 127-.
ARTZ, WILLAM E. ; HANSEN, STEVEN L. . Chapter 10. The Chemistry and Nutrition of Nonnutritive Fats.. In: AOCS. (Org.). Deep Frying, Chemistry, Nutrition and Practical Applications. 1ed.Urbana, Illinois, USA: Edward G. Perkins and Michael D. Erickson, 1996, v. , p. 210-222.
Artz, William E ; HANSEN, STEVEN L. . Chapter 16. Current Development in Fat Replacers. In: Marcel Dekker, Inc.. (Org.). Food Lipids and Health. 1ed.New York, NY, USA: R.E. McDonald, D.B. Min, 1996, v. , p. 385-415.
Artz, William E. . Chapter 18. Supercritical Fluid Chromatography of Trace Components in Oils and Fats. In: American Oil Chemists' Society. (Org.). Supercritical Fluid Technology in Oil and Lipid Chemistry. 1ed.Champaign, IL, USA: Jerry W. King, Gary R. List, 1996, v. , p. 376-386.
ARTZ, WILLAM E. ; HANSEN, STEVEN L. . Chapter 11. Other Fat Substitutes. In: Marcel Dekker, Inc.. (Org.). Carbohydrate Polyesters as Fat Substitutes. 1ed.New York, NY, USA: Casimir C. Akoh, Barry G. Swanson, 1994, v. , p. 197-236.
ARTZ, WILLAM E. ; RAO, S.K. . Chapter 23. Lipid Oxidation in Extruded Products. In: American Chemical Society. (Org.). Thermally Generated Flavors. Maillard, Microwave, and Extrusion Processes. 1ed.Washington, DC, USA: T.H.E. Parliment, M.J. Morello, R.J. McGorrin, 1994, v. , p. 296-314.
ARTZ, WILLAM E. . Chapter 7. Supercritical Fluid Chromatographic Analysis of Lipids. In: CRC Press. (Org.). CRC Handbook of Chromatography. Analysis of Lipids. 1ed.Boca Raton, Florida, USA: Kumar D. Mukherjee, Nikolaus Weber, 1993, v. 3, p. 83-88.
ARTZ, WILLAM E. . Chapter 15. Supercritical Fluid Chromatography. Principles and Applications. In: Van Nostrand Reinhold. (Org.). Physical Chemistry of Food Processes, Volume II: Advanced Techniques, Structures and Applications. 1ed.New York, NY, USA: Ion C. Baianu, Helmut Pressen, Thomas F. Kumosinski,, 1993, v. 2, p. 247-.
Artz, William E. ; RAO, S.K. . Chapter 29. Lipid Oxidation in Extruded Products during Storage as Affected by Extrusion and Temperature and Selected Antioxidants. In: Marcel Dekker, Inc.. (Org.). Food Extrusion Science and Technology. 1ed.New York, NY, USA: J.L. Kokini, C-T. Ho, M.V. Karwe, 1992, v. , p. 449-461.
ARTZ, W.E. . Chapter 17. Analysis of Lipids by Supercritical Fluid Chromatography. In: American Oil Chemists' Society. (Org.). Analysis of Fats, Oils and Lipoproteins. 1ed.Champaign, Illinois, USA: Edward G. Perkins, 1991, v. , p. 301-318.
Artz, William E. ; SAUER, ROBERT M. . Lipids, Food and Flavors. In Chapter 7. Applications.. In: Chromatography Conferences, Inc.. (Org.). Analytical Supercritical Fluid Chromatography and Extraction. 1ed.Provo, UT, USA: Milton L. Lee, Karin E. Markides, 1990, v. , p. 159-161.
ARTZ, WILLAM E. . Chapter 10. Emulsifiers. In: Marcel Dekker, Inc.. (Org.). Food Additives. 1ed.New York, NY, USA: Seppo Salminen, P. Michael Davidson, A. Larry Branen, 1989, v. 35, p. 347-393.
SWANSON, B. G. ; ARTZ, W.E. . Chapter. Protein Interactions with Procyanidins. In: Akademie-Verlag, Central Institute of Nutrition, Potsdam-Rehbrücke, of the Academy of Sciences of the GDR Reinhardsbrunn/GDR. (Org.). Interactions in Protein Systems", Proceedings of the 3rd Symposium on Food Proteins. 1ed.Berlin, Germany: K.D. Schwenke, B. Raab, 1989, v. , p. 115-127.
ARTZ, WILLAM E. ; SWANSON, BARRY G. ; SENDZICKI, B. ; A. Rashyid ; BIRCH, R. . Chapter 11. Protein-procyanidin interaction and nutritional quality of dried beans. In: American Chemical Society. (Org.). Plant Proteins: Applications, Biological Effects, and Chemistry. 1ed.Washington, DC, USA: Robert L. Ory, 1986, v. 312, p. 126-137.
ARTZ, W.E. ; SWANSON, B. G. ; SENDZICKI, B. ; A. Rashyid ; BIRCH, R. . Chapter 11. Protein-Procyanidin Interaction and Nutritional Quality of Dry Beans. In: American Chemical Society. (Org.). Plant Proteins: Applications, Biological Effects, and Chemistry. 1ed.Washington, DC, USA: Robert L. Ory, 1986, v. 312, p. 126-137.
ARTZ, WILLAM E. ; MYERS, MICHELLE R. ; HANSEN, STEVEN L. ; SOHEILI, KAMBIZ C. ; ARJONA, ITZEL M. ; MAHUNGU, SYMON M. . Lipid Oxidation and Fat Substitutes. In: 3º Simposio Latino Americano de Ciência de Alimentos (III SLACA), 2001, Campinas, SP, Brasil. Ciência de Alimentos, avanços e perspectivas. Vol. II.. Campinas, SP, Brasil: Faculdade de Engenhari de Alimentos - UNICAMP, 2001. v. 1. p. 150-159.
ARTZ, WILLAM E. ; RAO, S.K. . Lipid Oxidation in Extruded Products. In: 3º Simposio Latino Americano de Ciência de Alimentos (III SLACA), 2001, Campinas, SP, Brasil. Ciência de Alimentos, avanços e perspectivas. Vol. II.. Campinas, SP, Brasil: Faculdade de Engenhari de Alimentos - UNICAMP, 2001. v. 1. p. 142-149.

Outras produções

Artz, William E. . Chemistry of Lipids in Foods. 2008. (Desenvolvimento de material didático ou instrucional - food lipid chemistry).

Artz, William E. . Fermented & Distilled Beverages. 1994. (Desenvolvimento de material didático ou instrucional - fermented and distilled beverages).

CHERYAN, M. ; Artz, William E. . Food Processing I.. 1984. (Desenvolvimento de material didático ou instrucional - food processing).

Prêmios

1994

President - University of Illinois Chapter of Gamma Sigma Delta honor society, University of Illinois - Urbana/Champaign.

1993

Vice President - University of Illinois Chapter of Gamma Sigma Delta honor society, University of Ilinois - Urbana/Champaign.

Histórico profissional

Endereço profissional

University of Illinois - System. , Dept. FSHN, 382D Agr. Eng. Sci. Bldg., 1304 W. Pennsylvania Avenue, 61801 - Urbana, - Estados Unidos, Telefone: (217) 3339337

Experiência profissional

1984 - 1991

University of Illinois - System

Vínculo: Tenure Track, Enquadramento Funcional: Assistant Professor, Carga horária: 40, Regime: Dedicação exclusiva.

Outras informações:
I retired in May, 2012 from the University of Illinois. Currently, I am an Associate Professor Emeritus at the University of Illinois in Urbana - Champaign, IL.