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ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Sustainable Biofuels and Co-products Research » People & Locations » Stefanie Simon
Stefanie Simon
Sustainable Biofuels and Co-products Research
Biological Science Lab Technician

Phone: (215) 233-6698
Fax: (215) 233-6406

(Employee information on this page comes from the REE Directory. Please contact your front office staff to update the REE Directory.)


Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Structural characterization of strawberry pomace - (Peer Reviewed Journal)
Hotchkiss, A.T., Chau, H.K., Strahan, G.D., Nunez, A., Harron, A.F., Simon, S., White, A.K., Dieng, S., Heuberger, E., Black, I., Yadav, M.P., Welchoff, M., Hirsch, J. 2024. Structural characterization of strawberry pomace. Heliyon. 10:e29787.
A comparative analysis of cutin monomers from cereal brans and fruit peels: isolation and characterization Reprint Icon - (Peer Reviewed Journal)
Li, Y., Yadav, M.P., Moreau, R.A., Powell, M.J., Simon, S., Sarker, M.I., Qiu, S. 2024. A comparative analysis of cutin monomers from cereal brans and fruit peels: Isolation and characterization. Journal of Cereal Science. 116:103873. https://doi.org/10.1016/j.jcs.2024.103873.
Carrot rhamnogalacturonan I structure and composition changed during 2017 in California Reprint Icon - (Peer Reviewed Journal)
Hotchkiss, A.T., Chau, H.K., Strahan, G.D., Nunez, A., Harron, A.F., Simon, S., White, A.K., Yadav, M.P., Yeom, H. 2022. Carrot rhamnogalacturonan I structure and composition changed during 2017 in California. Food Hydrocolloids. https://doi.org/10.1016/j.foodhyd.2022.108411.
Arabinoxylans and cross-linked arabinoxylans: Fermentation and potential application as matrices for probiotic bacterial encapsulation Reprint Icon - (Peer Reviewed Journal)
Mendez-Encinas, M.A., Carvajal-Millan, E., Simon, S., White, A.K., Chau, H.K., Yadav, M.P., Renye Jr, J.A., Hotchkiss, A.T., Rascon-Chu, A., Astiazaran-Garcia, H., Valencia-Rivera, D.E. 2022. Arabinoxylans and cross-linked arabinoxylans: Fermentation and potential application as matrices for probiotic bacterial encapsulation. Food Hydrocolloid for Health. https://doi.org/10.1016/j.fhfh.2022.100085.
Cranberry arabino-xyloglucan and pectic oligosaccharides induce Lactobacillus growth and short-chain fatty acid production Reprint Icon - (Peer Reviewed Journal)
Hotchkiss, A.T., Renye Jr, J.A., White, A.K., Nunez, A., Guron, G.P., Chau, H.K., Simon, S., Mclemore, C.A., Rastall, R., Khoo, C. 2022. Cranberry arabino-xyloglucan and pectic oligosaccharides induce Lactobacillus growth and short-chain fatty acid production. Microorganisms. https://doi.org/10.3390/microorganisms10071346.
Structural Characterization of Red Beet Fiber Pectin Reprint Icon - (Peer Reviewed Journal)
Hotchkiss, A.T., Chau, H.K., Strahan, G.D., Nunez, A., Simon, S., White, A.K., Dieng, S., Heuberger, E., Yadav, M.P., Hirsch, J. 2022. Structural characterization of red beet fiber pectin. Food Hydrocolloids. 129:107549. https://doi.org/10.1016/j.foodhyd.2022.107549.
Extraction and characterization of lipids and phenolic compounds from the brans of different wheat varieties Reprint Icon - (Peer Reviewed Journal)
Yadav, M.P., Kaur, A., Singh, B., Simon, S., Kaur, N., Powell, M.J., Sarker, M.I. 2021. Extraction and characterization of lipids and phenolic compounds from the brans of different wheat varieties. Food Hydrocolloids. https://doi.org/10.1016/j.foodhyd.2021.106734.
Blueberry fiber pectin, xyloglucan and anthocyanin structure and function Reprint Icon - (Peer Reviewed Journal)
Hotchkiss, A.T., Chau, H.K., Strahan, G.D., Nunez, A., Simon, S., White, A.K., Yadav, M.P., Dieng, S., Hirsch, J. 2020. Blueberry fiber pectin, xyloglucan and anthocyanin structure and function. Food Hydrocolloids. https://doi.org/10.1016/j.foodhyd.2020.106572.
Isolation and characterization of arabinoxylans from wheat bran and study of their contribution to wheat flour dough rheology Reprint Icon - (Peer Reviewed Journal)
Kaur, A., Yadav, M.P., Singh, B., Bhinder, S., Simon, S., Singh, N. 2019. Isolation and characterization of arabinoxylans from wheat bran and study of their contribution to wheat flour dough rheology. Carbohydrate Polymers. 221:166-173. https://doi.org/10.1016/j.carbpol.2019.06.002.
Comparison of bench-scale decortication devices to fractionate bran from sorghum Reprint Icon - (Peer Reviewed Journal)
Hums, M.E., Moreau, R.A., Yadav, M.P., Powell, M.J., Simon, S. 2018. Comparison of bench-scale decortication devices to fractionate bran from sorghum. Cereal Chemistry. 95:720-733. https://doi.org/10.1002/cche.10087.