Baraem (Pam) Ismail
Ph.D., Associate Professor and Food Science Major Coordinator
Areas of Interest
- Protein and enzyme chemistry
- Protein Structure/function relationship
- Functionality, stability and bioactivity of food proteins upon structural modifications
- Protein Allergencity
- Chemistry and fate of phytochemicals during processing and storage
- Extractability, stability and bioavailability of phytochemicals as affected by their chemical structure and interactions with proteins
- Food Analysis
- FSCN 4312 and 5312 - Food Analysis
- FSCN 8331 - Food Proteins
- Introduction to Food Chemistry Short Course
Ismail's research group focuses on chemical characterization and enhancement of functionality, safety, bioavailability and bioactivity of food proteins and phytochemicals, while linking structure to function. Specifically, she focuses on understanding the effect of processing and chemical structure modification on functional and bioactive properties, following advanced analytical techniques, including Mass Spectrometry, Raman Spectroscopy, and Nuclear Magnetic Resonance. Her research group is also leading the effort on determining the functionality and storage stability of perineal crops for food applications as part of the ongoing Forever Green Initiative effort to develop perineal crops with environmental benefits.
- Midwest Dairy Center
- The Land Institute
- General Mills Inc.
- Cargill Inc.
- Allergy Immunology, Mayo Clinic
- Minnesota Apple Growers
- Minnesota Beef Council
- Department of Agronomy and Plant Genetics
- Veterinary Medicine, University of Minnesota
- Pulmonary, Allergy, Critical Care and Sleep Medicine, University of Minnesota
- Department of Endocrinology and Diabetes, University of Minnesota
Walter, J., Greenberg, Y., Sriramarao, P., Ismail, B. (2016). Limited hydrolysis combined with controlled Maillard-induced glycation does not reduce immunoreactivity of soy protein for all sera tested. Food Chem. 213, 742-752.
Marti, A., Bock, J., Pagani M, Ismail, B., Seetharaman, K. (2016). Structural characterization of proteins in wheat flour doughs enriched with intermediate wheatgrass (Thinopyrum intermedium) flour. Food Chem. 194, 994-1002.
Kantar, M., Tyl, C., Dorn, K., Zhang, X., Jungers, J., Kaser, J., Schendel, R.R., Eckberg, J., Runck, B., Bunzel, B., Jordan, N., Stupar, R., Marks, D., Anderson, J., Johnson, G., Sheaffer, C., Schoenfuss, T., Ismail, B., Heimpel, G., Wyse, D. (2016). Perennial Grains and Oilseed Crops. Annual Reviews of Plant Biology. 67, 703-729.
Yerramsetty, V., Gallaher D.D., and Ismail, B. (2014). Malonylglucoside Conjugates of Isoflavones are Much Less Bioavailable Compared to Unconjugated β-Glucosidic Forms in Rats. J Nutr. 144 (5), 631-637.
Yerramsetty, V., Roe, M., Cohen, J., Hegeman, A., and Ismail, B. (2013). Development of a Simple, Fast and Accurate Method for the Direct Quantification of Selective Estrogen Receptor Modulators in Biological Fluids using Stable Isotope Dilution Mass Spectrometry. J of Agric and Food Chem. 61(29), 7028-7037.
Margatan, W., Ruud, K., Wang, Q., Markowski, T., and Ismail, B. (2013). Angiotensin converting enzyme inhibitory activity of soy protein subjected to selective hydrolysis and thermal processing. J of Agric and Food Chem. 61(14), 3460-3467.
Wang, Q., He, L., Labuza, T. P. & Ismail, B. (2013). Structural Characterization of Partially Glycosylated Whey Protein as influenced by pH and Heat using Surface-Enhanced Raman Spectroscopy. Food Chem. 139, 313-319.
Wang, Q. and Ismail, B. (2012). Effect of Maillard Induced Glycosylation on the Nutritional Quality, Solubility, Thermal Stability and Molecular Configuration of Whey Protein. Intl Dairy J. 25: 112-122.
Lee, C. A., Ismail, B., Vickers, Z. M. (2012). The Role of Salivary Proteins in the Mechanism of Astringency. Journal of Food Science. 77: C381–C387.
Yerramsetty, V., Mathias, K., Bunzel, M., and Ismail, B. (2011). Detection and Structural Characterization of Thermally Generated Isoflavone Malonylglucoside Derivatives. J of Agric and Food Chem. 59: 174-183.
Malaypally, S. P., Ismail, B. (2010). Effect of Protein Content and Denaturation on Extractability and Stability of Isoflavones in Different Soy Systems. J of Agric and Food Chem. 58: 8958-8965.
Ismail, B., & Nielsen, S. (2010). Plasmin Protease in Milk: Current Knowledge and Relevance to Dairy Industry. J Dairy Sci. 93: 4999-5009. A Review.
Nufer, K. R., Ismail, B., and Hayes, K. D. (2009). The effects of processing and extraction conditions on content, profile, and stability of isoflavones in a soymilk system. J of Agric and Food Chem. 57: 1213-1218.
Lu, R. R., Stevenson, C. D., Sombers, S. E., Pillsbury, L. A., Ismail, B., and Hayes, K. D. (2009). Effect of various heat treatments on plasminogen activation in bovine milk during refrigerated storage. Intl J Food Sci Tech. 44: 681-687.
Ismail, B., I. Haffar, R. Baalbaki, and J. Henry. (2008). Physico-chemical Characteristics and Sensory Quality of Two Date Varieties under Commercial and Industrial storage conditions. Lebenson Wiss Technol. 41 (5): 896-904.
Vaidya, N. A., Mathias, K., Ismail, B., Hayes, K. D. and Corvalan, C. M. (2007). Kinetic modeling of malonylgenistin and malonyldaidzin conversions under alkaline conditions and elevated temperatures. J of Agric and Food Chem. 55 (9): 3408-3413.
Prado, B., Ismail, B., Ramos, O., and Hayes, K. D. (2007). Thernal stability of plasminogen activators and plasminogen activation in heated milk. Intl Dairy J. 17 (9): 1028-1033.
Machado, C. M. Lamothe, L., Ismail, B., Nielsen, S.S. (2007). Development of a bean-corn tortilla. Cereal Food World. 52 (5): 263-268.
Mathias, K., Ismail, B., Corvalan, C. M., and Hayes, K. D. (2006). Heat and pH effects on the conjugated forms of genistin and daidzin isoflavones. J of Agric and Food Chem. 54 (20): 7495-7502.
Ismail, B., Choi, L. H., Were, L. M., and Nielsen, S. S. (2006). Activity and nature of plasminogen activators associated with the casein micelle. J Dairy Sci. 89 (9): 3285-3295.
Prado, B. M., Sombers, S. E., Ismail, B., and Hayes, K. D. (2006). Effect of heat treatment on the activity of inhibitors of plasmin and plasminogen activator in milk. Intl Dairy J. 16 (6): 593-599.
Larson, N. K., Ismail, B., Nielsen, S. S., and Hayes, K. D. (2006). Activity of Bacillus polymyxa protease on components of the plasmin system. Intl Dairy J. 16 (6): 586-592.
Ismail, B., I. Haffar, Y. Mechref, R. Baalbaki, and J. Henry (2006). Physico-chemical characteristics and total quality of five date varieties grown in the United Arab Emirates. Intl J Food Sci Tech.
Ismail, B., J. Henry, I. Haffar, and R. Baalbaki. (2006). Date consumption and dietary significance in the United Arab Emirates. J Sci Food Agric. 86 (8): 1196-1201.
Ismail, B. and Hayes, K. D. (2005). Characterization of β-glycosidase activity toward different glycosidic forms of isolfavones. J of Agric and Food Chem. 53(12):4918-4924.
Frohbieter, K., Ismail, B., Nielsen, S. S., and Hayes, K. D. (2005). Effects of Pseudomonas fluorescens M3/6 bacterial protease on plasmin system and plasminogen activation. J Dairy Sci, 88 (10):3392-3401.
Ismail, B., I. Haffar, R. Baalbaki, and J. Henry. (2001). Development of a total quality scoring system based on consumer preference weightings and sensory profiles: application to fruit dates (tamr). Food Qual Prefer. 12: 499-506.
Toufeili, I., B. Ismail, S. Shadarevian, R. Baalbaki, B. Khattar, A.E. Bell, and J.D. Schofield. (1999). The role of gluten proteins in the baking of Arabic bread. J Cereal Sci. 30(3): 255-265.
- Food Science Undergraduate Program Coordinator
- Reviewer for: Journal of Agricultural and Food Chemistry; Food Chemistry; International Dairy Journal; Journal of Dairy Science; International Journal of Food Science and Technology; Journal of the Science of Food and Agriculture; Journal of Food Science
- Member, Institute of Food Technologists
2014 - “Distinguished Teaching Award” for undergraduate faculty in a tenured position, College of the Food, Agriculture and Natural Resource Sciences, Honors and Awards Committee, UofM.
2012 - “Outstanding Professor”, in recognition of outstanding contributions to the University of Minnesota and the college’s education of students, College of the Food, Agriculture and Natural Resource Sciences, Student Board, UofM.
2011 - “Thank a Teacher Certificate”, in appreciation of teaching style and dedication in Food Analysis (FScN 4312), UofM
2009 - “Outstanding Volunteer for dedicated service”, Food Chemistry Division, Institute of Food Technology
2007 - “Thank a Teacher Certificate”, in appreciation of teaching style and dedication in Food Analysis (FScN 4312), UofM