Assistant Professor
- Research expertise in Food Chemistry, using reaction kinetics to study how processing and storage alters food quality and shelf-life. I am interested in developing a research program in the following areas:
- Relationship between water in food, structure and functionality
- Shelf-life and stability of dietary supplements
- Making food more nutritious by increasing nutrient stability and increasing its disease prevention abilities
- Maillard reaction kinetics
- Ascorbic acid degradation and browning
- Orange juice stability/shelf-life/sensory
- NIH Training Fellowship: Chemistry-Biology Interface Program, 1996-2000
- Pfizer Undergraduate Research Fellow, 1995
- William H. Chandler Prize in Chemistry, 1996
- American Chemical Society Award, 1996
- American Association for the Advancement of Science
- Phi Beta Kappa
- Tau Beta Pi
- Phi Eta Sigma
Peer-reviewed Publications
C.G.A. Davies, F.M. Netto, N. Glassenap, C.M. Gallaher, T.P. Labuza, D.D. Gallaher (1998). The Development of Maillard Reaction Products During Storage of Soy Protein Isolates. J. Food & Agric. Chem., 46, 2485-2489.
C.G.A. Davies, A. Kaanane, T.P. Labuza, A.J. Moscowitz, and F. Guillaume (1998). Evaluation of the acyclic state and the effect of solvent type on mutarotation kinetics and on Maillard browning rate of glucose and fructose. In: "Chemistry and Significance of the Maillard Reaction in Foods, Health, and Disease." O'Brien, J., Nursten, H.E., Crabbe, M.J.C., and Ames, J.M. (eds.) Royal Society of Chemistry. Cambridge, UK.
C.G.A. Davies, B.L. Wedzicha, and C. Gillard (1997). Kinetic model of the glucose-glycine reaction. Food Chemistry, 60, 323 - 329.
C.G.A. Davies and B.L. Wedzicha (1994). Ascorbic acid browning: The incorporation of C1 from ascorbic acid into melanoidins. Food Chemistry, 49, 165 - 167.
C.G.A. Davies and B.L. Wedzicha (1992). Kinetics of the inhibition of ascorbic acid browning by sulphite. Food Additives and Contaminents, 9, 471 - 477.
Abstracts
1997: C.G.A. Davies, Labuza, T.P., A. Kaanane, A.J. Moscowitz, and F. Guillaume. Acyclic Compounds; Poster presented at Sixth International Maillard Conference, London.
1997: C.G.A. Davies, Labuza, T.P., A. Kaanane. Ascorbic Acid; Poster presented at Sixth International Maillard Conference, London.
1992: C.G.A. Davies and B.L. Wedzicha. The incorporation of ascorbic acid carbon into melanoidins; Poster presented at "Vitamins" conference organized by the Food Chemistry Group of the Royal Society of Chemistry (RSC), London.
1991: C.G.A. Davies and B.L. Wedzicha. The Kinetics of Ascorbic Acid Degradation and Its Inhibition by Sulphite; Poster presented at International Conference on Preservatives in Food, Rome.
Chapters
C.G.A. Davies and T.P. Labuza: The Maillard Reaction and Confectionery. Proceedings from a Conference on Confectionery, April 1997.
Reports
C.G.A. Davies (May, 1998): Shelf-life of Orange Juice. A literature and kinetic review for VAW Aluminum, Bonn, Germany.
Contact Information:
Catherine G.A. Davies, Ph.D.
Assistant Professor
Food Biochemistry
021 Townsend Hall
Department of Animal and Food Sciences
University of Delaware Newark, DE 19716
Telephone: (302) 831-3029
Lab: (302) 831-2823
Fax: (302) 831-2822
Email: cdavies@udel.edu
