Dr. Mary-Grace Danao

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Dr. Mary-Grace Danao

Rsch Assoc Professor Food Processing Center University of Nebraska-Lincoln

Contact

Address
FIC 1920 N 21st St rm 244
Lincoln NE 68588-6205
Phone
402-472-1595 On-campus 2-1595
Email
mdanao2@unl.edu

Education

  • B.S. Agricultural and Biological Engineering, University of Florida
  • M.S. Biosystems and Agricultural Engineering, University of Kentucky
  • Ph.D. Biosystems and Agricultural Engineering, University of Kentucky

Research

Research interests are in the broad area of food and bioprocess engineering focusing on value-added processing, storage and transportation of food and agricultural commodities, and developing novel methods, techniques, and procedures for evaluating and characterizing food products for quality control and safety assurance.

Teaching and/or Extension Activities

BSEN 446 – Unit Operations of Biological Processing

Publications

  • Danao MC, Zandonadi RS, and Gates RS. 2015. Development of a grain monitoring probe to measure temperature, relative humidity, carbon dioxide levels and logistical information during handling and transportation of soybeans. Comput. Electron. Agr. 119:74-82. DOI: 10.1016/j.compag.2015.10.008.
  • Williams  DA, Danao  MC,  Rausch  KD,  Paulsen  MR, and Singh V. 2015. Variability  in  composition  of botanical fractions of Miscanthus x giganteus and their blends. Biofuels. DOI: 10.1080/17597269.2015.1050641.
  • Li J, Danao MC, Chen SF, Li S, Singh V, and Brown PJ. 2015. Prediction of starch content and ethanol yields  of  sorghum  grain  using  Fourier  transform  near  infrared  spectroscopy. J. Near Infrared Spec. 23(2): 85-92. DOI: 10.1255/jnirs.1146.
  • Chen  SF  and  Danao  MC. 2015. Modeling  the equilibrium  moisture  content  (EMC) of miscanthus, miscane, energy cane, and energy sorghum. Fuel 147:18-26. DOI: 10.1016/j.fuel.2015.01.021.
  • Plumier BM, Danao MC, Rausch KD, and Singh V. 2015. Changes in unreacted starch content in corn during storage.  J. Stored Prod. Res. 61:85-89. DOI: 10.1016/j.jspr.2014.11.006.