60E Filley Hall
Lincoln, NE 68583-0930
E-Mail: drickert2@unl.edu
Teaching and/or Extension Activities:
FST 131 Lab
Research Area:
Current research interests include corn dry milling and the effect of food processing on bioactive components of grains, fruits, and vegetables.
Five Selected Publications:
Rickert, D.A., L.A. Johnson, P.A. Murphy. 2004. Functional properties of improved glycinin and beta-
conglycinin. J Food Sci 69:C303-C311.
Rickert, D.A., L.A. Johnson, P.A. Murphy. 2004. Improved fractionation of glycinin and beta-conglycinin and
partitioning of phytochemicals. J Agric Food Chem 52:1726-1734.
Rickert, D.A., M.A. Meyer, J. Hu, P.A. Murphy. 2004. Effect of extraction pH and temperature on
isoflavone and saponin partitioning and profile during soy protein isolate production. J Food Sci
69:C623-C631.
Jung, S., D.A. Rickert, N.A. Deak, E.D. Aldin, J. Recknor, L.A. Johnson, P.A. Murphy. 2003. Comparison
of Kjeldahl and Dumas methods for determining protein contents of soybean products. J Am Oil
Chem Soc 80:1169-1173.
Rickert, D.A., B.A. Glatz, and C.E. Glatz. 1998. Improved organic acid production by calcium alginate
-immobilized propionibacteria. Enzyme Microb Technol 22:409-414.
