Professor, Analytical and Environmental Chemistry
Year Started at JMU: 2010
hugheyca@jmu.edu
Contact Info
Research Description
Our research uses mass spectrometry to study the effects of processing and storage on small molecules in food and beverages (e.g., food metabolomics). Specifically, we collaborate with breweries to measure how thousands of compounds from the malt, hop and those consumed/produced during fermentation change when beer in brewed. Students who join Dr. Hughey’s research group are typically interested in analytical chemistry, food chemistry, and/or forensics.
Education
- PhD in Analytical Chemistry/Mass Spectrometry, 2002, Florida State University,Tallahassee, FL
- BS in Chemistry, 1998, Berry College, Floyd County, GA
Select Publications
- Hughey, C. A., McMinn, C. M., Phung, J. Beeromics: from quality control to identification of differentially expressed compounds in beer, Metabolomics, 2016, 12:11. DOI: 10.1007/s11306-015-0885-5
- Barrett, A., Hughey, C.A., Straut, C., Howell, A., Ndou, T., Dai, Z., Kaletune, G. Inhibition of α-amylase and glucoamylase by proanthocyanidins and condensed tannins isolated from grape, pomegranate, cranberry and cocoa. Journal of Agriculture and Food Chemistry, 2013, 61, 1477–1486. DOI: 10.1021/jf304876g
- Huffman, B.A., Poltash, M.L., Hughey, C.A. Effect of polar protic and polar aprotic solvents on negative ion electrospray ionization and chromatographic separation of small acidic molecules. Analytical Chemistry, 2012, 84, 9942-9950. DOI: 10.1021/ac302397b
Department of Chemistry & Biochemistry
