Rachel Schendel

Assistant Professor
Instruction
Research

rachel.schendel@uky.edu
Phone (859) 257-7538

410 W.P. Garrigus Building
Lexington KY 40546-0215

Specialties
Food Sciences
Nutrition

Professional Profile

Assistant Professor

Education

2016 Doctorate in Food Chemistry
Karlsruhe Institute of Technology, Institute of Chemistry and Biosciences, 

2012 Master of Science in Food Science
University of Minnesota-Twin Cities

2010 Bachelor of Science, double majors in Nutrition (Nutritional Science track) and Food Science
University of Minnesota-Twin Cities

 

RESEARCH INTERESTS

  • Structural analysis of plant cell wall carbohydrates
  • Relationship between carbohydrate structure and fermentation / digestion behavior
  • Development of novel sources of prebiotics as food ingredients
  • Utilization of agricultural and food processing waste products

 

BOOK CHAPTERS

M. Bunzel, R.R. Schendel. Determination of (Total) Phenolics and Antioxidant Capacity in Food and Ingredients. In Food Analysis, 5th edition. S.S. Nielsen, Ed. Submitted January 30, 2016.

 

PUBLICATIONS IN PEER-REVIEWED JOURNALS

D. Wefers, J.J.V. Cavalcante, R.R. Schendel, J. Deveryshetty, K. Wang, Z. Wawrzak, R.I. Mackie, N.M. Koropatkin, I. Cann. Biochemical and structural analyses of two cryptic esterases in Bacteroides intestinalis and their synergistic activities with cognate xylanases. J. Mol. Biol. 2017, In Press, Accepted Manuscript. Submitted May 22, 2017.

R.R. Schendel, A. Puchbauer, M. Bunzel. Glycoside hydrolase family 51 α-L-arabinofuranosidases from Clostridium thermocellum and Cellvibrio japonicas release O–5-feruloylated arabinose. Cereal Chem. 2016, 93:650-653. Submitted January 20, 2016.

R.R. Schendel, A. Puchbauer, N. Britscho, M. Bunzel. Feruloylated wheat bran arabinoxylans: Isolation and characterization of acetylated and O-2-monosubstituted structures. Cereal Chem2016, 93:493-501. Submitted December 18, 2015.

R.R. Schendel, M.R. Meyer, M. Bunzel. Quantitative profiling of feruloylated arabinoxylan side chains from graminaceous cell walls. Front. Plant Sci. 2015, 6. DOI: 10.3389/fpls.2015.01249. Submitted November 18, 2015.

R.R. Schendel, C. Karrer, D. Bunzel, M. Huch, A.A. Hildebrand, S.E. Kulling, M. Bunzel.Structural Transformation of 8-5-Coupled Dehydrodiferulates by Human Intestinal Microbiota. J. Agric. Food Chem. 2015, 63:7975-7985. Submitted July 1, 2015.

R.R. Schendel, A. Becker, C.E. Tyl, M. Bunzel. Isolation and characterization of feruloylated arabinoxylan oligosaccharides from the perennial cereal grain intermediate wheat grass (Thinopyrum intermedium). Carbohydr. Res. 2015, 407:16-25. Submitted October 16, 2014.

M.B. Kantar, C.E. Tyl, K. Dorn, X. Zhang, J. Jungers, J.M. Kaser, R.R. Schendel, J. Eckberg, B.C. Runck, M. Bunzel, N.R. Jordan, R.M. Stupar, M.D. Marks, J.A. Anderson, G.A. Johnson, C.C. Sheaffer, T. Schoenfuss, B. Ismail, G.E. Heimpel, D.Wyse. Perennial grain and oilseed crops. Annu. Rev. Plant Biol. 2016, 67. Submitted August 15, 2015.

 

PRESENTATIONS AT SCIENTIFIC CONFERENCES

ORAL PRESENTATIONS

Development of quantitative screening methods for feruloylated arabinoxylan side chain profiles in whole grains. AACC International Annual Meeting, Savannah, GA, USA, October 2016.

Conversion of 8-5-coupled dehydrodiferulates by human intestinal microbiota. AACC International Centennial Meeting, Minneapolis, MN, USA, October 2015.

Feruloylated arabinoxylans as cell wall components of cereal grains. 1. KIT Rice Symposium, Karlsruhe, Germany, October 2015.

Metabolism of 8-5-coupled dehydrodiferulates by human intestinal microbiota. 6th International Dietary Fibre Conference 2015, Paris, France, June 2015.

Charakterisierung der mit Ferulasäure veresterten Arabinoxylane aus der mehrjährigen Getreidesorte Thinopyrum intermedium – Characterization of the feruloylated arabinoxylans from the perennial grain Thinopyrum intermedium. Arbeitstagung des Regionalverbandes Südwest der Lebensmittelchemischen Gesellschaft, Neustadt an der Weinstraße, Germany. March 2014.

POSTER PRESENTATIONS

R.R. Schendel, U. Schmitt, M. Bunzel. Quantitative HSQC-NMR screening of feruloylated arabinoxylan side-chain profiles in cereal grains. XIII International Conference on the Applications of Magnetic Resonance in Food Science, Karlsruhe, Germany, June 2016.

R.R. Schendel, A. Puchbauer, M. Bunzel. Comparison of the action of three GH 51 α-L-arabinofuranosidases on feruloylated arabinoxylan-oligosaccharides. AACC International Centennial Meeting, Minneapolis, Minnesota, USA, October 2015.

R.R. Schendel, I. Sackmann, M. Bunzel. Isolation and identification of α-xylopyranosyl-(1→3)-arabinose as an oligomeric side chain from maize arabinoxylans. AACC International Centennial Meeting, Minneapolis, Minnesota, USA, October 2015.

R.R. Schendel, N. Britscho, I. Sackmann, M. Bunzel. New structural characteristics from wheat and maize arabinoxylans. 2015 Deutscher Lebensmittelchemikertag, Karlsruhe, Germany, September 2015.

R.R. Schendel, M. Meyer, M. Bunzel. Development of a quantitative screening method for comparison of feruloylated arabinoxylan side chain profiles in cereal grains. 6th International Dietary Fibre Conference 2015, Paris, France, June 2015.

R.R. Schendel, A. Becker, M. Bunzel. Characterization of feruloylated arabinoxylans from the perennial grain species intermediate wheat grass (Thinopyrum intermedium). AACC International Centennial Meeting, Providence, RI, USA, October 2014.

R.R. Schendel, M. Meyer, M. Bunzel. Entwicklung einer HPLC-DAD Methode zum Screening und zur Quantifizierung der mit Ferulasäure veresterten Seitenketten von Arabinoxylanen – Development of an HPLC-DAD method for quantitative screening of feruloylated side chains from arabinoxylans. 2014 Deutscher Lebensmittelchemikertag, Gießen, Germany, September 2014.

R.R. Kyllo, M. Bunzel. Effect of cereal grains on the formation of heterocyclic aromatic amines in fried beef patties. 2012 Deutscher Lebensmittelchemikertag, Münster, Germany, September 2012.

 

RESEARCH EXPERIENCE

2012–2016 Wissenschaftliche Mitarbeiterin – Scientific Employee
Karlsruhe Institute of Technology, Department of Food Chemistry and Phytochemistry,
Karlsruhe, Germany
Isolation of novel dietary fiber structures using various chromatographic techniques 
Structural characterization of compounds (LC-MS, GC-MS, 1D- and 2D-NMR)
Analytical instrument installation and maintenance (GC-MS, HPLC-DAD, LC-MS,
HPAEC-PAD)
Development and validation of quantification methods

2011–2012 Graduate Research Assistant
University of Minnesota-Twin Cities, Department of Food Science and Nutrition,
Minneapolis, MN, USA
Optimization of analysis methods for heterocyclic aromatic amines in a cooked beef matrix
Investigation of the effect of adding wholegrain ingredients to beef patties on heterocyclic aromatic amine formation 

2009-2010 Undergraduate research assistant (Undergraduate Research Opportunity Project),

University of Minnesota-Twin Cities, Department of Food Science and Nutrition,
Minneapolis, MN, USA

 

TEACHING EXPERIENCE

Karlsruhe Institute of Technology, Department of Food Chemistry and Phytochemistry
Karlsruhe, Germany

2012-2015 Food Chemistry Diploma thesis advisor
Serve as adviser to eight diploma students (daily laboratory guidance and thesis-writing
direction and editing) in Professor Mirko Bunzel’s working group

2014-2016 Food Chemistry Bachelor thesis advisor
Serve as primary adviser for five bachelor theses

2013-2016 GC-MS laboratory class instructor
Organize and teach a 2-day practical laboratory class (GC-MS method development/quantification of pesticide residues in fresh produce) individually to 40 groups of students

University of Minnesota-Twin Cities, Department of Food Science and Nutrition,
Minneapolis, MN, USA

2011-2012 Graduate teaching assistant
Teaching assistant for Food Analysis and Food Processing 

 

OTHER WORK EXPERIENCE

2010 Intern
Faribault Dairy Company
, Faribault, MN, USA
Perform regular analytical and microbial testing of milk and cheese
Help implement regular quality and safety control measures in a plant, including HACCP
Participate in Blue and Gorgonzola cheese production, including making, curing, aging, testing,
plant sanitation, and packaging

 
HONORS

2013-2014 American Association of Cereal Chemists International, Endowment Fund Fellowship recipient

2012-2013 American Association of Cereal Chemists International, Elvira A. Tarleton Fellowship recipient

 

SERVICE AND MEMBERSHIP IN PROFESSIONAL ASSOCIATIONS

American Association of Cereal Chemists International member
Serve on Bioactives Committee

Institute of Food Technologists member