Josephine Wee

Assistant Professor of Food Science

Josephine Wee

Huck Affiliations

Most Recent Publications

Sourdough starter culture microbiomes influence physical and chemical properties of wheat bread

Caitlin S. Clark, Ashley Ohstrom, M. Laura Rolon, Molly Smith, Benjamin E. Wolfe, Josephine Wee, Charlene B. Van Buiten, 2024, Journal of Food Science on p. 1414-1427

Three Ecological Models to Evaluate the Effectiveness of Trichoderma spp. for Suppressing Aflatoxigenic Aspergillus flavus and Aspergillus parasiticus

Nataliia Voloshchuk, Zilfa Irakoze, S Kang, Joshua J. Kellogg, Josephine Wee, 2024, Toxins on p. 314

Evaluation of public submissions to the USDA for labeling of cell-cultured meat in the United States

Morgan Failla, Helene Hopfer, Josephine Wee, 2023, Frontiers in Nutrition

Evaluation of Kluyveromyces spp. for conversion of lactose in different types of whey from dairy processing waste into ethanol

Ashley Mae Ohstrom, Autumn Elizabeth Buck, Xue Du, Josephine Wee, 2023, Frontiers in Microbiology

Dietary Postbiotics Reduce Cytotoxicity and Inflammation Induced by Crystalline Silica in an In Vitro RAW 264.7 Macrophage Model

Xue Du, Jessica Rodriguez, Josephine Wee, 2022, Foods

Salivary α-amylase activity and flow rate explain differences in temporal flavor perception in a chewing gum matrix comprising starch-limonene inclusion complexes

Jennifer Goza, Gregory Ziegler, Josephine Wee, John Hayes, Helene Hopfer, 2022, Food Research International on p. 111573

Microbial and chemical analysis of non-saccharomyces yeasts from chambourcin hybrid grapes for potential use in winemaking

Chun Tang Feng, Xue Du, Josephine Wee, 2021, Fermentation

Characterization of Microbial Dynamics and Volatile Metabolome Changes During Fermentation of Chambourcin Hybrid Grapes From Two Pennsylvania Regions

Hung Li Wang, Helene Hopfer, Darrell W. Cockburn, Josephine Wee, 2021, Frontiers in Microbiology on p. 3454

A Digital Fluency Framework to Support 21st-Century Skills

E Fleming, Jenay Robert, Jennifer Sparrow, Josephine Wee, P Dudas, M Slattery, 2021, Change: The Magazine of Higher Learning on p. 41-48

Docosahexaenoic Acid Suppresses Silica-Induced Inflammasome Activation and IL-1 Cytokine Release by Interfering With Priming Signal

Kathryn A. Wierenga, Josephine Wee, Kristen N. Gilley, Lichchavi D. Rajasinghe, Melissa A. Bates, Mikhail A. Gavrilin, Andrij Holian, James J. Pestka, 2019, Frontiers in Immunology

Most-Cited Papers

Aflatoxin biosynthesis is a novel source of reactive oxygen species—a potential redox signal to initiate resistance to oxidative stress?

Ludmila V. Roze, Maris Laivenieks, Sung Yong Hong, Josephine Wee, Shu Shyan Wong, Benjamin Vanos, Deena Awad, Kenneth C. Ehrlich, John E. Linz, 2015, Toxins on p. 1411-1430

Activation of aflatoxin biosynthesis alleviates total ROS in Aspergillus parasiticus

Gabriel J. Kenne, Phani M. Gummadidala, Mayomi H. Omebeyinje, Ananda M. Mondal, Dominic K. Bett, Sandra McFadden, Sydney Bromfield, Nora Banaszek, Michelle Velez-Martinez, Chandrani Mitra, Isabelle Mikell, Saurabh Chatterjee, Josephine Wee, Anindya Chanda, 2018, Toxins

Docosahexaenoic Acid Suppresses Silica-Induced Inflammasome Activation and IL-1 Cytokine Release by Interfering With Priming Signal

Kathryn A. Wierenga, Josephine Wee, Kristen N. Gilley, Lichchavi D. Rajasinghe, Melissa A. Bates, Mikhail A. Gavrilin, Andrij Holian, James J. Pestka, 2019, Frontiers in Immunology

The fungal bZIP transcription factor AtfB controls virulence-associated processes in Aspergillus parasiticus

Josephine Wee, Sung Yong Hong, Ludmila V. Roze, Devin M. Day, Anindya Chanda, John E. Linz, 2017, Toxins

Characterization of Microbial Dynamics and Volatile Metabolome Changes During Fermentation of Chambourcin Hybrid Grapes From Two Pennsylvania Regions

Hung Li Wang, Helene Hopfer, Darrell W. Cockburn, Josephine Wee, 2021, Frontiers in Microbiology on p. 3454

Understand the genomic diversity and evolution of fungal pathogen Candida glabrata by genome-wide analysis of genetic variations

Xiaoxian Guo, Ruoyu Zhang, Yudong Li, Zhe Wang, Olena P. Ishchuk, Khadija M. Ahmad, Josephine Wee, Jure Piskur, Joshua A. Shapiro, Zhenglong Gu, 2019, ImmunoMethods

Novel insights into global translational regulation through Pumilio family RNA-binding protein Puf3p revealed by ribosomal profiling

Zhe Wang, Xuepeng Sun, Josephine Wee, Xiaoxian Guo, Zhenglong Gu, 2019, Current Genetics on p. 201-212

Microbial and chemical analysis of non-saccharomyces yeasts from chambourcin hybrid grapes for potential use in winemaking

Chun Tang Feng, Xue Du, Josephine Wee, 2021, Fermentation

Salivary α-amylase activity and flow rate explain differences in temporal flavor perception in a chewing gum matrix comprising starch-limonene inclusion complexes

Jennifer Goza, Gregory Ziegler, Josephine Wee, John Hayes, Helene Hopfer, 2022, Food Research International on p. 111573

Evaluation of public submissions to the USDA for labeling of cell-cultured meat in the United States

Morgan Failla, Helene Hopfer, Josephine Wee, 2023, Frontiers in Nutrition

News Articles Featuring Josephine Wee

May 08, 2025

What happens if you eat mold? Food safety experts share which types to avoid most

Experts explain the health effects of eating mold, when to toss moldy food out, and why blue cheese is safe.

Full Article

Feb 10, 2025

Sustainable Labs Program increases participant engagement, welcomes new labs

Two upcoming virtual sessions will cover how labs can learn more and join next year’s cohort.

Full Article

Jan 12, 2025

How the Penn State Food Science Club helps shape the food scientists of tomorrow

The approximately 50 members of the Food Science Club are the food scientists of tomorrow — and their research and work within the department could just influence your current or future favorite foods.

Full Article

Mar 19, 2024

What happens if you eat mold? Food safety experts share which types to avoid most

Experts explain the health effects of eating mold, when to toss moldy food out, and why blue cheese is safe

Full Article

Feb 12, 2024

Is sourdough bread good for you? Dietitians explain if it's more nutritious than other types

Experts discuss sourdough nutrition, benefits, and the healthiest types

Full Article

Jan 29, 2024

Fungi into the future

Penn State researchers have aided the state’s important mushroom industry for nearly 100 years, and they’re still going strong. But mushrooms aren’t just for eating anymore

Full Article

Dec 07, 2023

Sourdough may be the key to better gluten-free bread

Sourdough may be a gamechanger for those with dietary restrictions towards gluten

Full Article

Sep 01, 2023

'Growing Impact' podcast discusses fungi as a possible plastic waste solution

Season 4 of the "Growing Impact" podcast opens with an episode that dives into plastic waste, specifically plastic film, and a potential biological solution to help upcycle the material.

Full Article

Aug 22, 2023

One Health Microbiome Center's 2023-24 Interdisciplinary Innovation Fellows

The One Health Microbiome Center (OHMC) in the Huck Institutes of the Life Sciences at Penn State has named five recipients for its 2023-24 Interdisciplinary Innovation Fellowships (IIF) program.

Full Article

Jun 07, 2023

Pa. winemakers uncork new possibilities with help of Penn State researchers

Pennsylvania winemakers are uncorking new possibilities with the help of Penn State Extension and the College of Agricultural Sciences. Their expertise serves as a vital ingredient in elevating wine quality and diversity, while fueling the growth of the state’s $1.4 billion wine industry.

Full Article

May 02, 2023

Energy, environmental seed grants awarded to interdisciplinary research teams

Nineteen interdisciplinary research teams received funding through the Institutes of Energy and the Environment’s (IEE) Seed Grant Program for 2023.

Full Article

Nov 01, 2022

'Growing Impact' podcast probes world of cellular agriculture, meat production

The latest episode of the "Growing Impact" podcast features Josephine Wee, an assistant professor of food science in the Penn State College of Agricultural Sciences. On the podcast, Wee discusses her work with cellular agriculture and explains how lab-grown meat may be a better alternative to large-scale commercial meat production.

Full Article

Sep 13, 2022

Microbiome Center announces inaugural Interdisciplinary Innovation Fellows

The Penn State Microbiome Center has named six recipients for its inaugural Interdisciplinary Innovation Fellowships (IIF) program, which aims to promote collaborative training opportunities for center members.

Full Article