Mauer, L. J., & Taylor, L. S. (2011). Water-Solids Interactions: Deliquescence. Annual Review of Food Science and Technology, 1(1), 41-63.

Tongdeesoontorn, W., Mauer, L. J., Wongruong, S., Sriburi, P., & Rachtanapun, P. (2011). Effect of carboxymethylcellulose concentration on mechanical and physical properties of biodegradable cassava starch-based films. Chemistry Central Journal, 5(6).

Davis, R., & Mauer, L. J. (2011). Fourier transform infrared (FT-IR) spectroscopy: A rapid tool for detection and analysis of foodborne pathogenic bacteria. In Current Research, Technology and Education Topics in Applied Microbiology and Microbial Biotechnology. Volume 2. (Vol. 2, pp. 1582-1594).

West, M., & Mauer, L. J. (2011). Development of an integrated approach for the stability testing of flavonoids and ascorbic acid in powders. Food Chemistry, 129(1), 51-58.

Deering, A. J., Mauer, L. J., & Pruitt, R. E. (2011). Internalization of E.coli O157:H7 and Salmonella spp. in plants: A review. Food Research International.

Deering, A. J., Pruitt, R. E., Mauer, L. J., & Reuhs, B. L. (2011). Examination of the internalization of Salmonella serovar Typhimurium in peanut, Arachis hypogaea, using immunocytochemical techniques. Food Research International.

Lipasek, R., Ortiz, J., Taylor, L. S., & Mauer, L. J. (2011). Effects of anticaking agents and storage conditions on the moisture sorption, caking, and flowability of deliquescent ingredients. Food Research International.

Davis, R., & Mauer, L. J. (2011). Subtyping of Listeria monocytogenes at the haplotype level by Fourier transform infrared (FT-IR) spectroscopy and multivariate statistical analysis. International Journal of Food Microbiology, 150(2-3), 140-149.

Hiatt, A. N., Ferruzzi, M. G., Taylor, L. S., & Mauer, L. J. (2011). Deliquescence behavior and chemical stability of vitamin C forms (ascorbic acid, sodium ascorbate, and calcium ascorbate) and blends.. International Journal of Food Properties, 14(6), 1330-1348.

Hiatt, A. N., Taylor, L. S., & Mauer, L. J. (2011). Effects of co-formulation of amorphous maltodextrin and deliquescent sodium ascorbate on moisture sorption and stability. International Journal of Food Properties, 14(4), 726-740.

Agricultural Research Award (2010). Purdue University College of Agriculture.

Faculty Award of Merit from Purdue University Chapter of Gamma Sigma Delta (2010). Purdue University Chapter of Gamma Sigma Delta.

Fellow of the Purdue University Teaching Academy (2010). Purdue University Teaching Academy.

2009-2010 Class of LEAD21 Program (2009). Fanning Institute.

Outstanding Counselor Award in the Department of Food Science (2009). Department of Food Science, Purdue.

Purdue University Faculty Scholar (2009). Purdue.

The David C. Pfendler Outstanding Undergraduate Counselor Award (2009). Purdue College of Agriculture.

Outstanding Counselor Award in the Department of Food Science (2008). Department of Food Science.

Purdue Entrepreneurial Leadership Fellow (2008). Purdue University/College of Agriculture.

Advisee won 2nd place in Z. John Ordal competition (2005). Institute of Food Technologists'.