Chemistry : EPR studies of free radical intermediates and their reactions, particularly of lipids; metal-lipid and chelator-lipid interactions; co-oxiations of proteins and nucleic acids by oxidizing lipids; mechanisms of initiations; electrochemistry of protic versus aprotic lipids; metal and heme catalysis; phase effects (aqueous versus lipid versus mixed) on kinetics and mechanisms; development of supercritical fluid extractions of lipids; free radical chemistry of natural antioxidants; stability of medium chain triglycerides and structured lipids.

Biochemistry : factors affecting oxidative stability of membranes, cells, and tissues; cellular repair of oxidative damage; lipids and signal transduction under oxidative stress; relationships of heme protein, transferrin, and ferrin to lipid oxidation in living cells and in muscle tissue post-slaughter

Food Science : EPR studies of free radicals in foods; lipid free radical versus lipid oxidation product interactions with proteins and carbohydrates in the oxidative deteriorations of foods; relationships of phase metal, and moisture to lipid oxidation in foods; free radical chemistry of natural phenolic antioxidants; natural photosensitizers; design of new phase-specific chelators and antioxidantsfor use in foods; development of methods for demetalling food oils and for recovering useable fractions of abused, heated oils; heme and metal catalysis of oxidations in muscle foods; free radical chemistry of proteins and starches in extruded products; development of new HPLC and chemiluminescence analyses of lipid oxidation; supercritical fluid extraction of lipids from low-lipid food products; fat substitutes

Toxicology and Medicine : lipid co-oxidation of proteins and nucleic acids in oxidative cytotoxicity, disease, and cancer; heme and metal catalysis of lipid oxidation in vivo; detection and accurate measurement of early stages of lipid oxidation in tissues and in vivo; free fatty acids, metals, and lipid oxidation in myelindegenerative diseases.

Nutrition : effect of dietary lipid and pro- or anti- oxidants on oxidative stablility of membranes; effect of diet on response to oxidative stress; toxicity of dietary oxidized lipids.

	Partridge, M.A.K., Jiang, Y., Skerritt, J.H., and Schaich, K.M. 2003. Immunochemical and electrophoretic analysis of soluble modified proteins in extruded wheat flour. Cereal Chemistry 80 (6): 791-798.
	Schaich, K. M. 2002, EPR methods for detecting and identifying free radicals in foods, in Free Radicals in Foods: Chemistry, Nutrition, and Health, American Chemical Soc, Washington, D.C. pp. 12-34.
	Schaich, K.M. 2002. Free radical generation during extrusion: a critical contributor to texturization, in Free Radicals in Foods: Chemistry, Nutrition, and Health, American Chemical Soc., Washington, D.C., pp. 35-48
	Schaich, K.M. 2002. NO* production during thermal processing of beef: evidence for protein oxidation, in Free Radicals in Foods: Chemistry, Nutrition, and Health, American Chemical Soc., Washington, D.C., pp. 151-161.