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2014

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Genetic Mechanisms Underlying the Pathogenicity of Cold-Stressed Salmonella Enterica Serovar Typhimurium in Cultured Intestinal Epithelial Cells, J. Shah, P. T. Desai, and B. C. Weimer; Applied and Environmental Microbiology

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Genome -Scale Reconstruction of Metabolic Networks of Lactobacillus casei ATCC 334 and 12A, Elena Vinay-Lara, Joshua J. Hamilton, Buffy Stahl, Jeff R. Broabdbent, Jennifer L. Reed, and James L. Steele; Plos ONE

2013

Physical properties of pectin aqueous solutions containing sunflower wax, Erica R. Baümler, Amalia A. Carelli, and Silvana Martini; Journal of the American Oil Chemists' Society

Microbiology of Cheddar cheese made with different fat contents using a Lactococcus lactis single-strain starter, Jeffery R. Broadbent, C. Brighton, D. J. McMahon, N. Farkye, M. E. Johnson, and J. L. Steele; Journal of Dairy Science

Lactocepin: the cell envelope-associated endopeptidase of lactococci, Jeffery R. Broadbent and J. L. Steele; Handbook of Proteolytic Enzymes

Streptococcus thermophilus Wzh functions as a phosphotyrosine phosphatase, A. D. Cefalo, Jeffery R. Broadbent, and D. L. Welker; Canadian Journal of Microbiology

Stability of wax/oil self-assembled materials as affected by oil and wax composition, N. Chiew, C. Y. Tan, S. Padilla, and Silvana Martini; 103rd AOCS Annual Meeting and Expo

SNAP-Ed Improves Food Safety Practices through Nutrition Education, D. Christofferson, K. Allen, J. Smith, and Heidi LeBlanc; Journal of National Extension Association of Family and Consumer Sciences

Snappily ever after; Utah Food $ense online education, K. Garvin and Heidi LeBlanc

Ethanol production by Lactobacillus casei 12A by utilization of plant biomass, J. M. Heidenreich, E. Phrommao, E. Vinay-Lara, Jeffery R. Broadbent, and J. L. Steele; annual meeting of the American Society for Microbiology

Broad scope method for creating humanized animal models for animal health and disease research through antibiotic treatment and human fecal transfer, K. Hintze, R. Ward, A. Benninghoff, J. Cox, Jeffery R. Broadbent, and M. Lefevre; conference on Probiotics, Prebiotics, and the Host Microbiome: The Science of Translation

Quantification of Phase Separation of Beeswax in Soybean Oil at Different Cooling Rates, S. Jana and Silvana Martini; IFT-Bonneville Section-Student Poster Competition

Food $ense Rich County start-up project, T. Lambright, K. Hall, Heidi LeBlanc, D. Christofferson, K. Maw, M. Savoie, and C. Maher; Utah State University Extension Annual Conference

Food $ense Website, Heidi LeBlanc, D. Christofferson, and E. Milligan

SNAP-Ed participants increase fruit and vegetable consumption, Heidi LeBlanc, S. Haws, N. Christensen, D. Christensen, and D. Christofferson; Journal of National Extension Association of Family and Consumer Sciences

Food $ense increasing breakfast inlow-income families, Heidi LeBlanc, S. Haws, J. Smith, D. Christofferson, and M. Savoie; Utah State University Extension Annual Conference

Utah Food $ense policy manual, Heidi LeBlanc, M. Stosich, D. Christofferson, E. Milligan, G. Johnson, and S. Smith

Meat and milk production on irrigated birdsfoot trefoil pastures in the Mountain West USA, J. W. MacAdam, S. R. Hunt, Silvana Martini, R. G. Christensen, and J.-S. Eun; Proceedings of the XXII International Grassland Congress; Sydney, Australia

The potential for reducing the carbon dioxide equivalent of beef production by finishing cattle on pure Lotus corniculatus pastures compared with grain-based feedlot finishing, J. W. MacAdam, Silvana Martini, and T. C. Griggs; Proceedings of the 5th Greenhouse Gases and Animal Agriculture Conference

“Application of physicochemical principles to confectionary (crystallization and polymorphism)” presented during the short course “Fats and Oils for Confectionary and Chocolates: Chemistry, Primary Sources, Crystallization, Alternatives, and Stability”, Silvana Martini; 103rd AOCS Annual Meeting and Expo

Sonocrystallization of Fats (SpringerBriefs in Food, Health, and Nutrition), Silvana Martini

Crystallization behavior of high‐oleic high‐stearic sunflower oil stearins under dynamic and static conditions, Silvana Martini, J. A. Rincon Cardona, Y. Ye, C. Y. Tan, and R. Candal; 104th AOCS Annual Meeting and Expo

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Crystallization behavior of high stearic high oleic sunflower oil stearins, Silvana Martini, J. A. Rincón Cardona, Y. Ye, C. Y. Tan, R. Candal, and M. L. Herrera; Journal of the American Oil Chemists' Society

Comparative genome analysis of Lactobacillus curvatus strains isolated from cheese and fermented sausage, C. J. Oberg, M. D. Culumber, T. S. Oberg, Jeffery R. Broadbent, D. J. McMahon, and J. L. Steele; presentation presentation at the annual meeting of the American Dairy Science Association

Genomic analysis of Lactobacillus WDC04, a novel species associated with late gas production in cheese, C. J. Oberg, M. D. Culumber, T. S. Oberg, F. Ortakci, Jeffery R. Broadbent, and D. J. McMahon; presentation presentation at the annual meeting of the American Dairy Science Association

Genetic and physiological responses of Bifidobacterium animalis ssp. lactis to hydrogen peroxide stress, T. S. Oberg, R. E. Ward, J. L. Steele, and Jeffery R. Broadbent

Fermentation of algal carcass material by Lactobacillus casei, T. Overbeck, E. Engelhart, J. H. Oh, E. phrommao, J. L. Steele, and Jeffery R. Broadbent; 35th Symposium on Biotechnology for Fuels and Chemicals

Big bites on a little budget, C. Preedy, M. Savoie, and Heidi LeBlanc; Utah Food $ense

Polymorphic behavior during isothermal crystallization of high stearic high oleic sunflower oil stearins, Jaime A. Rincón Cardona, Silvana Martini, Roberto J. Candal, and Maria L. Herrera; Food Research International

Viscoelastic and Melting Behavior of Waxes in Vegetable Oils, C. Y. Tan, Y. Y. Heng, and Silvana Martini; 104th AOCS Annual Meeting and Expo

Crystal Morphology and Viscoelastic Properties of Waxes in Vegetable Oils, C. Y. Tan and Silvana Martini; IFT-Bonneville Section-Student Poster Competition

Effects of Beefxide treatment on beef trim on ground beef properties, R. Tansawat, X. Song, E. Owens, B. Stone, and Silvana Martini; Institute of Food Technologists' 2013 Annual Meeting and Expo

Oil Globule Microstructure of Protein/Polysaccharide or Protein/Protein Bilayer Emulsions at Various pH, M. Tippetts, F. K. Shen, and Silvana Martini; Food Hydrocolloids

Sensory evaluation of a flavored and sonicated protein beverage, A. Wagh, Silvana Martini, and M. Walsh; IFT-Bonneville Section-Student Poster Competition

Use of Lactose Monolaurate as an Emulsifier and its Effect on Crystallization of Anhydrous Milk Fat, A. Wagh, Silvana Martini, and M. Walsh; 103rd AOCS Annual Meeting and Expo

Effect of lactose monolaurate and high intensity ultrasound on crystallization behavior of anydrous milk fat, Ashwini Wagh, Marie K. Walsh, and Silvana Martini; Journal of the American Oil Chemists' Society

Changing the microstructure of a high saturated shortening using power ultrasound, Y. Ye and Silvana Martini; 103rd AOCS Annual Meeting and Expo

The influence of ultrasound-related variables on the crystallization behavior of shortenings, Y. Ye and Silvana Martini; IFT-Bonneville Section-Student Poster Competition

Effect of high intensity ultrasound on crystal morphology, melting profile, and viscoelastic properties of a low-saturated shortening, Y. Ye, S. Padilla, and Silvana Martini; 103rd AOCS Annual Meeting and Expo

Application of power ultrasound to a zero trans shortening during temperatura cycling under different cooling rates, Y. Ye, C. Y. Tan, D. Kim, and Silvana Martini; 104th AOCS Annual Meeting and Expo

Crystallization Behavior of Anhydrous Milk Fat, Y. Ye, C. Y. Tan, D. Kim, and Silvana Martini; Journal of the American Oil Chemists' Society

Effect of power ultrasound (US) treated lipid on physicochemical qualities of baked products, H. Zhong, K. Allen, and Silvana Martini; 103rd AOCS Annual Meeting and Expo

Effect of high intensity ultrasound-treated lipid on the physical properties and sensory quality of baked products, V. Zhong, K. Allen, and Silvana Martini; Institute of Food Technologists' 2013 Annual Meeting and Expo

2012

Preparación y análisis de propiedades físicas de películas elaboradas con pectinas cítricas y ceras de girasol, E. Baumler, M. Chalapud, A. A. Carelli, and Silvana Martini; IV Congreso Internacional de Ciencia y Tecnología de los Alimentos

A systematic study of cheese microbiology and flavor based on salt cation substitution in lower sodium Cheddar cheese: predominant bacteria in cheese microflora, Jeffery R. Broadbent; Ann. Mtg. Western Dairy Center

Analysis of the Lactobacillus casei supragenome and its influence in species evolution and lifestyle adaptation, Jeffery R. Broadbent, E. C. Neeno-Eckwall, B. Stahl, K. Tandee, H. Cai, W. Morovic, P. Horvath, J. Heidenreich, N. T. Perna, R. Barrangou, and J. L. Steele; BMC Genomics

Effect of lactic acid bacteria on oxidation-reduction potential during the simulated pressing stage of Cheddar cheese manufacture, V. Caldeo, Jeffery R. Broadbent, and P. L.H. McSweeney; International Dairy Federation Cheese Ripening and Technology symposium

Developing an online certification program for nutrition education assistants, D. Christofferson, N. Christensen, Heidi LeBlanc, and M. Bunch; Journal of Nutrition Education and Behavior

Smooth Operator, D. Christofferson and Heidi LeBlanc; Cache Valley Kids Magazine

Food $ense kids neophobia, K. Eller, Heidi LeBlanc, D. Christofferson, J. Anderson, L. Boyce, and K. Eller; Utah State University Extension Annual Conference

Effect of Brine Composition and Brining Temperature on Cheese Physical Properties in Ragusano Cheese, N. Fucà, Donald J. McMahon, M. Caccamo, L. Tuminello, S. La Terra, M. Manenti, and G. Licitra; Journal of Dairy Science

Food $ense refugee education, S. Gunnell, M. Jewkes, Heidi LeBlanc, and D. Christofferson; Utah State University Extension Conference

Refugee Food $ense Nutrition Education Program, best practices, M. Jewkes, S. Gunnell, Heidi LeBlanc, and N. Christensen; Utat State University Extension Annual Conference

Food $ense, Making a Difference, Heidi LeBlanc; Food Bank Hunger Conference

Go for whole, Heidi LeBlanc and D. Christofferson; Cache Valley Kids Magazine

Super Supper Heroes, Heidi LeBlanc and D. Christofferson; Cache Valley Kids Magazine

Review of the book: Structure-Function Analysis of Edible Fats, Silvana Martini; Inform

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Bubble and crystal formation in lipid systems during high-intensity insonation, Silvana Martini, R. Tejeda-Pichardo, Y. Ye, S. G. Padilla, F. K. Shen, and T. Doyle; Journal of the American Oil Chemists' Society

Sensory characteristics and functionality of sonicated whey, Silvana Martini and M. K. Walsh; Food Research International

Monitoring bubble and crystal formation in lipid systems using ultrasound spectroscopy during high intensity insonation, Silvana Martini, Y. Ye, and T. Doyle; Institute of Technologists' 2012 Annual Meeting and Expo

Identification and Quantification of Flavor Attributes present in Chicken, Lamb, Pork, Beef, and Turkey, Curtis Maughan and Silvana Martini; Journal of Food Science

Lifestyle behavior predicts incident dementia and Alzheimer’s Disease, M Norton, J. Dew, H. Smith Smith, E. Fauth Fauth, K. Piercy Piercy, J. Brietner, J. Tschanz, Heidi J. Wengreen, and K. Welsh-Bohmer; Journal of the American Geriatrics Society

Isolation of an oligotrophic Lactobacillus species that may be associated with late gas production and splits in cheese, C. J. Oberg, M. Culumber, T. Oberg, Jeffery R. Broadbent, and D. J. McMahon; annual meeting of the American Dairy Science Association

Identification of plasmalogens in the cytoplasmic membrane of Bifidobacterium animalis subsp. Lactis, T. S. Oberg, R. E. Ward, J. L. Steele, and Jeffery R. Broadbent; Applied and Environmental Microbiology

Role of Lactobacillus casei cyclopropane fatty acid synthase (cfa) in lactic acid production at low pH, T. S. Oberg, R. E. Ward, D. L. Welker, J. E. Hughes, J. L. Steele, and Jeffery R. Broadbent; annual meeting of the Society for Industrial Microbiology

Survival of microencapsulated Lactobacillus paracasei LBC-1e during manufacture of Mozzarella cheese and simulated gastric digestion, F. Ortakci, Jeffery R. Broadbent, W. R. McManus, and D. J. McMahon; annual meeting of the American Dairy Science Association

Survival of microencapsulated probiotic Lactobacillus paracasei LBC-1e during manufacture of Mozzarella cheese and simulated gastric digestion, F. Ortakci, Jeffery R. Broadbent, W. R. McManus, and D. J. McMahon; Journal of Dairy Science

Redirecting metabolic flux from lactate to ethanol in Lactobacillus casei 12A, E. Phrommao, M. Donath, E. Engelhart, Jeffery R. Broadbent, and J. L. Steele; annual meeting of the Society for Industrial Microbiology

Food $ense kids parent classes, K. Rich, Heidi LeBlanc, D. Christofferson, J. Anderson, L. Boyce, and K. Eller; Utah State University Extension Annual Conference

Food $ense kids parent education, K. Rich, Heidi LeBlanc, D. Christofferson, J. Anderson, L. Boyce, and K. Eller; Utah Dietetic Association Conference

Perspectives on the contribution of lactic acid bacteria to cheese flavor development, J. L. Steele, Jeffery R. Broadbent, and J. Kok; Current Opinion in Biotechnology

Food $ense farmer’s market, M. Stosich, Heidi LeBlanc, and D. Christofferson; Utah State University Extension Annual Conference

Food $ense online education, M. Stosich, Heidi LeBlanc, D. Christofferson, and J. Kudin; Utah State University Extension Annual Conference

Optimal growth of Lactobacillus casei in a Cheddar cheese ripening model system requires exogenous fatty acids, W. S. Tan, M. F. Budinich, R. Ward, Jeffery R. Broadbent, and J. L. Steele; Journal of Dairy Science

Influence of –Carrageenan, Pectin, and Gelatin on the Physicochemical Properties and Stability of Milk Protein-Stabilized Emulsions, M. Tippetts and Silvana Martini; Journal of Food Science

Fortification of Cheese with Vitamin D3 using Dairy Protein Emulsions as Delivery Systems, M. Tippetts, Silvana Martini, C. Brothersen, and D. J. McMahon; Journal of Dairy Science

A complete genome sequence of Lactobacillus helveticus R0052, a commercial probiotic strain, T. A. Tompkins, G. Barreau, and Jeffery R. Broadbent; Journal of Bacteriology

Screening Lactobacillus casei strains for attributes of relevance to the production of advanced biofuels, E. Vinay-Lara, J. Heidenreich, E. Phrommao, P. Wu, J. L. Reed, Jeffery R. Broadbent, and J. L. Steele; annual meeting of the Society for Industrial Microbiology

Effect of lactose monolaurate on the crystallization properties of anhydrous milk fat, A. Wagh, Silvana Martini, and M. Walsh; Institute of Technologists' 2012 Annual Meeting and Expo

Investigating the use of lactose monolaurate as an emulsifier in 20% oil-in-water emulsions, A. Wagh, Silvana Martini, and M. Walsh; Institute of Technologists' 2012 Annual Meeting and Expo

2011

Thermal and optical properties of mixed pectin-wax films, E. R. Baumler, A. A. Carelli, and Silvana Martini; 102nd AOCS Annual Meeting and Expo

Physical characteristics of sunflower wax-pectin aqueous solutions, E. R. Baumler, R. Kerr, A. A. Carelli, and Silvana Martini; 102nd AOCS Annual Meeting and Expo

A systematic study of cheese microbiology and flavor based on salt cation substitution in lower sodium Cheddar cheese: identification of the predominant species of lactic aid bacteria present during aging, Jeffery R. Broadbent; Ann. Mtg. Western Dairy Center

Cheese curing and flavor development, Jeffery R. Broadbent; Proc. Ann. Cheese Making Short Course

Effect of fat removal on cheese microenvironment and starter culture metabolism in cheddar cheese, Jeffery R. Broadbent; Ann. Mtg. Western Dairy Center

Cheese: NSLAB, Jeffery R. Broadbent, M. F. Budinich, and J. L. Steele; Encyclopedia of Dairy Science

Genetic diversity in proteolytic enzymes and amino acid metabolism among Lactobacillus helveticus strains, Jeffery R. Broadbent, H. Cai, R. L. Larsen, J. E. Hughes, D. L. Welker, V. G. De Carvalho, T. A. Tompkins, Y. Ardo, F. Vogensen, A. DeLorentiis, M. Gatti, E. Neviani, and J. L. Steele; Journal of Dairy Science

Influence of cheese microenvironment on metabolism of Lactococcus lactis M70, Jeffery R. Broadbent, R. E. Ward, M. J. Young, C. Brighton, L. J. Ward, T. S. Oberg, and J. L. Steele; 10th International Symposium of Lactic Acid Bacteria Genetics, Metabolism and Applications

How can we help college students eat healthier? Survey results of dietary habits and focus group perspectives on how to best teach students., KN Brown and Heidi J. Wengreen; Intermountain Graduate Research Symposium.

Improving Diets of College Students: Survey of Dietary Habits and Focus Group Perspectives on How to Best Teach Students, K Brown, Heidi J. Wengreen, M Dimmick, and K Eller; Journal of Health Behavior and Public Health

Increased self-efficacy for vegetable preparation following an online skill-based intervention and in-class tasting experience as part of a general education college nutrition course., k Brown, Heidi J. Wengreen, T Vitale, and J Anderson; American Journal of Health Promotion

Growth of Lactobacillus paracasei ATCC 334 in a cheese model system: a biochemical approach, M. Budinich, I. Diaz-Muniz, H. Cai, S. A. Rankin, Jeffery R. Broadbent, and J. L. Steele; Journal of Dairy Science

Decontamination and residual effects against pathogens from washing meat surfaces with 2% levulinic, acetic, and lactic acids, C. E. Carpenter, J. V. Smith, and Jeffery R. Broadbent; Meat Science

Intraspecific and interspecific interactions among proteins regulating exopolysaccharide synthesis in Streptococcus thermophilus, Streptococcus iniae, and Lactococcus lactis ssp. cremoris and the assessment of potential lateral gene transfer, A. D. Cefalo, Jeffery R. Broadbent, and D. L. Welker; Canadian Journal of Microbiology

Protein-protein interactions among the components of the biosynthetic machinery responsible for exopolysaccharide production in Streptococcus thermophilus MR-1C, A. D. Cefalo, Jeffery R. Broadbent, and D. L. Welker; Journal of Applied Microbiology

National certification, D. Christofferson, N. Christensen, Heidi LeBlanc, M. Bunch, and M. Stosich; USU Extension Annual Conference

Utah Certification Program, D. Christofferson, N. Christensen, Heidi LeBlanc, M. Bunch, and M. Stosich; Utah Dietetic Association Annual Conference

Fortification of Cheddar Cheese with Vitamin D Does Not Alter Cheese Flavor Perception, B. Ganesan, C. Brothersen, and Donald J. McMahon; Journal of Dairy Science

Recovery of Omega-3 Fatty Acids in Cheddar Cheese Curd and Long-Term Stability of Omega-3 Fatty Acids in Whey Powder, B. Ganesan, C. Brothersen, and Donald J. McMahon; Journal of Dairy Science

Manufacture and Sensory Analysis of Reduced and Low Sodium Cheddar Cheese, B. Ganesan, K. Brown, D. Irish, C. Brothersen, and Donald J. McMahon; Journal of Dairy Science