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2012
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
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
2011
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
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
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
Fortification of Cheddar Cheese with Vitamin D Does Not Alter Cheese Flavor Perception, B. Ganesan, C. Brothersen, and Donald J. McMahon
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
Manufacture and Sensory Analysis of Reduced and Low Sodium Cheddar Cheese, B. Ganesan, K. Brown, D. Irish, C. Brothersen, and Donald J. McMahon
Manufacture and Sensory Analysis of Reduced and Low Sodium Pasta Filata Style Mozzarella Cheeses, B. Ganesan, K. Brown, D. Irish, C. Brothersen, and Donald J. McMahon
Microbial and Sensory Evaluation of Fresh Mozzarella Cheese, B. Ganesan, D. Irish, C. Brothersen, and Donald J. McMahon
What Happens When You Lower Salt in Cheese, Donald J. McMahon
Lower Fat and Lower Sodium Cheese Research, Donald J. McMahon and N. Farkye
Electrical Resistive Heating vs. Conventional UHT Technologies, Donald J. McMahon, B. Ganesan, M. Qian, and C. Brothersen
Electrical Resistive Heating vs. Conventional UHT Technologies, Donald J. McMahon, B. Ganesan, M. Qian, and C. Brothersen
Influence of pH on Flavor of Low Fat Cheddar Cheese, Donald J. McMahon and M. M. Motawee
Cheese: Pasta-Filata Cheeses: Low-Moisture Part-Skim Mozzarella (Pizza Cheese), Donald J. McMahon and C. J. Oberg
Cheese: Pasta-filata Cheeses: Low-Moisture Part-Skim Mozzarella (Pizza Cheese), Donald J. McMahon and C. J. Oberg
Influence of Salt-In-Moisture of Full Fat and Low Fat Cheddar Cheese on Microflora and Flavor, Donald J. McMahon, C. J. Oberg, L. Moyes, R. E. Miracle, and M. A. Drake
The Impact of Sodium Reduction on the Flavor of Full Fat and Low Fat Cheddar Cheese, M. A. Miracle, A. Drake, and Donald J. McMahon
Survival of Probiotic Adjunct Cultures in Cheese and Challenges in their Enumeration Using Selective Media, C. J. Oberg, L. V. Moyes, M. J. Domeck, C. F. Brothersen, and Donald J. McMahon
Increasing Functionality of Low Fat Mozzarella Cheese Using Polysaccharides, E. N. Oberg, W. R. McManus, and Donald J. McMahon
Survival of Listeria monocytogenes Introduced as a Post-Aging Contaminant During Storage of Low-Salt Cheddar Cheese at 4, 10, and 21°C., S. Shrestha, J. A. Grieder, Donald J. McMahon, and B. A. Nummer
Survival of Salmonella Serovars Introduced as a Post-Aging Contaminant During Storage of Low-Salt Cheddar Cheese at 4, 10, and 21°C, S. Shrestha, J. A. Grieder, Donald J. McMahon, and B. A. Nummer
Correlation of agespecific phenylalanine levels with intellectual outcome in patients with phenylketonuria., KS Viau, Heidi J. Wengreen, SL Earnst, NL Cantor, LV Furtado, and N Longo
Improvement in Melting and Baking Properties of Low Fat Mozzarella Cheese, R. Wadhwani, W. R. McManus, and Donald J. McMahon
A successful school-based approach to increasing fruit and vegetable intake among children: the Food Dudes program., Heidi J. Wengreen, S Aguilar, and G Madden
Prospective study of ready-to-eat breakfast cereal consumption and cognitive decline among elderly men and women in Cache County, Utah, Study on Memory, Health, and Aging., Heidi J. Wengreen, C Nelson, R Munger, and C Corcoran
Associations between dietary long-chain n3 and n6 polyunsaturated fatty acids, red blood cell fatty acids, and C-reactive protein among elderly men and women in Utah., Heidi J. Wengreen, B Ward, M Lefevre, and R Munger
2010
Comparison of Spice-Derived Antioxidants and Metal Chelators on Fresh Beef Color Stability, Karin Allen and Daren P. Cornforth
Use of focus groups to identify parental attitudes and values about feeding their families and preferences for obtaining nutrition- and food-related information., S Bervan, T Vitale, and Heidi J. Wengreen
Diet Quality and Activity Level of College Freshmen., KN Brown and Heidi J. Wengreen
Peer Instruction: Efficacy and implications for freshman nutrition promotion and dietetics education., KN Brown and Heidi J. Wengreen
Use of a focus group to determine ideal nutrition interventions for educating college freshmen at Utah State University., M Dimmick, E Heaton, A Swenson, K Eller, T Parkinson, K Brown, and Heidi J. Wengreen
Impact of Fat Reduction on Flavor and Flavor Chemistry of Cheddar Cheeses, M. A. Drake, R. E. Miracle, and Donald J. McMahon
Influence of Fat on Flavour and Flavour Development in Cheddar Cheese, M. A. Drake, R. E. Miracle, and Donald J. McMahon
Addition of Probiotic Bacteria Modifies the Biodiversity of Other Lactic Acid Bacteria in Cheddar Cheese, B. Ganesan, B. C. Weimer, G. Rompato, J. Pinzon, P. Desai, C. Brothersen, and Donald J. McMahon
Vegetable exposure and education: Impact on vegetable consumption in preschool-age children., M King, Heidi J. Wengreen, T Vitale, and J Anderson
Issues With Lower Fat and Lower Salt Cheeses, Donald J. McMahon
Sodium Reduction in Natural Cheese, Donald J. McMahon
Influence of Sodium Gluconate on Flavor and Microbiology of Low Fat Cheddar Cheese, Donald J. McMahon, C. J. Oberg, L. Moyes, R. E. Miracle, and M. A. Drake
Consumer Flavor Preferences and Level of Aged Cheddar Cheese Flavor, Donald J. McMahon and R. Wadhwani
Increasing Stringiness of Low Fat Mozzarella Cheese Using Polysaccharides, E. N. Oberg, K. M. Larsen, D. A. Irish, M. M. Motawee, and Donald J. McMahon
Does vegetable education increase vegetable choice and consumption among fifth-graders?, k Rich, A Woodbury, C Arnold, A Brady, R Jackson, B Sagers, A Winder, C Somsen, J Day, S Bevan, Heidi J. Wengreen, and N Christensen
Rheological Properties and Microstructure of Cheddar Cheese Made with Different Fat Contents, N. R. Rogers, Donald J. McMahon, C. R. Daubert, T. K. Berry, and E. A. Foegeding
Qualitative evidence of the disconnect between intent and interpretation of common child obesity prevention messages., M Sigman-Grant, k Krogstrand, K Srom, B Olson, Heidi J. Wengreen, and A Mobley
From University Farm to Kids: Teaching and Learning with Fresh, Local Produce., T Vitale, Heidi J. Wengreen, and S Bevan
Enrichment of Low Fat Cheddar Cheese with Dietary Fiber, R. Wadhwani, Donald J. McMahon, and D. A. Irish
Impact of Color of Low Fat Cheddar Cheese on Consumer Preference, R. Wadhwani, Donald J. McMahon, and C. Maughan
Weight and body composition change during the first year of college: A study of transitional residence hall freshmen., D Wagner, S Christensen, S Christensen, P Blaney, Heidi J. Wengreen, and E Health
PUFA ratios and peroxidation indices of red blood cell fatty acids collected from participants in the Cache County Study on Memory Health and Aging., B Ward and Heidi J. Wengreen
Dietary Patterns and Cognition: findings from the Cache County Study on Memory, Health and Aging., Heidi J. Wengreen
SCAN kids, Skin Carotenoids and Nutrition., Heidi J. Wengreen and S Aguilar
Skin Carotenoids as a Biomarker of Fruit and Vegetable Intake among Children., Heidi J. Wengreen, S Aguilar, and M Lefevre
Teaching and Learning with Fresh, Local Produce: From University Farm to Kids., Heidi J. Wengreen, S Bevan, and T Vitale
Linking up Classroom and Cafeteria., Heidi J. Wengreen, E Strasser, and S Bevan
2009
Effect of Chelating Agents and Spice-Derived Antioxidants on Myoglobin Oxidation in a Lipid Free Model System, Karin E. Allen and Daren P. Cornforth
Structure of Low and Full-Fat Cheddar Cheese as Determined by Microheology, T. K. Berry, H. J. Klok, Donald J. McMahon, F. van de Velde, and E. A. Foegeding
Partitioning of Omega-3 Fatty Acids in Cheddar Cheese Curd and Whey, C. Brothersen, Donald J. McMahon, and B. Pettee
Healthy Eating 101., KN Brown and Heidi J. Wengreen
The Influence of Sodium Chloride on Flavor of Natural Cheddar, M. A. Drake, R. E. Miracle, and Donald J. McMahon
Reduction of Sodium and Fat Levels in Natural and Processed Cheese Scientific and Technological Aspects, M. E. Johnson, R. Kapoor, Donald J. McMahon, D. R. McCoy, and R. G. Narasimmon
Effects of Starch Addition on a Low-Fat Cheese Model System, K. M. Larsen, Donald J. McMahon, and W. R. McManus
Viva Vegetables!, M Latimer, T Vitale, and Heidi J. Wengreen
Viva Vegetables! newsletters., M Latimer, T Vitale, and Heidi J. Wengreen
The role of sensory-based, vegetable-themed education in increasing vegetable preference among elementary-aged school children., M Latimer, Heidi J. Wengreen, and T Vitale
Fortification of Reduced-Fat Cheddar Cheese with n-3 Fatty Acids: Effect on Off-Flavor Generation, S. Martini, J. E. Thurgood, C. Brothersen, R. Ward, and Donald J. McMahon
Low Fat Cheese Containing Readily Releasable Oil Upon Heating, Donald J. McMahon
Low Fat Natural Cheese Research, Donald J. McMahon
Hardening of High Protein Nutrition Bars and Sugar/Polyol-Protein Phase Separation, Donald J. McMahon, S. L. Adams, and W. R. McManus
Microstructural Changes in Casein Supramolecules During Acidification of Skim Milk, Donald J. McMahon, H. Du, W. R. McManus, and K. M. Larsen
Influence of Brine Concentration and Temperature on Composition, Microstructure and Yield of Feta Cheese, Donald J. McMahon, M. M. Motawee, and W. R. McManus
Influence of Brine Concentration and Temperature on Composition, Microstructure and Yield of Feta Cheese, Donald J. McMahon, M. M. Motawee, and W. R. McManus
Improving the Baking and Melting of Low Fat Mozzarella Cheese, Donald J. McMahon, R. Wadhwani, and W. R. McManus
Distribution of Fat in Comminuted Cheese at Varying Fat Levels and Storage Times Using Laser Scanning Confocal Microscopy and Textural Analysis, W. R. McManus, N. Garg, and Donald J. McMahon
Identification of Starch in Milk Protein Gels Using Confocal Microscopy, W. R. McManus, K. M. Larsen, and Donald J. McMahon
Identification of Starch in Milk Protein Gels Using Confocal Microscopy, W. R. McManus, K. M. Larsen, and Donald J. McMahon
Fate of Aflatoxin M1 During Manufacture and Brining of Feta Cheese, M. M. Motawee and Donald J. McMahon
Fate of Aflatoxin M1 During Manufacture and Storage of Feta Cheese, M. M. Motawee and Donald J. McMahon
Survey of Aflatoxin M1 in Cow, Goat, Buffalo and Camel Milks in Ismailia-Egypt Using ELISA., M. M. Motawee and Donald J. McMahon
Type 2 diabetes and incidence of dementia: the Cache County Study on Memory, Health and Aging., R Munger, J Larson, and Heidi J. Wengreen
Folate, B-vitamins and risk of incident dementia: the Cache County Study., C Nelson, Heidi J. Wengreen, C Corcoran, and R Munger
Newly recognized actions of vitamin D metabolites, Ilka Nemere
Methodology for Differentiation of Lactic Acid Bacteria in Cheese Made with Probiotic Adjunct Cultures, C. J. Oberg, L. Moyes, C. Brothersen, and Donald J. McMahon
Survival of Probiotic Adjunct Cultures Added to Low-Fat, Reduced Fat, and Full Fat Cheddar Cheese, C. J. Oberg, L. Moyes, C. Brothersen, and Donald J. McMahon
The Effect of Aging on Low, Reduced, and Full Fat Cheddar Cheese Texture, N. R. Rogers, M. A. Drake, C. R. Daubert, Donald J. McMahon, T. K. Bletsch, and E. A. Foegeding
Retention of Vitamin D Fortified Emulsions in Bench-Top Cheese, M. Tippetts, S. Martini, C. Brothersen, and Donald J. McMahon
Low Fat Mozzarella Cheese with Improved Baking and Melting Properties, R. Wadhwani and Donald J. McMahon
Effects of holiday season body composition and weight change., D Wagner, J Larson, and Heidi J. Wengreen
Diet and Alzheimer’s Disease., Heidi J. Wengreen
Diet and Alzheimer’s Disease., Heidi J. Wengreen
Diet and Alzheimer’s Disease., Heidi J. Wengreen
Schools, kids, food, and health., Heidi J. Wengreen
Increasing vegetable intake among college students: A model for change., Heidi J. Wengreen, K Brown, T Vitale, and J Anderson
Alzheimer’s Disease: delaying onset through nutrition in Food and Nutrition in Disease Management, Heidi J. Wengreen, M Fotuhi, J Payam, and C Nelson
Change in diet, physical activity, and body weight among youngadults during the transition from high school to college., Heidi J. Wengreen and C Moncur
DASH diet and cognitive decline among eldery men and women of the Cache County Study on Memory, Health and Aging., Heidi J. Wengreen, C Nelson, R Munger, and C Corcoran
DASH diet and risk of osteoporotic hip fracture., Heidi J. Wengreen, C Nelson, R Munger, and C Corcoran
DASH diet, cognitive decline, and risk of Alzheimer’s Disease., Heidi J. Wengreen, C Nelson, R Munger, and C Corcoran
Diet quality is associated with better cognitive test performance among aging men and women, Heidi J. Wengreen, C Nelson, R Munger, and C Corcoran
2008
Effect of Hydrolyzed Whey Protein on the Texture and Microstructure of Nutrition Bars Analyzed Using Texture Analysis and Confocal Microscopy, S. Adam and Donald J. McMahon
