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2011

Crystallization Behavior of Anhydrous Milk Fat-Sunflower Oil Wax Blends, Rebekah M. Kerr, Xenia Tombokan, Supriyo Ghosh, and Silvana Martini; Journal of Agricultural and Food Chemistry

Crystallization behavior of anhydrous milk fat and sunflower oil blends, R. Kerr and Silvana Martini; 102nd AOCS Annual Meeting and Expo

Protein breakdown by lactic acid bacteria, J. Kok, E. R. Kunji, J. L. Steele, and Jeffery R. Broadbent; Thirty Years of Research on Lactic Acid Bacteria

Making a difference, Heidi LeBlanc; Kiwanis Presentation

National Cutrition Certification Program training, Heidi LeBlanc; Expanded Food and Nutrition Education Program Conference

Utah State University Food $ense, Heidi LeBlanc

Utah update: Best practices, Heidi LeBlanc; Mountain Plains Region Webinar Training

Food $ense FY 2012, Heidi LeBlanc and D. Christofferson; Food $ense Annual Conference

National Nutrition Certification Program (NNCP), Heidi LeBlanc and D. Christofferson; Land Grant System Program Development Team for SNAP-Ed Webinar, National Launch for Utah Certification program

National Nutrition Paraprofessional Certification Program, Heidi LeBlanc and D. Christofferson; SNAP-Ed Program Development Team Webinar Series

Nutrition Certification Paraprofessional Program, Heidi LeBlanc and D. Christofferson; National EFNEP Annual Training

Farmer's market demonstrations (Food $ense), Heidi LeBlanc, M. Stoisch, T. Vitale, and D. Christofferson; USU Extension Annual Conference

Food $ense partnership opportunities, Heidi LeBlanc and M. Stosich; Food Bank Hunger Conference

Food $ense farmer's market demonstrations, Heidi LeBlanc, M. Stosich, T. Vitale, and D. Christofferson; Utah Dietetic Association Annual Conference

Beyond texture and mouthfeel: How lipids influence taste perception, Silvana Martini; Inform

Sensory Evaluation: a tool to characterize food products, Silvana Martini; Departamento de Industrias, University of Buenos Aires, Argentina

Use of ultrasound in lipid food systems, Silvana Martini; Indo-US workshop on Nano-Ultrasonics, Trichy, India

Sensory quantification using TD-NMR, Silvana Martini, R. Wadhwani, S. Ghosh, and X. Tombokan; TD-NMR Applications in the Food Industry: Compositional Analysis, Quality Control, and Safety

What Happens When You Lower Salt in Cheese, Donald J. McMahon; What Happens When You Lower Salt in Cheese

Lower Fat and Lower Sodium Cheese Research, Donald J. McMahon and N. Farkye; Lower Fat and Lower Sodium Cheese Research

Electrical Resistive Heating vs. Conventional UHT Technologies, Donald J. McMahon, B. Ganesan, M. Qian, and C. Brothersen; Electrical Resistive Heating vs. Conventional UHT Technologies

Electrical Resistive Heating vs. Conventional UHT Technologies, Donald J. McMahon, B. Ganesan, M. Qian, and C. Brothersen; Journal of Dairy Science

Influence of pH on Flavor of Low Fat Cheddar Cheese, Donald J. McMahon and M. M. Motawee; Journal of Dairy Science

Cheese: Pasta-filata Cheeses: Low-Moisture Part-Skim Mozzarella (Pizza Cheese), Donald J. McMahon and C. J. Oberg; Encyclopedia of Dairy Sciences

Cheese: Pasta-Filata Cheeses: Low-Moisture Part-Skim Mozzarella (Pizza Cheese), Donald J. McMahon and C. J. Oberg; Encyclopedia of Dairy Sciences

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; Journal of Dairy Science

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; Journal of Dairy Science

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; Journal of Dairy Science

Increasing Functionality of Low Fat Mozzarella Cheese Using Polysaccharides, E. N. Oberg, W. R. McManus, and Donald J. McMahon; Journal of Dairy Science

Transcriptional response to hydrogen peroxide stress by Bifidobacterium longum strains NCC2705 and D2957, T. S. Oberg, J. L. Steele, and Jeffery R. Broadbent; 10th International Symposium of Lactic Acid Bacteria Genetics, Metabolism and Applications

Intrinsic and inducible resistance to hydrogen peroxide in Bifidobacterium species, T. S. Oberg, J. L. Steele, S. C. Ingham, V. V. Smeianov, E. P. Briczinski, A. Abdalla, and Jeffery R. Broadbent; Journal of Industrial Microbiology & Biotechnology

Identification of ether-linked lipids in the cytoplasmic membrane of Bifidobacterium animalis subsp. Lactis, T. S. Oberg, R. E. Ward, J. L. Steele, and Jeffery R. Broadbent; 10th International Symposium of Lactic Acid Bacteria Genetics, Metabolism and Applications

Transcriptional and physiological response of Bifidobacterium animalis subsp. lactis strains BL-O4 and DSM10140 to hydrogen peroxide stress, T. S. Oberg, R. E. Ward, J. L. Steele, and Jeffery R. Broadbent; 10th International Symposium of Lactic Acid Bacteria Genetics, Metabolism and Applications

Transcriptional and physiological responses of Bifidobacterium animalis ssp. lactis strains to hydrogen peroxide stress, T. Oberg, R. E. Ward, J. L. Steele, and Jeffery R. Broadbent; annual meeting of the American Dairy Science Association

Growth and metabolism of Lactobacillus casei in a ripening Cheddar cheese model varying salt, lactate, and lactose concentrations, J. H. Oh, M. F. Budinich, M. A. Drake, R. E. Miracle, Jeffery R. Broadbent, and J. L. Steele; annual meeting of the American Dairy Science Association

Propiedades Fisicoquímicas de Estearinas de Aceite de Girasol Alto Esteárico Alto Oleico, J. Rincon Cardonal, Y. Ye, Silvana Martini, R. Candal, and L. Herrera; XIV Latin American Congress and Exhibition on Fats and Oils Confectionery Fats and Oils

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; Journal of Dairy Science

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; Journal of Food Science

Comparative genomics reveals extensive genetic diversity within Lactobacillus casei, J. L. Steele, H. Cai, J. Heidenreich, K. Tandee, E. Neeno-Eckwall, N. Perna, J. Reed, B. Stahl, R. Barrangou, and Jeffery R. Broadbent; 10th International Symposium of Lactic Acid Bacteria Genetics, Metabolism and Applications

Evaluation of Lactobacillus casei strains in a model cheese ripening system, J. L. Steele, J. H. Oh, H. Cai, M. Budinich, M. Drake, R. Miracle, and Jeffery R. Broadbent; 10th International Symposium of Lactic Acid Bacteria Genetics, Metabolism and Applications

Evaluation of potential probiotic Lactobacillus casei strains in an in vitro gastrointestinal model and piglets, K. Tandee, P. Wipperfurth, M. Budinich, B. Walters, T. Crenshaw, Jeffery R. Broadbent, and J. L. Steele; 10th International Symposium of Lactic Acid Bacteria Genetics, Metabolism and Applications

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; Journal of Inherited Metabolic Disease

Improvement in Melting and Baking Properties of Low Fat Mozzarella Cheese, R. Wadhwani, W. R. McManus, and Donald J. McMahon; Journal of Dairy Science

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; Food & Nutrition Conference & Expo

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; The Journal of Nutrition, Health and Aging

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; Experimental Biology

Using High Intensity Ultrasound as a Tool to Change the Functional Properties of Interesterified Soybean Oil, Yubin Ye, Ashwini Wagh, and Silvana Martini; Journal of Agricultural and Food Chemistry

High intensity ultrasound as a novel technique to change the microstructure and textural properties of fats, Y. Ye, A. Wagh, and Silvana Martini; IFT11 Annual Meeting & Expo

Using high intensity ultrasound as a tool to change the functional properties of interesterified soybean oil, Y. Ye, A. Wagh, and Silvana Martini; 102nd AOCS Annual Meeting and Expo

Effect of five fats sources on the physicochemical quality of baked goods, H. Zhong, K. Allen, and Silvana Martini; 102nd AOCS Annual Meeting and Expo

2010

Shelf-life studies of putative probiotic Lactobacillus casei strains in milk and yogurt, B. Aktas, M. Budinich, L. Hoza, Jeffery R. Broadbent, and J. L. Steele; annual meeting of the Institute for Food Technologists

Comparison of Spice-Derived Antioxidants and Metal Chelators on Fresh Beef Color Stability, Karin Allen and Daren P. Cornforth; Meat Science

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; Presented at the Society of Nutrition Education annual meeting. Reno, NV.

Cheese curing and flavor development, Jeffery R. Broadbent; presentation for the USU Cheese Making Short Courses

Physiological and transcriptional response of Lactobacillus casei ATCC 334 to acid stress, Jeffery R. Broadbent, R. L. Larsen, V. Deibel, and J. L. Steele; Journal of Bacteriology

Pediococcus, Jeffery R. Broadbent and J. L. Steele; Encyclopedia of Biotechnology in Agriculture and Food

Diet Quality and Activity Level of College Freshmen., KN Brown and Heidi J. Wengreen; Presented at the Southwest Chapter of the American College of Sports Medicine annual meeting. San Diego, CA.

Peer Instruction: Efficacy and implications for freshman nutrition promotion and dietetics education., KN Brown and Heidi J. Wengreen; Presented at the Utah Dietetic Association annual meeting. Ogden, UT.

Nutrition and health paraprofessional certification poster, D. Christofferson and Heidi LeBlanc; Society of Nutrition Education Annual Conference

Nutrition and health paraprofessional certification, D. Christofferson, Heidi LeBlanc, Nedra Christensen, and M. Bunch; Journal of Nutrition Education and Behavior

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; Presented at the Utah Dietetic Association annual meeting. Ogden, UT.

Ultrasonic Spectral Analysis of Cavitation Bubbles in Vegetable Oils, T. E. Doyle, Silvana Martini, S. C. Jensen, R. J. T. Pichardo, and V. Hart; 106th Meeting of the Acoustical Society of America, Cancun, Mexico

Impact of Fat Reduction on Flavor and Flavor Chemistry of Cheddar Cheeses, M. A. Drake, R. E. Miracle, and Donald J. McMahon; Journal of Dairy Science

Influence of Fat on Flavour and Flavour Development in Cheddar Cheese, M. A. Drake, R. E. Miracle, and Donald J. McMahon; IDF World Dairy Summit-Cheese Science 2010

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; Journal of Dairy Science

Emulsifying Properties of Lactose-amines in Oil-in-Water Emulsions, N. Garg, Silvana Martini, D. W. Britt, and M. K. Walsh; Food Research International

Bulk Oils and Shortenings, Spreads, and Frying Oils, F. D. Gunstone and Silvana Martini; Chemical Deterioration and Physical Instability of Food and Beverages

Vegetable exposure and education: Impact on vegetable consumption in preschool-age children., M King, Heidi J. Wengreen, T Vitale, and J Anderson; Presented at the Society of Nutrition Education annual meeting. Reno, NV.

Childhood nutrition, Heidi LeBlanc

Food $ense with Extension, Heidi LeBlanc; Food $ense Annual Conference

Food Storage when you don’t have enough to eat, Heidi LeBlanc; Weber Food Storage Conference, Weber County Extension

Utah update: Best practices, Heidi LeBlanc; Mountain Plains Region Webinar Training

Healthifying a recipe. Healthy eating on a limited budget, Heidi LeBlanc and D. Christofferson

Highlights of Food $ense and incorporating family mealtime, Heidi LeBlanc and D. Christofferson; Food $ense Annual Conference

Food $ense Paperwork Reduction Act, Heidi LeBlanc and E. Milligan; Food $ense Annual Conference

Flavor of Canola Oil, Silvana Martini; Handbook of Fruits and Vegetables

Food structure, chemical composition, and sensory perception, Silvana Martini; USU Research Council

How to land the academic job, Silvana Martini; Career Preparation: How to Get and keep a Job in Food Science

Power Ultrasound and its Effect on Fat Microstructure, Silvana Martini; KRAFT Foods Inc

Influence of Time, Temperature, and Intensity of High Intensity Ultrasound on the Turbidity of Whey proteins, Silvana Martini, R. Potter, and M. Walsh; 101st AOCS Annual Meeting and Expo

Optimizing the Use of High Intensity Ultrasound to Decrease Turbidity in Whey Protein Suspensions, Silvana Martini, R. Potter, and M. K. Walsh; Food Research International

Monitoring Bubble Dynamics in Soybean Oil, Silvana Martini, R. J. Tejeda Pichardo, S. C. Hart, and T. Doyle; 101st AOCS Annual Meeting and Expo

Development of a Flavor Lexicon for Meat Samples, C. Maughan and Silvana Martini; 2010 RMC

Issues With Lower Fat and Lower Salt Cheeses, Donald J. McMahon; Issues with Lower Fat and Lower Salt Cheeses

Sodium Reduction in Natural Cheese, Donald J. McMahon; Sodium Reduction in Natural Cheese

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; Journal of Dairy Science

Consumer Flavor Preferences and Level of Aged Cheddar Cheese Flavor, Donald J. McMahon and R. Wadhwani; Journal of Dairy Science

Food $ense DVD education, J. Murri, Heidi LeBlanc, N. Christensen, and J. Smith; Utah Dietetic Association Annual Conference

DVD multimedia nutrition education curriculum for self study, J. Murri, Heidi LeBlanc, J. Smith, N. Christensen, and J. Anderson

DVD multimedia nutrition education curriculum for self-study, J. Murri, J. Smith, N. K. Christensen, and Heidi LeBlanc; Utah Dietetic Association Annual Meeting

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; Journal of Dairy Science

Transcriptional stress responses to hydrogen peroxide in Bifidobacterium longum, T. S. Oberg, J. L. Steele, S. C. Ingham, and Jeffery R. Broadbent; annual meeting of the American Dairy Science Association

Differential response of Bifidobacterium animalis spp. lactis to hydrogen peroxide stress, T. S. Oberg, J. L. Steele, S. C. Ingham, R. E. Ward, and Jeffery R. Broadbent; annual meeting of the Society for Industrial Microbiology

Differential transcriptional response and physiological differences of Bifidobacterium animalis ssp. lactis strains to hydrogen peroxide stress, T. S. Oberg, R. E. Ward, J. L. Steele, S. C. Ingham, and Jeffery R. Broadbent; 6th International Symposium on Probiotics

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; Presented at the Utah Dietetic Association annual meeting. Ogden, UT.

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; Journal of Dairy Science

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; The Forum for Family and Consumer Issues

DVD multimedia nutrition education curriculum for self-study, Janette Smith, Heidi LeBlanc, Nedra Christensen, Janet Anderson, and Jennie Murri; Utah Affiliate Family Consumer Science

Altering Functional Properties of Fats Using Power Ultrasound, A. H. Suzuki, J. Lee, S. G. Padilla, and Silvana Martini; Journal of Food Science

Use of in vitro and in vivo gastrointestinal models to evaluate putative probiotic strains of Lactobacillus casei, K. Tandee, P. Wipperfurth, M. Budinich, B. Walters, T. Crenshaw, Jeffery R. Broadbent, and J. L. Steele; annual meeting of the Institute for Food Technologists