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2002
Effect of pH on Chemical and Functional Properties of Cheese, A. J. Pastorino, C. L. Hansen, and Donald J. McMahon
Effect of Salt on Structure-Function Relationships of Cheese, A. J. Pastorino, C. L. Hansen, and Donald J. McMahon
Mechanism(s) for Loss of Exopolysaccharide Synthesis Phenotype in Strains of Steptococcus Thermophilus, D. L. Welker, J. R. Broadbent, A. D. Cefalo, Donald J. McMahon, and C. J. Oberg
Polymorphisms in Closely Related Exopolysaccharide Gene Clusters of Streptococcus Thermphilus May Influence Polymer Type and Composition, D. L. Welker, J. R. Broadbent, R. Jensen, Donald J. McMahon, C. J. Oberg, and J. A. Ahlgren
2001
Use of Exopolysaccharide-Producing Cultures to Improve the Functionality of Low Fat Cheese, J. R. Broadbent, Donald J. McMahon, C. J. Oberg, and D. L. Welker
Consumer Preferences for Beef Color and Packaging did not Affect Eating Satisfaction, C. E. Carpenter, Daren P. Cornforth, and D. Whittier
Spectrophotometric and Reflectance Measurements of Pigments of Cooked and Cured Meats, Daren P. Cornforth
Reversibility of the Temperature-Dependent Opacity of Nonfat Mozzarella Cheese, R. I. Dave, Donald J. McMahon, J. R. Broadbent, and C. J. Oberg
Appetite is Not Influenced by a Unique Milk Peptide: Caseinomacropeptide (CMP), D. R. Gustafson, Donald J. McMahon, J. Morrey, and R. Nan
Evaluation of Carbon Monoxide (CO) Treatment in Modified Atmosphere Packaging or Vacuum Packaging to Increase Color Stability of Fresh Beef, P. Jayasingh, Daren P. Cornforth, C. E. Carpenter, and D. Whittier
What We Learnt About Protein Interactions From the Study of Nonfat Cheese, Donald J. McMahon
Influence of Proteolytic Enzymes from Thermphilic Lactic Acid Bacteria on the Functional Properties of Mozzarella Cheese, B. S. Oommen, Donald J. McMahon, J. R. Broadbent, and C. J. Oberg
Influence of Proteolytic Enzymes from Thermophillic Lactic Acid Bacteria on the Functional Properties of Mozzarella Cheese, B. S. Oommen, Donald J. McMahon, J. R. Broadbent, C. J. Oberg, and M. Strickland
A Comparative Study of the Microstructure of Caseins in Dried Milk, B. S. Oommen, Donald J. McMahon, and W. R. McManus
Temperature Effect on Structure-Opacity Relationships of Nonfat Mozzarella Cheese, A. J. Pastorino, R. I. Dave, C. J. Oberg, and Donald J. McMahon
Temperature Effect on Structure-Opacity Relationships of Nonfat Mozzarella Cheese, A. J. Pastorino, R. I. Dave, C. J. Oberg, and Donald J. McMahon
Salt and Calcium Distribution in Injected Cheese, A. J. Pastorino, N. P. Ricks, C. L. Hansen, and Donald J. McMahon
Melt and Proteolysis of Mozzarella Cheese as Affected by Starter Culture and Coagulating Enzymes, P. Sharma, R. I. Dave, K. Muthukumarappan, Donald J. McMahon, and J. R. Broadbent
Effect of Microbial Exopolysaccharide on Functionality in High Moisture Cheese, T. J. Singleton, Donald J. McMahon, and J. R. Broadbent
Protein intake and risk of osteoporotic hip fracture in elderly Utah residents., Heidi J. Wengreen, RG Munger, N West, DR Cutler, CD Corcoran, Zhang J, and NE Sassano
Protein Intake and Risk of Osteoporotic Hip Fracture in Elderly Utah Residents., Heidi J. Wengreen, RG Munger, N West, DR Cutler, CD Corcoran, J Zhang, and NE Sassano
Comparison of a picture-sort food frequency questionnaire to 24-hour dietary recalls in an elderly Utah population, Heidi J. Wengreen, RG Munger, N West, and SS Wong
2000
Minimum Sodium Nitrite Levels for Pinking of Various Cooked Meats as Related to Use of Direct or iIdirect-Dried Soy Isolates in Poultry Rolls, K. M. Heaton, Daren P. Cornforth, I. V. Moiseev, W. R. Egbert, and C. E. Carpenter
Ohmic Heating for UHT Milk, J. Irudayaraj, Donald J. McMahon, and D. Reznik
How to Make a Truly "Grate" Cheese, Donald J. McMahon
Manufacture of Lower-Fat and Fat-Free Pizza Cheese, Donald J. McMahon and C. J. Oberg
Vitamin K intake and risk of osteoporotic hip fracture in Utah women., RG Munger, Heidi J. Wengreen, SS Wong, and N West
Effect of Water and Calcium Injection on Structure-Function Attributes of Mozzarella Cheese, A. J. Pastorino, N. P. Ricks, C. L. Hansen, and Donald J. McMahon
Influence of Capsular and Ropy Exopolysaccharide-Producing Streptococcus thermophilus on Mozzarella Cheese and Cheese Whey, B. L. Peterson, R. I. Dave, Donald J. McMahon, C. J. Oberg, and J. R. Broadbent
Comparison of a picture-sort food frequency questionnaire to 24-hour dietary recalls in an elderly Utah population., Heidi J. Wengreen, RG Munger, N West, and SS Wong
Comparison of a picture-sort food frequency questionnaire to 24-hour dietary recalls in an elderly Utah population., Heidi J. Wengreen, RG Munger, N West, and SS Wong
Influence of Different Combinations of Lactobacillus Helveticus and Propionibacterium Shermani on Split Defect in Swiss Cheese, S. R. White, Donald J. McMahon, J. R. Broadbent, C. J. Oberg, and G. L. Hong
1999
Induction and Characterization of Pediococcus acidilacti Temperate Bacteriophage, S. Caldwell, Donald J. McMahon, C. J. Oberg, and J. R. Broadbent
Effect of Salt and Storage Periods on Temperature-Dependent Opacity of Non-Fat Mozzarella Cheese, R. I. Dave, Donald J. McMahon, and C. J. Oberg
Factors and Mechanism Involved in Temperature-Dependent Opacity of Non-Fat Mozzarella Cheese, R. I. Dave, Donald J. McMahon, C. J. Oberg, and J. R. Broadbent
Influence of Coagulant Concentration on Proteolysis, Meltability and Rheology of 0, 10 and 20% Fat Containing Mozzarella Cheese Made Using Direct Acidification, R. I. Dave, Donald J. McMahon, C. J. Oberg, and J. R. Broadbent
Conjugated Linoleic Acid Content of Milk and Cheese from Cows Fed Extruded Oilseeds, T. R. Dhiman, E. D. Helmink, Donald J. McMahon, R. L. Fife, and M. W. Pariza
Appetite Suppressing Properties of a Peptide From Milk, D. R. Gustafson, R. Nan, J. Morrey, and Donald J. McMahon
Microstructure of Indirectly and Directly Heated Ultra-High Temperature (UHT) Processed Milk Examined Using Transmission Electron Microscopy and Immunogold Labeling, G. W. Hillbrick, Donald J. McMahon, and W. R. McManus
Texture Development in Cheddar Cheese During Ripening, J. Irudayaraj, M. Chen, and Donald J. McMahon
A Comparison of Carnosine and Ascorbic Acid on Color and Lipid Stability in a Ground Beef Pattie Model System, B. Lee, D. G. Hendricks, and Daren P. Cornforth
Water Partitioning in Mozzarella Cheese and its Relationship to Cheese Meltability, Donald J. McMahon, R. L. Fife, and C. J. Oberg
Deconstructing Mozzarella, Donald J. McMahon and C. J. Oberg
Influence of Moisture Migration of Physical Characteristics of Mozzarella Cheese, Donald J. McMahon and C. J. Oberg
Influence of Salt and Calcium on Mozzarella Cheese Microstructure and Functionality, Donald J. McMahon and C. J. Oberg
Treatments for Prevention of Persistent Pinking in Dark-Cutting Beef Patties, I. V. Moiseev and Daren P. Cornforth
Influence of Capsular and Ropy Exopolysaccharide-Producing Strepococcus Thermophilus on Mozzarella Cheese and Cheese Whey, B. L. Peterson, R. I. Dave, Donald J. McMahon, C. J. Oberg, and J. R. Broadbent
1998
Practical Considerations in the Use of Exopolysaccharide-Producing Cultures, J. R. Broadbent, C. J. Oberg, and Donald J. McMahon
Characterization of the Lactobacillus Helveticus grosESL Operon, J. R. Broadbent, L. Wei, Donald J. McMahon, and C. J. Oberg
Characterization of the Lactobacillus Helveticus grosESL Operon by Inverse PCR, J. R. Broadbent, L. Wei, Donald J. McMahon, and C. J. Oberg
Lactose and Galactose Uptake by Genetically Engineered Pediococcus Species, S. Caldwell, R. W. Hutkins, Donald J. McMahon, C. J. Oberg, and J. R. Broadbent
An Alternative Approach to Phage Control in Italian-Type Cheese, S. L. Caldwell, Donald J. McMahon, C. J. Oberg, and J. R. Broadbent
An Alternative Approach to Phage Control in Mozzarella Cheese, S. L. Caldwell, Donald J. McMahon, C. J. Oberg, and J. R. Broadbent
Examination of Full Fat and Reduced Fat Cheddar Cheese During Ripening by Fourier Transform Infrared Spectroscopy, M. Chen, J. Irudayaraj, and Donald J. McMahon
Carbon Monoxide, Nitric Oxide, and Nitrogen Dioxide Levels in Gas Ovens Related to Surface Pinking of Cooked Beef and Turkey, Daren P. Cornforth, J. K. Rabovitser, S. Ahuja, J. C. Wagner, R. Hanson, B. Cummings, and Y. Chudnovsky
Conjugated Linoleic Acid Content of Milk from Cows Fed Extruded Oilseeds, T. R. Dhiman, E. D. Helmink, Donald J. McMahon, R. L. Fife, and M. W. Pariza
Test for Measuring Stretch Characteristics of Mozzarella Cheese, R. L. Fife, Donald J. McMahon, and C. J. Oberg
Distribution of Iron Between Caseins and Whey Proteins in Acidified Milk, S. Hekmat and Donald J. McMahon
Electrical Impedance Particle Size Method (Coulter Counter) Detects the Large Fat Globules in Poorly Homogenized UHT Processed Milk, G. C. Hillbrick, Donald J. McMahon, and H. C. Deeth
Antioxidant Effects of Carnosine and Phytic Acid in a Model Beef System, B. Lee, D. G. Hendricks, and Daren P. Cornforth
Effect of Sodium Phytate, Sodium Pyrophosphate, and Sodium Tripolyphosphate on Physicochemical Characteristics of Restructured Beef, B. Lee, D. G. Hendricks, and Daren P. Cornforth
Role of Streptococcus Thermophilus MR-1C Capsular Exopolysaccharide in Cheese Moisture Retention, D. Low, J. A. Ahlgren, D. Horne, Donald J. McMahon, C. J. Oberg, and J. R. Broadbent
Protein Changes During Storage of UHT Milk and Mechanism of Age Gelation, Donald J. McMahon
Structure of Casein Micelles, Donald J. McMahon
Rethinking Casein Micelle Structure Using Electron Microscopy, Donald J. McMahon and W. R. McManus
How Fat, Moisture, Salt and Calcium Influence Mozzarella Cheese Microstructure and Functionality, Donald J. McMahon and C. J. Oberg
Influence of Fat, Moisture and Salt on Functional Properties of Mozzarella Cheese, Donald J. McMahon and C. J. Oberg
Influence of Fat, Moisture and Salt on Functional Properties of Mozzarella Cheese, Donald J. McMahon and C. J. Oberg
Role of Calcium and Sodium in Functionality of Mozzarella Cheese, Donald J. McMahon and C. J. Oberg
Temperature-Dependency of the Opacity of Nonfat Mozzarella Cheese, Donald J. McMahon and C. J. Oberg
Microstructure and Ultrastructuer of Nonfat Mozzarella Cheese Made Using Direct Acidification, Donald J. McMahon, B. M. Paulson, and C. J. Oberg
Designing Thermophilic Cultures to Solve Cheesemaking Problems, C. J. Oberg, J. R. Broadbent, and Donald J. McMahon
Developments in Thermophilic Starter Cultures for Cheese, C. J. Oberg, J. R. Broadbent, and Donald J. McMahon
Influence of pH, Calcium, and Moisture on Physical Properties of Nonfat Mozzarella Cheese, B. M. Paulson, Donald J. McMahon, and C. J. Oberg
Influence of Salt on Appearance Functionality, and Protein Arrangements in Nonfat Mozzarella Cheese, B. M. Paulson, Donald J. McMahon, and C. J. Oberg
Manufacture of Low Fat Mozzarella Cheese Using Exopolysaccharide-Producing Starter Cultures, D. Perry, Donald J. McMahon, and C. J. Oberg
Chemical, Physical, and Sensory Characteristics of Mozzarella Cheese Fortified Using Protein-Chelated Iron or Ferric Chloride, W. H. Rice and Donald J. McMahon
1997
Potassium content of foods after cooking and acceptability of taste in people on dialysis., N Christensen, P Schroth, A Allen, Heidi J. Wengreen, and S Spencer
Moisture Partitioning in Low Fat and Mozzarella Cheese and Its Relationship to Cheese Microstructure, R. L. Fife, Donald J. McMahon, and C. J. Oberg
1997 Manufacture and Microbial Analysis of Iron Fortified Yogurt, S. Hekmat and Donald J. McMahon
Influence of Streptococcus Thermophilus 10JC Exopolysaccharide on the Moisture Content of Low-Fat Mozzarella Cheese, D. Low, Donald J. McMahon, C. J. Oberg, D. Hornel, and J. R. Broadbent
Weight loss in people taking Phentermine Fenfluramine with and without follow-up consultations with a Registered Dietitian., K McMahan, Heidi J. Wengreen, and N Schwaneveldt
Influence of Composition on Functional Properties of Mozzarella Cheese, Donald J. McMahon
Improving Fermentation and Fat Retention When Making Cheeses from Ultrafiltered Milk, Donald J. McMahon, B. J. Orme, and C. A. Ernstrom
Improving Fermentation and Fat Retention When Making Cheeses from Ultrafiltered Milk, Donald J. McMahon, B. J. Orme, and C. A. Ernstrom
A New Preparation Technique for High Resolution Imaging of Protein Structure: Casein Micelles, W. R. McManus and Donald J. McMahon
Sodium Hydroxide and Sodium Tripolyphosphate Effects on Bind Strength and Sensory Characteristics of Restructured Beef Rolls, I. V. Moiseev and Daren P. Cornforth
Effect of Dry Salting and Hot Brine Stretching on the Functionality of Nonfat Mozzarella Cheese, B. M. Paulson, Donald J. McMahon, and C. J. Oberg
Effect of Exopolysaccharide-Producing Cultures on Moisture Retention in Low Fat Mozzarella Cheese, D. Perry, Donald J. McMahon, and C. J. Oberg
Acceptability and Composition of Some Acidified Meat and Vegetable Stick Products, R. D. Quinton, Daren P. Cornforth, D. G. Hendricks, C. P. Brennand, and Y. K. Su
1996
Development and Characterization of Alternative Starter Cocci for Mozzarella Cheese, J. R. Broadbent, S. Caldwell, Donald J. McMahon, C. J. Oberg, and R. Hutkins
Role of Nitric Oxide in Treatment of Foods, Daren P. Cornforth
Capillary Electrophoresis as a Method for Monitoring Proteolysis in Mozzarella Cheese, R. M. Fecera, Donald J. McMahon, C. J. Oberg, and M. Strickland
Functionality of Low Fat Mozzarella Cheese, R. L. Fife, Donald J. McMahon, and C. J. Oberg
Heat-Induced Changes in Beta-Lactoglobulin and the Stability of UHT Milk, Donald J. McMahon
Use of Fat Replacers in Low Fat Mozzarella Cheese, Donald J. McMahon, M. C. Alleyne, C. J. Oberg, and R. L. Fife
Measuring Stretch of Mozzarella Cheese, Donald J. McMahon, R. Fife, and C. J. Oberg
Casein Micelles, Three Dimensional Imaging with Transmission and Scanning Electron Microscopy, W. R. McManus and Donald J. McMahon
Microstructure and Physical Properties of a Reduced Fat Mozzarella Cheese Made Using Lactobacillus casein Adjunct Culture, R. K. Merrill, C. J. Oberg, W. R. McManus, M. Kalab, and Donald J. McMahon
Manufacture of Fat-Free Mozzarella Cheese, C. J. Oberg and Donald J. McMahon
