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2010

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

Effects of Three Emulsion Compositions on Taste Thresholds and Intensity Ratings of Five Taste Compounds, J. E. Thurgood and Silvana Martini; Journal of Sensory Studies

Evaluation of flavour characteristics of docosahexaenoic acid-fortified emulsions as a function of crystallisation temperature, Megan Tippetts and Silvana Martini; Food Chemistry

Flavor Characteristics of Docosahexaenoic Acid Fortified Emulsions Formulated under Different Processing Conditions: A Sensory Evaluation Perspective, M. Tippetts and Silvana Martini; 101st AOCS Annual Meeting and Expo

Method to Quantify Retention of Oil Phase in a Cheese Curd Model System, M. Tippetts and Silvana Martini; 2010 ADSA Annual Meeting

From University Farm to Kids: Teaching and Learning with Fresh, Local Produce., T Vitale, Heidi J. Wengreen, and S Bevan; Programmed at the Food Nutrition Conference and Expo of the American Dietetic Association.

Enrichment of Low Fat Cheddar Cheese with Dietary Fiber, R. Wadhwani, Donald J. McMahon, and D. A. Irish; Journal of Dairy Science

Impact of Color of Low Fat Cheddar Cheese on Consumer Preference, R. Wadhwani, Donald J. McMahon, and C. Maughan; Journal of Dairy Science

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; International Journal of Body Composition Research

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; Presented at International Food Technology Annual Meeting and Food Expo. Chicago, IL.

Dietary Patterns and Cognition: findings from the Cache County Study on Memory, Health and Aging., Heidi J. Wengreen; Presented at the Center for Epidemiologic Research seminary series. Utah State University, Logan, Utah.

SCAN kids, Skin Carotenoids and Nutrition., Heidi J. Wengreen and S Aguilar; Presented at Department of Pediatrics seminar series on pilot-projects funded by the National Children’s Study. University of Utah.

Skin Carotenoids as a Biomarker of Fruit and Vegetable Intake among Children., Heidi J. Wengreen, S Aguilar, and M Lefevre; Programmed at the Food Nutrition Conference and Expo of the American Dietetic Association. Boston, MA.

Teaching and Learning with Fresh, Local Produce: From University Farm to Kids., Heidi J. Wengreen, S Bevan, and T Vitale; Presented at the Society of Nutrition Education annual meeting. Reno, Section II: Curriculum Vitae 8 NV

Linking up Classroom and Cafeteria., Heidi J. Wengreen, E Strasser, and S Bevan; Utah Food Service Section II: Curriculum Vitae 11 Association. Layton, UT.

2009

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Effect of Chelating Agents and Spice-Derived Antioxidants on Myoglobin Oxidation in a Lipid Free Model System, Karin E. Allen and Daren P. Cornforth; Journal of Food Science

Comparison of the complete genome sequences of Bifidobacterium animalis subsp. lactis DSM 10140 and Bl-04, R. Barrangou, E. P. Briczinski, L. L. Traeger, J. R. Loquasto, M. Richards, P. Horvath, A. C. Coute-Monvoisin, G. Leyer, S. Rendulic, J. L. Steele, Jeffery R. Broadbent, T. Oberg, E. G. Dudley, S. Schuster, D. A. Romero, and R. F. Roberts; Journal of Bacteriology

Optical mapping as a means of scaffolding difficult to assemble bacterial genomes: a case study with Lactobacillus helveticus, G. Barreau, T. A. Tompkins, M. Swiatek, V. de Carvalho, T. Topaloglou, H. Cai, Jeffery R. Broadbent, and J. L. Steele; annual meeting of the Society for Industrial Microbiology

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; Structure of Low and Full-Fat Cheddar Cheese as Determined by Microheology

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

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

How genomics has advanced our understanding of lactobacilli and their role in dairy foods, Jeffery R. Broadbent; Proc. Western Dairy Center Cheese Symposium

Low fat cheese strategic platform study; objective 3-cheese microbiology, Jeffery R. Broadbent; annual meeting of the Western Dairy Center

Partitioning of Omega-3 Fatty Acids in Cheddar Cheese Curd and Whey, C. Brothersen, Donald J. McMahon, and B. Pettee; Journal of Dairy Science

Healthy Eating 101., KN Brown and Heidi J. Wengreen

Genome sequence and comparative genome analysis of Lactobacillus casei: insights into their niche-associated evolution, H. Cai, R. Thompson, Jeffery R. Broadbent, and J. L. Steele; Genome Biology and Evolution

External concentration of organic acid anions and pH: key independent variables for studying how organic acids inhibit growth of bacteria in mildly acidic foods, C. E. Carpenter and Jeffery R. Broadbent; Journal of Food Science

The Influence of Sodium Chloride on Flavor of Natural Cheddar, M. A. Drake, R. E. Miracle, and Donald J. McMahon; Journal of Dairy Science

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; Comprehensive Rev. Food Sci. Safety

Effects of Starch Addition on a Low-Fat Cheese Model System, K. M. Larsen, Donald J. McMahon, and W. R. McManus; Journal of Dairy Science

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; Presented at the Food and Nutrition Conference and Expo. Annual conference of the American Dietetic Association. Denver, CO.

Agent Food $ense training, Heidi LeBlanc; Food $ense Annual Conference

Celebrate what is right with the world, Heidi LeBlanc; Food $ense Annual Conference

Maximizing paraprofessional potential panel, Heidi LeBlanc; Food $ense Annual Conference

Programs that assist low income in Utah Panel, Heidi LeBlanc; Utahans against Hunger Conference

Learning styles and teaching techniques, Heidi LeBlanc and S. Hansen; Food $ense Annual Conference

Surviving and thriving on a budget, Heidi LeBlanc, M. Latimer, and D. Christofferson; CASH Conference

Effect of High Intensity Ultrasound (HIU) on Crystallization Behavior and Texture of Palm Kernel Oil and an All-Purpose Shortening, J. Lee, A. H. Suzuki, S. G. Padilla, and Silvana Martini; IFT-Bonneville Section-Student Poster Competition

High Intensity Ultrasound: an Additional Tool to Change the Microstructure of Lipids, Silvana Martini; Crystallization of Lipids, from Nucleation to Application

Review of the book: Modifying Flavour in Food Ed. By Taylor, Silvana Martini; Trends in Food Science and Techonology

Modifying Lipid Crystallization Using Acoustic Waves, Silvana Martini, A. Suzuki, and J. Lee; 100th AOCS Annual Meeting and Expo

Fortification of Reduced Fat Cheddar Cheese with n-3 Fatty Acids: Effect on Off-Flavor Generation, Silvana Martini, J. E. Thurgood, C. Brothersen, R. Ward, and D. J. McMahon; Journal of Dairy Science

TD-NMR: Theory and Application in Food Science: A review, Silvana Martini, X. Tombokan, and S. Ghosh; IFT '09 Annual Meeting and Expo

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; Journal of Dairy Science

Low Fat Cheese Containing Readily Releasable Oil Upon Heating, Donald J. McMahon; U.S. Prov. Patent Appl.

Low Fat Natural Cheese Research, Donald J. McMahon; Low Fat Natural Cheese Research

Hardening of High Protein Nutrition Bars and Sugar/Polyol-Protein Phase Separation, Donald J. McMahon, S. L. Adams, and W. R. McManus; Journal of Food Science

Microstructural Changes in Casein Supramolecules During Acidification of Skim Milk, Donald J. McMahon, H. Du, W. R. McManus, and K. M. Larsen; Journal of Dairy Science

Influence of Brine Concentration and Temperature on Composition, Microstructure and Yield of Feta Cheese, Donald J. McMahon, M. M. Motawee, and W. R. McManus; Journal of Dairy Science

Improving the Baking and Melting of Low Fat Mozzarella Cheese, Donald J. McMahon, R. Wadhwani, and W. R. McManus; Improving the Baking and Melting of Low Fat Mozzarella Cheese

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; Journal of Dairy Science

Identification of Starch in Milk Protein Gels Using Confocal Microscopy, W. R. McManus, K. M. Larsen, and Donald J. McMahon; Microscopy Today

Fate of Aflatoxin M1 During Manufacture and Brining of Feta Cheese, M. M. Motawee and Donald J. McMahon; Journal of Dairy Science

Fate of Aflatoxin M1 During Manufacture and Storage of Feta Cheese, M. M. Motawee and Donald J. McMahon; Journal of Food Science

Survey of Aflatoxin M1 in Cow, Goat, Buffalo and Camel Milks in Ismailia-Egypt Using ELISA., M. M. Motawee and Donald J. McMahon; Environ. Contam. Tox.

Type 2 diabetes and incidence of dementia: the Cache County Study on Memory, Health and Aging., R Munger, J Larson, and Heidi J. Wengreen; Presented at the International Conference on Alzheimer’s Disease. Vienna, Austria.

Folate, B-vitamins and risk of incident dementia: the Cache County Study., C Nelson, Heidi J. Wengreen, C Corcoran, and R Munger; Journal of Nutrition Health and Aging

Increasing Omega Fatty Acid Content in Milk Through Cow’s Diet: Effect on Milk Flavor, K. A. S. Nelson and Silvana Martini; Journal of Dairy Science

Newly recognized actions of vitamin D metabolites, Ilka Nemere; Newly recognized actions of vitamin D metabolites

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; Journal of Dairy Science

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; Journal of Dairy Science

Intrinsic resistance and stress responses to hydrogen peroxide in bifidobacteria, T. S. Oberg, S. C. Ingham, J. L. Steele, and Jeffery R. Broadbent; Ann. Mtg. American Dairy Science Association

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; Journal of Dairy Science

Growth of Lactobacillus casei at 8°C in Cheddar cheese extract requires supplementation, W. S. Tan, M. F. Budinich, R. Ward, Jeffery R. Broadbent, and J. L. Steele; Ann. Mtg. American Dairy Science Association

Physiological and transcriptional response of Lactobacillus casei ATCC 334 to acid stress, R. Thompson, V. Deibel, J. Steele, and Jeffery R. Broadbent; Ann. Mtg. American Dairy Science Association

The Effect of Lipids on Recognition Thresholds of the Five Basic Tastes, J. Thurgood, C. Maughan, and Silvana Martini; 100th AOCS Annual Meeting and Expo

Effect of Cooling Rate on the Thermal Behaviour and Physicochemical Stability of Oil-In-Water Emulsions, Megan Tippetts and Silvana Martini; Food Research International

Effect of Oil Content and Processing Conditions on the Thermal Behavior and Physicochemical Stability of Oil-in-water Emulsions, Megan Tippetts and Silvana Martini; International Journal of Food Science and Technology

Retention of Vitamin D Fortified Emulsions in Bench-Top Cheese, M. Tippetts, S. Martini, C. Brothersen, and Donald J. McMahon; Journal of Dairy Science

Effect of Cooling Rate on the Stability of Anhydrous Milk Fat/Soybean Oil-in-Water Emulsions, M. Tippetts and Silvana Martini; 100th AOCS Annual Meeting and Expo

Retention of Vitamin D Fortified Emulsions in Bench-top Cheese, M. Tippetts, Silvana Martini, and C. Brothersen; 2009 ADSA Annual Meeting

Low Fat Mozzarella Cheese with Improved Baking and Melting Properties, R. Wadhwani and Donald J. McMahon; Journal of Dairy Science

Effects of holiday season body composition and weight change., D Wagner, J Larson, and Heidi J. Wengreen; Presented at the Southwest chapter of the American College of Sports Medicine. San Diego, CA.

Diet and Alzheimer’s Disease., Heidi J. Wengreen; General Mills Bell Institute of Health Annual General Education Symposium. Minneapolis, MN.

Diet and Alzheimer’s Disease., Heidi J. Wengreen; Presented at the Center for Advanced Nutrition seminar series, Utah State Science and Research Initiative. Utah State University, Logan, Utah.

Diet and Alzheimer’s Disease., Heidi J. Wengreen; Presented at Utah State University, Research Council. Utah State University, Logan, Utah.

Schools, kids, food, and health., Heidi J. Wengreen; Utah Dietetic Association annual meetings. West Jordan, UT.

Increasing vegetable intake among college students: A model for change., Heidi J. Wengreen, K Brown, T Vitale, and J Anderson; Presented at the Food and Nutrition Conference and Expo. American Dietetic Association. Denver, CO.

Alzheimer’s Disease: delaying onset through nutrition in Food and Nutrition in Disease Management, Heidi J. Wengreen, M Fotuhi, J Payam, and C Nelson; Food and Nutrition in Disease Management

Change in diet, physical activity, and body weight among youngadults during the transition from high school to college., Heidi J. Wengreen and C Moncur; Nutrition Journal

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; Presented at the Society for Epidemiologic Research. Anaheim, CA.

DASH diet and risk of osteoporotic hip fracture., Heidi J. Wengreen, C Nelson, R Munger, and C Corcoran; Presented at the Society for Epidemiologic Research. Anaheim, CA.

DASH diet, cognitive decline, and risk of Alzheimer’s Disease., Heidi J. Wengreen, C Nelson, R Munger, and C Corcoran; Presented at the International Conference on Alzheimer’s Disease. Vienna, Austria.

Diet quality is associated with better cognitive test performance among aging men and women, Heidi J. Wengreen, C Nelson, R Munger, and C Corcoran; Journal of Nutrition

2008

Characterizing stress responses of bifidobacteria strains of industrial importance, K. A. Abdalla, M. A. Mohran, S. C. Ingham, Jeffery R. Broadbent, and J. L. Steele; annual meeting of the American Dairy Science Association

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; IFT Annual Meeting

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

New seed grant programs, Jeffery R. Broadbent; USU Research Week

Comparative genome analysis of the obligately homofermentative lactic acid bacterium Lactobacillus helveticus, Jeffery R. Broadbent, R. L. Thompson, J. E. Hughes, D. L. Welker, J. L. Steele, H. Cai, Y. Ardo, F. K. Vogensen, T. A. Thompkins, K. Hagen, and E. Altermann; 9th International Symposium on Lactic Acid Bacteria: Health, Evolution, and Systems Biology

Physiological and transcriptional response of Lactobacillus casei ATCC 334 to acid stress, Jeffery R. Broadbent, R. L. Thompson, J. L. Steele, and V. Deibel; 9th International Symposium on Lactic Acid Bacteria: Health, Evolution, and Systems Biology

Taming the Freshmen-15., K Brown, W Nisson, M Call, and Heidi J. Wengreen; Presented at the Food and Nutrition Conference and Expo. Annual conference of the American Dietetic Association. Chicago, IL.

Growth substrates for nonstarter lactic acid bacteria: Biochemistry and transcriptional profile of Lactobacillus casei ATCC 334 in a Cheddar cheese model system., M. Budinich, I. Diaz-Muniz, H. Cai, V. Smeianov, Jeffery R. Broadbent, and J. Steele; annual meeting of the American Dairy Science Association

Characterization of important microbiological and chemical attributes in full fat, reduced fat and low fat Cheddar cheeses made with a single, defined Lactococcus lactis starter culture during 9 month ripening period, M. Budinich, M. Johnson, Jeffery R. Broadbent, and J. L. Steele; 5th IDF Symposium on Cheese Ripening

Growth of Lactobacillus casei ATCC 334 in a cheese model system: A genomic approach, M. Budinich, I. Perez-Diaz, H. Cai, V. Smeianov, Jeffery R. Broadbent, and J. L. Steele; 5th IDF Symposium on Cheese Ripening

Complete genome sequence and comparative genome microarray of Lactobacillus casei provides evidence for genome expansion and reveals significant intraspecies differences, H. Cai, Jeffery R. Broadbent, and J. L. Steele; annual meeting of the American Dairy Science Association

Complete genome sequence and comparative genome microarray of Lactobacillus casei provides evidence for genome expansion and reveals significant intra-species diversity, H. Cai, R. L. Thompson, Jeffery R. Broadbent, and J. L. Steele; 9th International Symposium on Lactic Acid Bacteria: Health, Evolution, and Systems Biology

Phenotypic and genotypic analysis of amino acid auxotrophy in Lactobacillus helveticus CNRZ 32, J. K. Christiansen, J. E. Hughes, B. T. Rodriguez, D. L. Welker, J. L. Steele, and Jeffery R. Broadbent; Applied and Environmental Microbiology