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2008

Influence of fat reduction on sensory and microbiological properties of Cheddar, M. A. Drake, Jeffery R. Broadbent, C. J. Brighton, and D. J. McMahon; 5th IDF Symposium on Cheese Ripening

Sensory and microbiological properties of Cheddar cheese made with different fat content, M. A. Drake, D. J. McMahon, C. J. Brighton, and Jeffery R. Broadbent; annual meeting of the American Dairy Science Association

Better cognitive performance in elderly taking antioxidant vitamins E and C supplements in combination with nonsteroidal anti-inflammatory drugs: the Cache County Study., M Fotuhi, P Zandi, K Hayden, AS Khachaturian, Heidi J. Wengreen, R Munger, M Norton, JT Tshanz, C Lyketsos, J Breitner, and K Welsh-Bohmer; Alzheimer's and Dementia

Emulsifying Properties of Lactose-amines, N. Garg, M. Walsh, Silvana Martini, and D. Britt; IFT

Investigating the Emulsification Activity of Lactose Amides, N. Garg, M. Walsh, Silvana Martini, and D. Britt; IFT-Bonneville Section-Student Poster Competition

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

Utah Food $ense State office manual, Heidi LeBlanc

Utah Food $ense supervisor/agent manual, Heidi LeBlanc

Utah update – SNAP and program advancements, Heidi LeBlanc; Mountain Plains Region Conference

Saving the world one meal at a time, Heidi LeBlanc, D. Christofferson, and M. Latimer; Utah Dietetic Association Annual Meeting

Effect of Wax Addition on the Crystallization Behavior of Anhydrous Milk Fat, J. Lee, J. Thurgood, L. Andreasen, and Silvana Martini; 99th AOCS Annual Meeting and Expo

In-situ Measurement of Solid Fat Content using Low Intensity Ultrasound. Section: Driving Growth and Sustainability through Innovation, Silvana Martini and A. Arangoni; IFT

Effect of the Addition of Waxes on the Crystallization Behavior of Anhydrous Milk Fat, Silvana Martini, Amalia A. Carelli, and Jiwon Lee; Journal of the American Oil Chemists' Society

Physical Properties of Low-trans Shortenings as Affected by Emulsifiers and Storage Conditions, Silvana Martini and Maria L. Herrera; European Journal of Lipid Science and Technology

Effect of Emulsifiers on Shortenings, Silvana Martini and Maria Lidia Herrera; Lipid Technology

Effect of High Intensity Ultrasound on Crystallization Behavior of Anhydrous Milk Fat, Silvana Martini, A. H. Suzuki, and R. W. Hartel; Journal of the American Oil Chemists' Society

Effect of Processing Conditions on the Crystallization behavior and Destabilization Kinetics of Oil-in-Water Emulsions, Silvana Martini and Megan Tippetts; Journal of the American Oil Chemists' Society

Improving the Quality of Low Fat Cheese, Donald J. McMahon; Improving the Quality of Low Fat Cheese

Supramolecular Structure of the Casein Micelle, Donald J. McMahon and B. S. Oommen; Journal of Dairy Science

Characterization of flavour development in raw and pasteurized milk Cheddar, R. E. Miracle, M. A. Drake, D. M. Barbano, and Jeffery R. Broadbent; 5th IDF Symposium on Cheese Ripening

Flavor Chemistry of Cheddar Cheese with Varying Fat Contents, R. E. Miracle, Donald J. McMahon, and M. A. Drake; Journal of Dairy Science

B-vitamins and incident Alzheimer’s Disease: the Cache County Study on Memory, Health and Aging., C Nelson, Heidi J. Wengreen, C Corcoran, and R Munger; Presented at Experimental Biology. Annual conference of the American Society of Nutrition. San Diego, CA.

Comparative Evaluation of Yogurt and Low-Fat Cheddar Cheese as Delivery Media for Probiotic Lactobacillus casein, M. D. Sharp, Donald J. McMahon, and J. R. Broadbent; Journal of Food Science

Comparative evaluation of yogurt and low-fat Cheddar cheese as delivery vehicles for probiotic Lactobacillus casei, M. Sharp, D. J. McMahon, and Jeffery R. Broadbent; Journal of Food Science

Strong Navajo Marriages, Linda Skogrand, Mary Lou Mueller, Rachel Arrington, Heidi LeBlanc, Davina Spotted Elk, Irine Dazyie, and Reva Rosenband; American Indian and Alaska Native Mental Health Research

Intrinsic resistance and stress responses in bifidobacteria, J. L. Steele, A. K. Abdalla, M. A. Mohran, S. C. Ingham, T. S. Oberg, and Jeffery R. Broadbent; 9th International Symposium on Lactic Acid Bacteria: Health, Evolution, and Systems Biology

Growth of Lactobacillus casei ATCC 334 on complex energy sources found in ripening Cheddar Cheese in a chemically defined media, J. L. Steele, M. Budinich, and Jeffery R. Broadbent; 9th International Symposium on Lactic Acid Bacteria: Health, Evolution, and Systems Biology

Structuring Anhydrous Milk Fat by Using High Intensity Ultrasound, A. Suzuki, Silvana Martini, and R. Hartel; 99th AOCS Annual Meeting and Expo

Control of Listeria monocytogenes in ready-to-eat meats containing sodium levulinate, sodium lactate, or a combination of sodium lactate and sodium diacetate, R. L. Thompson, C. E. Carpenter, S. Martini, and Jeffery R. Broadbent; Journal of Food Science

Control of Listeria monocytogenes in Ready-to-Eat Meats Containing Sodium Levulinate, Sodium Lactate, or a Combination of Sodium Lactate and Sodium Diacetate, R. L. Thompson, C. E. Carpenter, Silvana Martini, and J. R. Broadbent; Journal of Food Science

Sensory Evaluation of Reduced Fat Cheddar Cheese Containing Added Omega-3 Fatty Acids, J. E. Thurgood, C. Brothersen, Silvana Martini, and D. McMahon; IFT-Bonneville Section-Student Poster Competition

Sensory Evaluation of Reduced Fat Cheddar Cheese Fortified with Omega-3 Fatty Acids for Oxidized, Rancid and Fishy Flavor Attributes, J. E. Thurgood, C. Brothersen, S. Martini, and Donald J. McMahon; Journal of Dairy Science

Effect of Cooling Rate on the Thermal Behavior and Physicochemical Stability of Oil-in-Water Emulsions, M. Tippetts and Silvana Martini; IFT-Bonneville Section-Student Poster Competition

Effect of Processing Conditions and Formulation on the Stability of Oil-in-Water Emulsions, M. Tippetts and Silvana Martini; 99th AOCS Annual Meeting and Expo

Consumer Acceptance of Breasts and Thighs Obtained from Turkeys Fed with Omega-3 Fatty Acids, R. Wadhwani, A. H. Suzuki, Silvana Martini, R. Ward, and D. D. Frame; IFT-Bonneville Section-Student Poster Competition

Effects of Feeding Omega-3 Rich Camelina Sativa to Turkeys on Breast Meat Fatty Acid Composition, R. Ward, Silvana Martini, D. D. Frame, and M. Palmer; IFT

Nutrition in the news: current controversies., Heidi J. Wengreen; Dairy Council of Utah, Nutrition and Food Science annual workshop. Ogden, UT.

Ready-to-eat breakfast cereal consumption and cognitive decline among aging men and women: the Cache County Study of Memory, Health and Aging., Heidi J. Wengreen, C Nelson, C Corcoran, and R Munger; Presented at Experimental Biology. Annual conference of the American Society of Nutrition. San Diego, CA.

2007

Strategies for the Manufacture of Low Fat Cheddar Cheese, S. P. Adams, Donald J. McMahon, J. R. Broadbent, S. L. Larsen, and M. Drake; Journal of Dairy Science

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Antioxidant Mechanism of Milk Mineral - High Affinity Iron Binding, Karin E. Allen and Daren P. Cornforth; Journal of Food Science

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Evaluation of High Humidity and Wet Marinade Methods for Pasteurization of Jerky, Karin E. Allen, Daren P. Cornforth, D. Whittier, M. N. Vasavada, and B. A. Nummer; Journal of Food Science

Influence of Protein Level and Starch Type on an Extrusion-Expanded Whey Product, Karin Allen, M. K. Walsh, and C. E. Carpenter; International Journal of Food Science and Technology

Eat Right! Healthy Eating in College and Beyond., JB Anderson, NK Christensen, E Hoffman, H LeBlanc, KA McMahon, TS Vitale, M Wade, and Heidi J. Wengreen; Healthy Eating in College and Beyond

Eat right! Eating in college and beyond, J. B. Anderson, N. K. Hoffman, E. Hoffman, Heidi LeBlanc, K. A. McMahon, T. S. Vitale, M. Wade, and H. Wengreen

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

Improving food quality and value, Jeffery R. Broadbent; USU Workshop on USDA grant writing

Low Fat Natural Cheese Strategic Platform Study, Jeffery R. Broadbent; annual meeting of the Western Dairy Center

Biochemistry of cheese flavor development: insight from genomic studies of lactic acid bacteria, Jeffery R. Broadbent and J. L. Steele; Flavor of Dairy Products

Proteolytic enzymes of lactic acid bacteria and their influence on bitterness in bacterial-ripened cheeses, Jeffery R. Broadbent and J. L. Steele; Flavor of Dairy Products

Updates on the biochemistry of dairy flavors, Jeffery R. Broadbent and J. L. Steele; Givaudan Incorporation Inc.

The seventh international conference on the genetics of Streptococci, Lactococci and Enterococci, R. A. Burne, D. Bessen, Jeffery R. Broadbent, and J. P. Claverys; Journal of Bacteriology

Genetic and phenotypic characterization of Lactobacillus casei isolated from different ecological niches, H. Cai, Jeffery R. Broadbent, and J. L. Steele; Annual IFT meeting

Genetic and phenotypic characterization of Lactobacillus casei isolated from different ecological niches suggests frequent recombination and niche specificity, H. Cai, B. T. Rodriguez, W. Zhang, Jeffery R. Broadbent, and J. L. Steele; Microbiology

Advances in starter cultures and cultured foods, T. M. Cogan, J. Steele, Jeffery R. Broadbent, N. P. Shah, and Z. Ustunol; Journal of Dairy Science

Mortality with vitamin E supplements reflects presence of severe cardiovascular disease. The Cache County Study., KM Hayden, KA Welsh-Bohmer, Heidi J. Wengreen, PP Zandi, CG Lyketsos, and JCS Breitner; American Journal of Medicine

Influence of Supplementing Dairy Cows Grazing on Pasture with Rich in Linoleic Acid on Milk Fat Conjugated Linoleic Acid (CLA) Content, R. C. Khanal, T. R. Dhiman, R. L. Boman, and Donald J. McMahon; Journal of Animal Science

Utah update, Heidi LeBlanc; Mountain Plains Region Conference

Food Economics, Heidi LeBlanc and D. Christofferson; Family & Consumer Science Teachers In-service

Food $ense program, Heidi LeBlanc and M. Wade; Utah Hunger Conference

Role of cystathionine β-Lyase in amino acid catabolism to sulfur volatiles by genetic variants of Lactobacillus helveticus CNRZ 32, W. J. Lee, D. S. Banavara, J. E. Hughs, J. K. Christianen, J. L. Steele, Jeffery R. Broadbent, and S. A. Rankin; Applied and Environmental Microbiology

Ultrasonic Spectroscopy in Lipid Food Systems, Silvana Martini; Food Technology

Microstructure of Dairy Fat Products, Silvana Martini and A. G. Marangoni; Structure of Dairy Products

Improving the Quality of Low Fat Cheese, Donald J. McMahon; Improving the Quality of Low Fat Cheese

Making Low Fat Cheese, Donald J. McMahon; Making Low Fat Cheese

Volatile sulfur-containing compounds from methionine metabolism in genetically modified Lactobacillus helveticus CNRZ 32 strains, S. A. Rankin, D. S. Banavara, E. S. Mooberry, J. L. Steele, and Jeffery R. Broadbent; Flavor of Dairy Products

Texture Profile Analysis and Melting in Relation to Proteolysis as Influenced by Aging Temperature and Cultures in Cheddar Cheese, T. C. Rasmussen, Donald J. McMahon, J. R. Broadbent, and C. J. Oberg; Journal of Dairy Science

Comparison of Lactobacillus casei viability in yogurt and low fat Cheddar cheese, M. Sharp and Jeffery R. Broadbent; Annual IFT meeting

Strong marriages for Navajo couples, L. Skogrand, L. Mueller, R. Crook, D. Spotted Elk, I. Dayzie, and Heidi LeBlanc

Comparative high-density microarray analysis of gene expression during growth of Lactobacillus helveticus in milk versus rich culture medium, V. V. Smeianov, P. Wechter, Jeffery R. Broadbent, J. E. Hughes, B. Rodriguez, T. K. Christensen, Y. Ardo, and J. L. Steele; Applied and Environmental Microbiology

The Control of Listeria Monocytogenes on Ready to Eat Meats with Levulinic Acid, R. Thompson, J. Broadbent, C. Carpenter, and Silvana Martini; IFT-Bonneville Section-Student Poster Competition

Listeria monocytogenes control in ready-to-eat meat, R. Thompson, Jeffery R. Broadbent, C. Carpenter, and S. Martini; Annual IFT meeting

Oxidation Kinetic of Soybean Oil/Anhydrous Milk Fat Blends: A Differential Scanning Calorimetry Study, Jennifer Thurgood, Robert Ward, and Silvana Martini; Food Research International

Oxidation Kinetics and Stability of Anhydrous Milk Fat and Polyunsaturated Fatty Acid Blends, J. Thurgood and Silvana Martini; Utah Conference on Undergraduate Research

A Systematic Approach to Study the Oxidation Kinetics in Lipid Systems using Differential Scanning Calorimetry, J. Thurgood, R. Ward, and Silvana Martini; 98th AOCS Annual Meeting and Expo

Autoxidation Kinetics of Soybean Oil and Anhydrous Milk Fat Blends: Comparing Isothermal and Non-isothermal DSC, J. Thurgood, R. Ward, and Silvana Martini; 98th AOCS Annual Meeting and Expo

Effect of Formulation on the Thermal Behavior and Physicochemical Stability of Oil-in-Water Emulsions, M. Tippetts and Silvana Martini; IFT-Bonneville Section-Student Poster Competition

Effect of Processing Conditions on Physiochemical Characteristics of Food Emulsions, M. Tippetts, J. Thurgood, and Silvana Martini; 98th AOCS Annual Meeting and Expo

Entertaining the Classroom, M. Wade, Heidi LeBlanc, and D. Christofferson; Family & Consumer Science Teachers In-service

Nutrition in the news: news or just noise?, Heidi J. Wengreen; Annual State Training Meeting, USU Extension. Logan, UT.

The obesity epidemic., Heidi J. Wengreen; EFNEP (Extension Food Nutrition Education Program) annual State Training Meeting. Utah State University. Logan, UT.

Antioxidants intake from food and supplements and cognitive function among elderly participants of the Cache County Study on Memory Health and Aging., Heidi J. Wengreen, R Munger, K Hayden, P Zandi, M Fotuhi, M Norton, JT Tschanz, C Lyketosos, J Breitner, and K Welsh-Bohmer; Journal of Nutrition, Health and Aging

2006

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Myoglobin Oxidation in a Model System as Affected by Non-Heme Iron and Iron Chelating Agents, Karin E. Allen and Daren P. Cornforth; Journal of Agricultural and Food Chemistry

Milk and Cheese from Cows Fed Calcium Salts of Palm and Fish Oil Alone or in Combination with Soybean Products, S. L. Allred, T. R. Dhiman, C. P. Brennand, R. C. Khanal, Donald J. McMahon, and N. D. Luchini; Journal of Dairy Science

Analysis of capsule production in Streptococcus thermophilus by comparative genomics, Jeffery R. Broadbent; Oral presentation for the annual meeting of the Western Dairy Center

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

Finishing the CNRZ 32 Genome, Jeffery R. Broadbent; Oral presentation for the annual meeting of the Western Dairy Center

Helveticus adjuncts for flavor and debittering, Jeffery R. Broadbent; Proc. 17th Biennial Cheese Conference

Influence of starter and nonstarter lactic acid bacteria on medium redox, Jeffery R. Broadbent; Presentation at Cheese Science 2006 Conference

Conversion of Lactococcus lactis cell envelope proteinase specificity by partial allele exchange, Jeffery R. Broadbent, B. Rodriguez, P. Joseph, and E. Smith; ASM international conference on Streptococcal Genetics

Conversion of Lactococcus lactis cell envelope proteinase specificity by partial allele exchange, Jeffery R. Broadbent, B. Rodriguez, P. Joseph, E. A. Smith, and J. L. Steele; Journal of Applied Microbiology

Partial characterization of the capsular exopolysaccharide locus of Streptococcus thermophilus MR-1C, Jeffery R. Broadbent, D. Welker, B. Rodriguez, and A. Cefalo; ASM international conference on Streptococcal Genetics

Enhanced nutty flavor formation in Cheddar cheese made with a malty Lactococcus lactis adjunct culture, M. E. Carunchia-Whetstine, M. A. Drake, Jeffery R. Broadbent, and D. McMahon; Journal of Dairy Science

Enhanced Nutty Flavor Formation in Cheddar Cheese Made with Malty Lactococcus Lactis Adjunct Culture, M. E. Carunchia Whetstine, M. A. Drake, J. R. Broadbent, and Donald J. McMahon; Journal of Dairy Science

Polymorphism and Growth Behavior of Low-trans Fatty Acids Blends Formulated With and Without Emulsifiers, Marina Cerdeira, Silvana Martini, Roberto J. Candal, and Maria L. Herrera; Journal of the American Oil Chemists' Society

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Evaluation of Antioxidant Effects and Sensory Attributes of Chinese 5-Spice Ingredients in Cooked Ground Beef, S. Dwivedi, M. Vasavada, and Daren P. Cornforth; Journal of Food Science

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A Successful Collaborative Research Project: Determining the Effects of Delayed Castration on Beef Cattle Production and Carcass Traits and Consumer Acceptability, Kevin Heaton, Dale R. Zobell, and Daren P. Cornforth; Journal of Extension

Hydrolysis of Caseins in Cheddar Cheese: Effects of Temperature and Coagulants, P. J. Joseph, Donald J. McMahon, J. R. Broadbent, and C. J. Oberg; Journal of Dairy Science

Food $ense Nutrition Education Audit and Supervisor Program, Heidi LeBlanc; Family and Consumer Sciences In-Service

Food $ense nutrition education for family and consumer science agents, and supervision roles for fiscal year 2007, Heidi LeBlanc; Utah Food Stamp Nutrition Education Conference for Family and Consumer Sciences Agents

Food Stamp Nutrition Education, Heidi LeBlanc; Family and Consumer Sciences Agent Annual In-service