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2018
Parent and Household Influences on Calcium Intake Among Early Adolescents, Jinan Banna, Jessica O'Driscoll, Carol J. Boushey, Garry Auld, Beth Olson, Mary Cluskey, Miriam Edlefsen Ballejos, Christine Bruhn, Scottie Misner, Marla Reicks, Siew Sun Wong, and Sahar Zaghloul; BMC Public Health
Volatile Flavor Compounds Vary by Beef Product Type and Degree of Doneness, Kourtney Gardner and Jerrad F. Legako; Journal of Animal Science
Phosphofructokinase and mitochondria partially explain the high ultimate pH of broiler pectoralis major muscle, Sulaiman K. Matarneh, Con-Ning Yen, Jennifer M. Elgin, Mariane Beline, Saulo da Luz e Silva, Jordan C. Wicks, Eric M. England, Rami A. Dalloul, Michael E. Persia, Islam I. Omara, Hao Shi, and David E. Gerrard; Poultry Science
Alpha-Amino-Beta-Carboxy-Muconate-Semialdehyde Decarboxylase Controls Dietary Niacin Requirements for NAD+ Synthesis, Laura Palzer, Jessica J. Bader, Frances Angel, Megan Witzel, Sydney Blaser, Alexis McNeil, Miles K. Wandersee, N. Adrian Leu, Christopher J. Lengner, Clara E. Cho, Kevin D. Welch, James B. Kirkland, Ralph G. Meyer, and Mirella L. Meyer-Ficca; Cell Reports
Create Better Health: A Practical Approach to Improving Cooking Skills and Food Security, Mateja R. Savoie-Roskos, Casey Coombs, Jaqueline Neid-Avila, Jeffrey Chipman, Sara Nelson, Leslie Rowley, and Heidi LeBlanc; Journal of Nutrition Education and Behavior
2017
Effect of sonication on the viscosity of reconstituted skim milk powder and milk protein concentrate as influenced by solids concentration, temperature and sonication, Vidita K. Desphande and Marie K. Walsh; International Dairy Journal
Genomic Characterization of Dairy Associated Leuconostoc Species and Diversity of Leuconostocs in Undefined Mixed Mesophilic Starter Cultures, Cyril A. Frantzen, Witold Kot, Thomas B. Pedersen, Ylva M. Ardö, Jeff R. Broadbent, Horst Neve, Lars H. Hansen, Fabio Dal Bello, Hilde M. Østlie, Hans P. Kleppen, Finn K. Vogensen, and Helge Holo; Frontiers in Microbiology
Genomic Characterization of Dairy Associated Leuconostoc Species and Diversity of Leuconostocs in Undefined Mixed Mesophilic Starter Cultures, Cyril A. Frantzen, Witold Kot, Thomas B. Pederson, Ylva M. Ardo, Jeff R. Broadbent, Horst Neve, Lars H. Hansen, Fabio Dal Bello, Hilde M. Østlie, Hans P. Kleppen, Finn K. Vogensen, and Helge Holo; Frontiers in Microbiology
Sonocrystallization of Interesterified Fats with 20 and 30% C16:0 at sn-2 Position, Jeta Kadamne, Ebenezer A. Ifeduba, Casimir C. Akoh, and Silvana Martini; Journal of the American Oil Chemists' Society
Sonocrystallization of interesterified fats with 20 and 30% of stearic acid at the sn-2 position and their physical blends, Jeta V. Kadamne, Ebenezer A. Ifeduba, Casimir C. Akoh, and Silvana Martini; Journal of the American Oil Chemists' Society
Enzymatic synthesis of chlorogenic acid glucoside using dextransucrase and its physical and functional properties, Seung-Hee Nam, Jin-A Ko, Young-Jung Wee, Marie K. Walsh, Kwang-Yeol Yang, Sun-Hee Yim, Jon-Bang Eun, Woojin Jun, Jang-Hyun Park, Young-Min Kim, Songhee Han, Thi Thanh Hanh Nguyen, and Nahyun M. Kim
Linkage, whole genome sequence, and biological data implicate variants in RAB10 in Alzheimer’s disease resilience, Perry G. Ridge, Celeste M. Karch, Simon Hsu, Ivan Arano, Craig C. Teerlink, Mark T. W. Ebbert, Josue D. Gonzalez Murcia, James M. Farnham, Anna R. Damato, Mariet Allen, Xue Wang, Oscar Harari, Victoria M. Fernandez, Rita Guerreiro, Jose Bras, John Hardy, Ronald Munger, Maria Norton, Celeste Sassi, Andrew Singleton, Steven G. Younkin, Dennis W. Dickson, Todd E. Golde, Nathan D. Price, Nilüfer Ertekin-Taner, Carlos Cruchaga, Alison M. Goate, Christopher Corcoran, JoAnn Tschanz, Lisa A. Cannon-Albright, John S. Kauwe, and Alzheimer’s Disease Neuroimaging Initative; Genome Medicine
Increasing Fruit and Vegetable Intake among Children and Youth through Gardening-Based Interventions: A Systematic Review, Mateja R. Savoie Roskos; Journal of the Academy of Nutrition and Dietetics
Effects of High Intensity Ultrasound Frequency and High-Speed Agitation on Fat Crystallization, Roberta Silva, Juhee Lee, V. Gibon, and Silvana Martini
2016
Influence of Thermosonication on Geobacillus stearothermophilus Inactivation in Skim Milk, Nicola F. Beatty and Marie K. Walsh; International Dairy Journal
Concentration and Ratio of Essential Fatty Acids Influences the Inflammatory Response in Lipopolysaccharide Challenged Mice, Korry Hintze, J. Tawzer, and Robert E. Ward; Prostaglandins Leukotrienes and Essential Fatty Acids
Fermentation of fe-oiled algal biomass by Lactobacillus casei for production of lactic acid, Tom Overbeck, James L. Steele, and Jeff R. Broadbent; Bioprocess and Biosystems Engineering
Phytochemicals in Animal Health; diet selection and trade-offs between costs and benefits, Juan J. Villalba, Morgane Costes-Thire, and Cecile Ginane; Proceedings of the Nutrition Society
2015
Investigating the Filled Gel Model in Cheddar Cheese Through Use of Sephadex Beads, L. M. Barden, J. A. Osborne, D. J. McMahon, and E. A. Foegeding; Journal of Dairy Science
Metabolome Searcher: A High Throughput Tool for Metabolite Identification and Metabolic Pathway Mapping Directly from Mass Spectrometry and Using Genome Restriction, A. Ranjitha Dhanasekaran, Jon L. Pearson, Balasubramanian Ganesan, and Bart C. Weimer; BMC Bioinformatics
Growth Inhibitory Properties of Lactose Fatty Acid Esters, Seung-Min Lee, Guneev Sandhu, and Marie K. Walsh; Saudi Journal of Biological Sciences
Transcriptome Analysis of Bifidobacterium Longum Strains that Show a Differential Response to Hydrogen Peroxide Stress, Taylor S. Oberg, Robert E. Ward, James L. Steele, and Jeff R. Broadbent; Journal of Biotechnology
Gas-Forming Nonstarter Lactorbacilli, Faith Ortakci, Jeffery R. Broadbent, Craig J. Oberg, and Donald J. McMahon; Journal of Dairy Science
Growth and gas production of a novel obligatory heterofermentative Cheddar cheese nonstarter lactobacilli species on ribose and galactose, Western Dairy Center, Utah State University; Faith Ortakci; Jeff R. Broadbent; Craig J. Oberg; and Donald J. McMahon; Journal of Dairy Science
Growth and Gas Formation by Lactobacillus wasatchensis, a Novel Obligatory Heterofermentative Nonstarter Lactic Acid Bacterium, in Cheddar-style Cheese Made Using a Streptococcus thermophilus Starter, Western Dairy Center, Utah State University; Fatih Ortakci; Jeff R. Broadbent; Craig J. Oberg; and Donald J. McMahon; Journal of Dairy Science
2014
Genetic Mechanisms Underlying the Pathogenicity of Cold-Stressed Salmonella Enterica Serovar Typhimurium in Cultured Intestinal Epithelial Cells, J. Shah, P. T. Desai, and B. C. Weimer; Applied and Environmental Microbiology
Genome -Scale Reconstruction of Metabolic Networks of Lactobacillus casei ATCC 334 and 12A, Elena Vinay-Lara, Joshua J. Hamilton, Buffy Stahl, Jeff R. Broabdbent, Jennifer L. Reed, and James L. Steele; Plos ONE
2013
Physical properties of pectin aqueous solutions containing sunflower wax, Erica R. Baümler, Amalia A. Carelli, and Silvana Martini; Journal of the American Oil Chemists' Society
Microbiology of Cheddar cheese made with different fat contents using a Lactococcus lactissingle-strain starter, Jeffery R. Broadbent, C. Brighton, D. J. McMahon, N. Farkye, M. E. Johnson, and J. L. Steele; Journal of Dairy Science
Lactocepin: the cell envelope-associated endopeptidase of lactococci, Jeffery R. Broadbent and J. L. Steele; Handbook of Proteolytic Enzymes
Streptococcus thermophilus Wzh functions as a phosphotyrosine phosphatase, A. D. Cefalo, Jeffery R. Broadbent, and D. L. Welker; Canadian Journal of Microbiology
Stability of wax/oil self-assembled materials as affected by oil and wax composition, N. Chiew, C. Y. Tan, S. Padilla, and Silvana Martini; 103rd AOCS Annual Meeting and Expo
SNAP-Ed Improves Food Safety Practices through Nutrition Education, D. Christofferson, K. Allen, J. Smith, and Heidi LeBlanc; Journal of National Extension Association of Family and Consumer Sciences
Snappily ever after; Utah Food $ense online education, K. Garvin and Heidi LeBlanc
Ethanol production by Lactobacillus casei 12A by utilization of plant biomass, J. M. Heidenreich, E. Phrommao, E. Vinay-Lara, Jeffery R. Broadbent, and J. L. Steele; annual meeting of the American Society for Microbiology
Broad scope method for creating humanized animal models for animal health and disease research through antibiotic treatment and human fecal transfer, K. Hintze, R. Ward, A. Benninghoff, J. Cox, Jeffery R. Broadbent, and M. Lefevre; conference on Probiotics, Prebiotics, and the Host Microbiome: The Science of Translation
Quantification of Phase Separation of Beeswax in Soybean Oil at Different Cooling Rates, S. Jana and Silvana Martini; IFT-Bonneville Section-Student Poster Competition
Food $ense Rich County start-up project, T. Lambright, K. Hall, Heidi LeBlanc, D. Christofferson, K. Maw, M. Savoie, and C. Maher; Utah State University Extension Annual Conference
Food $ense Website, Heidi LeBlanc, D. Christofferson, and E. Milligan
SNAP-Ed participants increase fruit and vegetable consumption, Heidi LeBlanc, S. Haws, N. Christensen, D. Christensen, and D. Christofferson; Journal of National Extension Association of Family and Consumer Sciences
Food $ense increasing breakfast inlow-income families, Heidi LeBlanc, S. Haws, J. Smith, D. Christofferson, and M. Savoie; Utah State University Extension Annual Conference
Utah Food $ense policy manual, Heidi LeBlanc, M. Stosich, D. Christofferson, E. Milligan, G. Johnson, and S. Smith
Meat and milk production on irrigated birdsfoot trefoil pastures in the Mountain West USA, J. W. MacAdam, S. R. Hunt, Silvana Martini, R. G. Christensen, and J.-S. Eun; Proceedings of the XXII International Grassland Congress; Sydney, Australia
The potential for reducing the carbon dioxide equivalent of beef production by finishing cattle on pure Lotus corniculatus pastures compared with grain-based feedlot finishing, J. W. MacAdam, Silvana Martini, and T. C. Griggs; Proceedings of the 5th Greenhouse Gases and Animal Agriculture Conference
“Application of physicochemical principles to confectionary (crystallization and polymorphism)” presented during the short course “Fats and Oils for Confectionary and Chocolates: Chemistry, Primary Sources, Crystallization, Alternatives, and Stability”, Silvana Martini; 103rd AOCS Annual Meeting and Expo
Sonocrystallization of Fats (SpringerBriefs in Food, Health, and Nutrition), Silvana Martini
Crystallization behavior of high‐oleic high‐stearic sunflower oil stearins under dynamic and static conditions, Silvana Martini, J. A. Rincon Cardona, Y. Ye, C. Y. Tan, and R. Candal; 104th AOCS Annual Meeting and Expo
Crystallization behavior of high stearic high oleic sunflower oil stearins, Silvana Martini, J. A. Rincón Cardona, Y. Ye, C. Y. Tan, R. Candal, and M. L. Herrera; Journal of the American Oil Chemists' Society
Comparative genome analysis of Lactobacillus curvatus strains isolated from cheese and fermented sausage, C. J. Oberg, M. D. Culumber, T. S. Oberg, Jeffery R. Broadbent, D. J. McMahon, and J. L. Steele; presentation presentation at the annual meeting of the American Dairy Science Association
Genomic analysis of Lactobacillus WDC04, a novel species associated with late gas production in cheese, C. J. Oberg, M. D. Culumber, T. S. Oberg, F. Ortakci, Jeffery R. Broadbent, and D. J. McMahon; presentation presentation at the annual meeting of the American Dairy Science Association
Genetic and Physiological Responses of Bifidobacterium animalis subsp. lactis to Hydrogen Peroxide Stress, T. S. Oberg, R. E. Ward, J. L. Steele, and Jeffery R. Broadbent; Journal of Bacteriology
Fermentation of algal carcass material by Lactobacillus casei, T. Overbeck, E. Engelhart, J. H. Oh, E. phrommao, J. L. Steele, and Jeffery R. Broadbent; 35th Symposium on Biotechnology for Fuels and Chemicals
Big bites on a little budget, C. Preedy, M. Savoie, and Heidi LeBlanc; Utah Food $ense
Polymorphic behavior during isothermal crystallization of high stearic high oleic sunflower oil stearins, Jaime A. Rincón Cardona, Silvana Martini, Roberto J. Candal, and Maria L. Herrera; Food Research International
Viscoelastic and Melting Behavior of Waxes in Vegetable Oils, C. Y. Tan, Y. Y. Heng, and Silvana Martini; 104th AOCS Annual Meeting and Expo
Crystal Morphology and Viscoelastic Properties of Waxes in Vegetable Oils, C. Y. Tan and Silvana Martini; IFT-Bonneville Section-Student Poster Competition
Effects of Beefxide treatment on beef trim on ground beef properties, R. Tansawat, X. Song, E. Owens, B. Stone, and Silvana Martini; Institute of Food Technologists' 2013 Annual Meeting and Expo
Oil Globule Microstructure of Protein/Polysaccharide or Protein/Protein Bilayer Emulsions at Various pH, M. Tippetts, F. K. Shen, and Silvana Martini; Food Hydrocolloids
Sensory evaluation of a flavored and sonicated protein beverage, A. Wagh, Silvana Martini, and M. Walsh; IFT-Bonneville Section-Student Poster Competition
Use of Lactose Monolaurate as an Emulsifier and its Effect on Crystallization of Anhydrous Milk Fat, A. Wagh, Silvana Martini, and M. Walsh; 103rd AOCS Annual Meeting and Expo
Effect of lactose monolaurate and high intensity ultrasound on crystallization behavior of anydrous milk fat, Ashwini Wagh, Marie K. Walsh, and Silvana Martini; Journal of the American Oil Chemists' Society
Changing the microstructure of a high saturated shortening using power ultrasound, Y. Ye and Silvana Martini; 103rd AOCS Annual Meeting and Expo
The influence of ultrasound-related variables on the crystallization behavior of shortenings, Y. Ye and Silvana Martini; IFT-Bonneville Section-Student Poster Competition
Effect of high intensity ultrasound on crystal morphology, melting profile, and viscoelastic properties of a low-saturated shortening, Y. Ye, S. Padilla, and Silvana Martini; 103rd AOCS Annual Meeting and Expo
Application of power ultrasound to a zero trans shortening during temperatura cycling under different cooling rates, Y. Ye, C. Y. Tan, D. Kim, and Silvana Martini; 104th AOCS Annual Meeting and Expo
Crystallization Behavior of Anhydrous Milk Fat, Y. Ye, C. Y. Tan, D. Kim, and Silvana Martini; Journal of the American Oil Chemists' Society
Effect of power ultrasound (US) treated lipid on physicochemical qualities of baked products, H. Zhong, K. Allen, and Silvana Martini; 103rd AOCS Annual Meeting and Expo
Effect of high intensity ultrasound-treated lipid on the physical properties and sensory quality of baked products, V. Zhong, K. Allen, and Silvana Martini; Institute of Food Technologists' 2013 Annual Meeting and Expo
2012
Preparación y análisis de propiedades físicas de películas elaboradas con pectinas cítricas y ceras de girasol, E. Baumler, M. Chalapud, A. A. Carelli, and Silvana Martini; IV Congreso Internacional de Ciencia y Tecnología de los Alimentos
A systematic study of cheese microbiology and flavor based on salt cation substitution in lower sodium Cheddar cheese: predominant bacteria in cheese microflora, Jeffery R. Broadbent; Ann. Mtg. Western Dairy Center
Analysis of the Lactobacilluscasei supragenome and its influence in species evolution and lifestyle adaptation, Jeffery R. Broadbent, E. C. Neeno-Eckwall, B. Stahl, K. Tandee, H. Cai, W. Morovic, P. Horvath, J. Heidenreich, N. T. Perna, R. Barrangou, and J. L. Steele; BMC Genomics
Effect of lactic acid bacteria on oxidation-reduction potential during the simulated pressing stage of Cheddar cheese manufacture, V. Caldeo, Jeffery R. Broadbent, and P. L.H. McSweeney; International Dairy Federation Cheese Ripening and Technology symposium
Developing an online certification program for nutrition education assistants, D. Christofferson, N. Christensen, Heidi LeBlanc, and M. Bunch; Journal of Nutrition Education and Behavior
Smooth Operator, D. Christofferson and Heidi LeBlanc; Cache Valley Kids Magazine
Food $ense kids neophobia, K. Eller, Heidi LeBlanc, D. Christofferson, J. Anderson, L. Boyce, and K. Eller; Utah State University Extension Annual Conference
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; Journal of Dairy Science
Food $ense refugee education, S. Gunnell, M. Jewkes, Heidi LeBlanc, and D. Christofferson; Utah State University Extension Conference
Refugee Food $ense Nutrition Education Program, best practices, M. Jewkes, S. Gunnell, Heidi LeBlanc, and N. Christensen; Utat State University Extension Annual Conference
Food $ense, Making a Difference, Heidi LeBlanc; Food Bank Hunger Conference
Go for whole, Heidi LeBlanc and D. Christofferson; Cache Valley Kids Magazine
Super Supper Heroes, Heidi LeBlanc and D. Christofferson; Cache Valley Kids Magazine
Review of the book: Structure-Function Analysis of Edible Fats, Silvana Martini; Inform
Bubble and crystal formation in lipid systems during high-intensity insonation, Silvana Martini, R. Tejeda-Pichardo, Y. Ye, S. G. Padilla, F. K. Shen, and T. Doyle; Journal of the American Oil Chemists' Society
Sensory characteristics and functionality of sonicated whey, Silvana Martini and M. K. Walsh; Food Research International
Monitoring bubble and crystal formation in lipid systems using ultrasound spectroscopy during high intensity insonation, Silvana Martini, Y. Ye, and T. Doyle; Institute of Technologists' 2012 Annual Meeting and Expo
Identification and Quantification of Flavor Attributes present in Chicken, Lamb, Pork, Beef, and Turkey, Curtis Maughan and Silvana Martini; Journal of Food Science
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; Journal of the American Geriatrics Society
Isolation of an oligotrophic Lactobacillus species that may be associated with late gas production and splits in cheese, C. J. Oberg, M. Culumber, T. Oberg, Jeffery R. Broadbent, and D. J. McMahon; annual meeting of the American Dairy Science Association
Identification of plasmalogens in the cytoplasmic membrane of Bifidobacterium animalis subsp. Lactis, T. S. Oberg, R. E. Ward, J. L. Steele, and Jeffery R. Broadbent; Applied and Environmental Microbiology
Role of Lactobacillus casei cyclopropane fatty acid synthase (cfa) in lactic acid production at low pH, T. S. Oberg, R. E. Ward, D. L. Welker, J. E. Hughes, J. L. Steele, and Jeffery R. Broadbent; annual meeting of the Society for Industrial Microbiology
Survival of microencapsulated Lactobacillus paracasei LBC-1e during manufacture of Mozzarella cheese and simulated gastric digestion, F. Ortakci, Jeffery R. Broadbent, W. R. McManus, and D. J. McMahon; annual meeting of the American Dairy Science Association
Survival of microencapsulated probiotic Lactobacillus paracasei LBC-1e during manufacture of Mozzarellacheese and simulated gastric digestion, F. Ortakci, Jeffery R. Broadbent, W. R. McManus, and D. J. McMahon; Journal of Dairy Science
Redirecting metabolic flux from lactate to ethanol in Lactobacillus casei 12A, E. Phrommao, M. Donath, E. Engelhart, Jeffery R. Broadbent, and J. L. Steele; annual meeting of the Society for Industrial Microbiology
Food $ense kids parent classes, K. Rich, Heidi LeBlanc, D. Christofferson, J. Anderson, L. Boyce, and K. Eller; Utah State University Extension Annual Conference
Food $ense kids parent education, K. Rich, Heidi LeBlanc, D. Christofferson, J. Anderson, L. Boyce, and K. Eller; Utah Dietetic Association Conference
Perspectives on the contribution of lactic acid bacteria to cheese flavor development, J. L. Steele, Jeffery R. Broadbent, and J. Kok; Current Opinion in Biotechnology
Food $ense farmer’s market, M. Stosich, Heidi LeBlanc, and D. Christofferson; Utah State University Extension Annual Conference
Food $ense online education, M. Stosich, Heidi LeBlanc, D. Christofferson, and J. Kudin; Utah State University Extension Annual Conference
Optimal growth ofLactobacillus casei in a Cheddar cheese ripening model system requires exogenous fatty acids, W. S. Tan, M. F. Budinich, R. Ward, Jeffery R. Broadbent, and J. L. Steele; Journal of Dairy Science
Influence of –Carrageenan, Pectin, and Gelatin on the Physicochemical Properties and Stability of Milk Protein-Stabilized Emulsions, M. Tippetts and Silvana Martini; Journal of Food Science
