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2015
Strain Hardening and Anisotropy During Tensile Testing of Sheared Model Mozzarella Cheeses, Prateek Sharma, Peter A. Munro, Tzvetelin T. Dessev, Peter G. Wiles, and E. Allen Foegeding; 9th CIGR Section VI International Technical Symposium
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; Megan Jane Ostler; Jeff 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; Megan Jane Ostler; Jeff Broadbent; Craig J. Oberg; and Donald J. McMahon; Journal of Dairy Science
Fueling Stations: Does Preaparing Food for Athletes Influence Consumption?, Samantha Worden and Katie Nicole Brown; Idaho Academy of Nutrition and Dietetics
2014
Tensile Testing to Quantitate the Anisotropy and Strain Hardening of Mozzarella Cheese, Ramona Bast, Prateek Sharma, Hannah K.B. Easton, Tzvetelin T. Dessev, Mita Lad, and Peter A. Munro; International Dairy Journal
Knowledge of the Female Athlete Triad Among Female High School Athletes and Their Coaches, Katie Nicole Brown, Heidi Wengreen, and Katherine A. Beals; Journal of Pediatric and Adolescent Gynecology
Prevalence of Low Energy Availability in Female Collegiate Athletes, Jennifer Day, Heidi Wengreen, and Katie Nicole Brown; Food and Nutrition Conference and Expo of the Academy of Nutrition and Dietetics
Sports Dietitians and Training Tables: Do Division 1 Football Players Expect a Benefit and Are They Willing to Pay?, K. D. Imthurn, Katie Nicole Brown, and Samantha A. Ramsay; Food and Nutrition Conference and Expo of the Academy of Nutrition and Dietetics
Food Structure Design for Optimum Functionality, Peter A. Munro, Ramona Bast, Tzvetelin T. Dessev, and Prateek Sharma; NZ Conference of Chemical and Materials Engineering
The Triad Trial: Online Education for Coaches, Megan Jane Ostler, Heidi Wengreen, and Katie Nicole Brown; Utah Academy of Nutrition and Dietetics Annual Meeting
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
Techniques to Successfully Measure Steady Shear Viscosity of Mozzarella Cheese, Prateek Sharma, Tzvetelin T. Dessev, Peter A. Munro, Graeme Gillies, Peter G. Wiles, Matt Golding, Bryony James, and Patrick Janssen; IFT Annual Meeting and Food Expo
Genome -Scale Reconstruction of Metabolic Networks of Lactobacillus casei ATCC 334 and 12A, Elena Vinay-Lara, Joshua J. Hamilton, Buffy Stahl, Jeff Broadbent, 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, Jeff 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, Jeff Broadbent and J. L. Steele; Handbook of Proteolytic Enzymes
Streptococcus thermophilus Wzhfunctions as a phosphotyrosine phosphatase, A. D. Cefalo, Jeff 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
Effect of Temperature on Sensory Attributes of Processed Cheese During Storage, H. R. Gupta, K. L. Arora, Prateek Sharma, and S. K. Kanawjia; Asian Journal of Dairy and Food Research
Kinetics of Various Chemical Changes During Storage of Processed Cheese, H. R. Gupta, K. L. Arora, Prateek Sharma, and S. K. Kanawjia; Krishika
Ethanol production by Lactobacillus casei 12A by utilization of plant biomass, J. M. Heidenreich, E. Phrommao, E. Vinay-Lara, Jeff Broadbent, and J. L. Steele; annual meeting of the American Society for Microbiology
Broad scopemethod for creating humanized animal models for animal health and disease research throughantibiotic treatment and human fecal transfer, K. Hintze, Robert E. Ward, A. Benninghoff, J. Cox, Jeff Broadbent, and Michael 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, Jeff 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, Megan Jane Ostler, Jeff 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, Robert E. Ward, J. L. Steele, and Jeff Broadbent; Journal of Bacteriology
Fermentation of algal carcass material by Lactobacillus casei, Tom Overbeck, E. Engelhart, J. H. Oh, E. phrommao, J. L. Steele, and Jeff 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, Ashwini Wagh, Silvana Martini, and M. K. Walsh; IFT-Bonneville Section-Student Poster Competition
Use of Lactose Monolaurate as an Emulsifier and its Effect on Crystallization of Anhydrous Milk Fat, Ashwini Wagh, Silvana Martini, and M. K. Walsh; 103rd AOCS Annual Meeting and Expo
Effect of lactose monolaurate and high intensity ultrasound on crystallization behavior of anydrous milk fat, Ashwini Wagh, M. 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, Jeff Broadbent; Ann. Mtg. Western Dairy Center
Analysis of the Lactobacilluscasei supragenome and its influence in species evolution and lifestyle adaptation, Jeff 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, Jeff 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, Janet 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, JoAnn T. Tschanz, Heidi 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, Jeff 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, Robert E. Ward, J. L. Steele, and Jeff Broadbent; Applied and Environmental Microbiology
Role of Lactobacillus casei cyclopropane fatty acid synthase (cfa) in lactic acid production at low pH, T. S. Oberg, Robert E. Ward, D. L. Welker, J. E. Hughes, J. L. Steele, and Jeff 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, Megan Jane Ostler, Jeff 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, Megan Jane Ostler, Jeff 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, Jeff Broadbent, and J. L. Steele; annual meeting of the Society for Industrial Microbiology
Food $ense kids parent classes, K. Rich, Heidi LeBlanc, D. Christofferson, Janet Anderson, L. Boyce, and K. Eller; Utah State University Extension Annual Conference
Food $ense kids parent education, K. Rich, Heidi LeBlanc, D. Christofferson, Janet Anderson, L. Boyce, and K. Eller; Utah Dietetic Association Conference
Perspectives on the contribution of lactic acidbacteria to cheese flavor development, J. L. Steele, Jeff 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, Robert E. Ward, Jeff 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
Fortification of Cheese with Vitamin D3 using Dairy Protein Emulsions as Delivery Systems, M. Tippetts, Silvana Martini, C. Brothersen, and D. J. McMahon; Journal of Dairy Science
A complete genome sequence ofLactobacillus helveticus R0052, a commercial probiotic strain, T. A. Tompkins, G. Barreau, and Jeff Broadbent; Journal of Bacteriology
Screening Lactobacillus casei strains for attributes of relevance to the production of advanced biofuels, E. Vinay-Lara, J. Heidenreich, E. Phrommao, P. Wu, J. L. Reed, Jeff Broadbent, and J. L. Steele; annual meeting of the Society for Industrial Microbiology
Effect of lactose monolaurate on the crystallization properties of anhydrous milk fat, Ashwini Wagh, Silvana Martini, and M. K. Walsh; Institute of Technologists' 2012 Annual Meeting and Expo
Investigating the use of lactose monolaurate as an emulsifier in 20% oil-in-water emulsions, Ashwini Wagh, Silvana Martini, and M. K. Walsh; Institute of Technologists' 2012 Annual Meeting and Expo
2011
Thermal and optical properties of mixed pectin-wax films, E. R. Baumler, A. A. Carelli, and Silvana Martini; 102nd AOCS Annual Meeting and Expo
Physical characteristics of sunflower wax-pectin aqueous solutions, E. R. Baumler, R. Kerr, A. A. Carelli, and Silvana Martini; 102nd AOCS Annual Meeting and Expo
A systematic study of cheese microbiology and flavor based on salt cation substitution in lower sodium Cheddar cheese: identification of the predominant species of lactic aid bacteria present during aging, Jeff Broadbent; Ann. Mtg. Western Dairy Center
Cheese curing and flavor development, Jeff Broadbent; Proc. Ann. Cheese Making Short Course
Effect of fat removal on cheese microenvironment and starter culture metabolism in cheddar cheese, Jeff Broadbent; Ann. Mtg. Western Dairy Center
Cheese: NSLAB, Jeff Broadbent, M. F. Budinich, and J. L. Steele; Encyclopedia of Dairy Science
Genetic diversity in proteolytic enzymes and amino acid metabolism among Lactobacillushelveticus strains, Jeff Broadbent, H. Cai, R. L. Larsen, J. E. Hughes, D. L. Welker, V. G. De Carvalho, T. A. Tompkins, Y. Ardo, F. Vogensen, A. DeLorentiis, M. Gatti, E. Neviani, and J. L. Steele; Journal of Dairy Science
