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2011

Increasing Functionality of Low Fat Mozzarella Cheese Using Polysaccharides, E. N. Oberg, W. R. McManus, and Donald J. McMahon; Journal of Dairy Science

Transcriptional response to hydrogen peroxide stress by Bifidobacterium longum strains NCC2705 and D2957, T. S. Oberg, J. L. Steele, and Jeffery R. Broadbent; 10th International Symposium of Lactic Acid Bacteria Genetics, Metabolism and Applications

Intrinsic and inducible resistance to hydrogen peroxide in Bifidobacterium species, T. S. Oberg, J. L. Steele, S. C. Ingham, V. V. Smeianov, E. P. Briczinski, A. Abdalla, and Jeffery R. Broadbent; Journal of Industrial Microbiology & Biotechnology

Identification of ether-linked lipids in the cytoplasmic membrane of Bifidobacterium animalis subsp. Lactis, T. S. Oberg, R. E. Ward, J. L. Steele, and Jeffery R. Broadbent; 10th International Symposium of Lactic Acid Bacteria Genetics, Metabolism and Applications

Transcriptional and physiological response of Bifidobacterium animalis subsp. lactis strains BL-O4 and DSM10140 to hydrogen peroxide stress, T. S. Oberg, R. E. Ward, J. L. Steele, and Jeffery R. Broadbent; 10th International Symposium of Lactic Acid Bacteria Genetics, Metabolism and Applications

Transcriptional and physiological responses of Bifidobacterium animalis ssp. lactis strains to hydrogen peroxide stress, T. Oberg, R. E. Ward, J. L. Steele, and Jeffery R. Broadbent; annual meeting of the American Dairy Science Association

Growth and metabolism of Lactobacillus casei in a ripening Cheddar cheese model varying salt, lactate, and lactose concentrations, J. H. Oh, M. F. Budinich, M. A. Drake, R. E. Miracle, Jeffery R. Broadbent, and J. L. Steele; annual meeting of the American Dairy Science Association

Propiedades Fisicoquímicas de Estearinas de Aceite de Girasol Alto Esteárico Alto Oleico, J. Rincon Cardonal, Y. Ye, Silvana Martini, R. Candal, and L. Herrera; XIV Latin American Congress and Exhibition on Fats and Oils Confectionery Fats and Oils

Survival of Listeria monocytogenes Introduced as a Post-Aging Contaminant During Storage of Low-Salt Cheddar Cheese at 4, 10, and 21°C., S. Shrestha, J. A. Grieder, Donald J. McMahon, and B. A. Nummer; Journal of Dairy Science

Survival of Salmonella Serovars Introduced as a Post-Aging Contaminant During Storage of Low-Salt Cheddar Cheese at 4, 10, and 21°C, S. Shrestha, J. A. Grieder, Donald J. McMahon, and B. A. Nummer; Journal of Food Science

Comparative genomics reveals extensive genetic diversity within Lactobacillus casei, J. L. Steele, H. Cai, J. Heidenreich, K. Tandee, E. Neeno-Eckwall, N. Perna, J. Reed, B. Stahl, R. Barrangou, and Jeffery R. Broadbent; 10th International Symposium of Lactic Acid Bacteria Genetics, Metabolism and Applications

Evaluation of Lactobacillus casei strains in a model cheese ripening system, J. L. Steele, J. H. Oh, H. Cai, M. Budinich, M. Drake, R. Miracle, and Jeffery R. Broadbent; 10th International Symposium of Lactic Acid Bacteria Genetics, Metabolism and Applications

Evaluation of potential probiotic Lactobacillus casei strains in an in vitro gastrointestinal model and piglets, K. Tandee, P. Wipperfurth, M. Budinich, B. Walters, T. Crenshaw, Jeffery R. Broadbent, and J. L. Steele; 10th International Symposium of Lactic Acid Bacteria Genetics, Metabolism and Applications

Correlation of agespecific phenylalanine levels with intellectual outcome in patients with phenylketonuria., KS Viau, Heidi J. Wengreen, SL Earnst, NL Cantor, LV Furtado, and N Longo; Journal of Inherited Metabolic Disease

Improvement in Melting and Baking Properties of Low Fat Mozzarella Cheese, R. Wadhwani, W. R. McManus, and Donald J. McMahon; Journal of Dairy Science

A successful school-based approach to increasing fruit and vegetable intake among children: the Food Dudes program., Heidi J. Wengreen, S Aguilar, and G Madden; Food & Nutrition Conference & Expo

Prospective study of ready-to-eat breakfast cereal consumption and cognitive decline among elderly men and women in Cache County, Utah, Study on Memory, Health, and Aging., Heidi J. Wengreen, C Nelson, R Munger, and C Corcoran; The Journal of Nutrition, Health and Aging

Associations between dietary long-chain n3 and n6 polyunsaturated fatty acids, red blood cell fatty acids, and C-reactive protein among elderly men and women in Utah., Heidi J. Wengreen, B Ward, M Lefevre, and R Munger; Experimental Biology

Using High Intensity Ultrasound as a Tool to Change the Functional Properties of Interesterified Soybean Oil, Yubin Ye, Ashwini Wagh, and Silvana Martini; Journal of Agricultural and Food Chemistry

High intensity ultrasound as a novel technique to change the microstructure and textural properties of fats, Y. Ye, A. Wagh, and Silvana Martini; IFT11 Annual Meeting & Expo

Using high intensity ultrasound as a tool to change the functional properties of interesterified soybean oil, Y. Ye, A. Wagh, and Silvana Martini; 102nd AOCS Annual Meeting and Expo

Effect of five fats sources on the physicochemical quality of baked goods, H. Zhong, K. Allen, and Silvana Martini; 102nd AOCS Annual Meeting and Expo

2010

Shelf-life studies of putative probiotic Lactobacillus casei strains in milk and yogurt, B. Aktas, M. Budinich, L. Hoza, Jeffery R. Broadbent, and J. L. Steele; annual meeting of the Institute for Food Technologists

Comparison of Spice-Derived Antioxidants and Metal Chelators on Fresh Beef Color Stability, Karin Allen and Daren P. Cornforth; Meat Science

Use of focus groups to identify parental attitudes and values about feeding their families and preferences for obtaining nutrition- and food-related information., S Bervan, T Vitale, and Heidi J. Wengreen; Presented at the Society of Nutrition Education annual meeting. Reno, NV.

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

Physiological and transcriptional response of Lactobacillus casei ATCC 334 to acid stress, Jeffery R. Broadbent, R. L. Larsen, V. Deibel, and J. L. Steele; Journal of Bacteriology

Pediococcus, Jeffery R. Broadbent and J. L. Steele; Encyclopedia of Biotechnology in Agricultureand Food

Diet Quality and Activity Level of College Freshmen., KN Brown and Heidi J. Wengreen; Presented at the Southwest Chapter of the American College of Sports Medicine annual meeting. San Diego, CA.

Peer Instruction: Efficacy and implications for freshman nutrition promotion and dietetics education., KN Brown and Heidi J. Wengreen; Presented at the Utah Dietetic Association annual meeting. Ogden, UT.

Nutrition and health paraprofessional certification poster, D. Christofferson and Heidi LeBlanc; Society of Nutrition Education Annual Conference

Nutrition and health paraprofessional certification, D. Christofferson, Heidi LeBlanc, Nedra Christensen, and M. Bunch; Journal of Nutrition Education and Behavior

Use of a focus group to determine ideal nutrition interventions for educating college freshmen at Utah State University., M Dimmick, E Heaton, A Swenson, K Eller, T Parkinson, K Brown, and Heidi J. Wengreen; Presented at the Utah Dietetic Association annual meeting. Ogden, UT.

Ultrasonic Spectral Analysis of Cavitation Bubbles in Vegetable Oils, T. E. Doyle, Silvana Martini, S. C. Jensen, R. J. T. Pichardo, and V. Hart; 106th Meeting of the Acoustical Society of America, Cancun, Mexico

Impact of Fat Reduction on Flavor and Flavor Chemistry of Cheddar Cheeses, M. A. Drake, R. E. Miracle, and Donald J. McMahon; Journal of Dairy Science

Influence of Fat on Flavour and Flavour Development in Cheddar Cheese, M. A. Drake, R. E. Miracle, and Donald J. McMahon; IDF World Dairy Summit-Cheese Science 2010

Addition of Probiotic Bacteria Modifies the Biodiversity of Other Lactic Acid Bacteria in Cheddar Cheese, B. Ganesan, B. C. Weimer, G. Rompato, J. Pinzon, P. Desai, C. Brothersen, and Donald J. McMahon; Journal of Dairy Science

Emulsifying Properties of Lactose-amines in Oil-in-Water Emulsions, N. Garg, Silvana Martini, D. W. Britt, and M. K. Walsh; Food Research International

Bulk Oils and Shortenings, Spreads, and Frying Oils, F. D. Gunstone and Silvana Martini; Chemical Deterioration and Physical Instability of Food and Beverages

Vegetable exposure and education: Impact on vegetable consumption in preschool-age children., M King, Heidi J. Wengreen, T Vitale, and J Anderson; Presented at the Society of Nutrition Education annual meeting. Reno, NV.

Childhood nutrition, Heidi LeBlanc

Food $ense with Extension, Heidi LeBlanc; Food $ense Annual Conference

Food Storage when you don’t have enough to eat, Heidi LeBlanc; Weber Food Storage Conference, Weber County Extension

Utah update: Best practices, Heidi LeBlanc; Mountain Plains Region Webinar Training

Healthifying a recipe. Healthy eating on a limited budget, Heidi LeBlanc and D. Christofferson

Highlights of Food $ense and incorporating family mealtime, Heidi LeBlanc and D. Christofferson; Food $ense Annual Conference

Food $ense Paperwork Reduction Act, Heidi LeBlanc and E. Milligan; Food $ense Annual Conference

Flavor of Canola Oil, Silvana Martini; Handbook of Fruits and Vegetables

Food structure, chemical composition, and sensory perception, Silvana Martini; USU Research Council

How to land the academic job, Silvana Martini; Career Preparation: How to Get and keep a Job in Food Science

Power Ultrasound and its Effect on Fat Microstructure, Silvana Martini; KRAFT Foods Inc

Influence of Time, Temperature, and Intensity of High Intensity Ultrasound on the Turbidity of Whey proteins, Silvana Martini, R. Potter, and M. Walsh; 101st AOCS Annual Meeting and Expo

Optimizing the Use of High Intensity Ultrasound to Decrease Turbidity in Whey Protein Suspensions, Silvana Martini, R. Potter, and M. K. Walsh; Food Research International

Monitoring Bubble Dynamics in Soybean Oil, Silvana Martini, R. J. Tejeda Pichardo, S. C. Hart, and T. Doyle; 101st AOCS Annual Meeting and Expo

Development of a Flavor Lexicon for Meat Samples, C. Maughan and Silvana Martini; 2010 RMC

Issues With Lower Fat and Lower Salt Cheeses, Donald J. McMahon; Issues with Lower Fat and Lower Salt Cheeses

Sodium Reduction in Natural Cheese, Donald J. McMahon; Sodium Reduction in Natural Cheese

Influence of Sodium Gluconate on Flavor and Microbiology of Low Fat Cheddar Cheese, Donald J. McMahon, C. J. Oberg, L. Moyes, R. E. Miracle, and M. A. Drake; Journal of Dairy Science

Consumer Flavor Preferences and Level of Aged Cheddar Cheese Flavor, Donald J. McMahon and R. Wadhwani; Journal of Dairy Science

Food $ense DVD education, J. Murri, Heidi LeBlanc, N. Christensen, and J. Smith; Utah Dietetic Association Annual Conference

DVD multimedia nutrition education curriculum for self study, J. Murri, Heidi LeBlanc, J. Smith, N. Christensen, and J. Anderson

DVD multimedia nutrition education curriculum for self-study, J. Murri, J. Smith, N. K. Christensen, and Heidi LeBlanc; Utah Dietetic Association Annual Meeting

Increasing Stringiness of Low Fat Mozzarella Cheese Using Polysaccharides, E. N. Oberg, K. M. Larsen, D. A. Irish, M. M. Motawee, and Donald J. McMahon; Journal of Dairy Science

Transcriptional stress responses to hydrogen peroxide in Bifidobacterium longum, T. S. Oberg, J. L. Steele, S. C. Ingham, and Jeffery R. Broadbent; annual meeting of the American Dairy Science Association

Differential response of Bifidobacterium animalis spp. lactis to hydrogen peroxide stress, T. S. Oberg, J. L. Steele, S. C. Ingham, R. E. Ward, and Jeffery R. Broadbent; annual meeting of the Society for Industrial Microbiology

Differential transcriptional response and physiological differences of Bifidobacterium animalis ssp. lactis strains to hydrogen peroxide stress, T. S. Oberg, R. E. Ward, J. L. Steele, S. C. Ingham, and Jeffery R. Broadbent; 6th International Symposium on Probiotics

Does vegetable education increase vegetable choice and consumption among fifth-graders?, k Rich, A Woodbury, C Arnold, A Brady, R Jackson, B Sagers, A Winder, C Somsen, J Day, S Bevan, Heidi J. Wengreen, and N Christensen; Presented at the Utah Dietetic Association annual meeting. Ogden, UT.

Rheological Properties and Microstructure of Cheddar Cheese Made with Different Fat Contents, N. R. Rogers, Donald J. McMahon, C. R. Daubert, T. K. Berry, and E. A. Foegeding; Journal of Dairy Science

Qualitative evidence of the disconnect between intent and interpretation of common child obesity prevention messages., M Sigman-Grant, k Krogstrand, K Srom, B Olson, Heidi J. Wengreen, and A Mobley; The Forum for Family and Consumer Issues

DVD multimedia nutrition education curriculum for self-study, Janette Smith, Heidi LeBlanc, Nedra Christensen, Janet Anderson, and Jennie Murri; Utah Affiliate Family Consumer Science

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 bodycomposition change during the first year of college: A study of transitional residence hallfreshmen., 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

Link

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

PDF

Comparison of the complete genome sequencesof 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