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2011
Influence of cheese microenvironment on metabolism of Lactococcus lactis M70, Jeff Broadbent, Robert E. Ward, M. J. Young, C. Brighton, L. J. Ward, T. S. Oberg, and J. L. Steele; 10th International Symposium of Lactic Acid Bacteria Genetics, Metabolism and Applications
How can we help college students eat healthier? Survey results of dietary habits and focus group perspectives on how to best teach students., KN Brown and Heidi Wengreen; Intermountain Graduate Research Symposium.
Improving Diets of College Students:Survey of Dietary Habits and Focus Group Perspectives on How to Best Teach Students, K Brown, Heidi Wengreen, M Dimmick, and K Eller; Journal of Health Behavior and Public Health
Increased self-efficacy for vegetablepreparation following an online skill-based intervention and in-class tasting experience as part ofa general education college nutrition course., k Brown, Heidi Wengreen, T Vitale, and Janet Anderson; American Journal of Health Promotion
Growth of Lactobacillus paracasei ATCC 334 in a cheese model system: a biochemical approach, M. Budinich, I. Diaz-Muniz, H. Cai, S. A. Rankin, Jeff Broadbent, and J. L. Steele; Journal of Dairy Science
Decontamination and residual effectsagainst pathogens from washing meat surfaces with 2% levulinic, acetic, and lactic acids, C. E. Carpenter, J. V. Smith, and Jeff Broadbent; Meat Science
Intraspecific and interspecificinteractions among proteins regulating exopolysaccharide synthesis in Streptococcus thermophilus,Streptococcus iniae, and Lactococcus lactis ssp. cremoris and the assessment of potential lateralgene transfer, A. D. Cefalo, Jeff Broadbent, and D. L. Welker; Canadian Journal of Microbiology
Protein-protein interactions among thecomponents of the biosynthetic machinery responsible for exopolysaccharide production inStreptococcus thermophilus MR-1C, A. D. Cefalo, Jeff Broadbent, and D. L. Welker; Journal of Applied Microbiology
National certification, D. Christofferson, N. Christensen, Heidi LeBlanc, M. Bunch, and M. Stosich; USU Extension Annual Conference
Utah Certification Program, D. Christofferson, N. Christensen, Heidi LeBlanc, M. Bunch, and M. Stosich; Utah Dietetic Association Annual Conference
Fortification of Cheddar Cheese with Vitamin D Does Not Alter Cheese Flavor Perception, B. Ganesan, C. Brothersen, and Donald J. McMahon; Journal of Dairy Science
Recovery of Omega-3 Fatty Acids in Cheddar Cheese Curd and Long-Term Stability of Omega-3 Fatty Acids in Whey Powder, B. Ganesan, C. Brothersen, and Donald J. McMahon; Journal of Dairy Science
Manufacture and Sensory Analysis of Reduced and Low Sodium Cheddar Cheese, B. Ganesan, K. Brown, D. Irish, C. Brothersen, and Donald J. McMahon; Journal of Dairy Science
Manufacture and Sensory Analysis of Reduced and Low Sodium Pasta Filata Style Mozzarella Cheeses, B. Ganesan, K. Brown, D. Irish, C. Brothersen, and Donald J. McMahon; Journal of Dairy Science
Microbial and Sensory Evaluation of Fresh Mozzarella Cheese, B. Ganesan, D. Irish, C. Brothersen, and Donald J. McMahon; Journal of Dairy Science
Functional Dairy Foods-An Overview, Shaik Abdul Hussain, Prateek Sharma, and Ram Ran Bijoy Singh; International Conference on Functional Dairy Foods
Crystallization Behavior of Anhydrous Milk Fat-Sunflower Oil Wax Blends, Rebekah M. Kerr, Xenia Tombokan, Supriyo Ghosh, and Silvana Martini; Journal of Agricultural and Food Chemistry
Crystallization behavior of anhydrous milk fat and sunflower oil blends, R. Kerr and Silvana Martini; 102nd AOCS Annual Meeting and Expo
Protein breakdown by lactic acid bacteria, J. Kok, E. R. Kunji, J. L. Steele, and Jeff Broadbent; Thirty Years of Research on Lactic Acid Bacteria
Making a difference, Heidi LeBlanc; Kiwanis Presentation
National Cutrition Certification Program training, Heidi LeBlanc; Expanded Food and Nutrition Education Program Conference
Utah State University Food $ense, Heidi LeBlanc
Utah update: Best practices, Heidi LeBlanc; Mountain Plains Region Webinar Training
Food $ense FY 2012, Heidi LeBlanc and D. Christofferson; Food $ense Annual Conference
National Nutrition Certification Program (NNCP), Heidi LeBlanc and D. Christofferson; Land Grant System Program Development Team for SNAP-Ed Webinar, National Launch for Utah Certification program
National Nutrition Paraprofessional Certification Program, Heidi LeBlanc and D. Christofferson; SNAP-Ed Program Development Team Webinar Series
Nutrition Certification Paraprofessional Program, Heidi LeBlanc and D. Christofferson; National EFNEP Annual Training
Farmer's market demonstrations (Food $ense), Heidi LeBlanc, M. Stoisch, T. Vitale, and D. Christofferson; USU Extension Annual Conference
Food $ense partnership opportunities, Heidi LeBlanc and M. Stosich; Food Bank Hunger Conference
Food $ense farmer's market demonstrations, Heidi LeBlanc, M. Stosich, T. Vitale, and D. Christofferson; Utah Dietetic Association Annual Conference
Beyond texture and mouthfeel: How lipids influence taste perception, Silvana Martini; Inform
Sensory Evaluation: a tool to characterize food products, Silvana Martini; Departamento de Industrias, University of Buenos Aires, Argentina
Use of ultrasound in lipid food systems, Silvana Martini; Indo-US workshop on Nano-Ultrasonics, Trichy, India
Sensory quantification using TD-NMR, Silvana Martini, R. Wadhwani, S. Ghosh, and X. Tombokan; TD-NMR Applications in the Food Industry: Compositional Analysis, Quality Control, and Safety
What Happens When You Lower Salt in Cheese, Donald J. McMahon; What Happens When You Lower Salt in Cheese
Lower Fat and Lower Sodium Cheese Research, Donald J. McMahon and N. Farkye; Lower Fat and Lower Sodium Cheese Research
Electrical Resistive Heating vs. Conventional UHT Technologies, Donald J. McMahon, B. Ganesan, M. Qian, and C. Brothersen; Journal of Dairy Science
Electrical Resistive Heating vs. Conventional UHT Technologies, Donald J. McMahon, B. Ganesan, M. Qian, and C. Brothersen; Electrical Resistive Heating vs. Conventional UHT Technologies
Influence of pH on Flavor of Low Fat Cheddar Cheese, Donald J. McMahon and M. M. Motawee; Journal of Dairy Science
Cheese: Pasta-filata Cheeses: Low-Moisture Part-Skim Mozzarella (Pizza Cheese), Donald J. McMahon and C. J. Oberg; Encyclopedia of Dairy Sciences
Influence of Salt-In-Moisture of Full Fat and Low Fat Cheddar Cheese on Microflora and Flavor, Donald J. McMahon, C. J. Oberg, L. Moyes, R. E. Miracle, and M. A. Drake; Journal of Dairy Science
The Impact of Sodium Reduction on the Flavor of Full Fat and Low Fat Cheddar Cheese, M. A. Miracle, A. Drake, and Donald J. McMahon; Journal of Dairy Science
Survival of Probiotic Adjunct Cultures in Cheese and Challenges in their Enumeration Using Selective Media, C. J. Oberg, L. V. Moyes, M. J. Domeck, C. F. Brothersen, and Donald J. McMahon; Journal of Dairy Science
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 Jeff 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 Jeff Broadbent; Journal of Industrial Microbiology & Biotechnology
Identification of ether-linked lipids in the cytoplasmic membrane of Bifidobacterium animalis subsp. Lactis, T. S. Oberg, Robert E. Ward, J. L. Steele, and Jeff 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, Robert E. Ward, J. L. Steele, and Jeff 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, Robert E. Ward, J. L. Steele, and Jeff 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, Jeff 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 Jeff 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 Jeff 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, Jeff Broadbent, and J. L. Steele; 10th International Symposium of Lactic Acid Bacteria Genetics, Metabolism and Applications
Correlation of age-specific phenylalanine levels with intellectual outcome in patients with phenylketonuria, KS Viau, Heidi 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 Wengreen, S Aguilar, and Gregory J. Madden; Food & Nutrition Conference & Expo
Prospective study of ready-to-eat breakfastcereal consumption and cognitive decline among elderly men and women in Cache County,Utah, Study on Memory, Health, and Aging., Heidi Wengreen, C Nelson, Ronald G. Munger, and Chris D. 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 Wengreen, B Ward, Michael Lefevre, and Ronald G. 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, Ashwini 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, Ashwini 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, Jeff 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 Wengreen; Presented at the Society of Nutrition Education annual meeting. Reno, NV.
Cheese curing and flavor development, Jeff Broadbent; presentation for the USU Cheese Making Short Courses
Physiological and transcriptional response of Lactobacillus casei ATCC 334 to acid stress, Jeff Broadbent, R. L. Larsen, V. Deibel, and J. L. Steele; Journal of Bacteriology
Pediococcus, Jeff Broadbent and J. L. Steele; Encyclopedia of Biotechnology in Agricultureand Food
Diet Quality and Activity Level of College Freshmen., KN Brown and Heidi 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 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 K. 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, Edward M. Heath, A Swenson, K Eller, T Parkinson, K Brown, and Heidi 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 Wengreen, T Vitale, and Janet 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. K. 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
