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2010
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 Janet 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 Jeff 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, Robert E. Ward, and Jeff 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, Robert E. Ward, J. L. Steele, S. C. Ingham, and Jeff 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 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 Wengreen, and A Mobley; The Forum for Family and Consumer Issues
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, Jeff Broadbent, and J. L. Steele; annual meeting of the Institute for Food Technologists
DVD multimedia nutrition education curriculum for self-study, J. Tawzer, Heidi LeBlanc, Nedra K. Christensen, Janet Anderson, and Jennie Murri; Utah Affiliate Family Consumer Science
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 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 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 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 Wengreen; Presented at the Center for Epidemiologic Research seminary series. Utah State University, Logan, Utah.
SCAN kids, Skin Carotenoids and Nutrition., Heidi 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 Wengreen, S Aguilar, and Michael 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 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 Wengreen, E Strasser, and S Bevan; Utah Food Service Section II: Curriculum Vitae 11 Association. Layton, UT.
2009
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
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, Jeff 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, Jeff 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, Jeff Broadbent; USU Cheese Making Short Courses
Effect of fat removal on cheese microenvironment and starter culture metabolism in cheddar cheese, Jeff Broadbent; annual meeting of the Western Dairy Center
How genomics has advanced our understanding of lactobacilli and their role in dairy foods, Jeff Broadbent; Proc. Western Dairy Center Cheese Symposium
Low fat cheese strategic platform study; objective 3-cheese microbiology, Jeff 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 Wengreen
Genome sequence andcomparative genome analysis of Lactobacillus casei: insights into their niche-associated evolution, H. Cai, R. Thompson, Jeff 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 Jeff 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
Effects of Starch Addition on a Low-Fat Cheese Model System, K. M. Larsen, Donald J. McMahon, and W. R. McManus; Journal of Dairy Science
Viva Vegetables!, M Latimer, T Vitale, and Heidi Wengreen
Viva Vegetables! newsletters., M Latimer, T Vitale, and Heidi Wengreen
The role of sensory-based, vegetable-themed education in increasing vegetable preference among elementary-aged school children., M Latimer, Heidi Wengreen, and T Vitale; Presented at the Food and Nutrition Conference and Expo. Annual conference of the American Dietetic Association. Denver, CO.
Agent Food $ense training, Heidi LeBlanc; Food $ense Annual Conference
Celebrate what is right with the world, Heidi LeBlanc; Food $ense Annual Conference
Maximizing paraprofessional potential panel, Heidi LeBlanc; Food $ense Annual Conference
Programs that assist low income in Utah Panel, Heidi LeBlanc; Utahans against Hunger Conference
Learning styles and teaching techniques, Heidi LeBlanc and S. Hansen; Food $ense Annual Conference
Surviving and thriving on a budget, Heidi LeBlanc, M. Latimer, and D. Christofferson; CASH Conference
Effect of High Intensity Ultrasound (HIU) on Crystallization Behavior and Texture of Palm Kernel Oil and an All-Purpose Shortening, J. Lee, A. H. Suzuki, S. G. Padilla, and Silvana Martini; IFT-Bonneville Section-Student Poster Competition
High Intensity Ultrasound: an Additional Tool to Change the Microstructure of Lipids, Silvana Martini; Crystallization of Lipids, from Nucleation to Application
Review of the book: Modifying Flavour in Food Ed. By Taylor, Silvana Martini; Trends in Food Science and Techonology
Modifying Lipid Crystallization Using Acoustic Waves, Silvana Martini, A. Suzuki, and J. Lee; 100th AOCS Annual Meeting and Expo
Fortification of Reduced Fat Cheddar Cheese with n-3 Fatty Acids: Effect on Off-Flavor Generation, Silvana Martini, J. E. Thurgood, C. Brothersen, Robert E. Ward, and D. J. McMahon; Journal of Dairy Science
TD-NMR: Theory and Application in Food Science: A review, Silvana Martini, X. Tombokan, and S. Ghosh; IFT '09 Annual Meeting and Expo
Low Fat Cheese Containing Readily Releasable Oil Upon Heating, Donald J. McMahon; U.S. Prov. Patent Appl.
Low Fat Natural Cheese Research, Donald J. McMahon; Low Fat Natural Cheese Research
Hardening of High Protein Nutrition Bars and Sugar/Polyol-Protein Phase Separation, Donald J. McMahon, S. L. Adams, and W. R. McManus; Journal of Food Science
Microstructural Changes in Casein Supramolecules During Acidification of Skim Milk, Donald J. McMahon, H. Du, W. R. McManus, and K. M. Larsen; Journal of Dairy Science
Influence of Brine Concentration and Temperature on Composition, Microstructure and Yield of Feta Cheese, Donald J. McMahon, M. M. Motawee, and W. R. McManus; Journal of Dairy Science
Improving the Baking and Melting of Low Fat Mozzarella Cheese, Donald J. McMahon, R. Wadhwani, and W. R. McManus; Improving the Baking and Melting of Low Fat Mozzarella Cheese
Distribution of Fat in Comminuted Cheese at Varying Fat Levels and Storage Times Using Laser Scanning Confocal Microscopy and Textural Analysis, W. R. McManus, N. Garg, and Donald J. McMahon; Journal of Dairy Science
Identification of Starch in Milk Protein Gels Using Confocal Microscopy, W. R. McManus, K. M. Larsen, and Donald J. McMahon; Microscopy Today
Fate of Aflatoxin M1 During Manufacture and Brining of Feta Cheese, M. M. Motawee and Donald J. McMahon; Journal of Dairy Science
Fate of Aflatoxin M1 During Manufacture and Storage of Feta Cheese, M. M. Motawee and Donald J. McMahon; Journal of Food Science
Survey of Aflatoxin M1 in Cow, Goat, Buffalo andCamel Milks in Ismailia-Egypt Using ELISA., M. M. Motawee and Donald J. McMahon; Environ. Contam. Tox.
Type 2 diabetes and incidence of dementia: the Cache County Study on Memory, Health and Aging., Ronald G. Munger, J Larson, and Heidi Wengreen; Presented at the International Conference on Alzheimer’s Disease. Vienna, Austria.
Folate, B-vitamins and risk of incidentdementia: the Cache County Study., C Nelson, Heidi Wengreen, Chris D. Corcoran, and Ronald G. Munger; Journal of Nutrition Health and Aging
Increasing Omega Fatty Acid Content in Milk Through Cow’s Diet: Effect on Milk Flavor, K. A. S. Nelson and Silvana Martini; Journal of Dairy Science
Newly recognized actions of vitamin D metabolites, Ilka Nemere; Newly recognized actions of vitamin D metabolites
Methodology for Differentiation of Lactic Acid Bacteria in Cheese Made with Probiotic Adjunct Cultures, C. J. Oberg, L. Moyes, C. Brothersen, and Donald J. McMahon; Journal of Dairy Science
Survival of Probiotic Adjunct Cultures Added to Low-Fat, Reduced Fat, and Full Fat Cheddar Cheese, C. J. Oberg, L. Moyes, C. Brothersen, and Donald J. McMahon; Journal of Dairy Science
Intrinsic resistance and stress responses to hydrogen peroxide in bifidobacteria, T. S. Oberg, S. C. Ingham, J. L. Steele, and Jeff Broadbent; Ann. Mtg. American Dairy Science Association
The Effect of Aging on Low, Reduced, and Full Fat Cheddar Cheese Texture, N. R. Rogers, M. A. Drake, C. R. Daubert, Donald J. McMahon, T. K. Bletsch, and E. A. Foegeding; Journal of Dairy Science
Growth of Lactobacillus casei at 8°C in Cheddar cheese extract requires supplementation, W. S. Tan, M. F. Budinich, Robert E. Ward, Jeff Broadbent, and J. L. Steele; Ann. Mtg. American Dairy Science Association
Physiological and transcriptional response of Lactobacillus casei ATCC 334 to acid stress, R. Thompson, V. Deibel, J. Steele, and Jeff Broadbent; Ann. Mtg. American Dairy Science Association
The Effect of Lipids on Recognition Thresholds of the Five Basic Tastes, J. Thurgood, C. Maughan, and Silvana Martini; 100th AOCS Annual Meeting and Expo
Effect of Cooling Rate on the Thermal Behaviour and Physicochemical Stability of Oil-In-Water Emulsions, Megan Tippetts and Silvana Martini; Food Research International
Effect of Oil Content and Processing Conditions on the Thermal Behavior and Physicochemical Stability of Oil-in-water Emulsions, Megan Tippetts and Silvana Martini; International Journal of Food Science and Technology
Retention of Vitamin D Fortified Emulsions in Bench-Top Cheese, M. Tippetts, S. Martini, C. Brothersen, and Donald J. McMahon; Journal of Dairy Science
Effect of Cooling Rate on the Stability of Anhydrous Milk Fat/Soybean Oil-in-Water Emulsions, M. Tippetts and Silvana Martini; 100th AOCS Annual Meeting and Expo
Retention of Vitamin D Fortified Emulsions in Bench-top Cheese, M. Tippetts, Silvana Martini, and C. Brothersen; 2009 ADSA Annual Meeting
Low Fat Mozzarella Cheese with Improved Baking and Melting Properties, R. Wadhwani and Donald J. McMahon; Journal of Dairy Science
Effects of holiday season body composition and weight change., D Wagner, J Larson, and Heidi Wengreen; Presented at the Southwest chapter of the American College of Sports Medicine. San Diego, CA.
Diet and Alzheimer’s Disease., Heidi Wengreen; General Mills Bell Institute of Health Annual General Education Symposium. Minneapolis, MN.
Diet and Alzheimer’s Disease., Heidi Wengreen; Presented at Utah State University, Research Council. Utah State University, Logan, Utah.
Diet and Alzheimer’s Disease., Heidi Wengreen; Presented at the Center for Advanced Nutrition seminar series, Utah State Science and Research Initiative. Utah State University, Logan, Utah.
Schools, kids, food, and health., Heidi Wengreen; Utah Dietetic Association annual meetings. West Jordan, UT.
Increasing vegetable intake among college students: A model for change., Heidi Wengreen, K Brown, T Vitale, and Janet Anderson; Presented at the Food and Nutrition Conference and Expo. American Dietetic Association. Denver, CO.
Alzheimer’s Disease: delaying onset through nutrition in Food and Nutrition in Disease Management, Heidi Wengreen, M Fotuhi, J Payam, and C Nelson; Food and Nutrition in Disease Management
Change in diet, physical activity, and body weight among youngadultsduring the transition from high school to college., Heidi Wengreen and C Moncur; Nutrition Journal
DASH diet and cognitive decline among eldery men and women of the Cache County Study on Memory, Health and Aging., Heidi Wengreen, C Nelson, Ronald G. Munger, and Chris D. Corcoran; Presented at the Society for Epidemiologic Research. Anaheim, CA.
DASH diet and risk of osteoporotic hip fracture., Heidi Wengreen, C Nelson, Ronald G. Munger, and Chris D. Corcoran; Presented at the Society for Epidemiologic Research. Anaheim, CA.
DASH diet, cognitive decline, and risk of Alzheimer’s Disease., Heidi Wengreen, C Nelson, Ronald G. Munger, and Chris D. Corcoran; Presented at the International Conference on Alzheimer’s Disease. Vienna, Austria.
Diet quality is associated with bettercognitive test performance among aging men and women, Heidi Wengreen, C Nelson, Ronald G. Munger, and Chris D. Corcoran; Journal of Nutrition
2008
Characterizing stress responses of bifidobacteria strains of industrial importance, K. A. Abdalla, M. A. Mohran, S. C. Ingham, Jeff Broadbent, and J. L. Steele; annual meeting of the American Dairy Science Association
Effect of Hydrolyzed Whey Protein on the Texture and Microstructure of Nutrition Bars Analyzed Using Texture Analysis and Confocal Microscopy, S. Adam and Donald J. McMahon; IFT Annual Meeting
