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2008
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
Cheese curing and flavor development, Jeff Broadbent; USU Cheese Making Short Courses
New seed grant programs, Jeff Broadbent; USU Research Week
Comparative genome analysis of the obligately homofermentative lactic acid bacterium Lactobacillus helveticus, Jeff Broadbent, R. L. Thompson, J. E. Hughes, D. L. Welker, J. L. Steele, H. Cai, Y. Ardo, F. K. Vogensen, T. A. Thompkins, K. Hagen, and E. Altermann; 9th International Symposium on Lactic Acid Bacteria: Health, Evolution, and Systems Biology
Physiological and transcriptional response of Lactobacillus casei ATCC 334 to acid stress, Jeff Broadbent, R. L. Thompson, J. L. Steele, and V. Deibel; 9th International Symposium on Lactic Acid Bacteria: Health, Evolution, and Systems Biology
Taming the Freshmen-15., K Brown, W Nisson, M Call, and Heidi Wengreen; Presented at the Food and Nutrition Conference and Expo. Annual conference of the American Dietetic Association. Chicago, IL.
Growth substrates for nonstarter lactic acid bacteria: Biochemistry and transcriptional profile of Lactobacillus casei ATCC 334 in a Cheddar cheese model system., M. Budinich, I. Diaz-Muniz, H. Cai, V. Smeianov, Jeff Broadbent, and J. Steele; annual meeting of the American Dairy Science Association
Characterization of important microbiological and chemical attributes in full fat, reduced fat and low fat Cheddar cheeses made with a single, defined Lactococcus lactis starter culture during 9 month ripening period, M. Budinich, M. Johnson, Jeff Broadbent, and J. L. Steele; 5th IDF Symposium on Cheese Ripening
Growth of Lactobacillus casei ATCC 334 in a cheese model system: A genomic approach, M. Budinich, I. Perez-Diaz, H. Cai, V. Smeianov, Jeff Broadbent, and J. L. Steele; 5th IDF Symposium on Cheese Ripening
Complete genome sequence and comparative genome microarray of Lactobacillus casei provides evidence for genome expansion and reveals significant intraspecies differences, H. Cai, Jeff Broadbent, and J. L. Steele; annual meeting of the American Dairy Science Association
Complete genome sequence and comparative genome microarray of Lactobacillus casei provides evidence for genome expansion and reveals significant intra-species diversity, H. Cai, R. L. Thompson, Jeff Broadbent, and J. L. Steele; 9th International Symposium on Lactic Acid Bacteria: Health, Evolution, and Systems Biology
Phenotypic and genotypic analysis of amino acid auxotrophy in Lactobacillus helveticusCNRZ 32, J. K. Christiansen, J. E. Hughes, B. T. Rodriguez, D. L. Welker, J. L. Steele, and Jeff Broadbent; Applied and Environmental Microbiology
Low-Oxygen Packaging of Fresh Meat with Carbon monoxide: Meat Quality, Microbiology, and Safety, Daren P. Cornforth and M. C. Hunt; AMSA White Paper Series
Sensory and Microbiological Properties of Cheddar Cheese Made with Different Fat Content, M. A. Drake, C. J. Brighton, Donald J. McMahon, and Jeff Broadbent; Journal of Dairy Science
Influence of fat reduction on sensory and microbiological properties of Cheddar, M. A. Drake, Jeff Broadbent, C. J. Brighton, and D. J. McMahon; 5th IDF Symposium on Cheese Ripening
Sensory and microbiological properties of Cheddar cheese made with different fat content, M. A. Drake, D. J. McMahon, C. J. Brighton, and Jeff Broadbent; annual meeting of the American Dairy Science Association
Better cognitive performance in elderly takingantioxidant vitamins E and C supplements in combination with nonsteroidal anti-inflammatorydrugs: the Cache County Study., M Fotuhi, P Zandi, K Hayden, AS Khachaturian, Heidi Wengreen, Ronald G. Munger, M Norton, JT Tshanz, C Lyketsos, J Breitner, and K Welsh-Bohmer; Alzheimer's and Dementia
Emulsifying Properties of Lactose-amines, N. Garg, M. K. Walsh, Silvana Martini, and D. Britt; IFT
Investigating the Emulsification Activity of Lactose Amides, N. Garg, M. K. Walsh, Silvana Martini, and D. Britt; IFT-Bonneville Section-Student Poster Competition
Agent/supervisor training, Heidi LeBlanc; Food $ense Annual Conference
Utah Food $ense State office manual, Heidi LeBlanc
Utah Food $ense supervisor/agent manual, Heidi LeBlanc
Utah update – SNAP and program advancements, Heidi LeBlanc; Mountain Plains Region Conference
Saving the world one meal at a time, Heidi LeBlanc, D. Christofferson, and M. Latimer; Utah Dietetic Association Annual Meeting
Effect of Wax Addition on the Crystallization Behavior of Anhydrous Milk Fat, J. Lee, J. Thurgood, L. Andreasen, and Silvana Martini; 99th AOCS Annual Meeting and Expo
In-situ Measurement of Solid Fat Content using Low Intensity Ultrasound. Section: Driving Growth and Sustainability through Innovation, Silvana Martini and A. Arangoni; IFT
Effect of the Addition of Waxes on the Crystallization Behavior of Anhydrous Milk Fat, Silvana Martini, Amalia A. Carelli, and Jiwon Lee; Journal of the American Oil Chemists' Society
Physical Properties of Low-trans Shortenings as Affected by Emulsifiers and Storage Conditions, Silvana Martini and Maria L. Herrera; European Journal of Lipid Science and Technology
Effect of Emulsifiers on Shortenings, Silvana Martini and Maria Lidia Herrera; Lipid Technology
Effect of High Intensity Ultrasound on Crystallization Behavior of Anhydrous Milk Fat, Silvana Martini, A. H. Suzuki, and R. W. Hartel; Journal of the American Oil Chemists' Society
Effect of Processing Conditions on the Crystallization behavior and Destabilization Kinetics of Oil-in-Water Emulsions, Silvana Martini and Megan Tippetts; Journal of the American Oil Chemists' Society
Improving the Quality of Low Fat Cheese, Donald J. McMahon; Improving the Quality of Low Fat Cheese
Supramolecular Structure of the Casein Micelle, Donald J. McMahon and B. S. Oommen; Journal of Dairy Science
Characterization of flavour development in raw and pasteurized milk Cheddar, R. E. Miracle, M. A. Drake, D. M. Barbano, and Jeff Broadbent; 5th IDF Symposium on Cheese Ripening
Flavor Chemistry of Cheddar Cheese with Varying Fat Contents, R. E. Miracle, Donald J. McMahon, and M. A. Drake; Journal of Dairy Science
B-vitamins and incident Alzheimer’s Disease: the Cache County Study on Memory, Health and Aging., C Nelson, Heidi Wengreen, Chris D. Corcoran, and Ronald G. Munger; Presented at Experimental Biology. Annual conference of the American Society of Nutrition. San Diego, CA.
Comparative evaluation of yogurt andlow-fat Cheddar cheese as delivery vehicles for probiotic Lactobacillus casei, M. Sharp, D. J. McMahon, and Jeff Broadbent; Journal of Food Science
Strong Navajo Marriages, Linda Skogrand, Mary Lou Mueller, Rachel Arrington, Heidi LeBlanc, Davina Spotted Elk, Irine Dazyie, and Reva Rosenband; American Indian and Alaska Native Mental Health Research
Intrinsic resistance and stress responses in bifidobacteria, J. L. Steele, A. K. Abdalla, M. A. Mohran, S. C. Ingham, T. S. Oberg, and Jeff Broadbent; 9th International Symposium on Lactic Acid Bacteria: Health, Evolution, and Systems Biology
Growth of Lactobacillus casei ATCC 334 on complex energy sources found in ripening Cheddar Cheese in a chemically defined media, J. L. Steele, M. Budinich, and Jeff Broadbent; 9th International Symposium on Lactic Acid Bacteria: Health, Evolution, and Systems Biology
Structuring Anhydrous Milk Fat by Using High Intensity Ultrasound, A. Suzuki, Silvana Martini, and R. Hartel; 99th AOCS Annual Meeting and Expo
Control of Listeria monocytogenes in Ready-to-Eat Meats Containing Sodium Levulinate, Sodium Lactate, or a Combination of Sodium Lactate and Sodium Diacetate, R. L. Thompson, C. E. Carpenter, Silvana Martini, and Jeff Broadbent; Journal of Food Science
Sensory Evaluation of Reduced Fat Cheddar Cheese Containing Added Omega-3 Fatty Acids, J. E. Thurgood, C. Brothersen, Silvana Martini, and D. McMahon; IFT-Bonneville Section-Student Poster Competition
Sensory Evaluation of Reduced Fat Cheddar Cheese Fortified with Omega-3 Fatty Acids for Oxidized, Rancid and Fishy Flavor Attributes, J. E. Thurgood, C. Brothersen, S. Martini, and Donald J. McMahon; Journal of Dairy Science
Effect of Cooling Rate on the Thermal Behavior and Physicochemical Stability of Oil-in-Water Emulsions, M. Tippetts and Silvana Martini; IFT-Bonneville Section-Student Poster Competition
Effect of Processing Conditions and Formulation on the Stability of Oil-in-Water Emulsions, M. Tippetts and Silvana Martini; 99th AOCS Annual Meeting and Expo
Consumer Acceptance of Breasts and Thighs Obtained from Turkeys Fed with Omega-3 Fatty Acids, R. Wadhwani, A. H. Suzuki, Silvana Martini, Robert E. Ward, and D. D. Frame; IFT-Bonneville Section-Student Poster Competition
Effects of Feeding Omega-3 Rich Camelina Sativa to Turkeys on Breast Meat Fatty Acid Composition, Robert E. Ward, Silvana Martini, D. D. Frame, and M. Palmer; IFT
Nutrition in the news: current controversies., Heidi Wengreen; Dairy Council of Utah, Nutrition and Food Science annual workshop. Ogden, UT.
Ready-to-eat breakfast cereal consumption and cognitive decline among aging men and women: the Cache County Study of Memory, Health and Aging., Heidi Wengreen, C Nelson, Chris D. Corcoran, and Ronald G. Munger; Presented at Experimental Biology. Annual conference of the American Society of Nutrition. San Diego, CA.
2007
Strategies for the Manufacture of Low Fat Cheddar Cheese, S. P. Adams, Donald J. McMahon, Jeff Broadbent, S. L. Larsen, and M. Drake; Journal of Dairy Science
Antioxidant Mechanism of Milk Mineral - High Affinity Iron Binding, Karin E. Allen and Daren P. Cornforth; Journal of Food Science
Evaluation of High Humidity and Wet Marinade Methods for Pasteurization of Jerky, Karin E. Allen, Daren P. Cornforth, D. Whittier, M. N. Vasavada, and B. A. Nummer; Journal of Food Science
Influence of Protein Level and Starch Type on an Extrusion-Expanded Whey Product, Karin Allen, M. K. Walsh, and C. E. Carpenter; International Journal of Food Science and Technology
Eat right! Eating in college and beyond, J. B. Anderson, N. K. Hoffman, E. Hoffman, Heidi LeBlanc, K. A. McMahon, T. S. Vitale, M. Wade, and Heidi Wengreen
Cheese curing and flavor development, Jeff Broadbent; Oral presentation for the USU Cheese Making Short Courses
Improving food quality and value, Jeff Broadbent; USU Workshop on USDA grant writing
Low Fat Natural Cheese Strategic Platform Study, Jeff Broadbent; annual meeting of the Western Dairy Center
Biochemistry of cheese flavor development: insight from genomic studies of lactic acid bacteria, Jeff Broadbent and J. L. Steele; Flavor of Dairy Products
Proteolytic enzymes of lactic acid bacteria and their influence on bitterness in bacterial-ripened cheeses, Jeff Broadbent and J. L. Steele; Flavor of Dairy Products
Updates on the biochemistry of dairy flavors, Jeff Broadbent and J. L. Steele; Givaudan Incorporation Inc.
The seventh internationalconference on the genetics of Streptococci, Lactococci and Enterococci, R. A. Burne, D. Bessen, Jeff Broadbent, and J. P. Claverys; Journal of Bacteriology
Genetic and phenotypic characterization of Lactobacillus casei isolated from different ecological niches, H. Cai, Jeff Broadbent, and J. L. Steele; Annual IFT meeting
Genetic andphenotypic characterization of Lactobacillus casei isolated from different ecological nichessuggests frequent recombination and niche specificity, H. Cai, B. T. Rodriguez, W. Zhang, Jeff Broadbent, and J. L. Steele; Microbiology
Advances in startercultures and cultured foods, T. M. Cogan, J. Steele, Jeff Broadbent, N. P. Shah, and Z. Ustunol; Journal of Dairy Science
Mortality with vitamin E supplements reflects presence of severe cardiovascular disease. TheCache County Study., KM Hayden, KA Welsh-Bohmer, Heidi Wengreen, PP Zandi, CG Lyketsos, and JCS Breitner; American Journal of Medicine
Influence of Supplementing Dairy Cows Grazing on Pasture with Rich in Linoleic Acid on Milk Fat Conjugated Linoleic Acid (CLA) Content, R. C. Khanal, T. R. Dhiman, R. L. Boman, and Donald J. McMahon; Journal of Animal Science
Utah update, Heidi LeBlanc; Mountain Plains Region Conference
Food Economics, Heidi LeBlanc and D. Christofferson; Family & Consumer Science Teachers In-service
Food $ense program, Heidi LeBlanc and M. Wade; Utah Hunger Conference
Role of cystathionine β-Lyase in amino acid catabolism to sulfur volatiles bygenetic variants of Lactobacillus helveticus CNRZ 32, W. J. Lee, D. S. Banavara, J. E. Hughs, J. K. Christianen, J. L. Steele, Jeff Broadbent, and S. A. Rankin; Applied and Environmental Microbiology
Ultrasonic Spectroscopy in Lipid Food Systems, Silvana Martini; Food Technology
Microstructure of Dairy Fat Products, Silvana Martini and A. G. Marangoni; Structure of Dairy Products
Improving the Quality of Low Fat Cheese, Donald J. McMahon; Improving the Quality of Low Fat Cheese
Making Low Fat Cheese, Donald J. McMahon; Making Low Fat Cheese
Volatile sulfur-containing compounds from methionine metabolism in genetically modified Lactobacillus helveticus CNRZ 32 strains, S. A. Rankin, D. S. Banavara, E. S. Mooberry, J. L. Steele, and Jeff Broadbent; Flavor of Dairy Products
Texture Profile Analysis and Melting in Relation to Proteolysis as Influenced by Aging Temperature and Cultures in Cheddar Cheese, T. C. Rasmussen, Donald J. McMahon, Jeff Broadbent, and C. J. Oberg; Journal of Dairy Science
Comparison of Lactobacillus casei viability in yogurt and low fat Cheddar cheese, M. Sharp and Jeff Broadbent; Annual IFT meeting
Strong marriages for Navajo couples, L. Skogrand, L. Mueller, R. Crook, D. Spotted Elk, I. Dayzie, and Heidi LeBlanc
Comparative high-density microarray analysis of gene expressionduring growth of Lactobacillus helveticus in milk versus rich culture medium, V. V. Smeianov, P. Wechter, Jeff Broadbent, J. E. Hughes, B. Rodriguez, T. K. Christensen, Y. Ardo, and J. L. Steele; Applied and Environmental Microbiology
Listeria monocytogenes control in ready-to-eat meat, R. Thompson, Jeff Broadbent, C. Carpenter, and S. Martini; Annual IFT meeting
The Control of Listeria Monocytogenes on Ready to Eat Meats with Levulinic Acid, R. Thompson, Jeff Broadbent, C. Carpenter, and Silvana Martini; IFT-Bonneville Section-Student Poster Competition
Oxidation Kinetic of Soybean Oil/Anhydrous Milk Fat Blends: A Differential Scanning Calorimetry Study, Jennifer Thurgood, Robert E. Ward, and Silvana Martini; Food Research International
Oxidation Kinetics and Stability of Anhydrous Milk Fat and Polyunsaturated Fatty Acid Blends, J. Thurgood and Silvana Martini; Utah Conference on Undergraduate Research
A Systematic Approach to Study the Oxidation Kinetics in Lipid Systems using Differential Scanning Calorimetry, J. Thurgood, Robert E. Ward, and Silvana Martini; 98th AOCS Annual Meeting and Expo
Autoxidation Kinetics of Soybean Oil and Anhydrous Milk Fat Blends: Comparing Isothermal and Non-isothermal DSC, J. Thurgood, Robert E. Ward, and Silvana Martini; 98th AOCS Annual Meeting and Expo
Effect of Formulation on the Thermal Behavior and Physicochemical Stability of Oil-in-Water Emulsions, M. Tippetts and Silvana Martini; IFT-Bonneville Section-Student Poster Competition
Effect of Processing Conditions on Physiochemical Characteristics of Food Emulsions, M. Tippetts, J. Thurgood, and Silvana Martini; 98th AOCS Annual Meeting and Expo
Entertaining the Classroom, M. Wade, Heidi LeBlanc, and D. Christofferson; Family & Consumer Science Teachers In-service
Nutrition in the news: news or just noise?, Heidi Wengreen; Annual State Training Meeting, USU Extension. Logan, UT.
The obesity epidemic., Heidi Wengreen; EFNEP (Extension Food Nutrition Education Program) annual State Training Meeting. Utah State University. Logan, UT.
Antioxidants intake from food and supplements and cognitivefunction among elderly participants of the Cache County Study on Memory Health and Aging., Heidi Wengreen, Ronald G. Munger, K Hayden, P Zandi, M Fotuhi, M Norton, JoAnn T. Tschanz, C Lyketosos, J Breitner, and K Welsh-Bohmer; Journal of Nutrition, Health and Aging
2006
Myoglobin Oxidation in a Model System as Affected by Non-Heme Iron and Iron Chelating Agents, Karin E. Allen and Daren P. Cornforth; Journal of Agricultural and Food Chemistry
Milk and Cheese from Cows Fed Calcium Salts of Palm and Fish Oil Alone or in Combination with Soybean Products, S. L. Allred, T. R. Dhiman, C. P. Brennand, R. C. Khanal, Donald J. McMahon, and N. D. Luchini; Journal of Dairy Science
Analysis of capsule production in Streptococcus thermophilus by comparative genomics, Jeff Broadbent; Oral presentation for the annual meeting of the Western Dairy Center
Cheese curing and flavor development, Jeff Broadbent; USU Cheese Making Short Courses
Finishing the CNRZ 32 Genome, Jeff Broadbent; Oral presentation for the annual meeting of the Western Dairy Center
Helveticus adjuncts for flavor and debittering, Jeff Broadbent; Proc. 17th Biennial Cheese Conference
Influence of starter and nonstarter lactic acid bacteria on medium redox, Jeff Broadbent; Presentation at Cheese Science 2006 Conference
Conversion of Lactococcus lactis cell envelope proteinase specificity by partial allele exchange, Jeff Broadbent, B. Rodriguez, P. Joseph, and E. Smith; ASM international conference on Streptococcal Genetics
