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2024
Assessing Impact of Food Structure on Oral Tribology and In-Vitro Digestion of Dairy Products, Lamis Ali
Reducing the Cost of Implementing the F.I.T. Game Healthy Eating Program in Diverse Schools While Observing Effects on Food Waste, Robert Gifford
Relationship Between the Physical Properties and Oil Binding Capacity of Fats, Melissa Abigail Marsh
Magnetic Three-Dimensional Graphene: A Superior Absorbent for Selective and Sensitive Determination of Nitrite in Water Samples by Ion-Pair Based-Surfactant-Assisted Solid-Phase Extraction Combined With Spectrophotometry, Mina Vasheghani Farahani, Sajad Karami, Hassan Sereshti, Shokouh Mahpishanian, Somayeh Koupaei Malek, and Shahabaldin Rezania; ChemEngineering
Metabolic Capabilities of Latilactobacillus curvatus and the Potential Use as an Adjunct Culture for Food Safety and Quality Control in Yogurt, R. Chase Wahlstrom
2023
Use of Protective Lactic Acid Bacteria Adjunct Cultures to Decrease the Incidence of Gas Defects in Cheddar Cheese, Rhees T. Crompton
The Effects of Agroecological Farming Systems on Human Health, Olivia Kathryn Mason
Enhancing Efficiency of the Nutrition Education for Utah Refugees, Habiba Ali Nur
Impact of Moisture Content and Composition on Flow Properties of Dairy Powders, Katelynn Palmer
Understanding the Impact of Physicochemical Modifications on the Cold Gelling Behavior of Micellar Casein Concentrate Dispersions, Nathan Pougher
Investigating Mitochondrial Influence on the Rate of Anaerobic Glycolysis in an in vitro Model, Mackenzie Jenna' Taylor
Understanding the Pizza Baking Properties of Low Moisture Part Skim (LMPS) Mozzarella Cheese, Anjali Verma
Factors Influencing Dietetic Interns' Dietary Habits During Supervised Practice, Courtney Weese, Katie M. Thompson, Adalyn White, Brianne Oronoz, Karli Breinholt, Dawson V. Croxall, Kelzie Devitt, Marin Easton, Madison L. Gunter, Breann McFarlane, Kaitlyn Reich, Jenna Sacks, Lacie Peterson, Rebecca Charlton, Holly Hopkins, and Katie N. Kraus; Dietetics
2022
Evaluating Microbial Safety of Food Products and Processes in Small Scale Food Services, Processors and Manufacturers, Sujan Acharya
Role of Mitochondria in Postmortem Proteolysis and Meat Tenderness, David Son Dang
Finding Relationships Between Physical Properties of Butter and Water Loss, Annalisa Jones
An Exploration of System Level Dimensions of Nutrition in Relation to Health: Interprofessional Teams and Food Insecurity, McKenna Christy Voorhees
2021
Influence of External pH and Organic Acids on Internal pH and Acid Anion Accumulation in Listeria monocytogenes and Escherichia coli, Savannah R. Branson
Injection of Iodoacetic Acid into Pre-Rigor Bovine Muscle Simulates Dark Cutting Conditions, Jared Forrest Buhler
Effect of Dietary Short and Medium Chain Fatty Acids in Murine Lethal Sepsis Model, David Son Dang
Utilization of Protective Cultures to Reduce Late Gas Formation by Paucilactobacillus wasatchensis, Ireland R. Green
Synergistic Effect of High Intensity Ultrasound, Antimicrobial Compounds, and UV-A Light on Microbial Quality of Dairy Products, Bryce Rodney Hales
When Healthy Turns Harmful: Increasing Understanding of Potential Risk Factors and Approaches to Decreasing Orthorexic Behaviors, Elizabeth King
Local and Systemic Effects of Flavonoid Intake With Submaximal Cycling Exercise: A Randomized Controlled Trial, Stephanie Kung
Characterization and Immobilization of Thermophilic Lipases for the Interesterification of Soybean Oil, Teif A. Najm
Comparison of Microbial Diversity of Fifteen Aged Cheddar Cheeses from Different Regions Using Next Generation Sequencing, Sophie L. Overbeck
Enzymatic Synthesis of Maltodextrin Fatty Acid Esters and Their Emulsion Stabilizing and Microbial Inhibitory Properties, Namhyeon Park
Patterns of Use in a Division I University Fueling Station Before and After Implementing a Nutrition Education Intervention, Cady L. Peters
Wear Behaviors of Process Cheese With Varying Formulations and the Development of Predictive Models on Shreddability, Jason Young
2020
Effect of Choline Forms and Gut Microbiota Composition on Trimethylamine-N-Oxide Response in Healthy Men, Clara E. Cho, Niklas D. J. Aardema, Madison L. Bunnell, Deanna P. Larson, Sheryl Aguilar, Janet R. Bergeson, Olga V. Malysheva, Marie A. Caudill, and Machael Lefevre; Nutrients
The Effects of Milk Phospholipids on Functional Properties of Anhydrous Milk Fat and Oil Structured Gel Systems, Zachary Cooper
Effect of Thermosonication on Viscosity of Milk Concentrates and Milk Quality and Shelf Life, Vidita Deshpande
Reusable Light-Activated Antimicrobial Materials Prepared With Food Ingredients, Andrew T. Gagon
The Influence of Protein Concentration and Homogenization on Moisture Content, Curd Yield, and Fat Retention of Model Cheese Made from Microfiltered Skim Milk Recombined with Cream, Richard Byron Geslison
Increasing Knowledge Through Nutrition Education in Adolescents and Children in Klaten, Indonesia, Alexandra Leavitt
Exploring the Connection Between Acid Exposure and Virulence in Listeria monocytogenes, Minghao Li
Improving Identification of Pediatric Feeding Dysfunction Among Registered Dietitian Nutritionists, April Litchford
Understanding the Microbial Population of Lactococcus lactis. subsp. Strains During Cheese Making and Initial Storage, Rhitika Poudel
Club Athletes: Dietary Supplement Use and How the Registered Dietitian Can Better Serve this Population, Rachel E. Robbins
Effect of Long Pasteurization Run Times on Bacterial Numbers in Milk, Brynli Tattersall
2019
The Total Western Diet and Vancomycin Treatment Increase Inflammation-Mediated Colorectal Cancer, Niklas David Joakim Aardema
Accessing Healthy Food: Behavioral and Environmental Determinants Among Low-Income Populations, Abiodun Tolulope Atoloye
Influence of Change in pH on Whey Expulsion from Cheddar Cheese Curds Made from Recombined Concentrated Milk, Kanak Bulbul
The Thermal and Physical Properties of Beef from Three USDA-Quality Grades Cooked to Multiple Degrees of Doneness, Jessica McClellan Hadfield
Piloting a Cooking Demonstration Curriculum for Dietetics Students, Jill Henderson
Organization of a Community Garden Program through Utah State University Food $ense and Master Gardener Extension Programs for Low-Income Families in Logan, Utah, Jackie Hendrickson
Modifying the Physical Properties of Butter Using High-Intensity Ultrasound, Jiwon Lee and Silvana Martini; Journal of Dairy Science
The Development, Implementation, and Assessment of a Home Component to the FIT Game Healthy Eating Program, Hali King Obray
Effects of Mid-Gestation Nutrient Restriction on Carcass Measurements and Meat Quality of Resultant Offspring, Shelby M. Quarnberg
Basal Diet Determined Long-Term Composition of the Gut Microbiome and Mouse Phenotype to a Greater Extent than Fecal Microbiome Transfer from Lean or Obese Human Donors, Daphne Michelle Rodriguez Jimenez, Abby D. Benninghoff, Niklas D.J. Aardema, Sumira Phatak, and Korry J. Hintze; Nutrients
Pilot Test of an Online ASA24 Training With EFNEP Educators, Lori Andersen Spruance, Abiodun Atoloye, Deirdre Douglass, Thea Palmer Zimmerman, Patricia M. Guenther, Karen Franck, Teresa Henson, Carla J. Moore, Gina Wood, and Carrie M. Durward; SAGE Open
Pediatric Malnutrition: A Global Health Threat, Anja Wutz
2018
Growth Characteristics of Lactobacillus wasatchensis and its Detection and Enumeration Using Quantitative Polymerase Chain Reaction, Isaac Brockbank Bowen
Patterns of Use Before and After a Labeling Intervention Among Collegiate Division I Athletes at a Fueling Station, Julie A. Buzzard
Promoting Client Nutrition in Urban Utah Food Pantries, Casey Coombs
Co-Digestion of Cattle Manure and Cheese Whey for Biogas Production and Characterization of Biomass Effluent, Dillon Fallon
Effect of High Intensity Ultrasound on the Crystallization Behavior of Interesterified Fats, Jeta Vijay Kadamne
Characterization of Lactose Fatty Acid Esters for their Microbial Growth Inhibitory Activity and Emulsification Properties, Seung-Min Lee
Using Social Cues to Influence Fruit and Vegetable Intake in College Students, Elizabeth A. Nix
Evaluation of Antioxidant Properties of Native Utah Berries and Their Potential for Use in Meats, Xiaoxi Wang
Whole Cell Cross-Linking to Discover Host-Microbe Protein Cognate Receptor/Ligand Pairs, Bart C. Weimer, Poyin Chen, Prerak T. Desai, Dong Chen, and Jigna Shah; Frontiers in Microbiology
2017
Effects of Gestational Dietary Intake on Calf Growth and Early Feedlot Performance of Offspring, Jose M. Gardner
Comparison of Beef Flavor Compounds from Steaks and Ground Patties of Three USDA Quality Grades and Varied Degrees of Doneness, Kourtney Gardner
Analysis of Beef Steaks of Varying USDA Quality Grades and Thicknesses Cooked on Low and High Grill Surface Temperatures, ToniRae Gardner
Maternal Diabetes, Related Biomarkers and Genes, and Risk of Orofacial Clefts, Tiwaporn Maneerattanasuporn
Strategies for Increased Lactic Acid Production from Algal Cake Fermentations at Low pH by Lactobacillus casei, Tom J. Overbeck
Effect of n-3 and n-6 Polyunsaturated Fatty Acids on Inflammation, Tao Xu
2016
Effects of Thermosonication on Microbial Population Reduction and Solubility Index in Skim Milk Powder, Nicola F. Beatty
Effects of a Flavonoid-Rich Diet on Gut Microbiota Composition and Production of Trimethylamine in Human Subjects, Justin S. Bell
Identifying and Reducing Risk of the Female Athlete Triad in Division I Athletes, Jennifer Day
Effects of Carboxymethyl-Lysine in Heat Processed Foods on the Plasma Metabolome in Mice, Zhou Fang
Crystallization Behavior of Waxes, Sarbojeet Jana
Evaluation of the Shelf-Stability of a High-Carotenoid Breakfast Food and Its Impact on Skin Carotenoid Levels, Dawn L. Reed
The Role of Farmers' Market Incentives on the Fruit and Vegetable Intake and Food Security Status of Supplemental Nutrition Assistance Program Participants, Mateja R. Savoie Roskos
2015
The Effects of Social Norms Feedback on Fruit and Vegetable Consumption and Skin Carotenoids Among College Students, Troy A. Bailey
Effects of Beef Finishing Diets and Muscle Type on Meat Quality, Fatty Acids and Volatile Compounds, Arkopriya Chail
Investigation of Sugar/Polyols as Weakly Interacting Cosolvents and Their Influence on Hardening of High-Protein Nutrition Bars, Sami Kadhim Hassan
Self-Learning, DVD-Based Education Versus Traditional Education Approaches to Improve the Safety of Warfarin Use Among Patients with Atrial Fibrillation, Jessica Oliver Hatch
The Role of Diet, Erythrocyte Membrane Fatty Acid Composition, and Alzheimer's-Related Genes in Systemic Inflammation in the Cache County Memory Study, Rola Adnan Jalloun
Implementation of Online Tutoring Program to Increase University Student Information Retention, April Litchford
Contribution of a Novel Obligatory Heterofermentative Nonstarter Lactobacillus Species to Late Gassy Defect in Cheddar Cheese, Fatih Ortakci
Analysis of Quality of Two Different Varieties of Peaches with Respect to Organic and Conventional Cultivation Techniques, Shruti D. Sawant
Examining the Association Between Children's Fruit and Vegetable Intake at and Away from School, Velarie Yaa Ankrah Ansu
Effect of High Intensity Ultrasound on Crystallization Behavior and Functional Properties of Lipids, Yubin Ye
Pregenomic and Genomic Effects of 24,25-Dihydroxyvitamin D3, Yang Zhang
2014
Inhibition of L. monocytogenes Growth in Dairy Products with Lactose Monolaurate, Yao Chen
Stability of W1/O/W2 Double Emulsion Made With Milk Fat and a Simplified Make Procedure and Its Use in Reduced-Fat Cheese, Daniel Bradley Clayton
Evaluation of the Long Term Effectiveness of the Nutrition Component of the Fit Kids of Arizona Program, Megann Dastrup
Effects of Dietary Polyunsaturated Fatty Acids on Colorectal Cancer and the Development of the Total Western Diet-2, Sara Kellen
Effects of Processing and Packaging Modifications on the Quality and Shelf Life in Meats, Abdulla Khan
