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2004
Cultivation of Mushroom Mycelia Using Whey Products as a Growth Substrate, Boyd S. Inglet
Prevention of Pigment Deterioration and Lipid Oxidation in Ground Beef and Pork, Preetha Jayasingh
Assessment of Calcium, Milk, and Non-Milk Beverage Intake of Multiethnic Youth Aged 10 to 18 Years, J. Keith Jensen
Voluntary and Involuntary Weight Change and Risk of Osteoporotic Hip Fracture in Men and Women of Utah, Megan Ruth McDonough
Casein Supramolecules: Structure and Coagulation Properties, Bonney S. Oommen
Influence of Sodium Chloride, Calcium, Moisture, and pH on the Structure and Functionality of Nonfat Directly Acidified Mozzarella Cheese, Brian M. Paulson
Hormone Mediated Transport of Calcium and Phosphate in Polarized Epithelial Cells, Tremaine M. Sterling
Development and Characterization of Eukaryotic Biomimetic Liposomes, Bradley Jay Taylor
Investigation of the Effect of Sulfitolysis on the Functional Properties and Extrusion Performance of Whey Protein Concentrate, David P. Taylor
2003
The Effects of Alternative-Site Blood Glucose Monitoring on Testing Frequency, Pain Rating, and Glycosylated Hemoglobin, Nancy Bennion
Influence of Storage Duration, Temperature, and Oxygen on Quality of Stored Dehydrated Foods, Omima Ali Darag
The Influence of Fat and Water on the Melted Cheese Characteristics of Mozzarella Cheese, Robert Lloyd Fife
Production of Volatile Sulfur Compounds from Inorganic Sulfur by Lactococci, Supriyo Ghosh
Rapid Detection of Listeria monocytogenes, Wim Lippens
Correlation Between the USU Stretch Test and the Pizza Fork Test, Bryce L. Moyes
Rapid Effects of 25-Hydroxyvitamin D3 on Calcium Uptake in Isolated Chick Enterocytes, Ruta Phadnis
2002
Aromatic Amino Acid Catabolism by Lactobacillus spp.: Biochemistry and Contribution to Cheese Flavor Development, Sanjay Gummalla
Percutaneous Endoscopic Gastrostomy Placement Time in People with Cystic Fibrosis, Sarah Gunnell
Physiological Importance of 1,25(OH)2D3 Membrane-Initiated and Nuclear Actions in Chickens as a Function of Growth, and Maturation in Male and Female Chickens, Birgitta Larsson
Affinity Purification and Characterization of E. coli Molecular Chaperones, Seung-Hee Nam
Effect of Chemical Parameters on Structure-Function Relationships of Cheese, Andres J. Pastorino
The Obesity Epidemic: Characteristics of Successful Weight Management Programs and Colorado's Approach, Michele Singer
Tryptophan Catabolism in Brevibacterium linens BL2, Madhavi Ummadi
Dietary Protein Intake as Measured by a Picture-Sort Food Frequency Questionnaire and Risk of Osteoporotic Hip Fracture in Aging Residents of Utah, Heidi Jensen Wengreen
The Effect of Lactobacillus helveticus and Propionibacterium freudenreichii ssp. shermanii Combinations on Propensity for Split Defect in Swiss Cheese, Steven R. White
Rapid Actions of 1,25-Dihydroxyvitamin D3 on Phosphate Uptake in Isolated Chick Intestinal Cells, Bin Zhao
2001
The Arginine Deiminase Pathway in Lactococci: Physiological Role and Molecular Characterization, Lan-Szu Chou
Factors That Influence High School Student Participation in United States Department of Agriculture School Lunch Nutrition Programs, Rebecca S. McKinnon
Predicting Successful Weight Loss Maintenance With the Health Locus of Control and Other Behavioral Modification Factors, Kimberley Ann McMahon
Factors Influencing Milk Consumption in an Elementary School Lunch Program, Andrea G. Payne
Biochemistry and Application of Exopolysaccharide Production in Mozzarella Cheese Starter Cultures, Brent Petersen
Relationship Between CAG Repeats of the N Terminal Region of the Androgen Receptor and Body Shape, Michael John Wen
2000
Effects of pH and Calcium Level on Extrusion-Textured Whey Protein Products, Andrea B. Hale
The Effect of Buttermilk Fraction Concentrates on Growth and Iron Uptake and Transport by Caco-2 Cell Cultures, Yoo-Hyun Lee
Influence of Limited Proteolysis, Heat Treatment, and pH on the Whiteness of Skim Milk, Xiaoshan Li
Affinity Purification of Bovine Lactoferrin and Bovine Transferrin from Using Immobilized Gangliosides, Seung-Hee Nam
The Effect of Exopolysaccharide-Producing Cultures on the Moisture Retention and Functional Properties of Low Fat Mozzarella Cheese, David B. Perry
Health and Lifestyle among Ute Native American Elders, Laura L. Prestwich
1999
The Development of Pediococcus Species as Starters for Mozzarella Cheese, Shelby L. Caldwell
Influence of Commercial Starter Media on Biochemical Characteristics of Lactococcus lactus, Norman Bart DeVries
Methanethiol and Cheddar Cheese Flavor, Benjamin Dias
Heat-Stable Extracellular Enzymes of Pseudomonas, Ramarathna Koka
Studies on the Utilization of Deboned Trout (Oncorhynchus mykiss) Frames in Fish Snack, S. Muralidharan
Growth of Clostridium Sporogenes PA3679 in a Vacuum-Packaged Meat-Vegetable Product, Julie M. Racz
In vitro Growth of Muscle Satellite Cells Isolated from Normal and Callipyge Lambs, Beatriz T. Rodriguez
A Product Development Study: Rainbow Trout Bologna, Marshall Dean Smith
Heat-Induced Gelation of Ultrafiltered Whole Milk Concentrate and Product Applications, Hector Alejandro Solorio
A Study of the Effects of Proteolytic Adjunct Culture on the Physical and Functional Properties of Low-Fat Mozzarella Cheese, Roxanne Stone
Influence of Carbohydrate Starvation on the Culturability and Amino Acid Utilization of Lactococcus lactis, Mark R. Stuart
Prevalence and Possible Causes of Vitamin B-6 Deficiency Among Women in the Philippines, Siew Sun Wong
1998
Characterization of the Proteolytic System in Lactococcus lactis Starter Cultures, Christina Beer
Tryptophan Catabolism by Lactobacillus spp. : Biochemistry and Implications on Flavor Development in Reduced-Fat Cheddar Cheese, Sanjay Gummalla
Expression and Iron Loading of Recombinant Ferritin Homopolymers, Jia-Hsin Guo
Establishing Threshold Levels of Nitrite Causing Pinking of Cooked Meat, Kevin M. Heaton
Identification of Non-Nuclear Receptors for 1,25-dihydroxyvitamin D3 in Chick Kidney and Brain, Zhiheng Jia
Antioxidant Activity of Carnosine and Phytate: Application as Meat Preservatives, Beom Jun Lee
Influence of Streptococcus thermophilus MR-1C Capsular Exopolysaccharide on Cheese Moisture Level, Deborah Low
Effect of Aging on the Quality of Beef Semitendinosus Muscle Treated with Ultra High Temperature Pasteurization, Habiba Ali Nur
Improving Fat Retention and Texture in Low-Moisture Cheese Manufactured from Ultrafiltered Milk, Brian J. Orme
The Effects of a Very-Low-Calorie-Diet on Resting Energy Expenditure, Body Composition, and Biochemical Data in Obese Outpatients, Charlene A. Perkins
1997
Relative Absorption of Iron and Magnesium from Sulfate Salts, Amino Acid Chelates Complexed and/or Mixed with Vegetables, and Taste-Free Supplements, Jennifer A. Bowden
Evaluation of Methods Used in Meat Iron Analyses and Iron Content of Raw, Cooked, and Cured Meats, Eldred Merlyn Clark
Use of a Self-Administered Food Frequency Questionnaire in a Population 65 Years and Older, Karri Lynn Hoyt
Relationship Between Taste and Smell Sensitivity to Preference of a Milk-Based Beverage: Young Versus Elderly Adults, Sally Donahoo Johnson
A Quantitative Analysis of Potassium Loss As a Result of Different Processing Methods, Patricia M. Klefbeck
Physiological Effects of Chitosan and ChitoRichTM on Rats Fed at Two Levels of Lipid and Fiber, Hyung-Suk Lee
Quantitation of Bovine Serum Albumin in Cow's-Milk-Based Infant Formulas and Removal of Bovine Serum Albumin from Cow's Milk and Whey Protein Isolates, Patricia Z. Marincic
Effect of pH, Fat Level, and Various Browning Agents on Composition, Color, Texture, and Sensory Characteristics of Dark-Cutting Beef Patties, Igor V. Moiseev
A Study of the Interactions Between Milk Proteins and Soy Proteins, Venkatachalam Narayanaswamy
1996
Microbiological and Sensory Effects of Milk Processed for Extended Shelf Life and the Development of Rapid Methods to Quantitate Spores and Lipase Activity, Michael R. Blake
The Effect of a Nutrition and Fitness Program on the Dietary Habits, Fitness Level, and Health Status of Ute Indian Youth, Alison K. Lemon
Survival of Microorganisms on Meat Surfaces Treated with Ultra-High Temperatures, Bret Max Mattinson
Acceptability and Proximate Composition of Meat-Vegetable Sticks Versus All-Meat Sticks Adjusted to pH 4.6 or 5.2 with Citric or Lactic Acids, Ronnald Dean Quinton
1995
Effects of Iron Fortification on Microbiological, Physical, Chemical, and Organoleptic Properties of Yogurt, Sharareh Hekmat
Improved Control of Cheese Manufacture Through Continuous Vat Monitoring of Coagulation Parameters Using The Hot Wire Method, Michael John LeFevre
Conjunctival Impression Cytology Assessment of Vitamin A Status of Migrant Children, Laura Nihan
Muscle Fiber Types, DNA:RNA:Protein Ratios, and Measures of Tenderness in Various Muscles of Normal and Callipyge Lambs, Owen D. Rice
The Effect of Iron Fortification on the Chemical, Physical, and Sensory Properties of Mozzarella Cheese, Wendy Haws Rice
1994
Fate of β-Lactoglobulin, α-Lactalbumin, and Casein Proteins in Ultrafiltered Concentrated Milk After Ultra-high Temperature Processing, Mark Christopher Alleyne
Pantothenate-p-Nitroanilide as a Substrate for Pantetheinase Assay, Robert T. Davidson
Effects of Nonfat Dry Milk, Whey Protein Concentrate, and Calcium Caseinate on Color and Texture of Turkey Rolls, Brent Neeley Dobson
Microstructural Changes in Casein Micelles during Acidification of Skim Milk, Hongwen Du
Influence of Ultra-High Temperature Process Parameters on Age Gelation of Mille Concentrate, Mohamed A. Elhilaly
Consumption of Iron-Fortified Cheese and Lipid Peroxidation in Females, Gene Joseph Giunti
In Vivo Biopotency Evaluation of Chromium-Containing Complexes, Jay Rulon Keller
The Contribution of Meats to Energy and Essential Nutrient Intakes of Women in the United States, C. Dian Martin
Effects of Whey Protein Concentrate, Phosphate, and Sodium Hydroxide on Texture and Acceptability of Turkey and Beef Rolls, Igor V. Moiseev
Nutritional Screening of Utah Rural and Urban Elderly, Rachel Taylor Rood
Effects of Soluble Calcium-to-Protein Ratio on Age Gelation of Ultra, Je Hong Ryue
A Response Surface Study of Extruded Corn Starch/Skim Milk Powder Blends, Sachin Singh
Manufacture of a Dairy Dessert from Ultra-High Temperature Milk Concentrate, Mark H. Smith
