@article{fox_reberg-horton_orr_moorman_frank_2013, title={Crop and field border effects on weed seed predation in the southeastern U.S. coastal plain}, volume={177}, ISSN={0167-8809}, url={http://dx.doi.org/10.1016/J.AGEE.2013.06.006}, DOI={10.1016/j.agee.2013.06.006}, abstractNote={Weed seed predation was studied in nine organic crop fields (three each of maize, soybeans and hay; 2.5–4.0 ha each) surrounded by four experimental field border types (planted native grass and prairie flowers, planted prairie flowers only, fallow vegetation, or mowed vegetation) during the fall of 2009 and 2010 in eastern North Carolina. We used predator exclusion cages to determine the amount of weed seed removal caused by invertebrates and vertebrates. Three common agricultural weed species, redroot pigweed (Amaranthus retroflexus), broadleaf signalgrass (Urochloa platyphylla), and sicklepod (Senna obtusifolia), were adhered to individual cards and placed inside the exclosure cages once a month for two weeks. Activity-density of invertebrate weed seed predators was measured with pitfall traps. Results show that field border type had no effect on seed removal rates, but that crop type heavily influenced both weed seed predation and invertebrate seed predator activity-density. Weed seed predation was highest in the dense, perennial hay fields and lowest in the more open harvested maize fields. Activity-densities for field crickets (Gryllus sp.) and the ground beetle Harpalus pennsylvanicus were also high in the hay fields and low in the maize fields, while the red imported fire ant (Solenopsis invicta) seemed to prefer the open maize fields. These results show that increasing vegetative diversity in field borders is not always an effective method for conserving weed seed predators, but that higher quality habitat inside the crop field can be achieved by increasing ground cover.}, journal={Agriculture, Ecosystems & Environment}, publisher={Elsevier BV}, author={Fox, Aaron F. and Reberg-Horton, S. Chris and Orr, David B. and Moorman, Christopher E. and Frank, Steven D.}, year={2013}, month={Sep}, pages={58–62} }
 @article{fox_smith_gerard_drake_2013, title={The Influence of Bleaching Agent and Temperature on Bleaching Efficacy and Volatile Components of Fluid Whey and Whey Retentate}, volume={78}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.12251}, abstractNote={Abstract}, number={10}, journal={JOURNAL OF FOOD SCIENCE}, author={Fox, A. J. and Smith, T. J. and Gerard, P. D. and Drake, M. A.}, year={2013}, month={Oct}, pages={C1535–C1542} }
 @article{li_campbell_fox_gerard_drake_2012, title={Influence of Storage, Heat Treatment, and Solids Composition on the Bleaching of Whey with Hydrogen Peroxide}, volume={77}, ISSN={["0022-1147"]}, DOI={10.1111/j.1750-3841.2012.02749.x}, abstractNote={Abstract:  The residual annatto colorant in liquid whey is bleached to provide a desired neutral color in dried whey ingredients. This study evaluated the influence of starter culture, whey solids and composition, and spray drying on bleaching efficacy. Cheddar cheese whey with annatto was manufactured with starter culture or by addition of lactic acid and rennet. Pasteurized fat‐separated whey was ultrafiltered (retentate) and spray dried to 34% whey protein concentrate (WPC34). Aliquots were bleached at 60 °C for 1 h (hydrogen peroxide, 250 ppm), before pasteurization, after pasteurization, after storage at 3 °C and after freezing at −20 °C. Aliquots of retentate were bleached analogously immediately and after storage at 3 or −20 °C. Freshly spray dried WPC34 was rehydrated to 9% (w/w) solids and bleached. In a final experiment, pasteurized fat‐separated whey was ultrafiltered and spray dried to WPC34 and WPC80. The WPC34 and WPC80 retentates were diluted to 7 or 9% solids (w/w) and bleached at 50 °C for 1 h. Freshly spray‐dried WPC34 and WPC80 were rehydrated to 9 or 12% solids and bleached. Bleaching efficacy was measured by extraction and quantification of norbixin. Each experiment was replicated 3 times. Starter culture, fat separation, or pasteurization did not impact bleaching efficacy (P > 0.05) while cold or frozen storage decreased bleaching efficacy (P < 0.05). Bleaching efficacy of 80% (w/w) protein liquid retentate was higher than liquid whey or 34% (w/w) protein liquid retentate (P < 0.05). Processing steps, particularly holding times and solids composition, influence bleaching efficacy of whey.}, number={7}, journal={JOURNAL OF FOOD SCIENCE}, author={Li, Xiaomeng E. and Campbell, Rachel E. and Fox, Aaron J. and Gerard, Patrick D. and Drake, MaryAnne}, year={2012}, month={Jul}, pages={C798–C804} }