Clint Stevenson

Works (10)

Updated: April 5th, 2024 07:27

2022 article

A systematic characterization of food safety training interventions using the analyze, design, develop, implement, evaluate (ADDIE) instructional design framework

Cotter, S., Yamamoto, J., & Stevenson, C. (2022, October 10). Food Control.

By: S. Cotter n, J. Yamamoto n & C. Stevenson n

author keywords: Food safety training; Systematic review; Instructional design; ADDIE; A systematic instructional design model which; stands for analyze; Design; Develop implement; Evaluate; learning theory; Food safety culture
topics (OpenAlex): Food Safety and Hygiene; Occupational Health and Safety Research; Chemical Safety and Risk Management
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UN Sustainable Development Goal Categories
Source: Web Of Science
Added: January 3, 2023

2018 article

Effects of a Game‐Based e‐Learning Module on Undergraduate Food Science Students’ Planned Behaviors Concerning Good Manufacturing Practices

Stevenson, C. D., Porter, K., & Stevenson, K. T. (2018, September 6). Journal of Food Science Education, Vol. 17, pp. 111–117.

By: C. Stevenson n, K. Porter* & K. Stevenson n 

Contributors: C. Stevenson n, K. Porter* & K. Stevenson n 

author keywords: food safety education; good manufacturing practices; education; elearning; theory of planned behavior
topics (OpenAlex): Food Safety and Hygiene; Diverse Educational Innovations Studies; Ethics in Business and Education
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Sources: Web Of Science, ORCID, NC State University Libraries
Added: October 16, 2018

2017 article

Development of a Reality‐Based Multimedia Case Study Teaching Method and its Effect on Students’ Planned Food Safety Behaviors

Alberts, C. M., & Stevenson, C. D. (2017, January 1). Journal of Food Science Education.

By: C. Alberts n & C. Stevenson n

author keywords: case study; food science; food safety; theory of planned behavior; video
topics (OpenAlex): Food Safety and Hygiene; Diverse Educational Innovations Studies; Ethics in Business and Education
TL;DR: It is suggested that integrating multimedia case studies into food science education may enhance food safety behaviors, as well as its impact on knowledge gains and students’ abilities to understand complex concepts. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2017 article

If You Don't Know, Ask! Using Expert Knowledge to Determine What Content Is Needed in an Undergraduate Food Quality Management and Control Course

Joyner, H. S., & Stevenson, C. D. (2017, January 1). Journal of Food Science Education.

By: H. Joyner * & C. Stevenson n

author keywords: competency-based; needs assessment; quality assurance; quality control; workforce readiness
topics (OpenAlex): Management and Marketing Education; Higher Education and Employability; Organizational Strategy and Culture
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
4. Quality Education (Web of Science)
Source: Web Of Science
Added: August 6, 2018

2015 article

Controlling Listeria monocytogenes in Cold Smoked Salmon with the Antimicrobial Peptide Salmine

Cheng, C., Arritt, F., & Stevenson, C. (2015, April 28). Journal of Food Science.

By: C. Cheng  n, F. Arritt n & C. Stevenson n

author keywords: antimicrobial; Listeria monocytogenes; salmon; smoked
MeSH headings : Animals; Anti-Infective Agents / pharmacology; Colony Count, Microbial; Food Handling / methods; Food Microbiology; Food Preservation / methods; Humans; Listeria monocytogenes / drug effects; Peptides / pharmacology; Salmine / pharmacology; Salmon / microbiology; Salts; Seafood / microbiology; Smoke
topics (OpenAlex): Antimicrobial Peptides and Activities; Aquaculture disease management and microbiota; Aquatic life and conservation
TL;DR: There is potential for salmine to be used as a natural hurdle to inhibit growth of LM due to post process contamination; however, future investigations for extending this effect throughout the shelf life of smoked salmon products are warranted. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2015 article

Toward Determining Best Practices for Recruiting Future Leaders in Food Science and Technology

Stevenson, C. D. (2015, December 14). Journal of Food Science Education.

By: C. Stevenson n

topics (OpenAlex): Career Development and Diversity; Mentoring and Academic Development; Doctoral Education Challenges and Solutions
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
4. Quality Education (Web of Science)
Source: Web Of Science
Added: August 6, 2018

2013 article

Capillary Pressure as Related to Water Holding in Polyacrylamide and Chicken Protein Gels

Stevenson, C. D., Dykstra, M. J., & Lanier, T. C. (2013, January 18). Journal of Food Science.

By: C. Stevenson n, M. Dykstra n & T. Lanier n

author keywords: acrylamide; capillary; gel properties; pore size; water holding
MeSH headings : Acrylic Resins / chemistry; Animals; Avian Proteins / chemistry; Chickens; Food Handling; Food Quality; Food Safety; Gels / chemistry; Hot Temperature; Hydrophobic and Hydrophilic Interactions; Meat / analysis; Microscopy, Electron, Scanning; Pressure; Water / metabolism
topics (OpenAlex): Meat and Animal Product Quality; Microencapsulation and Drying Processes; Muscle metabolism and nutrition
Source: Web Of Science
Added: August 6, 2018

2013 article

Rapid Heating of Alaska Pollock and Chicken Breast Myofibrillar Proteins as Affecting Gel Rheological Properties

Liu, W., Stevenson, C. D., & Lanier, T. C. (2013, May 6). Journal of Food Science.

By: W. Liu  n, C. Stevenson n & T. Lanier n

author keywords: gelation; isothermal heating; myofibrillar protein; species; viscoelasticity
MeSH headings : Animals; Chickens; Endpoint Determination; Fish Proteins / chemistry; Food Handling / methods; Gadiformes; Gels / chemistry; Hot Temperature; Hydrogen-Ion Concentration; Meat; Myofibrils / chemistry; Myosins / chemistry; Rheology
topics (OpenAlex): Meat and Animal Product Quality; Muscle metabolism and nutrition; Biochemical effects in animals
TL;DR: Heating rate had no effect on fracture properties of fish gels but slow heating did yield somewhat stronger, but not more deformable, chicken gels, and the common practice of reporting small-strain rheological parameters measured at the endpoint temperature was shown to be misleading. (via Semantic Scholar)
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UN Sustainable Development Goal Categories
14. Life Below Water (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2012 article

Rapid Heating of Alaska Pollock and Chicken Breast Myofibrillar Protein Gels as Affecting Water-Holding Properties

Stevenson, C. D., Liu, W., & Lanier, T. C. (2012, September 13). Journal of Agricultural and Food Chemistry.

By: C. Stevenson n, W. Liu  n & T. Lanier n

author keywords: Water holding; heating rate; water mobility; gels; pore size
MeSH headings : Animals; Chickens; Cooking / methods; Gadiformes; Gels / chemistry; Hot Temperature; Microscopy, Electron, Scanning; Muscle Proteins / chemistry; Muscle Proteins / ultrastructure; Myofibrils / chemistry; Water / analysis
topics (OpenAlex): Meat and Animal Product Quality; Biofield Effects and Biophysics; Biochemical effects in animals
TL;DR: Water-holding properties of pastes prepared from refined myofibrils of chicken breast versus Alaska pollock and whether such properties were related to gel matrix structure parameters and water mobility were investigated did not confirm the industrial experience that pastes of meat from homeotherms benefit from slower cooking. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2011 journal article

Mechanism of decreased heat-induced activation of plasminogen in the presence of cysteine

International Dairy Journal, 23(2), 79–85.

By: K. Ryan*, C. Stevenson* & K. Hayes*

topics (OpenAlex): Proteins in Food Systems; Protein Hydrolysis and Bioactive Peptides; Electrospun Nanofibers in Biomedical Applications
TL;DR: Activation of PG in milk can be partially controlled by addition of cysteine before pasteurization, due to a sulphydryl-reducing and polymerization mechanism. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
Sources: Crossref, NC State University Libraries
Added: August 6, 2018

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