Tucker James Smith

Works (9)

Updated: July 5th, 2023 15:43

2019 article

Near-Atomic-Resolution Cryo-Electron Microscopy Structures of Cucumber Leaf Spot Virus and Red Clover Necrotic Mosaic Virus: Evolutionary Divergence at the Icosahedral Three-Fold Axes

Sherman, M. B., Guenther, R., Reade, R., Rochon, D. A., Sit, T., & Smith, T. J. (2019, November 4). (C. R. Parrish, Ed.). Journal of Virology, Vol. 94.

By: M. Sherman *, R. Guenther n, R. Reade *, D. Rochon*, T. Sit n  & T. Smith*

Contributors: M. Sherman *, R. Guenther n, R. Reade *, R. D’Ann*, T. Sit n  & T. Smitha*

Ed(s): C. Parrish

author keywords: Tombusviridae; electron microscopy; plant viruses; virion structure
MeSH headings : Capsid / ultrastructure; Capsid Proteins / ultrastructure; Cryoelectron Microscopy; Evolution, Molecular; Tobacco; Tombusviridae / ultrastructure
topics (OpenAlex): Plant Virus Research Studies; Phytoplasmas and Hemiptera pathogens; Photovoltaic System Optimization Techniques
TL;DR: It appears that the ssRNA binding (R) domain of the capsid diverged evolutionarily in order to recognize the different genomes, and the R and arm domains may have coevolved to package different genomes within the conserved and rigid shell. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
2. Zero Hunger (Web of Science)
13. Climate Action (Web of Science)
Sources: Web Of Science, ORCID, NC State University Libraries
Added: January 21, 2020

2016 article

Flavor and Functional Characteristics of Whey Protein Isolates from Different Whey Sources

Smith, T. J., Foegeding, E. A., & Drake, M. A. (2016, February 22). Journal of Food Science.

By: T. Smith n, E. Foegeding n & M. Drake n

author keywords: acid whey; functionality; sensory; whey protein isolate
MeSH headings : Aldehydes / analysis; Caseins / chemistry; Cheese / analysis; Chymosin / chemistry; Flavoring Agents / analysis; Gas Chromatography-Mass Spectrometry / methods; Humans; Hydrogen-Ion Concentration; Milk Proteins / chemistry; Odorants; Solid Phase Microextraction; Taste; Temperature; Whey; Whey Proteins / chemistry
topics (OpenAlex): Proteins in Food Systems; Protein Hydrolysis and Bioactive Peptides; Meat and Animal Product Quality
TL;DR: WPI produced from nontraditional whey sources could be used in new applications due to distinct functional and flavor characteristics, and aldehyde concentrations were also highest in Cheddar and Cottage cheese WPI. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2016 article

Flavor and stability of milk proteins

Smith, T. J., Campbell, R. E., Jo, Y., & Drake, M. A. (2016, April 9). Journal of Dairy Science.

By: T. Smith n, R. Campbell n, Y. Jo n & M. Drake n

author keywords: milk protein; flavor; shelf life
MeSH headings : Animals; Flavoring Agents; Food Handling; Gas Chromatography-Mass Spectrometry; Milk Proteins; Taste; Whey Proteins
topics (OpenAlex): Meat and Animal Product Quality; Protein Hydrolysis and Bioactive Peptides; Sensory Analysis and Statistical Methods
TL;DR: Flavored milk proteins developed animal and burnt sugar flavors over time and solubility of MPC decreased and furosine concentration increased with storage time and temperature, with storage temperature having the greatest effect. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2016 article

Short communication: Flavor and flavor stability of cheese, rennet, and acid wheys

Smith, S., Smith, T. J., & Drake, M. A. (2016, April 25). Journal of Dairy Science.

By: S. Smith  n, T. Smith n & M. Drake n

author keywords: acid whey; sweet whey; flavor; gas chromatography
MeSH headings : Cheese / analysis; Chymosin / analysis; Food Handling / methods; Humans; Taste; Time Factors; Whey / chemistry; Whey / classification
topics (OpenAlex): Sensory Analysis and Statistical Methods; Meat and Animal Product Quality; Proteins in Food Systems
TL;DR: Un Uncultured rennet casein whey was the most stable whey, as exhibited by the lowest increase in lipid oxidation products over time, and baseline information for the viability of processing underutilized wheys into value-added ingredients is provided. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2015 article

Effect of temperature and concentration on benzoyl peroxide bleaching efficacy and benzoic acid levels in whey protein concentrate

Smith, T. J., Gerard, P. D., & Drake, M. A. (2015, September 12). Journal of Dairy Science.

By: T. Smith n, P. Gerard * & M. Drake n

author keywords: benzoyl peroxide; benzoic acid; whey protein concentrate; bleaching
MeSH headings : Adult; Benzoic Acid / analysis; Benzoyl Peroxide / analysis; Bleaching Agents / analysis; Carotenoids / chemistry; Color; Female; Humans; Male; Middle Aged; Taste; Temperature; Whey Proteins / chemistry; Young Adult
topics (OpenAlex): Proteins in Food Systems; Meat and Animal Product Quality; Fermentation and Sensory Analysis
TL;DR: It is suggested that new, soluble (liquid) BP can be used at lower concentrations than insoluble BP to achieve equivalent bleaching and that less residual benzoic acid remains in WPC80 powder from liquid whey bleached hot (50°C) than cold (4°C), which may provide opportunities to reduce benzoIC acid residues in dried whey ingredients, expanding their marketability. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2015 article

Short communication: The influence of solids concentration and bleaching agent on bleaching efficacy and flavor of sweet whey powder

Jervis, M. G., Smith, T. J., & Drake, M. A. (2015, February 7). Journal of Dairy Science.

By: M. Jervis n, T. Smith n & M. Drake*

author keywords: sweet whey; reverse osmosis; bleaching
MeSH headings : Benzoic Acid / analysis; Benzoyl Peroxide / pharmacology; Bleaching Agents / pharmacology; Carotenoids / analysis; Cheese / analysis; Chromatography, High Pressure Liquid; Color; Food Handling; Gas Chromatography-Mass Spectrometry; Humans; Hydrogen Peroxide / pharmacology; Lactoperoxidase / pharmacology; Milk Proteins / analysis; Netherlands; Powders; Taste; Volatile Organic Compounds / analysis; Whey / chemistry
topics (OpenAlex): Fermentation and Sensory Analysis; Food Quality and Safety Studies; Microencapsulation and Drying Processes
TL;DR: It is indicated that solids concentration at bleaching and bleaching agent affect quality of SWP. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2015 article

The effect of microfiltration on color, flavor, and functionality of 80% whey protein concentrate

Qiu, Y., Smith, T. J., Foegeding, E. A., & Drake, M. A. (2015, July 16). Journal of Dairy Science.

By: Y. Qiu n, T. Smith n, E. Foegeding n & M. Drake n

MeSH headings : Benzoyl Peroxide / chemistry; Bleaching Agents / chemistry; Carotenoids / chemistry; Cheese; Color; Food Handling; Hydrogen Peroxide / chemistry; Lactoperoxidase / metabolism; Pasteurization; Taste; Volatile Organic Compounds / analysis; Whey / chemistry; Whey Proteins
topics (OpenAlex): Meat and Animal Product Quality; Proteins in Food Systems; Botanical Research and Applications
TL;DR: Based on bleaching efficacy comparable to chemical bleaching with HP, flavor, and functionality results, MF is a viable alternative to chemical or enzymatic bleaching of fluid whey. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: NC State University Libraries
Added: August 6, 2018

2014 article

Short communication: Norbixin and bixin partitioning in Cheddar cheese and whey

Smith, T. J., Li, X. E., & Drake, M. A. (2014, April 3). Journal of Dairy Science.

By: T. Smith n, X. Li n & M. Drake n

author keywords: annatto; norbixin; bixin; whey; cheese
MeSH headings : Animals; Bixaceae / chemistry; Carotenoids / chemistry; Cheese / analysis; Food Coloring Agents / chemistry; Food Handling / methods; Plant Extracts / chemistry; Taste; Whey Proteins / analysis
topics (OpenAlex): Biochemical Analysis and Sensing Techniques; Fermentation and Sensory Analysis; Meat and Animal Product Quality
TL;DR: Results indicate that fat content has no effect on norbixin binding or entrapment in Cheddar cheese and that bixin may be a viable alternative colorant to norbIXin in the dairy industry. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2013 article

The Influence of Bleaching Agent and Temperature on Bleaching Efficacy and Volatile Components of Fluid Whey and Whey Retentate

Fox, A. J., Smith, T. J., Gerard, P. D., & Drake, M. A. (2013, September 16). Journal of Food Science.

By: A. Fox n, T. Smith n, P. Gerard * & M. Drake n

author keywords: annatto; bleaching; whey
MeSH headings : Aldehydes / analysis; Benzoyl Peroxide / chemistry; Bixaceae; Bleaching Agents / chemistry; Carotenoids / analysis; Cheese / analysis; Color; Food Handling / methods; Gas Chromatography-Mass Spectrometry; Hydrogen Peroxide / chemistry; Milk Proteins / chemistry; Plant Extracts / analysis; Solid Phase Microextraction; Taste; Temperature; Volatile Organic Compounds / analysis; Whey Proteins
topics (OpenAlex): Meat and Animal Product Quality; Fermentation and Sensory Analysis; Proteins in Food Systems
TL;DR: The results suggest that the highest bleaching efficacy (within the parameters evaluated) in liquid whey is achieved using BP at 5 or 50 °C and at50 °C with HP or BP in whey protein retentate. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

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