Food, Bioprocessing, and Nutrition Sciences

Improving the texture and structure of high protein yogurt alternative using pea protein hydrolysate as functional ingredient

Food Structure.

Development of a Synthetic Medium to Investigate the Role of Buffer Capacity and Metabolites on the Fermentation Chemistry of Cucumber Juice

JOURNAL OF FOOD PROTECTION, 88(9).

Evaluating the Effect of Fresh and Aged Antioxidant Formulations in Skin Protection Against UV Damage

Cosmetics.

Evaluating UAV captured RGB and multispectral imagery as a proxy for visual rating of leaf spot in cultivated peanut

PLANT PHENOME JOURNAL, 8(1).

Phage-based delivery of CRISPR-associated transposases for targeted bacterial editing

PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA, 122(30).

Characterization of anthocyanins, phenolics, and flavonoids in a global carrot collection through application of chemometrics and FT-NIR spectroscopy

Food Chemistry: X, 29, 102807.

Differential modulation of post-antibiotic colonization resistance to <i>Clostridioides difficile</i> by two probiotic <i>Lactobacillus</i> strains

Foley, M. H., McMillan, A. S., O'Flaherty, S., Thanissery, R., Vanhoy, M. E., Fuller, M. G., … Theriot, C. M. (2025, July 21). (J. Ravel, Ed.). MBIO, Vol. 7.

Breastfeeding Measurement: Choosing a Scale to Measure Breastfeeding Attitudes and Beliefs

JOURNAL OF HUMAN LACTATION, 41(3), 318–331.

Electric-field-assisted starch modification and processing: Recent advances and applications

LWT, 228, 118110.

Extrinsic Attributes That Drive Oat Milk Purchase

JOURNAL OF FOOD SCIENCE, 90(6).

Carbon footprint and cost analysis of non-thermal food processing technologies: a review with a case study on orange juice

[Review of ]. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS, 9.

Redox regulation of cutaneous olfactory receptors OR2AT4 and OR6M1: When the skin smells UV damage

Ivarsson, J., Colella, S., Vallese, A., Ferrara, F., Pecorelli, A., & Valacchi, G. (2025, June). FREE RADICAL BIOLOGY AND MEDICINE, Vol. 233.

Green Macroalgae Biomass Upcycling as a Sustainable Resource for Value-Added Applications

Applied Sciences.

Application of Antioxidant Mixture Prevents Cutaneous "Oxinflammaging" in Subjects Exposed to Particulate Matter

JOURNAL OF COSMETIC DERMATOLOGY, 24(7).

Building professional learning communities in head start: a mixed methods study on what it takes from teachers' perspectives

Dixon, J., Resor, J., Holmes, L., Hegde, A. V., Goodell, L. S., Mendez, L. I., … Stage, V. C. (2025, June 27). INTERNATIONAL JOURNAL OF EARLY YEARS EDUCATION, Vol. 6.

TAK1 inhibition activates pore-forming proteins to block intracellular bacterial growth through modulating mitochondria

CELL DEATH & DISEASE, 16(1).

Facing Systemic Uncertainty, Can the CRISPR Community Stay the Course?

Barrangou, R. (2025, June 1). CRISPR JOURNAL, Vol. 8, pp. 165–165.

Optimization of Bipolar Microsecond Electric Pulses for DNA Vaccine Delivery

IEEE Transactions on Biomedical Engineering, 72(8), 1–12.

<i>More PEAS Please!</i> Process Evaluation of a STEAM Program Designed to Promote Dietary Quality, Science Learning, and Language Skills in Preschool Children

NUTRIENTS, 17(11).

Development and Optimization of <scp>UV</scp>‐C Treated Chitosan‐Gallic Acid Edible Coating on <scp><i>Salmonella Typhimurium</i></scp> Inactivation

Journal of Food Process Engineering, 48(6).

Encapsulation of Chokeberry Polyphenols by Ionic Gelation: Impact of Pullulan and Disaccharides Addition to Alginate Beads

APPLIED SCIENCES-BASEL, 15(11).

Structural, physicochemical, and digestion properties of sweetpotato starches

FOOD BIOSCIENCE, 68.

The impact of sphingomyelin and cholesterol on ordered lipid domain formation in the bovine milk fat globule membrane using artificial giant unilamellar vesicles as a model

JDS COMMUNICATIONS, 6(4).

Utilization of Fish Meal and Fish Oil from Smoked Salmon By-Products in Juvenile Striped Bass (<i>Morone saxatilis</i>) Feeds: Growth Performance, Nutritional Composition, and Shelf-Life Assessment of Upcycled Ingredients

FISHES, 10(5).

Environmental impact assessment of generating cold atmospheric pressure plasma and plasma-activated water at lab scale

Sustainable Food Technology, 3(4), 1005–1010.