Food, Bioprocessing and Nutrition Sciences

Invited review: Microfiltration-derived casein and whey proteins from milk

[Review of ]. JOURNAL OF DAIRY SCIENCE, 104(3), 2465–2479.

Cell Wall Polysaccharide Composition of Grafted 'Liberty' Watermelon With Reduced Incidence of Hollow Heart Defect

FRONTIERS IN PLANT SCIENCE, 12.

Cutaneous antimicrobial peptides: New “actors” in pollution related inflammatory conditions

Redox Biology, 3, 101952.

Consumer Preference Testing of Boiled Sweetpotato Using Crowdsourced Citizen Science in Ghana and Uganda

FRONTIERS IN SUSTAINABLE FOOD SYSTEMS, 5.

Influence of oral movement, particle size, and zeta potential on astringency of whey protein

JOURNAL OF SENSORY STUDIES.

(Broken) Promises of Sustainable Food and Agriculture through New Biotechnologies: The CRISPR Case

CRISPR JOURNAL, 4(1), 25–31.

Whole Genome Sequence Analysis of Phage-Resistant Listeria monocytogenes Serotype 1/2a Strains from Turkey Processing Plants

PATHOGENS, 10(2).

Disaccharide Type Affected Phenolic and Volatile Compounds of Citrus Fiber-Blackberry Cream Fillings

FOODS, 10(2).

Impact of Ceftiofur Administration in Steers on the Prevalence and Antimicrobial Resistance of Campylobacter spp.

MICROORGANISMS, 9(2).

Analysis of Bacterial Communities by 16S rRNA Gene Sequencing in a Melon-Producing Agro-environment

MICROBIAL ECOLOGY.

Application of temporal penalty analysis for the optimization of sugar reduction in protein beverages

JOURNAL OF SENSORY STUDIES.

Starch digestibility and beta-carotene bioaccessibility in the orange- fleshed sweet potato puree-wheat bread

JOURNAL OF FOOD SCIENCE.

Portable CRISPR-Cas9(N) System for Flexible Genome Engineering in Lactobacillus acidophilus, Lactobacillus gasseri, and Lactobacillus paracasei

APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 87(6).

Formation of gamma-aminobutyric acid (GABA) during the natural lactic acid fermentation of cucumber

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 96.

Whey protein-polyphenol aggregate particles mitigate bar hardening reactions in high protein bars

LWT-FOOD SCIENCE AND TECHNOLOGY, 138.

Formulation and Stability of Cellulose-Based Delivery Systems of Raspberry Phenolics

PROCESSES, 9(1).

Consumer perception of smoked Cheddar cheese

JOURNAL OF DAIRY SCIENCE, 104(2), 1560–1575.

Lactobacillus bile salt hydrolase substrate specificity governs bacterial fitness and host colonization

PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA, 118(6).

In Vivo Transcriptome of Lactobacillus acidophilus and Colonization Impact on Murine Host Intestinal Gene Expression

MBIO, 12(1).

Genotypic and phenotypic diversity among Lactobacillus plantarum and Lactobacillus pentosus isolated from industrial scale cucumber fermentations

FOOD MICROBIOLOGY, 94.