Food, Bioprocessing, and Nutrition Sciences - 2005 Aparicio-Fernandez, X., Yousef, G. G., Loarca-Pina, G., de Mejia, E., & Lila, M. A. (2005). Characterization of Polyphenolics in the Seed Coat of Black Jamapa Bean (Phaseolus vulgarisL.). Journal of Agricultural and Food Chemistry, 53(11), 4615–4622. https://doi.org/10.1021/jf047802o Kuo, Y.-J., Chang, Y.-S., Lila, M. A., & Chiu, H.-Y. (2005). Screening Growth and Root Formation in Cadmium-Treated Turfgrass Using a Whole-Plant Microculture System. Journal of Plant Nutrition, 28(6), 1041–1048. https://doi.org/10.1081/PLN-200058903 Jo, J.-Y., Gonzalez de Mejia, E., & Lila, M. A. (2005). Effects of Grape Cell Culture Extracts on Human Topoisomerase II Catalytic Activity and Characterization of Active Fractions. Journal of Agricultural and Food Chemistry, 53(7), 2489–2498. https://doi.org/10.1021/jf048524w Ferruzzi, M. G., & Schwartz, S. J. (2005). Thermal Degradation of Commercial Grade Sodium Copper Chlorophyllin. Journal of Agricultural and Food Chemistry, 53(18), 7098–7102. https://doi.org/10.1021/jf051010s Klaenhammer, T. R., Barrangou, R., Buck, B. L., Azcarate-Peril, M. A., & Altermann, E. (2005). Genomic features of lactic acid bacteria effecting bioprocessing and health. FEMS Microbiology Reviews, 29(3), 393–409. https://doi.org/10.1016/j.fmrre.2005.04.007 Holub, B., & Kay, C. (2005). Anthocyanins and Cancer Prevention. In Nutrition and Cancer Prevention. https://doi.org/10.1201/9781420026399.ch20 Kay, C. D., Mazza, G., & Holub, B. J. (2005). Anthocyanins exist in the circulation primarily as metabolites in adult men. The Journal of Nutrition, 135(11), 2582–2588. Jones, D. R., Musgrove, M. T., Caudill, A. B., Curtis, P. A., & Northcutt, J. K. (2005). Microbial Quality of Cool Water Washed Shell Eggs. International Journal of Poultry Science, 4(12), 938–943. https://doi.org/10.3923/ijps.2005.938.943 Klaenhammer, T. R., Peril, A. A., Barrangou, R., Duong, T., & Altermann, E. (2005). Genomic Perspectives on Probiotic Lactic Acid Bacteria. Bioscience and Microflora, 24(2), 31–33. https://doi.org/10.12938/bifidus.24.31 Clayton, P. H., Ash, S. L., & Bullard, L. G. (2005). Adapting a core service-learning model for wide-ranging implementation: An institutional case study. Creative College Teaching Journal, 2(1), 10–26. Eifert, J. D., Curtis, P. A., Bazaco, M. C., Meinersmann, R. J., Berrang, M. E., Kernodle, S., … Kathariou, S. (2005). Molecular characterization of Listeria monocytogenes of the serotype 4b complex (4b, 4d, 4e) from two turkey processing plants. FOODBORNE PATHOGENS AND DISEASE, 2(3), 192–200. https://doi.org/10.1089/fpd.2005.2.192 Cartwright, G. D. (2005). Apparatus and method for controlling flow of process materials. Washington, DC: U.S. Patent and Trademark Office. Lee, B. C., Reimers, N., Barnes, H. J., D'Lima, C., Carver, D., & Kathariou, S. (2005). Strain persistence and fluctuation of multiple-antibiotic resistant Campylobacter coli colonizing turkeys over successive production cycles. FOODBORNE PATHOGENS AND DISEASE, 2(1), 103–110. https://doi.org/10.1089/fpd.2005.2.103 Drake, S. R., Eisele, T. A., Drake, M. A., Elfving, D. C., Drake, S. L., & Visser, D. B. (2005). The influence of aminoethoxyvinylglycine and ethephon on objective and sensory quality of 'Delicious' apples and apple juice at harvest and after storage. HortScience, 40(7), 2102–2108. Azcarate-Peril, M. A., McAuliffe, O., Altermann, E., Lick, S., Russell, W. M., & Klaenhammer, T. R. (2005). Microarray analysis of a two-component regulatory system involved in acid resistance and proteolytic activity in Lactobacillus acidophilus. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 71(10), 5794–5804. https://doi.org/10.1128/AEM.71.10.5794-5804.2005 Williams, S. H., Wright, B. W., Den Truong, V., Daubert, C. R., & Vinyard, C. J. (2005). [Review of Mechanical properties of foods used in experimental studies of primate masticatory function]. AMERICAN JOURNAL OF PRIMATOLOGY, 67(3), 329–346. https://doi.org/10.1002/ajp.20189 McGuffey, M. K., Epting, K. L., Kelly, R. M., & Foegeding, E. A. (2005). Denaturation and aggregation of three alpha-lactalbumin preparations at neutral pH. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 53(8), 3182–3190. https://doi.org/10.1021/jf048863p Whetstine, M. E. C., Cadwallader, K. R., & Drake, M. A. (2005). Characterization of aroma compounds responsible for the rosy/floral flavor in cheddar cheese. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 53(8), 3126–3132. https://doi.org/10.1021/jf048278o Wang, H. Y., Olmstead, A. W., Li, H., & LeBlanc, G. A. (2005). The screening of chemicals for juvenoid-related endocrine activity using the water flea Daphnia magna. AQUATIC TOXICOLOGY, 74(3), 193–204. https://doi.org/10.1016/j.aquatox.2005.05.010 Vishnivetskaya, T. A., & Kathariou, S. (2005). Putative transposases conserved in Exiguobacterium isolates from ancient Siberian permafrost and from contemporary surface habitats. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 71(11), 6954–6962. https://doi.org/10.1128/AEM.71.11.6954-6962.2005 McConnell, R., Truong, V. D., Walter, W. M., & McFeeters, R. F. (2005). Physical, chemical and microbial changes in shredded sweet potatoes. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 29(3-4), 246–267. https://doi.org/10.1111/j.1745-4549.2005.00026.x Kang, I., & Lanier, T. C. (2005). Inhibition of protease in intact fish fillets by soaking in or injection of recombinant soy cystatin or bovine plasma. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 53(25), 9795–9799. https://doi.org/10.1021/jf051231y Coronel, P., Truong, S. J. V.-D., Sandeep, K. P., & Cartwright, G. D. (2005). Aseptic processing of sweetpotato purees using a continuous flow microwave system. Journal of Food Science, 70(9), E531–536. https://doi.org/10.1111/j.1365-2621.2005.tb08315.x Johnston, L. M., Jaykus, L. A., Moll, D., Martinez, M. C., Anciso, J., Mora, B., & Moe, C. L. (2005). A field study of the microbiological quality of fresh produce. JOURNAL OF FOOD PROTECTION, 68(9), 1840–1847. https://doi.org/10.4315/0362-028X-68.9.1840 Buck, B. L., Altermann, E., Svingerud, T., & Klaenhammer, T. R. (2005). Functional analysis of putative adhesion factors in Lactobacillus acidophilus NCFM. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 71(12), 8344–8351. https://doi.org/10.1128/AEM.71.12.8344-8351.2005 Clare, D. A., Bang, W. S., Cartwright, G., Drake, M. A., Coronel, P., & Simunovic, J. (2005). Comparison of sensory, microbiological, and biochemical parameters of microwave versus indirect UHT fluid skim milk during storage. JOURNAL OF DAIRY SCIENCE, 88(12), 4172–4182. https://doi.org/10.3168/jds.S0022-0302(05)73103-9 Whetstine, M. E. C., Croissant, A. E., & Drake, M. A. (2005). Characterization of dried whey protein concentrate and isolate flavor. JOURNAL OF DAIRY SCIENCE, 88(11), 3826–3839. https://doi.org/10.3168/jds.S0022-0302(05)73068-X Li, X., Sheldon, B. W., & Ball, H. R. (2005). Thermal resistance of Salmonella enterica serotypes, Listeria monocytogenes, and Staphylococcus aureus in high solids liquid egg mixes. JOURNAL OF FOOD PROTECTION, 68(4), 703–710. https://doi.org/10.4315/0362-028X-68.4.703 Santos, F. B. O., Li, X., Payne, J. B., & Sheldon, B. W. (2005). Estimation of most probable number Salmonella populations on commercial North Carolina turkey farms. JOURNAL OF APPLIED POULTRY RESEARCH, 14(4), 700–708. https://doi.org/10.1093/japr/14.4.700 Ahlborn, G., & Sheldon, B. W. (2005). Enzymatic and microbiological inhibitory activity in eggshell membranes as influenced by layer strains and age and storage variables. POULTRY SCIENCE, 84(12), 1935–1941. https://doi.org/10.1093/ps/84.12.1935 Drake, S. R., Eisele, T. A., Elfving, D. C., Drake, M. A., Drake, S. L., & Visser, D. B. (2005). Effects of the bioregulators aminoethoxyvinylglycine and ethephon on brix, carbohydrate, acid, and mineral concentrations in 'Scarletspur Delicious' apple juice. HortScience, 40(5), 1421–1424. Park, Y. W., & Drake, M. A. (2005). Effect of 3 months frozen-storage on organic acid contents and sensory properties, and their correlations in soft goat milk cheese. SMALL RUMINANT RESEARCH, 58(3), 291–298. https://doi.org/10.1016/j.smallrumres.2004.12.001 Resch, J. J., Daubert, C. R., & Foegeding, E. A. (2005). The effects of acidulant type on the rheological properties of beta-lactoglobulin gels and powders derived from these gels. FOOD HYDROCOLLOIDS, 19(5), 851–860. https://doi.org/10.1016/j.foodhyd.2004.10.034 Lu, Z., Altermann, E., Breidt, F., Predki, P., Fleming, H. P., & Klaenhammer, T. R. (2005). Sequence analysis of the Lactobacillus plantarum bacteriophage Phi JL-1. GENE, 348, 45–54. https://doi.org/10.1016/j.gene.2004.12.052 Osborne, D. J., Sanders, D. C., Ward, D. R., & Rushing, J. W. (2005). Securing the food chain: The 2000-04 southeastern US fresh produce food safety train-the-trainer program. HortTechnology, 15(4), 875–879. Altermann, E., & Klaenhammer, T. R. (2005). PathwayVoyager: pathway mapping using the Kyoto Encyclopedia of Genes and Genomes (KEGG) database. BMC Genomics, 6. Bruno-Barcena, J. M., Azcarate-Peril, M. A., Klaenhammer, T. R., & Hassan, H. M. (2005). Marker-free chromosomal integration of the manganese superoxide dismutase gene (sodA) from Streptococcus thermophilus into Lactobacillus gasseri. FEMS MICROBIOLOGY LETTERS, 246(1), 91–101. https://doi.org/10.1016/j.femsle.2005.03.044 Caudle, A. D., Yoon, Y., & Drake, M. (2005). Influence of flavor variability in skim milk powder on consumer acceptability of ingredient applications. JOURNAL OF FOOD SCIENCE, 70(7), S427–S431. https://doi.org/10.1111/j.1365-2621.2005.tb11487.x Rawdkuen, S., Benjakul, S., Visessanguan, W., & Lanier, T. C. (2005). Fractionation and characterization of cysteine proteinase inhibitor from chicken plasma. JOURNAL OF FOOD BIOCHEMISTRY, 29(5), 486–503. https://doi.org/10.1111/j.1745-4514.2005.00027.x Boldor, D., Sanders, T. H., Swartzel, K. R., & Farkas, B. E. (2005). A model for temperature and moisture distribution during continuous microwave drying. Journal of Food Process Engineering, 28(1), 68–87. https://doi.org/10.1111/j.1745-4530.2005.00387.x Singh, T. K., Young, N. D., Drake, M., & Cadwallader, K. R. (2005). Production and sensory characterization of a bitter peptide from beta-casein. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 53(4), 1185–1189. https://doi.org/10.1021/jf049058d Reina, L. D., Breidt, F., Fleming, H. P., & Kathariou, S. (2005). Isolation and selection of lactic acid bacteria as biocontrol agents for nonacidified, refrigerated pickles. JOURNAL OF FOOD SCIENCE, 70(1), M7–M11. https://doi.org/10.1111/j.1365-2621.2005.tb09050.x McCormick, K. E., Han, I. Y., Acton, J. C., Sheldon, B. W., & Dawson, P. L. (2005). In-package pasteurization combined with biocide-impregnated films to inhibit Listeria monocytogenes and Salmonella typhimurium in Turkey bologna. JOURNAL OF FOOD SCIENCE, 70(1), M52–M57. https://doi.org/10.1111/j.1365-2621.2005.tb09046.x Allen, D. G., Green, D. P., Bolton, G. E., Jaykus, L. A., & Cope, W. G. (2005). Detection and identification of histamine-producing bacteria associated with harvesting and processing mahimahi and yellowfin tuna. JOURNAL OF FOOD PROTECTION, 68(8), 1676–1682. https://doi.org/10.4315/0362-028X-68.8.1676 Cartwright, G., Mcmanus, B. H., Leffler, T. P., & Moser, C. R. (2005). Rapid determination of moisture/solids and fat in dairy products by microwave and nuclear magnetic resonance analysis. Journal of AOAC International, 88(1), 107–120. Hanway, W. H., Hansen, A. P., Anderson, K. L., Lyman, R. L., & Rushing, J. E. (2005). Inactivation of penicillin G in milk using hydrogen peroxide. JOURNAL OF DAIRY SCIENCE, 88(2), 466–469. https://doi.org/10.3168/jds.S0022-0302(05)72707-7 Klaenhammer, T. R., Barrangou, R., Buck, B. L., Azcarate-Peril, M. A., & Altermann, E. (2005). [Review of Genomic features of lactic acid bacteria effecting bioprocessing and health]. FEMS MICROBIOLOGY REVIEWS, 29(3), 393–409. https://doi.org/10.1016/j.femsre.2005.04.007 Davis, J. P., Doucet, D., & Foegeding, E. A. (2005). Foaming and interfacial properties of hydrolyzed beta-lactoglobulin. JOURNAL OF COLLOID AND INTERFACE SCIENCE, 288(2), 412–422. https://doi.org/10.1016/j.jcis.2005.03.002 Taylor, T. M., Elhanafi, D., Drake, M., & Jaykus, L. A. (2005). Effect of food matrix and cell growth on PCR-based detection of Escherichia coli O157 : H7 in ground beef. JOURNAL OF FOOD PROTECTION, 68(2), 225–232. https://doi.org/10.4315/0362-028X-68.2.225 Breidt, F., Hayes, J. S., Osborne, J. A., & McFeeters, R. F. (2005). Determination of 5-log pathogen reduction times for heat-processed, acidified vegetable brines. JOURNAL OF FOOD PROTECTION, 68(2), 305–310. https://doi.org/10.4315/0362-028X-68.2.305 Young, N. D., Sanders, T. H., Drake, M. A., Osborne, J., & Civille, G. V. (2005). Descriptive analysis and US consumer acceptability of peanuts from different origins. FOOD QUALITY AND PREFERENCE, 16(1), 37–43. https://doi.org/10.1016/j.foodqual.2003.12.006 Johnston, L. M., Elhanafi, D., Drake, M., & Jaykus, L. A. (2005). A simple method for the direct detection of Salmonella and Escherichia coli O157 : H7 from raw alfalfa sprouts and spent irrigation water using PCR. JOURNAL OF FOOD PROTECTION, 68(11), 2256–2263. https://doi.org/10.4315/0362-028X-68.11.2256 Rastall, R. A., Gibson, G. R., Gill, H. S., Guarner, F., Klaenhammer, T. R., Pot, B., … Sanders, M. E. (2005). [Review of Modulation of the microbial ecology of the human colon by probiotics, prebiotics and synbiotics to enhance human health: An overview of enabling science and potential applications]. FEMS MICROBIOLOGY ECOLOGY, 52(2), 145–152. https://doi.org/10.1016/j.femsec.2005.01.003 Mattos, F. R., Fasina, O. O., Reina, L. D., Fleming, H. P., Breidt, F., Damasceno, G. S., & Passos, F. V. (2005). Heat transfer and microbial kinetics modeling to determine the location of microorganisms within cucumber fruit. JOURNAL OF FOOD SCIENCE, 70(5), E324–E330. https://doi.org/10.1111/j.1365-2621.2005.tb09972.x Drake, M. A., Yates, M. D., Gerard, P. D., Delahunty, C. M., Sheehan, E. M., Turnbull, R. P., & Dodds, T. M. (2005). Comparison of differences between lexicons for descriptive analysis of Cheddar cheese flavour in Ireland, New Zealand, and the United States of America. INTERNATIONAL DAIRY JOURNAL, 15(5), 473–483. https://doi.org/10.1016/j.idairyj.2004.09.006 Johanningsmeier, S. D., Fleming, H. P., Thompson, R. L., & McFeeters, R. F. (2005). Chemical and sensory properties of sauerkraut produced with Leuconostoc mesenteroides starter cultures of differing malolactic phenotypes. JOURNAL OF FOOD SCIENCE, 70(5), S343–S349. https://doi.org/10.1111/j.1365-2621.2005.tb09989.x Oblinger, J., & Oblinger, D. G. (2005). Educating the Net generation. Boulder, CO: EDUCAUSE. Altermann, E., Russell, W. M., Azcarate-Peril, M. A., Barrangou, R., Buck, B. L., McAuliffe, O., … Klaenhammer, T. R. (2005). Complete genome sequence of the probiotic lactic acid bacterium Lactobacillus acidophilus NCFM. PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA, 102(11), 3906–3912. https://doi.org/10.1073/pnas.0409188102 Rawdkuen, S., Benjakul, S., Visessanguan, W., & Lanier, T. C. (2005). Combination effects of chicken plasma protein and setting phenomenon on gel properties and cross-linking of bigeye snapper muscle proteins. LWT-FOOD SCIENCE AND TECHNOLOGY, 38(4), 353–362. https://doi.org/10.1016/j.lwt.2004.06.016 Mohamadzadeh, M., Olson, S., Kalina, W. V., Ruthel, G., Demmin, G. L., Warfield, K. L., … Klaenhammer, T. R. (2005). Lactobacilli activate human dendritic cells that skew T cells toward T helper 1 polarization. PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA, 102(8), 2880–2885. https://doi.org/10.1073/pnas.0500098102 Passos, F. V., Felder, R. M., Fleming, H. P., McFeeters, R. F., & Ollis, D. F. (2005). Dynamic model for mass transfer of solutes in cucumber fermentation. JOURNAL OF FOOD ENGINEERING, 68(3), 297–302. https://doi.org/10.1016/j.jfoodeng.2004.06.002 Johanningsmeier, S. D., McFeeters, R. F., & Drake, M. (2005). [Review of A hypothesis for the chemical basis for perception of sour taste]. JOURNAL OF FOOD SCIENCE, 70(2), R44–R48. https://doi.org/10.1111/j.1365-2621.2005.tb07111.x Batmaz, E., & Sandeep, K. P. (2005). Calculation of overall heat transfer coefficients in a triple tube heat exchanger. HEAT AND MASS TRANSFER, 41(3), 271–279. https://doi.org/10.1007/s00231-004-0546-0 Weir, B. S., Cardon, L. R., Anderson, A. D., Nielsen, D. M., & Hill, W. G. (2005). Measures of human population structure show heterogeneity among genomic regions. GENOME RESEARCH, 15(11), 1468–1476. https://doi.org/10.1101/gr.4398405 McAuliffe, O., Cano, R. J., & Klaenhammer, T. R. (2005). Genetic analysis of two bile salt hydrolase activities in Lactobacillus acidophilus NCFM. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 71(8), 4925–4929. https://doi.org/10.1128/AEM.71.8.4925-4929.2005 Zhang, J. H., Daubert, C. R., & Foegeding, E. A. (2005). Fracture analysis of alginate gels. JOURNAL OF FOOD SCIENCE, 70(7), E425–E431. https://doi.org/10.1111/j.1365-2621.2005.tb11471.x Larick, D. K. (2005). Finding future food scientists. Food Technology, 59(5), 100. Zhang, J. H., Daubert, C. R., & Foegeding, E. A. (2005). Characterization of polyacrylamide gels as an elastic model for food gels. RHEOLOGICA ACTA, 44(6), 622–630. https://doi.org/10.1007/s00397-005-0444-5 Resch, J. J., Daubert, C. R., & Foegeding, E. A. (2005). beta-lactoglobulin gelation and modification: Effect of selected acidulants and heating conditions. JOURNAL OF FOOD SCIENCE, 70(1), C79–C86. https://doi.org/10.1111/j.1365-2621.2005.tb09025.x Swaisgood, H. E. (2005). [Review of The importance of disulfide bridging]. BIOTECHNOLOGY ADVANCES, 23(1), 71–73. https://doi.org/10.1016/j.biotechadv.2004.09.004 Cheng, L., Kuznetsov, A. V., & Sandeep, K. P. (2005). Mathematical modelling of two-phase non-Newtonian flow in a helical pipe. INTERNATIONAL JOURNAL FOR NUMERICAL METHODS IN FLUIDS, 48(6), 649–670. https://doi.org/10.1002/fld.950 Drake, M. A., Yates, M. D., & Gerard, P. D. (2005). Impact of serving temperature on trained panel perception of Cheddar cheese flavor attributes. JOURNAL OF SENSORY STUDIES, 20(2), 147–155. https://doi.org/10.1111/j.1745-459X.2005.00013.x Doucet, D., & Foegeding, E. A. (2005). Gel formation of peptides produced by extensive enzymatic hydrolysis of beta-lactoglobulin. BIOMACROMOLECULES, 6(2), 1140–1148. https://doi.org/10.1021/bm0492273 Firebaugh, J. D., & Daubert, C. R. (2005). Emulsifying and foaming properties of a derivatized whey protein ingredient. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 8(2), 243–253. https://doi.org/10.1081/jfp-200060245 Beucler, J., Drake, M., & Foegeding, E. A. (2005). Design of a beverage from whey permeate. Journal of Food Science, 70(4), S277–285. https://doi.org/10.1111/j.1365-2621.2005.tb07203.x Suman, B., & Kumar, P. (2005). An analytical model for fluid flow and heat transfer in a micro-heat pipe of polygonal shape. INTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER, 48(21-22), 4498–4509. https://doi.org/10.1016/j.ijheatmasstransfer.2005.05.001 Bang, W., & Drake, M. A. (2005). Acid adaptation of Vibrio vulnificus and subsequent impact on stress tolerance. FOOD MICROBIOLOGY, 22(4), 301–309. https://doi.org/10.1016/j.fm.2004.09.006