Food, Bioprocessing and Nutrition Sciences - 2012

Andersen, J. M., Barrangou, R., Hachem, M. A., Lahtinen, S. J., Goh, Y.-J., Svensson, B., & Klaenhammer, T. R. (2012). Transcriptional Analysis of Prebiotic Uptake and Catabolism by Lactobacillus acidophilus NCFM. PLoS ONE, 7(9), e44409. https://doi.org/10.1371/journal.pone.0044409

Austin, D. L., Turner, N. D., McDonough, C. M., & Rooney, L. W. (2012). Effects of brans from specialty sorghum varieties on in vitro starch digestibility of soft and hard sorghum endosperm porridges. Cereal Chemistry, 89(4), 190–197. https://doi.org/10.1094/cchem-12-11-0151

Brul, S., Bassett, J., Cook, P., Kathariou, S., McClure, P., Jasti, P. R., & Betts, R. (2012). [Review of 'Omics' technologies in quantitative microbial risk assessment]. Trends in Food Science & Technology, 27(1), 12–24. https://doi.org/10.1016/j.tifs.2012.04.004

Cakir, E., Koc, H., Vinyard, C. J., Essick, G., Daubert, C. R., Drake, M., & Foegeding, E. A. (2012). Evaluation of texture changes due to compositional differences using oral processing. Journal of Texture Studies, 43(4), 257–267. https://doi.org/10.1111/j.1745-4603.2011.00335.x

Campbell, R. E., Kang, E. J., Bastian, E., & Drake, M. A. (2012). The use of lactoperoxidase for the bleaching of fluid whey. Journal of Dairy Science, 95(6), 2882–2890. https://doi.org/10.3168/jds.2011-5166

Crespo, M. D., Olson, J. W., Altermann, E., Siletzky, R. M., & Kathariou, S. (2012). Chromosomal tet(O)-harboring regions in Campylobacter coli Isolates from turkeys and swine. Applied and Environmental Microbiology, 78(23), 8488–8491. https://doi.org/10.1128/aem.02258-12

Fogleman, A. D., Cohen, R. S., Sakamoto, P., & Allen, J. C. (2012). Effect of added calcium, phosphorus, and infant formula on calcium and phosphorus dialyzability in preterm donor human milk. Journal of Pediatric Gastroenterology and Nutrition, 55(4), 390–397. https://doi.org/10.1097/mpg.0b013e318254ec07

Franco, W., & Perez-Diaz, I. M. (2012). Development of a model system for the study of spoilage associated secondary cucumber fermentation during long-term storage. Journal of Food Science, 77(10), M586–592. https://doi.org/10.1111/j.1750-3841.2012.02845.x

Graziose, R., Rojas-Silva, P., Rathinasabapathy, T., Dekock, C., Grace, M. H., Poulev, A., … Raskin, I. (2012). Antiparasitic compounds from Cornus florida L. with activities against Plasmodium falciparum and Leishmania tarentolae. Journal of Ethnopharmacology, 142(2), 456–461. https://doi.org/10.1016/j.jep.2012.05.017

Hathorn, C. S., & Sanders, T. H. (2012). Flavor and antioxidant capacity of peanut paste and peanut butter supplemented with peanut skins. Journal of Food Science, 77(11), S407–411. https://doi.org/10.1111/j.1750-3841.2012.02953.x

Jervis, S. M., Ennis, J. M., & Drake, M. A. (2012). A comparison of adaptive choice-based conjoint and choice-based conjoint to determine key choice attributes of sour cream with limited sample size. Journal of Sensory Studies, 27(6), 451–462. https://doi.org/10.1111/joss.12009

Kane, L. E., Davis, J. P., Oakes, A. J., Dean, L. L., & Sanders, T. H. (2012). Value-added processing of peanut meal: enzymatic hydrolysis to improve functional and nutritional properties of water soluble extracts. Journal of Food Biochemistry, 36(5), 520–531. https://doi.org/10.1111/j.1745-4514.2011.00566.x

Katharios-Lanwermeyer, S., Rakic-Martinez, M., Elhanafi, D., Ratani, S., Tiedje, J. M., & Kathariou, S. (2012). Coselection of cadmium and benzalkonium chloride resistance in conjugative transfers from nonpathogenic Listeria spp. to other Listeriae. Applied and Environmental Microbiology, 78(21), 7549–7556. https://doi.org/10.1128/aem.02245-12

Maloney, K. P., Truong, V. D., & Allen, J. C. (2012). Chemical optimization of protein extraction from sweet potato (Ipomoea batatas) peel. Journal of Food Science, 77(11), E307–312. https://doi.org/10.1111/j.1750-3841.2012.02921.x

McDaniel, K. A., White, B. L., Dean, L. L., Sanders, T. H., & Davis, J. P. (2012). Compositional and mechanical properties of peanuts roasted to equivalent colors using different time/temperature combinations. Journal of Food Science, 77(12), C1292–1298. https://doi.org/10.1111/j.1750-3841.2012.02979.x

Melito, H. S., Daubert, C. R., & Foegeding, E. A. (2012). Validation of a large amplitude oscillatory shear protocol. Journal of Food Engineering, 113(1), 124–135. https://doi.org/10.1016/j.jfoodeng.2012.05.008

Stevenson, C. D., Liu, W. J., & Lanier, T. C. (2012). Rapid heating of Alaska pollock and chicken breast myofibrillar protein gels as affecting water-holding properties. Journal of Agricultural and Food Chemistry, 60(40), 10111–10117. https://doi.org/10.1021/jf3032292

Tang, X. Z., Kumar, P., Alavi, S., & Sandeep, K. P. (2012). Recent advances in biopolymers and biopolymer-based nanocomposites for food packaging materials. CRC Critical Reviews in Food Science and Nutrition, Vol. 52, pp. 426–442. https://doi.org/10.1080/10408398.2010.500508

Thanissery, R., Kathariou, S., Siletzky, R. M., & Smith, D. P. (2012). Microbiology of prechill carcasses from medium- and fast-growing pastured broiler chicken strains. Journal of Applied Poultry Research, 21(3), 623–629. https://doi.org/10.3382/japr.2012-00548

Yurgec, M. J., Osborne, J., Steffe, J. F., & Daubert, C. R. (2012). Quantifying shear effects on a model emulsion system. Journal of Food Process Engineering, 35(6), 905–914. https://doi.org/10.1111/j.1745-4530.2011.00640.x