Food, Bioprocessing, and Nutrition Sciences - 2002

Kay, C. D. (2002). Assessment of the in Vivo Antioxidant Potential of Wild Blueberries in Humans (Thesis). University of Guelph, Guelph, Ont.

Kay, C. D., & Holub, B. J. (2002). The effect of wild blueberry (Vaccinium angustifolium) consumption on postprandial serum antioxidant status in human subjects. British Journal of Nutrition, 88(4), 389–397.

Mazza, G., Kay, C. D., Cottrell, T., & Holub, B. J. (2002). Absorption of anthocyanins from blueberries and serum antioxidant status in human subjects. Journal of Agricultural and Food Chemistry, 50(26), 7731–7737.

Moyer, J. W., Abad, J. A., New, J., & Bell, J. (2002). Isolation, identification and detection of undescribed RNA sweetpotato viruses. PROCEEDINGS OF THE FIRST INTERNATIONAL CONFERENCE ON SWEETPOTATO: FOOD AND HEALTH FOR THE FUTURE, pp. 121–127. https://doi.org/10.17660/actahortic.2002.583.13

Barrangou, R., Yoon, S. S., Breidt, F., Fleming, H. P., & Klaenhammer, T. R. (2002). Identification and characterization of Leuconostoc fallax strains isolated from an industrial sauerkraut fermentation. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 68(6), 2877–2884. https://doi.org/10.1128/AEM.68.6.2877-2884.2002

Hasty, J. L., Van Heugten, E., See, M. T., & Larick, D. K. (2002). Effect of vitamin E on improving fresh pork quality in Berkshire- and Hampshire-sired pigs. Journal of Animal Science, 80(12), 3230–3237. https://doi.org/10.2527/2002.80123230x

McNeill, K. L., Sanders, T. H., & Civille, G. V. (2002). Descriptive analysis of commercially available creamy style peanut butters. JOURNAL OF SENSORY STUDIES, 17(5), 391–414. https://doi.org/10.1111/j.1745-459X.2002.tb00355.x

Reina, L. D., Fleming, H. P., & Breidt, F. (2002). Bacterial contamination of cucumber fruit through adhesion. JOURNAL OF FOOD PROTECTION, 65(12), 1881–1887. https://doi.org/10.4315/0362-028X-65.12.1881

Truong, V. D., Daubert, C. R., Drake, M. A., & Baxter, SR. (2002). Vane rheometry for textural characterization of cheddar cheeses: Correlation with other instrumental and sensory measurements. LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 35(4), 305–314. https://doi.org/10.1006/fstl.2001.0872

Zhao, F., Clare, D. A., Catignani, G. L., & Swaisgood, H. E. (2002). Purification and characterization of the fusion protein trypsin-streptavidin expressed in Escherichia coli. JOURNAL OF PROTEIN CHEMISTRY, 21(6), 413–418. https://doi.org/10.1023/A:1021134617137

Sabliov, C. M., Farkas, B. E., Keener, K. M., & Curtis, P. A. (2002). Parametric analysis of cryogenic carbon dioxide cooling of shell eggs. POULTRY SCIENCE, 81(11), 1758–1765. https://doi.org/10.1093/ps/81.11.1758

Wilcox, C. P., & Swaisgood, H. E. (2002). Modification of the rheological properties of whey protein isolate through the use of an immobilized microbial transglutaminase. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 50(20), 5546–5551. https://doi.org/10.1021/jf0117154

Mermelstein, N. H., Fennema, O. R., Batt, C. A., Goff, H. D., Griffiths, M. W., Hoover, D. G., … al. (2002). Food research trends - 2003 and beyond. Food Technology, 56(12), 30-.

Pattee, H. E., Isleib, T. G., Gorbet, D. W., Moore, K. M., Lopez, Y., Baring, M. R., & Simpson, C. E. (2002). Effect of the high-oleic trait on roasted peanut flavor in backcross-derived breeding lines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 50(25), 7362–7365. https://doi.org/10.1021/jf025854c

Pattee, H. E., Isleib, T. G., Moore, K. M., Gorbet, D. W., & Giesbrecht, F. G. (2002). Effect of high-oleic trait and paste storage variables on sensory attribute stability of roasted peanuts. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 50(25), 7366–7370. https://doi.org/10.1021/jf025853k

Klaenhammer, T., Altermann, E., Arigoni, F., Bolotin, A., Breidt, F., Broadbent, J., … al. (2002). Discovering lactic acid bacteria by genomics. Antonie Van Leeuwenhoek, 82(1-4), 29–58. https://doi.org/10.1007/978-94-017-2029-8_3

Koo, K., & Jaykus, L. A. (2002). Detection of single nucleotide polymorphisms within the Listeria genus using an 'asymmetric' fluorogenic probe set and fluorescence resonance energy transfer based-PCR. LETTERS IN APPLIED MICROBIOLOGY, 35(6), 513–517. https://doi.org/10.1046/j.1472-765X.2002.01232.x

Gatlin, L. A., See, M. T., Larick, D. K., Lin, X., & Odle, J. (2002). Conjugated linoleic acid in combination with supplemental dietary fat alters pork fat quality. JOURNAL OF NUTRITION, 132(10), 3105–3112. https://doi.org/10.1093/jn/131.10.3105

Palazoglu, T. K., & Sandeep, K. P. (2002). Assessment of the effect of fluid-to-particle heat transfer coefficient on microbial and nutrient destruction during aseptic processing of particulate foods. JOURNAL OF FOOD SCIENCE, 67(9), 3359–3364. https://doi.org/10.1111/j.1365-2621.2002.tb09591.x

Isonhood, J. H., Gerard, P., Leenanon, B., & Drake, M. (2002). Stress response of Aeromonas hydrophila following environmental challenges. Food Microbiology, 19(4), 285–293. https://doi.org/10.1006/yfmic.500

Baker, G. L., Sims, C. A., Gorbet, D. A., Sanders, T. H., & SF O'Keefe. (2002). Storage water activity effect on oxidation and sensory properties of high-oleic peanuts. JOURNAL OF FOOD SCIENCE, 67(5), 1600–1603. https://doi.org/10.1111/j.1365-2621.2002.tb08690.x

Luck, P. J., Bray, N., & Foegeding, E. A. (2002). Factors determining yield stress and overrun of whey protein foams. JOURNAL OF FOOD SCIENCE, 67(5), 1677–1681. https://doi.org/10.1111/j.1365-2621.2002.tb08704.x

Janolino, V. G., & Swaisgood, H. E. (2002). Trypsin imobilization on derivatized cellulose beads by biospecific avidin-biotin interaction and characterization of the immobilized activity. Journal of Food Biochemistry, 26(2), 119–129. https://doi.org/10.1111/j.1745-4514.2002.tb00869.x

Tran, H. L., & Kathariou, S. (2002). Restriction fragment length polymorphisms detected with novel DNA probes differentiate among diverse lineages of serogroup 4 Listeria monocytogenes and identify four distinct lineages in serotype 4b. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 68(1), 59–64. https://doi.org/10.1128/AEM.68.1.59-64.2002

Pattee, H. E., Isleib, T. G., Giesbrecht, F. G., & Cui, Z. (2002). Prediction of parental genetic compatibility to enhance flavor attributes of peanuts. Crop Biotechnology  (ACS Symposium Series ; 829), 829, 217–230. https://doi.org/10.1021/bk-2002-0829.ch017

Lu, Z., Fleming, H. P., McFeeters, R. F., & Yoon, S. A. (2002). Effects of anions and cations on sugar utilization in cucumber juice fermentation. JOURNAL OF FOOD SCIENCE, 67(3), 1155–1161. https://doi.org/10.1111/j.1365-2621.2002.tb09469.x

DH D'Souza, & Jaykus, L. A. (2002). Zirconium hydroxide effectively immobilizes and concentrates human enteric viruses. LETTERS IN APPLIED MICROBIOLOGY, 35(5), 414–418. https://doi.org/10.1046/j.1472-765X.2002.01206.x

Walter, W. M., Truong, V. D., & Espinel, K. R. (2002). Textural measurements and product quality of restructured sweetpotato french fries. LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, Vol. 35, pp. 209–215. https://doi.org/10.1006/fstl.2001.0840

Zhang, J., Farkas, B. E., & Hale, S. A. (2002). Precooking and cooling of skipjack tuna (Katsuwonas pelamis): A numerical simulation. Food Science & Technology = Lebensmittel-Wissenschaft & -Technologie, 35(7), 607–616. https://doi.org/10.1006/fstl.2002.0912

Tuler, T. R., Callanan, M. J., & Klaenhammer, T. R. (2002). Overexpression of peptidases in Lactococcus and evaluation of their release from leaky cells. JOURNAL OF DAIRY SCIENCE, 85(10), 2438–2450. https://doi.org/10.3168/jds.S0022-0302(02)74326-9

Cullison, M. A., & Jaykus, L. A. (2002). Magnetized carbonyl iron and insoluble zirconium hydroxide mixture facilitates bacterial concentration and separation from nonfat dry milk. JOURNAL OF FOOD PROTECTION, 65(11), 1806–1810. https://doi.org/10.4315/0362-028X-65.11.1806

Durmaz, E., Madsen, S. A., Israelsen, H., & Klaenhammer, T. R. (2002). Lactococcus lactis lytic bacteriophages of the p335 group are inhibited by overexpression of a truncated CI repressor. JOURNAL OF BACTERIOLOGY, 184(23), 6532–6543. https://doi.org/10.1128/JB.184.23.6532-6543.2002

McKillip, J. L., Jaykus, L. A., & Drake, M. (2002). Influence of growth in a food medium on the detection of Escherichia coli O157 : H7 by polymerase chain reaction. JOURNAL OF FOOD PROTECTION, 65(11), 1775–1779. https://doi.org/10.4315/0362-028X-65.11.1775

Sabliov, C. M., Boldor, D., Keener, K. M., & Farkas, B. E. (2002). Image processing method to determine surface area and volume of axi-symmetric agricultural products. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 5(3), 641–653. https://doi.org/10.1081/JFP-120015498

Pernell, C. W., Luck, P. J., Foegeding, E. A., & Daubert, C. R. (2002). Heat-induced changes in angel food cakes containing egg-white protein or whey protein isolate. JOURNAL OF FOOD SCIENCE, 67(8), 2945–2951. https://doi.org/10.1111/j.1365-2621.2002.tb08843.x

Bell, J. W., Farkas, B. E., Hale, S. A., & Lanier, T. C. (2002). Effects of retorting and storage on liquid mass transfer in canned skipjack (Katsuwonas pelamis) muscle. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 26(4), 267–278. https://doi.org/10.1111/j.1745-4549.2002.tb00484.x

Lu, Z., Fleming, H. P., & McFeeters, R. F. (2002). Effects of fruit size on fresh cucumber composition and the chemical and physical consequences of fermentation. Journal of Food Science, 67(8), 2934–2939. https://doi.org/10.1111/j.1365-2621.2002.tb08841.x

Sabliov, C. M., Farkas, B. E., Keener, K. M., & Curtis, P. A. (2002). Cooling of shell eggs with cryogenic carbon dioxide: a finite element analysis of heat transfer. Food Science & Technology = Lebensmittel-Wissenschaft & -Technologie, 35(7), 568–574. https://doi.org/10.1006/fstl.2002.0915

Fasina, O. O., Fleming, H. P., & McFeeters, R. F. (2002). Thermal and rheological properties of brine from fermented and sulfite-preserved cucumbers. JOURNAL OF FOOD PROCESS ENGINEERING, 25(4), 307–322. https://doi.org/10.1111/j.1745-4530.2002.tb00568.x

Pattee, H. E., Isleib, T. G., Gorbet, D. W., & Giesbrecht, F. G. (2002). Selecton of alternative genetic sources of large-seed size in Virginia-type peanut: Evaluation of sensory, composition, and agronomic characteristics. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 50(17), 4885–4889. https://doi.org/10.1021/jf025601j

Jones, D. R., Anderson, K. E., Curtis, P. A., & Jones, F. T. (2002). Microbial contamination in inoculated shell eggs: I. Effects of layer strain and hen age. POULTRY SCIENCE, 81(5), 715–720. https://doi.org/10.1093/ps/81.5.715

Wilcox, C. P., Janolino, V. G., & Swaisgood, H. E. (2002). Isolation and partial characterization of CD36 from skim milk. JOURNAL OF DAIRY SCIENCE, 85(8), 1903–1908. https://doi.org/10.3168/jds.S0022-0302(02)74265-3

Palma-Harris, C., McFeeters, R. F., & Fleming, H. P. (2002). Fresh cucumber flavor in refrigerated pickles: Comparison of sensory and instrumental analysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 50(17), 4875–4877. https://doi.org/10.1021/jf0116404

Jones, D. R., Tharrington, J. B., Curtis, P. A., Anderson, K. E., Keener, K. M., & Jones, F. T. (2002). Effects of cryogenic cooling of shell eggs on egg quality. POULTRY SCIENCE, 81(5), 727–733. https://doi.org/10.1093/ps/81.5.727

Palazoglu, T. K., & Sandeep, K. P. (2002). Effect of holding tube configuration on the residence time distribution of multiple particles in helical tube flow. JOURNAL OF FOOD PROCESS ENGINEERING, 25(4), 337–350. https://doi.org/10.1111/j.1745-4530.2002.tb00570.x

Drake, M. A., Gerard, P. D., Wright, S., Cadwallader, K. R., & Civille, G. V. (2002). Cross validation of a sensory language for cheddar cheese. JOURNAL OF SENSORY STUDIES, 17(3), 215–227. https://doi.org/10.1111/j.1745-459X.2002.tb00344.x

Pernell, C. W., Foegeding, E. A., Luck, P. J., & Davis, J. P. (2002). Properties of whey and egg white protein foams. COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, 204(1-3), 9–21. https://doi.org/10.1016/S0927-7757(01)01061-5

Caldwell, J. M., & Hassan, H. M. (2002). Azotobacter chroococcum does not contain sodA or its gene product Mn-superoxide dismutase. CANADIAN JOURNAL OF MICROBIOLOGY, 48(2), 183–187. https://doi.org/10.1139/W02-003

Isonhood, J. H., & Drake, M. (2002). [Review of Aeromonas species in foods]. JOURNAL OF FOOD PROTECTION, 65(3), 575–582. https://doi.org/10.4315/0362-028X-65.3.575

Bang, W., & Drake, M. A. (2002). Resistance of cold- and starvation-stressed Vibrio vulnificus to heat and freeze-thaw exposure. JOURNAL OF FOOD PROTECTION, 65(6), 975–980. https://doi.org/10.4315/0362-028X-65.6.975

Wilcox, C. P., Clare, D. A., Valentine, V. W., & Swaisgood, H. E. (2002). Immobilization and utilization of the recombinant fusion proteins trypsin-streptavidin and streptavidin-transglutaminase for modification of whey protein isolate functionality. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 50(13), 3723–3730. https://doi.org/10.1021/jf011603c

Sabliov, C. M., & Heldman, D. R. (2002). A predictive model for thermal conductivity of an intermediate moisture granular food. Journal of Food Process Engineering, 25(2), 93–109. https://doi.org/10.1111/j.1745-4530.2002.tb00557.x

Luck, P. J., Lanier, T. C., Daubert, C. R., & Kwanyuen, P. (2002). Viscoelastic behavior of commercially processed soy isolate pastes during heating and cooling. JOURNAL OF FOOD SCIENCE, 67(4), 1379–1382. https://doi.org/10.1111/j.1365-2621.2002.tb10293.x

Gwartney, E., Foegeding, E. A., & Larick, D. K. (2002). The texture of commercial full-fat and reduced-fat cheese. JOURNAL OF FOOD SCIENCE, 67(2), 812–816. https://doi.org/10.1111/j.1365-2621.2002.tb10682.x

Hayes, W., White, C. H., & Drake, M. A. (2002). Sensory aroma characteristics of milk spoilage by Pseudomonas species. JOURNAL OF FOOD SCIENCE, 67(2), 861–867. https://doi.org/10.1111/j.1365-2621.2002.tb10690.x

Latimer, H. K., Jaykus, L. A., Morales, R. A., Cowen, P., & Crawford-Brown, D. (2002). Sensitivity analysis of Salmonella enteritidis levels in contaminated shell eggs using a biphasic growth model. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 75(1-2), 71–87. https://doi.org/10.1016/S0168-1605(02)00004-1

Anderson, A. D., Daubert, C. R., & Farkas, B. E. (2002). Rheological characterization of skim milk stabilized with carrageenan at high temperatures. JOURNAL OF FOOD SCIENCE, 67(2), 649–652. https://doi.org/10.1111/j.1365-2621.2002.tb10654.x

Xu, L. J., Sheldon, B. W., Larick, D. K., & Carawan, R. E. (2002). Recovery and utilization of useful by-products from egg processing wastewater by electrocoagulation. POULTRY SCIENCE, 81(6), 785–792. https://doi.org/10.1093/ps/81.6.785

Hayes, W., White, C. H., & Drake, M. A. (2002). Sensory aroma characteristics of milk spoilage by Pseudomonas species. JOURNAL OF FOOD SCIENCE, 67(1), 448–454. https://doi.org/10.1111/j.1365-2621.2002.tb11427.x

Vais, A. E., Palazoglu, T. K., Sandeep, K. P., & Daubert, C. R. (2002). Rheological characterization of carboxymethylcellulose solution under aseptic processing conditions. JOURNAL OF FOOD PROCESS ENGINEERING, 25(1), 41–61. https://doi.org/10.1111/j.1745-4530.2002.tb00555.x

Fasina, O., Fleming, H., & Thompson, R. (2002). Mass transfer and solute diffusion in brined cucumbers. JOURNAL OF FOOD SCIENCE, 67(1), 181–187. https://doi.org/10.1111/j.1365-2621.2002.tb11380.x

Sair, A. I., DH D'Souza, Moe, C. L., & Jaykus, L. A. (2002). Improved detection of human enteric viruses in foods by RT-PCR. JOURNAL OF VIROLOGICAL METHODS, 100(1-2), 57–69. https://doi.org/10.1016/S0166-0934(01)00397-4

Bolton, G. E., & Sanders, T. H. (2002). Effect of roasting oil composition on the stability of roasted high-oleic peanuts. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 79(2), 129–132. https://doi.org/10.1007/s11746-002-0446-1

McIngvale, S. C., Elhanafi, D., & Drake, M. A. (2002). Optimization of reverse transcriptase PCR to detect viable Shiga-toxin-producing Escherichia coli. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 68(2), 799–806. https://doi.org/10.1128/AEM.68.2.799-806.2002

Yoon, S. S., Barrangou-Poueys, R., Breidt, F., Klaenhammer, T. R., & Fleming, H. P. (2002). Isolation and characterization of bacteriophages from fermenting sauerkraut. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 68(2), 973–976. https://doi.org/10.1128/AEM.68.2.973-976.2002

Sturino, J. M., & Klaenhammer, T. R. (2002). Expression of antisense RNA targeted against Streptococcus thermophilus bacteriophages. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 68(2), 588–596. https://doi.org/10.1128/AEM.68.2.588-596.2002

Kathariou, S. (2002). [Review of Listeria monocytogenes virulence and pathogenicity, a food safety perspective]. JOURNAL OF FOOD PROTECTION, 65(11), 1811–1829. https://doi.org/10.4315/0362-028X-65.11.1811

Hudson, H. M., & Daubert, C. R. (2002). Functionality comparison between derivatized whey proteins and a pregelatinized starch. JOURNAL OF TEXTURE STUDIES, 33(4), 297–314. https://doi.org/10.1111/j.1745-4603.2002.tb01351.x

Theuer, R. (2002). Effect of iron on the color of barley and other cereal porridges. JOURNAL OF FOOD SCIENCE, 67(3), 1208–1211. https://doi.org/10.1111/j.1365-2621.2002.tb09478.x

Palazoglu, T. K., & Sandeep, K. P. (2002). Computational fluid dynamics modeling of fluid flow in helical tubes. Journal of Food Process Engineering, 25(2), 141–158. https://doi.org/10.1111/j.1745-4530.2002.tb00560.x

Barrangou, R., Yoon, S. S., Breidt, F., Fleming, H. P., & Klaenhammer, T. R. (2002). Characterization of six Leuconostoc fallax bacteriophages isolated from an industrial sauerkraut fermentation. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 68(11), 5452–5458. https://doi.org/10.1128/AEM.68.11.5452-5458.2002

Foegeding, E. A., Davis, J. P., Doucet, D., & McGuffey, M. K. (2002). Advances in modifying and understanding whey protein functionality. TRENDS IN FOOD SCIENCE & TECHNOLOGY, 13(5), 151–159. https://doi.org/10.1016/S0924-2244(02)00111-5

Karagul-Yuceer, Y., Cadwallader, K. R., & Drake, M. (2002). Volatile flavor components of stored nonfat dry milk. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 50(2), 305–312. https://doi.org/10.1021/jf010648a

Resch, J. J., & Daubert, C. R. (2002). Rheological and physicochemical properties of derivatized whey protein concentrate powders. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 5(2), 419–434. https://doi.org/10.1081/JFP-120005795

Keener, K. M., Zhang, J., Bottcher, R. W., & Munilla, R. D. (2002). Evaluation of thermal desorption for the measurement of artificial swine odorants in the vapor phase. Transactions of the ASAE, 45(5), 1579–1584. https://doi.org/10.13031/2013.11063

Dougherty, D. P., Breidt, F., McFeeters, R. F., & Lubkin, SR. (2002). Energy-based dynamic model for variable temperature batch fermentation by Lactococcus lactis. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 68(5), 2468–2478. https://doi.org/10.1128/AEM.68.5.2468-2478.2002

Pattee, H. E. (2002, January 2). Commemorative history of the Agricultural and Food Chemistry Division. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, Vol. 50, pp. 3–6. https://doi.org/10.1021/jf011519x