Food, Bioprocessing, and Nutrition Sciences - 2003

Mazza, G., Kay, C. D., & Holub, B. J. (2003). Anthocyanins Absorption and Serum Antioxidant Status in Humans. The 12th World Food Congress.

Kay, C. D., & Holub, B. J. (2003). The postprandial effects of dietary antioxidants in humans. Current Atherosclerosis Reports, 5(6), 452.

Sandeep, K. P. (2003). Liquid food transport systems. In Encyclopedia of agricultural and food engineering (pp. 571–574). New York: Marcel Dekker.

Coronel, P., & Sandeep, K. P. (2003). Flow dynamics and heat transfer in helical heat exchangers. In J. F. V.-R. J. Welti-Chanes & G. V. Barbosa-Canovas (Eds.), Transport phenomena in food processing (pp. 377–397). https://doi.org/10.1201/9781420006261.ch25

Jaykus, L. A. (2003). Challenges to developing real-time methods to detect pathogens in foods. ASM News, 69(7), 341–347.

Shakeel-Ur-Rehman, Farkye, N. Y., & Drake, M. A. (2003). The effect of application of cold natural smoke on the ripening of Cheddar cheese. JOURNAL OF DAIRY SCIENCE, 86(6), 1910–1917. https://doi.org/10.3168/jds.S0022-0302(03)73777-1

Coronel, P., Simunovic, J., & Sandeep, K. P. (2003). Temperature profiles within milk after heating in a continuous-flow tubular microwave system operating at 915 MHz. Journal of Food Science, 68(6), 1976–1981. https://doi.org/10.1111/j.1365-2621.2003.tb07004.x

Van Heugten, E., Hasty, J. L., See, M. T., & Larick, D. K. (2003). Storage stability of pork from Berkshire and Hampshire sired pigs following dietary supplementation with vitamin E. Journal of Muscle Foods, 14(1), 67–80. https://doi.org/10.1111/j.1745-4573.2003.tb00346.x

DH D'Souza, & Jaykus, L. A. (2003). Nucleic acid sequence based amplification for the rapid and sensitive detection of Salmonella enterica from foods. JOURNAL OF APPLIED MICROBIOLOGY, 95(6), 1343–1350. https://doi.org/10.1046/j.1365-2672.2003.02106.x

Walter, W. M., Truong, V. D., Simunovic, N., & McFeeters, R. F. (2003). Low-temperature blanching of sweetpotatoes to improve firmness firmness retention: Effect on compositional and textural properties. JOURNAL OF FOOD SCIENCE, 68(4), 1244–1247. https://doi.org/10.1111/j.1365-2621.2003.tb09633.x

Shakeel-Ur-Rehman, F. N. Y., Considine, T., Schaffner, A., & Drake, M. A. (2003). Effects of standardization of whole milk with dry milk protein concentrate on the yield and ripening of reduced-fat Cheddar cheese. Journal of Dairy Science, 86(5), 1608–1615. https://doi.org/10.3168/jds.s0022-0302(03)73746-1

Karagul-Yuceer, Y., Drake, M. A., & Cadwallader, K. R. (2003). Aroma-active components of liquid cheddar whey. JOURNAL OF FOOD SCIENCE, 68(4), 1215–1219. https://doi.org/10.1111/j.1365-2621.2003.tb09627.x

Ventura, M., Canchaya, C., Meylan, V., Klaenhammer, T. R., & Zink, R. (2003). Analysis, characterization, and loci of the tuf genes in Lactobacillus and Bifidobacterium species and their direct application for species identification. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 69(11), 6908–6922. https://doi.org/10.1128/AEM.69.11.6908-6922.2003

Leenanon, B., Elhanafi, D., & Drake, M. A. (2003). Acid adaptation and starvation effects on Shiga toxin production by Escherichia coli O157 : H7. JOURNAL OF FOOD PROTECTION, 66(6), 970–977. https://doi.org/10.4315/0362-028X-66.6.970

Lowe, L. L., Foegeding, E. A., & Daubert, C. R. (2003, July). Rheological properties of fine-stranded whey protein isolate gels. FOOD HYDROCOLLOIDS, Vol. 17, pp. 515–522. https://doi.org/10.1016/S0268-005X(03)00014-6

Wang, J. J., Swaisgood, H. E., & Shih, J. C. H. (2003). Production and characterization of bio-immobilized keratinase in proteolysis and keratinolysis. ENZYME AND MICROBIAL TECHNOLOGY, 32(7), 812–819. https://doi.org/10.1016/S0141-0229(03)00060-7

Russell, W. M., & Klaenhammer, T. R. (2003). Polynucleotide encoding a Lactobacillus gasseri beta-glucuronidase polypeptide. Washington, DC: U.S. Patent and Trademark Office.

Swartzel, K. R., & Simunovic, J. (2003). Plurality of particles made of a detectable magnetic implant and a carrier in combination with a plurality of magnetic field sensors. Washington, DC: U.S. Patent and Trademark Office.

Lu, Z., Breidt, F., Fleming, H. P., Altermann, E., & Klaenhammer, T. R. (2003). Isolation and characterization of a Lactobacillus plantarum bacteriophage, Phi JL-1, from a cucumber fermentation. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 84(2), 225–235. https://doi.org/10.1016/S0168-1605(03)00111-9

Ash, S. L. (2003). Integrating service-learning into a college-level nutrition course. JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR, 35(3), 161–162. https://doi.org/10.1016/S1499-4046(06)60201-7

Lee, S. K., Buwalda, R. J., Euston, SR, Foegeding, E. A., & McKenna, A. B. (2003). Changes in the rheology and microstructure of processed cheese during cooking. LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 36(3), 339–345. https://doi.org/10.1016/s0023-6438(03)00012-4

Fasina, Y. O., Classen, H. L., Garlich, J. D., Swaisgood, H. E., & Clare, D. A. (2003). Investigating the possibility of monitoring lectin levels in commercial soybean meals intended for poultry feeding using steam-heated soybean meal as a model. POULTRY SCIENCE, 82(4), 648–656. https://doi.org/10.1093/ps/82.4.648

Schuman, J. D., & Sheldon, B. W. (2003). Inhibition of Listeria monocytogenes in pH-adjusted pasteurized liquid whole egg. JOURNAL OF FOOD PROTECTION, 66(6), 999–1006. https://doi.org/10.4315/0362-028X-66.6.999

Nooney, J. G., Woodrum, E., Hoban, T. J., & Clifford, W. B. (2003). Environmental worldview and behavior - Consequences of dimensionality in a survey of North Carolinians. ENVIRONMENT AND BEHAVIOR, 35(6), 763–783. https://doi.org/10.1177/0013916503256246

Willcox, J. K., Catignani, G. L., & Roberts, L. J. (2003). Dietary flavonoids fail to suppress F-2-isoprostane formation in vivo. FREE RADICAL BIOLOGY AND MEDICINE, 34(7), 795–799. https://doi.org/10.1016/S0891-5849(02)01425-9

Glenn, T. A., Daubert, C. R., Farkas, B. E., & Stefanski, L. A. (2003). A statistical analysis of creaming variables impacting process cheese melt quality. JOURNAL OF FOOD QUALITY, 26(4), 299–321. https://doi.org/10.1111/j.1745-4557.2003.tb00247.x

Shakeel-Ur-Rehman, Farkye, N. Y., Vedamuthu, E. R., & Drake, M. A. (2003). A preliminary study on the effect of adding yeast extract to cheese curd on proteolysis and flavour development of reduced-fat Cheddar. JOURNAL OF DAIRY RESEARCH, 70(1), 99–103. https://doi.org/10.1017/S0022029902005861

Jones, D. R., Northcutt, J. K., Musgrove, M. T., Curtis, P. A., Anderson, K. E., Fletcher, D. L., & Cox, N. A. (2003). Survey of shell egg processing plant sanitation programs: Effects on egg contact surfaces. JOURNAL OF FOOD PROTECTION, 66(8), 1486–1489. https://doi.org/10.4315/0362-028X-66.8.1486

Whetstine, M. E. C., Karagul-Yuceer, Y., Avsar, Y. K., & Drake, M. A. (2003). Identification and quantification of character aroma components in fresh Chevre-style goat cheese. Journal of Food Science, 68(8), 2441–2447. https://doi.org/10.1111/j.1365-2621.2003.tb07043.x

Barrangou, R., Altermann, E., Hutkins, R., Cano, R., & Klaenhammer, T. R. (2003). Functional and comparative genomic analyses of an operon involved in fructooligosaccharide utilization by Lactobacillus acidophilus. PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA, 100(15), 8957–8962. https://doi.org/10.1073/pnas.1332765100

Banini, A. E., Allen, J. C., Allen, H. G., Boyd, L. C., & Lartey, A. (2003). Fatty acids, diet, and body indices of type II diabetic American whites and blacks and Ghanaians. NUTRITION, 19(9), 722–726. https://doi.org/10.1016/S0899-9007(03)00108-4

Koo, K., & Jaykus, L. A. (2003). Detection of Listeria monocytogenes from a model food by fluorescence resonance energy transfer-based PCR with an asymmetric fluorogenic probe set. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 69(2), 1082–1088. https://doi.org/10.1128/AEM.69.2.1082-1088.2003

McCormick, K., Han, I. Y., Acton, J. C., Sheldon, B. W., & Dawson, P. L. (2003). D- and z-values for Listeria monocytogenes and Salmonella Typhimurium in packaged low-fat ready-to-eat turkey bologna subjected to a surface pasteurization treatment. POULTRY SCIENCE, 82(8), 1337–1342. https://doi.org/10.1093/ps/82.8.1337

Drake, M. A., & Gerard, P. D. (2003). Consumer attitudes and acceptability of soy-fortified yogurts. JOURNAL OF FOOD SCIENCE, 68(3), 1118–1122. https://doi.org/10.1111/j.1365-2621.2003.tb08297.x

Karagul-Yuceer, Y., Vlahovich, K. N., Drake, M. A., & Cadwallader, K. R. (2003). Characteristic aroma components of rennet casein. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 51(23), 6797–6801. https://doi.org/10.1021/jf0345806

Wang, J. J., Swaisgood, H. E., & Shih, J. C. H. (2003). Bioimmobilization of keratinase using Bacillus subtilis and Escherichia coli systems. BIOTECHNOLOGY AND BIOENGINEERING, 81(4), 421–429. https://doi.org/10.1002/bit.10485

Roberts, R. J., Belfort, M., Bestor, T., Bhagwat, A. S., Bickle, T. A., Bitinaite, J., … Xu, S. Y. (2003). A nomenclature for restriction enzymes, DNA methyltransferases, homing endonucleases and their genes. NUCLEIC ACIDS RESEARCH, 31(7), 1805–1812. https://doi.org/10.1093/nar/gkg274

Fasina, O. O., Walter, W. M., Fleming, H. P., & Simunovic, N. (2003). Viscoelastic properties of restructured sweetpotato puree. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 38(4), 421–425. https://doi.org/10.1046/j.1365-2621.2003.00711.x

Moore, C. M., Sheldon, B. W., & Jaykus, L. A. (2003). Transfer of Salmonella and Campylobacter from stainless steel to romaine lettuce. JOURNAL OF FOOD PROTECTION, 66(12), 2231–2236. https://doi.org/10.4315/0362-028X-66.12.2231

McFeeters, R. F., & Barish, A. O. (2003). Sulfite analysis of fruits and vegetables by high-performace liquid chromatography (HPLC) with ultraviolet spectrophotometric detection. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 51(6), 1513–1517. https://doi.org/10.1021/jf025693c

Rehman, S. U., Farkye, N. Y., & Drake, M. (2003). Reduced-fat Cheddar cheese from a mixture of cream and liquid milk protein concentrate. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 56(2), 94–98. https://doi.org/10.1046/j.1471-0307.2003.00076.x

Li, G. J., & Kathariou, S. (2003). An improved cloning vector for construction of gene replacements in Listeria monocytogenes. Applied and Environmental Microbiology, 69(5), 3020–3023. https://doi.org/10.1128/AEM.69.5.3020-3023.2003

De Cesare, A., Sheldon, B. W., Smith, K. S., & Jaykus, L. A. (2003). Survival and persistence of Campylobacter and Salmonella species under various organic loads on food contact surfaces. JOURNAL OF FOOD PROTECTION, 66(9), 1587–1594. https://doi.org/10.4315/0362-028X-66.9.1587

Andrus, J. M., Bowen, S. W., Klaenhammer, T. R., & Hassan, H. M. (2003). Molecular characterization and functional analysis of the manganese-containing superoxide dismutase gene (sodA) from Streptococcus thermophilus AO54. ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS, 420(1), 103–113. https://doi.org/10.1016/j.abb.2003.09.007

Zhang, G. Y., & Foegeding, E. A. (2003, November). Heat-induced phase behavior of beta-lactoglobulin/polysaccharide mixtures. FOOD HYDROCOLLOIDS, Vol. 17, pp. 785–792. https://doi.org/10.1016/S0268-005X(03)00099-7

Doucet, D., Otter, D. E., Gauthier, S. F., & Foegeding, E. A. (2003). Enzyme-induced gelation of extensively hydrolyzed whey proteins by Alcalase: Peptide identification and determination of enzyme specificity. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 51(21), 6300–6308. https://doi.org/10.1021/jf026242v

Doucet, D., Gauthier, S. F., Otter, D. E., & Foegeding, E. A. (2003). Enzyme-induced gelation of extensively hydrolyzed whey proteins by Alcalase: Comparison with the plastein reaction and characterization of interactions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 51(20), 6036–6042. https://doi.org/10.1021/jf026041r

Wang, S. L., Johnston, C. T., Bish, D. L., White, J. L., & Hem, S. L. (2003). Water-vapor adsorption and surface area measurement of poorly crystalline boehmite. JOURNAL OF COLLOID AND INTERFACE SCIENCE, 260(1), 26–35. https://doi.org/10.1016/S0021-9797(02)00150-9

Leach, M. R., Farkas, B. E., & Daubert, C. R. (2003). Rheological characterization of process cheese using tube viscometry. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 6(2), 259–267. https://doi.org/10.1081/JFP-120017847

Drake, M. A., Karagul-Yuceer, Y., Cadwallader, K. R., Civille, G. V., & Tong, P. S. (2003). Determination of the sensory attributes of dried milk powders and dairy ingredients. JOURNAL OF SENSORY STUDIES, 18(3), 199–216. https://doi.org/10.1111/j.1745-459X.2003.tb00385.x

Li, W., & Drake, M. A. (2003). Detection of viable Shiga toxin-producing Escherichia coli by quantitative competitive polymerase chain reaction. JOURNAL OF FOOD PROTECTION, 66(7), 1277–1282. https://doi.org/10.4315/0362-028X-66.7.1277

Grabowski, J. H., Powers, S. P., Peterson, C. H., Powers, M. J., & Green, D. P. (2003). Consumer ratings of non-native (Crassostrea gigas and Crassostrea ariakensis) vs. native (Crassostrea virginica) oysters. Journal of Shellfish Research, 22(1), 21–30.

Allen, H. G., Allen, J. C., Boyd, L. C., & Alston-Mills, B. P. (2003). Can anthropometric measurements and diet analysis serve as useful tools to determine risk factors for insulin-resistant diabetes type 2 among white and black Americans? NUTRITION, 19(7-8), 584–588. https://doi.org/10.1016/S0899-9007(03)00090-X

Barbercheck, M. E., Wang, J., & Brownie, C. (2003). Adaptation of the entomopathogenic nematode, Steinernema carpocapsae, to insect food plant. BIOLOGICAL CONTROL, 27(1), 81–94. https://doi.org/10.1016/S1049-9644(02)00187-1

Fasina, Y. O., Swaisgood, H. E., Garlich, J. D., & Classen, H. L. (2003). A semi-pilot-scale procedure for isolating and purifying soybean (Glycine max) lectin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 51(16), 4532–4538. https://doi.org/10.1021/jf021125l

Glenn, T. A., & Daubert, C. R. (2003). A mixer viscometry approach for blending devices. JOURNAL OF FOOD PROCESS ENGINEERING, 26(1), 1–16. https://doi.org/10.1111/j.1745-4530.2003.tb00586.x

Karagul-Yuceer, Y., Drake, M. A., & Cadwallader, K. R. (2003). Aroma characterization of fresh and stored-nonfat dry milk. Freshness and Shelf Life of Foods, 836, 108–123. https://doi.org/10.1021/bk-2003-0836.ch008

Moore, C. M., & Sheldon, B. W. (2003). Use of time-temperature integrators and predictive modeling to evaluate microbiological quality loss in poultry products. JOURNAL OF FOOD PROTECTION, 66(2), 280–286. https://doi.org/10.4315/0362-028X-66.2.280

Wang, Y. J., Truong, V. D., & Wang, L. F. (2003). Structures and rheological properties of corn starch as affected by acid hydrolysis. CARBOHYDRATE POLYMERS, 52(3), 327–333. https://doi.org/10.1016/S0144-8617(02)00323-5

Truong, V. D., & Daubert, C. R. (2003). Rheological methods for assessment of food freshness and stability. Freshness and Shelf Life of Foods, 836, 248–268. https://doi.org/10.1021/bk-2003-0836.ch019

Isleib, T. G., Rice, P. W., Mozingo, R. W., Bailey, J. E., Mozingo, R. W., & Pattee, H. E. (2003). Registration of 'Perry' peanut. CROP SCIENCE, 43(2), 739–740. https://doi.org/10.2135/cropsci2003.0739

Papageorge, L. M., McFeeters, R. F., & Fleming, H. P. (2003). Factors influencing texture retention of salt-free, acidified, red bell peppers during storage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 51(5), 1460–1463. https://doi.org/10.1021/jf025788e

Moore, C. M., & Sheldon, B. W. (2003). Evaluation of time-temperature integrators for tracking poultry product quality throughout the chill chain. JOURNAL OF FOOD PROTECTION, 66(2), 287–292. https://doi.org/10.4315/0362-028X-66.2.287

Whetstine, M. E. C., Parker, J. D., Drake, M. A., & Larick, D. K. (2003). Determining flavor and flavor variability in commercially produced liquid cheddar whey. JOURNAL OF DAIRY SCIENCE, 86(2), 439–448. https://doi.org/10.3168/jds.s0022-0302(03)73622-4

Jean, J., D D'Souza, & Jaykus, L. A. (2003). Transcriptional enhancement of RT-PCR for rapid and sensitive detection of Noroviruses. FEMS MICROBIOLOGY LETTERS, 226(2), 339–345. https://doi.org/10.1016/S0378-1097(03)00621-9

Fasina, O. O., Farkas, B. E., & Fleming, H. P. (2003). Thermal and dielectric properties of sweetpotato puree. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 6(3), 461–472. https://doi.org/10.1081/JFP-120021459

Foegeding, E. A., Brown, J., Drake, M., & Daubert, C. R. (2003). Sensory and mechanical aspects of cheese texture. INTERNATIONAL DAIRY JOURNAL, Vol. 13, pp. 585–591. https://doi.org/10.1016/S0958-6946(03)00094-3

Brown, J. A., Foegeding, E. A., Daubert, C. R., Drake, M. A., & Gumpertz, M. (2003). Relationships among rheological and sensorial properties of young cheeses. JOURNAL OF DAIRY SCIENCE, 86(10), 3054–3067. https://doi.org/10.3168/jds.S0022-0302(03)73905-8

Coronel, P., & Sandeep, K. P. (2003). Pressure drop and friction factor in helical heat exchangers under nonisothermal and turbulent flow conditions. JOURNAL OF FOOD PROCESS ENGINEERING, 26(3), 285–302. https://doi.org/10.1111/j.1745-4530.2003.tb00602.x

Steiner, A. E., Foegeding, E. A., & Drake, M. (2003). Descriptive analysis of caramel texture. JOURNAL OF SENSORY STUDIES, 18(4), 277–289. https://doi.org/10.1111/j.1745-459X.2003.tb00390.x

Willcox, J. K., Catignani, G. L., & Lazarus, S. (2003). [Review of Tomatoes and cardiovascular health]. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 43(1), 1–18. https://doi.org/10.1080/10408690390826437

Campbell, W., Drake, M. A., & Larick, D. K. (2003). The impact of fortification with conjugated linoleic acid (CLA) on the quality of fluid milk. Journal of Dairy Science, 86(1), 43–51. https://doi.org/10.3168/jds.S0022-0302(03)73582-6

Friedeck, K. G., Karagul-Yuceer, Y., & Drake, M. A. (2003). Soy protein fortification of a low-fat dairy-based ice cream. JOURNAL OF FOOD SCIENCE, 68(9), 2651–2657. https://doi.org/10.1111/j.1365-2621.2003.tb05784.x

Passos, F. V., Fleming, H. P., Hassan, H. M., & McFeeters, R. F. (2003). Effect of malic acid on the growth kinetics of Lactobacillus plantarum. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY, 63(2), 207–211. https://doi.org/10.1007/s00253-003-1375-7

Fasina, O. O., Fleming, H. P., Humphries, E. G., Thompson, R. L., & Reina, L. R. (2003). Crossflow filtration of brine from cucumber fermentation. Applied Engineering in Agriculture, 19(1), 107–113. https://doi.org/10.13031/2013.12722

Zhong, Q., Sandeep, K. P., & Swartzel, K. R. (2003). Continuous flow radio frequency heating of water and carboxymethylcellulose solutions. JOURNAL OF FOOD SCIENCE, 68(1), 217–223. https://doi.org/10.1111/j.1365-2621.2003.tb14142.x

Clare, D. A., Catignani, G. L., & Swaisgood, H. E. (2003). [Review of Biodefense properties of milk: The role of antimicrobial proteins and peptides]. CURRENT PHARMACEUTICAL DESIGN, 9(16), 1239–1255. https://doi.org/10.2174/1381612033454874

Lu, Z., Breidt, F., Plengvidhya, V., & Fleming, H. P. (2003). Bacteriophage ecology in commercial sauerkraut fermentations. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 69(6), 3192–3202. https://doi.org/10.1128/AEM.69.6.3192-3202.2003

Drake, M. A., Gerard, P. D., Kleinhenz, J. P., & Harper, W. J. (2003). Application of an electronic nose to correlate with descriptive sensory analysis of aged Cheddar cheese. LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 36(1), 13–20. https://doi.org/10.1016/s0023-6438(02)00216-5