Food, Bioprocessing, and Nutrition Sciences - 2004

Sauls, D. L., Boyd, L. C., Allen, J. C., & Hoffman, M. (2004). Differences in the metabolic response to exogenous homocysteine in juvenile and adult rabbits. The Journal of Nutritional Biochemistry, 15(2), 96–102. https://doi.org/10.1016/j.jnutbio.2003.09.010

Kay, C. (2004). Analysis of the bioactivity, metabolism, and pharmacokinetics of anthocyanins in humans (Thesis). University of Guelph, Guelph, Ont.

Schmidt, B. M., Howell, A. B., McEniry, B., Knight, C. T., Seigler, D., Erdman,, J. W., & Lila, M. A. (2004). Effective Separation of Potent Antiproliferation and Antiadhesion Components from Wild Blueberry (Vaccinium angustifoliumAit.) Fruits. Journal of Agricultural and Food Chemistry, 52(21), 6433–6442. https://doi.org/10.1021/jf049238n

Yousef, G. G., Seigler, D. S., Grusak, M. A., Rogers, R. B., Knight, C. T. G., Kraft, T. F. B., … Lila, M. A. (2004). Biosynthesis and Characterization of14C-Enriched Flavonoid Fractions from Plant Cell Suspension Cultures. Journal of Agricultural and Food Chemistry, 52(5), 1138–1145. https://doi.org/10.1021/jf035371o

Crusak, M. A., Rogers, R. B., Yousef, G. C., Erdman, J. W., Jr., & Lila, M. A. (2004). An enclosed-chamber labeling system for the safe 14C-enrichment of phytochemicals in plant cell suspension cultures. In Vitro Cellular & Developmental Biology - Plant, 40(1), 80–85. https://doi.org/10.1079/IVP2003484

Mazza, G., Cacace, J. E., & Kay, C. D. (2004). Methods of analysis for anthocyanins in plants and biological fluids. Journal of AOAC International, 87(1), 129–145.

Kay, C. D., Mazza, G., Holub, B. J., & Wang, J. (2004). Anthocyanin metabolites in human urine and serum. British Journal of Nutrition, 91(6), 933–942. https://doi.org/10.1079/BJN20041126

Barrangou, R., Klaenhammer, T. R., & Altermann, E. (2004). Lactobacillus acidophilus nucleic acids encoding fructo-oligosaccharide utilization compounds and uses thereof. Washington, DC: U.S. Patent and Trademark Office.

Anderson, K. E., Tharrington, J. B., Curtis, P. A., & Jones, F. T. (2004). Shell characteristics of eggs from historic strains of Single Comb White Leghorn chickens and the relationship of egg shape to shell strength. International Journal of Poultry Science, 3(1), 17. https://doi.org/10.3923/ijps.2004.17.19

Hoban, T. J. (2004). Public attitudes towards agricultural biotechnology. Valuation Methods for Environmental Benefits in Forestry and Watershed Investment Projects.

Keener, K., Irudayaraj, J., Ngadi, M. O., Rosenstrater, K. A., & Payne, F. A. (2004). For undergrads: A food and bioprocess engineering vision. Resource, Engineering & Technology for a Sustainable World, 11(6), 5.

Peet, M. M., Rippy, J. M., Nelson, P. V., & Catignani, G. L. (2004). Organic production of greenhouse tomatoes utilizing the bag system and soluble organic fertilizers. PROCEEDINGS OF THE VIITH INTERNATIONAL SYMPOSIUM ON PROTECTED CULTIVATION IN MILD WINTER CLIMATES: PRODUCTION, PEST MANAGEMENT AND GLOBAL COMPETITION, VOLS 1 AND 2, pp. 707–719. https://doi.org/10.17660/actahortic.2004.659.92

Zhong, Q., Sandeep, K. P., & Swartzel, K. R. (2004). Continuous flow radio frequency heating of particulate foods. Innovative Food Science and Emerging Technologies, 5(4), 475–483. https://doi.org/10.1016/j.ifset.2004.07.004

Sandeep, K. P., Simunovic, J., & Swartzel, K. R. (2004). Developments in aseptic processing. In Improving thermal processing (pp. 177–187). https://doi.org/10.1533/9781855739079.3.177

Sandeep, K. P., & Simunovic, J. (2004). Aseptic processing: Basic principles and advantages. In Handbook of food science, technology, and engineering. Vol. 3 (pp. 123–121-12312). Boca Raton: Taylor & Francis.

Sturino, J. M., & Klaenhammer, T. R. (2004). [Review of Bacteriophage defense systems and strategies for lactic acid bacteria]. ADVANCES IN APPLIED MICROBIOLOGY, VOL 56, 56, 331-+. https://doi.org/10.1016/S0065-2164(04)56011-2

Lloyd, B. J., Farkas, B. E., & Keener, K. M. (2004). Quality comparison of French fry style potatoes produced by oven heating, immersion frying and controlled dynamic radiant heating. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 28(6), 460–472. https://doi.org/10.1111/j.1745-4549.2004.23075.x

Johanningsmeier, S. D., Fleming, H. P., & Breidt, F. (2004). Malolactic activity of lactic acid bacteria during sauerkraut fermentation. JOURNAL OF FOOD SCIENCE, 69(8), M222–M227. https://doi.org/10.1111/j.1365-2621.2004.tb09891.x

Lee, V. S., Greene, D. B., Wellman, D. J., & al. (2004). Teaching and learning through inquiry: A guidebook for institutions and instructors. Sterling, Va.: Stylus Pub.

McKillip, J. L., & Drake, M. (2004). [Review of Real-time nucleic acid-based detection methods for pathogenic bacteria in food]. JOURNAL OF FOOD PROTECTION, 67(4), 823–832. https://doi.org/10.4315/0362-028X-67.4.823

Riemann, A. E., Lanier, T. C., & Swartzel, K. R. (2004). Rapid heating effects on gelation of muscle proteins. Journal of Food Science, 69(7), E308–314. https://doi.org/10.1111/j.1365-2621.2004.tb13635.x

Drake, S. R., Elfving, D. C., Drake, S. L., & Visser, D. B. (2004). Quality of modified atmosphere packaged "bartlett" pears as influenced by time and type of storage. Journal of Food Processing and Preservation, 28(5), 348–358. https://doi.org/10.1111/j.1745-4549.2004.23051.x

Jean, J., DH D'Souza, & Jaykus, L. A. (2004). Multiplex nucleic acid sequence-based amplification for simultaneous detection of several enteric viruses in model ready-to-eat foods. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 70(11), 6603–6610. https://doi.org/10.1128/AEM.70.11.6603-6610.2004

Altermann, E., Buck, B. L., Cano, R., & Klaenhammer, T. R. (2004). Identification and phenotypic characterization of the cell-division protein CdpA. GENE, 342(1), 189–197. https://doi.org/10.1016/j.gene.2004.08.004

Moe, C. L., Sair, A., Lindesmith, L., Estes, M. K., & Jaykus, L. A. (2004). Diagnosis of Norwalk virus infection by indirect enzyme immunoassay detection of salivary antibodies to recombinant Norwalk virus antigen. CLINICAL AND DIAGNOSTIC LABORATORY IMMUNOLOGY, 11(6), 1028–1034. https://doi.org/10.1128/CDLI.11.6.1028-1034.2004

Tungjaroenchai, W., White, C. H., Holmes, W. E., & Drake, M. A. (2004). Influence of adjunct cultures on volatile free fatty acids in reduced-fat Edam cheeses. JOURNAL OF DAIRY SCIENCE, 87(10), 3224–3234. https://doi.org/10.3168/jds.S0022-0302(04)73458-X

Azcarate-Peril, M. A., Altermann, E., Hoover-Fitzula, R. L., Cano, R. J., & Klaenhammer, T. R. (2004). Identification and inactivation of genetic loci involved with Lactobacillus acidophilus acid tolerance. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 70(9), 5315–5322. https://doi.org/10.1128/AEM.70.9.5315-5322.2004

Davis, J. P., & Foegeding, E. A. (2004). Foaming and interfacial properties of polymerized whey protein isolate. Journal of Food Science, 69(5), C404–410. https://doi.org/10.1111/j.1365-2621.2004.tb10706.x

Campbell, J., Bang, W., Isonhood, J., Gerard, P. D., & Drake, M. A. (2004). Effects of salt, acid, and MSG on cold storage survival and subsequent acid tolerance of Escherichia coli O157 : H7. FOOD MICROBIOLOGY, 21(6), 727–735. https://doi.org/10.1016/j.fm.2004.02.004

Boldor, D., Sanders, T. H., & Simunovic, J. (2004). Dielectric properties of in-shell and shelled peanuts at microwave frequencies. Transactions of the ASAE, 47(4), 1159–1169. https://doi.org/10.13031/2013.16548

Zhong, Q. X., Daubert, C. R., & Velev, O. D. (2004). Cooling effects on a model rennet casein gel system: part I. Rheological characterization. LANGMUIR, 20(18), 7399–7405. https://doi.org/10.1021/la036147w

Zhong, Q. X., Daubert, C. R., & Velev, O. D. (2004). Cooling effects on a model rennet casein gel system: Part II. Permeability and microscopy. LANGMUIR, 20(18), 7406–7411. https://doi.org/10.1021/la036148o

Davis, G. S., Anderson, K. E., & Jones, D. R. (2004). The effects of different beak trimming techniques on plasma corticosterone and performance criteria in single comb White Leghorn hens. POULTRY SCIENCE, 83(10), 1624–1628. https://doi.org/10.1093/ps/83.10.1624

McFeeters, R. F., Barrangou, L. M., Barish, A. O., & Morrison, S. S. (2004). Rapid softening of acidified peppers: Effect of oxygen and sulfite. Journal of Agricultural and Food Chemistry, 52(14), 4554–4557. https://doi.org/10.1021/jf003459533

Young, C. T., Pattee, H. E., Schadel, W. E., & Sanders, T. H. (2004). Microstructure of peanut (Arachis hypogaea L. cv. 'NC 7') cotyledons during development. LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 37(4), 439–445. https://doi.org/10.1016/j.lwt.2003.10.016

Jones, D. R., Curtis, P. A., Anderson, K. E., & Jones, F. T. (2004). Microbial contamination in inoculated shell eggs: II. Effects of layer strain and egg storage. POULTRY SCIENCE, 83(1), 95–100. https://doi.org/10.1093/ps/83.1.95

Jaykus, L. A., Acuff, G. R., Busta, F. F., Dickson, J. S., Hollingsworth, C. A., Marcy, J., & McNamara, A. M. (2004). Managing food safety: A systematic approach. Food Technology, 58(10), 36–39.

Palazoglu, T. K., & Sandeep, K. P. (2004). Effect of tube curvature ratio on the residence time distribution of multiple particles in helical tubes. LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 37(4), 387–393. https://doi.org/10.1016/s0023-6438(03)00013-6

Garland, B., Crane, M., Marino, C., Stone-Wiggins, B., Ward, A., & Friedell, G. (2004). Effect of community coalition structure and preparation on the subsequent implementation of cancer control activities. AMERICAN JOURNAL OF HEALTH PROMOTION, 18(6), 424–434. https://doi.org/10.4278/0890-1171-18.6.424

Dunn, C., Thomas, C., Pegram, L., Ward, D., & Schmal, S. (2004). Color me healthy, preschoolers moving and eating healthfully. JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR, Vol. 36, pp. 327–328. https://doi.org/10.1016/S1499-4046(06)60403-X

Smith, K., Reimers, N., Barnes, H. J., Lee, B. C., Siletzky, R., & Kathariou, S. (2004). Campylobacter colonization of sibling turkey flocks reared under different management conditions. JOURNAL OF FOOD PROTECTION, 67(7), 1463–1468. https://doi.org/10.4315/0362-028X-67.7.1463

Nelson, K. E., Fouts, D. E., Mongodin, E. F., Ravel, J., DeBoy, R. T., Kolonay, J. F., … Fraser, C. M. (2004). Whole genome comparisons of serotype 4b and 1/2a strains of the food-borne pathogen Listeria monocytogenes reveal new insights into the core genome components of this species. NUCLEIC ACIDS RESEARCH, 32(8), 2386–2395. https://doi.org/10.1093/nar/gkh562

Swartzel, K. R., & Simunovic, J. (2004). System for measuring residence time for a particulate containing food product. Washington, DC: U.S. Patent and Trademark Office.

Ravindra, P., Genovese, D. B., Foegeding, E. A., & Rao, M. A. (2004). Rheology of heated mixed whey protein isolate/cross-linked waxy maize starch dispersions. FOOD HYDROCOLLOIDS, 18(5), 775–781. https://doi.org/10.1016/j.foodhyd.2003.12.004

Bashor, M. P., Curtis, P. A., Keener, K. M., Sheldon, B. W., Kathariou, S., & Osborne, J. A. (2004). Effects of carcass washers on Campylobacter contamination in large broiler processing plants. POULTRY SCIENCE, 83(7), 1232–1239. https://doi.org/10.1093/ps/83.7.1232

Keener, K. M. (2004). Comprehensive review of Campylobacter and poultry processing - Response.

Keener, K. M., Bashor, M. P., Curtis, P. A., Sheldon, B. W., & Kathariou, S. (2004). [Review of Comprehensive review of Campylobacter and poultry processing]. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 3(2), 105–116. https://doi.org/10.1111/j.1541-4337.2004.tb00060.x

Johnston, L. M., & Jaykus, L. A. (2004). Antimicrobial resistance of Enterococcus species isolated from produce. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 70(5), 3133–3137. https://doi.org/10.1128/AEM.70.5.3133-3137.2004

Diaz, D. E., Hagler, W. M., Blackwelder, J. T., Eve, J. A., Hopkins, B. A., Anderson, K. L., … Whitlow, L. W. (2004). Aflatoxin Binders II: Reduction of aflatoxin M1 in milk by sequestering agents of cows consuming aflatoxin in feed. MYCOPATHOLOGIA, 157(2), 233–241. https://doi.org/10.1023/B:MYCO.0000020587.93872.59

Fasina, Y. O., Swaisgood, H. E., Garlich, J. D., & Classen, H. L. (2004, May 19). Rebuttal on a semi-pilot-scale procedure for isolating and purifying soybean (Glycine max) lectin. https://doi.org/10.1021/jf0401367

Goeller, L. M., Amato, P. M., Farkas, B. E., Green, D. P., Lanier, T. C., & Kong, C. S. (2004). Optimization of incorporation of low-molecular-weight cryoprotectants into intact fish muscle. JOURNAL OF FOOD SCIENCE, 69(4), E164–E171. https://doi.org/10.1111/j.1365-2621.2004.tb06342.x

Isleib, T. G., Pattee, H. E., & Giesbrecht, F. G. (2004). Oil, sugar, and starch characteristics in peanut breeding lines selected for low and high oil content and their combining ability. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 52(10), 3165–3168. https://doi.org/10.1021/jf035465y

Groot, A. T., Ward, C., Wang, J., Pokrzywa, A., J O'Brien, Bennett, J., … Gould, F. (2004). Introgressing pheromone QTL between species: Towards an evolutionary understanding of differentiation in sexual communication. JOURNAL OF CHEMICAL ECOLOGY, 30(12), 2495–2514. https://doi.org/10.1007/s10886-004-7946-y

Perez-Mateos, M., Amato, P. M., & Lanier, T. C. (2004). Gelling properties of Atlantic croaker surimi processed by acid or alkaline solubilization. JOURNAL OF FOOD SCIENCE, 69(4), C328–C333. https://doi.org/10.1111/j.1365-2621.2004.tb06335.x

Pion, S. J., Van Heugten, E., See, M. T., Larick, D. K., & Pardue, S. (2004). Effects of vitamin C supplementation on plasma ascorbic acid and oxalate concentrations and meat quality in swine. Journal of Animal Science, 82(7), 2004–2012. https://doi.org/10.2527/2004.8272004x

Zhong, Q. X., Daubert, C. R., & Farkas, B. E. (2004). Cooling effects on processed cheese functionality. JOURNAL OF FOOD PROCESS ENGINEERING, 27(5), 392–412. https://doi.org/10.1111/j.1745-4530.2004.00390.x

Avsar, Y. K., Karagul-Yuceer, Y., Drake, M. A., Singh, T. K., Yoon, Y., & Cadwallader, K. R. (2004). Characterization of nutty flavor in Cheddar cheese. JOURNAL OF DAIRY SCIENCE, 87(7), 1999–2010. https://doi.org/10.3168/jds.S0022-0302(04)70017-X

Ash, S. L., & Clayton, P. H. (2004). The articulated learning: An approach to reflection and assessment. Innovative Higher Education, 29(2), 137–154. https://doi.org/10.1023/b:ihie.0000048795.84634.4a

Musgrove, M. T., Jones, D. R., Northcutt, J. K., Curtis, P. A., Anderson, K. E., Fletcher, D. L., & Cox, N. A. (2004). Survey of shell egg processing plant sanitation programs: Effects on non-egg-contact surfaces. JOURNAL OF FOOD PROTECTION, 67(12), 2801–2804. https://doi.org/10.4315/0362-028X-67.12.2801

Perez-Mateos, M., Boyd, L., & Lanier, T. (2004). Stability of omega-3 fatty acids in fortified surimi seafoods during chilled storage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 52(26), 7944–7949. https://doi.org/10.1021/jf049656s

Clayton, P. H., & Ash, S. L. (2004). Shifts in Perspective: Capatlizing on the counter-normative nature of service learning. Michigan Journal of Community Service Learning, 11(1).

Ash, S. L., & Clayton, P. H. (2004). Service-learning: Integrating inquiry and engagement. In Teaching and learning through inquiry: A guidebook for institutions and instructors (1st ed.). Sterling, Va.: Stylus Pub.

Gwartney, E. A., Larick, D. K., & Foegeding, E. A. (2004). Sensory texture and mechanical properties of stranded and particulate whey protein emulsion gels. Journal of Food Science, 69(9), S333–339. https://doi.org/10.1111/j.1365-2621.2004.tb09945.x

Thompson, J. L., Drake, M. A., Lopetcharat, K., & Yates, M. D. (2004). Preference mapping of commercial chocolate milks. Journal of Food Science, 69(9), S406–413. https://doi.org/10.1111/j.1365-2621.2004.tb09958.x

Young, N. D., Drake, M., Lopetcharat, K., & McDaniel, M. R. (2004). Preference mapping of cheddar cheese with varying maturity levels. JOURNAL OF DAIRY SCIENCE, 87(1), 11–19. https://doi.org/10.3168/jds.s0022-0302(04)73136-7

Broadbent, JR, Gummalla, S., Hughes, J. E., Johnson, M. E., Rankin, S. A., & Drake, M. A. (2004). Overexpression of Lactobacillus casei D-hydroxyisocaproic acid dehydrogenase in cheddar cheese. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 70(8), 4814–4820. https://doi.org/10.1128/AEM.70.8.4814-4820.2004

Elhanafi, D., Leenanon, B., Bang, W., & Drake, M. A. (2004). Impact of cold and cold-acid stress on poststress tolerance and virulence factor expression of Escherichia coli O157: H7. Journal of Food Protection, 67(1), 19–26. https://doi.org/10.4315/0362-028X-67.1.19

Kang, I. S., Wang, J. J., Shih, J. C. H., & Lanier, T. C. (2004). Extracellular production of a functional soy cystatin by Bacillus subtilis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 52(16), 5052–5056. https://doi.org/10.1021/jf049711x

Bruno-Barcena, J. M., Andrus, J. M., Libby, S. L., Klaenhammer, T. R., & Hassan, H. M. (2004). Expression of a heterologous manganese superoxide dismutase gene in intestinal lactobacilli provides protection against hydrogen peroxide toxicity. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 70(8), 4702–4710. https://doi.org/10.1128/AEM.70.8.4702-4710.2004

Yildirim, S., Lin, W., Hitchins, A. D., Jaykus, L. A., Altermann, E., Klaenhammer, T. R., & Kathariou, S. (2004, December). Epidemic clone I-specific genetic markers in strains of Listeria monocytogenes serotype 4b from foods (vol 70, pg 4158, 2004). APPLIED AND ENVIRONMENTAL MICROBIOLOGY, Vol. 70, pp. 7581–7581. https://doi.org/10.1128/aem.70.12.7581.2004

Stevens, K. A., & Jaykus, L. A. (2004). Direct detection of bacterial pathogens in representative dairy products using a combined bacterial concentration-PCR approach. JOURNAL OF APPLIED MICROBIOLOGY, 97(6), 1115–1122. https://doi.org/10.1111/j.1365-2672.2004.02393.x

Keener, K. M., Anderson, K. E., Curtis, P. A., & Foegeding, J. B. (2004). Determination of cooling rates and carbon dioxide uptake in commercially processed shell eggs using cryogenic carbon dioxide gas. POULTRY SCIENCE, 83(1), 89–94. https://doi.org/10.1093/ps/83.1.89

Stevens, K. A., & Jaykus, L. A. (2004). [Review of Bacterial separation and concentration from complex sample matrices: A review]. CRITICAL REVIEWS IN MICROBIOLOGY, 30(1), 7–24. https://doi.org/10.1080/10408410490266410

Harris, G. K., Willcox, J. K., & Catignani, G. L. (2004). Application of the oxidative stability index for assessing the antioxidant properties of flavonoids. JOURNAL OF FOOD BIOCHEMISTRY, 28(4), 337–349. https://doi.org/10.1111/j.1745-4514.2004.tb00076.x

Sturino, J. M., & Klaenhammer, T. R. (2004). Antisense RNA targeting of primase interferes with bacteriophage replication in Streptococcus thermophilus. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 70(3), 1735–1743. https://doi.org/10.1128/AEM.70.3.1735-1743.2004

Resch, J. J., Daubert, C. R., & Allen Foegeding, E. (2004). A comparison of drying operations on the rheological properties of whey protein thickening ingredients. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 39(10), 1023–1031. https://doi.org/10.1111/j.1365-2621.2004.00882.x

Farrell, H. M., Jimenez-Flores, R., Bleck, G. T., Brown, E. M., Butler, J. E., Creamer, L. K., … Swaisgood, H. E. (2004). [Review of Nomenclature of the proteins of cows' milk - Sixth revision]. JOURNAL OF DAIRY SCIENCE, 87(6), 1641–1674. https://doi.org/10.3168/jds.S0022-0302(04)73319-6

Yildirim, S., Lin, W., Hitchins, A. D., Jaykus, L. A., Altermann, E., Klaenhammer, T. R., & Kathariou, S. (2004). Epidemic clone I-specific genetic markers in strains of Listeria monocytogenes serotype 4b from foods. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 70(7), 4158–4164. https://doi.org/10.1128/AEM.70.7.4158-4164.2004

Zhang, G. Y., Foegeding, E. A., & Hardin, C. C. (2004). Effect of sulfated polysaccharides on heat-induced structural changes in beta-lactoglobulin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 52(12), 3975–3981. https://doi.org/10.1021/jf035037s

Rawdkuen, S., Benjakul, S., Visessanguan, W., & Lanier, T. C. (2004). Chicken plasma protein: Proteinase inhibitory activity and its effect on surimi gel properties. FOOD RESEARCH INTERNATIONAL, 37(2), 156–165. https://doi.org/10.1016/j.foodres.2003.09.014

Pernell, C. W., Foegeding, E. A., Luck, P. J., & Davis, J. P. (2004, May 4). Properties of whey and egg white protein foams (vol 204, pg 9, 2002). COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, Vol. 238, pp. 161–161. https://doi.org/10.1016/j.colsurfa.2004.03.003

Davis, J. P., Foegeding, E. A., & Hansen, F. K. (2004). Electrostatic effects on the yield stress of whey protein isolate foams. COLLOIDS AND SURFACES B-BIOINTERFACES, 34(1), 13–23. https://doi.org/10.1016/j.colsurfb.2003.10.014

Bottcher, R. W., Keener, K. M., Munilla, R. D., Williams, C. M., & Schiffman, S. S. (2004). Dust and odor emissions from tunnel ventilated swine buildings in North Carolina and comparison of different odor evaluation methods. Applied Engineering in Agriculture, 20(3), 343–347. https://doi.org/10.13031/2013.16064

Sturino, J. M., & Klaenhammer, T. R. (2004). Antisense RNA expression strategies effective against Streptococcus thermophilus bacteriophages. Washington, DC: U.S. Patent and Trademark Office.

Young, C. T., Schadel, W. E., Pattee, H. E., & Sanders, T. H. (2004). The microstructure of almond (Prunus dulcis (Mill.) D.A. Webb cv. 'Nonpareil') cotyledon. LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 37(3), 317–322. https://doi.org/10.1016/j.lwt.2003.09.007

Tomaino, R. M., Turner, L. G., & Larick, D. K. (2004). The effect of Lactococcus lactis starter cultures on the oxidative stability of liquid whey. JOURNAL OF DAIRY SCIENCE, 87(2), 300–307. https://doi.org/10.3168/jds.S0022-0302(04)73168-9

Simunovic, J., Swartzel, K. R., & Adles, E. (2004). Method and system for conservative evaluation, validation and monitoring of thermal processing. Washington, DC: U.S. Patent and Trademark Office.

Evans, M. R., Swaminathan, B., Graves, L. M., Altermann, E., Klaenhammer, T. R., Fink, R. C., … Kathariou, S. (2004). Genetic markers unique to Listeria monocytogenes serotype 4b differentiate epidemic clone II (hot dog outbreak strains) from other lineages. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 70(4), 2383–2390. https://doi.org/10.1128/AEM.70.4.2383-2390.2004

Sauls, D. L., Boyd, L. C., Allen, J. C., & Hoffman, M. (2004). Differences in the metabolic response to exogenous homocysteine in juvenile and adult rabbits. Journal of Nutritional Biochemistry, 15(2), 96–102. https://doi.org/10.1016/j.nutbio.2003.09.010

Majhenic, A. C., Venema, K., Allison, G. E., Matijasic, B. B., Rogelj, I., & Klaenhammer, T. R. (2004). DNA analysis of the genes encoding acidocin LF221 A and acidocin LF221 B, two bacteriocins produced by Lactobacillus gasseri LF221. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY, 63(6), 705–714. https://doi.org/10.1007/s00253-003-1424-2

Truong, V. D., Clare, D. A., Catignani, G. L., & Swaisgood, H. E. (2004). Cross-linking and rheological changes of whey proteins treated with microbial transglutaminase. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 52(5), 1170–1176. https://doi.org/10.1021/jf034397c

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