Food, Bioprocessing, and Nutrition Sciences - 2007

Sauls, D. L., Arnold, E. K., Bell, C. W., Allen, J. C., & Hoffman, M. (2007). Pro-thrombotic and pro-oxidant effects of diet-induced hyperhomocysteinemia. Thrombosis Research, 120(1), 117–126. https://doi.org/10.1016/j.thromres.2006.08.001

McClelland, J. W., Allen, J. C., & Zakir, S. (2007). Bio-Medicinal Effect of Sweet Potato in People with Diabetes. Journal of the American Dietetic Association, 107(8), A104. https://doi.org/10.1016/j.jada.2007.05.396

Courtney, H., Kay, C. D., Lampe, J. W., Holub, B. J., & Duncan, A. M. (2007). Effect of acute fish oil and soy isoflavone supplementation on postprandial serum triglycerides and biomarkers of oxidative stress in overweight or obese, hypertriglyeridemic men. The FASEB Journal, 21(5), A370. https://doi.org/10.1096/fasebj.21.5.A370-d

Gebauer, S. K., Kay, C. D., West, S. G., Alaupovic, P., Psota, T. L., & Kris-Etherton, P. M. (2007). Pistachios beneficially affect multiple lipid and apolipoprotein CVD risk factors. In The FASEB Journal (Vol. 21, p. A695). https://doi.org/10.1096/fasebj.21.5.A695-b

Neilson, A. P., Hopf, A. S., Cooper, B. R., Pereira, M. A., Bomser, J. A., & Ferruzzi, M. G. (2007). Catechin Degradation with Concurrent Formation of Homo- and Heterocatechin Dimers duringin VitroDigestion. Journal of Agricultural and Food Chemistry, 55(22), 8941–8949. https://doi.org/10.1021/jf071645m

Aparicio-Fernández, X., Reynoso-Camacho, R., Castaño-Tostado, E., García-Gasca, T., González de Mejía, E., Guzmán-Maldonado, S. H., … Loarca-Pina, G. (2007). Antiradical Capacity and Induction of Apoptosis on HeLa Cells by a Phaseolus vulgaris Extract. Plant Foods for Human Nutrition, 63(1), 35–40. https://doi.org/10.1007/s11130-007-0066-4

Cagno, R. D., Evan Miracle, R., Angelis, M. D., Minervini, F., Rizzello, C. G., Anne Drake, M., … Gobbetti, M. (2007). Compositional, microbiological, biochemical, volatile profile and sensory characterization of four Italian semi-hard goats' cheeses. Journal of Dairy Research, 74(4), 468–477. https://doi.org/10.1017/S0022029907002804

Sheppard, J. D., & Cooper, D. G. (2007). The effects of a biosurfactant on oxygen transfer in a cyclone column reactor. Journal of Chemical Technology & Biotechnology, 48(3), 325–336. https://doi.org/10.1002/jctb.280480308

Grace, M. H., Faraldos, J. A., Lila, M. A., & Coates, R. M. (2007). ent-Beyerane diterpenoids from the heartwood of Excoecaria parvifolia. Phytochemistry, 68(4), 546–553. https://doi.org/10.1016/j.phytochem.2006.11.010

Campbell, J. K., Engelmann, N. J., Lila, M. A., & Erdman, J. W., Jr. (2007). Phytoene, phytofluene, and lycopene from tomato powder differentially accumulate in tissues of male Fisher 344 rats. Nutrition Research, 27(12), 794–801. https://doi.org/10.1016/j.nutres.2007.09.015

Shibli, R. A., Kushad, M., Yousef, G. G., & Lila, M. A. (2007). Physiological and biochemical responses of tomato microshoots to induced salinity stress with associated ethylene accumulation. Plant Growth Regulation, 51(2), 159–169. https://doi.org/10.1007/s10725-006-9158-7

West, S. G., Kay, C. D., Gebauer, S. K., Savastano, D. M., Diefenbach, C. M., & Kris‐Etherton, P. M. (2007). Pistachios Reduce Blood Pressure and Vascular Responses to Acute Stress in Healthy Adults. The FASEB Journal, 21(5). https://doi.org/10.1096/fasebj.21.5.a696-a

Rudelle, S., Ferruzzi, M. G., Cristiani, I., Moulin, J., Macé, K., Acheson, K. J., & Tappy, L. (2007). Effect of a Thermogenic Beverage on 24-Hour Energy Metabolism in Humans*. Obesity, 15(2), 349–355. https://doi.org/10.1038/oby.2007.529

Huo, T., Ferruzzi, M. G., Schwartz, S. J., & Failla, M. L. (2007). Impact of Fatty Acyl Composition and Quantity of Triglycerides on Bioaccessibility of Dietary Carotenoids. Journal of Agricultural and Food Chemistry, 55(22), 8950–8957. https://doi.org/10.1021/jf071687a

Kean, E. G., Ejeta, G., Hamaker, B. R., & Ferruzzi, M. G. (2007). Characterization of Carotenoid Pigments in Mature and Developing Kernels of Selected Yellow-Endosperm Sorghum Varieties. Journal of Agricultural and Food Chemistry, 55(7), 2619–2626. https://doi.org/10.1021/jf062939v

Ferruzzi, M. G., & Blakeslee, J. (2007). Digestion, absorption, and cancer preventative activity of dietary chlorophyll derivatives. Nutrition Research, 27(1), 1–12. https://doi.org/10.1016/j.nutres.2006.12.003

Watkins, B., Hannon, K., Ferruzzi, M., & Li, Y. (2007). Dietary PUFA and flavonoids as deterrents for environmental pollutants. The Journal of Nutritional Biochemistry, 18(3), 196–205. https://doi.org/10.1016/j.jnutbio.2006.12.002

Oonsivilai, R., Cheng, C., Bomser, J., Ferruzzi, M. G., & Ningsanond, S. (2007). Phytochemical profiling and phase II enzyme-inducing properties of Thunbergia laurifolia Lindl. (RC) extracts. Journal of Ethnopharmacology, 114(3), 300–306. https://doi.org/10.1016/j.jep.2007.08.015

Green, R. J., Murphy, A. S., Schulz, B., Watkins, B. A., & Ferruzzi, M. G. (2007). Common tea formulations modulatein vitro digestive recovery of green tea catechins. Molecular Nutrition & Food Research, 51(9), 1152–1162. https://doi.org/10.1002/mnfr.200700086

Swanson, B. J., Roman-Shriver, C. R., Shriver, B. J., & Goodell, L. S. (2007). A Comparison Between Improvers and Non-Improvers Among Children with Anemia Enrolled in the WIC Program. Maternal and Child Health Journal, 11(5), 447–459. https://doi.org/10.1007/S10995-007-0189-0

Deveau, H., Barrangou, R., Garneau, J. E., Labonte, J., Fremaux, C., Boyaval, P., … Moineau, S. (2007). Phage Response to CRISPR-Encoded Resistance in Streptococcus thermophilus. Journal of Bacteriology, 190(4), 1390–1400. https://doi.org/10.1128/jb.01412-07

Horvath, P., Romero, D. A., Coute-Monvoisin, A.-C., Richards, M., Deveau, H., Moineau, S., … Barrangou, R. (2007). Diversity, Activity, and Evolution of CRISPR Loci in Streptococcus thermophilus. Journal of Bacteriology, 190(4), 1401–1412. https://doi.org/10.1128/jb.01415-07

Barrangou, R., Fremaux, C., Deveau, H., Richards, M., Boyaval, P., Moineau, S., … Horvath, P. (2007). CRISPR Provides Acquired Resistance Against Viruses in Prokaryotes. Science, 315(5819), 1709–1712. https://doi.org/10.1126/science.1138140

Kay, C. D., Gebauer, S. K., West, S. G., & Kris-Etherton, P. M. (2007). Pistachios reduce serum oxidized LDL and increase serum antioxidant levels. Federation of American Societies for Experimental Biology.

Psota, T., West, S., Kris-Etherton, P., Maddox Bagshaw, D., & Kay, C. (2007). Clinical Nutrition Studies. In Handbook of Nutrition and Food, Second Edition (pp. 693–714). https://doi.org/10.1201/9781420008890.ch41

Salvi, D., Sabliov, C., & Boldor, D. (2007). Numerical modeling and validation of heat transfer in flowing fluid in a focused microwave system. 2007 ASABE Annual International Meeting, Technical Papers, 11 BOOK. Retrieved from http://www.scopus.com/inward/record.url?eid=2-s2.0-35648991555&partnerID=MN8TOARS

Sabliov, C. M., Salvi, D. A., & Boldor, D. (2007). High frequency electromagnetism, heat transfer and fluid flow coupling in ANSYS multiphysics. Journal of Microwave Power and Electromagnetic Energy, 41(4), 5–17. Retrieved from http://www.scopus.com/inward/record.url?eid=2-s2.0-45549094289&partnerID=MN8TOARS

Curtis, P. (2007, June). Microbiological challenges of poultry egg production in the US. WORLDS POULTRY SCIENCE JOURNAL, Vol. 63, pp. 301–307. https://doi.org/10.1017/s0043933907001481

Farkas, B. E., Lloyd, B. J., & Keener, K. M. (2007). Dynamic radiant food preparation methods and systems. Washington, DC: U.S. Patent and Trademark Office.

Flavor of dairy products. (2007). In ACS Symposium Series (Vol. 971). https://doi.org/10.1021/bk-2007-0971

Mangalassary, S., Han, I., Rieck, J., Acton, J., Jiang, X., Sheldon, B., & Dawson, P. (2007). Effect of combining nisin and/or lysozyme with in-package pasteurization on thermal inactivation of listeria monocytogenes in ready-to-eat turkey Bologna. JOURNAL OF FOOD PROTECTION, 70(11), 2503–2511. https://doi.org/10.4315/0362-028X-70.11.2503

Breidt, F., Jr., Hayes, J., & McFeeters, R. F. (2007). Determination of 5-log reduction times for food pathogens in acidified cucumbers during storage at 10 and 25 degrees C. JOURNAL OF FOOD PROTECTION, 70(11), 2638–2641. https://doi.org/10.4315/0362-028X-70.11.2638

Thompson, J. L., Lopetcharat, K., & Drake, M. A. (2007). Preferences for commercial strawberry drinkable yogurts among African American, Caucasian, and Hispanic consumers in the United States. JOURNAL OF DAIRY SCIENCE, 90(11), 4974–4987. https://doi.org/10.3168/jds.2007-0313

Drake, M. A. (2007). [Review of Invited review: Sensory analysis of dairy foods]. JOURNAL OF DAIRY SCIENCE, 90(11), 4925–4937. https://doi.org/10.3168/jds.2007-0332

Pan, Y., & Breidt, F., Jr. (2007). Enumeration of viable Listeria monocytogenes cells by real-time PCR with propidium monoazide and ethidium monoazide in the presence of dead cells. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 73(24), 8028–8031. https://doi.org/10.1128/AEM.01198-07

Bang, W. S., Eom, Y. R., Eun, J. B., & Oh, D. H. (2007). Effects of aqueous ozone combined with organic acids on microflora inactivation in the raw materials of saengsik. Food Science and Biotechnology, 16(6), 958–962.

Gonzalez-Escalona, N., Whitney, B., Jaykus, L.-A., & DePaola, A. (2007). Comparison of direct genome Restriction Enzyme analysis and pulsed-field gel electrophoresis for typing of Vibrio vulnificus and their correspondence with multilocus sequence typing data. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 73(22), 7494–7500. https://doi.org/10.1128/AEM.00738-07

Croissant, A. E., Washburn, S. P., Dean, L. L., & Drake, M. A. (2007). Chemical properties and consumer perception of fluid milk from conventional and pasture-based production systems. JOURNAL OF DAIRY SCIENCE, 90(11), 4942–4953. https://doi.org/10.3168/jds.2007-0456

Clare, D. A., Lillard, S. J., Ramsey, S. R., Amato, P. M., & Daubert, C. R. (2007). Calcium effects on the functionality of a modified whey protein ingredient. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 55(26), 10932–10940. https://doi.org/10.1021/jf071613z

Carroll, I. M., Andrus, J. M., Bruno-Barcena, J. M., Klaenhammer, T. R., Hassan, H. M., & Threadgill, D. S. (2007). Anti-inflammatory properties of Lactobacillus gasseri expressing manganese superoxide dismutase using the interleukin 10-deficient mouse model of colitis. AMERICAN JOURNAL OF PHYSIOLOGY-GASTROINTESTINAL AND LIVER PHYSIOLOGY, 293(4), G729–G738. https://doi.org/10.1152/ajpgi.00132.2007

Cheng, Y., Yue, L., Elhanafi, D., & Kathariou, S. (2007). Absence of serotype-specific surface antigen in laboratory variants of epidemic-associated Listeria monocytogenes strains. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 73(19), 6313–6316. https://doi.org/10.1128/AEM.00473-07

Cyr, N., Blanchette, M., Price, S. P., & Sheppard, J. D. (2007). Vicinal diketone production and amino acid uptake by two active dry lager yeasts during beer fermentation. Journal of the American Society of Brewing Chemists, 65(3), 138–144. https://doi.org/10.1094/asbcj-2007-0515-01

Gonzalez-Escalona, N., Jaykus, L.-A., & DePaola, A. (2007). Typing of Vibrio vulnificus strains by variability in their 16S-23S rRNA Intergenic Spacer regions. FOODBORNE PATHOGENS AND DISEASE, 4(3), 327–337. https://doi.org/10.1089/fpd.2007.0005

Cates, S. C., Kosa, K. M., Moore, C. M., Jaykus, L.-A., Ten Eyck, T. A., & Cowen, P. (2007). Listeriosis prevention for older adults: Effective messages and delivery methods. EDUCATIONAL GERONTOLOGY, 33(7), 587–606. https://doi.org/10.1080/03601270701411023

Sturino, J. M., & Klaenhammer, T. R. (2007). Inhibition of bacteriophage replication in Streptococcus thermophilus by subunit poisoning of primase. MICROBIOLOGY-SGM, 153, 3295–3302. https://doi.org/10.1099/mic.0.2007/007567-0

Dobson, A. E., Sanozky-Dawes, R. B., & Klaenhammer, T. R. (2007). Identification of an operon and inducing peptide involved in the production of lactacin B by Lactobacillus acidophilus. JOURNAL OF APPLIED MICROBIOLOGY, 103(5), 1766–1778. https://doi.org/10.1111/j.1365-2672.2007.03417.x

Santos, F. B. O., Sheldon, B. W., Santos, A. A., Jr., Ferket, P. R., Lee, M. D., Petroso, A., & Smith, D. (2007). Determination of ileum microbial diversity of broilers fed triticale- or corn-based diets and colonized by Salmonella. JOURNAL OF APPLIED POULTRY RESEARCH, 16(4), 563–573. https://doi.org/10.3382/japr.2006-00105

Leatherwood, W. R., Pharr, D. M., Dean, L. O., & Williamson, J. D. (2007). Carbohydrate content and root growth in seeds germinated under salt stress. Journal of the American Society for Horticultural Science, 132(6), 876–882.

Drake, S. L., DePaola, A., & Jaykus, L.-A. (2007). [Review of An overview of Vibrio vulnificus and Vibrio parahaemolyticus]. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 6(4), 120–144. https://doi.org/10.1111/j.1541-4337.2007.00022.x

Lanier, T., Simunovic, J., Swartzel, K. R., Drozd, J. M., & Riemann, A. (2007). Thermal gelation of foods and biomaterials using rapid heating. Washington, DC: U.S. Patent and Trademark Office.

McGuffey, M. K., Otter, D. E., Zanten, J. H., & Foegeding, E. A. (2007). Solubility and aggregation of commercial alpha-lactalbumin at neutral pH. INTERNATIONAL DAIRY JOURNAL, 17(10), 1168–1178. https://doi.org/10.1016/j.idairyj.2007.04.003

Foegeding, E. A. (2007). [Review of Rheology and sensory texture of biopolymer gels]. CURRENT OPINION IN COLLOID & INTERFACE SCIENCE, 12(4-5), 242–250. https://doi.org/10.1016/j.cocis.2007.07.001

Simunovic, J., Swartzel, K. R., & Adles, E. (2007). Method and system for conservative evaluation, validation and monitoring of thermal processing. Washington, DC: U.S. Patent and Trademark Office.

Kolasa, K. M., Lackey, C. J., & Weismiller, D. G. (2007, October). How primary care providers might review evidence on hydration. JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION, Vol. 26, pp. 570S–574S. https://doi.org/10.1080/07315724.2007.10719660

Pfeiler, E. A., & Klaenhammer, T. R. (2007). [Review of The genomics of lactic acid bacteria]. TRENDS IN MICROBIOLOGY, 15(12), 546–553. https://doi.org/10.1016/j.tim.2007.09.010

Gharst, G., Clare, D. A., Davis, J. P., & Sanders, T. H. (2007). The effect of transglutaminase crosslinking on the rheological characteristics of heated peanut flour dispersions. JOURNAL OF FOOD SCIENCE, 72(7), C369–C375. https://doi.org/10.1111/j.1750-3841.2007.00442.x

Davis, J. P., & Sanders, T. H. (2007). Liquid to semisolid rheological transitions of normal and high-oleic peanut oils upon cooling to refrigeration temperatures. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 84(11), 979–987. https://doi.org/10.1007/s11746-007-1133-6

Perez-Diaz, I. M., Kelling, R. E., Hale, S., Breidt, F., & McFeeters, R. F. (2007). Lactobacilli and tartrazine as causative a agents of red-color spoilage in cucumber pickle products. JOURNAL OF FOOD SCIENCE, 72(7), M240–M245. https://doi.org/10.1111/j.1750-3841.2007.00460.x

Krause, A. J., Lopetcharat, K., & Drake, M. A. (2007). Identification of the characteristics that drive consumer liking of butter. JOURNAL OF DAIRY SCIENCE, 90(5), 2091–2102. https://doi.org/10.3168/jds.2006-823

Plengvidhya, V., Breidt, F., Jr., Lu, Z., & Fleming, H. P. (2007). DNA fingerpnntmg of lactic acid bacteria in sauerkraut fermentations. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 73(23), 7697–7702. https://doi.org/10.1128/AEM.01342-07

Thompson, J. L., Gerard, P. D., & Drake, M. A. (2007). Chocolate milk and the Hispanic consumer. JOURNAL OF FOOD SCIENCE, 72(9), S666–S675. https://doi.org/10.1111/j.1750-3841.2007.00559.x

Durmaz, E., & Klaenhammer, T. R. (2007). AbiZ phage resistance gene. Washington, DC: U.S. Patent and Trademark Office.

Zhu, J., Kuznetsov, A. V., & Sandeep, K. P. (2007). Numerical modeling of a moving particle in a continuous flow subjected to microwave heating. NUMERICAL HEAT TRANSFER PART A-APPLICATIONS, 52(5), 417–439. https://doi.org/10.1080/00397910601150031

Gawish, S. M., Ramadan, A. M., Cornelius, C. E., Bourham, M. A., Matthews, S. R., McCord, M. G., … Breidt, F. (2007). New functionalities of PA6,6 fabric modified by atmospheric pressure plasma and grafted glycidyl methacrylate derivatives. TEXTILE RESEARCH JOURNAL, 77(2), 92–104. https://doi.org/10.1177/0040517507076747

Kumar, P., Coronel, P., Simunovic, J., Truong, V. D., & Sandeep, K. P. (2007). Measurement of dielectric properties of pumpable food materials under static and continuous flow conditions. JOURNAL OF FOOD SCIENCE, 72(4), E177–E183. https://doi.org/10.1111/j.1750-3841.2007.00315.x

Lozano, P. R., Drake, M., Benitez, D., & Cadwallader, K. R. (2007). Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 55(8), 3018–3026. https://doi.org/10.1021/jf0631225

Childs, J. L., Daubert, C. R., Stefanski, L., & Foegeding, E. A. (2007). Factors regulating cheese shreddability. JOURNAL OF DAIRY SCIENCE, 90(5), 2163–2174. https://doi.org/10.3168/jds.2006-618

Vishnivetskaya, T. A., Siletzky, R., Jefferies, N., Tiedje, J. M., & Kathariou, S. (2007). Effect of low temperature and culture media on the growth and freeze-thawing tolerance of Exiguobacterium strains. CRYOBIOLOGY, 54(2), 234–240. https://doi.org/10.1016/j.cryobiol.2007.01.008

D'lima, C. B., Miller, W. G., Mandrell, R. E., Wright, S. L., Siletzky, R. M., Carver, D. K., & Kathariou, S. (2007). Clonal population structure and specific genotypes of multidrug-resistant Campylobacter coli from turkeys. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 73(7), 2156–2164. https://doi.org/10.1128/AEM.02346-06

Whetstine, M. E. C., Luck, P. J., Drake, M. A., Foegeding, E. A., Gerard, P. D., & Barbano, D. M. (2007). Characterization of flavor and texture development within large (291 kg) blocks of Cheddar cheese. JOURNAL OF DAIRY SCIENCE, 90(7), 3091–3109. https://doi.org/10.3168/jds.2006-755

Santos, F. B. O., D'Souza, D. H., Jaykus, L., Ferket, P. R., & Sheldon, B. W. (2007). Genotypes, serotypes, and antibiotic resistance profiles of Salmonella isolated from commercial North Carolina Turkey farms. JOURNAL OF FOOD PROTECTION, 70(6), 1328–1333. https://doi.org/10.4315/0362-028X-70.6.1328

Pfeiler, E. A., Azcarate-Peril, M. A., & Klaenhammer, T. R. (2007). Characterization of a novel bile-inducible operon encoding a two-component regulatory system in Lactobacillus acidophilus. JOURNAL OF BACTERIOLOGY, 189(13), 4624–4634. https://doi.org/10.1128/JB.00337-07

Faith, N. G., Kathariou, S., Neudeck, B. L., Luchansky, J. B., & Czuprynski, C. J. (2007). A P60 mutant of Listeria monocytogenes is impaired in its ability to cause infection in intragastrically inoculated mice. MICROBIAL PATHOGENESIS, 42(5-6), 237–241. https://doi.org/10.1016/j.micpath.2007.01.004

Bang, W., Drake, M. A., & Jaykus, L. A. (2007). Recovery and detection of Vibrio vulnificus during cold storage. FOOD MICROBIOLOGY, 24(6), 664–670. https://doi.org/10.1016/j.fm.2006.12.002

Foegeding, E. A., & Drake, M. A. (2007). [Review of Invited review: Sensory and mechanical properties of cheese texture]. JOURNAL OF DAIRY SCIENCE, 90(4), 1611–1624. https://doi.org/10.3168/jds.2006-703

Rosell, C. M., & Foegeding, A. (2007). Interaction of hydroxypropylmethylcellulose with gluten proteins: Small deformation properties during thermal treatment. FOOD HYDROCOLLOIDS, 21(7), 1092–1100. https://doi.org/10.1016/j.foodhyd.2006.08.003

Greene, J. L., Whitaker, T. B., Hendrix, K. W., & Sanders, T. H. (2007). Fruity fermented off-flavor distribution in samples from large peanut lots. JOURNAL OF SENSORY STUDIES, 22(4), 453–461. https://doi.org/10.1111/j.1745-459X.2007.00119.x

Johanningsmeier, S., McFeeters, R. F., Fleming, H. P., & Thompson, R. L. (2007). Effects of Leuconostoc mesenteroides starter culture on fermentation of cabbage with reduced salt concentrations. JOURNAL OF FOOD SCIENCE, 72(5), M166–M172. https://doi.org/10.1111/j.1750-3841.2007.00372.x

Schirack, A. V., Sanders, T. H., & Sandeep, K. P. (2007). Effect of processing parameters on the temperature and moisture content of microwave-blanched peanuts. JOURNAL OF FOOD PROCESS ENGINEERING, 30(2), 225–240. https://doi.org/10.1111/j.1745-4530.2007.00110.x

Rawdkuen, S., Benjakul, S., Visessanguan, W., & Lanier, T. C. (2007). Effect of cysteine proteinase inhibitor containing fraction from chicken plasma on autolysis and gelation of Pacific whiting surimi. FOOD HYDROCOLLOIDS, 21(7), 1209–1216. https://doi.org/10.1016/j.foodhyd.2006.10.002

Rawdkuen, S., Benjakul, S., Visessanguan, W., & Lanier, T. C. (2007). Effect of chicken plasma protein and some protein additives on proteolysis and gel-forming ability of sardine (Sardinella gibbosa) surimi. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 31(4), 492–516. https://doi.org/10.1111/j.1745-4549.2007.00132.x

Lin, N., Yan, J., Huang, Z., Altier, C., Li, M. Y., Carrasco, N., … Wang, B. H. (2007). Design and synthesis of boronic-acid-labeled thymidine triphosphate for incorporation into DNA. Nucleic Acids Research, 35(4), 1222–1229. https://doi.org/10.1093/nar/gkl1091

Davis, J. P., & Foegeding, E. A. (2007). Comparisons of the foaming and interfacial properties of whey protein isolate and egg white proteins. COLLOIDS AND SURFACES B-BIOINTERFACES, 54(2), 200–210. https://doi.org/10.1016/j.colsurfb.2006.10.017

Drake, M. A., Jones, V. S., Russell, T., Harding, R., & Gerard, P. D. (2007). Comparison of lexicons for descriptive analysis of whey and soy proteins in New Zealand and the USA. JOURNAL OF SENSORY STUDIES, 22(4), 433–452. https://doi.org/10.1111/j.1745-459X.2007.00118.x

Neta, E. R. D. C., Johanningsmeier, S. D., & McFeeters, R. F. (2007). [Review of The chemistry and physiology of sour taste - A review]. JOURNAL OF FOOD SCIENCE, 72(2), R33–R38. https://doi.org/10.1111/j.1750-3841.2007.00282.x

Drake, S. L., Whetstine, M. E. C., Drake, M. A., Courtney, P., Fligner, K., Jenkins, J., & Pruitt, C. (2007). Sources of umami taste in Cheddar and Swiss cheeses. JOURNAL OF FOOD SCIENCE, 72(6), S360–S366. https://doi.org/10.1111/j.1750-3841.2007.00402.x

Childs, J. L., Yates, M. D., & Drake, M. A. (2007). Sensory properties of meal replacement bars and beverages made from whey and soy proteins. JOURNAL OF FOOD SCIENCE, 72(6), S425–S434. https://doi.org/10.1111/j.1750-3841.2007.00429.x

Truong, V.-D., McFeeters, R. F., Thompson, R. T., Dean, L. L., & Shofran, B. (2007). Phenolic acid content and composition in leaves and roots of common commercial sweetpotato (Ipomea batatas L.) cultivars in the United States. JOURNAL OF FOOD SCIENCE, 72(6), C343–C349. https://doi.org/10.1111/j.1750-3841.2007.00415.x

Caldwell, J. M., Raley, M. E., & Levine, J. F. (2007). Mitochondrial multiplex real-time PCR as a source tracking method in fecal-contaminated effluents. ENVIRONMENTAL SCIENCE & TECHNOLOGY, 41(9), 3277–3283. https://doi.org/10.1021/es062912s

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Perez-Mateos, M., & Lanier, T. C. (2007). Comparison of Atlantic menhaden gels from surimi processed by acid or alkaline solubilization. FOOD CHEMISTRY, 101(3), 1223–1229. https://doi.org/10.1016/j.foodchem.2006.03.026

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