Food, Bioprocessing, and Nutrition Sciences - 2009

Hanwell, C., Kay, C. D., Holub, B. J., & Duncan, A. (2009). Soy protein isoflavones, serum lipids and markers of oxidation and inflammation. Journal of Nutrition, 139, 1–7.

Sandeep, K. P., & Puri, V. M. (2009). Aseptic processing of liquid and particulate foods. In S. Jun & J. Irudayaraj (Eds.), Food Processing Operations Modeling: Design and Analysis (2nd ed., pp. 13–52). Boca Raton: CRC Press.

Engelmann, N. J., Rogers, R. B., Lila, M. A., & Erdman, J. W. (2009). Herbicide Treatments Alter Carotenoid Profiles for14C Tracer Production from Tomato (Solanum lycopersicum cv. VFNT cherry) Cell Cultures. Journal of Agricultural and Food Chemistry, 57(11), 4614–4619. https://doi.org/10.1021/jf803905d

Mun, J. G., Grannan, M. D., Lachcik, P. J., Reppert, A., Yousef, G. G., Rogers, R. B., … Lila, M. A. (2009). In vivo metabolic tracking of 14C-radiolabelled isoflavones in kudzu (Pueraria lobata) and red clover (Trifolium pratense) extracts. British Journal of Nutrition, 102(10), 1523–1530. https://doi.org/10.1017/S000711450999047X

Grace, M. H., Ribnicky, D. M., Kuhn, P., Poulev, A., Logendra, S., Yousef, G. G., … Lila, M. A. (2009). Hypoglycemic activity of a novel anthocyanin-rich formulation from lowbush blueberry, Vaccinium angustifolium Aiton. Phytomedicine, 16(5), 406–415. https://doi.org/10.1016/j.phymed.2009.02.018

Molan, A. L., Lila, M. A., Mawson, J., & De, S. (2009). In vitro and in vivo evaluation of the prebiotic activity of water-soluble blueberry extracts. World Journal of Microbiology and Biotechnology, 25(7), 1243–1249. https://doi.org/10.1007/s11274-009-0011-9

Engelmann, N. J., Reppert, A., Yousef, G., Rogers, R. B., & Lila, M. A. (2009). In vitro production of radiolabeled red clover (Trifolium pratense) isoflavones. Plant Cell, Tissue and Organ Culture (PCTOC), 98(2), 147–156. https://doi.org/10.1007/s11240-009-9547-5

Weaver, C. M., Barnes, S., Wyss, J. M., Kim, H., Morré, D. M., Morré, D. J., … Ferruzzi, M. G. (2009). Research highlights from the Purdue-UAB Botanicals Research Center for Age Related Diseases. Pharmaceutical Biology, 47(8), 768–773. https://doi.org/10.1080/13880200902988603

Neilson, A. P., George, J. C., Janle, E. M., Mattes, R. D., Rudolph, R., Matusheski, N. V., & Ferruzzi, M. G. (2009). Influence of Chocolate Matrix Composition on Cocoa Flavan-3-ol Bioaccessibility In Vitro and Bioavailability in Humans. Journal of Agricultural and Food Chemistry, 57(20), 9418–9426. https://doi.org/10.1021/jf902919k

Vingtdeux, V., Zhao, H., Chandakkar, P., Wu, Q., Simon, J., Janle, E., … Marambaud, P. (2009). C1 Régulation des taux cérébraux de peptide Aß par l’AMP kinase. Revue Neurologique, 165(10), 19. https://doi.org/10.1016/S0035-3787(09)72554-8

Shim, S.-M., Ferruzzi, M. G., Kim, Y.-C., Janle, E. M., & Santerre, C. R. (2009). Impact of phytochemical-rich foods on bioaccessibility of mercury from fish. Food Chemistry, 112(1), 46–50. https://doi.org/10.1016/j.foodchem.2008.05.030

Malek, M., Barzilay, E., Kramer, A., Camp, B., Jaykus, L. A., Escudero‐Abarca, B., … Widdowson, M. A. (2009). Outbreak of Norovirus Infection among River Rafters Associated with Packaged Delicatessen Meat, Grand Canyon, 2005. Clinical Infectious Diseases, 48(1), 31–37. https://doi.org/10.1086/594118

Hanwell, H. E. C., Kay, C. D., Lampe, J. W., Holub, B. J., & Duncan, A. M. (2009). Acute Fish Oil and Soy Isoflavone Supplementation Increase Postprandial Serum (n-3) Polyunsaturated Fatty Acids and Isoflavones but Do Not Affect Triacylglycerols or Biomarkers of Oxidative Stress in Overweight and Obese Hypertriglyceridemic Men. The Journal of Nutrition, 139(6), 1128–1134. https://doi.org/10.3945/jn.109.105171

Briczinski, E. P., Loquasto, J. R., Barrangou, R., Dudley, E. G., Roberts, A. M., & Roberts, R. F. (2009). Strain-Specific Genotyping of Bifidobacterium animalis subsp. lactis by Using Single-Nucleotide Polymorphisms, Insertions, and Deletions. Applied and Environmental Microbiology, 75(23), 7501–7508. https://doi.org/10.1128/aem.01430-09

Barrangou, R., Briczinski, E. P., Traeger, L. L., Loquasto, J. R., Richards, M., Horvath, P., … Roberts, R. F. (2009). Comparison of the Complete Genome Sequences of Bifidobacterium animalis subsp. lactis DSM 10140 and Bl-04. Journal of Bacteriology, 191(13), 4144–4151. https://doi.org/10.1128/jb.00155-09

Ventura, M., Turroni, F., Lima-Mendez, G., Foroni, E., Zomer, A., Duranti, S., … Sinderen, D. (2009). Comparative Analyses of Prophage-Like Elements Present in Bifidobacterial Genomes. Applied and Environmental Microbiology, 75(21), 6929–6936. https://doi.org/10.1128/aem.01112-09

Barrangou, R., & Horvath, P. (2009). The CRISPR System Protects Microbes against Phages, Plasmids. Microbe Magazine, 4(5), 224–230. https://doi.org/10.1128/microbe.4.224.1

Horvath, P., Coûté-Monvoisin, A.-C., Romero, D. A., Boyaval, P., Fremaux, C., & Barrangou, R. (2009). Comparative analysis of CRISPR loci in lactic acid bacteria genomes. International Journal of Food Microbiology, 131(1), 62–70. https://doi.org/10.1016/j.ijfoodmicro.2008.05.030

Woodward, G., Kroon, P., Cassidy, A., & Kay, C. (2009). Anthocyanin Stability and Recovery: Implications for the Analysis of Clinical and Experimental Samples. Journal of Agricultural and Food Chemistry, 57(12), 5271–5278. https://doi.org/10.1021/jf900602b

Kay, C. D., Kroon, P. A., & Cassidy, A. (2009). The bioactivity of dietary anthocyanins is likely to be mediated by their degradation products. Molecular Nutrition & Food Research, 53(S1), S92–S101. https://doi.org/10.1002/mnfr.200800461

Cardiovascular disease risk biomarkers and liver and kidney function are not altered in postmenopausal women after ingesting an elderberry extract rich in anthocyanins for 12 weeks. (2009). The Journal of Nutrition, 139(12), 2266–2271.

Salvi, D., Ortego, J., Arauz, C., Sabliov, C. M., & Boldor, D. (2009). Experimental study of the effect of dielectric and physical properties on temperature distribution in fluids during continuous flow microwave heating. Journal of Food Engineering, 93(2), 149–157. https://doi.org/10.1016/j.jfoodeng.2009.01.009

Liu, P., Chien, Y.-W., Papafragkou, E., Hsiao, H.-M., Jaykus, L.-A., & Moe, C. (2009). Persistence of Human Noroviruses on Food Preparation Surfaces and Human Hands. FOOD AND ENVIRONMENTAL VIROLOGY, 1(3-4), 141–147. https://doi.org/10.1007/s12560-009-9019-4

Food-borne microbes: Shaping the host ecosystem. (2009). https://doi.org/10.1128/9781555815479

Rawsthorne, H., Phister, T. G., & Jaykus, L.-A. (2009). Development of a Fluorescent In Situ Method for Visualization of Enteric Viruses. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 75(24), 7822–7827. https://doi.org/10.1128/AEM.01986-09

Childs, J. L., & Drake, M. (2009). CONSUMER PERCEPTION OF FAT REDUCTION IN CHEESE. JOURNAL OF SENSORY STUDIES, 24(6), 902–921. https://doi.org/10.1111/j.1745-459X.2009.00243.x

Stoeker, L., Nordone, S., LaVoy, A., Tallon, R., Klaenhammer, T., & Dean, G. (2009). Toll-like receptor activation profiles of wild-type, recombinant, and mutant Lactobacillus: implications for vaccine design. RETROVIROLOGY, Vol. 6. https://doi.org/10.1186/1742-4690-6-s3-p133

Croissant, A. E., Kang, E. J., Campbell, R. E., Bastian, E., & Drake, M. A. (2009). The effect of bleaching agent on the flavor of liquid whey and whey protein concentrate. JOURNAL OF DAIRY SCIENCE, 92(12), 5917–5927. https://doi.org/10.3168/jds.2009-2535

Heldt, C. L., Gurgel, P. V., Jaykus, L.-A., & Carbonell, R. G. (2009). Influence of Peptide Ligand Surface Density and Ethylene Oxide Spacer Arm on the Capture of Porcine Parvovirus. BIOTECHNOLOGY PROGRESS, 25(5), 1411–1418. https://doi.org/10.1002/btpr.236

Gunderson, S., Nordone, S., LaVoy, A., Zhang, L., Klaenhammer, T., & Dean, G. (2009). Immunogenicity of Lactobacillus gasseri-FliC as an oral mucosal vaccine adjuvant for HIV. RETROVIROLOGY, Vol. 6. https://doi.org/10.1186/1742-4690-6-s3-p163

Drake, S. L., Lopetcharat, K., & Drake, M. A. (2009). Comparison of two methods to explore consumer preferences for cottage cheese. JOURNAL OF DAIRY SCIENCE, 92(12), 5883–5897. https://doi.org/10.3168/jds.2009-2389

Klaenhammer, T. R., Russell, W. M., Altermann, E., & Azcarate-Peril, A. (2009). Nucleic acid sequences encoding two-component sensing and regulatory proteins, antimicrobial proteins and uses therefor.

Onstott, T. C., McGown, D. J., Bakermans, C., Ruskeeniemi, T., Ahonen, L., Telling, J., … Pratt, L. M. (2009). [Review of Microbial communities in subpermafrost saline fracture water at the Lupin Au Mine, Nunavut, Canada]. Microbial Ecology, 58(4), 786–807.

Klaenhammer, T. R., Altermann, E., Azcarate-Peril, M. A., McAuliffe, O., & Russell, W. M. (2009). Lactobacillus acidophilus nucleic acid sequences encoding stress-related proteins and uses therefor.

Klaenhammer, T. R., Russell, W. M., Altermann, E., & Buck, B. L. (2009). Lactobacillus acidophillus nucleic acid sequences encoding cell surface protein homologues and uses therefore.

Barrangou, R., Azcarate-Peril, A., Altermann, E., Duong, T., & Klaenhammer, T. R. (2009). Compositions comprising promoter sequences and methods of use.

Rawsthorne, H., & Phister, T. G. (2009). The presence of Saccharomyces cerevisiae DNA in various media used to propagate yeasts and its removal by ethidium monoazide. LETTERS IN APPLIED MICROBIOLOGY, 49(5), 652–654. https://doi.org/10.1111/j.1472-765X.2009.02707.x

Vishnivetskaya, T. A., Kathariou, S., & Tiedje, J. M. (2009). The Exiguobacterium genus: biodiversity and biogeography. EXTREMOPHILES, 13(3), 541–555. https://doi.org/10.1007/s00792-009-0243-5

Childs, J. L., Yates, M. D., & Drake, M. A. (2009). Sensory Properties and Consumer Perception of Wet and Dry Cheese Sauces. JOURNAL OF FOOD SCIENCE, 74(6), S205–S218. https://doi.org/10.1111/j.1750-3841.2009.01187.x

Buck, B. L., Azcarate-Peril, M. A., & Klaenhammer, T. R. (2009). Role of autoinducer-2 on the adhesion ability of Lactobacillus acidophilus. JOURNAL OF APPLIED MICROBIOLOGY, 107(1), 269–279. https://doi.org/10.1111/j.1365-2672.2009.04204.x

Azizoglu, R. O., Osborne, J., Wilson, S., & Kathariou, S. (2009). Role of Growth Temperature in Freeze-Thaw Tolerance of Listeria spp. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 75(16), 5315–5320. https://doi.org/10.1128/AEM.00458-09

Kocaoglu-Vurma, N. A., Eliardi, A., Drake, M. A., Rodriguez-Saona, L. E., & Harper, W. J. (2009). Rapid Profiling of Swiss Cheese by Attenuated Total Reflectance (ATR) Infrared Spectroscopy and Descriptive Sensory Analysis. JOURNAL OF FOOD SCIENCE, 74(6), S232–S239. https://doi.org/10.1111/j.1750-3841.2009.01188.x

Engelbrektson, A., Korzenik, J. R., Pittler, A., Sanders, M. E., Klaenhammer, T. R., Leyer, G., & Kitts, C. L. (2009). Probiotics to minimize the disruption of faecal microbiota in healthy subjects undergoing antibiotic therapy. JOURNAL OF MEDICAL MICROBIOLOGY, 58(5), 663–670. https://doi.org/10.1099/jmm.0.47615-0

Smith, D. P., & Northcutt, J. K. (2009). Pale poultry muscle syndrome. Poultry Science, 88(7), 1493–1496.

Kumar, P., Reinitz, H. W., Simunovic, J., Sandeep, K. P., & Franzon, P. D. (2009). [Review of Overview of RFID Technology and Its Applications in the Food Industry]. JOURNAL OF FOOD SCIENCE, 74(8), R101–R106. https://doi.org/10.1111/j.1750-3841.2009.01323.x

Drake, S. L., Lopetcharat, K., Clark, S., Kwak, H. S., Lee, S. Y., & Drake, M. A. (2009). Mapping Differences in Consumer Perception of Sharp Cheddar Cheese in the United States. JOURNAL OF FOOD SCIENCE, 74(6), S276–S285. https://doi.org/10.1111/j.1750-3841.2009.01219.x

Burnham, V. E., Janes, M. E., Jakus, L. A., Supan, J., DePaola, A., & Bell, J. (2009). Growth and Survival Differences of Vibrio vulnificus and Vibrio parahaemolyticus Strains during Cold Storage. JOURNAL OF FOOD SCIENCE, 74(6), M314–M318. https://doi.org/10.1111/j.1750-3841.2009.01227.x

Mokhtari, A., & Jaykus, L.-A. (2009). Quantitative exposure model for the transmission of norovirus in retail food preparation. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 133(1-2), 38–47. https://doi.org/10.1016/j.ijfoodmicro.2009.04.021

Rawsthorne, H., Dock, C. N., & Jaykus, L. A. (2009). PCR-Based Method Using Propidium Monoazide To Distinguish Viable from Nonviable Bacillus subtilis Spores. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 75(9), 2936–2939. https://doi.org/10.1128/AEM.02524-08

Olsen, M. J., & Perez-Diaz, I. M. (2009). Influence of Microbial Growth on the Redox Potential of Fermented Cucumbers. JOURNAL OF FOOD SCIENCE, 74(4), M149–M153. https://doi.org/10.1111/j.1750-3841.2009.01121.x

Maruvada, R., & McFeeters, R. F. (2009). Evaluation of enzymatic and non-enzymatic softening in low salt cucumber fermentations. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 44(6), 1108–1117. https://doi.org/10.1111/j.1365-2621.2009.01925.x

Neta, E. R. D., Johanningsmeier, S. D., Drake, M. A., & McFeeters, R. F. (2009). Effects of pH Adjustment and Sodium Ions on Sour Taste Intensity of Organic Acids. JOURNAL OF FOOD SCIENCE, 74(4), S165–S169. https://doi.org/10.1111/j.1750-3841.2009.01127.x

Goh, Y. J., Azcarate-Peril, M. A., O'Flaherty, S., Durmaz, E., Valence, F., Jardin, J., … Klaenhammer, T. R. (2009). Development and Application of a upp-Based Counterselective Gene Replacement System for the Study of the S-Layer Protein SlpX of Lactobacillus acidophilus NCFM. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 75(10), 3093–3105. https://doi.org/10.1128/AEM.02502-08

Rogers, N. R., Drake, M. A., Daubert, C. R., McMahon, D. J., Bletsch, T. K., & Foegeding, E. A. (2009). The effect of aging on low-fat, reduced-fat, and full-fat Cheddar cheese texture. JOURNAL OF DAIRY SCIENCE, 92(10), 4756–4772. https://doi.org/10.3168/jds.2009-2156

Goodell, L. S., Wakefield, D. B., & Ferris, A. M. (2009). Rapid Weight Gain During the First Year of Life Predicts Obesity in 2-3 Year Olds from a Low-income, Minority Population. JOURNAL OF COMMUNITY HEALTH, 34(5), 370–375. https://doi.org/10.1007/s10900-009-9164-6

Sperry, K. E. V., Kathariou, S., Edwards, J. S., & Wolf, L. A. (2009, June). Multiple-Locus Variable-Number Tandem-Repeat Analysis as a Tool for Subtyping Listeria monocytogenes Strains (vol 46, pg 1435, 2008). JOURNAL OF CLINICAL MICROBIOLOGY, Vol. 47, pp. 1984–1984. https://doi.org/10.1128/jcm.00730-09

Berry, T. K., Yang, X., & Foegeding, E. A. (2009). Foams Prepared from Whey Protein Isolate and Egg White Protein: 2. Changes Associated with Angel Food Cake Functionality. JOURNAL OF FOOD SCIENCE, 74(5), E269–E277. https://doi.org/10.1111/j.1750-3841.2009.01178.x

Yang, X., Berry, T. K., & Foegeding, E. A. (2009). Foams Prepared from Whey Protein Isolate and Egg White Protein: 1. Physical, Microstructural, and Interfacial Properties. JOURNAL OF FOOD SCIENCE, 74(5), E259–E268. https://doi.org/10.1111/j.1750-3841.2009.01179.x

Lloyd, M. A., Drake, M. A., & Gerard, P. D. (2009). Flavor Variability and Flavor Stability of US-Produced Whole Milk Powder. JOURNAL OF FOOD SCIENCE, 74(7), S334–S343. https://doi.org/10.1111/j.1750-3841.2009.01299.x

Lloyd, M. A., Hess, S. J., & Drake, M. A. (2009). Effect of nitrogen flushing and storage temperature on flavor and shelf-life of whole milk powder. JOURNAL OF DAIRY SCIENCE, 92(6), 2409–2422. https://doi.org/10.3168/jds.2008-1714

Evans, J., Zulewska, J., Newbold, M., Drake, M. A., & Barbano, D. M. (2009). Comparison of composition, sensory, and volatile components of thirty-four percent whey protein and milk serum protein concentrates. JOURNAL OF DAIRY SCIENCE, 92(10), 4773–4791. https://doi.org/10.3168/jds.2009-2194

Palacios, O. M., Badran, J., Drake, M. A., Reisner, M., & Moskowitz, H. R. (2009). CONSUMER ACCEPTANCE OF COW'S MILK VERSUS SOY BEVERAGES: IMPACT OF ETHNICITY, LACTOSE TOLERANCE AND SENSORY PREFERENCE SEGMENTATION. JOURNAL OF SENSORY STUDIES, 24(5), 731–748. https://doi.org/10.1111/j.1745-459X.2009.00236.x

Pfeiler, E. A., & Klaenhammer, T. R. (2009). Role of Transporter Proteins in Bile Tolerance of Lactobacillus acidophilus. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 75(18), 6013–6016. https://doi.org/10.1128/AEM.00495-09

Caldwell, J. M., & Levine, J. F. (2009). Domestic wastewater influent profiling using mitochondrial real-time PCR for source tracking animal contamination. JOURNAL OF MICROBIOLOGICAL METHODS, 77(1), 17–22. https://doi.org/10.1016/j.mimet.2008.11.007

Rawsthorne, H., & Phister, T. G. (2009). Detection of viable Zygosaccharomyces bailii in fruit juices using ethidium monoazide bromide and real-time PCR. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 131(2-3), 246–250. https://doi.org/10.1016/j.ijfoodmicro.2009.01.031

Bjornsdottir, K., Bolton, G. E., McClellan-Green, P. D., Jaykus, L.-A., & Green, D. P. (2009). Detection of Gram-Negative Histamine-Producing Bacteria in Fish: A Comparative Study. JOURNAL OF FOOD PROTECTION, 72(9), 1987–1991. https://doi.org/10.4315/0362-028X-72.9.1987

Pan, Y. W., Breidt, F., & Kathariou, S. (2009). Competition of Listeria monocytogenes serotype 1/2a and 4b strains in mixed-culture biofilms. Applied and Environmental Microbiology, 75(18), 5846–5852. https://doi.org/10.1128/AEM.00816-09

Bansal, N., Drake, M. A., Piraino, P., Broe, M. L., Harboe, M., Fox, P. F., & McSweeney, P. L. H. (2009). Suitability of recombinant camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese. INTERNATIONAL DAIRY JOURNAL, 19(9), 510–517. https://doi.org/10.1016/j.idairyj.2009.03.010

Lucovsky, G., Chung, K.-B., Kim, J.-W., & Norlund, D. (2009). Spectroscopic differentiation between O-atom vacancy and divacancy defects, respectively, in TiO2 and HfO2 by X-ray absorption spectroscopy. MICROELECTRONIC ENGINEERING, Vol. 86, pp. 1676–1679. https://doi.org/10.1016/j.mee.2009.03.005

Brehm-Stecher, B., Young, C., Jaykus, L.-A., & Tortorello, M. L. (2009). [Review of Sample Preparation: The Forgotten Beginning]. JOURNAL OF FOOD PROTECTION, 72(8), 1774–1789. https://doi.org/10.4315/0362-028x-72.8.1774

Perez-Diaz, I. M., & McFeeters, R. F. (2009). Modification of azo dyes by lactic acid bacteria. JOURNAL OF APPLIED MICROBIOLOGY, 107(2), 584–589. https://doi.org/10.1111/j.1365-2672.2009.04227.x

Vardhanabhuti, B., Yucel, U., Coupland, J. N., & Foegeding, E. A. (2009, August). Interactions between beta-lactoglobulin and dextran sulfate at near neutral pH and their effect on thermal stability. FOOD HYDROCOLLOIDS, Vol. 23, pp. 1511–1520. https://doi.org/10.1016/j.foodhyd.2008.09.006

Sheehan, J. J., Patel, A. D., Drake, M. A., & McSweeney, P. L. H. (2009). Effect of partial or total substitution of bovine for caprine milk on the compositional, volatile, non-volatile and sensory characteristics of semi-hard cheeses. INTERNATIONAL DAIRY JOURNAL, 19(9), 498–509. https://doi.org/10.1016/j.idairyj.2009.03.009

Asghar, A., Anjum, F. M., Allen, J. C., Daubert, C. R., & Rasool, G. (2009, October). Effect of modified whey protein concentrates on empirical and fundamental dynamic mechanical properties of frozen dough. FOOD HYDROCOLLOIDS, Vol. 23, pp. 1687–1692. https://doi.org/10.1016/j.foodhyd.2009.01.005

Mudgal, P., Daubert, C. R., & Foegeding, E. A. (2009). Cold-set thickening mechanism of beta-lactoglobulin at low pH: Concentration effects. FOOD HYDROCOLLOIDS, 23(7), 1762–1770. https://doi.org/10.1016/j.foodhyd.2009.03.009

Gundogdu, K., Lucovsky, G., Chung, K.-B., Kim, J.-W., & Nordlund, D. (2009). Application of non-linear optical second harmonic generation and X-ray absorption and spectroscopies to defect related properties of Hf silicate and Hf Si oxynitride gate dielectrics. MICROELECTRONIC ENGINEERING, Vol. 86, pp. 1654–1657. https://doi.org/10.1016/j.mee.2009.03.004

Kim, J.-W., & Kathariou, S. (2009). Temperature-Dependent Phage Resistance of Listeria monocytogenes Epidemic Clone II. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 75(8), 2433–2438. https://doi.org/10.1128/AEM.02480-08

Newsome, R., Tran, N., Paoli, G. M., Jaykus, L. A., Tompkin, B., Miliotis, M., … Schaffner, D. W. (2009). Development of a Risk-Ranking Framework to Evaluate Potential High-Threat Microorganisms, Toxins, and Chemicals in Food. JOURNAL OF FOOD SCIENCE, 74(2), R39–R45. https://doi.org/10.1111/j.1750-3841.2008.01042.x

Mohamadzadeh, M., Duong, T., Sandwick, S. J., Hoover, T., & Klaenhammer, T. R. (2009). Dendritic cell targeting of Bacillus anthracis protective antigen expressed by Lactobacillus acidophilus protects mice from lethal challenge. PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA, 106(11), 4331–4336. https://doi.org/10.1073/pnas.0900029106

Joshi, R., Janagama, H., Dwivedi, H. P., Kumar, T. M. A. S., Jaykus, L.-A., Schefers, J., & Sreevatsan, S. (2009). Selection, characterization, and application of DNA aptamers for the capture and detection of Salmonella enterica serovars. MOLECULAR AND CELLULAR PROBES, 23(1), 20–28. https://doi.org/10.1016/j.mcp.2008.10.006

Faith, N., Kathariou, S., Cheng, Y., Promadej, N., Neudeck, B. L., Zhang, Q., … Czuprynski, C. (2009). The Role of L-monocytogenes Serotype 4b gtcA in Gastrointestinal Listeriosis in A/J Mice. FOODBORNE PATHOGENS AND DISEASE, 6(1), 39–48. https://doi.org/10.1089/fpd.2008.0154

Azcarate-Peril, M. A., Tallon, R., & Klaenhammer, T. R. (2009). Temporal gene expression and probiotic attributes of Lactobacillus acidophilus during growth in milk. JOURNAL OF DAIRY SCIENCE, 92(3), 870–886. https://doi.org/10.3168/jds.2008-1457

Rahimi, S., Grimes, J. L., Fletcher, O., Oviedo, E., & Sheldon, B. W. (2009). Effect of a direct-fed microbial (Primalac) on structure and ultrastructure of small intestine in turkey poults. POULTRY SCIENCE, 88(3), 491–503. https://doi.org/10.3382/ps.2008-00272

Schroeter, J., & Klaenhammer, T. (2009). [Review of Genomics of lactic acid bacteria]. FEMS MICROBIOLOGY LETTERS, 292(1), 1–6. https://doi.org/10.1111/j.1574-6968.2008.01442.x

Wright, B. J., Zevchak, S. E., Wright, J. M., & Drake, M. A. (2009). The Impact of Agglomeration and Storage on Flavor and Flavor Stability of Whey Protein Concentrate 80% and Whey Protein Isolate. JOURNAL OF FOOD SCIENCE, 74(1), S17–S29. https://doi.org/10.1111/j.1750-3841.2008.00975.x

Kim, M. K., Bang, W., Drake, M. A., Hanson, D. J., & Jaykus, L. A. (2009). Impact of Storage Temperature and Product pH on the Survival of Listeria monocytogenes in Vacuum-Packaged Souse. JOURNAL OF FOOD PROTECTION, 72(3), 637–643. https://doi.org/10.4315/0362-028X-72.3.637

Ventura, M., O'Flaherty, S., Claesson, M. J., Turroni, F., Klaenhammer, T. R., Sinderen, D., & Paul W. O'Toole. (2009). [Review of Genome-scale analyses of health-promoting bacteria: probiogenomics]. NATURE REVIEWS MICROBIOLOGY, 7(1), 61–U77. https://doi.org/10.1038/nrmicro2047

Oh, D.-H., Pan, Y., Berry, E., Cooley, M., Mandrell, R., & Breidt, F., Jr. (2009). Escherichia coli O157:H7 Strains Isolated from Environmental Sources Differ Significantly in Acetic Acid Resistance Compared with Human Outbreak Strains. JOURNAL OF FOOD PROTECTION, 72(3), 503–509. https://doi.org/10.4315/0362-028X-72.3.503

Warmund, M. R., Elmore, J., Drake, M. A., & Yates, M. D. (2009). Descriptive analysis of kernels of selected black and Persian walnut cultivars. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 89(1), 117–121. https://doi.org/10.1002/jsfa.3417

Lillard, J. S., Clare, D. A., & Daubert, C. R. (2009). Glycosylation and expanded utility of a modified whey protein ingredient via carbohydrate conjugation at low pH. JOURNAL OF DAIRY SCIENCE, 92(1), 35–48. https://doi.org/10.3168/jds.2008-1263

Gu, W., Siletzky, R. M., Wright, S., Islam, M., & Kathariou, S. (2009). Antimicrobial Susceptibility Profiles and Strain Type Diversity of Campylobacter jejuni Isolates from Turkeys in Eastern North Carolina. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 75(2), 474–482. https://doi.org/10.1128/AEM.02012-08

Goh, Y. J., & Klaenhammer, T. R. (2009). [Review of Genomic features of Lactobacillus species]. Frontiers in Bioscience, 14, 1362–1386.

Harrington, J. C., Foegeding, E. A., Mulvihill, D. M., & Morris, E. R. (2009). [Review of Segregative interactions and competitive binding of Ca2+ in gelling mixtures of whey protein isolate with Na+ kappa-carrageenan]. FOOD HYDROCOLLOIDS, 23(2), 468–489. https://doi.org/10.1016/j.foodhyd.2008.03.007