Food, Bioprocessing, and Nutrition Sciences - 2010

Marambaud, P., Vingtdeux, V., Giliberto, L., Zhao, H., Chandakkar, P., Wu, Q., … Davies, P. (2010). P2-317: Resveratrol lowers beta-amyloid accumulation and deposition in vivo
 by controlling AMPK signaling. Alzheimer's & Dementia, 6, S406–S406. https://doi.org/10.1016/j.jalz.2010.05.1368

Ferruzzi, M. G. (2010). The influence of beverage composition on delivery of phenolic compounds from coffee and tea. Physiology & Behavior, 100(1), 33–41. https://doi.org/10.1016/j.physbeh.2010.01.035

Breidt, F., Sandeep, K. P., & Arritt, F. (2010). Use of linear models for thermal processing of acidified foods. Food Protection Trends, 30(5), 268–272.

Kumar, P., & Sandeep, K. P. (2010). Heat Exchangers. In M. M. Farid (Ed.), Mathematical Modeling of Food Processing (pp. 201–224). https://doi.org/10.1201/9781420053548-10

Kumar, P., Sandeep, K. P., & Alavi, S. (2010). Extrusion of Foods. In Mathematical Modeling of Food Processing (pp. 795–828). https://doi.org/10.1201/9781420053548-38

Engelmann, N. J., Campbell, J. K., Rogers, R. B., Rupassara, S. I., Garlick, P. J., Lila, M. A., & Erdman, J. W., Jr. (2010). Screening and Selection of High Carotenoid Producing in Vitro Tomato Cell Culture Lines for [13C]-Carotenoid Production. Journal of Agricultural and Food Chemistry, 58(18), 9979–9987. https://doi.org/10.1021/jf101942x

Diaz, J., Bittencourt, E., & Lucia, L. (2010). Modified green liquor (MGL) for bioenergy production: a novel and potentially more efficient wood pretreatment methodology
relative to existing methods. O Papel, 71(11), 35–43.

Woodward, G. M., Needs, P. W., & Kay, C. D. (2010). Anthocyanin-derived phenolic acids form glucuronides following simulated gastrointestinal digestion and microsomal glucuronidation. Molecular Nutrition & Food Research, 55(3), 378–386. https://doi.org/10.1002/mnfr.201000355

Schreckinger, M. E., Wang, J., Yousef, G., Lila, M. A., & Gonzalez de Mejia, E. (2010). Antioxidant Capacity and in Vitro Inhibition of Adipogenesis and Inflammation by Phenolic Extracts of Vaccinium floribundum and Aristotelia chilensis. Journal of Agricultural and Food Chemistry, 58(16), 8966–8976. https://doi.org/10.1021/jf100975m

Janle, E. M., Lila, M. A., Grannan, M., Wood, L., Higgins, A., Yousef, G. G., … Weaver, C. M. (2010). Method for evaluating the potential of 14C labeled plant polyphenols to cross the blood–brain barrier using accelerator mass spectrometry. Nuclear Instruments and Methods in Physics Research Section B: Beam Interactions with Materials and Atoms, 268(7-8), 1313–1316. https://doi.org/10.1016/j.nimb.2009.10.161

Newell, A. M. B., Yousef, G. G., Lila, M. A., Ramírez-Mares, M. V., & Gonzalez de Mejia, E. (2010). Comparative in vitro bioactivities of tea extracts from six species of Ardisia and their effect on growth inhibition of HepG2 cells. Journal of Ethnopharmacology, 130(3), 536–544. https://doi.org/10.1016/j.jep.2010.05.051

Vingtdeux, V., Giliberto, L., Zhao, H., Chandakkar, P., Wu, Q., Simon, J. E., … Marambaud, P. (2010). AMP-activated Protein Kinase Signaling Activation by Resveratrol Modulates Amyloid-β Peptide Metabolism. Journal of Biological Chemistry, 285(12), 9100–9113. https://doi.org/10.1074/jbc.M109.060061

Gutierrez-Orozco, F., Stephens, B., Neilson, A., Green, R., Ferruzzi, M., & Bomser, J. (2010). Green and Black Tea Inhibit Cytokine-Induced Il-8 Production and Secretion in AGS Gastric Cancer Cells via Inhibition of NF-κB Activity. Planta Medica, 76(15), 1659–1665. https://doi.org/10.1055/s-0030-1249975

Neilson, A. P., Sapper, T. N., Janle, E. M., Rudolph, R., Matusheski, N. V., & Ferruzzi, M. G. (2010). Chocolate Matrix Factors Modulate the Pharmacokinetic Behavior of Cocoa Flavan-3-ol Phase II Metabolites Following Oral Consumption by Sprague−Dawley Rats. Journal of Agricultural and Food Chemistry, 58(11), 6685–6691. https://doi.org/10.1021/jf1005353

Neilson, A. P., Song, B. J., Sapper, T. N., Bomser, J. A., & Ferruzzi, M. G. (2010). Tea catechin auto-oxidation dimers are accumulated and retained by Caco-2 human intestinal cells. Nutrition Research, 30(5), 327–340. https://doi.org/10.1016/j.nutres.2010.05.006

Peters, C. M., Green, R. J., Janle, E. M., & Ferruzzi, M. G. (2010). Formulation with ascorbic acid and sucrose modulates catechin bioavailability from green tea. Food Research International, 43(1), 95–102. https://doi.org/10.1016/j.foodres.2009.08.016

Adamec, J., Jannasch, A., Huang, J., Hohman, E., Fleet, J. C., Peacock, M., … Weaver, C. M. (2010). Development and optimization of an LC-MS/MS-based method for simultaneous quantification of vitamin D2, vitamin D3, 25-hydroxyvitamin D2 and 25-hydroxyvitamin D3. Journal of Separation Science, 34(1), 11–20. https://doi.org/10.1002/jssc.201000410

Curtis, P. J., Kroon, P. A., Hollands, W. J., Walls, R., Kay, C. D., Jenkins, G., & Cassidy, A. (2010). CVD risk biomarkers and liver and kidney function are not modified following 12-week ingestion of an elderberry extract rich in anthocyanins. Proceedings of the Nutrition Society, 69(OCE1). https://doi.org/10.1017/s0029665109992813

Woodward, G. M., Cassidy, A., Kroon, P. A., & Kay, C. D. (2010). Anthocyanins form potentially-bioactive phenolic degradation products under simulated physiological conditions. Proceedings of the Nutrition Society, 69(OCE1). https://doi.org/10.1017/s0029665109992163

Horvath, P., & Barrangou, R. (2010). CRISPR/Cas, the Immune System of Bacteria and Archaea. Science, 327(5962), 167–170. https://doi.org/10.1126/science.1179555

Putaala, H., Barrangou, R., Leyer, G., Ouwehand, A., Hansen, E. B., Romero, D., & Rautonen, N. (2010). Analysis of the human intestinal epithelial cell transcriptional response toLactobacillus acidophilus, Lactobacillus salivarius, Bifidobacterium lactisandEscherichia coli. Beneficial Microbes, 1(3), 283–295. https://doi.org/10.3920/bm2010.0003

Duong, T., Miller, M. J., Barrangou, R., Azcarate-Peril, M. A., & Klaenhammer, T. R. (2010). Construction of vectors for inducible and constitutive gene expression in Lactobacillus. Microbial Biotechnology, 4(3), 357–367. https://doi.org/10.1111/j.1751-7915.2010.00200.x

Garneau, J. E., Dupuis, M.-È., Villion, M., Romero, D. A., Barrangou, R., Boyaval, P., … Moineau, S. (2010). The CRISPR/Cas bacterial immune system cleaves bacteriophage and plasmid DNA. Nature, 468(7320), 67–71. https://doi.org/10.1038/nature09523

Kay, C. D. (2010). The future of flavonoid research. British Journal of Nutrition, 104(S3), S91–S95. https://doi.org/10.1017/S000711451000396X

Kay, C. D., Gebauer, S. K., West, S. G., & Kris-Etherton, P. M. (2010). Pistachios increase serum antioxidants and lower serum oxidized-LDL in hypercholesterolemic adults. The Journal of Nutrition, 140(6), 1093–1098.

Habitual intake of flavonoid subclasses and incident hypertension in adults--. (2010). The American Journal of Clinical Nutrition, 93(2), 338–347.

Aita, G. M., & Salvi, D. A. (2010). Technical developments in ethanol production from energy crops. ACS National Meeting Book of Abstracts. Retrieved from http://www.scopus.com/inward/record.url?eid=2-s2.0-79951540701&partnerID=MN8TOARS

Salvi, D., Boldor, D., Ortego, J., Aita, G. M., & Sabliov, C. M. (2010). Numerical modeling of continuous flow microwave heating: A critical Comparison of COMSOL and ANSYS. Journal of Microwave Power and Electromagnetic Energy, 44(4), 187–197. Retrieved from http://www.scopus.com/inward/record.url?eid=2-s2.0-84863654404&partnerID=MN8TOARS

Salvi, D. A., Aita, G. M., Robert, D., & Bazan, V. (2010). Ethanol production from sorghum by a dilute ammonia pretreatment. Journal of Industrial Microbiology and Biotechnology, 37(1), 27–34. https://doi.org/10.1007/s10295-009-0645-5

Salvi, D. A., Aita, G. M., Robert, D., & Bazan, V. (2010). Dilute ammonia pretreatment of sorghum and its effectiveness on enzyme hydrolysis and ethanol fermentation. Applied Biochemistry and Biotechnology, 161(1-8), 67–74. https://doi.org/10.1007/s12010-010-8932-1

Thanissery, R., McReynolds, J. L., Conner, D. E., Macklin, K. S., Curtis, P. A., & Fasina, Y. O. (2010). Evaluation of the efficacy of NuPro yeast extract in reducing intestinal Clostridium perfringens levels in broiler chickens. POULTRY SCIENCE, 89(11), 2380–2388. https://doi.org/10.3382/ps.2010-00879

Lucia, L. A., Jameel, H., Banerjee, S., Venditti, R., Phillips, R., & Diaz, J. (2010). Green liquor as a novel pretreatment agent to derive higher value wood products. Research Progress in Paper Industry and Biorefinery (4th ISETPP), vols 1-3, 708–711.

Drake, S. L., Yates, M. D., & Drake, M. A. (2010). DEVELOPMENT OF A FLAVOR LEXICON FOR PROCESSED AND IMITATION CHEESES. JOURNAL OF SENSORY STUDIES, 25(5), 720–739. https://doi.org/10.1111/j.1745-459x.2010.00300.x

Azizoglu, R. O., & Kathariou, S. (2010). Temperature-Dependent Requirement for Catalase in Aerobic Growth of Listeria monocytogenes F2365. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 76(21), 6998–7003. https://doi.org/10.1128/aem.01223-10

Palacios, O. M., Badran, J., Spence, L., Drake, M. A., Reisner, M., & Moskowitz, H. R. (2010). Measuring Acceptance of Milk and Milk Substitutes Among Younger and Older Children. JOURNAL OF FOOD SCIENCE, 75(9), S522–S526. https://doi.org/10.1111/j.1750-3841.2010.01839.x

Drake, M. A., Miracle, R. E., & McMahon, D. J. (2010). Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses. JOURNAL OF DAIRY SCIENCE, 93(11), 5069–5081. https://doi.org/10.3168/jds.2010-3346

Sarah J. O'Flaherty, & Klaenhammer, T. R. (2010). Functional and phenotypic characterization of a protein from Lactobacillus acidophilus involved in cell morphology, stress tolerance and adherence to intestinal cells. MICROBIOLOGY-SGM, 156, 3360–3367. https://doi.org/10.1099/mic.0.043158-0

Vardhanabhuti, B., & Foegeding, E. A. (2010). Evidence of interactions between whey proteins and mucin their implication on the astringency mechanism of whey proteins at low pH. Gums and Stabilisers for the Food Industry 15, 137–146.

Wright, S., Wilson, S., Miller, W. G., Mandrell, R. E., Siletzky, R. M., & Kathariou, S. (2010). Differences in Methylation at GATC Sites in Genomic DNA of Campylobacter coli from Turkeys and Swine. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 76(21), 7314–7317. https://doi.org/10.1128/aem.00934-10

Childs, J. L., & Drake, M. A. (2010). Consumer Perception of Astringency in Clear Acidic Whey Protein Beverages. JOURNAL OF FOOD SCIENCE, 75(9), S513–S521. https://doi.org/10.1111/j.1750-3841.2010.01834.x

Drake, M. A., Miracle, R. E., & McMahon, D. J. (2010). Influence of fat on flavour and flavour development in cheddar cheese. Australian Journal of Dairy Technology, 65(3), 195–199.

Elhanafi, D., Dutta, V., & Kathariou, S. (2010). Genetic Characterization of Plasmid-Associated Benzalkonium Chloride Resistance Determinants in a Listeria monocytogenes Strain from the 1998-1999 Outbreak. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 76(24), 8231–8238. https://doi.org/10.1128/aem.02056-10

Grace, M. H., Lategan, C., Mbeunkui, F., Graziose, R., Smith, P. J., Raskin, I., & Lila, M. A. (2010). Antiplasmodial and cytotoxic activities of drimane sesquiterpenes from Canella winterana. Natural Product Communications, 5(12), 1869–1872.

Kajikawa, A., & Igimi, S. (2010). Innate and acquired immune responses induced by recombinant Lactobacillus casei displaying flagellin-fusion antigen on the cell-surface. VACCINE, 28(19), 3409–3415. https://doi.org/10.1016/j.vaccine.2010.02.077

Bridgers, E. N., Chinn, M. S., & Truong, V.-D. (2010). Extraction of anthocyanins from industrial purple-fleshed sweetpotatoes and enzymatic hydrolysis of residues for fermentable sugars. INDUSTRIAL CROPS AND PRODUCTS, 32(3), 613–620. https://doi.org/10.1016/j.indcrop.2010.07.020

Tirado, M. C., Clarke, R., Jaykus, L. A., McQuatters-Gollop, A., & Franke, J. M. (2010). [Review of Climate change and food safety: A review]. FOOD RESEARCH INTERNATIONAL, 43(7), 1745–1765. https://doi.org/10.1016/j.foodres.2010.07.003

Clare, D. A., & Daubert, C. R. (2010). Transglutaminase Catalysis of Modified Whey Protein Dispersions. JOURNAL OF FOOD SCIENCE, 75(4), C369–C377. https://doi.org/10.1111/j.1750-3841.2010.01605.x

Liaw, I. W., Eshpari, H., Tong, P. S., & Drake, M. A. (2010). The Impact of Antioxidant Addition on Flavor of Cheddar and Mozzarella Whey and Cheddar Whey Protein Concentrate. JOURNAL OF FOOD SCIENCE, 75(6), C559–C569. https://doi.org/10.1111/j.1750-3841.2010.01695.x

Perez-Diaz, I. M., & McFeeters, R. F. (2010). Preservation of Acidified Cucumbers with a Natural Preservative Combination of Fumaric Acid and Allyl Isothiocyanate that Target Lactic Acid Bacteria and Yeasts. JOURNAL OF FOOD SCIENCE, 75(4), M204–M208. https://doi.org/10.1111/j.1750-3841.2010.01587.x

Damelin, L. H., Mavri-Damelin, D., Klaenhammer, T. R., & Tiemessen, C. T. (2010). Plasmid Transduction Using Bacteriophage Phi adh for Expression of CC Chemokines by Lactobacillus gasseri ADH. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 76(12), 3878–3885. https://doi.org/10.1128/aem.00139-10

Stephens, A. M., Dean, L. L., Davis, J. P., Osborne, J. A., & Sanders, T. H. (2010). Peanuts, Peanut Oil, and Fat Free Peanut Flour Reduced Cardiovascular Disease Risk Factors and the Development of Atherosclerosis in Syrian Golden Hamsters. JOURNAL OF FOOD SCIENCE, 75(4), H116–H122. https://doi.org/10.1111/j.1750-3841.2010.01569.x

Hannas, B. R., Das, P. C., Li, H., & LeBlanc, G. A. (2010). Intracellular Conversion of Environmental Nitrate and Nitrite to Nitric Oxide with Resulting Developmental Toxicity to the Crustacean Daphnia magna. PLOS ONE, 5(8). https://doi.org/10.1371/journal.pone.0012453

Björnsdóttir-Butler, K., Bolton, G. E., Jaykus, L.-A., McClellan-Green, P. D., & Green, D. P. (2010). Development of molecular-based methods for determination of high histamine producing bacteria in fish. International Journal of Food Microbiology, 139(3), 161–167. https://doi.org/10.1016/j.ijfoodmicro.2010.03.017

Mohamadzadeh, M., Durmaz, E., Zadeh, M., Pakanati, K. C., Gramarossa, M., Cohran, V., & Klaenhammer, T. R. (2010). Targeted expression of anthrax protective antigen by Lactobacillus gasseri as an anthrax vaccine. FUTURE MICROBIOLOGY, 5(8), 1289–1296. https://doi.org/10.2217/fmb.10.78

Vardhanabhuti, B., Kelly, M. A., Luck, P. J., Drake, M. A., & Foegeding, E. A. (2010). Roles of charge interactions on astringency of whey proteins at low pH. JOURNAL OF DAIRY SCIENCE, 93(5), 1890–1899. https://doi.org/10.3168/jds.2009-2780

Kelly, M., Vardhanabhuti, B., Luck, P., Drake, M. A., Osborne, J., & Foegeding, E. A. (2010). Role of protein concentration and protein-saliva interactions in the astringency of whey proteins at low pH. JOURNAL OF DAIRY SCIENCE, 93(5), 1900–1909. https://doi.org/10.3168/jds.2009-2853

Bruno-Barcena, J. M., Azcarate-Peril, M. A., & Hassan, H. M. (2010). Role of Antioxidant Enzymes in Bacterial Resistance to Organic Acids. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 76(9), 2747–2753. https://doi.org/10.1128/aem.02718-09

Rogers, N. R., McMahon, D. J., Daubert, C. R., Berry, T. K., & Foegeding, E. A. (2010). Rheological properties and microstructure of Cheddar cheese made with different fat contents. JOURNAL OF DAIRY SCIENCE, 93(10), 4565–4576. https://doi.org/10.3168/jds.2010-3494

Liu, P., Hsiao, H.-M., Jaykus, L.-A., & Moe, C. (2010). Quantification of Norwalk Virus Inocula: Comparison of Endpoint Titration and Real-Time Reverse Transcription-PCR Methods. JOURNAL OF MEDICAL VIROLOGY, 82(9), 1612–1616. https://doi.org/10.1002/jmv.21851

Kumar, P., Sandeep, K. P., Alavi, S., Truong, V. D., & Gorga, R. E. (2010). Preparation and characterization of bio-nanocomposite films based on soy protein isolate and montmorillonite using melt extrusion. JOURNAL OF FOOD ENGINEERING, 100(3), 480–489. https://doi.org/10.1016/j.jfoodeng.2010.04.035

Kang, E. J., Campbell, R. E., Bastian, E., & Drake, M. A. (2010, September). Invited review: Annatto usage and bleaching in dairy foods. JOURNAL OF DAIRY SCIENCE, Vol. 93, pp. 3891–3901. https://doi.org/10.3168/jds.2010-3190

Cuevas-Rodriguez, E. O., Dia, V. P., Yousef, G. G., Garcia-Saucedo, P. A., Lopez-Medina, J., Paredes-Lopez, O., … Ann Lila, M. (2010). Inhibition of Pro-inflammatory Responses and Antioxidant Capacity of Mexican Blackberry (Rubus spp.) Extracts. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 58(17), 9542–9548. https://doi.org/10.1021/jf102590p

Azizoglu, R. O., & Kathariou, S. (2010). Inactivation of a Cold-Induced Putative RNA Helicase Gene of Listeria monocytogenes Is Accompanied by Failure To Grow at Low Temperatures but Does Not Affect Freeze-Thaw Tolerance. JOURNAL OF FOOD PROTECTION, 73(8), 1474–1479. https://doi.org/10.4315/0362-028x-73.8.1474

Melo, L., Childs, J. L., Drake, M., Andre Bolini, H. M., & Efraim, P. (2010). EXPECTATIONS AND ACCEPTABILITY OF DIABETIC AND REDUCED-CALORIE MILK CHOCOLATES AMONG NONDIABETICS AND DIABETICS IN THE USA. JOURNAL OF SENSORY STUDIES, 25, 133–152. https://doi.org/10.1111/j.1745-459x.2010.00291.x

Cheng, Y., Kim, J.-W., Lee, S., Siletzky, R. M., & Kathariou, S. (2010). DNA Probes for Unambiguous Identification of Listeria monocytogenes Epidemic Clone II Strains. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 76(9), 3061–3068. https://doi.org/10.1128/aem.03064-09

Evans, J., Zulewska, J., Newbold, M., Drake, M. A., & Barbano, D. M. (2010). Comparison of composition and sensory properties of 80% whey protein and milk serum protein concentrates. JOURNAL OF DAIRY SCIENCE, 93(5), 1824–1843. https://doi.org/10.3168/jds.2009-2723

Seifert, L. E., Davis, J. P., Dorner, J. W., Jaynes, W. F., Zartman, R. E., & Sanders, T. H. (2010). Value-Added Processing of Peanut Meal: Aflatoxin Sequestration during Protein Extraction. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 58(9), 5625–5632. https://doi.org/10.1021/jf9045304

Whitson, M. E., Miracle, R. E., & Drake, M. A. (2010). SENSORY CHARACTERIZATION OF CHEMICAL COMPONENTS RESPONSIBLE FOR CARDBOARD FLAVOR IN WHEY PROTEIN. JOURNAL OF SENSORY STUDIES, 25(4), 616–636. https://doi.org/10.1111/j.1745-459x.2010.00289.x

Carvajal-Rondanelli, P. A., & Lanier, T. C. (2010). Diffusion of Active Proteins into Fish Meat To Minimize Proteolytic Degradation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 58(9), 5300–5307. https://doi.org/10.1021/jf903580t

Foegeding, E. A., Cakir, E., & Koc, H. (2010, September). Using dairy ingredients to alter texture of foods: Implications based on oral processing considerations. INTERNATIONAL DAIRY JOURNAL, Vol. 20, pp. 562–570. https://doi.org/10.1016/j.idairyj.2009.12.013

Leksrisompong, P., Barbano, D. M., Foegeding, A. E., Gerard, P., & Drake, M. (2010). THE ROLES OF FAT AND PH ON THE DETECTION THRESHOLDS AND PARTITION COEFFICIENTS OF THREE COMPOUNDS: DIACETYL, delta-DECALACTONE AND FURANEOL. JOURNAL OF SENSORY STUDIES, 25(3), 347–370. https://doi.org/10.1111/j.1745-459x.2009.00264.x

Dwivedi, H. P., Smiley, R. D., & Jaykus, L.-A. (2010). Selection and characterization of DNA aptamers with binding selectivity to Campylobacter jejuni using whole-cell SELEX. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY, 87(6), 2323–2334. https://doi.org/10.1007/s00253-010-2728-7

Azizoglu, R. O., & Kathariou, S. (2010). Impact of Growth Temperature and Agar Versus Liquid Media on Freeze-Thaw Tolerance of Yersinia enterocolitica. FOODBORNE PATHOGENS AND DISEASE, 7(9), 1125–1128. https://doi.org/10.1089/fpd.2009.0526

Douglas, G. L., & Klaenhammer, T. R. (2010). Genomic Evolution of Domesticated Microorganisms. ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 1, Vol. 1, pp. 397–414. https://doi.org/10.1146/annurev.food.102308.124134

Vardhanabhuti, B., Khayankan, W., & Foegeding, E. A. (2010). Formation of Elastic Whey Protein Gels at Low pH by Acid Equilibration. JOURNAL OF FOOD SCIENCE, 75(5), E305–E313. https://doi.org/10.1111/j.1750-3841.2010.01647.x

Wang, L., Oviedo-Rondon, E. O., Small, J., Liu, Z., Sheldon, B. W., Havenstein, G. B., & Williams, C. M. (2010). Farm-Scale Evaluation of Ozonation for Mitigating Ammonia Concentrations in Broiler Houses. JOURNAL OF THE AIR & WASTE MANAGEMENT ASSOCIATION, 60(7), 789–796. https://doi.org/10.3155/1047-3289.60.7.789

Kumar, P., Sandeep, K. P., Alavi, S., Truong, V. D., & Gorga, R. E. (2010). Effect of Type and Content of Modified Montmorillonite on the Structure and Properties of Bio-Nanocomposite Films Based on Soy Protein Isolate and Montmorillonite. JOURNAL OF FOOD SCIENCE, 75(5), N46–N56. https://doi.org/10.1111/j.1750-3841.2010.01633.x

Barden, L. M., Cakir, E., Leksrisompong, P. N., Ryan, K. N., Foegeding, E. A., & Drake, M. A. (2010). EFFECT OF FLAVOR ON PERCEIVED TEXTURE OF WHEY PROTEIN ISOLATE GELS. JOURNAL OF SENSORY STUDIES, 25(3), 447–462. https://doi.org/10.1111/j.1745-459x.2010.00274.x

Yildirim, S., Elhanafi, D., Lin, W., Hitchins, A. D., Siletzky, R. M., & Kathariou, S. (2010). Conservation of Genomic Localization and Sequence Content of Sau3AI-Like Restriction-Modification Gene Cassettes among Listeria monocytogenes Epidemic Clone I and Selected Strains of Serotype 1/2a. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 76(16), 5577–5584. https://doi.org/10.1128/aem.00648-10

Cuevas-Rodriguez, E. O., Yousef, G. G., Garcia-Saucedo, P. A., Lopez-Medina, J., Paredes-Lopez, O., & Lila, M. A. (2010). Characterization of Anthocyanins and Proanthocyanidins in Wild and Domesticated Mexican Blackberries (Rubus spp.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 58(12), 7458–7464. https://doi.org/10.1021/jf101485r

Story, E. N., Kopec, R. E., Schwartz, S. J., & Harris, G. K. (2010). An Update on the Health Effects of Tomato Lycopene. ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 1, Vol. 1, pp. 189–210. https://doi.org/10.1146/annurev.food.102308.124120

Goh, Y. J., & Klaenhammer, T. R. (2010). Functional Roles of Aggregation-Promoting-Like Factor in Stress Tolerance and Adherence of Lactobacillus acidophilus NCFM. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 76(15), 5005–5012. https://doi.org/10.1128/aem.00030-10

Yang, X., & Foegeding, E. A. (2010). Effects of sucrose on egg white protein and whey protein isolate foams: Factors determining properties of wet and dry foams (cakes). FOOD HYDROCOLLOIDS, 24(2-3), 227–238. https://doi.org/10.1016/j.foodhyd.2009.09.011

Kajikawa, A., Ichikawa, E., & Igimi, S. (2010). Development of a highly efficient protein-secreting system in recombinant Lactobacillus casei. Journal of Microbiology and Biotechnology, 20(2), 375–382.

Leksrisompong, P. P., Miracle, R. E., & Drake, M. A. (2010). Characterization of Flavor of Whey Protein Hydrolysates. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 58(10), 6318–6327. https://doi.org/10.1021/jf100009u

Yong, Y. H., & Forgeding, E. A. (2010). Caseins: Utilizing Molecular Chaperone Properties to Control Protein Aggregation in Foods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 58(2), 685–693. https://doi.org/10.1021/jf903072g

Leonard, S. S., Hogans, V. J., Coppes-Petricorena, Z., Peer, C. J., Vining, T. A., Fleming, D. W., & Harris, G. K. (2010). Analysis of free-radical scavenging of yerba mate (Ilex paraguriensis) using electron spin resonance and radical-induced dna damage. Journal of Food Science, 75(1), C14–20. https://doi.org/10.1111/j.1750-3841.2009.01394.x

Drake, S. L., Drake, M. A., Sanderson, R., Daniels, H. V., & Yates, M. D. (2010). THE EFFECT OF PURGING TIME ON THE SENSORY PROPERTIES OF AQUACULTURED SOUTHERN FLOUNDER (PARALICHTHYS LETHOSTIGMA). JOURNAL OF SENSORY STUDIES, 25(2), 246–259. https://doi.org/10.1111/j.1745-459x.2009.00255.x

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Lu, Z., Altermann, E., Breidt, F., & Kozyavkin, S. (2010). Sequence Analysis of Leuconostoc mesenteroides Bacteriophage Phi 1-A4 Isolated from an Industrial Vegetable Fermentation. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 76(6), 1955–1966. https://doi.org/10.1128/aem.02126-09

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Davis, J. P., Dean, L. L., Price, K. M., & Sanders, T. H. (2010). Roast effects on the hydrophilic and lipophilic antioxidant capacities of peanut flours, blanched peanut seed and peanut skins. FOOD CHEMISTRY, 119(2), 539–547. https://doi.org/10.1016/j.foodchem.2009.06.057

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