Food, Bioprocessing, and Nutrition Sciences - 2011

Foegeding, E. A., Luck, P., & Vardhanabhuti, B. (2011). Milk Protein Products: Whey Protein Products. In Encyclopedia of Dairy Sciences: Second Edition (pp. 873–878). https://doi.org/10.1016/B978-0-12-374407-4.00350-2

Zheng, H. (2011). Milk Fat Globule Membrane and Its effects on Flavour Release. Presented at the Riddet Institute Research Colloquium, Palmerston North, New Zealand.

Holligan, S., Gebauer, S., West, S., Kay, C. D., & Kris-Etherton, P. (2011). Effects of pistachios on emerging CVD risk factors in moderately hypercholesterolemic individuals. The FASEB Journal, 25(S1), 971.21. https://doi.org/10.1096/fasebj.25.1_supplement.971.21

Goodell, L. S. (2011). Cooperative Learning in Nutrition Through the Life Cycle: An Inside-Out Approach to Classroom Instruction. Journal of Nutrition Education and Behavior, 43(4), S16. https://doi.org/10.1016/j.jneb.2011.03.054

Sandeep, K. P. (Ed.). (2011). Thermal Processing of Foods: Control and Automation. https://doi.org/10.1002/9780470960288

Sandeep, K. P. (2011). Introduction. In Thermal Processing of Foods (pp. 1–6). https://doi.org/10.1002/9780470960288.ch1

Barnes, S., Prasain, J., D'Alessandro, T., Arabshahi, A., Botting, N., Lila, M. A., … Weaver, C. M. (2011). The metabolism and analysis of isoflavones and other dietary polyphenols in foods and biological systems. Food & Function, 2(5), 235. https://doi.org/10.1039/c1fo10025d

Mbeunkui, F., Grace, M. H., Lategan, C., Smith, P. J., Raskin, I., & Lila, M. A. (2011). Isolation and identification of antiplasmodial N-alkylamides from Spilanthes acmella flowers using centrifugal partition chromatography and ESI-IT-TOF-MS. Journal of Chromatography B, 879(21), 1886–1892. https://doi.org/10.1016/j.jchromb.2011.05.013

Hiatt, A. N., Ferruzzi, M. G., Taylor, L. S., & Mauer, L. J. (2011). Deliquescence Behavior and Chemical Stability of Vitamin C Forms (Ascorbic Acid, Sodium Ascorbate, and Calcium Ascorbate) and Blends. International Journal of Food Properties, 14(6), 1330–1348. https://doi.org/10.1080/10942911003650338

Houchins, J. A., Burgess, J. R., Campbell, W. W., Daniel, J. R., Ferruzzi, M. G., McCabe, G. P., & Mattes, R. D. (2011). Beverage vs. Solid Fruits and Vegetables: Effects on Energy Intake and Body Weight. Obesity, 20(9), 1844–1850. https://doi.org/10.1038/oby.2011.192

Xu, Y., Simon, J. E., Welch, C., Wightman, J. L. D., Ferruzzi, M. G., Ho, L., … Wu, Q. (2011). Survey of Polyphenol Constituents in Grapes and Grape-Derived Products. Journal of Agricultural and Food Chemistry, 59(19), 10586–10593. https://doi.org/10.1021/jf202438d

Kim, C. Y., Bordenave, N., Ferruzzi, M. G., Safavy, A., & Kim, K.-H. (2011). Modification of Curcumin with Polyethylene Glycol Enhances the Delivery of Curcumin in Preadipocytes and Its Antiadipogenic Property. Journal of Agricultural and Food Chemistry, 59(3), 1012–1019. https://doi.org/10.1021/jf103873k

Kean, E. G., Bordenave, N., Ejeta, G., Hamaker, B. R., & Ferruzzi, M. G. (2011). Carotenoid bioaccessibility from whole grain and decorticated yellow endosperm sorghum porridge. Journal of Cereal Science, 54(3), 450–459. https://doi.org/10.1016/j.jcs.2011.08.010

Pasinetti, G. M., Wang, J., Marambaud, P., Ferruzzi, M., Gregor, P., Knable, L. A., & Ho, L. (2011). Neuroprotective and metabolic effects of resveratrol: Therapeutic implications for Huntington's disease and other neurodegenerative disorders. Experimental Neurology, 232(1), 1–6. https://doi.org/10.1016/j.expneurol.2011.08.014

Carraway-Stage, V., & Goodell, L. S. (2011). Engaging Preschool Children with Inquiry-Based Nutrition Education. Journal of Nutrition Education and Behavior, 43(4), S27. https://doi.org/10.1016/j.jneb.2011.03.085

Chika, S., Ash, S., Grossman, J., Bradley, L., & Goodell, L. S. (2011). Service-Learning: Multidisciplinary Approach to Teaching College Students about Community Food Security. Journal of Nutrition Education and Behavior, 43(4), S18–S19. https://doi.org/10.1016/j.jneb.2011.03.061

Cooke, N., & Goodell, L. S. (2011). Engaging Community Nutrition Students Through an In-depth Service-Learning Experience. Journal of Nutrition Education and Behavior, 43(4), S16. https://doi.org/10.1016/j.jneb.2011.03.055

Zhang, Q., Botting, N. P., & Kay, C. (2011). A gram scale synthesis of a multi-13C-labelled anthocyanin, [6,8,10,3′,5′-13C5]cyanidin-3-glucoside, for use in oral tracer studies in humans. Chemical Communications, 47(38), 10596. https://doi.org/10.1039/c1cc14323a

Cassidy, A., & Kay, C. D. (2011). Phytochemicals. In Nutrition and Metabolism (pp. 339–352). https://doi.org/10.1002/9781444327779.ch14

Woodward, G. M., McCarthy, D., Pham-Thanh, D., & Kay, C. D. (2011). Anthocyanins Remain Stable during Commercial Blackcurrant Juice Processing. Journal of Food Science, 76(6), S408–S414. https://doi.org/10.1111/j.1750-3841.2011.02263.x

Woodward, G. M., Cassidy, A., & Kay, C. D. (2011). A potential mechanism of action of dietary anthocyanins: modulation of endothelial superoxide production by phenolic acid metabolites. Proceedings of the Nutrition Society, 70(OCE4). https://doi.org/10.1017/s0029665111002837

Cassidy, A., Kay, C., & Rimm, E. B. (2011). Reply to C Drossard et al. The American Journal of Clinical Nutrition, 93(4), 866–867. https://doi.org/10.3945/ajcn.110.010744

Liu, F., Kariyawasam, S., Jayarao, B. M., Barrangou, R., Gerner-Smidt, P., Ribot, E. M., … Dudley, E. G. (2011). Subtyping Salmonella enterica Serovar Enteritidis Isolates from Different Sources by Using Sequence Typing Based on Virulence Genes and Clustered Regularly Interspaced Short Palindromic Repeats (CRISPRs). Applied and Environmental Microbiology, 77(13), 4520–4526. https://doi.org/10.1128/aem.00468-11

Liu, F., Barrangou, R., Gerner-Smidt, P., Ribot, E. M., Knabel, S. J., & Dudley, E. G. (2011). Novel Virulence Gene and Clustered Regularly Interspaced Short Palindromic Repeat (CRISPR) Multilocus Sequence Typing Scheme for Subtyping of the Major Serovars of Salmonella enterica subsp. enterica. Applied and Environmental Microbiology, 77(6), 1946–1956. https://doi.org/10.1128/aem.02625-10

Sinkunas, T., Gasiunas, G., Fremaux, C., Barrangou, R., Horvath, P., & Siksnys, V. (2011). Cas3 is a single-stranded DNA nuclease and ATP-dependent helicase in the CRISPR/Cas immune system. The EMBO Journal, 30(7), 1335–1342. https://doi.org/10.1038/emboj.2011.41

Loquasto, J. R., Barrangou, R., Dudley, E. G., & Roberts, R. F. (2011). Short communication: The complete genome sequence of Bifidobacterium animalis subspecies animalis ATCC 25527T and comparative analysis of growth in milk with B. animalis subspecies lactis DSM 10140T. Journal of Dairy Science, 94(12), 5864–5870. https://doi.org/10.3168/jds.2011-4499

Makarova, K. S., Haft, D. H., Barrangou, R., Brouns, S. J. J., Charpentier, E., Horvath, P., … Koonin, E. V. (2011). Evolution and classification of the CRISPR–Cas systems. Nature Reviews Microbiology, 9(6), 467–477. https://doi.org/10.1038/nrmicro2577

Bhaya, D., Davison, M., & Barrangou, R. (2011). CRISPR-Cas Systems in Bacteria and Archaea: Versatile Small RNAs for Adaptive Defense and Regulation. Annual Review of Genetics, 45(1), 273–297. https://doi.org/10.1146/annurev-genet-110410-132430

Sapranauskas, R., Gasiunas, G., Fremaux, C., Barrangou, R., Horvath, P., & Siksnys, V. (2011). The Streptococcus thermophilus CRISPR/Cas system provides immunity in Escherichia coli. Nucleic Acids Research, 39(21), 9275–9282. https://doi.org/10.1093/nar/gkr606

Barrangou, R., & Horvath, P. (2011). Lactic Acid Bacteria Defenses Against Phages. Stress Responses of Lactic Acid Bacteria, pp. 459–478. https://doi.org/10.1007/978-0-387-92771-8_19

Barrangou, R., Lahtinen, S., Ibrahim, F., & Ouwehand, A. (2011). Genus Lactobacillus. Lactic Acid Bacteria, pp. 77–91. https://doi.org/10.1201/b11503-6

Njike, V. Y., Faridi, Z., Shuval, K., Dutta, S., Kay, C. D., West, S. G., … Katz, D. L. (2011). Effects of sugar-sweetened and sugar-free cocoa on endothelial function in overweight adults. International Journal of Cardiology, 149(1), 83–88. https://doi.org/10.1016/j.ijcard.2009.12.010

Zhang, Q., Botting, N. P., & Kay, C. (2011). A gram scale synthesis of a multi-13 C-labelled anthocyanin,[6, 8, 10, 3′, 5′-13 C 5] cyanidin-3-glucoside, for use in oral tracer studies in humans. Chemical Communications, 47(38), 10596–10598.

Woodward, G. M., Needs, P. W., & Kay, C. D. (2011). Anthocyanin-derived phenolic acids form glucuronides following simulated gastrointestinal digestion and microsomal glucuronidation. Molecular Nutrition & Food Research, 55(3), 378–386.

Aita, G. A., Salvi, D. A., & Walker, M. S. (2011). Enzyme hydrolysis and ethanol fermentation of dilute ammonia pretreated energy cane. Bioresource Technology, 102(6), 4444–4448. https://doi.org/10.1016/j.biortech.2010.12.095

Salvi, D., Boldor, D., Aita, G. M., & Sabliov, C. M. (2011). COMSOL Multiphysics model for continuous flow microwave heating of liquids. Journal of Food Engineering, 104(3), 422–429. https://doi.org/10.1016/j.jfoodeng.2011.01.005

Goh, Y. J., Goin, C., O'Flaherty, S., Altermann, E., & Hutkins, R. (2011, August 30). Specialized adaptation of a lactic acid bacterium to the milk environment: the comparative genomics of Streptococcus thermophilus LMD-9. MICROBIAL CELL FACTORIES, Vol. 10. https://doi.org/10.1186/1475-2859-10-s1-s22

Flint, C. G., Robinson, E. S., Kellogg, J., Ferguson, G., BouFajreldin, L., Dolan, M., … Lila, M. A. (2011). Promoting Wellness in Alaskan Villages: Integrating Traditional Knowledge and Science of Wild Berries. ECOHEALTH, 8(2), 199–209. https://doi.org/10.1007/s10393-011-0707-9

Tanjore, D., & Daubert, C. R. (2011). A vane-in-cup approach to measure viscoelastic properties of gelatin gels through torque-time responses from brookfield YR-I viscometer. Applied Rheology, 21(6).

Guarner, F., Sanders, M. E., Gibson, G., Klaenhammer, T., Cabana, M., Scott, K., … Hill, C. (2011, December). Probiotic and prebiotic claims in Europe: seeking a clear roadmap. https://doi.org/10.1017/s0007114511002248

Vitchuli, N., Shi, Q., Nowak, J., Kay, K., Caldwell, J. M., Breidt, F., … Zhang, X. (2011). Multifunctional ZnO/Nylon 6 nanofiber mats by an electrospinning-electrospraying hybrid process for use in protective applications. SCIENCE AND TECHNOLOGY OF ADVANCED MATERIALS, 12(5). https://doi.org/10.1088/1468-6996/12/5/055004

McDaniel, K. A., Mifsud, J. C., Lechat, H., Schneider, C., Sanders, T. H., & Davis, J. P. (2011). Kinetics of dry roasting as related to peanut quality. Olfaction and electronic nose: proceedings of the 14th international symposium on olfaction and electronic nose, 1362, 81–83.

Liaw, I. W., Miracle, R. E., Jervis, S. M., Listiyani, M. A. D., & Drake, M. A. (2011). Comparison of the Flavor Chemistry and Flavor Stability of Mozzarella and Cheddar Wheys. JOURNAL OF FOOD SCIENCE, 76(8), C1188–C1194. https://doi.org/10.1111/j.1750-3841.2011.02360.x

Gerald, T. M., Boyd, L. C., Delauder, S. F., & Lewis, W. E. (2011). [Review of Procyanidins from muscadine seeds Analysis of antioxidant capacity]. Agro Food Industry Hi-Tech, 22(5), 19–22.

Rakic-Martinez, M., Drevets, D. A., Dutta, V., Katic, V., & Kathariou, S. (2011). Listeria monocytogenes Strains Selected on Ciprofloxacin or the Disinfectant Benzalkonium Chloride Exhibit Reduced Susceptibility to Ciprofloxacin, Gentamicin, Benzalkonium Chloride, and Other Toxic Compounds. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 77(24), 8714–8721. https://doi.org/10.1128/aem.05941-11

Ivey, M. L., & Phister, T. G. (2011). [Review of Detection and identification of microorganisms in wine: a review of molecular techniques]. Journal of Industrial Microbiology & Biotechnology, 38(10), 1619–1634.

Stoeker, L., Nordone, S., Gunderson, S., Zhang, L., Kajikawa, A., LaVoy, A., … Dean, G. A. (2011). Assessment of Lactobacillus gasseri as a Candidate Oral Vaccine Vector. CLINICAL AND VACCINE IMMUNOLOGY, 18(11), 1834–1844. https://doi.org/10.1128/cvi.05277-11

Andersen, J. M., Barrangou, R., Abou Hachem, M., Lahtinen, S., Goh, Y. J., Svensson, B., & Klaenhammer, T. R. (2011). Transcriptional and functional analysis of galactooligosaccharide uptake by lacS in Lactobacillus acidophilus. PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA, 108(43), 17785–17790. https://doi.org/10.1073/pnas.1114152108

Perez-Diaz, I. M. (2011). Preservation of Acidified Cucumbers with a Combination of Fumaric Acid and Cinnamaldehyde That Target Lactic Acid Bacteria and Yeasts. JOURNAL OF FOOD SCIENCE, 76(7), M473–M477. https://doi.org/10.1111/j.1750-3841.2011.02299.x

Tang, C.-H., Sun, X., & Foegeding, E. A. (2011). Modulation of Physicochemical and Conformational Properties of Kidney Bean Vicilin (Phaseolin) by Glycation with Glucose: Implications for Structure-Function Relationships of Legume Vicilins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 59(18), 10114–10123. https://doi.org/10.1021/jf202517f

Beckner, M., Ivey, M. L., & Phister, T. G. (2011). Microbial contamination of fuel ethanol fermentations. LETTERS IN APPLIED MICROBIOLOGY, 53(4), 387–394. https://doi.org/10.1111/j.1472-765x.2011.03124.x

Yang, X., Rogers, N. R., Berry, T. K., & Foegeding, E. A. (2011). MODELING THE RHEOLOGICAL PROPERTIES OF CHEDDAR CHEESE WITH DIFFERENT FAT CONTENTS AT VARIOUS TEMPERATURES. JOURNAL OF TEXTURE STUDIES, 42(5), 331–348. https://doi.org/10.1111/j.1745-4603.2011.00283.x

Baugher, J. L., & Klaenhammer, T. R. (2011). [Review of Invited review: Application of omics tools to understanding probiotic functionality]. JOURNAL OF DAIRY SCIENCE, 94(10), 4753–4765. https://doi.org/10.3168/jds.2011-4384

Pina Fratamico, Y. L., & Kathariou, S. (2011). Genomes of foodborne and waterborne pathogens. https://doi.org/10.1128/9781555816902

Huff, G. R., Dutta, V., Huff, W. E., & Rath, N. C. (2011). Effects of dietary yeast extract on turkey stress response and heterophil oxidative burst activity. BRITISH POULTRY SCIENCE, 52(4), 446–455. https://doi.org/10.1080/00071668.2011.600753

Whetstone, L. M., Kolasa, K. M., Dunn, C., Jayaratne, K. S. U., Vodicka, S., Schneider, L., … Lackey, C. (2011). Effects of a behavior-based weight management program delivered through a state cooperative extension and local public health department network, North Carolina, 2008-2009. Preventing Chronic Disease, 8(4).

Rahimi, S., Kathariou, S., Grimes, J. L., & Siletzky, R. M. (2011). Effect of direct-fed microbials on performance and Clostridium perfringens colonization of turkey poults. POULTRY SCIENCE, 90(11), 2656–2662. https://doi.org/10.3382/ps.2011-01342

Douglas, G. L., & Klaenhammer, T. R. (2011). Directed Chromosomal Integration and Expression of the Reporter Gene gusA3 in Lactobacillus acidophilus NCFM. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 77(20), 7365–7371. https://doi.org/10.1128/aem.06028-11

Wang, Y. H., Kwon, G., Li, H., & LeBlanc, G. A. (2011). Tributyltin Synergizes with 20-Hydroxyecdysone to Produce Endocrine Toxicity. TOXICOLOGICAL SCIENCES, 123(1), 71–79. https://doi.org/10.1093/toxsci/kfr154

Barnes, S., Prasain, J., D'Alessandro, T., Arabshahi, A., Botting, N., Lila, M. A., … Weaver, C. M. (2011). [Review of The metabolism and analysis of isoflavones and other dietary polyphenols in foods and biological systems]. Food & Function, 2(5), 235–244.

Anderson, M., Jaykus, L.-A., Beaulieu, S., & Dennis, S. (2011). Pathogen-produce pair attribution risk ranking tool to prioritize fresh produce commodity and pathogen combinations for further evaluation (P(3)ARRT). FOOD CONTROL, 22(12), 1865–1872. https://doi.org/10.1016/j.foodcont.2011.04.028

Vardhanabhuti, B., Cox, P. W., Norton, I. T., & Foegeding, E. A. (2011). Lubricating properties of human whole saliva as affected by beta-lactoglobulin. FOOD HYDROCOLLOIDS, 25(6), 1499–1506. https://doi.org/10.1016/j.foodhyd.2011.02.021

Campbell, R. E., Miracle, R. E., Gerard, P. D., & Drake, M. A. (2011). Effects of Starter Culture and Storage on the Flavor of Liquid Whey. JOURNAL OF FOOD SCIENCE, 76(5), S354–S361. https://doi.org/10.1111/j.1750-3841.2011.02181.x

Whitson, M., Miracle, R. E., Bastian, E., & Drake, M. A. (2011). Effect of liquid retentate storage on flavor of spray-dried whey protein concentrate and isolate. JOURNAL OF DAIRY SCIENCE, 94(8), 3747–3760. https://doi.org/10.3168/jds.2010-4045

Kajikawa, A., Nordone, S. K., Zhang, L., Stoeker, L. L., LaVoy, A. S., Klaenhammer, T. R., & Dean, G. A. (2011). Dissimilar Properties of Two Recombinant Lactobacillus acidophilus Strains Displaying Salmonella FliC with Different Anchoring Motifs. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 77(18), 6587–6596. https://doi.org/10.1128/aem.05153-11

Duong, T., Miller, M. J., Barrangou, R., Azcarate-Peril, M. A., & Klaenhammer, T. R. (2011). 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

Cakir, E., & Foegeding, E. A. (2011). Combining protein micro-phase separation and protein-polysaccharide segregative phase separation to produce gel structures. FOOD HYDROCOLLOIDS, 25(6), 1538–1546. https://doi.org/10.1016/j.foodhyd.2011.02.002

Chika, S., Shultz, J. A., Johnson, S. L., Branen, L. J., & Fletcher, J. W. (2011). Amphiphilic co-networks with moisture-induced surface segregation for high-performance nonfouling coatings. Family & Community Health, 34(4), 291–300.

Asghar, A., Anjum, F. M., & Allen, J. C. (2011). [Review of Utilization of Dairy Byproduct Proteins, Surfactants, and Enzymes in Frozen Dough]. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 51(4), 374–382. https://doi.org/10.1080/10408391003605482

Tang, C.-H., Chen, L., & Foegeding, E. A. (2011). Mechanical and Water-Holding Properties and Microstructures of Soy Protein Isolate Emulsion Gels Induced by CaCl2, Glucono-delta-lactone (GDL), and Transglutaminase: Influence of Thermal Treatments before and/or after Emulsification. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 59(8), 4071–4077. https://doi.org/10.1021/jf104834m

Mudgal, P., Daubert, C. R., & Foegeding, E. A. (2011). Kinetic study of beta-lactoglobulin thermal aggregation at low pH. JOURNAL OF FOOD ENGINEERING, 106(2), 159–165. https://doi.org/10.1016/j.jfoodeng.2011.04.025

Koskiniemi, C. B., Truong, V.-D., Simunovic, J., & McFeeters, R. F. (2011). Improvement of heating uniformity in packaged acidified vegetables pasteurized with a 915MHz continuous microwave system. Journal of Food Engineering, 105(1), 149–160. https://doi.org/10.1016/j.jfoodeng.2011.02.019

Altermann, E., & Klaenhammer, T. R. (2011). Group-specific comparison of four lactobacilli isolated from human sources using differential blast analysis. GENES AND NUTRITION, 6(3), 319–340. https://doi.org/10.1007/s12263-010-0191-9

Kim, M. K., Drake, S. L., & Drake, M. A. (2011). EVALUATION OF KEY FLAVOR COMPOUNDS IN REDUCED- AND FULL-FAT CHEDDAR CHEESES USING SENSORY STUDIES ON MODEL SYSTEMS. JOURNAL OF SENSORY STUDIES, 26(4), 278–290. https://doi.org/10.1111/j.1745-459x.2011.00343.x

Shi, Q., Vitchuli, N., Nowak, J., Caldwell, J. M., Breidt, F., Bourham, M., … McCord, M. (2011). Durable antibacterial Ag/polyacrylonitrile (Ag/PAN) hybrid nanofibers prepared by atmospheric plasma treatment and electrospinning. EUROPEAN POLYMER JOURNAL, 47(7), 1402–1409. https://doi.org/10.1016/j.eurpolymj.2011.04.002

Yang, X., & Foegeding, E. A. (2011). The stability and physical properties of egg white and whey protein foams explained based on microstructure and interfacial properties. FOOD HYDROCOLLOIDS, 25(7), 1687–1701. https://doi.org/10.1016/j.foodhyd.2011.03.008

Lombardand, R., & Lanier, T. (2011). Marinade Composition and Vacuum Effects on Liquid Uptake and Retention in Tumbled Fish Portions. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, 20(2), 117–128. https://doi.org/10.1080/10498850.2010.549605

Listiyani, M. A. D., Campbell, R. E., Miracle, R. E., Dean, L. O., & Drake, M. A. (2011). Influence of bleaching on flavor of 34% whey protein concentrate and residual benzoic acid concentration in dried whey proteins. JOURNAL OF DAIRY SCIENCE, 94(9), 4347–4359. https://doi.org/10.3168/jds.2011-4341

Jones, D. R., Anderson, K. E., & Musgrove, M. T. (2011). Comparison of environmental and egg microbiology associated with conventional and free-range laying hen management. POULTRY SCIENCE, 90(9), 2063–2068. https://doi.org/10.3382/ps.2010-01139

Foegeding, E. A., Daubert, C. R., Drake, M. A., Essick, G., Trulsson, M., Vinyard, C. J., & Velde, F. (2011). [Review of A COMPREHENSIVE APPROACH TO UNDERSTANDING TEXTURAL PROPERTIES OF SEMI- AND SOFT-SOLID FOODS]. JOURNAL OF TEXTURE STUDIES, 42(2), 103–129. https://doi.org/10.1111/j.1745-4603.2011.00286.x

Verghese, B., Lok, M., Wen, J., Alessandria, V., Chen, Y., Kathariou, S., & Knabel, S. (2011). comK prophage junction fragments as markers for listeria monocytogenes genotypes unique to individual meat and poultry processing plants and a model for rapid niche-specific adaptation, biofilm formation, and persistence. Applied and Environmental Microbiology, 77(10), 3279–3292. https://doi.org/10.1128/aem.00546-11

O'Flaherty, S., & Klaenhammer, T. R. (2011). The Impact of Omic Technologies on the Study of Food Microbes. ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 2, Vol. 2, pp. 353–371. https://doi.org/10.1146/annurev-food-030810-110338

Breidt, F., & Caldwell, J. M. (2011). Survival of Escherichia coli O157:H7 in cucumber fermentation brines. Journal of Food Science, 76(3), M198–203. https://doi.org/10.1111/j.1750-3841.2011.02045.x

Melito, H. S., & Daubert, C. R. (2011). Rheological Innovations for Characterizing Food Material Properties. ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 2, Vol. 2, pp. 153–179. https://doi.org/10.1146/annurev-food-022510-133626

Johanningsmeier, S. D., & Harris, G. K. (2011). Pomegranate as a Functional Food and Nutraceutical Source. ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 2, Vol. 2, pp. 181–201. https://doi.org/10.1146/annurev-food-030810-153709

Aguilar-Uscanga, M. G., Garcia-Alvarado, Y., Gomez-Rodriguez, J., Phister, T., Delia, M. L., & Strehaiano, P. (2011). Modelling the growth and ethanol production of Brettanomyces bruxellensis at different glucose concentrations. LETTERS IN APPLIED MICROBIOLOGY, 53(2), 141–149. https://doi.org/10.1111/j.1472-765x.2011.03081.x

Leksrisompong, P. N., & Foegeding, E. A. (2011). How Micro-Phase Separation Alters the Heating Rate Effects on Globular Protein Gelation. JOURNAL OF FOOD SCIENCE, 76(3), E318–E327. https://doi.org/10.1111/j.1750-3841.2011.02092.x

Clare, D. A., & Daubert, C. R. (2011). Expanded Functionality of Modified Whey Protein Dispersions after Transglutaminase Catalysis. JOURNAL OF FOOD SCIENCE, 76(4), C576–C584. https://doi.org/10.1111/j.1750-3841.2011.02128.x

He, X., Iasmin, M., Dean, L. O., Lappi, S. E., Ducoste, J. J., & Reyes, F. L., III. (2011). Evidence for Fat, Oil, and Grease (FOG) Deposit Formation Mechanisms in Sewer Lines. ENVIRONMENTAL SCIENCE & TECHNOLOGY, 45(10), 4385–4391. https://doi.org/10.1021/es2001997

Layfield, J. B., Phister, T. G., & Sheppard, J. D. (2011). Characterization of Hybrid Strains of Saccharomyces pastorianus for Desiccation Tolerance. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS, 69(2), 108–115. https://doi.org/10.1094/asbcj-2011-0301-01

Croissant, A. E., Watson, D. M., & Drake, M. A. (2011). Application of Sensory and Instrumental Volatile Analyses to Dairy Products. ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 2, Vol. 2, pp. 395–421. https://doi.org/10.1146/annurev-food-022510-133653

Verghese, B., Lok, M., Wen, J., Alessandria, V., Chen, Y., Kathariou, S., & Knabel, S. (2011, July). comK Prophage Junction Fragments as Markers for Listeria monocytogenes Genotypes Unique to Individual Meat and Poultry Processing Plants and a Model for Rapid Niche-Specific Adaptation, Biofilm Formation, and Persistence (vol 77, pg 3279, 2011). APPLIED AND ENVIRONMENTAL MICROBIOLOGY, Vol. 77, pp. 5064–5064. https://doi.org/10.1128/aem.05513-11

Shi, Q., Vitchuli, N., Nowak, J., Noar, J., Caldwell, J. M., Breidt, F., … Zhang, X. (2011). One-step synthesis of silver nanoparticle-filled nylon 6 nanofibers and their antibacterial properties. JOURNAL OF MATERIALS CHEMISTRY, 21(28), 10330–10335. https://doi.org/10.1039/c1jm11492a

Cervantes-Flores, J. C., Sosinski, B., Pecota, K. V., Mwanga, R. O. M., Catignani, G. L., Truong, V. D., … Yencho, G. C. (2011). Identification of quantitative trait loci for dry-matter, starch, and beta-carotene content in sweetpotato. MOLECULAR BREEDING, 28(2), 201–216. https://doi.org/10.1007/s11032-010-9474-5

Foegeding, E. A., & Davis, J. P. (2011). Food protein functionality: A comprehensive approach. FOOD HYDROCOLLOIDS, 25(8), 1853–1864. https://doi.org/10.1016/j.foodhyd.2011.05.008

Vishnivetskaya, T. A., Lucas, S., Copeland, A., Lapidus, A., Rio, T. G., Dalin, E., … Tiedje, J. M. (2011). Complete Genome Sequence of the Thermophilic Bacterium Exiguobacterium sp AT1b. JOURNAL OF BACTERIOLOGY, 193(11), 2880–2881. https://doi.org/10.1128/jb.00303-11

Daubert, C. R. (2011, June). THE FUTURE DIRECTION OF THE JOURNAL OF TEXTURE STUDIES. JOURNAL OF TEXTURE STUDIES, Vol. 42, pp. 173–173. https://doi.org/10.1111/j.1745-4603.2011.00313.x

Israel, D. W., Taliercio, E., Kwanyuen, P., Burton, J. W., & Dean, L. (2011). Inositol Metabolism in Developing Seed of Low and Normal Phytic Acid Soybean Lines. CROP SCIENCE, 51(1), 282–289. https://doi.org/10.2135/cropsci2010.03.0123

Andrewes, P., Kelly, M., Vardhanabhuti, B., & Foegeding, E. A. (2011). Dynamic modelling of whey protein-saliva interactions in the mouth and relation to astringency in acidic beverages. INTERNATIONAL DAIRY JOURNAL, 21(8), 523–530. https://doi.org/10.1016/j.idairyj.2011.02.011

Graziose, R., Rathinasabapathy, T., Lategan, C., Poulev, A., Smith, P. J., Grace, M., … Raskin, I. (2011). Antiplasmodial activity of aporphine alkaloids and sesquiterpene lactones from Liriodendron tulipifera L. JOURNAL OF ETHNOPHARMACOLOGY, 133(1), 26–30. https://doi.org/10.1016/j.jep.2010.08.059

Lu, H. J., Breidt, F., Jr., Perez-Diaz, I. M., & Osborne, J. A. (2011). Antimicrobial Effects of Weak Acids on the Survival of Escherichia coli O157:H7 under Anaerobic Conditions. JOURNAL OF FOOD PROTECTION, 74(6), 893–898. https://doi.org/10.4315/0362-028x.jfp-10-404

Mohamadzadeh, M., Pfeiler, E. A., Brown, J. B., Zadeh, M., Gramarossa, M., Managlia, E., … Klaenhammer, T. R. (2011). Regulation of induced colonic inflammation by Lactobacillus acidophilus deficient in lipoteichoic acid. PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA, 108, 4623–4630. https://doi.org/10.1073/pnas.1005066107

Perez-Diaz, I. M., & McFeeters, R. F. (2011). Preparation of a Lactobacillus Plantarum Starter Culture for Cucumber Fermentations That Can Meet Kosher Guidelines. JOURNAL OF FOOD SCIENCE, 76(2), M120–M123. https://doi.org/10.1111/j.1750-3841.2010.01981.x

Reicks, M., Ballejos, M. E., Goodell, L. S., Gunther, C., Richards, R., Wong, S. S., … Zaghloul, S. (2011). Individual and Family Correlates of Calcium-Rich Food Intake among Parents of Early Adolescent Children. JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION, 111(3), 376–384. https://doi.org/10.1016/j.jada.2010.11.020

Mudgal, P., Daubert, C. R., & Foegeding, E. A. (2011). Effects of protein concentration and CaCl2 on cold-set thickening mechanism of beta-lactoglobulin at low pH. INTERNATIONAL DAIRY JOURNAL, 21(5), 319–326. https://doi.org/10.1016/j.idairyj.2010.11.014

Mudgal, P., Daubert, C. R., Clare, D. A., & Foegeding, E. A. (2011). Effect of Disulfide Interactions and Hydrolysis on the Thermal Aggregation of beta-Lactoglobulin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 59(5), 1491–1497. https://doi.org/10.1021/jf101893v

Ziegler, E. E., Fomon, S. J., Nelson, S. E., Jeter, J. M., & Theuer, R. C. (2011). Dry cereals fortified with electrolytic iron or ferrous fumarate are equally effective in breast-fed infants. Journal of Nutrition, 141(2), 243–248. https://doi.org/10.3945/jn.110.127266

Cooper, M., Douglas, G., & Perchonok, M. (2011). [Review of Developing the NASA food system for long-duration missions]. Journal of Food Science, 76(2), R40–48.

Gray, S. R., Rawsthorne, H., Dirks, B., & Phister, T. G. (2011). Detection and enumeration of Dekkera anomala in beer, cola, and cider using real-time PCR. LETTERS IN APPLIED MICROBIOLOGY, 52(4), 352–359. https://doi.org/10.1111/j.1472-765x.2011.03008.x

Gordon, J. I., & Klaenhammer, T. R. (2011, March 15). A rendezvous with our microbes. PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA, Vol. 108, pp. 4513–4515. https://doi.org/10.1073/pnas.1101958108

Hannas, B. R., Wang, Y. H., Thomson, S., Kwon, G., Li, H., & LeBlanc, G. A. (2011). Regulation and dysregulation of vitellogenin mRNA accumulation in daphnids (Daphnia magna). AQUATIC TOXICOLOGY, 101(2), 351–357. https://doi.org/10.1016/j.aquatox.2010.11.006

Isleib, T. G., Milla-Lewis, S. R., Pattee, H. E., Copeland, S. C., Zuleta, M. C., Shew, B. B., … Chapin, J. W. (2011). Registration of 'Bailey' Peanut. JOURNAL OF PLANT REGISTRATIONS, 5(1), 27–39. https://doi.org/10.3198/jpr2009.12.0742crc

McFarland, A. P., Savan, R., Wagage, S., Addison, A., Ramakrishnan, K., Karwan, M., … Young, H. A. (2011). Localized Delivery of Interferon-beta by Lactobacillus Exacerbates Experimental Colitis. PLOS ONE, 6(2). https://doi.org/10.1371/journal.pone.0016967

Nicklas, T. A., Goh, E. T., Goodell, L. S., Acuff, D. S., Reiher, R., Buday, R., & Ottenbacher, A. (2011). Impact of Commercials on Food Preferences of Low-income, Minority Preschoolers. JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR, 43(1), 35–41. https://doi.org/10.1016/j.jneb.2009.11.007

Dwivedi, H. P., & Jaykus, L.-A. (2011). [Review of Detection of pathogens in foods: the current state-of-the-art and future directions]. CRITICAL REVIEWS IN MICROBIOLOGY, 37(1), 40–63. https://doi.org/10.3109/1040841x.2010.506430

Drake, S. L., & Drake, M. A. (2011). COMPARISON OF SALTY TASTE AND TIME INTENSITY OF SEA AND LAND SALTS FROM AROUND THE WORLD. JOURNAL OF SENSORY STUDIES, 26(1), 25–34. https://doi.org/10.1111/j.1745-459x.2010.00317.x

Kehoe, J. J., & Foegeding, E. A. (2011). Inverse model construction for control implementation of macro fiber composite actuators operating in hysteretic regimes. Journal of Agricultural and Food Chemistry, 59(1), 349–355.

Johanningsmeier, S. D., & McFeeters, R. F. (2011). Detection of Volatile Spoilage Metabolites in Fermented Cucumbers Using Nontargeted, Comprehensive 2-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry (GCxGC-TOFMS). JOURNAL OF FOOD SCIENCE, 76(1), C168–C177. https://doi.org/10.1111/j.1750-3841.2010.01918.x

Kumar, P., Sandeep, K. P., Alavi, S., & Truong, V. D. (2011). [Review of A Review of Experimental and Modeling Techniques to Determine Properties of Biopolymer-Based Nanocomposites]. JOURNAL OF FOOD SCIENCE, 76(1), E2–E14. https://doi.org/10.1111/j.1750-3841.2010.01919.x

Campbell, R. E., Miracle, R. E., & Drake, M. A. (2011). The effect of starter culture and annatto on the flavor and functionality of whey protein concentrate. JOURNAL OF DAIRY SCIENCE, 94(3), 1185–1193. https://doi.org/10.3168/jds.2010-3789

Payne, J. B., Li, X., Santos, F. B. O., Williams, M., & Sheldon, B. W. (2011). Survey of Salmonella populations from swine waste-treatment technologies. Journal of Swine Health and Production, 19(2), 100–106.

Drake, S. L., Lopetcharat, K., & Drake, M. A. (2011). Salty taste in dairy foods: Can we reduce the salt? JOURNAL OF DAIRY SCIENCE, 94(2), 636–645. https://doi.org/10.3168/jds.2010-3509

Hosein, A. M., Breidt, F., Jr., & Smith, C. E. (2011). Modeling the Effects of Sodium Chloride, Acetic Acid, and Intracellular pH on Survival of Escherichia coli O157:H7. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 77(3), 889–895. https://doi.org/10.1128/aem.02136-10