Food, Bioprocessing, and Nutrition Sciences - 2016

Cheng, M.-H., Yang, M., & Wang, Y. (2016). American’s Energy Future: An Analysis of the Proposed Energy Policy Plans in Presidential Election. Energies, 9(12), 1000. https://doi.org/10.3390/en9121000

Yang, M., & Rosentrater, K. A. (2016). Comparison of sealing and open conditions for long term storage of corn stover using low-moisture anhydrous ammonia pretreatment method. Industrial Crops and Products, 91, 377–381. https://doi.org/10.1016/j.indcrop.2016.07.028

Lipkie, T. E., Ferruzzi, M. G., & Weaver, C. M. (2016). Low bioaccessibility of vitamin D2from yeast-fortified bread compared to crystalline D2bread and D3from fluid milks. Food & Function, 7(11), 4589–4596. https://doi.org/10.1039/C6FO00935B

Ortiz, D., Rocheford, T., & Ferruzzi, M. G. (2016). Influence of Temperature and Humidity on the Stability of Carotenoids in Biofortified Maize (Zea maysL.) Genotypes during Controlled Postharvest Storage. Journal of Agricultural and Food Chemistry, 64(13), 2727–2736. https://doi.org/10.1021/ACS.JAFC.5B05698

Collins, B., Hoffman, J., Martinez, K., Grace, M., Lila, M. A., Cockrell, C., … McIntosh, M. (2016). A polyphenol-rich fraction obtained from table grapes decreases adiposity, insulin resistance and markers of inflammation and impacts gut microbiota in high-fat-fed mice. The Journal of Nutritional Biochemistry, 31, 150–165. https://doi.org/10.1016/J.JNUTBIO.2015.12.021

Goodell, L. S., Johnson, S. L., Antono, A. C., Power, T. G., & Hughes, S. O. (2016). Strategies Low-Income Parents Use to Overcome Their Children’s Food Refusal. Maternal and Child Health Journal, 21(1), 68–76. https://doi.org/10.1007/S10995-016-2094-X

Cooke, N., Pursifull, A. K., Jones, K. M., & Goodell, L. S. (2016). Impact of a Pre-Service-Learning Training on Students’ Skills Needed to Deliver a Pre-Packaged Educational Curricula in the Community. Journal of Nutrition Education and Behavior, 48(7), S23–S24. https://doi.org/10.1016/J.JNEB.2016.04.066

Physicochemical Characterization and Bioactive Value of Tropical Berry Pomaces after Spouted Bed Drying. (2016). Journal of Food Quality. https://doi.org/10.1111/jfq.12178

Fisetin yeast-based bio-capsules via osmoporation: effects of process variables on the encapsulation efficiency and internalized fisetin content. (2016). Applied Microbiology and Biotechnology. https://doi.org/10.1007/s00253-016-7425-8

Li, M., Koecher, K., Hansen, L., & Ferruzzi, M. G. (2016). Phenolic recovery and bioaccessibility from milled and finished whole grain oat products. Food & Function, 7(8), 3370–3381. https://doi.org/10.1039/C6FO00760K

Dzakovich, M. P., Ferruzzi, M. G., & Mitchell, C. A. (2016). Manipulating Sensory and Phytochemical Profiles of Greenhouse Tomatoes Using Environmentally Relevant Doses of Ultraviolet Radiation. Journal of Agricultural and Food Chemistry, 64(36), 6801–6808. https://doi.org/10.1021/ACS.JAFC.6B02983

Shahnazari, M., Turner, R. T., Iwaniec, U. T., Wronski, T. J., Li, M., Ferruzzi, M. G., … Halloran, B. P. (2016). Dietary dried plum increases bone mass, suppresses proinflammatory cytokines and promotes attainment of peak bone mass in male mice. The Journal of Nutritional Biochemistry, 34, 73–82. https://doi.org/10.1016/J.JNUTBIO.2016.04.007

Peterson, A. D., Goodell, L. S., & Stage, V. (2016). Teacher Perceptions of Multilevel Policies and the Influence on Nutrition Education in North Carolina Head Start Preschools. Journal of Nutrition Education and Behavior, 48(7), S88–S89. https://doi.org/10.1016/J.JNEB.2016.04.235

Downing, C., Hudson, S., Goodell, L. S., & Stage, V. (2016). Comparison of Parent and Child Rankings of Fruit and Vegetable Liking to Assess Parent Accuracy as Proxy Reporters. Journal of the Academy of Nutrition and Dietetics, 116(9), A14. https://doi.org/10.1016/J.JAND.2016.06.032

Briner, A. E., Henriksen, E. D., & Barrangou, R. (2016). Prediction and Validation of Native and Engineered Cas9 Guide Sequences. Cold Spring Harbor Protocols, 2016(7), pdb.prot086785. https://doi.org/10.1101/pdb.prot086785

Barrangou, R., & Dudley, E. G. (2016). CRISPR-Based Typing and Next-Generation Tracking Technologies. Annual Review of Food Science and Technology, 7(1), 395–411. https://doi.org/10.1146/annurev-food-022814-015729

Briner, A. E., & Barrangou, R. (2016). Guide RNAs: A Glimpse at the Sequences that Drive CRISPR–Cas Systems. Cold Spring Harbor Protocols, 2016(7), pdb.top090902. https://doi.org/10.1101/pdb.top090902

Kay, C. (2016). Elucidating metabolic signatures of phytochemical consumption. ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 252.

Common Phenolic Metabolites of Flavonoids, but Not Their Unmetabolized Precursors, Reduce the Secretion of Vascular Cellular Adhesion Molecules by Human Endothelial Cells--3. (2016). The Journal of Nutrition, 146(3), 465–473.

Acute benefits of the microbial-derived isoflavone metabolite equol on arterial stiffness in men prospectively recruited according to equol producer phenotype: a double-blind randomized controlled trial, 2. (2016). The American Journal of Clinical Nutrition, 103(3), 694–702.

Gradl, J. A., Curtis, P. A., Keener, K. M., Macklin, K. S., & Norton, R. A. (2016). Moisture content and moisture quantity of sweated chicken eggs in 2 storage environments. JOURNAL OF APPLIED POULTRY RESEARCH, 25(3), 414–421. https://doi.org/10.3382/japr/pfw027

Bradshaw, E., & Jaykus, L.-A. (2016). Risk Assessment for Foodborne Viruses. VIRUSES IN FOODS, 2ND EDITION, pp. 471–503. https://doi.org/10.1007/978-3-319-30723-7_17

List, G., Mashayekhi, M., Bertini, R. L., & Nevers, B. (2016). Development of a Transportation System Simulation Manual Framework From Theory to Practice. TRANSPORTATION RESEARCH RECORD, (2561), 45–52. https://doi.org/10.3141/2561-06

Crespo, M. D., Kathariou, S., Grimes, J. L., Cox, N. A., Buhr, R. J., Frye, J. G., … Smith, D. P. (2016). Routes of transmission of Salmonella and Campylobacter in breeder turkeys. JOURNAL OF APPLIED POULTRY RESEARCH, 25(4), 591–609. https://doi.org/10.3382/japr/pfw035

Baugher, J. L., & Jaykus, L. A. (2016). Natural microbiota of raspberries (Rubus idaeus) and strawberries (Fragaria x ananassa): Microbial survey, bacterial isolation and identification, and biofilm characterization. Xi international rubus and ribes symposium, 1133, 521–526.

Moore, M. D., Bobay, B. G., Mertens, B., & Jaykus, L.-A. (2016). Human Norovirus Aptamer Exhibits High Degree of Target Conformation-Dependent Binding Similar to That of Receptors and Discriminates Particle Functionality. MSPHERE, 1(6). https://doi.org/10.1128/msphere.00298-16

Morovic, W., Hibberd, A. A., Zabel, B., Barrangou, R., & Stahl, B. (2016). Genotyping by PCR and High-Throughput Sequencing of Commercial Probiotic Products Reveals Composition Biases. FRONTIERS IN MICROBIOLOGY, 7. https://doi.org/10.3389/fmicb.2016.01747

Thomas, E. M., Binder, A. R., Mclaughlin, A., Jaykus, L.-A., Hanson, D., Powell, D., & Chapman, B. (2016). Assessment of Risk Communication about Undercooked Hamburgers by Restaurant Servers. JOURNAL OF FOOD PROTECTION, 79(12), 2113–2118. https://doi.org/10.4315/0362-028x.jfp-16-065

Stoforos, G. N., Farkas, B. E., & Simunovic, J. (2016, October). Thermal mixing via acoustic vibration during continuous flow cooling of viscous food products. FOOD AND BIOPRODUCTS PROCESSING, Vol. 100, pp. 551–559. https://doi.org/10.1016/j.fbp.2016.07.008

Meng, T., Perrin, M. T., Allen, J. C., Osborne, J., Jones, F., & Fogleman, A. D. (2016). Storage of Unfed and Leftover Pasteurized Human Milk. BREASTFEEDING MEDICINE, 11(10), 538–543. https://doi.org/10.1089/bfm.2016.0139

Demchik, M. C., Fischbach, J., & Yates, M. D. (2016). Physical characteristics and sensory analysis of American hazelnuts in comparison to Tonda di Giffoni. AGROFORESTRY SYSTEMS, 90(5), 919–926. https://doi.org/10.1007/s10457-016-9898-y

Van Stelten, A., Roberts, A. R., Manuel, C. S., & Nightingale, K. K. (2016). Listeria monocytogenes Isolates Carrying Virulence-Attenuating Mutations in Internalin A Are Commonly Isolated from Ready-to-Eat Food Processing Plant and Retail Environments. JOURNAL OF FOOD PROTECTION, 79(10), 1733–1740. https://doi.org/10.4315/0362-028x.jfp-16-145

Elias, C. V., Power, T. G., Beck, A. E., Goodell, L. S., Johnson, S. L., Papaioannou, M. A., & Hughes, S. O. (2016). Depressive Symptoms and Perceptions of Child Difficulty Are Associated with Less Responsive Feeding Behaviors in an Observational Study of Low-Income Mothers. CHILDHOOD OBESITY, 12(6), 418–425. https://doi.org/10.1089/chi.2016.0125

Isukapati, I. K., & List, G. F. (2016). Comparing actuated and bid-based control strategies. 2016 IEEE 19th International Conference on Intelligent Transportation Systems (ITSC), 1516–1521. https://doi.org/10.1109/itsc.2016.7795758

Bergen, B., Cyr, N., Strasser, R., Blanchette, M., Sheppard, J. D., & Jardim, A. (2016). alpha,beta-Dicarbonyl reduction is mediated by the Saccharomyces Old Yellow Enzyme. FEMS YEAST RESEARCH, 16(5). https://doi.org/10.1093/femsyr/fow059

Kim, G.-H., Fratamico, P., Breidt, F., & Oh, D.-H. (2016). Survival and expression of acid resistance genes in Shiga toxin-producing Escherichia coli acid adapted in pineapple juice and exposed to synthetic gastric fluid. JOURNAL OF APPLIED MICROBIOLOGY, 121(5), 1416–1426. https://doi.org/10.1111/jam.13223

Lisson, S., Goodell, L. S., Dev, D., Wilkerson, K., Hegde, A. V., & Stage, V. C. (2016). Nutrition Education Resources in North Carolina-Based Head Start Preschool Programs: Administrator and Teacher Perceptions of Availability and Use. JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR, 48(9), 655-+. https://doi.org/10.1016/j.jneb.2016.07.016

Dean, L. L., Klevorn, C. M., & Hess, B. J. (2016). Minimizing the Negative Flavor Attributes and Evaluating Consumer Acceptance of Chocolate Fortified with Peanut Skin Extracts. JOURNAL OF FOOD SCIENCE, 81(11), S2824–S2830. https://doi.org/10.1111/1750-3841.13533

Grace, M. H., Esposito, D., Timmers, M. A., Xiong, J., Yousef, G., Komarnytsky, S., & Lila, M. A. (2016). In vitro lipolytic, antioxidant and anti-inflammatory activities of roasted pistachio kernel and skin constituents. FOOD & FUNCTION, 7(10), 4285–4298. https://doi.org/10.1039/c6fo00867d

Chao, M. G., Dube, A.-J., Leone, C. M., Moore, C. M., & Fraser, A. M. (2016). Content Analysis of Vomit and Diarrhea Cleanup Procedures To Prevent Norovirus Infections in Retail and Food Service Operations. JOURNAL OF FOOD PROTECTION, 79(11), 1946–1952. https://doi.org/10.4315/0362-028x.jfp-16-196

Andersen, J. M., Shoup, M., Robinson, C., Bitton, R., Olsen, K. E. P., & Barrangou, R. (2016). CRISPR Diversity and Microevolution in Clostridium difficile. GENOME BIOLOGY AND EVOLUTION, 8(9), 2841–2855. https://doi.org/10.1093/gbe/evw203

Goodell, L. S., Stage, V. C., & Cooke, N. K. (2016). Practical Qualitative Research Strategies: Training Interviewers and Coders. JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR, 48(8), 578-+. https://doi.org/10.1016/j.jneb.2016.06.001

O'Flaherty, S., & Klaenhammer, T. R. (2016). Multivalent Chromosomal Expression of the Clostridium botulinum Serotype A Neurotoxin Heavy-Chain Antigen and the Bacillus anthracis Protective Antigen in Lactobacillus acidophilus. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 82(20), 6091–6101. https://doi.org/10.1128/aem.01533-16

Palerme, J.-S., Pan, P. C., Parsons, C. T., Kathariou, S., Ward, T. J., & Jacob, M. E. (2016). Isolation and characterization of atypical Listeria monocytogenes associated with a canine urinary tract infection. JOURNAL OF VETERINARY DIAGNOSTIC INVESTIGATION, 28(5), 604–607. https://doi.org/10.1177/1040638716661381

Barrangou, R., & Doudna, J. A. (2016). [Review of Applications of CRISPR technologies in research and beyond]. NATURE BIOTECHNOLOGY, 34(9), 933–941. https://doi.org/10.1038/nbt.3659

Park, C. W., Stout, M. A., & Drake, M. A. (2016). The effect of spray-drying parameters on the flavor of nonfat dry milk and milk protein concentrate 70%. JOURNAL OF DAIRY SCIENCE, 99(12), 9598–9610. https://doi.org/10.3168/jds.2016-11692

Lima, H. K., Cohen, R. S., & Young, T. E. (2016, November). Supplemental Feedings for High-Risk Preterm Infants. https://doi.org/10.1001/jamapediatrics.2016.2352

Lee, A. P., Barbano, D. M., & Drake, M. A. (2016). Short communication: The effect of raw milk cooling on sensory perception and shelf life of high-temperature, short-time (HTST)-pasteurized skim milk. JOURNAL OF DAIRY SCIENCE, 99(12), 9659–9667. https://doi.org/10.3168/jds.2016-11771

Douglas, G. L., Azcarate-Peril, M. A., & Klaenhammer, T. R. (2016). Genomic evolution of lactic acid bacteria: From single gene function to the pan-genome. Biotechnology of Lactic Acid Bacteria: Novel Applications, 2nd Edition, 32–54. https://doi.org/10.1002/9781118868386.ch3

Smith, S. T., Metzger, L., & Drake, M. A. (2016). Evaluation of whey, milk, and delactosed permeates as salt substitutes. JOURNAL OF DAIRY SCIENCE, 99(11), 8687–8698. https://doi.org/10.3168/jds.2016-10904

Foster, D. M., Poulsen, K. P., Sylvester, H. J., Jacob, M. E., Casulli, K. E., & Farkas, B. E. (2016). Effect of high-pressure processing of bovine colostrum on immunoglobulin G concentration, pathogens, viscosity, and transfer of passive immunity to calves. JOURNAL OF DAIRY SCIENCE, 99(11), 8575–8588. https://doi.org/10.3168/jds.2016-11204

Park, C. W., & Drake, M. A. (2016). Condensed milk storage and evaporation affect the flavor of nonfat dry milk. JOURNAL OF DAIRY SCIENCE, 99(12), 9586–9597. https://doi.org/10.3168/jds.2016-11530

Wilson, A., Luck, P., Woods, C., Foegeding, E. A., & Morgenstern, M. (2016). Comparison of jaw tracking by single video camera with 3D electromagnetic system. JOURNAL OF FOOD ENGINEERING, 190, 22–33. https://doi.org/10.1016/j.jfoodeng.2016.06.008

Almand, E. A., Goulter, R. M., & Jaykus, L.-A. (2016). Capture and concentration of viral and bacterial foodborne pathogens using apolipoprotein H. JOURNAL OF MICROBIOLOGICAL METHODS, 128, 88–95. https://doi.org/10.1016/j.mimet.2016.07.014

Campbell, C. L., Daubert, C. R., Drake, M., & Foegeding, E. A. (2016). An ISO-Protein Model Food System for Evaluating Food Texture Effects. JOURNAL OF TEXTURE STUDIES, 47(5), 377–391. https://doi.org/10.1111/jtxs.12182

Johnson, B. R., & Klaenhammer, T. R. (2016). AcmB Is an S-Layer-Associated beta-N-Acetylglucosaminidase and Functional Autolysin in Lactobacillus acidophilus NCFM. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 82(18), 5687–5697. https://doi.org/10.1128/aem.02025-16

Stevenson, C. D. (2016). [Review of Toward Determining Best Practices for Recruiting Future Leaders in Food Science and Technology]. JOURNAL OF FOOD SCIENCE EDUCATION, 15(1), 9–13. https://doi.org/10.1111/1541-4329.12078

Ebrahimi, H., Rahimi, S., Khaki, P., Grimes, J. L., & Kathariou, S. (2016). The effects of probiotics, organic acid, and a medicinal plant on the immune system and gastrointestinal microflora in broilers challenged with Campylobacter jejuni. TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, 40(3), 329–336. https://doi.org/10.3906/vet-1502-68

Hymes, J. P., & Klaenhammer, T. R. (2016). [Review of Stuck in the Middle: Fibronectin-Binding Proteins in Gram-Positive Bacteria]. FRONTIERS IN MICROBIOLOGY, 7. https://doi.org/10.3389/fmicb.2016.01504

Park, C. W., Parker, M., & Drake, M. A. (2016). Short communication: The effect of liquid storage on the flavor of whey protein concentrate. JOURNAL OF DAIRY SCIENCE, 99(6), 4303–4308. https://doi.org/10.3168/jds.2016-10946

Crespo, M. D., Altermann, E., Olson, J., Miller, W. G., Chandrashekhar, K., & Kathariou, S. (2016). Novel plasmid conferring kanamycin and tetracycline resistance in the turkey-derived Campylobacter jejuni strain 11601MD. PLASMID, 86, 32–37. https://doi.org/10.1016/j.plasmid.2016.06.001

Heredia, N., Caballero, C., Cardenas, C., Molina, K., Garcia, R., Solis, L., … Leon, J. (2016). Microbial Indicator Profiling of Fresh Produce and Environmental Samples from Farms and Packing Facilities in Northern Mexico. JOURNAL OF FOOD PROTECTION, 79(7), 1197–1209. https://doi.org/10.4315/0362-028x.jfp-15-499

Pritchard, J. C., Jacob, M. E., Ward, T. J., Parsons, C. T., Kathariou, S., & Wood, M. W. (2016). Listeria monocytogenes septicemia in an immunocompromised dog. VETERINARY CLINICAL PATHOLOGY, 45(2), 254–259. https://doi.org/10.1111/vcp.12363

Velde, F., Grace, M. H., Elida Pirovani, M., & Lila, M. A. (2016). Impact of a new postharvest disinfection method based on peracetic acid fogging on the phenolic profile of strawberries. POSTHARVEST BIOLOGY AND TECHNOLOGY, 117, 197–205. https://doi.org/10.1016/j.postharvbio.2016.03.005

Blumberg, J. B., Basu, A., Krueger, C. G., Lila, M. A., Neto, C. C., Novotny, J. A., … Toner, C. D. (2016, July). Impact of Cranberries on Gut Microbiota and Cardiometabolic Health: Proceedings of the Cranberry Health Research Conference 2015. ADVANCES IN NUTRITION, Vol. 7, pp. 759S–770S. https://doi.org/10.3945/an.116.012583

Smith, T. J., Campbell, R. E., Jo, Y., & Drake, M. A. (2016). Flavor and stability of milk proteins. JOURNAL OF DAIRY SCIENCE, 99(6), 4325–4346. https://doi.org/10.3168/jds.2016-10847

Grace, M. H., Esposito, D., Timmers, M. A., Xiong, J., Yousef, G., Komarnytsky, S., & Lila, M. A. (2016). Chemical composition, antioxidant and anti-inflammatory properties of pistachio hull extracts. FOOD CHEMISTRY, 210, 85–95. https://doi.org/10.1016/j.foodchem.2016.04.088

Leone, C. M., Jaykus, L. A., Cates, S. M., & Fraser, A. M. (2016). [Review of A review of state licensing regulations to determine alignment with best practices to prevent human norovirus infections in child-care centers]. Public Health Reports, 131(3), 449–460.

Smith, S., Smith, T. J., & Drake, M. A. (2016). Short communication: Flavor and flavor stability of cheese, rennet, and acid wheys. JOURNAL OF DAIRY SCIENCE, 99(5), 3434–3444. https://doi.org/10.3168/jds.2015-10482

Oltman, A. E., Yates, M. D., & Drake, M. A. (2016). Preference Mapping of Fresh Tomatoes Across 3 Stages of Consumption. JOURNAL OF FOOD SCIENCE, 81(6), S1495–S1505. https://doi.org/10.1111/1750-3841.13306

Xiong, J., Grace, M. H., Esposito, D., Wang, F., & Lila, M. A. (2016). Phytochemical characterization and anti-inflammatory properties of Acacia mearnsii leaves. Natural Product Communications, 11(5), 649–653.

Brandt, K., & Barrangou, R. (2016). Phylogenetic Analysis of the Bifidobacterium Genus Using Glycolysis Enzyme Sequences. FRONTIERS IN MICROBIOLOGY, 7. https://doi.org/10.3389/fmicb.2016.00657

Misawa, N., Barbano, D. M., & Drake, M. A. (2016). Influence of casein as a percentage of true protein and protein level on color and texture of milks containing 1 and 2% fat. JOURNAL OF DAIRY SCIENCE, 99(7), 5284–5304. https://doi.org/10.3168/jds.2016-10846

Hymes, J. P., Johnson, B. R., Barrangou, R., & Klaenhammer, T. R. (2016). Functional Analysis of an S-Layer-Associated Fibronectin-Binding Protein in Lactobacillus acidophilus NCFM. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 82(9), 2676–2685. https://doi.org/10.1128/aem.00024-16

Perrin, M. T., Goodell, L. S., Fogleman, A., Pettus, H., Bodenheimer, A. L., & Palmquist, A. E. L. (2016). Expanding the Supply of Pasteurized Donor Milk: Understanding Why Peer-to-Peer Milk Sharers in the United States Do Not Donate to Milk Banks. JOURNAL OF HUMAN LACTATION, 32(2), 229–237. https://doi.org/10.1177/0890334415627024

Celebioglu, H. U., Ejby, M., Majumder, A., Kobler, C., Goh, Y. J., Thorsen, K., … Svensson, B. (2016). Differential proteome and cellular adhesion analyses of the probiotic bacterium Lactobacillus acidophilus NCFM grown on raffinose - an emerging prebiotic. PROTEOMICS, 16(9), 1361–1375. https://doi.org/10.1002/pmic.201500212

Briner, A. E., & Barrangou, R. (2016). [Review of Deciphering and shaping bacterial diversity through CRISPR]. CURRENT OPINION IN MICROBIOLOGY, 31, 101–108. https://doi.org/10.1016/j.mib.2016.03.006

Martinez, M. R., Osborne, J., Jayeola, V. O., Katic, V., & Kathariou, S. (2016). Capacity of Listeria monocytogenes Strains from the 2011 Cantaloupe Outbreak To Adhere, Survive, and Grow on Cantaloupe. JOURNAL OF FOOD PROTECTION, 79(5), 757–763. https://doi.org/10.4315/0362-028x.jfp-15-498

Hughes, S. O., Power, T. G., Beck, A., Betz, D., Calodich, S., Goodell, L. S., … Ullrich-French, S. (2016). Strategies for Effective Eating Development-SEEDS: Design of an Obesity Prevention Program to Promote Healthy Food Preferences and Eating Self-Regulation in Children From Low-Income Families. JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR, 48(6), 405-+. https://doi.org/10.1016/j.jneb.2016.04.388

Bartz, F. E., Hodge, D. W., Heredia, N., Aceituno, A. F., Solis, L., Jaykus, L.-A., … Leon, J. S. (2016). Somatic Coliphage Profiles of Produce and Environmental Samples from Farms in Northern M,xico. FOOD AND ENVIRONMENTAL VIROLOGY, 8(3), 221–226. https://doi.org/10.1007/s12560-016-9240-x

Mulcahy, E. M., Park, C. W., Drake, M. A., Mulvihill, D. M., & James A. O'Mahony. (2016, September). Improvement of the functional properties of whey protein hydrolysate by conjugation with maltodextrin. INTERNATIONAL DAIRY JOURNAL, Vol. 60, pp. 47–54. https://doi.org/10.1016/j.idairyj.2016.02.049

Campbell, C. L., Foegeding, E. A., & Harris, G. K. (2016). Cocoa and Whey Protein Differentially Affect Markers of Lipid and Glucose Metabolism and Satiety. JOURNAL OF MEDICINAL FOOD, 19(3), 219–227. https://doi.org/10.1089/jmf.2015.0044

Velde, F., Grace, M. H., Esposito, D., Elida Pirovani, M., & Lila, M. A. (2016). Quantitative comparison of phytochemical profile, antioxidant, and anti-inflammatory properties of blackberry fruits adapted to Argentina. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 47, 82–91. https://doi.org/10.1016/j.jfca.2016.01.008

Iasmin, M., Dean, L. O., & Ducoste, J. J. (2016). Quantifying fat, oil, and grease deposit formation kinetics. WATER RESEARCH, 88, 786–795. https://doi.org/10.1016/j.watres.2015.11.009

Nazari, M., & Muddiman, D. C. (2016). Polarity switching mass spectrometry imaging of healthy and cancerous hen ovarian tissue sections by infrared matrix-assisted laser desorption electrospray ionization (IR-MALDESI). ANALYST, 141(2), 595–605. https://doi.org/10.1039/c5an01513h

Jervis, S. M., Guthrie, B., Guo, G., Worch, T., Hasted, A., & Drake, M. A. (2016). Comparison of Preference Mapping Methods on Commodity Foods with Challenging Groups of Low-Variance Attributes: Sliced Whole Wheat Sandwich Bread Example. JOURNAL OF SENSORY STUDIES, 31(1), 34–49. https://doi.org/10.1111/joss.12188

Liu, W., Lanier, T. C., & Osborne, J. A. (2016). Capillarity proposed as the predominant mechanism of water and fat stabilization in cooked comminuted meat batters. MEAT SCIENCE, 111, 67–77. https://doi.org/10.1016/j.meatsci.2015.08.018

Lila, M. A., Burton-Freeman, B., Grace, M., & Kalt, W. (2016). [Review of Unraveling anthocyanin bioavailability for human health]. Annual review of food science and technology, vol 7, 7, 375–393.

Liu, W., & Lanier, T. C. (2016). Rapid (microwave) heating rate effects on texture, fat/water holding, and microstructure of cooked comminuted meat batters. FOOD RESEARCH INTERNATIONAL, 81, 108–113. https://doi.org/10.1016/j.foodres.2016.01.005

Lawrence, S. E., Lopetcharat, K., & Drake, M. A. (2016). Preference Mapping of Soymilk with Different US Consumers. JOURNAL OF FOOD SCIENCE, 81(2), S463–S476. https://doi.org/10.1111/1750-3841.13182

Johanningsmeier, S. D., Harris, G. K., & Klevorn, C. M. (2016). Metabolomic Technologies for Improving the Quality of Food: Practice and Promise. ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 7, Vol. 7, pp. 413–438. https://doi.org/10.1146/annurev-food-022814-015721

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