Food, Bioprocessing and Nutrition Sciences

Parent calcium-rich-food practices/perceptions are associated with calcium intake among parents and their early adolescent children

Public Health Nutrition, 15(2), 331–340.

Sensory attributes and consumer acceptance of sweet potato cultivars with varying flesh colors

Journal of Sensory Studies, 27(1), 59–69.

Mechanism of decreased heat-induced activation of plasminogen in the presence of cysteine

International Dairy Journal, 23(2), 79–85.

Atypical Listeria monocytogenes serotype 4b strains harboring a lineage II-specific gene cassette

Applied and Environmental Microbiology, 78(3), 660–667.

Application of ethnography and conjoint analysis to determine key consumer attributes for latte-style coffee beverages

Journal of Sensory Studies, 27(1), 48–58.

Efficient sorption of polyphenols to soybean flour enables natural fortification of foods

Food Chemistry, 131(4), 1193–1200.

Effect of temperature and bleaching agent on bleaching of liquid Cheddar whey

Journal of Dairy Science, 95(1), 36–49.

Characteristics of spoilage-associated secondary cucumber fermentation

Applied and Environmental Microbiology, 78(4), 1273–1284.

The effect of microstructure on the sensory perception and textural characteristics of whey protein/kappa-carrageenan mixed gels

Food Hydrocolloids, 26(1), 33–43.