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Research
Arora, Bindvi, and Syed S H Rizvi. “Effect of In-Barrel CO2 Saturation Level on the Morphology and Structure Development of Milk Protein Extrudates.” International Journal of Food Science and Technology 60, no. 1 (2025): vvae095. https://doi.org/10.1093/ijfood/vvae095.
Arvaniti, Marianna, Ahmed Gaballa, Renato H. Orsi, Panagiotis Skandamis, and Martin Wiedmann. “Deciphering the Molecular Mechanism of Peracetic Acid Response in Listeria Monocytogenes.” Journal of Food Protection 88, no. 1 (2025): 100401. https://doi.org/10.1016/j.jfp.2024.100401.
Beary, Maria Amalia, Jakob Baker, V. M. Balasubramaniam, and Abigail Snyder. “Harnessing Sanitation Innovation Safely: A Pilot Study on Operators’ Perceptions and Training When Adopting Superheated Steam in Food Processing Industries.” Food Protection Trends 44, no. 6 (2024): 409–19. https://doi.org/10.4315/FPT-24-011.
Beldie, Anamaria Andreea, Joseph Dumpler, and Carmen I. Moraru. “Draw Solution Selection and Process Parameters Impact the Performance of Forward Osmosis for Nonthermal Concentration of Liquids.” Journal of Food Engineering 400 (November 2025): 112655. https://doi.org/10.1016/j.jfoodeng.2025.112655.
Cadwallader, Dylan C., Joice Pranata, Yaozheng Liu, David M. Barbano, and MaryAnne Drake. “Effects of Storage Time and Temperature on the Chemical and Sensory Properties of Aseptic Milk.” Journal of Dairy Science 108, no. 5 (2025): 4818–38. https://doi.org/10.3168/jds.2024-25955.
Crown, E., D. Rovai, C. M. Racette, D. M. Barbano, and M. A. Drake. “Consumer Perception of Sweeteners in Yogurt.” Journal of Dairy Science 107, no. 12 (2024): 10552–70. https://doi.org/10.3168/jds.2024-24862.
Daly, Sarah E., Jingzhang Feng, Devin Daeschel, Jasna Kovac, and Abigail B. Snyder. “The Choice of 16S rRNA Gene Sequence Analysis Impacted Characterization of Highly Variable Surface Microbiota in Dairy Processing Environments.” mSystems 9, no. 11 (2024): e00620-24. https://doi.org/10.1128/msystems.00620-24.
Gong, B., J. Dumpler, and C. I. Moraru. “Microwave Vacuum Drying of Low-Moisture Part-Skim Mozzarella: Process Parameters and Sample Geometry Affect Product Characteristics.” Journal of Dairy Science 108, no. 6 (2025): 5719–31. https://doi.org/10.3168/jds.2025-26335.
Henry, Christopher, Ece Bulut, Sarah I. Murphy, et al. “An Agent-Based Model of COVID- 19 in the Food Industry for Assessing Public Health and Economic Impacts of Infection Control Strategies.” Scientific Reports 15, no. 1 (2025): 14153. https://doi.org/10.1038/s41598-025-97076-2.
Kemmerling, Leonie, Alina Stelick, Nicole Martin, Martin Wiedmann, and Aljosa Trmcic. “The Most Effective Strategy for Verifying the Absence of Sanitizer Contamination in Milk Depends on the Sanitizer Type Used in Fluid Milk Processing Facilities.” Journal of Dairy Science 108, no. 7 (2025): 6745–60. https://doi.org/10.3168/jds.2025-26394.
Lee, Renee T., Rachel L. Weachock, Zoe D. Wasserlauf-Pepper, Martin Wiedmann, and Nicole H. Martin. “Diverse Spore-Forming Bacterial Populations in US Organic Raw Milk Are Driven by Climate Region.” Journal of Dairy Science 108, no. 5 (2025): 4674–92. https://doi.org/10.3168/jds.2024-26045.
Motzer, Caroline, Aljosa Trmcic, Nicole Martin, Martin Wiedmann, and Samantha Bolten. “Assessment of Drivers of Listeria Environmental Monitoring Programs in Small- and Medium-Sized Dairy Processing Plants.” JDS Communications 6, no. 3 (2025): 277–81. https://doi.org/10.3168/jdsc.2024-0692.
Nooruzzaman, Mohammed, Lina M. Covaleda, Pablo Sebastian Britto de Oliveira, et al. “Thermal Inactivation Spectrum of Influenza A H5N1 Virus in Raw Milk.” Nature Communications 16, no. 1 (2025): 3299. https://doi.org/10.1038/s41467-025-58219-1.
Qian, Chenhao, Renee T. Lee, Rachel L. Weachock, Martin Wiedmann, and Nicole H. Martin. “A Machine–Learning Approach Reveals That Bacterial Spore Levels in Organic Bulk Tank Milk Are Dependent on Farm Characteristics and Meteorological Factors.” Journal of Food Protection 88, no. 5 (2025): 100477. https://doi.org/10.1016/j.jfp.2025.100477.
Rovai, D., M. E. Watson, D. M. Barbano, and M. A. Drake. “Consumer Acceptance of Protein Beverage Ingredients: Less Is More.” Journal of Dairy Science 108, no. 2 (2025): 1392–407. https://doi.org/10.3168/jds.2024-25679.
Schumann, Anna, Ahmed Gaballa, and Martin Wiedmann. “Engineering of a Monitorable Expression System to Characterize β-Lactamase Genes in Enterobacteriaceae.” Journal of Microbiological Methods 232–234 (July 2025): 107120. https://doi.org/10.1016/j.mimet.2025.107120.
Seshadrinathan, Shruthy, V. M. Balasubramaniam, Abigail B. Snyder, Robert Dupont, and Xiaoguang Wang. “Utilizing Superheated Steam to Inactivate Enterococcus Faecium NRRL B-2354 on Various Material Surfaces Used in Food and Produce Industries.” Food Control 169 (March 2025): 110987. https://doi.org/10.1016/j.foodcont.2024.110987.
Wang, Keyu, Yuhan Zhao, Wenzhu Yin, et al. “In Vitro Gastrointestinal Digestibility under Infant Conditions of Bovine Milk Fat Emulsions Stabilized Using Decalcified Micellar Casein Concentrate.” Food Hydrocolloids 168 (December 2025): 111555. https://doi.org/10.1016/j.foodhyd.2025.111555.
Wasserlauf-Pepper, Zoe D., Rachel L. Weachock, Christina M. Geary, Martin Wiedmann, and Nicole H. Martin. “Spore Levels in Bulk Tank Organic Raw Milk and Whole Milk Powder Are Reduced by Udder Hair Singeing.” JDS Communications 6, no. 3 (2025): 282–86. https://doi.org/10.3168/jdsc.2024-0734.
Anwar Ul Alam, Mohammad, Jessica A. Uhrin, and Syed S. H. Rizvi. “Technoeconomic Feasibility and Environmental Impact of Producing Milk Protein-Rich Orally Self-Disintegrating Puffs Using Supercritical CO Extrusion.” Journal of Food Process Engineering 48, no. 1 (2025): e70021. https://doi.org/10.1111/jfpe.70021.
Baker, Jakob, Yadwinder Singh Rana, Long Chen, Maria Amalia Beary, V. M. Balasubramaniam, and Abigail B. Snyder. “Superheated Steam Can Rapidly Inactivate Bacteria, But Manual Operation of Commercial Units Resulted in Limited Efficacy During Dry Surface Sanitization.” Journal of Food Protection 88, no. 3 (February 26, 2025): 100461. https://doi.org/10.1016/j.jfp.2025.100461.
Belias, Alexandra, Samantha Bolten, and Martin Wiedmann. “Challenges and Opportunities for Risk- and Systems-Based Control of Listeria Monocytogenes Transmission through Food.” Comprehensive Reviews in Food Science and Food Safety 23, no. 6 (2024): e70071. https://doi.org/10.1111/1541-4337.70071.
Bolten, Samantha, Robert D. Ralyea, Timothy T. Lott, Renato H. Orsi, Nicole H. Martin, Martin Wiedmann, and Aljosa Trmcic. “Utilizing Whole-Genome Sequencing to Characterize Listeria Spp. Persistence and Transmission Patterns in a Farmstead Dairy Processing Facility and Its Associated Farm Environment.” Journal of Dairy Science 107, no. 11 (November 2024): 9036–53. https://doi.org/10.3168/jds.2024-24789.
Lau, S., M. Wiedmann, and A. Adalja. “The Effects of Poor Fluid Milk Experience on Store Choice and Customer Loyalty in Online and In-Store Retail Channels.” JDS Communications 6, no. 1 (January 1, 2025): 7–12. https://doi.org/10.3168/jdsc.2024-0615.
Motzer, Caroline, Martin Wiedmann, and Nicole Martin. “Non-Spore-Forming Thermoduric Bacteria Vary Considerably in Thermal Resistance in Milk Media between Strains from the Same Genus.” Journal of Dairy Science 108, no. 4 (April 1, 2025): 3404–18. https://doi.org/10.3168/jds.2024-25598.
Qian, C., R.T. Lee, R.L. Weachock, M. Wiedmann, and N.H. Martin. “A Machine–Learning Approach Reveals That Bacterial Spore Levels in Organic Bulk Tank Milk Are Dependent on Farm Characteristics and Meteorological Factors.” Journal of Food Protection 88, no. 5 (2025). https://doi.org/10.1016/j.jfp.2025.100477.
Schumann, Anna, Ahmed Gaballa, Hyojik Yang, Di Yu, Robert K. Ernst, and Martin Wiedmann. “Site-Selective Modifications by Lipid A Phosphoethanolamine Transferases Linked to Colistin Resistance and Bacterial Fitness.” mSphere 9, no. 12 (November 29, 2024): e00731-24. https://doi.org/10.1128/msphere.00731-24.
Truong, T., A. J. Hernandez, D. M. Barbano, and M. A. Drake. “Erratum to ‘Ultrafiltration: Effect of Process Temperature (7°C and 50°C) on Process Performance and Protein Beverage Physical, Chemical, and Sensory Properties’ (J. Dairy Sci. 107:8919–8933).” Journal of Dairy Science 107, no. 12 (December 1, 2024): 11807. https://doi.org/10.3168/jds.2024-107-12-11807.
Uhrin, J.A., K. Lee, and S.S.H. Rizvi. “Variable Contact Area-Based Compressive Properties of Orally Self-Disintegrating Puffs.” Journal of Food Process Engineering 47, no. 12 (2024). https://doi.org/10.1111/jfpe.70022.
Ehling-Schulz, Monika, Matthias Filter, Jakob Zinsstag, Konstantinos Koutsoumanis, Mariem Ellouze, Josef Teichmann, Angelika Hilbeck, et al. “Risk Negotiation: A Framework for One Health Risk Analysis.” Bulletin of the World Health Organization 102, no. 6 (June 1, 2024): 453–56. https://doi.org/10.2471/BLT.23.290672.
Ge, Xinyu, Jie Zhang, Joe M. Regenstein, Dasong Liu, Yinbo Huang, Yongsheng Qiao, and Peng Zhou. “α-Lactalbumin: Functional Properties and Potential Health Benefits.” Food Bioscience 60 (August 1, 2024): 104371. https://doi.org/10.1016/j.fbio.2024.104371.
Iqbal, Aamir, Abdul Fateh Hosseini, and Syed S. H. Rizvi. “Supercritical Fluid Extrusion of Dairy and Fruit Products to Generate GOS-Enriched and Nutritionally Superior Snack Puffs.” Food and Bioproducts Processing 147 (September 1, 2024): 441–48. https://doi.org/10.1016/j.fbp.2024.07.019.
Iqbal, Aamir, Jessica A. Uhrin, and Syed S. H. Rizvi. “Orally Self-Disintegrating Milk Protein Puffs Enriched with Food by-Products for the Elderly.” Food Chemistry 461 (December 15, 2024): 140781. https://doi.org/10.1016/j.foodchem.2024.140781.
Jung, YeonJin, Chenhao Qian, Cecil Barnett-Neefs, Renata Ivanek, and Martin Wiedmann. “Developing an Agent-Based Model That Predicts Listeria Spp. Transmission to Assess Listeria Control Strategies in Retail Stores.” Journal of Food Protection 87, no. 9 (September 1, 2024): 100337. https://doi.org/10.1016/j.jfp.2024.100337.
Lee, Renee T., Rachel L. Evanowski, Halle E. Greenbaum, Deborah A. Pawloski, Martin Wiedmann, and Nicole H. Martin. “Troubleshooting High Laboratory Pasteurization Counts in Organic Raw Milk Requires Characterization of Dominant Thermoduric Bacteria, Which Includes Nonsporeformers as Well as Sporeformers.” Journal of Dairy Science 107, no. 6 (June 1, 2024): 3478–91. https://doi.org/10.3168/jds.2023-24330.
Ow-Wing, Kai, David M. Barbano, and MaryAnne Drake. “Production of Low-Lactose and Low-Serum-Protein Milk Protein Beverages Using Microfiltration.” Journal of Dairy Science 107, no. 8 (August 1, 2024): 5481–95. https://doi.org/10.3168/jds.2024-24776.
“Lipidomic Comparisons of Whole Cream Buttermilk Whey and Cheese Whey Cream Buttermilk of Caprine Milk | Journal of Agricultural and Food Chemistry.” Accessed May 29, 2024. https://pubs-acs-org.proxy.library.cornell.edu/doi/10.1021/acs.jafc.4c00792.
Rana, Yadwinder Singh, Long Chen, Yang Jiao, Lynn M. Johnson, and Abigail B. Snyder. “A Meta-Analysis of Microbial Thermal Inactivation in Low Moisture Foods.” Food Microbiology 121 (August 1, 2024): 104515. https://doi.org/10.1016/j.fm.2024.104515.
Shukla, Viral, Marcela Villarreal, and Olga I. Padilla-Zakour. “Consumer Acceptance and Physicochemical Properties of a Yogurt Beverage Formulated with Upcycled Yogurt Acid Whey.” Beverages 10, no. 1 (March 2024): 18. https://doi.org/10.3390/beverages10010018.
Snyder, Abigail B. “Surface Sanitation in Food Manufacturing: Clean-In-Place, Clean-Out-of-Place, and Environment.” In Encyclopedia of Food Safety (Second Edition), edited by Geoffrey W. Smithers, 726–31. Oxford: Academic Press, 2024. https://doi.org/10.1016/B978-0-12-822521-9.00131-3.
Snyder, Abigail B., Nicole Martin, and Martin Wiedmann. “Microbial Food Spoilage: Impact, Causative Agents and Control Strategies.” Nature Reviews Microbiology, April 3, 2024, 1–15. https://doi.org/10.1038/s41579-024-01037-x.
Uhrin, J.A., S. Shafiekhani, and S.S.H. Rizvi. “Rheological Behaviors of Lactose Hydrolyzed and Unhydrolyzed Skim Milk Concentrates and Reconstituted Powder Samples.” Food and Bioprocess Technology, 2024. https://doi.org/10.1007/s11947-024-03386-0.
Uhrin, Jessica A., and Syed S. H. Rizvi. “Orally Self-Disintegrating Milk Protein-Based Puffs Enriched with in-Process Generated Short Chain Galacto-Oligosaccharides by Supercritical Fluid Extrusion.” Innovative Food Science & Emerging Technologies 94 (June 1, 2024): 103667. https://doi.org/10.1016/j.ifset.2024.103667.
Uhrin, Jessica A., Soraya Shafiekhani, and Syed S. H. Rizvi. “Rheological Behaviors of Lactose Hydrolyzed and Unhydrolyzed Skim Milk Concentrates and Reconstituted Powder Samples.” Food and Bioprocess Technology, April 2, 2024. https://doi.org/10.1007/s11947-024-03386-0.
Chen, Long, and Abigail B. Snyder. “Surface Inoculation Method Impacts Microbial Reduction and Transfer of Salmonella Enteritidis PT 30 and Potential Surrogates during Dry Sanitation.” International Journal of Food Microbiology 406 (December 2, 2023): 110405. https://doi.org/10.1016/j.ijfoodmicro.2023.110405.
Endara, P., M. Wiedmann, and A. Adalja. “Consumer Willingness to Pay for Shelf Life of High-Temperature, Short-Time-Pasteurized Fluid Milk: Implications for Smart Labeling and Food Waste Reduction.” Journal of Dairy Science 106, no. 9 (September 1, 2023): 5940–57. https://doi.org/10.3168/jds.2022-22968.
Iqbal, Aamir, and Syed S. H. Rizvi. “Nutritionally Enhanced Milk Protein and Starch-Based Extrudates Made from Agro-Food Byproducts Using Supercritical Fluid Extrusion.” Innovative Food Science & Emerging Technologies 90 (December 1, 2023): 103511. https://doi.org/10.1016/j.ifset.2023.103511.
Prinčič, Lucija, Renato H. Orsi, Nicole H. Martin, Martin Wiedmann, and Aljoša Trmčić. “Phenotypic and Genomic Characterization of Klebsiella Pneumoniae Ssp. Pneumoniae and Rahnella Inusitata Strains Reveals No Clear Association between Genetic Content and Ropy Phenotype.” Journal of Dairy Science, November 8, 2023. https://doi.org/10.3168/jds.2023-23922.
Schamp, Claire N., Nitin Dhowlaghar, Lauren K. Hudson, Daniel W. Bryan, Qixin Zhong, Elizabeth M. Fozo, Ahmed Gaballa, Martin Wiedmann, and Thomas G. Denes. “Selection of Mutant Listeria Phages under Food-Relevant Conditions Can Enhance Application Potential.” Applied and Environmental Microbiology 89, no. 10 (October 6, 2023): e01007-23. https://doi.org/10.1128/aem.01007-23.
“A Review of Food Safety in Low‐moisture Foods with Current and Potential Dry‐cleaning Methods - Karuppuchamy - 2024 - Journal of Food Science - Wiley Online Library.” Accessed February 21, 2024. https://ift-onlinelibrary-wiley-com.proxy.library.cornell.edu/doi/10.1111/1750-3841.16920.
Bardsley, Cameron A., Renato H. Orsi, Shelley Clark, Claire M. Murphy, Jennifer C. McEntire, Martin Wiedmann, and Laura K. Strawn. “Role of Whole Genome Sequencing in Assessing Resident and Transient Listeria Monocytogenes in a Produce Packinghouse.” Journal of Food Protection 87, no. 1 (January 1, 2024): 100201. https://doi.org/10.1016/j.jfp.2023.100201.
Dumpler, Joseph, and Carmen I. Moraru. “Microwave Vacuum Drying of Dairy Cream: Processing, Reconstitution, and Whipping Properties of a Novel Dairy Product.” Journal of Dairy Science 107, no. 2 (February 1, 2024): 774–89. https://doi.org/10.3168/jds.2023-23657.
“Fermentation | Free Full-Text | Sicilian Whey: Utilization of Ricotta Whey in the Production of Value-Added Artisanal Beers.” Accessed February 21, 2024. https://www.mdpi.com/2311-5637/10/1/19.
Hernandez, A. J., T. Truong, D. M. Barbano, and M. A. Drake. “Milk Beverage Base with Lactose Removed with Ultrafiltration: Effect of Fat and Protein Concentration on Sensory and Physical Properties.” Journal of Dairy Science 107, no. 1 (January 1, 2024): 169–83. https://doi.org/10.3168/jds.2023-23715.
Lott, T. T., N. H. Martin, J. Dumpler, M. Wiedmann, and C. I. Moraru. “Microbacterium Represents an Emerging Microorganism of Concern in Microfiltered Extended Shelf-Life Milk Products.” Journal of Dairy Science 106, no. 12 (December 1, 2023): 8434–48. https://doi.org/10.3168/jds.2023-23734.
Pranata, Joice, Hayden Hoyt, MaryAnne Drake, and David M. Barbano. “Effect of Dipotassium Phosphate Addition and Heat on Proteins and Minerals in Milk Protein Beverages.” Journal of Dairy Science 107, no. 2 (February 1, 2024): 695–710. https://doi.org/10.3168/jds.2023-23768.
“Proteomic Comparisons of Caprine Milk Whole Cream Buttermilk Whey and Cheese Whey Cream Buttermilk | Journal of Agricultural and Food Chemistry.” Accessed February 21, 2024. https://pubs-acs-org.proxy.library.cornell.edu/doi/10.1021/acs.jafc.3c07405.
Qian, C., S. I. Murphy, T. T. Lott, N. H. Martin, and M. Wiedmann. “Development and Deployment of a Supply-Chain Digital Tool to Predict Fluid-Milk Spoilage Due to Psychrotolerant Sporeformers.” Journal of Dairy Science 106, no. 12 (December 1, 2023): 8415–33. https://doi.org/10.3168/jds.2023-23673.
“Antibiotics | Free Full-Text | Effect of Intramammary Dry Cow Antimicrobial Treatment on Fresh Cow’s Milk Microbiota in California Commercial Dairies.” Accessed March 20, 2024. https://www.mdpi.com/2079-6382/11/7/963.
Bolten, Samantha, Timothy T. Lott, Robert D. Ralyea, Anika Gianforte, Aljosa Trmcic, Renato H. Orsi, Nicole H. Martin, and Martin Wiedmann. “Intensive Environmental Sampling and Whole Genome Sequence-Based Characterization of Listeria in Small- and Medium-Sized Dairy Facilities Reveal Opportunities for Simplified and Size-Appropriate Environmental Monitoring Strategies.” Journal of Food Protection 87, no. 4 (April 1, 2024): 100254. https://doi.org/10.1016/j.jfp.2024.100254.
Lott, T. T., A. N. Stelick, M. Wiedmann, and N. H. Martin. “Gram-Negative Postpasteurization Contamination Patterns of Single-Serve Fluid Milk Produced in 4 Different Processing Facilities.” Journal of Dairy Science 107, no. 3 (March 1, 2024): 1334–54. https://doi.org/10.3168/jds.2023-23940.
“Nationwide Genomic Atlas of Soil-Dwelling Listeria Reveals Effects of Selection and Population Ecology on Pangenome Evolution | Nature Microbiology.” Accessed March 20, 2024. https://www-nature-com.proxy.library.cornell.edu/articles/s41564-021-00935-7.
“Taxonomy, Ecology, and Relevance to Food Safety of the Genus Listeria with a Particular Consideration of New Listeria Species Described between 2010 and 2022 | mBio.” Accessed March 20, 2024. https://journals-asm-org.proxy.library.cornell.edu/doi/10.1128/mbio.00938-23.
Zhang, Jie, Jianqiang Hu, Yunqi Xie, Xue Li, Xiumei Tao, Zixuan Wang, Joe M. Regenstein, Xiaoming Liu, Dasong Liu, and Peng Zhou. “Comparing Physicochemical Properties Related to Thermal Stability of Caprine and Bovine Milk Protein Concentrate Dispersions.” Food Bioscience 58 (April 1, 2024): 103795. https://doi.org/10.1016/j.fbio.2024.103795.
Park, Hyeon Woo, V. M. Balasubramaniam, and Abigail B. Snyder. “Inactivation of Enterococcus Faecium and Geobacillus Stearothermophilus Spores on Stainless Steel through Dry Sanitation Approaches Using Superheated Steam and Ultraviolet C-LED.” Food Control 156 (February 1, 2024): 110144. https://doi.org/10.1016/j.foodcont.2023.110144.
Rivera Flores, Viviana K., Timothy A. DeMarsh, Xingrui Fan, and Samuel D. Alcaine. “Cheese Whey Permeate as a Precursor of Lactose-Free, Galactose-Rich Bioproducts: An Approach for Optimization and Application.” Food and Bioprocess Technology, October 24, 2023. https://doi.org/10.1007/s11947-023-03234-7.
Rivera Flores, Viviana K., Xingrui Fan, Timothy A. DeMarsh, Dana L. deRiancho, and Samuel D. Alcaine. “Leveraging Milk Permeate Fermentation to Produce Lactose-Free, Low-In-Glucose, Galactose-Rich Bioproducts: Optimizations and Applications.” Fermentation 9, no. 9 (September 2023): 825. https://doi.org/10.3390/fermentation9090825.
Chen, Hanyu, and Carmen I. Moraru. “Exposure to 222 Nm Far UV-C Effectively Inactivates Planktonic Foodborne Pathogens and Inhibits Biofilm Formation.” Innovative Food Science & Emerging Technologies 87 (July 1, 2023): 103411. https://doi.org/10.1016/j.ifset.2023.103411.
Fan, Xingrui, Viviana K. Rivera Flores, Timothy A. DeMarsh, Dana L. deRiancho, and Samuel D. Alcaine. “Aerobic Cultivation of Mucor Species Enables the Deacidification of Yogurt Acid Whey and the Production of Fungal Oil.” Foods 12, no. 9 (January 2023): 1784. https://doi.org/10.3390/foods12091784.
Feng, Jingzhang, Devin Daeschel, Damion Dooley, Emma Griffiths, Marc Allard, Ruth Timme, Yi Chen, and Abigail B. Snyder. “A Schema for Digitized Surface Swab Site Metadata in Open-Source DNA Sequence Databases.” MSystems 8, no. 2 (February 27, 2023): e01284-22. https://doi.org/10.1128/msystems.01284-22.
Lau, S., M. Wiedmann, and A. Adalja. “Economic and Environmental Analysis of Processing Plant Interventions to Reduce Fluid Milk Waste.” Journal of Dairy Science 106, no. 7 (July 1, 2023): 4773–84. https://doi.org/10.3168/jds.2022-23019.
Zhou, P., S. Madarshahian, A. Abbaspourrad, and R. Dando. “Wavelength-Tailored Light-Emitting Diodes Reduce Damage to Sensory Properties of Light-Exposed Milk.” Journal of Dairy Science, June 7, 2023. https://doi.org/10.3168/jds.2022-22585.
Cheng, Yifan, Xiaojing Ma, Trevor Franklin, Rong Yang, and Carmen I. Moraru. “Mechano-Bactericidal Surfaces: Mechanisms, Nanofabrication, and Prospects for Food Applications.” Annual Review of Food Science and Technology 14 (March 27, 2023): 449–72. https://doi.org/10.1146/annurev-food-060721-022330.
Hoyt, Hayden M., Joice Pranata, David M. Barbano, and MaryAnne Drake. “Effect of Dipotassium Phosphate and Heat on Milk Protein Beverage Viscosity and Color.” Journal of Dairy Science, April 25, 2023. https://doi.org/10.3168/jds.2022-22887.
Lott, T. T., M. Wiedmann, and N. H. Martin. “Shelf-Life Storage Temperature Has a Considerably Larger Effect than High-Temperature, Short-Time Pasteurization Temperature on the Growth of Spore-Forming Bacteria in Fluid Milk.” Journal of Dairy Science, March 29, 2023. https://doi.org/10.3168/jds.2022-22832.
Qian, C., S. I. Murphy, R. H. Orsi, and M. Wiedmann. “How Can AI Help Improve Food Safety?” Annual Review of Food Science and Technology 14 (March 27, 2023): 517–38. https://doi.org/10.1146/annurev-food-060721-013815.
Zhang, Jie, Dasong Liu, Yunqi Xie, Jiajie Yuan, Keyu Wang, Xiumei Tao, Yacine Hemar, Joe M. Regenstein, Xiaoming Liu, and Peng Zhou. “Gastrointestinal Digestibility of Micellar Casein Dispersions: Effects of Caprine vs Bovine Origin, and Partial Colloidal Calcium Depletion Using in Vitro Digestion Models for the Adults and Elderly.” Food Chemistry 416 (August 1, 2023): 135865. https://doi.org/10.1016/j.foodchem.2023.135865.
Callero, K. R., E. M. Teplitz, D. M. Barbano, C. R. Seely, J. A. Seminara, I. R. Frost, H. A. McCray, R. M. Martinez, A. M. Reid, and J. A. A. McArt. “Patterns of Fourier-Transform Infrared Estimated Milk Constituents in Early Lactation Holstein Cows on a Single New York State Dairy.” Journal of Dairy Science, February 22, 2023. https://doi.org/10.3168/jds.2022-22588.
Evanowski, Rachel L., Sarah I. Murphy, Martin Wiedmann, and Nicole H. Martin. “Low-Cost, on-Farm Intervention to Reduce Spores in Bulk Tank Raw Milk Benefits Producers, Processors, and Consumers.” Journal of Dairy Science, January 27, 2023. https://doi.org/10.3168/jds.2022-22372.
Martin, N. H., R. L. Evanowski, and M. Wiedmann. “Invited Review: Redefining Raw Milk Quality—Evaluation of Raw Milk Microbiological Parameters to Ensure High-Quality Processed Dairy Products.” Journal of Dairy Science, January 9, 2023. https://doi.org/10.3168/jds.2022-22416.
Sakai, Nobumitsu, Ola Yetunde Esho, and Motoko Mukai. “Iodine Concentrations in Conventional and Organic Milk in the Northeastern U.S.” Dairy 3, no. 2 (June 2022): 211–19. https://doi.org/10.3390/dairy3020017.
Basbas, Carl, Sharif Aly, Emmanuel Okello, Betsy M. Karle, Terry Lehenbauer, Deniece Williams, Erika Ganda, Martin Wiedmann, and Richard V. Pereira. “Effect of Intramammary Dry Cow Antimicrobial Treatment on Fresh Cow’s Milk Microbiota in California Commercial Dairies.” Antibiotics (Basel, Switzerland) 11, no. 7 (July 18, 2022): 963. https://doi.org/10.3390/antibiotics11070963.
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