Yongkeun Joh Associate Professor of Food Chemistry and Ingredient Technology
Food Science
Alireza Abbaspourrad
- (607) 255-2923
- Alireza [at] cornell.edu
Soft Materials
Hierarchical Design of Porous Materials
Micro and Nano Encapsulation
Samuel Alcaine
- (607) 255-9183
- sda23 [at] cornell.edu
David Barbano
- (607) 255-4122
- dmb37 [at] cornell.edu
Robin Dando
- (607) 254-3319
- robin.dando [at] cornell.edu
Julie Goddard
- (607) 255-8622
- goddard [at] cornell.edu
Carmen Moraru
- (607) 255-8121
- cim24 [at] cornell.edu
Syed Rizvi
- (607) 255-7913
- ssr3 [at] cornell.edu
Martin Wiedmann
- (607) 254-2838
- mw16 [at] cornell.edu
Research
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.
Cheng, Rachel A., Renato H. Orsi, and Martin Wiedmann. “The Number and Type of Chaperone-Usher Fimbriae Reflect Phylogenetic Clade Rather than Host Range in Salmonella.” MSystems 7, no. 3 (June 28, 2022): e0011522. https://doi.org/10.1128/msystems.00115-22.
Hassoun, Abdo, Nour Alhaj Abdullah, Abderrahmane Aït-Kaddour, Mohamed Ghellam, Ayşegül Beşir, Oscar Zannou, Begüm Önal, et al. “Food Traceability 4.0 as Part of the Fourth Industrial Revolution: Key Enabling Technologies.” Critical Reviews in Food Science and Nutrition, August 11, 2022, 1–17. https://doi.org/10.1080/10408398.2022.2110033.
“In‐mouth, Self‐disintegrating Milk Protein Puffs‐I: Process Development - Arora - Journal of Food Process Engineering - Wiley Online Library.” Accessed August 30, 2022. https://onlinelibrary.wiley.com/doi/abs/10.1111/jfpe.14144.
Qian, Chenhao, Yuhan Liu, Cecil Barnett-Neefs, Sudeep Salgia, Omer Serbetci, Aaron Adalja, Jayadev Acharya, Qing Zhao, Renata Ivanek, and Martin Wiedmann. “A Perspective on Data Sharing in Digital Food Safety Systems.” Critical Reviews in Food Science and Nutrition 0, no. 0 (July 26, 2022): 1–17. https://doi.org/10.1080/10408398.2022.2103086.
Rudlong, Autumn M., Yuto T. Koga, and Julie M. Goddard. “Advances in Nonfouling and Antimicrobial Coatings: Perspectives for the Food Industry.” ACS Food Science & Technology, August 17, 2022. https://doi.org/10.1021/acsfoodscitech.2c00148.
Wang, Mingming, Lu Wang, Xiaomei Lyu, Xiao Hua, Julie M. Goddard, and Ruijin Yang. “Lactulose Production from Lactose Isomerization by Chemo-Catalysts and Enzymes: Current Status and Future Perspectives.” Biotechnology Advances 60 (July 25, 2022): 108021. https://doi.org/10.1016/j.biotechadv.2022.108021.
Dumpler, Joseph, and Carmen I. Moraru. “A Process Optimization Approach for Microwave Vacuum Drying of Concentrated Skim Milk.” Journal of Dairy Science 105, no. 11 (November 1, 2022): 8765–81. https://doi.org/10.3168/jds.2021-21459.
Griep-Moyer, E. R., A. Trmčić, C. Qian, and C. I. Moraru. “Monte Carlo Simulation Model Predicts Bactofugation Can Extend Shelf-Life of Pasteurized Fluid Milk, Even When Raw Milk with Low Spore Counts Is Used as the Incoming Ingredient.” Journal of Dairy Science, October 4, 2022, S0022-0302(22)00571-9. https://doi.org/10.3168/jds.2022-22174.
McGillin, Meghan R., Dana L. deRiancho, Timothy A. DeMarsh, Ella D. Hsu, and Samuel D. Alcaine. “Selective Survival of Protective Cultures during High-Pressure Processing by Leveraging Freeze-Drying and Encapsulation.” Foods 11, no. 16 (January 2022): 2465. https://doi.org/10.3390/foods11162465.
Mora, Margaux R., Zhixin Wang, Julie M. Goddard, and Robin Dando. “Consumers Respond Positively to the Sensory, Health, and Sustainability Benefits of the Rare Sugar Allulose in Yogurt Formulations.” Foods 11, no. 22 (January 2022): 3718. https://doi.org/10.3390/foods11223718.
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.
CARLIN, CATHARINE R., SHERRY ROOF, and MARTIN WIEDMANN. “Assessment of Reference Method Selective Broth and Plating Media with 19 Listeria Species Highlights the Importance of Including Diverse Species in Listeria Method Evaluations.” Journal of Food Protection 85, no. 3 (December 2, 2021): 494–510. https://doi.org/10.4315/JFP-21-293.
Chen, Long, Yadwinder Singh Rana, Dennis R. Heldman, and Abigail B. Snyder. “Environment, Food Residue, and Dry Cleaning Tool All Influence the Removal of Food Powders and Allergenic Residues from Stainless Steel Surfaces.” Innovative Food Science & Emerging Technologies 75 (January 1, 2022): 102877. https://doi.org/10.1016/j.ifset.2021.102877.
Chen, Tong, Renato H. Orsi, Ruixi Chen, Maureen Gunderson, Sherry Roof, Martin Wiedmann, Sara E. Childs-Sanford, and Kevin J. Cummings. “Characterization of Listeria Monocytogenes Isolated from Wildlife in Central New York.” Veterinary Medicine and Science n/a, no. n/a. Accessed February 18, 2022. https://doi.org/10.1002/vms3.758.
Cheng, Rachel A., Renato H. Orsi, and Martin Wiedmann. “The Number and Type of Chaperone-Usher Fimbriae Reflect Phylogenetic Clade Rather than Host Range in Salmonella.” MSystems 7, no. 3 (June 28, 2022): e0011522. https://doi.org/10.1128/msystems.00115-22.
Daeschel, Devin, James B. Pettengill, Yu Wang, Yi Chen, Marc Allard, and Abigail B. Snyder. “Genomic Analysis of Listeria Monocytogenes from US Food Processing Environments Reveals a High Prevalence of QAC Efflux Genes but Limited Evidence of Their Contribution to Environmental Persistence.” BMC Genomics 23, no. 1 (July 4, 2022): 488. https://doi.org/10.1186/s12864-022-08695-2.
Dumpler, Joseph, and Carmen I. Moraru. “A Process Optimization Approach for Microwave Vacuum Drying of Concentrated Skim Milk.” Journal of Dairy Science 105, no. 11 (November 1, 2022): 8765–81. https://doi.org/10.3168/jds.2021-21459.
Griep-Moyer, E. R., A. Trmčić, C. Qian, and C. I. Moraru. “Monte Carlo Simulation Model Predicts Bactofugation Can Extend Shelf-Life of Pasteurized Fluid Milk, Even When Raw Milk with Low Spore Counts Is Used as the Incoming Ingredient.” Journal of Dairy Science, October 4, 2022, S0022-0302(22)00571-9. https://doi.org/10.3168/jds.2022-22174.
Hassoun, Abdo, Nour Alhaj Abdullah, Abderrahmane Aït-Kaddour, Mohamed Ghellam, Ayşegül Beşir, Oscar Zannou, Begüm Önal, et al. “Food Traceability 4.0 as Part of the Fourth Industrial Revolution: Key Enabling Technologies.” Critical Reviews in Food Science and Nutrition, August 11, 2022, 1–17. https://doi.org/10.1080/10408398.2022.2110033.
“Heat-Stable Liposomes from Milk Fat Globule Membrane Phospholipids for PH-Triggered Delivery of Hydrophilic and Lipophilic Bioactives - ScienceDirect.” Accessed June 10, 2022. https://www-sciencedirect-com.proxy.library.cornell.edu/science/article/pii/S1466856422001151.
“In‐mouth, Self‐disintegrating Milk Protein Puffs‐I: Process Development - Arora - Journal of Food Process Engineering - Wiley Online Library.” Accessed August 30, 2022. https://onlinelibrary.wiley.com/doi/abs/10.1111/jfpe.14144.
“Interfacial Behavior of a Polylactic Acid Active Packaging Film Dictates Its Performance in Complex Food Matrices - ScienceDirect.” Accessed March 14, 2022. https://www-sciencedirect-com.proxy.library.cornell.edu/science/article/pii/S2214289422000242.
Keefer, H. M., L. R. Sipple, B. G. Carter, D. M. Barbano, and M. A. Drake. “Children’s Perceptions of Fluid Milk with Varying Levels of Milkfat.” Journal of Dairy Science 105, no. 4 (April 1, 2022): 3004–18. https://doi.org/10.3168/jds.2021-20826.
Lin, Tiantian, Gopinathan Meletharayil, Rohit Kapoor, and Alireza Abbaspourrad. “Bioactives in Bovine Milk: Chemistry, Technology, and Applications.” Nutrition Reviews 79, no. Supplement_2 (December 8, 2021): 48–69. https://doi.org/10.1093/nutrit/nuab099.
Liu, Dasong, Tingting Yang, Yacine Hemar, Joe M. Regenstein, and Peng Zhou. “Physico-Chemical and Functional Properties of Milk Protein Concentrates Obtained Using a Two-Stage Decalcification Approach.” International Dairy Journal 126 (March 1, 2022): 105216. https://doi.org/10.1016/j.idairyj.2021.105216.
McGillin, Meghan R., Dana L. deRiancho, Timothy A. DeMarsh, Ella D. Hsu, and Samuel D. Alcaine. “Selective Survival of Protective Cultures during High-Pressure Processing by Leveraging Freeze-Drying and Encapsulation.” Foods 11, no. 16 (January 2022): 2465. https://doi.org/10.3390/foods11162465.
Mitra, Pranabendu, Ran Zhou, and Syed S. H. Rizvi. “Supercritical Carbon Dioxide Extrusion of Milk Protein Concentrate and Rice Flour Blend: A New Dairy Nutrition Delivery Platform.” Journal of Food Process Engineering n/a, no. n/a (n.d.): e14056. https://doi.org/10.1111/jfpe.14056.
Mora, Margaux R., Zhixin Wang, Julie M. Goddard, and Robin Dando. “Consumers Respond Positively to the Sensory, Health, and Sustainability Benefits of the Rare Sugar Allulose in Yogurt Formulations.” Foods 11, no. 22 (January 2022): 3718. https://doi.org/10.3390/foods11223718.
Pomon, Benjamin, Seyed Mohammad Davachi, Peilong Li, Mohammad Arshadi, Seyedeh S. Madarshahian, Younas Dadmohammadi, Chen Tan, et al. “PH-Responsive Delivery of Rebaudioside a Sweetener via Mucoadhesive Whey Protein Isolate Core-Shell Nanocapsules.” Food Hydrocolloids 129 (August 1, 2022): 107657. https://doi.org/10.1016/j.foodhyd.2022.107657.
Qi, Xinyang, Dasong Liu, Jiajie Yuan, Joe M. Regenstein, and Peng Zhou. “Effects of Heating Temperatures and PH of Skim Milk Fortified with Milk Protein Concentrate on the Texture and Microstructure of High-Protein Yoghurts.” International Dairy Journal 131 (August 1, 2022): 105395. https://doi.org/10.1016/j.idairyj.2022.105395.
Qian, C., N. H. Martin, M. Wiedmann, and A. Trmčić. “Development of a Risk Assessment Model to Predict the Occurrence of Late Blowing Defect in Gouda Cheese and Evaluate Potential Intervention Strategies.” Journal of Dairy Science, January 25, 2022. https://doi.org/10.3168/jds.2021-21206.
Qian, Chenhao, Yuhan Liu, Cecil Barnett-Neefs, Sudeep Salgia, Omer Serbetci, Aaron Adalja, Jayadev Acharya, Qing Zhao, Renata Ivanek, and Martin Wiedmann. “A Perspective on Data Sharing in Digital Food Safety Systems.” Critical Reviews in Food Science and Nutrition 0, no. 0 (July 26, 2022): 1–17. https://doi.org/10.1080/10408398.2022.2103086.
Rivera Flores, Viviana K., Timothy A. DeMarsh, Patrick A. Gibney, and Samuel D. Alcaine. “Fermentation of Dairy-Relevant Sugars by Saccharomyces, Kluyveromyces, and Brettanomyces: An Exploratory Study with Implications for the Utilization of Acid Whey, Part I.” Fermentation 7, no. 4 (December 2021): 266. https://doi.org/10.3390/fermentation7040266.
Rudlong, Autumn M., Yuto T. Koga, and Julie M. Goddard. “Advances in Nonfouling and Antimicrobial Coatings: Perspectives for the Food Industry.” ACS Food Science & Technology, August 17, 2022. https://doi.org/10.1021/acsfoodscitech.2c00148.
“Using Agent-Based Modeling to Compare Corrective Actions for Listeria Contamination in Produce Packinghouses - PubMed.” Accessed April 12, 2022. https://pubmed.ncbi.nlm.nih.gov/35320292/.
Wang, Mingming, Lu Wang, Xiaomei Lyu, Xiao Hua, Julie M. Goddard, and Ruijin Yang. “Lactulose Production from Lactose Isomerization by Chemo-Catalysts and Enzymes: Current Status and Future Perspectives.” Biotechnology Advances 60 (July 25, 2022): 108021. https://doi.org/10.1016/j.biotechadv.2022.108021.
Whitt, D. M., J. Pranata, B. G. Carter, D. M. Barbano, and M. A. Drake. “Effects of Micellar Casein Concentrate Purity and Milk Fat on Sulfur/Eggy Flavor in Ultrapasteurized Milk-Based Beverages.” Journal of Dairy Science 0, no. 0 (May 4, 2022). https://doi.org/10.3168/jds.2021-21621.
Cornell Chronicle. “All in the Family: Cornell Adds Five Species to Listeria Genus.” Accessed May 21, 2021. https://news.cornell.edu/stories/2021/05/all-family-cornell-adds-five-species-listeria-genus.
Arora, Bindvi, and Syed S H Rizvi. “Process Optimisation and Product Characterisation of Milk Protein Concentrate Extrudates Expanded by Supercritical Carbon Dioxide.” International Journal of Dairy Technology, July 5, 2021, 1. https://doi.org/10.1111/1471-0307.12801.
Beldie, Anamaria Andreea, and Carmen I. Moraru. “Forward Osmosis Concentration of Milk: Product Quality and Processing Considerations.” Journal of Dairy Science 0, no. 0 (April 14, 2021). https://doi.org/10.3168/jds.2020-20019.
“Forward Osmosis Concentration of Milk: Product Quality and Processing Considerations.” Journal of Dairy Science, April 15, 2021. https://doi.org/10.3168/jds.2020-20019.
Carroll, Laura M., Ariel J. Buehler, Ahmed Gaballa, Julie D. Siler, Kevin J. Cummings, Rachel A. Cheng, and Martin Wiedmann. “Monitoring the Microevolution of Salmonella Enterica in Healthy Dairy Cattle Populations at the Individual Farm Level Using Whole-Genome Sequencing.” Frontiers in Microbiology 12 (2021): 3166. https://doi.org/10.3389/fmicb.2021.763669.
Carter, Brandon, Larissa DiMarzo, Joice Pranata, David M. Barbano, and MaryAnne Drake. “Determination of the Efficiency of Removal of Whey Protein from Sweet Whey with Ceramic Microfiltration Membranes.” Journal of Dairy Science, April 2, 2021. https://doi.org/10.3168/jds.2020-18698.
“Efficiency of Removal of Whey Protein from Sweet Whey Using Polymeric Microfiltration Membranes.” Journal of Dairy Science, January 1, 2021. https://doi.org/10.3168/jds.2020-18771.
“Concentrated Sugar Solutions Protect Lactase from Thermal Inactivation - ScienceDirect.” Accessed September 10, 2021. https://www-sciencedirect-com.proxy.library.cornell.edu/science/article/pii/S0958694621001965.
Di Marzo, Larissa, Joice Pranata, and David M. Barbano. “Measurement of Casein in Milk by Kjeldahl and Sodium Dodecyl Sulfate–Polyacrylamide Gel Electrophoresis.” Journal of Dairy Science, April 2, 2021. https://doi.org/10.3168/jds.2020-18794.
Dunn, Marshall, David M. Barbano, and MaryAnne Drake. “Viscosity Changes and Gel Formation during Storage of Liquid Micellar Casein Concentrates.” Journal of Dairy Science, September 13, 2021, S0022-0302(21)00875-4. https://doi.org/10.3168/jds.2021-20658.
Flynn, Brenna, Dana deRiancho, Marie R. Lawton, and Samuel D. Alcaine. “Evaluation of Lactose Oxidase as an Enzyme-Based Antimicrobial for Control of L. Monocytogenes in Fresh Cheese.” Foods 10, no. 7 (July 2021): 1471. https://doi.org/10.3390/foods10071471.
“Frontiers | Moving Past Species Classifications for Risk-Based Approaches to Food Safety: Salmonella as a Case Study | Sustainable Food Systems.” Accessed June 15, 2021. https://www.frontiersin.org/articles/10.3389/fsufs.2021.652132/full.
“Frontiers | Optimizing Pasteurized Fluid Milk Shelf-Life Through Microbial Spoilage Reduction | Sustainable Food Systems.” Accessed September 1, 2021. https://www.frontiersin.org/articles/10.3389/fsufs.2021.670029/full.
Ganda, Erika, Kristen L Beck, Niina Haiminen, Justin D Silverman, Ban Kawas, Brittany D Cronk, Renee R Anderson, Laura B Goodman, and Martin Wiedmann. “DNA Extraction and Host Depletion Methods Significantly Impact and Potentially Bias Bacterial Detection in a Biological Fluid.” MSystems 6, no. 3 (June 29, 2021): e0061921. https://doi.org/10.1128/mSystems.00619-21.
Li, Zhibin, Dasong Liu, Shu Xu, Wenjin Zhang, Yacine Hemar, Joe M. Regenstein, and Peng Zhou. “Effects of Pasteurization, Microfiltration, and Ultraviolet-c Treatments on Microorganisms and Bioactive Proteins in Bovine Skim Milk.” Food Bioscience 43 (October 1, 2021): 101339. https://doi.org/10.1016/j.fbio.2021.101339.
Liao, J., X. Guo, D.L. Weller, S. Pollak, D.H. Buckley, M. Wiedmann, and O.X. Cordero. “Nationwide Genomic Atlas of Soil-Dwelling Listeria Reveals Effects of Selection and Population Ecology on Pangenome Evolution.” Nature Microbiology, 2021. https://doi.org/10.1038/s41564-021-00935-7.
Marcus, Justin Fisk, Timothy A. DeMarsh, and Samuel David Alcaine. “Upcycling of Whey Permeate through Yeast- and Mold-Driven Fermentations under Anoxic and Oxic Conditions.” Fermentation 7, no. 16 (January 1, 2021): 16. https://doi.org/10.3390/fermentation7010016.
Nielsen, Line, Maria Rolighed, Ariel Buehler, Susanne Knøchel, Martin Wiedmann, and Cecilie Marvig. “Development of Predictive Models Evaluating the Spoilage-Delaying Effect of a Bioprotective Culture on Different Yeast Species in Yogurt.” Journal of Dairy Science, June 11, 2021, S0022-0302(21)00669-X. https://doi.org/10.3168/jds.2020-20076.
“Optimization of Conditions for Greek Style Yogurt Acid Whey Demineralization and Its Effects on Filterability - ScienceDirect.” Accessed September 10, 2021. https://www-sciencedirect-com.proxy.library.cornell.edu/science/article/pii/S0958694621001916.
Orsi, Renato H., Soraya Chaturongakul, Haley F. Oliver, Lalit Ponnala, Ahmed Gaballa, and Martin Wiedmann. “Alternative σ Factors Regulate Overlapping as Well as Distinct Stress Response and Metabolic Functions in Listeria Monocytogenes under Stationary Phase Stress Condition.” Pathogens 10, no. 4 (April 2021): 411. https://doi.org/10.3390/pathogens10040411.
Orsi, Renato H., Balamurugan Jagadeesan, Leen Baert, and Martin Wiedmann. “Identification of Closely Related Listeria Monocytogenes Isolates with No Apparent Evidence for a Common Source or Location: A Retrospective Whole Genome Sequencing Analysis.” Journal of Food Protection 84, no. 7 (July 1, 2021): 1104–13. https://doi.org/10.4315/JFP-20-417.
Portnoy, M., C. Coon, and D. M. Barbano. “Infrared Milk Analyzers: Milk Urea Nitrogen Calibration.” Journal of Dairy Science, April 2, 2021. https://doi.org/10.3168/jds.2020-18772.
“Performance Evaluation of an Enzymatic Spectrophotometric Method for Milk Urea Nitrogen.” Journal of Dairy Science, August 11, 2021. https://doi.org/10.3168/jds.2021-20308.
Portnoy, Matilde, and David M. Barbano. “Lactose: Use, Measurement, and Expression of Results.” Journal of Dairy Science, April 1, 2021. https://doi.org/10.3168/jds.2020-18706.
Schulz, Patrick, and Syed S.H. Rizvi. “Hydrolysis of Lactose in Milk: Current Status and Future Products.” Food Reviews International 0, no. 0 (October 6, 2021): 1–20. https://doi.org/10.1080/87559129.2021.1983590.
Torres-Frenzel, Pablo, Timothy A. DeMarsh, and Samuel D. Alcaine. “Investigation of the Surface-Application of Lactose Oxidase to Fresh Mozzarella Cheese as a Potential Means of Inhibiting Blue Discoloration.” Food Control 130 (December 1, 2021): 108289. https://doi.org/10.1016/j.foodcont.2021.108289.
Vogel, Kenneth G., B. G. Carter, N. Cheng, D. M. Barbano, and M. A. Drake. “Ready-to-Drink Protein Beverages: Effects of Milk Protein Concentration and Type on Flavor.” Journal of Dairy Science, July 22, 2021, S0022-0302(21)00761-X. https://doi.org/10.3168/jds.2021-20522.
Weller, Daniel Lowell, Tanzy M. T. Love, and Martin Wiedmann. “Comparison of Resampling Algorithms to Address Class Imbalance When Developing Machine Learning Models to Predict Foodborne Pathogen Presence in Agricultural Water.” Frontiers in Environmental Science 0 (2021). https://doi.org/10.3389/fenvs.2021.701288.