Recent Publications

  1. Banjade, J. D., Gajadeera, C., Tyl, C. E., Ismail, B. P., & Schoenfuss, T. C. (2019). Evaluation of dough conditioners and bran refinement on functional properties of intermediate wheatgrass (Thinopyrum intermedium). JOURNAL OF CEREAL SCIENCE, 86, 26-32. doi: 10.1016/j.jcs.2019.01.001
  2. Dadres, G. S., Whitaker, K. M., Haapala, J. L., Foster, L., Smith, K. D., Teague, A. M., . . . Demerath, E. W. (2019). Relationship of Maternal Weight Status Before, During, and After Pregnancy with Breast Milk Hormone Concentrations. OBESITY, 27(4), 621-628. doi: 10.1002/oby.22409
  3. Rahardjo, C. P., Gajadeera, C. S., Simsek, S., Annor, G., Schoenfuss, T. C., Marti, A., & Ismail, B. P. (2018). Chemical characterization, functionality, and baking quality of intermediate wheatgrass (Thinopyrum intermedium). JOURNAL OF CEREAL SCIENCE, 83, 266-274. doi: 10.1016/j.jcs.2018.09.002
  4. Budaraju, S., Mallikarjunan, K., Annor, G., Schoenfuss, T., & Raun, R. (2018). Effect of pre-treatments on the antioxidant potential of phenolic extracts from barley malt rootlets. FOOD CHEMISTRY, 266, 31-37. doi: 10.1016/j.foodchem.2018.05.110
  5. Whitaker, K. M., Marino, R. C., Haapala, J. L., Foster, L., Smith, K. D., Teague, A. M., . . . Demerath, E. W. (2017). Associations of Maternal Weight Status Before, During, and After Pregnancy with Inflammatory Markers in Breast Milk. Obesity, 25(12), 2092-2099. doi: 10.1002/oby.22025
  6. Marti, A., Qiu, X., Schoenfuss, T. C., & Seetharaman, K. (2015). Characteristics of perennial wheatgrass (Thinopyrum intermedium) and refined wheat flour blends: Impact on rheological properties. Cereal Chemistry, 92(5), 434-440. doi: 10.1094/CCHEM-01-15-0017-R
  7. Schoenfuss, T. C., & Lillemo, J. H. (2014). Food Safety and Quality Assurance. FOOD PROCESSING: PRINCIPLES AND APPLICATIONS, 2ND EDITION, 233-247.
  8. Cao, M., Fonseca, L. M., Schoenfuss, T. C., & Rankin, S. A. (2014). Homogenization and lipase treatment of milk and resulting methyl ketone generation in blue cheese. Journal of Agricultural and Food Chemistry, 62(25), 5726-5733. doi: 10.1021/jf4048786
  9. Tremaine, A. J., Reid, E. M., Tyl, C. E., & Schoenfuss, T. C. (2014). Polymerization of lactose by twin-screw extrusion to produce indigestible oligosaccharides. International Dairy Journal, 36(1), 74-81. doi: 10.1016/j.idairyj.2013.12.013
  10. Schoenfuss, T. C., Metz, Z. P., Pataky, A. E., & Schoenfuss, H. L. (2014). Technical note: The equivalency of sodium results in cheese digested by either dry ashing or microwave-accelerated digestion. Journal of Dairy Science, 97(2), 710-714. doi: 10.3168/jds.2013-7420
  11. Tremaine, A., & Schoenfuss, T. C. (2014). Twin-screw extrusion puffing of nonfat dry milk and starch - the effects of acid addition, fluid addition rate and nonfat dry milk concentration on extruded products. Journal of Food Processing and Preservation, 38(1), 232-246. doi: 10.1111/j.1745-4549.2012.00769.x
  12. Schoenfuss, H. L., Maie, T., Moody, K. N., Lesteberg, K. E., Blob, R. W., & Schoenfuss, T. C. (2013). Stairway to heaven: Evaluating levels of biological organization correlated with the successful ascent of natural waterfalls in the hawaiian stream goby sicyopterus stimpsoni. PLoS ONE, 8(12). doi: 10.1371/journal.pone.0084851
  13. Hystead, E., Diez-Gonzalez, F., & Schoenfuss, T. C. (2013). The effect of sodium reduction with and without potassium chloride on the survival of Listeria monocytogenes in Cheddar cheese. Journal of Dairy Science, 96(10), 6172-6185. doi: 10.3168/jds.2013-6675
  14. Grummer, J., Bobowski, N., Karalus, M., Vickers, Z., & Schoenfuss, T. (2013). Use of potassium chloride and flavor enhancers in low sodium Cheddar cheese. Journal of Dairy Science, 96(3), 1401-1418. doi: 10.3168/jds.2012-6057
  15. Rao, Q., Rocca-Smith, J. R., Schoenfuss, T. C., & Labuza, T. P. (2012). Accelerated shelf-life testing of quality loss for a commercial hydrolysed hen egg white powder. Food Chemistry, 135(2), 464-472. doi: 10.1016/j.foodchem.2012.05.025
  16. Grummer, J., Karalus, M., Zhang, K., Vickers, Z., & Schoenfuss, T. C. (2012). Manufacture of reduced-sodium Cheddar-style cheese with mineral salt replacers. Journal of Dairy Science, 95(6), 2830-2839. doi: 10.3168/jds.2011-4851
  17. Grummer, J., & Schoenfuss, T. C. (2011). Determining salt concentrations for equivalent water activity in reduced-sodium cheese by use of a model system. Journal of Dairy Science, 94(9), 4360-4365. doi: 10.3168/jds.2011-4359