Book Chapters 2011
Klaenhammer, T. R. and. deVos, W.M. (2011). An incredible scientific journey. pp 1-11. Thirty Years of Research on Lactic Acid Bacteria. Celebrating the 10th Symposium on LAB. Edited and Published by Max Bingham 24 Media Labs, Postbus 28180, 3003 KD Rotterdam, The Netherlands.
Azcarate-Peril, M.A. and T.R. Klaenhammer, T. R. and. deVos, W.M. (2011). An incredible scientific journey. pp 1-11. Thirty Years of Research on Lactic Acid Bacteria. Celebrating the 10th Symposium on LAB. Edited and Published by Max Bingham 24 Media Labs, Postbus 28180, 3003 KD Rotterdam, The Netherlands.. 2010. The Genomics of Lactic Acid Bacteria: The post genomics challenge – from sequence to function. In, Biotechnology of Lactic Acid Bacteria, Mozzi, F., Raya, R.R., an dVignolo, G.M (Eds). Wiley-Blackwell, pp. 35-56.
Drake, S.L. and Drake, M.A. 2011. Application of Sensory Methods to Development of Probiotic and Prebiotic Foods. Ch 6 In Probiotic and Prebiotic Foods. Technology, Stability and Benefits to Human Health. Nov Science Publishers, New York, NY pp 113-130.
Drake, M.A., Miracle, R.E, and Wright, J.M. 2009. Sensory properties of dairy proteins. Ch 15 In Milk Proteins: From Expression to Food. Thompson, A., Boland, M., Singh, H. (Eds). Elsevier, Amsterdam, The Netherlands. Pp 429-448.
Drake, M.A., Wright, J. M., Whitson, M.E. Lloyd, M.A. 2009. Impact of dairy ingredients on the flavour profiles of foods. Impact of dairy ingredients on the flavour profiles of foods. M Corredig. Woodhead Publishing. Great Abington, Cambridge UK. Ch 17 In Dairy-derived ingredients: food and nutraceutical uses. 675 pages Pp 442-466.
O’Flaherty, S.J., Y.J. Goh and T.R. Klaenhammer (2009). Genomics of Probiotic Bacteria. Chapter 17 (Pages 681–723) in Prebiotics and Probiotics Science and Technology.
Springer ISBN 0387790578.
Duong, T. and Klaenhammer, T.R. (2008). Functional genomics of lactic acid bacteria. In, Therapeutic Microbiology: Probiotics and Other Strategies. J. Versalovic and M. Wilson, Eds. Pp 193-204. ASM Press, Washington, DC.
O’Flaherty, S., Goh, Y. J. and Klaenhammer, T.R. (2009). Genomics of Probiotic Bacteria. Book chapter for the book; Prebiotics and Probiotics Science and Technology. Springer, In Press.
Beecher, J.W., M.A. Drake, and E.A. Foegeding. 2006. Factors Determining Flavor and Stability Of Acidic Whey Protein Beverages. In The Wonders of Whey.Catch the Power, Proceedings of the 4th International Whey Protein Conference. American Dairy Products Institute, New York, NY. pp. 279-291.
Drake, M.A., R.E. Miracle, A.D. Caudle and K.R. Cadwallader. 2006. Relating Sensory and Instrumental Analyses. In Sensory-Directed Flavor Analysis. R. Marsili, Ed., CRC Press, Taylor and Francis Publishing, Boca Raton, FL pp. 23-55.
Steffe, James F. and Christopher R. Daubert. 2006. Bioprocessing Pipelines: Rheology and Analysis. East Lansing: Freeman Press. (BOOK)
Klaenhammer, T.R. W.M. deVos and A. Mercenier. 2005. Genomics of probiotic lactic acid bacteria: impacts on functional foods. In Bioprocesses and biotechnology for functional foods and nutraceuticals. Marcel Dekker, NY. pp 63-78.
No book chapter contributions in 2004
Foegeding, E.A. and P.J. Luck. 2002. Whey protein products. In Encyclopedia of Dairy Sciences. J. Roginski, J.W. Fuquay and P.F. Fox, editors. Academic Press; London.
Girgis, H.S., J. Smith, J.B. Luchansky and T.R. Klaenhammer. 2002. Stress adaptations of lactic acid bacteria. In Microbial adaptation to stress and safety of new-generation foods. A.E. Yousef and V.K. Juneja, editors. CRC Press; Boca Raton, FL. Pages 160-211.
Karagul-Yuccer, Y., M.A. Drake and K.R. Cadwallader. 2002. Aroma characterization of stored nonfat dry milk. In Freshness and Shelf-life of Foods. American Chemical Society.
McAuliffe, O., and T.R. Klaenhammer. 2002. Genomic perspectives on probiotics and the gastrointesinal microflora. In Probiotics and Prebiotics: Where are we going? G. Tannock, editor. Caister Academic Press; Norfolk, England. Pages 263-310.
No book chapter contributions in 2001
Foegeding, E.A., L.H. Li, C.W. Pernell and S. Mleko. 2000. A comparison of gelling and foaming properties of whey and egg proteins. In Hydrocolloids 1: Physical Chemistry and Industrial Application of Gels, Polysaccharides and Proteins. K. Nishinari, editor. Elsevier Science Publishers. Pages 357-366.
Gwartney, E.A., E.A. Foegeding and D.W. Larick. 2000. The role of texture and fat . In Flavor Release in Foods. D.D. Roberts and A.J. Taylor, editors. American Chemical Society Symposium Series 763. Pages 355-367. Klaenhammer, T.R., and W.M. Russell. 2000. Species of the Lactobacillus acidophilus complex. In Encyclopedia of Food Microbiology, Volume 2. R.K. Robinson, C. Batt and P.D. Patel, editors. Academic Press; San Diego, CA. Pages 1151-1157.
Ikeda, S. and E.A. Foegeding. 2000. Effects of lipid on whey protein gelation. In Gums and Stabilisers for the Food Industry. P.A. Williams and G.O. Phillips, editors. The Royal Society of Chemistry. Pages 366-372.
Allison, G.E. and T.R. Klaenhammer. 1999. Genetics of bacteriocins produced by lactic acid bacteria and their use in novel industrial applications. In Manual of Industrial Microbiology and Biotechnology. A.L. DeMain and J.E. Davies, editors. ASM Press; Washington D.C. Pages 789-808.
Foegeding, E.A., L.H. Li., C.W. Pernell and S. Mleko. 1999. A comparison of gelling and foaming properties of whey and egg proteins. In Hydrocolloids 1: Physical Chemistry and Industrial Application of Gels, Polysaccharides and Proteins. Elsevier Science Publishers. Girgis, H.S., D.C. Walker, and T.R. Klaenhammer. 1999. In Correlation between groELS inducibility and protection from freeze injury in Lactobacillus acidophilus. In Food Microbiology and Food Safety into the Next Millennium. A.C.J. Tuijtelaars, R.A. Samson, F.M. Rombouts and S. Notermans, editors. Ponsen and Wooyen; Wageningen, The Netherlands. Pages 737-738.
Kullen, M.J. and T.R. Klaenhammer. 1999. Genetic modification of intestinal lactobacilli and bifidobacteria. In Probiotics: a Critical Review. G. Tannock, editor. Horizon Scientific Press; Wymondham, U.K. Pages 65-83.
Foegeding, E.A., Gwartney, E.A. and Errington, A.D. 1998. Functional properties of whey proteins in forming networks. In Functional Properties of Proteins and Lipids. J.R. Whitaker, F. Shahidi, A.L. Munguia, R.Y. Yada and G. Fuller, editors. American Chemical Society Symposium Series 708. Pages 145-157.
Foegeding, E.A., Li, H. and Bottcher, S. R. 1998. Gelation of Globular Proteins. In Phase/State Transitions in Foods. M.A. Rao and R.W. Hartel, editors. Marcel Dekker, Inc. Pages 253-271.
Boyd, L.C. 1997. Influence of Processing on the Flavor of Seafoods. In Flavor and Lipid Chemistry of Seafoods, F. Shahidi and K. Cadwallader, editors. American Chemical Society Symposium Series 674, Orlando, FL. Pages 9-19.
Klaenhammer,T.R. 1997. Probiotic Roles of lactobacilli-genetic imperatives and opportunities. International Symposium on Lactic Acid Bacteria and Human Health. Korean Public Health Association; Seoul. Swaisgood, H.E., X.L. Huang and G.L. Catignani. 1996. Characteristics of the products of limited proteolysis of beta-lactoglobulin. In Macromolecular Interactions in Food Technology. N. Parris, A. Kato, L.K. Creamer and J. Pearce, editors. American Chemical Society Symposium Series; Washington D.C. Pages 166-177. Swaisgood, H.E., Huang, X.L. and Walsh, M.K. 1996. Immobilization of enzymes by selective adsorption on biotinylaminopropyl Celite or glass. In Methods in Biotechnology, Vol. 1: Immobilization of Enzymes and Cells. G. F. Bickerstaff, editor. Humana Press Inc.; Totowa, NJ. Pages 13-20.
White, C.H. 1997. Testing of Milk and Milk Products. In Applied Dairy Microbiology. E.H. Marth and J. Steele, editors. Marcel Dekker, Inc.; New York. Pages 431-460.