Historic Refereed Journal Articles

 

2012 • 2011 • 2010 • 2009 • 2008 • 2007 • 2006 • 2005 • 2004 • 2003 • 2002 • 2001 2000 • 1999 • 1998 • 1997-96

Refereed Journal Articles 2012
Andersen, J.M, R. Barrangou, M.A.Hachem, S. J. Lahtinen, Y-J. Goh, B. Svensson, and T.R. Klaenhammer. 2012. Transcriptional analysis of prebiotic uptake and catabolism by Lactobacillus acidophilus NCFM. PLOS One 7(9):1-12; e44409.

Bienenstock J, Gibson GR, Klaenhammer TR, Walker WA, Neish AS. 2012. New insights into probiotic mechanisms: A harvest from functional and metagenomic studies. Gut Microbes. 2012 Dec 18;4(2). [Epub ahead of print] PMID: 23249742.

Campbell, R.E., Kang, E.J., Bastian, E., and Drake, M.A. 2012. The use of lactoperoxidase for the bleaching of fluid whey. J. Dairy Sci. 95:2882-2890.

Carroll IM, Ringel-Kulka T, Siddle JP, Klaenhammer TR, Ringel Y. 2012 . Characterization of the fecal microbiota using high-throughput sequencing reveals a stable microbial community during storage. PLoS One. 2012;7(10):e46953. doi: 10.1371/journal.pone.0046953. Epub 2012 Oct 5.

Jervis, S.M, Lopetcharat, K., Drake, M.A. 2012. Application of ethnography and conjoint analysis to determine key consumer attributes for latte-style coffee beverages. J. Sensory Stud. 27:48-58.

Jervis, S.M., Campbell, R.E., Wojciechowski, K., Drake, M.A., and Barbano, D.M. 2012. Impact of bleaching whey on sensory and functional properties of 80% whey protein concentrate. J. Dairy Sci. 95: 2828-2862.

Jervis, S.M., Ennis, J., and Drake, M.A. 2012. A comparison of choice based conjoint versus adaptive choice based conjoint to evaluate drivers of choice for sour cream. J. Sensory Stud. 27: 451-462.

Kang, E.J., Smith, T.J., and Drake, M.A. 2012. Alternative bleaching methods for Cheddar cheese whey. J. Food Sci. 77:C818-C823.

Klaenhammer, T.R., M. Kleerebezem, M. V. Kopp and M. Rescigno. 2012. The impact of probiotics and prebiotics on the immune system. Nature Reviews Immunology 12:728 – 734.

Klaenhammer, T.R., M. Kleerebezem, M. V. Kopp and M. Rescigno. 2012. The impact of probiotics and prebiotics on the immune system. Nature Reviews Immunology 12:728 – 734.

Kim, M.K., Lopetcharat, K., Gerard, P.D., and Drake, M.A. 2012. Consumer Awareness of Salt and Sodium Reduction. J. Food Sci. 77:S307-S313.

Kolling, G.L., M. Wu, C.A. Warren, E. Durmaz, T.R. Klaenhammer, and R. L. Guerrant. 2012. Lactic acid production by Streptococcus thermophilus alters Clostridium difficile infection and in vitro toxin A production. Gut Microbes 3:523-529.

Leksrisompong, P.P., Gerard, P.D., Lopetcharat, K., and Drake, M.A. 2012. Bitter taste inhibiting agents for whey protein hydrolysate and whey protein hydrolysate beverages. J. Food Sci. 77: S282-S287.

Li, X., Campbell, R.E., Fox, A., Gerard, P.D., and Drake, M.A. 2012. Influence of storage, heat treatment and solids composition on the bleaching of whey with hydrogen peroxide. J. Food Sci. 77:C798-C804.

O’Flaherty S, Klaenhammer TR. 2012. Influence of Exposure Time on Gene Expression by Human Intestinal Epithelial Cells Exposed to Lactobacillus acidophilus. Appl Environ Microbiol. 78(14):5028-32

Rodrigues da Cunha L, Fortes Ferreira CL, Durmaz E, Goh YJ, Sanozky-Dawes R, Klaenhammer T. 2012. Characterization of Lactobacillus gasseri isolates from a breast-fed infant. Gut Microbes. 2012 Jan-Feb;3(1):15-24. doi: 10.4161/gmic.19489.

White, S.S., Fox, K.M., Jervis, S.M., and Drake, M.A. 2013. Influence of heating and acidification on the flavor of whey protein isolate. J. Dairy Sci. 96: 1366-1379.

Refereed Journal Articles 2011
Altermann, E. and Klaenhammer, T.R.. 2011. Group-specific comparison of four lactobacilli isolated from human sources using differential blast analysis Genes & Nutrition vol 6, issue 3, August 2011 http://www.springer.com/biomed/human+genetics/journal/12263

Baugher, J. and Klaenhammer, T.R.. (2011). Invited review: Application of omics tools to understanding probiotic functionality. J. Dairy Sci. 94:4753–4765.

Campbell, R.E., Miracle, R.E., and Drake, M.A. 2011. The effect of starter culture and annatto on the flavor and functionality of whey protein concentrate. J. Dairy Sci. 94:1185-1193.

Drake, S.L. Lopetcharat, K. and Drake, M.A. 2011. Salty taste in dairy foods. Can we reduce the salt? J. Dairy Science. 94:636-645.

Campbell, R.E., Miracle, R.E., Gerard, P.D., and Drake, M.A. 2011. Effects of starter culture and storage on the flavor of liquid whey. J. Food Sci. 76:S354-361.

Goh, Y.J., Goin, C., O’Flaherty, S., Altermann E., and Hutkins, R. (2011). Specialized adaptation of a lactic acid bacterium to the milk environment: the comparative genomics of Streptococcus thermophilus LMD-9. Microbial Cell Factories. 10 (Suppl 1):S22

Gordon, J. and Klaenhammer, T. 2011. A rendezvous with our microbes. PNAS 108: 4513-4515.

Gordon, J., and T.R. Klaenhammer. Co-editors, 2011. Microbes & Health. Arthur M. Sackler Colloquia of the National Academy of Sciences. PNAS 108 (Supplement 1) 4513-4695

Liaw, I., Miracle, R.E., Jervis, S.M., Listiyani, M., Miracle, R.E. and Drake, M.A. 2011. Comparison of the Flavor Chemistry and Flavor Stability of Mozzarella and Cheddar whey. J. Food Sci. 76:C1188-C1194.

Listiyani, M., Campbell, R.E., Miracle, R.E., Dean, L., and Drake, M.A. 2011. Influence of bleaching on flavor of 34% whey protein concentrate and residual benzoic acid concentration in dried whey proteins. J. Dairy Sci. 94: 4347-4359.

Mohamadzadeh, M., Brown, J., Pfeiler, E., Managlia, E., Gramarossa, M., Zadeh, M., Sarraj, B., Ansari, M. J., O’Flaherty, S., Barret, T., and Klaenhammer, T.R. 2011. Regulation of induced colonic inflammation by Lactobacillus acidophilus deficient in lipoteichoic acid. Proceedings of the National Academy of Sciences. 108 (Supplement 1) 4623-4630

O’Flaherty S., and Klaenhammer, T.R. 2011. The Impact of Omic Technologies on the Study of Food Microbes. Annual Reviews in Food Science and Technology. Vol. 2: 353–37

Whitson, M.E., Miracle, R.E., Bastian, E., and Drake, M.A. 2011. Effect of liquid retentate storage on flavor of spray dried whey protein concentrate and isolate. J. Dairy Sci. 94:3747-3760.

Refereed Journal Articles 2010

Childs, J.L. and Drake, M.A. 2010. Consumer perception of astringency in acidic whey protein beverages. J. Food Sci. 75:S513-S521.

Douglas, G. and Todd R. Klaenhammer. 2010. Genomic evolution of domesticated microorganisms. Ann. Rev. Food Sci. & Technol. 1: 397-414.

Drake, M.A., Miracle, R.E., and McMahon, D.J. 2010. Impact of fat reduction on flavor and flavor chemistry of cheddar cheeses. J. Dairy Sci. 93:5069-5081.

Drake, M.A., Miracle, R.E., and McMahon, D.J. 2010. Influence of fat on flavour and flavour development of Cheddar cheese. Australian J. Dairy Technol. 65(3):644-650.

Drake, S.L., Yates, M.D., and Drake, M.A. 2010. Development of a sensory lexicon for processed and imitation cheeses. J. Sensory Stud. 25:720-739.

Goh, Y. J. and T. R. Klaenhammer. 2010. Functional roles of aggregation-promoting-like factor in stress tolerance and adherence of Lactobacillus acidophilus NCFM. Appl. Environ. Microbiol. 76:5005-5012.

Kang, E.J., Campbell, R.E., Bastian, E., and Drake, M.A. 2010. Annatto and bleaching in dairy foods. Invited review. J. Dairy Sci. 93:3891-3901.

Kim, M.K., Drake, S.L., and Drake, M.A. 2010. Evaluation of key flavor compounds in reduced and full fat Cheddar cheese using sensory studies on model systems. J. Sensory Stud. Submitted.

Leksrisompong, P., Barbano, D.M., Foegeding, E.A., Gerard, P.D., and Drake, M.A. 2010. The roles of fat and pH on detection thresholds and partition coefficients of volatile compounds. J. Sensory Studies. 25: 347-370.

Liaw, I., Eshpari, H., Tong, P.S., and Drake, M.A. 2010. The impact of antioxidant addition on flavor of Cheddar and Mozzarella whey and Cheddar whey protein concentrate. J. Food Sci. 75:C559-C569.

O’Flaherty, S., D. Saulnier, B. Pot and J. Versalovic. (2010). How can probiotics and prebiotics impact mucosal immunity? Gut Microbes. 1:5, 1-8

O’Flaherty, S. and T.R. Klaenhammer (2010). The role and potential of probiotic bacteria in the gut, and the communication between gut microflora and gut/host. International Dairy Journal, (20) 4: 262-268

O’Flaherty, S., and T.R. Klaenhammer (2010). Functional characterization of a protein from Lactobacillus acidophilus involved in cell morphology, stress tolerance and adherence to intestinal cells. microbiology. 156: 3360 – 3367

Nannapaneni, Soni, K., R., M. W. Schilling, and V. Jackson. 2010. Bactericidal activity of GRAS lauric arginate against Listeria monocytogenes in milk and Queso fresco cheese. Journal of Dairy Science 93: 4518-4525.

Palacios, O.P., Badran, J., Spence, L., Drake, M.A., Reisner, M. and Moskowitz. H.R. 2010. Measuring acceptance of milk and milk substitutes among younger and older children. J. Food Sci. 75:S522-S526.

Rogers, N.R., McMahon, D.J., Daubert, C.R., Berry, T.K. and Foegeding, E.A. 2010. Rheological properties and microstructure of Cheddar cheese made with different fat contents. Journal of Dairy Science 93:4565-4576.

Whitson, M.E., Miracle, R.E., Drake, M.A. 2010. Sensory characterization of chemical components responsible for cardboard flavor in whey protein. J. Sensory Stud. 25:616-636.

Refereed Journal Articles 2009

Azcarate-Peril, A., M. R. Tallon and T. R. Klaenhammer. 2009. Temporal gene expression and probiotic attributes of Lactobacillus acidophilus during growth in milk. J. Dairy Sci. 92:870-886.

Buck, B.L., A. Azcarate-Peril, and T.R. Klaenhammer. 2009. Role of autoinducer-2 on the adhesion ability of Lactobacillus acidophilus. J. Appl. Microbiol. 107:269-279.

Childs, J.L. and Drake, M.A. 2009. Consumer perception of low fat cheese. J. Sensory Studies. 24:902-921.

Croissant, A.E., Kang, E.J., Campbell, R.E., Bastian, E., and Drake, M.A. 2009. Impact of bleaching agent on the flavor and flavor chemistry of whey proteins. J. Dairy Sci. 92:5917-5927.

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., Whitson M., and Lloyd, M.. 2009. 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

Evans, J., Zulewska, J., Newbold, M., Drake, M.A., and Barbano, D.M. 2009. Comparison of Composition, Sensory and Volatile Components of 34% Whey Protein and Milk Serum Protein Concentrates. J. Dairy Sci. 92:4773-4791.

Goh, Y.J., M.A. Azcarate-Peril. S. O’Flaherty, F. Valence, D. Molle, S. Lortal and T.R. Klaenhammer (2009) . Development of a markerless gene replacement system for Lactobacillus acidophilus with upp-based counter selective strategy. Applied and Environmental Microbiology. May;75(10):3093-105

Leksrisompong, P. Barbano, D.M., Foegeding, E.A., Gerard, P.D., Drake, M.A. 2009. The Roles of Fat and pH on the Detection Thresholds and Partition Coefficients of
Three Compounds: Diacetyl, δ-Decalactone, and Furaneol. J. Sensory Stud.

Mudgal, P., Daubert, C. R., and Foegeding, E. A. 2009. Cold-set thickening mechanism of β-lactoglobulin at low pH: Concentration effects. Food Hydrocolloids, 23, 1762-1770

O’Flaherty, S.J. and T.R. Klaenhammer. 2009. The role and potential of probiotic bacteria in the gut, and the communication between gut microflora and gut/host. International Dairy Journal 20:262-268.

Pfeiler, E. and T.R. Klaenhammer. 2009. Role of transporter proteins in bile tolerance of Lactobacillus acidophilus. Appl. Environ. Microbiol. 75:6013-6016.

Rogers, N.R., Drake, M.A., Daubert, C.R., McMahon, D.J., Bletsch, T.K., and Foegeding, E.A. 2009. The effect of aging on low-fat, reduced-fat, and full-fat Cheddar cheese texture. J. Dairy Sci. 10, 4756-4772.

Schroeter, J. and T.R. Klaenhammer. Genomics of Lactic Acid Bacteria – Mini Review. 2009. FEMS Microbiol. Lett. 292: 1-6.

Ventura, M., S. O’Flaherty, M.J. Claesson, F. Turroni, T.R. Klaenhammer, D. van Sinderen and P.W. O’Toole, (2009). Genome-scale analyses of health-promoting bacteria: probiogenomics. Nature Reviews Microbiology 7(1):61-71

Refereed Journal Articles 2008

Allen, J. C. and Watkins, R. In vitro digestibility of polyol hydrogenated starch hydrolysates. International Journal of Food Science Technology and Nutrition. 1(2): 199-212. 2007.

Azcarate-Peril, M.A., Altermann, E., Goh, Y.J., Tallon, R., Sanozky-Dawes, R.B., Pfeiler, E.A., O’Flaherty, S., Buck, B.L., Dobson, A., Duong, T., Miller, M.J., Barrangou, R., Klaenhammer, T.R. 2008. Analysis of the genome sequence of Lactobacillus gasseri ATCC 33323 reveals the molecular basis of an autochthonous intestinal organism. Appl Environ Microbiol. 74:4610-4625

Azcarate-Peril, M.A., Tallon, R. and Klaenhammer, T.R. 2008. Temporal gene expression and probiotic attributes of Lactobacillus acidophilus during growth in milk. J.Dairy Science. 92:870-886.

Beecher, J.W., Drake, M.A., Luck, P.J. and Foegeding, E.A. 2008. Factors regulating astringency of whey protein beverages. Journal of Dairy Science 91:2553-2560.

Childs, J.L. and Drake, M.A. 2009. Consumer perception of low fat cheese. J. Sensory Studies. In Press.

Klaenhammer, T.R., Altermann, E., Pfeiler, E., Buck, B.L., Goh, Y.J., O’Flaherty, S., Barrangou, R., Duong, T. 2008. Functional genomics of probiotic lactobacilli. J Clin Gastroenterol. 42:S160-2.

Konstantinov, S.R., Smidt, H., de Vos, W.M., Bruijns, S.C., Singh, M., Satwinder, K., Valence, F., Molle, D., Lortal, S., Altermann, E., Klaenhammer, T.R. and van Kooyk, Y. 2008. S layer protein A of Lactobacillus acidophilus NCFM regulates immature dendritic cells and T-cells functions. PNAS 105:19474-19479.

Luck, P.J. and Foegeding, E.A. 2008. The role of copper in protein foams. Food Biophysics 3:255-260.

Mohamadzadeh, M. and Klaenhammer, T.R. 2008. Specific Lactobacillus species differentially activate toll-like receptors and downstream signals in dendritic cells. Expert Reviews 7:1155-1164.

Vardhanabhuti, B. and Foegeding, E.A. 2008. Effects of dextran sulfate, NaCl, and initial protein concentration on thermal stability of β-lactoglobulin and a-lactalbumin at neutral pH. Food Hydrocolloids: 22:752-762.

Yong, Y.H. and Foegeding, E.A. 2008. Effects of caseins on thermal stability of bovine
β-lactoglobulin. J. Agric. Food Chem. 56: 10352–10358

Refereed Journal Articles 2007

Berry TK, Foegeding EA.  2008.  Microstructural comparison of foams and cake batters prepared from whey protein isolate and egg white protein, alone and in combination.  J Food Sci. (in preparation)

Carunchia-Whetstine, M.E., and M.A. Drake.  2007.  The flavor and flavor stability of skim and whole milk powders.  Ch 13 In Flavor Chemistry of Dairy Products.  K.R. Cadwallader, M.A. Drake, R. McGorrin, Eds.  ACS Publishing, Washington, DC. Pp 217-252.

Clare, D.A., Lillard, J.R., Ramsey, S.R., Amato, P. and Daubert C.R.. 2007. Calcium effects on the rheological properties of a modified whey ingredient. J. Agriculture and Food Chemistry 55, 10932–10940.

Dobson, A.E., Sanozky-Dawes R.B., and Klaenhammer T.R..  2007.  Identification of an operon and inducing peptide involved in the production of lactacin B by Lactobacillus acidophilus. J Appl Microbiol. 103: 1766-78.

Drake, M.A., Miracle, R.E, and Wright, J.M. 2008.  Sensory properties of dairy proteins.  In Milk Proteins: From Expression to Food.  Thompson, A., Boland, M., Singh, H. (Eds).  Elsevier, Amsterdam, The Netherlands.  In Press

Drake, M.A. 2007.  Sensory analysis of dairy foods.  J. Dairy Sci.  90:4925-4937.

Drake, M.A., Cadwallader, K.R., and Carunchia Whetstine, M.E. 2007.  Establishing Links Between Sensory and Instrumental Analysis of Dairy Flavors: Example Cheddar cheese.  Ch 3 Flavor of Dairy Products.  K.R. Cadwallader, M.A. Drake, R. McGorrin, Eds. ACS Publishing, Washington, DC. Pp 51-78.

Klaenhammer, T. R., Azcarate-Peril, M. A., Altermann, E. and Barrangou, R. 2007 Influence of the dairy environment on gene expression and substrate utilization in lactic acid bacteria. J. Nutr. 137: 748S-750S.

Klaenhammer, T.R., Pfeiler, E., and Duong, T.  2007.  Genomics and Proteomics of Food-Borne Microorganisms.  In Doyle, Beuchat, and Montville (eds.).  Food Microbiology: Fundamentals and Frontiers, 3rd edition.  ASM Press, Washington, DC, pp 935-951.

Klaenhammer, T.R. Probiotics and Prebiotics. 2007.  In Doyle, Beuchat, and Montville (eds.).  Food   Microbiology: Fundamentals and Frontiers, 3rd edition.  ASM Press, Washington, DC, pp 891-907.

Luck, P.J. and Foegeding, E.A.  2008. The role of copper in protein foams.  Food Biophysics (in press, 1/11/2008).

Pfeiler E. A., Azcarate-Peril M. A., and Klaenhammer T. R.. 2007 Characterization of a novel bile-inducible operon encoding a two component regulatory system in Lactobacillus acidophilus. J. Bacteriol. 189: 4624-4634.

Pfeiler, E.A.and T.R. Klaenhammer. 2007.  The genomics of lactic acid bacteria.  Trends in Microbiology 15:546-553.

Singh, T.K., Cadwallader, K.R., Drake, M.A. 2007. Biochemical processes in the production of flavor in milk and milk products.  Ch. 78.  In Handbook of Food Products Manufacturing.  Hui, Y.H. Editor. John Wiley and Sons, Inc. Hoboken, NJ pp 715-748.

Vardhanabhuti, B. and Foegeding, E. A.  2008.  Effects of dextran sulfate, NaCl, and initial protein concentration on thermal stability of b-lactoglobulin and a-lactalbumin at neutral pH. Food Hydrocolloids.  In press.

Yang X, Berry TK, Foegeding EA.  2008.  Foaming and interfacial properties of whey protein isolate and egg white protein, alone and in combination.  J Food Sci. (in preparation)

Refereed Journal Articles 2006

Azcarate-Peril, M.A., J.M. Bruno-Barcena, H.M. Hassan and T.R. Klaenhammer. 2006. Transcriptional and Functional Analysis of Oxalyl-Coenzyme A (CoA) Decarboxylase and Formyl-CoA Transferase Genes from Lactobacillus acidophilus. Appl. Environ. Microbiol. 72:1891-1899.

Barrangou, R., M.A. Azcarate-Peril, T.Duong, S.B. Conners, R.M. Kelly, and T.R. Klaenhammer. 2006. Global Analysis of Carbohydrate Utilization by Lactobacillus acidophilus Using Cdna Microarrays. Proc. Nat. Acad. Sci. USA 103: 3816-3821.

Duong, T., R. Barrangou, W.M. Russell, and T.R. Klaenhammer. 2006. Characterization of the tre Locus and Analysis of Trehalose Cryoprotection in Lactobacillus acidophilus NCFM. Appl. Environ. Microbiol. 72:1218-1225.

Engelbrektson, A.L., J.R. Korzenik, M.E. Sanders, B.G.Clement, G. Leyer, T.R. Klaenhammer & C.L.Kitts. 2006. Analysis of Treatment Effects on the Microbial Ecology of the Human Intestine. FEMS Microbial Ecol. 57:239-250.

Foegeding, E.Allen, P.J. Luck and J.P. Davis. 2006. Factors Determining the Physical Properties of Protein Foams. Food Hydrocolloids 20: 284.292.

Hamann, D.D., J. Zhang, C.R. Daubert, E.A. Foegeding and C. Diehl. 2006. Analysis of Compression, Tension and Torsion for Testing Food Gel Fracture Properties. Journal of Texture Studies. 37(6):620-639.

Makarova K, Slesarev A, Wolf Y, Sorokin A, Mirkin B, Koonin E, Pavlov A, Pavlova N, Karamychev V, Polouchine N, Shakhova V, Grigoriev I, Lou Y, Rohksar D, Lucas S, Huang K, Goodstein DM, Hawkins T, Plengvidhya V, Welker D, Hughes J, Goh Y, Benson A, Baldwin K, Lee JH, Diaz-Muniz I, Dosti B, Smeianov V, Wechter W, Barabote R, Lorca G, Altermann E, Barrangou R, Ganesan B, Xie Y, Rawsthorne H, Tamir D, Parker C, Breidt F, Broadbent J, Hutkins R, O’Sullivan D, Steele J, Unlu G, Saier M, Klaenhammer T, Richardson P, Kozyavkin S, Weimer B, Mills D. Comparative Genomics of the Lactic Acid Bacteria. 2006 Proc Natl Acad Sci U S A. 103:15611-15616.

Ventura M, Canchaya C, Bernini V, Altermann E, Barrangou R, McGrath S, Claesson MJ, Li Y, Leahy S, Walker CD, Zink R, Neviani E, Steele J, Broadbent J, Klaenhammer TR, Fitzgerald GF, O’toole PW, van Sinderen D.2006. Comparative Genomics and Transcriptional Analysis of Prophages Identified in the Genomes of Lactobacillus gasseri, Lactobacillus salivarius and Lactobacillus casei. Appl Environ Microbiol. 72:3130 3146.

Refereed Journal Articles 2005

Altermann, E., W.M. Russell, M.A. Azcarate-Peril, R. Barrangou, B.L. Buck, O. McAuliffee, N. Souther, A. Dobson, T. Duong, M. Callanan, S. Lick, A. Hamrick, R. Cano and T.R. Klaenhammer. 2005. Complete Genome Sequence of the Probiotic Lactic Acid Bacterioum Lactobacillus acidophilus NCFM. PNAS 102(11)3906-3912.

Doucet, D. and E.A. Foegeding. 2005. Gel Formation of Peptides Produced by Extensive Enzymatic Hydrolysis of B-Lactoglobulin. Biomacromolecules 6:1140-1148.

McGuffey, M.K., K.L. Epting, R.M. Kelly and E.A. Foegeding. 2005. Denaturation and Aggregation of Three a-Lactalbumin Preparations at Neutral pH. J. Agric. Food Chem. 53:3182-3190.

Resch, J.J., C.R. Daubert, E.A. Foegeding. 2005. The Effects of Acidulant Type on the Rheological Properties of beta-Lactoglobulin Gels and Powders Derived From These Gels. Food Hydrocolloids 19:851-860

Refereed Journal Articles 2004

Altermann, E., L.B. Buck, R. Cano, and T.R. Klaenhammer. 2004. Identification and Phenotypic Characterization of the Cell-Division Protein CdpA. Gene 342:189-197.

Avsar, Y.K., Y. Karagul-Yuceer, M.A. Drake, T. Singh, Y. Yoon, and K.R. Cadwallader. 2004. Characterization of Nutty Flavor in Cheddar Cheese. J. Dairy Sci. 87:1999-2010.

Azcarate-Peril, M.A., E. Altermann, R.L. Hoover-Fitzula, R.J. Cano, and T.R. Klaenhammer. 2004. Identification and Inactivation of Genetic Loci Involved with Lactobacillus acidophilus Acid Tolerance. Appl. Environ. Microbiol. 70:5315-5322.

Broadbent, J.R., S. Gummala, J.E. Hughes, M.E. Johnson, S.A. Rankin, and M.A. Drake. 2004. Overexpression of Lactobacillus casei D-Hydroxyisocaproic Acid Dehydrogenase in Cheddar Cheese. Appl. Environ. Micro. 70: 4814-4820.

Drake, M.A. 2004. Defining Dairy Flavors. J. Dairy Sci. 87:777-784.

Eissa, Ahmed S., S. Bisram and S.A. Khan. 2004. Polymerization and Gelation of Whey Protein Isolates at Low pH Using Transglutaminase Enzyme. J. Agric. Food Chem. 52:4456-4464.

Evans, M.R., B. Swaminathan, L.M. Graves, E. Altermann, T.R. Klaenhammer, R. Fink, S. Kernodle, S. Kathariou. 2004. Genetic Markers Unique to Listeria monotogenes Serotype 4b Differentiate Epidemic Clone II (Hot Dog Outbreak Strains) from Other Lineages. Appl. Environ. Microbiol. 70(4):2383-2390.

Sturino, J.M. and T.R. Klaenhammer. 2004. Antisense RNA Targeting of Primase Interferes with Bacteriophage Replication in Streptococcus thermophilus. Appl. Environ. Microbiol. 70(3):1735-1743.

Truong, V-D, D.A. Clare, G.L. Catignani and H.E. Swaisgood. 2004. Crosslinking and Rheological Changes of Whey Proteins Treated with Microbial Transglutaminase. J Agric. Food Chem. 52:170-1176.

Young, N., M.A. Drake, K. Lopetcharat, M. McDaniel. 2004. Preference Mapping of Cheddar Cheeses. J. Dairy Sci. 87:11-19.

Zhong, Q., C.R. Daubert. 2004. Kinetics of Rennet Casein gelation at Different Cooling Rates. J. Colloid and Interface Science 279:88-94.

Zhong, Q., C.R. Daubert, O.D. Velev. 2004. Cooling Effects on a Model Rennet Casein Gel System: Part I. Rheological Characterization. Langmuir 20:7399-7405.

Zong, Q., C.R. Daubert, O.D. Valev. 2004. Cooling Effects on a Model Rennet Casein Gel System: Part II. Permeability and Microscopy. Langmuir 20:7406-7411.

Zhong, Q., C.R. Daubert and B.E. Farkas. 2004. Cooling Effects on Processed Cheese Functionality. J. Food Process Eng. 27:392-412.

Refereed Journal Articles 2003

Altermann, E., and T.R. Klaenhammer. 2003. GAMOLA a new local solution for sequence annotation and analyzing draft and finished prokayotic genomes. OMICS 71: 161-169.

Andrus, J.M., S.W. Bowen, T.R. Klaenhammer, and H.M. Hassan. 2003. Molecular characterization and functional analysis of the maganese-containing superoxide dismutase gene (sodA) from Streptococcus thermophilus AO54. Arch. Biochem. Biophys. 420:103-113.

Barrangou, R., E. Altermann, R. Hutkins, R. Cano, and T. Klaenhammer. 2003. Functional and comparative genomic analyses of an operon involved in fructooligosaccharide utilization by Lactobacillus acidophilus. Proc. Nat. Acad. Sci. USA. 100:8957-8962.

Carunchia, M., J.D. Parker, M.A. Drake and D.K. Larick. 2003. Determining flavor and flavor variability in commercially produced liquid Cheddar whey. J. Dairy Sci. 86(2):439-448.

Carunchia-Whetstine, M., Y. Karagul-Yuceer, Y.K. Avsar and M.A. Drake. 2003. Aroma-active components of fresh goat cheeses. J. Food Sci. 68:2441-2447.

Clare, D.A., G.L. Catignani and H.E. Swaisgood. 2003. Biodefense properties of milk: the role of antimicrobial proteins and peptides. Current Pharmaceutical Design 9(16):1239-1255.

Coronel, P., J. Simunovic and K.P. Sandeep. 2003. Temperature profiles within milk after heating in a continuous-flow tubular microwave system operating at 915 MHz. J. Food Sci. 68(6):1976-1981.

Doucet, D., D.E. Otter, S.F. Gauthier and E.A. Foegeding. 2003. Enzyme-induced glation of extensively hydrolyzed whey proteins by Alcalase: peptide identification and determination of enzyme specificity. J. Agric. Food Chem. 51:6300-6308.

Doucet, D., S.F. Gauthier, D.E. Otter and E.A. Foegeding. 2003. Enzyme-induced gelation of extensively hydrolyzed whey proteins by Alcalase: comparison with the platein reaction and characterization of interactions. J. Agric. Food Chem. 51:6036-6042.

Drake, M.A. and G.V. Civille. 2003. Flavor Lexicons. Comp. Rev. Food Sci. 2(1):33-40.

Drake, M.A., P.D. Gerard, J.P. Kleinhenz and W.J. Harper. 2003. Application of an electronic nose to correlate with descriptive sensory analysis of Cheddar cheese. Lebensm.-Wiss. Technologie 36(1):13-20.

Glenn, T.A. and C.R. Daubert. 2003. A mixer viscometry approach for pilot-scale blending device. J. Food Proc. Eng. 26:1-16.

Glenn, T.A., C.R. Daubert, B.E. Farkas and L.A. Stefanski. 2003. A statistical analysis of creaming variables impacting process cheese melt quality. J. Food Quality. 26(4):299-321.

Karagul-Yuceer, Y., M.A. Drake and K.R. Cadwallader. 2003. Aroma active components of liquid Cheddar whey. J. Food Science. 68:2115-1219.

Karagul-Yuccer, Y., K. Vlahovich, M.A. Drake and K.R. Cadwallader. 2003. Characteristic aroma components of rennet casein. J. Agric. Food Chem. 51:6797-6801.

Leach, M.R., B.E. Farkas and C.R. Daubert. 2003. Rheological characterization of process cheese using tube viscometry. J. International Food Properties. 6(2):259-267.

Lu, J., F. Breidt, H.P. Fleming, E. Altermann, and T.R. Klaenhammer. 2003. Isolation and characterization of a Lactobacillus plantarum bacteriophage, phi JL-1, from a cucumber fermentation. International Journal of Food Microbiology, 84:225-235.

Rehman, S.U., N. Farkye and M.A. Drake. 2003. Effects of standardization of whole milk with dry milk protein concentrate on the yield and ripening of reduced-fat Cheddar cheese. J. Dairy Science 86:1608-1615.

Rehman, S.U., Farkye, N. and M.A. Drake. 2003. The effect of application of cold natural smoke on the ripening of smoked Cheddar cheese. J. Dairy Science. 86:1910-1917.

Reid, G., Sanders, M.E., Gaskins, H.R., Gibson, G.R., Mercenier, A., Rastall, R., Roberfroid, M., Rowland, I., Cherbut, C., and Klaenhammer, T.R. 2003. New scientific paradigms for probiotics and prebiotics. J. Clin. Gastroenterology 37:105-118.

Roberts, R.J., M. Belfort, T. Bestor, A.S. Bhagwat, T.A. Bickle, J. Bitinaite, R.M. Blumenthal, S.K. Degtyarev, D.T.F. Dryden, K. Dybvig, K. Firman, E.S. Gromova, R.I. Gumport, S.E. Halford, S. Hattman, J. Heitman, D.P. Hornby, A. Janulaitis, A. Jeltsch, J. Josephsen, A. Kiss, T.R. Klaenhammer, I. Kobayashi, H. Kong, D.H. Krger, S. Lacks, M.G. Marinus, M. Miyahara, R.D. Morgan, N.E. Murray, V. Nagaraja, A., A. Piekarowicz, A. Pingoud, E. Raleigh, D.N. Rao, N. Reich, V.E. Repin, E.U. Selker, P.-C. Shaw, D.C. Stein, B.L. Stoddard, W. Szybalski, T.A. Trautner, J.L. Van Etten, J.M.B. Victor, G.G. Wilson, and S.Y. Xu, S.-Y. 2003. A nomenclature for restriction enzymes, DNA methyltransferases, homing endonucleases and their genes. Nucleic Acids Research 31:1805-1812.

Singh, T., M.A. Drake and K.R. Cadwallader. 2003. Flavor of Cheddar cheese: a chemical and sensory perspective. Compr. Rev. Food Sci. 2:139-162.

Ventura, M., C. Canchaya, V. Meylan, T.R. Klaenhammer, and R. Zink. 2003. Analysis, characterization, and loci of the tuf genes in Lactobacillus and Bifidobacterium species and their direct application for species evaluation. Appl. Environ. Microbiol. 69:6908-6922.

Refereed Journal Articles 2002

Anderson, A.D., C.R. Daubert and B.E. Farkas. 2002. Rheological characterization of skim milk stabilized with carrageenan at high temperatures, J. Food Sci. 67(2):649-652.

Barrangou, R., S.S. Yoon, F. Breidt Jr., H.P. Fleming and T.R. Klaenhammer. 2002. Characterization of six Leuconostoc fallax bacteriophages isolated from an industrial sauerkraut fermentation. Appl. Environ. Microbiol. 68(11)5452-5458.

Barrangou, R., S.S. Yoon, F. Breidt Jr., H.P. Fleming and T.R. Klaenhammer. 2002. Identification and characterization of Leuconostoc fallax strains isolated from an industrial sauerkraut fermentation. Appl. Environ. Microbiol. 68(6)2877-2877.

Burke, M.D., S.Y. Ha, M.A. Pysz and S.A. Khan. 2002. Rheology of protein gels synthesized through a combined enzymatic and heat treatment method. International J Biological Macromolecules 31(1-3):37-44.

Drake, M.A., P.D. Gerard, S. Wright, K.R. Cadwallader and G.V. Civille. 2002. Cross validation of a sensory language for Cheddar cheese. J. of Sensory Studies. 17:215-229.

Durmaz, E., S.M. Madsen, H. Israelsen and T.R. Klaenhammer. 2002. Lactococcus lactis lytic bacteriophages of the P335 group are inhibited by overexpression of a truncated CI repressor. 2002. J. Bacteriol. 184:6532-6543.

Foegeding, E.A., J.P. Davis, D. Doucet and M.K. McGuffey. 2002. Advances in modifying and understanding whey protein functionality. 2002. Trends Fd. Sci. and Technology 13:151-159.

Gwartney, E.A., E.A. Foegeding and D.K. Larick. 2002. The texture of commercial full-fat and reduced-fat cheese. J. Food Sci. 67(2)812-816.

Hayes, W.W., C.H. White and M.A. Drake. 2002. Sensory aroma characteristics of milk spoilage by Pseudomonas species. J. Food Sci. 67:861-867.

Hudson, H.M. and C.R. Daubert. 2002. Functionality comparison between derivatized whey proteins and a pregelatinized starch. J. Texture Stud. 33(4):297-314.

Karagul-Yuccer, Y., K.R. Cadwallader and M.A. Drake. 2002. Identification of volatile components of stored nonfat dried milk. J. Agric. Food Chem. 50:305-312.

Klaenhammer, T.R., E. Altermann, F. Arigoni, A. Bolotin, F. Breidt, J. Broadbent, R. Cano, S. Chaillou, J. Deutscher, M. Gasson, M. van de Guchte, J. Guzzo, A. Hartke, T. Hawkins, P. Hols, R. Hutkins, M. Kleerebezem, J. Kok, O. Kuipers, M. Lubbers, E. Maguin, L. McKay, D. Mills, A. Nauta, R. Overbeek, H. Pel, D. Pridmore, M. Saier, D. van Sinderen, A. Sorokin, J. Steele, D. O’Sullivan, W. de Vos, B. Weimer, M. Zagorec and R. Siezen. 2002. Discovering lactic acid bacteria by genomics. Antonie van Leeuwehoek 82:29-58.

Luck, P.J., Bray, N. and E.A. Foegeding. 2002. Factors determining yield stress and overrun of whey protein foams. J. Food Sci. 67(5)1677-1681.

Pernell, C.W., E.A. Foegeding, P.J. Luck and J.P. Davis. 2002. Properties of whey and egg white protein foams.Colloids and Surfaces A: Physicochemical and Engineering Aspects 204 9-21.

Pernell, C.W., P.J. Luck, E.A. Foegeding and C.R. Daubert. 2002. Heat-induced changes in angel food cakes containing egg-white protein or whey protein isolate. J. Food Sci. 67(8)2945-2951.

Resch, J.J. and C.R. Daubert. 2002. Rheological and physicochemical properties of derivitized whey protein concentrate powders. J. International Food Properties 5(2):419-434.

Sturino J.M. and T.R. Klaenhammer. 2002. Expression of antisense RNA targeted against Streptococcus thermophilus bacteriophages. Appl. Environ. Microbiol. 68(2)588-596.

Truong, V.D., C.R. Daubert, M.A. Drake and S.R. Baxter. 2002. Vane rheometry for textural characterization of cheddar cheeses: correlation with other instrumental and sensory measurements. LWT. 35(4):305-314.

Tuler, T.R., M.J. Callanan and T.R. Klaenhammer. 2002. Overexpression of peptidases in Lactococcus and evaluation of their release from leaky cells. J. Dairy Sci. 85(10)2438-2449

Wilcox, C.P., D.A. Clare, V.W. Valentine and H.E. Swaisgood. 2002. Immobilization and utilization of the recombinant fusion proteins trypsin-streptavidin and streptavidin-transglutaminase for modification of whey protein isolate functionality. J. Agric. Food Chem. 50(13)3723-3730.

Wilcox, C.P. and H.E. Swaisgood. 2002. Modification of the rheological properties of whey protein isolate through the use of an immobilized microbial transglutaminase. J. Agric. Food Chem. 50(20)5546-5551.

Zhao, F., D.A. Clare, G.L. Catignani and H.E. Swaisgood. 2002. Purification and characterization of the fusion protein trypsin-streptavidin expressed in Excherichia coli. J. Protein Chem. 21(6)413-418.

Refereed Journal Articles 2001

Brindisi J. A., J. D. Parker, L. G. Turner and D. K. Larick. 2001. Chemical compound profiles of hydrolyzed milk samples after treatment with commercial enzymes. J Food Sci.

Clare, D. A., V. W. Valentine, G. L. Catignani and H. E. Swaisgood. 2001. Molecular design, expression, and affinity immobilization of a trypsin-streptavidin fusion protein. Enzyme Microb. Technol. 28:483-491.

Drake, M. A., S. C. Mclngvale, K. R. Cadwallader, and G. V. Civille. 2001. Development of a descriptive sensory language for Cheddar cheese. J. Food Sci. 66:1422-1427.

Drake, M. A., P. D. Gerard, S. Wright, K. R. Cadwallader, and G. V. Civille. 2001. Cross validation of a sensory language for Cheddar cheese. Journal of Sensory Studies.

McGuffey, M. K. and E. A. Foegeding. 2001. Electrostatic effects on the physical properties of particulate whey protein isolate gels. J. Texture Studies 32:285-305.

Russell, W. M. and T. R. Klaenhammer. 2001. An efficient system for directed integration into the Lactobacillus acidophilus and Lactobacillus gasseri chromosome via homologous recombination. Appl. Environ. Microbiol. 67:4361-4364.

Russell, W. M. and T. R. Klaenhammer. 2001. Identification and cloning of gusA, encoding a new glucuronidase from Lactobacillus gasseri ADH. Appl. Environ. Microbiol. 67:1253-1267.

Sanders, M. E. and T. R. Klaenhammer. 2001. The Scientific Basis of Lactobacillus acidophilus NCFM Functionality as a Probiotic. J. Dairy Sci. 84:319-331

Suriyaphan, 0., M. A. Drake, X. Q. Chen and K. R. Cadwallader. 2001. Characteristic Aroma Components of British Farmhouse Cheddar cheese. J. Agric. Food Chem. 2001 49:1382-1387.

Tomaino R. M., Parker J. D. and Larick D. K. 2001. Analysis of Free Fatty Acids in Whey Products by Solid-Phase Microextraction. J. Agric. Food Chem. 49(8)3993-3998.

Truong, V. D. and Daubert, C.R. 2001. Textural Characterization of Cheeses using Vane Rheometry and Torsion Analysis. J. Food Science 66(5):716-721.

Vardhanabhuti, B., E. A. Foegeding, M. K. McGuffey, C. R. Daubert, and H. E. Swaisgood. 2001. Gelation of dispersions containing polymerized and native whey protein isolate. Food Hydrocolloids 15:165-175.

Refereed Journal Articles 2000

Clare, D.A. and H. E. Swaisgood. 2000. Bioactive Milk Peptides: A Prospectus. Journal of Dairy Science. 83:1187-1195.

Hudson, H.M., C.R. Daubert and E.A. Foegeding. 2000. Rheological and physical properties of derivitized whey protein isolate powders. J. Agric. Food Chem. 48(8):3112-3119.

Ikeda, S., E. A. Foegeding and C. C. Hardin. 2000. Phospholipid/Fatty acid-induced secondary structural change in B-lactoglobulin during heat-induced gelation. J. Agric. Food Chem. 48:605-610.

Koo, K. and L. Jaykus. 2000. A modified method to detect PCR products by 5′ nuclease activity and an asymmetric fluorogenic probe set. BioTechniques. 29:690-694.

Koo, K. and L. Jaykus. 2000. Selective amplification of Bacillus cereus 16SrRNA: Use of a DNA primer containing three consecutive mismatched basis near its 3′ terminus to reduce false positive signals. Lett. Appl. Microbiol. 31:187-192.

Kullen, M.J. and T.R. Klaenhammer. 2000. Genetic modification of intestinal lactobacilli and bifidobacteria. Mol. Biol. 2:41-50.

Kullen, M.J., R. B. Sanozky-Dawes, D. C. Crowell and T. R. Klaenhammer. 2000. Use of DNA sequence of variable regions of the 16SrRNA gene for rapid and accurate identification of bacteria in the Lactobacillus acidophilus complex. J. Appl. Microbiol. 89:511-518.

Lucore, L.A., M.A. Cullison, and L. Jaykus. 2000. Immobilization with metal hydroxide as a means to concentrate foodborne bacteria for detection by cultural and molecular methods. Appl. Environ. Microbiol. 66:1769-1776.

McIngvale, S.C., X. Q. Chen, J. L. McKillip and M. A. Drake. 2000. Effect of contamination point and storage temperature on survival of Escherichia coli O157:H7 in fermented buttermilk. J. Food Protection. 63:441-444.

McKillip, J. L., L. A. Jaykus and M. A. Drake. 2000. A comparison of methods for the detection of Escherichia coli O157:H7 from artificially contaminated dairy products using PCR. J. Applied Micro. 89:49-55.

McKillip, J. L., L. A. Jaykus and M. A. Drake. 2000. A comparison of methods for the detection of Escherichia coli 0157:H7 from artificially contaminated dairy products using PCR. J. Appl. Microbiol. 89:49-55.

McKillip, J. L.and M. A. Drake. 2000. Molecular beacon-PCR detection of Escherichia coli O157:H7 in milk. J. Food Prot. 63:855-859.

Mleko, S. and E. A. Foegeding. 2000. pH-induced aggregation and weak gel formation of whey protein polymers. J. Food Sci. 65:139-143.

Mleko, S. and E. A. Foegeding. 2000. Physical properties of rennet casein gels and processed cheese analogs containing whey proteins. Milchwissenschaft 55(9):513-516.

Park, O. and J. C. Allen. 2000. Antigenicity of casein phosphopeptides prepared with immobilized glutamic acid-specific endopeptidase or trypsin. Nutrition Research. 20(3):359-370.

Pernell, C. W., E. A. Foegeding and C. R. Daubert. 2000. Measurement of the yield stress of protein foams by vane rheometry. J. Food Sci. 65:110-114.

Rich, L. M. and E. A. Foegeding. 2000. Effect of sugars on whey protein isolate gelation. J. Agric. Food Chem. 48:5046-5052.

Suriyaphan, O., M. A. Drake, X. Q. Chen and K. R. Cadwallader. 2000. Characteristic Aroma Components of British Farmhouse Cheddar cheese. J. Agric. Food Chem. In Press.

Walker S. A. and T. R. Klaenhammer. 2000. Leaky Lactococcus cultures that externalize enzymes and antigens independently of culture lysis and secretion and export pathways. Appl. Environ. Microbiol. 67:251-259.

Walker, S. A., and T. R. Klaenhammer. 2000. An explosive antisense RNA strategy to prevent the proliferation of a lytic, lactococcal bacteriophage. Appl. Environ. Microbiol. 66:310-319.

Refereed Journal Articles 1999

Drake, M. A. 1999. Evaluating sensory quality of cheese:beyond good versus bad. Dairy Pipeline. 11(4)5-7.

Huang, X. L., G. L. Catignani, and H. E. Swaisgood. 1999. Modification of rheological properties of whey protein isolates by limited proteolysis. Nahrung/Food 43:79-85.

Ikeda, S. and E. A. Foegeding. 1999. Dynamic viscoelastic properties of thermally induced whey protein isolate gels with added lecithin. Food Hydrocolloids 13:245-254.

Ikeda, S. and E. A. Foegeding. 1999. Effects of lecithin on thermally-induced whey protein isolate gels. Food Hydrocolloids 13:239-244.

Ikeda, S., E. A. Foegeding, and T. Hagiwara. 1999. Rheological study on fractal nature of protein gel structure. Langmuir 15:8584-8589.

Klaenhammer, T. R. 1999. Probiotic bacteria: today and tomorrow. J. Nutrition. 14:1S-2S.

Klaenhammer, T. R. and M. J. Kullen. 1999. Selection and design of probiotics. International Journal of Food Microbiology 50:45-58.

Kullen, M. J. and T. R. Klaenhammer. 1999. Identification of the pH-inducible, proton-translocating F1F0-ATPase (atpBEFHAGDC) operon of Lactobacillus acidophilus by differential display: gene structure, cloning and characterization. Molecular Microbiology 33:1152-1161.

Li, H., A. D. Errington, and E. A. Foegeding. 1999. Isostrength comparison of large-strain (fracture) rheological properties of egg white and whey protein gels: J. Food Sci. 64:893-898.

McKillip, J. L .and M. A. Drake. 1999. Molecular beacon-PCR detection of Escherichia coli O157:H7 in milk. J. Food Prot. In Press.

McKillip, J.L., L. Jaykus, and M. A. Drake. 1999. Nucleic acid persistence in heat-killed Escherichia coli 0157:H7 from contaminated skim milk. J. Food Prot., 62:839-844.

McKillip, J. L., L. A. Jaykus, and M. A. Drake. 1999. Nucleic acid persistence in heat-killed Escherichia coli O157:H7 from artificially contaminated skim milk. J. Food Protection. 62(8):839-844.

Mleko, S. and E. A. Foegeding. 1999. Formation of whey protein polymers: Effects of a two-step heating process on rheological properties. J. Texture Stud. 30:137-149.

Swaisgood, H. E., V. W. Valentine, D. A. Clare, X. L. Huang, and G. L. Catignani. 1999. Design of recombinant enzymes for preparation of bioreactors used for protein modification. Proceedings of the first International Symposium on Enzymatic Protein Processing, Noordwijkerhout, The Netherlands, W. van Hartingsveldt and H. Gruppen, ed.

Vardhanabhuti, B. and E. A. Foegeding. 1999. Rheological properties and characterization of polymerized whey protein isolate. J. Agric. Food Chem. 47:3649-3655.

Walker, D. C, H. S. Girgis, and T. R. Klaenhammer. 1999. The groELS chaperone operon of Lactobacillus johnsonii. Appl. Environ. Microbiol. 65: 3033-3041.

Wang, Q., J. C. Allen, and H. E. Swaisgood. 1999. Binding of lipophilic nutrients to B-lactoglobulin prepared by bioselective adsorption. J. Dairy Sci. 82:257-264.

Wang, Q., J. C. Allen, and H. E. Swaisgood. 1999. Binding of lipophilic nutrients to B-lactoglobulin prepared by bioselective adsorption. J. Dairy Sci. 82:257-264.

Yuceer, Y. K., P. C. Coggins, J. C. Wilson, and C. H. White. 1999. Carbonated yogurts sensory properties and consumer acceptance. J. Dairy Sci. 82:1394-1398.

Refereed Journal Articles 1998

Allison, G. E. and T. R. Klaenhammer. 1998. Phage resistance mechanisms in lactic acid bacteria. Int. Dairy Journal. 8:207-226.

Beard, B. M., B. W. Sheldon, and P. M. Foegeding. 1998. Thermal Resistance of Bacterial Spores in Milk-based Beverages Supplemented with Nisin. J. Food Prot.

Djordjevic, G. M. and T. R. Klaenhammer. 1998. Genes and gene expression in Lactococcus bacteriophages. Int. Dairy Journal. 7:489-508.

Djordjevic, G. M. and T. R. Klaenhammer. 1998. Inducible gene expression systems in Lactococcus lactis. Molecular Biotechnology 9:127-139.

Djordjevic, G. M., and T. R. Klaenhammer. 1998. A method for mapping phage-inducible promoters for use in bacteriophage-triggered defense systems. Methods in Cell Sci.

Huang, X. L., G. L. Catignani and H. E. Swaisgood. 1998. Modification of rheological properties of whey protein isolates by limited proteolysis. Nahrung-Food.

Klaenhammer, T. R. 1998. Functional activities of Lactobacillus probiotics: genetic mandate. Int. Dairy. Journal. 8:497-506.

Klaenhammer, T.R., J. F. Connelly. R., Fitzgerald, C. Stanton, and R.P.Ross, ed. 1998. Special Issue-Functional Foods Designer Foods for the Future. Int. Dairy Journal. Vol 5-6

Lee, P and H. E. Swaisgood. 1998. Cloning and expression of a streptavidinlipase fusion gene in Escherichia coli and characterization of the immobilized fusion protein. Enzyme Microb. Technol. 22:246-254.

McKillip, J. L., Jaykus, L., and Drake, M. A. 1998. rRNA stability in heat-killed and UV-irradiated enterotoxigenic Staphylococcus aureus and Escherichia coli O157:H7. Appl. Environ. Microbiol. 64:4264-4268.

McKillip, J. L., Jaykus, L., and Drake, M. A. 1998. Nucleic acid persistence in heat-killed Escherichia coli O157:H7 from contaminated skim milk. J. Food Prot.

O’Sullivan, D. J., and T. R. Klaenhammer. 1999. Control of expression of LlaI restriction in Lactococcus lactis. Mol. Microbiol. 27:1009-1020.

Park, O., H. E. Swaisgood and J. C. Allen. 1998. Calcium binding of phosphopeptides derived from hydrolysis of as-casein or B-casein using immobilized trypsin. J. Dairy Sci. 81:2850-2857.

Park, O., and J. C. Allen. 1998. Preparation of phosphopeptides from as-casein or B-casein using immobilized glutamic acid-specific endopeptidase and characterization of their calcium binding. J. Dairy Sci. 81:2858-2865.

Walker, S. A., C. S. Dombroski, and T. R. Klaenhammer. 1998. Common elements regulating gene expression in temperate and lytic bacteriophages of Lactococcus species. Appl. Environ. Microbiol. 64:1147-1152.

Walker, S. A., and T. R. Klaenhammer. 1998. Molecular characterization of a phage-inducible middle promoter and its transcriptional activator from the lactococcal bacteriophage f31. J. Bacteriol. 180:921-931.

Wandling, L. R., B. W. Sheldon, and P. M. Foegeding. 199X. Nisin in Milk Sensitizes Bacillus spores to Heat and Prevents Recovery of Survivors. J. Food Prot. (In Review)

Wang, Q., J. C. Allen, and H.E. Swaisgood. 1999. Binding of lipophilic nutrients to B-lactoglobulin prepared by bioselective adsorption. J. Dairy Sci. 82:257-264.

Wang, Q., J. C. Allen, and H.E. Swaisgood. 1998. Protein concentration dependence of palmitate binding to B-lactoglobulin. J. Dairy Sci. 81: 76-81.

Refereed Journal Articles 1997-96

Allison, G. E., and T. R. Klaenhammer. 1996. Functional analysis of the gene encoding immunity to lactacin F, lafI, and its use as a Lactobacillus-specific, food-grade genetic marker. Appl. Environ. Microbiol. 62:4450-4460.

Darquea, D., H. E. Swaisgood and P. M. Foegeding. 1997. Development and characterization of a bioselective adsorption matrix for removal of Bacillus cereus spores from buffer and milk. Lebensmittel-Wissenschaft Technol. 30:786-792.

Dinsmore, P. K., and T. R. Klaenhammer. 1997. Molecular characterization of a genomic region in a Lactococcus bacteriophage that is involved in its sensitivity to the phage defense mechanism AbiA. J. Bacteriol. 179:2949-2957.

Djordjevic, G. M., D. J. OUSullivan, S. A. Walker, M. A. Conkling, and T. R. Klaenhammer. 1997. Triggered-suicide system designed as a defense against bacteriophages. J. Bacteriol. 179:6741-6748.

Djordjevic, G. M. and T. R. Klaenhammer. 1997. Bacteriophage-triggered defense systems: phage adaptation and design improvements. Appl. Environ. Microbiol. 63:4370-4376.

Dubey, U. K. and C. H. White. 1997. Ice Cream Shrinkage: A Problem for Ice Cream Industry. J. Dairy Sci. 80:3439-3444.

Haque, Z. U. and M. Sharma. 1997. Thermal gelation of beta-lactoglobulin AB purified from Cheddar whey: (1) Effect of pH on association as observed by dynamic light scattering. J. Agric. Food Chem. 45:2958-2963.

Heddleson, R. A., J. C. Allen, Q. Wang and H. E. Swaisgood. 1997. Purity and yield of beta-lactoglobulin isolated by an all-trans-retinal bioaffinity column. J. Agric. Food Chem., 45(7):2369-72.

Heddleson, R. A., O. Park, and J. C. Allen. 1997. Immunogenicity of casein phosphopeptides derived from tryptic hydrolysis of beta-casein. J. Dairy Sci., 80(9):1971-1976.

Heddleson, R. A., and J. C. Allen. 1997. Relative immunogenicity of beta-lactoglobulin, bovine serum albumin, and a model acid whey product. Nutr. Res. 17(3):505-514.

Huang, X. L., G. L. Catignani and H. E. Swaisgood. 1996. Comparison of the properties of trypsin immobilized on two Celite derivatives. J. Biotechnol. 53:21-27.

Huang, X. L., G. L. Catignani and H. E. Swaisgood. 1996. Improved emulsifying properties of beta-barrel domain peptides obtained by membrane-fractionation of a limited tryptic hydrolysate of beta-lactoglobulin. J. Agric. Food Chem. 44:3437-3443.

Huang, X. L., G. L. Catignani and H. E. Swaisgood. 1997. Microscale method for determining foaming properties of protein. J. Food Sci. 62:1028-30,1060.

Huang, X. L., M. K. Walsh, and H. E. Swaisgood. 1996. Simultaneous isolation and immobilization of streptavidin-b-galactosidase: some kinetic characteristics of the immobilized enzyme and regeneration of bioreactors. Enzyme Microb. Technol. 19: 378-383.

Lee, P. and H. E. Swaisgood. 1997. Characterization of a chemically conjugated lipase bioreactor. J. Agric. Food Chem. 45: 3350-3356

Lee, P. and H. E. Swaisgood. 1997. Modification of milkfat physical properties by immobilized Pseudomonas fluorescens lipase. J. Agric. Food Chem. 45:3343-3349.

Nwosu, C. V. and L. C. Boyd. 1997. Positional Distribution of Fatty Acids on Triacylglycerols of Menhaden (Brevoortia Tyrannis) and Salmon (Salmo Salar) Oils. J. Food Lipids. 4:65-73.

Nwosu, C. V., L. C. Boyd, and B. Sheldon. 1997. Effects of Fatty Acid Composition of Phospholipids on their Antioxidant Properties and Activity Index. J. Am. Oil Chem. Soc. 74:293-297.

Sanders, M. E., D. C. Walker, K. M. Walker, K. Aoyama, and T.R. Klaenhammer. 1996. Performance of commercial cultures in fluid milk applications. J.Dairy Sci. 79:943-955.

Sherwin, C. P. and Foegeding, E. A. 1997. The effects of CaCl2 on aggregation of whey proteins. Milchwissenschaft 52:93-96.

Walker, D. C., K. Aoyama, and T. R. Klaenhammer. 1996. Electrotransformation of Lactobacillus acidophilus group A1. FEMS Microbiol. Lett. 138:233-237.

Walker, S. A., C. S. Dombroski, and T. R. Klaenhammer. 1998. Common elements regulating gene expression in temperate and lytic bacteriophages of Lactococcus species. Appl. Environ. Microbiol. 64:1147-1152.

Walker, S. A., and T. R. Klaenhammer. 1998. Molecular characterization of a phage-inducible middle promoter and its transcriptional activator from the lactococcal bacteriophage phi31. J. Bacteriol. 180:921-931.

Wang, Q., J. C. Allen and H. E. Swaisgood. 1997. Binding of retinoids to beta-lactoglobulin isolated with bioselective adsorption. J. Dairy Sci. 80:1047-1053.

Wang, Q., J. C. Allen, and H. E. Swaisgood. 1997. Binding of Vitamin D and cholesterol to beta-lactoglobulin. J. Dairy Sci. 80:1054-1059.