Agarwal, S., J. R. Powers, B. G. Swanson, S. Chen and S. Clark. 2008. Influence of Salt to Moisture Ratio on Starter Culture and Calcium Lactate Crystal Formation. J. Dairy Sci. 91:1-14.
Lim, S.Y., B. G. Swanson and S. Clark. 2008. High Hydrostatic Pressure Modification
of Whey Protein Concentrate for Improved Functional Properties. J. Dairy
Sci. 91(4): 1299-1307.
Lim, S.Y., C. F. Ross, B. G. Swanson and S. Clark. 2008. High Hydrostatic
Pressure Modification of Whey Protein Concentrate for Improved Body and
Texture of Lowfat Ice Cream. J. Dairy Sci. 91(4): 1308-1316.
Buranasompob, A., J. Tang, J.R. Powers, J. Reyes, S. Clark, and B.G. Swanson.
2007. Lipoxygenase activity in walnuts and almonds. LWT-Food
Sci. and Tech. 40(5):893-899.
Harte, F., S. Clark and G.V. Barbosa-Cánovas. 2007. Yield
stress for initial firmness determination on yogurt. J. Food Eng. 80:990-995.
Juliano P., S. Clark, T. Koutchma, M. Ouattara, J.W. Mathews, C. P. Dunne,
G.V. Barbosa-Cánovas. 2007. Consumer and trained panel
evaluation of high pressure thermally treated scrambled egg patties. J.
Food Quality. 30:57-80.
San Martin-Gonzalez, M.F., J.J. Rodriguez, S. Clark, B.G. Swanson, and G.V.
Barbosa-Canovas. 2007. Yield, composition and rheological characteristics
of cheddar cheese made with high pressure
processed milk. L W. T. 40:697-705.
Agarwal, S., J.R. Powers, B. G. Swanson, S. Chen and S. Clark. 2006.
Cheese pH, Protein Concentration and Formation of Calcium Lactate
Crystals. J. Dairy Sci. 89:4144-4155.
Agarwal, S., K. Sharma, B. G. Swanson, G. U. Yuksel and S. Clark. 2006.
Non-starter lactic acid bacteria biofilms and calcium lactate crystals
in Cheddar cheese. J. Dairy Sci. 89:1452-1466.
Clark, S., A. McCurdy, D. Smith and S. Roy. 2006. Assessment
of the Joint Food Science Curriculum of Washington State University and
the University of Idaho by Graduates and Their Employers. J. Food Sci.
Education. 1:9-14.
Juliano, Pablo, B. Li, S. Clark, J.W. Mathews, C.P. Dunne, and G.V. Barbosa-Cánovas.
2006. Descriptive analysis of precooked egg products after high-pressure
processing combined with low and high temperatures. J. Food Quality. 29:505-530.
Lee, W, S. Clark and B.G. Swanson. 2006. Functional Properties
of high hydrostatic pressure-treated whey protein. J. Food Process.
Preserv. 30:488-501.
Lee, W, S. Clark and B.G. Swanson. 2006. Low fat processed cheese
food containing ultrahigh pressure-treated whey protein. J. Food
Process. Preserv. 30:164-179.
Oh J., A.R. McCurdy, S. Clark, B.G. Swanson. 2006 Stabilizing polymorphic
transitions of tristearin using diacylglycerols and sucrose polyesters.
J. Amer. Oil Chem. Soc. 82(1).
Agarwal, S., M. Costello and S. Clark. 2005. Gas flushing impacts
calcium lactate crystals in Cheddar cheese. J. Dairy Sci. 88: 3773-3783.
Blake, A. J., J.R. Powers, L.O. Luedecke and S. Clark. 2005. Enhanced
lactose cheese-milk does not guarantee calcium lactate crystals in finished
Cheddar cheese. J. Dairy Sci. 88: 2302-2311.
Liu, X., J.R. Powers, B. G. Swanson, H.H. Hill and S. Clark. 2005. Effects
of High Hydrostatic Pressure on Flavor-binding Properties of Whey Protein
Concentrate. J. Food Sci. 70 (9): 581-585..
Liu, X., J.R. Powers, B.G. Swanson, H.H. Hill and S. Clark. 2005. Modification
of whey protein concentrate hydrophobicity by high hydrostatic pressure. Innov. Food Sci. Emerg. Tech. 6: 310-317.
Oh, J.-H., A.R. McCurdy, S. Clark and B.G. Swanson. 2005. Stabilizing
polymorphic transitions of tristearin using diacylglycerols and sucrose
polyesters. J. Am. Oil Chem. Soc. 82 (1): 13-19.
Clark, S., V. Hillers and J. Austin. 2004. More Queso Fresco
made safely because of intervention. Food Protection Trends. 24(7):
35-38.
Clark, S., A.-C. Wasselin, L.O. Luedecke, and B.G. Swanson. 2004.
Stabilizer usage has greater impact on ice cream properties than high
hydrostatic pressure. J. Food Tech. 2 (1): 47-56.
Chou, Y.-E., C.G. Edwards, L.O. Luedecke, M.P. Bates and S. Clark.
2003. Nonstarter lactic acid bacteria and aging temperature
affect calcium lactate crystallization in Cheddar cheese. J. Dairy
Sci. 86(8): 2516-2524.
Costello, M., M.-S. Rhee, M.P. Bates, S. Clark, L.O. Luedecke, and D.-H.
Kang. 2003. Eleven-year trends of microbiological quality in
bulk tank milk. Food Prot. Trends. 23(5): 393-400.
Rodriguez, J.-J., D.R. Sepulveda, G.I. Olivas, H. Warner, S. Clark and G.V.
Barbosa-Canovas. 2003. Storage temperature and storage time
affect black bean and rice burrito combat ration quality. Food Qual.
Pref. 26(5): 409-424.
Sepulveda, D., J.-J. Rodriguez, G. Olivas, H. Warner, S. Clark and G.V.
Barbosa-Canovas. 2003. Storage of retort pouch beefsteak and
beef stew packaged under four headspace levels. J. Food Proc.
Preserv. 27(3): 227-242
Yang, J., A. K. Dunker, J.R. Powers, S. Clark and B.G. Swanson. 2003. Ligand
and flavor binding functional properties of beta-lactoglobulin in the molten
globule state induced by high pressure. J. Food Sci. 68(2):
444-452.
Clark, S., H. Warner, J.-J. Rodriguez, G.I. Olivas, D. Sepulveda, R. Bruins
and G.V. Barbosa-Canovas. 2002. Residual gas and storage conditions
affect sensory quality of diced pears in flexible retortable pouches. Food
Qual. Pref. 13: 153-162.
Guan, D., V. Plotka, S. Clark and J. Tang. 2002. Sensory attributes
of microwave sterilized macaroni and cheese. J. Food Proc. Preserv.
26: 307-322.
Kang, D.H., R.H. Dougherty, S. Clark and M. Costello. 2002. Catalase
activity for rapid assessment of high level total mesophilic microbial load
in milk. J. Food Sci. 67(5): 1844-1846.
Lin, S-Y. D., S. Clark, J.R. Powers, L.O. Luedecke and B.G. Swanson. 2002.
Thermal, ultra high pressure and pulsed electric field attenuation of Lactobacillus.
Part 2. Agro-FOOD-Industry Hi-Tech, Anno 13 (No 1) Jan/Feb: 6-11.
Oh, J.-H., A.R McCurdy, S. Clark and B.G. Swanson. 2002. Characterization
and thermal stability of polymorphic forms of synthesized tristearin. J.
Food Sci. 67(8): 2911-2917.
Olivas, G.I., J.-J. Rodriguez, D.R. Sepulveda, S. Clark, H. Warner and G.V.
Barbosa-Canovas. 2002. Shelf life study of retort pouch wet
pack pears combat rations packaged at selected headspaces. J. Food Proc.
Preserv. 25: 233-249.
Yang, J., A.K. Dunker, J. R. Powers, S. Clark and B.G. Swanson. 2002. Hydrophobic
probe binding of b-Lactoglobulin in the native and molten globule state
induced by high pressure as affected by pH, KIO3 and N-ethylmaleimide. J.
Agric. Food Chem. 50(19): 5207-5214.
Clark, S., H. Warner and L.O. Luedecke. 2001. Acceptability of queso
fresco cheese by traditional and non-traditional consumers. Food
Sci. Technol. Int. 7(1): 165-170.
Yang, J., A.K. Dunker, J.R. Powers, S. Clark and B.G. Swanson. 2001. b-Lactoglobulin
molten globule induced by high pressure. J. Food Agric. Chem.
49(7): 3236-3243.
Lin, S.-Y., S. Clark, J. R. Powers, L.O. Luedecke and B.G. Swanson. 2001.
Thermal, ultra high pressure, and pulsed electric field attenuation
of Lactobacillus. Part 1. Agro-Food-Industry Hi-Tech.
12(6): 19-23.
Clark, S. and J.W. Sherbon. 2000. Alphas1-casein, goat milk
composition and coagulation properties. Small Ruminant Res. 38(20):
123-134.
Clark, S. and J.W. Sherbon. 2000. Genetic variants of alphas1-casein
in goat milk: breed distribution and associations with milk composition
and coagulation properties. Small Ruminant Res. 38(20): 135-143.
Secondary content using h2 tag.
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Heading using the h3 tag
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