Faculty & Staff

Publications:

• Xu, S., Boylston, T.D., and Glatz, B.A. 2005. Conjugated linoleic acid content and organoleptic attributes of fermented milk products produced with probiotic bacteria. J. Ag. Food Chem. 53:9064-9072.
• Yulianti, F., Reitmeier, C.A., Glatz, B.A., and Boylston, T.D. 2005. Sensory, flavor and microbial analyses of raw, pasteurized and irradiated apple ciders. J. Food Sci. 70:S153-158.
• Crook, L.R., Boylston, T.D. and B.A. Glatz. 2004. Effect of gas environment and sorbate addition flavor characteristics of irradiated apple cider during storage. J. Agric. Food Chem. 52:6997-7004.
• Crook, L.R. and T.D. Boylston. 2004. Flavor characteristics of irradiated apple cider during storage: Effect of packaging materials and sorbate addition. J. Food Sci. 69:C557-563.
• Xu, S., Boylston, T.D. and B.A. Glatz. 2004. Effect of lipid source on probiotic bacteria and conjugated linoleic acid formation in milk model systems. J. Am. Oil Chem. Soc. 81: 589-595.
• Yulianti, F., Reitmeier, C.A. and T.D. Boylston. 2004. Consumer sensory evaluation and flavor analyses of pasteurized and irradiated apple cider with potassium sorbate. J. Food Sci. 69:S193-197.
• Chen, S., Bobe, G., Zimmerman, S., Hammond, E.G., Luhman, C.M., Boylston, T.D., Freeman, A.E. and D.C. Beitz. 2004. Physical and sensory properties of dairy products from cows with various milk fatty acid compositions. J. Agric. Food Chem. 52:3422-3428.
• Boylston, T.D., Vinderola, C.G., Ghoddusi, H.B. and J.A. Reinheimer. 2004. Incorporation of bifidobacteria into cheeses: Challenges and rewards. Int. Dairy J. 14: 375-387.
• Boylston, T.D. Wang, H., Reitmeier, C.A. and B.A. Glatz. 2003. Irradiation of apple cider: Impact on flavor quality. Ch. 20 In “Quality of Fresh and Processed Foods”. F. Shahidi, A.M. Spanier, C.-T. Ho, and T. Braggins, (Eds.), Kluwer Academic/Plenum Publishers, New York. pp. 281-288.
• Boylston, T.D., Moss, K.M. and I.A. Nnanna. 2003. Influence of antioxidant addition and processing treatment on the formation of lipid oxidation compounds in spray-dried bovine plasma proteins. J. Food Sci. 68: 1691-1695.
• Boylston, T.D. and T. Wang. 2003. Integration of team-building skills into food chemistry team research projects. J. Food Sci. Ed. 2: 18-24.
• Boylston, T.D., Wang, H., Reitmeier, C.A. and B.A. Glatz. 2003. Effects of processing treatment and sorbate addition on the flavor characteristics of apple cider. J. Agric. Food Chem. 51: 1924-1931.
• Boylston, T.D. and D.C. Beitz. 2002. Conjugated linoleic acid and fatty acid composition of yogurt produced from milk of cows fed soy oil and conjugated linoleic acid. J. Food Sci. 67: 1973-1978.
• Boylston, T.D., Powers, J.R., Weller, K.M. and J. Yang. 2001. Comparison of sensory difference of stored Russet Burbank potatoes treated with CIPC and alternative sprout inhibitors. Am. J. Potato Res. 78: 99-107.
• Lin, H., Boylston, T.D., Luedecke, L.O. and T.D. Shultz. 1999. Conjugated linoleic acid content of Cheddar-type cheeses as affected by processing. J. Food Sci. 64: 874-878.