Cheryll Reitmeier
Professor/Associate Department Chair
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Education:
Ph.D., Food Science, Iowa State University, 1988
Interests: Quality attributes of small fruit; irradiation
of fruit; utilization of soybeans for human foods
Office: 2543 Food Sciences Building
Phone: (515) 294-4325
Fax: (515) 294-8181
Email: creitmei@iastate.edu
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Publications:
- Lamsal, B.P., Reitmeier, C., Murphy, P.A., and Johnson, L.A. Enzymatic hydrolysis of extruded-expelled soy flour and resulting functional properties. J. Amer. Oil Chem. Soc. 83(8):731-737.
2006
- Aldin, E., Reitmeier, C.A. and Murphy, P. Bitterness of soy extracts containing isoflavones and saponins. J. Food Sci. 71(3):211-215. 2006.
- Aldin, E.A., Reitemeier, C.A., Murphy, P.A. Bitterness Threshold and Descriptive Analyses of Soy Isoflavones and Saponins. J. Food Sci. 2006, 71:S211-215.
- 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(2):153-158.
- 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(5):193-197.
- Reitmeier, C.A., Svendsen, L.K. and D.A. Vrchota. 2004. Improving
oral communication skills of students in food science courses. Journal
of Food Science Education 3(2):15-20.
- 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. Journal of Agricultural Food Chemistry
51(7):1924-1931.
- 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. Journal of Agricultural Food Chemistry
51(7):1924-1931.
- Wang, H., Reitmeier, C.A., Glatz, B.A. and A.L. Carriquiry. 2003.
Mixed model analysis of sensory characteristics of irradiated apple
cider. Journal of Food Science 68(4):1498-1503 .
- Cummins, A., Reitmeier, C., Wilson, L. and B.A. Glatz. 2002. A survey
of apple cider production practices and microbial loads in cider in
the state of Iowa. Dairy, Food and Environ. Sanitation 22(10:745-751.
- Boylston, T.D., Reitmeier, C.A., Moy, J.H., Mosher, G.A. and L.
Taladriz. 2002. Sensory quality and nutrient composition of three
Hawaiian fruits treated by X-irradiation. J. Food Qual. 25(5):419-433.
- C.A. Reitmeier. 2002. Active learning in the experimental study
of food. J. Food Sci. Ed.1:1-4.
- Torres-Penaranda, A.V. and C.A. Reitmeier. 2001. Sensory descriptive
analysis of soymilk. J. Food Sci. 66(2):352-356.
- King, J.M., Chin, S.C., Svendsen, L.K., Reitmeier, C.A., Johnson,
L.A. and W.R. Fehr. 2001. Flavor and textural quality of soy foods
made with lipoxygenase-free soybeans. J. Ameri. Oil Chem. Soc. 78(4):353-361.
- Wisniewsky, M.A., Glatz, B.A., Gleason, M.L. and C.A. Reitmeier.
2000. Reduction of Escherichia coli 0157:H7 on whole fresh apples
by treatment with sanitizers. J. Food Protection 63(6):703-708.
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