Lester Wilson
Professor
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Education:
Ph.D., Agricultural Chemistry, University of California-Davis, 1975
Interests: Flavor chemistry; food quality evaluation;
improving thermal processes for foods, commodities: soybeans, soyfoods,
spices, and their use as ingredients.
Office: 2541 Food Sciences Building
Phone: (515) 294-3889
Fax: (515) 294-8181
Email: lawilson@iastate.edu
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Publications:
- Wilson, L.A. 2003. Spices and Flavourings (Flavouring) Crops –
Use of spices in the food industry. Encyclopedia Food Science and
Nutrition. 5460-5466.
- Wang, C., L.A. Johnson, and L.A. Wilson. 2003. Calcium coagulation
properties of hydrothermally processed soymilk. JAOCS. 80 (12):1225-1229.
- Cummins, A., C.A. Reitmeier, L.A. Wilson, and B.A. Glatz. 2002.
Survey of apple cider production practices and microbial loads in
cider in the State of Iowa. J. Dairy, food and Environmental Sanitation.
22(10): 745-751.
- Shen, N., S Moizuddin, L. Wilson, S. Duvick, P. White, L. Pollak.
2001. Relationship of electronic nose analyses and sensory evaluation
of vegetable oils during storage, JAOCS 78:737-740.
- Geater, C.W., W.R. Fehr, L.A. Wilson, and J.F. Robyt, 2001.. An
improved method of total sugar analysis for soybean seed. Crop Sci.
41: 250-252.
- Geater, C.W., W.R. Fehr, and L.A. Wilson. 2000. Association of Soybean
Seed Traits with Physical Properties of Natto. Crop Sci. 40:1529-1534.
- Fuentes-Granados, Roger, Mark P. Widrlechner, and Lester A. Wilson.
2000. Inheritance studies of aromatic compounds in Agastache foeniculum
(Pursh) Kuntze. J. Essent. Oil Res. 12: 581-594.
- Moizuddin, S., L.D. Johnson, and L.A. Wilson. 1999. Rapid Method
for Determining Optimum Coagulant Concentration in Tofu Manufacture.
J. Food Sci. 64:684-687.
- Kolbe, Edward, Lester A. Wilson, Richard Hartel. 1999. A Round Robin
Evaluation of Differential Scanning Calorimetry to Measure Transition
Enthalpy and Temperatures. J. Food Engineering. 40:95-99.
- Moizuddin, S., G. Buseman, A.M. Fenton, and L.A. Wilson.1999. Tofu
production from soybeans or full-fat soyflakes using direct and indirect
heating processes. J. Food Sci. 64:145-148.
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