Iowa State University
College of Human Sciences and College of Agriculture College of Human Sciences College of Agriculture


Lester Wilson

  Lester Wilson
Professor

     

    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

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.
Food Science and Human Nutrition