Follow
Stephanie Clark
Stephanie Clark
Washington State University, Iowa State University
Verified email at iastate.edu
Title
Cited by
Cited by
Year
A 100-year review: Advances in goat milk research
S Clark, MBM García
Journal of dairy science 100 (12), 10026-10044, 2017
3472017
The sensory evaluation of dairy products
S Clark, M Costello, MA Drake, F Bodyfelt
Springer Science & Business Media, 2009
3312009
Alphas1-casein, milk composition and coagulation properties of goat milk
S Clark, JW Sherbon
Small Ruminant Research 38 (2), 123-134, 2000
2252000
Food processing: principles and applications
S Clark, S Jung, B Lamsal
John Wiley & Sons, 2014
1272014
β-Lactoglobulin molten globule induced by high pressure
J Yang, AK Dunker, JR Powers, S Clark, BG Swanson
Journal of Agricultural and Food Chemistry 49 (7), 3236-3243, 2001
1242001
Modification of whey protein concentrate hydrophobicity by high hydrostatic pressure
X Liu, JR Powers, BG Swanson, HH Hill, S Clark
Innovative Food Science & Emerging Technologies 6 (3), 310-317, 2005
1172005
Use of just-about-right scales and penalty analysis to determine appropriate concentrations of stevia sweeteners for vanilla yogurt
P Narayanan, B Chinnasamy, L Jin, S Clark
Journal of Dairy Science 97 (6), 3262-3272, 2014
1102014
Diacetyl in Foods: A Review of Food Safety
S Clark, C Winter
Comp. Rev. Food Sci. Food Safety. 14, 634-643, 2015
108*2015
High hydrostatic pressure modification of whey protein concentrate for improved body and texture of lowfat ice cream
SY Lim, BG Swanson, CF Ross, S Clark
Journal of dairy science 91 (4), 1308-1316, 2008
912008
Lipoxygenase activity in walnuts and almonds
A Buranasompob, J Tang, JR Powers, J Reyes, S Clark, BG Swanson
LWT-Food Science and Technology 40 (5), 893-899, 2007
902007
Development of lecithin and stearic acid based oleogels and oleogel emulsions for edible semisolid applications
N Gaudino, SM Ghazani, S Clark, AG Marangoni, NC Acevedo
Food Research International 116, 79-89, 2019
882019
Genetic variants of alphas1-CN in goat milk: breed distribution and associations with milk composition and coagulation properties
S Clark, JW Sherbon
Small Ruminant Research 38 (2), 135-143, 2000
822000
Development and characterization of a novel soy lecithin-stearic acid and whey protein concentrate bigel system for potential edible applications
MA Bollom, S Clark, NC Acevedo
Food Hydrocolloids 101, 105570, 2020
772020
Whey beverages decrease blood pressure in prehypertensive and hypertensive young men and women
SM Fluegel, TD Shultz, JR Powers, S Clark, C Barbosa-Leiker, BR Wright, ...
International Dairy Journal 20 (11), 753-760, 2010
752010
Nonstarter lactic acid bacteria biofilms and calcium lactate crystals in Cheddar cheese
S Agarwal, K Sharma, BG Swanson, GÜ Yüksel, S Clark
Journal of dairy science 89 (5), 1452-1466, 2006
712006
Sodium content in retail Cheddar, Mozzarella, and process cheeses varies considerably in the United States
S Agarwal, D McCoy, W Graves, PD Gerard, S Clark
Journal of Dairy Science 94 (3), 1605-1615, 2011
682011
Yield stress for initial firmness determination on yogurt
F Harte, S Clark, GV Barbosa-Cánovas
Journal of Food Engineering 80 (3), 990-995, 2007
682007
Sensory evaluation of microwave treated macaroni and cheese
D Guan, VCF PLOTKA, S CLARK, J TANG
Journal of food processing and preservation 26 (5), 307-322, 2002
682002
Yield, composition and rheological characteristics of cheddar cheese made with high pressure processed milk
MF San Martín-González, JJ Rodríguez, S Gurram, S Clark, BG Swanson, ...
LWT-Food Science and Technology 40 (4), 697-705, 2007
622007
Texture and other changes during storage in model high-protein nutrition bars formulated with modified milk protein concentrates
JC Banach, S Clark, BP Lamsal
LWT-Food Science and Technology 56 (1), 77-86, 2014
602014
The system can't perform the operation now. Try again later.
Articles 1–20