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Dean's Welcome
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Employee Directory
Student Success Initiative
Employee Resources
Academics
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Biblio
Found 24 results
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Lisbeth Meunier-Goddik
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A
D. Patel
,
Danelishvili, L.
,
Yamazaki, Y.
,
Alonso, M.
,
Paustian, M. L.
,
Bannantine, J. P.
,
Meunier-Goddik, L.
, and
Bermudez, L. E.
,
“
The ability of Mycobacterium avium subsp. paratuberculosis to enter bovine epithelial cells is influenced by preexposure to a hyperosmolar environment and intracellular passage in bovine mammary epithelial cells.
”
,
Infect Immun
, vol. 74, no. 5, pp. 2849-55, 2006.
S. S. Mahajan
,
Meunier-Goddik, L.
, and
Qian, M. C.
,
“
Aroma Compounds in Sweet Whey Powder
”
,
Journal of Dairy Science
, vol. 87, no. 12, pp. 4057 - 4063, 2004.
D
C. A. Durham
,
Bouma, A.
, and
Meunier-Goddik, L.
,
“
A decision-making tool to determine economic feasibility and break-even prices for artisan cheese operations.
”
,
J Dairy Sci
, vol. 98, no. 12, pp. 8319-32, 2015.
E
E. M. Darchuk
,
Waite-Cusic, J.
, and
Meunier-Goddik, L.
,
“
Effect of commercial hauling practices and tanker cleaning treatments on raw milk microbiological quality.
”
,
J Dairy Sci
, vol. 98, no. 10, pp. 7384-93, 2015.
S. P. Oeffner
,
Qu, Y.
,
Just, J.
,
Quezada, N.
,
Ramsing, E.
,
Keller, M.
,
Cherian, G.
,
Meunier-Goddik, L.
, and
Bobe, G.
,
“
Effect of flaxseed supplementation rate and processing on the production, fatty acid profile, and texture of milk, butter, and cheese
”
,
Journal of Dairy Science
, vol. 96, no. 2, pp. 1177 - 1188, 2013.
M. K. Walker
,
Farkas, D. F.
,
Anderson, S. R.
, and
Meunier-Goddik, L.
,
“
Effects of High-Pressure Processing at Low Temperature on the Molecular Structure and Surface Properties of β-Lactoglobulin
”
,
Journal of Agricultural and Food Chemistry
, vol. 52, no. 26, pp. 8230 - 8235, 2004.
J. H. Hotchkiss
and
Meunier-Goddik, L.
,
Encyclopedia of Dairy SciencesPACKAGING
. Elsevier, 2002, pp. 2201 - 2206.
G. Turbes
,
Linscott, T. D.
,
Tomasino, E.
,
Waite-Cusic, J.
,
Lim, J.
, and
Meunier-Goddik, L.
,
“
Evidence of terroir in milk sourcing and its influence on Cheddar cheese.
”
,
J Dairy Sci
, vol. 99, no. 7, pp. 5093-5103, 2016.
F
D. Risner
,
Shayevitz, A.
,
Haapala, K. R.
,
Meunier-Goddik, L.
, and
Hughes, P.
,
“
Fermentation and distillation of cheese whey: Carbon dioxide-equivalent emissions and water use in the production of whey spirits and white whiskey
”
,
Journal of dairy science
, vol. 101, pp. 2963–2973, 2018.
M. K. Walker
,
Farkas, D. F.
,
Loveridge, V.
, and
Meunier-Goddik, L.
,
“
Fruit yogurt processed with high pressure
”
,
International journal of food science & technology
, vol. 41, pp. 464–467, 2006.
H
Y. Hui
,
Meunier-Goddik, L.
,
Hansen, √Ö. Solvejg
,
Josephsen, J.
,
Nip, W. - K.
,
Stanfield, P.
, and
Toldra, F.
, Eds.
,
Handbook of Food and Beverage Fermentation Technology
. CRC Press, 2003.
L. Meunier-Goddik
,
Handbook of Food and Beverage Fermentation TechnologyFromage Frais
. CRC Press, 2011.
L. Meunier-Goddik
,
Handbook of Food and Beverage Fermentation TechnologyFromage Frais
. CRC Press, 2011.
L. Meunier-Goddik
,
Handbook of Food and Beverage Fermentation TechnologySour Cream and Creme Fraiche
. CRC Press, 2011.
L. Meunier-Goddik
,
Handbook of Food and Beverage Fermentation TechnologySour Cream and Creme Fraiche
. CRC Press, 2011.
I
A. J. Spence
,
Jimenez-Flores, R.
,
Qian, M. C.
, and
Meunier-Goddik, L.
,
“
The influence of temperature and pressure factors in supercritical fluid extraction for optimizing nonpolar lipid extraction from buttermilk powder.
”
,
J Dairy Sci
, vol. 92, no. 2, pp. 458-68, 2009.
M
S. Sandra
,
Stanford, M. A.
,
Mcdaniel, M. R.
, and
Meunier-Goddik, L.
,
“
Method Development for Assessing the Complete Process of Crumbling Cheese Using Hand Evaluation
”
,
Journal of Food Science
, vol. 69714567743, no. 4, pp. SNQ127 - SNQ130, 2004.
P
R. H. O. D. A. SITHOLE
,
McDaniel, M. R.
, and
Meunier-Goddik, L.
,
“
Physicochemical, Microbiological, Aroma, and Flavor Profile of Selected Commercial Sweet Whey Powders
”
,
Journal of Food Science
, vol. 71862099132358172647298755717882187865, no. 314225, pp. C157 - C163, 2006.
H. Nashnush
,
Meunier-Goddik, L.
, and
,
“
Producing sheep milk cheese
”
, 2006.
R
R. Sithole
,
McDaniel, M. R.
, and
Meunier-Goddik, L.
,
“
Rate of Maillard Browning in Sweet Whey Powder
”
,
Journal of Dairy Science
, vol. 88, no. 5, pp. 1636 - 1645, 2005.
L. Meunier-Goddik
and
Sandra, S.
,
Reference Module in Food ScienceLiquid Milk Products: Pasteurized Milk ☆
. Elsevier, 2016.
S
R. H. O. D. A. SITHOLE
,
MCDANIEL, M. I. N. A. R. A. E.
, and
Meunier-Goddik, L.
,
“
SEASONAL VARIABILITY OF CHEDDAR CHEESE WHEY POWDER: A CASE STUDY
”
,
Journal of Food Quality
, vol. 2980634587918762618839, no. 5, pp. 543 - 551, 2006.
E. M. Darchuk
,
Meunier-Goddik, L.
, and
Waite-Cusic, J.
,
“
Short communication: Microbial quality of raw milk following commercial long-distance hauling.
”
,
J Dairy Sci
, vol. 98, no. 12, pp. 8572-6, 2015.
A. Bouma
,
Durham, C. A.
, and
Meunier-Goddik, L.
,
“
Start-up and operating costs for artisan cheese companies.
”
,
J Dairy Sci
, vol. 97, no. 6, pp. 3964-72, 2014.