Shelly J Schmidt

1990 …2020
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Research Output 1990 2020

2020

The importance of friendships for academic success

Schmidt, S. J., Jan 1 2020, In : Journal of Food Science Education. 19, 1, p. 2-5 4 p.

Research output: Contribution to journalEditorial

Open Access
2019

Comparison of the kinetic behavior of crystalline cane and beet sucrose thermal decomposition

Averill, B., Thomas, L. C., Subedi, K. & Schmidt, S. J., Jul 30 2019, In : Journal of Thermal Analysis and Calorimetry. 137, 2, p. 513-528 16 p.

Research output: Contribution to journalArticle

sucrose
thermal decomposition
Sucrose
Pyrolysis
Crystalline materials

Effect of amorphization method on the physicochemical properties of amorphous sucrose

Morrow, E. A., Terban, M. W., Thomas, L. C., Gray, D. L., Bowman, M. J., Billinge, S. J. L. & Schmidt, S. J., Feb 2019, In : Journal of Food Engineering. 243, p. 125-141 17 p.

Research output: Contribution to journalArticle

Freeze Drying
spray drying
freeze drying
Sucrose
physicochemical properties
Open Access
emotions
cognition
Cognition
Emotions
students

Encouraging Knowledge Transfer in Food Science and Nutrition Education: Suggestions from Cognitive Research

Sumeracki, M. A., Weinstein-Jones, Y., Nebel, C. L. & Schmidt, S. J., Jul 2019, In : Journal of Food Science Education. 18, 3, p. 59-66 8 p.

Research output: Contribution to journalArticle

Open Access
science education
nutrition education
Food Technology
knowledge transfer
food science

Investigation of thermal decomposition as a critical factor inhibiting cold crystallization in amorphous sucrose prepared by melt-quenching

Morrow, E. A., Terban, M. W., Lee, J. W., Thomas, L. C., Billinge, S. J. L. & Schmidt, S. J., Nov 2019, In : Journal of Food Engineering. 261, p. 87-99 13 p.

Research output: Contribution to journalArticle

thermal degradation
crystallization
Crystallization
Sucrose
Hot Temperature

Learning How to Learn Boot Camp

Schmidt, S. J., Apr 2019, In : Journal of Food Science Education. 18, 2, p. 32-34 3 p.

Research output: Contribution to journalEditorial

learning
Learning

Reframing Teaching Problems into Teaching Opportunities

Schmidt, S. J., Jan 2019, In : Journal of Food Science Education. 18, 1, p. 2-3 2 p.

Research output: Contribution to journalEditorial

Teaching

Rethinking Our Approach to Mistakes

Schmidt, S. J., Oct 1 2019, In : Journal of Food Science Education. 18, 4, p. 76-77 2 p.

Research output: Contribution to journalEditorial

Taking Notes: There's a Lot More to It than Meets the Eye

Schmidt, S. J., Jul 2019, In : Journal of Food Science Education. 18, 3, p. 54-58 5 p.

Research output: Contribution to journalEditorial

Open Access
eyes
2018
consumer attitudes
stickiness
Touch
texture
mouth

Creating a Classroom Culture Built on Community

Schmidt, S. J., Jan 2018, In : Journal of Food Science Education. 17, 1, p. 2-4 3 p.

Research output: Contribution to journalEditorial

classroom
community

From Backpack to Briefcase

Schmidt, S. J., Oct 2018, In : Journal of Food Science Education. 17, 4, p. 100-101 2 p.

Research output: Contribution to journalEditorial

Helping Students Develop and Mature as Scientists

Schmidt, S. J., Apr 2018, In : Journal of Food Science Education. 17, 2, p. 34-35 2 p.

Research output: Contribution to journalEditorial

students
Students
student

Unraveling the Wide Variation in the Thermal Behavior of Crystalline Sucrose Using an Enhanced Laboratory Recrystallization Method

Lu, Y., Gray, D. L., Yin, L., Thomas, L. C. & Schmidt, S. J., Jan 1 2018, In : Crystal Growth and Design. 18, 2, p. 1070-1081 12 p.

Research output: Contribution to journalArticle

sucrose
Sugar (sucrose)
Sucrose
Crystallization
Crystalline materials

Using model food systems to develop mathematical models for construction of state diagrams of fruit products

Grajales-Lagunes, A., Rivera-Bautista, C., Loredo-García, I. O., González-García, R., González-Chávez, M. M., Schmidt, S. J. & Ruiz-Cabrera, M. A., Aug 2018, In : Journal of Food Engineering. 230, p. 72-81 10 p.

Research output: Contribution to journalArticle

model food systems
Fruit
Theoretical Models
mathematical models
fruit products

What Do You Teach?

Schmidt, S. J., Jul 2018, In : Journal of Food Science Education. 17, 3, p. 74-75 2 p.

Research output: Contribution to journalEditorial

2017

Differences in the thermal behavior of beet and cane sucrose sources

Lu, Y., Thomas, L. & Schmidt, S., May 1 2017, In : Journal of Food Engineering. 201, p. 57-70 14 p.

Research output: Contribution to journalArticle

Canes
Beta vulgaris
beets
canes
Sucrose

From Following Directions to Critical Thinking

Schmidt, S. J., Jan 1 2017, In : Journal of Food Science Education. 16, 1, p. 2-3 2 p.

Research output: Contribution to journalEditorial

Direction compound
Thinking

Glass transition prediction strategies based on the Couchman-Karasz equation in model confectionary systems

Mayhew, E. J., Neal, C. H., Lee, S. Y. & Schmidt, S. J., Dec 2017, In : Journal of Food Engineering. 214, p. 287-302 16 p.

Research output: Contribution to journalArticle

glass transition
Transition Temperature
Glass
glass transition temperature
blended foods

Great Teaching Is Like an Onion

Schmidt, S. J., Apr 1 2017, In : Journal of Food Science Education. 16, 2, p. 38-40 3 p.

Research output: Contribution to journalEditorial

Onions
onions
Teaching

Impact of sucrose crystal composition and chemistry on its thermal behavior

Lu, Y., Yin, L. L., Gray, D. L., Thomas, L. C. & Schmidt, S. J., Dec 2017, In : Journal of Food Engineering. 214, p. 193-208 16 p.

Research output: Contribution to journalArticle

crystals
Sucrose
chemistry
Hot Temperature
sucrose

Investigating the thermal decomposition differences between beet and cane sucrose sources

Lu, Y., Thomas, L. C., Jerrell, J. P., Cadwallader, K. R. & Schmidt, S. J., Dec 1 2017, In : Journal of Food Measurement and Characterization. 11, 4, p. 1640-1653 14 p.

Research output: Contribution to journalArticle

Canes
thermal degradation
Beta vulgaris
beet sugar
Sugar (sucrose)

Sensory and Physical Effects of Sugar Reduction in a Caramel Coating System

Mayhew, E. J., Schmidt, S. J. & Lee, S. Y., Aug 2017, In : Journal of food science. 82, 8, p. 1935-1946 12 p.

Research output: Contribution to journalArticle

coatings
sugars
Sugar Alcohols
sensory properties
sugar alcohols

Temporal Texture Profile and Identification of Glass Transition Temperature as an Instrumental Predictor of Stickiness in a Caramel System

Mayhew, E. J., Schmidt, S. J., Schlich, P. & Lee, S. Y., Sep 2017, In : Journal of food science. 82, 9, p. 2167-2176 10 p.

Research output: Contribution to journalArticle

stickiness
glass transition temperature
Transition Temperature
Glass
texture

The Fennema Lectureship: Forging a Community of Food Science Educators from Around the Globe

Schmidt, S. J., Oct 2017, In : Journal of Food Science Education. 16, 4, p. 100-101 2 p.

Research output: Contribution to journalEditorial

Food Technology
teachers
food science
educator
food

Use of Exam Wrappers to Enhance Students’ Metacognitive Skills in a Large Introductory Food Science and Human Nutrition Course

Gezer-Templeton, P. G., Mayhew, E. J., Korte, D. S. & Schmidt, S. J., Jan 1 2017, In : Journal of Food Science Education. 16, 1, p. 28-36 9 p.

Research output: Contribution to journalArticle

Food Technology
human nutrition
food science
nutrition
students

What Does Emotion Have to Do with Learning? Everything!

Schmidt, S. J., Jul 2017, In : Journal of Food Science Education. 16, 3, p. 64-66 3 p.

Research output: Contribution to journalEditorial

emotions
Emotions
emotion
learning
Learning
2016

Bringing Out the Best in Our Students

Schmidt, S. J., Jan 1 2016, In : Journal of Food Science Education. 15, 1, p. 3-4 2 p.

Research output: Contribution to journalArticle

students
Students
student
Oils and fats
Emulsions
Viscosity
emulsions
viscosity

Dehumidification performance of mass exchangers consisting of silica aerogel coated metal foams

Nawaz, K., Schmidt, S. J. & Jacobi, A. M., Jan 1 2016, Energy. American Society of Mechanical Engineers (ASME), (ASME International Mechanical Engineering Congress and Exposition, Proceedings (IMECE); vol. 6A-2016).

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Aerogels
Foams
Enthalpy
Wheels
Silica

Implementing Student-Centered Learning Practices in a Large Enrollment, Introductory Food Science and Human Nutrition Course

Korte, D., Reitz, N. & Schmidt, S. J., Jan 1 2016, In : Journal of Food Science Education. 15, 1, p. 23-33 11 p.

Research output: Contribution to journalArticle

Food Technology
human nutrition
food science
nutrition
students

Life-Touching Teaching is A Two-Way Street

Schmidt, S. J., Apr 1 2016, In : Journal of Food Science Education. 15, 2, p. 45-46 2 p.

Research output: Contribution to journalEditorial

Teaching
corn products
Zea mays
corn
exercise
sampling

Personality Diversity: Extrovert and Introvert Temperaments

Schmidt, S. J., Jul 1 2016, In : Journal of Food Science Education. 15, 3, p. 73-74 2 p.

Research output: Contribution to journalEditorial

temperament
Temperament
Personality
personality

State diagrams for mixtures of low molecular weight carbohydrates

Ruiz-Cabrera, M. A., Rivera-Bautista, C., Grajales-Lagunes, A., González-García, R. & Schmidt, S. J., Feb 2016, In : Journal of Food Engineering. 171, p. 185-193 9 p.

Research output: Contribution to journalArticle

Differential Scanning Calorimetry
Fructose
Freezing
Glass
Sucrose

You Can Do It!

Schmidt, S. J., Oct 1 2016, In : Journal of Food Science Education. 15, 4, p. 103-104 2 p.

Research output: Contribution to journalEditorial

2015
Hygroscopic Agents
Aerogels
Silicon Dioxide
Foams
Metals

Determination of glass transition temperatures during cooling and heating of low-moisture amorphous sugar mixtures

Ruiz-Cabrera, M. A. & Schmidt, S. J., Feb 2015, In : Journal of Food Engineering. 146, p. 36-43 8 p.

Research output: Contribution to journalArticle

glass transition temperature
Transition Temperature
Heating
Glass
cooling

Helping Our Students "Be There, Be Ready!"

Schmidt, S. J., Oct 1 2015, In : Journal of Food Science Education. 14, 4, p. 121-122 2 p.

Research output: Contribution to journalEditorial

students
Students
student

Let's Keep Moving Forward!

Schmidt, S. J., Jul 1 2015, In : Journal of Food Science Education. 14, 3, p. 70-72 3 p.

Research output: Contribution to journalEditorial

Molecular weight effects on enthalpy relaxation and fragility of amorphous carbohydrates

Syamaladevi, R. M., Barbosa-Cánovas, G. V., Schmidt, S. J. & Sablani, S. S., Jan 1 2015, Food Engineering Series. Springer, p. 161-174 14 p. (Food Engineering Series).

Research output: Chapter in Book/Report/Conference proceedingChapter

Carbohydrates
enthalpy
Enthalpy
Molecular Weight
Molecular weight

Teaching and learning tips

Schmidt, S. J., Jan 1 2015, In : Journal of Food Science Education. 14, 1, p. 1-2 2 p.

Research output: Contribution to journalEditorial

Teaching
learning
Learning

Teaching Beyond Course Content

Schmidt, S. J., Apr 1 2015, In : Journal of Food Science Education. 14, 2, p. 31-32 2 p.

Research output: Contribution to journalEditorial

Teaching
2014

Determining the mechanism and parameters of hydrate formation and loss in glucose

Scholl, S. K. & Schmidt, S. J., Nov 1 2014, In : Journal of food science. 79, 11, p. E2232-E2244

Research output: Contribution to journalArticle

Glucose
glucose
Humidity
relative humidity
thermogravimetry
Humidity
Glucose
Atmospheric humidity
relative humidity
glucose
Glucose
glucose
Hydrates
Particle Size
particle size

Does information about sugar source influence consumer liking of products made with beet and cane sugars?

Urbanus, B. L., Schmidt, S. J. & Lee, S. Y., Nov 1 2014, In : Journal of food science. 79, 11, p. S2362-S2367

Research output: Contribution to journalArticle

beet sugar
cane sugar
Canes
Beta vulgaris
Beverages
metal foams
Aerogels
aerogels
Hygroscopic Agents
desiccants
Aerogels
aerogels
sol-gel processes
Silicon Dioxide
Sol-gel process