Research Output 1990 2018

2018

Creating a Classroom Culture Built on Community

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

Research output: Research - peer-reviewEditorial

2017

Correlation of consumer perception of stickiness and contributing texture attributes to trained panelist temporal evaluations in a caramel system

Mayhew, E. J., Schmidt, S. J., Schlich, P. & Lee, S. Y. Jan 1 2017 (Accepted/In press) In : Food Quality and Preference. 65, p. 72-80 9 p.

Research output: Research - peer-reviewArticle

consumer attitudes
stickiness
texture
caramel
Touch

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: Research - peer-reviewArticle

beets
canes
sucrose
heat
Canes

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: Research - peer-reviewEditorial

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 1 2017 In : Journal of Food Engineering. 214, p. 287-302 16 p.

Research output: Research - peer-reviewArticle

glass transition
prediction
Transition Temperature
Glass
Temperature

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: Research - peer-reviewEditorial

Onions
Teaching
onions

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 1 2017 In : Journal of Food Engineering. 214, p. 193-208 16 p.

Research output: Research - peer-reviewArticle

crystals
chemistry
sucrose
heat
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: Research - peer-reviewArticle

thermal degradation
beets
canes
sucrose
Canes

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

Mayhew, E. J., Schmidt, S. J. & Lee, S. Y. Aug 1 2017 In : Journal of Food Science. 82, 8, p. 1935-1946 12 p.

Research output: Research - peer-reviewArticle

coatings
sugars
caramel
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 1 2017 In : Journal of Food Science. 82, 9, p. 2167-2176 10 p.

Research output: Research - peer-reviewArticle

stickiness
glass transition temperature
texture
Transition Temperature
Glass
teachers
food science
Food Technology

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: Research - peer-reviewArticle

human nutrition
food science
students
Food Technology
Students

What Does Emotion Have to Do with Learning? Everything!

Schmidt, S. J. Jul 1 2017 In : Journal of Food Science Education. 16, 3, p. 64-66 3 p.

Research output: Research - peer-reviewEditorial

emotions
learning
Emotions
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: Research - peer-reviewArticle

students
Students
Emulsions
Viscosity
Sodium
Fats
emulsions
Foams
Enthalpy
Wheels
Silica
Air conditioning
human nutrition
food science
students
learning
Food Technology

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: Research - peer-reviewEditorial

Teaching
corn products
corn
sampling
Zea mays
caramel

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: Research - peer-reviewEditorial

Temperament
Personality
temperament

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 1 2016 In : Journal of Food Engineering. 171, p. 185-193 9 p.

Research output: Research - peer-reviewArticle

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: Research - peer-reviewEditorial

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. Jan 1 2015 In : Journal of Food Engineering. 146, p. 36-43 8 p.

Research output: Research - peer-reviewArticle

glass transition temperature
cooling
sugars
heat
Transition Temperature

Helping Our Students "Be There, Be Ready!"

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

Research output: Research - peer-reviewEditorial

students
Students

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: Research - peer-reviewEditorial

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: Research - peer-reviewEditorial

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: Research - peer-reviewEditorial

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: Research - peer-reviewArticle

glucose
Glucose
relative humidity
Humidity
thermogravimetry
Atmospheric humidity
Glucose
Water
Humidity
relative humidity
Glucose
Water
glucose
water
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: Research - peer-reviewArticle

beet sugar
cane sugar
beverages
sugars
Canes
metal foams
aerogels
moisture
diffusivity
silicon dioxide
aerogels
sol-gel processes
desorption
silicon dioxide
catalysts

Implications of the "division of labor" view of teaching and learning

Schmidt, S. J. 2014 In : Journal of Food Science Education. 13, 2, p. 23 1 p.

Research output: Research - peer-reviewEditorial

Teaching
Learning
learning

New Scientific Editor of JFSE

Schmidt, S. J. Jan 2014 In : Journal of Food Science Education. 13, 1, p. 1 1 p.

Research output: Research - peer-reviewEditorial

Revamping our courses for the new semester; How is everyone doing?

Schmidt, S. J. Oct 1 2014 In : Journal of Food Science Education. 13, 4, p. 57-58 2 p.

Research output: Research - peer-reviewEditorial

Sensory Differences Between Beet and Cane Sugar Sources

Urbanus, B. L., Cox, G. O., Eklund, E. J., Ickes, C. M., Schmidt, S. J. & Lee, S. Y. Sep 1 2014 In : Journal of Food Science. 79, 9, p. S1763-S1768

Research output: Research - peer-reviewArticle

beet sugar
cane sugar
odors
Canes
Beta vulgaris

Sensory differences between product matrices made with beet and cane sugar sources

Urbanus, B. L., Schmidt, S. J. & Lee, S. Y. Nov 1 2014 In : Journal of Food Science. 79, 11, p. S2354-S2361

Research output: Research - peer-reviewArticle

beet sugar
cane sugar
Canes
Beta vulgaris
sugars

Seventy-Five Years of IFT: The Journal of Food Science Education

Schmidt, S. J. 2014 In : Journal of Food Science. 79, 7

Research output: Research - peer-reviewEditorial

21st Century History
20th Century History
Food Technology
Education
science education

What students do to learn really matters

Schmidt, S. J. 2014 In : Journal of Food Science Education. 13, 3, p. 33-34 2 p.

Research output: Research - peer-reviewEditorial

students
Students
2013
sorption isotherms
vapors
sorption
salts
methodology
Silica
Catalysts
Ventilation
Enthalpy
Wheels

Effect of temperature on the deliquescence properties of food ingredients and blends

Lipasek, R. A., Li, N., Schmidt, S. J., Taylor, L. S. & Mauer, L. J. Sep 25 2013 In : Journal of Agricultural and Food Chemistry. 61, 38, p. 9241-9250 10 p.

Research output: Research - peer-reviewArticle

blended foods
food quality
ingredients
temperature
Humidity

Student projects that make a meaningful and lasting contribution to course content

Schmidt, S. J. Jul 2013 In : Journal of Food Science Education. 12, 3, p. 61-63 3 p.

Research output: Research - peer-reviewArticle

students
Students
value-added products
value added
Teaching
2012
dewpoint
sorption isotherms
water vapor
salts
methodology

Developments in glass transition determination in foods using moisture sorption isotherms

Carter, B. P. & Schmidt, S. J. Jun 15 2012 In : Food Chemistry. 132, 4, p. 1693-1698 6 p.

Research output: Research - peer-reviewArticle

Glass
Food
glass transition
sorption isotherms
methodology

Influence of molecular weight on enthalpy relaxation and fragility of amorphous carbohydrates

Syamaladevi, R. M., Barbosa-Cánovas, G. V., Schmidt, S. J. & Sablani, S. S. Mar 17 2012 In : Carbohydrate Polymers. 88, 1, p. 223-231 9 p.

Research output: Research - peer-reviewArticle

Enthalpy
Molecular weight
Carbohydrates
maltotriose
Molecular Weight

Response to comment on the melting and decomposition of sugars

Schmidt, S. J., Thomas, L. C. & Lee, J. W. Oct 17 2012 In : Journal of Agricultural and Food Chemistry. 60, 41, p. 10363-10371 9 p.

Research output: Research - peer-reviewLetter

melting
sugars
degradation
Freezing

Using Food Science Demonstrations to Engage Students of All Ages in Science, Technology, Engineering, and Mathematics (STEM)

Schmidt, S. J., Bohn, D. M., Rasmussen, A. J. & Sutherland, E. A. Apr 2012 In : Journal of Food Science Education. 11, 2, p. 16-22 7 p.

Research output: Research - peer-reviewArticle

food science
engineering
students
mathematics
Food Technology