Shelly J Schmidt

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Article
2020
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

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

Open Access

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

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

2018

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

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

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

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

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

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

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

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

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

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

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

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

2015

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

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

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

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: Contribution to journalArticle

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: Contribution to journalArticle

2013

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: Contribution to journalArticle

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

Schmidt, S. J., Jul 1 2013, In : Journal of Food Science Education. 12, 3, p. 61-63 3 p.

Research output: Contribution to journalArticle

2012

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: Contribution to journalArticle

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: Contribution to journalArticle

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 1 2012, In : Journal of Food Science Education. 11, 2, p. 16-22 7 p.

Research output: Contribution to journalArticle

2011

Effects of heating conditions on the glass transition parameters of amorphous sucrose produced by melt-quenching

Lee, J. W., Thomas, L. C. & Schmidt, S. J., Apr 13 2011, In : Journal of Agricultural and Food Chemistry. 59, 7, p. 3311-3319 9 p.

Research output: Contribution to journalArticle

Measuring the deliquescence point of crystalline sucrose as a function of temperature using a new automatic isotherm generator

Yao, W., Yu, X., Lee, J. W., Yuan, X. & Schmidt, S. J., Jul 1 2011, In : International Journal of Food Properties. 14, 4, p. 882-893 12 p.

Research output: Contribution to journalArticle

2010

Characterising the physical state and textural stability of sugar gum pastes

Spackman, C. C. W. & Schmidt, S. J., Mar 15 2010, In : Food chemistry. 119, 2, p. 490-499 10 p.

Research output: Contribution to journalArticle

Effect of endosperm hardness on an ethanol process using a granular starch hydrolyzing enzyme

Wang, P., Liu, W., Johnston, D. B., Rausch, K. D., Schmidt, S. J., Tumbleson, M. E. & Singh, V., Mar 29 2010, In : Transactions of the ASABE. 53, 1, p. 307-312 6 p.

Research output: Contribution to journalArticle

Effect of resistant starch on hydrolysis and fermentation of corn starch for ethanol

Sharma, V., Rausch, K. D., Graeber, J. V., Schmidt, S. J., Buriak, P., Tumbleson, M. E. & Singh, V., Feb 1 2010, In : Applied Biochemistry and Biotechnology. 160, 3, p. 800-811 12 p.

Research output: Contribution to journalArticle

Gelatin-filtered consommé: A practical demonstration of the freezing and thawing processes

Lahne, J. B. & Schmidt, S. J., Apr 1 2010, In : Journal of Food Science Education. 9, 2, p. 53-58 6 p.

Research output: Contribution to journalArticle