Faculty

Institution

Unit

Venue

Terri Boylston

Associate Professor

Iowa State University

Affiliations

College of Agriculture and Life Sciences

Food Science and Human Nutrition

College of Human Sciences

Food Science and Human Nutrition

Terri Boylston is currently serving as a College Of Agriculture And Life Sciences Associate Professor at Iowa State University.

Honors

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Experiences

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Education

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Terri Boylston

Iowa State University

Associate Professor

You can click a keyword to filter the displayed items

food science food chemistry agricultural economics food research agribusiness food safety food microbiology agricultural sciences dairy science meat science microbiology agricultural chemistry health sciences chemistry food processing sustainable agriculture poultry science livestock science horticulture research clinical microbiology nutritional sciences veterinary medicine food quality flavor characteristics biotechnology agricultural biotechnology applied microbiology animal agriculture sensory science food fermentation crop science food technology linoleic acid content sorbate addition dairy products nutrition food systems consumer behaviour animal nutrition animal production crop physiology experimental nutrition food biotechnology horticultural science reduced fat cheeses milk products probiotic bacteria lactobacillus adjunct cheddar cheese domestic breeds sensory quality alternative sprout inhibitors irradiated apple cider pest science plant science human nutrition plant biology plant genetics crop cultivation food production food composition livestock production feed additives food mycology lipid peroxidation food function food preservation food analysis food additives lipid science functional modification land management agricultural wastes resistant starch sensory properties corn starch

Notable Scholarly Works

Notable Federal Grants

Collaborators

Acid Adaptation Enhances Tolerance of Escherichia Coli O157: H7 to High Voltage Atmospheric Cold Plasma in Raw Pineapple Juice. Microorganisms (2024)

Allison LittleAubrey MendoncaJames DicksonPaulo Fortes-Da-SilvaTerri BoylstonBraden LewisShannon ColemanEmalie Thomas-Popo

microbiologymicrobial diseaseenvironmental microbiologyinfectious diseasesmicrobial pathogenesisclinical microbiologyraw pineapple juicefood safetypublic healthfood microbiologyapplied microbiology

A Combination of High-Voltage Atmospheric Cold Plasma and Cinnamaldehyde Significantly Increases Inactivation of Salmonella Enterica and Escherichia Coli O157: H7 in Raw Pineapple Juice. LWT (2024)

Braden LewisAubrey MendoncaPaulo Fortes-Da-SilvaTerri BoylstonAllison LittleByron Brehm-StecherShannon ColemanArmitra Jackson-Davis

pathogenic bacteriafoodborne illnessinfection controlinfectious diseasesmicrobial pathogenesisfood sciencepublic healthbacteriaclinical microbiologysalmonella entericaraw pineapple juicemicrobial contaminationfood safetypathogenspathogen transmissionfood microbiologyfood researchepidemiology

Long-Term-Survival Phase Cells of Salmonella Enteritidis Atcc 13076 Exhibit Significantly Greater Tolerance to Atmospheric Cold Plasma Treatment of Shell Eggs. Frontiers in Food Science and Technology (2024)

Kia BarryAubrey MendonçaGregory J. PhillipsTerri BoylstonPaulo Fortes-Da-SilvaByron Brehm-StecherVijay JunejaZifan Wan

microbiologyfood sciencecold plasma treatmentcold atmospheric plasmafood safetysalmonella enteritidisfood microbiologyfood technology

Beef Handling Practices Among Consumers in the U.S. Virgin Islands. Journal of Food Protection (2023)

Lillian NabwiireAngela M. ShawGail R. NonneckeJoey TalbertChristina ChanesTerri BoylstonRodrigo TarteKenneth Prusa

food safetyconsumer behaviourjournalism

Inactivation of Salmonella Enterica and Shiga Toxin-Producing Escherichia Coli on Desiccated Shredded Coconut by High Voltage Atmospheric Cold Plasma. Frontiers in Food Science and Technology (2023)

Tonia S. DurandAubrey MendoncaPaulo Fortes-Da-SilvaByron Brehm-StecherTerri BoylstonEmalie Thomas-PopoZifan WanShecoya White

infection controlmicrobial pathogenesisfood technologyfoodborne illnessshredded coconutclinical microbiologytoxinologypublic healthfood researchepidemiologypathogenic bacteriaveterinary medicineinfectious diseasessalmonella entericafood sciencepathogensfood biotechnologyfood safetydecontaminationfood microbiology

The Use of Vegetable Ingredients in Processed Cheese. Elsevier eBooks (2022)

Terri D. Boylston

food processingfood sciencevegetable ingredients

Floral Aromatics of Ptelea: Chemical Identification and Human Response. Journal of the American Society for Horticultural Science (2021)

Anna J. Talcott StewartTerri BoylstonLester WilsonWilliam R. Graves

horticulture researchhorticultural sciencechemistrybotanyhuman responsefloral aromaticschemical identification

Byproducts From Butter and Cheese Processing. (2019)

Terri D. Boylston

cheese processingfood processingfood science

Issue Information ‐ Toc. Water and Environment Journal (2018)

Ewan McadamC WemPedro García EncinaAnna EusebiRobin MrC WallsC ChemK FciwemR Al KhaddarR ClarkD CookMr DumbleMr GregoryA DrN FciwemMr FciwemG LiDr NewmanK MciwemMr PorterD Reynolds MrP Fciwem

sustainable developmentsustainability sciencewater governanceenvironmental resource managementenvironmental sciencevalue chainswater supplyenvironmental engineeringwater managementenvironment journalwater resource policyenvironmental impact assessmentwater policyenvironmental policywater technology innovationwater resource managementwater sciencewater sustainabilityenvironmental governanceenvironmental planning

Effects of Pro‐Oxidants and Antioxidants on the Total Antioxidant Capacity and Lipid Oxidation Products of Milk During Refrigerated Storage. Journal of Food Science (2017)

Angelica M. GutierrezTerri D. BoylstonStephanie Clark

diabetesfood processingpharmacologyfood preservationlipid peroxidationfood chemistryfood functionmetabolismoxidative stressdairy sciencelipid oxidation productsfood researchrefrigerated storagefood sciencebiochemistryantioxidantsdermatologynutritional sciencestotal antioxidant capacity

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Terri Boylston

Associate Professor

Iowa State University

Affiliations

College of Agriculture and Life Sciences

Food Science and Human Nutrition

College of Human Sciences

Food Science and Human Nutrition

Terri Boylston is currently serving as a College Of Agriculture And Life Sciences Associate Professor at Iowa State University.

Honors

Create free account to unlock more features

Experiences

Create free account to unlock more features

Education

Create free account to unlock more features

Terri Boylston

Iowa State University

Associate Professor

You can click a keyword to filter the displayed items

Notable Scholarly Works

Notable Federal Grants

Collaborators

Acid Adaptation Enhances Tolerance of Escherichia Coli O157: H7 to High Voltage Atmospheric Cold Plasma in Raw Pineapple Juice. Microorganisms (2024)

Allison LittleAubrey MendoncaJames DicksonPaulo Fortes-Da-SilvaTerri BoylstonBraden LewisShannon ColemanEmalie Thomas-Popo

microbiologymicrobial diseaseenvironmental microbiologyinfectious diseasesmicrobial pathogenesisclinical microbiologyraw pineapple juicefood safetypublic healthfood microbiologyapplied microbiology

A Combination of High-Voltage Atmospheric Cold Plasma and Cinnamaldehyde Significantly Increases Inactivation of Salmonella Enterica and Escherichia Coli O157: H7 in Raw Pineapple Juice. LWT (2024)

Braden LewisAubrey MendoncaPaulo Fortes-Da-SilvaTerri BoylstonAllison LittleByron Brehm-StecherShannon ColemanArmitra Jackson-Davis

Kia BarryAubrey MendonçaGregory J. PhillipsTerri BoylstonPaulo Fortes-Da-SilvaByron Brehm-StecherVijay JunejaZifan Wan

microbiologyfood sciencecold plasma treatmentcold atmospheric plasmafood safetysalmonella enteritidisfood microbiologyfood technology

Beef Handling Practices Among Consumers in the U.S. Virgin Islands. Journal of Food Protection (2023)

Lillian NabwiireAngela M. ShawGail R. NonneckeJoey TalbertChristina ChanesTerri BoylstonRodrigo TarteKenneth Prusa

food safetyconsumer behaviourjournalism

Tonia S. DurandAubrey MendoncaPaulo Fortes-Da-SilvaByron Brehm-StecherTerri BoylstonEmalie Thomas-PopoZifan WanShecoya White

The Use of Vegetable Ingredients in Processed Cheese. Elsevier eBooks (2022)

Terri D. Boylston

food processingfood sciencevegetable ingredients

Floral Aromatics of Ptelea: Chemical Identification and Human Response. Journal of the American Society for Horticultural Science (2021)

Anna J. Talcott StewartTerri BoylstonLester WilsonWilliam R. Graves

horticulture researchhorticultural sciencechemistrybotanyhuman responsefloral aromaticschemical identification

Byproducts From Butter and Cheese Processing. (2019)

Terri D. Boylston

cheese processingfood processingfood science

Issue Information ‐ Toc. Water and Environment Journal (2018)

Ewan McadamC WemPedro García EncinaAnna EusebiRobin MrC WallsC ChemK FciwemR Al KhaddarR ClarkD CookMr DumbleMr GregoryA DrN FciwemMr FciwemG LiDr NewmanK MciwemMr PorterD Reynolds MrP Fciwem

Effects of Pro‐Oxidants and Antioxidants on the Total Antioxidant Capacity and Lipid Oxidation Products of Milk During Refrigerated Storage. Journal of Food Science (2017)

Angelica M. GutierrezTerri D. BoylstonStephanie Clark

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Juliana de Moura Bell

Institution

University of California, Davis

environmental engineering

food processing

Paul Dawson

Institution

Clemson University

agricultural economics

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Koushik Adhikari

Institution

University of Georgia

food science

sensory science

Kirk D. Dolan

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Suzanne Hendrich

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soy-based infant formulas

Changqing Wu

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food safety risk assessment

food toxicology

David Dallas

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gut health

preterm infant

Yael Vodovotz

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Luis Rodriguez-Saona

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attenuated total reflection

Sibel Irmak

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biomass conversion

food processing