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Shelly J Schmidt - Publications

Affiliations: 
Food Science and Human Nutrition University of Illinois, Urbana-Champaign, Urbana-Champaign, IL 
Area:
Food Science and Technology Agriculture, General Chemistry
Website:
https://fshn.illinois.edu/directory/sjs
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56 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2019 Morrow EA, Terban MW, Thomas LC, Gray DL, Bowman MJ, Billinge SJ, Schmidt SJ. Effect of amorphization method on the physicochemical properties of amorphous sucrose Journal of Food Engineering. 243: 125-141. DOI: 10.1016/J.Jfoodeng.2018.08.036  0.303
2018 Grajales-Lagunes A, Rivera-Bautista C, Loredo-García IO, González-García R, González-Chávez MM, Schmidt SJ, Ruiz-Cabrera MA. Using model food systems to develop mathematical models for construction of state diagrams of fruit products Journal of Food Engineering. 230: 72-81. DOI: 10.1016/J.Jfoodeng.2018.02.025  0.312
2017 Lu Y, Thomas LC, Jerrell JP, Cadwallader KR, Schmidt SJ. Investigating the thermal decomposition differences between beet and cane sucrose sources Journal of Food Measurement and Characterization. 11: 1640-1653. DOI: 10.1007/S11694-017-9544-Z  0.32
2016 Ruiz-Cabrera MA, Rivera-Bautista C, Grajales-Lagunes A, González-García R, Schmidt SJ. State diagrams for mixtures of low molecular weight carbohydrates Journal of Food Engineering. 171: 185-193. DOI: 10.1016/J.Jfoodeng.2015.10.038  0.361
2015 Ruiz-Cabrera MA, Schmidt SJ. Determination of glass transition temperatures during cooling and heating of low-moisture amorphous sugar mixtures Journal of Food Engineering. 146: 36-43. DOI: 10.1016/J.Jfoodeng.2014.08.023  0.323
2014 Scholl SK, Schmidt SJ. Determining the mechanism and parameters of hydrate formation and loss in glucose. Journal of Food Science. 79: E2232-44. PMID 25308254 DOI: 10.1111/1750-3841.12671  0.778
2014 Scholl SK, Schmidt SJ. Determining the physical stability and water–solid interactions responsible for caking during storage of alpha-anhydrous glucose Journal of Food Measurement and Characterization. 8: 326-335. DOI: 10.1007/S11694-014-9193-4  0.768
2014 Scholl SK, Schmidt SJ. Determining the physical stability and water–solid interactions responsible for caking during storage of glucose monohydrate Journal of Food Measurement and Characterization. 8: 316-325. DOI: 10.1007/S11694-014-9192-5  0.776
2013 Lipasek RA, Li N, Schmidt SJ, Taylor LS, Mauer LJ. Effect of temperature on the deliquescence properties of food ingredients and blends. Journal of Agricultural and Food Chemistry. 61: 9241-50. PMID 23977884 DOI: 10.1021/Jf402585T  0.349
2013 Penner EA, Schmidt SJ. Comparison between moisture sorption isotherms obtained using the new Vapor Sorption Analyzer and those obtained using the standard saturated salt slurry method Journal of Food Measurement and Characterization. 7: 185-193. DOI: 10.1007/S11694-013-9154-3  0.304
2012 Schmidt SJ, Bohn DM, Rasmussen AJ, Sutherland EA. Using Food Science Demonstrations to Engage Students of All Ages in Science, Technology, Engineering, and Mathematics (STEM) Journal of Food Science Education. 11: 16-22. DOI: 10.1111/J.1541-4329.2011.00138.X  0.761
2012 Schmidt SJ, Lee JW. Comparison between water vapor sorption isotherms obtained using the new dynamic dewpoint isotherm method and those obtained using the standard saturated salt slurry method International Journal of Food Properties. 15: 236-248. DOI: 10.1080/10942911003778014  0.343
2012 Pavan MA, Schmidt SJ, Feng H. Water sorption behavior and thermal analysis of freeze-dried, Refractance Window-dried and hot-air dried açaí (Euterpe oleracea Martius) juice Lwt - Food Science and Technology. 48: 75-81. DOI: 10.1016/J.Lwt.2012.02.024  0.353
2012 Carter BP, Schmidt SJ. Developments in glass transition determination in foods using moisture sorption isotherms Food Chemistry. 132: 1693-1698. DOI: 10.1016/J.Foodchem.2011.06.022  0.354
2012 Syamaladevi RM, Barbosa-Cánovas GV, Schmidt SJ, Sablani SS. Influence of molecular weight on enthalpy relaxation and fragility of amorphous carbohydrates Carbohydrate Polymers. 88: 223-231. DOI: 10.1016/J.Carbpol.2011.11.088  0.356
2011 Yuan X, Carter BP, Schmidt SJ. Determining the critical relative humidity at which the glassy to rubbery transition occurs in polydextrose using an automatic water vapor sorption instrument. Journal of Food Science. 76: E78-89. PMID 21535679 DOI: 10.1111/J.1750-3841.2010.01884.X  0.37
2011 Li QE, Schmidt SJ. Use of ramping and equilibrium water vapor sorption methods to determine the critical relative humidity at which the glassy to rubbery transition occurs in polydextrose. Journal of Food Science. 76: E149-57. PMID 21535666 DOI: 10.1111/J.1750-3841.2010.01968.X  0.344
2011 Lee JW, Thomas LC, Schmidt SJ. Can the thermodynamic melting temperature of sucrose, glucose, and fructose be measured using rapid-scanning differential scanning calorimetry (DSC)? Journal of Agricultural and Food Chemistry. 59: 3306-10. PMID 21417276 DOI: 10.1021/Jf104852U  0.328
2011 Lee JW, Thomas LC, Schmidt SJ. Effects of heating conditions on the glass transition parameters of amorphous sucrose produced by melt-quenching. Journal of Agricultural and Food Chemistry. 59: 3311-9. PMID 21381719 DOI: 10.1021/Jf104853S  0.311
2011 Lee JW, Thomas LC, Jerrell J, Feng H, Cadwallader KR, Schmidt SJ. Investigation of thermal decomposition as the kinetic process that causes the loss of crystalline structure in sucrose using a chemical analysis approach (part II). Journal of Agricultural and Food Chemistry. 59: 702-12. PMID 21175200 DOI: 10.1021/Jf104235D  0.33
2011 Lee JW, Thomas LC, Schmidt SJ. Investigation of the heating rate dependency associated with the loss of crystalline structure in sucrose, glucose, and fructose using a thermal analysis approach (part I). Journal of Agricultural and Food Chemistry. 59: 684-701. PMID 21175199 DOI: 10.1021/Jf1042344  0.314
2011 Yao W, Yu X, Lee JW, Yuan X, Schmidt SJ. Measuring the deliquescence point of crystalline sucrose as a function of temperature using a new automatic isotherm generator International Journal of Food Properties. 14: 882-893. DOI: 10.1080/10942910903474393  0.346
2010 Spackman CCW, Schmidt SJ. Characterising the physical state and textural stability of sugar gum pastes Food Chemistry. 119: 490-499. DOI: 10.1016/J.Foodchem.2009.06.051  0.349
2009 Yu X, Schmidt AR, Schmidt SJ. Uncertainty analysis of hygrometer-obtained water activity measurements of saturated salt slurries and food materials Food Chemistry. 115: 214-226. DOI: 10.1016/J.Foodchem.2008.12.001  0.316
2008 Yu X, Kappes SM, Bello-Perez LA, Schmidt SJ. Investigating the moisture sorption behavior of amorphous sucrose using a dynamic humidity generating instrument. Journal of Food Science. 73: E25-35. PMID 18211350 DOI: 10.1111/J.1750-3841.2007.00596.X  0.646
2008 Yu X, Schmidt AR, Bello-Perez LA, Schmidt SJ. Determination of the bulk moisture diffusion coefficient for corn starch using an automated water sorption instrument. Journal of Agricultural and Food Chemistry. 56: 50-8. PMID 18078318 DOI: 10.1021/Jf071894A  0.35
2008 Bohn DM, Schmidt SJ. Implementing experiential learning activities in a large enrollment introductory food science and human nutrition course Journal of Food Science Education. 7: 5-13. DOI: 10.1111/J.1541-4329.2007.00042.X  0.76
2007 Kappes SM, Schmidt SJ, Lee SY. Relationship between physical properties and sensory attributes of carbonated beverages. Journal of Food Science. 72: S001-11. PMID 17995891 DOI: 10.1111/J.1750-3841.2006.00205.X  0.617
2007 Ortiz-Gonzalez G, Jimenez-Flores R, Bremmer DR, Clark JH, DePeters EJ, Schmidt SJ, Drackley JK. Functional properties of butter oil made from bovine milk with experimentally altered fat composition. Journal of Dairy Science. 90: 5018-31. PMID 17954741 DOI: 10.3168/Jds.2007-0137  0.727
2006 Kappes SM, Schmidt SJ, Lee SY. Mouthfeel detection threshold and instrumental viscosity of sucrose and high fructose corn syrup solutions Journal of Food Science. 71. DOI: 10.1111/J.1750-3841.2006.00174.X  0.617
2006 Kappes SM, Schmidt SJ, Lee SY. Descriptive analysis of cola and lemon/lime carbonated beverages Journal of Food Science. 71. DOI: 10.1111/J.1750-3841.2006.00162.X  0.61
2006 Kappes SM, Schmidt SJ, Lee SY. Color halo/horns and halo-attribute dumping effects within descriptive analysis of carbonated beverages Journal of Food Science. 71. DOI: 10.1111/J.1750-3841.2006.00161.X  0.616
2006 Schmidt S, Parmer M, Bohn D. Using Quality Circles to Enhance Student Involvement and Course Quality in a Large Undergraduate Food Science and Human Nutrition Course Journal of Food Science Education. 4: 2-9. DOI: 10.1111/J.1541-4329.2005.Tb00049.X  0.756
2006 Bohn D, Rasmussen C, Schmidt S. Identifying the Learning Styles and Instructional Tool Preferences of Beginning Food Science and Human Nutrition Majors Journal of Food Science Education. 3: 41-46. DOI: 10.1111/J.1541-4329.2004.Tb00040.X  0.756
2005 Bohn DM, Schmidt AR, Schmidt SJ. Uncertainty analysis of a dynamic vapor sorption-fast gas chromatography-flame ionization detection method for the rapid analysis of volatile release from glassy matrices. Journal of Agricultural and Food Chemistry. 53: 4493-502. PMID 15913316 DOI: 10.1021/Jf048682N  0.768
2005 Bohn DM, Cadwallader KR, Schmidt SJ. Development and validation of a dynamic vapor sorption-fast gas chromatography-flame ionization detection method for rapid analysis of volatile release from glassy matrices. Journal of Agricultural and Food Chemistry. 53: 3149-55. PMID 15826072 DOI: 10.1021/Jf0487598  0.779
2005 Bohn DM, Cadwallader KR, Schmidt SJ. Use of DSC, DVS-DSC, and DVS-fast GC-FID to evaluate the physicochemical changes that occur in artificial cherry durarome® upon humidification Journal of Food Science. 70. DOI: 10.1111/J.1365-2621.2005.Tb07082.X  0.774
2005 Bohn DM, Cadwallader KR, Schmidt SJ. Use of DSC, DVS-DSC, and DVS-fast GC-FID to Evaluate the Physicochemical Changes that Occur in Artificial Cherry Durarome® upon Humidification Journal of Food Science. 70: E109-E116. DOI: 10.1111/J.1365-2621.2005.TB07082.X  0.754
2004 Mahawanich T, Schmidt SJ. Molecular mobility and the perceived sweetness of sucrose, fructose, and glucose solutions Food Chemistry. 84: 169-179. DOI: 10.1016/S0308-8146(03)00197-3  0.767
2003 Lewen KS, Paeschke T, Reid J, Molitor P, Schmidt SJ. Analysis of the retrogradation of low starch concentration gels using differential scanning calorimetry, rheology, and nuclear magnetic resonance spectroscopy. Journal of Agricultural and Food Chemistry. 51: 2348-58. PMID 12670180 DOI: 10.1021/Jf020866J  0.747
2001 Teoh H, Schmidt S, Day G, Faller J. Investigation of Cornmeal Components Using Dynamic Vapor Sorption and Differential Scanning Calorimetry Journal of Food Science. 66: 434-440. DOI: 10.1111/J.1365-2621.2001.Tb16125.X  0.731
2001 Wungtanagorn R, Schmidt SJ. Thermodynamic properties and kinetics of the physical ageing of amorphous glucose, fructose, and their mixture Journal of Thermal Analysis and Calorimetry. 65: 9-35. DOI: 10.1023/A:1011574031179  0.745
2001 Wungtanagorn R, Schmidt SJ. Phenomenological study of enthalpy relaxation of amorphous glucose, fructose, and their mixture Thermochimica Acta. 369: 95-116. DOI: 10.1016/S0040-6031(00)00741-3  0.746
2000 Lewen KS, McCormick IH, Molitor P, Schmidt SJ, Eads TM. Factors affecting the collection and fitting of nuclear magnetic cross-relaxation spectroscopy data with application to waxy corn starch. Journal of Agricultural and Food Chemistry. 48: 4469-76. PMID 11052686 DOI: 10.1021/Jf000353H  0.746
1999 Kou Y, Molitor P, Schmidt S. Mobility and Stability Characterization of Model Food Systems Using NMR, DSC, and Conidia Germination Techniques Journal of Food Science. 64: 950-959. DOI: 10.1111/J.1365-2621.1999.Tb12258.X  0.335
1999 Lammert AM, Lammert RM, Schmidt SJ. Journal of Thermal Analysis and Calorimetry. 55: 949-975. DOI: 10.1023/A:1010102421270  0.336
1996 Schmidt SJ, Sun X, Litchfield JB. Applications of Magnetic Resonance Imaging in Food Science Critical Reviews in Food Science and Nutrition. 36: 357-385. PMID 8740439 DOI: 10.1080/10408399609527730  0.473
1996 SCHMIDT SJ, LAMMERT AM. Physical Aging of Maltose Glasses Journal of Food Science. 61: 870-875. DOI: 10.1111/J.1365-2621.1996.Tb10892.X  0.316
1995 Sun X, Schmidt SJ. Probing Water Relations in Foods Using Magnetic Resonance Techniques Annual Reports On Nmr Spectroscopy. 31: 239-273. DOI: 10.1016/S0066-4103(08)60151-9  0.308
1993 Sun X, Litchfield JB, Schmidt SJ. Temperature mapping in a model food gel using magnetic resonance imaging Journal of Food Science. 58: 168-172. DOI: 10.1111/J.1365-2621.1993.Tb03236.X  0.301
1992 Padua GW, Schmidt SJ. Proton nuclear magnetic resonance measurements on various sugar solutions Journal of Agricultural and Food Chemistry. 40: 1524-1527. DOI: 10.1021/Jf00021A010  0.309
1992 Mistry AH, Schmidt SJ, Eckhoff SR, Sutherland JW. Alkali Extraction of Starch from Corn Flour Starch ‐ StäRke. 44: 284-288. DOI: 10.1002/Star.19920440803  0.304
1991 Schmidt SJ. Determination of moisture content by pulsed nuclear magnetic resonance spectroscopy Advances in Experimental Medicine and Biology. 302: 599-613. PMID 1746352 DOI: 10.1007/978-1-4899-0664-9_32  0.316
1991 Garleb KA, Bourquin LD, Hsu JT, Wagner GW, Schmidt SJ, Fahey GC. Isolation and chemical analyses of nonfermented fiber fractions of oat hulls and cottonseed hulls. Journal of Animal Science. 69: 1255-71. PMID 1648066 DOI: 10.2527/1991.6931255X  0.301
1990 CURME A, SCHMIDT S, STEINBERG M. Mobility and Activity of Water in Casein Model Systems as Determined by2H NMR and Sorption Isotherms Journal of Food Science. 55: 430-433. DOI: 10.1111/J.1365-2621.1990.Tb06779.X  0.6
1990 LAI H, SCHMIDT SJ. Lactose Crystallization in Skim Milk Powder Observed by Hydrodynamic Equilibria, Scanning Electron Microscopy and2H Nuclear Magnetic Resonance Journal of Food Science. 55: 994-999. DOI: 10.1111/J.1365-2621.1990.Tb01582.X  0.307
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