C. Oberg

发表

Invited review: Review of taxonomic changes in dairy-related lactobacilli.

D. McMahon, O. McAuliffe, T. Oberg, 2022, Journal of dairy science.

Results of Laboratory Testing for Immersion, Envelopment, and Horizontal Stiffness on Turn and Position Devices to Manage Pressure Injury.

A. Gefen, C. Oberg, N. Santamaria, 2020, Advances in skin & wound care.

Microclimate impact of prophylactic dressings using in vitro body analog method.

Brian J. Bill, M. Ferguson-Pell, C. Oberg, 2013, Wounds : a compendium of clinical research and practice.

Comparison of growth and survival of single strains of Lactococcus lactis and Lactococcus cremoris during Cheddar cheese manufacture

D. McMahon, T. Oberg, C. Oberg, 2022, Journal of Dairy Science.

Test for measuring the stretchability of melted cheese.

D. McMahon, C. Oberg, D J McMahon, 2002, Journal of dairy science.

Correlation Between the USU Stretch Test and the Pizza Fork Test

D. McMahon, C. Oberg, B. Moyes, 2003 .

Proteolytic specificity of Lactobacillus delbrueckli subsp. bulgaricus influences functional properties of mozzarella cheese.

D. McMahon, C. Oberg, J. Broadbent, 2002, Journal of dairy science.

Effects of Lactobacillus helveticus culture on physical properties of mozzarella cheese

Rodney J. Brown, C. Oberg, G. Richardson, 1991 .

Effects of Milk-Clotting Enzymes on Physical Properties of Mozzarella Cheese

Rodney J. Brown, C. Oberg, G. Richardson, 1992 .

Water Partitioning in Mozzarella Cheese and Its Relationship to Cheese Meltability

D. McMahon, C. Oberg, R. Fife, 1999 .

Lactobacillus wasatchensis sp. nov., a non-starter lactic acid bacteria isolated from aged Cheddar cheese.

D. McMahon, T. Oberg, M. Culumber, 2016, International journal of systematic and evolutionary microbiology.

Increasing stringiness of low-fat mozzarella string cheese using polysaccharides.

D. McMahon, C. Oberg, S. Martini, 2015, Journal of dairy science.

Antimicrobial Effects of Essential Oils on Streptococcus pneumoniae

C. Oberg, D. Horne, Gary Young, 2001 .

High-resolution scanning electron microscopy of milk products: A new sample preparation procedure

D. McMahon, C. Oberg, W. McManus, 1993 .

Influence of sodium chloride on appearance, functionality, and protein arrangements in nonfat Mozzarella cheese

D. McMahon, C. Oberg, B. Paulson, 1998 .

Influence of calcium, pH, and moisture on protein matrix structure and functionality in direct-acidified nonfat Mozzarella cheese.

D. McMahon, C. Oberg, B. Paulson, 2005, Journal of dairy science.

Influence of coagulant level on proteolysis and functionality of mozzarella cheeses made using direct acidification.

R. I. Dave, D. McMahon, C. Oberg, 2003, Journal of dairy science.

Diversity in specificity of the extracellular proteinases in Lactobacillus helveticus and Lactobacillus delbrueckii subsp. bulgaricus

D. McMahon, C. Oberg, J. Broadbent, 2002, Letters in applied microbiology.

Reversibility of the temperature-dependent opacity of nonfat mozzarella cheese.

D. McMahon, C. Oberg, J. Broadbent, 2001, Journal of dairy science.

Use of Fat Replacers in Low Fat Mozzarella Cheese

D. McMahon, C. Oberg, R. Fife, 1996 .

Use of Exopolysaccharide-Producing Cultures to Improve the Functionality of Low Fat Cheese

D. McMahon, C. Oberg, J. Broadbent, 2001 .

Role of Streptococcus thermophilus MR-1C Capsular Exopolysaccharide in Cheese Moisture Retention

D. McMahon, C. Oberg, J. Broadbent, 1998, Applied and Environmental Microbiology.

Microstructure of Mozzarella Cheese During Manufacture

D. McMahon, C. Oberg, W. McManus, 1993 .

Survival of probiotic adjunct cultures in cheese and challenges in their enumeration using selective media.

D. McMahon, C. Oberg, C. Brothersen, 2011, Journal of dairy science.

Effect of Lactobacillus helveticus and Propionibacterium freudenrichii ssp. shermanii combinations on propensity for split defect in Swiss cheese.

D. McMahon, C. Oberg, J. Broadbent, 2003, Journal of dairy science.

Influence of capsular and ropy exopolysaccharide-producing Streptococcus thermophilus on Mozzarella cheese and cheese whey.

R. I. Dave, D. McMahon, C. Oberg, 2000, Journal of dairy science.

Lactose and galactose uptake by genetically engineered Pediococcus species

D. McMahon, C. Oberg, J. Broadbent, 1998, Applied Microbiology and Biotechnology.

Development and characterization of lactose-positive pediococcus species for milk fermentation

D. McMahon, C. Oberg, J. Broadbent, 1996, Applied and environmental microbiology.

Proteinase profiles of Lactococcus lactis ssp. cremoris using high performance liquid chromatography

C. Oberg, G. Richardson, F. A. Khayat, 1990 .

Comparison of Classical Ion Exchange Amino Acid Analysis and o-Phthaldialdehyde Methods to Characterize Proteolysis by Lactobacillus bulgaricus

B. Weimer, Rodney J. Brown, C. Oberg, 1989 .

Manufacture of Cheddar Cheese Using Proteinase-Negative Mutants of Streptococcus cremoris

C. A. Ernstrom, C. Oberg, G. Richardson, 1986 .

DAIRY FOODS RESEARCH PAPERS Manufacture of Cheddar Cheese Using Proteinase-Negative Mutants of Streptococcus crernoris 1

C. A. Ernstrom, C. Oberg, G. Richardson, 1986 .

Cheese: Pasta-Filata Cheeses: Low-Moisture Part-Skim Mozzarella (Pizza Cheese)

D. McMahon, C. Oberg, P. Sharma, 2020, Reference Module in Food Science.

Inhibition of methicillin‐resistant Staphylococcus aureus (MRSA) by essential oils

C. Oberg, Gary Young, Sue C. Chao, 2008 .

Effect of a Diffused Essential Oil Blend on Bacterial Bioaerosols

C. Oberg, Sue C. Chao, D. Young, 1998 .

Screening for Inhibitory Activity of Essential Oils on Selected Bacteria, Fungi and Viruses

C. Oberg, Sue C. Chao, D. Young, 2000 .

Effect of sodium, potassium, magnesium, and calcium salt cations on pH, proteolysis, organic acids, and microbial populations during storage of full-fat Cheddar cheese.

B. Ganesan, D. McMahon, J. Steele, 2014, Journal of dairy science.

Biochemistry, genetics, and applications of exopolysaccharide production in Streptococcus thermophilus: a review.

D. McMahon, C. Oberg, J. Broadbent, 2003, Journal of dairy science.

Proteolytic characterization of Lactobacillus delbrueckii ssp. bulgaricus strains by the o-phthaldialdehyde test and amino acid analysis

B. Weimer, Rodney J. Brown, C. Oberg, 1991 .

Microstructure and Physical Properties of a Reduced Fat Mozzarella Cheese Made UsingLactobacillus caseissp.caseiAdjunct Culture

D. McMahon, M. Kaláb, C. Oberg, 1996 .

Microstructure of mozzarella cheese during manufacture. Discussion

D. McMahon, M. Tunick, C. Oberg, 1993 .

Functionality of Low Fat Mozzarella Cheese

Donald J. McMahon, Craig J. Oberg, D. McMahon, 1996 .

Attributes of the Heat Shock Response in Three Species of Dairy Lactobacillus

C. Oberg, J. Broadbent, Ling Wei, 1997 .

Thermophilic starter cultures: another set of problems

C. Oberg, J. Broadbent, 1993 .

Utilization of Protective Cultures to Reduce Late Gas Formation by Paucilactobacillus wasatchensis

D. McMahon, C. Oberg, 2021 .

Influence of adjunct use andcheese microenvironment on nonstarter lactic acid bacteria populations in Cheddar-type cheese

C. Oberg, J. Broadbent, M. Johnson, 2018 .

Influence of adjunct use and cheese microenvironment on nonstarter bacteria in reduced-fat cheddar-type cheese.

C. Oberg, J. Broadbent, M. Johnson, 2003, Journal of dairy science.

Effect of Exopolysaccharide-Producing Cultures on Moisture Retention in Low Fat Mozzarella Cheese

D. McMahon, C. Oberg, D. B. Perry, 1997 .

Composition and microstructure of commercial full-fat and low-fat cheeses. Discussion

V. V. Mistry, D. Anderson, H. Goff, 1993 .

Pre-Clinical Study: Antioxidant Levels and Immunomodulatory Effects of Wolfberry Juice and Other Juice Mixtures in Mice

C. Oberg, Mark Schreuder, L. Moyes, 2004 .

Late blowing of Cheddar cheese induced by accelerated ripening and ribose and galactose supplementation in presence of a novel obligatory heterofermentative nonstarter Lactobacillus wasatchensis.

D. McMahon, C. Oberg, J. Broadbent, 2015, Journal of dairy science.

Sequence and Structural Characterization of Great Salt Lake Bacteriophage CW02, a Member of the T7-Like Supergroup

Ryan M. Taylor, J. Prince, P. Shen, 2012, Journal of Virology.

Temperature effect on structure-opacity relationships of nonfat mozzarella cheese.

D. McMahon, C. Oberg, R. Dave, 2002, Journal of dairy science.

Microstructure and Physical Properties of a Reduced Fat Mozzarella Cheese Made Using Lactobacillus casein Adjunct Culture

D. McMahon, M. Kaláb, C. Oberg, 1996 .

22 Maximizing the Value of Thoroughbred Mares : A Hedonic Approach to Foal Value

Lucas K. Hall, C. Oberg, K. Oberg, 2010 .

Effects of Freezing, Thawing, and Shredding on Low Moisture, Part-Skim Mozzarella Cheese

Rodney J. Brown, C. Oberg, G. Richardson, 1992 .

Effects of Proteolytic Activity of Thermolactic Cultures on Physical Properties of Mozzarella Cheese

Craig J. Oberg, Rodney J. Brown, C. Oberg, 1991 .

Hazardous Drug Contamination of Drug Preparation Devices and Staff: A Contamination Study Simulating the Use of Chemotherapy Drugs in a Clinical Setting

Brian J. Bill, C. Oberg, E. Call, 2017, Hospital pharmacy.

Galactose-positive adjunct cultures prevent gas formation by Paucilactobacillus wasatchensis WDC04 in a model gas production test.

D. McMahon, C. Oberg, J. Broadbent, 2021, Journal of dairy science.

Lactic Culture Activity Tests Using pH and Impedance Instrumentation

C. Oberg, L. Okigbo, G. Richardson, 1985 .

Growth and gas production of a novel obligatory heterofermentative Cheddar cheese nonstarter lactobacilli species on ribose and galactose.

D. McMahon, C. Oberg, J. Broadbent, 2015, Journal of dairy science.

Gas-Forming Nonstarter Lactorbacilli

D. McMahon, C. Oberg, J. Broadbent, 2015 .

Influence of Fat, Moisture and Salt on Functional Properties of Mozzarella Cheese

D. McMahon, C. Oberg, 1998 .

A Method for Manufacturing Reduced Fat Mozzarella Cheese

Donald J. McMahon, Craig J. Oberg, D. McMahon, 1994 .

Comparing the Energy-Stretch Properties of Two Compression Bandage Systems in a Laboratory-Based Test under Controlled Conditions

C. Oberg, Randy A. Jones, E. Call, 2022, Advances in skin & wound care.

Functionality of Mozzarella Cheese

D. McMahon, C. Oberg, W. McManus, 1993 .

Use of a Support Surface Standard to Test the Effects of a Turning and Positioning Device Versus Low-Air-Loss Therapy on Temperature and Humidity.

C. Oberg, L. Rappl, E. Call, 2020, Advances in skin & wound care.

Keeping Patients Under the Damage Threshold for Pressure Injury: Addressing Microclimate Through Allostasis.

C. Oberg, L. Rappl, E. Call, 2020, Journal of nursing care quality.

Manufacture of low fat Mozzarella cheese using exopolysaccharide-producing starter cultures

D. McMahon, C. Oberg, D. B. Perry, 1998 .

Characterization of the Lactobacillus helveticus groESL operon.

C. Oberg, J. Broadbent, L. Wei, 1998, Research in microbiology.

Growth and gas formation by Lactobacillus wasatchensis, a novel obligatory heterofermentative nonstarter lactic acid bacterium, in Cheddar-style cheese made using a Streptococcus thermophilus starter.

D. McMahon, C. Oberg, J. Broadbent, 2015, Journal of dairy science.

Off loading wheelchair cushion provides best case reduction in tissue deformation as indicated by MRI.

Evan Call, C. Oberg, Thomas Hetzel, 2017, Journal of tissue viability.

Hot topic: Geographical distribution and strain diversity of Lactobacillus wasatchensis isolated from cheese with unwanted gas formation.

D. McMahon, M. Culumber, C. Oberg, 2017, Journal of dairy science.

Growth and survival characteristics of Paucilactobacillus wasatchensis WDCO4.

D. McMahon, C. Oberg, M. Domek, 2020, Journal of dairy science.

Gluconate metabolism and gas production by Paucilactobacillus wasatchensis WDC04.

D. McMahon, T. Oberg, M. Culumber, 2021, Journal of dairy science.

Gas production by Paucilactobacillus wasatchensis WDCO4 is increased in Cheddar cheese containing sodium gluconate.

Pankaj Sharma, D. McMahon, T. Oberg, 2022, Journal of dairy science.

differ-Invited review: Review of taxonomic changes in dairy-related lactobacilli

M. Culumber, C. Oberg, Donald J. McMahon, 2022 .

Measuring Tensile Strength to Better Establish Protective Capacity of Sacral Prophylactic Dressings Over 7 Days of Laboratory Aging.

A. Gefen, C. Oberg, N. Santamaria, 2019, Advances in skin & wound care.

New Clinically Relevant Method to Evaluate the Life Span of Prophylactic Sacral Dressings.

A. Gefen, C. Oberg, N. Santamaria, 2019, Advances in skin & wound care.

Allostasis

C. Oberg, E. Call, Laurel Tanner, 2021, The Science, Etiology and Mechanobiology of Diabetes and its Complications.

PRESERVATION BY FERMENTATION : FOCUSING ON THE CHEMISTRY AND MICROBIOLOGY OF VEGETABLES

Rodney J. Brown, C. Oberg, 1993 .

Spectral analysis of Quaternary palaeomagnetic data from British Columbia and its bearing on geomagnetic secular variation

C. Oberg, M. Evans, 1977 .

D. McMahon, C. Oberg, J. Broadbent, 2015, Journal of dairy science.

Application of ARISA to assess the influence of salt content and cation type on microbiological diversity of Cheddar cheese

C. Oberg, C. Brighton, Donald J. McMahon, 2014, Letters in applied microbiology.

Effect of sodium, potassium, magnesium, and calcium salt cations on pH, proteolysis, organic acids, and microbial populations during storage of full-fat Cheddar cheese.

B. Ganesan, J. Steele, M. Arnold, 2014, Journal of dairy science.

Cheese micro-ecologyand the influence of adjunct/wash techniques

Mark E. Johnson, C. Oberg, J. Broadbent, 2002 .