Tonya C. Schoenfuss PhD
Tonya C. Schoenfuss PhD
Assistant Professor, Department of Food Science and Nutrition, University of Minnesota
Verified email at
Cited by
Cited by
Use of potassium chloride and flavor enhancers in low sodium Cheddar cheese
J Grummer, N Bobowski, M Karalus, Z Vickers, T Schoenfuss
Journal of dairy science 96 (3), 1401-1418, 2013
Manufacture of reduced-sodium Cheddar-style cheese with mineral salt replacers
J Grummer, M Karalus, K Zhang, Z Vickers, TC Schoenfuss
Journal of Dairy Science 95 (6), 2830-2839, 2012
Perennial grain and oilseed crops
MB Kantar, CE Tyl, KM Dorn, X Zhang, JM Jungers, JM Kaser, ...
Annual review of plant biology 67, 703-729, 2016
Accelerated shelf-life testing of quality loss for a commercial hydrolysed hen egg white powder
Q Rao, JR Rocca-Smith, TC Schoenfuss, TP Labuza
Food chemistry 135 (2), 464-472, 2012
Significance of unimpeded flows in limiting the transmission of parasites from exotics to Hawaiian stream fishes
Micronesica 30 (1), 117-125, 1997
Dairy beverage and method of preparation thereof
A Konkoly, M Baker, P Norquist, T Schoenfuss, T Springer, M Zacho
US Patent App. 10/121,637, 2003
Characteristics of Perennial Wheatgrass (Thinopyrum intermedium) and Refined Wheat Flour Blends: Impact on Rheological Properties
A Marti, X Qiu, TC Schoenfuss, K Seetharaman
Cereal Chemistry 92 (5), 434-440, 2015
Determining salt concentrations for equivalent water activity in reduced-sodium cheese by use of a model system
J Grummer, TC Schoenfuss
Journal of dairy science 94 (9), 4360-4365, 2011
The effect of sodium reduction with and without potassium chloride on the survival of Listeria monocytogenes in Cheddar cheese
E Hystead, F Diez-Gonzalez, TC Schoenfuss
Journal of Dairy Science 96 (10), 6172-6185, 2013
Associations of maternal weight status before, during, and after pregnancy with inflammatory markers in breast milk
KM Whitaker, RC Marino, JL Haapala, L Foster, KD Smith, AM Teague, ...
Obesity 25 (12), 2092-2099, 2017
Chemical characterization, functionality, and baking quality of intermediate wheatgrass (Thinopyrum intermedium)
CP Rahardjo, CS Gajadeera, S Simsek, G Annor, TC Schoenfuss, A Marti, ...
Journal of Cereal Science 83, 266-274, 2018
Homogenization and lipase treatment of milk and resulting methyl ketone generation in blue cheese
M Cao, LM Fonseca, TC Schoenfuss, SA Rankin
Journal of agricultural and food chemistry 62 (25), 5726-5733, 2014
Effect of pre-treatments on the antioxidant potential of phenolic extracts from barley malt rootlets
S Budaraju, K Mallikarjunan, G Annor, T Schoenfuss, R Raun
Food chemistry 266, 31-37, 2018
Relationship of maternal weight status before, during, and after pregnancy with breast milk hormone concentrations
G Sadr Dadres, KM Whitaker, JL Haapala, L Foster, KD Smith, ...
Obesity 27 (4), 621-628, 2019
Polymerization of lactose by twin-screw extrusion to produce indigestible oligosaccharides
AJ Tremaine, EM Reid, CE Tyl, TC Schoenfuss
International Dairy Journal 36 (1), 74-81, 2014
Stairway to heaven: evaluating levels of biological organization correlated with the successful ascent of natural waterfalls in the Hawaiian stream goby Sicyopterus stimpsoni
HL Schoenfuss, T Maie, KN Moody, KE Lesteberg, RW Blob, ...
PloS one 8 (12), e84851, 2013
Evaluation of dough conditioners and bran refinement on functional properties of intermediate wheatgrass (Thinopyrum intermedium)
JD Banjade, C Gajadeera, CE Tyl, BP Ismail, TC Schoenfuss
Journal of Cereal Science 86, 26-32, 2019
Section XIV. Milk and Milk Products: Yogurt
L Pannell, TC Schoenfuss
Handbook of Food Products Manufacturing, 647-676, 2006
Food safety and quality assurance
TC Schoenfuss, JH Lillemo
Food Processing: Principles and Applications, 233-247, 2014
Twin‐Screw extrusion puffing of nonfat dry milk and starch–The effects of acid addition, Fluid addition rate and nonfat dry milk concentration on extruded products
A Tremaine, TC Schoenfuss
Journal of Food Processing and Preservation 38 (1), 232-246, 2014
The system can't perform the operation now. Try again later.
Articles 1–20