Lim, S.Y., B. G. Swanson and S. Clark*. High Hydrostatic Pressure Modification of Whey Protein Concentrate for Improved Functional Properties. J. Dairy Sci. 91(4): 1299-1307.
Lim, S.Y., C. F. Ross, B. G. Swanson and S. Clark*. High Hydrostatic Pressure Modification of Whey Protein Concentrate for Improved Body and Texture of Lowfat Ice Cream. J. Dairy Sci. 91(4): 1308-1316.
Buranasompob, A., J. Tang, J.R. Powers, J. Reyes, S. Clark, and B.G. Swanson. 2007. Lipoxygenase activity in walnuts and almonds. LWT-Food Sci. and Tech. 40(5):893-899.
Harte, F., S. Clark and G.V. Barbosa-Cánovas. 2007. Yield stress for initial firmness determination on yogurt. J. Food Eng. 80:990-995.
Juliano P., S. Clark, T. Koutchma, M. Ouattara, J.W. Mathews, C. P. Dunne, G.V. Barbosa-Cánovas. 2007. Consumer and trained panel evaluation of high pressure thermally treated scrambled egg patties. J. Food Quality. 30:57-80.
San Martin-Gonzalez, M.F., J.J. Rodriguez, S. Clark, B.G. Swanson, and G.V. Barbosa-Canovas. 2007. Yield, composition and rheological characteristics of cheddar cheese made with high pressure
processed milk. L W. T. 40:697-705.
Agarwal, S., J.R. Powers, B. G. Swanson, S. Chen and S. Clark*. 2006. Cheese pH, Protein Concentration and Formation of Calcium Lactate Crystals. J. Dairy Sci. 89:4144-4155.
Agarwal, S., K. Sharma, B. G. Swanson, G. U. Yuksel and S. Clark*. 2006. Non-starter lactic acid bacteria biofilms and calcium lactate crystals in Cheddar cheese. J. Dairy Sci. 89:1452-1466.
Clark, S.*, A. McCurdy, D. Smith and S. Roy. 2006. Assessment of the Joint Food Science Curriculum of Washington State University and the University of Idaho by Graduates and Their Employers. J. Food Sci. Education. 1:9-14.
Juliano, Pablo, B. Li, S. Clark, J.W. Mathews, C.P. Dunne, and G.V. Barbosa-Cánovas. 2006. Descriptive analysis of precooked egg products after high-pressure processing combined with low and high temperatures. J. Food Quality. 29:505-530.
Lee, W, S. Clark and B.G. Swanson. 2006. Functional Properties of high hydrostatic pressure-treated whey protein. J. Food Process. Preserv. 30:488-501.
Lee, W, S. Clark and B.G. Swanson. 2006. Low fat processed cheese food containing ultrahigh pressure-treated whey protein. J. Food Process. Preserv. 30:164-179.
Oh J., A.R. McCurdy, S. Clark, B.G. Swanson. 2006 Stabilizing polymorphic transitions of tristearin using diacylglycerols and sucrose polyesters. J. Amer. Oil Chem. Soc. 82(1).
Agarwal, S., M. Costello and S. Clark*. 2005. Gas flushing impacts calcium lactate crystals in Cheddar cheese. J. Dairy Sci. 88: 3773-3783.
Blake, A. J., J.R. Powers, L.O. Luedecke and S. Clark*. 2005. Enhanced lactose cheese-milk does not guarantee calcium lactate crystals in finished Cheddar cheese. J. Dairy Sci. 88: 2302-2311.
Liu, X., J.R. Powers, B. G. Swanson, H.H. Hill and S. Clark*. 2005. Effects of High Hydrostatic Pressure on Flavor-binding Properties of Whey Protein Concentrate. J. Food Sci. 70 (9): 581-585..
Liu, X., J.R. Powers, B.G. Swanson, H.H. Hill and S. Clark*. 2005. Modification of whey protein concentrate hydrophobicity by high hydrostatic pressure. Innov. Food Sci. Emerg. Tech. 6: 310-317.
Oh, J.-H., A.R. McCurdy, S. Clark and B.G. Swanson. 2005. Stabilizing polymorphic transitions of tristearin using diacylglycerols and sucrose polyesters. J. Am. Oil Chem. Soc. 82 (1): 13-19.
Clark, S.*, V. Hillers and J. Austin. 2004. More Queso Fresco made safely because of intervention. Food Protection Trends. 24(7): 35-38.
Clark, S.*, A.-C. Wasselin, L.O. Luedecke, and B.G. Swanson. 2004. Stabilizer usage has greater impact on ice cream properties than high hydrostatic pressure. J. Food Tech. 2 (1): 47-56.
Chou, Y.-E., C.G. Edwards, L.O. Luedecke, M.P. Bates and S. Clark*. 2003. Nonstarter lactic acid bacteria and aging temperature affect calcium lactate crystallization in Cheddar cheese. J. Dairy Sci. 86(8): 2516-2524.
Costello, M., M.-S. Rhee, M.P. Bates, S. Clark, L.O. Luedecke, and D.-H. Kang. 2003. Eleven-year trends of microbiological quality in bulk tank milk. Food Prot. Trends. 23(5): 393-400.
Rodriguez, J.-J., D.R. Sepulveda, G.I. Olivas, H. Warner, S. Clark and G.V. Barbosa-Canovas. 2003. Storage temperature and storage time affect black bean and rice burrito combat ration quality. Food Qual. Pref. 26(5): 409-424.
Sepulveda, D., J.-J. Rodriguez, G. Olivas, H. Warner, S. Clark and G.V. Barbosa-Canovas. 2003. Storage of retort pouch beefsteak and beef stew packaged under four headspace levels. J. Food Proc. Preserv. 27(3): 227-242
Yang, J., A. K. Dunker, J.R. Powers, S. Clark and B.G. Swanson. 2003. Ligand and flavor binding functional properties of beta-lactoglobulin in the molten globule state induced by high pressure. J. Food Sci. 68(2): 444-452.
Clark, S.*, H. Warner, J.-J. Rodriguez, G.I. Olivas, D. Sepulveda, R. Bruins and G.V. Barbosa-Canovas. 2002. Residual gas and storage conditions affect sensory quality of diced pears in flexible retortable pouches. Food Qual. Pref. 13: 153-162.
Guan, D., V. Plotka, S. Clark and J. Tang. 2002. Sensory attributes of microwave sterilized macaroni and cheese. J. Food Proc. Preserv. 26: 307-322.
Kang, D.H., R.H. Dougherty, S. Clark and M. Costello. 2002. Catalase activity for rapid assessment of high level total mesophilic microbial load in milk. J. Food Sci. 67(5): 1844-1846.
Lin, S-Y. D., S. Clark, J.R. Powers, L.O. Luedecke and B.G. Swanson. 2002. Thermal, ultra high pressure and pulsed electric field attenuation of Lactobacillus. Part 2. Agro-FOOD-Industry Hi-Tech, Anno 13 (No 1) Jan/Feb: 6-11.
Oh, J.-H., A.R McCurdy, S. Clark and B.G. Swanson. 2002. Characterization and thermal stability of polymorphic forms of synthesized tristearin. J. Food Sci. 67(8): 2911-2917.
Olivas, G.I., J.-J. Rodriguez, D.R. Sepulveda, S. Clark, H. Warner and G.V. Barbosa-Canovas. 2002. Shelf life study of retort pouch wet pack pears combat rations packaged at selected headspaces. J. Food Proc. Preserv. 25: 233-249.
Yang, J., A.K. Dunker, J. R. Powers, S. Clark and B.G. Swanson. 2002. Hydrophobic probe binding of b-Lactoglobulin in the native and molten globule state induced by high pressure as affected by pH, KIO3 and N-ethylmaleimide. J. Agric. Food Chem. 50(19): 5207-5214.
Clark, S.*, H. Warner and L.O. Luedecke. 2001. Acceptability of queso fresco cheese by traditional and non-traditional consumers. Food Sci. Technol. Int. 7(1): 165-170.
Yang, J., A.K. Dunker, J.R. Powers, S. Clark and B.G. Swanson. 2001. b-Lactoglobulin molten globule induced by high pressure. J. Food Agric. Chem. 49(7): 3236-3243.
Lin, S.-Y., S. Clark, J. R. Powers, L.O. Luedecke and B.G. Swanson. 2001. Thermal, ultra high pressure, and pulsed electric field attenuation of Lactobacillus. Part 1. Agro-Food-Industry Hi-Tech. 12(6): 19-23.
Clark, S.* and J.W. Sherbon. 2000. Alphas1-casein, goat milk composition and coagulation properties. Small Ruminant Res. 38(20): 123-134.
Clark, S.* and J.W. Sherbon. 2000. Genetic variants of alphas1-casein in goat milk: breed distribution and associations with milk composition and coagulation properties. Small Ruminant Res. 38(20): 135-143.
Dr. Clark has more than 13 years of experience in the food science field. She combines her expertise in dairy chemistry, microbiology, sensory evaluation and product development to pursue her passion for teaching and service. Dr. Clark has superior written and oral communication skills, excellent management and interpersonal skills. Her high ethical standards have benefited projects she has pursued throughout her career.
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