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A Human-Centered Design Tool Kit for STEM-Based Capstone Courses

Journal of college science teaching, 2022-07, Vol.51 (6), p.23-28

2022

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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, 2005-04, Vol.53 (8), p.3149-3155

2005

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Expanding horizons: Encouraging cross‐campus student collaboration to develop a novel food product for individuals experiencing dysphagia

Journal of food science education, 2020-04, Vol.19 (2), p.36-40

2020

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Charging to the End: Course Activities for Semester‐Long Student Engagement in an Undergraduate Product Development Capstone Course

Journal of food science education, 2018-07, Vol.17 (3), p.85-93

2018

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A Human-Centered Design Tool Kit for STEM-Based Capstone Courses: General Design and Implementation in a Food Science Curriculum

Journal of college science teaching, 2022-07, Vol.51 (6), p.23-28

2022

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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, 2005-03, Vol.70 (2), p.E109-E116

2005

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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, 2005-06, Vol.53 (11), p.4493-4502

2005

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Impact of Instructional Design on College Students’ Cognitive Load and Learning Outcomes in a Large Food Science and Human Nutrition Course

Journal of food science education, 2015-10, Vol.14 (4), p.127-135

2015

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Multimedia's Effect on College Students’ Quantitative Mental Effort Scores and Qualitative Extraneous Cognitive Load Responses in a Food Science and Human Nutrition Course

Journal of food science education, 2014-07, Vol.13 (3), p.40-46

2014

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Implementing Experiential Learning Activities in a Large Enrollment Introductory Food Science and Human Nutrition Course

Journal of food science education, 2008-01, Vol.7 (1), p.5-13

2008

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Using Food Science Demonstrations to Engage Students of All Ages in Science, Technology, Engineering, and Mathematics (STEM)

Journal of food science education, 2012-04, Vol.11 (2), p.16-22

2012

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Development and validation of a dynamic vapor sorption-fast gas chromatography-flame lonization detection method for rapid analysis of volatile release from glassy matrices

Journal of agricultural and food chemistry, 2005, Vol.53 (8), p.3149-3155

2005

Volltextzugriff (PDF)

Uncertainty analysis of a dynamic vapor sorption-fast gas chromatography-flame lonization detection method for the rapid analysis of volatile release from glassy matrices

Journal of agricultural and food chemistry, 2005, Vol.53 (11), p.4493-4502

2005

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Development and validation of a dynamic vapor sorption -fast gas chromatography method for studying the effects of humidification and temperature on volatile release from amorphous carbohydrate glasses

Bohn, Dawn Marie

2004

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Full-length novel MHC class I allele discovery by next-generation sequencing: two platforms are better than one

Immunogenetics (New York), 2014-01, Vol.66 (1), p.15-24

2014

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Community health assessment: driving the need for current, easily accessible population health data

Journal of public health management and practice, 2006-03, Vol.12 (2), p.113-118

2006

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A Human-Centered Design Tool Kit for STEM-Based Capstone Courses

Development and Validation of a Dynamic Vapor Sorption−Fast Gas Chromatography−Flame Ionization Detection Method for Rapid Analysis of Volatile Release from Glassy Matrices

Expanding horizons: Encouraging cross‐campus student collaboration to develop a novel food product for individuals experiencing dysphagia

Charging to the End: Course Activities for Semester‐Long Student Engagement in an Undergraduate Product Development Capstone Course

A Human-Centered Design Tool Kit for STEM-Based Capstone Courses: General Design and Implementation in a Food Science Curriculum

Use of DSC, DVS-DSC, and DVS-fast GC-FID to Evaluate the Physicochemical Changes that Occur in Artificial Cherry Durarome® upon Humidification

Uncertainty Analysis of a Dynamic Vapor Sorption−Fast Gas Chromatography−Flame Ionization Detection Method for the Rapid Analysis of Volatile Release from Glassy Matrices

Impact of Instructional Design on College Students’ Cognitive Load and Learning Outcomes in a Large Food Science and Human Nutrition Course

Multimedia's Effect on College Students’ Quantitative Mental Effort Scores and Qualitative Extraneous Cognitive Load Responses in a Food Science and Human Nutrition Course

Implementing Experiential Learning Activities in a Large Enrollment Introductory Food Science and Human Nutrition Course

Using Food Science Demonstrations to Engage Students of All Ages in Science, Technology, Engineering, and Mathematics (STEM)

Development and validation of a dynamic vapor sorption-fast gas chromatography-flame lonization detection method for rapid analysis of volatile release from glassy matrices

Uncertainty analysis of a dynamic vapor sorption-fast gas chromatography-flame lonization detection method for the rapid analysis of volatile release from glassy matrices

Development and validation of a dynamic vapor sorption -fast gas chromatography method for studying the effects of humidification and temperature on volatile release from amorphous carbohydrate glasses

Full-length novel MHC class I allele discovery by next-generation sequencing: two platforms are better than one

Community health assessment: driving the need for current, easily accessible population health data

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