Karin Allen

Publications - Abstracts

Publications - Books & Book Chapters

Book Chapters

• Allen, K., (2015). Metal Chelators as Food Antioxidants: Handbook of Antioxidants for Food Preservation. Woodhead Publishing Limited

* Has not been peer reviewed

Publications - Fact Sheets

• Merrill, C.A, Allen, K., Haws, S., Hunsaker, T.C, Mathis, P., Wray, P., (2020). Why Electric Pressure Cookers are not Pressure Canners.
• Curtis, K., Rice, E., Allen, K., (2019). Farm Shops: A Direct-to-Consumer Extended Season Opportunity. USU Extension
• Haws, S., Hunsaker, T.C, Proctor, D.G, Serfustini, E.J, Allen, K., (2015). Brand Comparison for Electric Programmable Pressure Cookers.
• Haws, S., Hunsaker, T.C, Proctpr, D.G, Serfustini, E.J, Allen, K., Brand Comparison for Electronic Programmable Pressure Cookers.
• Allen, K., (2015). Partially hydrogenated oils and trans-fats: Information for consumers.
• Allen, K., Proctor, D.G, (2014). Killer Kidney Beans?.
• Proctor, D.G, Serfustini, E.J, Haws, S., Hunsaker, T.C, Allen, K., (2013). High Altitude Recommendations for Electric Programmable Pressure Cookersic Programmable Pressure Cookers.
• Allen, K., (2013). How Old is Too Old?.
• Allen, K., (2012). Understanding Food Labels, Part 1: The Basics.
• Allen, K., (2012). Understanding Food Labels, Part 2: The Ingredient Statement.
• Allen, K., (2012). Understanding Food Labels, Part 3: Label Claims.
• Allen, K., Carlson, A., (2011). Understanding High Altitude Cooking.

* Has not been peer reviewed

Publications - Curriculum

• Curtis, K., Slocum, S., Allen, K., (2015). Farm and Food Tourism: Exploring Opportunities. USU Extension
• Christofferson, D., LeBlanc, H.R, Savoie Roskos, M., Durward, C., Allen, K., (2014). Creates Curriculum.
• Allen, K., (2012). Utah's Cottage Food Rule: Regulations and Resources to get you started. *
• Allen, K., Smith, J., (2011). Tips for Teaching Knife Skills.

* Has not been peer reviewed

Publications - Journal Articles

Academic Journal

• Kahn, A., Allen, K., Xiaoxi, W., Effect of Type I and Type II Antioxidants on Oxidative Stability, Microbial Growth, pH, and Color in Raw Poultry meat. Food and Nutrition Science
• Curtis, K., Allen, K., Ward, R.A, (2015). Food Consumption, Attitude, and Behavioral Change among CSA Members: A Northern Utah Case Study. Journal of Food Distribution Research, 42:2, 3-16.
• Zhong, H., Allen, K., Martini, S., (2014). Effect of lipid physical characteristics on the quality of baked products. Food Research International, 55, 239-246. doi: doi: 10.1016/j.foodres.2013.11.010
• Wang, X., Hansen, C.L, Allen, K., (2013). Identification of Anthocyanins Isolated from Black Bean Canning Wastewater by Macroporous Resin Using Optimized Conditions. Food and Nutrition Sciences, 4:8A, 174-181. doi: 10.4236/fns.2013.48A021
• Curtis, K., Ward, R.A, Allen, K., Slocum, S., (2013). Impacts of Community Supported Agriculture Program Participation on Consumer Food Purchases and Dietary Choice. Journal of Food Distribution Research, 44:1, 42-51.
• Allen, K., Cornforth, D.P, (2010). Comparison of spice-derived antioxidants and metal chelators on fresh beef color stability. Meat Science, 85, 613-619.
• Allen, K., Cornforth, D.P, (2009). Effect of Chelating Agents and Spice-Derived Antioxidants on Myoglobin Oxidation in a Lipid-Free Model System. Journal of Food Science, 74, C375 - C379.
• Allen, K., Carpenter, C.E, Walsh, M.K, (2007). Influence of protein level and starch type on extrusion-expanded whey product. Int. J. Food Sci. Tech., 42, 953-960.
• Allen, K., Cornforth, D.P, Whittier, D., Vasavada, M., Nummer, B.A, (2007). Evaluation of high humidity and wet marinade methods for pasteurization of jerky. Journal of Food Science, 72, C351-C355.
• Allen, K., Cornforth, D.P, (2007). Antioxidant mechanism of milk mineral - High affinity iron binding.. Journal of Food Science, 72, C72 - C83.
• Allen, K., Cornforth, D.P, (2006). Myoglobin oxidation in a model system as affected by nonheme iron and iron chelating agents. Journal of Agricultural and Food Chemistry, 54, 10134-10140.

In-House Journal

Professional Journal

• Wang, X., Hansen, C.L, Allen, K., (2014). Extraction of Anthocyanins from Black Bean Canning Wastewater with Macroporous Resin. Journal of Food Science, 79:2
• Erickson, J., Bailey, D., Ward, R.A, Allen, K., (2013). Analysis of the Sustainability of Selected Targeted NGO Interventions for a Representative Small-Scale Farm Family in Ecuador. Journal of Reviews on Global Economics, 2:2013, 291-306.
• Christofferson, D., Allen, K., Smith, J., LeBlanc, H.R, (2012). SNAP-Ed Improves Food Safety Practices through Nutrition Education. Journal of National Extension Association of Family and Consumer Sciences, 7, 98-103.

* Has not been peer reviewed

Publications - Literary Journal

* Has not been peer reviewed

Publications - MultiMedia

Web

• Allen, K., (2013). Tools to Assist Food Entrepreneurs. *

* Has not been peer reviewed

Publications - Technical Reports

Research Reports

* Has not been peer reviewed

Publications - Translations & Transcripts

Publications - Other

Bulletins

Newspaper

• Merrill, C.A, Allen, K., Haws, S., Hunsaker, T.C, Mathis, P., Wray, P., (2019). Study finds electric pressure cookers not consistently safe for canning. USU Extension Marketing Press Release *

Other

• Merrill, C.A, Allen, K., Haws, S., Hunsaker, T.C, Mathis, P., Serfustini, E.J, Wray, P., (2019). Examining food safety of low acid canning in "smart cookers". National Extension Association of Family and Consumer Sciences

* Has not been peer reviewed

Scheduled Teaching

Extension

Graduate Students Mentored