Academic Faculty

Martha Stone, Ph.D.

Martha Stone, Ph.D.

Professor

229 Gifford Building | (970) 491-6772 | martha.stone@colostate.edu


Research Interests:

  • Experimental foods
  • Food extrusion
  • Cereal grains

Education:

  • B.S., University of Tennessee at Martin, Home Economics Education; cum laude; 1974
  • M.S., University of Tennessee, Knoxville, Food Science; 1975
  • Ph.D., University of Tennessee, Knoxville, Food Science; 1977

Professional Experience:

  • Professor, Department of Food Science and Human Nutrition, Colorado State University, 1989 to present.
  • Associate Professor, Department of Foods and Nutrition, Kansas State University, 1984 to 1989.
  • Assistant Professor, Department of Foods and Nutrition, Kansas State University, 1978 to 1984; tenured 1984.
  • Graduate Research Assistant, Department of Food Science, Nutrition and Food Systems Administration, University of Tennessee, Knoxville, 1974-1977.

Honors and Awards:

  • Service Citation, International Food Service Executives Association, Colorado Centennial Branch, 1994.
  • Nominated for Outstanding Advisor, College of Health & Human Sciences, 1994, 1995, 1996, 1997.
  • Outstanding Performance, Regional Communicator, Institute of Food Technologists, 1992.
  • Outstanding Service, Editorial Advisory Board and Editorial Review Board, American Association of Cereal Chemists, 1992.
  • Outstanding Teaching Award, Kansas State University, 1986-87
  • Faculty of the Year, College of Home Economics, Kansas State University, 1983-84
  • Sigma Xi
  • Gamma Sigma Delta
  • Phi Tau Sigma
  • Phi Upsilon Omicron
  • Omicron Nu
  • Outstanding Women in America
  • Nominated for Outstanding Teaching Award--1979, 1980, 1983, 1985, 1987, 1994, 1995, 1996, 1997
  • American Men and Women in Science
  • Who's Who in America

Publications (since 2000):

  • Craddock, A. and Stone, M. 2000. Textural characteristics of bagels and flat breads containing honey. Institute of Food Technologists Annual Meeting, Dallas, TX, June, Program Abstract No. 68-2.
  • Wenzel, L. and Stone, M. 2000. Development and evaluation of shelf stable bagels for space applications. Institute of Food Technologists Annual Meeting, Dallas, TX, June, Program Abstract No. 12-6.
  • Scoville, D.W. and Stone, M. 2001. Development and evaluation of hazelnut scones. Institute of Food Technologists Annual Meeting., New Orleans, LA, June 23-26, Program Abstract No. 44F-25.
  • Wickland, S. and Stone, M. 2001. Evaluation of roasted and natural hazelnut volatiles by purge-and-trap/gas chromatography/mass spectrometry. Institute of Food Technologists Annual Meeting, New Orleans, LA, June 23-26, Program Abstract No. 88B-17.
  • Wickland, S. and Stone, M. 2001. Functional and sensory properties of hazelnuts in nutritional bars. Institute of Food Technologists Annual Meeting, New Orleans, LA, June 23-26, Program Abstract No. 44F-24.
  • Marckx, K. and Stone, M. 2002. Oxygen radical absorbance capacity of thermally processed onions. Abstract No. I-24. Presented at Institute of Food Technologists Annual Meeting, Anaheim, CA. June 14-16.
  • Paes, M.C.D., Hamaker, B.R., and Stone, M.B. 2003. Gelatinization and pasting properties of starches isolated from QPM and normal maize grits. American Association of Cereal Chemists Annual Meeting, Portland, OR, September 28-October 2.
  • Paes, M.C.D., Hamaker, B.R., Stone, M.B., and Lawton, J. 2003. Modifications in proteins upon extrusion of QPM grits and implications on extrudate texture. American Association of Cereal Chemists Annual Meeting, Portland, OR, September 28-October 2.
  • *Sung, W. and Stone, M. 2003. Characteristics of wheat starch and their pasta quality. J. Marine Sci. and Technol. 11(2): 61-69.
  • *Sung, W. and Stone, M. 2004. Characterization of legume starches and their noodle quality. J. Marine Sci. and Technol. 12 (1): 25-32.
  • Esparza, J.R., Kendall, P.A., Stone, M.B., Stushnoff, C., and Pilon-Smits, E. 2005. Quality of fresh cut green leaf lettuce treated with ascorbic acid by two hydrocooling methods. Abstract No. D-14. Presented at Institute of Food Technologists Annual Meeting, New Orleans, LA, July 16-20.
  • Bunning, M., Kendall, P.A., Stone, M.B., Stushnoff, C., and Stonaker, F. 2005. Effects of seasonal variation on sensory properties of five lettuce cultivars. Abstract No. E-06. Presented at Institute of Food Technologists Annual Meeting, New Orleans, LA, July 16-20.
  • *Sung, W. and Stone, M. 2005. Microstructural studies of pasta and starch pasta. J. Marine Sci. and Technol. 12 (2): 83-88.
  • *Esparza Rivera, J., Stone, M.B., Stushnoff, C., Pilon-Smits, E. and Kendall, P.A. 2006. Effects of ascorbic acid applied by two hydrocooling methods on physical and chemical properties of green leaf lettuce stored at 5°C. J. Food Sci. 71(3): S270-S276.
  • *Brown, J.M., Avens, J.A., Kendall, P.A., Hyatt, D.R., and Stone, M.B. 2007. Survey of consumer attitudes and the effectiveness of hand cleansers in the home. Food Protections Trends 27(8): 603-611.