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:

  • Sigma Xi
  • Gamma Sigma Delta
  • Phi Tau Sigma
  • Phi Upsilon Omicron
  • Omicron Nu
  • Outstanding Women in America
  • American Men and Women in Science
  • Who's Who in America

Publications (since 2010):

  • *Fauzi Amer, Lavanya Reddivari, Gaurav Madiwale, Martha Stone, David Holm, and Jairam Vanamala. 2014. Effect of genotype and storage on glycoalkaloids and acrylamide content and sensory attributes of potato chips. American Journal of Potato Research. 91:632-641.
  • *Henley, T., Reddivari, L., Broeckling, C., Bunning, M., Miller, J., Avens, J., Stone, M., Prenni, J., Vanamala, J. 2014. American India Pale Ale (IPA) matrix rich in xanthohumol are potent in suppression proliferation and elevating apoptosis of human colon cancer cells but not isolated xanthohumol. International Journal of Food Science and Technology 49: 2464-2471.
  • *Madiwale, GP, Reddivari, L., Stone, M. Holm, D.G. and Vanamala, J. 2012. Combined effects of storage and processing on the bioactive compounds and pro-apoptotic properties of color-fleshed potatoes in human colon cancer cells. J. Agricultural and Food Chemistry 60 (44): 11088-11096.
  • *Fouladkhah, A., Bunning, M., Stone, M., Stushnoff, C., Stonaker, F., and Kendall, P. 2011. Consumer hedonic evaluation of eight fresh specialty leafy greens and their relationship to instrumental quality attributes and indicators of secondary metabolites. Journal of Sensory Studies 26 (3): 175-183.
  • *Bunning, M., Kendall, P., Stone, M., Stushnoff, C., Stonaker, F. 2010. Effects of seasonal variation on sensory properties and total phenolic content of five lettuce cultivars. Journal of Food Science 75 (3): S156-161.
  • *Fouladkhah, A., Bunning, M., Stone, M., Stushnoff, C. 2010. Consumer hedonic evaluation of eight fresh specialty leafy greens and their relationship to instrumental quality attributes and indicators of secondary metabolites. Journal of Sensory Science (accepted 1/2011)
  • *Fouladkhah, A., Bunning, M., Stone, M., Stushnoff, C. 2010. Effects of agricultural practices on total phenolics and quality attributes of eight selected specialty leafy greens. HortScience 45 (8) 2010 ASHS Annual Conference, August 2 -5, 2010.