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AMP, ADP, and ATP Concentrations Differentially Affected by Meat Processing, Manufacturing, and Nonmeat Ingredients

Journal of food protection, 2024-07, Vol.87 (7), p.100287, Article 100287

2024

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Invited review: The application of alkaline phosphatase assays for the validation of milk product pasteurization

Journal of dairy science, 2010-12, Vol.93 (12), p.5538-5551

2010

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Short communication: Reducing agents attenuate methylglyoxal-based browning in Parmesan cheese

Journal of dairy science, 2013-10, Vol.96 (10), p.6242-6247

2013

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Short communication: Evidence for methylglyoxal-mediated browning of Parmesan cheese during low temperature storage

Journal of dairy science, 2012-05, Vol.95 (5), p.2347-2354

2012

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Characterizing the microbiota of wooden boards used for cheese ripening

JDS communications, 2021-07, Vol.2 (4), p.171-176

2021

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Growth of Lactobacillus paracasei ATCC 334 in a cheese model system: A biochemical approach

Journal of dairy science, 2011-11, Vol.94 (11), p.5263-5277

2011

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Survey of Salty and Sweet Whey Composition from Various Cheese Plants in Wisconsin

Journal of dairy science, 2007-04, Vol.90 (4), p.2029-2034

2007

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Short communication: Presence of galactose and glucose promotes browning of sweet whey powder

Journal of dairy science, 2010-06, Vol.93 (6), p.2354-2357

2010

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Lactobacillus casei metabolic potential to utilize citrate as an energy source in ripening cheese: a bioinformatics approach

Journal of applied microbiology, 2006-10, Vol.101 (4), p.872-882

2006

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Analysis and comparison of key proteins in Maiwa yak and bovine milk using high-performance liquid chromatography mass spectrometry

Journal of dairy science, 2021-08, Vol.104 (8), p.8661-8672

2021

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A 100-Year Review: A century of dairy processing advancements—Pasteurization, cleaning and sanitation, and sanitary equipment design

Journal of dairy science, 2017-12, Vol.100 (12), p.9903-9915

2017

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Short Communication: Empirical and Mechanistic Evidence for the Role of Pyridoxal-5′-Phosphate in the Generation of Methanethiol from Methionine

Journal of dairy science, 2006-12, Vol.89 (12), p.4545-4550

2006

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Hot Topic: Black Spot Defect in Cheddar Cheese Linked to Intramammary Teat Sealant

Journal of dairy science, 2007-11, Vol.90 (11), p.4938-4941

2007

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Lactobacillus casei expressing methylglyoxal synthase causes browning and heterocyclic amine formation in Parmesan cheese extract

Journal of dairy science, 2019-01, Vol.102 (1), p.100-112

2019

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A 100-Year Review: Milestones in the development of frozen desserts

Journal of dairy science, 2017-12, Vol.100 (12), p.10014-10025

2017

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Quantities of Adenylate Homologues (ATP+ADP+AMP) Change over Time in Prokaryotic and Eukaryotic Cells

Journal of food protection, 2019-12, Vol.82 (12), p.2088-2093

2019

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A profile of sphingolipids and related compounds tentatively identified in yak milk

Journal of dairy science, 2016-07, Vol.99 (7), p.5083-5092

2016

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Solvent Type Affects the Number, Distribution, and Relative Quantities of Volatile Compounds Found in Sweet Whey Powder

Journal of dairy science, 2007-02, Vol.90 (2), p.523-531

2007

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Lactobacillus demonstrate thiol-independent metabolism of methylglyoxal: Implications toward browning prevention in Parmesan cheese

Journal of dairy science, 2018-02, Vol.101 (2), p.968-978

2018

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Hygienic Shortcomings of Frozen Dessert Freezing Equipment and Fate of Listeria monocytogenes on Ice Cream-Soiled Stainless Steel

Journal of food protection, 2017-11, Vol.80 (11), p.1897-1902

2017

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A comparison of fresh, pasta filata, and aged Hispanic cheeses using sensory, chemical, functional, and microbiological assessments

Journal of dairy science, 2016-04, Vol.99 (4), p.2680-2693

2016

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Lactose and galactose content in cheese results in overestimation of moisture by vacuum oven and microwave methods

Journal of dairy science, 2014-05, Vol.97 (5), p.2567-2577

2014

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Maximal T-spaces of a free associative algebra

Journal of algebra, 2011-04, Vol.332 (1), p.442-456

2011

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Bioautography and Chemical Characterization of Antimicrobial Compound(s) in Commercial Water-Soluble Annatto Extracts

Journal of agricultural and food chemistry, 2005-04, Vol.53 (7), p.2524-2529

2005

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On a conjecture of V.V. Shchigolev

Journal of algebra, 2011-03, Vol.330 (1), p.314-321

2011

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AMP, ADP, and ATP Concentrations Differentially Affected by Meat Processing, Manufacturing, and Nonmeat Ingredients

Invited review: The application of alkaline phosphatase assays for the validation of milk product pasteurization

Short communication: Reducing agents attenuate methylglyoxal-based browning in Parmesan cheese

Short communication: Evidence for methylglyoxal-mediated browning of Parmesan cheese during low temperature storage

Characterizing the microbiota of wooden boards used for cheese ripening

Growth of Lactobacillus paracasei ATCC 334 in a cheese model system: A biochemical approach

Survey of Salty and Sweet Whey Composition from Various Cheese Plants in Wisconsin

Short communication: Presence of galactose and glucose promotes browning of sweet whey powder

Lactobacillus casei metabolic potential to utilize citrate as an energy source in ripening cheese: a bioinformatics approach

Analysis and comparison of key proteins in Maiwa yak and bovine milk using high-performance liquid chromatography mass spectrometry

A 100-Year Review: A century of dairy processing advancements—Pasteurization, cleaning and sanitation, and sanitary equipment design

Short Communication: Empirical and Mechanistic Evidence for the Role of Pyridoxal-5′-Phosphate in the Generation of Methanethiol from Methionine

Hot Topic: Black Spot Defect in Cheddar Cheese Linked to Intramammary Teat Sealant

Lactobacillus casei expressing methylglyoxal synthase causes browning and heterocyclic amine formation in Parmesan cheese extract

A 100-Year Review: Milestones in the development of frozen desserts

Quantities of Adenylate Homologues (ATP+ADP+AMP) Change over Time in Prokaryotic and Eukaryotic Cells

A profile of sphingolipids and related compounds tentatively identified in yak milk

Solvent Type Affects the Number, Distribution, and Relative Quantities of Volatile Compounds Found in Sweet Whey Powder

Lactobacillus demonstrate thiol-independent metabolism of methylglyoxal: Implications toward browning prevention in Parmesan cheese

Hygienic Shortcomings of Frozen Dessert Freezing Equipment and Fate of Listeria monocytogenes on Ice Cream-Soiled Stainless Steel

A comparison of fresh, pasta filata, and aged Hispanic cheeses using sensory, chemical, functional, and microbiological assessments

Lactose and galactose content in cheese results in overestimation of moisture by vacuum oven and microwave methods

Maximal T-spaces of a free associative algebra

Bioautography and Chemical Characterization of Antimicrobial Compound(s) in Commercial Water-Soluble Annatto Extracts

On a conjecture of V.V. Shchigolev

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