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Effect of Double Homogenization and Whey Protein Concentrate on the Texture of Ice Cream

Journal of dairy science, 2002-07, Vol.85 (7), p.1684-1692

2002

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Maternal serum markers, characteristics and morbidly adherent placenta in women with previa

Journal of perinatology, 2015-08, Vol.35 (8), p.570-574

2015

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THU0675 The impact of autoimmune rheumatic diseases on birth outcomes in an ethnically diverse cohort of women in the united states

Annals of the rheumatic diseases, 2018-06, Vol.77 (Suppl 2), p.531

2018

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Effect of storage temperature on quality of light and full-fat ice cream

Journal of dairy science, 2011-05, Vol.94 (5), p.2213-2219

2011

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Major Advances in Concentrated and Dry Milk Products, Cheese, and Milk Fat-Based Spreads

Journal of dairy science, 2006-04, Vol.89 (4), p.1179-1188

2006

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Effect of emulsifiers on the body and texture of low fat ice cream

Journal of dairy science, 1997-12, Vol.80 (12), p.3123-3132

1997

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Lactational responses of dairy cows fed unsaturated fat from extruded soybeans or sunflower seeds

Journal of dairy science, 1996-07, Vol.79 (7), p.1244-1249

1996

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Increasing the Protein Content of Ice Cream

Journal of dairy science, 2006-05, Vol.89 (5), p.1400-1406

2006

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Fish Oil and Extruded Soybeans Fed in Combination Increase Conjugated Linoleic Acids in Milk of Dairy Cows More Than When Fed Separately

Journal of dairy science, 2002-01, Vol.85 (1), p.234-243

2002

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Influence of Dietary Fish Oil on Conjugated Linoleic Acid and Other Fatty Acids in Milk Fat from Lactating Dairy Cows

Journal of dairy science, 2000-11, Vol.83 (11), p.2620-2628

2000

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Composition and Properties of Milk and Butter from Cows Fed Fish Oil

Journal of dairy science, 2001-02, Vol.84 (2), p.345-353

2001

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Composition and Flavor of Milk and Butter from Cows Fed Fish Oil, Extruded Soybeans, or Their Combination

Journal of dairy science, 2001-10, Vol.84 (10), p.2144-2151

2001

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Increasing the Protein Content of Ice Cream1

Journal of dairy science, 2006-05, Vol.89 (5), p.1400-1406

2006

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Composition and consumer acceptance of frozen yogurts utilizing whey protein concentrates

Journal of dairy science, 1991-12, Vol.74 (12), p.4151-4163

1991

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Major Advances in Concentrated and Dry Milk Products, Cheese, and Milk Fat-Based Spreads1

Journal of dairy science, 2006-04, Vol.89 (4), p.1179-1188

2006

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Effect of Double Homogenization and Whey Protein Concentrate on the Texture of Ice Cream1

Journal of dairy science, 2002-07, Vol.85 (7), p.1684-1692

2002

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Effect of Emulsifiers and Food Gum on Nonfat Ice Cream

Journal of dairy science, 1999-07, Vol.82 (7), p.1416-1424

1999

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TAL2, A Helix-Loop-Helix Gene Activated by the (7;9)(q34;q32) Translocation in Human T-Cell Leukemia

Proceedings of the National Academy of Sciences - PNAS, 1991-12, Vol.88 (24), p.11416-11420

1991

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Short Communication: Consumer Evaluation of Milk High in Conjugated Linoleic Acid

Journal of dairy science, 2001-07, Vol.84 (7), p.1607-1609

2001

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Cheddar cheese manufactured from condensed milk

Journal of dairy science, 1990-08, Vol.73 (8), p.1980-1987

1990

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Effect of Emulsifiers and Food Gum on Nonfat Ice Cream1

Journal of dairy science, 1999-07, Vol.82 (7), p.1416-1424

1999

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Fish Oil and Extruded Soybeans Fed in Combination Increase Conjugated Linoleic Acids in Milk of Dairy Cows More Than When Fed Separately1

Journal of dairy science, 2002-01, Vol.85 (1), p.234-243

2002

Volltextzugriff (PDF)

Composition and Flavor of Milk and Butter from Cows Fed Fish Oil, Extruded Soybeans, or Their Combination1

Journal of dairy science, 2001-10, Vol.84 (10), p.2144-2151

2001

Volltextzugriff (PDF)

Effect of Emulsifiers on the Body and Texture of Low Fat Ice Cream1

Journal of dairy science, 1997-12, Vol.80 (12), p.3123-3132

1997

Volltextzugriff (PDF)

Short Communication: Consumer Evaluation of Milk High in Conjugated Linoleic Acid1

Journal of dairy science, 2001-07, Vol.84 (7), p.1607-1609

2001

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Effect of Double Homogenization and Whey Protein Concentrate on the Texture of Ice Cream

Maternal serum markers, characteristics and morbidly adherent placenta in women with previa

THU0675 The impact of autoimmune rheumatic diseases on birth outcomes in an ethnically diverse cohort of women in the united states

Effect of storage temperature on quality of light and full-fat ice cream

Major Advances in Concentrated and Dry Milk Products, Cheese, and Milk Fat-Based Spreads

Effect of emulsifiers on the body and texture of low fat ice cream

Lactational responses of dairy cows fed unsaturated fat from extruded soybeans or sunflower seeds

Increasing the Protein Content of Ice Cream

Fish Oil and Extruded Soybeans Fed in Combination Increase Conjugated Linoleic Acids in Milk of Dairy Cows More Than When Fed Separately

Influence of Dietary Fish Oil on Conjugated Linoleic Acid and Other Fatty Acids in Milk Fat from Lactating Dairy Cows

Composition and Properties of Milk and Butter from Cows Fed Fish Oil

Composition and Flavor of Milk and Butter from Cows Fed Fish Oil, Extruded Soybeans, or Their Combination

Increasing the Protein Content of Ice Cream1

Composition and consumer acceptance of frozen yogurts utilizing whey protein concentrates

Major Advances in Concentrated and Dry Milk Products, Cheese, and Milk Fat-Based Spreads1

Effect of Double Homogenization and Whey Protein Concentrate on the Texture of Ice Cream1

Effect of Emulsifiers and Food Gum on Nonfat Ice Cream

TAL2, A Helix-Loop-Helix Gene Activated by the (7;9)(q34;q32) Translocation in Human T-Cell Leukemia

Short Communication: Consumer Evaluation of Milk High in Conjugated Linoleic Acid

Cheddar cheese manufactured from condensed milk

Effect of Emulsifiers and Food Gum on Nonfat Ice Cream1

Fish Oil and Extruded Soybeans Fed in Combination Increase Conjugated Linoleic Acids in Milk of Dairy Cows More Than When Fed Separately1

Composition and Flavor of Milk and Butter from Cows Fed Fish Oil, Extruded Soybeans, or Their Combination1

Effect of Emulsifiers on the Body and Texture of Low Fat Ice Cream1

Short Communication: Consumer Evaluation of Milk High in Conjugated Linoleic Acid1

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