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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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Diacetyl levels and volatile profiles of commercial starter distillates and selected dairy foods

Journal of dairy science, 2012-03, Vol.95 (3), p.1128-1139

2012

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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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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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Short communication: Reactivity of diacetyl with cleaning and sanitizing agents

Journal of dairy science, 2013-01, Vol.96 (1), p.105-111

2013

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Accumulation of Short n-Chain Ethyl Esters by Esterases of Lactic Acid Bacteria Under Conditions Simulating Ripening Parmesan Cheese

Journal of dairy science, 2003-09, Vol.86 (9), p.2818-2825

2003

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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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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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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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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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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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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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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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Studies on Physicochemical and Functional Properties of Commercial Sweet Whey Powders

Journal of dairy science, 2003-12, Vol.86 (12), p.3866-3875

2003

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Overexpression of Lactobacillus casei D-hydroxyisocaproic acid dehydrogenase in Cheddar cheese

Applied and Environmental Microbiology, 2004-08, Vol.70 (8), p.4814-4820

2004

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Antimicrobial properties of commercial annatto extracts against selected pathogenic, lactic acid, and spoilage microorganisms

Journal of food protection, 2003-06, Vol.66 (6), p.1074-1078

2003

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

Diacetyl levels and volatile profiles of commercial starter distillates and selected dairy foods

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

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

Short communication: Reactivity of diacetyl with cleaning and sanitizing agents

Accumulation of Short n-Chain Ethyl Esters by Esterases of Lactic Acid Bacteria Under Conditions Simulating Ripening Parmesan Cheese

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

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

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

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

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

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

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

Studies on Physicochemical and Functional Properties of Commercial Sweet Whey Powders

Overexpression of Lactobacillus casei D-hydroxyisocaproic acid dehydrogenase in Cheddar cheese

Antimicrobial properties of commercial annatto extracts against selected pathogenic, lactic acid, and spoilage microorganisms

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