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Two methods for increased specificity and sensitivity in loop-mediated isothermal amplification

Molecules (Basel, Switzerland), 2015-04, Vol.20 (4), p.6048-6059

2015

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Preserving viability of Lactobacillus rhamnosus GG in vitro and in vivo by a new encapsulation system

Journal of controlled release, 2016-05, Vol.230, p.79-87

2016

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Effect of homogenization and pasteurization on the structure and stability of whey protein in milk

Journal of dairy science, 2015-05, Vol.98 (5), p.2884-2897

2015

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Associations among Milk Microbiota, Milk Fatty Acids, Milk Glycans, and Inflammation from Lactating Holstein Cows

Microbiology spectrum, 2023-06, Vol.11 (3), p.e0402022-e0402022

2023

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Fractionation of whey protein isolate with supercritical carbon dioxide-process modeling and cost estimation

International journal of molecular sciences, 2012-01, Vol.13 (1), p.240-259

2012

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Effect of heat and homogenization on in vitro digestion of milk

Journal of dairy science, 2016-06, Vol.99 (6), p.4124-4139

2016

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Impact of Steviol Glycosides and Erythritol on the Human and Cebus apella Gut Microbiome

Journal of agricultural and food chemistry, 2020-11, Vol.68 (46), p.13093-13101

2020

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Bacteriocin production by lactic acid bacteria using ice cream co-product as the fermentation substrate

Journal of dairy science, 2024-06, Vol.107 (6), p.3468-3477

2024

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Fractionation of Whey Protein Isolate with Supercritical Carbon Dioxide To Produce Enriched α-Lactalbumin and β-Lactoglobulin Food Ingredients

Journal of agricultural and food chemistry, 2012-05, Vol.60 (20), p.5257-5266

2012

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Improvement of physicochemical properties of reduced‐cholesterol butter by the addition of β‐sitosteryl oleate

Journal of food science, 2021-02, Vol.86 (2), p.404-410

2021

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Removal of Salmonella Enteritidis from commercial unpasteurized liquid egg white using pilot scale cross flow tangential microfiltration

International journal of food microbiology, 2010-09, Vol.142 (3), p.309-317

2010

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Mitigation of Greenhouse Gas Emissions in the Production of Fluid Milk

Advances in Food and Nutrition Research, 2011, Vol.62, p.41-88

2011

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Development of a Continuous Process To Make Casein Films

Journal of agricultural and food chemistry, 2004-03, Vol.52 (5), p.1190-1195

2004

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Oxygen Permeability of Films Made from CO2-Precipitated Casein and Modified Casein

Journal of agricultural and food chemistry, 2003-01, Vol.51 (3), p.634-639

2003

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Drying Kinetics of Calcium Caseinate

Journal of agricultural and food chemistry, 2003-01, Vol.51 (3), p.773-776

2003

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Preparation of casein using carbon dioxide

Journal of dairy science, 1995-03, Vol.78 (3), p.506-514

1995

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Effect of carbon dioxide under high pressure on the survival of cheese starter cultures

Journal of food protection, 2000-06, Vol.63 (6), p.758-762

2000

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Two methods for increased specificity and sensitivity in loop-mediated isothermal amplification

Preserving viability of Lactobacillus rhamnosus GG in vitro and in vivo by a new encapsulation system

Effect of homogenization and pasteurization on the structure and stability of whey protein in milk

Associations among Milk Microbiota, Milk Fatty Acids, Milk Glycans, and Inflammation from Lactating Holstein Cows

Fractionation of whey protein isolate with supercritical carbon dioxide-process modeling and cost estimation

Effect of heat and homogenization on in vitro digestion of milk

Impact of Steviol Glycosides and Erythritol on the Human and Cebus apella Gut Microbiome

Bacteriocin production by lactic acid bacteria using ice cream co-product as the fermentation substrate

Fractionation of Whey Protein Isolate with Supercritical Carbon Dioxide To Produce Enriched α-Lactalbumin and β-Lactoglobulin Food Ingredients

Improvement of physicochemical properties of reduced‐cholesterol butter by the addition of β‐sitosteryl oleate

Removal of Salmonella Enteritidis from commercial unpasteurized liquid egg white using pilot scale cross flow tangential microfiltration

Mitigation of Greenhouse Gas Emissions in the Production of Fluid Milk

Development of a Continuous Process To Make Casein Films

Oxygen Permeability of Films Made from CO2-Precipitated Casein and Modified Casein

Drying Kinetics of Calcium Caseinate

Preparation of casein using carbon dioxide

Effect of carbon dioxide under high pressure on the survival of cheese starter cultures

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