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Interactions between globular proteins and procyanidins of different degrees of polymerization

Journal of dairy science, 2009-12, Vol.92 (12), p.5843-5853

2009

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Investigating nutrient profiling and Health Star Ratings on core dairy products in Australia

Public health nutrition, 2016-10, Vol.19 (15), p.2860-2865

2016

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Dietary intake of dioxins and dioxin-like PCBs, due to the consumption of dairy products, fish/seafood and meat from Ismailia city, Egypt

The Science of the total environment, 2006-10, Vol.370 (1), p.1-8

2006

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Relating sensory and chemical properties of sour cream to consumer acceptance

Journal of dairy science, 2013-09, Vol.96 (9), p.5435-5454

2013

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Assessing the research and education needs of the organic dairy industry in the northeastern United States

Journal of dairy science, 2013-11, Vol.96 (11), p.7340-7348

2013

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Unregulated serving sizes on the Canadian nutrition facts table - an invitation for manufacturer manipulations

BMC public health, 2017-05, Vol.17 (1), p.418-418, Article 418

2017

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Methodologies for the Characterization of the Quality of Dairy Products

Advances in food and nutrition research, 2017, Vol.82, p.237-275

Karoui, Romdhane

2017

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Potential for improving the carbon footprint of butter and blend products

Journal of dairy science, 2011-12, Vol.94 (12), p.5833-5841

Flysjö, A.

2011

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Rapid non-invasive quality control of semi-finished products for the food industry by direct injection mass spectrometry headspace analysis: the case of milk powder, whey powder and anhydrous milk fat

Journal of mass spectrometry., 2016-09, Vol.51 (9), p.782-791

2016

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Effect of gum tragacanth on rheological and physical properties of a flavored milk drink made with date syrup

Journal of dairy science, 2013-08, Vol.96 (8), p.4794-4803

2013

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Differences in particle characteristics and oxidized flavor as affected by heat-related processes of milk powder

Journal of dairy science, 2013-08, Vol.96 (8), p.4784-4793

2013

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Novel sensitive monoclonal antibody based competitive enzyme-linked immunosorbent assay for the detection of raw and processed bovine beta-casein

PloS one, 2017-07, Vol.12 (7), p.e0182447-e0182447

2017

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Invited review: The effect of native and nonnative enzymes on the flavor of dried dairy ingredients

Journal of dairy science, 2013-08, Vol.96 (8), p.4773-4783

2013

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The role of veterinarians and feed-store vendors in the prescription and use of antibiotics on small dairy farms in rural Peru

Journal of dairy science, 2013-11, Vol.96 (11), p.7349-7354

2013

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Molecular Detection of Two Potential Probiotic Lactobacilli Strains and Evaluation of Their Performance as Starter Adjuncts in Yogurt Production

International journal of molecular sciences, 2016-05, Vol.17 (5), p.668-668

2016

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Ruminant or industrial sources of trans fatty acids: public health issue or food label skirmish?

The American journal of clinical nutrition, 2008-03, Vol.87 (3), p.515-516

2008

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Changes in the initial stages of a glucose-proline Maillard reaction model system influences dairy product quality during thermal processing

Journal of dairy science, 2012-02, Vol.95 (2), p.590-601

2012

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Nutrition and Health Disparities: The Role of Dairy in Improving Minority Health Outcomes

International journal of environmental research and public health, 2015-12, Vol.13 (1), p.ijerph13010028-ijerph13010028

Brown-Riggs, Constance

2015

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ADSA Foundation Scholar Award: Trends in culture-independent methods for assessing dairy food quality and safety: Emerging metagenomic tools

Journal of dairy science, 2012-12, Vol.95 (12), p.6831-6842

Yeung, Marie

2012

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Cold enzymatic bleaching of fluid whey

Journal of dairy science, 2013-12, Vol.96 (12), p.7404-7413

2013

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Authenticity Assessment of Dairy Products

Critical reviews in food science and nutrition, 2005-10, Vol.45 (7-8), p.563-585

2005

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Effects of gassericins A and T, bacteriocins produced by Lactobacillus gasseri, with glycine on custard cream preservation

Journal of dairy science, 2009-06, Vol.92 (6), p.2365-2372

2009

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Effect of liquid retentate storage on flavor of spray-dried whey protein concentrate and isolate

Journal of dairy science, 2011-08, Vol.94 (8), p.3747-3760

2011

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Elaboration of a probiotic oblea from whey fermented using Lactobacillus acidophilus or Bifidobacterium infantis

Journal of dairy science, 2012-12, Vol.95 (12), p.6897-6904

2012

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Relation Between Consumers’ Perceptions of Color and Texture of Dairy Desserts and Instrumental Measurements Using a Generalized Procrustes Analysis

Journal of dairy science, 2006-12, Vol.89 (12), p.4511-4519

2006

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Interactions between globular proteins and procyanidins of different degrees of polymerization

Investigating nutrient profiling and Health Star Ratings on core dairy products in Australia

Dietary intake of dioxins and dioxin-like PCBs, due to the consumption of dairy products, fish/seafood and meat from Ismailia city, Egypt

Relating sensory and chemical properties of sour cream to consumer acceptance

Assessing the research and education needs of the organic dairy industry in the northeastern United States

Unregulated serving sizes on the Canadian nutrition facts table - an invitation for manufacturer manipulations

Methodologies for the Characterization of the Quality of Dairy Products

Potential for improving the carbon footprint of butter and blend products

Rapid non-invasive quality control of semi-finished products for the food industry by direct injection mass spectrometry headspace analysis: the case of milk powder, whey powder and anhydrous milk fat

Effect of gum tragacanth on rheological and physical properties of a flavored milk drink made with date syrup

Differences in particle characteristics and oxidized flavor as affected by heat-related processes of milk powder

Novel sensitive monoclonal antibody based competitive enzyme-linked immunosorbent assay for the detection of raw and processed bovine beta-casein

Invited review: The effect of native and nonnative enzymes on the flavor of dried dairy ingredients

The role of veterinarians and feed-store vendors in the prescription and use of antibiotics on small dairy farms in rural Peru

Molecular Detection of Two Potential Probiotic Lactobacilli Strains and Evaluation of Their Performance as Starter Adjuncts in Yogurt Production

Ruminant or industrial sources of trans fatty acids: public health issue or food label skirmish?

Changes in the initial stages of a glucose-proline Maillard reaction model system influences dairy product quality during thermal processing

Nutrition and Health Disparities: The Role of Dairy in Improving Minority Health Outcomes

ADSA Foundation Scholar Award: Trends in culture-independent methods for assessing dairy food quality and safety: Emerging metagenomic tools

Cold enzymatic bleaching of fluid whey

Authenticity Assessment of Dairy Products

Effects of gassericins A and T, bacteriocins produced by Lactobacillus gasseri, with glycine on custard cream preservation

Effect of liquid retentate storage on flavor of spray-dried whey protein concentrate and isolate

Elaboration of a probiotic oblea from whey fermented using Lactobacillus acidophilus or Bifidobacterium infantis

Relation Between Consumers’ Perceptions of Color and Texture of Dairy Desserts and Instrumental Measurements Using a Generalized Procrustes Analysis

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