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Financialization, Financial Literacy, and Social Education

1, 2021

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A Compassionate Vision for Elementary Social Studies: A Holistic View

Lucey, Thomas A.

1, 2022

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Emergency surgery preoperative delays: realities, economic impacts and gains of a second emergency operating theatre

Annals of the Royal College of Surgeons of England, 2024-07, Vol.106 (6), p.534-539

2024

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Evaluation of the yield, molar mass of exopolysaccharides, and rheological properties of gels formed during fermentation of milk by Streptococcus thermophilus strains St-143 and ST-10255y

Journal of dairy science, 2017-09, Vol.100 (9), p.6906-6917

2017

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Influence of mixtures of calcium-chelating salts on the physicochemical properties of casein micelles

Journal of dairy science, 2011-09, Vol.94 (9), p.4255-4263

2011

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Structure and Physical Properties of Yogurt Gels: Effect of Inoculation Rate and Incubation Temperature

Journal of dairy science, 2004-10, Vol.87 (10), p.3153-3164

2004

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Formation and Physical Properties of Milk Protein Gels

Journal of dairy science, 2002-02, Vol.85 (2), p.281-294

Lucey, J.A.

2002

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Analysis of the nutritional priorities, practices and preferences of athletes and active individuals to inform new food product development in sports nutrition

Proceedings of the Nutrition Society, 2021, Vol.80 (OCE3), Article E130

2021

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Characterization of the Rheological, Textural, and Sensory Properties of Samples of Commercial US Cream Cheese with Different Fat Contents

Journal of dairy science, 2008-12, Vol.91 (12), p.4501-4517

2008

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Effects of Emulsifying Salts on the Turbidity and Calcium-Phosphate–Protein Interactions in Casein Micelles

Journal of dairy science, 2005-09, Vol.88 (9), p.3070-3078

2005

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The application of human reliability analysis to carpal tunnel decompression

Annals of the Royal College of Surgeons of England, 2024-05, Vol.106 (5), p.432-438

2024

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Flutter of spring-mounted flexible plates in uniform flow

Journal of fluids and structures, 2015-11, Vol.59, p.370-393

2015

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Effect of Insoluble Calcium Concentration on Rennet Coagulation Properties of Milk

Journal of dairy science, 2007-06, Vol.90 (6), p.2612-2623

2007

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Properties of Milk Protein Gels Formed by Phosphates

Journal of dairy science, 2007-10, Vol.90 (10), p.4524-4531

2007

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Effect of Fortification with Various Types of Milk Proteins on the Rheological Properties and Permeability of Nonfat Set Yogurt

Journal of food science, 2009-11, Vol.74 (9), p.C666-C673

2009

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Interaction between a cantilevered-free flexible plate and ideal flow

Journal of fluids and structures, 2009-04, Vol.25 (3), p.544-566

2009

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Effect of increasing the colloidal calcium phosphate of milk on the texture and microstructure of yogurt

Journal of dairy science, 2011-11, Vol.94 (11), p.5278-5288

2011

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Chymosin-Mediated Proteolysis, Calcium Solubilization, and Texture Development During the Ripening of Cheddar Cheese

Journal of dairy science, 2005-09, Vol.88 (9), p.3101-3114

2005

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Association between milk protein gene variants and protein composition traits in dairy cattle

Journal of dairy science, 2012-01, Vol.95 (1), p.440-449

2012

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Impact of Gelation Conditions and Structural Breakdown on the Physical and Sensory Properties of Stirred Yogurts

Journal of dairy science, 2006-07, Vol.89 (7), p.2374-2385

2006

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Effect of Trisodium Citrate on Rheological and Physical Properties and Microstructure of Yogurt

Journal of dairy science, 2007-04, Vol.90 (4), p.1644-1652

2007

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Effect of sodium hexametaphosphate concentration and cooking time on the physicochemical properties of pasteurized process cheese

Journal of dairy science, 2010-07, Vol.93 (7), p.2827-2837

2010

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Aero-/hydro-elastic stability of flexible panels: Prediction and control using localised spring support

Journal of sound and vibration, 2013-12, Vol.332 (26), p.7033-7054

2013

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Cultured dairy products: an overview of their gelation and texture properties

International journal of dairy technology, 2004-05, Vol.57 (2-3), p.77-84

Lucey, John A

2004

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Functionality of process cheese made from Cheddar cheese with various rennet levels and high-pressure processing treatments

Journal of dairy science, 2024-01, Vol.107 (1), p.74-90

2024

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Financialization, Financial Literacy, and Social Education

A Compassionate Vision for Elementary Social Studies: A Holistic View

Emergency surgery preoperative delays: realities, economic impacts and gains of a second emergency operating theatre

Evaluation of the yield, molar mass of exopolysaccharides, and rheological properties of gels formed during fermentation of milk by Streptococcus thermophilus strains St-143 and ST-10255y

Influence of mixtures of calcium-chelating salts on the physicochemical properties of casein micelles

Structure and Physical Properties of Yogurt Gels: Effect of Inoculation Rate and Incubation Temperature

Formation and Physical Properties of Milk Protein Gels

Analysis of the nutritional priorities, practices and preferences of athletes and active individuals to inform new food product development in sports nutrition

Characterization of the Rheological, Textural, and Sensory Properties of Samples of Commercial US Cream Cheese with Different Fat Contents

Effects of Emulsifying Salts on the Turbidity and Calcium-Phosphate–Protein Interactions in Casein Micelles

The application of human reliability analysis to carpal tunnel decompression

Flutter of spring-mounted flexible plates in uniform flow

Effect of Insoluble Calcium Concentration on Rennet Coagulation Properties of Milk

Properties of Milk Protein Gels Formed by Phosphates

Effect of Fortification with Various Types of Milk Proteins on the Rheological Properties and Permeability of Nonfat Set Yogurt

Interaction between a cantilevered-free flexible plate and ideal flow

Effect of increasing the colloidal calcium phosphate of milk on the texture and microstructure of yogurt

Chymosin-Mediated Proteolysis, Calcium Solubilization, and Texture Development During the Ripening of Cheddar Cheese

Association between milk protein gene variants and protein composition traits in dairy cattle

Impact of Gelation Conditions and Structural Breakdown on the Physical and Sensory Properties of Stirred Yogurts

Effect of Trisodium Citrate on Rheological and Physical Properties and Microstructure of Yogurt

Effect of sodium hexametaphosphate concentration and cooking time on the physicochemical properties of pasteurized process cheese

Aero-/hydro-elastic stability of flexible panels: Prediction and control using localised spring support

Cultured dairy products: an overview of their gelation and texture properties

Functionality of process cheese made from Cheddar cheese with various rennet levels and high-pressure processing treatments

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