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Trend analysis and prediction of seasonal changes in milk composition from a pasture-based dairy research herd

Journal of dairy science, 2023-04, Vol.106 (4), p.2326-2337

2023

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The Effect of Fat Content on the Microbiology and Proteolysis in Cheddar Cheese During Ripening

Journal of dairy science, 2000-10, Vol.83 (10), p.2173-2183

2000

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Prediction of individual milk proteins including free amino acids in bovine milk using mid-infrared spectroscopy and their correlations with milk processing characteristics

Journal of dairy science, 2016-04, Vol.99 (4), p.3171-3182

2016

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Reconstituting infant formula powder using a collaborative robot ‘CoBoT’ to mimic human biomechanical movements

Innovative food science & emerging technologies, 2021-01, Vol.67, p.102562, Article 102562

2021

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Processing characteristics of dairy cow milk are moderately heritable

Journal of dairy science, 2017-08, Vol.100 (8), p.6343-6355

2017

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Prediction of bovine milk technological traits from mid-infrared spectroscopy analysis in dairy cows

Journal of dairy science, 2015-09, Vol.98 (9), p.6620-6629

2015

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Effectiveness of mid-infrared spectroscopy to predict the color of bovine milk and the relationship between milk color and traditional milk quality traits

Journal of dairy science, 2016-05, Vol.99 (5), p.3267-3273

2016

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Factors associated with milk processing characteristics predicted by mid-infrared spectroscopy in a large database of dairy cows

Journal of dairy science, 2017-04, Vol.100 (4), p.3293-3304

2017

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Elevated Temperature Ripening of Reduced Fat Cheddar Made with or Without Lacticin 3147-Producing Starter Culture

Journal of dairy science, 1999-01, Vol.82 (1), p.10-22

1999

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Cow and environmental factors associated with protein fractions and free amino acids predicted using mid-infrared spectroscopy in bovine milk

Journal of dairy science, 2017-08, Vol.100 (8), p.6272-6284

2017

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The effect of dietary crude protein and phosphorus on grass-fed dairy cow production, nutrient status, and milk heat stability

Journal of dairy science, 2015-01, Vol.98 (1), p.517-531

2015

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The effect of heating on β-lactoglobulin–chitosan mixtures as influenced by pH and ionic strength

Food hydrocolloids, 2008, Vol.22 (1), p.65-73

2008

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Levels of pentanal and hexanal in spray dried nanoemulsions

Food science & technology, 2015-10, Vol.63 (2), p.1069-1075

2015

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Microstructure and lactose crystallization properties in spray dried nanoemulsions

Food Structure, 2015-01, Vol.3, p.1-11

2015

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Effect of cook temperature on starter and non-starter lactic acid bacteria viability, cheese composition and ripening indices of a semi-hard cheese manufactured using thermophilic cultures

International dairy journal, 2007-06, Vol.17 (6), p.704-716

2007

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The Effect of Milk Fat on Cheddar Cheese Yield and Its Prediction, Using Modifications of the Van Slyke Cheese Yield Formula

Journal of dairy science, 1999-11, Vol.82 (11), p.2287-2299

1999

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Studies on the role of fat in cheese and the improvement of half fat Cheddar cheese quality

Fenelon, M.A

2000

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Ecocardiograma sob estresse com dobutamina em pacientes assintomáticos com regurgitação aórtica

Arquivos brasileiros de cardiologia, 2009-07, Vol.93 (1), p.53-58

2009

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Evaluation of the blood coagulation mechanism and platelet aggregation in individuals with mechanical or biological heart prostheses

Blood coagulation & fibrinolysis, 2002-03, Vol.13 (2), p.129-134

2002

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Diagnóstico pela ecocardiografia transesofágica e evolução de 35 pacientes portadores de flail mitral valve

Arquivos brasileiros de cardiologia, 1998, Vol.71 (6), p.763-767

1998

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Evidence that the M antigen of Histoplasma capsulatum var. capsulatum is a catalase which exhibits cross-reactivity with other dimorphic fungi

Medical mycology (Oxford), 1990, Vol.28 (6), p.479-485

1990

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Murine monoclonal antibodies recognizing a non-capsular antigen that distinguishes between Cryptococcus neoformans var. neoformans and C. neoformans var. gattii

Transactions of the Royal Society of Tropical Medicine and Hygiene, 1991, Vol.85 (1), p.123-127

1991

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Preparation of monoclonal antibodies that differentiate between Histoplasma capsulatum variant capsulatum and H. capsulatum variant duboisii

Transactions of the Royal Society of Tropical Medicine and Hygiene, 1990-05, Vol.84 (3), p.425-428

1990

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Preparation of murine monoclonal antibodies against the yeast phase of the dimorphic fungus Sporothrix schenckii

Transactions of the Royal Society of Tropical Medicine and Hygiene, 1990-09, Vol.84 (5), p.734-737

1990

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Paracoccidioidomycosis

Medical mycology (Oxford), 1992, Vol.30 (S1), p.59-71

1992

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Trend analysis and prediction of seasonal changes in milk composition from a pasture-based dairy research herd

The Effect of Fat Content on the Microbiology and Proteolysis in Cheddar Cheese During Ripening

Prediction of individual milk proteins including free amino acids in bovine milk using mid-infrared spectroscopy and their correlations with milk processing characteristics

Reconstituting infant formula powder using a collaborative robot ‘CoBoT’ to mimic human biomechanical movements

Processing characteristics of dairy cow milk are moderately heritable

Prediction of bovine milk technological traits from mid-infrared spectroscopy analysis in dairy cows

Effectiveness of mid-infrared spectroscopy to predict the color of bovine milk and the relationship between milk color and traditional milk quality traits

Factors associated with milk processing characteristics predicted by mid-infrared spectroscopy in a large database of dairy cows

Elevated Temperature Ripening of Reduced Fat Cheddar Made with or Without Lacticin 3147-Producing Starter Culture

Cow and environmental factors associated with protein fractions and free amino acids predicted using mid-infrared spectroscopy in bovine milk

The effect of dietary crude protein and phosphorus on grass-fed dairy cow production, nutrient status, and milk heat stability

The effect of heating on β-lactoglobulin–chitosan mixtures as influenced by pH and ionic strength

Levels of pentanal and hexanal in spray dried nanoemulsions

Microstructure and lactose crystallization properties in spray dried nanoemulsions

Effect of cook temperature on starter and non-starter lactic acid bacteria viability, cheese composition and ripening indices of a semi-hard cheese manufactured using thermophilic cultures

The Effect of Milk Fat on Cheddar Cheese Yield and Its Prediction, Using Modifications of the Van Slyke Cheese Yield Formula

Studies on the role of fat in cheese and the improvement of half fat Cheddar cheese quality

Ecocardiograma sob estresse com dobutamina em pacientes assintomáticos com regurgitação aórtica

Evaluation of the blood coagulation mechanism and platelet aggregation in individuals with mechanical or biological heart prostheses

Diagnóstico pela ecocardiografia transesofágica e evolução de 35 pacientes portadores de flail mitral valve

Evidence that the M antigen of Histoplasma capsulatum var. capsulatum is a catalase which exhibits cross-reactivity with other dimorphic fungi

Murine monoclonal antibodies recognizing a non-capsular antigen that distinguishes between Cryptococcus neoformans var. neoformans and C. neoformans var. gattii

Preparation of monoclonal antibodies that differentiate between Histoplasma capsulatum variant capsulatum and H. capsulatum variant duboisii

Preparation of murine monoclonal antibodies against the yeast phase of the dimorphic fungus Sporothrix schenckii

Paracoccidioidomycosis

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