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Effect of seasonal variation on the composition and properties of raw milk destined for processing in the UK

Food chemistry, 2014-09, Vol.158, p.216-223

2014

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Effect of seasonal variation on some physical properties and heat stability of milk subjected to ultra-high temperature and in-container sterilisation

Food chemistry, 2015-08, Vol.181, p.227-234

2015

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Reformulation initiative for partial replacement of saturated with unsaturated fats in dairy foods attenuates the increase in LDL cholesterol and improves flow-mediated dilatation compared with conventional dairy: the randomized, controlled REplacement of SaturatEd fat in dairy on Total cholesterol (RESET) study

The American journal of clinical nutrition, 2020-04, Vol.111 (4), p.739-748

2020

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Milk oligosaccharides: A review

International journal of dairy technology, 2015-08, Vol.68 (3), p.305-321

2015

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Impact of the Skim Milk Powder Manufacturing Process on the Flavor of Model White Chocolate

Journal of agricultural and food chemistry, 2017-02, Vol.65 (6), p.1186-1195

2017

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Effect of fat-reformulated dairy food consumption on postprandial flow-mediated dilatation and cardiometabolic risk biomarkers compared with conventional dairy: a randomized controlled trial

The American journal of clinical nutrition, 2022-03, Vol.115 (3), p.679-693

2022

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Postprandial Fatty Acid Profile, but Not Cardiometabolic Risk Markers, Is Modulated by Dairy Fat Manipulation in Adults with Moderate Cardiovascular Disease Risk: The Randomized Controlled REplacement of SaturatEd fat in dairy on Total cholesterol (RESET) Study

The Journal of nutrition, 2021-07, Vol.151 (7), p.1755-1768

2021

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Effects of gelation temperature on Mozzarella-type curd made from buffalo and cows’ milk: 2. Curd yield, overall quality and casein fractions

Food chemistry, 2012-12, Vol.135 (3), p.1404-1410

2012

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Effects of gelation temperature on Mozzarella-type curd made from buffalo and cows’ milk. 1: Rheology and microstructure

Food chemistry, 2012-10, Vol.134 (3), p.1500-1508

2012

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Consumer acceptance of dairy products with a saturated fatty acid–reduced, monounsaturated fatty acid–enriched content

Journal of dairy science, 2017-10, Vol.100 (10), p.7953-7966

2017

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Effect of Minerals on Casein Micelle Stability of Cows' Milk

Journal of dairy research, 2007-05, Vol.74 (2), p.167-173

2007

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Best use for milk – A review. II – Effect of physiological, husbandry and seasonal factors on the physicochemical properties of bovine milk

International journal of dairy technology, 2017-05, Vol.70 (2), p.155-164

2017

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Comparison of the rheology of mozzarella-type curd made from buffalo and cows’ milk

Food chemistry, 2011-09, Vol.128 (2), p.500-504

2011

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Effects of calcium-chelating agents and pasteurisation on certain properties of calcium-fortified soy milk

Food chemistry, 2010-02, Vol.118 (3), p.808-814

2010

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BEST USE FOR MILK ‐ A REVIEW I‐Effect of breed variations on the physicochemical properties of bovine milk

International journal of dairy technology, 2017-02, Vol.70 (1), p.3-15

2017

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Plasma phospholipid fatty acid profile confirms compliance to a novel saturated fat-reduced, monounsaturated fat-enriched dairy product intervention in adults at moderate cardiovascular risk: a randomized controlled trial

Nutrition journal, 2017-05, Vol.16 (1), p.33-33, Article 33

2017

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Comparison of heat stability of cow's milk subjected to ultra‐high temperature and in‐container sterilisation

International journal of dairy technology, 2019-08, Vol.72 (3), p.364-372

2019

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Purification of oligosaccharides by nanofiltration

Journal of membrane science, 2002-11, Vol.209 (1), p.321-335

2002

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Evaluation of milk compositional variables on coagulation properties using partial least squares

Journal of dairy research, 2015-02, Vol.82 (1), p.8-14

2015

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effect of free Ca²⁺ on the heat stability and other characteristics of low-heat skim milk powder

International dairy journal, 2009-06, Vol.19 (6-7), p.386-392

2009

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Mozzarella-Type Curd Made from Buffalo, Cows’ and Ultrafiltered Cows’ Milk. 1. Rheology and Microstructure

Food and bioprocess technology, 2013-07, Vol.6 (7), p.1729-1740

2013

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Food chain approach to lowering the saturated fat of milk and dairy products

International journal of dairy technology, 2019-02, Vol.72 (1), p.100-109

2019

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Effect of calcium carbonate, calcium citrate, tricalcium phosphate, calcium gluconate and calcium lactate on some physicochemical properties of soymilk

International journal of food science & technology, 2010-11, Vol.45 (11), p.2234-2240

2010

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Some functional properties of fractionated soy protein isolates obtained by microfiltration

Food hydrocolloids, 2007-12, Vol.21 (8), p.1379-1388

2007

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Effect of seasonal variation on the properties of whipping cream, soft cheese and skim milk powder in the UK

International journal of dairy technology, 2015-02, Vol.68 (1), p.30-37

2015

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Effect of seasonal variation on the composition and properties of raw milk destined for processing in the UK

Effect of seasonal variation on some physical properties and heat stability of milk subjected to ultra-high temperature and in-container sterilisation

Milk oligosaccharides: A review

Impact of the Skim Milk Powder Manufacturing Process on the Flavor of Model White Chocolate

Effect of fat-reformulated dairy food consumption on postprandial flow-mediated dilatation and cardiometabolic risk biomarkers compared with conventional dairy: a randomized controlled trial

Postprandial Fatty Acid Profile, but Not Cardiometabolic Risk Markers, Is Modulated by Dairy Fat Manipulation in Adults with Moderate Cardiovascular Disease Risk: The Randomized Controlled REplacement of SaturatEd fat in dairy on Total cholesterol (RESET) Study

Effects of gelation temperature on Mozzarella-type curd made from buffalo and cows’ milk: 2. Curd yield, overall quality and casein fractions

Effects of gelation temperature on Mozzarella-type curd made from buffalo and cows’ milk. 1: Rheology and microstructure

Consumer acceptance of dairy products with a saturated fatty acid–reduced, monounsaturated fatty acid–enriched content

Effect of Minerals on Casein Micelle Stability of Cows' Milk

Best use for milk – A review. II – Effect of physiological, husbandry and seasonal factors on the physicochemical properties of bovine milk

Comparison of the rheology of mozzarella-type curd made from buffalo and cows’ milk

Effects of calcium-chelating agents and pasteurisation on certain properties of calcium-fortified soy milk

BEST USE FOR MILK ‐ A REVIEW I‐Effect of breed variations on the physicochemical properties of bovine milk

Plasma phospholipid fatty acid profile confirms compliance to a novel saturated fat-reduced, monounsaturated fat-enriched dairy product intervention in adults at moderate cardiovascular risk: a randomized controlled trial

Comparison of heat stability of cow's milk subjected to ultra‐high temperature and in‐container sterilisation

Purification of oligosaccharides by nanofiltration

Evaluation of milk compositional variables on coagulation properties using partial least squares

effect of free Ca²⁺ on the heat stability and other characteristics of low-heat skim milk powder

Mozzarella-Type Curd Made from Buffalo, Cows’ and Ultrafiltered Cows’ Milk. 1. Rheology and Microstructure

Food chain approach to lowering the saturated fat of milk and dairy products

Effect of calcium carbonate, calcium citrate, tricalcium phosphate, calcium gluconate and calcium lactate on some physicochemical properties of soymilk

Some functional properties of fractionated soy protein isolates obtained by microfiltration

Effect of seasonal variation on the properties of whipping cream, soft cheese and skim milk powder in the UK

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