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Normal-incidence pulsed-laser deposition : better method for fabrication of multilayer structures

Applied physics. A, Materials science & processing, 2000-02, Vol.70 (2), p.235-238

2000

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Serving temperature effects on milk flavor, milk aftertaste, and volatile compound quantification in nonfat and whole milk

Journal of food science, 2005-09, Vol.70 (7), p.s413-s418

2005

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Effect of various direct ultra-high temperature heat treatments on flavor of commercially prepared milks

Journal of dairy science, 1987-10, Vol.70 (10), p.2046-2054

1987

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Patterns of fatty acids released from milk fat by residual lipase during storage of ultra-high temperature processed milk

Journal of dairy science, 1993-01, Vol.76 (1), p.78-85

1993

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Ability of cyclodextrins to entrap volatile beany flavor compounds in soymilk

Journal of food science, 2004-03, Vol.69 (2), p.fct109-fct113

2004

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Isolation of lipase-active fractions from ultra-high temperature-processed milk and their patterns of releasing fatty acids from milk fat emulsion

Journal of dairy science, 1994-08, Vol.77 (8), p.2168-2176

1994

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MECHANISMS OF ICE CRYSTALLIZATION AND RECRYSTALLIZATION IN ICE CREAM: A REVIEW

Food reviews international, 2000-01, Vol.16 (3), p.259-271

2000

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Effects of commercial food grade enzymes on free fatty acid profiles in granular Cheddar cheese

Journal of food science, 1987-01, Vol.52 (1), p.79-83

1987

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Mechanisms of Interaction Between Vanillin and Milk Proteins in Model Systems

Journal of food science, 2002-04, Vol.67 (3), p.973-977

2002

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Fatty acids released from milk fat by lipoprotein lipase and lipolytic psychrotrophs

Journal of food science, 2004-10, Vol.69 (8), p.C659-C664

2004

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Statistical Patterns of Lipase Activities on the Release of Short-Chain Fatty Acids in Cheddar Cheese Slurries

Journal of food science, 1989-11, Vol.54 (6), p.1559-1564

1989

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Cause and control of hydrolytic rancidity in raw milk (1988)

Kansas Agricultural Experiment Station Research Reports, 1988-01 (2), p.47-48

Jeon, I.J.

1988

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Availability of calcium in dairy and other human foods (1986)

Kansas Agricultural Experiment Station Research Reports, 1986-01 (2), p.61-62

Jeon, I.J.

1986

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Effects of commercial food grade enzymes on proteolysis and textural changes in granular cheddar cheese

Journal of food science, 1987-05, Vol.52 (3), p.620-625

1987

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Spatial and energy distribution of Co, Ag and Pt particles in pulsed laser deposition: in view of the fabrication of nanometer multilayer film

Applied physics. A, Materials science & processing, 2003-08, Vol.77 (3-4), p.449-453

2003

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Effect of various conditions on the formation of oligosaccharides in milk treated with beta-galactosidase

Journal of dairy science, 1986-11, Vol.69 (11), p.2785-2790

1986

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Quantification of volatile flavor compounds in off-flavor and commercial reduced-fat milk samples

Kansas Agricultural Experiment Station Research Reports, 2004-01 (2), p.3-9

2004

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Functional properties of hydrolyzed whey permeate syrups in bread formulations

Journal of food science, 1988, Vol.53 (1), p.215-217

1988

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Effect of process- and storage-times and temperatures on concentrations of volatile materials in ultra-high-temperature steam infusion processed milk

Journal of food protection, 1983-11, Vol.46 (11), p.950-953

1983

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Rapid determination of lactose and its hydrolyzates in whey and whey permeate by high performance liquid chromatography

Journal of dairy science, 1984-04, Vol.67 (4), p.884-887

1984

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Potential implication of the freezing point depression by enzymatic hydrolysis of lactose in milk [Potential problem of detecting added water]

Journal of food protection, 1982-01, Vol.45 (1), p.14-15

1982

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Time and temperature of stretching as critical control points for Listeria monocytogenes during production of mozzarella cheese

Journal of food protection, 1998, Vol.61 (1), p.116-118

1998

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Direct-acid-set cottage cheese whey as a base for a shelf-stable athletic-type drink [Beverage]

Journal of food protection, 1984, Vol.47 (1), p.53-57

1984

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Patterns of Fatty Acids Released from Milk Fat by Residual Lipase During Storage of Ultra-High Temperature Processed Milk1

Journal of dairy science, 1993-01, Vol.76 (1), p.78-85

1993

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MANUFACTURE of FROZEN YOGURT WITH ULTRAFILTERED MILK and PROBIOTIC LACTIC ACID BACTERIA1

Journal of food processing and preservation, 2000-06, Vol.24 (2), p.163-176

2000

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Normal-incidence pulsed-laser deposition : better method for fabrication of multilayer structures

Serving temperature effects on milk flavor, milk aftertaste, and volatile compound quantification in nonfat and whole milk

Effect of various direct ultra-high temperature heat treatments on flavor of commercially prepared milks

Patterns of fatty acids released from milk fat by residual lipase during storage of ultra-high temperature processed milk

Ability of cyclodextrins to entrap volatile beany flavor compounds in soymilk

Isolation of lipase-active fractions from ultra-high temperature-processed milk and their patterns of releasing fatty acids from milk fat emulsion

MECHANISMS OF ICE CRYSTALLIZATION AND RECRYSTALLIZATION IN ICE CREAM: A REVIEW

Effects of commercial food grade enzymes on free fatty acid profiles in granular Cheddar cheese

Mechanisms of Interaction Between Vanillin and Milk Proteins in Model Systems

Fatty acids released from milk fat by lipoprotein lipase and lipolytic psychrotrophs

Statistical Patterns of Lipase Activities on the Release of Short-Chain Fatty Acids in Cheddar Cheese Slurries

Cause and control of hydrolytic rancidity in raw milk (1988)

Availability of calcium in dairy and other human foods (1986)

Effects of commercial food grade enzymes on proteolysis and textural changes in granular cheddar cheese

Spatial and energy distribution of Co, Ag and Pt particles in pulsed laser deposition: in view of the fabrication of nanometer multilayer film

Effect of various conditions on the formation of oligosaccharides in milk treated with beta-galactosidase

Quantification of volatile flavor compounds in off-flavor and commercial reduced-fat milk samples

Functional properties of hydrolyzed whey permeate syrups in bread formulations

Effect of process- and storage-times and temperatures on concentrations of volatile materials in ultra-high-temperature steam infusion processed milk

Rapid determination of lactose and its hydrolyzates in whey and whey permeate by high performance liquid chromatography

Potential implication of the freezing point depression by enzymatic hydrolysis of lactose in milk [Potential problem of detecting added water]

Time and temperature of stretching as critical control points for Listeria monocytogenes during production of mozzarella cheese

Direct-acid-set cottage cheese whey as a base for a shelf-stable athletic-type drink [Beverage]

Patterns of Fatty Acids Released from Milk Fat by Residual Lipase During Storage of Ultra-High Temperature Processed Milk1

MANUFACTURE of FROZEN YOGURT WITH ULTRAFILTERED MILK and PROBIOTIC LACTIC ACID BACTERIA1

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