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AMP, ADP, and ATP Concentrations Differentially Affected by Meat Processing, Manufacturing, and Nonmeat Ingredients

Journal of food protection, 2024-07, Vol.87 (7), p.100287, Article 100287

2024

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Invited review: The application of alkaline phosphatase assays for the validation of milk product pasteurization

Journal of dairy science, 2010-12, Vol.93 (12), p.5538-5551

2010

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Diacetyl levels and volatile profiles of commercial starter distillates and selected dairy foods

Journal of dairy science, 2012-03, Vol.95 (3), p.1128-1139

2012

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Short communication: Reducing agents attenuate methylglyoxal-based browning in Parmesan cheese

Journal of dairy science, 2013-10, Vol.96 (10), p.6242-6247

2013

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Short communication: Evidence for methylglyoxal-mediated browning of Parmesan cheese during low temperature storage

Journal of dairy science, 2012-05, Vol.95 (5), p.2347-2354

2012

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Characterizing the microbiota of wooden boards used for cheese ripening

JDS communications, 2021-07, Vol.2 (4), p.171-176

2021

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Growth of Lactobacillus paracasei ATCC 334 in a cheese model system: A biochemical approach

Journal of dairy science, 2011-11, Vol.94 (11), p.5263-5277

2011

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Survey of Salty and Sweet Whey Composition from Various Cheese Plants in Wisconsin

Journal of dairy science, 2007-04, Vol.90 (4), p.2029-2034

2007

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Short communication: Presence of galactose and glucose promotes browning of sweet whey powder

Journal of dairy science, 2010-06, Vol.93 (6), p.2354-2357

2010

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Short communication: Reactivity of diacetyl with cleaning and sanitizing agents

Journal of dairy science, 2013-01, Vol.96 (1), p.105-111

2013

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Accumulation of Short n-Chain Ethyl Esters by Esterases of Lactic Acid Bacteria Under Conditions Simulating Ripening Parmesan Cheese

Journal of dairy science, 2003-09, Vol.86 (9), p.2818-2825

2003

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Lactobacillus casei metabolic potential to utilize citrate as an energy source in ripening cheese: a bioinformatics approach

Journal of applied microbiology, 2006-10, Vol.101 (4), p.872-882

2006

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Developments in dairy foods sensory science and education: From student contests to impact on product quality

International dairy journal, 2008-07, Vol.18 (7), p.729-734

2008

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Analysis and comparison of key proteins in Maiwa yak and bovine milk using high-performance liquid chromatography mass spectrometry

Journal of dairy science, 2021-08, Vol.104 (8), p.8661-8672

2021

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A 100-Year Review: A century of dairy processing advancements—Pasteurization, cleaning and sanitation, and sanitary equipment design

Journal of dairy science, 2017-12, Vol.100 (12), p.9903-9915

2017

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Short Communication: Empirical and Mechanistic Evidence for the Role of Pyridoxal-5′-Phosphate in the Generation of Methanethiol from Methionine

Journal of dairy science, 2006-12, Vol.89 (12), p.4545-4550

2006

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Hot Topic: Black Spot Defect in Cheddar Cheese Linked to Intramammary Teat Sealant

Journal of dairy science, 2007-11, Vol.90 (11), p.4938-4941

2007

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Lactobacillus casei expressing methylglyoxal synthase causes browning and heterocyclic amine formation in Parmesan cheese extract

Journal of dairy science, 2019-01, Vol.102 (1), p.100-112

2019

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A 100-Year Review: Milestones in the development of frozen desserts

Journal of dairy science, 2017-12, Vol.100 (12), p.10014-10025

2017

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Quantities of Adenylate Homologues (ATP+ADP+AMP) Change over Time in Prokaryotic and Eukaryotic Cells

Journal of food protection, 2019-12, Vol.82 (12), p.2088-2093

2019

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Solvent Type Affects the Number, Distribution, and Relative Quantities of Volatile Compounds Found in Sweet Whey Powder

Journal of dairy science, 2007-02, Vol.90 (2), p.523-531

2007

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A profile of sphingolipids and related compounds tentatively identified in yak milk

Journal of dairy science, 2016-07, Vol.99 (7), p.5083-5092

2016

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Lactobacillus demonstrate thiol-independent metabolism of methylglyoxal: Implications toward browning prevention in Parmesan cheese

Journal of dairy science, 2018-02, Vol.101 (2), p.968-978

2018

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Hygienic Shortcomings of Frozen Dessert Freezing Equipment and Fate of Listeria monocytogenes on Ice Cream-Soiled Stainless Steel

Journal of food protection, 2017-11, Vol.80 (11), p.1897-1902

2017

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A comparison of fresh, pasta filata, and aged Hispanic cheeses using sensory, chemical, functional, and microbiological assessments

Journal of dairy science, 2016-04, Vol.99 (4), p.2680-2693

2016

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AMP, ADP, and ATP Concentrations Differentially Affected by Meat Processing, Manufacturing, and Nonmeat Ingredients

Invited review: The application of alkaline phosphatase assays for the validation of milk product pasteurization

Diacetyl levels and volatile profiles of commercial starter distillates and selected dairy foods

Short communication: Reducing agents attenuate methylglyoxal-based browning in Parmesan cheese

Short communication: Evidence for methylglyoxal-mediated browning of Parmesan cheese during low temperature storage

Characterizing the microbiota of wooden boards used for cheese ripening

Growth of Lactobacillus paracasei ATCC 334 in a cheese model system: A biochemical approach

Survey of Salty and Sweet Whey Composition from Various Cheese Plants in Wisconsin

Short communication: Presence of galactose and glucose promotes browning of sweet whey powder

Short communication: Reactivity of diacetyl with cleaning and sanitizing agents

Accumulation of Short n-Chain Ethyl Esters by Esterases of Lactic Acid Bacteria Under Conditions Simulating Ripening Parmesan Cheese

Lactobacillus casei metabolic potential to utilize citrate as an energy source in ripening cheese: a bioinformatics approach

Developments in dairy foods sensory science and education: From student contests to impact on product quality

Analysis and comparison of key proteins in Maiwa yak and bovine milk using high-performance liquid chromatography mass spectrometry

A 100-Year Review: A century of dairy processing advancements—Pasteurization, cleaning and sanitation, and sanitary equipment design

Short Communication: Empirical and Mechanistic Evidence for the Role of Pyridoxal-5′-Phosphate in the Generation of Methanethiol from Methionine

Hot Topic: Black Spot Defect in Cheddar Cheese Linked to Intramammary Teat Sealant

Lactobacillus casei expressing methylglyoxal synthase causes browning and heterocyclic amine formation in Parmesan cheese extract

A 100-Year Review: Milestones in the development of frozen desserts

Quantities of Adenylate Homologues (ATP+ADP+AMP) Change over Time in Prokaryotic and Eukaryotic Cells

Solvent Type Affects the Number, Distribution, and Relative Quantities of Volatile Compounds Found in Sweet Whey Powder

A profile of sphingolipids and related compounds tentatively identified in yak milk

Lactobacillus demonstrate thiol-independent metabolism of methylglyoxal: Implications toward browning prevention in Parmesan cheese

Hygienic Shortcomings of Frozen Dessert Freezing Equipment and Fate of Listeria monocytogenes on Ice Cream-Soiled Stainless Steel

A comparison of fresh, pasta filata, and aged Hispanic cheeses using sensory, chemical, functional, and microbiological assessments

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