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Modified Copper Soap Solvent Extraction Method for Measuring Free Fatty Acids in Milk

Journal of dairy science, 1980-02, Vol.63 (2), p.193-198

1980

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Proteolysis in Milk Associated with Increasing Somatic Cell Counts

Journal of dairy science, 1985-09, Vol.68 (9), p.2189-2194

1985

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Effects of Processing Conditions on Lipolysis in Milk

Journal of dairy science, 1981-11, Vol.64 (11), p.2146-2149

1981

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Comparison of Dry Culture Medium and Conventional Plating Techniques for Enumeration of Bacteria in Pasteurized Fluid Milk

Journal of dairy science, 1987-06, Vol.70 (6), p.1152-1158

1987

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Effects of Some Chemical and Physical Treatments on Proteolysis in Milk

Journal of dairy science, 1986-06, Vol.69 (6), p.1491-1497

1986

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Off Flavors of Milk: Nomenclature, Standards, and Bibliography

Journal of dairy science, 1978-07, Vol.61 (7), p.855-869

1978

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Effects of Sulfhydryl Compounds on Lipid Oxidations Catalyzed by Copper and Heme

Journal of dairy science, 1982-08, Vol.65 (8), p.1414-1420

1982

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Measurement of Pyruvate Content in Milk Ultrafiltrates for Evaluation of Bacteriological Quality

Journal of dairy science, 1984-08, Vol.67 (8), p.1660-1665

1984

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Influence of Growth of Coliforms on Flavor Acceptability of Commercially Processed Milk Samples

Journal of dairy science, 1983-08, Vol.66 (8), p.1611-1615

1983

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Inhibition of Milk Lipolysis by Lambda Carrageenan

Journal of dairy science, 1982-01, Vol.65 (1), p.24-27

1982

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Effect of Storage Conditions and Chemical Treatments on Firmness, in Vitro Protein Digestibility, Condensed Tannins, Phytic Acid and Divalent Cations of Cooked Black Beans (Phaseolus vulgaris)

Journal of food science, 1986-07, Vol.51 (4), p.982-987

1986

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Current Status of the Milko-Tester

Journal of dairy science, 1972-05, Vol.55 (5), p.652-655

Shipe, W.F.

1972

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Proposed Mechanism for the Antioxygenic Action of Trypsin in Milk

Journal of dairy science, 1972-06, Vol.55 (6), p.753-758

1972

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The Freezing Point of Milk. A Review

Journal of dairy science, 1959-11, Vol.42 (11), p.1745-1762

Shipe, W. F

1959

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A study of the forces involved in the incorporation of L-Methionine into soy protein by the one-step plastein-like process

Journal of food science, 1984-09, Vol.49 (5), p.1316-1317

1984

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Inhibition of Oxidized Flavor Development in Milk by Immobilized Trypsin

Journal of dairy science, 1972-05, Vol.55 (5), p.647-648

1972

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Oxidative Stability of Milk. I. The Antioxidative Effects of Trypsin Treatment and Aging

Journal of dairy science, 1975-09, Vol.58 (9), p.1263-1271

1975

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Modified Fluorometric Determination of Vitamin A in Milk

Journal of dairy science, 1975-04, Vol.58 (4), p.558-560

1975

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Isolation of a Flavor Producing Fraction from Light Exposed Milk

Journal of dairy science, 1971-01, Vol.54 (1), p.15-20

1971

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Hydrolysis of the Lipoprotein Fractions of Milk by Phospholipase C

Journal of dairy science, 1972-04, Vol.55 (4), p.408-412

1972

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ANTIOXIDANT EFFECTS OF SOY PROTEIN HYDROLYSATES ON COPPER-CATALYZED METHYL LINOLEATE OXIDATION

Journal of food science, 1980-07, Vol.45 (4), p.1082-1083

1980

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Enzymatic Modification of Milk Flavor

Journal of dairy science, 1975-08, Vol.58 (8), p.1123-1126

1975

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Performance of an Immobilized Trypsin System for Improving Oxidative Stability of Milk

Journal of dairy science, 1975-04, Vol.58 (4), p.473-476

1975

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Role of Heme Proteins in Peroxidation of Milk Lipids

Journal of dairy science, 1976-03, Vol.59 (3), p.364-368

1976

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Effect of Sodium Chloride on the Curd Tension of Rennet-Coagulated Milk

Journal of dairy science, 1958-01, Vol.41 (1), p.204-205

1958

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Modified Copper Soap Solvent Extraction Method for Measuring Free Fatty Acids in Milk

Proteolysis in Milk Associated with Increasing Somatic Cell Counts

Effects of Processing Conditions on Lipolysis in Milk

Comparison of Dry Culture Medium and Conventional Plating Techniques for Enumeration of Bacteria in Pasteurized Fluid Milk

Effects of Some Chemical and Physical Treatments on Proteolysis in Milk

Off Flavors of Milk: Nomenclature, Standards, and Bibliography

Effects of Sulfhydryl Compounds on Lipid Oxidations Catalyzed by Copper and Heme

Measurement of Pyruvate Content in Milk Ultrafiltrates for Evaluation of Bacteriological Quality

Influence of Growth of Coliforms on Flavor Acceptability of Commercially Processed Milk Samples

Inhibition of Milk Lipolysis by Lambda Carrageenan

Effect of Storage Conditions and Chemical Treatments on Firmness, in Vitro Protein Digestibility, Condensed Tannins, Phytic Acid and Divalent Cations of Cooked Black Beans (Phaseolus vulgaris)

Current Status of the Milko-Tester

Proposed Mechanism for the Antioxygenic Action of Trypsin in Milk

The Freezing Point of Milk. A Review

A study of the forces involved in the incorporation of L-Methionine into soy protein by the one-step plastein-like process

Inhibition of Oxidized Flavor Development in Milk by Immobilized Trypsin

Oxidative Stability of Milk. I. The Antioxidative Effects of Trypsin Treatment and Aging

Modified Fluorometric Determination of Vitamin A in Milk

Isolation of a Flavor Producing Fraction from Light Exposed Milk

Hydrolysis of the Lipoprotein Fractions of Milk by Phospholipase C

ANTIOXIDANT EFFECTS OF SOY PROTEIN HYDROLYSATES ON COPPER-CATALYZED METHYL LINOLEATE OXIDATION

Enzymatic Modification of Milk Flavor

Performance of an Immobilized Trypsin System for Improving Oxidative Stability of Milk

Role of Heme Proteins in Peroxidation of Milk Lipids

Effect of Sodium Chloride on the Curd Tension of Rennet-Coagulated Milk

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