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Consumer perception of the sustainability of dairy products and plant-based dairy alternatives

Journal of dairy science, 2020-12, Vol.103 (12), p.11228-11243

2020

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Recent Advances in Food Processing Using High Hydrostatic Pressure Technology

Critical reviews in food science and nutrition, 2016-01, Vol.56 (4), p.527-540

2016

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Raman chemical feature extraction for quality control of dairy products

Journal of dairy science, 2019-01, Vol.102 (1), p.68-76

2019

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Exploring Chinese consumers' attitudes toward traceable dairy products: A focus group study

Journal of dairy science, 2020-12, Vol.103 (12), p.11257-11267

2020

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Review: Authentication of grass-fed meat and dairy products from cattle and sheep

Animal (Cambridge, England), 2020-04, Vol.14 (4), p.854-863

2020

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Improving the microbiological safety and quality of aquatic products using nonthermal processing

Comprehensive reviews in food science and food safety, 2024-05, Vol.23 (3), p.e13368-n/a

2024

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Low- and reduced-fat milled curd, direct-salted Gouda cheese: Comparison of lactose standardization of cheesemilk and whey dilution techniques

Journal of dairy science, 2020-02, Vol.103 (2), p.1175-1192

2020

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Written Nutrition Guidelines, Client Choice Distribution, and Adequate Refrigerator Storage Are Positively Associated with Increased Offerings of Feeding America’s Detailed Foods to Encourage (F2E) in a Large Sample of Arkansas Food Pantries

Journal of the Academy of Nutrition and Dietetics, 2020-05, Vol.120 (5), p.792-803.e5

2020

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Development of probiotic dairy beverages: Rheological properties and application of mathematical models in sensory evaluation

Journal of dairy science, 2013-01, Vol.96 (1), p.16-25

2013

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Sampling cows to assess lying time for on-farm animal welfare assessment

Journal of dairy science, 2012-09, Vol.95 (9), p.4968-4977

2012

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Simulating consequences of choosing a breeding goal for organic dairy production

Journal of dairy science, 2018-12, Vol.101 (12), p.11086-11096

2018

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The perceived value of dairy product traceability in modern society: An exploratory study

Journal of dairy science, 2015-05, Vol.98 (5), p.3514-3525

2015

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Energy and Nutrient Intake of Americans according to Meeting Current Dairy Recommendations

Nutrients, 2020-09, Vol.12 (10), p.3006

2020

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Consumption of raw or unpasteurized milk and milk products by pregnant women and children

Pediatrics (Evanston), 2014-01, Vol.133 (1), p.175

2014

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Invited Review: Sensory Analysis of Dairy Foods

Journal of dairy science, 2007-11, Vol.90 (11), p.4925-4937

Drake, M.A.

2007

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Monitoring of biogenic amines in cheeses manufactured at small-scale farms and in fermented dairy products in the Czech Republic

Food chemistry, 2013-11, Vol.141 (1), p.548-551

2013

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Role of dairy and alternative plant products in a healthy and sustainable diet

Nutrición hospitalaria : organo oficial de la Sociedad Española de Nutrición Parenteral y Enteral, 2021-09, Vol.38 (Spec No2), p.40

2021

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Sustainability and perspectives of the North Macedonian dairy industry

Journal of agricultural sciences (Belgrade, Serbia), 2023, Vol.68 (1), p.19-41

2023

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Microbiological quality of raw drinking milk and unpasteurised dairy products: results from England 2013–2019

Epidemiology and infection, 2020-01, Vol.148, p.e135, Article e135

2020

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Short communication: Effects of different whey concentrations on physicochemical characteristics and viable counts of starter bacteria in dairy beverage supplemented with probiotics

Journal of dairy science, 2013-01, Vol.96 (1), p.96-100

2013

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Principles and limitations of stable isotopes in differentiating organic and conventional foodstuffs: 2. Animal products

Critical reviews in food science and nutrition, 2017-01, Vol.57 (1), p.181-196

2017

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Low Consumption of Indigenous Fresh Dairy Products in Ghana Attributed to Poor Hygienic Quality

Journal of food protection, 2019-02, Vol.82 (2), p.276-286

2019

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Co-occurrence of mycotoxins in commercial formula milk and cereal-based baby food on the Qatar market

Food additives & contaminants Part B, Surveillance communications, 2018-09, Vol.11 (3), p.191-197

2018

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Food Safety Knowledge, Attitudes and Behavior among Dairy Plant Workers in Beijing, Northern China

International journal of environmental research and public health, 2018-01, Vol.15 (1), p.63

2018

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Interactions between globular proteins and procyanidins of different degrees of polymerization

Journal of dairy science, 2009-12, Vol.92 (12), p.5843-5853

2009

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Consumer perception of the sustainability of dairy products and plant-based dairy alternatives

Recent Advances in Food Processing Using High Hydrostatic Pressure Technology

Raman chemical feature extraction for quality control of dairy products

Exploring Chinese consumers' attitudes toward traceable dairy products: A focus group study

Review: Authentication of grass-fed meat and dairy products from cattle and sheep

Improving the microbiological safety and quality of aquatic products using nonthermal processing

Low- and reduced-fat milled curd, direct-salted Gouda cheese: Comparison of lactose standardization of cheesemilk and whey dilution techniques

Written Nutrition Guidelines, Client Choice Distribution, and Adequate Refrigerator Storage Are Positively Associated with Increased Offerings of Feeding America’s Detailed Foods to Encourage (F2E) in a Large Sample of Arkansas Food Pantries

Development of probiotic dairy beverages: Rheological properties and application of mathematical models in sensory evaluation

Sampling cows to assess lying time for on-farm animal welfare assessment

Simulating consequences of choosing a breeding goal for organic dairy production

The perceived value of dairy product traceability in modern society: An exploratory study

Energy and Nutrient Intake of Americans according to Meeting Current Dairy Recommendations

Consumption of raw or unpasteurized milk and milk products by pregnant women and children

Invited Review: Sensory Analysis of Dairy Foods

Monitoring of biogenic amines in cheeses manufactured at small-scale farms and in fermented dairy products in the Czech Republic

Role of dairy and alternative plant products in a healthy and sustainable diet

Sustainability and perspectives of the North Macedonian dairy industry

Microbiological quality of raw drinking milk and unpasteurised dairy products: results from England 2013–2019

Short communication: Effects of different whey concentrations on physicochemical characteristics and viable counts of starter bacteria in dairy beverage supplemented with probiotics

Principles and limitations of stable isotopes in differentiating organic and conventional foodstuffs: 2. Animal products

Low Consumption of Indigenous Fresh Dairy Products in Ghana Attributed to Poor Hygienic Quality

Co-occurrence of mycotoxins in commercial formula milk and cereal-based baby food on the Qatar market

Food Safety Knowledge, Attitudes and Behavior among Dairy Plant Workers in Beijing, Northern China

Interactions between globular proteins and procyanidins of different degrees of polymerization

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