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Journal of Dairy Science|November 9, 2024
Consumer acceptance of protein beverage ingredients: Less is moreD Rovai, M E Watson, D M Barbano, et al.Journal of Dairy Science|September 10, 2023
Milk beverage base with lactose removed with ultrafiltration: Effect of fat and protein concentration on sensory and physical propertiesA J Hernandez, T Truong, D M Barbano, et al.The Journal of Investigative Dermatology|January 29, 2000
Downregulation of tyrosinase activity in human melanocyte cell cultures by yohimbineB B Fuller, M A Drake, D T Spaulding, et al.Journal of Dairy Science|September 21, 2004
Influence of adjunct cultures on volatile free fatty acids in reduced-fat Edam cheesesW Tungjaroenchai, C H White, W E Holmes, et al.Journal of Dairy Science|July 21, 2024
Ultrafiltration: Effect of process temperature (7°C and 50°C) on process performance and protein beverage physical, chemical, and sensory propertiesT Truong, A J Hernandez, D M Barbano, et al.Journal of Agricultural and Food Chemistry|April 21, 2001
Characteristic aroma components of British Farmhouse Cheddar cheeseO Suriyaphan, M A Drake, X Q Chen, et al.Journal of Food Science|August 21, 2010
The impact of antioxidant addition on flavor of cheddar and mozzarella whey and cheddar whey protein concentrateI W Liaw, H Eshpari, P S Tong, et al.Journal of Dairy Science|August 21, 2010
Invited review: Annatto usage and bleaching in dairy foodsE J Kang, R E Campbell, E Bastian, et al.Journal of Dairy Science|April 5, 2022
Parents' implicit perceptions of dairy milk and plant-based milk alternativesA N Schiano, S Nishku, C M Racette, et al.Journal of Dairy Science|September 19, 2009
Comparison of composition, sensory, and volatile components of thirty-four percent whey protein and milk serum protein concentratesJ Evans, J Zulewska, M Newbold, et al.Pageof 23