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Journal of Food Protection|March 7, 2019
Fermentation of Lactose in Direct-Acid-Set Cottage Cheese WheyB J Demott, F A Draughon, P J HeraldJournal of Food Protection|March 15, 2019
Determination of Ethanol in Whey-Sugar Solutions by FreezingB J DemottJournal of Food Protection|April 12, 2017
Determination of Calcium in Cottage Cheese by TitrationB J DemottJournal of Food Protection|April 18, 2019
The Calcium Content of Cottage Cheese Made by Culture and Direct AcidificationB J DemottJournal of Food Protection|March 15, 2000
Preliminary evidence that degradation of aflatoxin B1 by Flavobacterium aurantiacum is enzymaticR D Smiley, F A DraughonApplied and Environmental Microbiology|April 1, 1981
Inhibition of aflatoxin production by selected insecticidesF A Draughon, J C AyresApplied and Environmental Microbiology|June 1, 1985
Inhibition by antimicrobial food additives of ochratoxin A production by Aspergillus sulphureus and Penicillium viridicatumC H Tong, F A DraughonJournal of Food Protection|July 18, 2001
Nannocystis exedens: a potential biocompetitive agent against Aspergillus flavus and Aspergillus parasiticusW J Taylor, F A DraughonJournal of Dairy Science|September 1, 1976
Binding added iron to various milk proteinsB J Demott, B DincerJournal of Dairy Science|February 1, 1978
Influence of storage, heat, and homogenization upon xanthine oxidase activity of milkB J Demott, O A PraepanitchaiPageof 3