Showing results (1-10 of 19) with videos related to
Sort By:
Pageof 2
Journal of Dairy Science|April 22, 2003
Free oil and rheology of Cheddar cheese containing fat globules stabilized with different proteinsD W Everett, N F OlsonJournal of Dairy Science|July 6, 2000
Dynamic rheology of renneted milk gels containing fat globules stabilized with different surfactantsD W Everett, N F OlsonJournal of Lower Genital Tract Disease|May 8, 2015
High-risk human papillomavirus testing of women with cytological low-grade squamous intraepithelial lesionsM J Chesebro, D W Everett, A LörinczXenobiotica; the Fate of Foreign Compounds in Biological Systems|July 1, 1980
Metabolism of o-[methyl-14C]toluidine in the F344 ratO S Son, D W Everett, E S FialaIARC Scientific Publications|January 1, 1986
Reactions of nucleosides with glyoxal and acroleinR Shapiro, R S Sodum, D W Everett, et al.Journal of Food Science|September 13, 2014
Emulsifying properties of legume proteins compared to β-lactoglobulin and Tween 20 and the volatile release from oil-in-water emulsionsO Benjamin, P Silcock, J Beauchamp, et al.Journal of Dairy Science|April 22, 2003
The effect of homogenization and milk fat fractions on the functionality of Mozzarella cheeseM K Rowney, M W Hickey, P Roupas, et al.Food Chemistry|April 13, 2013
Volatile release and structural stability of β-lactoglobulin primary and multilayer emulsions under simulated oral conditionsO Benjamin, P Silcock, J Beauchamp, et al.Journal of Agricultural and Food Chemistry|September 11, 2012
Tongue pressure and oral conditions affect volatile release from liquid systems in a model mouthO Benjamin, P Silcock, J Beauchamp, et al.Journal of Dairy Science|March 22, 2003
The effect of compression, stretching, and cooking temperature on free oil formation in mozzarella curdM K Rowney, P Roupas, M W Hickey, et al.Pageof 2