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Journal of Dairy Science|April 2, 2015
A novel statistical approach to detect differences in fat and protein test values among mid-infrared spectrophotometersMichael C Adams, David M BarbanoJournal of Dairy Science|September 5, 2016
Prediction of fatty acid chain length and unsaturation of milk fat by mid-infrared milk analysisKaren L Wojciechowski, David M BarbanoJournal of Dairy Science|October 17, 2016
Effect of homogenizer performance on accuracy and repeatability of mid-infrared predicted values for major milk componentsLarissa Di Marzo, David M BarbanoJournal of Dairy Science|June 13, 2025
Interaction of fatty acid composition and temperature cycling on melting properties of milk fatCarly Nelson, David M Barbano, MaryAnne DrakeJournal of Dairy Science|May 10, 2016
Influence of casein as a percentage of true protein and protein level on color and texture of milks containing 1 and 2% fatNoriko Misawa, David M Barbano, MaryAnne DrakeJournal of Dairy Science|July 20, 2025
A sedimentation test to measure heat stability of milk protein beveragesDrew Hargrove, David M Barbano, MaryAnne DrakeJournal of Dairy Science|July 29, 2019
Effects of milk fat, casein, and serum protein concentrations on sensory properties of milk-based beveragesNi Cheng, David M Barbano, MaryAnne DrakeJournal of Food Protection|March 30, 2019
Microwave Drying to Determine the Solids Content of Milk and Cottage and Cheddar CheeseDavid M Barbano, Mary E Della ValleJournal of Dairy Science|September 17, 2021
Viscosity changes and gel formation during storage of liquid micellar casein concentratesMarshall Dunn, David M Barbano, MaryAnne DrakeJournal of Dairy Science|April 5, 2021
Measurement of casein in milk by Kjeldahl and sodium dodecyl sulfate-polyacrylamide gel electrophoresisLarissa Di Marzo, Joice Pranata, David M BarbanoPageof 6