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Journal of Dairy Science|September 18, 2016
Prediction of fat globule particle size in homogenized milk using Fourier transform mid-infrared spectraLarissa Di Marzo, Patrick Cree, David M BarbanoJournal of Dairy Science|February 19, 2013
Effect of annatto addition and bleaching treatments on ultrafiltration flux during production of 80% whey protein concentrate and 80% serum protein concentrateMichael C Adams, Justyna Zulewska, David M BarbanoJournal of Dairy Science|July 29, 2019
Use of acid whey protein concentrate as an ingredient in nonfat cup set-style yogurtBryan Wherry, David M Barbano, Mary Anne DrakeJournal of Dairy Science|April 20, 2024
Production of low-lactose and low-serum-protein milk protein beverages using microfiltrationKai Ow-Wing, David M Barbano, MaryAnne DrakeJournal of Dairy Science|May 23, 2016
A proficiency test system to improve performance of milk analysis methods and produce reference values for component calibration samples for infrared milk analysisKaren L Wojciechowski, Caterina Melilli, David M BarbanoJournal of Dairy Science|March 26, 2018
Hunter versus CIE color measurement systems for analysis of milk-based beveragesNi Cheng, David M Barbano, Mary Anne DrakeJournal of Dairy Science|January 8, 2019
Effect of pasteurization and fat, protein, casein to serum protein ratio, and milk temperature on milk beverage color and viscosityNi Cheng, David M Barbano, Mary Anne DrakeJournal of Dairy Science|July 16, 2014
Effect of microbiological testing on subsequent mid-infrared milk component analysis of the same milk sampleKaren L Wojciechowski, Caterina Melilli, David M BarbanoJournal of Food Science|March 3, 2017
Vitamin Fortification of Fluid MilkEileen B Yeh, David M Barbano, MaryAnne DrakeJournal of Dairy Science|August 22, 2020
Invited review: Maintaining and growing fluid milk consumption by children in school lunch programs in the United StatesLauren R Sipple, David M Barbano, MaryAnne DrakePageof 6