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Food Research International (Ottawa, Ont.)|May 9, 2018
Brazilian cheeses: A survey covering physicochemical characteristics, mineral content, fatty acid profile and volatile compoundsJuliana Matera, Aderval S Luna, Diego B Batista, et al.
Food Research International (Ottawa, Ont.)|July 10, 2019
Probiotic Prato cheese attenuates cigarette smoke-induced injuries in miceFelipe M Vasconcelos, Hugo L A Silva, Sara M V Poso, et al.
The Review of Scientific Instruments|November 29, 2014
Development of a dual MCP framing camera for high energy x-raysN Izumi, G N Hall, A C Carpenter, et al.
Food Chemistry|June 30, 2019
Ohmic heating for processing of whey-raspberry flavored beverageMarcus Vinicius S Ferreira, Leandro P Cappato, Ramon Silva, et al.
Journal of Dairy Science|June 11, 2019
Fermented whey dairy beverage offers protection against Salmonella enterica ssp. enterica serovar Typhimurium infection in miceM A Cordeiro, E L S Souza, R M E Arantes, et al.
Journal of Biomolecular Screening|August 17, 2011
Complementary cell-based high-throughput screens identify novel modulators of the unfolded protein responseAndrew M Fribley, Patricia G Cruz, Justin R Miller, et al.
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