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Journal of Dairy Science|August 31, 2002
Effect of pH and calcium concentration on some textural and functional properties of mozzarella cheeseT P Guinee, E P Feeney, M A E Auty, et al.
Journal of Agricultural and Food Chemistry|February 19, 2013
Proteomic comparison of equine and bovine milks on rennetingTherese Uniacke-Lowe, François Chevalier, Sonia Hem, et al.
The Annals of Occupational Hygiene|July 17, 2008
Sensitivity analysis of biologically motivated model for formaldehyde-induced respiratory cancer in humansKenny S Crump, Chao Chen, John F Fox, et al.
The Journal of Clinical Investigation|August 1, 1985
Immunologic and structural studies of the lupus/Sjögren's syndrome autoantigen, La/SSB, with a monoclonal antibodyJ B Harley, M O Rosario, H Yamagata, et al.
ACS Nano|February 5, 2024
Scalable Bright and Pure Single Photon Sources by Droplet Epitaxy on InP Nanowire ArraysXiaoying Huang, Jake Horder, Wei Wen Wong, et al.
Journal of Dairy Science|September 1, 1993
The contribution of lactococcal starter proteinases to proteolysis in cheddar cheeseJ Law, G F Fitzgerald, T Uniacke-Lowe, et al.
Journal of Applied Microbiology|April 12, 2001
Purification and characterization of an extracellular proline iminopeptidase from Corynebacterium variabilis NCDO 2101M Gobbetti, E Smacchi, M Semeraro, et al.
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