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Journal of Dairy Science|July 27, 2010
Evaluation of a rapid protein analyzer for determination of protein in milk and creamJ K Amamcharla, L E MetzgerJournal of Dairy Science|September 28, 2011
Development of a rapid method for the measurement of lactose in milk using a blood glucose biosensorJ K Amamcharla, L E MetzgerJournal of Dairy Science|July 6, 2015
Prediction of process cheese instrumental texture and melting characteristics using dielectric spectroscopy and chemometricsJ K Amamcharla, L E MetzgerJournal of Dairy Science|October 13, 2006
Ionic calcium determination in skim milk with molecular probes and front-face fluorescence spectroscopy: simple linear regressionR R Gangidi, L E MetzgerJournal of Dairy Science|September 4, 2012
Effect of xylitol on the functional properties of low-fat process cheeseA Kommineni, J Amamcharla, L E MetzgerJournal of Dairy Science|February 23, 2011
Evaluation of commercially available, wide-pore ultrafiltration membranes for production of α-lactalbumin-enriched whey protein concentrateC Marella, K Muthukumarappan, L E MetzgerJournal of Dairy Science|March 2, 2006
Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: pH buffering properties of cheeseP Upreti, P Bühlmann, L E MetzgerJournal of Dairy Science|September 18, 2004
Comparison of pilot-scale and rapid visco analyzer process cheese manufactureR Kapoor, P Lehtola, L E MetzgerJournal of Dairy Science|January 24, 2006
Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: changes in residual sugars and water-soluble organic acids during ripeningP Upreti, L L McKay, L E MetzgerJournal of Dairy Science|January 24, 2006
Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: proteolysis during ripeningP Upreti, L E Metzger, K D HayesPageof 5