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Journal of Dairy Science|November 29, 2008
Characterization of the rheological, textural, and sensory properties of samples of commercial US cream cheese with different fat contentsM Brighenti, S Govindasamy-Lucey, K Lim, et al.Journal of Dairy Science|May 24, 2024
Heat-stable whey protein isolate made using isoelectric precipitation and clarificationG Y Subbiah Prabhakaran, M Molitor, S Govindasamy-Lucey, et al.Journal of Dairy Science|November 10, 2022
Comparison of micellar casein isolate and nonfat dry milk for use in the production of high-protein cultured milk productsD J Wilbanks, M R Lee, Y S Rahimi, et al.Biochemistry|January 23, 1979
Spin-label techniques for monitoring macromolecular rotational motion: empirical calibration under nonideal conditionsM E JohnsonMayo Clinic Proceedings|September 20, 2000
Potential neurotoxicity of spinal anesthesia with lidocaineM E JohnsonJournal of Dairy Science|November 21, 2017
A 100-Year Review: Cheese production and qualityM E JohnsonIssues in Mental Health Nursing|July 14, 1998
Being restrained: a study of power and powerlessnessM E JohnsonArchives of Psychiatric Nursing|August 26, 1998
Being mentally ill: a phenomenological inquiryM E JohnsonPageof 25