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Journal of Food Science|October 24, 2017
Consumer Perception of Retail Pork Bacon Attributes Using Adaptive Choice-based Conjoint Analysis and Maximum Differential ScalingK G McLean, D J Hanson, S M Jervis, et al.Journal of Dairy Science|January 22, 2013
Influence of heating and acidification on the flavor of whey protein isolateS S White, K M Fox, S M Jervis, et al.Virology|March 4, 2009
Heterogeneity in the capsid protein of bovine enteric caliciviruses belonging to a new genusFelicity D'Mello, Sarah M Jervis, Paul M Edwards, et al.Journal of Food Science|March 16, 2012
Comparison of the flavor chemistry and flavor stability of mozzarella and cheddar wheysI W Liaw, R Evan Miracle, S M Jervis, et al.Microbiology (Reading, England)|December 1, 2016
Virulence adaptations of Pseudomonas aeruginosa isolated from patients with non-cystic fibrosis bronchiectasisTaylor E Woo, Jessica Duong, Nicole M Jervis, et al.Veterinary Research Communications|June 16, 2019
Comparative analysis of in vitro proliferative, migratory and pro-angiogenic potentials of bovine fetal mesenchymal stem cells derived from bone marrow and adipose tissueM Jervis, O Huaman, B Cahuascanco, et al.Influenza and Other Respiratory Viruses|June 15, 2011
Experimental transmission of avian-like swine H1N1 influenza virus between immunologically naïve and vaccinated pigsLucy E Lloyd, Magdalena Jonczyk, Carley M Jervis, et al.Pageof 2