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Journal of Food Protection|May 30, 2019
Sensory and Microbial Quality of Milk Processed for Extended Shelf Life by Direct Steam Injection <sup>†</sup>M R Blake, B C Weimer, D J McMahon, et al.Journal of Dairy Science|July 1, 1993
Role of protein and lactose interactions in the age gelation of ultra-high temperature processed concentrated skim milkN Venkatachalam, D J McMahon, P A SavelloApplied and Environmental Microbiology|May 1, 1997
Immunomagnetic detection of Bacillus stearothermophilus spores in food and environmental samplesM R Blake, B C WeimerJournal of Applied Microbiology|June 7, 2014
Probiotic bacteria survive in Cheddar cheese and modify populations of other lactic acid bacteriaB Ganesan, B C Weimer, J Pinzon, et al.Journal of Applied Microbiology|September 6, 2000
Isolation and characterization of a protease from Pseudomonas fluorescens RO98R Koka, B C WeimerJournal of Chromatography. A|August 30, 2002
Use of capillary electrophoresis and laser-induced fluorescence for attomole detection of amino acidsM Ummadi, B C WeimerJournal of Dairy Science|August 24, 2001
Tryptophan catabolism in Brevibacterium linens as a potential cheese flavor adjunctM Ummadi, B C WeimerJournal of Dairy Science|January 2, 2001
Diversity of sulfur compound production in lactic acid bacteriaK E Seefeldt, B C WeimerThe Journal of Dairy Research|April 6, 2001
Influence of growth conditions on heat-stable phospholipase activity in PseudomonasR A Koka, B C WeimerPageof 15