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Cell|April 19, 2011
Structures of human exonuclease 1 DNA complexes suggest a unified mechanism for nuclease familyJillian Orans, Elizabeth A McSweeney, Ravi R Iyer, et al.Inflammatory Bowel Diseases|May 24, 2011
Characterization of the gastrointestinal microbiota in health and inflammatory bowel diseasePeter De Cruz, Lani Prideaux, Josef Wagner, et al.Meat Science|November 9, 2011
Characterization of proteolysis during the ripening of semi-dry fermented sausagesM C Hughes, J P Kerry, E K Arendt, et al.Cancers|April 30, 2021
Prostate Cancer Mortality Associated with Aggregate Polymorphisms in Androgen-Regulating Genes: The Atherosclerosis Risk in the Communities (ARIC) StudyAnna E Prizment, Sean McSweeney, Nathan Pankratz, et al.Chemistry (Weinheim an Der Bergstrasse, Germany)|July 29, 2016
Direct Measurement of Electron Transfer in Nanoscale Host-Guest Systems: Metallocenes in Carbon NanotubesRobert L McSweeney, Thomas W Chamberlain, Matteo Baldoni, et al.Journal of Dairy Science|May 18, 2021
Effect of lactose standardization of milk using low-concentration factor ultrafiltration: Effect of reducing the lactose-to-casein ratio on the properties of milled-curd Cheddar cheeseRodrigo A Ibáñez, Selvarani Govindasamy-Lucey, John J Jaeggi, et al.Gene Therapy|August 24, 1999
Improved gene transfer into canine hematopoietic repopulating cells using CD34-enriched marrow cells in combination with a gibbon ape leukemia virus-pseudotype retroviral vectorH P Kiem, P A McSweeney, B Bruno, et al.Journal of Cellular and Molecular Medicine|September 27, 2019
PCSK9 inhibitor improves cardiac function and reduces infarct size in rats with ischaemia/reperfusion injury: Benefits beyond lipid-lowering effectsSiripong Palee, Christian M McSweeney, Chayodom Maneechote, et al.Journal of Dairy Science|December 22, 2007
Influence of emulsifying salts on the textural properties of nonfat process cheese made from direct acid cheese basesC A Brickley, S Govindasamy-Lucey, J J Jaeggi, et al.Journal of Dairy Science|December 23, 2019
Low- and reduced-fat milled curd, direct-salted Gouda cheese: Comparison of lactose standardization of cheesemilk and whey dilution techniquesR A Ibáñez, S Govindasamy-Lucey, J J Jaeggi, et al.Pageof 126