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Journal of AOAC International|April 28, 2001
Moisture variations in brine-salted pasta filata cheeseP S KindstedtCritical Reviews in Food Science and Nutrition|January 1, 1993
Effect of manufacturing factors, composition, and proteolysis on the functional characteristics of mozzarella cheeseP S KindstedtJournal of Dairy Science|October 19, 2005
Compositional factors associated with calcium lactate crystallization in smoked Cheddar cheeseP Rajbhandari, P S KindstedtJournal of Dairy Science|May 20, 2008
Characterization of calcium lactate crystals on cheddar cheese by image analysisP Rajbhandari, P S KindstedtJournal of Dairy Science|February 4, 2014
Surface roughness and packaging tightness affect calcium lactate crystallization on Cheddar cheeseP Rajbhandari, P S KindstedtJournal of Dairy Science|November 18, 2005
Development and application of image analysis to quantify calcium lactate crystals on the surface of smoked Cheddar cheeseP Rajbhandari, P S KindstedtInternational Journal of Food Sciences and Nutrition|August 24, 2001
Solubility and relative absorption of copper, iron, and zinc in two milk-based liquid infant formulaeG M Hendricks, M R Guo, P S KindstedtDairy Science & Technology|April 2, 2016
Crystal fingerprinting: elucidating the crystals of Cheddar, Parmigiano-Reggiano, Gouda, and soft washed-rind cheeses using powder x-ray diffractometryG F Tansman, P S Kindstedt, J M HughesJournal of Dairy Science|December 3, 2014
Powder X-ray diffraction can differentiate between enantiomeric variants of calcium lactate pentahydrate crystal in cheeseG F Tansman, P S Kindstedt, J M HughesJournal of Dairy Science|April 4, 2013
Effect of storage temperature on crystal formation rate and growth rate of calcium lactate crystals on smoked Cheddar cheesesP Rajbhandari, J Patel, E Valentine, et al.Pageof 3