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The Journal of Nutrition|March 31, 2004
Understanding milk's bioactive components: a goal for the genomics toolboxRobert E Ward, J Bruce GermanCurrent Opinion in Clinical Nutrition and Metabolic Care|October 24, 2002
Bioactive components in milkJ Bruce German, Cora J Dillard, Robert E WardMolecular Nutrition & Food Research|October 30, 2007
In vitro fermentability of human milk oligosaccharides by several strains of bifidobacteriaRobert E Ward, Milady Niñonuevo, David A Mills, et al.Applied and Environmental Microbiology|June 6, 2006
In vitro fermentation of breast milk oligosaccharides by Bifidobacterium infantis and Lactobacillus gasseriRobert E Ward, Milady Niñonuevo, David A Mills, et al.Maternal & Child Nutrition|March 4, 2011
Dietary lipids from an evolutionary perspective: sources, structures and functionsJ Bruce GermanThe American Journal of Clinical Nutrition|April 4, 2014
The future of yogurt: scientific and regulatory needsJ Bruce GermanInnovation (North Sydney, N.S.W.)|August 17, 2013
Looking into the future of foods and healthJ Bruce GermanAnalytical Biochemistry|December 22, 2006
Methods for the quantitation of human milk oligosaccharides in bacterial fermentation by mass spectrometryMilady R Ninonuevo, Robert E Ward, Riccardo G LoCascio, et al.Journal of the Science of Food and Agriculture|June 26, 2012
Food in an evolutionary context: insights from mother's milkKatie Hinde, J Bruce GermanCurrent Opinion in Biotechnology|December 3, 2002
Toward the implementation of metabolomic assessments of human health and nutritionSteven M Watkins, J Bruce GermanPageof 27