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Journal of Dairy Science|December 26, 2008
Cheddar cheese classification based on flavor quality using a novel extraction method and Fourier transform infrared spectroscopyA Subramanian, W J Harper, L E Rodriguez-SaonaJournal of Dairy Science|January 5, 2002
Relationships among dietary roasted soybeans, milk components, and spontaneous oxidized flavor of milkJ S Timmons, W P Weiss, D L Palmquist, et al.Journal of Dairy Science|July 20, 2007
Application of Fourier transform infrared spectroscopy for monitoring short-chain free fatty acids in Swiss cheeseN Koca, L E Rodriguez-Saona, W J Harper, et al.Journal of Dairy Science|April 12, 2006
Rapid determination of Swiss cheese composition by Fourier transform infrared/attenuated total reflectance spectroscopyL E Rodriguez-Saona, N Koca, W J Harper, et al.Journal of Dairy Science|July 22, 2009
Application of infrared microspectroscopy and multivariate analysis for monitoring the effect of adjunct cultures during Swiss cheese ripeningG Chen, N A Kocaoglu-Vurma, W J Harper, et al.Journal of Inorganic Biochemistry|July 26, 2016
Probing the interaction of bisintercalating (2,2':6',2″-terpyridine)platinum(II) complexes with glutathione and rabbit plasmaBenjamin W J Harper, Thomas T Morris, Jürgen Gailer, et al.Journal of Food Science|June 19, 2013
Effects of locust bean gum and mono- and diglyceride concentrations on particle size and melting rates of ice creamS L Cropper, N A Kocaoglu-Vurma, B W Tharp, et al.Journal of Dairy Science|July 25, 2008
Microbiological, chemical, and sensory characteristics of Swiss cheese manufactured with adjunct Lactobacillus strains using a low cooking temperatureN A Kocaoglu-Vurma, W J Harper, M A Drake, et al.Metallomics : Integrated Biometal Science|October 3, 2013
Combination studies of platinum(II)-based metallointercalators with buthionine-S,R-sulfoximine, 3-bromopyruvate, cisplatin or carboplatinK Benjamin Garbutcheon-Singh, Benjamin W J Harper, Simon Myers, et al.Journal of the American Dietetic Association|September 1, 1976
Polyunsaturated meat and dairy products in fat-modified food patterns for hyperlipidemiaH B Brown, V G deWolfe, H K Naito, et al.Pageof 3