Search Results - "Rankin, S A" :: K.UTB vyhledávací portál

Invited review: The application of alkaline phosphatase assays for the validation of milk product pasteurization

by Rankin, S.A., Christiansen, A., Lee, W., Banavara, D.S., Lopez-Hernandez, A.
Published in Journal of dairy science (01.12.2010)

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Diacetyl levels and volatile profiles of commercial starter distillates and selected dairy foods

by Rincon-Delgadillo, M.I., Lopez-Hernandez, A., Wijaya, I., Rankin, S.A.
Published in Journal of dairy science (01.03.2012)

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The Euclidean Algorithm and the Linear Diophantine Equation ax + by = gcd(a, b)

by Rankin, S A
Published in The American mathematical monthly (01.06.2013)

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Growth of Lactobacillus paracasei ATCC 334 in a cheese model system: A biochemical approach

by Budinich, M.F., Perez-Díaz, I., Cai, H., Rankin, S.A., Broadbent, J.R., Steele, J.L.
Published in Journal of dairy science (01.11.2011)

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Survey of Salty and Sweet Whey Composition from Various Cheese Plants in Wisconsin

by Blaschek, K.M., Wendorff, W.L., Rankin, S.A.
Published in Journal of dairy science (01.04.2007)

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Short communication: Evidence for methylglyoxal-mediated browning of Parmesan cheese during low temperature storage

by Divine, R.D., Sommer, D., Lopez-Hernandez, A., Rankin, S.A.
Published in Journal of dairy science (01.05.2012)

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Short communication: Presence of galactose and glucose promotes browning of sweet whey powder

by Dattatreya, A., Lee, W., Rankin, S.A.
Published in Journal of dairy science (01.06.2010)

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Analysis and comparison of key proteins in Maiwa yak and bovine milk using high-performance liquid chromatography mass spectrometry

by Chen, Y., Qu, S., Huang, Z., Ren, Y., Wang, L., Rankin, S.A.
Published in Journal of dairy science (01.08.2021)

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Lactobacillus casei metabolic potential to utilize citrate as an energy source in ripening cheese: a bioinformatics approach

by Díaz-Muñiz, I, Banavara, D.S, Budinich, M.F, Rankin, S.A, Dudley, E.G, Steele, J.L
Published in Journal of applied microbiology (01.10.2006)

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A 100-Year Review: A century of dairy processing advancements—Pasteurization, cleaning and sanitation, and sanitary equipment design

by Rankin, S.A., Bradley, R.L., Miller, G., Mildenhall, K.B.
Published in Journal of dairy science (01.12.2017)

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AMP, ADP, and ATP Concentrations Differentially Affected by Meat Processing, Manufacturing, and Nonmeat Ingredients

by Smith, N.W., Sindelar, J.J., Rankin, S.A.
Published in Journal of food protection (01.07.2024)

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Accumulation of Short n-Chain Ethyl Esters by Esterases of Lactic Acid Bacteria Under Conditions Simulating Ripening Parmesan Cheese

by Fenster, K.M., Rankin, S.A., Steele, J.L.
Published in Journal of dairy science (01.09.2003)

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Studies on Physicochemical and Functional Properties of Commercial Sweet Whey Powders

by Banavara, D.S., Anupama, D., Rankin, S.A.
Published in Journal of dairy science (01.12.2003)

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Quantities of Adenylate Homologues (ATP+ADP+AMP) Change over Time in Prokaryotic and Eukaryotic Cells

by Smith, N W, Sindelar, J J, Rankin, S A
Published in Journal of food protection (01.12.2019)

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Lactobacillus casei expressing methylglyoxal synthase causes browning and heterocyclic amine formation in Parmesan cheese extract

by Gandhi, N.N., Barrett-Wilt, G., Steele, J.L., Rankin, S.A.
Published in Journal of dairy science (01.01.2019)

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A 100-Year Review: Milestones in the development of frozen desserts

by Hartel, R.W., Rankin, S.A., Bradley, R.L.
Published in Journal of dairy science (01.12.2017)

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Short Communication: Empirical and Mechanistic Evidence for the Role of Pyridoxal-5′-Phosphate in the Generation of Methanethiol from Methionine

by Wolle, D.D., Banavara, D.S., Rankin, S.A.
Published in Journal of dairy science (01.12.2006)

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A profile of sphingolipids and related compounds tentatively identified in yak milk

by Qu, S., Barrett-Wilt, G., Fonseca, L.M., Rankin, S.A.
Published in Journal of dairy science (01.07.2016)

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Lactobacillus demonstrate thiol-independent metabolism of methylglyoxal: Implications toward browning prevention in Parmesan cheese

by Gandhi, N.N., Cobra, P.F., Steele, J.L., Markley, J.L., Rankin, S.A.
Published in Journal of dairy science (01.02.2018)

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Hot Topic: Black Spot Defect in Cheddar Cheese Linked to Intramammary Teat Sealant

by Lay, A.M., Kolpin, K.M., Sommer, D.A., Rankin, S.A.
Published in Journal of dairy science (01.11.2007)

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