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

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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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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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Short communication: Reducing agents attenuate methylglyoxal-based browning in Parmesan cheese

by Divine, R.D., Rankin, S.A.
Published in Journal of dairy science (01.10.2013)

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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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Characterizing the microbiota of wooden boards used for cheese ripening

by Wadhawan, K., Steinberger, A.J., Rankin, S.A., Suen, G., Czuprynski, C.J.
Published in JDS communications (01.07.2021)

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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: 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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Short communication: Reactivity of diacetyl with cleaning and sanitizing agents

by Rincon-Delgadillo, M.I., Lopez-Hernandez, A., Rankin, S.A.
Published in Journal of dairy science (01.01.2013)

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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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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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Developments in dairy foods sensory science and education: From student contests to impact on product quality

by Bodyfelt, F.W., Drake, M.A., Rankin, S.A.
Published in International dairy journal (01.07.2008)

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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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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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Solvent Type Affects the Number, Distribution, and Relative Quantities of Volatile Compounds Found in Sweet Whey Powder

by Prososki, R.A., Etzel, M.R., Rankin, S.A.
Published in Journal of dairy science (01.02.2007)

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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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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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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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