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Journal Abstract Search

133 related items for PubMed ID: 14740816

  • 1. Milk pH as a function of CO2 concentration, temperature, and pressure in a heat exchanger.
    Ma Y, Barbano DM.
    J Dairy Sci; 2003 Dec; 86(12):3822-30. PubMed ID: 14740816
    [Abstract] [Full Text] [Related]

  • 2. Effect of CO2 addition to raw milk on proteolysis and lipolysis at 4 degrees C.
    Ma Y, Barbano DM, Santos M.
    J Dairy Sci; 2003 May; 86(5):1616-31. PubMed ID: 12778572
    [Abstract] [Full Text] [Related]

  • 3. Serum protein and casein concentration: effect on pH and freezing point of milk with added CO2.
    Ma Y, Barbano DM.
    J Dairy Sci; 2003 May; 86(5):1590-600. PubMed ID: 12778569
    [Abstract] [Full Text] [Related]

  • 4. Effect of temperature of CO2 injection on the pH and freezing point of milks and creams.
    Ma Y, Barbano DM.
    J Dairy Sci; 2003 May; 86(5):1578-89. PubMed ID: 12778568
    [Abstract] [Full Text] [Related]

  • 5. Impact of CO2 addition to milk on selected analytical testing methods.
    Ma Y, Barbano DM, Hotchkiss JH, Murphy S, Lynch JM.
    J Dairy Sci; 2001 Sep; 84(9):1959-68. PubMed ID: 11573774
    [Abstract] [Full Text] [Related]

  • 6. Continuous flow nonthermal CO2 processing: the lethal effects of subcritical and supercritical CO2 on total microbial populations and bacterial spores in raw milk.
    Werner BG, Hotchkiss JH.
    J Dairy Sci; 2006 Mar; 89(3):872-81. PubMed ID: 16507680
    [Abstract] [Full Text] [Related]

  • 7. The influence of milk composition on pH and calcium activity measured in situ during heat treatment of reconstituted skim milk.
    Chandrapala J, McKinnon I, Augustin MA, Udabage P.
    J Dairy Res; 2010 Aug; 77(3):257-64. PubMed ID: 20196897
    [Abstract] [Full Text] [Related]

  • 8. Low pressure CO2 storage of raw milk: microbiological effects.
    Rajagopal M, Werner BG, Hotchkiss JH.
    J Dairy Sci; 2005 Sep; 88(9):3130-8. PubMed ID: 16107402
    [Abstract] [Full Text] [Related]

  • 9. Preparation of casein using carbon dioxide.
    Tomasula PM, Craig JC, Boswell RT, Cook RD, Kurantz MJ, Maxwell M.
    J Dairy Sci; 1995 Mar; 78(3):506-14. PubMed ID: 7782508
    [Abstract] [Full Text] [Related]

  • 10. Study on the effect of temperature and pressure on nickel-electroplating characteristics in supercritical CO2.
    Kim MS, Kim JY, Kim CK, Kim NK.
    Chemosphere; 2005 Jan; 58(4):459-65. PubMed ID: 15620737
    [Abstract] [Full Text] [Related]

  • 11. Role of kappa-casein in the association of denatured whey proteins with casein micelles in heated reconstituted skim milk.
    Anema SG.
    J Agric Food Chem; 2007 May 02; 55(9):3635-42. PubMed ID: 17417865
    [Abstract] [Full Text] [Related]

  • 12. pH-Dependent behaviour of soluble protein aggregates formed during heat-treatment of milk at pH 6.5 or 7.2.
    Renan M, Mekmene O, Famelart MH, Guyomarc'h F, Arnoult-Delest V, Pâquet D, Brulé G.
    J Dairy Res; 2006 Feb 02; 73(1):79-86. PubMed ID: 16433965
    [Abstract] [Full Text] [Related]

  • 13. Rheological properties of acid gels prepared from heated pH-adjusted skim milk.
    Anema SG, Lee SK, Lowe EK, Klostermeyer H.
    J Agric Food Chem; 2004 Jan 28; 52(2):337-43. PubMed ID: 14733518
    [Abstract] [Full Text] [Related]

  • 14. Thermal inactivation of foot-and-mouth disease virus in milk using high-temperature, short-time pasteurization.
    Tomasula PM, Kozempel MF, Konstance RP, Gregg D, Boettcher S, Baxt B, Rodriguez LL.
    J Dairy Sci; 2007 Jul 28; 90(7):3202-11. PubMed ID: 17582103
    [Abstract] [Full Text] [Related]

  • 15. Sensory threshold of off-flavors caused by proteolysis and lipolysis in milk.
    Santos MV, Ma Y, Caplan Z, Barbano DM.
    J Dairy Sci; 2003 May 28; 86(5):1601-7. PubMed ID: 12778570
    [Abstract] [Full Text] [Related]

  • 16. Hyperthermic killing and hyperthermic radiosensitization in Chinese hamster ovary cells: effects of pH and thermal tolerance.
    Holahan EV, Highfield DP, Holahan PK, Dewey WC.
    Radiat Res; 1984 Jan 28; 97(1):108-31. PubMed ID: 6695037
    [Abstract] [Full Text] [Related]

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  • 18. Effect of pH on the association of denatured whey proteins with casein micelles in heated reconstituted skim milk.
    Anema SG, Li Y.
    J Agric Food Chem; 2003 Mar 12; 51(6):1640-6. PubMed ID: 12617598
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