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An approach to improve the baking properties and determine the onset of browning in fat-free mozzarella cheese
An approach to improve the baking properties and determine the onset of browning in fat-free mozzarella cheese
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An approach to improve the baking properties and determine the onset of browning in fat-free mozzarella cheese

Sutariya, S.G. ; Metzger, L.E. ; Meletharayil, G.H.

Journal of dairy science, 2022-03, Vol.105 (3), p.2153-2165 [Periódico revisado por pares]

United States: Elsevier Inc

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2
Short communication: Effect of pH on the heat stability of reconstituted reduced calcium milk protein concentrate dispersions
Short communication: Effect of pH on the heat stability of reconstituted reduced calcium milk protein concentrate dispersions
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Short communication: Effect of pH on the heat stability of reconstituted reduced calcium milk protein concentrate dispersions

Sunkesula, V. ; Kommineni, A. ; Meletharayil, G.H. ; Marella, C. ; Metzger, L.E.

Journal of dairy science, 2021-01, Vol.104 (1), p.134-137 [Periódico revisado por pares]

United States: Elsevier Inc

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3
Effects of process parameters on tablet critical quality attributes in continuous direct compression: a case study of integrating data-driven statistical models and mechanistic compaction models
Effects of process parameters on tablet critical quality attributes in continuous direct compression: a case study of integrating data-driven statistical models and mechanistic compaction models
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Effects of process parameters on tablet critical quality attributes in continuous direct compression: a case study of integrating data-driven statistical models and mechanistic compaction models

Huang, Zhuangrong ; Galbraith, Shaun C. ; Cha, Bumjoon ; Liu, Huolong ; Park, Seoyoung ; Flamm, Matthew H. ; Metzger, Matt ; Tantuccio, Anthony ; Yoon, Seongkyu

Pharmaceutical development and technology, 2020-11, Vol.25 (10), p.1204-1215 [Periódico revisado por pares]

Taylor & Francis

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4
The ability of spore formers to degrade milk proteins, fat, phospholipids, common stabilizers, and exopolysaccharides
The ability of spore formers to degrade milk proteins, fat, phospholipids, common stabilizers, and exopolysaccharides
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The ability of spore formers to degrade milk proteins, fat, phospholipids, common stabilizers, and exopolysaccharides

Mehta, D.S. ; Metzger, L.E. ; Hassan, A.N. ; Nelson, B.K. ; Patel, H.A.

Journal of dairy science, 2019-12, Vol.102 (12), p.10799-10813 [Periódico revisado por pares]

United States: Elsevier Inc

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5
A scalable, integrated intervention to engage people who inject drugs in HIV care and medication-assisted treatment (HPTN 074): a randomised, controlled phase 3 feasibility and efficacy study
A scalable, integrated intervention to engage people who inject drugs in HIV care and medication-assisted treatment (HPTN 074): a randomised, controlled phase 3 feasibility and efficacy study
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A scalable, integrated intervention to engage people who inject drugs in HIV care and medication-assisted treatment (HPTN 074): a randomised, controlled phase 3 feasibility and efficacy study

Miller, William C ; Hoffman, Irving F ; Hanscom, Brett S ; Ha, Tran V ; Dumchev, Kostyantyn ; Djoerban, Zubairi ; Rose, Scott M ; Latkin, Carl A ; Metzger, David S ; Lancaster, Kathryn E ; Go, Vivian F ; Dvoriak, Sergii ; Mollan, Katie R ; Reifeis, Sarah A ; Piwowar-Manning, Estelle M ; Richardson, Paul ; Hudgens, Michael G ; Hamilton, Erica L ; Sugarman, Jeremy ; Eshleman, Susan H ; Susami, Hepa ; Chu, Viet Anh ; Djauzi, Samsuridjal ; Kiriazova, Tetiana ; Bui, Duong D ; Strathdee, Steffanie A ; Burns, David N

The Lancet (British edition), 2018-09, Vol.392 (10149), p.747-759 [Periódico revisado por pares]

England: Elsevier Ltd

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6
Influence of sampling technique and bedding type on the milk microbiota: Results of a pilot study
Influence of sampling technique and bedding type on the milk microbiota: Results of a pilot study
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Influence of sampling technique and bedding type on the milk microbiota: Results of a pilot study

Metzger, S.A. ; Hernandez, L.L. ; Skarlupka, J.H. ; Suen, G. ; Walker, T.M. ; Ruegg, P.L.

Journal of dairy science, 2018-07, Vol.101 (7), p.6346-6356 [Periódico revisado por pares]

United States: Elsevier Inc

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7
Influence of partially demineralized milk proteins on rheological properties and microstructure of acid gels
Influence of partially demineralized milk proteins on rheological properties and microstructure of acid gels
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Influence of partially demineralized milk proteins on rheological properties and microstructure of acid gels

Meletharayil, G.H. ; Patel, H.A. ; Metzger, L.E. ; Marella, C. ; Huppertz, T.

Journal of dairy science, 2018-03, Vol.101 (3), p.1864-1871 [Periódico revisado por pares]

United States: Elsevier Inc

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8
Influence of hydrodynamic cavitation on the rheological properties and microstructure of formulated Greek-style yogurts
Influence of hydrodynamic cavitation on the rheological properties and microstructure of formulated Greek-style yogurts
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Influence of hydrodynamic cavitation on the rheological properties and microstructure of formulated Greek-style yogurts

Meletharayil, G.H. ; Metzger, L.E. ; Patel, Hasmukh A.

Journal of dairy science, 2016-11, Vol.99 (11), p.8537-8548 [Periódico revisado por pares]

United States: Elsevier Inc

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9
Health Care Use and Spending for Medicaid Enrollees in Federally Qualified Health Centers Versus Other Primary Care Settings
Health Care Use and Spending for Medicaid Enrollees in Federally Qualified Health Centers Versus Other Primary Care Settings
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Health Care Use and Spending for Medicaid Enrollees in Federally Qualified Health Centers Versus Other Primary Care Settings

Nocon, Robert S ; Lee, Sang Mee ; Sharma, Ravi ; Ngo-Metzger, Quyen ; Mukamel, Dana B ; Gao, Yue ; White, Laura M ; Shi, Leiyu ; Chin, Marshall H ; Laiteerapong, Neda ; Huang, Elbert S

American journal of public health (1971), 2016-11, Vol.106 (11), p.1981-1989 [Periódico revisado por pares]

United States: American Public Health Association

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10
Solubilization of rehydrated frozen highly concentrated micellar casein for use in liquid food applications
Solubilization of rehydrated frozen highly concentrated micellar casein for use in liquid food applications
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Solubilization of rehydrated frozen highly concentrated micellar casein for use in liquid food applications

Lu, Y. ; McMahon, D.J. ; Metzger, L.E. ; Kommineni, A. ; Vollmer, A.H.

Journal of dairy science, 2015-09, Vol.98 (9), p.5917-5930 [Periódico revisado por pares]

United States: Elsevier Inc

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