137 results on '"Johnson, M.E."'
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2. Antibody elution with 2-me/SDS solution: Uses for multi-layer immunohistochemical analysis of wholemount preparations of human colonic myenteric plexus
3. Slower proteolysis in Cheddar cheese made from high-protein cheese milk is due to an elevated whey protein content
4. Effect of substituting whey cream for sweet cream on the textural and rheological properties of cream cheese
5. Effects of the depletion of whey proteins from unconcentrated milk using microfiltration on the yield, functionality, and nutritional profile of Cheddar cheese
6. Behavior of stabilizers in acidified solutions and their effect on the textural, rheological, and sensory properties of cream cheese
7. Low- and reduced-fat milled curd, direct-salted Gouda cheese: Comparison of lactose standardization of cheesemilk and whey dilution techniques
8. Investigating the properties of high-pressure-treated, reduced-sodium, low-moisture, part-skim Mozzarella cheese during refrigerated storage
9. Effects of processing conditions on the texture and rheological properties of model acid gels and cream cheese
10. A 100-Year Review: Cheese production and quality
11. Effect of standardizing the lactose content of cheesemilk on the properties of low-moisture, part-skim Mozzarella cheese
12. Low-sodium Cheddar cheese: Effect of fortification of cheese milk with ultrafiltration retentate and high-hydrostatic pressure treatment of cheese
13. Effect of camel chymosin on the texture, functionality, and sensory properties of low-moisture, part-skim Mozzarella cheese
14. Effect of various high-pressure treatments on the properties of reduced-fat Cheddar cheese
15. Microbiology of Cheddar cheese made with different fat contents using a Lactococcus lactis single-strain starter
16. Potential artifacts and control experiments in toxicity tests of nanoplastic and microplastic particles
17. Effect of selected Hofmeister salts on textural and rheological properties of nonfat cheese
18. Standardization of milk using cold ultrafiltration retentates for the manufacture of Swiss cheese: Effect of altering coagulation conditions on yield and cheese quality
19. Effect of different curd-washing methods on the insoluble Ca content and rheological properties of Colby cheese during ripening
20. Insoluble calcium content and rheological properties of Colby cheese during ripening
21. Effects of the Concentration of Insoluble Calcium Phosphate Associated with Casein Micelles on the Functionality of Directly Acidified Cheese
22. Influence of Emulsifying Salts on the Textural Properties of Nonfat Process Cheese Made from Direct Acid Cheese Bases
23. Use of Cold Microfiltration Retentates Produced with Polymeric Membranes for Standardization of Milks for Manufacture of Pizza Cheese
24. Effect of Type of Concentrated Sweet Cream Buttermilk on the Manufacture, Yield, and Functionality of Pizza Cheese
25. Major Technological Advances and Trends in Cheese
26. Influence of Condensed Sweet Cream Buttermilk on the Manufacture, Yield, and Functionality of Pizza Cheese
27. Impact of Modifications in Acid Development on the Insoluble Calcium Content and Rheological Properties of Cheddar Cheese
28. Impact of Seasonal Changes in Ovine Milk on Composition and Yield of a Hard-Pressed Cheese
29. Standardization of Milk Using Cold Ultrafiltration Retentates for the Manufacture of Parmesan Cheese
30. Changes in the Proportions of Soluble and Insoluble Calcium During the Ripening of Cheddar Cheese
31. Hard Ewe's Milk Cheese Manufactured from Milk of Three Different Groups of Somatic Cell Counts
32. Influence of Adjunct Use and Cheese Microenvironment on Nonstarter Bacteria in Reduced-Fat Cheddar-Type Cheese
33. Invited Review: Perspectives on the Basis of the Rheology and Texture Properties of Cheese
34. Weather hazards in general aviation: human factors research to understand and mitigate the problem
35. Biofilm Formation and Contamination of Cheese by Nonstarter Lactic Acid Bacteria in The Dairy Environment
36. Effect of Rennet Coagulation Time on Composition, Yield, and Quality of Reduced-Fat Cheddar Cheese
37. Control of sound radiation from a vibrating surface using locally acting acoustic sensors and sources
38. Silurian continental distributions, paleogeography, climatology, and biogeography
39. PSS29 DEVELOPMENT OF THE MODIFIED OCULAR COMFORT INDEX (MOCI)
40. PSS28 EFFECT OF DIFFERENT RECALL PERIODS ON DRY EYE SYMPTOM RATINGS
41. Crystal Structure of the N-terminal Region of Brain Spectrin Reveals A Helical Junction Region and A Stable Structural Domain
42. Adaptive Helmholtz resonators and passive vibration absorbers for cylinder interior noise control
43. Morphologic Assessment of Plasma Membrane Blebbing Provides a Sensitive, Early Indicator of Low Dose Lidocaine Neurotoxicity
44. Lateral diffusion of small compounds in human stratum corneum and model lipid bilayer systems
45. Accelerated Ripening of Reduced-Fat Cheddar Cheese Using Four Attenuated Lactobacillus helveticus CNRZ-32 Adjuncts
46. 1H NMR-based determination of the three-dimensional structure of the human plasma fibronectin fragment containing inter-chain disulfide bonds.
47. Hydrogeologic data from selected wells and test holes in and adjacent to the Nevada Test Site, Nye County, Nevada, through 1986
48. Effect of Packaging and Storage Conditions on Calcium Lactate Crystallization on the Surface of Cheddar Cheese
49. Influence of Nonstarter Bacteria on Calcium Lactate Crystallization on the Surface of Cheddar Cheese
50. Electron trapping, nitride conduction, and forward gain instability in a lateral p-n-p device
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