324 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. Preparation of Cheese Milk
6. Effects of the depletion of whey proteins from unconcentrated milk using microfiltration on the yield, functionality, and nutritional profile of Cheddar cheese
7. Behavior of stabilizers in acidified solutions and their effect on the textural, rheological, and sensory properties of cream cheese
8. Low- and reduced-fat milled curd, direct-salted Gouda cheese: Comparison of lactose standardization of cheesemilk and whey dilution techniques
9. Investigating the properties of high-pressure-treated, reduced-sodium, low-moisture, part-skim Mozzarella cheese during refrigerated storage
10. Effects of processing conditions on the texture and rheological properties of model acid gels and cream cheese
11. Tyrosine hydroxylase as a sentinel for central and peripheral tissue responses in Parkinson’s progression: Evidence from clinical studies and neurotoxin models
12. Upper Pleistocene trace fossils from Ponta das Bicudas, Santiago, Cape Verde Islands: Systematics, taphonomy and palaeoenvironmetal evolution
13. A 100-Year Review: Cheese production and quality
14. Effect of standardizing the lactose content of cheesemilk on the properties of low-moisture, part-skim Mozzarella cheese
15. Low-sodium Cheddar cheese: Effect of fortification of cheese milk with ultrafiltration retentate and high-hydrostatic pressure treatment of cheese
16. Role of environmental change in rock-boring echinoid trace fossils
17. Effect of camel chymosin on the texture, functionality, and sensory properties of low-moisture, part-skim Mozzarella cheese
18. Effect of various high-pressure treatments on the properties of reduced-fat Cheddar cheese
19. Ichnology in oceanic islands; case studies from the Cape Verde Archipelago
20. Microbiology of Cheddar cheese made with different fat contents using a Lactococcus lactis single-strain starter
21. Potential artifacts and control experiments in toxicity tests of nanoplastic and microplastic particles
22. Effect of selected Hofmeister salts on textural and rheological properties of nonfat cheese
23. Standardization of milk using cold ultrafiltration retentates for the manufacture of Swiss cheese: Effect of altering coagulation conditions on yield and cheese quality
24. Effect of different curd-washing methods on the insoluble Ca content and rheological properties of Colby cheese during ripening
25. Cheese: Preparation of Cheese Milk
26. Cheese: Low-Fat and Reduced-Fat Cheese ☆
27. Insoluble calcium content and rheological properties of Colby cheese during ripening
28. Effects of the Concentration of Insoluble Calcium Phosphate Associated with Casein Micelles on the Functionality of Directly Acidified Cheese
29. Impact of weaning system on composition and yield of a semi-soft ovine-milk cheese
30. Influence of Emulsifying Salts on the Textural Properties of Nonfat Process Cheese Made from Direct Acid Cheese Bases
31. Use of Cold Microfiltration Retentates Produced with Polymeric Membranes for Standardization of Milks for Manufacture of Pizza Cheese
32. Effect of Type of Concentrated Sweet Cream Buttermilk on the Manufacture, Yield, and Functionality of Pizza Cheese
33. Cheese | Low-Fat and Reduced-Fat Cheese
34. Cheese | Preparation of Cheese Milk
35. Major Technological Advances and Trends in Cheese
36. Influence of Condensed Sweet Cream Buttermilk on the Manufacture, Yield, and Functionality of Pizza Cheese
37. Impact of Modifications in Acid Development on the Insoluble Calcium Content and Rheological Properties of Cheddar Cheese
38. Impact of Seasonal Changes in Ovine Milk on Composition and Yield of a Hard-Pressed Cheese
39. Rheological and calcium equilibrium changes during the ripening of Cheddar cheese
40. Use of cold ultrafiltered retentates for standardization of milks for pizza cheese: Impact on yield and functionality
41. Development of a CTL vaccine for Her-2/neu using peptide-microspheres and adjuvants
42. CHEESE | Low-Fat Cheese
43. Standardization of Milk Using Cold Ultrafiltration Retentates for the Manufacture of Parmesan Cheese
44. Changes in the Proportions of Soluble and Insoluble Calcium During the Ripening of Cheddar Cheese
45. Using modern software tools to design, simulate and test a Level 1 sub-system for the D Zero detector
46. Creating high level sound in a duct using an axial array of sources
47. Design of a hardware testing system for the D zero detector
48. Hard Ewe's Milk Cheese Manufactured from Milk of Three Different Groups of Somatic Cell Counts
49. Influence of Adjunct Use and Cheese Microenvironment on Nonstarter Bacteria in Reduced-Fat Cheddar-Type Cheese
50. Invited Review: Perspectives on the Basis of the Rheology and Texture Properties of Cheese
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