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1992

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Genetics and Applications of Nisin Production in Lactococcus lactis subsp. lactis and Conjugal Exchange of This Trait, Jeffery R. Broadbent

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Properties of Low-Fat Yogurt Made from Ultrafiltered and Ultra-High Temperature Treated Milk, Richard Alan Dargan

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Characterization of Pigments Responsible for Red or Pink Discoloration in Cooked Pork, Viswasrao M. Ghorpade

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Estimation of Selected Milk Protein Genetic Variants by Multi-Component Analysis of Amino Acid Profiles, Carol M. Hollar

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A New Method for Measuring Macroparticulate Systems Applied to Measuring Syneresis of Renneted Milk Gels, Jonathan R. Maynes

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The Role of Lactose in the Age Gelation of Ultra-High-Temperature Processed Concentrated Skim Milk, Venkatachalam Narayanaswamy

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Effects of Stabilizers and pH Adjustments on Milk Proteins in UHT-Treated Citrus Juice/Skim Milk Blend Drink, Sandra M. Newman

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Zeta-Potential of Casein Micelles as a Factor in Age Gelation of Ultra-High Temperature Processed Concentrated Skim Milk, Douglas W. Olson

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Characteristics Related to the Incidence of Osteoporosis in Two Distinct Female Populations, Deborah A. Pyke

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Influence of Process Parameters in the Manufacture of Cottage Cheese Curd from Ultrafiltered Skim Milk, Ronald Michael Raynes

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Changes Over Time in Sensory Thresholds of Individuals with Diabetes Mellitus and the Relationship to Food Preference, Marnie Ricks Spencer

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The Effect of Computer-Assisted Nutrition Education on Nutrition Knowledge, Nutrition Status, Dietary Compliance, and Quality of Life of Hemodialysis Patients, Julianne Stewart

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Effects of Potassium Lactate, Encapsulated Citric Acid and Storage Temperature on Microbial Growth and Shelf Life of Pork Sticks, Yen-Kan Su

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Physical and Functional Events Involved in Conjugal Transfer of Lactose Utilization in Lactococcus lactis subsp. lactis, Hua Wang

1991

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Enzyme-Hydrolyzed Retentate for the Development of a Whipped Topping Mix, Shirley Ann Bond

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Survival of Lactobacillus acidophilus and Bifidobacteria bifidum in Ice Cream for Use as a Probiotic Food, Sharareh Hekmat

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Meat Effects on Nonheme Iron Absorption, Yunji Kim

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Rapid Determination of Milk Components and Detection of Adulteration Using Fourier Transform Infrared Technology, Ivan Von Mendenhall

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Factors Affecting Moisture Distribution in 290-Kilogram Stirred-Curd Cheddar Cheese Blocks, Robert S. Reinbold

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Determining the Validity of Methods Used in Meat Iron Analysis, Padmashri Ummadi

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Effects of Heat Treatment of Ultrafiltered Milk on its Rennet Coagulation Time and on Whey Protein Denaturation, Bashir H. Yousif

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An Automated Reflectance Color Meter Instrument for Microbiological and Enzymic Assays, Tsz-Ching Yuan

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Biological Detoxification of Mercury Contaminated Soil, Shiying Zhang

1990

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Interrelationships among Magnesium Deficiency, Ketogenic Diet, and Fasting on Seizure Susceptibility, Hamdia Mohammed Shahwan AI-Hamdani

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Substrate Concentration, Calcium Concentration and κ-Casein Hydrolysis in Milk Coagulation, Fenjin He

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Purification and Immunological Reactivity of Commercial Microbial Milk Clotting Enzyme Preparations, Chima I. Osuala

1989

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Plasmin in Milk: Activity Measurement, Effect of Environmental Factors, and Correlation with Milk Coagulation, Eric D. Bastian

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Influence of Processing Parameters on Nutrient Recovery During Ultrafiltration of Milk and Meltability of Pasteurized Process Cheese Food Made from the Retentate, Susan Kay Fortier Collinge

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Chemical Evaluation and Biological Vitamin A Activity of the Major Carotenoids in the Hybrid Carrot Beta III, Cynthia M. Schweitzer

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Proteolytic Activity of Some Milk-Clotting Enzymes on K-casein and K-casein Macropeptide, Khalid M. Shammet

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Effect of Proteolytic Activity of the Lactic Cultures on Mozzarella Cheese Quality, Wen-Hsu Amos Wang

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A Longitudinal Study of Dietary Intake and Influence of Iron Status on Infants' and Toddlers' Mental and Motor Development, Steven Matley Wood

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Change in Serum Iron as a Measure of Bioavailability of Dietary Iron, Mary Beth Wright

1988

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Maternal Iron Parameters and Diet: Influence on Infant Iron Parameters and Development, Janet Bradshaw Anderson

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Using Adaptive Conjoint Analysis and Market Simulations to Determine the Effect and Usefulness of Nutrition Label Information in Consumer Purchase Decisions, Constance J. Geiger

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Evaluation of Frogurt: A New Product Prepared by Fermentation of Ice Cream Mix, Morteza Mashayekh

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Measurement of Proteins in Milk and Dairy Products, Marie K. Walsh

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The Bioavailability of Iron from Meat, Spinach, Soy Protein Isolate, Meat:Spinach and Meat:SPI Mixtures Fed to Anemic and Healthy Rats, Dejia Zhang

1987

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Ultrafiltration: Retentate-Permeate Partitioning of Milk Constituents, Eric Douglas Bastian

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Effects of Starter Cultures on Short-to Medium-Chain Free Fatty Acid Content and Sensory Properties of Mutton Summer Sausage, Robert M. Essiaw-Quayson

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Effects of Exercise and Cheese Supplemented Diet on Cholesterol and Lipoprotein Fractions in Free-Living Young Human Subjects, Kathleen A. Gabel

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Cholesterol-Lowering of Pantethine is Due to the Hydrolysis Product Cysteamine, Caran Graves

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Vitamin A Status, Anthropometric Measurements, and Food Practices of Women of Childbearing Age and Their Preschool Children in Northeast Brazil, Susan Ahlstrom Henderson

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Plasmid-Linked Maltose Utilization in Lactobacillus spp. Isolated from Meat, Mei-Ling Liu

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Nutritional Intake and Physical Activity of an Adult Population with Diabetes Mellitus Using the Continuous Subcutaneous Insulin Infusion Pump, Teresa Jean Matheny

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Fluoride Content in Home-Canned Fruits in Utah, Sydney Ann McDonald

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Cottage Cheese from Ultrafiltered Skimmilk by Direct Acidification, Jorge Ricardo Ocampo-Garcia

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Factors Affecting Growth of Proteinase Positive and Proteinase Negative Streptococcus cremoris UC310 in Ultrafiltered Milk Retentate, Brent Karl Pope

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Iron Bioavailability of Meat:Bread Mixtures and Meat Loaves Fed to Anemic and Healthy Rats, Abdullah M. Thannoun

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The Effect of Ultrafiltration on Protein Quality of Skimmilk and Cottage Cheese, Rita Y. Y. Tung

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Effect of Proteolytic Enzymes on Transfection and Transformation of Streptococcus lactis Protoplasts and Transformation of Streptococcus cremoris, Steven A. Woskow

1986

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A Model for Estimating Available Iron from Total Nutrient Intakes, Ann Marie Black

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Natural Cheese from Prefermented Whole Milk Retentate, Charles Gordon Brown

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The Effect of Dietary Calcium and Phosphorus Levels on Audiogenic Seizure Susceptibility and Brain Neurotransmitters in Magnasium Deficient Rats, Rachaneeporn Chaistitwanich

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Pantothenic Acid Status of Adolescents, Brenda Ringer Eissenstat

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Effects of Micrococci on Improving Sensory Acceptability of Mutton Summer Sausage, Hoon Jung

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Manufacture of White Soft Cheese from Ultrafiltered Whole Milk Retentate, Khalid Mohamed Shammet

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Effect of Oxidation-Reduction Potential on Hemochrome Formation and Resultant Pink Color Defect of Cooked Turkey Rolls, Farzaneh Vahabzadeh

1985

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Reduction of Sodium Nitrite and Sodium Chloride in a Cured Meat Product by Using Acid Development to Inhibit Botulinal Toxin Formation, Angsana Assamongkorn

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Factors Which Influence the Development of Bloom (Redness) in Dark Colored Muscle, William Russell Egbert

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Anthropometry, Metabolic Control and Dietary Intake of Youth with Insulin-Dependent Diabetes Mellitus, Rochelle A. Follaco Clark

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Effect of Iron on Residual Nitrite Level in Ground Pork and Model Systems, Changmin Kim

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Dietary Sodium Bicarbonate and Magnesium Oxide for Early Postpartum Lactating Dairy Cows: Effects Upon Milk Coagulation Parameters, Shu-Chuan Lee

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Modifying Lamb/Mutton Flavors in Processed Meat Products by Smoking, Curing, Spicing, Starter Cultures and Fat Modifications. Investigating the Use of the Technicon InfraAlyzer 400R as a Rapid Method for Proximate Analysis, Chima I. Osuala

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Iron Requirement of Clostridium Botulinum Type A and Characterization of Iron-Sulfur Proteins in Nitrite Treated and Untreated Botulinal Cells, Divya Shree A. Reddy

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Effect of Proteolytic Activity of Streptococcus cremoris on Cottage Cheese Yield, Gary W. Stoddard

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Effects of Bulk Starter Media and Proteolytic Lactic Streptococci on Protein Loss in Cheddar Curd Manufacture, Steven A. Winkel

1984

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The Relationship Between Milk Composition and Swiss Cheese Yields, Adnan S. Ba-Jaber

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Synthesis of 6-Aminopenicillanic Acid-Protein Conjugates for Development of Enzyme Immunoassay for B-Lactam Antibiotics, Alice Ann Heth

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Survival of Porcine Pepsin During Cheddar Cheese Making and Its Effect on Casein During Cheese Ripening, Gheyath H. Majeed

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Some Indicators of Manganese and Copper Adequacy in Some Infant Formulas for Baby Pigs and Infants, Robin Hope Marcus

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Comparison of Several Forms of Equations for Predicting Cheddar Cheese Yield from Milk Composition, Craig A. Moore

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Evaluation and Improvement of Coagulation Properties of Milk for Manufacturing, Leslie M. Okigbo

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Dietary Intake of Persons with Type I Diabetes Who Use Continuous Subcutaneous Insulin Infusion Pumps, Laurie J. Schaetzel-Hill

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Protein Recovery and Coagulation Properties of Commercial and Fractionated Milk Clotting Enzymes, Khalida A. Shaker

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A Lactic Culture Stimulant Blend from Kluyveromyces fragilis and Whey, Steven L. Wright

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Effect of Casein/Fat Ratio on Milk Fat Recovery in Cheddar Cheese, Nana A. Yiadom-Farkye

1983

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A Method for Separating Casein Micelles from Whey Proteins for Determining Casein in Milk, Robert N. Carpenter

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The Effect of Long Term Storage of Nonfat Dry Milk On Sensory Quality and on the Development Of Oxidative Derivatives of Sterols, Nancy R. Driscoll

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Using Videodisc Technology and the Index of Nutritional Quality to Teach Dietary Guidance to Young Adults, Glenda Wigginton Edmunds

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Selection and Preparation of Lactic Culture Starters for Manufacture of Cheddar Cheese, Aly Youssef Gamay

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The Effect of Heat Treatment on Meat Heme and Nonheme Iron Bioavailability for the Anemic Rat, Oranong Jansuittivechakul

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A Study of the Action of Bovine Cathepsin D on Intramuscular Connective Tissue, Elimosaria Elikalia Maeda

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Enzymic Milk Coagulation: Casein Micelle Aggregation and Curd Formation, Donald J. McMahon

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Development, Implementation and Evaluation of an Education Course for the Utah State University Coordinated Undergraduate Medical Dietetics Program, Cynthia Olson Obermiller

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Meltability and Rheology of Model Process Cheese Containing Acid and Rennet Casein, Paul Alexander Savello

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Longitudinal Pantothenic Acid Status of Pregnant and Lactating Women, Won Oack Song

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An Evaluation of Various Methods of Roasting Whole Turkeys From the Frozen State, Kim Merida-Klemmedson Teot

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Effects of Heat Treatment and Post-Treatment Holding Time on Rennet-Clotting Properties of Milk, Zeynep Ustunol

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Efficiency of Converting Iron into Hemoglobin as an Assay for Evaluating Iron Bioavailability, Paul Whittaker

1982

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Prediction of Mozzarella Cheese Yield from Milk Composition, Hamzah M. Abu-Tarboush

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Improved Fermentation Process for Producing Methane from Cheese Whey, AbdulRaman Y. Awad

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A Nutrition Education Componenet for Migrant Children Based on the K-6 Nutrient-Density Curriculum, Sandra Beadleson

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A Comparative Study of Seizure Susceptibility and Serum Calcium, Magnesium and Phosphorus Profiles of Magnesium Deficient Rats, Nicole H. Bernhard

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Associative Growth of Paired Lactic Streptococci in pH Controlled Whey-Based Media, Carol Lee Hansen

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The Derivation and Validation of a Workable Food Listing System for Use in Evaluation of Food Consumption, Georgia C. Lauritzen

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The Relationship Between Milk Composition and Swiss Cheese Yields, Gheyath H. Majeed

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The Relative Roles of Initial and Residual Sodium Nitrite on Germination of Clostridium botulinum Spores in Meat, Orchid Mettanant

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Comparison of Growth in Preterm, Low-Birth-Weight Infants Fed Human Milk Versus Standard Infant Formula from 40-56 Weeks Postconceptual Age, Laurie Jean Moyer

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Seasonal Variation in the Ability of Milk and Whey to Support Lactic Culture Growth, Rick Cameron Norton