Functional properties of whey protein concentrates and their relationship to ultrafiltrationHARPER, W. J.Bulletin - International Dairy Federation. 1992, Num 1, pp 77-108, issn 0259-8434, NSArticle

Model food system approaches for evaluating whey protein functionality = Approches, sur systèmes modèles, pour l'évaluation des aptitudes technologiques des protéines de lactoserumHARPER, W. J.Journal of dairy science. 1984, Vol 67, Num 11, pp 2745-2756, issn 0022-0302Conference Paper

Microbiological, Chemical, and Sensory Characteristics of Swiss Cheese Manufactured with Adjunct Lactobacillus Strains Using a Low Cooking TemperatureKOCAOGLU-VURMA, N. A; HARPER, W. J; DRAKE, M. A et al.Journal of dairy science. 2008, Vol 91, Num 8, pp 2947-2959, issn 0022-0302, 13 p.Article

Maillard reaction induced lactose attachment to bovine β-lactoglobulin: Electrospray ionization and matrix-assisted laser desorption/ionization examinationFRENCH, S. J; HARPER, W. J; KLEINHOLZ, N. M et al.Journal of agricultural and food chemistry (Print). 2002, Vol 50, Num 4, pp 820-823, issn 0021-8561Article

Genetic diversity in Swiss cheese starter cultures assessed by pulsed field gel electrophoresis and arbitrarily primed PCRJENKINS, J. K; HARPER, W. J; COURTNEY, P. D et al.Letters in applied microbiology. 2002, Vol 35, Num 5, pp 423-427, issn 0266-8254, 5 p.Article

Surgical complications of the Garren-Edwards gastric bubble^®ULICNY, K. S. JR; GOLDBERG, S. J; HARPER, W. J et al.Surgery, gynecology & obstetrics. 1988, Vol 166, Num 6, pp 535-540, issn 0039-6087Article

Rapid determination of Swiss Cheese composition by fourier transform infrared/attenuated total reflectance spectroscopyRODRIGUEZ-SAONA, L. E; KOCA, N; HARPER, W. J et al.Journal of dairy science. 2006, Vol 89, Num 5, pp 1407-1412, issn 0022-0302, 6 p.Article

Relationships among dietary roasted soybeans, milk components, and spontaneous oxidized flavor of milkTIMMONS, J. S; WEISS, W. P; PALMQUIST, D. L et al.Journal of dairy science. 2001, Vol 84, Num 11, pp 2440-2449, issn 0022-0302Article

Maximizing the value of milk through separation technologies : Symposium : Marketing Dairy Value Through TechnologyHUFFMAN, L. M; HARPER, W. J.Journal of dairy science. 1999, Vol 82, Num 10, pp 2238-2244, issn 0022-0302Article

Beta-galactosidase retention by hollow fiber membranes = Rétention de β-galactosidase par des membranes à fibre creuseHUFFMAN-REICHENBACH, L. M; HARPER, W. J.Journal of dairy science. 1982, Vol 65, Num 6, pp 887-898, issn 0022-0302Article

Effects of Locust Bean Gum and Mono- and Diglyceride Concentrations on Particle Size and Melting Rates of Ice CreamCROPPER, S. L; KOCAOGLU-VURMA, N. A; THARP, B. W et al.Journal of food science. 2013, Vol 78, Num 4-6, issn 0022-1147, C811-C816Article

Application of temperature-controlled attenuated total reflectance-mid-infrared (ATR-MIR) spectroscopy for rapid estimation of butter adulterationKOCA, N; KOCAOGLU-VURMA, N. A; HARPER, W. J et al.Food chemistry. 2010, Vol 121, Num 3, pp 778-782, issn 0308-8146, 5 p.Article

Influence of starter culture ratios and warm room treatment on free fatty acid and amino acid in Swiss cheeseJI, T; ALVAREZ, V. B; HARPER, W. J et al.Journal of dairy science. 2004, Vol 87, Num 7, pp 1986-1992, issn 0022-0302, 7 p.Article

Application of an electronic nose to correlate with descriptive sensory analysis of aged Cheddar cheeseDRAKE, M. A; GERARD, P. D; KLEINHENZ, J. P et al.Lebensmittel - Wissenschaft + Technologie. 2003, Vol 36, Num 1, pp 13-20, issn 0023-6438, 8 p.Article

High-Pressure Effects on the Microstructure, Texture, and Color of White-Brined CheeseKOCA, N; BALASUBRAMANIAM, V. M; HARPER, W. J et al.Journal of food science. 2011, Vol 76, Num 5, issn 0022-1147, E399-E404Article

Cheddar cheese classification based on flavor quality using a novel extraction method and Fourier transform infrared spectroscopySUBRAMANIAN, A; HARPER, W. J; RODRIGUEZ-SAONA, L. E et al.Journal of dairy science. 2009, Vol 92, Num 1, pp 87-94, issn 0022-0302, 8 p.Article

Rapid Prediction of Composition and Flavor Quality of Cheddar Cheese Usinq ATR-FTIR SpectroscopySUBRAMANIAN, A; HARPER, W. J; RODRIGUEZ-SAONA, L. E et al.Journal of food science. 2009, Vol 74, Num 3, issn 0022-1147, C292-C297Article

Effect of whey protein isolate on intracellular glutathione and oxidant-induced cell death in human prostate epithelial cellsKENT, K. D; HARPER, W. J; BOMSER, J. A et al.Toxicology in vitro. 2003, Vol 17, Num 1, pp 27-33, issn 0887-2333, 7 p.Article

Control of lipase-mediated glycerolysis reactions with butteroil in dual liquid phase media devoid of organic solventBAOKANG YANG; HARPER, W. J; PARKIN, K. L et al.Journal of agricultural and food chemistry (Print). 1993, Vol 41, Num 11, pp 1905-1909, issn 0021-8561Article

Application of infrared microspectroscopy and multivariate analysis for monitoring the effect of adjunct cultures during Swiss cheese ripeningCHEN, G; KOCAOGLU-VURMA, N. A; HARPER, W. J et al.Journal of dairy science. 2009, Vol 92, Num 8, pp 3575-3584, issn 0022-0302, 10 p.Article

Rapid Profiling of Swiss Cheese by Attenuated Total Reflectance (ATR) Infrared Spectroscopy and Descriptive Sensory AnalysisKOCAOGLU-VURMA, N. A; ELIARDI, A; DRAKE, M. A et al.Journal of food science. 2009, Vol 74, Num 6, issn 0022-1147, S232-S239Article

Application of fourier transform infrared spectroscopy for monitoring short-chain free fatty acids in swiss cheeseKOCA, N; RODRIGUEZ-SAONA, L. E; HARPER, W. J et al.Journal of dairy science. 2007, Vol 90, Num 8, pp 3596-3603, issn 0022-0302, 8 p.Article

The impact of wood ice cream sticks' origin on the aroma of exposed ice cream mixesJIAMYANGYUEN, S; DELWICHE, J. F; HARPER, W. J et al.Journal of dairy science. 2002, Vol 85, Num 2, pp 355-359, issn 0022-0302Article

Control of lipase-mediated glycerolysis reactions with butteroil in single liquid phase media with 2-methyl-2-propanolBAOKANG YANG; HARPER, W. J; PARKIN, K. L et al.Journal of agricultural and food chemistry (Print). 1993, Vol 41, Num 11, pp 1899-1904, issn 0021-8561Article