Effect of nonfat dry milk and major whey components on interleukin-6 and interleukin-8 production in human intestinal epithelial-like Caco-2 cellsUSTUNOL, Z; WONG, C.Journal of dairy science. 2010, Vol 93, Num 6, pp 2311-2314, issn 0022-0302, 4 p.Article

Water solubility, mechanical, barrier, and thermal properties of cross-linked whey protein isolate-based filmsUSTUNOL, Z; MERT, B.Journal of food science. 2004, Vol 69, Num 3, pp FEP129-FEP133, issn 0022-1147Article

Effect of zinc fortification on Cheddar cheese qualityKAHRAMAN, O; USTUNOL, Z.Journal of dairy science. 2012, Vol 95, Num 6, pp 2840-2847, issn 0022-0302, 8 p.Article

Solubility and mechanical properties of heat-cured whey protein-based edible films compared with that of collagen and natural casingsAMIN, S; USTUNOL, Z.International journal of dairy technology. 2007, Vol 60, Num 2, pp 149-153, issn 1364-727X, 5 p.Article

Thermal properties, heat sealability and seal attributes of whey protein isolate/ lipid emulsion edible films = Propriétés thermiques, capacité de scellage à la chaleur et attributs d'étanchéité de films comestibles obtenus par émulsion d'isolat de protéines de lactosérum et de lipidesKIM, S-J; USTUNOL, Z.Journal of food science. 2001, Vol 66, Num 7, pp 985-990, issn 0022-1147Article

Use of an enzyme-treated, whey-based medium to reduce culture agglutinationUSTUNOL, Z; HICKS, C. L.Journal of dairy science. 1994, Vol 77, Num 6, pp 1479-1486, issn 0022-0302Article

Effect of milk-cloting enzymes on cheese yieldUSTUNOL, Z; HICKS, C. L.Journal of dairy science. 1990, Vol 73, Num 1, pp 8-16, issn 0022-0302Article

Relative proteolytic action of milk-clotting enzyme preparations on bovine α-, β- and κ-caseinUSTUNOL, Z; ZECKZER, T.Journal of food science. 1996, Vol 61, Num 6, pp 1136-1137, issn 0022-1147, 1159 [3 p.]Article

Sensory attributes of Whey protein isolate and candelilla wax emulsion edible films = Attributs sensoriels de films comestibles obtenus à partir d'émulsions d'isolats de protéines de lactosérum et de cire de candelillaKIM, S-J; USTUNOL, Z.Journal of food science. 2001, Vol 66, Num 6, pp 909-911, issn 0022-1147Article

Heat stability of bovine milk immunoglobulins and their ability to bind lactococci as determined by an ELISAUSTUNOL, Z; SYPIEN, C.Journal of food science. 1997, Vol 62, Num 6, pp 1218-1222, issn 0022-1147Article

Influence of different unifloral honeys on heterocyclic aromatic amine formation and overall mutagenicity in fried ground-beef pattiesSHIN, H. S; STRASBURG, G. M; USTUNOL, Z et al.Journal of food science. 2003, Vol 68, Num 2, pp 810-815, issn 0022-1147, 6 p.Article

Effect of honey on the growth of and acid production by human intestinal Bifidobacterium spp.: An in vitro comparison with commercial oligosaccharides and inulin = Effet du miel sur la croissance et la production d'acide de bifidobacterium ssp de l'intestin humain: Une comparaison avec les oligosides commerciaux et l'inulineKAJIWARA, S; GANDHI, H; USTUNOL, Z et al.Journal of food protection. 2002, Vol 65, Num 1, pp 214-218, issn 0362-028XArticle

Growth and acid production by lactic acid bacteria and bifidobacteria grown in skim milk containing honey = Croissance et production d'acide par les bactéries lactiques et bifidobactéries en culture dans le lait écrémé contenant du mielCHICK, H; SHIN, H. S; USTUNOL, Z et al.Journal of food science. 2001, Vol 66, Num 3, pp 478-481, issn 0022-1147Article

Effect of commercial internal pH control media on cheese yield, starter culture growth, and activity = Effet d'un milieu de contrôle du pH interne sur le rendement en fromage, la croissance et l'activité des levains lactiquesUSTUNOL, Z; HICKS, C. L; ÓLEARY, J et al.Journal of dairy science. 1986, Vol 69, Num 1, pp 15-21, issn 0022-0302Article

Vane method to evaluate the yield stress of frozen ice creamBRIGGS, J. L; STEFFE, J. F; USTUNOL, Z et al.Journal of dairy science. 1996, Vol 79, Num 4, pp 527-531, issn 0022-0302Article

Texture of Cheddar cheese as influenced by fat reductionBRYANT, A; USTUNOL, Z; STEFFE, J et al.Journal of food science. 1995, Vol 60, Num 6, pp 1216-1236, issn 0022-1147, 5 p.Article

Rheological properties of Cheddar cheese as influenced by fat reduction and ripening timeUSTUNOL, Z; KAWACHI, K; STEFFE, J et al.Journal of food science. 1995, Vol 60, Num 6, pp 1208-1210, issn 0022-1147Article

Effect of commercial internal pH control media on cheese yield, starter culture growth, and activityUSTUNOL, Z; HICKS, C. L; O'LEARY, J et al.Journal of dairy science. 1986, Vol 69, Num 1, pp 15-21, issn 0022-0302Article

Effect of pH, temperature and enzyme concentration on diffuse reflectance profiles of coagulating milk = Effetto del pH, delle temperature e della concentrazione enzimatica sui profili di riflettanza diffusa di latte in coagulazioneUSTUNOL, Z; HICKS, C. L; PAYNE, F. A et al.Italian journal of food science. 1993, Vol 5, Num 2, pp 107-114, issn 1120-1770Article

Ex vivo effects of lactobacilli, streptococci, and bifidobacteria ingestion on cytokine and nitric oxide production in a murine modelTEJADA-SIMON, M. V; USTUNOL, Z; PESTKA, J. J et al.Journal of food protection. 1999, Vol 62, Num 2, pp 162-169, issn 0362-028XArticle

Ingestion of yogurt containing Lactobacillus acidophilus and Bifidobacterium to potentiate immunoglobulin A responses to cholera toxin in miceTEJADA-SIMON, M. V; LEE, J. H; USTUNOL, Z et al.Journal of dairy science. 1999, Vol 82, Num 4, pp 649-660, issn 0022-0302Conference Paper

Stimulation of cytokine production in clonal macrophage and T-cell models by Streptococcus thermophilus : Comparison with Bifidobacterium sp. and Lactobacillus bulgaricusMARIN, M. L; TEJADA-SIMON, M. V; LEE, J. H et al.Journal of food protection. 1998, Vol 61, Num 7, pp 859-864, issn 0362-028XArticle

Differential cytokine production in clonal macrophage and T-cell lines cultured with bifidobacteriaMARIN, M. L; LEE, J. H; MURTHA, J et al.Journal of dairy science. 1997, Vol 80, Num 11, pp 2713-2720, issn 0022-0302Article

Growth and viability of commercial Bifidobacterium spp in skim milk containing oligosaccharides and inulinSHIN, H.-S; LEE, J.-H; PESTKA, J. J et al.Journal of food science. 2000, Vol 65, Num 5, pp 884-887, issn 0022-1147Article

Effects of yogurt ingestion on mucosal and systemic cytokine gene expression in the mouseHA, C.-L; LEE, J. H; ZHOU, H. R et al.Journal of food protection. 1999, Vol 62, Num 2, pp 181-188, issn 0362-028XArticle