S. Rankin

发表

Components Associated With Saltiness Potentiation in Frankfurters Made With Traditionally Brewed Soy Sauce

M. Drake, E. Price, S. Rankin, 2020 .

Diacetyl levels and volatile profiles of commercial starter distillates and selected dairy foods.

S A Rankin, S. Rankin, I. Wijaya, 2012, Journal of dairy science.

Catalytic Production of Glucose-Galactose Syrup from Greek Yogurt Acid Whey in a Continuous Flow Reactor.

G. Huber, Kefeng Huang, J. Dumesic, 2019, ChemSusChem.

Shrinkage in frozen desserts.

S. Rankin, R. Hartel, S. VanWees, 2021, Comprehensive reviews in food science and food safety.

The microstructural, melting, rheological, and sensorial properties of high-overrun frozen desserts.

S. Rankin, R. Hartel, S. VanWees, 2019, Journal of texture studies.

Modified Atmosphere Packaged Cheddar Cheese Shreds : How Light and Gas Type Influence Color and Volatile Compounds

S. Rankin, S. Owens, L. M. Colchin, 2002 .

Effect of surfactant-induced competitive displacement of whey protein conjugated to acid- or alkali-extracted potato pectin on emulsion stability

S. Rankin, S. Ikeda, D. Murayama, 2021 .

Growth of Lactobacillus paracasei ATCC 334 in a cheese model system: a biochemical approach.

J. Steele, H. Cai, S. Rankin, 2011, Journal of dairy science.

Hexanal as a marker of oxidation flavour in sliced and uncured deli turkey with and without phosphates using rosemary extracts

M. Richards, S. Rankin, K. Bak, 2020, International Journal of Food Science & Technology.

Bile Salt-Induced Competitive Displacement of Cellulose Nanocrystals from Oil Droplet Surfaces

S. Rankin, S. Ikeda, D. Murayama, 2022, Food Biophysics.

A profile of sphingolipids and related compounds tentatively identified in yak milk.

S. Rankin, G. Barrett-Wilt, L. Fonseca, 2016, Journal of dairy science.

Saltiness potentiation in white bread by substituting sodium chloride with a fermented soy ingredient

S. Rankin, Takuya Sato, L. Jimenez-Maroto, 2013 .

Comparison of volatile compounds in water- and oil-soluble annatto (Bixa orellana L.) extracts.

S. Rankin, V. Galindo-Cuspinera, M. B. Lubran, 2002, Journal of agricultural and food chemistry.

Development and Characterization of Whey Protein-Based Nano-Delivery Systems: A Review

Ho-Kyung Ha, S. Rankin, Won-Jae Lee, 2019, Molecules.

Purification and high-resolution top-down mass spectrometric characterization of human salivary α-amylase.

Ying Ge, S. Rankin, Ying Peng, 2012, Analytical chemistry.

Short communication: Reactivity of diacetyl with cleaning and sanitizing agents.

S. Rankin, M. I. Rincon-Delgadillo, A. Lopez-Hernandez, 2013, Journal of dairy science.

Bioautography and chemical characterization of antimicrobial compound(s) in commercial water-soluble annatto extracts.

S. Rankin, V. Galindo-Cuspinera, 2005, Journal of agricultural and food chemistry.

Meat and Muscle BiologyTM Introduction

S. Rankin, J. Sindelar, Takuya Sato, 2018 .

Replacing Sodium in Processed Meats Using Traditionally Brewed Soy Sauce and Fermented Flavor Enhancer

S. Rankin, J. Sindelar, Takuya Sato, 2017 .

Production of monosaccharides and whey protein from acid whey waste streams in the dairy industry

G. Huber, J. Dumesic, S. Rankin, 2018 .

Survey of salty and sweet whey composition from various cheese plants in Wisconsin.

S. Rankin, W. Wendorff, K. Blaschek, 2007, Journal of dairy science.

Influence of Bacterial Cell Population and pH on the Color of Nonfat Milk

S. Rankin, S. Owens, J. L. Brewer, 2001 .

Color of Nonfat Fluid Milk as Affected by Fermentation

S. Rankin, J. L. Brewer, 1998 .

Short communication: Stabilization of milk proteins at pH 5.5 using pectic polysaccharides derived from potato tubers.

S. Rankin, S. Ikeda, R. B. Peterson, 2019, Journal of dairy science.

Lactobacillus demonstrate thiol-independent metabolism of methylglyoxal: Implications toward browning prevention in Parmesan cheese.

J. Markley, J. Steele, S. Rankin, 2018, Journal of dairy science.

A 100-Year Review: A century of dairy processing advancements-Pasteurization, cleaning and sanitation, and sanitary equipment design.

S. Rankin, R. Bradley, G. Miller, 2017, Journal of dairy science.

Lactose and galactose content in cheese results in overestimation of moisture by vacuum oven and microwave methods.

S. Rankin, F. Milani, L. Fonseca, 2014, Journal of dairy science.

Short communication: Presence of galactose and glucose promotes browning of sweet whey powder.

S. Rankin, A. Dattatreya, W. Lee, 2010, Journal of dairy science.

Headspace Diacetyl as Affected by Stabilizers and Emulsifiers in a Model Dairy System

S. Rankin, F. Bodyfelt, 1996 .

Solvent desorption dynamic headspace analysis of dairy product aroma compounds

S. Rankin, 1995 .

Color stability and lipid oxidation in pork sausage as affected by rosemary extract and phospholipase A 2 : A possible role for depletion of neutral lipid hydroperoxides

M. Richards, S. Rankin, Ling Liu, 2021, Journal of Food Processing and Preservation.

Hot topic: Black spot defect in Cheddar cheese linked to intramammary teat sealant.

S. Rankin, D. Sommer, A. M. Lay, 2007, Journal of dairy science.

Theory of Reasoned Action predicts milk consumption in women.

L W Douglass, S A Rankin, L. Douglass, 1999, Journal of the American Dietetic Association.

Comparison of milk-derived whey protein concentrates containing various levels of casein

L. Coppola, S. Rankin, J. Lucey, 2014 .

A study of the volatile composition of Minas cheese

S. Rankin, M. C. L. Nogueira, Galina Lubachevsky, 2005 .

Modified atmosphere packaged cheddar cheese shreds: influence of fluorescent light exposure and gas type on color and production of volatile compounds.

S. L. Owens, E. Russek-Cohen, S. Rankin, 2001, Journal of agricultural and food chemistry.

A 100-Year Review: Milestones in the development of frozen desserts.

R W Hartel, S A Rankin, R L Bradley, 2017, Journal of dairy science.

Homogenization and lipase treatment of milk and resulting methyl ketone generation in blue cheese.

S. Rankin, T. Schoenfuss, L. Fonseca, 2014, Journal of agricultural and food chemistry.

Overexpression of Lactobacillus caseid-Hydroxyisocaproic Acid Dehydrogenase in Cheddar Cheese

Mark E. Johnson, M. Drake, S. Rankin, 2004, Applied and Environmental Microbiology.

Invited review: The application of alkaline phosphatase assays for the validation of milk product pasteurization.

S. Rankin, A. Lopez-Hernandez, D. Banavara, 2010, Journal of dairy science.

Concentrated and Dried Milk Products

S. Rankin, 2008 .

13 – Flavourant–matrix interactions and flavor development in cheese

B. Weimer, S. Rankin, D. Berg, 2007 .

Short communication: Evidence for methylglyoxal-mediated browning of Parmesan cheese during low temperature storage.

R. D. Divine, S. Rankin, A. Lopez-Hernandez, 2012, Journal of dairy science.

Accumulation of short n-chain ethyl esters by esterases of lactic acid bacteria under conditions simulating ripening Parmesan cheese.

J. Steele, S. Rankin, K. Fenster, 2003, Journal of dairy science.

Lactobacillus casei metabolic potential to utilize citrate as an energy source in ripening cheese: a bioinformatics approach

J. Steele, S. Rankin, I. Díaz-Muñiz, 2006, Journal of applied microbiology.

Solvent desorption dynamic headspace sampling of fermented dairy product volatiles.

S. Rankin, 2001, Advances in experimental medicine and biology.

Kinetics of browning during accelerated storage of sweet whey powder and prediction of its shelf life

S. Rankin, M. Etzel, A. Dattatreya, 2007 .

Moderately acidic pH potentiates browning of sweet whey powder

S. Rankin, A. Dattatreya, 2006 .

Short communication: Reducing agents attenuate methylglyoxal-based browning in Parmesan cheese.

R. D. Divine, S. Rankin, 2013, Journal of dairy science.

Analysis and comparison of key proteins in Maiwa yak and bovine milk using high-performance liquid chromatography mass spectrometry.

L. Wang, S. Rankin, Y. Ren, 2021, Journal of dairy science.

Antimicrobial properties of commercial annatto extracts against selected pathogenic, lactic acid, and spoilage microorganisms.

S. Rankin, V. Galindo-Cuspinera, D. Westhoff, 2003, Journal of food protection.

Developments in dairy foods sensory science and education: From student contests to impact on product quality

M. Drake, S. Rankin, F. Bodyfelt, 2008 .

Reducing sodium levels in frankfurters using naturally brewed soy sauce.

S. Rankin, J. Sindelar, Takuya Sato, 2012, Meat Science.

Characterizing the microbiota of wooden boards used for cheese ripening

G. Suen, S. Rankin, C. Czuprynski, 2021, JDS communications.

Determining the impact of varying levels of cherry powder and starter culture on quality and sensory attributes of indirectly cured, emulsified cooked sausages.

S. Rankin, J. Sindelar, A. Milkowski, 2011, Meat science.

Reducing sodium levels in frankfurters using a natural flavor enhancer.

S. Rankin, J. Sindelar, Takuya Sato, 2012, Meat science.

Studies on physicochemical and functional properties of commercial sweet whey powders.

S. Rankin, D. Banavara, D. Anupama, 2003, Journal of dairy science.

Implications of Adenylate Metabolism in Hygiene Assessment: A Review

KRISTEN B. MILDENHALL, SCOTT A. RANKIN, S. Rankin, 2020 .

Evidence of Oxidative Stress and Secondary Mitochondrial Dysfunction in Metabolic and Non-Metabolic Disorders

S. Rankin, D. Sexton, I. Hargreaves, 2017, Journal of clinical medicine.

Short communication: empirical and mechanistic evidence for the role of pyridoxal-5'-phosphate in the generation of methanethiol from methionine.

S. Rankin, D. Wolle, D. Banavara, 2006, Journal of dairy science.

Metabolomic Biomarkers Differentiate Soy Sauce Freshness under Conditions of Accelerated Storage

J. Coon, S. Rankin, T. Horiba, 2021 .

Solvent type affects the number, distribution, and relative quantities of volatile compounds found in sweet whey powder.

S. Rankin, M. Etzel, R. A. Prososki, 2007, Journal of dairy science.

Solubilization of acyl heterogeneous triacylglycerol in phosphatidylcholine vesicles.

Rong Li, R. Walzem, S. Rankin, 2003, Journal of agricultural and food chemistry.

MINI-REVIEW: Implications of adenylate metabolism in hygiene assessment.

S. Rankin, K. B. Mildenhall, 2020, Journal of food protection.

The Effects of Fat Structures and Ice Cream Mix Viscosity on Physical and Sensory Properties of Ice Cream.

S. Rankin, R. Hartel, J. Amador, 2017, Journal of Food Science.

Liquid Milk Products: Super-pasteurized Milk (Extended Shelf-Life Milk)

S. Rankin, Arnoldo Lopez-Hernandez, A. Westover, 2020 .

Liquid Milk Products | Liquid Milk Products: Super-Pasteurized Milk (Extended Shelf-Life Milk)

S. Rankin, Arnoldo Lopez-Hernandez, A. R. Rankin, 2011 .

Bile Salt-Induced Competitive Displacement of Cellulose Nanocrystals from Oil Droplet Surfaces

S. Rankin, S. Ikeda, D. Murayama, 2022, Food Biophysics.

Implantable cardioverter defibrillators: physical and psychosocial outcomes.

S. Rankin, B. Munro, C. L. Mandle, 1997, American journal of critical care : an official publication, American Association of Critical-Care Nurses.

A comparison of fresh, pasta filata, and aged Hispanic cheeses using sensory, chemical, functional, and microbiological assessments.

S. Rankin, A. Lopez-Hernandez, L. Jimenez-Maroto, 2016, Journal of Dairy Science.

Hygienic Shortcomings of Frozen Dessert Freezing Equipment and Fate of Listeria monocytogenes on Ice Cream-Soiled Stainless Steel.

S. Rankin, C. Czuprynski, G. Miller, 2017, Journal of food protection.

Role of Cystathionine β-Lyase in Catabolism of Amino Acids to Sulfur Volatiles by Genetic Variants of Lactobacillus helveticus CNRZ 32

J. Steele, S. Rankin, J. Broadbent, 2007, Applied and Environmental Microbiology.

Volatilities of Short‐Chain Fatty Acids in a Fermented Milk Model System as Affected by Stabilizers

S. Rankin, L. Chen, E. Boyle-Roden, 1999 .

Lactobacillus casei expressing methylglyoxal synthase causes browning and heterocyclic amine formation in Parmesan cheese extract.

J. Steele, S. Rankin, G. Barrett-Wilt, 2019, Journal of dairy science.

Inhibition of Listeria monocytogenes by Broth Cultures of Surface Microbiota of Wooden Boards Used in Cheese Ripening

G. Suen, S. Rankin, C. Czuprynski, 2023, Applied Sciences.

Shelf-life studies of putative probiotic Lacticaseibacillus casei strains in milk and model yogurt

J. Steele, S. Rankin, J. Broadbent, 2022, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.