R. Baer

发表

Compositional Analysis of Whey Powders Using Near Infrared Diffuse Reflectance Spectroscopy

G. Birth, J. Frank, R. Baer, 1983 .

Composition and flavor of milk and butter from cows fed fish oil, extruded soybeans, or their combination.

D. Schingoethe, A. Hippen, R. Baer, 2001, Journal of dairy science.

Influence of dietary fish oil on conjugated linoleic acid and other fatty acids in milk fat from lactating dairy cows.

D. Schingoethe, A. Hippen, R. Baer, 2000, Journal of dairy science.

Characteristics of Milk and Butter from Cows Fed Sunflower Seeds

D. Schingoethe, D. Casper, R. Baer, 1988 .

Alteration of the Fatty Acid Content of Milk Fat.

R. Baer, 1991, Journal of food protection.

Dietary marine algae (Schizochytrium sp.) increases concentrations of conjugated linoleic, docosahexaenoic and transvaccenic acids in milk of dairy cows.

D. Schingoethe, A. Hippen, K. Martin, 1999, The Journal of nutrition.

Composition and properties of milk and butter from cows fed fish oil.

D. Schingoethe, A. Hippen, R. Baer, 2001, Journal of dairy science.

Utilization of cholesterol-reduced milk fat in fluid milks

R. Baer, B. Schroder, 1990 .

Activity of β-D-Galactosidase from Saccharomyces lactis at Temperatures below 0 C1

R. Baer, M. Loewenstein, 1979 .

Lactational responses of dairy cows to diets containing regular and high oleic acid sunflower seeds.

D. Schingoethe, D. Casper, R. Baer, 1988, Journal of dairy science.

Composition and Flavor of Milk and Cheddar Cheese Higher in Unsaturated Fatty Acids

D. Schingoethe, M. Brouk, R. Baer, 1993 .

Lactational responses of dairy cows fed unsaturated dietary fat and receiving bovine somatotropin.

D. Schingoethe, D. Casper, R. Baer, 1992, Journal of dairy science.

Composition and flavor of milk and butter from cows fed unsaturated dietary fat and receiving bovine somatotropin.

D. Schingoethe, D. Casper, R. Baer, 1992, Journal of dairy science.

Characteristics of milk and reduced fat cheddar cheese from cows fed extruded soybeans and niacin.

D. Schingoethe, R. Baer, K. Kasperson, 1996, Journal of dairy science.

Major advances in concentrated and dry milk products, cheese, and milk fat-based spreads.

R J Baer, D. R. Henning, A. Hassan, 2006, Journal of dairy science.

Changes in fatty acid composition during yogurt processing and their effects on yogurt and probiotic bacteria in milk procured from cows fed different diets

R. Baer, R. Dave, N. Ramaswamy, 2002 .

Effect of emulsifiers on the body and texture of low fat ice cream

R. Baer, K. Kasperson, M. D. Wolkow, 1997 .

Fish oil and extruded soybeans fed in combination increase conjugated linoleic acids in milk of dairy cows more than when fed separately.

D. Schingoethe, K. Kalscheur, A. Hippen, 2002, Journal of dairy science.

Lactational responses of dairy cows fed unsaturated fat from extruded soybeans or sunflower seeds.

D. Schingoethe, M. Brouk, R. Baer, 1996, Journal of dairy science.

Response of lactating cows to supplemental unsaturated fat and niacin.

D. Schingoethe, M. Brouk, R. Baer, 1997, Journal of dairy science.

Composition and Flavor of Milk Produced by Cows Injected with Recombinant Bovine Somatotropin

D. Casper, R. Shaver, R. Baer, 1989 .

In-vitro oxidation of bovine oxymyoglobin as affected by 4-hydroxy-nonenal .

M. Guo, Z. Guzel‐Seydim, G. Hendricks, 2022 .

Evaluation of Yield and Quality of Cheddar Cheese Manufactured from Milk with Added Whey Protein Concentrate

J. G. Parsons, R. Baer, K. A. Baldwin, 1986 .

Determination of Ice Cream Mix Freezing Points: A Comparison of Methods

R. Baer, K. R. Keating, 1987 .

Freezing Points of Bulking Agents Used in Manufacture of Low-Calorie Frozen Desserts

R. Baer, K. A. Baldwin, 1984 .

Freezing point measurement of lactose hydrolysis in acid whey and lactose solutions.

J. Frank, R. Baer, M. Loewenstein, 1980, Journal - Association of Official Analytical Chemists.

Effect of double homogenization and whey protein concentrate on the texture of ice cream.

R. Baer, K. Kasperson, P. Ruger, 2002, Journal of dairy science.

Influence of Milk Fat Higher in Unsaturated Fatty Acids on the Accuracy of Milk Fat Analyses by the Mid-Infrared Spectroscopic Method.

D. Schingoethe, D. Casper, R. Baer, 1991, Journal of food protection.

Effect of storage temperature on quality of light and full-fat ice cream.

R. Baer, J. R. Buyck, J. Choi, 2011, Journal of dairy science.

Increasing the protein content of ice cream.

M. R. Acharya, R. Baer, M. Patel, 2006, Journal of dairy science.

Use of the Osmometer for Quality Control of Ice Cream Mix 1.

R. Baer, Timothy P Czmowski, 1985, Journal of food protection.

Effect of Emulsifiers and Food Gum on Nonfat Ice Cream

R. Baer, K. Kasperson, N. Krishnaswamy, 1999 .

Composition and consumer acceptance of frozen yogurts utilizing whey protein concentrates.

R. Baer, L. Opdahl, 1991 .

Consumer evaluation of reduced-cholesterol butter

R. Baer, B. Schroder, 1991 .

Composition of Grade A and Manufacturing Grade Herd Milks in South Dakota.

R. Baer, J. L. Sommerfeldt, K. M. Tieszen, 1988, Journal of food protection.

Variability of Milk Components in 1705 Herds.

R. Baer, J. L. Sommerfeldt, 1986, Journal of food protection.

Cheddar Cheese Manufactured from Condensed Milk

V. V. Mistry, S. Foster, R. Baer, 1990 .

Microbiological Safety of Blue and Cheddar Cheeses Containing Naturally Modified Milk Fat.

S. Tatini, R. Baer, Shawn M. Schaffer, 1995, Journal of food protection.