J. Stankey

Evaluation of X-ray fluorescence spectroscopy as a method for the rapid and direct determination of sodium in cheese.

J. Romero, J. Stankey, C. Akbulut, 2015, Journal of dairy science.

Low‐fat Cheddar cheese made using microparticulated whey proteins: Effect on yield and cheese quality

A. Abdalla, Y. Lu, J. Stankey, 2017 .

Effect of selected Hofmeister salts on textural and rheological properties of nonfat cheese.

J. Lucey, M. Johnson, J. Stankey, 2011, Journal of dairy science.