PUBLICATIONS
W. J. Harper
2002-2007

Technical Publications for the past five years:

2.44.French-SJ; Harper-WJ; Kleinholz-NM; Jones-RB; Green-Church-KB (2002). Maillard reaction induced lactose attachment to bovine beta-lactoglobulin: electrospray ionization and matrix-assisted laser desorption/ionization examination. Journal-of-Agricultural-and-Food-Chemistry; 50 (4) 820-823.

245. Sudarat Jiamyangyuen, Jeannine F. Delwiche, and W. James Harper (2002)  The Impact of Wood Ice Cream Sticks’ Origin on the Aroma of Exposed Ice Cream Mixes Journal of Dairy Science. Journal-of-Dairy-Science; 85 (2) 355-359.

 

246. Decastro, M and Harper, W. J. (2002)  Basic functionality of commercial milk protein concentrates. Milchwissenschaft 57 (7)367-370

247. French-SJ; Lee-KM; Decastro-M; Harper-WJ (2002) Effects of different protein concentrates and emulsifying salt conditions on the characteristics of a processed cheese product.  Milchwissenschaft-; 57 (2) 79-83, 16 ref.. 

248. Drake,M. Gerard,P. Kleinhenz,J. Harper,W. J., 2003. Application of an electronic nose to correlate with descriptive sensory analysis of Cheddar cheese. Lebbensmittel Wissenschaft und Technologies. 36:13-20. 

249. DeCastro-Morell,M. Harper,W. J., 2003. Effect of retentate heat treatment and inlet dryer temperature on the characteristics of milk protein concentrates. Michwissenschaft 57:13-15.

250. French,S. Kuo,J. Harper,W. 2003. Mallaird Induced Lactose Attachment to bovine beta-lactoglobulin: Foam and Emulsion Functionality. Milchwissenschaft. 58(5/6) 252-256.

J251. in,Z. Harper,W. J., 2003. Effect of high pressure treatment (HPP) on microflora and ripening of Swiss cheese slurries. Milchwissenschaft. 58:134-137.

252. Harper,W. D., Courtney,P. D., Chism III,G. W., 2003. An Immersion Approach to Teaching Food Science.2003. J. of Food Science Education. Accepted.

253. Kent,K. Harper,W. J., Bomser,J. A., 2003. Effect of whey protein isolate on intracellular glutathione on oxidant induced cell death in human prostate cells. Toxicology in Vitro. 17: 27-33.

254. Kuo J., C. Harper,W. J., 2003. Rennet gel properties of milk protein concentrates. Milchwissenschaft 58:181-184.

255. Kuo,C. Harper,W. J., 2003. Effect of Hydration Time of Milk Protein Concentrate on Cast Feta Cheese Texture. Milchwissenschaft. 58:(5/6) 283-286.

256.Kent, K.D. & Harper W. J. (2003) Effect of whey protein addition and pasteurization method on the characteristics of tomato juice. Milchwissenschaft 58(7/8): 400-403.

 

257.Jenkins, J. K., Kocaoglu-Vurma, N., Wick, C. A., Courtney, P. D., and Harper, W. J. 2004. Development of Aseptic Swiss Cheese Model System for Rapid Evaluation of Processing Parameters. Peer Reviewed.

 

258. Seker, M., and Harper, W. J. 2004. Effects of soymilk, soybean flour and cream addition into milk on compositional and textural properties of Cheddar cheese. Milchwissenschaft 59(7-8):389-392. Peer Reviewed.

 

259.Jiamyangyuen, S., and Harper, W. J. 2004. Identification of volatile flavor compounds in ice cream sticks. Milchwissenschaft 59(9/10) 530-532. Peer Reviewed.

 

260.French, S., Harper, W. J., and Kuo, J. 2004. Effect of storage on the lactoslylation of milk protein concentrates varying in protein content. Milchwissenschaft. Peer Reviewed.

 

261.Jiamyangyuen, S., and Harper, W. J. 2004. Differentiation of volatile flavor compounds in wooden ice cream sticks originated from different geographical locations. Milchwissenschaft 59 (7/8):401-403. Peer Reviewed.

 

262.Harper, W.J. 2004 Biological properties of hey components: A review - Update 2004

American Dairy Products Institute, Elmhurst IL.  pp 1-37.

 

263.Ji, T., Alvarez, V. B., and Harper, W. J. 2004. Influence of starter culture ratios and warm room treatment on free fatty acids and amino acids in Swiss Cheese. J. Dairy Sci. 87:1986-1992. 2004. Peer Reviewed.

264.Jiamyangyuen, S., Sjrijesdanuk, V., Harper, W. J., and Kumthonglang, K. 2005. Study of extraction and functional properties of rice bran protein. Milchwissenschaft 60(2):192-195, 2005. Peer Reviewed 

   265. Jiamyangyuen, S., Srijesdaruk, V., and Harper, W. J. 2005. Extraaction of rice brand protein
    concentrate and its application in bread. Journal of Food Science and Technology 27(1):55-64.
    Peer Reviewed.

   266. Harper, W. J., Kleinlhenz, J., and Kuo, J. 2005. Polyfunctional thiol compounds in aged Cheddar cheese. Milchwissenschaft 51 (1) 2006.              Peer Reviewed.

  267. Harper, W. J., KLeinhenz, J., and Kuo, J. 2005. A method for evaluation of the polyfunctional thiol compound in aged Cheddar cheese              Milchwissenschaft 50 (3): 275-278.2005

 

    268.  Adams, E., Harper, W. J., and Kuo, J. 2005. Effect of high pressure processing on keeping quality of fluid milk, Milchwissenschaft 51 (1):  2006

 

269.  Harper, W. J., Adams, E., and Kuo, J. 2006. Effect of high pressure processing on keeping quality of fluid milk, Milchwissenschaft 51 (3): 277-280 2006. Peer Reviewed.

270.  Kuo, J., Kleinlhenz, J., and Harper, W. J. 2006. Polyfunctional thiol compounds in aged Cheddar cheese. Milchwissenschaft 51 (3):300-304 2006. Peer Reviewed.

271.  Adams, E. G., Delwiche, J. F., and Harper, W. J. 2006. Effects of high pressure processing on the microbiological and physical properties of pasteurized fluid milk products. Milchwissenschaft, 61(3), 277-280. Peer Reviewed.

    272Kuo, J., Kleinhenze, J., and Harper, W. J. 2006. Concentrations of polyfunctioninal thiols in aged Cheddar cheese. Michwissenschaft 61(1)

 

273.  Rodriquez,-Saona, L. E., Koca, N., Harper, W. J. and Alvarez. V. B. 2006 Rapid Determination of Swiss Cheese Composition by Fourier Transform Infrared/Attenuated Total Reflectance Spectroscopy. J. Dairy Sci. 89:1407-1412.

 

274.  Koca, N.; Rodriguez-Saona, L. E.; Harper, W. J.; Alvarez, V. B (2007)… Application of Fourier transform infrared spectroscopy for monitoring short-chain free fatty acids in Swiss cheese.        Journal of Dairy Science  (2007),  90(8),  3596-3603. 

 275. .Harper, W. James.  (2007  Department of Food Science and Technology  ACS Symposium Series  (2007),.. Sixty years of research associated with flavor in dairy foods  971(Flavor of Dairy Products),  3-19. 

   276 Kleinhenz, J. K.; Kuo, C. J.; Harper, W. J.  (2007).. Evaluation of polyfunctional thiol compounds in aged Cheddar cheese: estimated concentrations.        Milchwissenschaft  ),  62(2),  181-183. 

    277. Manuzon, Michele Y.; Hanna, Scott E.; Luo, Hongliang; Yu, Zhongtang; Harper, W. James; Wang, Hua H  (2007)Quantitative   assessment of the tetracycline resistance gene pool in cheese samples by real-time TaqMan PCR..    Applied and Environmental Microbiology  73(5),  1676-1677.