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Comunian, T. A., Ravanfar, R., Alcaine, S. D., & Abbaspourrad, A. (2018). Water-in-oil-in-water emulsion obtained by glass microfluidic device for protection and heat-triggered release of natural pigments. Food Research International, 106, 945-951. doi:10.1016/j.foodres.2018.02.008
Fan, X.; Rivera Flores, V.K.; DeMarsh, T.A.; deRiancho, D.L.; Alcaine, S.D. Aerobic Cultivation of Mucor Species Enables the Deacidification of Yogurt Acid Whey and the Production of Fungal Oil. Foods 2023, 12, 1784. doi.org/10.3390/foods12091784
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Flynn, B., deRiancho, D., Lawton, M. R., & Alcaine, S. D. (2021). Evaluation of Lactose Oxidase as an Enzyme-Based Antimicrobial for Control of L. monocytogenes in Fresh Cheese. Foods, 10(7), 1471. doi.org/10.3390/foods10071471
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Lawton, M. R., deRiancho, D. L., & Alcaine, S. D. (2021). Lactose utilization by Brettanomyces claussenii expands potential for valorization of dairy by-products to functional beverages through fermentation. Current Opinion in Food Science. doi.org/10.1016/j.cofs.2021.05.006
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Lara-Aguilar, S., & Alcaine, S. D. (2019). Short communication: Screening inhibition of dairy-relevant pathogens and spoilage microorganisms by lactose oxidase. Journal of Dairy Science, 102(9), 7807-7812. doi:/10.3168/jds.2019-16757
Lara-Aguilar, S., & Alcaine, S. D. (2019). Lactose oxidase: A novel activator of the lactoperoxidase system in milk for improved shelf life. J Dairy Sci, 102(3), 1933-1942. doi:10.3168/jds.2018-15537
Lara-Aguilar, S., & Alcaine, S. D. (2019). Short communication: Screening inhibition of dairy-relevant pathogens and spoilage microorganisms by lactose oxidase. J Dairy Sci, 102(9), 7807-7812. doi:10.3168/jds.2019-16757
Lawton, M. R., & Alcaine, S. D. (2019). Leveraging endogenous barley enzymes to turn lactose-containing dairy by-products into fermentable adjuncts for Saccharomyces cerevisiae-based ethanol fermentations. J Dairy Sci, 102(3), 2044-2050. doi:10.3168/jds.2018-15586
Luo, S. R., DeMarsh, T. A., deRiancho, D., Stelick, A., & Alcaine, S. D. (2021). Characterization of the Fermentation and Sensory Profiles of Novel Yeast-Fermented Acid Whey Beverages. Foods (Basel, Switzerland), 10(6), 1204. doi.org/10.3390/foods10061204
Makki, G., & Alcaine, S. D. (2021). Evaluation of lactose oxidase as enzymatic antifungal control for Penicillium spoilage in yogurt. Journal of Dairy Science, 104(5), 5208-5217. doi.org/10.3168/jds.2020-19602
Makki, G. M., Kozak, S. M., Jencarelli, K. G., & Alcaine, S. D. (2021). Evaluation of the efficacy of commercial protective cultures to inhibit mold and yeast in cottage cheese. J Dairy Sci. doi:10.3168/jds.2020-19136
Marcus, J. F., DeMarsh, T. A., & Alcaine, S. D. (2021). Upcycling of Whey Permeate through Yeast-and Mold-Driven Fermentations under Anoxic and Oxic Conditions. Fermentation, 7(1), 16. doi:10.3390/fermentation7010016
McGillin, M. R., DeRiancho, D. L., DeMarsh, T. A., Hsu, E. D., & Alcaine, S. D. (2022). Selective Survival of Protective Cultures during High-Pressure Processing by Leveraging Freeze-Drying and Encapsulation. Foods, 11(16), 2465. doi.org/10.3390/foods11162465
Rivera Flores, V. K., DeMarsh, T. A., Gibney, P. A., & Alcaine, S. D. (2021). Fermentation of Dairy-Relevant Sugars by Saccharomyces, Kluyveromyces, and Brettanomyces: An Exploratory Study with Implications for the Utilization of Acid Whey, Part I. Fermentation, 7(4), 266. doi.org/10.3390/fermentation7040266
Rivera Flores VK, DeMarsh TA, Gibney PA, Alcaine SD. Fermentation of Dairy-Relevant Sugars by Saccharomyces, Kluyveromyces, and Brettanomyces: An Exploratory Study with Implications for the Utilization of Acid Whey, Part II. Fermentation. 2022; 8(6):257. doi.org/10.3390/fermentation8060257
Rivera Flores, V. K., DeMarsh, T. A., & Alcaine, S. D. (2020). Lactose oxidase: Enzymatic control of Pseudomonas to delay age gelation in UHT milk. J Dairy Sci. doi:10.3168/jds.2020-19452
Torres-Frenzel, P., DeMarsh, T. A., & Alcaine, S. D. (2021). Investigation of the surface-application of lactose oxidase to fresh mozzarella cheese as a potential means of inhibiting blue discoloration. Food Control, 108289. doi.org/10.1016/j.foodcont.2021.108289