James D. Parker

Whetstine, M. E. C., Parker, J. D., Drake, M. A., & Larick, D. K. (2003). Determining flavor and flavor variability in commercially produced liquid cheddar whey. Journal of Dairy Science, 86(2), 439–448. https://doi.org/10.3168/jds.s0022-0302(03)73622-4

Tomaino, R. M., Parker, J. D., & Larick, D. K. (2001). Analysis of free fatty acids in whey products by solid-phase microextraction. Journal of Agricultural and Food Chemistry, 49(8), 3993–3998. https://doi.org/10.1021/jf001503r

Brindisi, J. A., Parker, J. D., Turner, L. G., & Larick, D. K. (2001). Chemical profiles of hydrolyzed milk samples after treatment with commercial enzymes. Journal of Food Science, 66(8), 1100–1107. https://doi.org/10.1111/j.1365-2621.2001.tb16088.x