Works (17)

2019 | journal article

Inactivation of penicillin G in milk using hydrogen peroxide

Journal of Dairy Science, 88(2), 466–469.

By: W. Hanway, A. Hansen, K. Anderson, R. Lyman & J. Rushing

Source: NC State University Libraries

2001 | journal article

Effect of various dairy packaging materials on the headspace analysis of ultrapasteurized milk

Journal of Dairy Science, 84(4), 774–783.

By: M. Simon, A. Hansen & C. Young

Source: NC State University Libraries

2001 | journal article

Effect of various dairy packaging materials on the shelf life and flavor of pasteurized milk

Journal of Dairy Science, 84(4), 767–773.

By: M. Simon & A. Hansen

Source: NC State University Libraries

2001 | journal article

Effect of various dairy packaging materials on the shelf life and flavor of ultrapasteurized milk

Journal of Dairy Science, 84(4), 784–791.

By: M. Simon & A. Hansen

Source: NC State University Libraries

2001 | journal article

Oxidation of phytosterols in a test food system

Journal of the American Oil Chemists Society, 78(11), 1073–1078.

By: L. Oehrl, A. Hansen, C. Rohrer, G. Fenner & L. Boyd

Source: NC State University Libraries

1999 | journal article

Isolation and characterization of whey phospholipids

Journal of Dairy Science, 82(12), 2550–2557.

By: L. Boyd, N. Drye & A. Hansen

Source: NC State University Libraries

1997 | chapter

A review of the interactions between milk proteins and dairy flavor compounds

In Food proteins and lipids (Advances in experimental medicine and biology ; v. 415) (pp. 67–76). New York: Plenum Press.

By: A. Hansen

Source: NC State University Libraries

1992 | journal article

Benzaldehyde, citral, and d-limonene flavor perception in the presence of casein and whey proteins

Journal of Dairy Science, 75(5), 1211.

By: A. Hansen & J. Heinis

Source: NC State University Libraries

1992 | journal article

Sorption of nonanal and 2-decanone by a polypropylene cup used in aspetic packaging of cheese sauce

Journal of Dairy Science, 75, 119.

By: A. Hansen, P. Jesudason & M. Armagost

Source: NC State University Libraries

1991 | journal article

Decrease of vanillin flavor perception in the presence of casein and whey proteins

Journal of Dairy Science, 74(9), 2936.

By: A. Hansen & J. Heinis

Source: NC State University Libraries

1991 | journal article

Functional properties and sensory qualities of cellulose gel in low fat and fat free frozen dairy products

Journal of Dairy Science, 74, 116.

By: A. Hansen

Source: NC State University Libraries

1990 | journal article

Age gelation and fat separation: Two major problems in aseptic dairy products

Journal of Dairy Science, 73, 91.

By: A. Hansen

Source: NC State University Libraries

1990 | journal article

Effect of different stabilizer systems on the stability of aseptic yogurt drinks

Journal of Dairy Science, 73, 95.

By: A. Hansen & M. Armagost

Source: NC State University Libraries

1990 | journal article

Modification of an external closed inlet device analyzer to prevent binding of methyl ketones to the septa and cross-contamination of samples

Journal of Dairy Science, 73(2), 319.

By: A. Hansen, Z. Hague & J. Kinsella

Source: NC State University Libraries

1990 | journal article

The state of the dairy industry in Pakistan

Journal of Dairy Science, 73, 118.

By: A. Hansen

Source: NC State University Libraries

1989 | journal article

Interaction of vanillin with amino acids

Journal of Dairy Science, 72, 186.

By: A. Hansen & J. Heinis

Source: NC State University Libraries

1989 | journal article

What causes flavour loss in ice cream?

Modern Dairy, 68(6), 18.

By: A. Hansen

Source: NC State University Libraries