Arthur Hansen

Hanway, W. H., Hansen, A. P., Anderson, K. L., Lyman, R. L., & Rushing, J. E. (2005). Inactivation of penicillin G in milk using hydrogen peroxide. JOURNAL OF DAIRY SCIENCE, 88(2), 466–469. https://doi.org/10.3168/jds.S0022-0302(05)72707-7

Simon, M., Hansen, A. P., & Young, C. T. (2001). Effect of various dairy packaging materials on the headspace analysis of ultrapasteurized milk. JOURNAL OF DAIRY SCIENCE, 84(4), 774–783. https://doi.org/10.3168/jds.S0022-0302(01)74533-X

Simon, M., & Hansen, A. P. (2001). Effect of various dairy packaging materials on the shelf life and flavor of pasteurized milk. JOURNAL OF DAIRY SCIENCE, 84(4), 767–773. https://doi.org/10.3168/jds.S0022-0302(01)74532-8

Simon, M., & Hansen, A. P. (2001). Effect of various dairy packaging materials on the shelf life and flavor of ultrapasteurized milk. JOURNAL OF DAIRY SCIENCE, 84(4), 784–791. https://doi.org/10.3168/jds.S0022-0302(01)74534-1

Oehrl, L. L., Hansen, A. P., Rohrer, C. A., Fenner, G. P., & Boyd, L. C. (2001). Oxidation of phytosterols in a test food system. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 78(11), 1073–1078. https://doi.org/10.1007/s11746-001-0391-z

Boyd, L. C., Drye, N. C., & Hansen, A. P. (1999). Isolation and characterization of whey phospholipids. JOURNAL OF DAIRY SCIENCE, 82(12), 2550–2557. https://doi.org/10.3168/jds.S0022-0302(99)75509-8

Hansen, A. P. (1997). 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). https://doi.org/10.1007/978-1-4899-1792-8_5

HANSEN, A. P., & HEINIS, J. J. (1992). BENZALDEHYDE, CITRAL, AND D-LIMONENE FLAVOR PERCEPTION IN THE PRESENCE OF CASEIN AND WHEY PROTEINS. JOURNAL OF DAIRY SCIENCE, 75(5), 1211–1215. https://doi.org/10.3168/jds.S0022-0302(92)77869-2

Hansen, A. P., Jesudason, P. J., & Armagost, M. S. (1992). Sorption of nonanal and 2-decanone by a polypropylene cup used in aspetic packaging of cheese sauce. Journal of Dairy Science, 75, 119.

HANSEN, A. P., & HEINIS, J. J. (1991). DECREASE OF VANILLIN FLAVOR PERCEPTION IN THE PRESENCE OF CASEIN AND WHEY PROTEINS. JOURNAL OF DAIRY SCIENCE, 74(9), 2936–2940. https://doi.org/10.3168/jds.S0022-0302(91)78477-4

Hansen, A. P. (1991). Functional properties and sensory qualities of cellulose gel in low fat and fat free frozen dairy products. Journal of Dairy Science, 74, 116.

Hansen, A. P. (1990). Age gelation and fat separation: Two major problems in aseptic dairy products. Journal of Dairy Science, 73, 91.

Hansen, A. P., & Armagost, M. S. (1990). Effect of different stabilizer systems on the stability of aseptic yogurt drinks. Journal of Dairy Science, 73, 95.

HANSEN, A. P., HAGUE, Z., & KINSELLA, J. E. (1990). 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), 319–324. https://doi.org/10.3168/jds.S0022-0302(90)78676-6

Hansen, A. P. (1990). The state of the dairy industry in Pakistan. Journal of Dairy Science, 73, 118.

Hansen, A. P., & Heinis, J. J. (1989). Interaction of vanillin with amino acids. Journal of Dairy Science, 72, 186.

Hansen, A. P. (1989). What causes flavour loss in ice cream? Modern Dairy, 68(6), 18.