Tucker James Smith

Sherman, M. B., Guenther, R., Reade, R., Rochon, D. A., Sit, T., & Smith, T. J. (2020). Near-Atomic-Resolution Cryo-Electron Microscopy Structures of Cucumber Leaf Spot Virus and Red Clover Necrotic Mosaic Virus: Evolutionary Divergence at the Icosahedral Three-Fold Axes. JOURNAL OF VIROLOGY, 94(2). https://doi.org/10.1128/JVI.01439-19

Smith, T. J., Foegeding, E. A., & Drake, M. A. (2016). Flavor and Functional Characteristics of Whey Protein Isolates from Different Whey Sources. JOURNAL OF FOOD SCIENCE, 81(4), C849–C857. https://doi.org/10.1111/1750-3841.13248

Smith, T. J., Campbell, R. E., Jo, Y., & Drake, M. A. (2016). Flavor and stability of milk proteins. JOURNAL OF DAIRY SCIENCE, 99(6), 4325–4346. https://doi.org/10.3168/jds.2016-10847

Smith, S., Smith, T. J., & Drake, M. A. (2016). Short communication: Flavor and flavor stability of cheese, rennet, and acid wheys. JOURNAL OF DAIRY SCIENCE, 99(5), 3434–3444. https://doi.org/10.3168/jds.2015-10482

Smith, T. J., Gerard, P. D., & Drake, M. A. (2015). Effect of temperature and concentration on benzoyl peroxide bleaching efficacy and benzoic acid levels in whey protein concentrate. JOURNAL OF DAIRY SCIENCE, 98(11), 7614–7627. https://doi.org/10.3168/jds.2015-9890

Jervis, M. G., Smith, T. J., & Drake, M. A. (2015). Short communication: The influence of solids concentration and bleaching agent on bleaching efficacy and flavor of sweet whey powder. JOURNAL OF DAIRY SCIENCE, 98(4), 2294–2302. https://doi.org/10.3168/jds.2014-8804

Qiu, Y., Smith, T. J., Foegeding, E. A., & Drake, M. A. (2015). The effect of microfiltration on color, flavor, and functionality of 80% whey protein concentrate. Journal of Dairy Science, 98(9), 5862–5873. https://doi.org/10.3168/jds.2014-9174

Smith, T. J., Li, X. E., & Drake, M. A. (2014). Short communication: Norbixin and bixin partitioning in Cheddar cheese and whey. JOURNAL OF DAIRY SCIENCE, 97(6), 3321–3327. https://doi.org/10.3168/jds.2013-7614

Fox, A. J., Smith, T. J., Gerard, P. D., & Drake, M. A. (2013). The Influence of Bleaching Agent and Temperature on Bleaching Efficacy and Volatile Components of Fluid Whey and Whey Retentate. JOURNAL OF FOOD SCIENCE, 78(10), C1535–C1542. https://doi.org/10.1111/1750-3841.12251