| Serum protein removal from skim milk with a 3-stage, 3× ceramic Isoflux membrane process at 50° C MC Adams, DM Barbano Journal of dairy science 96 (4), 2020-2034, 2013 | 49 | 2013 |
| Microfiltration of skim milk and modified skim milk using a 0.1-µm ceramic uniform transmembrane pressure system at temperatures of 50, 55, 60, and 65° C EE Hurt, MC Adams, DM Barbano Journal of dairy science 98 (2), 765-780, 2015 | 31 | 2015 |
| Effect of ceramic membrane channel geometry and uniform transmembrane pressure on limiting flux and serum protein removal during skim milk microfiltration MC Adams, EE Hurt, DM Barbano Journal of dairy science 98 (11), 7527-7543, 2015 | 27 | 2015 |
| Effect of ceramic membrane channel diameter on limiting retentate protein concentration during skim milk microfiltration MC Adams, DM Barbano Journal of dairy science 99 (1), 167-182, 2016 | 23 | 2016 |
| Effect of soluble calcium and lactose on limiting flux and serum protein removal during skim milk microfiltration MC Adams, EE Hurt, DM Barbano Journal of dairy science 98 (11), 7483-7497, 2015 | 23 | 2015 |
| Solubilized micellar calcium induced low methoxyl-pectin aggregation during milk acidification FM Harte, C Montes, M Adams, MF San Martin-Gonzalez Journal of dairy science 90 (6), 2705-2709, 2007 | 19 | 2007 |
| Effect of bleaching permeate from microfiltered skim milk on 80% serum protein concentrate RE Campbell, MC Adams, MA Drake, DM Barbano Journal of dairy science 96 (3), 1387-1400, 2013 | 18 | 2013 |
| Microfiltration: Effect of channel diameter on limiting flux and serum protein removal EE Hurt, MC Adams, DM Barbano Journal of dairy science 98 (6), 3599-3612, 2015 | 15 | 2015 |
| Microfiltration: Effect of retentate protein concentration on limiting flux and serum protein removal with 4-mm-channel ceramic microfiltration membranes EE Hurt, MC Adams, DM Barbano Journal of dairy science 98 (4), 2234-2244, 2015 | 14 | 2015 |
| Effect of uncertainty in composition and weight measures in control of cheese yield and fat loss in large cheese factories B Margolies, MC Adams, J Pranata, K Gondoutomo, DM Barbano Journal of dairy science 100 (8), 6822-6852, 2017 | 9 | 2017 |
| The Science of a Sundae: Using the Principle of Colligative Properties in Food Science Outreach Activities for Middle and High School Students CL Wickware, CTC Day, M Adams, A Orta‐Ramirez, AB Snyder Journal of Food Science Education 16 (3), 92-98, 2017 | 8 | 2017 |
| Effect of annatto addition and bleaching treatments on ultrafiltration flux during production of 80% whey protein concentrate and 80% serum protein concentrate MC Adams, J Zulewska, DM Barbano Journal of dairy science 96 (4), 2035-2047, 2013 | 8 | 2013 |
| A novel statistical approach to detect differences in fat and protein test values among mid-infrared spectrophotometers MC Adams, DM Barbano Journal of dairy science 98 (6), 4174-4181, 2015 | 3 | 2015 |
