| Interactions of polysaccharide stabilisers with casein aggregates in stirred skim-milk yoghurt DW Everett, RE McLeod International Dairy Journal 15 (11), 1175-1183, 2005 | 328 | 2005 |
| Delivery of green tea catechin and epigallocatechin gallate in liposomes incorporated into low-fat hard cheese A Rashidinejad, EJ Birch, D Sun-Waterhouse, DW Everett Food Chemistry 156, 176-183, 2014 | 250 | 2014 |
| Cheese structure and current methods of analysis DW Everett, MAE Auty International Dairy Journal 18 (7), 759-773, 2008 | 231 | 2008 |
| Using confocal laser scanning microscopy to probe the milk fat globule membrane and associated proteins S Gallier, D Gragson, R Jiménez-Flores, D Everett Journal of Agricultural and Food Chemistry 58 (7), 4250-4257, 2010 | 207 | 2010 |
| Cheese: Chemistry, Physics and Microbiology PLH McSweeney, PF Fox, PD Cotter, DW Everett Cheese: Chemistry, Physics and Microbiology, 2017 | 187 | 2017 |
| Bacterial inactivation in whole milk using pulsed electric field processing P Sharma, P Bremer, I Oey, DW Everett International Dairy Journal 35 (1), 49-56, 2014 | 153 | 2014 |
| Composition and fatty acid distribution of bovine milk phospholipids from processed milk products S Gallier, D Gragson, C Cabral, R Jiménez-Flores, DW Everett Journal of Agricultural and Food Chemistry 58 (19), 10503-10511, 2010 | 134 | 2010 |
| Effects of catechin on the phenolic content and antioxidant properties of low‐fat cheese A Rashidinejad, EJ Birch, D Sun‐Waterhouse, DW Everett International Journal of Food Science & Technology 48 (12), 2448-2455, 2013 | 121 | 2013 |
| Multilayer emulsions as delivery systems for controlled release of volatile compounds using pH and salt triggers O Benjamin, P Silcock, M Leus, DW Everett Food Hydrocolloids 27 (1), 109-118, 2012 | 117 | 2012 |
| Composition of bovine milk fat globules by confocal Raman microscopy S Gallier, KC Gordon, R Jiménez-Flores, DW Everett International Dairy Journal 21 (6), 402-412, 2011 | 116 | 2011 |
| Formulation of oil-in-water β-carotene microemulsions: effect of oil type and fatty acid chain length S Roohinejad, I Oey, J Wen, SJ Lee, DW Everett, DJ Burritt Food Chemistry 174, 270-278, 2015 | 110 | 2015 |
| Factors affecting the functionality of Mozzarella cheese MK Rowney, P Roupas, MW Hickey, DW Everett Australian Journal of Dairy Technology 54 (2), 94, 1999 | 109 | 1999 |
| Salt-induced structural changes in 1-day old Mozzarella cheese and the impact upon free oil formation MK Rowney, P Roupas, MW Hickey, DW Everett International Dairy Journal 14 (9), 809-816, 2004 | 93 | 2004 |
| Reduction of bacterial counts and inactivation of enzymes in bovine whole milk using pulsed electric fields P Sharma, I Oey, P Bremer, DW Everett International Dairy Journal 39 (1), 146-156, 2014 | 87 | 2014 |
| Effect of pulsed electric field processing on the functional properties of bovine milk P Sharma, I Oey, DW Everett Trends in Food Science & Technology 35 (2), 87-101, 2014 | 87 | 2014 |
| The effect of homogenization and milk fat fractions on the functionality of Mozzarella cheese MK Rowney, MW Hickey, P Roupas, DW Everett Journal of Dairy Science 86 (3), 712-718, 2003 | 87 | 2003 |
| Effect of pulsed electric field processing on carotenoid extractability of carrot purée S Roohinejad, DW Everett, I Oey International Journal of Food Science & Technology 49 (9), 2120-2127, 2014 | 82 | 2014 |
| Emulsifying Properties of Legume Proteins Compared to β‐Lactoglobulin and Tween 20 and the Volatile Release from Oil‐in‐Water Emulsions O Benjamin, P Silcock, J Beauchamp, A Buettner, DW Everett Journal of Food Science 79 (10), E2014-E2022, 2014 | 81 | 2014 |
| Neoliberalism and the academic as critic and conscience of society T Harland, T Tidswell, D Everett, L Hale, N Pickering Teaching in Higher Education 15 (1), 85-96, 2010 | 78 | 2010 |
| Antioxidant activity and recovery of green tea catechins in full-fat cheese following gastrointestinal simulated digestion A Rashidinejad, EJ Birch, DW Everett Journal of Food Composition and Analysis 48, 13-24, 2016 | 77 | 2016 |
John BirchFood Science, University of Otago在 otago.ac.nz 的电子邮件经过验证
